They’re tangy, slightly fruity, and perfectly chewy. My family goes through these quickly, and once you try them, you’ll understand why.

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Equipment You’ll Need

• Small blender
• Small saucepan
• Whisk
• Silicone gummy molds (any shape)
• Syringe or dropper for filling molds
• Airtight container for storage

Ingredients

• 1/3 cup organic apple juice (no added sugar)
• 6 to 7 large strawberries
• 1/2 cup organic apple cider vinegar
• 2 tablespoons raw, unfiltered honey
• 4 tablespoons grass fed gelatin

How To Make Them

1. Blend the strawberries in a small blender until completely smooth.
2. In a small saucepan over medium heat, combine the apple juice, blended strawberries, apple cider vinegar, and honey. Stir until everything is well mixed.
3. Bring the mixture to a very gentle boil. You want light bubbling, not a rolling boil.
4. Slowly whisk in the gelatin, stirring continuously as you add it to prevent clumps. Once fully incorporated, turn off the heat.
5. Using a syringe or dropper, carefully fill your gummy molds with the liquid mixture.
6. Place the molds in the freezer for 5 minutes.
7. Transfer the molds to the refrigerator for another 10 minutes, or until fully set.
8. Once firm, remove the gummies from the molds and store them in an airtight container in the refrigerator for up to 1 1/2 weeks.

The total yield will vary depending on your mold size. I made 3 batches of 48 gummies, for a total of 144. My family eats about 4 to 6 per day, which lasts us just over a week.

Dietary Information

These gummies are refined sugar free and made with whole food ingredients. They are gluten free and dairy free.

They are not vegan due to the gelatin and honey. To make them vegetarian, you could experiment with agar agar instead of gelatin, though the texture will be slightly firmer and less chewy.

Serving Suggestions

Enjoy 4 to 6 gummies daily as part of your morning routine or after meals to support digestion.

Pair them with:

• A balanced breakfast with protein and healthy fats
• A warm cup of herbal tea
• Your favorite smoothie for a gut friendly boost

They’re also perfect for packing in school lunches or keeping on hand for an afternoon pick me up.

Tips or Variations

• Use high quality apple cider vinegar with “the mother” for the most gut supporting benefits.
• If the flavor is too tangy, add an extra teaspoon of honey.
• Try swapping strawberries for raspberries or blended apple puree for a seasonal twist.
• Lightly oil your silicone molds if they tend to stick.
• Store in the coldest part of your refrigerator to maintain their firm texture.

Fun Fact

Apple cider vinegar has been used for centuries as a traditional wellness tonic. The “mother” found in raw, unfiltered versions contains beneficial enzymes and probiotics that support gut health.

Gelatin, when sourced from grass fed animals, contains collagen supporting amino acids that may benefit skin, hair, joints, and digestion.

FAQ’s

How many gummies should I take per day?
Most people enjoy 4 to 6 per day. You can adjust depending on your preference and tolerance to apple cider vinegar.

Can I use bottled lemon juice instead of apple cider vinegar?
You can, but the health benefits will be different. Lemon juice will give a bright citrus flavor rather than the classic ACV tang.

Why did my gummies turn out rubbery?
Too much gelatin or overcooking can cause a firmer texture. Measure carefully and avoid boiling the mixture too long. Turn off the heat as soon as you add the gelatin.

Can I freeze them for storage?
Yes, you can freeze them in an airtight container. Let them thaw in the refrigerator before eating.

Time & Yield

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Chill Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 144, depending on mold size

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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One of the biggest secrets to making these squares truly delicious is using a high quality protein powder. Trust me, it makes all the difference! I love Truvani Protein Powder. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save! I would recommend the chocolate flavored one!

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Why a Good Protein Powder Matters

If you have ever taken a bite of a protein treat that tasted dry, chalky, or artificial, you know exactly what I mean. The wrong protein powder can completely ruin the texture and flavor of a recipe.

When choosing a protein powder, here are a few ingredients I personally avoid:

• Artificial sweeteners like sucralose and aspartame
• Artificial flavors
• Synthetic colors
• Fillers and gums that can cause digestive upset
• Highly processed seed oils
• Added refined sugars

Instead, I look for clean, simple ingredients that I recognize and trust.

