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Grain Free Granola

This particular recipe is trouble. I put this grain free granola together from a combination of ideas in a effort to get my little girl with food allergies some extra healthy fats into her diet. I was thinking this could be great!

So Many Ideas and Options

-It could be cold and in coconut milk like cereal

-It could be reheated like oatmeal

-It could be eaten dry and straight from the oven like granola

-It could be added to Greek Yogurt (for those that can tolerate dairy)

See?! It really is so versatile and could be such a great alternative to processed and chemical laden foods, right? Are you starting to think that maybe we have had a hang up with this? You are correct. I can not stay out of it. There you have it. I’m only “allowed” to make it every once in awhile because otherwise I just can’t stop eating it!

You must give it a try. Whether you have food allergies or not. It’s GOOD. If your family does have food allergies, what is nice about the recipe is that you can mix in about anything you want! This started out as a recipe with almonds, oats and butter and has evolved a bunch over the years as we have lost “safe” foods. So feel free to change it up! (I only had the idea to add blueberries because we had frozen blueberries that I needed to use. And the banana chips again were something I had in our cabinet and needed to use.)

grain free granola

Mix the dry ingredients

grain free granola

Melt the wet ingredients until bubbly (stir constantly)

grain free granola

Add wet ingredients to dry ingredients

grain free granola

Mix together

grain free granola

Spread on parchment paper lined baking sheets and bake 300 degrees for 35 minutes

grain free granola

Try not to eat all of it lol

Grain Free Granola

Dry Ingredients:

-3 cups coconut flakes

-1/2 cup ground flax

-1 cup frozen blueberries

-1 cup dried banana chips

-1 cup shredded coconut

-1 cup pumpkin seeds

-1 cup sunflower seeds

Directions: Mix all dry ingredients in a large bowl

Wet Ingredients:

-2/3 cup maple syrup

-1/4 cup coconut sugar

-4 Tbsp sunbutter

-1 Tsp vanilla extract

-1 tsp cinnamon

Directions: Melt all wet ingredients in a small saucepan.  Stir constantly and remove from heat when bubbly. Pour over dry ingredients and stir. Spread entire mixture on parchment lined baking sheets.

Bake 300 degrees for 35 minutes

Let cool. This recipe can be stored in the freezer.  I just get it out and reheat it a little and eat it warm.

This post may contain affiliate links where should you purchase through them, I may receive a small commission (at no cost to you). Thank you! This is how I  keep my blog up and running 💕


Jenn Fehrenbacher

Paleo Pumpkin Almond Butter Fudge

I am on a mission this holiday season. My goal is to NOT undo all of my hardwork with a string of really bad food decisions. Which by the way is what I have done almost every year of my life so far. Yes, I know..eat in moderation. Well, that seems to be quite an obstacle for me. If only. If only. But, I am who I am and I’m working with what I’ve got. And, I’m ok with that these days!

Paleo pumpkin almond butter fudge

In my mission to stay on track (meaning not go off the deep end on crazy sweets eating basically), I’ve been experimenting with mixtures and creations in the kitchen. I am excited about how this one turned out. It’s going to be perfect for Thanksgiving. It tastes like pumpkin pie with absolutely no baking involved.

Paleo pumpkin almond butter fudge

There are some really good things about this fudge by the way.

✅ Paleo treat..for those of us Paleo people that can handle some grass fed butter

✅ Gluten free

✅ Food allergy friendly (of course! No peanuts, or eggs….you could trade out the Almond butter for Sunbutter if that suits your needs)

✅ No white sugar

Paleo Pumpkin Almond Butter Fudge


1.) 1/4 cup applesauce

2.) 4 Tbsp butter

3.) 1/2 tsp cinnamon

4.) 2 Tbsp honey

5.) 1/2 cup pumpkin

6.) 2 Tbsp Almond Butter

7.) 1/4 c coconut flour


Combine all ingredients except the coconut flour in a bowl and use an immersion blender to combine until smooth (or food processor). When combined, add the coconut flour and blend again.

Options: Both are wonderful!!

1.) Eat immediately, like pumpkin pie batter

2.) Freeze in molds and eat later like fudge

Paleo pumpkin almond butter fudge

***trust me, if you have never cooked with coconut flour, do not add more.  You may feel like you need more at first, you don’t! Coconut flour sucks the moisture out of everything, just keep blending and wait a few minutes.  It will thicken.

Paleo pumpkin almond butter fudge


Jenn Fehrenbacher

Clean (er) Eating Chicken Nuggets

Ok, I will be the first to admit…This is not a perfect clean eating solution to chicken nuggets. But, I feel like it is definitely a step in the right direction.   It is REAL chicken breast for one thing.  It is also baked not fried. My kids like them, my husband and I like them. I will take what I can get! I started making these when my son was diagnosed with a wheat allergy.  I used the oil instead of egg, made sure the label didn’t include any of our other allergies and Boom! A recipe safe from all of our allergens! Always check the labels on the corn flake crumbs you buy to be on the safe side

Chicken Nuggets

1.) chicken breast cut into strips (size to your preference)

2. ) corn flakes crumbles (I used about 1 1/2 cups here for 8 small chicken breasts…it was not quite enough

3.) extra virgin olive oil


-cut chicken and place in gallon size bag

-sprinkle some oil over the chicken, seal the bag, and move the chicken around so the oil is coating it

-add corn flakes LAST and shake until the chicken is coated

-spread out evenly on a baking sheet (I added parchment paper for less clean up)

-bake 400 degrees and start checking around 25 minutes (to make sure chicken is all the way cooked)

*in the future I am going to try this recipe using mustard instead of oil to see what happens thanks to my husband’s suggestion.

Chicken nuggets


Chicken nuggets


Chicken nuggets

See…the chicken is not completely coated here in corn flakes (still good though)

Chicken nuggets


All all finished and crispy here!


Jenn Fehrenbacher

Banana Ice Cream

I have attempted Banana ice cream in the past with no luck. I had a lot of leftover bananas and thought I would give it one more try. I’m sorry…i love ice cream, so anything like ice cream but healthier is worth a try in my book!  Anyway, this time it worked!  And, I was amazed. I think what made the difference this time: I didn’t give up, I kept stopping the blender and scraping banana back down the sides, and this is a more powerful blender (ninja from Kohls…I broke our last blender, surprise surprise). Added bonus…food allergy friendly ice cream for my little girl. Win win!


Banana ice cream

Anyway, here are the ingredients:

Banana Ice Cream

1.) Frozen bananas

Yep that’s it.


-peel and cut bananas, freeze

-place in blender or food processor

-blend, scrape down sides, blend some more, repeat

-keep repeating until creamy…see pictures below

-optional add ins: pumpkin, cocoa, nut butters, berries


Banana ice cream


Banana ice cream


I put a lot in there…definitely pushing the limits (I did break the last one by dropping the glass jar, not overloading it by the way)



Banana ice cream


It looks crumbly first…don’t quit

Banana ice cream


Starting to see some cream in there, don’t give up now!




Banana ice cream

Woohoo!  It worked!

Banana ice cream

I added some unsweet cocoa just to see if we like it. Pretty good. I think I would have liked it best at this stage (love soft serve!). I went ahead and put it in the freezer to see how it would turn out.

Banana ice cream


Look at that…real ice cream scoops. Still tasty!


Jenn Fehrenbacher