Tag: kid friendly

  • Happy National Chocolate Chip Day with Christine Waltermyer

    Happy National Chocolate Chip Day with Christine Waltermyer

    Happy National Chocolate Chip Day

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Print Pin

    Frozen Chocolate-Covered Bananas

    Course Appetizer, Dessert, Snack
    Keyword appetizer, Bananas, Chocolate, Chocolate chips, dessert, Kid snacks, Kids, snack
    Servings 8

    Equipment

    • 8 popsicle sticks (wooden or plastic)

    Ingredients

    • 4 Ripe bananas peeled
    • 1 cup (8 oz.) chocolate chips or carob chips
    • 2 tablespoons coconut oil

    Toppings of your choice, such as

    • Shredded coconut
    • Flaked sea salt
    • Naturally-colored sprinkles
    • Freeze-dried raspberries
    • Dried apple chips ground up
    • Roasted nuts (pecans or pistachios)

    Instructions

    • Cut the bananas in half lengthwise. Place each banana half (wider end) on a popsicle stick. Place the banana halves on a parchment-lined plate or container. Freeze for a minimum of 2 hours.
    • Arrange your toppings in little bowls. Melt the chocolate chips in a double boiler or a stainless steel bowl placed on top of a saucepan filled with simmering hot water on medium heat. Add the coconut oil. Whisk occasionally until melted.
    • Use a silicone brush to brush the melted chocolate onto the frozen bananas. While the chocolate is still soft, sprinkle with any toppings of your choice. Work quickly as the chocolate freezes quickly. Place on parchment or wax paper to set. Refreeze the bananas, storing in an air-tight container.
    • Enjoy!

    Notes

    Note: Instead of putting the bananas on sticks, you can just slice them before coating with melted chocolate and toppings.
    Print Pin

    Vegan Cookie Dough Truffles

    Course Dessert, Snack
    Keyword dessert, kid friendly, Kid snacks, vegan
    Servings 8

    Ingredients

    • 1 cup gluten-free oat flour
    • 2 tablespoons maple syrup
    • 1 tablespoon coconut oil softened
    • 1 tablespoon almond butter
    • 1 teaspoon pure vanilla extract
    • 1 pinch sea salt
    • 8 oz. chocolate chips or carob chips divided
    • 2 tablespoons chocolate chips or carob chips divided
    • flaked sea salt optional

    Instructions

    • In a bowl, mix together the oat flour, maple syrup, coconut oil, almond butter, vanilla extract and sea salt. Stir well, then add 2 tablespoons of the carob chips. Roll into 8 bite-size little balls. Feel free to double the recipe if you want a larger batch. Refrigerate the cookie dough balls for about 12 minutes.
    • Using a double boiler or a stainless steel bowl placed over a saucepan of boiling water, melt the chocolate chips or carob chips. One at a time, drop the chilled cookie dough balls into the melted chocolate, turning it to completely cover it. Carefully place on a piece of parchment paper. Repeat with the remaining cookie dough balls. Feel free to sprinkle with flaked sea salt before they cool and harden. You can also use a spoon to drizzle a little extra melted chocolate on top. Chill the cookie dough balls again before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Continuing Mother’s Day Traditions Thanks to Made Good

    Continuing Mother’s Day Traditions Thanks to Made Good

    We all wanted Mother’s Day to be different this year, but we didn’t think it would be this different- thanks to COVID-19.

    Thankfully, Basil Bandwagon and Made Good helped me keep my family’s traditions alive and well. Growing up, my mom would always make rice cereal treats. Creating them with different cereals, fun colors and shapes; you name it and she did it.

    Well a couple of months ago, I moved into my own home. It was a difficult adjustment to not annoy her with videos or pictures to show her from social media, hug her every chance I could get, or ask her “what’s for dinner?” Because let’s be honest, when you try to make food living on your own, it never tastes as good as if your parents made it. So to save myself the time (and my mom from tasting poorly made food), I was able to grab a box of Vanilla Crispy Squares from Made Good.

    My mom isn’t a huge fan of sugary foods or anything that tastes like butter, and with having a compromised immune system, I knew that having the individually wrapped squares inside was perfect for her (plus, I can hear about when my dad will eat one and blame my younger sister for leaving the wrapper around. As an older sibling, you have to take every chance to torture your younger siblings, especially when you’re not living at home).

    So not only was I able to give my mom something that I knew she’d enjoy, but we were able to keep our tradition going during these tough times (all while staying 6 feet apart). Added bonus- the selfie photo shoot with her because we never take pictures together since we both hate it. Thanks Mom!

