Five ingredients! That’s it! Whip up these no-bake, nutritious and high energy snacks in minutes as the perfect grab-n-go snack, made with protein-packed Pic’s Peanut Butter! Trust us, they won’t last long!

Tiny Green Mom’s Peanut Butter Energy Bites

Ingredients

3/4 cup Pic’s Peanut Butter

2 Tbsp. organic honey

1/2 cup ground flax seeds

1 cup old-fashioned oats

1/2 cup Lily’s Sweets Dark Chocolate Baking Chips

Pic's PB & Energy Bites 1

Preparation

Combine the first 4 ingredients in a bowl; stir to combine. Add in the chocolate baking chips and mix everything together.

Pic's PB & Energy Bites 2

Place the mixture in the refrigerator for a couple minutes, and then roll the mixture into 1 inch balls. Store in an airtight container.

Makes approximately 16 energy bites.

*Company generously provided samples for review and recipe development. All thoughts expressed herein are my own.*

 

 

As if you can’t tell, “Mom” at Tiny Green Mom is into smoothies this summer! Summertime is HOT, especially in Florida, and hydrating smoothies are always a good idea! They make tasty popsicles, too, which the kiddos really like after a day spent in the pool!

Summer Dream Smoothie

Ingredients

8 ounce coconut or almond milk (“Mom” prefers Orgain Organic Protein Almond Milk)
1 scoop Berry Warrior Blend
½ cup diced cantaloupe
½ cup diced watermelon
1 to 2 teaspoons lime juice
Few mint leaves
Handful ice

Preparation

Add all ingredients except the mint leaves to blender. Puree until smooth. Pour into glass, garnish with fresh mint leaves, and enjoy!

*Recipe and image courtesy of SunWarrior.*

Here’s a healthy alternative to deep frying – EVOO Oven-Cooked French Fries! As you plan your menu for your upcoming 4th of July gathering, this recipe for making your own delicious & organic french fries is a great choice to accompany anything you may be grilling!

Gaea’s French Fry Recipe

Ingredients

4 1/2 cups organic potatoes
1/2 cup Extra Virgin Olive Oil GAEA PDO Region Kalamata
Coarse salt
Fresh pepper
1 teaspoon of smoked paprika

Preparation

Preheat the oven at 450 F.
Scrub the potatoes clean and cut them into slices approximately 1 cm thick.
Place them in a bowl filled with water and leave them for approximately 15 minutes.
Drain the potatoes, season them with salt and pepper and place them on a baking dish. Top them off with Extra Virgin Olive Oil from the PDO region of Kalamata.
Roast in the preheated oven for 25 minutes.
Season with paprika.
Reduce the temperature to 400 F and bake for 10 more minutes or until they get a nice golden color.

*Recipe and image courtesy of GAEA.*

Mom” whipped up this fun, fast and deliciously healthy recipe with her little ones this past weekend! All it takes is a few minutes of prep time, and your kiddos will be able to create nutritious Mini FroYo Parfait Bites with minimal help!

Tiny Green Mom’s Mini FroYo Parfait Bites

Ingredients

3/4 cup Viki’s Granola

1 cup Organic Greek Yogurt (“Mom” prefers Stonyfield Farm)

Strawberries, diced

Blueberries, halved

FroYo 3

Preparation

Line 2 mini muffin tins with liners.

Prepare work area for little ones, setting out the diced fruit, organic yogurt, and granola in separate containers within reach.

FroYo 2

Sprinkle 1 – 1/2 tsp. of granola on bottom of each muffin cup.

FroYo 4

Top with dollop of organic yogurt.

Place a small amount of fruit on top of yogurt, and once completed, place in freezer until frozen.

We found that the FroYo Bites needed to be set out on a plate for a few minutes before being eaten so they were a bit easier to eat.

YUM!

*Recipe created by Tiny Green Mom. Viki’s Granola generously provided samples for recipe development.*

Mother’s Day is this Sunday! Create a deliciously healthy breakfast parfait as a sweet way to treat Mom when she wakes up in the morning!

Viki’s Granola Berry Parfait

Ingredients

6 ounces yogurt (“Mom” prefers Redwood Hill Farm)
¼ cup raspberries (“Mom” prefers organic)
½ cup Viki’s Original Granola

Preparation

Place 2 ounces of yogurt in a tall glass.
Pour ⅓ cup of granola evenly on top of the yogurt.
Place 2 ounces of yogurt on top of the granola.
Add raspberries.
Add remaining 2 ounces of yogurt and granola on top.

Serve and enjoy!

*Recipe and image courtesy of Viki’s Granola.*

Today is National Orange Juice Day! Treat yourself to an Orange Cream Float made with Natalie’s Orange Juice! For this recipe, which calls for vanilla ice cream, “Mom” chose instead to use So Delicious No Sugar Added Vanilla Bean Coconut Milk Dairy-Free Frozen Dessert.

Orange Cream Float

Ingredients

Natalie’s Orange Juice
Vanilla ice cream
Chilled club soda
Zest of one orange

Natalie's Orange Bowl

Preparation

1. Place 3 scoops of vanilla ice cream into a glass.
2. Pour Natalie’s Orange Juice over the ice cream until it’s about 3/4 of the way full.
3. Top with club soda.
4. Sprinkle 1 teaspoon of fresh orange zest on top.
5. Serve with a straw and spoon.

