(No Flour) Monster Chocolate Chip Cookie Bars – The Heathier Way

Real Food Monster Cookie Bars

When I saw the original recipe for these bars here, what really jumped out at me was the “no flour” thing. Avoiding flour is always a nice option in recipes. I also noticed the “mini m&m” thing but decided that while those are fun and tasty, they are on the naughty list and not required to make these cookie bars good. Then I wondered if I could cut back on the 2 cups of sugar and the amount of chocolate chips.

Do I know how to ruin a good recipe, or what? 

Hey. I didn’t ruin a thing. I simply cut back on the sugar and cut out the corn syrup and 10 different food dyes. The cookie bars are still delicious, so says my family and several other people I have served these to who didn’t even know I’d healthified this recipe. It probably helps that these bars still have plenty of sugar in them.

The oats and lack of flour create a really fun, chewy bar. I say, make these then wrap them individually and freeze them to grab out for lunch boxes or on-the-go snacks. This makes 24 good sized bars.

(No Flour) Monster Chocolate Chip Cookie Bars

1 cup sucanat or brown sugar
1/2 cup melted butter
1 1/2 cups creamy natural peanut butter (here’s how to make it yourself)
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 cups quick oats
2 1/2 cups rolled oats
3/4 cup mini chocolate chips

Cream sugar, butter, and peanut butter together until smooth. Add eggs, vanilla, and baking soda and mix well. Stir in oats until well combined. Fold in chocolate chips. Spread mixture into a cookie sheet lined by parchment paper. Bake in a 350° oven for 18-20 minutes or until lightly browned. Makes 24-36 cookie bars, depending on how large you cut them.

No Flour Monster Chocolate Chip Cookies (the real food version)

Make these gluten free by using GF oats. Learn to make your own Quick Oats here.

Enjoy this very easy treat!

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No-Bake Peanut Butter Cookie Bites

Because we all like healthy snacks and we absolutely love easy recipes – let us take a moment to review the previous no-bake cookie bite recipes shared here:

One idea turned into another, and now we have No-Bake Peanut Butter Cookie Bites to add to the list!

No-Bake Cookie Bites - Easy Recipes!

With a few ingredient tweaks, a Peanut Butter Cookie Bite came about. Of course, a peanut butter cookie bite must be gently pressed with a fork like the real deal, don’t you think? These taste so much like Peanut Butter Cookies, we couldn’t believe it. But instead of being an actual cookie full of sugar – they are a high protein, high fiber, low sugar snack. But hey, call it a cookie since it still tastes like one. Healthy treats are so exciting!

Peanut Butter Cookie Bites - No Bake!

No-Bake Peanut Butter Cookie Bites

1 cup natural creamy peanut butter (here are my homemade pb instructions)
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup coconut flour

Mix the ingredients together in a bowl until well combined. Roll the mixture into teaspoon-sized (or whatever sized) balls. Press down gently, criss-cross, with a fork. Refrigerate before serving.

It really is that easy.

No-Bake Peanut Butter Cookie Bites

Where to get Coconut Flour:

Many have asked about Coconut Flour. I order it from Tropical Traditions or Amazon. A little bit goes a long way, so don’t let the price-tag scare you. Coconut flour is naturally gluten free, high in fiber, and high in protein. I love it for its nutritional value!

Ways to enjoy these No-Bake Cookie Bites:

  • Packed in a lunch
  • As a snack/pick-me-up
  • Before or after a work-out
  • On the road during a trip
  • In a box, on a train, with a fox, in a tree (thank you, Sam I Am) – Do you really need any more reasons to love these? Eat them any where for any reason!

Lovin’ these No-Bake Cookie Bites!

Give me more cookie flavor ideas to play with!! What would you like to see here?

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Pineapple Fluff Salad (All Real Food Ingredients!)

Pineapple Fluff

While we were out at church camp this summer, one of the cooks made a huge bowl of “Green Fluff Salad.” Malachi, our 10 year old, helped himself to seconds and thirds – absolutely loving this salad.

Now I personally think that calling this a salad is kind of like calling margarine butter which no one should ever, ever do in my hearing because I will gag and then I will do the ugly cry on the spot. (Do not picture this.) A dish which contains green jello, cool whip, cream cheese, pineapple (yay fruit!), and mini-marshmallows is…I’m going to say…a dessert? Now if you like that variety of “salad,” more power to you. I understand these types of cravings because I still want an occasional Dorito even though I know better. But I just question the use of the word “salad” here and now back to the story.

