Carmel Apple Dip


This recipe is AH-MAZING!! A friend of mine posted her version and I tweaked it just slightly. Kudos to  Danielle



~MOIRA, the Savvy Food Mama

Fruit Leather, homemade

We love this stuff!!! Here is a picture of a decent store-bought brand. It is so much fun though to make it yourself!!!

Here is our family recipe:


Homemade Fruit Leather


  • 1 cup applesauce
  • 5 Tbs jam


Note: I use unsweetened applesauce, and jam with no added sugar.

  1. Mix together thoroughly
  2. Smear onto parchment paper on a cookie sheet.
  3. Bake @170 for 8 hours (I do this overnight.)
  4. Starting with the long side, curl into a tight roll. Do this while warm. Cut into 1” strips.
  5. Keeps 2 weeks in a sealed baggie in the pantry.

Recipe by Savvy Food Mama

~ Savvy Food Mama

Granola, 2 ways!


My family LOVES granola! I do too! Do you???

I didn’t always like it though…it was made with honey, and I have learned that I like it better made with real maple syrup. Isn’t that the cool thing about cooking? If we understand that it needs a sweetener, we can play around and use one we like!!

Here are 2 granola recipes – a traditional one, and for those with grain sensitivities, a grain-free granola! Happy munching!!


Granola/Breakfast Bars


  • 4 cups oats
  • optional – 2 tsp cinnamon
  • 2 cups of mix-ins: dried cranberries, dried blueberries, shredded coconut, chopped nuts
  • 2/3 cup nut butter (our favorite is almond)
  • 3/4 cup maple syrup
  • 1/2  cup coconut oil
  • optional – 2 tsp vanilla


Note: If making bars, pack tightly into the pan. Cut them and refrigerate them for a longer shelf life. Granola does not need to be refrigerated.

  1. Mix wet ingredients over low heat in a small saucepan
  2. Throw all dry ingredients in a big bowl.
  3. When coconut oil is melted and all the wet ingredients are well-blended, pour into dry ingredients. Stir well.
  4. Bake at 350 in a 9” by 13” pan, lightly greased with coconut oil. Bake 15-25 minutes til light brown. Do not over bake.


Grain-free Granola



  • 4 cups raw nuts (any combination will do – I like almonds, walnuts and pecans)
  • 1/2 tsp. salt
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1 and 1/2 Tbs. vanilla extract
  • 1 Tbs cinnamon plus extra if you like more.
  • 1/2 – 3/4 cup shredded coconut ( I love shredded coconut!)
  • 1/2 cup dried cranberries


Note: On soaking nuts: cover in a glass bowl with an inch of water and 1 tsp. salt. Stir. Let soak for 24 hours. Drain and pat excess water off.

  1. Soak the nuts.
  2. Put nuts in a food processor. Lightly pulse a couple times.
  3. Add all other ingredients, and pulse until they are combined.
  4. Spread on 2 trays covered with parchment paper.
  5. Dehydrate in the oven @ 170 for 3 hours, stirring half-way through. For the 4th hour, turn the oven off and leave the granola in the oven. When cool, store in airtight container.                       Tip: To let the moisture out of the oven, stick a wooden spoon to keep the oven door open a crack.

The 2nd recipe was inspired by the lovely Danielle Walker @ She successfully taught me how to soak nuts! Thanks Danielle!

~ Savvy Food Mama


*** I am joining Jen @ for a week’s worth of blog posts! Want to join the fun with your blog??? Click here to find the link-up!


I love gummies! My husband loves gummies! And my aunt inspired me by making a version of these for her kids. These taste amazing! Watch out – you won’t want to stop eating these! The good news is – they are great for you!!!

Creamsicle gummies

2014-02-19 21.57.39


  • 1 and 1/2 cups orange juice
  • 1/4 c gelatin
  • 3 heaping Tbls honey (raw if you can find it)
  • 1/2 tsp vanilla


Note: Grassfed gelatin will have a better taste, as well as providing awesome nutrients!

  1. Pour the gelatin in a pot.
  2. Add orange juice and honey.
  3. Heat on medium whisking to dissolve.
  4. Once dissolved, remove from heat and add vanilla.
  5. Let cool for a minute or 2. Pour into silicone molds.    *We found ours on amazon.
  6. Chill. If you do this in the fridge, let sit for 4 hours. I popped mine in the freezer for 15 minutes and then switched to the fridge. Ready in 1/2 hour total.

Here is the link where I found a recipe. I based mine off that one:

~ Savvy Food Mama

*How* we eat….

What a funny title for a blog post!!!  Well, I promised y’all that I would share how we avoid the conundrum of an open-house refrigerator. So here it is!

We feed the family 3-4 times a day. Breakfast around 7-7:15am, lunch @ noon-ish, snack about 3:30-4pm and dinner is usually between 5 and 5:30. The adults in the house may or may not have a snack. We use the French word for that, “goûter” pronounced goo-tay.

I usually do not allow any eating between meals. There are occasional exceptions, like a party or a special playdate.  Tough mama? Nope. Think back to traditional cultures where their survival depended on them working very hard for every thing they used – clothes, food, shelter. They didn’t have time to be grazing constantly!!! Do you remember talking about the “satiety switch” that is triggered by the good fats? ( Eating enough good fats is the key here to being satisfied for several hours. Gradually, one begins to get hungry again. And then it is time to eat. It does take a consistent effort on my part to make sure we are including enough good fats at a meal. I frequently ask myself, “what else can I do to add good fats in?” In America, we actually eat very little good fats. For our good fats, we focus on coconut oil, pastured butter and cod liver oil. I notice my little people do really well on 1 tsp of good fats/meal. An adult needs more like 1 Tbs.

It is so interesting to see what my metabolism is up to right now. I am pregnant with my third baby, and thus far, I have always thought that I was just “one of those” pregnant mamas that needed to eat 6 times a day. You know – breakfast, snack, lunch, snack, dinner, snack. This is the first pregnancy I am not experiencing those cravings. I can tell the difference when I am eating enough of the good fats. Most of the time, I stop eating with dinner. On the occasion where I have forgotten or skipped the good fats, sure enough I end up hungry sooner or more frequently than usual. 

You know, it is no secret that the U.S. is considered unhealthy. The latest I have heard is that 1/3 of the country’s population is obese and another 1/3 is overweight. I don’t know how accurate that is, but it makes me wonder about this predicament we are in. Do you ever wonder if maybe it is because of the way we’ve learned to eat? With all the vending machines available and the habits of eating between meals or on the run, it is just so easy to eat very frequently.  What do you think?

~ Savvy Food Mama

Fruit Leather – a favorite snack!

I am making this tonight. I am using Triple Berry Jam – this should be yummy!

Fruit Leather

Fruit Leather
Prep time
2 mins

Cook time


~ Savvy Food Mama