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Gluten Free Peaches and Cream Baked Oatmeal Cups :: Baked Oat Muffins To Go!

August 16, 2017

Portable, healthy, on-the-go gluten free peaches and cream oatmeal!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

We are…slowly switching gears…

You know…switching back into school routines. In just shy of a month, our lazy summer mornings, and sandy beach lunches will be swapped for out the door school morning breakfasts, and lunchbox noon meals!

And I’m pretty serious when I say we are *slowly* switching gears, because summer is just so sweet where we live. We really are soaking in every last ray of sunshine that we can!

A new breakfast idea to savor summer!

We picked up a bushel of local peaches last week, and while I dreamed of peach sherbet, my practical side took over and decided to create something useful for busy school days using our peaches.

My plans for preserving our blueberries into blueberry granola for the pantry were spot on, and I have been tucking these little peach baked oatmeal cups into the freezer for a cool fall day when those fresh peaches are long gone!

A favorite summer breakfast with a twist

Every August, the girls’ favorite breakfast is peaches and cream oatmeal. Those warm bowls of oats drowning in fresh cream and sweet peaches is nothing short of amazing! These baked oatmeal cups are like wrapping those bowls of peaches and cream oatmeal into a little hand held muffin cup, perfect for on the go and for tiny hands.

Ingredient notes and swaps

I have a few swap thoughts, but if you happen to try some other flour blends, please comment below so others can see how they worked out!

  • Egg free friends, I’m pretty sure these baked oatmeal cups will work great with flax or chia eggs. They may not puff up as much but it will still work great
  • If you don’t have access to the Namaste gluten free flour blend, I’m sure most gluten free blends will work well. You could also try using a couple gluten free flours that you like to bake with and make your own blend.
  • If you are a gluten free household, please be sure that your oats are gluten free as oats can carry traces of gluten from processing.
  • I used coconut milk (this is my favorite gum/additive free brand, or I make it quick myself) and lemon juice to make “buttermilk” for soaking the grains. If you have a quality, well sourced buttermilk, you can use that instead, or use raw milk with lemon juice.
  • To change things up, I did try one batch swapping the 1 cup of Namaste flour for 1/3 cup each of almond flour, coconut flour, and cassava flour. They turned out great, and it’s a great way to change nutrients up.
  • I tried one batch with a few tablespoons of grassfed collagen in the batter to add another level of nourishment, and it turned out great. I know some do not have access to grassfed collagen, however, and for those friends, this recipe turns out just as good without the collagen.

No peaches? No problem!

Whatever fruit is in season near you, I’m quite certain they will swap nicely! Here are some ideas, and let us know if you try any of them!

  • Apple Cinnamon (just swap the peaches for diced apple, and I’d add a bit more cinnamon or maybe some cloves or apple pie seasoning blend!)
  • Pear Cinnamon (swap the peaches for pears)
  • Strawberry (swap the peaches for strawberries and leave out the cinnamon. I think almond extract would taste really good versus the vanilla)
  • Blueberry (swap the peaches for blueberries and leave out the cinnamon. I think almond extract would taste really good versus the vanilla)
  • Banana (swap the peaches for diced banana)

Freezer friendly tips

I mentioned I’ve been stashing some of these baked oatmeal cups away for school mornings, so I wanted to give you some tips on making that happen!

  • Let the muffins cool completely before freezing them
  • Put the cooled muffins into a freezer bag and then into the freezer. I would freeze them right away – same day that you make them. This locks in the moisture so they don’t get dry. So if you are making them for breakfast, eat what you need for the meal, and then freeze the rest.
  • To thaw and warm back up, you have 2 options. You can thaw them on the counter overnight. Or you can pop them on a tray right from the freezer and set them in your oven. Turn the oven to 350 degrees and by the time it pre-heats, the muffins will be thawed and warmed.

Gluten Free Peaches and Cream Baked Oatmeal Cups :: Baked Oat Muffins To Go!
Author: 
 
Ingredients
Instructions
  1. Put the oats and gluten free flour blend in a medium mixing bowl. Stir in the coconut milk and lemon juice. The mixture will be thick. Cover with a towel and let the mixture soak overnight about 8 hours. This soaking process breaks down the phytic acid in the oats and flour, making it easier on digestion. It also allows the nutrients in the grains to be absorbed better.
  2. The next morning, pre-heat your oven to 350 degrees.
  3. In a small mixing bowl beat the eggs and honey for 1 minute until frothy. Add this to the oat/flour mixture that soaked overnight, along with the vanilla, cinnamon, baking powder, baking soda, and sea salt. Stir to combine (this takes a minute and some muscle at first as the oat/flour/milk soaked mixture is a bit thick – do NOT add more liquid. It will loosen up and the peaches will add a lot of moisture.
  4. Fold in the diced peaches, and scoop the batter into a muffin tin lined with silicone muffin cups (or, if you don’t have silicone muffin cups, you can butter your muffin tin to prevent sticking). Bake at 350 degrees for 35 minutes until the tops are golden brown (check them around the 30 minute mark in case our ovens run differently). Let the muffins cool 5 minutes in the pan before turning them out to a cooling rack for 10 minutes before eating.
  5. Recipe makes 12 large muffins. You could make them smaller and get 18 – if you have real little ones in the house, I’d make them smaller so they can eat a whole muffin. You will probably need more like 30 minutes to bake if you make them smaller.

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Paleo Blueberry Granola :: Grain Free, Gluten Free, Dairy Free, Egg Free, Nut Free Options

August 2, 2017

Paleo blueberry granola will bring a sweet blueberry taste and a light crispy crunch to your breakfast bowl and snack time!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Ah, the signs of late summer…

Sun kissed hair, scraped up toddler knees, sandy feet…and bottomless buckets of blueberries! I haven’t even gotten a chance to freeze any blueberries this summer yet, as my crew of 3 hungry, growing kiddos has been devouring them by the pound!

A new way to preserve our summer blueberries

We’ll see if I get a chance to freeze any of those pretty berries, but this week, I tried preserving some of the blueberries into granola, and the result was…delicious!

Versatile, forgiving granola

Homemade granola may sound like a daunting task, but hear me out! This is just about the easiest, most forgiving type of food you will ever make! Those of you who know me well, or who have been following my blog for very long, know that baking is not my favorite kitchen task.

Dehydrating granola is so forgiving. You can flip flop around the ingredients to what you have in your kitchen, and the result dries out in the dehydrator no matter what…that’s my kind of “baking!”

Waking up to warm blueberries…

I set up my blueberry granola to dry out in the dehydrator overnight. I always look forward to the smell of warm granola the next morning, so overnight dehydrating is my favorite. But friends….oh my! The scent of warm blueberries when we woke up that morning was like nothing I have ever made before! Everyone – including my (not real blueberry loving) husband noticed how amazing it smelled.

The little flecks of dried blueberry infuses this granola with the most amazing flavor too.

One granola…so many possibilities!

I keep granola in my pantry at all times because it is so useful. It makes a great breakfast cereal with a splash of raw milk or coconut milk,  lunch time yogurt topper, or quick packing school snack. It is also great for little hands. This granola is light and crispy – which makes it easy to chew for little guys. (Keep in mind that babies under the age of one year should not eat nuts or seeds yet, so this recipe is not good for them. If your toddler is over the age of 1, and tolerating nuts/seeds, you are good to go!)

Ingredient swaps and notes

Here are my ingredient swap thoughts. Again, granola is pretty forgiving, so as long as the fat (oil) and raw honey are about the same, you can swap around the dry stuff as much as you want.

  • For those that are new to buckwheat, this power packed seed is a great source of protein and fiber. If you can’t tolerate buckwheat, swap it with coconut flour or other flour of your choice. (If you choose the coconut flour, you can skip the soaking in step 1.)
  • For the nuts and seeds,  I used a combo of walnuts, sunflower seeds, and pecans. If you are nut free, use all seeds – pumpkin, flax, sunflower, chia are all good choices! I used soaked/dehydrated nuts/seeds for best digestion.
  • I used coconut oil for the fat, but you could use butter, avocado oil, or olive oil.
  • For the raw honey, start with 1 cup and add to your taste after tasting the granola mixture. I used 1 cup which was sweet enough for my crew that isn’t used to super sweet cereal.
  • I chose to pulse the blueberries a few times before stirring them in. I wanted the flavor of the blueberry infused in the granola, and that definitely happened! If you prefer to keep your blueberries whole, I think that would work. Just keep an eye on the blueberries to be sure they dry out completely or they will go bad quick.

Dehydrator notes

I’ve had the same dehydrator for over 5 years now. It really has done it’s duty, but I do have to admit that I feel like the temperature isn’t staying quite as even in the last 6 months, and it may be puttering out. Things still dehydrate, but it takes a bit longer or higher temperature setting. That said, my little “middle of the road” dehydrator has definitely served its purpose! It is a great starter dehydrator. I haven’t decided yet if I will splurge on the fancier dehydrators with the promise that they will last longer yet 🙂

5.0 from 4 reviews
Paleo Blueberry Granola :: Grain Free, Gluten Free, Dairy Free, Egg Free, Nut Free Options
Author: 
 
Ingredients
  • 2 cups buckwheat flour
  • 1 ¼ cups water
  • 2 tsp sea salt
  • 1 lb unsweetened shredded coconut
  • 4 cups nuts/seeds of choice, ground into bits (I pulsed them in my food processor.)
  • 1 ½ cups almond flour (If you are nut free, use more seeds ground into flour, or more coconut shreds or flour)
  • 1 ½ cups coconut oil, melted
  • 1-2 cups raw honey, melted (Just melt your oil first, turn the heat off and stir in the honey to melt.)
  • 1 ½ tablespoons almond extract (or vanilla extract)
  • 4 cups fresh blueberries, coarsely chopped (I did 5 pulses in my food processor)
Instructions
  1. Stir the buckwheat, water, and sea salt in a large mixing bowl. Cover the bowl with a towel and let the mixture soak 7-10 hours. This soaking process makes the seed easier to digest and makes the nutrients more available to absorb.
  2. After the buckwheat has soaked, add the rest of the ingredients and combine well.
  3. Spread the granola mixture over your dehydrator trays (I line mine with these "clean screen" tray liners since this mixture is wet and can fall through large tray holes), and dehydrate at 135 degrees until dry. This time will vary depending on how well your dehydrator keeps it’s temperature, how wet your mixture is from the blueberries and water, as well as how thin you spread the mixture out on the trays. Should be anywhere from 12-24 hours. It will continue to crisp up as it cools too. You can dehydrate at a higher temp such as 165 degrees and have it dry out a bit faster if you want.
  4. When the granola is dry, you can crumble it into an airtight storage container and keep it in your pantry. I like to keep some larger pieces for easy snacking too.

More real food blueberry recipes!

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Paleo Cherry Buckwheat Breakfast Muffins :: Gluten Free, Grain Free, & Dairy Free!

July 7, 2017

Paleo cherry buckwheat breakfast muffins will wow your family with fluffy, soft texture, and juicy sweet cherries!

Our family has been enjoying Michigan cherry season!

We have the Cherry Festival up in Traverse City on our bucket list to do as the girls get older (and easier to travel with!), but in the meantime, we are literally surrounded by cherry farmer’s where we live right along the Lake Michigan shoreline.

There is just something about the weather and soil in this area that is the perfect growing condition for cherries!

Hands on learning where their food comes from…priceless.

There are some great places around us that offer U-Pick cherries so the girls can get right in there and see how their food is growing. It just doesn’t get any better than that! We are grateful for the experience, and the girls look forward to it every year.

New recipe goals!

I guess I’m feeling a bit adventurous this year, as I have been doing just about all new recipes with my cherries this season! We perfected cherry jam over the weekend, and this week have been enjoying multiple batches of these cherry buckwheat muffins! After the first attempt, I just knew I had to get these just so and share them, because they are so good and very satiating.

Ingredients that count

Those of you following me for very long know that one of my mottos when feeding kids is “make every bite count.” In other words, little kids have small stomachs – stop thinking fillers and start thinking nutrient dense fueling. Fueling kids with food that satiates and nourishes keeps them focused longer – and keeps you from having the fix snacks every hour!

These cherry buckwheat muffins are not only loaded up with friendly fats from coconut milk, eggs, and coconut oil, the flours I’m using have a purpose too…

What is buckwheat flour, anyway?

Despite the sound of it’s name, buckwheat flour is ground up buckwheat seed – its a seed, not a grain! Many people that cannot tolerate gluten or grains can tolerate buckwheat, and it has a host of nutritional benefits. Buckwheat has an impressive protein content and is packed with essential minerals our bodies need to function at it’s best.

Even if you can tolerate gluten/grains, it is a good idea to rotate your food around. Using the same flour day in and day out in your baking will wear on the gut. Change things up a little! The buckwheat gives these muffins a mildly sweet, nutty flavor that goes so well with cherries!

Some notes on cassava flour

Cassava flour is a newer gluten/grain free flour to my kitchen in the last 9 months. I’ve been playing around with it a lot, and this is my first real recipe on the blog using it! I have fallen in love not only with the ease of baking it provides and incredible finished texture to baked goods, but also the nutritional benefits. Specifically the prebiotic fiber.

Cassava flour is dried and ground up cassava root. It is a tuber vegetable and it is loaded with these amazing starches that actually feed the beneficial bacteria in your gut. We are learning more about prebiotic importance – it isn’t enough to just populate your gut with probiotics. They are living organisms and need “food” to feed on. That is where prebiotic fiber in foods such as the cassava root come in!

More than just a muffin!

With all of these amazing ingredients, these muffins are more than just a starchy filler to the breakfast plate. They are filling and satisfying – and will please even the biggest kid muffin critic in texture and taste – I’m sure of it! They are SO soft. It really feels like all purpose flour was used to make them.

And you can’t beat juicy, sweet cherries in every bite!