    Check out some of Made Good products on sale this month!

    Feel up to the challenge to make your own cereal squares?

    Check out this recipe featuring Made Good granola:

    Ingredients:

    2 Tablespoons + 2 teaspoons butter

    2-2/3 cups mini marshmallows

    3-1/3 cups granola

    Method:

    1. Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

    2. Add granola. Stir until well coated.

    3. Using buttered spatula or waxed paper, press mixture evenly and firmly into 13×9 inch pan. Cut into 2×2 inch squares or in different shapes when cool. Enjoy!

    Here are some more delicious recipes featuring Made Good products*:

    Banana Chia Oats Pudding

    Ingredients:

    2/3 cup old-fashioned oats

    1-1/3 cups unsweetened almond milk

    1 tablespoon chia seeds

    pure vanilla extract

    1 large banana, mashed

    2 tablespoons unsweetened creamy no-nut butter

    Method:

    1. In a jar combine old-fashioned oats, unsweetened almond milk, chia seeds, splash of pure vanilla extract, mashed banana, and unsweetened creamy no nut butter.
    2. Stir well. Refrigerate overnight.
    3. In the morning split into 2 bowls. Top with sliced banana, and Made Good granola (any flavor). Enjoy!

    Tropical Smoothie Bowl

    Ingredients:

    3/4 cup pineapple juice

    1 cup frozen mango

    1 cup blackberries

    1 banana

    1/4 cup shredded coconut (if you’re not allergic)

    Method:

    1. Combine pineapple juice, frozen mango, blackberries, banana & shredded coconut in a blender.

    2. Add into bowl. Top with granola, more coconut & fresh fruit. Enjoy!

    “Hey there, teddy bear!”

    My parents also thought it would be fun to join in on the ‘bear hunt’ for the neighborhood kids! Make sure you check out your neighbor’s windows and see if you can find some.

    If you have no idea what I mean about ‘bear hunt,’ check out this article from the NY Times:

    https://www.nytimes.com/2020/04/03/style/teddy-bear-scavenger-hunt.html

    *Recipes found on Made Good Instagram account

  • Pantry Banana Bread with Christine & Anya Waltermyer!

    Pantry Banana Bread with Christine & Anya Waltermyer!

    Pantry Banana Bread

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Pantry Banana Bread

    vegan recipe

    Ingredients

    3 very ripe bananas, mashed

    1¾ cups white whole wheat flour

    2 teaspoons baking powder

    ½ teaspoon baking soda

    1 teaspoon cinnamon, plus extra for the top

    ⅓ cup sugar (combination of maple sugar and coconut sugar)

    Avocado oil

    ½ cup walnuts, chopped

    ⅓ cup oil (combination of avocado oil and refined coconut oil) 

    ¼ teaspoon sea salt

    1 teaspoon pure vanilla extract

    Additional options: ½ cup chocolate chips or raisins

    Method

    1. Preheat the oven to 350 F.

    2. Grease the bottom and the sides of an 8 x 4-inch loaf pan. 

    3. Place the mashed bananas in a big bowl. Add the sugar, vanilla and oil. Stir well. 

    4. In a separate bowl, combine the flour, salt, cinnamon, baking powder and baking soda. Whisk to blend together.

    5. Add the banana mixture to the dry ingredients and stir until well combined. Then add the walnuts and any other additional options.

    6. Pour the banana bread batter into the loaf pan and add a little extra cinnamon on top of the mixture.

    7. Bake for 50 to 60 minutes, or until the top springs back to the touch.

    8. Let it cool before slicing and enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Simple Sunday Brunch with Christine Waltermyer

    Simple Sunday Brunch with Christine Waltermyer

    Simple Sunday Brunch

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Avocado Sourdough Toast

    An Easy, Healthy Breakfast or Snack!

    Serves 2-3

    Ingredients

    1 teaspoon lemon juice (about the juice of ½ lemon)

    1 avocado, pitted

    Sea salt

    3 slices sourdough bread (Try Apple Ridge Farm’s LOCAL bread!)

    Optional: black pepper or cayenne

    Toppings: Sliced red radish (can be pickled), microgreens (like sunflower sprouts), toasted sunflower seeds, lemon zest, olive oil & flaked sea salt

    Method

    1. Remove the zest from your lemon. Then juice the lemon, removing the seeds.

    2. Cut the avocado in half, remove the pit and scoop out the avocado in a bowl. Using a fork or potato masher, mash the avocado. Add a few pinches of sea salt and the lemon juice, then mash it again. Optional: You can add black pepper or cayenne.

