Homemade Banana Nut Fruit Bars

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In an effort to start eating less processed foods {even "healthy", organic processed foods}, I went searching for a recipe for homemade Larabars. We LOVE Larabars. BUT. They are expensive and when you need at least 2 to feed the kids, it can add up quickly. I wanted a cost effective way that didn't use 800 ingredients. I came across a few recipes, but really wanted to use what I had on hand so after seeing that I could dry bananas and use those, in addition to dates, I set out to create this recipe.
You'll need to dry your bananas first. I'm not sure how store bought dried bananas would work because these need to be somewhat sticky and help hold the bar together.  Set your oven to 170 degrees {that's as low as mine goes}. Cut your bananas into slices lengthwise and place on a drying rack. 

Place drying rack on top of a cookie sheet to catch any bits that may fall off during the drying process. Place in the oven and allow to dry for 8-10 hours. I started my batch at 2pm and turned off the oven at 10:30pm and left the bananas in the oven overnight. They were the perfect consistency in the morning. Recipe: Homemade Banana Nut Fruit Bars What You'll Need: 3 bananas (dried first - see above for drying instructions) 1/4 c or approximately 8 small dates (this is the type we use from Costco) 1/2 c sunflower seeds 1/4 c other nuts (almonds, cashews, hickory nuts, peanuts, etc.) Blend dried bananas and dates in food processor until they form a sticky dough. It should clump into a ball.  Blend in sunflower seeds and other nuts {we used peanuts this go round} until finely chopped. Turn out onto wax or parchment paper and form into a ball with your hands. Line a loaf pan with parchment paper and press the dough into the bottom of the pan. Refrigerate for 1 hour.  Cut into desired size.  We used peanuts this time because it's what I had on hand. You could also form these into balls instead of bars.  Based on the ingredients I used, these bars cost about $.31 a piece. When making 6 bars this saves me almost $1 per bar based on the price of Larabars at our Trader Joe's. Worth it! Follow The Iowa Farmer's Wife on Instagram, Twitter, & Pinterest

IMM: Gluten-Free Vegan Banana Muffins

It's taken awhile, but I finally did it. I finally made a Gluten-Free Banana Muffin we ALL like. It CAN be done! These are super simple, super quick and delicioso. But don't take my word for it - go make them! 

The Recipe: Gluten-Free Vegan Banana Muffins
What you need: 2 ripe bananas  1 c almond flour 1 c oats 1/2 tsp baking powder  2 tbsp coconut oil 1 flax egg (1 tbsp ground flax seed + 3 tbsp water) 1 heaping tbsp almond butter 1 tbsp honey (optional - omit for vegan version) a few shakes of cinnamon
Preheat oven to 350 degrees. Use muffin liners or grease muffin tin. 
Mix flax with water and set aside. Mash bananas into mush. Stir in almond flour, oats and baking powder. Add coconut oil, almond butter, honey, cinnamon and flax egg. Stir until well-combined. Pour into muffin tins. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Yields roughly 24 mini muffins.
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IMM: Garlic Home Fries

These are a family favorite around here and tonight we paired them with baked sandwiches and oven baked broccoli. Let's just say it was a little hot in the kitchen tonight! 

The Recipe: Garlic Home Fries

What you need: 4-6 medium sized Russet potatoes 1-2 tbsp olive oil 1/2 tsp oregano 1/2 tsp paprika 1 tsp rosemary 2 tsp Rustic Tuscan Seasoning (Costco) 1 tbsp minced garlic
Dump everything into a gallon sized baggie or air tight container. Shake until potatoes are well coated. Let it marinate for about an hour. 
Preheat oven to 400F degrees. Line a baking sheet with foil and dump your potatoes onto the foil. Bake for 45-50 minutes, stirring every 15 minutes. Serve. 
These are great leftover in an omelette or in a burrito. They are super simple and taste AWESOME. Kinda wish we had some leftover!
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IMM: Gluten-Free Mongolian BBQ

Last week we were recovering from the week before so Insta Meals Monday was put on the wayside. After a week of a stomach bug for Sweet P and bronchitis for Sprout, Sweet P had a fever on Monday (also bronchitis) so no IMM last. Hopefully this meal makes up for it...especially since it's actually a meal. Although, I'm pretty sure I could just eat Homemade Almond Butter as a meal.