5.0 from 7 reviews
Cherry Buckwheat Breakfast Muffins :: Gluten Free, Grain Free, & Dairy Free!
Author: 
 
Ingredients
  • 1 cup buckwheat flour
  • 1 cup full fat coconut milk (or raw milk, buttermilk, or yogurt if you tolerate dairy)
  • ½ tsp sea salt
  • Juice of ½ lemon
  • ½ cup cassava flour (or if you Namaste gluten free flour blend if you tolerate grains)
  • ¼ cup softened coconut oil (or butter)
  • 2 eggs
  • ¼ -1/3 cup raw honey (If you have older kids used to sweeter things, you can bump this up to ½ cup. If you have really little guys in the house, I’d keep it on the low side – it may taste light on the sweetness to you , but they don’t have a frame of reference for that yet! You can always drizzle a bit of honey on the muffin you are eating.)
  • 1 tsp aluminum free baking powder
  • 2 tsp almond extract (vanilla extract would work too)
  • 2 cups cherries, pitted and halved (you can chop them up if you want the bits of cherry smaller in your muffins – that is personal preference)
Instructions
  1. The night before you want to make the muffins, put the buckwheat flour, coconut milk, sea salt, and lemon juice in a medium mixing bowl, combine, cover the bowl with a towel, and let it sit overnight (8-9 hours). This soaking process breaks down the phytic acid in the buckwheat seed so it is easier on the gut, and also makes the nutrients in the buckwheat more available to absorb into the body.
  2. When you are ready to make the muffins, preheat your oven to 350 degrees.
  3. Add the rest of the ingredients EXCEPT the cherries into the bowl, and stir to combine, and then fold in the cherries.
  4. Scoop the batter into silicone muffin cups (my personal preference), or paper muffin cups, and bake at 350 degrees for 30 minutes. Let the muffins cool 10 minutes before taking them out of the muffin tin to finish cooling on a cooling rack.

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Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!

June 16, 2017

Kid favorite tomato soup made with nourishing bone broth and fresh tomatoes in a fraction of the time!

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Wait, 92 degrees in June? {In Michigan?!}

I can’t even begin to describe how excited about this I am! I am a hardcore beach bum, and this weather totally suits my style!

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!It does not, however, jive with some of the cooking projects I had planned this month!

I wasn’t anticipating this weather when I picked up some fresh tomatoes destined for soup. It is just too hot to have that stovetop heating my house up. My kids were really looking forward to that soup, so I decided it was time to get the pressure cooking method  perfected on this family favorite soup recipe.

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!A family favorite staple soup

My original tomato soup recipe is a family favorite – one we have almost weekly all year round! During the summer I use as many tomatoes from our small family garden, along with a good bushel full from a local farmer, and stash it away for cooler months. I happened to see these greenhouse grown tomatoes at the farmer’s market this week, and just had to get started on my stash!

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Same soup…WAY quicker cook time!

I’ll be honest, the first time I pressure cooked tomato soup, I wasn’t planning on it taking on the same slow cooked taste as my original. I was curious, however, and boy was I wrong. It literally tasted the exact same! The key is that buttery sauté in the first step before you pressure cook the rest!

And the quicker cook time {plus not heating up my house!} thanks to the Instant Pot has basically sold me on making all of my summer tomato soup this way.

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Step 1 – Flavor Infusion

Turn the Instant Pot  to “Saute,” melt the friendly fat, and sauté the onion and carrot with a big pinch of sea salt for about 7 minutes until the veggies soften and sweeten. Add the garlic and tomato paste, combine and cook for 1 minute. Turn the Instant Pot to off (“cancel”).

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Step 2 – Set It and Forget It!

Add the bone broth, tomatoes, and basil. Put the Instant Pot lid on, and make sure the vent is closed. Turn the Instant Pot to the “Soup” setting. Bring the time down to 10 minutes. The Instant Pot will take around 10 minutes to come to pressure before counting down the 10 minutes.

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!Step 3 – Blend, Season, and EAT!

Once the 10 minutes of pressure cooking is complete, turn the Instant Pot off, release the valve, and take the lid off. Add the honey, and use an immersion blender to puree the soup. You can sea salt and pepper the soup to your taste once pureed. (If you don’t have an immersion blender, you can pour the soup into a high powered blender to puree)

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!School {Or Work!} Packing Tips

I mentioned above how nice this soup is to bulk up on, and use for school lunches. Here is how I make that work without being in the kitchen all the time.

  • Whenever I make the soup, we eat it for a meal, and there is usually enough to fill 1 quart of soup for the freezer. That way, every time I make it, I’m building my stash. You cannot double this recipe in the Instant Pot (although I think  you could in the newer 8 quart Instant Pots!), but you can double or triple in a stockpot if you wish to cook stovetop. That is typically how I do things at the end of the summer when I purchase a bushel of tomatoes from a local farmer, to get a bunch done in one shot. I may do both stovetop and Instant Pot this summer!
  • I freeze soup in these BPA free freezer containers. When my family was small, I froze in pint containers. At this point, I generally freeze in quart, though sometimes in half gallon. I like to thaw on the counter overnight, but in the fridge for a day is fine too. If I’m in a real pinch and forgot, just a sink full of hot water will thaw it out in a half hour 😉
  • We have had these fantastic soup thermoses since my oldest was in Kindergarten – going on their 4th year of use multiple times per week all school year long, and they still look AND keep food warm just like new. They are a great investment.
  • These stainless steel, shorter straws are fantastic for babies and toddlers to drink their soup. In fact my youngest 2 (age 3 and 6) still prefer to have soups like this with a straw. My 6 year old especially for school so it is easier to eat and doesn’t make a mess. My oldest is too cool for a straw anymore as I was promptly told not to pack one earlier this year 🙂
  • My husband takes soup to work in a Travel Crockpot – the base stays at work and he brings the liner home for me to fill up. That way, he can warm it up right at this desk.  We’ve had this for years – longer than the thermoses – and it still works like new!
  • Re-heat your soup stovetop so you keep all the bone broth benefits!

Instant Pot Tomato Soup Tutorial :: Picture Tutorial and Lunch Packing Tips Included!

5.0 from 8 reviews
Instant Pot Tomato Soup
Author: 
 
Ingredients
  • 3 tbsp friendly fat to cook in such as butter, avocado oil, tallow, lard, or coconut oil
  • 2 medium onions, coarsely sliced
  • 2 medium carrots, peeled and coarsely chopped
  • 3-4 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 1 quart bone broth
  • 5 large tomatoes, seeds scooped out (no need to chop finely – I just halve them)
  • ½ cup fresh basil (or a tbsp or 2 of dried basil)
  • 2 tbsp honey
  • Sea salt and pepper to taste
Instructions
  1. Turn the Instant Pot to “Saute,” melt the friendly fat, and sauté the onion and carrot with a big pinch of sea salt for about 7 minutes until the veggies soften and sweeten.
  2. Add the garlic and tomato paste, combine and cook for 1 minute. Turn the Instant Pot to off (“cancel”).
  3. Add the bone broth, tomatoes, and basil. Put the Instant Pot lid on, and make sure the vent is closed. Turn the Instant Pot to the “Soup” setting. Bring the time down to 10 minutes. The Instant Pot will take around 10 minutes to come to pressure before counting down the 10 minutes.
  4. Once the 10 minutes of pressure cooking is complete, turn the Instant Pot off, release the valve, and take the lid off. Add the honey, and use an immersion blender to puree the soup. You can sea salt and pepper the soup to your taste once pureed. (If you don’t have an immersion blender, you can pour the soup into a high powered blender to puree)

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Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy Free

May 12, 2017

Portable, pack-able, and power packed! Paleo chia honey power bars are a busy family game changer!

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy FreeProduct links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

When the magnolia tree blooms…

I always feel like spring has finally sprung! It bloomed on the early side this year, and the girls always feel like they have their own personal flower palace to play in for the week or so that the magnificent blooms stick around.

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy FreeSpring also brings busier schedules for us…

…and less kitchen time for me! This is always the time of year that I have to take a step back and really prioritize so I’m not saying “yes” to all the things, and forgetting to enjoy the season. One of the ways that I can say yes to more outside-the-home-activities, is to be sure I optimize any kitchen time I have.

Here are some tips for doing that:

  • Plan 1-2 hours (or a morning/evening) for a prep day. During this prep time, get ahead on whatever you can to make your meals run smoother for the week. I have one prep day (about 2 hours) every week. My prep time almost always includes, making bone broth for the week, salad dressings/mayo for the week, a dozen hard boiled eggs for the week, and veggie soup for the week to use. Bone broth and eggs are pretty hands free, but it is cooking along while I take a few minutes to stir up dressings, and get a pot of soup going. Once you get in a “mode” it’s easy to move from one thing to another in one shot.
  • Prep odds and ends to make meal prep flow faster during the week. On your prep day add whatever else might be needed for that particular week such as veggie chopping to make dinners run smoother, making crackers or granola (which I usually replenish once a month or so), or getting breakfast cookies, pancakes, or bars like these chia honey bars into the freezer so breakfasts and snacks run quick.
  • When making dinners, double up to optimize your time. It’s always nice to take a couple nights per week off from making dinner! Warming up dinner leftovers really helps on busier nights. Also, consider taking a longer prep dinner such as roasted chicken, to have on a less busy day like the weekend. Then, as you are de-boning the chicken pop the bones into your crockpot or Instant pot to make bone broth right off the bat. The leftover meat can be used Monday night when everyone is busy from their day back to school or work for a quick stir fry or salad, and the bone broth can be used for a dinner meal of soup later that week.
  • Allow yourself a non cook night 😉 Or two! It is totally acceptable to have a family style platter dinner night! Load up a big tray of veggies and dip, fruit, cheese, nuts, olives, and hard boiled eggs. Or have a salad bar night using veggies, nuts/seeds, dried fruit, leftover meat, or avocados.
  • Ask. for. help. 🙂 You are allowed! If those kiddos are old enough to feed themselves off a plate, they are old enough to peel carrots, chop fruit, stir a pot of soup, and wash the dishes. It’s ok to teach the kids that many hands make light work 😉 The more you can get done with your crew of hands, the more park time, beach time, zoo time, play time!

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy FreeSo let’s talk about these chia honey power bars!

I love hand held snacks just as much as everyone. I put so much thought into every single ingredient in these bars, so that with even the littlest of kiddos in the house, “every bite counts!”

Here’s a little break down!

  • Chia Seeds :: The tiniest of superfoods, chia seeds are not only loaded with fiber, protein, antioxidants, and omega 3 fatty acids, they are a mineral powerhouses of calcium, phosphorus, magnesium, selenium, and manganese.
  • Friendly Fat Focus :: Filled to the brim with long chain fatty acids, the shredded coconut and avocado oil feed growing brains and satiate the hungriest of appetites (because “I’m hungry” every hour doesn’t jive in this house!)
  • Protein Balance :: The chia provides some protein and there is also a nut sourced protein as well as grassfed collagen sourced protein. It’s a great balance and helps keeps the kids fuller longer as well as help feed their muscle growth.
  • Non Refined Energy Source :: These are power bars for active kids after all! Listen, kids expend a LOT of energy. The raw honey and banana not only make the taste more palatable for kids, it also provides a great energy from a safe source to keep kids going. The fat and protein will keep blood sugars balanced so they aren’t crashing on you within an hour.

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy FreeTips for freezing

These bars freeze up fantastic. If you have those bananas starting to turn too ripe on the counter, grab them up and double batch into honey chia power bars for later. I can’t tell you how nice it is to be able to say “yes!” to an impromptu park picnic or beach day and pull a nourishing snack or meal addition out of the freezer. Not having to worry about what the kids are going to eat when they {inevitably} get hungry, is a game changer, dear momma!

You can pop your honey chia power bars right into a freezer bag. For lunch packing, just put them right in the lunchbox from the freezer – they will thaw by lunchtime. If you are serving them for breakfast, you can either set them on the counter the night before to thaw overnight, or you can pull them out of the freezer and warm them up in the oven.

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy Free

5.0 from 7 reviews
Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy Free
Author: 
 
Ingredients
  • ¼ cup chia seeds (flax seeds should work here too)
  • ½ cup water
  • 2 small ripe bananas (I think 1 cup of applesauce would work here)
  • ¼ cup avocado oil (or melted coconut oil or butter)
  • 1 cup unsweetened shredded coconut
  • 1 cup blanched almond flour (If you are nut free, I think ground sunflower seeds will work, or swap for cassava flour or sorghum flour. You may want to back off the amount to ¾ cup with the sorghum.)
  • ½ cup coconut flour
  • ¼ cup grassfed collagen
  • ¼ cup honey (you can taste the mixture and add more if you need. If you have really little guys in the house I’d stick to this or even just a few tablespoons. For the little ones, go with less sweet than your preference as they really don’t know any different!)
  • 2 tsp vanilla extract
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Blend the chia seeds and water so the chia seeds are more of a “meal” versus seed texture. Set aside to thicken while you make the rest of the batter (It will get goopy, almost pudding like. It will act like “glue” to bind the bar.).
  3. Put the bananas in a medium mixing bowl and mash with the back of a fork. Add the rest of the ingredients to the bowl, along with the chia/water mixture, and mix everything to combine.
  4. Press the batter into a small baking dish and bake at 350 degrees for 30 minutes. Let the bars cool 10 minutes before cutting.

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Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!

May 5, 2017

Start your day off quick and nourished with crispy, crunchy, and honey sweetened morning glory granola!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

We celebrated a brand new 6 year old in the house last week!

Claire is my mid spring babe! She is chock full of ideas and opinions, and you’ve never met a 6 year old so full of interest for birds and bugs of all kinds. The kid overflows with joy describing birds to you, taking her Michigan bird guide with her wherever she goes! In fact, bird guides quite literally taught her how to read this year! She was so bored with typical beginner reader books, but would sit for hours with a bird guide!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!We celebrated with her friends at a local canvas painting studio painting…birds of course!

I can’t take credit for any new cake ideas (she asked for this strawberry birthday cake, which was totally fine with me!), but I do have a new recipe based on the busy week that leads up to a birthday! Granola is a pantry staple in the house, not only because it is an easy grab and go snack or meal, but also because it is not fussy to make.

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Real food and busy schedules

With a little planning ahead, you really can still keep the food real on a busier than usual week. Dinners can be fast and easy skillet dinners or sheet pan dinners, and breakfast a quick smoothie or egg muffins. For me, though, it’s those packable school snacks (that they have to have for a morning snack *every* day!), or mornings that the kids just want something different that can throw me off!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!A new granola idea!

There are so many granola recipes on the blog here – usually I just make granola based on what I have in the kitchen at the moment. Which is why I love granola making so much – it is SO forgiving! I just loved how this granola turned out, and I decided to call it morning glory granola because of all the goods that got dumped in!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Lemons into lemonade…or something like that!

I had a bag of carrots that had been forgotten about, and while they certainly weren’t rotten, they would need to be cooked into soup or something to get any use. I decided to see what they would do drying out in the granola – and it made the prettiest orange flecks in each cluster! Add a little cinnamon, honey, vanilla, and raisins, and it tastes just like a morning glory muffin – with a crisp!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Notes on recipe size and dehydrators!

