No-Bake Chocolate Protein Snacks: Toddler Approved/Lactation Cookies

So these protein balls I started making as my go-to no-bake lactation cookie! Add a little brewers yeast and boom-lactation support!! My daughter is now expanding her palette so I cut these into tiny bites and she devours them! I make them for her without the brewers yeast now.



1 cup pumpkin seeds

1/2 cup unsweet shredded coconut

2 .T cacao (cocoa) powder

2. chocolate chips (I use dairy free Pashca 85% or enjoy life brand)

2 T. dried fruit (we love cherries or cranberries)

1/4 cup maple syrup (agave or honey work well too)

1 T. brewers yeast (for lactation support if needed)

1 T. water (if needed)


1. Pulse pumpkin seeds and coconut flakes then add in remaining ingredients.

2. Process until there are no detectable big pieces – especially if you will be sharing with your kiddos!

3. Scoop out by the Tablespoon, the mini ice cream scoopers work great.

4. Roll into balls or pop into mini paper muffin cups.

5. Store in fridge 4 days or freeze.


Yield: 12 balls

Note: If serving to your toddler, cut into small dime size pieces and flatten (to make sure no big chunks. Brush their teeth after snack since this has sticky sweetness!


Check out our video making this tasty treat :)!

4-Ingredient Mango Salsa

I love the idea of salsa, but all the tomatoes and spices are too much for my sensitive tummy. Enter, mango salsa! Game changer, this is so delicious with sweet mango, crunchy red peppers, classic lime and cilantro to tie it all together. I can just sit here and eat this with a spoon but it’s also fabulous over grilled fish and chicken. Fish tacos anyone?



1 mango, peeled and cut into chunks
3 mini red bell peppers, seeds removed and diced
1/4 cup fresh cilantro, minced
Juice of 1 small lime
salt and pepper, to taste



1. Peel and chop mango, add to serving bowl.

2. chop red bell peppers, and cilantro then add to bowl.

3. Squeeze fresh lime over salsa then add freshly grinded salt and black pepper, to taste.

4. Stir salsa, taste for seasoning and adjust as needed.

5. Chill then serve.


Check out my YouTube video for a demo on making this delicious dish!

This recipe was originally created for Vitacost, recipe posted here:

Crockpot Chicken and Veggie Soup

When I have a sore throat all I want is chicken soup and muffins, blueberry muffins! I didn’t have any muffins stashed in my freezer or have the desire to make them but I DID have all the ingredients to make this very soup! What is your go-to food when you are under the weather?

All you have to do here is chop a few veggies and throw them in the crockpot, it doesn’t take long at all. Ready in 2 hours on High or 4 hours on Low.



1# organic chicken breasts (or thigh if you prefer)

2 medium carrots, sliced

3 celery stalks and leaves, sliced

1 shallot, chopped

2 small zucchini, sliced

1/2 tsp pink salt

1/2 tsp dried thyme

1 bay leaf (remove before serving)

1/4 tsp ground turmeric

6 cups filtered water


1. Cut veggies and add to crockpot then add whole chicken breasts to crockpot (you will shred these once cooked!).

2. Pour in water and stir in spices.

3. Cover and set to cook on High for 2 hours or Low for 4 hours.

4. remove chicken from crockpot and shred, then add back to soup and stir.

5. Ladle soup into bowls.

Yield: 8 cups

I think she liked the soup?! Honor preferred to put it in the pocket of her bib and pick it from there and eat it Smile

Plenty made it to the floor for our dog to happily lick it all up, hah!


Please enjoy my short, sweet and embarrassing video talking about our dinner :)

DIY Drinking Vinegar: 2 ways


Drinking Vinegar: Two recipes {cherry and cranberry}

Fruity drink with a tang from the vinegar, tastes like a healthy soda when combined with sparkling water! Soak fruit overnight in fridge then strain and it keeps 1-2 weeks only in your fridge. Trust me, you will know when it’s gone bad!

Cherry drinking vinegar


1 cup raw apple cider vinegar

1 cup frozen cherries, pitted

¼ cup organic maple syrup

Fresh lemon juice

Sparking water


1. Pour into a glass jar, vinegar and cherries only, cover and let sit overnight on the counter.

2. Next day, pour in maple syrup and stir to combine.

3. Strain cherries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lemon wedge over drink and enjoy.

Yield: 14 oz


Cranberry drinking vinegar


1 cup raw apple cider vinegar

1 cup cranberries (fresh or frozen)

¾ cup organic sugar

Fresh lime juice

Sparkling water


1. Pour into a glass jar, vinegar and cranberries only, cover and let sit overnight on the counter.

2. Next day, add organic sugar and stir to dissolve sugar.

3. Strain cranberries out of vinegar.

4. Cover and store in fridge 1-2 weeks.

5. To serve: combine 1 oz drinking vinegar with 3 oz sparkling water, squeeze fresh lime wedge over drink and enjoy.

Yield: 12 oz

Homemade Turkey Meatballs

Cooking meatballs with my Mom and her BFF Nancy who I have known since my childhood! Cooking with family is the best Smile

These are hubby and baby approved too! I cut these into little bites and my one year old daughter loved them!




16 ounces pasta sauce (homemade or jarred, simmer on stovetop)

1# ground turkey – 94%lean (I use Plainville Farms, humanely raised)

1 Tablespoon ground flax mixed with 3 Tablespoons water (flax egg), set aside for 5 minutes until it gels (this is your binder) – or use 1 whole egg

1/4 cup brown rice bread crumbs (I use Holgrain Brown Rice Bread Crumbs)  – or use regular breadcrumbs

1 medium carrot (or 3-4 baby carrots) finely shredded, about 1/3 cup

1 garlic clove, crushed (or 1/4 tsp each garlic and onion powder)

1/2 tsp. basil and oregano

1/2 tsp. salt and pepper


  1. Preheat oven to 350.
  2. Combine ground flax with water to make your flax egg, then set aside for 5 minutes until it gels.
  3. In a medium-sized mixing bowl, add ground turkey, flax mixture, brown rice bread crumbs, shredded carrot, crushed garlic, and spices.
  4. Use your hands to mix together all ingredients.
  5. Use a mini cookie scooper (1 Tablespoon in size) to scoop meatballs so they are all uniform size.
  6. Line a baking sheet pan with parchment paper for easy cleanup and place rolled meatballs onto baking pan.
  7. Bake meatballs for 20-25 minutes until cooked through.
  8. Once meatballs are cooked, removed from oven then place into simmering pasta sauce to coat.
  9. cook pasta of choice (regular or gluten free) then serve with meatballs.


Yield: 24 mini meatballs