Lara Bars are my newest addiction. Unlike most granola bars or energy bars, most of the flavors contain nothing but dried fruit and nuts. However, they aren’t cheap. They usually cost more than a dollar a bar, even if you buy the family pack. (This Lara Bar fruit and nut food bar pack costs $25.21 for 16, which comes out to $1.58/bar.)

Soon I found myself searching for ways to make homemade Lara Bars. I really like the Hot Fudge Brownie Lara Bars from Chocolate-Covered Katie. She has a huge list of Lara bar recipes to try. And these homemade Lara Bars from Foodie with Family look much fancier than mine, which I prefer to simply roll into balls and store in a glass container.

I’ve now made my own no-bake date and nut bars, which are naturally gluten-free, quite a few times. Here’s my method:

Basic Homemade Lara Bar Recipe

1 cup (120 g) nuts—whatever kind you like

1 1/3 cup (230 g) pitted dates

salt

Put everything in a food processor and process until everything is blended. Roll into little balls and store in a glass container in the fridge. If the mixture is too dry, add a little water; if it’s too sticky, add some more nuts. Enjoy!

My search for organic or otherwise “green” Halloween treats did not get me far. Everything I found seemed to cost much more than your $2.50 bag of candy dripping in corn syrup. And, to make matters worse, some of organic candy I found came with too much plastic packaging. Still, there are a few options out there if you want a break from the regular Halloween fare:

YummyEarth Organic Lollipops, Assorted Flavors, 5-Pound Bag $26.92

EnviroKidz Organic Crispy Rice Bars Peanut Choco Drizzle Treat Size, 9-Ounce Packages (Pack of 12) $55.29

This is a gluten-free Halloween treat

Tasty Brand Organic Fruit Snacks, Mixed Fruit Flavors, 2.75-Ounce Bags (Pack of 12) $27.38

Wikki Stix Trick or Treat Pak $21.50

These little crafts are an alternative to candy

Does anyone have any bright ideas for trick-or-treaters? If you’re against candy altogether, you could give out stickers, coins, or even toothbrushes. What are you giving trick-or-treaters this Halloween?

Waffle cravings on a gluten-free diet? No problem. With more and more pregnant and breastfeeding mothers swearing off gluten, we felt obligated to come to the rescue with this recipe from the Gluten-free Gourmand. Sure, you could buy a gluten-free waffle mix, but what makes all of the concoctions from this blogger special is the way she plays with flour combinations to get each recipe perfect. Once you have an array of gluten-free flours at your disposal, you’ll be able to whip up just about anything without wheat. Try it and let us know what you think!

Image from the Gluten-free Gourmand

Easy Gluten-free Dairy-free Waffles

Mix in a medium bowl:

1 cup white rice flour
2 Tbsp sorghum flour
1 Tbsp tapioca flour
1 Tbsp potato flour
2 Tbsp sugar
1/4 tsp salt
2 tsp baking powder

Heat your waffle iron.
In another medium bowl, beat thoroughly:

2 eggs

Add:

1 1/2 cup coconut milk
2 Tbsp canola oil
1/2 tsp vanilla

Add the wet ingredients to the dry ingredients and mix thoroughly.  When the waffle iron is hot, lightly spray it with oil and spoon or pour a serving of batter onto the iron and cook until the waffle starts releasing less steam.  Serve hot.

For more waffle recipes from the Gluten-free Gourmand (including a gluten-free buckwheat waffle and a gluten-free corn waffle recipe), look here.

If you don’t already own a food mill, don’t necessarily rush out and buy one. In The Eco-nomical Baby Guide, we warn against buying something that you’ll use just a few short months—and really, babies graduate from pureed mush to bite-sized chunks relatively quickly. However, if you think you might get some use out of a food mill once your baby food days are over, then now is the time to get one. It’s one of the best tools for baby food cookery you can find. Why? A food mill saves a lot of work. No peeling and seeding—just steam some apples or sweet potatoes or green beans and run them through the mill. All the seeds, peels, and stringy bits get filtered right out–and it doesn’t even need any electricity to work!

RSVP International food mill

What else can you use a food mill for? I needed one to make gnocchi several years ago. The recipe warned that any other contraption would render the potato dough gluey and unworkable. Now I use it all summer to make gazpacho. (Here’s a recipe from the Gluten-Free Gourmand. Notice I plug the food mill throughout the comments!) No need to seed and peel those tomatoes and cucumbers—just feed them through the mill and they come out silky smooth. Ever try to press berries through a strainer with a spatula to make a coulis? I use a food mill for this task now.

Cuisipro Deluxe food mill

I have something similar to this RSVP International Veg-3 Rotary food mill—though I remember paying just $12 instead of $25 for it! (Mine is a Moulinex, which I did not find online.) If you’d prefer a stainless steel device, try the Oxo Good Grips food mill ($44.99) or the RSVP Endurance Stainless Steel food mill for $34.95. There’s also the Cuisipro Deluxe food mill for $104.95, but I’m not sure what makes it so much more expensive than the other brands.