This recipe makes…a lot! Which is how I like it because I don’t like to make granola all the time. It filled up 4 gallon freezer bags for me. You can half the recipe if you don’t want as much in the end.

I have had this dehydrator for about 4 years now, and it’s still kickin’! You can bake the granola off in the oven if you want to – I would set it for something like 300 degrees and just be sure you are stirring it around frequently so the bottom gets dried out. Because this granola is soaked, it is wet, and takes a while to dry out. If you have already soaked/sprouted nuts, you can skip the soaking part and the mixture won’t take as long to dry out.

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Nut free friends!

Remember that thing above where I said that granola making is super forgiving? Well this is where that all comes in! You really can swap the nuts in this recipe for whatever you CAN have! Seeds of any kind will work (sunflower, pumpkin, flax, etc). You can also use more of one of the flours such as coconut flour. If you are able to tolerate oats you could swap some of the nuts for oats – I really wasn’t kidding when I said how flexible granola can be!

5.0 from 8 reviews
Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!
Author: 
 
Ingredients
  • 3 cups raw walnuts, chopped (I buzz mine up quick in the food processor)
  • 3 cups raw pecans (I buzz mine up quick in the food processor)
  • 1 cup raw sunflower seeds (I buzz mine up quick in the food processor)
  • 2 TB sea salt
  • 6 cups unsweetened shredded coconut
  • 1 cup chia seed, ground into meal
  • 1 cup coconut flour
  • 1 cup blanched almond flour
  • 1 cup sorghum flour (if you are grain free, you can use buckwheat flour, or more almond/coconut flours)
  • 1 cup melted coconut oil
  • 5-6 large carrots, shredded
  • 2 cups raisins
  • ½ -1 cup raw honey (start with the ½ cup and taste the mixture – you can always add more if you need. You can do the ½ cup if you have really little ones, and add more honey to your bowl of cereal if you want it sweeter)
  • 2 TB cinnamon
  • 2 TB almond extract (vanilla would work too)
Instructions
  1. Put the chopped walnuts, pecans, sunflower seeds, and sea salt in a large mixing bowl. Fill the bowl with water just until the nuts and seeds are covered. Let the nuts and seeds soak 7-12 hours. This soaking process breaks down the phytic acid in the nuts/seeds and makes them easier on digestion. I like to get everything soaking first thing in the morning and then before I go to bed at night I'll put everything onto the dehydrator to dry out over night. You could soak overnight and dry out all day if you wish.
  2. After the nuts/seeds have soaked, add the rest of the ingredients to the bowl and stir to combine.
  3. Put the granola mixture onto your dehydrator trays, and dry out the granola according to your manufacturer"s instructions. Since this is a soaked granola, the time may take a bit longer since it is wetter, a little over 12 hours if drying out under 150 degrees.
  4. Once the granola is dried out, you can crumble it into storage bags or containers and store in the pantry.

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“Everything But The Kitchen Sink” Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!

April 13, 2017

“Everything but the kitchen sink” paleo breakfast cookies are filled with power packed protein, and satiating friendly fats, making it a great on the go, portable breakfast for anytime of the year!

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Did you know that the Easter bunny cooks at our house???

Yep! Every Easter since this momma had a gaggle of little ones racing around for Easter eggs every Easter morning! I remember the first Easter I realized that my plans for a beautiful, elaborate Easter morning breakfast were dashed with toddlers that cared more about Easter eggs and new crayons than eating…

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!A new tradition!

The following year I decided that I needed to have something similar to the quick, handheld breakfast I started doing on Christmas morning (something similar to these festive Christmas cranberry breakfast cookies!). A portable, quick breakfast that the girls could eat while hunting for eggs and reading their new books.

The night before Easter I was about to “nibble” on the carrots the girls left out for the Easter bunny when it hit me!

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!That silly ‘ol Easter bunny made the girls a fun breakfast cookie out of some of the carrots the girls left out for him!

That’s one talented bunny! But my kiddos thought it was the coolest thing in the world! And they got a nourishing breakfast starter to eat that kept blood sugars in check and made for happy moods.

Now that my oldest 2 have caught on to who the Easter bunny really is this year (whaaa!!!!), they still asked for their Easter bunny carrot cookies this year, and wanted to play along with their littlest sister who still thinks there’s a bunny baking in the kitchen!

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!Everything but the kitchen sink!

These breakfast cookies are loaded with so many fun surprises! Bits of walnut and chunks of sweet apple, tiny shreds of bright orange carrot, and raisins dotted throughout! There is a good mixture of a variety of flours so there is a good balance of protein, fat, and of course fantastic texture.

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!Streamlined cookie prep!

While the list of ingredients may look like a lot, remember this momma isn’t a huge fan of baking – I made the process super simple. And big time bonus! These cookies freeze up GREAT. Double up and into the freezer so you don’t even have to make them in the morning! In fact I love them right out of the freezer.

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!Ingredient notes and swaps

  • Egg free swaps like chia or flax eggs work great in this recipe! In fact, what is pictured in this post is using 2 chia eggs. It adds some extra omega 3’s and fiber to the cookie too! To make 1 chia or flax egg, blend 1 tablespoon of chia seed or flax seed into a “meal” and mix it with 3 tablespoons of water (so double this for the 2 “eggs” you need in the recipe). Let the seed/water mixture sit for 5 minutes to gel and then use your “eggs” in the recipe. I like to make my egg replacements before I even start the recipe so it is ready to go by the time I need them.
  • Nut free friends, I would sub sorghum flour, cassava flour, or other GF flour you like for the almond flour. I wouldn’t use the same amount – more like ¾ cup-ish since those flours are drier than almond flour. For the chopped walnuts, I would use ground up seeds that you can tolerate, or more coconut shreds.
  • Softened butter should swap for the coconut oil fine.
  • Maple syrup should swap for the honey fine if you have little guys that can’t have raw honey yet.
  • I think the recipe will work fine without the collagen. I used to make them without it a handful of years ago before I used to have it around, though the collagen sure does make the texture super soft. Maybe add a bit more tapioca if omitting the collagen. I love the added protein the collagen gives to the cookie as well.

"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!

5.0 from 8 reviews
"Everything But The Kitchen Sink" Paleo Breakfast Cookies! :: Dairy, Gluten, Grain, and Refined Sugar Free with Egg & Nut Free Options!
Author: 
 
Ingredients
  • ⅓ cup softened coconut oil (I get that brand at Costco)
  • 3-4 TB raw honey (We get our raw honey from a local farmer, but this is a good brand too)
  • 2 eggs (Or 2 “chia eggs.” Plus 1 TB apple cider vinegar to puff the cookies up like eggs would do. Pictured in this post is the cookies made with chia eggs! It works great!)
  • 1 cup blanched almond flour (I get that brand at Costco)
  • ½ cup tapioca flour
  • ½ cup coconut flour
  • ½ cup unsweetened shredded coconut
  • ¼ cup grassfed collagen
  • 2 tsp cinnamon
  • 2 tsp almond extract (vanilla would work)
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 cup chopped walnuts (I pulse them up in the food processor, but hand chopping would work too. I buy ours at Costco.)
  • ½ cup finely shredded carrots
  • ½ medium apple, coarsely chopped
  • ½ cup raisins
Instructions
  1. Preheat the oven to 375 degrees.
  2. Blend the softened coconut oil and honey until smooth.
  3. Add the eggs or chia eggs and blend until smooth.
  4. Add the rest of the ingredients and mix with a wooden spoon to combine. I start with a spoon and then finish it with my hands. The dough will feel dry at first, but I promise the moisture from the apples and carrots will make the cookies moist. You should be able to form cookie dough balls with the mixture.
  5. Line a baking sheet with Silpat or parchment paper and put form your cookies on the baking sheet. I form a ball and then carefully flatten them on the baking sheet.
  6. Bake at 375 degrees for 10-12 minutes. Let the cookies cool a good 10 minutes before handling so they set up. This batch makes about 1 dozen medium sized cookies.

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Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

April 9, 2017

Creamy paleo coleslaw will become your quick & cool summertime veggie staple!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Spring is {finally!} in the air!

And everything is starting to wake up and perk up around these parts! Despite the really cold temperatures during spring break week, we made the best of our time off, enjoying one of our favorite spring stops! The butterfly gardens!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Less kitchen time is the name of my game…

With spring time also comes busier schedules. I need to get these little people out in that sunshine they have been so desperately lacking over the winter months, and let’s just be honest…I need it too! After being cooped up for months on end, I’m ready for more park time, beach sand, and bike riding!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Less kitchen time doesn’t have to mean compromising on real food

In the warmer months of the year, it is still important to keep the kids and myself fed well so we have energy to do what we want to do! It’s one of those work smarter, not harder things! And one of my work smarter not harder mottos is – bulk up!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Keep it simple and don’t over-complicate!

In the fall and winter, I bulk up on soups to pull from the freezer, and steamed veggies to scoop from a container in the fridge. In the summer, while we still drink a lot of veggie soup (Hello fresh summer tomatoes for the best fresh tomato soup!!), cooler veggie sides like veggie sticks, salads, and slaws rule the week. Fresh veggies are so easy to grab at farmer’s markets this time of year. They pack up for on the go so fast too!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Prep ahead once, eat all week long!

Cool veggie sides like veggie sticks, slaws, and salads make the perfect warm weather meal addition for busy families. Coleslaw is one of my favorites to prep for the whole week because the flavors just get better as the week goes on…if it lasts that long! You might be surprised at how much your kids take to creamy slaw salads. Because of their smaller, bite sized, shredded pieces, my toddlers took to slaws quicker than they took to big kid salads.

And have I mentioned how amazing coleslaw is on top of a grilled summer burger?!

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!Notes on ingredients and swaps!

This coleslaw makes enough for a family gathering, picnic, or BBQ, filling a medium sized serving bowl. This amount is also great for keeping in the fridge all week to scoop from just for your family. If you have a smaller family, you can half the recipe – my crew quite literally inhales this just shy of a week!

The dressing I use in this coleslaw is derived from my Paleo Egg & Dairy Free Mayo. You can use whatever clean mayo you like – here are some options for you! {Don’t forget to add the hint of heat in the recipe and the paprika – it takes the flavor over the edge amazing!}

Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!

5.0 from 1 reviews
Creamy Paleo Coleslaw :: Egg, Dairy, Gluten, and Soy Free!
Author: 
 
Ingredients
  • ½ head purple cabbage, sliced thin
  • ½ head green cabbage, sliced thin
  • 2 cups shredded carrots
  • 1 bunch green onions, chopped
  • 1 ½ to 2 ½ cups of your favorite clean ingredient mayo or homemade mayo (Amount depending on how creamy you like your coleslaw. Pictured here is about 1 ½ to 2 cups. I use this homemade egg & dairy free paleo mayo – it blends in the jar in just minutes! This is another great mayo we love too.)
  • ½ tsp paprika
  • Optional ⅛ – ¼ tsp cayenne for a flavorful heat kick (or chipotle powder for a flavorful smokey heat kick – my personal favorite!)
  • Sea salt & Pepper to your taste
Instructions
  1. Put everything into a large mixing bowl and combine. Put the coleslaw in an airtight contiainer in the fridge to let the flavors marry for at least an hour before serving.
  2. Store in an airtight container in the fridge for up to a week.

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Gluten Free Protein Waffles :: Gluten, Soy, and Refined Sugar Free!

April 7, 2017

Light and crispy outside, fluffy and chewy inside! You’ll never know these gluten free waffles are packed with protein and nourishing fat!

Gluten Free Protein Waffles :: Gluten, Soy, and Refined Sugar Free!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

You guys have been so patient!

Thank you for that! I have been posting about these waffles for the last couple months as leftovers in my girls’ school lunches, and my poor Instagram followers are about ready to throw rotten tomatoes at me if we don’t get these bad boys up pronto!

afe waffle iron recommendations!All the texture and flavor you want in a waffle…without the sugar crash!

Because who needs a carb overloaded toddler anyway?! {No thank you!} I’m so proud of the breakdown of ingredients in these waffles. I’m even more proud that they don’t feel like a brick, they don’t crumble in your mouth, and they keep a fantastic texture for leftovers. Which means momma can do double time and save kitchen time! Yeah!

Gluten Free Protein Waffles :: Gluten, Soy, and Refined Sugar Free!If you want the right waffle texture, you gotta play the waffle game…

Which means those darn separated eggs and whipped egg whites. Friends, there is just no doubt about it. If you want super fluffy batter, crispy but soft and airy waffles…you can’t skip this step! Believe me – I have made plenty of brick texture waffles in my day!

I promise it doesn’t take much more than an extra few minutes, and your family is going to rave over these airy, light, and crispy waffles!

Gluten Free Protein Waffles :: Gluten, Soy, and Refined Sugar Free!All star player ingredients!

Ok, so we want that great flavor and texture, but we also want those stable blood sugars, and even a nutrient component to these, right? So here’s what I came up with! Instead of a waffle with all grain flour, I mixed a great gluten free flour blend with some protein and fat rich almond flour. The grassfed collagen keeps the texture soft as well as bumps up the protein even more.

Gluten Free Protein Waffles :: Gluten, Soy, and Refined Sugar Free!Filling and satisfying

Because these waffles are so satisfying, I actually found that my kids are eating less waffles than when I used to make an all grain based waffle. Sure, I always paired their waffles with eggs, raw milk, and even bacon sometimes, but carb-filled waffles are easy to down one after the next. These waffles are light and airy, but they are also very protein and friendly fat rich – which makes them satiating! Next to a side of eggs or sausage, the kids will be full in one serving!

Gluten Free Protein Waffles :: Gluten, Soy, and Refined Sugar Free!Which means leftovers for school!

***Big time round of applause from the busy mommas!***

Because if I can pack Monday’s school lunch right after Sunday morning breakfast…#winning! I slather almond butter and jam, or coconut butter and raw honey in the middle, and then look at all the possibilities!

Gluten Free Protein Waffles :: Gluten, Soy, and Refined Sugar Free!Ingredient notes

  • My sweet egg free friends! Give me a few more weeks – I am on the verge of a waffle that I have been working on for myself since I cannot have eggs right now. This recipe just doesn’t work the same without the eggs. If you are an egg free pro and end up with a swap, leave us some of your wise notes in the comments section!
  • If you are nut free, swap out the almond flour for more of the GF flour blend. I actually think that buckwheat would be a nice swap here too. Buckwheat is a seed, so make sure it doesn’t fall into the family of nuts or seeds you can’t have. It is high in protein and minerals to boot too!
  • I’ve been using coconut milk instead of raw milk for our waffles lately since our milk share is low until late spring. Coconut milk works great!

