Honeychick Homestead

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Heathy Breakfast Cookies (Gluten Free/Nut and Grain-Free Options)

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These are a delicious, quick breakfast option that can easily be eaten on the go, or just as a yummy snack. They are very filling!

I found the recipe for “The Ultimate Breakfast Cookie”  and needed to change it a bit because my sister-in-law is allergic to bananas. I couldn’t make cookies for breakfast that she couldn’t enjoy, I would’ve felt terrible!

Typically, bananas are a substitute for eggs and butter, so I played around with the recipe and figured out how to make it without bananas. I’m including parts of the original recipe in parentheses in case you prefer to make it with bananas, or applesauce.

I added more cinnamon, so they are quite “cinnamony”, if you don’t love cinnamon like I do, only use one tablespoon. I also used sunflower seed flour instead of almond flour, so they had more of a “seedy” taste, if you don’t want that, use almond flour.

Finally, don’t let the shredded coconut be a turn off. I’m not a huge fan of coconut flavor but didn’t find it over powering, if anything I tasted a lot of cinnamon!

Makes about 12-16 medium size cookies  Prep time: 15 minutes  Cook time: 15 minutes Continue reading


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Baked Oatmeal Breakfast Muffins (Gluten-Free/Nut-Free Option)

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I love this recipe because I typically have all the ingredients on hand! The inspiration for this recipe was found on My Whole Food Life. I made a double batch on Monday, so they’d last all week. I added a bit more chocolate chips so they were more sweet and “chocolatey” than usual.

I also added chia seeds, I add them to most muffin or “baking type” recipe. I prefer them to flaxseeds because they are an unprocessed, whole-grain.

Two tablespoons of chia seeds contains 4 grams of protein, 9 grams of fat (5 grams are omega 3), 12 grams carbohydrates, and 11 grams of fiber. In addition, these little seeds contain 18% of your RDA of calcium, 30% manganese, 27% phosphorous.

They also have decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2…that’s amazing for such an itty, bitty seed!

Another item I added was collagen hydrolysate, I also usually add it to baked goods, smoothies, waffles, etc. It is the powdered, and cold water soluble form of gelatin, so you get the benefits of bone broth from this powder.

Alright, now onto the recipe! Continue reading


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Spicy Burdock Salad

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This is my attempt to recreate the Spicy Burdock Salad found at Delica in San Francisco. If I could be “in love” with a salad, this would be the one! Even though it’s called Spicy Burdock Salad, it really isn’t that spicy at all!

I first tasted this heavenly salad several years ago during my first visit to the Ferry Building Marketplace. During my most recent trip to farmers market, I made sure I had lunch at Delica again. I wasn’t disappointed!

Since my most recent trip was right before the New Year, I decided to make this salad for my in-laws Japanese New Years Day gathering. Thankfully, I found the salad girl of Say Yes to Salad also loves this salad as much as I do, and she had a version of the recipe on her blog. Her version was a great starting point for helping create my version of this salad.

I believe her recipe left out some key ingredients, like lotus root, mizuna, and mirin. I do think it’s important to include the all three. The lotus root and mizuna have great taste! If you can’t find mizuna use arugula, and water chestnuts are a suggested substitute for lotus root, but I REALLY think lotus root is a key ingredient 🙂

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Burdock root on the left, lotus root on the right.

One ingredient that may be hard to find is konnyaku, (Japanese yam) I have asian markets, like Mitsuwa nearby. If you don’t have an asian market near you, substitute with another vegetable, or leave it out. The konnyaku is included more for texture, than taste.

Here’s a picture of the sliced burdock, and carrots, the square, purplish item is the konnyaku.

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The bulk of this recipe is the prep work of peeling, cutting, and chopping the various ingredients. And yes, it takes about an hour if you’re a “slow chopper” like me. I promise it’s worth the prep time! After the prep and the short cook time, it needs to marinate overnight and then it’s ready to be devoured!

Serves 4   Prep time: 1 hour, plus 8 hours marinating.  Cook time: 10 min Continue reading