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Recipe Blog

Filtering by Tag: healthy snacks


laura lomax

Serving size: 2 energy bites

Servings per recipe: 10 


20 Dates, pitted 

2 Tbsp. quick oats 

2 tsp. cocoa powder 

2 tsp. peanut butter 


Place dates in a small bowl and fill with warm water to soak. While dates are soaking add oats and cocoa powder and pulse to combine then place in a bowl. After dates soak for ~10 minutes drain and place in the food processor and pulse until finely chopped. Remove dates from food processor and place in a bowl. Add peanut butter to dates and combine. Then slowly add oat cocoa mixture (depending on size of dates you might not need to use all the cocoa oat mixture) until the ingredients stick well together but are not getting stuck to your fingers. Roll into small bite sized balls. Store in tightly sealed container in the refrigerator. Enjoy.


Chocolate Banana Bread

laura lomax


This chocolate banana bread is the perfect recipe for those ripe bananas that have been sitting on the counter or in the fridge. 

Chocolate Banana Bread 

Serving size: 1 slice

Serving per recipe: 8

Prep time: 15 minutes. Cook time: 60 minutes 

2 cups all purpose flour

1/2 cup sugar

2 tbsp. ground Flaxseed

2 tsp baking soda

1/2 tsp salt

1/2 cup mini dark chocolate chips

3 ripe bananas, smashed

3/4 cup low fat plain or vanilla Greek yogurt

6 Tbsp. butter

2 Eggs

1 tsp vanilla extract

Preheat oven to 350 degrees F.  Using butter or cooking spray grease a 9x5 baking pan. Combine all purpose flour, flaxseed, baking soda, and salt.  In  a separate bowl combine softened butter and sugar. Then beat in eggs and add vanilla extract. Add wet ingredients to dry ingredients , followed by mashed bananas and yogurt. Mix until combined. Last add in chocolate chips and gently mix into the batter. Pour into baking pan and cook for ~ 50-60 minutes or until toothpick comes out clean. 

Pumpkin Chocolate Granola

laura lomax

Gluten free pumpkin granola filled with pumpkin seeds, mini chocolate chips, dried cherries, and chopped walnuts. 

Gluten free pumpkin granola filled with pumpkin seeds, mini chocolate chips, dried cherries, and chopped walnuts. 

Serving size: 1/2 cup

Servings per recipe:  12 servings (1/2 cup servings) - Prepares 6 cups total

Prep time: 15 minutesCook time: 40 minutes + 30 minutes cooling

Total time: 1 hour 30 minutes   


4 cups gluten free oats

1/2 cup pumpkin puree

¼ cup vegetable oil 

1/2 cup pure maple syrup 

1 tsp. cinnamon

1 tsp. vanilla extract

1/3 cup dried cherries

1/3 cup chopped walnuts

1/3 cup pumpkin seeds 

1/3 cup mini dark chocolate chips


Spread the granola in a single layer on your parchment covered baking sheet. 

Spread the granola in a single layer on your parchment covered baking sheet. 


Preheat oven to 300 and line a baking sheet with parchment paper. In a medium sized bowl combine the pumpkin and cinnamon and mix together. Then add the vegetable oil, maple syrup, and vanilla to the pumpkin.  Combine and set aside.  Add oats to a large bowl, then mix in the wet ingredients.  Spread the oats in a single layer on the baking sheet. Bake for 20 minutes then remove from oven and flip oats over to cook on the opposite side. Return to oven and cook for another 20 minutes or until the oats start to harden. Remove from oven and let cool completely before adding additional ingredients. Add dried cherries, walnuts, pumpkin seeds, and chocolate chips. Store in an airtight container and Enjoy! 

** Feel free to exchange the add in's to the base granola. Great options include raisins, dried cranberries, dried blueberries, hazelnuts, almond slivers, chopped nuts, or macadamia nuts**  


You might not want to share, but this recipe makes for a perfect homemade gift for friends, family, or coworkers!