Malachi loved the Green Fluff Salad. This is why, when I asked him a week later at home for a side dish suggestion to go with grilled steaks we’d be making, he perked up and said, “Oh Mom! We should make that Green Fluff stuff we had at camp!”

Before I go on, you need to know this: It was my birthday. We were talking about side dishes for my birthday dinner. Mine. Does my child not know me the way I thought my child knew me? Was he also going to buy me some margarine as a gift? I felt an ugly cry coming on.

Catching myself before an outburst because I am always so graceful in my parenting, I gently said, “Buddy, I don’t use those kind of ingredients. I’d rather make something with food we have on hand already.”

To which Malachi said calmly, “I know. I mean we can try to figure out how to make that salad the healthy way. Like you always do.”

Squeeze him. Now that’s a boy who knows how his mama thinks. I mean, I knew all along that’s what he meant. I never doubted for a minute. I knew he didn’t mean for me to go buy cool whip and marshmallows. C’mon now.

Pineapple Fluff Salad (I guess I’m still calling this a salad. I don’t know why.)

8 ounces softened cream cheese
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 Tablespoons lime juice
1/4 cup sugar or 3 Tablespoons real maple syrup or liquid stevia to taste
14-ounce can of pineapple, drained (chunks, tidbits, or crushed works fine)

Open pineapple, drain, and save juice for drinking another time. Set pineapple aside. In a high-power blender mix cream cheese, whipping cream, vanilla, lime juice, and sweetener of choice until well combined and smooth. In a bowl, fold pineapple into the whipped mixture. Chill for at least one hour before serving.

If you want this salad to be green, I’m sorry. Real food is only green if it comes out of the ground that way. Jello doesn’t grow in a garden. It’s okay though. I put this salad in a clear dish on top of a green plate and that kind of gives it the greenish look. I do what I can.

Pineapple Fluff Salad with Real Food Ingredients

Did Malachi like the results? Yes. He absolutely loved it. No jello needed. Lime juice did the trick, as did a tiny bit of sugar. I didn’t take the time to figure out a marshmallow substitute for this because I am not crazy, and whipping cream was an obvious real food substitute for cool whip. This kid received the “favorite kid in my kitchen” award (because none of my other kids were home) and I received the “nailed it” award on this recipe challenge. Fist bump, high five, happy dance.

pineapple fluff malachi
One might wonder, “Why is there a toilet paper tube behind Malachi?” What? Don’t you keep those on your countertop beside your fruit bowls? It’s soooo Heavenly Homemakerish. But for real, we are working on some projects for a great big new book coming out soon for you and your kids. It’s super exciting and on this very Pineapple Fluff making day, the project involved an empty tp tube. Nothing should surprise you about me anymore.

Are you familiar with Green Fluff Salad? Or other colors of fluff salad? Drop-kick those (but not literally because, eww) and make this amazing real food version.

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How To Make Almond Butter

Confessions of a scatter-brained homemaker:

On Monday, I decided to try making a new variety of No-Bake Cookie Bites. I was out of Almond Butter, so I considered that it was probably as easy to make as Peanut Butter, which I make all the time. Heading to my computer to search for how to do it, I realized: I think I have done this before and maybe even already have a post written about it. So I searched my own website. Sure enough. I told us all how to make Almond Butter back in 2012.

This makes me wonder what else I’ve already taught us how to do that I don’t even remember. Maybe I’ve told us all how to save thousands of dollars or how to save hours of time. What else have I forgotten?!?

Well anyway. I am loving the No-Bake Cookie Bites so much that I will be actually using homemade Almond Butter more often, which will likely help me remember that I know how to make it. In case you also forgot that I have already taught us how to make this easy spread, I am re-posting the tutorial for us all here today. May we all remember and use these instructions often. May our brains be for us instead of against us. May we never forget when we walk into a room, what in the world we walked in to get.

Homemade Almond Butter

So here we go, loud and clear so that we don’t forget:

Here’s How to Make Almond Butter!

Step One: Pour 2 cups of almonds into a food processor. I have found that 2 cups of almonds creates one full cup of almond butter. I don’t recommend putting more than 2 cups of almonds into your food processor at one time. The process takes a while, and the more almonds you have, the longer it will take.