My sister (Auntie Rosita) told me about this amazing Mongolian BBQ she made and I knew I had to figure out how to make it for us. It's gluten-free, vegetarian (vegan if you want to get technical) and delicioso.

The Recipe: Mongolian BBQ
What you need:  Gluten-free brown rice spaghetti noodles (I use Trader Joe's) 1 medium onion chopped 2 tsp minced garlic or 2 cloves of garlic 1 tbsp olive oil 3 large carrots grated and chopped 2 cup fresh or frozen broccoli 4-5 mushrooms chopped 1/2 tsp ginger 1/2 tsp garlic powder 1 tbsp sesame oil 2 tbsp sesame seeds 1/3 c Bragg's Liquid Aminos
Prepare spaghetti as directed, drain and set aside. Heat olive oil in a large skillet over medium heat. Saute garlic and onions in olive oil until onions are translucent. Add broccoli, carrots and mushrooms. Saute until veggies are soft, but not mushy. Add spaghetti to skillet. Stir in spices, sesame oil and aminos. Add 1/3 c of water if spaghetti is sticky (brown rice pasta tends to do that). Top with sesame seeds and serve. 
Simple. Fast. Delish.
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Insta Meals Monday: Homemade Almond Butter

Posting a simple recipe since Sweet P had a tummy bug today. Actually forgot about IMM until about 30 minutes ago! But since Homemade Almond Butter is our new favorite food, I'm sharing that today.  Adapted from Detoxinista's Homemade Almond Butter recipe. Before we get started here are a few things you should know:

1. Heat/roast your almonds before you put them in the food processor even if you're using roasted almonds. It makes the process 432 times faster. Trust me. HEAT them.
2. Be patient. It takes longer than 2 minutes.
3. It's so easy your kids could make it! 
4. This is by far the best nut butter I've ever tasted in.my.life.

The Recipe: Homemade Almond Butter

What you need:

1 lb. Dry Roasted/Unsalted Almonds (I use Trader Joe's)

Optional Mix-ins: honey, maple syrup, salt, cinnamon

A decent food processor

Heat oven to 350 degrees. Place almonds on a cookie sheet and bake for 3-5 minutes. WARNING: Almonds will be HOT. 

Dump almonds into food processor. Turn to first setting (mine has 2 options) for 1 minute. Stop, scrape down sides. Repeat until the mixture starts to clump together. Continue scraping every 30 seconds or so until it reaches a creamy consistency. Process for 1 more minute. The mixture will be HOT. Allow to cool slightly and pour into mason jar or other airtight container. Cool completely and store in fridge. 

1 pound of almonds yields approximately 12-13 oz. of almond butter.

I'm not positive how long it will last in the fridge because ours was gone in less than a week.

If you don't think it's working, process a bit longer. Remember - PATIENCE!

NOTE: I've made this twice and the 2nd time I forgot to heat my almonds and the process took MUCH longer and my mixture got clumpy and stayed that way. I heated the clump of almond butter in the oven for 3 minutes and stuck it back in the processor. It eventually got creamy, but I'd recommend roasting them first to avoid this step.

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Insta Meals Monday: Peanut Butter Banana Bites

Ok, so I really had no idea what to call these bad boys because let's just say there is no name to describe their awesomeness. The recipe for Primal Fudge is what sparked the creation of these tiny bits of deliciousness. I took her recipe, modified and created Peanut Butter Banana Bites. They are gluten-free, vegan, vegetarian and paleo. So. Good.

The Recipe: Peanut Butter Banana Bites

What you need:

1/2 c coconut oil

3 tbsp cocoa powder

1/2 c chunky peanut butter (or almond butter - can also be creamy, but chunky's better)

2 tbsp honey

1 banana (chopped)

Heat coconut oil in a pan on the stove until melted. Stir in cocoa powder, peanut butter and honey. Grease a mini muffin tin (you could also use mini muffin liners, but if you're asking me that's wasteful) and pour equal amounts of cocoa mixture into each muffin section. Place a slice of banana in each muffin section and gently press until the cocoa mixture covers the banana (you may see the outline of the banana beneath the surface). Chill for 30 minutes. 