That is why I love using Truvani protein powder. I use the chocolate flavor in this recipe, and it blends beautifully into the base without any chalky aftertaste. It has a smooth texture, naturally sweet flavor, and a short ingredient list made from real, organic foods. No artificial sweeteners. No weird fillers. Just simple ingredients that align with the way I like to eat.

I also appreciate that Truvani is transparent about sourcing and quality. It is one of the few protein powders I genuinely enjoy using every single day.

If you decide to try it, you can use my code KATIE10 for a discount. I do earn a small percentage of commission if you use my code, but I only share brands I truly love, personally use, and feel good about recommending. This is hands down my favorite protein powder and the only one I keep stocked in my kitchen.

Equipment You Will Need

• Loaf Pan (or you can use an 8×8 pan for less thick bars)
• Parchment paper
• Mixing bowls
• Silicone spatula
• Food processor or high speed blender
• Small saucepan for the raspberry chia jam

Ingredients

Chocolate Protein Base

• 1/2 cup oat flour
• 1 1/2 cups almond flour (not packed)
• 1/2 cup cacao powder
• 2 scoops chocolate protein powder (Discount code KATIE10 at Truvani)
• 1/2 cup cashew butter
• 1/3 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 tablespoons olive oil
• 1 to 2 tablespoons coconut oil or butter (as needed)

Raspberry Chia Jam

• 1 cup frozen raspberries
• 1 tablespoon maple syrup
• 1 tablespoon chia seeds

Chocolate Topping

• 1/2 cup Hu organic dark chocolate chips (90g or so)
• Cashew butter for melting with the chocolate
• Flaky sea salt for sprinkling

Step-by-Step Instructions

1. In a large mixing bowl, whisk together the oat flour, almond flour, cacao powder, protein powder, and salt until well combined.
2. Add the cashew butter, maple syrup, vanilla extract, and olive oil. Mix until fully incorporated and a thick dough forms.
3. Add 1 to 2 tablespoons of coconut oil, olive oil, or melted butter as needed. Be careful not to pack the almond flour too tightly when measuring, as this can make the dough drier.
4. Press the chocolate mixture firmly and evenly into a parchment lined loaf pan. Use the back of a spoon or your hands to really pack it down so the bars hold together well. Place the pan in the refrigerator to chill while you prepare the jam.
5. To make the raspberry chia jam, add the frozen raspberries and maple syrup to a small saucepan over medium heat. Bring to a gentle boil, then reduce to a simmer.
6. Mash the raspberries with a fork or spoon as they cook to create a jam-like consistency. Let the mixture simmer for about 3 to 4 minutes.
7. Remove from the heat, stir in the chia seeds, and set aside to thicken and cool slightly.
8. Once the chocolate base is chilled and the jam has thickened, pour the raspberry mixture evenly over the base and spread into a smooth layer.
9. In a microwave safe bowl, melt the chocolate and a spoonful of cashew butter together in 20 to 30 second intervals, stirring between each, until smooth and glossy.
10. Pour the melted chocolate over the raspberry layer and spread evenly. Sprinkle with flaky sea salt.
11. Chill in the refrigerator for at least 1 hour, or until fully set.
12. For easier slicing, remove the bars after about 10 to 15 minutes of chilling, slice into squares, then return them to the fridge to finish setting. This helps prevent the chocolate topping from cracking once fully cold.

Dietary Information

These protein squares are naturally refined sugar free and can easily be made gluten free by using certified gluten free oat flour. They are dairy free if you use a plant based protein powder and dairy free chocolate.

They provide a balance of healthy fats, plant based protein, and fiber from the chia seeds, making them a more nourishing option than traditional dessert bars.

Tips or Variations

• Swap raspberries for strawberries or blueberries for a different twist.
• Add chopped dark chocolate into the base for extra texture.
• Store in the refrigerator or or freeze up to 6 months.
• Taste the dough before pressing it into the pan and adjust sweetness if needed.
• For thinner bars, you can also half the chocolate base recipe if desired.

Serving Suggestions

Enjoy one of these squares with a warm cup of coffee, as a post workout snack, or as a wholesome dessert after dinner. They are perfect for meal prep and easy to grab when you need something chocolatey and satisfying.

