Locusts and Honey Bars

Locusts and Honey Bars

I really do have a thing for insects. I’ve reviewed a handful of protein bars that are made with cricket flour, I’ve even made some cricket tacos, I’ve made some cricket noatmeal and I was even in an insect recipe competition with this spaghetti squash recipe. Everyone seems to be talking about crickets though, recently they’ve been in the news for how great they are for your gut health.


So I started wondering why are crickets getting all the attention? Then I remembered that crickets have a sort of big brother: grasshoppers. After doing some research I found out that grasshoppers are eaten all over the world like a bunch of other insects, but more specifically grasshoppers (chapulines) are very popular in Mexico. So I decided to reach out to one main supplier for grasshoppers in Mexico called Merci Mercado. They were more than willing to help me out with this recipe and sent me some ground grasshoppers and whole grasshoppers.


Now I was thinking about what would be a good recipe to make with grasshoppers and what came to mind was how in the Bible, John the Baptist, was known for eating a diet of “locusts and honey”. My kids, and even myself, have always found this idea intriguing that this nomad dude lived off of such a strange diet. So I thought why not try to build off this idea and make some Locusts (Grasshopper) and Honey bars. Now I know I’m not using actual locusts for this recipe, but according to wikipedia “Locusts are certain species of short-horned grasshoppers in the family Acrididae that have a swarming phase”. So nevertheless, locusts can be considered a type of grasshopper, therefore these bars shall be called locusts and honey bars!

Looking around

I looked around for a few recipes that were similar to Larabars and RXBARs and I came across this recipe. I used this recipe as a guide but made some tweaks with the nuts and protein source. I believe this came out as a great protein bar and hopefully you’ll feel the same. My kids sure do have no problem eating them! Enjoy!


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Get all your ingredients together

Throw in the almonds and macadamia nuts

Ground Nuts
Grind them up to a french press coffee ground consistency like in the photo

Throw in the dates

Raw Honey
Raw honey

Grasshopper Flour
Ground Grasshoppers

Cacao Powder
Cacao powder

Water for moisture
After it’s all ground up add a little water to give it some moisture

Pour the mixture
Pour the mixture into the pyrex dish and then press in the whole grasshoppers

Press them in
It should look something like this

After the fridge cut them up
Place them in the fridge for at least an hour, then after an hour take them out and cut them into however many bars you want

Plate em
Get em on a plate


Locusts and Honey Bars
  1. 1 cup raw or toasted almonds

  2. 1 cup raw or roasted macadamia nuts

  3. 1/2 cup ground grasshoppers

  4. 1 1/2 cups dates

  5. 2 tablespoons raw honey

  6. 1/2 cup cacao powder

  7. 2–4 tablespoons water

  8. Handful of whole roasted grasshoppers for topping

  1. Pour the almonds and macadamia nuts in a food processor. Pulse until they’re ground up pretty good.

  2. After the nuts are ground up, add the dates, honey, ground grasshopper and cacao powder. Pulse until they’re all mixed well together.

  3. Add in some tablespoons of water until the texture seems moist enough to press into a pyrex dish.

  4. After the texture is good line a square pyrex dish with parchment paper and press the mixture into the dish until distributed evenly. Then take the whole grasshoppers and evenly spread them out on top and slightly press them into the mixture.

  5. Refrigerate for about an hour then when you’re ready to eat take them out and cut into as many squares as you like. Keep refrigerated and enjoy!

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Silkworm Spaghetti Sauce with Spaghetti Squash

This is my entry for Marx Foods Edible Insects Recipe Challenge

Please VOTE for my recipe here!

Silkworm Spaghetti Sauce with Spaghetti Squash
Silkworm Spaghetti Sauce with Spaghetti Squash

If you think that recipe title is a mouthful, just wait until you taste this recipe. If you didn’t realize already, crickets are the new kale. Well, in this case, silkworms are the new kale. Really the future of food may very well be insects. Ok I know that’s a pretty bold statement and I’m not suggesting they replace a nice pastured pork chop or grass fed ribeye, but they do have their place in our diet and we should consider adding more insects to our plate. You already know I’m a fan of Exo bars made from cricket flour. But I’m also open to different insects that we can consume. If I ever were to go to Thailand that is one thing I definitely look forward to checking out.