Use a spoon to pop the bites out of the muffin tin. Devour. You will. I promise. And if you don't - you must not like coconut. Or chocolate. Or banana. Or peanut butter. What's wrong with you!?

The banana takes on an ice cream like consistency that I can't explain and well, The Farmer and I can't stop eating them and he doesn't even like chocolate AND I'm perfectly fine with giving Sweet P one of these for breakfast. Yep. Chocolate for breakfast. 

Stay tuned for another version coming soon. 

NOTE: If you don't want the banana, simply omit. The result is still amazing and very similar to fudge.

For more gluten-free recipes follow my family's collaborative Pinterest board (my mama and sissies post to it as well): Gluten-Free

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Insta Meals Monday: Broccoli Slaw Salad

I got this recipe from a meeting I went to about a month ago and adapted it for our family. I left out the Ramen noodles, the seasoning that comes with it and Bacon Bits, and revamped the sauce to include Bragg's Liquid Aminos. The sauce also called for a 1/2 c of sugar which I omitted. 

It still turned out AMAZING. This is seriously my new favorite side dish...and who I am kidding? I'd totally eat it as a main course. We've paired it with portobello mushroom burgers and gluten-free pizza.

The Recipe: Broccoli Slaw Salad

What you need:

1 pkg broccoli slaw (I found organic at Trader Joe's for $1.99)

1 cup grated sharp cheddar cheese (or cheese of choice)

1/4 c shelled sunflower seeds

1/2 c slivered or shaved almonds 

1/4 c rice vinegar

1/4 c olive oil

1/4 c Bragg's Liquid Aminos 

Mix broccoli slaw, cheese, sunflowers seeds and almonds in a large bowl. Pour sauce ingredients into a small bowl and combine. Pour sauce over slaw, stir to combine and serve! 

We eat it immediately, but it's also delish leftover or chilled for a few hours. 

To be honest, I didn't even know they MADE broccoli slaw until I tried this salad at the meeting. Now I'm hooked! You'll never know you're eating broccoli! 

**If you're unfamiliar with Liquid Aminos, it's a great gluten-free alternative to soy sauce. 

Portobello burger: grilled on a skillet and served with roasted red peppers, avocado, spinach and cheese with pesto as the sauce on an Udi's gluten-free bun. Yum.

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Insta Meals Monday: Quinoa Greek Salad

A little late today, but that's what happens when you're being spoiled my your mama! This is one of my absolute favorite meals for lunch or dinner. It's great leftover and SO delish. It's also super simple. (Somehow I deleted my original Instagram photo so this is a raw version). 

The Recipe: Quinoa Greek Salad

What you need:

3 c of cooked quinoa

1 c cooked garbanzo beans (can also use canned)

1/4 c feta

1/2 - 1 c grape tomatoes (chopped)

1/4 c kalamata olives

2 shakes garlic powder

5 big shakes (or to taste) Rustic Tuscan Seasoning (from Costco)

2 tbsp olive oil

1 cap full lemon juice 

Prepare quinoa according to directions (we use a rice cooker). Allow to cool and place 3 cups of quinoa in a large bowl. Add garbanzo beans, feta, tomatoes and olives. Shake in Rustic Tuscan Seasoning and garlic powder, then pour in olive oil and lemon juice. Stir until combined. Add more lemon juice or olive oil to your liking. 

Chill for 20 minutes or serve immediately. Can also be served over a bed of lettuce or spinach. We love it both ways.

Try not to eat it all at once, but if you do, just know you aren't alone! 

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Insta Meals Monday: Introduction & Raspberry Sorbet

Today, I'm delighted to bring you the first post in my series: Insta Meals Monday. Let me share a bit of the background that led me to this series. First off. A confession. I, The Iowa Farmer's Wife, am addicted to Instagram. There. I said it. And I have definitely fallen into the Instagram trap of photographing my food. And after several encouraging nudges (and a few phone calls from Auntie Rosita) I decided to designate Mondays as Insta Meals Monday.

Now, before you get too involved, there are a few things you should know.

1.) All meals will be vegetarian. 

2.) All posts may not be complete meals (i.e., side dish or dessert - although you just might consider dessert a meal).