    3. Toast or grill the bread. Spread with avocado spread. Top with your choice of toppings like pickled radish, micro-greens of your choice. Drizzle lightly with olive oil and sprinkle with a pinch of the flaked sea salt.

    4. Enjoy!

    Pantry Granola

    Kid-Friendly & No Refined Sugar!

    Makes about 6 cups

    Ingredients

    1/2 teaspoon cinnamon

    1/2 cup barley flour (or other flour of your choice)

    1/2 cup brown rice syrup (or ¼ cup brown rice syrup + ¼ cup maple syrup)

    ⅓ cup avocado oil (or coconut oil)

    1 teaspoon pure vanilla extract

    1/2 cup chopped walnuts

    4 cups rolled oats

    ⅓ cup currants or any other dried fruit of your choice

    Method

    1. Preheat the oven to 350 degrees F.

    2. In a large mixing bowl, combine all of the ingredients except the currants. Mix well. 

    3. Prepare a baking sheet with parchment paper. Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 10 minutes. Stir the granola. Bake for 10 more minutes.

    4. Once the granola is done baking, remove from the oven. Let the granola cool before breaking it up. Stir the currants into granola. Store granola in a glass mason jar for up to a week or two.

    5. Enjoy this granola with your favorite yogurt or milk.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • PRODUCE RECIPE OF THE WEEK: CHOCOLATE RASPBERRY BARK

    PRODUCE RECIPE OF THE WEEK: CHOCOLATE RASPBERRY BARK

    On sale this week (8/26-9/1): Organic Raspberries $3.99 each!

    This quick and easy chocolate raspberry bark recipe is just what you need this school year! It’s the snack that every kid will want to trade their whole lunch for. The added benefit- you can enjoy it so many ways! Use as an edible decoration, eat it by itself, or add to your favorite dessert for a bonus treat.

    Bonus- Justin’s Almond Butter (16oz jar) is also on sale until the end of this month for $8.99 each!

    Ingredients

    3/4 Cup Cacao Butter

    1/4 Cup Maple Syrup

    1 lb. Dark Chocolate, chopped

    1/4 Cup Unsweetened Almond Milk

    2 Tablespoons Almond Butter (also found in our bulk section!)

    6 Ounces Raspberries

    Flaky Salt

    Method

    1. Line a baking pan with parchment paper.

    2. Combine cacao butter and maple syrup in small saucepan and warm over medium heat until completely melted.

    3. Add chocolate and stir until incorporated. Once combined, remove from heat.

    4. Add almond milk and nut butter into mixture and whisk until smooth and glossy.

    5. Pour chocolate mixture into prepared pan and spread into an even layer.

    6. Sprinkle with raspberries and flaky salt and freeze for about 1 hour or until set.

    7. Once set, take out of freezer and allow to come to room temperature.

    8. Break or cut chocolate bark into pieces and enjoy!

    Before you enjoy your quick and easy chocolate raspberry bark, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

    For more fun ideas and recipes like this one, click here: https://www.driscolls.com/recipes

  • RECAP: NEW PRODUCT WEDNESDAY 5/1/19

    RECAP: NEW PRODUCT WEDNESDAY 5/1/19

    Check out our NEW products this week!

    Brew Dr. Kombucha: Strawberry Basil, Mint Lemonade, & Mint Lemonade 4-pack
    Cocomels: On sale all month long!
    DEEBEE’S Organics: Superfruit Freezer Bars
    The Essential Baking Company: Original Crust
    Follow Your Heart Dairy-Free Yogurt: Peach, Plain, & Vanilla Bean
    Mina: Preserved Lemons & Moroccan Nana Mint Tea
    Para Kito Mosquito Repellent Bands: Party, Adult, & Kids
  • Dry Skin? Moisture Up!

    Dry Skin? Moisture Up!

    Everyone knows when the seasons change from the harsh, cold winter to sweet, fresh spring due to their skin. Since we’re stuck inside all winter long or we go outside to shovel the snow from our driveways and off of our cars, our skin tends to dry up and crack. Which is never fun to deal with. We all have our parents voices engraved in our minds telling us to put on lotion before we go out in the snow- but most of the time we forget anyways. Thankfully, there are always new products coming out that help our skin when we forget.

    Even better news- we have lots of those products on our shelves just for you!

