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Simple Instant Pot Hard Boiled Eggs

March 28, 2022

This simple, no fuss, fool-proof Instant Pot hard boiled egg method is sure to become a part of your weekly prep day to set you up for easy grab and go meal add-in’s!

Simple Instant Pot Hard Boiled Eggs

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.

Prep day staples to make meals run smoother

Just about every time I post one of our breakfast bar mornings to my Instagram, I’ll get a private message or 2, and some comments asking how I do the hard boiled eggs in the Instant Pot. I never really gave thought to posting this, since it seems so simple, but truly, these are the kitchen tasks that make the meal plans we do during the week flow so much faster – in other words…this is how we do real food for real life families!

Simple Instant Pot Hard Boiled Eggs

So let’s talk about what a Prep Day is in my house

For me, Prep Day is hardly a “day,” so let’s just get that out there! I know there are people that truly spend an entire day prepping food for the week or month, and I think that is great. Do what works for you. For me, I’ll pick a 2 hour spurt during the week (typically on Sunday’s, but this changes depending on the time of the year). During that 2 hour spurt of the week there are a few tasks that I *always* do (like these hard boiled eggs), and a task or 2 that will be specific just to that week, or maybe dedicated to replenishing a monthly pantry item like granola bars.

Simple Instant Pot Hard Boiled Eggs
Simple Instant Pot Hard Boiled Eggs

What in the world do you do with a dozen hard boiled eggs in 5 days?!

In my family of 5, this dozen eggs sometimes doesn’t even make it to the 3rd day, but let me give you some ideas! If you have a bigger family, by all means batch this up more!

  • Easy breakfast addition or breakfast bar item to go with muffins or breakfast cookies
  • Quick lunchbox add-in to go with everything from a soup or salad to leftover pancakes from the weekend to make a “breakfast for lunch” lunchbox
  • Fast morning or afternoon snacks
  • Egg salad for lunch or dinner
  • Crumbled onto a salad at dinner for extra protein for growing kids
  • Deviled eggs for a fun and easy addition to a charcuterie board lunch or dinner
Simple Instant Pot Hard Boiled Eggs
Simple Instant Pot Hard Boiled Eggs
Simple Instant Pot Hard Boiled Eggs

So now that you know how to use them, let’s talk about what kind of eggs to use!

I’ll keep this as short as I can, because truthfully, I want you to use whatever are the best eggs that you can afford. However, I was reminded this week that some people may not understand the difference between cage free, free range, pastured, organic, etc when it comes to eggs, and I want to be sure you know! Because when you know better, you can do better, right? No beating yourself up – just work on fitting into your budget what you can. Obviously the best bet is going to be a local, pastured egg from chickens on pasture around where you live. Whether that be a friend down the street or a local farmer, these eggs will be the best nutrition for your family. Eggs with bright orange yolks are indicative of nutrients in the grasses and bugs that the chickens were eating. You’ll notice that conventional store bought eggs have a pale yellow yolk, and those eggs just don’t have the levels of nutrients that a pastured egg does. Unfortunately many may be tricked by the verbiage “cage free” because it sounds like the chickens are treated pretty great as they are not in a “cage.” Tricky, tricky wording because technically cage free chickens still can be kept inside with a certain about of space per chicken, and may not even get to feed on grasses or bugs at all. Chickens were meant to be on grass eating from the ground, giving their eggs the most optimal levels of nutrients. My recommendation would be to look for at the very least “free range,” and at the very best “pastured.” If you have further questions on this, please as in the comments, and I’ll do my best to answer! I would also encourage you to visit your local farmer’s market to ask your local chicken farmers questions about how their chickens live and about their eggs – 9 times out of 10, farmers just love to talk about their chickens – especially if they are raising them right!

Simple Instant Pot Hard Boiled Eggs

How to make Instant Pot Hard Boiled Eggs

***First, you’ll fill your Instant Pot with a cup of water and place a steamer basket or the trivet your IP came with into the bottom of the pot. I love the steamer basket because at the end, I just pull the whole basket of eggs out and dunk them into the water

Simple Instant Pot Hard Boiled Eggs

***Second, you’ll put the IP lid on and close the valve. Press “Manual” on the IP and bring the time down to 5 minutes. The Instant Pot will beep, and then take a few minutes to come to pressure before counting down the 5 minutes.

Simple Instant Pot Hard Boiled Eggs

***Next, after the Instant Pot pressure cooks the eggs, you’ll release the valve right away, and pull the steamer basket out of the IP to dunk into a bowl of cold water to stop the cooking. If you are using the trivet, you’ll have to use a tongs to individually take the eggs out, which is totally fine. I just use a large mixing bowl in the sink to fill with cold water.

