How to Make Deviled Eggs

How to Make Deviled Eggs

Do you know how to make deviled eggs? They are such a quick and easy whole food snack. And this recipe is near impossible to mess up.

There are many variations of deviled egg recipes. This one is a classic. It calls for a combination of mayo, mustard and chives.

If you wish, you can substitute an equal amount of plain Greek yogurt for the mayo. I find I can eat so many of these, that lightening them up with Greek yogurt isn’t always a bad thing.

By the way, I’ve never been able to pipe the filling into the egg white. If you have that talent, it does make for a pretty presentation. However, I find a few shakes of paprika and a few chopped chives can cover up my lack of piping skills!

How to Make Deviled Eggs


  • 12 hard boiled eggs, peeled and sliced in half lengthwise
  • 1/2 cup mayo or may substitute Greek yogurt
  • 1 teaspoon sea salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon shallots, finely chopped
  • optional: paprika


  1. Remove egg yolks from eggs.
  2. In a bowl, mash together egg yolks, mayo, salt, and mustard.
  3. Stir in chives and shallots.
  4. Place egg whites on a platter. Use a 1 teaspoon scoop to put yolk mixture into hollows of egg whites.
  5. Optional: Sprinkle eggs with paprika and additional chopped chives
  6. If you prefer a fancier presentation, use a piping bag and pipe filling into egg white hollows.
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Do you ever serve deviled eggs for a snack? They are excellent for an after school snack. Serve them on days when your kiddos have sports practice, and fill them up without weighing them down.

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Raspberry Chocolate Chip Whole Grain Muffin Recipe

Raspberry Chocolate Chip Whole Grain Muffin Recipe

It is impossible to resist a warm muffin straight out of the oven.

Therein lies the beauty of this raspberry chocolate chip whole grain muffin recipe.

You can keep this batter in the refrigerator for up to 4 days.

Bake only the amount of muffins you will eat hot, fresh out of the oven. Then keep the rest of the batter for the next day. And once again enjoy hot, fresh muffins straight out of the oven.

Raspberry Chocolate Chip Whole Grain Muffin Recipe


  • 2 cups white whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1 cup frozen raspberries
  • 1 cup chocolate chips


  1. Grease a muffin tin.
  2. In a medium bowl, whisk together the two flours, baking powder, baking soda, and salt.
  3. In a mixer, beat together the butter and sugar. Add the eggs, one a time, beating well after each addition.
  4. On slow, beat in sour cream and vanilla, scraping sides of bowl.
  5. Once sour cream is well incorporated, add the dry ingredients and beat on low until the batter is smooth.
  6. Mix the raspberries and chocolate chips in by hand.
  7. Refrigerate for at least one hour. At this point, may be refrigerated for up to 4 days.
  8. Preheat oven to 400.
  9. Fill muffin tins 3/4 full. Bake muffins for 22 to 26 minutes.
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Raspberries and chocolate chips are only one flavor combination you can use in this recipe. Try skipping the chocolate chips and using raspberries and blueberries. Or try all blueberries and add some lemon zest.

If you come up with a winning combination, let us know!

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Healthy No-Bake Energy Balls Recipe

Energy Balls

These healthy no-bake energy balls are my go-to recipe for active weekends.

Weekends at our house are filled with athletic activities. If it isn’t an all-day volleyball tournament, we love to hike and ski, and I’ve even been persuaded to do a few mountain biking excursions.

These energy balls provide both quick energy from the carbs and sustaining energy from the protein.

Might I add –  they taste a heck of a lot better than anything you buy at the store!

Every weekend I whip up a new batch of these. They are so quick to make I can even tackle this recipe at 5:30 in the morning before heading to the slopes.

“What if I don’t like raisins?” you might ask. You could substitute any dried fruit of choice or go in a whole other direction and substitute coconut flakes.

Healthy No-Bake Energy Balls Recipe


  • 1/2 cup peanut butter
  • 1 cup dry oatmeal
  • 2/3 cup raisins
  • 1/2 cup chocolate chips
  • 1/3 cup honey
  • 1/3 cup ground almonds
  • 1 tablespoon cinnamon


  1. In a large bowl, stir together the oatmeal, raisins, peanut butter, chocolate chips and honey.
  2. In a small bowl, stir together the ground almonds and cinnamon.
  3. Roll peanut butter dough into 1 inch balls. Roll the balls in the almond and cinnamon mixture to coat.
  4. Refrigerate until ready to serve.
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To me, these no-bake energy balls taste just like classic trail mix. Only they are easier to eat. You just pop one in your mouth instead of grabbing it by the handful.

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Healthy Snack List: 32 Pre-Packaged Five Ingredient Snacks

32 Healthy Snacks

Have you heard of choosing food with five ingredients or less? It comes from Michael Pollen’s Food Rules: An Eater’s Manual . Here’s what it says:

“Don’t eat anything with more than five ingredients, or ingredients you can’t pronounce.”