Enjoy immediately! (Yields 1 float)

*Recipe and image courtesy of Sarah Hearts.*

With both strawberries and mangoes being on sale right now, this is the perfect opportunity to create this delightful smoothie! An excellent way to get you revved up in morning using plant-powered nutrition, this Tropical Paradise Smoothie is made using the new Berry Warrior Blend from SunWarrior, as well as “Mom’s” favorite almond milk by Orgain!

Tropical Paradise Smoothie

Ingredients

8 ounces coconut or almond milk (“Mom” prefers Orgain Organic Protein Almond Milk)
1 scoop SunWarrior Berry Warrior Blend
1 frozen ripe banana
½ cup frozen pineapple
½ cup frozen mango

Preparation

Add all ingredients to blender. Puree until smooth. Pour into glass and enjoy!

*Recipe and image courtesy of SunWarrior.*

Bright, colorful, and fresh, this nutritious salad is filled with a variety of lively ingredients! Perfect after a long workout or for serving to summer guests, it is made with hydrating Invo Coconut Water.

Sencha Spinach Salad

Ingredients

For Salad:
4 cups baby spinach, rinsed
1 cup pomegranate seeds
1/2 carrot, thinly sliced
3 oz grilled chicken
1 cup red cabbage, shredded

For Dressing:
1 tsp white wine vinegar
1 tsp olive oil
1 tbs lemon juice
salt and pepper, to tase
2 tbs Invo Sencha Green Tea Coconut Water

Preparation

Whisk together dressing ingredients until well combined. Pour dressing over salad ingredients; fold until
evenly distributed. Serve and enjoy!

*Recipe and image courtesy of Invo Coconut Water.*

The smell of fresh, baking bread in the comfort of your own kitchen is a scent like no other! Warm, inviting and delicious, this gluten free, vegan sandwich bread made using Blends by Orly is a true treat! It can be enjoyed immediately or frozen to save for a later date.

Orly’s Gluten Free Vegan Healthy Seeded Sandwich Bread

Ingredients

2 tsp (7 grams) or 1 packet of instant yeast
1 cup (230 ml) lukewarm water
2 1/2 cups (300) grams Blends by Orly Tuscany Blend
1/4 cup (50 grams) vegetable oil
1 1/2 Tablespoons (34 grams) honey
1/4 cup (20 grams) chia seeds (“Mom” prefers Carrington Farms)
1/4 cup (20 grams) flax seeds (“Mom” prefers Carrington Farms)
1 1/2 tsp salt
1 tsp baking powder
2 Tablespoons pumpkin seeds (optional garnish; “Mom” uses SuperSeedz)

Preparation

Mix: In the bowl of you stand mixer with a paddle attachment or in a bread machine, combine all the ingredients, and mix together to make a soft, smooth, slightly sticky dough.

Proof: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise in a warm temperate (approximately 90 degrees F) untill it’s almost doubled in size, about 30-45 minutes.

Lightly grease a 9″ x 5″ loaf pan. Flour your work surface and the surface of your dough with Tuscany Blend or white rice flour. Gently shape the dough into a smooth log, and place it into the pan, smooth side up.

Cover the pan with lightly greased plastic wrap or with a warm towel, and allow the loaf to rise till it’s raised over the rim of the pan by about 3/4″, about 45 minutes. For a faster proof time, let your loaf sit in an oven set to a warming temperature of about 90-100 degrees F for about 30 minutes.

Bake: Towards the end of the rising time, preheat the oven to 350°F. If you don’t mind that the bread is not vegan, adding an outer coat of egg-wash will give your bread a glossy and crusty finish. Otherwise, brush the top of the dough with water-wash and sprinkle it with pumpkin seeds. Bake the bread for 30 to 35 minutes, or until the tops are a golden color and makes a hollow sound to the touch. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Slice the bread in advance and freeze for up to 9 months. Makes 1 loaf.

tuscany-front-final

About Blends by Orly

Blends by Orly are made with the highest quality wholesome gluten free ingredients, and are also OU Kosher certified, nut free, vegan and corn free. Blends by Orly provides a simple way to prepare baked goods that are so delicious that people would have no idea they are eating something that is gluten-free. Blends by Orly allows you to make your exact favorite recipes by just replacing the wheat flour with one of the Blends by Orly. Blends by Orly are sold in stores throughout the USA on Amazon and online. http://blendsbyorly.com/

*Recipe and image courtesy of Blends by Orly.*

Clean, healthy eating at its’ most simple! Using nutritious ingredients found in most kitchens, such as quinoa, carrots, garlic, and onion, this dish can be made quickly as a delicious side to so many meals, or as an easy-to-pack lunch option!

Quinoa and Carrot Salad

Ingredients

¾ cup uncooked quinoa
1 cup carrots, shredded
1 teaspoon garlic, finely chopped
1 teaspoon onion, finely chopped
1 teaspoon dried oregano
1 teaspoon fresh mint, finely chopped
2 tablespoons orange juice (or more, if desired)
½ seedless cucumber, chopped (optional)

Preparation

Bring quinoa and 1-1/2 cups water to a boil in a medium saucepan. Reduce heat to low, and cover and simmer until tender and most of the liquid has been absorbed, about 15 minutes. Fluff with a fork. Let cool.

In a medium bowl, combine quinoa, carrots, garlic, and onion.

Add oregano, mint, and orange juice.

Add cucumber, if desired. Toss to combine.

Serves 4 to 6.

*Created by Executive Chef at Pritikin Longevity Center + Spa, Anthony Stewart.*