Gluten Free Protein Waffles :: Gluten, Soy, and Refined Sugar Free!Safe waffle iron recommendations

I have had my ceramic coated, safe waffle iron for a couple years now and it still works like new! I love it! Here are some safe waffle iron options ::

3

5.0 from 1 reviews
Gluten Free Protein Waffles :: Gluten, Soy, and Refined Sugar Free!
Author: 
 
Ingredients
Instructions
  1. Whisk the flours, collagen, baking powder, baking soda, and salt in a medium mixing bowl.
  2. Separate the egg whites into a small mixing bowl. Put the egg yolks in a different small mixing bowl along with the milk, oil, syrup, and vanilla extract
  3. Blend the egg whites for a couple minutes on high speed until they are fluffy like whipped cream. Set aside.
  4. Blend the yolks and wet ingredients to combine for 1 minute.
  5. Pour the egg yolk wet ingredient mixture into the dry ingredients, and blend to combine.
  6. Gently fold the whipped egg whites into the batter. Pour the batter onto a hot waffle iron and cook according to your waffle iron directions. Mine takes about 2 minutes.

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No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!

March 24, 2017

This 10 minute prep, no cook, paleo granola is a little  bit sweet, a little bit salty, a fun crispy crunch, and big time kid approved!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

They sure do give you a run for your money, don’t they?!

You know…toddlers! While I’m nearing the end of a 7 year stint of having at least 1 toddler in the house, these little 1-3 year old people still have a way of completely throwing my day off with their “fascinating” requests, utter disregard for the concept of time, and sudden obsessions.

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!Which has everything to do with no cook, paleo granola, right?

Well of course it does! Because when the 3 year old has it in her mind that she just *has* to have yogurt and granola one afternoon, momma is out of the said granola, and there have been more than enough battles chosen for this particular day…you figure out a way to make some sort of granola pronto.

I initially had the thought of just crumbling up some crispy nuts  from the pantry, sprinkling a bit of coconut flake,  and drizzling a bit of raw honey…but then I had an idea!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!All of the granola components without the cook time!

What if I did a quick “crumble” in the food processor (pulse!) of these components to make it really look like a granola mixture?! I decided to use dried fruit instead of the honey just in case it really did work and I wanted to easily store it away in a container. Bingo! After a few attempts at getting the right combo of dried fruit to nuts/seeds/coconut, we definitely had a winner…but did the toddler buy it???

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!She was all over it!

The dates provided the perfect, mild sweetness for a little one – and my taste buds are quite trained now so I don’t need things super sweet anymore. You can always add a drizzle of honey to the bowl if you need! She enjoyed her bowl of yogurt with fresh granola, and anyone with a toddler in the in their care knows that I am not exaggerating when I say the day was saved!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!Notes about ingredients, swaps, and nutrients!

  • I used dates as the “sweet” for this granola. Dates are a fantastic source of essential minerals such as potassium, calcium, magnesium, iron, and zinc, that we all need on a daily basis. I like the fiber component of using real fruit for sweetening things for little guys too! You could swap the dates for another dried fruit (like raisins or dried blueberries) to provide the “sticky” to hold the bits of granola together.
  • I really think that any nut and/or seed combo would work for this granola. My biggest suggestion would be to change things up every time you make it! Different nuts and seeds have different nutritional benefits – take advantage of the variety. I do like the ingredient profiles of chia and flax and have tended to keep those in the mix each time. Chia seed and flax seed are a good source of omega 3 fatty acids, which most of us could use more of! They are also a good source of protein and fiber.
  • I have also liked to pull out some of the nuts and use more coconut shreds. Coconut shreds have protein and fiber as well as iron and zinc! We aren’t huge coconut flavor fanatics here, but I like the texture and the dates cover up the coconut flavor! I understand that coconut has become problematic as an allergen for some with leaky gut going on. If that is the case, simply leave the coconut out and swap for another seed or nut.
  • If you are nut free, you can swap the nuts for pumpkin seeds and sunflower seeds, and/or more coconut shreds!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!Serving suggestions for everyone!

We have a bit of a split home as far as who tolerates dairy and who doesn’t, so I have a lot of serving ideas for you!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!

5.0 from 11 reviews
No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!
Author: 
 
Ingredients
  • 10-12 dates, pitted and chopped (I think a couple cups of other dried fruit like raisins would work here, and probably wouldn't need the initial chopping!
  • 1 cup walnuts (I like to use soaked/dehyrated nuts for best digestion)
  • 1 cup pecans (I like to use soaked/dehyrated nuts for best digestion)
  • ½ cup chia seed
  • ½ cup flax seed meal
  • 1 cup unsweetened shredded coconut
  • ¼ - ½ tsp sea salt (leave out if your nuts were salted)
  • {I get all of our nuts and seeds, as well as dates from Costco. I purchase coconut shreds in bulk at our local health food store.}
Instructions
  1. Put everything into the food processor. Mix with a spoon to combine everything evenly first.
  2. Pulse to combine into the texture you like (I have left the chunks bigger than what is pictured in this post as well and that is my favorite - my toddler prefers it smaller like what is pictured). Store the granola in an airtight container in the pantry up to 3 months.

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Paleo Fish ‘N Chips :: Quick Sheet Pan Prep!

March 10, 2017

Crispy and flavorful paleo fish ‘n chips are the perfect family friendly dinner menu idea made healthy!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Boxed fish sticks…

As far as my childhood goes, and probably many in my generation, that was definitely the extent of most kids’ exposure to fish. I don’t think I touched a piece of fish from the time I was a teen until my mid 20’s when I learned better, and boy I am determined to change that!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!Know better, do better…

While I know beyond a shadow of a doubt our generation’s parents were just doing what they thought was best (fish is healthy right?!), those boxed fish sticks were pulled from questionable sources, and the breading…well, let’s just say the mile long list of ingredients probably didn’t do any of us any good!

More and more of us are becoming more conscious of fish sourcing importance, as well what the toxins and ingredients in processed foods do to our health (liver overload, every autoimmune disorder imaginable from Hashimoto’s to RA, Chron’s, and IBS all have roots in toxins from our environment and food).

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!So what can we do when we just want to have something fun like fish and chips from our childhood?

Give those fish and chips a real food makeover, of course! Sure it’s not as fast as a box of fish sticks dumped onto the tray, but I gauruntee this preps faster than you think, *and* here’s the kicker…over time, those boxed fish sticks will wreck havok on your digestion. Making your own won’t be overloading your body with foreign food-like chemicals and ingredients which means you’ll feel better!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!Sheet pan prep fast and oh so good!

This crispy fish is super fast to bread up and the fries get so crispy with minimal effort! The trick is all in the oven temp and cook time! I love using this organic all seasons salt to season the fries – it seriously tastes just like a restaurant! Such a treat!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!Ideas for batching up the fish into the freezer

This busy momma knows that taking the time to make dinner sometimes just doesn’t happen. That’s why those boxed fished sticks from the store became so popular in the first place, right?!

So the next time you stock up on some wild caught fish, take a 20 minutes and bread up a bunch of fish for the freezer. You can get them all coated up, put them on a sheet tray into the freezer for an hour, and them pop the frozen breaded fish into a bag – they will pull out of the freezer just as convenient as the boxed kind!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!Super quick veggie sides for fish ‘n chips!

  • Salad (here are some kid friendly 5 minute dressings!)
  • Sheet pan roasted veg that can roast right along side the fish and chips
  • Steamed frozen veg – just dump the bag in, steam, and add butter! So fast!

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!A quick note on sourcing

Wild caught fish is always best. We have a local fish monger that sells wild caught cod and salmon sometimes, but my main source most of the time is actually Costco. Their freezer section has great wild caught cod and it is always there! The health benefits of wild caught fish versus conventional/farm raised fish is vastly different. Cod is a great source of fat for brain development, so it is a nice meal to get your littles used to from very young.

(You can read more about how to introduce babies and toddlers to fish in my cookbook, Nourished Beginnings).

Paleo Fish 'N Chips :: Quick Sheet Pan Prep!I hope this recipe brings back a little bit of childhood to you!

5.0 from 7 reviews
Paleo Fish 'N Chips :: Quick Sheet Pan Prep!
Author: 
 
Ingredients
Instructions
  1. Preheat the oven to 425 degrees.
  2. Pat dry the sliced potatoes as much as you can, place on a large baking sheet, and toss with the avocado oil and seasoning salt. Put the tray in the 425 degree oven for 15 minutes. Stir the fries around and bake another 15 minutes.
  3. While the fries are baking, you can prepare the fish. Sea salt the cod fillets on both sides. Put the potato starch in one bowl, whisk the egg and mustard in a second bowl, and whisk the almond/coconut/rice flours, garlic powder, and Italian seasoning in a third bowl.
  4. Coat one of the cod fillets in the potato starch covering all sides. Dip in the egg/mustard, and then coat with the seasoned almond flour mixture. Place the breaded fillet on a baking sheet, and then continue to bread all the cod fillets. (If you aren't making as many cod fillets, you can just bread the fillets and set them on the same baking sheet as the fries when it is time to bake them).
  5. Once the fries have baked for 30 minutes (15 minutes, stir, 15 minutes), put the breaded cod fillets in the oven and bake both the fish and fries for 15 minutes.
  6. Put the fish right under the broiler for 2 minutes, flip the fish, and broil another 2 minutes. The fries can just hang out in the oven while you broil and crisp up the tops of the fish.
  7. Serve your fish with lemon wedges and homemade tartar sauce (there is a recipe in my new cookbook, Nourished Beginnings), and your fries with your dipping choice such as organic ketchup!

More real food recipes you might like ::

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Classic Vegetable Soup

February 17, 2017

The classic nostalgia of that red can of vegetable soup, loaded with mineral rich bone broth and packed with nourishing vegetables, all in about 20 minutes!

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!

A trip back in time!

A couple weeks ago I showed a quick Instagram Story about my prep day, and I just happened to be making a simple, quick, and frugal vegetable soup. One that I make quite often with varying vegetables depending on what I have in house.

I had mentioned that the flavor is very similar to those little red cans of veggie soup in the soup isle at the grocery store, and you all were very excited about learning how to make it! Even though the nutrition in those little red cans is not stellar, it really brings back a lot of memories for people, I think, and you really can make it taste amazing with real food so your kids can have the same memories!

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!It’s all in the flavorful base…

That same sweet, tomato-y broth that the those store bought cans of veggie soup have is very easy to duplicate using real food! Something magical happens when you get that veg down in some butter and let a little time do some work on it. It sweetens the tomato paste as it cooks, and makes for a really delicious broth!

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!If it’s in season, it will work!

The beauty of this soup is that it really can be tailored to the veggies your family likes, and what is in season. You can pack it out with as much veg as I do, or add more broth if you want it a brothier soup.

I like keeping the veggies pretty simple – similar to that in the red can, with a few favorite add-ins like mushrooms, and, because I’m always looking for a way to get green in, a couple handfuls of spinach always wilt in so easily adding more nutrient punch to this simple soup.

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!

Easy peasy lunch packing!

Because this simple vegetable soup freezes up so nice, it makes a great lunchbox addition. I shoot for a veggie at every meal, so for my kids, soup fills that veg gap a lot of the time. I like to freeze in quart containers for my crew so it is easy to pull out one container that will feed all 3 girls and myself for one meal. You can freeze in smaller portions if you need.

I can also send a quart container with my husband to work for the week that he can have here and there, warming it up in his travel Crockpot.

Toddler tips!

Sometimes those little guys have issues with “pieces” – I know I have one of those right now and there’s no rhyme or reason to it other than…she’s 3! She waivers between not caring about the pieces and caring very deeply about it, so I have a couple tips to save your sanity!

  • Blend it up! Most little ones are more apt to eating smooth, texture free soup so just buzz it up. I have gone from complete refusal to more than willing to eat the soup with just this approach. Choose your battle and just get it into them that way, I say!
  • Let them pick out what veggies are going in. If they get a say in it, they are more likely to eat it. You can set it all out in front of them and ask them to pick 2-3 vegetables they want (in addition to the onion, garlic, tomato paste etc). On that same note you can let them help you cook it too!
  • Make sure it is a good temperature. I don’t talk about this often enough, but most kids are really sensitive to extreme temperatures of food. In fact what is warm or sip-able to you, is most likely scalding hot to them. Same goes cold food. My toddlers always preferred lukewarm to room temp soup, and when it came to stuff right out of the fridge, I usually let it warm up on the counter for a bit.

Classic Vegetable Soup :: Bone Broth Packed & Tastes Just Like Campbell's Canned!Soup and crackers go hand in hand!

Here are some ideas for you to keep in the pantry for easy additions to the lunchbox packing!

Classic Vegetable Soup
Author: 
 
Ingredients
  • 3 TB friendly fat to cook in, such as butter, avocado oil, coconut oil, tallow, or lard
  • 1 small/medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2-3 cups frozen organic green beans, cut into bite-sized pieces (fresh works too if it is in season!)
  • 1 medium potato, cubed
  • 6oz mushrooms, sliced
  • 1 cup frozen organic corn
  • 4 cloves of garlic, minced
  • 2 TB tomato paste
  • 1 15oz can diced tomatoes, drained (if tomatoes are season, use fresh!)
  • 2 quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
  • 2 big handfuls of baby spinach or baby kale
  • Sea salt and pepper to taste
Instructions
  1. In a large soup pot, melt the friendly fat, and add the onion, carrot, green beans, potato, mushrooms, and corn with a big pinch of sea salt. Cook over medium/medium-high heat for about 7 minutes until the veggies soften.
  2. Add the garlic and tomato paste, stir to combine, and cook for a couple minutes.
  3. Add the diced tomatoes and bone broth, and bring to a simmer for 5 minutes.
  4. Turn the heat off and wilt in the baby spinach, and then sea salt and pepper the soup to your taste.

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Healthy, Nourishing Breakfast Ideas For Busy Moms :: My Morning Routine

February 17, 2017

Practical tips for getting a nourishing breakfast in among the chaos of motherhood!

Nourishing Breakfast Ideas For Busy Moms :: My Morning Routine

Good morning, dear momma…

Motherhood is one of the most amazing experiences I have ever lived. I am writing this special post about you. For you. While I am usually focused on the kids and feeding families on this blog, today, I want you to set all of that aside for a bit and to talk about you.