That rule is very simple when it comes to eating whole foods. Apples, almonds, apricots, artichokes…. you know the whole foods I’m talking about. Single ingredient, unprocessed.

The rule becomes more complicated as you look at all the snack food out there. So many tempting, delicious choices. Can you really buy pre-packaged snacks and still follow the rule?

A whole food or homemade whole food snack is always going to be the dietary gold standard. I strive to get there 90% of the time. The other 10% of the time, well, life is getting lived, and a pre-packaged snack is awfully handy.

After all, sometimes we just don’t remember to grab an apple before we leave the house. Having a bag of Peeled Snacks in the car or in your purse can keep you on the whole foods track.

Use this list to think about how you can substitute whole food pre-packaged snacks for some of your favorite processed foods. For example, replace the Doritos, which contain ultra processed ingredients such as monosodium glutamate, maltodextrin, and artificial colors, with a healthier snack choice like Eden Spicy Pumpkin Seeds, which contain only organic dry roasted pumpkin seeds, organic tamari, organic garlic, and organic cayenne pepper.

I spent a LOT of time looking at labels and looking for snacks that meet the 5 ingredient or less standard. Those 5 ingredients had to be ingredients that were instantly recognizable.

Some of these you’ll be able to find at your local grocers, some are more specialty and may require a trip to the natural grocers, and others you might find just easiest to order and have at the ready. I’ve linked to everything on Amazon so you can check out the ingredients for yourself, and you can stock your pantry easily.

Healthy Snack List

Alive & Well Kale Krunch, Quite Cheesy

Annie Chun’s Seaweed Snacks

Bare Fruit 100% Organic Baked Dried Fruit

Brown Rice Snaps

Cat Cora’s Kalamata Olives

Caveman Cookies

Coconut Butter

100% Organic Raw Cacao Bliss, Raw Chocolate Coconut Butter

Dry Roasted Edamame

Eden Organic Dry Roasted Spicy Pumpkin Seeds

Envirokidz Organic Gorilla Munch  (good in trail mixes!)

Funky Monkey Snacks

Foods Alive Golden Flax Crackers

GoGo Squeez Applesauce

Go Raw Freeland Super Cookies

Go Raw Sprouted Pumpkin Seeds

Go Raw Sprouted Sunflower Seeds

Just Tomatoes Just Peas

Justin Nut Butters

Larabars ~ There are quite a few to choose from, so I just picked out those with the least ingredients

Lundberg Organic Brown Rice Cakes

Nature’s Path Organic Whole O’s (another great addition to trail mixes!)

Nutty Bean White and Yellow Naked Chickpeas

Orgran Toasted Buckwheat Crispibread

Peeled Snacks

Real Foods Organic Corn Thins

Sensible Foods Organic Sweet Corn Crunch Dried Snacks

Stretch Island Fruit Strawberry Fruit Leather

Sunbutter Sunflower Seed Spread

Suzie’s Whole Grain Thin Cakes, Puffed Brown Rice Crackers

Wedderspoon Premium Manuka Honey

Wonderful Pistachios

Once you have your stock of healthy snacks, why not set up a DIY Snack Station for the kids? Happy Snacking!

If you choose to order at – where I know all of these snacks are available – make sure you never overpay by reading this:

save at Amazon

PS ~ I would love to add to this list, so if you have a product that belongs on this list, please leave it in the comments.

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Homemade No-Bake Chocolate Almond Granola Bars | Whole Food Snack Recipe

No-Bake Chocolate Almond Granola Bars are perfect for summer days!

No Bake Chocolate Almond Granola Bars

Part treat, part healthy snack, these no-bake granola bars satisfy hunger, provide energy, and best of all, are quick and easy to make (and don’t require turning on the oven)!

The almond butter gives a new twist to the often popular peanut-chocolate combination and make these granola bars perfect for those with peanut allergies (like my hubby).

And the chocolate, well, who doesn’t like chocolate?

No-Bake Chocolate Almond Granola Bars


  • 1/2 cup almond butter (I make my own using this recipe)
  • 1/3 cup honey (local, if possible)
  • 1/4 cup unsalted butter
  • 1 cup old-fashioned oats
  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 cup chocolate chips


1. In a medium sized pot, melt the butter, almond butter and honey over medium to low heat, stirring constantly.

Chocolate almond granola bar - melting ingredients

When melted, turn off the burner and remove pot.

2.  Add the oats and stir until combined.

3. Add the coconut and chocolate chips and stir again to distribute throughout.

4. Pour mixture into an 8 x 8 pan lined with parchment paper and press into pan so the top is relatively flat and the mixture is an even thickness throughout.

Chocolate Almond Granola Bar - Pressed into pan

Place in the fridge to cool (takes about an hour).

