I found this AMAZING crunchity… chocolately…snackable treat at Costco a few months ago when they happened to be on sale.

I bought them several times, and enjoyed them. Buuuuuuut….then the sale price disappeared…and I couldn’t quite stomach the regular (non-sale) price.

So… I got to work in the kitchen, determined to create an equally delightful homemade version.

Here’s the store-bought version if you’d like to give those a try instead…They are super yummy!!! My recipe is below…

Chocolate Nut & Seed Clusters

Makes: about 1 small (9″ x 13″) cookie sheet full

INGREDIENTS:

1/2 cup raw, unsalted pumpkin seeds
1/2 cup raw, unsalted sunflower seeds
1/2 cup raw, unsalted sliced almonds (or whole almonds, chopped)
1/2 cup (unsweetened) finely shredded coconut
1 cup semi-sweet chocolate chips (we use Guittard brand)
1/4 tsp sea salt

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes plus a boatload of additive-free shopping tips!! Your satisfaction is guaranteed…or your money back!)

DIRECTIONS:

1. Chop the almonds if you didn’t purchase them already sliced. I just pour them into a storage bag and then tap them to bits with a meat mallet. LOL!
2. In a large skillet over medium-high heat, “toast” the pumpkin seeds for about 1-2 minutes with no oil. Stir or shake the pan quite often, until the seeds are slightly browned (as shown below). Careful, they can burn quickly if you don’t pay attention. Transfer seeds to a medium mixing bowl.
3. Repeat step 2 with the sunflower seeds. Then add them to the mixing bowl.
4. Repeat step 2 with the chopped almonds. Then add them to the mixing bowl.
5. Add the shredded coconut to the mixing bowl, and stir to combine all of the ingredients.
6. Melt the chocolate chips.
7. Stir the salt into the melted chocolate.
8. Add the chocolate to the nut/seed mixture, and stir to combine.
9. Transfer the mixture to a parchment-line small (9″ x 13″) cookie sheet. Spread the mixture into an even layer so it covers most of the cookie sheet. It does not need to be “packed tightly together,” just make sure there are no large gaps so the mixture will harden together.
10. Transfer to the fridge for 1-2 hours until hardened.
11. Break into chunks (“clusters”), and store in an air-tight container on the counter or in the fridge.

If you find it difficult to make homemade mayonnaise, give this recipe and method a try!

No more drizzling oil slooooooooooowly into a blender because…well….immersion blending eliminates that! Yep!

Keep reading…

Also, if it freaks you out to use raw eggs in a recipe that won’t be cooked, then you should definitely try this recipe because we use a “flax egg” here – – Meaning that, instead of an egg, we use a combo of ground flax seed and water in this mayo recipe.

Awesome, right?!?! I know!

Here ya go…

Egg-Free Mayo Recipe

Makes about 1 cup.

Ingredients:

3/4 cup grapeseed oil or canola oil
1 TBSP flax meal (ground flax seeds)
3 TBSP water
1 TBSP raw apple cider vinegar
1/4 tsp sea salt
1/2 tsp dry mustard powder
1 tsp raw honey

*Grab a copy of our Grocery Shopping Guide to learn all of our tips for selecting the most additive-free versions of these (and many other) ingredients at the grocery store!

Directions:

It is easiest to use a stick/immersion blender (as shown below) and its accompanying blending cup to mix the mayo.

Place all ingredients in the cup in the order listed above.

Insert blender and let ingredients settle. Allow blender to rest on bottom of cup.

Without lifting the blender, pulse it on and off to mix the ingredients for about 1 minute. Be patient here; don’t rush things or you’ll end up with a smoothie instead of mayo!!

Once the mayo thickens, most of the oil is incorporated and you feel some resistance, lift the blender up and down as you pulse to finish blending (about 20 seconds more).

Don’t worry if the top-most oil doesn’t incorporate, just remove the blender and use a spoon to stir it in!

Now it’s ready to serve or to cover and store in the fridge for later!

Note – It’s hard to tell from this photo, but the mayo will likely have a slightly green hue if you use grapeseed oil 🙂

This mayo will thicken a bit more after a couple hours in the fridge, too.

NOTE: If you prefer to use egg, just omit the flax meal and the water; and add ONE whole egg, instead.

If you enjoy this recipe, check out our RECIPES PAGE for even more tasty goodness!!!!

See below for more pics of the mayo-making process.

Grinding a bunch of flax seed to have on hand – just store it in the fridge for future use.

Preparing to blend. (My immersion blender cup broke, so now I use this measuring cup instead.)

All done!

Thick ‘n’ Creamy!!!

Ready to serve! Store extra, covered, in the fridge.

If you’ve never tried lamb, boyyyyy are you missing out!

Definitely do not look at this photo and think that this dish will taste like ground beef with eggs in it….lamb is a totally unique flavor!! Mmmmmmm!!! 

Give this meal a try, and let me know what you think. It’s wild to me just how tasty something can be with only 4 simple ingredients involved!

Fast, easy…and delicious?!?! Yes, please!

Oh, and it’s great for breakfast…or for dinner! Score!

Lamb & Eggs Recipe

Serves 4-6

Ingredients:

1 lb ground lamb
1 green bell pepper, diced
1 medium onion, diced
12 eggs, whisked
Sea salt, to taste
Freshly ground black pepper, to taste

(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Directions:

Brown the lamb with diced pepper and onion over medium-high to high heat in a skillet until the meat is cooked through.

Drain excess grease/juice.

Season to taste with salt and pepper.

Stir in the eggs, and scramble over medium-high heat until the eggs are done.

Season, to taste, with more salt and pepper if desired.

If you enjoy this meal, check out our RECIPES PAGE for even more tasty goodness!!!!

These Grilled Bell Peppers are a favorite side dish at our house!

They elevate any meal and really make you feel like you’re eating in a fancy restaurant!

Not too shabby for about 2 dollars, 15 minutes start-to-finish… and only 2 ingredients! OMG!

Let me know if you find them to be as amazing as I do!!!!

Grilled Bell Peppers Recipe

Servings: prepare one half or one whole pepper per person

INGREDIENTS:
Red, yellow or orange bell peppers
Olive oil
Sea salt (optional, we don’t find it necessary)

DIRECTIONS:

Preheat grill to medium-high or high heat.

Meanwhile, cut peppers in half lengthwise (or cut into quarters). Remove and discard stems and seeds.

Rub or brush both sides of each pepper with oil.

Grill 4-5 minutes per side until tender-crisp and charred. We prefer to grill skin-side-down first, but it may not really matter.

Remove from grill.

Salt, to taste (optional)

**Make sure you keep a good eye on these the ENTIRE time, as they will burn easily if you step away 🙂

We love these paired with pretty much any meat/fish with a side of rice or potatoes. Yum!

Enjoy! And be sure to check out our RECIPES PAGE for more great recipes!!!!