FAQs

How should I store these bars?
Store them in an airtight container in the refrigerator for up to 7 days. They can also be frozen for longer storage.

Can I use fresh raspberries?
Yes. Fresh raspberries work just as well. You may need to simmer slightly longer to reach the right consistency.

What if my dough is too crumbly?
Add a small amount of oil or melted butter until the mixture holds together when pressed.

Can I use a different nut butter?
Yes. Almond butter or peanut butter will work, though the flavor will change slightly.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

If you try this recipe, tag me @cookingkatielady

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They have that classic candied walnut flavor you expect, but they are made with simple ingredients and no refined sugar. They also make your kitchen smell amazing while they bake, which is always a bonus during the holiday season.

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Why You’ll Love These Candied Walnuts

First of all, let’s talk about how fantastic these candied walnuts taste. They’re coated in a blend of natural sweeteners, spices, and a hint of vanilla. Once baked, they come out crispy, caramelized, and so irresistible. On top of tasting amazing they are:

• naturally sugar free and refined sugar free
• quick and easy to make with minimal prep
• perfect for holiday entertaining and everyday snacking
• pair beautifully with cheese boards, salads, and roasted veggies
• great for gifting or keeping on hand all season long

Equipment You’ll Need

• Mixing bowl
• Wooden spoon or spatula
• Baking sheet
• Parchment paper
• Measuring cups and spoons

Ingredients

• Walnuts– 1 1/3 cups of plain, unsalted walnuts.
• Sweetener – 1/2 cup of granular monk fruit sweetener
• Cinnamon – 1/2 tablespoon of ground cinnamon.
• Nutmeg – Just a dash!
• Vanilla Extract – 1 teaspoon of vanilla extract.
• Egg Whites – 1 1/2 tablespoons of egg whites.
• Salt – 1/2 teaspoon.

How To Make Them

1. Preheat oven to 250°F. Line a medium sized baking sheet with parchment paper.
2. In a large bowl, whisk together the egg whites, & vanilla extract until frothy.
3. Next, add in the monk fruit, cinnamon, walnuts, and salt. Stir until the walnuts are fully coated.
4. Spread the coated walnuts out on your prepared baking sheet into a single layer, making sure they are not overlapping each other.
5. Bake for 45 minutes, flipping every 15 minutes so that they bake evenly. Enjoy!

How to Serve Them

These candied walnuts are incredibly versatile. Add them to a holiday cheese board with sharp cheeses and fresh fruit. Toss them into a salad for a sweet crunch. Sprinkle them over roasted vegetables. Or simply enjoy them by the handful as a snack. They also make a great homemade gift when packaged in a jar or bag with a ribbon.

Storage Tips

Store cooled walnuts in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator to maintain freshness and crunch.

Tips or Variations

• Tips and Variations
• For extra warmth, add a pinch of nutmeg or cloves along with the cinnamon.
• Swap walnuts for pecans or almonds if you want to change things up.
• If you like them extra crunchy, spread them out well on the baking sheet and avoid overcrowding.
• For a savory twist, add a small pinch of cayenne or smoked paprika.
• Let the walnuts cool completely before storing so they fully crisp up.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Whether you’re serving them with tacos, fajitas, or burrito bowls, or turning the leftovers into a hearty breakfast hash with eggs, these potatoes are guaranteed to become a weekly staple.

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Why You’ll Love This Recipe

• Simple ingredients, big flavor — no processed seasonings needed.
• Crispy on the outside, soft and fluffy inside.
• Naturally gluten-free and easily made dairy-free.
• Great for meal prep and easy weeknight dinners.
• Leftovers make the best breakfast potatoes.