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineYou are worth taking care of…

I think it is pretty safe to say that in most households, mom probably last on the list. Especially if you have newborns or needy toddlers in the house, it goes without saying that your hands are tied.

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineBut can I ask you something?

When a firefighter goes into a burning house, who does he put the oxygen mask to first?

That firefighter is not very helpful if he is on the floor of the burning house not able to breathe because he was more concerned about getting the oxygen to the person inside. The firefighter first puts the oxygen mask to himself, so he is able to help those he is there to save.

Momma, yes tending to newborn cries is important, but if you are not taking care of yourself somewhere in there, you will crash and burn at some point. 

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineFill your cup so you can fill the rest of your family

Over the last 8 years of motherhood, I have grown to become incredibly protective over 2 things.

My sleep, and my breakfast.

Sleep is tough when you have babies in the house, but it can be done. I will save that topic for another day, because today we are going to talk about breakfast! Somewhere near that stack of books you know you’ll be reading to little ones all day needs to be a plate or bowl of nourishment for you.

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineMomma’s breakfast = not negotiable

A surefire way to get the day started off on the wrong foot is to make sure you don’t eat something. A few years ago I started a post series on my Instagram (hashtag #RGNMorningMommaFuel) as a way to remind moms to eat something, and to keep myself accountable for getting breakfast in. At the time I had a newborn, a toddler, and a school aged kid, and I found that the days I got breakfast in ran much smoother than the days where I just grabbed a quick banana.

Breakfast became a non negotiable for me. While my breakfast routine has changed over the last 3 years as my dietary needs have changed (for example, I’m not nursing babies or pregnant right now), all in all the theme has always been the same (focused on real, nutrient dense food), and it makes all the difference in the world in how my day runs.

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineMy routine

I’m going to share some of my weekday, school morning, quick breakfast routines in hopes that it will spark some inspiration with you, my readers.

Here are a few things to keep in mind while you read!

  • I get up before my kids. Period. I know that stinks. But for me, it is crucial to my sanity to have at least 15-20 minutes of quiet before the chaos begins. If you have babies, I realize this is somewhat of a wild card. I also realize however, if you have babies, they gotta nap at some point that morning, so if they are up early to nurse, simply get them in a sling or carrier, or down on the floor with something interesting to look at after they feed, and fix yourself some food. If you have an early rising toddler, give them a quick banana and raw cheese or cup of milk and set them up with some floor puzzles or their favorite book to look at while you get some food. It’s ok for a toddler to learn about someone other than themselves – awareness of others needs is a great social skill for them to learn.
  • Most of these meals come together in 10 minutes or less! I found my day ran smoother eating first versus waiting until the kids got up to eat, or eating after they ate – because by that point I was so far gone on hunger. It is also inevitable that someone will always need you once the kids are up!
  • The food portions and ratios of macros is what works for ME. This is meant to be inspiration. Not set in stone. Figure out what type of fuel your body works best on, and go from there. I am a recovering adrenal exhaustion and Hashimoto’s fighter, and so my food is based on what works for my body where I am at – which is waaaay better off than where I used to be even just a few years ago. While I was a nursing momma, my plate had more carbohydrates because I needed it to function and keep up. While I am certainly not on the low carb train, I do tend to eat breakfast lighter on the carb side as I follow more of an Adrenal Reset type plan, eating more of my carbs later in the day.
  • You will notice I don’t have smoothies on my breakfast plan. If you love smoothies, they make a great quick breakfast, so go for it as long as they are packed with nutrients! I like to chew my breakfast, and enjoy a hot breakfast versus super cold and that is just personal preference. You can see a great green smoothie recipe here – my kids love it for breakfast! I used smoothies when I was  nursing as a mid morning snack a lot.
  • You will notice I side my breakfast with a bit of kimchi or sauerkraut every morning! It is an easy way to add a vegetable to breakfast, help your food digest, and infiltrate your gut with nourishing bacteria for the day!

To see my weekday “Morning Momma Fuel” posts, you can follow the hashtag #RGNMorningMommaFuel on my Instagram!

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineEvery Monday, I hard boil 1 to 1 1/2 dozen eggs for the week.

I peel them and get them into a container and they make for fast breakfast additions for myself, as well as the kids’ breakfasts and lunchbox/snack packing for school. I use my Instant Pot which makes this process super fast, but for years (including all of my newborn years!) I steamed them in my steamer or boiled them the old fashioned way!

Hard boiled eggs go with just about anything!

From freezer breakfast cookies (which is our Friday staple!) to veggie wraps, freezer muffins, healthier pancakes, or a bowl of granola with raw milk. One of my favorite uses for hard boiled eggs is with dinner stir fry leftovers! Just top those stir frys with an egg – it is so fast and so good! (See Tip #4 for lists of breakfast cookie and granola options!)

Egg free friends!

We had to be an egg free house for a while back when one of my girls couldn’t tolerate them. It is do-able! Instead of hard boiled eggs,  keep a freezer bag of these great sausage patties in the freezer – you can thaw it out in the pan in minutes.

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineVeggie minerals have made ALL the difference in how I feel every morning.

It seems almost too simple! After I had my second baby, I started eating lunch and dinner leftovers for breakfast sometimes when my hands were too full to cook, and I feel in love with eating soup for breakfast. Give it a try for a week or 2 before you write me off!

Soup goes with just about anything!

Eggs, bacon, freezer biscuits or muffins, breakfast cookies, veggie scrambles or hashes, avocados. The soup takes just minutes to warm through and all of those sides are easily prepped in minutes as well.

Some tips for making soup an easy breakfast

  • Make one large pot of soup every week to eat off from all week long. If you search “soup” on my search bar at the top of this screen, there is literally over a dozen different soups to try! Make soup a part of your prep day, or serve a doubled portion for a meal on the weekends so you have some left for during the week.
  • When you make soup for dinner, double the recipe and fill the freezer. A lot of my soup recipes are already large portions for my family of 5, so if you are a smaller family, these will feel like big recipes – use the leftovers for your breakfast!
  • Freeze in convenient portions for your family. When it was just my husband and I and a baby or 2, I used to freeze in these little pint freezer containers so I could just pull one portion out for my husband and I. These days with 5 mouths to feed, I tend to freeze in quart and half gallon portions so that when I pull soup out of the freezer it can feed me for breakfast and/or lunch as well as my family for a meal.

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineI mentioned in the soup section how much of a difference I noticed that veggie minerals made in my morning, so veggies are a part of my breakfast most days of the week in some form.

Veggie and egg quick prep tips (or bacon/sausage/avocado if you are egg free)

  • Chop the night before. Since the chopping can be what hangs most people up on the time to get this done, take 5 minutes and prep your veggies the night before. You can just dump them into a hot skillet the next morning and your breakfast can be done in less than 10 minutes.
  • Keep it simple. Two veggies with some onion and garlic make the most amazing skillet veggie hash! Use what is in season so it doesn’t get boring. There are great veggie hash and potato hash recipes in my cookbook Nourished Beginnings – my kids crave it! It is a great one to make large portions of so the kids are eating the same thing as you.

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineThis concept is similar to the soup section.

Plan to double your recipe every time you bake, and your freezer will always have something to pull from. Before “Breakfast Cookie Fridays” ever became a thing in our house, it was “nursing momma needs food all the time”! Now that I have school aged kids, it is fun to celebrate Friday with breakfast cookies, but all of those recipes were born out of my hungry nursing days!

Freezer baked goods go with just about anything!

From soup to fried eggs, bacon, and smoothies! You will notice that all of my recipes for these items are a mixed bag of different gluten free flours. My purpose in this is to balance the muffins or breakfast cookies so that it isn’t just a bunch of grain or starch to shoot blood sugars up. There is definitely a method to the madness!

Freezer and thawing tips

  • Lock in moisture by wrapping and freezing leftovers as soon as they are cooled. I don’t always wrap in plastic wrap, but everything does go into a freezer bag and into the freezer by the time they are cooled all the way.
  • I warm freezer baked goods up right from the freezer most of the time. Put them on a baking sheet and into the oven. Turn the oven to 350, and by the time it pre-heats the cookies/biscuits/muffins are thawed and warm, ready to eat. You can alternatively set them out overnight to thaw.

Don’t forget about granola in the pantry!

Granola was always my fall back on unpredictable newborn days (which is most days with a newborn!). It is the reason I have so many recipes on the blog! Pour raw milk or coconut milk over your  bowl, or sprinkle it over yogurt!

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineFrittatas are the rushed moms breakfast bake!

Looks fancy, but honestly frittatas are actually one of my fall back breakfasts on mornings I have lost track of time or have early risers.  It looks and feels like a weekend breakfast casserole, but really takes just 15 minutes to make a skillet full that feeds the whole crew.

Egg scrambles are just as fast – simply cook your veg for a few minutes and then scramble the eggs in – you can be done in less than 10 minutes.

Egg cups/muffins are a fun, portable breakfast for kids, but also make a great side to a bowl of soup! There is a recipe here and one in my book Nourished Beginnings. They freeze up great too! You can use the tips for reheating in the muffin/breakfast cookie section to see how I heat them from the freezer.

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineListen, I physically lived on dinner leftovers for breakfast for a full on year after I had my 3rd baby.

I would make a huge skillet stir fry for dinner and eat off the leftovers the next morning as I sleepily nursed the newborn. Then I would do it all over again for the next day! Change it up by topping your dinner leftover with a dreamy yolky egg or wrap it all  up it all up as a breakfast wrap, and you can transform dinner into a savory breakfast that will fuel you all morning!

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineWhat about the kids?

I totally realize the kids need to eat too, and these meals are great for kids! My kids eat the same as me about half the week I would say. They tolerate things like soaked oatmeal well that I do not, and love smoothies in the morning (which I do not!), so there is usually a few days where I use that as a quick breakfast for them. For more details on my breakfast rotation for the girls, you can read this post.

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineMy coffee routine

Because I know it will be asked about in the pictures, I’ll let you know how I take my coffee! Please know that I am absolutely aware that coffee isn’t for everyone. This is simply for those that are interested. If you are not, go ahead and hop down to the next section!

I tolerate coffee just fine – and yes I go days without it sometimes and don’t have a headache or symptoms. I truly enjoy the taste, the experience, the process of making it with love…and, let’s face it…in a crazy day filled with diapers, owies, piles of laundry, and cleaning up spills, sometimes starting your day with a little something that makes you happy and brings you joy is definitely a good thing!

I make 8oz (1 cup) of coffee (This is my favorite coffee brand – it is mold free and very clean sustainable source. Once you taste it, you’ll never be able to buy another brand – it is so delicious!), and then blend it for 30 seconds with 1 tablespoon of Bulletproof MCT oil, 1-2 teaspoons of butter, and half a scoop of grassfed collagen. It is a lovely, frothy, creamy delight that also keeps my blood sugar in check with all of the satiating fat and zero sugar. It is so good!

I also wanted to mention that I French Press my coffee to keep it clean and non toxic. I store my coffee in this airtight sealed container to keep it fresh and moisture free so it doesn’t mold.

http://amzn.to/2kUlxvyMy supplement routine

In a world where our soils are majorly depleted and not given proper resting periods to replenish, I have found I really do feel my best when supplementing. I know this can be a touchy subject in some circles, so if you feel strongly that supplements are not needed, you can absolutely skip by this section and just enjoy all of the real food breakfast ideas that I provided in this post! (Make sure you hop down and catch my final thoughts though!)

First and foremost, I want to clarify that this is what works for me. I have had some branding questions on what I use, so that is what this section is for. If you are unsure of how to supplement with what is best for YOUR current body needs, I recommend working with my friend Lydia, NTP who can look at your unique biochemistry and make suggestions based on what your body is in need of. She does HTMA testing via mail (no doctor’s note needed!) and will work directly with you, no matter where you live!

With my breakfast I always take:

(Remember that I am not a physician/practitioner. I cannot make recommendations for what you should take or dosages that are right for you – this is what works for me, and meant to give you an idea of what my routine looks like as well as answer the brand questions.)

Nourishing Breakfast Ideas For Busy Moms :: My Morning RoutineDear momma, you are so important.

It took me until I was 3 kids into this thing to realize that how I took care of myself mattered. You are the heartbeat of the home and if you are not well, the whole ship sinks. When I have taken the time to take care of myself I always take care of my family better.

You are allowed to take 15 minutes to have a meal.

Did you hear that? Set that baby down with something interesting to look at while you fix some food (you will be glad you start these little increments of learning how to play on their own early so that as they get older they will do it with ease! YES looking at an interesting toy, or out the window is play for an infant! That is a whole different topic for another time!), get those toddlers a stack paper and crayons and let them have at it, and get those big kids either helping in the kitchen, helping with the little guys, or send them off to play for 15 minutes. Your kids deserve a mom that is nourished and can be what they need for the day.

You are worth it, and you are loved!
xo Renee

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Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!

January 12, 2017

Soft and buttery biscuits to go with everything from soup to a plate of breakfast eggs!

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

So I’m thinking we could all use a little biscuit love to get us through mid January?!

We eat a lot of bone broth based soups all year round, but in the winter we have it daily here in our frozen tundra we call home! Somehow we make it outdoors every day despite the snows and wind chills least momma, ahem, I mean the kids go completely stir crazy. That means warming soups are on the menu most days of the week to take off the chill.

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!And every bowl of soup deserves a piece of bread to go with it!

Even better, every bowl of soup deserves a butter biscuit to go along with it. These savory butter biscuits are the perfect match for a warm bowl of soup packed with so much buttery flavor. The kids will be all over these, and I’m willing to bet even the most skeptical gluten lover will too!

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!Lighting fast, 5 minute blender dough is my answer to a busy day!

I have been using my Instant Pot weekly to make one huge pot of veggie soup for the whole family to eat from throughout the week – what good is a super fast prep soup if the biscuits are going to take forever to make?

I can get these biscuits onto the tray faster than it takes my oven to preheat! I’ve been testing these out for the last month with my weekly pot of soup. Once I get my soup in the pot and pressure cooking, I can have the biscuits done by the time the soup is done!

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!The perfect weekend project, and some freezer pro tips!

Weekends are perfect for making a huge pot of soup for the family. You can double or triple up some biscuits into the freezer to save for your busiest weeknight. My biggest suggestion if you plan to freeze them is to wrap them up individually as soon as they cool off and get them right into the freezer. This locks in the moisture that can sometimes end up ruining gluten and grain free baked goods after they have been baked.

