Ginger Almond Energy Bites

ginger almond energy bitesMy son made cookies by himself a few days ago. It was his first time making cookies without my daughter’s help and they turned out really well! I didn’t have a single bite because the ingredients were pure poison to my body, but they sure looked good and made wonder if I could create something treatish with items we had in the pantry.

Ginger Almond Energy BitesI’m lacking in the baking department so I opted to modify a no-bake recipe. I found one that suited me over at called Vanilla Almond Energy Bites. I scanned over the recipe and realized that I didn’t have almonds so instead I used some sprouted organic pepitas. I also chose to add a bit of doTerra ginger oil to give it some kick and aid in digestion.

Ginger Almond Energy BitesPersonally, I enjoyed these quite well, probably too well. My son, however, thought they were a bit on the gingery-side of things. Before you decide to agree with him and reason that I put too much ginger in the recipe, you have to know that he doesn’t much like ginger. In fact, he can’t stand it.

Ginger Almond Energy Bites

All that being said, add one drop of ginger if you aren’t a big fan of ginger or 2 drops if you like it like I do.


  • 1 cup dry oats (I used quick oats)
  • ¼ cup almond butter (I used creamy)
  • ¼ cup honey (I used raw)
  • ½ pepitas (sprouted pumpkin seeds)
  • ½ teaspoon vanilla
  • 2 drops doTerra Ginger Oil


  1. Mix oats, almond butter, and honey in a medium-sized bowl.
  2. Add pepitas, vanilla, and doTerra ginger oil. Mix all well.
  3. Cover the bowl and put it in the refrigerator for 30 minutes.
  4. Mold mixture into bite-sized balls or use a cookie/mellon ball scoop to make the balls like I did.
  5. Serve immediately and enjoy the sweet and slightly spicy treat…I mean healthy snack. 😉
 *Serves 4
I’d love to hear from you: Are “treats” a big part of your family life?
If you end of trying this recipe, let me know what you think. If you have a favorite “energy bite” recipe leave a link in a comment below. :-)

Want to know a bit more about the benefits of ginger? 

Here’s an excerpt from the doTerra blog that I linked to above:
“Sourced from Madagascar, doTERRA Ginger essential oil is derived from the fresh rhizome of the ginger plant—the subterranean stalk of a plant that shoots out the root system. A featured ingredient in many Asian dishes, Ginger has a hot, fragrant flavor when used as a kitchen spice. In Western tradition, Ginger is most often used in sweets—gingerbread and ginger snaps being two examples. Internal use of Ginger is best known as a digestive aid and for helping to ease occasional indigestion and nausea.* Ginger essential oil can also be applied topically or inhaled for a soothing aroma.”

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Original recipe

Bacon and Sprouted Lentil Soup

IMG_0934For over a dozen years now I have been eating according the the “Blood Type” diet as per recommendations from our osteopath who just so happened to miraculously save My Handsome Man’s life in 2004. He suggested My Handsome Man (Blood Type A) make modifications to his diet and told him it would safe his life and  potentially cure him of the health issues he was facing. The changes were immense and I wanted to be supportive, so I modified my diet (Blood Type B) as well. This recipe is considered “highly beneficial” for A Blood Types and “neutral/beneficial” for B Blood Types since the lentils are sprouted. If you are using lentils that are not sprouted, it is considered an “avoid” recipe for B’s.

    15 MIN
    30 MIN


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 teaspoon minced garlic
  • 8 oz turkey bacon
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 quart (32 oz.) vegetable stock or turkey bone broth
  • 1 1/4 cup uncooked truRoots® Organic Sprouted Lentils
  • 2 c organic salsa (optional)


  1. HEAT oil in large pot oven over medium-high heat. Add onions, carrots, bacon, and garlic until softened. Remove bacon and chop into small pieces. Add curry powder, cumin, and salt. Cook and stir for 2 minutes or until fragrant.
  2. ADD salsa*, stock/broth and lentils. Bring to boil. Reduce to simmer. Cook 15 to 20 minutes, stirring occasionally, until lentils are tender.

* My Handsome Man doesn’t eat tomatoes, so I usually skip the salsa when I make it for him!!

Gluten Free Baked Apple Crisp!!

My daughter left for college about a month ago and ever since I have been re-learning my way around the kitchen. You see, she has been experimenting in the kitchen since she was 6 years old, wrote and published her first collaborative cookbook when she was 10, and has since edged me out of my cooking responsibilities as a wife and mother. We’ve been missing her terribly and her delicious cooking too! I was hankering for a treat on Sunday night and decided to do something about rather than eat another rice cake or carrots. I spied a recipe for Apple Brown Betty in, “I Can’t Believe It’s Food Storage” by Crystal Godfrey and decided to give it some modifications and make it for dessert.

Baked Apple Crisp form Sarah L Cooks Kitchen


2 C boiling water

4 C dried apple slices (we get ours from the LDS Online store)

Add the following after the apples and water have set for at least 5 minutes.

1-2 drops clove essential oil from doTerra

1/4 C barley malt



1/2 C gluten-free all purpose flour (I used Pamella’s this time)Baked Apple Crisp form Sarah L Cooks kitchen

1/4 C gluten-free oats (I used Bob’s Red Mill this time)

1/4 t cinnamon

1 t brown sugar

1/4 C butter


Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Drain 1/4 C of liquid off the bowl of apples and stir in the barley malt and 1-2 drops of clove oil. You may also choose to add 1-2 drops of cinnamon oil to the apples as well. Place apples and any remaining liquid in a greased pie plate of 9-inch square baking pan. Sprinkle topping over the apple mixture. Bake at 350 F for 55 minutes.

I think it tasted best served warm, but that didn’t stop me or My Handsome Man for having the “leftovers” this morning for breakfast. I had mine with three over-easy eggs and My Handsome Man had his with large vanilla protein smoothie.