I absolutely love cooking from scratch! I grew up watching my mother, aunts and grandmother cook EVERYTHING from scratch and it always tasted better.
Today, I cook from scratch as much as I can so I'll know exactly what I am eating. To this day it still tastes better than cooking from a box. The bonus is that I can also ensure that my family is always eating something nutritious.
I know cooking from scratch is not for everyone. Time, life, skills and more can get in the way. I mean it’s not always easy for me either because of time, life, and skills.
Some homemade recipes require ingredients that I haven’t worked with before (usually I’m up for a challenge, but sometimes I’m like COME ON what is THAT?!), or the steps just are time draining!
Add the fact that I have small children in the house wanting, wanting and wanting more constantly, my go to when I cook from scratch are simple ingredients, and usually quick process especially when it comes to snacks!
In addition to my own recipes I must thank my social media friends for consistently posting recipes. I often come across a few that catch my eye to try.
What follows are two quick, simple, and nutrient dense recipes for the next time you need a quick snack for you or your family. I made both this week and they both were good!
Chickpea Blondie Muffins (Posted by a friend taken from an articles on wellandgood.com.)
This is an energy boosting snack, great for eating after a vigorous Pilates workout because while your metabolism is increased during this time, you’ll feel replenished without a heavy meal. Each serving has 6 grams of fiber and 9 grams of plant protein.
Ingredients: 15 oz. can chickpeas, drained and rinsed 1/2 cup unsweetened almond butter 1/4 cup maple syrup 2 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1. Preheat the oven to 350°F. 2. Spray a muffin tin with coconut oil spray. 3. Combine all ingredients in a blender or food processor. 4. Pour batter into muffin tin and bake for 18 to 20 minutes, or until a toothpick comes out clean.
I let them cool in the tin for at least 10 minutes to prevent the muffin from breaking apart when it comes out.
Homemade Almond Milk (Posted by friend who make this recipe all the time!)
You don’t have to worry about getting too much sugar in your diet with this recipe because it’s sugar free. Now if you are like me and want a bit of sweetness, I add zero net carbs, zero calories, and zero glycemic Lakanto Monk Fruit Sweetener to taste. The addition of pure vanilla extract or vanilla beans are a great addition to make Vanilla Almond Milk.
1 cup Almonds
6 cups fresh Water
1. Soak 1 cup of almonds overnight.
2. Drain and rinse the almonds.
3. Blend almonds with water at high speed with a high-powered blender.
4. Strain in a sieve or cheesecloth.
5. Store milk in refrigerator in a glass container with a lid like a 1/2 gallon mason jar.
That's it! Easy, peasy. Let me know if you make either recipe. Put them together even! Muffins and milk make a great snack. Then, let me what you think!