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Grilled Honey Garlic Chicken Kabobs

By Polly Conner

This 5 ingredient chicken kabob marinade is sweet, savory and incredibly easy! With just a few simple pantry ingredients, you can take your kabob game to the next level.

Grilled honey garlic chicken kabobs

Grilling season is my jam.

I really feel like I eat healthier when a grilled recipe is on the menu plan. Having a simple marinade recipe for chicken kabobs like this one makes it even easier. And when I say simple, I really mean it!

What’s in the chicken kabob marinade?

Here’s what you’ll need to make your chicken & veggie kabobs delish...

  • Oil – I prefer avocado oil or olive oil
  • Soy sauce
  • Honey
  • Ground black pepper
  • Minced Garlic

Seriously. So simple, right? After whipping up the marinade, you’ll just need some chicken and veggies. Try to chop them up in similar sizes.

chopped up veggies to go with chicken kabobs

A short video of how the kabobs come together

How long do I marinate the chicken and veggies?

Place the marinade, chicken, and chopped veggies into a container and let them sit for at least 2 hours. As with most marinades, the longer it sits, the better and more flavorful the food will be.

Once they’ve done their fair share of marinading, it’s time to get those puppies on skewers! Your hands will get down and dirty during this process so just embrace it and wash up well after.

Can you freeze Honey Garlic Chicken Kabobs?

raw chicken and vegetables on skewers

Great question! If you want to make this a freezer meal, we recommend just freezing the uncooked chicken in the marinade without the veggies. Because of the high water content in the bell peppers and onions, they won’t hold up well on a skewer after being frozen and thawed.

To prepare, simply thaw the chicken using one of our safe thawing methods and then add them to the skeweres with fresh veggies.

Grilled honey garlic chicken kabobs

What to serve with Grilled Honey Garlic Chicken Kabobs

While the chicken and veggies are enough for a meal on their own, here are some ideas to beef up your meal:

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Grilled Honey Garlic Chicken Kabobs

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x
  • Category: Chicken
  • Method: Grill
  • Cuisine: American

Description

This 5 ingredient chicken kabob marinade is sweet, savory and incredibly easy!


Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/3 cup soy sauce (Gluten-free option: Use coconut aminos or gluten-free tamari soy sauce.)
  • 1/3 cup honey
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 23 bell peppers, seeded and cut into bite-sized pieces (any color)
  • 1 red onion, cut into bite-sized chunks

Instructions

Make It Now:

  1. In a mixing bowl, whisk together the oil, soy sauce, honey, black pepper, and garlic.
  2. Add the chicken and veggies to the marinade, cover, and let it marinate in the refrigerator for about 2 hours.
  3. Preheat grill to medium heat (around 350-400 degrees).
  4. Thread the veggies and chicken on skewers and discard the remaining marinade.
  5. Grill for 12-15 minutes, until the chicken is cooked through (at least 165°F or no longer pink inside). Do not overcook the chicken.

Freeze For Later: To a gallon-sized freezer bag or container, add all the ingredients except the peppers and onions. Seal and toss gently to combine. Freeze.

Prepare From Frozen: Note: You will need the chopped peppers and onions on hand to complete this meal. Thaw completely using one of these three safe methods. Add the fresh chopped peppers and onions to the bag and toss in the marinade. Follow Steps 3-5.


Notes

We get our meat from ButcherBox*. The chicken is organic, curated from small, trusted farms, and absolutely delicious. We highly recommend this service to source all your healthy meat, from grass-fed beef to uncured bacon, and have used it for years ourselves. *Disclaimer: We are an affiliate of ButcherBox.

Grilled honey garlic chicken kabobs on a white plate

Powerball Cookies

By Rachel Tiemeyer
Powerball cookies have been a longtime favorite in my home. Look no further for a great make-ahead, freezer-friendly snack. 
 
No Bake Powerball Cookies on a plate

What’s in these no-bake Powerball Cookies?

With a few simple pantry ingredients, you can whip these up in no time! The beauty of this recipe is the ingredients are somewhat fluid. Add or subtract based on what you like or what you have on hand. Here is what you’ll need:

  • Peanut butter or almond butter
  • Honey
  • Old-fashioned oats
  • Flax seed (Why eat flaxseed?)
  • Dark chocolate chips (or 3/4 cup mini semi-sweet chocolate chips)
  • 1 cup any combination of these add-ins:
    • chopped nuts (i.e. chopped pecans, sliced almonds, etc.)
    • unsweetened shredded coconut
    • chia seed
    • soft dried fruits (i.e. raisins, dried cranberries, etc)
Powerball cookie ingredients in white bowls

Once you’ve gotten all of your ingredients beautifully placed in nice, neat, white bowls like above … (JUST KIDDING! No one actually does that unless they are a food blogger, right?!)

