Graham Cracker & Peanut Butter Banana Bites – Quick & simple little ‘finger food’!

Graham Cracker & Peanut Butter Banana Bites - Quick & simple little 'finger food'!

Graham Cracker & Peanut Butter Banana Bites – Quick & simple little ‘finger food’!

Graham Cracker & Peanut Butter Banana Bites! Quick & simple little ‘finger food’ breakfast for my little guy this morning!

1/4cup of graham cracker crumbs
2tbsp peanut butter
1tsp unsweetened vanilla almond milk
1/2oz milk chocolate Candiquik(@candiquik)
6 thick banana slices

Mix together graham cracker crumbs with peanut butter. Add almond milk slowly until dough is sticky enough to roll into balls. Roll into desired size balls and place on wax paper. Pop in the freezer while you melt the chocolate. Place the chocolate in an unsealed zip lock bag and microwave 20-30 seconds or until melted. Snip off the corner of bag and drizzle over balls, place them back in the freezer for the chocolate to set. Slice the banana and top with graham cracker balls!

Chewy ‘No Bake’ Oat & Chocolate Granola Bars!

Chewy 'No Bake' Oat & Chocolate Granola Bars!

Chewy ‘No Bake’ Oat & Chocolate Granola Bars!

2 Cups of quick cooking oats

1 Cup of chocolate rice crispy type cereal (any brand, I used an organic one)

1/4 Cup Better Body Foods Coconut Palm Sugar

1/4 Cup Better Body Foods Coconut Oil

1/4 Cup Better Body Foods Agave Nectar

1tsp Better Body Foods Organic pure vanilla extract

Optional: Melting chocolate of choice

<Better Body Foods products can be purchased online at either: or Amazon>


In a large bowl mix together the oats & chocolate crispies – set aside. Place the sugar, coconut oil & agave nectar in a small sauce pan and simmer over medium low heat, constantly stirring until the sugar is dissolved and slightly bubbly. Remove from heat and stir in the vanilla extract. Pour over the oats and stir until everything is well combined. Pour into an 8×8 or 9×9 greased pan and press everything firmly down. Compacting the mixture into the pan. Top with a drizzle of melted chocolate & place in refrigerator for 2 hours to set. Remove and cut into bars! OPTIONAL STEP for heart shaped bars: Place cookie cutters of choice on a parchment lined baking sheet and press the oat mixture into each mold and then refrigerate until set. Store cut bars in the refrigerator or freezer stacked with parchment paper.


French Toast Dippers

French Toast Dippers!

French Toast Dippers!

3 Slices of bread

1 egg white

1/2oz unsweetened vanilla almond milk

1/4tsp Better Body Foods organic Pure Vanilla Extract (it really is the best, try it you won’t be sorry) or Amazon

1/4tsp Cinnamon

Small heart cookie cutter

Optional: small heart candy sprinkles, Candiquik melting chocolate


Cut 9 hearts out of bread. (I save all of my left over scraps of bread in the freezer to use as bread crumbs, etc in other recipes. We’ve even fed the ducks with them!) In a small bowl mix the egg white, milk, cinnamon & vanilla. Dip each heart into egg mixture and cook over medium heat for 2-3 minutes each side. Optional – melt one square of Candiquik in a small zip loc bag for a minute. Cut the corner off and outline the hearts. Place a small amount of chocolate in the middle and attach a heart sprinkle. Serve with maple syrup or chocolate sauce for dipping!