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...

Tips for a Healthy School & Work Year Heading back to school or work after any vacation can be very challenging for so many, most especially our children who are exposed to a variety of chemicals, bacteria, and viruses, in the very locations where they spend the majority of their developing years.  I personally enjoy the structure of a school day...