Step Two: Place lid on food processor and turn it on. Plugging it in is always a plus as well. This will be very loud at first, so warn your household.

Step Three: After processing almonds for two to three minutes, use a spoon to scrape down the sides of your food processor and shift around the almonds.

Step 4: Continue to process, but stop and scrape and stir almonds around from time to time to aid in the butter making process.

Step 5: You’re getting closer! Process, scrape, stir, and process some more. Continue until the almonds have become the almond butter you’ve always dreamed of. Because yes, we all do spend much of our time dreaming of perfect almond butter, do we not? (Not me, apparently, because I forgot the stuff existed.)

And there you go – lovely, smooth and creamy almond butter.

What other nut butters have you made? Did you remember that I’ve already told us all how to make this three years ago? I sure hope your brain works better than mine.

P.S. I order organic almonds from Braga Farms. They are a wonderful company to work with and offer high quality nuts. Almond Butter will stay fresh in the refrigerator for several weeks.

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Homemade White Chocolate Sauce

White Chocolate Sauce Recipe

Gather ’round, friends. I have something to tell you.

We have been lied to. Every one of us. We’ve been told that cooking real food is hard. And not just real food – any food. We’ve been deceived into believing that most foods must be purchased pre-made.

Take, for example, the time a friend of mine made my recipe for Homemade Alfredo Sauce for a church get-together. Every adult was like, “This is delicious. You made this? By yourself? How did you do it? You are amazing!” and my friend was like, “Actually it took about ten minutes and very little effort and all I did was follow a recipe.” (Though I personally still think she should take credit for being amazing.)

C’mon now. Pretty much anything that comes in a box or a jar or a bottle at the store can be made at home with healthier ingredients – and most foods are actually pretty easy to make. (Why hello, Gatorade. I did not buy you. I made you myself.)

Join me in offering a big smack-down of these lies. You can do this real food thing. I’m here to help. (And I’m also here to give you a White Chocolate Sauce recipe. What are friends for?)

When I served this sauce along with homemade Hot Fudge Sauce and homemade Caramel Sauce in my Iced Coffee Bar, some of my friends were like, “Where did you get those sauces? Wait. You made them?” When I told them how I did it, they were shocked at how easy it sounded. Measure, heat, stir, done. It’s too easy.

So yes. You can make Hot Fudge Sauce all by yourself. You can also make Caramel Sauce all by yourself. And now you can make White Chocolate Sauce – all by yourself. It’s all too easy!!

(This is the part where I pipe in with just a little warning: While these sauce recipes are easy and made with all real food ingredients – they are still full of sugar. Don’t drink these sauces or decide that they are a great substitute for vegetables. Instead, use them for an occasional special treat. Okeedokee.)

Homemade White Chocolate Sauce

Homemade White Chocolate Sauce

1 1/2 cups cocoa butter wafers
3/4 cup heavy whipping cream
1/2 cup cane sugar (I use this sometimes when sucanat – which is brown – will change the color of the product too drastically)
1 teaspoon vanilla extract

Stir cocoa butter wafers, cream, and sugar in a small saucepan over medium heat until wafers have melted and mixture is smooth. Remove from heat. Stir in vanilla. Serve warm.

Note: The sauce hardens in the fridge, so I recommend storing leftovers in a wide mouth jar so you can actually enjoy the leftovers. Take a look at the picture of the container I put our white sauce in and ask me how much fun it was to try and get the leftovers out of that. It is so good for you to learn from my mistakes.

Another note: Cocoa butter wafers are different from white chocolate chips. White chocolate chips are actually made from cocoa butter and sugar. For this white chocolate sauce recipe, you’ll need just the straight cocoa butter. It’s not cheap. I have found some at Amazon and Mountain Rose Herbs (Amazon is cheapest right now because of free Prime shipping). But let’s just say that while this recipe is delicious, I will not be making this recipe often. Cha-ching. (This is probably a good time to put another plug in for way-less-expensive-per-pound vegetables. Okeedokee.)

Homemade White Chocolate Sauce for Iced Coffee and Ice Cream

Enjoy this White Chocolate Sauce on ice cream, in your Iced Coffee Bar, in your hot coffee, in your hot chocolate…and what else?

This post contains affiliate links.