Ingredients

• 4–6 potatoes (about 3 lbs), diced into quarters
• 2 tablespoons olive oil (organic)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 1/2 teaspoons chili powder
• 1 lime (for topping)
• Fresh cilantro (to taste)
• Sour cream or Greek yogurt (for topping, optional)

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Instructions

1. Preheat the oven: Set to 400°F and line a baking sheet with foil. Lightly spray with avocado or olive oil.
2. Prep the potatoes: Dice into quarters and toss in a large bowl with olive oil, garlic powder, onion powder, salt, pepper, paprika, cumin, oregano, parsley, and chili powder until evenly coated.
3. Roast: Spread evenly on the prepared sheet pan and bake for 30–40 minutes, flipping halfway through, until golden and fork-tender.
4. Serve: Top with a squeeze of fresh lime juice, chopped cilantro, and a dollop of sour cream or Greek yogurt if desired.

Serving Suggestions

These crispy roasted potatoes are incredibly versatile. Try them:

• As a side to tacos, fajitas, enchiladas, or burrito bowls.
• Topped with lime juice, sour cream (or Greek yogurt), and cilantro for a restaurant-style finish.
• As a breakfast hash — sauté leftovers in a skillet with eggs and veggies for a quick, hearty meal.
• In a loaded potato bowl with avocado, salsa, and shredded cheese.

Clean, Wholesome Ingredients

Made entirely from real, whole-food ingredients, these potatoes are a healthier take on a classic comfort food. Olive oil provides heart-healthy fats, while the mix of chili powder, cumin, and paprika adds depth and warmth without any refined additives.

The fresh lime and cilantro bring everything together for that bright, southwest-inspired flavor you’ll crave again and again.

FAQ’s

1. What kind of potatoes work best?
Baby gold, red, or Yukon gold potatoes are ideal for crispy edges and soft centers.

2. Can I make these in the air fryer?
Yes! Air fry at 400°F for 18–20 minutes, shaking halfway through for even crispiness.

3. How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer for best results.

4. Are these vegan and gluten-free?
Yes! Skip or swap the sour cream for a dairy-free option to make them fully vegan.

5. How do I make them spicier?
Add extra chili powder, smoked paprika, or a pinch of cayenne to the seasoning mix.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

These Sheet Pan Mexican Potatoes are golden, crispy, and bursting with flavor — the perfect wholesome side for any Mexican-inspired meal. Whether you’re enjoying them fresh out of the oven or turning leftovers into a delicious breakfast hash, this easy recipe is one you’ll make again and again.

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These puffs are soft, lightly sweet, and packed with nutrition from pumpkin, banana, and oats. They are gluten-free, dairy-free, and nut-free, making them a safe and healthy snack for most little ones. You can also swap the pumpkin for applesauce or extra banana if you want a different flavor.

You can also swap the pumpkin for applesauce or extra banana if you want a different flavor. I thought this flavor was so fun for Fall though!

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Why You’ll Love These

• Refined sugar free
• Easy to make
• Made with real, wholesome ingredients
• Soft for those little gums
• Great for meal prep and freezer-friendly

Health Benefits of Key Ingredients

• Pumpkin is rich in vitamins A and C and provides fiber to support digestion.
• Bananas add natural sweetness, potassium, and quick energy for active kids (and adults sneaking a snack).
• Oats are a whole-grain source of fiber and keep little tummies satisfied longer.

Ingredients

• 1/4 cup pumpkin puree (organic)
• 1/2 banana (ripe, organic)
• 1 large egg (organic)
• 1/2 cup rolled oats (organic, old-fashioned)
• 1/2 tsp baking powder
• 1/4 tsp pumpkin pie spice
• A pinch of salt (1/8 tsp)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set it aside.
2. In a small blender or food processor, combine all the ingredients. Blend on high until smooth and thick. Scrape down the sides to ensure everything is fully incorporated.
3. Transfer the batter into a piping bag fitted with a small round tip or use a Ziploc bag with one corner snipped off. This helps make uniform, bite-sized puffs.
4. Pipe small dollops of batter onto the prepared baking sheet, spacing them slightly apart. This batch makes about 150 puffs.
5. Bake for 15 minutes, or until the puffs are set and lightly golden.
6. Remove from the oven and let them cool on the baking sheet for 10 minutes to firm up.
7. Serve and enjoy! These puffs are perfect for snacking, lunchboxes, or sharing with your little ones.

Why Homemade is Better Than Store-Bought

Even organic store-bought puffs can’t compete with homemade. They come in plastic, are more expensive, and aren’t as fresh. Homemade puffs let you control the ingredients, skip unnecessary additives, and enjoy a warm, fresh snack anytime.

