snack Archives | Heavenly Homemakers

Confessions of a Chocolate Shake Addict

July 11, 2021 by Tasha Hackett Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Hey, it’s Tasha. Remember me? I’m Laura’s friend. The one who fell off the cliff and didn’t die. I homeschool a few kids and eat chocolate, AND I DRINK IT. Eating paleo took a turn for the better once I discovered some amazing chocolate tricks, but today is the day for the confessions of a paleo chocolate shake addict.

Chocolate Shake Confessions:

I drink a chocolate shake every day. Sometimes more than one.
Secretly, not so secretly anymore, I am happy a few of my kids don’t like my chocolate shakes—more for me.
16 oz of cacao powder barely lasts me one month = that means I eat approximately 3 Tablespoons a day.
Once, mid-shake preparation, I was ravenous. Hungry, grumpy, starving. The cacao powder was not where it was supposed to be. I searched frantically through the cupboards to no avail. Mean Tasha came out. I yelled across the house to my husband and kids, “WHO MOVED THE CHOCOLATE STUFF??” No one answered Crazy Mama. Climbed up on the counter and searched the top shelf while yelling at my family that there was a crisis upon us. Turns out, the almost empty bag was found behind the Blentec. Right where I’d left it I’m sure.
No, I’m not misspelling Cocoa. Cacao is a real thing.

Cacao vs. Cocoa?

Cacao is the name of the tree that grows pods with beans that are harvested and roasted like coffee to make cocoa powder and chocolate. But—woah—if you don’t roast the beans, it’s called cacao instead of cocoa. Unroasted beans are raw and contain significantly higher levels of minerals, fiber, and even some protein. So that’s what I chose to eat. Please check out the Subscribe & Save options available for Organic Cacao Powder.

Paleo Chocolate Shake RecipeYum

Clearly, Laura’s salad-drinking habits are commendable. But, another confession: I’m not a grown-up enough human to submit myself to such torture. What I meant to say is that Laura is a super human blessed by the Almighty with taste buds of steel. Hmm. Okay, how about this: I’m so deeply in love with chocolate shakes and I see no reason to give them up.

Sorry. The recipe(s).

I mostly make it the same every day, but has been evolving over the year. Therefore, I will give you two recipes. The first is when you only have 30 seconds to spare. The second is when you have 2 minutes.

Quick Fix Chocolate Shake

8 oz. coconut milk
2 Tablespoons cacao or cocoa powder
2 pinches salt
1/2—1 teaspoon Super Sweet from THM or stevia/blend sweetener of choice
Large handful of spinach
3 cubes ice
Blend until smooth
Drink

The above smoothie has approximately 4 grams of protein and 92 calories. It is enough to satisfy a chocolate craving and sweet tooth. If you want to trick your mouth into thinking you’re having a treat, and you’re in a hurry, give it a try. Don’t get me wrong, there are plenty of nutrients in the spinach, cacao, and coconut milk, but I wouldn’t recommend replacing a meal with this shake. Unless you’re planning to starve yourself to death, which I highly discourage.

Paleo Chocolate Shake with more stuff…

8 oz. coconut milk
2 Tablespoons cacao or cocoa powder
2 pinches salt
1/2—1 teaspoon Super Sweet from THM or stevia/blend sweetener of choice
2 Tablespoons integral collagen (paleo friendly dairy/soy-free protein)
half of a banana (sliced and frozen is nice)
1/2 cup frozen fruit (blueberries or sweet cherries are good options)
1 Tablespoon almond butter
Large handful spinach
3 cubes of ice
Blend until smooth
Drink in secret or make double to share with all the toddlers

This is the shake I drink daily. If we’re heading out and I’m not sure if there’s going to be paleo food for me, then I make a shake. Sometimes I drink with breakfast, or later in the day if I’m hungry and there’s no food in front of me. The full recipe is approximately 320 calories and 17 grams of protein.

What do you eat everyday?! Does it make you ask happy as this shake makes me? If not… maybe you should make this shake instead.