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How to Make Gatorade

Homemade Gatorade

The thing about me experimenting with an idea to try to come up with a healthy alternative is that I can get super excited about the result – but then immediately question, “Will this taste as good to other people as I think it tastes? Will others who are used to the ‘real version’ think this only tastes like a so-so ‘healthy version?'” These questions were especially tricky when making a Gatorade alternative because 1) I haven’t actually sipped on any Gatorade for several years so I couldn’t even remember what it was supposed to taste like and 2) the homemade version looked so cute in my recycled juice bottles that I was going to be super disappointed if my kids didn’t like it.

It’s all about the cute bottles. Am I right?

So there I was with my “I really need my men to love this Gatorade in cute bottles” conundrum. I had the bottles nicely chilled so that they were good and frosty on the outside, enhancing their cuteness and curb appeal. Hoping for the best, I drove the bottles across town to where my entire family was working on a roof.

When I arrived, they greeted me with phrases such as, “We are so hungry, what did you bring for lunch, I hope you brought cold drinks, we are so sweaty.”

This was a perfect time to say, “I actually brought some homemade Gatorade (in cute bottles, please like them) – so that should be perfect to replenish what you need after sweating so much.”

See, my family can talk about sweat right before eating lunch and it’s not a big deal. We are a family of men (except for me) and I’ve learned to live and breathe and talk all things gross. I only brought it up here because in all fairness, Gatorade truly does give a body some of what it needs – like sugar and salt (electrolytes) – to replenish after sweating. It’s just all the other junk in Gatorade I’m trying to avoid. But enough about sweat and high fructose corn syrup.

My pickiest kid – and also the one who loves junk food more than all the others – pulled out a bottle first. I held my breath. This would be the biggest test, because if this boy liked it, they should all like it. He took a sip, said “Hmm,” then took another sip. After considering the taste for a moment he said the best sentence of all, “If I didn’t know it was homemade, I would think it was real Gatorade.” Had he not been so sweaty, I would have kissed him.

Instead I shrugged and said calmly as if it didn’t really matter to me, “REALLY, FOR REAL?! YOU REALLY THINK SO? I WAS REALLY REALLY HOPING YOU’D LIKE IT!!!!” He just kept sipping, then also dug into the cooler for some lunch, because he is a boy and doesn’t understand the importance of the cute bottle.

So make this. Use it to quench the thirst and bless the bodies of all those around you who do sports or other activities in which they need replenishing and refreshment.

How to Make Gatorade

Homemade Gatorade (adapted from recipe at Deliciously Organic)

1 cup 100% juice
2 Tablespoons honey
1/4 teaspoon sea salt (I use Redmond)
6 cups cold water

In a saucepan stir juice, honey, and sea salt over medium heat until the honey and salt dissolve. Pour mixture into 6 cups of cold water. Shake to combine. Chill mixture in the fridge until ready to serve.

Homemade Gatorade Recipe

I’m not sure about the exact math on this recipe, but I would venture a guess that it takes about 50¢ to make this (almost a half gallon). 50¢ divided by five 10-ounce bottles is 10¢ per bottle. Store-bought Gatorade costs quite a bit more than that, plus it is full of ingredients our bodies don’t need.

That, along with the cute bottles, should make you eager to try this recipe.

So tell me? How excited are you about my cute bottles??! (And sure, does the recipe make you excited too?)

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Easy Homemade Dill Pickles

Last summer I had two friends: one with too many cucumbers and one with too much dill. This worked out very well for my family, seeing as I had too many empty jars and too many hungry children to feed who really like pickles. (Not to worry. I also had more than two friends.)

So I took the cast-off cucumbers and dill, and I searched online for how to make pickles. Some recipes seemed complicated and some included weird ingredients – so in true Laura “can’t we just keep this simple” fashion, I played with a mixture of all the ideas I found to see if I could make the pickle process easy.

Not only is this easy…it is toooooo easy. We’re talking: wash cucumbers, slice cucumbers, stuff them into a jar with a few other ingredients, water bath for 5 minutes. That easy.

Homemade Dill Pickles

Easy as it was, I had to wonder: would the pickles taste good? Would they crunch like they were supposed to? It’s not like I had much money invested in them (thanks to my generous friends who supplied me with free cukes and dill), but I sure was hoping for a happy pickle experience. If successful, I knew this would be a wonderful food to be able to pull out of my pantry to quickly add to a meal.