Storage Instructions

• Freezer: Freeze for up to 2 months. Allow to thaw for a few minutes before enjoying.
• Refrigerator: Store in an airtight container for up to 7 days.

Frequently Asked Questions

Can I freeze these puffs?
Yes! Store cooled puffs in an airtight container or freezer bag for up to 3 months. Reheat briefly in the oven or microwave.

Can I make them without eggs?
You can try using a flax egg (1 tbsp flaxseed + 3 tbsp water) but the texture may be slightly different.

How long do they last?
Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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They’re also gluten-free, dairy-free, and refined sugar-free — sweetened naturally with maple syrup and made with rolled oats for that hearty, satisfying texture. Plus, they’re kid-approved, easy to pack for school or work, and freezer-friendly for busy mornings!

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Why You’ll Love These Bars

Naturally Sweetened: No refined sugar here — just a touch of maple syrup for the perfect sweetness.
Gluten & Dairy-Free: Perfect for those with dietary sensitivities or anyone looking for cleaner, real-food options.
Wholesome & Nourishing: Made with oats, pumpkin, and nut butter for a dose of fiber, healthy fats, and nutrients.
Quick & Easy: One bowl, minimal ingredients, and ready in under 30 minutes!

Health Benefits

Pumpkin: Rich in vitamin A, antioxidants, and fiber — helps support immunity and digestion.
Oats: A great source of whole grains, fiber, and slow-digesting carbs to keep you full longer.
Dark Chocolate Chips: Packed with antioxidants and that perfect touch of indulgence.
Nut Butter: Adds healthy fats and protein to keep your blood sugar balanced and energy steady.

What You Will Need

• 1 ½ cups oats (rolled, old fashioned, organic)
• 1 cup pumpkin purée (organic)
• ⅓ cup maple syrup (organic)
• 2 tbsp almond butter (or any nut butter of choice)
• 2 eggs (large organic)
• 1 tsp vanilla bean paste (or extract if you don’t have)
• ½ tsp cinnamon
• ½ tsp pumpkin pie spice
• ½ tsp salt
• ¼ tsp nutmeg
• ½ tsp baking powder
• ½ cup organic chocolate chips (I use Hu Kitchen)
• Flaky sea salt (to taste)

If you want these to be high protein you could always add a scoop of protein powder as well, such as the Truvani Pumpkin Spice organic protein powder. Truvani Protein Powder is my absolute favorite.. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save!

How To Make Them

1. Preheat: Set your oven to 350°F. Line an 8×8 or 9×9 glass baking dish with parchment paper and lightly spray with avocado oil.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together pumpkin purée, maple syrup, almond butter, eggs, and vanilla until smooth.
3. Add Dry Ingredients: Add oats, spices, baking powder, and salt. Stir with a rubber spatula until just combined.
4. Fold in Chocolate Chips: Gently mix in your chocolate chips.
5. Bake: Spread evenly in your baking dish and bake for 25–30 minutes, until edges are golden and the center is set.
6. Cool: Let cool for 15–20 minutes before removing from the pan — this helps them firm up.
7. Slice & Enjoy: Cut into 9–12 bars and sprinkle with a little flaky sea salt if desired!

Serving Ideas

• Breakfast: Warm one up and pair with a spoonful of Greek yogurt or nut butter.
• Snack: Enjoy with coffee or a chai latte for a cozy afternoon pick-me-up.
• Dessert: Top with ice cream or coconut whipped cream.
• On-the-Go: Perfect for lunchboxes or post-workout snacks!

How to Store & Reheat

• Reheat: Pop in the microwave or air fryer for a few seconds to bring back that fresh-baked texture!
• Room Temperature: Store in an airtight container for up to 3 days.
• Fridge: Keeps up to 1 week in the fridge.
• Freezer: Freeze for up to 3 months — just thaw overnight or warm in the microwave for 20–30 seconds.

Fun Fall Fact

Did you know pumpkin is technically a fruit? It’s loaded with beta-carotene — the same nutrient that gives carrots their color — which your body converts into vitamin A for glowing skin and a strong immune system.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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