Paleo Chocolate Shake

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Author: Tasha

Recipe type: snack

Ingredients

8 oz. coconut milk
2 Tablespoons cacao or cocoa powder
2 pinches salt
½—1 teaspoon Super Sweet from THM or stevia/blend sweetener of choice
2 Tablespoons integral collagen (paleo friendly dairy/soy-free protein)
half of a banana (sliced and frozen is nice)
½ cup frozen fruit (blueberries or sweet cherries are good options)
1 Tablespoon almond butter
Large handful spinach
3 cubes of ice

Instructions

Blend until smooth
Drink in secret or make double to share with all the toddlers

Tasha Hackett is a friend of Laura and author of the Christian Romance, Bluebird on the Prairie; available wherever books are sold and from her website, www.TashaHackett.com. She spends most of her time (drinking chocolate shakes) with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about.

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Stovetop Popcorn is Really This Easy?

June 23, 2021 by Tasha Hackett Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Stovetop popcorn has been my snack of choice lately. So quick to make, so delicious, and everybody is happy.

Stovetop popcorn is really this easy?

by Tasha Hackett

Sometimes I make burgers from scratch with homemade sweet potato fries and avocado dip and caramelized onions with balsamic vinegar. Homemaker over-achiever award, amen? And other nights I toss around apples, cheese, and popcorn and beg the children to eat and be happy while I put myself in timeout. Popcorn is versatile like that. I’ll agree that even though stovetop popcorn is not unhealthy, it doesn’t have much in the way of nutrition. But if you’re going to stuff your mouth with something salty and crunchy, stovetop popcorn is a great way to go about it.

Stovetop PopcornYum

We received an air popper for a wedding present. We used it frequently and poured melted butter over the top. Easy. Yummy. Last year, I don’t know why, I started using my large pot and the old-fashioned method and I’ve fallen in love with popcorn all over again.

Step 1: Pot for the Popcorn

Please use the biggest stock pot you have. I’ve used a smaller one, thinking I was going to make a smaller amount of popcorn. Clearly, it was a foolish choice. Just use the big one.

Step 2: Chose Your Oil

I have successfully used coconut oil (flavored, or flavorless), olive oil, bacon grease, and butter. My go-to is olive oil. Coconut oil is nice, but it’s more expensive. Butter is more likely to burn and I don’t always have bacon grease on hand—it makes a unique crisp type of corn. You should definitely try it.

Step 3: Chose Your Kernel

Truly, I have purchased all different varieties, thinking that I’m going to be scientific and compare the results. Alas, I’m too interested in eating the popcorn and therefore have yet to track any noticeable difference in the popcorn brands. If you have a preference, by all means, let us know. I will say, ten years ago I bought Mushroom Popcorn from a co-op in Kansas and there was a difference. Almost all the kernels popped with a mushroom shape. That was fun. So if you’re looking to make popcorn for gifts or something where you want each kernel to be beautifully uniform… splurge for the Mushroom Popcorn. Otherwise, meh.

And Now the How-To for Stovetop Popcorn

Pour (or scoop) a 1/4 cup of oil of choice into the pan. Oil makes things yummy. Don’t be afraid of it. Melt on medium heat.
Add 1/2 cup of popcorn kernels.
Add a teaspoon of fine salt. (Blend a cup of salt in your snazzy Blendtec for fabulous and cheap popcorn salt!)
Put the lid on your pot and wait for the magic. I used to frantically shake the pan back and forth to make sure nothing scorched or burned, but then one time I didn’t do that… and nothing scorched or burned. From then on I was flying free. I haven’t been frantically shaking the pan in months now. Just stand near and LISTEN.
Keep the heat on medium. Too high and your popcorn will burn. Too low and the kernels will swell and crack, but not pop.
Let it pop while you put away the oil and break the cheese into chunks and yell at the kids for someone to get the toddler out of the bathroom. Do the popcorn dance and when it starts to slow down, that’s your cue. Pop, Pop, Pop, Pop… and Pop, Pop… wait for it Pop… Pop… NOW remove the pan from the heat. Take the lid off.

popcorn

Eat. Smile. Stuff your face with crunchy salty popcorn goodness.

Of course, if you want to be really fancy, check out Laura’s recipes for a large selection of homemade popcorn flavors. BBQ, to Chocolate, to Ranch, and more. “But Tasha,” you say, “I thought you were on a Paleo diet that didn’t include any grains? Isn’t popcorn a grain?” OHMYGOODNESSYES. Stop judging me. Popcorn is a grain. Sadly, it is not included in a strict paleo diet. But it’s been six months and I’ve been trying new things. (Side note, I’ve been MOSTLY headache free for six months!) I’ve learned that I can do small amounts of popcorn. So there.