Some parents buy a mini food mill for making baby food on the go. Theoretically you could take it with you to restaurants and blend up what you’re having for baby. I think this would be a waste of money; you already know how I feel about limited-use baby gear. Of course, I’m really not one to talk considering the number of gizmos that reside in my kitchen.

I do not usually seek out low-fat cookie recipes (what’s the point?), but my favorite gingerbread cookie just so happens to contain just 3 grams of fat. We bake these year-round, but they’re especially delicious around the holidays.

Aww, how could you eat this little guy from Shrek? Well, he is full of sugar and spice and everything nice. . . .

(Modified from the Joy of Cooking)

Gingerbread Cookie Recipe

Mix together:

3 cups of flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground ginger
1 ¾ teaspoons ground cinnamon
¼ teaspoon ground cloves

Beat until well-blended:

6 tablespoons softened butter
¾ cup packed brown sugar
1 large egg

Add and beat in:

½ cup molasses

Stir the dry ingredients into the wet ingredients until smooth. Divide dough in half, wrap each in plastic, and let stand at room temperature for at least two hours. (I have skipped this step with no ill effects!)

Roll dough out on floured surface until ¼ inch thick. Cut out shapes with cookie cutters. Bake in a 375-degree oven 7 to 10 minutes. Cool on racks. Decorate with icing if desired. Then enjoy!

Note: If you’re searching for a gluten-free gingerbread cookie recipe that’s easy to roll out, go to the Gluten-free Gourmand!

If you read my dejected post outlining my garden failures and my subsequent, more hopeful garden update, you’ll be pleased to know that I am now swimming in tomatoes! My wildest gardening dreams have come true, because I’ve always wanted to be someone who had more tomatoes than she knew what to do with. This year, I can’t claim I’ve saved any money by starting a garden, but in the following years I just may break even or even start saving a few dollars by planting my own produce.

Over 8 pounds in one day!

So what can I do with the eight to fourteen pounds of tomatoes I’m picking each week? Here’s what I’ve done so far:

• Gazpacho (Here’s a recipe from the Gluten-free Gourmand)
• Spaghetti sauce
• Roast, then freeze
• Caprese salad

I am also considering canning, but I’m a little intimidated by that. Any other ideas?

First of all, if you don’t know what the amazing Yumm Sauce is, you’ll have to check last week’s post for details.  It is a magical liquid that makes young and old alike beg for bowls of brown rice and beans–seriously!

Now I like to support our local Cafe Yumm just because I believe in their business and want to contribute, but some of you live across the country and will never be able to experience the wonder of Yumm Sauce for yourselves.   Hence, the reason for today’s recipe imitation.

This recipe comes from the site Chick Chat, written by a local mom right here in Eugene.  I can take no credit whatsoever for the following recipe or its authenticity, but I hope it’s as delicious as the real thing!

Original Yumm Sauce:
1/2 cup oil (she recommends canola oil)
1/2 cup almonds
1/3 cup nutritional yeast (available in bulk at health food stores)
1/3 cup garbanzo beans – drained (you can use a bit more)
1/4 cup soybeans (or use 1/2 cup silken tofu if needed)
1/2 cup water
1/2 cup lemon juice
2 garlic cloves
1/2 tsp salt
1 tsp curry powder

Blend nuts, beans and oil in food processor. Then blend in yeast and liquids one at a time. Puree until smooth. Voila!

Although this sauce does contain nuts which can be an allergen for little ones, it’s otherwise a wonderfully safe and healthy food.  It’s free of eggs, wheat, gluten, and sugar.  Plus, you don’t have to worry about cholesterol since there are no animal based ingredients.  You can take Yumm Sauce beyond the rice bowl to use as a dressing, dip, soup topping, sandwich spread, or a meat marinade.  Enjoy!  (and thanks to Chick Chat.com again for the recipe!)

Why is this a Thrifty Green Thursday post?  Because eating meatless meals saves you time, saves the planet and saves you money.  Plus, it’s great to get kids hooked on rice and beans since they provide a complete protein and are packed with fiber.  If you make the sauce yourself, you’ll have loads of family meals that cost just a few cents per serving!

For more eco-friendly, budget friendly tips, check below.  We love hearing from our contributors and seeing how our community comments on one another’s sites.  Feel free to join the carnival today just by reading the directions here.  Thanks for visiting us!

I’ve known quite a few nursing mothers (including Joy!) who’ve gone on various food-elimination diets while breastfeeding.  Oftentimes, babies who were sensitive to certain foods transmitted through the breast milk end up having food sensitivities when they transition to solid foods as well.

Common problem foods include nuts (read our post about eating nuts while breastfeeding here) and wheat.  If you are on a gluten-free diet, there is an excellent new resource out in the blogosphere: The Gluten Free Gourmand.  The Portland-based writer, Gina E. Kelley, plans to review many of the gluten-free restaurants and products in Portland.  She also writes about topics of interest to our wheat-free friends everywhere:

Things to eat when you can’t eat anything;

Recipe for delicious gluten-free scones;

A run-down on various gluten-free flours;

The best and the worst of gluten-free pasta.