5. Once completely cool, lift bars out of pan and place on cutting board. Cut into bars (I usually get about 8 bars, but you could get more or less depending on what size bar you like).

Chocolate Almond Granola Bar - Sliced


These bars are very adaptable and can be easily souped-up by adding an extra ingredient or two.

  • For extra nutrients and healthy oils, add a tablespoon of ground flaxseeds
  • Make a double chocolate granola bar by adding extra chocolate chips after the mixture has cooled (but before you place in the 8 x 8 pan)
  • Add dried fruit such as cranberries, cherries, or goji berries
  • Substitute the almond butter for homemade cashew butter (or any other nut butter)
  • Sprinkle in 1/3 cup of chopped nuts

These are very tasty and likely won’t last, so you might want to make a double batch!

Like feeding your family healthy food? Be sure to check out more whole food snacks.

What’s your favorite granola bar combination?

Stacy is a preacher’s wife and homeschool mom. She loves creating her own natural skin care and herbal remedies and is pretty much obsessed with all things DIY. Stacy is intent on creating a happy, healthy home and strives to encourage other moms through her blog, A Delightful Home.

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How to Make Cashew Butter

Here’s a new recipe with thanks to Jaime from Slightly Steady.

How to Make Cashew Butter

Cashew butter is a great multi-purpose product. It can serve as a replacement for peanut butter for people with peanut allergies and sensitivities, for one thing. It’s also used in countless vegan recipes as a replacement for dairy products such as cream, butter, and milk. Mostly, though, it’s just yummy. Just. Plain. Yummy.

I’m *not* allergic to peanuts, but I’m trying to maintain an alkaline diet to help my thyroid heal, and cashews are more alkalizing than peanuts. Sometimes, I admit, if the acidic version tastes better, I’ll still go for it – but cashew butter cups (instead of Reese’s) or cashew butter on pancakes? Um, yum. Just yum! I don’t even miss the peanutty goodness I used to love!

*Buying* cashew butter, though, is a bit of a challenge. It’s more expensive of course – but for those of us who live in rural parts of the country (me), good luck even finding it! It’s much simpler and cheaper to just buy your own raw cashews (or cooked, if you don’t mind the cooking oil, and possibly salt – I just prefer raw). It’s also a quick and easy process. All you need is a blender or food processor, and 2-10 minutes, depending on the strength of your equipment.

How to Make Cashew Butter:


3 cups raw (or cooked) cashews

Water for soaking (if you’re using raw)

2-3 Tbsp of coconut oil


Salt to taste

1 or 2 dates to sweeten


    1. For raw cashews, soak them for six hours in enough water to cover them , then drain and rinse.

Soaking Cashews

  1. Put all ingredients in your blender or food processor, and blend until smooth. This should take about 5-10 minutes (be sure to take breaks to prevent overheating!)

Processing Cashews

That’s it! I hope you enjoy!

Jaime is a Christian, a wife, a mom, a writer, an illustrator, and an aspiring homesteader. She loves trying to find new ways to save money and resources–but also save her time, so she can spend as much as possible with her family!

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Homemade Gluten-Free Peppermint Mocha Brownies

Gluten Free Peppermint Mocha Brownies

May is Celiac Awareness Month, and Abe’s Market is hosting a Gluten-Free Sale. Save up to 50% off select gluten-free products.

Items you will find on sale:

Bumble Bars Pay just $11.00 for a 12 bar pack!

Bob’s Red Mill Mixes Includes Garbanzo Bean flour, Coconut flour and Hazelnut flour

Miracle Noodles Just $3.00/package!

Because it is Celiac Awareness Month, and because Abe’s Market is celebrating, they wanted to bring the brownies….virtually! They’ve shared a recipe for Gluten-Free Peppermint Mocha Brownies perfect for showing your friends/family gluten-free can still taste great.

Gluten-Free Peppermint Mocha Brownies

Gluten-Free Peppermint Mocha Brownies


  • 15 Medjool dates, pitted, soaked and drained
  • ¼ cup water
  • 9 T raw cocoa
  • ¼ cup agave syrup
  • ¼ cup coconut oil, soft, not liquid
  • 1 can garbanzo beans, drained
  • 4 eggs
  • ½ tsp baking powder
  • 1 tsp peppermint extract
  • 2 T espresso, ground fine


  1. Preheat oven to 350 degrees
  2. Blend dates (in a blender) and ¼ cup water on high until it becomes a paste
  3. Add eggs, cocoa, agave, coconut oil, baking powder, peppermint and espresso; blend until smooth
  4. Add garbanzo beans; mix on high until entire mixture is well incorporated, thick and smooth
  5. Evenly distribute mixture into mini muffin tins (fills 30-32)
  6. Bake for 10-12 minutes (until it passes the toothpick test); remove and cool on a wire rack
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I can’t wait to make these for my book club group next week! I have a friend who has been gluten-free for about a year now and I’m always looking for recipes I think she can partake in.

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