Grain-free Nut-free Superseed Granola

FYI: Some of these links are Amazon affiliate links. What this means is that by buying through these links, Amazon gives me a small commission, paid by third parties, not by you. I only recommend products that I genuinely love. Thank you for supporting my page and all the hard work I pour into Helping Hands!


I’m not sure about you, but I’m constantly trying to think of new breakfast ideas for busy school mornings with the kids. While I love our go-to breakfast smoothie, the kids and I both get tired of it from time to time and need to mix things up.

I don’t know how I totally forgot about making this Grain-free Superseeds Granola that can easily be thrown in a bowl over some nut milk, added to some yogurt with some fresh berries and also put into lunch boxes for a healthy protein packed school snack.

I usually make it in really big batches and then save it in glass mason jars like this and save it for times when I’m in a pinch for time and ideas for healthy things to snack on.

The great thing about granola is that its not only super easy to make, but also super versatile. You can add any type of nuts and seeds you like AND add any toppings or combinations you’d like too.

Our favorite way to enjoy this granola is over yogurt (coconut yogurt or regular) with fresh strawberries, bananas and some raw honey on top too. So darn delicious!! My husband likes to add chocolate chips and keep it on his desk at work with as a healthy mid-day snack.


My kids are still learning to allow “mixtures” in their yogurt. If your kiddos aren’t so trusting of adding crunchy things into their yogurt either, you can totally dissect the meal for them at first (meal deconstruction) and let them decide when they’re ready to add things into their yogurt.

Honestly, I make my granola different every time but this time I was aiming for a nut-free superseed version that I could send to school as a snack. I added all my favorite nutrient packed seeds: sprouted pumpkin seeds (super high in zinc and mangesium btw), sunflower seeds, flax seed, chia seeds and dried Goji berries. High in omega-3’s as well, you can’t beat it, really!

Oh, one more thing. This granola smells like HEAVENLY FALL when you bake it so get ready for that excitement as well.

Here’s how easy it is to make!


  • 1 - 1 + 1/2 cup sprouted pumpkin seeds (we buy this brand)

  • 1 cup sunflower seeds

  • 1 cup Goji berries (we use this brand) (you can substitute with dried cranbrries or raisons if you’d like)

  • 1/2 cup flax seed

  • 1/2 cup chia seed

  • 1 cup gluten free oats

  • 1/4 cup melted coconut oil

  • 1/2 cup melted honey (plus an additional 1/4 cup to drizzle on top)

  • 1/4 cup melted sunflower seed butter (we use this brand)

  • 2 tsp cinnamon


  1. Set oven for 350 degrees.

  2. Spread out all your nuts and seeds and berries onto a baking sheet lined with parchment paper.

  3. Pour over the oils and melted honey and massage it a bit with your hands. Spread it out evenly.

  4. Drizzle the extra honey on the top.

  5. Bake for 12-14 minutes, turning halfway and being careful not to burn.

Made with Love,


Green Superman Pancakes (GF, DF, Vegan)

FYI: Some of these links are Amazon affiliate links. What this means is that by buying through these links, Amazon gives me a small commission, paid by third parties, not by you. I only recommend products that I genuinely love. Thank you for supporting my page and all the hard work I pour into Helping Hands!


Oh my goodness you guys, I have been on a mission to create a gluten-free pancake recipe with GREENS for forever and a day and today I finally did it! These Green Superman Pancakes are filled with so much nutritious goodness but they’re also DELICIOUS and easy to make too, which is what matters what the most.

I made these in my Vitamix blender believe it or not! So in love with that darn blender that I’m not sure how I ever lived without it in the first place.

I started with an oat flour base. I added a banana, some almond milk, a date, some spinach and some extra super green power from some barley wheat grass flour. I blended all the ingredients together and fried them in my cast iron skillet and they were sweet green perfection.

With rushed school-day breakfasts and packed lunches coming right around the bend, I thought it would be a perfect time to share them with you all.

You can double the batch to make extra and freeze them for school lunches or quick school-day breakfasts on the go.

So if you’re wondering what the heck to pack in your kiddos school lunch this year that you know they’re going to love and will keep them fueled with nutrition, these Green Superman Pancakes are your guys!