I can personally vouch for the quality of the information and writing on this blog, and I am not just saying that because Gina E. Kelley is my sister!

Is anyone here on a special diet while breastfeeding?  Is anyone raising gluten-free kids?

Those first few months with a new baby are exhausting, and sometimes it’s difficult to scrounge up a piece of toast, let alone a complete wholesome breakfast.  While homemade oatmeal is a cheap, nutritious standby, sometimes you might want to indulge in something even easier.

Now, as a whole foods purist, I was not seduced by the organic packaged foods at Grocery Outlet–but my husband, Andy, was.  Here are his reviews of some of the products he tried.

Nature’s Path Organic Toaster Pastries, brown sugar maple cinnamon. ($2.00, $.33 each)

6 per package

210 calories

16 g sugar, 3 g protein

All natural, organic ingredients-but the second ingredient is sugar.

Andy: “They weren’t sweet enough.  They’re a little bit dry–maybe because I’m used to Pop Tarts, which are too sweet.  They were good, though, because they’re filling because they’re whole wheat, so they’re pretty hearty.  Admittedly, they’re probably better if they’re toasted.”

Weil by Nature’s Path organic Veri-Berry hot oatmeal. ($3, 37.5 cents each)

8 packages

150 calories

10 g sugar, 4 g protein

Second ingredient sugar

Andy: “The first time I made it I didn’t make it right. [He just added hot water but didn't cook it further, so the berries didn't hydrate enough.]  The second time I made it the right way, so the berries expanded.  I don’t think one packet is enough for a meal.  I had to have two.”

Weil by Nature’s Path organic Chocolada Almost hot oatmeal. ($3.00, 37.5 cents each)

8 packages

160 calories

8 g sugar, 4 g protein

Second ingredient sugar!

Andy: That surprised me because I didn’t think I’d like chocolate oatmeal, but it was pretty good.  It seemed richer than the berry one.  It was cocoa-y and good.”

Health Valley organic toaster tarts (raspberry). ($1.50, 25 cents each)

Six tarts

First ingredient raspberry filling, second sugar.

150 calories

16 g sugar, 2 g protein–but many vitamins including folate (good for pregnant women!)

Andy: “Those were good.  I ate them all really quickly.  They were small, so just one bar is not a meal.  Once I ate one of those in the afternoon–violating my breakfast rule–because they were so good.  They are kind of like Fig Newtons.  But they’re small, and there’s a lot of packaging to them, which is the unfortunate part.  One of those coupled with an oatmeal was the perfect breakfast.”

Balance pure “made with simple ingredients” fruit and nut energy bar. ($3.00, 33 cents each)

Gluten free

Evaporated cane juice invert syrup, cashews, soynuts, dates, cocoa, soy protein, peanut oil, salt

170 calories

16 g sugar, 9 g protein

First ingredient is sugar

Andy: “Those are like a little brownie; they’re pretty good.  They’re rich.  I could imagine eating just one of those for a light breakfast.  They’re kind of filling, more like a traditional energy bar.  Calorie to dollar those are probably one of the better deals.”

Yes, I will be the first to admit that packaged breakfast foods are not actually “green, ” although the fact that they’re natural and organic makes them a little better than some of the other offerings in the freezer aisle.  They work for Andy, and they may save the sanity of a sleep-deprived new parent out there, too.  For more Works for Me Wednesday tips, head on over to Rocks in My Dryer.

Back when I wrote my Fattening Baby, Naturally post, I was searching for alternatives to Pediasure.   Although Audrey’s pediatrician wanted her to drink Pediasure in order to gain some weight, I hesitated giving her something with non-organic dairy products, artificial flavors, sugar, and maltodextrin.  I ended up doing all sorts of things to boost the calories and fat in her diet, and I also made a discovery: MLO brown rice protein powder.

A 24-oz container of the powder costs about $10.  I found it in the health food section of my local grocery store.  It’s gluten-free, vegan, and contains two simple ingredients: rice protein concentrate and rice bran.  As rice is often a first food for babies, it seemed like the perfect thing to add to her food without bombarding her with unnatural or unhealthful ingredients.

Two rounded tablespoons contain 110 calories, 1 gram of fat, and 15 grams of protein, as well as some calcium, iron, phosphorus, and magnesium.  Back when I spoon-fed Audrey, I usually just put a tablespoon in her daily allotment of oatmeal.  Recently I added some to some popsicles I made out of oranges and bananas.  The back of the box has a smoothie recipe, but I find it too gritty for smoothies.

Now, I’ll issue the standard disclaimer that I am not a doctor or a nutritionist.  I’m just a mother who wanted to find some natural ways to plump my baby up–and this brown rice powder ended up being a great little discovery.  For more Works for Me Wednesday ideas, check out Rocks in My Dryer.