Simple Instant Pot Hard Boiled Eggs

***Finally, after the eggs cool off for a few minutes, you can crack and peel them. I have left the eggs in the cold water up to an hour and that is fine too, although I have found they peel the best right away. Peel your eggs and store them in an airtight container in the fridge.

Simple Instant Pot Hard Boiled Eggs

Get the kids involved in prep day!

Making the weekly hard boiled eggs is actually a fantastic way to get the kids in the kitchen. If you have little ones, have them help you peel the eggs – they will love this task! If you have older children, put this kitchen task on their plate entirely from start to finish. It is great life skills for when they are older, and they will feel proud contributing to the family. I’d even let them make some deviled eggs to get fancy if they love those!

Simple Instant Pot Hard Boiled Eggs

Tips for introducing eating hard boiled eggs to little ones

Hard boiled eggs were one of my girls’ favorite finger foods as toddlers. They were an easy, compact protein for on the go little people, and I have a few ideas to make the introduction even more fun! Little kids *love* to be in charge. It all starts with letting them help you make the eggs, and for little ones this will mean gently placing the eggs in the IP, and maybe even helping you press a button or 2. Little ones also love peeling eggs – let them help you! Get a little egg cutter to make the prep a little safer (the egg cutter pictured below is one that I have had over a decade and I couldn’t find it, but there are so many in the stores, and if you like the Prime stuff, here are some to choose from there!), and let them cut the egg how they like – their choice. Let them sprinkle a little sea salt on the egg too!

Simple Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs

Ingredients

  • 1 cup water
  • 12 uncooked eggs

Instructions

  • Add 1 cup of water to the bottom of your Instant Pot stainless steel pot, and place a steamer basket, or the trivet in the bottom of the pot.
  • Put up to 12 eggs into the steamer basket or on the trivet, close the lid of the IP, and seal the valve so it is closed.
  • Turn the IP on, press "Manual," and bring the time down to 5 minutes. The IP will beep, and then take a few minutes to come to pressure before counting down the 5 minutes.
  • Once the 5 minutes of pressure cooking is done, open the valve so the pressure releases, open the lid of the IP, take the steamer basket out, and place the steamer basket with the eggs into large bowl of cold water. I just fill a large mixing bowl with cold water in my sink. If you are using the trivet, you'll have to use tongs to pull out each egg and drop them into the bowl of cold water.
  • Let the eggs sit in the cold water at least a few minutes, though sometimes I forget about them for up to an hour. The eggs will peel the best after just a few minutes, but it still works if you have left them longer.
  • Once the eggs have cooled in the cold water for a few minutes, you can peel them. Store your hard boiled eggs in an air tight container up to 5 days in the fridge.
Simple Instant Pot Hard Boiled Eggs

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Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy Free

March 9, 2022

These yummy oat free Paleo granola bars are a snap to prep in the blender, quick to bake, and even easier to eat!

Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy 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.

Moving week…and snack short-cuts!

It’s *finally* here! Moving week! It’s been a long year as we awaited our house to finish, and I’m getting ready to get these boxes we have been surrounded by into their final destination! Which means…I won’t have a whole lot of time in the kitchen, or be able to find much of anything until we get unpacked. I decided to get a few things stashed in the pantry that we can grab easily while we are moving, and I even got a new kitchen find to make the granola bar making process even faster!

Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy Free

Meet my new $13 kitchen friend!

Seriously, this is the best 13 dollars I’ve spent in a long while! I would even say life changing status that compares to the Instant Pot. If you have ever made granola bars before, you know that in a pan, the edges tend to get slightly more cooked than the middle, and sometimes the cutting process can lead to some crumbs. These little silicone granola bar pans literally solve all of those problems, and truly the end result is perfectly shaped, perfectly cooked bars every. single. time….and I’m so here for that!

Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy Free

Let’s talk about the ingredients!

While we aren’t a “paleo” exclusive house, I do like to keep ingredients on a rotation so we aren’t just eating the same ingredients all the time. Most granola bars have an oat base, and since we do oats in other places throughout the week from baked oatmeal to breakfast cookies, I wanted to make this staple, easy to make bar without oats to change the nutrient profile up a little bit. You can swap the nuts for whatever nuts that you have on hand – and I do think that if you are nut free you can use all seeds. The combination power packed nuts, seeds, and coconut, makes for a balanced fuel for everyone in the house!

Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy Free

The Method :: Mix the Dry Ingredients

No hand chopping here! This whole granola bar mixture can be done right in your food processor! Put all of the dry ingredients into the food processor, and pulse about 4 long pulses, just to mix everything up and give a coarse “chop.” The pieces should look about like this ::

Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy Free

The Method :: Mix the Wet Ingredients

Next, you’ll want to melt the honey, coconut oil, and almond butter in a sauce pan, and pour into the food processor. The wet ingredients are what gives the “stick” to the granola bar to bind the pieces together, so you really shouldn’t try to adjust the amounts of these, or you’ll end up with a crumbly mess if you use less, or a gooey mess if you use more. Pulse the food processor to combine the dry pieces with the wet ingredients. You can pulse until the pieces are still on the visible side, or until they are very small and unrecognizable. I like to go somewhere in between – I do have “coconut chip” detective that will refuse the bar if she can “see” the coconut chips – but she has no idea they are there in this form (and she is the biggest fan out of everyone of these bars btw!)! The mixture should look like this ::

Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy Free

The Method :: Assemble and Bake

Again, I think the $13 investment in the silicone granola bar pans is so worth it – I am kicking myself for not getting one sooner! I think I would even pay double that for this convenience. Simply spoon the mixture into each well, and press it down firmly with the pack of your spoon. If you are making the bars in an 8×8 pan or a 9×9 pan, line the pan with parchment paper first, and then pour the mixture in. You’ll want to press the mixture down as firmly as you can before baking.

Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy Free

Snack ideas and storage

Once the bars cool completely, they pop out of the silicone liner so easy, and you can store them in an airtight container in the pantry up to 3 months. Use your paleo granola bars for easy lunchbox add-ins or a quick snack with a side of fruit or veggies and dip! And for those of you with little ones at home, the *best* part about making your own granola bars is that you control the size. You can easily cut these bars into “bites” which is how I often still pack them for my 8 year old’s lunchbox. A full bar makes a good snack for her, but she doesn’t need all of that with other things in a full lunchbox too. My older girls do, though, so we keep the full size in the pantry, and I cut them to the size I need!

Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy Free

Easy Paleo Granola Bars :: Oat Free, Gluten Free, Dairy Free

Ingredients

Instructions

  • Pre-heat the oven to 325 degrees and place your silicone granola bar liners on a baking sheet. If you don’t have granola bar pans, you can use an 8×8 or 9×9 pan and cut them, just line the pan with parchment paper.
  • Put the walnuts, cashews, coconut flakes, pumpkin seeds, flax seed meal, cinnamon, sea salt, and coconut sugar into your food processor, and do a long pulse about 4 times to mix the pieces and break them up a bit. You can see what this should look like in the image above labeled “Mix the Dry Ingredients.”
  • Put the honey, coconut oil, and almond butter in a small sauce pan and melt over medium heat, stirring along the way.
  • Once the liquid ingredients are melted, pour them into the food processor with the dry ingredients, and pulse the ingredients to your desired consistency, making sure the wet ingredients have fully incorporated. If you want bigger pieces, pulse less times. If you want to make the pieces smaller so you can’t “see” them as much, pulse a bit longer. You can see what this looks like in the image above labeled “Mix the Wet Ingredients.”
  • Spoon the granola bar mixture into your silicone granola bar pan rectangles. Press the mixture down to pack it in tight using the back of your spoon. If you are using a square baking pan, pour the mixture into the parchment paper lined pan, and press firmly into the pan.
  • Bake the granola bars for 20 minutes, until lightly golden, for a slightly crunchy/slightly chewy granola bar, or 23-25 minutes, until darker golden brown, for a crunchy granola bar (similar to the texture of a Nature Valley Crunchy Honey Oat bar). I happen to love them crunchy, but both ways are fantastic! Let the bars cool completely before taking them out of the pan so they have time to harden. If you take them out while warm, they will fall apart.

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Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

February 22, 2022

An egg free, dairy free, and gluten free breakfast casserole that everyone can have! This delicious sausage & potato casserole is filled with mineral rich veggies and protein packed sausage too!

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg 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.

Weekend hikes & weekend breakfast routines!

Every weekend for as long as the girls were babies, my husband has taken Saturday morning breakfast making, and if you are a mom, I don’t have to tell you how much I craved those Saturday mornings! He has always made a frittata and hashbrowns, and I don’t even care that it is the same thing every weekend, because I am not the one making it! The girls just adore frittata and it works. We have a super hot, filling breakfast, and make our way to the woods for a long weekend hike (or when it’s the summer we hit the beach!)

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

Egg troubles

Those frittata Saturday’s are still a fan favorite in our house, but over the last 2 years I have come to the conclusion that while I can digest eggs, and they don’t make me feel yucky, every time I bring them back into my diet, my thyroid antibody numbers skyrocket…they are just inflammatory for my body. I also know that I have so many egg free readers in this space that either can’t have them because they hurt your body, or you have found they are inflammatory for you. So this winter, I’ve worked on a breakfast casserole of sorts that does work for me, and I’m so excited to share it with you! My entire family pounds this skillet down every time it’s served, so even if you can have eggs, I think you’ll enjoy this one!

