I’m always looking for ways to eat as healthy as I possibly can.  Shopping at my local Coop gives me an opportunity to seek out smart food choices.  I typically gain inspiration to create prepared foods similar to the prepared foods that I have enjoyed over the years.  Very recently, I discovered a new deliciously satisfying treat – Sweet Potato...

My original recipe posted on The Essential Classroom in 2013, contained eggs and a lot of oat flour!  I since have evolved in my understanding of how certain ingredients, such as eggs, can affect our health and well-being, so I’ve updated the recipe….and let me tell you, it is super delicious!  I replaced the eggs with applesauce, swapped out a...

Cashew Butter Banana ‘Chocolate Chip’ Oatmeal Bars Makes 16 gluten free non-GMO cashew butter banana chocolate chip oatmeal bars. Will stay fresh for up to one week in a covered container at room temperature or in the refrigerator. Ingredients: 2 and 1/2 cups gluten free old-fashioned rolled oats (I use Bob’s Red Mill®) 1/4 cup organic dark brown sugar, loosely...

The featured recipe below can be found in the Essential Gluten-Free Recipes Cookbook written by Tara Rayburn and Mary Vars. Toasted Coconut Squash Pie Ingredients: 1  large butternut OR 1 acorn & 1 kobucha squash 1-2 farm fresh eggs OR half cup applesauce ¼  cup coconut oil ½  cup coconut OR rice milk 2  Tbsp of raw honey OR maple...

Embarking on a new school and work year is the perfect opportunity to set the foundation for a healthy and balanced routine. As you prepare for the months ahead, focusing on wellness can enhance your productivity, boost your energy levels, and improve your overall quality of life. This year, prioritize healthy habits that support both physical and mental well-being. From...