Classroom and allergen friendly animal crackers

It coming soon if it hasn't already!!

Are you ready for.....

Packing lunches???

For real, this is such a double-edged sword for me. On one hand, I love knowing what is going into my children's bodies, but on the other hand, by about week 2, I am already so over it!😂

I start out the year all Martha Stewart-like with cute little cutouts and special notes, but by the end of the school year I am tossing in half eaten quesadillas and random leftovers. #firstworldproblems

This recipe for adorable little dairy-free, nut-free and gluten-free animal crackers are sure to have your kids lunch be the big hit! My kiddos love these...and their parents do too ;)

If you are used to store-bought animal crackers, these are not going to be that. These are not very sweet and could do well dipped in hummus or nut/seed butter!

Gluten free/nut free/dairy free Animal Crackers

• 1 cup shelled sunflower seeds
• 1/4 cup flax meal
• 1/4 cup shredded coconut (optional, but best with coconut! If you don't use coconut, use 1/2 cup flax meal so there is at least 1/2 cup more of dry ingredients)
• 2 TBSP honey
• Dash of salt
• 1/4 cup cold water.

Preheat oven to 300 degrees.

Place shelled sunflower seeds in a food processor or blender. Grind until it's the texture of coarse meal. Place seed meal into a bowl and add remaining ingredients and stir with a spoon.

 Chill in the fridge for 30 minutes. Spoon batter onto wax paper. Cover with wax paper and roll out with rolling pin until 1/4-1/8th inch thick. Cut out shapes. Place shapes on greased cookie sheet (best greased with coconut oil if you have!)

Bake in 300 degree oven for 15 minutes. 

Remove from oven and cool on wire rack. 

Delicious served with sweetened yogurt, topped with Nutella (hey! We can't always be healthy--lol!!!)

**adapted from superhealthykids.com

ONE POT Mexican quinoa hot dish

One pot. Yep, that's really all you need to know! ;) and I'm a Midwestern girl, so I'm totally saying hot dish without any shame!

Who doesn't love just dirtying ONE damn dish??? THIS GIRL!! 

BUT...I'm also all about Mexican anything. I'd eat tacos every day. Chips and salsa in my sleep. Swim in classic margaritas with salt (non-blended, if you care to bring me one!).  To top it off, this dish is HEALTHY and VEGAN! Win-win for this herbivore! 

Without further adieu my dear followers, your new weeknight staple....

ONE POT MEXICAN QUINOA

Yield: 4 servings 

INGREDIENTS:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 jalapeno, minced (with a few seeds if you like it spicy!)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels (canned or frozen)
• 2 teaspoon chili powder
• 1.5 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced small 
• Juice of 1 lime
• 3 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.                        

**adapted from Damn Delicious