Anywhoo, once you’ve rounded up all of the ingredients you want in your powerball cookies, you’ll add them all into a big ‘ol mixing bowl.

Tip: I’ve found that if I warm the peanut butter and honey just a tad it makes it easier to stir all of the ingredients together.

Powerball cookie ingredients being mixed together

Watch How Easily Powerball Cookies Come Together…

How do I store Powerball Cookies?

Here’s the fun part. Using wet hands and/or a small ice cream scoop, form small balls and place them on a parchment lined baking sheet.

You’ll freeze them this way so that they hold their form. Once they are frozen, transfer them to an airtight freezer container and store them in the freezer.

Be sure to train the kids to know where they are at. They’ll be asking!

A hand holding a powerball cookie

Make sure to make a double batch too. Not only do these make a great afternoon snack, they can also be a great breakfast!

Closeup of powerball cookies
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Powerball Cookies

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3035 cookies 1x
  • Category: Cookies
  • Method: Mix
  • Cuisine: American

Description

Powerball Cookies are a healthy, real-food snack. Careful, it’s hard to stop at just one!


Ingredients

  • 1 cup all-natural peanut butter or almond butter (crunchy peanut butter is really yummy!)
  • 1 cup honey (I often cut this back to 3/4 cup and make up the 1/4 cup with more nut butter)
  • 3 cups old-fashioned oats (quick-cooking works fine)
  • 1/2 cup ground flax seed (Why eat flaxseed?)
  • 1 cup dark chocolate chips (or 3/4 cup mini semi-sweet chocolate chips)
  • 1 cup any combination of these add-ins:
    • chopped nuts (i.e. chopped pecans, sliced almonds, etc)
    • unsweetened shredded coconut
    • chia seeds
    • soft dried fruits (i.e. raisins, dried cranberries, etc)

Instructions

Make It Now:

  1. In a medium mixing bowl, stir together the peanut butter and honey until smooth. (Tip: You may want to warm them in the microwave first to make this step easier.)
  2. Stir in oats and flaxseed.
  3. Add the chocolate chips and your 1 cup of preferred add-ins. Stir until well combined.
  4. Using wet hands or a wet cookie scoop, shape the mixture into 30-35 balls. Use a heaping tablespoon of mixture per cookie.

Freeze For Later: Follow Steps 1-4. Place the rolled cookies on a sheet pan (line with parchment paper for easier clean up). Place in the freezer for an hour or so, until hardened. Place them into a freezer bag or airtight freezer container for up to 3 months. Prepare From Frozen: Either set cookies out on the counter to thaw slightly or warm in the microwave for about 15 seconds.

Hand grabbing a powerball cookie
 

More Healthy Snacks You Might Like:

 

Slow Cooker Baked Apples

By Polly Conner
These baked apples are SO good! This recipe is also packed with healthy, natural ingredients but could easily be served as a dessert.

 

I LOVE recipes that make your house smell good – especially in the fall and winter time. There is just something so comforting about your home being filled with the wonderful smells of home cooking. I am totally partial to recipes that I know are going to do just that.

I’m excited to share this crock pot baked apple recipe with you not only because it will make your house smell AWESOME all day but because they taste SO good! This recipe is also packed with healthy, natural ingredients but could easily be served as a dessert. Lastly, it’s easy to assemble!  All you have to do to cook them is put them in a slow cooker and walk away.

These baked apples are SO good! This recipe is also packed with healthy, natural ingredients but could easily be served as a dessert.
Can you tell I love these baked apples?? I’m for sure making these again VERY soon.
 
(Printable recipe at the bottom)
 
Ingredients:
 
  • 5-6 medium to large green apples
  • ¼ cup raisins
  • ¼ cup honey
  • 1/4 cup walnuts (why eat walnuts?) or pecans
  • 1 teaspoon cinnamon
  • 6 tablespoons melted butter
 
Directions:
 
Using an apple corer or paring knife, cut around the core, leaving about half an inch at the bottom. Remove as much of the core and seeds as possible.
 