    Booda Butter

    Booda Butter’s All-In-One Moisturizer is made with organic shea butter, fair trade cocoa butter, coconut oil, olive oil, and jojoba oil. If you’re tired of feeling your skin crack all winter long, this “butter” will help prevent that! Bonus- it comes in a full and travel size so you can have it stocked in your house or in your bag.

    “Booda Butter has helped keep my hands “crack free” this entire winter. This moisturizer is a definite staple I use year round.” -Susan H.

    Puremedy

    This skin care company uses a variety of homeopathic ingredients. Their Intensive Skin Repair Salve contains arnica montana which helps relieve itchy dry skin, calendula to help heal wounds, echinacea augustifolia, and sambucus nigra to help decrease swelling and soothe the itch. Their Baby Skin Salve should be in every diaper bag. Not only does it contain sambucus nigra and calendula, but it also has cocoa butter and olive oil to help a baby’s skin stay soft and young!

    “My poor baby suffered from bad diaper rash and she couldn’t stop crying. Once we put this salve on, the tears finally stopped and it helped her rash significantly!” -Lynn I.

    Earth’s Care

    Earth’s Care is all about the Earth and your body- they are even a 1% for the Planet member! Their Dry & Cracked Skin Balm dives deep in your skin to moisturize at the source. With shea butter, arnica, and cajeput oil, your skin is in good hands! People who suffer from eczema will love their Eczema Lotion. Their improved formula contains colloidal oatmeal which helps protect the skin, along with aloe and almond oil to help soothe itching due to eczema and rash.

    “I LOVE the Eczema Lotion. Not only does it help the itch, but it also smells great and doesn’t feel too heavy on my skin.” -Kaitlyn A.

    Badger

    This family owned company specializes in organic topical products. They come in all shapes and sizes- especially in tiny tins for relief anywhere you go! Their Cuticle Care Balm gives you cuticle relief with shea butter, castor seed oil, olive fruit oil, and more. The Badger Balm for Hardworking Hands smoothes and softens your rough and dry skin. Perfect for after long days in the harsh winter weather.

    “My cuticles get so much wear and tear that they never look nice during the winter holidays. But now with Badger’s Cuticle Care Balm, my nails look great and they don’t hurt anymore!” -Jennifer M.

    Natural Hope Herbals

    This new brand of herbal salves is a great addition to your body care routine. Most of their natural ingredients are grown on their family owned farm in Millersburg, PA. Their Arnica & St. John’s Wort Salve can help relieve the itching and pain due to wound healing. The Calendula Salve helps decrease the unwanted redness and dryness from the winter weather. It helps soothe and nourish for the appearance of healthy looking skin.

    “I use the calendula salve everyday on my cheeks to help with the dryness from the ‘winter wind.’ I no longer have red or dry patches on my face and I love it!” -Lindsey S.

    Regardless of which product you use, make sure you tell us how much you’re in love with your product! Leave us a note, email us, or tell us in person! #basilbandwagoncares

  • RECAP: NEW PRODUCT WEDNESDAY 3/6/19

    RECAP: NEW PRODUCT WEDNESDAY 3/6/19

    Check out our NEW products this week!

    Bitsy’s Cookies: Gingerbread, Zucchini, & Carrot and Chocolate, Orange, & Beet, AND MORE!
    Cachafaz Cookids Cookies: Vanilla & Chocolate
    From The Ground Up Cauliflower Stars: Pizza & Cheddar
    Eliya Pure King Coconut Water
    Forager: Dairy-Free Half & Half
    The Good Bean Chickpeas: Sweet Sriracha
    KIND Nut Butter Bars: Honey Almond Butter
    Mother Raw Dressings: Italian, Caesar, & MORE!
    Primal Kitchen: Steak Sauce
    Stonyfield Organic Snack Pack: Chocolate Yogurt & Pretzels
    Thayer’s Witch Hazel Aloe Vera Body Bars: Peppermint, Rose Petal, & Citrus
    Wholesome: Organic DelishFish Assorted Minis
    Yachak Organic Yerba Mate: Mandarin Orange & Strawberry
  • Produce Recipe of the Week: Maple Bacon Tempeh Brussels Sprouts

    Produce Recipe of the Week: Maple Bacon Tempeh Brussels Sprouts

    On sale this week (2/25-3/3): Organic Brussels Sprouts $2.49 lb!

    Brussels sprouts are one of those vegetables that give parents a hard time when feeding to their kids. Filled with lots of nutrients and antioxidants, brussels sprouts are essential for every diet. Check out this recipe that will make your kids ask for more!