3.) All meals will be gluten-free. Substitutions for gluten-free options may be suggested depending on the recipe.

4.) Meals are not based on the paleo plan, however, many meals will follow paleo guidelines.

5.) All recipes are my own unless otherwise noted.

6.) And finally, the term Insta doesn't mean that the meal will be Instant, it's simply because I post the pictures to Instagram. 

Posts will include 1 picture (pulled from Instagram) and the recipe. I don't plan to take pictures of the process or ingredients. I'll do my best to share the ingredients and where I find/purchase them. 

My goal is to make these meals/recipes and user/mom-friendly as possible without ingredients you can't find in a regular grocery store. While you may not have these items in your pantry, they won't be hard to find or locate. 

And lastly, I hope that these posts will inspire you to try to meals for you or your family, try new foods, eat less meat and eat less gluten.

Without further ado: 

The Recipe: Raspberry Sorbet

What you need:

1/2 cup Vanilla Almond Milk (I use Trader Joe's brand with no added sugar))

1.5 bananas

1 cup frozen raspberries OR blueberries

Note: I use an immersion blender for all blended recipes.

Place ingredients into a blender (or cup if using an immersion blender). Blend until smooth. If mixture is too thick, add almond milk. If mixture is too thin, add frozen raspberries until desired thickness. Serve immediately. Makes 2 small bowls of sorbet.

Can be frozen for 10-30 minutes before eating.

My kids eat this for breakfast, but we also like it for dessert. We call it ice cream because it really does taste just like raspberry sorbet, and I'm super excited to make it in the summer to eat outside! 

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Candy Cane Crunch

When I saw this recipe from Sally's Baking Addiction on Pinterest, I knew I had to try it. I bought everything we needed (and had a few things on hand), but we actually ended up changing it a bit based on the taste. We used a lot less sugar and let the powdered candy cane sweeten it up!

It's fairly simple and doesn't require baking (gotta love that!). You don't HAVE to refrigerate it after you're finished, but I highly recommend it straight out of the freezer!

What you need:
7 c of Corn Chex (or the store brand)
12 oz. white Almond Bark
10 candy canes (or 3/4 c crushed)
1/4 c powdered sugar

Give your preschooler the job of opening and breaking up your candy canes (seriously. it takes forever and she LOVED it).

To crush them, you can either give your preschooler a hammer and have her crush the candy canes (in a baggy) or you can put them in a mini food processor.

We tried it both ways because hammering put holes in our baggy! Crush them until you have both powder and chunks of candy cane. Place in a pourable measuring cup.

Pour 7 cups of cereal into a large bowl. Microwave Almond Bark until it's of pourable consistency (I've found that heating it for 90 seconds in 30 second intervals works well). Pour bark on to cereal and stir until coated.

Transfer to a large plastic baggy. Dump candy canes and 1/4 c powdered sugar into the bag. Hand it off to your preschooler and shake, shake, shake it!

Toss it in the freezer for 15 minutes, then NOM! NOM! NOM! Store in plastic baggy in the freezer or divide it up to give away. We used cellophane pouches and mason jars. Tie a cutesy bow around and voila! insta-gift.

This treat makes a great gift for friends, neighbors, AWANA teachers and babysitters! 

Christmas Around the World: Brazil

I'm so glad you're joining us as we start our journey, celebrating Christmas Around the World! If you missed Living Life Intentionally's introduction post, you can pop on over now (she's got some spectacular printables to go alongside our series!). 

I'm delighted to begin the series with Brazil. We chose Brazil because it's always intrigued me and honestly, because Brazil loves soccer. We've never been to Brazil, but the Farmer does have a Brazil beanie from a player who visited Brazil and brought him a souvenir. 

When I started this journey, I couldn't find much about Christmas in Brazil so I dug deeper and deeper until I found some pretty awesome stuff that I'm delighted to share with you! 

Traditions

Each year Rio de Janeiro celebrates the lighting of the Lagoa Christmas tree, a floating Christmas tree that stands 279 ft tall. The celebration includes fireworks, ballet performances and a symphonic orchestra (this may vary from year to year). Sweet P and I found a few videos online and watched the lighting of this amazing Christmas tree!