Here is a snapshot of my coring massacre.
These baked apples are SO good! This recipe is also packed with healthy, natural ingredients but could easily be served as a dessert.
Mix raisins, honey, walnuts, cinnamon and butter together
 
Divide mixture between apples and fill in the core hole.
These baked apples are SO good! This recipe is also packed with healthy, natural ingredients but could easily be served as a dessert.
Cook apples in crock pot with about 1/2 inch of water on low for 4 hours or until they are soft all the way through.
 
These baked apples are SO good! This recipe is also packed with healthy, natural ingredients but could easily be served as a dessert.
Serve warm.
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Slow Cooker Baked Apples

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 apples 1x
  • Category: Dessert
  • Method: Slow Cooker
  • Cuisine: American

Description

This recipe for slow cooker baked apples is packed with healthy, natural ingredients that could easily be served as a dessert. How can you beat that?


Ingredients

  • 56 medium to large green apples
  • ¼ cup raisins
  • ¼ cup honey
  • 1/4 walnuts or pecans
  • 1 teaspoon cinnamon
  • 6 tablespoons melted butter

Instructions

  1. Using an apple corer or paring knife, cut around the core, leaving about half an inch at the bottom. Remove as much of the core and seeds as possible.
  2. Mix together raisins, honey, nuts, cinnamon, and butter.
  3. Spread mixture evenly into each of the apples.
  4. Place in crock pot and cook in 1/2 inch of water for 4 hours on low or until apples are soft all the way through.

Coconutty Granola with Dried Fruit

By Rachel Tiemeyer


This granola recipe is packed full of oats, unsweetened coconut, nuts, dried fruit, honey or maple syrup, with a hint of cinnamon. It is also free of any oil!

If you’ve been around here for a while, you know that Polly already has a Homemade Granola recipe that she claims is the best. Now, I haven’t personally made it yet, but I’m going to claim that Mark Bittman’s granola recipe–what I’m dubbing Coconutty Granola with Dried Fruit–will easily rival hers. I found it in his incredible cookbook called How to Cook Everything: The Basics. I have been cooking for years, but I’ve learned so much from this quick read, including that I’ve been hard-boiling my eggs the wrong way! No wonder I always had a hard time removing the shell. Highly recommend you pick it up at the library. I digress.

This granola recipe is packed full of oats, unsweetened coconut, nuts, dried fruit, honey or maple syrup, with a hint of cinnamon. It is also free of any oil!

This particular granola recipe is packed full of oats, unsweetened coconut, nuts, dried fruit, honey or maple syrup, with a hint of cinnamon. And, a little calorie-saver: it includes NO oil at all. With a splash of milk over it, Coconutty Granola with Dried Fruit tastes like comfort in a bowl. It beats out any dry cereal in your pantry hands down for taste, cost efficiency, and healthy ingredients.

This granola recipe is packed full of oats, unsweetened coconut, nuts, dried fruit, honey or maple syrup, with a hint of cinnamon. It is also free of any oil!

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Coconutty Granola with Dried Fruit

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Snack
  • Method: Baked
  • Cuisine: American

Description

Hints of coconut and cinnamon make this delicious homemade cereal a sure hit for the whole family!


Ingredients

  • 6 cups rolled oats
  • 2 cups nuts, chopped
  • 1 cup unsweetened, shredded coconut
  • 1 teaspoon cinnamon
  • a pinch salt
  • 1/2 cup honey or maple syrup (I used a blend of both)
  • 1 cup raisins or other dried fruit

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine the oats, nuts, coconut, cinnamon, and salt. Drizzle the honey or maple syrup over the dry ingredients and stir until it coats everything.
  3. Spread the mixture on a baking sheet with sides. Bake for 30-35 minutes, stirring the granola a few times so it browns evenly.
  4. Remove from the oven when golden brown and add the raisins.
  5. Let cool in the pan on a cooling rack. Continue to stir once or twice, as the pan will still be hot.
  6. Once the granola is cool, store in a sealed container in the refrigerator for up to 2 months.

Peanut Butter Cup Smoothie Recipe {Freezer Meal}

By Rachel Tiemeyer

This healthy peanut butter cup smoothie has a Reese's taste, but none of the additives and unknown ingredients.

Peanut butter and chocolate are two of my great loves in life. Is it possible that this combo can actually be good for you?

The good news is peanut butter and chocolate can be nutritious if eaten in moderation and in their real food form (and if you’re not allergic to peanut butter, of course!). The bummer is most peanut butter, chocolate or chocolate-peanut butter candy on store shelves is far from real food. (Note: Real food is as close to the original source as possible and free from additives and preservatives.)