Here’s how to make them.

Makes 6-7 pancakes
Time: 20 minutes



  1. In your Vitamix or high speed blender, add 1 cup of gluten free oats. Blend until the oats turn into a flour.

  2. Next, add your almond milk. Start with 1/2 cup and blend until smooth.

  3. Then add the date, the banana, the baking soda, cinnamon, spinach and barley grass powder. Blend until smooth. Use the extra almond milk if you need to make the batter smooth. (Side note - the batter will be rather thick. That is how it should be)

  4. In a cast iron skillet, add a few glugs of coconut oil and turn the burner on medium heat.

  5. Once the skillet is hot, add the batter, cooking about 3 smaller pancakes at a time. If you need to, use the back of a spoon to flatten out each pancake because the batter is rather thick and will take a longer time to cook if its too thick.

  6. Cook each pancake about 5 minutes on each side and flip.

  7. Enjoy!

-Made with Love, Ashley

Broccoli + Mushroom Breakfast Fritters (Gluten-free, Kid-friendly)


I’m not sure about you, but I absolutely love anything that resembles a dang hashbrown. Luckily, my kids do too because I love turning anything and everything into a fritter.

But better than a regular old run of the mill hashbrown, these little guys I dreamed up have all the veggies you could ever dream of, with more flavor to boot!

I used portobello mushrooms, broccoli, onions and garlic in these delicious fritters and the kids gobbled them up and even asked for more! (Veggies for breakfast -can we say “mom win?!” Insert virtual high five here)

I served these veggie fritters with some fried eggs and some blueberries and called it a day.

So if your little guy or gal isn’t a big mushroom or broccoli fan, but is a fan of hashbrowns, this might just be the dish to win them over to the other side of the rainbow. Not that you should hide the fact that there’s veggies inside (that’s always a little too suspicious). You can, however, get the kids involved by having them place the veggies into the food processor with you, so they can see how they’re made and feel that mixted texure on their hands a bit before mealtime.

My five year old had a great time helping me make fritter balls and then squish them into pancakes (I had to help him put them into the frying pan.)

Getting kids hands and eyes on the meal before the meal is served always works in your favor.


The hardest part about this recipe is waiting for them to fry up, that does take some time. But if you work them in larger batches, things will move a lot quicker.

Here’s how to make them.



2 medium russet potatoes (shredded)
2 heads of broccoli (steamed and dried with a towel)
1 cup of mushrooms
1/3 cup red onion
2 cloves garlic
2 eggs
1 cup almond flour
coconut oil (for frying)
2 tsp sea salt
1 tsp black pepper
1 tsp onion powder

Cook Time: 30-40 minutes
Serves: 4-5 (about 25 fritters)


  1. Remove the stem and steam the broccoli until soft and tender. Squeeze dry with a towel and place in a food processor.

  2. In the same food processor, add the onion, garlic, mushrooms, eggs and almond flour. Pulse until it's all one even texture.

  3. Wash and shred the potatoes and place the shredded potatoes in a large bowl.

  4. Add the processed mixture in with the shredded potatoes. Mix them well with the potatoes and season with extra salt and pepper.

  5. Heat the oil on medium heat.

  6. Make small 1 1/2 inch balls, then smash into a small pancake and fry about 5-6 in the pan at a time. Use the back of a slitted spatula to smash them down flat. Fry for about 5 -6 minutes on each side, or until slightly brown.

  7. Fry them in batches and place them on a paper towel to catch any excess oil.

-Made with love, Ashley

Hulk Powers Pancakes (Kid-friendly, Gluten-free)


Am I right that there’s nothing like pancakes on Saturday morning?

And when all your kiddos want is pancakes, you better believe I’ll be finding a way to add some greens into the situation.

The biggest qualm I have with pancakes is that they’re typically made from processed white flour, which translates into pure sugar in how its absorbed and assimilated into the bloodstream and digestive track.  In other words, it spells out major kid blood sugar spike followed by an inevitable crash of emotions.  Also, they’re pretty lacking in the nutritional department.

These Hulk Powers Pancakes, on the other hand, won’t leave you with a sugar crash 10 minutes later and they also won’t leave you hungry either.  They’ve got some true superpower ingredients including flax seed, spinach and even barley grass powder if you dare to be brave!