Bingo! My family loves these. And they crunch like they are supposed to. No soggy pickles here.

Here’s the key to keeping the crunch in your pickle: Do not over water bath them. We’re not trying to kill the cukes. Just boil the jars long enough to get the lids to seal – about 5 minutes.

Now about the dill. Hey, what’s the big dill? (I’ve always wanted to say that. My life is now complete.) But about the dill. If you’re not sure what I’m referring to in the recipe when I say “1 Dill Flower” I’m talking about this:

So this is dill.

See how there are little tiny bunches of yellow plants all joined together into one giant – bigger than your hand – bunch of yellow plants? When I say “1 Dill Flower” I’m talking about the entire giant big huge bunch all attached to each other. I made this recipe up all by myself based on other recipes, so whose to say if I’m right? But my pickles turned out amazing, so I’m going to go with, “yep. I’m right.” Use an entire, big flower.

And now I want to read To Kill a Mockingbird for the 26th time. If you’ve read it, you know why. But seriously, who names their kid Dill? Or Scout for that matter. (Like for rill. What’s the dill? Okay now my life is complete.)

Easy Homemade Dill Pickles (Yield 6 Pints)

1. Wash and sterilize 6 pint-sized jars.

2. Place the following into the bottom of each prepared jar:

1 Dill Flower (a full, big one)
1/2 teaspoon garlic powder or 1 minced clove of fresh garlic

3. Wash 12-ish medium-sized cucumbers, then cut them into spears or slices. Pack them into each jar. (I averaged about 2 cucumbers per pint jar.)

4. Stir the following together on the stove over medium heat for 1-2 minutes or until the salt dissolves. (Do not boil the mixture.)

2 1/4 cups white vinegar
2 1/4 cups water
3 Tablespoons sea salt

5. Pour the hot liquids into each jar, immersing the cucumbers, allowing 1/2 inch of space at the top.

6. Secure lids and rings, then place in boiling water bath for 5 minutes.

7. Remove jars and be sure they seal properly.

Easy Homemade Dill Pickles

This is, by far, the easiest canning recipe I’ve ever tried. How about you? Have you tried making pickles? Are you a To Kill a Mockingbird fan?

P.S. Here’s my Sweet Pickle Relish recipe if you still have too many cucumbers. :)

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Using Our Real Food “Velveeta” and Rotel to make Spicy Mac and Cheese

Allow me to introduce you to one of the easiest meals and most delicious comfort foods around:

Spicy Mac and Cheese

Remember the Real Food “Velveeta” and Rotel Dip recipe I posted a few days ago? You need to make that today. I’m only bossing you around because when it comes to that dip – I know best, I’m right, and that dip will change your life. It’s a proven fact.

Then here’s what you do: You either eat that dip with chips because that’s what we do with dip. Or – you boil 16 ounces of pasta, drain off the water, then stir this dip into your noodles for the most delicious Mac and Cheese with a kick. The most delicious.

My kids, my kids’ friends, all the adults -we all love this dish. I love that it’s super easy, flavorful – and all real food.

A little hint: Double the dip recipe. Eat it one day as a dip. Put the leftovers in the fridge. A day or two later, boil noodles and stir in the leftover sauce for an oh-so-easy meal to throw on the table. (With fruits and vegetables. This is a given.)

I used whole wheat noodles (my favorite kind) and I’m sure brown rice noodles would work great too.

Spicy Mac and Cheese Recipe

This Dip
16 ounces of your favorite pasta

Make the dip as directed. Boil and drain pasta according to package. Stir sauce into cooked and drained pasta. 

Spicy Mac and Cheese 3

Now go make the dip! Then watch as life as you know it improves for the better – one bite at a time.

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Low Sugar Sunshine Cake

sunshine cake 12

I don’t know if you know this about me or not since I hardly ever mention it or at the very least I haven’t said it in the past five minutes – but here it is: I LOVE SUNSHINE!!! I have decided that I need large doses of vitamin D in order to avoid all kinds of conditions and disorders. Bring on the hot, bright, beautiful days of summer!

My love of sunshine along with my love for this cake led me to call this recipe Sunshine Cake. Indeed, that’s exactly what this tastes like: a delicious drop of sunshine.

What does sunshine taste like, you ask? Well, it tastes like this cake. Do I need to keep explaining this?

