Blueberry brain boosting bars


  • 1 cup old-fashioned rolled oats
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 1 tablespoon flaxseeds
  • 1 tablespoon chia seeds
  • 1 cup unsweetened whole-grain puffed cereal (Kashi or Brown Rice Krispies)
  • ½ cup dried blueberries
  • ½  cup chopped dried apricots
  • ½  cup creamy unsweetened school-safe seed butter (pumpkin, sunflower or soybean)
  • 3 Tablespoons honey
  • ½ teaspoon vanilla extract
  • Pinch of salt


Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.

Spread oats, pumpkin, sunflower seeds, flaxseeds and chia seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add puffed cereal, dried blueberries and apricots; toss to combine.

Combine seed butter, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.

Immediately pour the seed butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars. 


Carrot gingerbread muffins

(gluten-free, dairy-free option, kid-friendly, low-sugar, high protein)


  • 6 eggs
  • 1/2 cup melted butter (or coconut oil for dairy free muffins)
  • 1 tsp. pure vanilla extract
  • 1/3 cup black strap molasses 
  • 1/2 cup coconut flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger 
  • 3 cups shredded carrots 
  • 1/2 cup raisins (optional)


Preheat oven to 350F. Whisk the eggs, butter or coconut oil, vanilla and molasses together in a large bowl. Sift in the coconut flour, salt, baking soda, cinnamon and ginger. Mix until well combined and fairly smooth. Add the carrots and raisins if using. Stir well.

Scoop ¼ cup of batter into each lined muffin cup and bake for about 25 minutes or until muffins are cooked through. 

Makes 12 muffins.