This recipe has become my "go to" at events due to the ease of being able to make large quantities and tasting great! So many of you have asked for the recipe, so here it is!

Ingredients:
15 g Cricket Powder
1/2 cup Creamy Peanut Butter
1 cup Oatmeal (steel cut or quick cooking)
1/4 cup Agave
2 tbsp unsweetened cocoa powder
2 tbsp almond milk

Directions:

1. Combine all of the ingredients in a medium bowl. Stir to combine. If mixture looks too try add a bit more milk (1/2 tablespoon at a time).
2. Place in the refrigerator for 15-30 minutes so they are easier to roll.
3. Roll into 10 bites and store in the fridge for up to a week.

Nutrition per Ball:
145 Calories 7.8 g Fat 16 g Carbs 5 g Protein

Eating seasonably is key to sustainability and keeping your foods as nutrient dense as possible. Now is the time of year where the apples around our farm are perfectly ripe and ready to be made into cider, applesauce or CRICKET MUFFINS! This recipe was delicious, the apple chunks made it amazing especially when paired with a cup of warm almond milk or coffee!

Ingredients:

• 4 eggs - whisked
• 1 cup almond flour
• 4 Tbsp coconut flour
• 3 Tbsp cricket powder
• 1/2 cup of unsweetened applesauce
• 1/4 cup raw honey
• 2 Tbsp pure maple syrup
• 1 apple, diced small
• 1/3 cup coconut oil
• 1 tsp baking soda
• 1 tsp vanilla
• 1/8 tsp salt
• 1 Tbsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg

Instructions

1. Preheat oven to 350-degrees F
2. Grease your muffin baking pan
3. In a medium bowl, mix dry ingredients – almond flour, Cricket Powder, coconut flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt
4. In another bowl mix the wet ingredients – eggs, honey, apple sauce, maple syrup, coconut oil and vanilla
5. Pour wet ingredients into the dry ingredients bowl and mix together thoroughly
6. Fold in the diced apple
7. Fill each muffin hole about two-thirds full
8. Once all are filled, tap the pan on the counter a few times to get tops smooth and even
9. Bake about 16-20 min. Oven cooking times vary - check doneness with a toothpick to make sure it comes out clean
10. Allow muffins to cool slightly, remove from pan, and place on cooling rack
11. Enjoy!

Ingredients:
30 grams (1/3 cup) oat meal flour 
7 grams (1 1/2 teaspoons) Jurassic Snacks Cricket Powder
1/2 scoop whey protein powder
1/2 tsp baking powder
1/2 tsp cinnamon
1 whole egg
50 grams blueberries
1/2 tsp water

Directions:
1. Preheat oven to 350 degrees
2. Mix dry ingredients in bowl
3. Add whole egg and water to dry ingredients.
4. Add blueberries to mix
5. Grease muffin pans with cooking spray and fill with mix.
6. Bake for 10 minutes for mini muffins and 13 minutes for medium mixed muffins. Check with toothpick to see if muffins are done.
7. Enjoy!

Macros for ENTIRE recipe: 257 Calories 7.5g fat 19g carbs 26g protein

The other day I came home to my mother making my FAVORITE meal- chicken Alfredo. I was determined to enjoy my favorite meal in a healthy and more sustainable alternative. After making the recipe, I found ways that made it much better for next time, so follow the directions more than you follow my first attempt video. 

Ingredients:
4 oz zoodles
3 oz chicken breast diced
1/2 cup plain fat free greek yogurt
1 cup spinach
5 g cricket powder
garlic powder and salt

Directions:
1. cook chicken breast in medium sized skillet.
2. Add cricket powder, garlic powder, salt and spinach; cook for 1 minute.
3. Add zoodles and cook for an additional minute.
4. Remove ingredients from skillet into a bowl or plate.
5. Add greek yogurt while ingredients are still hot and mix.
6. ENJOY!

Macros: 169 calories 11 g Carbs 1 g Fat 30 g Protein

This recipe is for people who are looking to start their day off right! Starting everyday with a balanced and healthy meal boosts your metabolism and gives you energy for the whole day!

Ingredients:
1/4 cup quick cooking oatmeal
2 teaspoons (10 g) Jurassic Snacks Cricket Powder
1/2 cup water
1 teaspoon Cocoa powder
1 T natural peanut butter (or almond butter)
dash of salt

Directions:
1.) Mix oatmeal, cricket powder and water together and heat in microwave 1 1/2- 2 minutes. (I like to stir mine half way through)
2.) Stir in peanut butter, cocoa and salt while oatmeal is still hot to ensure that peanut butter dissolves.
3.) Add milk if desired and enjoy!