If you can possibly believe it, I think I like this cake even better than the Low Sugar Super Moist Chocolate Cake – and we all know that I love that cake almost as much as I love sunshine.

Just like the chocolate cake, two key players in this recipe are whole wheat pastry flour and sour cream. The pastry flour helps this cake remain light, and the sour cream keeps it moist. But let’s not forget the Cream Cheese Frosting. It goes without saying that Cream Cheese Frosting makes everything in life better. Even cloudy days with no sunshine.

Low Sugar Sunshine Cake

2 2/3 cups whole wheat pastry flour
1/2 cup sucanat or sugar
2 teaspoons baking powder
1 cup milk
1/2 cup sour cream
1/2 cup melted butter
2 eggs
1 teaspoon vanilla extract

Combine dry ingredients in a bowl. Add milk, sour cream, melted butter, eggs, and vanilla. Mix with beaters until smooth. Pour into a buttered 9×13 cake pan. Bake in a 350° oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Stevia-Sweetened Cream Cheese Frosting

2 cups heavy whipping cream
2 Tablespoons softened butter
8 ounces softened cream cheese
1 teaspoon vanilla extract
Liquid stevia to taste (I use about 20 drops)

In a large bowl, whip cream until soft peaks form. Add softened butter, cream cheese, vanilla, and stevia – whipping until well combined and smooth. Spread over cooled cake. Store in refrigerator.

If you prefer, here’s a slightly sweeter but still not too sugary frosting option:

Maple Cream Cheese Frosting

8 ounces softened cream cheese
¼ cup softened butter
3-4 Tablespoons real maple syrup
1 teaspoon vanilla extract

With a hand mixer (or in your blender), whip together all ingredients until smooth. Spread over cooled cake.

Low Sugar Sunshine Cake

Tell me which Low Sugar recipes you’ve tried so far. Which are your favorite? Are you a chocolate or a vanilla kinda friend?

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Make Pizza Boats on the Grill ~ Fast and Easy!

Ever since I became a big girl and learned how to turn on our grill, a whole new world of summertime food opened up to me. I think I turned 38 that summer. I had always left certain tasks like that up to my husband – things like installing our window air conditioners, getting the oil changed in our car, and grilling meat.

Then one day I was like, dude it sure would be nice to get dinner cooked instead of waiting for Matt to get home and grill the meat. (The deep thoughts of a hungry 38 year old…)

So I prepared myself for a detailed lesson in propane and matches and safety and how to avoid setting the house on fire. Then Matt got home and showed me how to simultaneously turn a knob and push a button. Four seconds later, the grill was aflame.

Hmmm, thought I. I probably could have even learned that when I was as young as 37.

Don’t tease. Need I remind those of you who have been operating a grill since adolescence that some of us experienced trauma at age 17 which may or may not have involved a fire and the total destruction of a huge barn on my family’s property? Some of us have hated fire for a very, very long time. Some of us might have equated lighting a grill to lighting a barn on fire and watching it smolder for three to fourteen days. Some of us.

So now I’m 41 (and three quarters) and the grill is my best friend in the summertime. In my 3 years of grilling experience, I have not burned anything down – not our house, not someone else’s house, not even a barn.

Regarding food of many kinds: if I can grill it, I do. If I’ve never seen it grilled before, I try it. Anything to avoid turning on the oven on a hot day. Plus, grilled food is fun and special and it feels like a big deal to say, “we’re grilling chicken tonight” instead of simply saying, “we’re having chicken.” Right? Can’t you hear the difference?

So enter: Grilled Pizza Boats

Making pizza on the grill (the regular crust kind) is quite doable and very yummy. You can learn how to do that here. But that is a bit time sensitive and laborious (woe is me) so I rarely go to the trouble. Pizza Boats, however? Well this is absolutely too easy.

Make a Quick Meal of Pizza Boats - On the Grill!

How to Make a Pizza Boat

Slice a loaf of French or Italian bread in half the long way (you know, like a boat). Top each half with your favorite pizza goodies. Bake in a 350° oven or on the grill until the cheese is melted (about 10 minutes).

It’s as easy as that.

In fact, it’s one of the easiest meals there is. Slice the pizza boats and serve them with salad and fresh fruit.

And then I just have to say it: Be sure you turn off your grill. I refuse to be the one responsible for any other fires, large or small. I’ve met my quota.

What are your favorite foods to grill?

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