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

Easy prep, pretty presentation!

I really hope to help you see how you can make this a weekly part of your meal prep to last for more than one meal. I know it looks fancy, but I promise you can make this without a ton of time in the kitchen. During your kitchen prep time for the week, you can get this casserole into a casserole dish, and leave it in the refrigerator up to a day or so until you are ready to bake it. Or you can bake it on your prep day, and eat from it all week long. Especially if you double the recipe, this could be a game changer for your weekday breakfast routine!

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

The Method :: The Sausage & Veggies

To get your casserole started, you’ll want to brown the sausage. If you don’t have a clean source of ground pork sausage, you can use my DIY Sausage Seasoning Blend and make your own using ground pork or beef. In fact, I used ground beef for the pictures shown in this post – the seasoning blend is fantastic! After you scoop the browned sausage out of the pan, you’ll use the drippings that are loaded with flavor to cook your veggies in!

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

The Method :: The Shredded Potatoes

I use a combination of white and sweet potatoes for the casserole, and you can see pictured here, that I like to use my food processor shredding attachment to make this faster. I’m not a huge fan of the ingredients added to frozen hashbrowns, but if you have a good source of them with good ingredients you are comfortable with, then you should be able to thaw them out to use for this recipe. I’d say shoot for a good 3-4 cups.

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

The Method :: Assembling the Casserole

Once your sausage and veggies are cooked, and the potatoes shredded, you’ll want to combine them together. I find this easiest to do in a mixing bowl, versus trying to mix it all up in the skillet. Combine the sausage, veggies, and potatoes, and return them to the pan.

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

The Method :: The Dairy Free Cream Cheese Sauce

Whisk up the dairy free sauce ingredients and then pour that over the casserole, and you’re ready for the oven!

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

Prep ahead tips & doubling for a crowd

There is absolutely nothing like having breakfast all ready to go for a week. If you are someone that doesn’t mind eating the same meal for breakfast everyday, then dear momma, I recommended prepping this for yourself to scoop from everyday! If you like to eat the same as the kids each day, then double up, and eat from this meal for a day or 2 until it is gone depending on how many kids are in your crew and how hungry they are! Like I said above, this recipe as written in my 12-inch skillet gets devoured completely by my family of 5 in one sitting. Double this into a 9×13 pan if you think you’ll need more, or are cooking for a crowd!

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

Ingredients

For the Sausage & Hashbrown Skillet Casserole ::

  • 1 tbsp olive oil
  • 1 lb ground sausage See the Tips for making your own if you don’t have a good source
  • 1 medium onion diced
  • 1 medium bell pepper diced
  • 1 head of broccoli chopped small
  • 4 cloves of garlic minced
  • 2 cups baby spinach finely chopped
  • 2 medium russet potatoes shredded
  • 1 small sweet potato shredded

For the Dairy Free Cream Cheese Sauce ::

  • 1 ½ cups full fat coconut milk
  • 1 cup full fat coconut yogurt you can use more coconut milk here if you don’t have access to coconut yogurt
  • 1/4 cup nutritional yeast
  • 2 tbsp potato starch or tapioca starch
  • 1 1/2 tsp dried basil
  • 1 tsp dried thyme
  • 1/4 – 1/2 tsp cayenne if you like the heat. I light on this and then add more to my plate so it isn't too much heat for the girls – I like it spicy!
  • 1 tsp sea salt
  • ½ tsp pepper
  • Pre-heat the oven to 400 degrees.

Instructions

  • I make the entire casserole in a 12-inch cast iron skillet, but if you do not have one, you can use an oven skillet on the stovetop and then pour everything into an oven safe casserole dish. If you will be using the casserole dish, be sure to grease it before pouring the casserole in.
  • Warm some olive oil in your skillet over medium high heat and brown the sausage. Use a slotted spoon to scoop the browned sausage out of the pan, leaving the drippings behind. You’ll want 1-2 tablespoons of the drippings in the pan to cook the veggies – if you have more than that, you can drain some of the grease out.
  • After the sausage is browned, and removed from the skillet, add the onion, bell pepper, broccoli, and a pinch of salt to the skillet, cooking over medium high heat until the veggies are soft and sweet – about 5-7 minutes.
  • Add the garlic and spinach to the skillet and cook for 1-2 minutes until the garlic is fragrant and the spinach is wilted.
  • Next, the cooked sausage, veggies, and shredded potatoes and sweet potatoes need to be combined. I find this easiest to do in a large mixing bowl versus trying to stir it together in the skillet. Transfer the cooked veggies, sausage, and shredded potatoes to a large mixing bowl and combine well.
  • Return the sausage/veggie/potato mixture back into your cast iron skillet (or if you are using a casserole dish, pour the mixture into that instead), and spread out evenly.
  • In a liquid measuring cup, measure out the Dairy Free Cream Cheese Sauce liquids, and then whisk in the nutritional yeast, potato starch, and seasonings until smooth. Pour the Dairy Free Cream Cheese Sauce over the sausage/veggie/potato mixture in the skillet. It should spread evenly but you can use a spoon to ensure everything is covered well.
  • Bake the casserole, uncovered, at 400 degrees for 45 minutes. The top will be golden brown. Let the casserole rest on the counter for 5-10 minutes before cutting in.