On your busiest weeknight, all you have to do is pull the biscuits from the freezer, pop them on a tray and into your oven to thaw and warm through. With my oven, all I have to do is set the tray in and preheat to 350. I turn it off from there and they are perfectly thawed and warmed through. Every oven runs differently so play around with yours. You can have the perfect, hot out of the oven bread to go with dinner every time!

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!Don’t forget about breakfast!

These are my go-to right out of the freezer for fast morning momma fuel with a cup of leftover soup and some fried eggs. So fast! The kids will love a side of cheesy scrambled eggs and some fruit with their biscuit and you can feel good about starting their day off with stable blood sugars.

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!Flour swapping answers!

I chose coconut flour for these biscuits for a few different reasons. First, I already have a staple biscuit in our house with some grain. I am not against grain in the least for those who can digest it! (By the way the squash drop biscuits I’m speaking of freeze just as great as these to keep on hand!) We handle gluten free grains in our house just fine, and I think they definitely have a time and a place. I don’t, however think, at least in my family, that we need to have grains at every single meal. It is nice to have a grain free biscuit option if we have already had enough grain for the day.

I also love using coconut flour because it is a great source of fiber, protein, and fat. It really makes every bite count for those little guys with little stomachs, and it makes a really great start to the day instead of shooting blood sugars up only to crash an hour later.

Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!Nourishing soup recipes to enjoy with your biscuits

All of these soups pack well and freeze well! Use your school thermos for the kids and a travel crockpot for yourself if you are away from home during the day! You can have a warm meal on the go!

Pre-heat your oven to 375 degrees. Put everything except the egg into your food processor, and pulse/blend until the butter is smaller than pea sized pieces. Add the egg and blend until the dough forms a ball. Pinch off your biscuits, gently roll them, and flatten a bit onto a Silpat or parchment paper lined baking tray. I always make 5 biscuits with this recipe. Bake at 375 degrees for 14 minutes. Let the biscuits cool a good 5-10 minutes before handling so they can set up.

5.0 from 4 reviews
Grain Free Herb Butter Biscuit :: 5 Minute Blender Prep!
Author: 
 
Ingredients
  • ½ cup cold butter, cubed
  • ⅓ cup coconut flour
  • ¼ cup grassfed cold soluble collagen
  • 1 tsp aluminum free baking powder
  • ½ tsp dried thyme (dried rosemary, oregano, or and basil work too depending on what you are serving the biscuits with!)
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 2 eggs (if you are egg free I do think 2 flax eggs would work here - they might not puff up as much but it would still work - perhaps add a bit of baking powder for the rise? Let us know in the comments if you try something!)
Instructions
  1. Pre-heat your oven to 375 degrees.
  2. Put everything except the egg into your food processor, and pulse/blend until the butter is smaller than pea sized pieces.
  3. Add the eggs and blend until the dough is combined well.
  4. Scoop some of the dough with a spoon, gently roll them, and flatten a bit onto a Silpat or parchment paper lined baking tray. I make 5-6 biscuits with this recipe.
  5. Bake at 375 degrees for 14 minutes. Let the biscuits cool a good 5-10 minutes before handling so they can set up.

 

 

Batch Up Meals Breakfast Ideas Dinner Ideas Feeding Babies Instant Pot Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

January 12, 2017

Nourish yourself with the best of the winter produce in a fraction of the time with your Instant Pot!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I really should have known better…

Last year when I started playing around with my Instant Pot a bit more, I fell in love with making some of my staple soup recipes in much quicker time. It meant that I could have veggie soups on the table most days of the week – and for this busy work at home mom with 3 kids under 7 years old, that meant…a lot!

We were blown away at how fast I could make a huge pot of soup, but something was missing…

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Butter and time….

I had gotten into the habit of just tossing everything in and hitting go, foregoing that precious little “Saute” button that our Instant Pots come with. A 5-10 minute butter sauté with some key veggies (namely the aromatics like onion, carrots, celery, etc), takes a pot of soup from good to amazing.

As those aromatics cook with a little butter and sea salt their flavor changes and brings a sweetness and depth of flavor to the soup that will hook in just about any hesitant soup eater.

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}Back to the basics…with a little modern convenience thrown in!

So when it comes to my Instant Pot I’ve gone back to my traditional cooking roots to get that flavor, and am still enjoying the convenience of a quicker cook time than the stovetop would yield. Whether you are a novice cook, or a seasoned foodie I think we would all agree that an extra 5 or 10 minutes to get amazing flavor is worth it – especially when it will be devoured as quickly as this pot of soup did!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}The best of winter!

So some of us don’t think of very many veggies being in season in the winter (at least those of us with snow piled knee high!). While there certainly isn’t the abundance that late August brings, you really can find some great seasonal vegetables to use.

Sometimes our grocer is hit or miss on a few of these items, but I would say that the vast majority of us have access to most of this list to at least pair a couple items together with staple onion, carrot, celery aromatics and make a really great soup! Just be sure you include at least one “sweet/creamy” starchy veg such as one of the squashes, sweet potatoes, or potatoes to balance out the sometimes bitterness that dark winter greens can have.

  • Leeks and/or onions
  • Parsnips and/or carrots
  • Celeriac and/or celery
  • Fennel
  • Brussel sprouts
  • Cabbage
  • Sweet potato
  • Winter squash (buttercup, butternut, acorn – whatever you can find!)
  • Winter greens (kale, chard, spinach)
  • Potato
  • Cauliflower
  • Broccoli

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}At home comfort in a pack-able meal!

This entire pot of soup didn’t even last a week in my house! Between lunch that day, packing some up for my husband’s Travel Crockpot for work lunch, my breakfasts, school lunch thermoses, and my toddler’s tea cups, it was G.O.N.E.!

If you have never used a Travel Crockpot before, and you work away from home, boy are you about to be mind blown! We actually have 2 of these so that my husband can bring multiple meals to work. He keeps a warming base at work and we have 2 of the liners that he brings home to wash and re-fill. Oftentimes he likes to bring soaked oatmeal for breakfast in one liner, and soup/dinner leftovers in the other. It is really great for those who are gone from home most of the day. If you want to read more about how to “temper” a school lunch thermos for the kids so their soup is nice and warm at lunch, this article explains that better!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

5.0 from 6 reviews
Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}
Author: 
 
Ingredients
  • ¼ cup butter
  • 2 medium onions, roughly chopped (or 2 large leeks, rinsed of sand, tops discarded, and roughly chopped)
  • 2 medium/large parsnips or carrots, peeled and roughly chopped
  • 1 celeriac, peeled and roughly chopped (If you don't have access to this winter root, 2 celery stalks roughly chopped works fine! Celeriac has a mild celery taste and is so great in soup but even I can't find it at our store sometimes!)
  • 5-6 cloves of garlic, smashed
  • 10 large brussel sprouts, ends cut and discarded (you can use more if your sprouts are small)
  • ½ medium butternut squash, peeled, seeded, and roughly chopped
  • 1 small sweet potato, roughly chopped
  • 1 handful kale, roughly chopped
  • 2 quarts bone broth (You can use Instant Pot Broth, or here is my slow cooker method)
  • ¼-1/2 tsp chipotle pepper or cayenne (optional if you don't like the heat - we love it and it really brings it to another flavor level! Not to mention the warming heat is great in the cold winter here!)
  • Sea salt/pepper to taste
  • Parsley to garnish (optional)
Instructions
  1. Set the Instant Pot to "Saute," melt the butter in the bottom of the pot, and then add in the onion, carrot, and celeriac with a big pinch of sea salt. Saute the veggies for about 10 minutes stirring occasionally while you chop up the rest of the veggies.
  2. Turn off the Saute feature and toss in the rest of the veggies and the bone broth.
  3. Put the lid on, close the valve, and press "Soup". Bring the time down to 20 minutes, and it will turn on automatically. Once the pot comes to pressure, the 20 minutes will count down.
  4. After the 20 minutes of pressure cooking is done, turn the pot off, and open the valve to let the pressure out. Puree the soup with a handheld blender or in batches in a regular blender. After the soup is pureed you can sea salt and pepper to your taste. Garnish each bowl with parsley if you wish.

Stovetop soup instructions

The best part about this section is that it really isn’t much different than using the Instant Pot!

You can still save a bunch of time by just coarsely chopping your veggies – no need to be a perfect dice when it is all going to get pureed anyway! Simply saute the aromatics in butter like the first step. Then add in everything else, bring the whole pot to a simmer, cooking until the veggies are tender. Simmer it at the back of your stovetop so that you can tend to babies, clean up the kitchen, or fold laundry while it simmers away. I did this for literally years dear mommas…I have only had an Instant Pot for a year and a half! Fancy tools are so great, but you really only need a good soup pot if we are being honest!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

Biscuit and cracker ideas to go with your soup!

Instant Pot Winter Vegetable Soup {With Stovetop Instructions Too!}

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Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

December 2, 2016

The kids will enjoy the flavors of the holiday season with these fresh cranberry breakfast cookies, and mom will love that they are gluten and refined sugar free!

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo FriendlyProduct links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

The week before Thanksgiving, my husband came home with 2 of the biggest bags of cranberries I had ever seen!

“They were on sale” he says, “Have fun with them!”

He knows me too well – challenge accepted!

I used one of the bags for fresh cranberry sauce for all of the Thanksgiving gatherings we had in the following week, and then I set to work figuring out what to do with the rest.

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

The last thing we needed in our house was another dessert after a week of pumpkin pie slices and Thanksgiving indulging, so I knew I wanted to make something practical.

Something that I could actually use (that was also quick prep!), and that I could feel good about giving the girls to eat. The holidays can be a tough time to keep things healthy. I want my kids to enjoy the holiday season, but I also want to keep them healthy and robust so they can enjoy it all too!

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

Sugar has a huge impact on the immune system.

It feeds the viruses and bacteria in the body, and causes inflammation which makes the body have to work harder while it’s trying to “put the flames out”. Keeping the sugar down gives your kids the upper hand at staying well – especially this time of year when we are more cooped up inside and the bugs are passed easily.

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

Keeping the sugar down doesn’t have to be a drag though!

Blending dates into the batter gives the cookies a natural fruit sweetness, while adding a vitamin and mineral punch to the cookie. 5 dates spread amongst almost 2 dozen cookies is pretty low sugar – and they are mildly sweet for young palates (you can add an extra date or 2 if you have older kids used to sweeter food to ease them in). And I cannot tell you how amazing these fresh cranberry breakfast cookies make the house smell!

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

Pack a nourishing punch in a fun, holiday season breakfast!

We still have a pretty long month of school this December, and I want my kids full and focused for their morning of school work. We do breakfast cookies on Fridays, and while they are always super fun mornings, I have big goals for my breakfast cookies. I want them packed with fat and protein to fill them up!

These breakfast cookies are loaded with fat and protein from 2 different kinds of nuts, coconut shreds, grassfed collagen, and butter. We usually have a side of hard boiled eggs and glasses of raw milk to go with our Friday breakfast cookies! So YES, dear friends, there is a “method to my madness” when choosing a variety of ingredients for my breakfast cookies. These aren’t just a treat – this is part of a meal!

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo FriendlyEat some, freeze some!

These fresh cranberry breakfast cookies freeze up fantastic! I am planning on having them out on Christmas morning! While I love to make a big fancy breakfast on Christmas morning, my kids are just at an age where presents are more important than food! Having a plate of breakfast cookies out while they are opening gifts will keep the “hangries” away, and then you can have a nice brunch later in the morning.

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly
Author: 
 
Ingredients
  • 1 cup pecans
  • 1 cup walnuts (I like to use soaked/dehydrated walnuts and pecans for best digestion)
  • 1½ cups tapioca flour
  • ⅓ cup grassfed collagen
  • ¼ cup coconut shreds
  • 3 eggs (If you are egg free, 3 flax eggs plus 1 TB apple cider vinegar will work as a replacement here for the binding and rising - they won't puff up quite as much as the eggs but they still work well!)
  • ¼ cup softened butter (If you are dairy free, use softened coconut oil
  • 2 tsp aluminum free baking powder
  • 1 tsp almond extract (vanilla extract works too)
  • 5 dates, pitted (I get medjool dates from Costco)
  • 1 cup fresh cranberries (I get mine at Costco)
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Put the pecans and walnuts in your food processor and blend until made into a fine meal.
  3. Add the rest of the ingredients except the cranberries and blend to combine. It gets sticky, and you may have to scrape down the sides a couple times.
  4. Add the fresh cranberries and pulse/blend until the cranberries are the size pieces you want. You can alternatively chop them separately if you wish and fold them in, but I have found the food processor to do a fine job and it's quick!
  5. Scoop the batter onto silpat or parchment paper lined baking sheets, flattening them out a bit to the size cookie you want - the cookies will puff up but don't spread out much as they bake. Bake the cookies at 350 degrees for 16 minutes. Let the cookies cool 5 minutes before handling.

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Paleo Butternut Squash Pancakes

November 5, 2016

Make the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!

Paleo Butternut Squash Pancakes :: Gluten, Dairy, & Grain Free :: Make the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Ever have one of those panic moments when you realize you forgot to take the chicken out to thaw for dinner…at 3pm?

Despite the real food blogger status, the chaos that go along with 3 little ones in the house still leaves me with the title “busy mom” at the end of the day! And with that includes forgetting about dinner occasionally!

Paleo Butternut Squash Pancakes :: Gluten, Dairy, & Grain Free :: Make the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!

These little pancakes were born on one such occasion and, much to my delight, have become one of our family favorite pancake recipes!

If you happen to have a bit of leftover squash from dinner, or from that can of pumpkin you were using for your pie or latte, you can whip these quick little pancakes up for breakfast…or breakfast for dinner! The batter takes just minutes to blend, and they cook super fast alongside a pan of fried eggs.

Paleo Butternut Squash Pancakes :: Gluten, Dairy, & Grain Free :: Make the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!

These butternut squash pancakes are super soft and light in texture, feeling just like a “typical” pancake!

But with powerhouse ingredients like mineral rich squash, and coconut flour loaded with fiber and fat, you can feel good about serving these even to the littlest of kids around the table. Perfectly safe for babies over the age of 1, these grain free pancakes are a fun way to included everyone at the table in a nutrient dense, nourishing breakfast.

(For more real food meal ideas for babies, you can check out my newest cookbook, Nourished Beginnings Baby Food!)

Paleo Butternut Squash Pancakes :: Gluten, Dairy, & Grain Free :: Make the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!

Real Food Pancake Topping Suggestions!