How do you pop the corn? Ever tried it on the stovetop? Share all your tips!

Tasha Hackett is a friend of Laura and author of Bluebird on the Prairie, a Christian romance set in 1879. She spends most of her time with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. To connect with Tasha, check out her website at www.TashaHackett.com. Follow her on IG @hackettacademy and find Laura @heavenlyhomemaker.

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Low Sugar Granookie: Granola Cookie

October 25, 2020 by Tasha Hackett Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Tasha brought these Granookies to our family along with a meal when our newborn moved in with us in September. They are SO GOOD and I felt great letting our toddlers eat them along with the rest of us! (Bonus peek at “Baby Sister”—>)

Low Sugar Granookie: Granola Cookie

by Tasha Hackett

When you want a cookie, but you’re actually starving and what you need is a hearty snack or breakfast? Never fear, granookie is here! Granookie is a granola cookie and is the next best thing to stir-and-pour bread. (Go ahead and add Granookie to your dictionary.

No, it’s not spelled wrong, your computer just isn’t up with the times.) It’s not simple, being that it has about a thousand ingredients and then there’s the whole stirring and making into cookie balls and baking. . . okay, it’s still pretty simple. Especially so because this recipe makes 5-6 dozen cookies. I bake one pan for eating right away, and I freeze the rest into premade cookie balls for a fresh granookie snack or breakfast or dessert for later. Tip: Freeze on a flat pan and then transfer to a bag once frozen.

Yum

Granola Cookie: Granookie

Before you skim straight to the recipe for the granookie, you may want to take a few things into account. These are low-sugar and mildly sweet, but not nearly as sweet as cookies, nor even as sweet as traditional granola. In addition, there is a hearty mix of nuts and seeds that makes them deliciously healthy, along with the whole grain addition to stock you up on healthy carbs, fiber, and an exorbitant amount of vitamins and minerals. However, can we cut the healthy talk and just be amazed at how delicious these are and hand them out guilt free?

Whole grain for the win!

I always use fresh-ground flour when baking these. Either soft or hard wheat will work, though I use soft white wheat as it is marginally cheaper than hard wheat. If you’re using store-bought flour, you may need a touch less in your recipe. But it’s a fairly forgiving recipe.

I developed over the past year after much frustration of my granola crumbling everywhere. I’ll sheepishly tell you that I changed it every time because I didn’t follow the recipe… but people kept asking me how to made these granola cookies (and I’d correct them, “It’s called a granookie.”) so I was determined to write down legit measurements and this is the winner!

Enjoy!

Tasha Hackett is a friend of Laura and a bedroom closet jalapeno Cheeto eater. She lives in the great Midwest where the winter whisks your breath away and the summer smothers. Laura is still here, but likes to take a shower every now and then and let Tasha play on the blog. In other news, Tasha’s debut novel, a historical fiction romance, is currently being evaluated by a publisher. She’s been lost in the 1800’s for decades, dreaming of ways to bring her heroes to a happily ever after.

Low Sugar Granookie: Granola Cookie

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Author: Tasha

Recipe type: cookie

Serves: 60

Ingredients

2 Cups of Butter
¾ Cup Brown Sugar
5 Eggs
1 tsp Caramel Flavoring (I use this one.)
1 Tbs Vanilla Extract
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
3 Cups Flour
3 Cups Thick Rolled Oats
1 Cup Unsweetened Shredded Coconut
1 Cup Slivered Almonds
½ Cup Pumpkin Seeds
⅓ Cup Sunflower Seeds
1 Cup Chocolate Chips
½ Cup Butterscotch Chips

Instructions

Whip the butter and sugar until fluffy, add the eggs, flavoring, and dry ingredients. Add the nuts and seeds and chips. Dough will be quite firm.
Form into cookie sized balls and bake at 375* for 8-10 minutes (until golden brown). They do not flatten much.

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Homemade “Larabars” for a Gluten Free Snack!

April 6, 2011 by Laura 92 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Ready to learn how to make homemade Larabars?

larabars_remade

Yum

Ever since I got to try some Larabars for a review back in March, I’ve been hooked. They are amazingly yummy, incredibly healthy and what do you know…they are gluten free!