Notes

  • This recipe as written fits in my 12 inch cast iron skillet. For a casserole dish, I’d say use smaller than a 9×13 pan, and you’ll be good. 
  • If you want to double this recipe (which I would do if you have a bigger family than mine, or if you are making this for a crowd), you can double it into a 9×13 casserole pan.
  • If you don’t have access to a clean source of ground sausage, you can use my sausage seasoning blend, and add it to ground pork, or ground beef. What is actually pictured in this post is my seasoning mixed into ground beef because that is what I had.
  • You can use all sweet potato, or all russet potato depending on what your crew likes!
  • If you have access to a clean source of frozen hashbrowns, I think this would still work if you thaw them out. Just watch the ingredients for any extra oils or starches that might be added and whether those are ok in your diet.
Sausage & Potato Breakfast Casserole :: Gluten Free, Dairy Free, Egg Free

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Strawberry Valentine’s Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

February 8, 2022

Celebrate Valentine’s Day with super yummy naturally flavored strawberry waffles that are gluten free, dairy free, and packed with protein!

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

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.

A fun, new kitchen toy, and a special Valentine’s Day treat

Earlier this winter, I noticed these adorable mini heart waffle makers on sale right around the same time that I created the Hot Cocoa Waffles with my mini snowflake waffle maker. I enjoyed creating that recipe so much, that I decided I needed to come up with a Valentine’s day flavor for the heart shape, and it has been fun to play around with!

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

One of my favorite ways to naturally flavor and naturally dye!

I just love using freeze dried fruit for naturally flavoring and dying food! The process for freeze drying is very simple, and does not ruin the integrity of the fruit. The fruit is place in a freezer, untouched, until it dries out – it’s that simple! The result is a super dry, crispy fruit, that blends into a fine powder or crumbles into a fun sprinkle topping. I get my freeze dried fruit at Trader Joe’s typically, but you can get them online and price compare, and they are in many grocery stores now. I have also freeze dried my own in the summer when berries are in season, and it is so easy!

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

Let’s talk about waffle color!

So my first attempt at making these waffles made me a little disappointed – I really wanted them to turn red – or at least pink! I do think that freeze dried raspberries might turn them a bit more of a color, but in order to have bright color, you’ll have to use a natural dye. All of my natural dyes are still packed away in storage (yes, we are still waiting for our house to be finished!), so I just stuck with the freeze dried fruit, and also used it crumbled on top for color!

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

The Method :: The Fluffy Egg Whites

If you are familiar with my other waffle recipes, you know this is a part we don’t skip! Yes it’s an extra bowl, and a few extra minutes, but the secret to fluffy waffles is those whipped egg whites, and it is so worth it! Separate your eggs and blend until fluffy!

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

The Method :: Finishing the Waffle Batter

Once you whip your egg whites, you can blend the wet ingredients, and add that into your dry ingredients. The dry ingredients include your blended freeze dried strawberries, so don’t forget to add those! Then, you will fold the fluffy egg whites into the batter, and you’re ready to make your pretty waffles.

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

The Method :: Making the Waffles

If you are using the little mini waffle maker, I found that a couple of tablespoons is all you need to fill it up. Of course you can use a regular waffle maker, and use more to make bigger ones – in fact, before this little mini maker, I use to just make big ones and cut hearts out with a cookie cutter, and that absoluetely works too!

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

Now let’s dress them up for the occasion!

My favorite way to dress Valentine’s Day waffles is with a drizzle of coconut butter and little heart strawberries. My coconut butter was packed away (no, we were not planning on the house taking this long!), so I grabbed the canned coconut whipped cream from Aldi to make a pretty topping. A little crumble of more freeze dried strawberries makes a pretty “sprinkle” and some heart strawberries made the plate even prettier! The coconut butter really is my favorite though, and it looks like a little “frosting” touch – if you have little ones in the house, I would really recommend trying this on waffles and pancakes because it is such a great, low sugar, good fats way to dress them up. My girls still love it to this day!

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

Strawberry hearts…help!