Cricket Powder can be used as such a versatile ingredient, that it can be used as a sweet or savory ingredient.

Low Carb Zucchini Boats 
Ingredients:
2 whole zucchini squash
1 tbsp Cricket Power Powder
1/4 cup Lucerne Fat Free Mozzarella Cheese
1/4 cup Daiya Chedder Style Shreds

Directions:
1) Preheat oven to 350 degrees F
2) Cut zucchini in half and core out the middle to make room for other ingredients
3) Sprinkle Cricket Power Powder evenly between 4 boats
4) Sprinkle on both cheeses
5) Bake for 20 minutes or until zucchini is medium soft

Mix this recipe up by dipping the boats into your favorite sauce, adding hot sauce, etc.

​

So many of you asked for my snickerdoodle recipe from the Bellingham Farmer's Market today, so here it is! 


Serves: 20 large cookies
INGREDIENTS

• 1/2 cup butter, room temperature
• 1/3 cup coconut oil
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg, plus 1 yolk
• 1 Tbsp vanilla
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 2 1/4 cup flour (may use gluten free baking flour)
• 1/2 cup Cricket Powder

Cinnamon Sugar

• 1/4 cup granulated sugar
• 1 Tbsp cinnamon

INSTRUCTIONS

1. Preheat oven to 325°
2. Line a baking sheet with a silicone mat or parchment paper, set aside.
3. In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
4. Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
5. Turn mixer to low and add Cricket Powder until combined, scraping sides as necessary. 
6. Add in flour, mixing until just combined. 
7. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
8. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
9. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes.

**The cookies may seem undercooked, but as long as they are golden brown on the edges, they will set up as they cool after about 10 minutes**

PALEO AND GLUTEN FREE OPTIONS AVAILABLE!

These cookies are delicious! If you haven't noticed, I have a little bit of a peanut butter addiction. I promise that I will start posting more recipes that don't have peanut butter. In my defense, I did make these with almond butter this time and was pleasantly pleased with the substitution.

Ingredients:
1 egg
2 tablespoons peanut butter or almond butter for PALEO friendly
2 tablespoons Coconut Oil (softened)
4 tablespoons brown sugar or coconut sugar for PALEO friendly
1 teaspoon vanilla
2/3 cup oat flour (whole oats blended into powder) or Almond flour for PALEO friendly
2 tablespoons Cricket Powder
1/4 teaspoon Salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup chocolate chips

Directions:
1.) Preheat oven to 350 degrees F
2.) Mix/cream egg, peanut butter, coconut oil, sugar and vanilla in bowl
3.) In seperate bowl, mix flour, cricket powder, salt, baking powder, and baking soda.
4.) Mix wet and dry ingredients together. Batter will be pretty sticky.
5.) Fold in chocolate chips and refrigerate for 10 minutes (makes batter less sticky)
6.) Form 1 inch balls and place on greased baking sheet.
7.) Bake at 350 degrees for about 8 minutes or until golden
8.) Allow to cool before serving

This recipe is SO simple and quick. It's great for a last minute snack to curve the unhealthy cravings.

Ingredients:
3/4 cup Peanut Butter
1/2 cup Honey
1 Tbs Cricket Power Powder
2 cups Cheerios

Instructions:
Line 8x8 pan with aluminum foil and set aside. Cook peanut butter and honey over medium heat stirring constantly until completely mixed. Remove from heat and immediately sprinkle in cricket powder. Next, mix in cereal until evenly coated. Place mixture in prepared pan and press down. Refrigerate for 1 hour before cutting into bars.

Nutrition: 383 calories 20 grams fat 46 grams carbs 12 grams protein

Ingredients:
8 oz Boneless Skinless Chicken Breast Cooked and Chopped
6 Stalks Celery chopped
4 cups Baby carrots
1 Onion chopped
5 Medium Hass Avacado
30g Cricket Powder
5 cups Kidney Beans Drained
8 Chicken Flavored Bouillon Cubes

Directions:
In a large crock pot, combine all ingredients except avacado with 8 cups of water. Cook on low for 6 hours or medium for 4 hours. Stir every hour and before serving to ensure consistency of ingredients. Top each bowl with 1/2 sliced avacado. Enjoy!

Servings 10
Calories- 289 Fat- 12.4 Carbs- 27.7 Protein- 15.2