  • For my babies over 1 and toddlers, I tend to serve a pancake with coconut butter and leave it at that. The mild sweetness of the coconut is practically like frosting to such young taste palates, and I like to keep it that way as long as I can! In fact, my 7 year old still eats her pancakes this way most of the time.
  • Butter and a drizzle of pure maple syrup or raw honey
  • Coconut butter and jam
  • Nut or seed butter and raw honey

Paleo Butternut Squash Pancakes :: Gluten, Dairy, & Grain Free :: Make the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!

Pancake Serving Suggestions and Freezing Methods

  • I tend to serve our pancakes with fried eggs on the side and raw milk or coconut milk to drink to round it all out.
  • Pastured bacon or sausage works great too!
  • For on the go, or packing a “breakfast for lunch” in the lunchbox, you can pack the pancakes sandwiched together with the topping suggestions above, along with hard boiled eggs!
  • These pancakes freeze so nice and thaw out just as soft. I freeze pancakes flat in freezer bags and pull them out as needed. I use a toaster or warm pan to thaw them out and warm them up.

Paleo Butternut Squash Pancakes :: Gluten, Dairy, & Grain Free :: Make the perfect stack of soft and sweet butternut squash pancakes, with safe ingredients and toddler approved taste!

5.0 from 3 reviews
Paleo Butternut Squash Pancakes
Author: 
 
Ingredients
  • 1 cup cooked & pureed butternut squash
  • 4 eggs
  • 3 TB pure maple syrup or raw honey
  • 1 tsp vanilla extract
  • 1 cup tapioca flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
Instructions
  1. In a medium sized mixing bowl, blend the squash, eggs, syrup, and vanilla for 1 minute.
  2. Add the rest of the ingredients and blend for another minute or two.
  3. Scoop the batter onto a very hot griddle that has been greased with avocado oil, cococut oi, or butter (I use a ¼ cup measuring cup filled about ¾ of the way to scoop the batter), and cook for 1-2 minutes, or until the batter starts to bubble. Flip the pancake and cook for another minute on the other side.

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Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options

October 15, 2016

Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Before we go into hibernation mode for the winter, we have a pretty amazing fall to enjoy around here!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!The air is finally turning, and the leaves around here are warming up the sky with beautiful autumn colors!

Surrounded by some of the most beautiful hiking paths in the country, we soak in every hiking path we can observing the falling leaves and active wildlife…and dodging autumn rain showers!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!Because we are outside almost as much as during the summer, I need some quicker snacks during the autumn too.

I love having my oven running during the fall to keep the chill out of the house, but I also have days were we just aren’t home at all, and I need quicker, grab and go things!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!

Have the kids pack this cinnamon pumpkin granola up in snack containers themselves for a hike or soccer game on the weekend, and you can also pack it up quick for their yogurt at school. It also makes for a great breakfast with a splash of raw milk or coconut milk on a Friday morning when we just feel like sleeping in a little longer!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!The girls have been devouring this cinnamon pumpkin granola, and I love that it is packed with a different variety of nourishment I can feel good about.

Lightly crispy with a variety of nuts and seeds, and sweetened only with raw honey and blackstrap molasses, this granola is a big mineral rich boost for busy kids that will stick with them. Both buckwheat and pumpkin seeds are mineral boosting powerhouses packed with manganese, magnesium, zinc, and folate to keep our organs functioning properly. Buckwheat is is also rich in B vitamins for energy, and pumpkin seeds are loaded with antioxidants.

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!There are some grain free swaps in the recipe ingredients! Even if you aren’t grain free, it is nice to mix things up a bit!

If you are nut free, try swapping the pecans and walnuts for more seeds or even more oats or a different grain! Feel free to use the comments and I would be happy to walk you through any of that! Granola is very hard to mess up – very forgiving!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options
Author: 
 
Ingredients
  • 6 cups oats (Not quick oats. If you are gluten free, be sure your bag says gluten free. If you are grain free, simply replace the 6 cups of oats with any combination of coconut shreds and/or coconut flour, and different variety of finely chopped nuts and seeds (brazil nuts, sunflower seeds, walnuts, pecans, pumpkin seeds, etc.) I would NOT do all coconut flour or shreds however - it will be too dry. The coconut flour/shreds do not need to be soaked in the first step but any nuts or seeds do.)
  • 2 cups buckwheat flour
  • 2 cups raw pumpkin seeds, finely chopped (I get mine at Costco. I buzz all of the nuts and seeds in my food processor pretty fine)
  • 2 cups raw pecans, finely chopped (I get mine at Costco. I buzz all of the nuts and seeds in my food processor pretty fine)
  • 2 cups raw walnuts, finely chopped (I get mine at Costco. I buzz all of the nuts and seeds in my food processor pretty fine)
  • Juice of 1 lemon
  • 1 TB sea salt
  • 2 - 15oz cans of pumpkin (any homemade squash puree will work here if you have it!)
  • 1 cup coconut oil, melted stove top (II get the linked large container at our Costco)
  • ½ - ¾ cup raw honey (you can taste your granola mixture for sweetness - I can get away with less but if you have older kids used to sweeter things you can bump it up a bit if you need!)
  • ¼ cup organic molasses (I get mine at Costco)
  • 1-2 TB cinnamon
  • 1 TB vanilla extract
Instructions
  1. Put the oats, buckwheat, pumpkin seeds, pecans, and walnuts in a large mixing bowl along with the lemon juice and sea salt. Fill the bowl with water just enough to be able to stir it all together in a sticky mixture. Do not over water because we won't be straining this mixture after it soaks - the more water you put in the more that has to dehydrate out! Cover your bowl with a towel, and leave your mixture to soak on the counter overnight or 8-10 hours. This soaking process decreases the phytic acid in the oats, nuts, and seeds making them digest the best, as well as making more of their nutrients available to absorb.
  2. After the soaking is done, put the rest of the ingredients in the mixing bowl and stir well to combine. You can taste your mixture for sweetness at this point too. I actually use my big stock pot for making the granola mixture as it is easier for stirring!
  3. Spread the granola mixture onto your dehydrator trays (this is the dehydrator I have!) and dehydrate at 125 degrees until the granola is dried out - this can take up to a day depending on how much water you used in the soaking process. You can dehydrate at a higher temp like 150 or 165 degrees which is what I choose to do often and that will take 8 hours or so - many dehydrator brands run differently on those temps so just keep an eye on them! Once the granola is dried out, you can crumble it into an airtight container and store in the pantry.

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Pumpkin Spice Baked Oatmeal Cups :: Baked Oatmeal On The Go!

September 24, 2016

Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Whew has this first month of school flown by!

We are definitely in the school swing and the big girls are loving being back in the classroom. My 3 year old has surprisingly adjusted to solo mornings with momma too! (Though perhaps not surprisingly since she is that go with the flow 3rd born!)

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!Since our mornings are quite early, sometimes my toddler isn’t quite out of bed before it is to head out the door for school drop off.

And sometimes toys are way more interesting than breakfast right when she gets up! Having a portable breakfast has been important for some of our school days. We have been keeping protein banana muffins, healthy apple breakfast cookies, and baked oatmeal cups on hand in the freezer for those slower toddler mornings, and they have been working out great, both for my busy toddler, and for my growing school aged girls.

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!

These pumpkin spice baked oatmeal cups have also been a fun seasonal breakfast for my older girls getting excited for all things pumpkin, Halloween, and Thanksgiving!

The baked oatmeal cups freeze up great and make 2 dozen at a time. We made some for breakfast this week, and I’m freezing half of them to save for a nourishing, but fun pumpkin breakfast on Halloween morning.

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!Start their day out nutrient dense so they are ready for a full morning of playing and learning!

Round out your baked oatmeal cup breakfast with fried eggs (or hard boiled eggs if you are needing portable and on the go!), and raw milk or coconut milk. You could have a baked oatmeal cup with a cup of whole yogurt or some sausage if you can’t have eggs.

Pumpkin Spice Baked Oatmeal Cups :: Baked oatmeal to go! Pumpkin spice style and kid approved for a busy fall day!

5.0 from 1 reviews
Pumpkin Spice Baked Oatmeal Cups :: Baked Oatmeal On The Go!
Author: 
 
Makes 2 dozen Pumpkin Spice Baked Oatmeal Cups
Ingredients
  • 5 cups oats (Not quick oats! If you are gluten free be sure your oats say gluten free or there might be trace amounts of gluten there)
  • Juice of 1 lemon
  • 2 cups walnuts & pecans, chopped fine (I use the food processor to chop them fast! I use soaked/dehydrated "crispy" nuts for best digestion. IF YOU ARE NUT FREE you can use pumpkin seeds, sunflower seeds, or even shredded coconut.)
  • 1 - 15oz can pumpkin
  • 2 eggs (I think flax eggs will work here if you are egg free)
  • ⅓ cup avocado oil (or melted butter or coconut oil)
  • ⅔ cup pure maple syrup (This sounds like a lot but remember this makes 2 dozen - I think they are on the mildly sweet side so if you have kids used to sweeter things you could add a bit more - taste the mixture for yourself!)
  • 2 tsp vanilla extract
  • 3 tsp cinnamon
  • 2 tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • 1 tsp sea salt
  • (alternative to the individual cinnamon, ginger, cloves, and nutmeg, you could use your favorite pumpkin pie spice bend - say maybe 1-2 TB of pumpkin pie spice)
Instructions
  1. The night before you want to make the baked oatmeal cups, put the oats and lemon juice in a medium mixing bowl and cover with water. Cover the bowl with a towel and let it soak overnight 8-10 hours. This soaking process breaks down the phytic acid in the oats making the grain more digestible.
  2. After the oats are done soaking, pre-heat the oven to 350 degrees, and put the oats in a strainer to drain off any excess water while you prepare the rest of the ingredients.
  3. Put the remainder of the ingredients into the medium mixing bowl, add the drained oats, and combine with a wooden spoon.
  4. Scoop the oat batter into a muffin tin (I line mine with silicone muffin cups but I think greasing them with butter would be fine), and bake at 350 degrees for 45 minutes. The recipe makes 24 baked oatmeal cups.

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Healthy Apple Cinnamon Breakfast Cookies :: Gluten Free, Refined Sugar Free, & Paleo Friendly!

September 1, 2016

Friendly fat and protein packed without refined sugar! Soft and sweet healthy apple cinnamon breakfast cookies are the perfect on the go breakfast or snack!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

We are sending off summer with a bang this year!

The baby of the house just turned 3 (and, well, everything that goes along with being *3*!), my 5 year old ditched the training wheels on her bike like a pro, and my 7 year old is clearing out the garden and helping out a lot with harvest kitchen goals!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

I absolutely love summer where we live, but if I’m being honest I’m ready for a little fall!

We have heard news from local farmers that the apple harvest is very, very abundant this year, and that, dear friends makes us super happy! I am more than thrilled to take my crew to pick from their haul this year. We’ll be making baked applesauce for sure, but I also wanted a healthy breakfast I could add to our busy school mornings using the in season, budget friendly fruit!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

As my kids are getting bigger, it has become more of a priority in the house to have a breakfast rotation.

It helps school mornings run smoother and less rushed, and makes for less thinking that mom has to do so early in the morning. I think everyone agrees by now that a solid, nutrient dense breakfast gives kids the edge they need to stay focused in school – and it really can be done in a kid friendly tasting way!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

These apple cinnamon breakfast cookies are definitely going to be in the line up for rotating on Fridays – which is breakfast cookie day here!

By Friday I don’t usually want to think about anything! I love pulling breakfast cookies from the freezer Thursday night, cooking up some hard boiled eggs, and just setting up a self serve breakfast for Friday morning. These apple cinnamon breakfast cookies are soft and sweet without using any refined sugar. The warm cinnamon and sweet apples make the perfect breakfast, and the protein and fat will keep blood sugars stable until snack or lunchtime.

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

Happy start to the school year to you my friends!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

5.0 from 2 reviews
Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!
Author: 
 
Ingredients
Instructions
  1. Pre-heat the oven to 375 degrees.
  2. Put the softened coconut oil and raw honey in a small mixing bowl and blend to combine until smooth.
  3. Add the eggs and blend for a minute.
  4. Add the rest of the ingredients except the apples and blend to combine, and then stir the chopped apples in with a wooden spoon.
  5. Form the size cookies you want into balls in then flatten onto a Silpat or parchment paper lined baking sheet. Bake at 375 degrees for 13-14 minutes. Let the cookies cool at least 10 minutes before handling.

More real food school morning breakfasts you might like:

Batch Up Meals Breakfast Ideas Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Snack Ideas

Nutrient Dense Protein Banana Breakfast Muffins

August 11, 2016

Protein and friendly fat packed, this isn’t just any banana bread! Perfect for a full and focused school morning!

Nutrient Dense Protein Banana Breakfast Muffins :: Protein and friendly fat packed, this isn't just any banana bread! Perfect for a full and focused school morning!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Is it just me or has this summer completely and utterly flown by?!

About mid-August I start getting antsy for school routines to start back up, and so I’ve been in my kitchen a little bit creating some recipes for you guys that will make those early school mornings run a little smoother.

Groan.

I know it, right?! I have really (really!) been enjoying my slower paced mornings the last couple months! We have still been eating nourishing, real food breakfasts, though I have to admit much later into the morning that we will be able to do come this fall.

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.While I have 2 elementary school aged kids in the house, I actually created this recipe with my toddler in mind.

We have to be on the road early to get to school on time, and there are plenty of mornings my toddler is just waking up as we are needing to head out the door. A portable, handheld breakfast she can munch on while we drop the big girls off is so nice to have around.

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.Protein and friendly fat loaded, these banana muffins aren’t just any banana bread.

I had some big ingredient goals with this banana muffin recipe to “make it count” for my toddler’s appetite, as well as satisfying my school aged kids to last for a full morning of concentrating at school.

  • Grassfed collagen not only gives the muffins a soft, bread like texture, it adds protein from a grassfed source. (Don’t forget to use your RGN reader discount GENERATION10 at checkout for 10% off!)
  • Almond flour is fat and protein loaded and makes baked goods soft and sweet.
  • Sorghum flour surprisingly has a nice protein count as well as giving a whole grain softness to the muffins.
  • Coconut flour is loaded with digestion friendly fiber as well as protein and fat.
  • And adding in coconut oil and pastured eggs for moisture and binding, these banana muffins are power packed for a busy morning at school and play!