Awhile back I remember reading this post and was very much intrigued by the idea of adding more insects to our diet. I stepped in that direction with Exo bars but how can I step more in the direction of entomophagy? Well that’s where this recipe comes in because I got in touch with the nice people at Marx Foods to enter their edible insects contest. So I wanted to do a recipe that wasn’t an energy bar or snack or something. I wanted to look at a practical way of how I could incorporate insects into a meal our family would eat. So I contemplated all the meals we make regularly, one of which is a Paleo form of spaghetti. I prefer spaghetti squash as a wheat pasta replacement whereas my wife prefers zucchini noodles. Either would be fine for this recipe but I’m going to make this with spaghetti squash.

As for the sauce, that’s where the insects come in. Normally, when we make sauce, I either make a simple marinara from scratch or, if I’m pressed for time, I find a jar of sauce with no sugar and extra virgin olive oil (not industrial seed oil like canola oil). Then we usually add in some grass fed ground beef and ground pork sausage. But for this recipe I decided to replace the protein with insect protein – silkworms. Why silkworms? Well I just didn’t think crickets would be that good in spaghetti sauce. They would be a little too crunchy, but not the silkworms – they would be perfect. So let’s get on to the recipe!

Spaghetti Squash before oven
Spaghetti Squash before oven.

Spaghetti Squash after oven
Spaghetti Squash after oven.

Spaghetti Squash after shredding
Spaghetti Squash after shredding.


Silkworm closeup
Silkworm closeup.

Fresh herbs
I like using fresh herbs from our garden. I encourage you to do the same if you have them.

Onion, garlic and silkworms
Onions, garlic and silkworms right before the tomatoes are added.

Sauce before stew time
All the ingredients before simmering for 1 hour.

Sauce after 1 hour
After 1 hour.

Ready to eat
Looks just like a regular plate of spaghetti…except it has bugs.

Yes, I ate it
Yes, I ate it.

I tried to get my wife to eat it…
I tried to get my wife to eat it…

She didn't, so I ate the rest
She didn’t, so I ate the rest.

Silkworm Spaghetti Sauce with Spaghetti Squash
  1. 1 spaghetti squash
  2. 15g of silkworms (1 packet)
  3. 1T olive oil
  4. 2T butter
  5. 1/2 onion diced
  6. 2 cloves garlic diced
  7. 1 8oz can tomato sauce
  8. 1 14.5oz can diced tomatoes drained
  9. 1/2 6oz can tomato paste
  10. 1T fresh basil
  11. 1/2T fresh oregano
  12. 1/2T fresh thyme
  13. 1t garlic powder
  14. 1t onion powder
  15. 1/2T Italian seasoning
  16. 1t kosher salt
  17. Parmesan Cheese
  18. Pepper to taste
  1. Spaghetti squash
  2. I like to bake the spaghetti squash based on the way Melissa Joulwan outlines in Well Fed because it comes out perfect every time. Turn the oven to 375° and place the squash, cut in half and seeds scooped out, face down on a parchment lined baking tray. Add 3 tablespoons of water to the tray and bake for 35 minutes.
  3. Once done baking let the squash cool. Then use a fork to scrape the flesh of the spaghetti squash into noodle like strands.
  4. Silkworm Spaghetti Sauce
  5. In a large skillet over medium heat warm the olive oil. Then toss in the garlic until fragrant. Then toss in the onion and cook until translucent, about 5 minutes. Sprinkle in garlic powder, onion powder, salt and Italian seasoning. Then toss in the silkworms and cook slightly until they start to brown, 1 minute.
  6. Add tomato sauce, paste, drained tomatoes and butter. Stir everything together, not too aggressively as we want to keep the silkworms in tact.
  7. Add in fresh basil, thyme and oregano. Stir everything together.
  8. Now cover and turn heat to low so that the sauce can simmer for 1 hour.
  9. After simmering is done all you have to do is plate some of your spaghetti squash and pour as much sauce as desired on the squash. I like to add a few extra silkworms on top for visual impact. This step isn't necessary, so if you (or your spouse) are squeamish, skip this step. Then top with fresh basil and freshly grated Parmesan cheese.
  10. Don't be scared, Enjoy!
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