Barley grass is high in many vitamins and minerals, including vitamin C and it can help aid the liver in detoxifying.  It’s also been used to help reduce excess acidity in the body.  You can find it in powder form and add it to smoothies or whatever else you can think of!


To be quite honest, pancakes have been quite a challenge to me lately.  Partially because I’m always trying to add some obscure ingredient (see above) and partially because I’m a tad challenged in the flipping department.

BUT I’m so happy and a smidge proud to say I finally found the right ingredients and the right method to make healthy breakfast pancakes.  Cue my inner mini-celebration.

I hope you all like them as much as we do! 


Here’s how to make them:


  • 1 cup gluten free oats (processed in a food processor)

  • 1/2 cup almond flour

  • 1 tsp baking soda

  • 2 eggs

  • 1 tsp vanilla

  • large handful or two of spinach

  • 1 scoop of barley grass powder (optional)

  • 1 tablespoon ground flaxseed

  • 1 tsp agave

  • 1/2 tsp cinnamon

  • 1 + 1/4 cup almond milk

    Coconut oil for cooking



  1. Process the oats in a blender or food processor until finely ground.  Add the almond flour and the other dry ingredients (cinnamon, baking soda, barley grass powder).

  2. Beat the eggs separately.

  3. Add all the ingredients (wet and dry) into a high-speed blender until pureed.

  4. Heat a cast iron skillet on medium heat with coconut oil.

  5. Add the pancake batter in batches of 4-5 at a time until the batter is finished.

    Note: They tend to be a smidge on the thin side so if you like them thicker; add your first batter to the pan and wait a second for it to cook a bit around the edges and form before adding a bit more batter for thickness.  Also if you don’t have barely grass powder, you can totally skip it (it’s optional) and the recipe works fine without it.


Chocolate, Berries + Super Greens Smoothie (Paleo, Dairy-free, Kid-friendly)


If you’ve ever had chocolate dipped strawberries, you already know what a perfect pair berries and chocolate are.  

For some reason, up until this point, it had never crossed my mind to mix the two together.  I am SO glad I did though, because this smoothie is. the. bomb. 

I'm sure you already know I'm obsessed with chocolate. Cacao powder is my favorite way to add that delicious chocolatey flavor in my diet without all the bad stuff that comes with regular, store bought chocolate.  So chocolate and berries it is for me! Mix in some other goodies and organic greens superfood and you’ve got your perfect breakfast, really!

This smoothie was a huge hit with the kids, even though the color isn’t exactly bright and shiny. 



Heres how I made it. 

(**Affiliate links below) 



  1. Blend all ingredients together in high-power blender until smoothe.


Breakfast Sweet Potato Hash Browns - (Gluten-Free, Paleo, Whole 30, Kid Friendly)


With the New Year excitement lingering in the air, I decided I am joining the bandwagon and trying to eat more Whole-30 friendly meals and offering more veggies at every meal for my kids.

The only thing holding me back is, well, carbs.  Darn you bread.  Luckily, tomorrow is a new day!

And thankfully, this healthy little number is New Years diet + Whole-30 + Kid-approved, so I still have that going for me!


Sweet potatoes are my go-to when I am attempting to cut out the junk.  They can be sweetened up with butter + agave for a sweet tooth craving (try this NOW) or baked into fries, so many options!  All these options got me thinking of hash browns and so I got to cookin’. 

These turned out SO good with only a few simple ingredients and everyone enjoyed them!  I would not make these on a busy weekday morning as it takes a while (like pancakes) to wait and flip them all but on a lazy Saturday, yes! 

Next time I make these, I am planning on doubling the recipe for week time meal prep.  They would be a great addition to toddler lunches.



Ingredients:  (serves 4) 

  1. 1 Large organic sweet potato (or two small)
  2. 1 Egg
  3. Organic extra virgin coconut oil
  4. Salt and pepper to taste
  5. Crispy bacon bits + scallion toppings (optional) 


  1. Peel and then shred sweet potato. 
  2. Beat egg.
  3. In large bowl, mix sweet potato, egg, and salt and pepper.  Massage mixture well with hands.
  4. Head pan on stovetop to medium high heat, add 1 tbsp coconut oil. 
  5. While pan is heating, form 1 inch ball of mixture with your hands.  Place and flatten into the oil with spatula.  Don’t move until that side is crispy then flip.
  6. Continue this process, cooking three or four at a time until finished.  

