Food allergies are a serious problem in this country — nuts being a particular culprit. Most schools in our area (and many around the country) have banned nuts all together, regardless of whether or not the kids are known to have nut allergies. Thankfully, safety measures like those or having designated nut-free areas in school cafeterias help protect the ever increasing number of America’s allergic children, but it can make life difficult for busy moms who rely on protein-filled snacks for their kids that are made with nuts. I can’t imagine how challenging it must be for parents who deal everyday with food allergies, so I’ve been spending a lot of time developing recipes which use protein and nutrient-rich seeds as an alternative to nuts.

I think these bars deliver the goods: sunflower seeds are packed with protein and Vitamin E, pumpkin seeds with magnesium, and flax seeds with an off the charts amount of omega-3 fatty acids. Add in all of the other healthful ingredients in this recipe, and these fruit and seed bars are just as sweet, crunchy, healthy, and delicious as any nut-filled protein bar you’ll find in stores. Even if you or your kids don’t have a food allergy, try making a batch of these bars. My guys can’t seem to get enough of them. And, it’s a treat that most schools will be happy to welcome.

Fruit and Seed Bars (Makes 20 Bars)

1 Cup Old Fashioned Oats
1/2 Cup Raw Pumpkin Seeds (also known as Pepitas)
1/2 Cup Raw Sunflower Seeds
1/2 Cup Sunflower Butter
1/3 Cup Honey
2 Tbsp Flax Seeds
1 Cup Dried Fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 Cup Unsweetened Coconut Flakes

1. Preheat oven to 325 degrees.
2. In a food processor, pulse all the ingredients until coarsely chopped.
3. Pour the mixture into a 9 x 9 inch pan, greased then line with parchment.
4. Bake for 25 minutes.
5. Let the bars completely cool before cutting into bars.
6. Serve.

*Cool, place in Ziploc bags, label and freeze. Defrost to room temperature and enjoy!

When I was a kid, I loved eating “ants on a log”. For those of you (like my husband) who have never heard of this most delicious of snacks, traditional ants on a log is simply a piece of celery (the log) with a dollop of peanut butter and a few raisins (the ants) sprinkled on top. I used to love coming home from school and munching away on these uber yummy creations. The crunch of the celery and the creaminess of the peanut butter compliment each other beautifully.

Always on the search for ways to make food more fun for kids, I decided to switch it up a bit and make ants on a log for Kenya substituting almond butter for peanut butter (you could also use sunflower butter for kids with nut allergies or cashew butter if you prefer). Then, I got even more creative by topping them with all different kinds of delicious toppings such as raisins, dried cranberries (“ladybugs”), walnuts (“frogs”) and more. You can have a blast making them with your kids, letting them come up with their own names for whatever you choose to sprinkle on top. There’s no end to the fun you can have no matter what your “bugs” of choice are!

Celery Logs (Makes 12 Logs)

1/4 Cup Almond Butter (you could also use peanut, sunflower or cashew butter)
4 Celery Stalks

Desired Toppings:
Raisins
Craisins
Dried Cherries
Dried Blueberries
Dried Cranberries
Walnuts
Sunflower Seeds

1. Cut celery into 3-inch logs.
2. Spread 1 teaspoon of almond butter into the logs until it is evenly distributed.
3. Top with desired toppings.
4. Serve.

Who doesn’t like granola?! Scrooge, that’s who. But besides him?!


Crunchy and sweet, granola is the perfect 
breakfast treat or snack to keep in your purse for when you and your little one 
need a pick me up.
This wee granola is a powerhouse of nutrition containing dried fruits, 
wheat germ and nuts — packed with vitamin B and magnesium to name just a 
few. You can easily serve the granola in a to-go cup for your toddler 
or pulse it in the food processor as a topping for fresh roasted peaches, yogurt or baked apples.
I always make a huge batch of this granola, sometimes even doubling the recipe so I have plenty for Kenya and other little guests who come over to play.

Wee Granola (makes 4 1/2 Cups Granola)

2 Cups Rolled Oats (make sure not to use the 1 minute oats)
1/2 Cup Sliced Almonds
1/2 Cup Cashews, chopped
1/2 Cup Sunflower Seeds
1/2 Cup Raisins and/or Currants
1/4 Cup Dried Cherries (you could also use dried blueberries)
2 Tbsp Wheat Germ
1/2 Tsp Cinnamon
1/2 Cup Honey
1/2 Cup Vegetable or Canola Oil
Whole, Rice, Soy, Almond or Low fat Milk

1. Preheat over to 275 degrees
2. Place all the ingredients in a mixing bowl, stir until completely combined.
3. Place the granola mixture on a cookie sheet and spread it out until it covers the sheet.
4. Bake for 30 minutes.
5. Stir the granola on the cookie sheet and bake another 40 minutes. Remove from the oven and let it remain on the sheet until it’s cool before stirring (this way it will be a little crispy and chunkier which is fun for kids to break up with their spoon).
6. Place a serving in a bowl and pour in milk.
7. Serve.