As simple as this is, I knew there might be someone that might not know how, so here is a little visual for you! I remember looking up this method a long time ago when my girls were toddlers and I wanted to give them a special Valentine’s Day treat without the sugar, and I hope this helps you too! Just slice the green stem off, and then hull the strawberry – there are special hulling tools for this, but I just use a paring knife. Once you slice the strawberry in half, you can cut a little “V” into the top and voila! A strawberry heart!

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

Freezer tips

Listen, if I’m going to spend the time next to my little mini heart waffle maker to make a dozen little mini heart waffles, I’m gonna get some use out of them, amiright?! Double up and freeze them, dear momma. You can do this days in advance from Valentine’s Day, and it is one less thing to make on the special day.

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

Other ideas for your heart waffles!

Other than breakfast, these waffles will make a super cute heart “sandwich” in lunchboxes if Valentine’s Day lands on a school day. I froze mine and plan to pull them out the day before to make PBJ’s, but you could totally make coconut butter and jam waffle sandwiches too. I also think that the heart waffles could be so cute using my hot cocoa waffle recipe made into a dessert of sorts. I’m thinking a drizzle of dark chocolate and the heart strawberries! Chocolate and Valentine’s day go hand in hand!

Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

Strawberry Valentine’s Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

Ingredients

Instructions

  • Separate the eggs into 2 small mixing bowls, being careful to not have any little bit of yolk in the egg whites. If there is anything else in the bowl with the whites, they will not whip fluffy properly. To the egg yolks, add the coconut milk, olive oil, maple syrup, and vanilla extract.
  • Blend the egg whites until fluffy, and then blend the egg yolk mixture until smooth.
  • Put the rest of the ingredients (the dry ingredients) into medium mixing bowl. Add the egg yolk mixture to the dry ingredients, and blend until combined.
  • Gently fold the fluffy, whipped egg whites into the blended batter until just combined – if you over fold/stir, the fluffy egg whites will deflate.
  • Spray your waffle iron with avocado oil spray, and cook according to your waffle iron’s directions. If you are using the “Dash” Mini Heart Waffle Iron as pictured above, I have found that about 2-3 tablespoons of the batter works perfectly. If you are using a waffle iron like my regularly used, ceramic waffle iron, you’ll use ½ cup of the batter.
  • We like to top our hot cocoa waffles with strawberries and a squirt of the canned coconut whip from Aldi or Trader Joe's. So Delicious brand has a great Coconut Whip as well! Or you can make your own by whipping coconut cream with maple syrup until fluffy! I also love drizzling melted coconut butter on waffles and pancakes, and think that would be a great "frosting" look-alike option! If you have babies and toddlers at home, I would definitely train their palate for coconut butter over syrup – this is how my girls still eat them!

Notes

  • You can swap the coconut sugar for maple syrup or honey if you want.
  • The “chocolatey” flavor and sweetness of these waffles is a mild, and kid friendly. If you want a richer chocolate taste, add more cocoa powder. If you need them sweeter, you can add more coconut sugar.
Strawberry Valentine's Day Waffles :: Gluten & Dairy Free and Naturally Flavored!

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Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free

January 20, 2022

Bring the coffee shop home to you with these Bakery Style Banana Bread Muffins packed with good for you ingredients to make a healthy breakfast!

Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy 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.

As the saying goes…

“If you choose not to find joy in the snow, you will have less joy in your life but still the same amount of snow.” And so we snow shoe. And we build snowmen. And I live through the joy in my girls’ eyes at the sight of fresh powder. I am not sure I enjoyed the snow as much as my 3 girls do when I was a kid, but man, it sure is pretty. And we live here – and love it. So for a few months out of the year, I find joy in the piles of snow, and dream of the beach days to come. The winter months also bring a bit of a produce shortage to my kitchen, and that means…bananas!

Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free

All the bananas, all winter long

Because bananas are about the only thing my fruit budget likes in the winter. We pile them up in the fruit bowl every week, and inevitably there are a few stragglers at the end of the week that make for the most perfect breakfast muffins! I do have 2 banana muffins already on the blog, so why another? Well this one has a different ingredient profile, so maybe it works better for someone. And these big guys really reminded me of a coffee shop bakery muffin, so my older girls are all over that!

Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free

The Method :: The Bananas

Hey listen, I’m all about a banana muffin recipe where you just whir up the bananas right along with the rest of the ingredients and it becomes a super smooth batter. I even have recipes like that on my blog. But this one – we’re gonna take a fork to those bananas because it is worth those few little pieces for texture’s sake in these yummy muffins. Just grab a fork and have at it – it’s still just a “one-bowl” kind of a recipe, and it doesn’t take a lot of extra time.

Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free

The Method :: The Nuts

The blended nuts have a two-fold purpose. I wanted these to be a breakfast muffin, so adding an element of protein was easy to do with nuts. But I’m not just going to add almond flour to these muffins – the combination of walnuts and pecans give the most amazing flavor to the banana muffins, and you’ll get a just a little bit more nutty texture to the final muffin too. Yes, you have to pull out the blender, but just like the fork-smashed bananas, I promise that it is worth the flavor and texture.

Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free

The Method :: The Banana Muffin Batter

Once you mash the bananas, you’ll whisk in the rest of the wet ingredients – I just use the same fork I mashed the bananas with! Then you’ll add the blended nuts, and the rest of the ingredients. Just a quick stir with a rubber scraper will give you the perfect muffin batter to scoop into your muffin tin. I use a 1/3 cup measure which ends up being the perfect amount to completely fill the muffin cup. If you are going for a “bakery style” sized muffin, this is what you want to do! You’ll get that fun muffin top this way, and it’s a great size for older kids. You can make the muffins smaller by filling the muffin cups less, and you’ll get more muffins this way!

Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free
Whisk the wet ingredients into the bananas
Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free
Stir in the dry ingredients

The Method :: The Topping

Because most fun bakery muffins have a topping to entice! Just a couple sliced bananas and a sprinkle of walnuts make a pretty muffin top, and the kids will love it! The walnuts get crispy in the oven and so flavorful. Just place your banana rounds, sprinkle the walnuts, and you’re ready to bake.

Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free

The Method :: Baking the Muffins

I went for a higher heat to start with these muffins to get the most rise and a great “muffin top” texture. Once you pre-heat the oven, you’ll put the muffins in and pull the temp down a bit. The muffins will bake for about 25 minutes until they spring back to touch. Let them cool for a few minutes before turning them out onto a cooling rack to cool completely. You can also cool and then freeze these muffins so that you have easy “grab and go” breakfasts for busy weeks!

Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free

Swaps?

So I have not tried these muffins nut free. It is a lot of nuts to swap out. I do think blended pumpkin seeds and sunflower seeds could work, but I’m not sure how the flavor would be. If you need a completely nut free banana muffin, try my Paleo Mini Banana Muffins! There are 2 eggs in these muffins and I do think they need them for the rise, but typically 2 eggs swap for egg replacer well in baked recipes. You might not get the rise that these muffins do, but it should still have a good texture.

Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free

Bakery Style Banana Bread Muffins :: Gluten Free & Dairy Free

Ingredients

Instructions

  • Pre-heat the oven to 425 degrees, and line a muffin tin with unbleached paper cup liners.
  • Mash 4 bananas in the bottom of a medium mixing bowl until smooth. There can be a few small pieces throughout.
  • Add the avocado oil, coconut milk, eggs, and vanilla and whisk with the fork to combine with the mashed bananas.
  • Blend the pecans and the walnuts into a fine meal, and add them to the wet ingredients in the bowl. Add the rest of the ingredients to the bowl, and use a rubber scraper to stir the batter until it is just combined.
  • Scoop the batter into your lined muffin tin, filling the muffins cups all the way to the top if you want the larger, bakery style muffins. You will get 12 large, bakery style muffins perfectly, or you can make them smaller and get 18 regular sized muffins.
  • Put the muffins in the oven, and bring the temperature down to 400 degrees. Bake at 400 degrees for 25-30 minutes. Check your muffins around the 25 minute mark in case our ovens run differently. The muffins should spring back to touch, and be golden brown on the top.
Bakery Style Banana Bread Breakfast Muffins :: Gluten Free & Dairy Free

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Hot Cocoa Waffles :: Gluten Free and Dairy Free!

December 6, 2021

The perfect snowy day breakfast! Cozy hot cocoa waffles made gluten and dairy free with all the yummy hot cocoa flavor!

Hot Cocoa Waffles :: Gluten Free and Dairy Free!

The coziest time of the year!

I’m just about the beachiest beach bum that lives in Michigan. I live for our powdery Lake Michigan shoreline in the warm months of the year, but I truly have Michigander kids. They just love the snow, and will play outside in all kinds of weather. Even though we enjoy a lot of snow here, getting school canceled for snow days are pretty few and far between, so when we do, a cozy breakfast is always on the agenda! We haven’t had any really big snows yet this season, but I thought I’d share a fun snow day breakfast since I think it would also be super fun to serve for Christmas morning too!

Hot Cocoa Waffles :: Gluten Free and Dairy Free!

A new spin on a household staple

Our gluten free protein waffles have become a blog favorite, as they are a staple in our weekend breakfast rotation meal plans, as well as make frequent appearances in my Monday #RGNSchoolLunch posts on Instagram in sandwich form! Last winter, I used that recipe to play around with the idea of a chocolate or “hot cocoa waffle,” and the girls had fun eating them on a few snowy mornings. I picked up this adorable snowflake waffle maker a few weeks ago, and just had to show you how to make this easy, festive breakfast for the kids!