Nutrient Dense Protein Banana Breakfast Muffins :: Protein and friendly fat packed, this isn't just any banana bread! Perfect for a full and focused school morning!Keeping kids focused for the morning is much easier when blood sugar is balanced as well.

In addition to a decent protein and fat content, I didn’t want to have to add anything extra to sweeten the muffins besides the fruit itself. My girls will eat their muffins with raw milk and hard boiled eggs, or with a green smoothie. It makes for a slow burning, long lasting breakfast that will hold them over until their next meal.

Nutrient Dense Protein Banana Breakfast Muffins :: Protein and friendly fat packed, this isn't just any banana bread! Perfect for a full and focused school morning!Tips & Tricks For Use!

  • Store leftovers in a freezer bag in the freezer. I find gluten and grain free items just stay more moist in when you freeze them right away. They will stay soft and moist for a day or so on the counter in an air tight container.
  • You can pull frozen muffins out to thaw counter top or pop them back in the oven (or a toaster oven) to thaw. I like to pull a bag of them out of the freezer before I go to bed at night so they are ready when we get up in the morning.
  • You can put a frozen muffin in the lunchbox in the morning and it will thaw by lunchtime! I have even put a frozen muffin in a snack container for morning snacktime and they are ready.
  • Spread butter or coconut butter on your muffins to bump up the nourishment even more. I serve these with a green smoothie or hard boiled eggs for a breakfast meal. They go well with a bowl of soup for lunch!

Nutrient Dense Protein Banana Breakfast Muffins :: Protein and friendly fat packed, this isn't just any banana bread! Perfect for a full and focused school morning!

Nutrient Dense Protein Banana Breakfast Muffins
Author: 
 
Ingredients
Instructions
  1. Pre-heat the oven to 350 degrees, and line a 12 cup muffin tin with silicone muffin liners, or grease them with butter or coconut oil.
  2. Put the bananas and coconut oil into your food processor or blender and blend to combine.
  3. Add the eggs and blend for 30 seconds.
  4. Add the rest of the ingredients and blend to combine. You may have to scrape down the sides a bit. You can taste the batter here and add a splash or 2 of honey or maple syrup if your kids are used to sweeter things. I find the ripe bananas give them enough sweet for my crew.
  5. Pour the batter into a silicone lined muffin tin and bake at 350 degrees for 25-30 minutes until the tops are golden brown. Let the muffins cool 5-10 minutes before handling them.

More real food school breakfasts posts you might like:

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Roasted Eggplant and Tomato Soup

July 16, 2016

Summer’s prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Summer is the perfect time of year to enjoy fresh picked and abundant tomatoes in a new way!

Last weekend I was enticed by some brightly colored heirloom tomatoes I just knew I had to have! My girls and I could eat them sliced plain for days, but I just couldn’t help turning that beautiful color into some soup that I could store away for a cool day this fall.

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

Simple soup purees are great way to get nourishing, mineral rich bone broth in the kids multiple times per week.

They pack up so easy in school lunch thermoses! Not only are soup purees great for giving the school aged kids a veggie boost, my babies and toddlers always had an affinity toward these easy to eat, mildly sweet to the palate veggie soup purees. Pour some in a small tea cup and watch them slurp it down. You can use straws for the toddlers to keep the mess down – and they think that is pretty fun too!

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

There are so many summer vegetable combos that make delicious, kid friendly soups.

For this soup recipe, I dressed up our favorite fresh tomato soup by roasting some colorful heirloom tomatoes with creamy eggplant which grows abundantly this time of year. Roasting gives the veggies a sweet depth of flavor that makes the soup taste really good. Of course a handful of garlic and an onion always help that out too!

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

Take a family trip to the farmer’s market this week!

You can have the kids search out their favorite color tomatoes and a beautiful deep purple eggplant to make their soup with. It is a fun afternoon project that the kids will eagerly eat with a grilled cheese sandwich and look forward to having packed in their school lunches this fall!

Roasted Eggplant & Tomato Soup :: Summer's prettiest heirloom tomatoes and deep purple eggplants roasted and turned sweet and creamy soup!

5.0 from 1 reviews
Roasted Eggplant and Tomato Soup
Author: 
 
Ingredients
  • 1 medium eggplant, coarsely cubed
  • 4 large tomatoes and/or heirloom tomatoes of any color, seeded and sliced coarsely
  • 1 yellow onion, coarsely chopped
  • 6 cloves of garlic, smashed to remove the peel (no need to chop)
  • 4 TB friendly fat to cook in such as olive oil, melted butter, coconut oil, or avocado oil
  • 4 tsp sea salt
  • 1 tsp pepper
  • 1 quart bone broth
  • 1 tsp oregano
  • 1 tsp basil
  • Optional raw milk, sour cream, or coconut cream to stir in each bowl.
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Divide the eggplant, tomatoes, onion, and garlic between 2 Silpat lined or parchment paper lined baking sheets. Toss the veggies with the olive oil, sea salt, and pepper. Roast the veggies at 425 degrees for 25 minutes.
  3. When the veggies are done roasting, bring 1 quart of bone broth with the oregano and basil to a simmer. Add the roasted veggies and puree the soup until smooth. Taste for sea salt and pepper to your liking.
  4. You can garnish with a dollop of sour cream, or stir in some raw milk or coconut cream if you wish. It is just as creamy and delicious without if you can't have dairy or don't have access to coconut milk. I love the richness the raw milk or sour cream gives - I have also found that a drizzle of olive oil gives that same rich, buttery feel.

For more nourishing meals you can follow my Nourishing Staples board on Pinterest!

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Instant Pot Summer Veggie Soup

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!
Fresh Tomato Soup

Fresh Tomato Soup :: Preserve and enjoy summer's freshest tomatoes with nourishing fresh tomato soup!
How to Make Bone Broth

Instant Pot Bone Broth :: Learn how to use *any* bones to make fast, nourishing bone broth with your Instant Pot!
Cream of Zucchini Soup

Cream of Zucchini Soup

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Instant Pot Summer Vegetable Soup

July 15, 2016

Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Some say summer isn’t really soup season and I totally beg to differ!

I make the same if not more soup in the summer because, oh! The variety of veggies available! I live in the equivalent of a frozen tundra during the winter months, and while our local grocer has a variety of veggies from around the country, I can’t always afford the out of season pricing.

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

But summer! Oh how I love our farmer’s markets and grocers in the summer!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Pennies on the dollar you can create the most amazing flavor profiles on super nourishing soups for the whole family.

This is the time of year not only to train your little one’s taste palates to seasonal produce, it is also the time of year to take advantage of seasonal pricing and stock up your freezer. Come January it is so nice to pull out a jar of summer vegetable soup to warm up to.

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

This summer I have been playing around with my Instant Pot for our summer soups, and let me tell you – this has been such a game changer for me.

Not only does it save me heating up the house with a pot of soup, it also saves me time. Contrary to what most may think of me, I don’t, in fact, love being around my kitchen all day. Especially when it comes summer. I have to soak in all that precious daylight and warmth that I can before our snow season comes back!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Super rough chop and blend it all down is the name of my game for these seasonal veggie soup.

Not only is this method very time saving, it makes for a delicious, sweet blended flavor as well as making it very kid friendly to serve. Pour a little in a small tea cup with a small straw and serve it to those first foods babies and toddlers – they will slurp up every last drop! Pack it up in the school lunch thermoses to give those growing kids a yummy mineral boost to finish off their school afternoon.

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

This recipe is super forgiving – I haven’t made it the same way twice because there are so many great summer veggies to try!

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Here is a list of great in season summer veggies to use in your summer veggie soup!

  • Zucchini
  • Summer Squash
  • Green Beans
  • Eggplant
  • Bell peppers of all colors
  • Hot peppers (you can scoop the ribs/seeds out to eliminate the heat – jalapenos are actually nice and sweet!)
  • Carrots
  • Chard
  • Tomatoes & Heirloom Tomatoes
  • Tomatillos
  • Shelling peas/beans
  • New potatoes
  • Summer herbs such as basil, dill, and parsley
  • Corn (this is a grain, so if you are grain free just leave this out!)

Instant Pot Summer Vegetable Soup :: Vibrant color and full of fresh, in season summer flavor in just 10 minutes for an Instant Pot kid friendly summer soup!

Instant Pot Summer Vegetable Soup
Author: 
 
Ingredients
  • 2 quarts bone broth
  • 1 medium onion, peeled and quartered
  • 6 cloves of garlic, peeled and smashed
  • 1 small/medium eggplant, coarsely sliced into rounds
  • 2 large tomatoes, seeded and coarsely sliced
  • 1 medium zucchini, coarsely sliced into rounds (green beans work well here too)
  • 1 medium summer squash, coarsely sliced into rounds
  • 1 cup corn (We have a non-GMO organic farmer we buy from or use Costco's organic frozen corn. If you cannot have corn or grain, you can swap this for a couple of sweet carrots or potatoes!)
  • ½-1 cup green beans (I just grabbed a quick handful from the garden - no chopping just threw them in!)
  • 1 small orange bell pepper, seeded and coarsely sliced
  • 1 small red bell pepper, seeded and coarsely sliced
  • ½ cup fresh basil, chopped, or 2-3 tsp dried basil
  • Sea salt/pepper to taste
Instructions
  1. Everything into the Instant Pot, put the lid on, and close the valve.
  2. Push the "Soup" setting and bring the time down manually to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes counts down.
  3. When the soup Instant Pot is done cooking, release the valve to let the pressure out, remove the lid, and use an immersion blender to puree the soup until smooth. Add sea salt and pepper to your taste.

For more Instant Pot recipes, you can follow my Instant Pot board on Pinterest!

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Instant Pot Spring Vegetable Soup :: No chopping prep! Everything into the pot and set for 10 minutes! Enjoy those seasonal spring veggies in a delicious fresh soup perfect for lunch or sipping on in a mug on a cool spring morning!
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Fresh Summer Tomato Soup

Fresh Tomato Soup :: Preserve and enjoy summer's freshest tomatoes with nourishing fresh tomato soup!

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Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option

July 8, 2016

Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

Cherry season in Michigan snuck up on us this year!

Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option :: Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

Typically right around the 4th of July holiday or shortly after for our area, the milder winter and, according to the cherry farmer, less heavy spring rains and no frost damage brought a huge summer bounty about a week early this year.

Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option :: Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

I couldn’t be more happy for our local farmers who will be enjoying a very good harvest this year, and it really makes my heart happy to support our farm families around here. Last year, my youngest was still just along for the ride in my back carrier, but this year she had zero hesitation scaling those cherry ladders to fill up her bucket!

Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option :: Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

Of course my big girls, now seasoned cherry pickers, enjoyed every minute too!

Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option :: Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

It was such a good cherry season this year, so we brought home quite a haul to preserve.

Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option :: Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

Sixty pounds is more than we usually pick, though it will definitely go to good use for the year. I froze more than half of it for using in green smoothies, soaked oats, and fruit on the bottom yogurt packed up for school. We have my biggest bowl filled to the brim to eat fresh for the next week, and we made a few treats like cherry popsicles (literally just blended up cherries frozen into my favorite 10-pop mold!), and cherry pie.

I wanted to dehydrate to preserve some of it though because 60 pounds is a lot of cherries to use up!

Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option :: Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

I decided to see how fresh cherries would do drying out with some granola, and not only am I completely in love with how the color turned out (!!), it is so delicious. Sweet dried cherries and crispy, nutty clusters make the perfect muggy morning breakfast with a cold splash of raw milk.

Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option :: Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

A few ideas to for your yummy granola!

  • In a bowl like cereal with a splash of raw milk or coconut milk and a hard boiled egg
  • Used as a yogurt or coconut milk yogurt topper
  • Trail mix addition
  • Dry granola clusters packed as a quick on the go snack

Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option :: Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

This turned out to be such a great way for me to preserve all those cherries that I plan on making another batch changing up the kinds of nuts this time for variety.

Nourishing Cherry Granola :: Gluten & Refined Sugar Free With Grain Free Option :: Cherry granola makes the perfect hot summer morning breakfast to cool down with, and a delicious nourishing snack for on the go!

5.0 from 1 reviews
Nourishing Cherry Granola
Author: 
 
Ingredients
  • 4 cups rolled oats (if you are grain free use a combo of any finely chopped raw nuts or seeds you wish to make the 4 cups)
  • 2 cups raw walnuts, finely chopped (I buzzed them up in the food processor)
  • 2 cups raw pecans, finely chopped (I buzzed them up in the food processor)
  • 1 TB sea salt for soaking
  • Juice of 1 lemon for soaking (leave this out if you are not using the oats
  • 2 cups shredded coconut
  • 2 cups coconut flour
  • 1 cup melted coconut oil
  • 2 TB almond extract (vanilla extract would work too)
  • ½ cup raw honey (pure maple syrup would work too)
  • 6 cups fresh cherries, pitted and coarsely chopped (I did a quick few pulses in the food processor. If you don't have access to fresh cherries you could use about 2 cups or so of dried cherries - they just won't be as mixed up with the juices into the granola.)
Instructions
  1. Place the oats, walnuts, pecans, sea salt, and lemon juice in a large mixing bowl and fill with water to cover. Set the mixture on the counter 8-10 hours to soak. This soaking process breaks down the phytic acid in the grain and nuts making them easier on the gut for digestion and making more of their nutrients available to absorb. If you are omitting the oats, simply replace with different finely chopped seeds or nuts and soak in the salt water.
  2. After the oats and nuts have soaked, set them in a colander in the sink to drain while you prepare the rest of the granola mixture. Put the rest of the ingredients into a large mixing bowl (I actually use my stock pot to make mixing easiest!), along with the drained oat/nut mixture and stir to combine well.
  3. Scoop and spread the granola mixture onto your dehydrator traysand dehydrate at 135 degrees for 8-12 hours or 160 degrees for about 6 hours. You can check the granola periodically because every dehydrator brand can run temps differently. Also keep in mind the thicker you spread the granola the longer it will take to dehydrate.
  4. When the granola is done drying out, let it cool about 30 minutes and then break it up into the size pieces you want into airtight storage. I store my granola in the pantry. We like to serve granola with raw milk or coconut milk and hard boiled eggs on the side. It also makes a great yogurt or coconut yogurt topper or trail mix addition!

More real food granola recipes you might like!
Simple Cinnamon Granola

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Strawberry Quinoa Granola

Strawberry Quinoa Granola
Grain Free Apple Cinnamon Granola

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Honey Rhubarb Granola

Honey Rhubarb Granola :: Gluten, Egg, & Refined Sugar Free
Cranberry Orange Granola

Cranberry Orange Granola