    Ingredients

    2 lbs. Brussels Sprouts, trimmed and halved

    5 Tablespoons Avocado Oil

    1 Teaspoon Sea Salt

    2 Tablespoons Organic Maple Syrup

    2 Tablespoons Balsamic Vinegar

    1/2 Cup Dried Cranberries (Found in our Bulk Section)

    1 Package Lightlife Fakin’ Bacon Tempeh, Cut into 1/2″ Pieces

    Method

    1. Preheat oven to 400 degrees F.

    2. Toss brussels sprouts, 2 tablespoons of avocado oil and sea salt in large bowl. Spread onto large baking sheet.

    3. Bake until tender and caramelized (about 20-30 minutes).

    4. In large skillet, warm remaining 3 tablespoons avocado oil over high heat. Arrange tempeh in single layer and cook until browned and crisp (about 5-6 minutes). Make sure to stir tempeh occasionally.

    5. Add roasted brussels sprouts to skillet, pour in maple syrup and balsamic vinegar. Stir to coat brussels sprouts evenly and cook for an additional 3 minutes.

    6. Stir in cranberries, transfer to a serving bowl, and top with fresh ground black pepper to taste.

    7. Enjoy!

    Before you enjoy your delicious maple bacon tempeh brussels sprouts, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

  • Now Available: Elderberry Gummy Kits!

    Now Available: Elderberry Gummy Kits!

    We are very excited to now be carrying Elderberry Gummy Kits from Fat Stone Farm- especially during this time of the year!

    Why elderberries during the winter? Well, elderberries are known to be the “natural medicine” for the cold and flu. Most people take elderberries when they first start to feel a cold coming on, as a protection against the germs. There are many benefits to taking elderberry. Including support for cold and flu relief, aiding sinus infections, helps encourage healthy skin, and helps boost your immune system to fight against allergies. Elderberries contain many antioxidants and vitamins that can help improve your overall health and immune system.

    There are multiple ways that you can take elderberry. Some ways are in a syrup/liquid form, gummies, bulk (to add to any recipe you may have at home), lozenges, extracts, crystals, and teas! Bonus– all of these are available at your local Basil Bandwagon Natural Market!

    Luckily for us, Fat Stone Farm has made a creative and fun way to take your daily dose of elderberry. Not only will it help you and your loved ones take elderberries, but your kids will love helping you make them too! Check out their new gummy kit below (supplies two tray’s worth of gummies but recipe below will only show ingredients for one tray’s worth):

    Ingredients

    -1 x reusable non-BPA silicone tray (15 fruit-shaped gummies)

    -1 x 60ml “mini” bottle of Fat Stone Farm’s Elderberry Apple Shots

    -1 x 60ml “mini” bottle of Fat Stone Farm’s Organic Maple Syrup

    -1 x envelope of kosher beef gelatin

    Method (to make 1 tray of the Gummy Kit- 15 gummies):

    1. In small saucepan, pour one 60ml “mini” bottle of Elderberry Apple Shot and add 1 ice cube. Allow ice cube to melt.

    2. Slowly add 1 envelope of gelatin over cold mixture. The gelatin will expand and will look wrinkled. Make sure each granule is soaked. Do not stir or the gelatin will clump. This takes a few minutes.

    3. Place saucepan on medium or medium-low heat. Let the gelatin dissolve. Stir as necessary. Use as little heat as possible to preserve the nutrients in the Elderberry Apple Shots.

    4. Stir in 1/2 of the 60ml “mini” bottle of Fat Stone Farm’s organic Maple Syrup.

    5. Pour the gummy liquid into the mold, filling up to the top of each one.

    6. The gummies will solidify in 10 in the freezer, 30 minutes in the refrigerator, or 1 hour at a cool room temperature.

    7. Once cooled, gently flex the molds to remove the gummies.

    NOTE: You may want to use a small tray or a dinner plate to transfer the warm gummies into the fridge or freezer.

    When you buy your Fat Stone Farm Elderberry Kit from Basil Bandwagon, make sure you post it on Instagram or Facebook and tag us! #elderberrykit #healthyfun #basilbandwagon

    Additional Resources:

    https://draxe.com/elderberry/

    https://www.fat-stone-farm.com/blogs/recipes

    https://blog.gaiaherbs.com/2017/11/08/4-reasons-to-love-elderberry/

    https://www.megafood.com/blog/elderberry-winter-immune-herb.html?q=elderberry