If you’ll check the label, most of the peanut butter, chocolate chips, and the Reeses Peanut Butter Cups you can purchase in the store are full of ingredients you may not recognize, extra highly processed sugar (read: high fructose corn syrup), excessive sodium, and even trans fats. Those kinds do not count as health food…sorry.

But, get ready to celebrate, because THIS Peanut Butter Cup Smoothie recipe IS a healthy real food snack. It creates the perfect chocolatey-peanut-buttery flavor–think Peanut Butter Cup–without all the icky additives and trans fats of the actual candy. It’s also full of probiotics, protein, calcium, and even some antioxidants (from cocoa and honey).

This healthy peanut butter cup smoothie has a Reese's taste, but none of the additives and unknown ingredients.

It is such a treat, especially on a warm day. Add a little Homemade Popcorn (the best recipe for homemade popcorn I’ve ever had by the way) and your kids will thank you for this one!

I plan to enjoy this Peanut Butter Cup Smoothie as an after school snack with my little Kindergartener who heads to his first day tomorrow! Are his “little years” gone so soon??? Parents of little ones, enjoy them and use them wisely while you can, like this book encourages. They do indeed go by in a flash.

This healthy peanut butter cup smoothie has a Reese's taste, but none of the additives and unknown ingredients.

Enough of my “Kindergarten mom” sentimentalism. I hope you enjoy your real food snack with a person you love too!

Peanut Butter Cup Smoothie

Makes: six 1 cup servings

Ingredients:

1 cup plain organic yogurt or kefir

1 1/2 cups organic milk (I recommend 2% or whole which I think gives it a richness)

1/3 cup 100% cocoa powder

1/2 cup all-natural organic peanut butter (make sure it’s just straight-up peanuts with no additives)

1/3 cup honey (preferably use raw honey)

1 tsp real vanilla (don’t be fooled by imitation vanilla–pay for the real stuff)

1/4 tsp salt (I use kosher salt since even table salt has additives; do not add salt if your PB is salted)

3 cups ice (use more ice if needed until it’s the icy consistency you like)

optional: banana (this would make it more banana-flavored obviously)

Directions:

Put all ingredients in blender except ice.  Blend until well combined.  Add one cup of ice at a time and blend until smooth.

Cooking Note: I stuck our extra in the freezer and then blended it later. It turned out to be an even better consistency after being slightly frozen and re-blended!

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Peanut Butter Cup Smoothie Recipe {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: six 1-cup smoothies 1x
  • Category: Smoothie
  • Method: Blender
  • Cuisine: American

Description

This healthy peanut butter cup smoothie has a Reese’s taste, but none of the additives and unknown ingredients. Your family will love this dreamy treat!


Ingredients

  • 1 cup plain organic yogurt or kefir
  • 1 1/2 cups organic milk (I recommend 2% or whole which I think gives it a richness)
  • 1/3 cup 100% cocoa powder
  • 1/2 cup all-natural organic peanut butter (make sure it’s just straight-up peanuts with no additives)
  • 1/3 cup honey (preferably use raw honey)
  • 1 teaspoon real vanilla (don’t be fooled by imitation vanilla–pay for the real stuff)
  • 1/4 teaspoon salt (I use kosher salt since even table salt has additives; do not add salt if your PB is salted)
  • 3 cups ice (use more ice if needed until it’s the icy consistency you like)
  • optional: banana (this would make it more banana-flavored obviously)

Instructions

  1. Put all ingredients in blender except ice. Blend until well combined. Add one cup of ice at a time and blend until smooth.

Notes

Freezer Meal Instructions:

To Freeze:
Blend all smoothie contents together until desired consistency. Place smoothie in a glass jar or other freezer-safe container. Store in freezer for up to 3 months.

To Prepare:
Remove smoothie from blender. Let thaw at room temperature until it reaches a desired consistency. You can also re-blend the smoothie.

Cooking Note: I stuck our extra in the freezer and then blended it later. It turned out to be an even better consistency after being slightly frozen and re-blended!

Jane’s Grilled Peaches Recipe

By Polly Conner

This grilled peach recipe is an explosion of flavors. It’s a perfect side dish for your next cookout! Grilled peaches are also a great recipe for large groups.

grilled peaches on a grill and on a plate.

Ever had grilled peaches? I hadn’t until this weekend. At first I was a bit skeptical. Especially when I saw that there was Gorgonzola cheese involved. However, after my first bite, I was sold on this grilled peaches recipe.