How awesome would that be LIVE?!

Recipe

When I first started looking for recipes, I thought I'd make a Brazilian meal, but then I found these Brazilian cookies and was sold. 

I had everything I needed in the house and we set to work on Saturday morning. I'll just fill you in on what occurred. While watching the first batch spin in the mixer, I saw something black. I stopped the mixer, scooped it out and scrutinized it. Yep. A black beetle. Tiny. Disgusting. Totally in the corn starch. 

So I dumped out the first batch into the garbage and started over with a fresh box of corn starch (luckily I had that too). By that time Sweet P lost interest and went off to play as I finished the dough. It sat for the required 20 minutes and then I rolled the cookies into balls, giving Sweet P the job of flattening them with a fork (an unnecessary step if you ask me). 

I really wanted to love these cookies. But. I didn't. Sweet P did (because that kid loves anything with sugar), but I was not impressed. Maybe it's because corn starch reminds me of Goop and nails on a chalk board, I don't know. I do love that they are gluten-free and Brazilian, but they didn't win me over. 

{What you need}

2 cups corn starch

1 cup sugar

3/4 c butter (at room temp)

1 tsp vanilla (the recipe called for real vanilla, but I only had imitation)

1 egg

Preheat oven to 375 degrees. Combine all ingredients on low in a mixer. Scrape down sides with a spatula until all is combined. Set aside for 15 to 20 minutes. Roll into balls and place on greased cookie sheet. Bake 7-10 mins until edges are a bit browned (not much!). 

*Cookies will be EXTREMELY crumbly while hot, wait until they've cooled to remove them from the cookie sheet. Store in an airtight container. 

Brazilian Flag Ornament

When I was looking through Brazilian Christmas ideas, I came across several ornaments with the Brazilian flag and thought that would be a great learning tool for Sweet P. 

I cut out the pieces for her and showed her a picture of the flag online. She assembled the ornament and stuck on the star pieces (rhinestones) while we talked about what ORDEM E PROGRESSO meant. She kept saying "Order and Progress, Order and Progress!"

{What you need}

blue, yellow and green cardstock

stickable rhinestones, a white crayon, silver star stickers, etc.

embroidery floss or string for hanging

Cut out the shapes of the Brazilian flag in the appropriate colors, with the exception of green. Cut a large circle for the green. Assemble flag on green circle. Write ORDEM E PROGRESSO with a black sharpie on the white portion of the flag. Stick on rhinestones, stars or color with a white crayon where the stars should be. 

Punch a hole in the top of the circle, thread string or floss and hang! 

Each star represents a certain state, but our ornament has a few less due to the size of the rhinestones. 

Nativity

A common tradition in Brazil during Christmas involves creating or setting up a Nativity scene. A variety of Nativity sets and scenes can be found throughout Rio de Janeiro during the month of December. Many are made from recycled materials, including this one made from the bottom of plastic pop bottles! 

In Brazil, the Nativity is also called Presepio, from the word "presepium," which refers to the bed of straw Jesus slept on when He was born. I loved the idea of creating a bed of straw, so I set up an invitation to play for Sweet P with a manger, yarn straw and glue for her to find when she woke up in the morning. 

I also had pieces of a Nativity set out for her (they were stickers she put on paper last year and I just cut around them so they were flat playing pieces) and made a tiny baby Jesus out of a wooden bead, some pompoms and scrap fabric. While she was playing with and arranging the Nativity pieces she asked, "Where's Jesus?" I pointed to the baby and said, "He's right here. This is when He was a baby." And in true 3 year old fashion she asked, "Why?"

As she made the manger, we talked about what "presepium" means and when I asked her later she said, "A bed made of yarn." Which in her manger's case was correct! 

How amazing is it that our Savior, our KING, slept on a bed of straw? This was by far MY favorite part of our Brazilian Christmas study: making the manger and talking about our King.

I wasn't sure Sweet P understood what we were doing, then on Saturday night (movie night), she told me "I'm going downstairs to see if we have a Brazilian Christmas movie!" Ha. So something was working around in that sweet little head of hers!

I hope you enjoyed learning about Christmas in Brazil as much as we did! Be sure to check out tomorrow's post by Sun Scholars on Christmas in China! 