I’m amazed that they contain so few ingredients…my favorite Cashew Cookie bar is made of only dates and cashews…that’s IT. And it really does taste like a cookie. Only better. :)

Since doing that review, I’ve done two things regarding Larabars:

1) I used some of my Swagbuck earnings to order more from Amazon. I wanted to have these awesome snacks on hand for grab and go moments. They have come in very handy!
2) I used Katie’s Healthy Snacks to Go eBook to make my own.

You have GOT to try your hand at Homemade Larabars.

I can’t believe how easy they are, and the homemade bars taste even better (because homemade always tastes better, right?)!

Malachi is not a big fan of nuts in any form, mostly because he really just hasn’t given them a chance. :) This has been a challenge during our Gluten Free Experiment because I would really like to be able to feed him nuts as a snack. So…I didn’t call these Larabars. I told him that these were a “gluten free bar” that I had made. He didn’t ask what was in them. I didn’t tell. He saw the chocolate chips. That’s all he needed to know. :)

He gobbled one right up, exclaiming over and over how good it was. (yay!) I think we may be going through a lot of nuts and dates while I continue to “play” in the kitchen. :)

Regarding nuts, be sure to check out Braga Farms as a wonderful source for organic nuts! Braga Farms is a fabulous family farm to purchase organic nuts from. You can not beat their quality or their prices! I just placed an order and I can’t wait to get my great box of organic nuts!

Ever tried making your own Larabars? I think we’ve decided to call our homemade bars “Mamabars”. And wow, there’s only one left so I’m going to have to make another batch! :)

Homemade Larabars

Homemade "Larabars" for a Gluten Free Snack!

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Author: Laura

Serves: 12

Ingredients

1½ cups raw cashews
8 dates (remove pits)
1 teaspoon vanilla extract
2 Tablespoons water
¼ cup add ins like mini chocolate chips, dried fruit, or fresh fruit like blueberries (optional)

Instructions

Grind cashews in a food processor until fine.
Slowly add dates, vanilla, and water and pulse until the mixture forms a dough.
Fold in chocolate chips or fruit.
Press mixture into a parchment paper-lined 8x8 inch pan.
Refrigerate for about one hour.
Cut into 12 bars.

Need more healthy snack ideas? You’ll love this wonderful and helpful eBook full of 227 Healthy Snack ideas and recipes!

[wp_eStore_fancy1 id=6]

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Homemade Chewy Granola Bars (without corn syrup!)

March 25, 2010 by Laura 420 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Chewy Granola Bars. No corn syrup. Easy recipe. Grab-and-go snack option. Fantastic.

Chewy Granola Bars - No Corn Syrup

Every homemade chewy granola bar recipe I’ve ever seen includes corn syrup and/or marshmallow cream (not ingredients we feel okay about eating or feeding my family). Even most pre-made granola bars I have seen at the store (even the organic ones) have ingredients I don’t like feeding my family.

I finally figured out a chewy granola bar recipe that we like! It’s easy and includes all natural sweeteners and ingredients! These bars are way cheaper than store bought granola bars! Plus you can customize it according to your family’s taste and allergies! They can be easily wrapped individually to take in the car or packed in a lunch!

Homemade Chewy Granola BarsYum

5.0 from 2 reviews

Homemade Chewy Granola Bars (without corn syrup!)

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Author: Laura

Ingredients

½ cup peanut butter or sunbutter
⅓ cup honey
¼ cup coconut oil (or another oil of your choice)
1 cup oats
1 cup total of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips

Instructions

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add one cup of oats.
Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (I just got out my one cup measuring cup and poured in the ingredients until the cup was full.)
Pour in and stir well.
Spread mixture into a 8x8 or 9x4 pan.
Chill for two hours, then cut into bars.

granola_bars_1

granola_bars_2

granola_bars_3

Wrap in plastic wrap for a quick grab and go snack!

granola_bars_4

Many have said that these taste similar to the oldie-but-goodie No Bake Cookie recipe we’re all familiar with. How fun that these are quite a bit healthier!

I’ve found that these keep best in the fridge as they get a little bit too soft if left out for too long. What a perfect grab-and-go snack!

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