It was an explosion of different flavors that somehow deliciously complimented each other. I also love that it just has a few simple ingredients: Peaches (preferably Freestone peaches), honey, Gorgonzola cheese, balsamic vinegar, and a little olive oil. 

peaches on a grill

Want to give these grilled peaches a shot?  Here’s how you make them. 

Heat your grill to about 400 degrees.

Using freestone peaches if possible, slice peaches in half and remove the seed.

Brush the cut side of peaches lightly with olive oil.

Place peaches face down on grill and cook 1-2 minutes.

peaches on a grill

Flip peaches over, so the cut side of the peach is up. Fill the seed hole with Gorgonzola cheese. Drizzle with honey. Now drizzle with balsamic vinegar. Close the grill lid and let the peaches cook until they are soft. Ours took about 5 minutes.

Carefully remove peaches from the grill so that the ingredients remain in the peach seed cavity.Peaches on a grill

Serve warm and enjoy the flavorful combination!

Thanks to our friend, Jane, who gave us this yummy grilled peach recipe!

Loving those in-season peaches? Here is a post on how to save and freeze fresh peaches for the future!

If you liked this, here are a few other grilling ideas:

Rosemary Shrimp Scampi Skewers

Garlic Honey Chicken Kabobs

Grilled Sirloin Steak Kabobs

Mini Italian Burgers

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Jane’s Grilled Peaches Recipe

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 4-6 1x
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: American

Description

Grilled peaches create an explosion of flavor! Perfect side dish for a summer cookout.


Ingredients

  • 46 Peaches (preferably Freestone peaches)
  • Honey
  • Gorgonzola cheese
  • Balsamic vinegar
  • Drizzle of olive oil

Instructions

  1. Heat your grill to about 400 degrees.
  2. Using freestone peaches if possible, slice peaches in half and remove the seed.
  3. Brush the cut side of peaches lightly with olive oil.
  4. Place peaches face down on grill and cook 1-2 minutes.
  5. Flip peaches over, so the cut side of the peach is up. Fill the seed hole with gorgonzola cheese. Drizzle with honey. Now drizzle with balsamic vinegar.
  6. Close the grill lid and let the peaches cook until they are soft. Ours took about 5 minutes.
  7. Carefully remove peaches from the grill so that the ingredients remain in the peach seed cavity.
  8. Serve warm.

Holy Chocomole!

By Rachel Tiemeyer

Who doesn’t love some chocolate pudding every now and then?  But, every time I read the labels on the pudding packs at the store, I cringe.  That’s why I was intrigued by Katie Kimball’s idea at Kitchen Stewardship called Chocomole.

You are not going to believe this, but it’s true.  Using her recipe, I just made the best, real-tasting chocolate pudding from three healthy, real food ingredients.

#1 – 1/4 cup cocoa powder
#2 – 1/4 cup honey (raw honey, if you have it)
#3 – 1 AVOCADO!

Sounds weird, huh?  But, I’m here to testify that if you put these three things in your food processor and process the snot out of them, it turns into smooth, sweet, chocolaty pudding that does NOT taste like avocado.

My kids will wake up from naps in a few minutes and will get to taste.  That will be the real test.  Stay tuned for an update on this post for kid results.

Update: Kid results after naps–The 4-year-old really loved the first few bites, but gave up after that. (It is pretty rich.) The 2-year-old ate the whole bowl and loved it.

Looking for more great fake-outs? Here are 50 ways to sneak fruits and vegetables into kids’ favorites!

5o ways to sneak fruits and veggies in to kids' favorite meals.

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Holy Chocomole!

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 2 1x
  • Category: Side Dish
  • Method: Blender
  • Cuisine: American

Description

This three-ingredient pudding tastes fantastic and is such a healthy alternative to store bought pudding. Try it as your next healthy dessert.


Ingredients

  • 1/4 cup cocoa powder
  • 1/4 cup honey (raw honey, if you have it)
  • 1 whole avocado – See more at: https://thrivinghomeblog.com/2011/09/holy-chocomole-or-the-proof-is-in-the-pudding/#sthash.9r3y92ly.dpuf

Instructions

  1. Cut open avocado and scoop insides in to blender.
  2. Add cocoa powder and honey to blender.
  3. Blend on low to medium speed until the ingredients are fully incorporated. May need to use a spatula and wipe down inside of blender for any excess honey or cocoa powder that’s not fully mixed.