Anti-Inflammatory Turmeric Lemon Ginger Tonic for Flu Season


With flu season in full swing, my whole family fighting a cold of some sort and Christmas travel plans looming in the near future, I decided it was time to break out my dear old friend, the Anti-inflammatory Turmeric Lemon Ginger Tonic. 

No, this is not a smoothie, but if you’re like me and love lemons and don’t mind a little kick, you could probably drink it down like it was one. 

Instead, I take one shot sized sip of it first thing every morning when I’m trying to be preventative against colds and viruses or when anyone in my house is sick.


Inflammation in the body has been linked to so many diseases including heart disease, cancer, diabetes, depression, obesisty, Alzheimer’s, etc. It is also thought to be a pre-curser of sorts to premature aging.

Unfortunately, many people walk around in a chronic state of inflammation without even realizing it.  Here are a few reasons inflammation can develop.

  • Stress/anxiety
  • Lack of sleep
  • Diet lacking of good quality omega-3 fatty acids
  • Poor gut health
  • Diet high in processed grains and sugars
  • Environmental toxins
  • Free radical damage

Besides looking at this list and trying your best to eliminate as many factors as possible, there are some powerful anti-inflammatory foods that can significantly decrease inflammation in the body and help prevent and fight disease. 


Turmeric is a bright orange spice known for its anti-inflammatory, antioxidant, antiviral  and anti-cancer properties.  It is what gives curry its orange/yellow color.  

Basically, this spice wards of disease, you guys.  If you have never experimented with adding it to your diet, you need to ASAP. 

While Indian cultures have long revered this spice and used it to treat wounds, infections and cure other diseases, the western world is just beginning to acknowledge its powerful medicinal properties.  Several studies have shown its effectiveness against treating cancer. 


Ginger is another one of the most healthy spices in the world.  It also has powerful anti-inflammatory and antioxidant superpowers.  It has been used for medicinal uses for centuries to aid in digestion, treat nausea and fight off the Flu and common cold.

Raw Honey

Raw honey contains bee pollen, a super nutritious compound containing powerful antioxidant flavonoids, vitamins and minerals, and enzymes.  It has been known to fight seasonal allergies, help with a nagging cold or cough, and fight disease.  

Unlike store bought, commercial honey, which has been heavily processed, chemically refined and heated to a degree which renders vitamins, minerals and enzymes unusable, raw honey has all of those properties intact in an easily absorbable form. 




Lemons are densely packed with vitamins and minerals including vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin, thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus, and protein.


Garlic has powerful medicinal properties as well, known for curing the common cold, aiding in digestion, fighting disease including cancer and heart disease (by lowering blood pressure.)  It is also another powerful antioxidant and is known for its antiviral properties.

Flax-seed Oil 

A healthy source of Omega-3 fatty acids.  These healthy fats helps the absorption and assimilation of all the other ingredients into the body, especially Turmeric. 

Black Pepper 

It is a well known fact that black pepper can increase the absorption and bioavailability of Turmeric into the body.

So now that you know the method behind the madness of why anyone would take a shot of this spicy and sweet concoction on a regular basis, here is how I make this little miracle working tonic. 




  1. 4-5 lemons  - juice and some of the pulp
  2. 4-5 fresh organic Turmeric roots, peeled  
  3. 3 garlic cloves
  4. 1/3 cup raw organic honey (or to your likeness of sweet)
  5. 1 large 1-2 to 1 inch cube ginger
  6. 1/3 cup flaxseed oil
  7. 1 tsp black pepper


Blend all ingredients in high power blender until smoothe.  Store in a container with a lid in the refrigerator for about 1- 1 1/2 weeks, take one or two shots daily to ward off illness.

Be warned, it is VERY spicy! I actually enjoy the flavor a lot but my husband and some other friends I have had try it have a hard time getting it down.  Add as much raw honey as your heart desires to make it palatable!