Vegetarian Gluten-Free Avocado Enchiladas

As you probably know, we are vegetarians. We have also recently embarked on a gluten-free adventure. Ya'll eating gluten-free when you're already a vegetarian is a CHALLENGE! But we're making it work. And I may or may not have eaten some pizza last night (I've yet to find a homemade gluten-free crust that I like), but we are really trying to rid our diet of gluten.

My creative cooking skills have been in overdrive trying to figure out things to make for dinner that don't involve gluten (our previous week included pasta and pizza at LEAST once a week). And yesterday as I browsed instagram, I saw a photo of avocado enchiladas and I set to work coming up with a recipe. 

It did not disappoint and I even got "These are restaurant quality." from the Farmer (that's kind of an inside joke at our house), which means they were pretty dang good.

I haven't posted a recipe in a long time so I really want to share these, especially for Auntie Rosita since she's the one who inspired the Farmer family to go gluten-free.

The Recipe: Avocado Enchiladas (Serves 2 - can easily be doubled)

What you need:

8 corn tortillas

1 1/2 avocados (chopped)

1 c shredded cheese*

1 jar Trader Joe's Organic Tomatillo & Roasted Yellow Chili Salsa

1/4 c organic Greek yogurt

Preheat oven to 350 degrees

Combine entire jar of salsa and 1/4 c Greek yogurt in a small bowl. Set aside. Chop avocado. Grate cheese into a small bowl. Place a spoonful of avocado and a hand pinch (use all fingers to pick up a pinch of cheese) of cheese into a corn tortilla. Roll and place horizontally in a 2-qt (or 7x11) baking dish. Continue with all tortillas. Pour salsa mixture over the top of the tortillas and top with remaining cheese (or grate more if you need to). Bake for 25 minutes. 

*certain cheeses may contain gluten

Total preparation time: 15 mins
Cook time: 25 mins

We paired the enchiladas with Mexican rice I made in the rice cooker with brown rice, 1/4 c salsa and 1 tsp cumin. 

Sweet P would have loved them, but she got sick one night while my mom was making tacos and can't stand the smell of corn tortillas. Plus, I think the salsa was a tad too spicy for her. 

Next time I'll use salsa verde for a green sauce instead of red and make a larger batch! These were delish! If you don't have a Trader Joe's near you, just find another type of tomatillo based salsa. The Farmer and I both thought the tanginess of the tomatillos and Greek yogurt worked really well with the avocado. 

Did you try this recipe? Please leave a comment to let me know how it turned out or what you did differently!

3 Homemade Granola Recipes

As I've mentioned, oh, several times before, we LOVE granola. If you don't make your own granola, start! It's easy, inexpensive and AWESOME. Making it is fun and eating it is even better. It's something Sweet P and I make together on a weekly basis and our favorite part is when we mix all the ingredients by hand! Nothing like playing with your food! For more ways to play with food check out my post: 5 Ways to Play with Your Food on Let's Lasso the Moon!

Here are 3 tried and true recipes to get you started.

Plain Grrrranola

Almond Butter Granola

Pumpkin Granola

Make it. I promise you won't regret and if you have kiddos, I promise they'll ask for more. Mix it with soy milk, cow's milk, coconut milk (carton, not canned!), almond milk, rice milk, yogurt and if you're up for a treat, ice cream! And the add-ins are endless (raisins, craisins, almonds, walnuts, pecans, etc.).

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Kool Aid Play Dough

We made Pink and Green Mama's Kool-Aid Play Dough recipe and it turned out great! She mentioned that she'd use less oil next time so I used about a tsp less than her recipe.

Sweet P picked the colors and went for pink for the first batch. She picked yellow for the 2nd batch, but it didn't really turn yellow so we added red to make it orange and it ended up the same color as the pink! So we ended up with one HUGE batch of reddish pink play dough! Sweet P wasn't disappointed since her favorite color is pink at the moment! The Farmer had a great time playing with it, too!

Store in a baggy in a cool, dry place or in the fridge.

NOTE: There are lots of options for Kool-Aid Play Dough, but I chose this one because it didn't call for cream of tartar (I was out). Came out great!

Sprout playing with a zippered bag of play dough!

Pretending to be Rudolph!