Hot Cocoa Waffles :: Gluten Free and Dairy Free!

The Method :: The eggs

Egg separating is key to any fluffy waffle or pancake. For this recipe, you’ll want to separate your eggs, being very careful not to get any part of the yolk into the bowl that has the egg whites. The egg whites will fluff up the best when there is absolutely zero yolk in the bowl. And that fluffy egg white whip is what magically makes these waffles have the most amazing texture.

Hot Cocoa Waffles :: Gluten Free and Dairy Free!

The Method :: Finishing the Waffle Batter

Once your eggs are separated, and the egg whites are whipped until fluffy, you’ll blend the yolk mixture and combine that with the dry ingredients. After that, fold the fluffy egg whites in, and you’re ready to make waffles! When folding the egg whites into the batter, be very gentle so the egg whites don’t deflate – take your time, and it will eventually be combined!

Hot Cocoa Waffles :: Gluten Free and Dairy Free!

The Method :: Cooking the Waffles

This waffle batter will work on any waffle iron. You don’t need a fancy snowflake waffle iron…but if you have a chance to get one, they sure are cute! It’s a fun way to dress up the waffles in a way that doesn’t take any extra time, or junky ingredients! I have found that for these kind of mini waffle makers, about 1/4 cup of batter is just enough to fill up the iron, and not spill over the edges. My regular waffle maker, this ceramic waffle iron, takes about 1/2 cup of batter for reference. Just cook the waffle batter until the edges are crispy, and transfer to a wire rack while you make the rest.

Hot Cocoa Waffles :: Gluten Free and Dairy Free!

What do they taste like? (How “chocolatey” are these?)

I think these hot cocoa waffles have a mild, kid friendly chocolate taste. If you want a richer chocolate flavor, you can double the cocoa powder – I have done this and love it! When you add more cocoa powder, you tend to need to balance that bitter flavor with more sweetner, so I like to pull it down so that I don’t have to sweeten these much. I would say as is, these are pretty kid friendly. If your kids are used to much sweeter foods, you may want to increase the coconut sugar amount or add a few splashes of maple syrup to the batter mix.

Hot Cocoa Waffles :: Gluten Free and Dairy Free!

Topping ideas!

We love to go with the hot cocoa theme and top these waffles with whipped cream topping. I don’t even put the syrup out on these guys! I do tend to take the short cut of using the So Delicious brand Coconut Whipped Cream, but you can make your own whipped cream so easily. Just pour your coconut cream (or regular cream if you tolerate dairy) into a bowl with a splash of maple syrup and blend until fluffy. Whipped cream is one of my tricks to avoiding the inevitable syrup drowning that ends up happening on waffle or pancake day. I also think that a smear of peanut butter or almond butter tastes amazing. Chocolate and peanut butter – what’s not to love?!

Hot Cocoa Waffles :: Gluten Free and Dairy Free!

Freezer friendly?

Absolutely! I have been freezing our original waffle recipe for years, and they are one of my favorite make ahead meals. This hot cocoa spin on the waffle recipe freezes just as well, so go ahead and make them up ahead of time for that holiday brunch, or for the unexpected snow day you might get this February!

Hot Cocoa Waffles :: Gluten Free and Dairy Free!

Let’s talk waffle irons!

I just think the snowflake is so adorable on the snowflake waffle maker, and the size of these mini waffles are so great for little hands. They make really good leftover sandwich breads too! I do have a ceramic waffle iron that is regular sized as well if you are looking for more that size. I have been using that waffle iron for 8 years and it still works great. I like to use this avocado oil spray for the first batch of batter that goes in – I get this at Costco.

Hot Cocoa Waffles :: Gluten Free and Dairy Free!
Print Recipe
5 from 2 votes

Gluten Free Hot Cocoa Waffles

Ingredients

Instructions

  • Separate the eggs into 2 small mixing bowls, being careful to not have any little bit of yolk in the egg whites. If there is anything else in the bowl with the whites, they will not whip fluffy properly. To the egg yolks, add the coconut milk, olive oil, and vanilla extract.
  • Blend the egg whites until fluffy, and then blend the egg yolk mixture until smooth.
  • Put the rest of the ingredients (the dry ingredients) into medium mixing bowl. Add the egg yolk mixture to the dry ingredients, and blend until combined.
  • Gently fold the fluffy, whipped egg whites into the blended batter until just combined – if you over fold/stir, the fluffy egg whites will deflate.
  • Spray your waffle iron with avocado oil spray, and cook according to your waffle iron’s directions. If you are using the “Dash” Mini Snowflake Waffle Iron as pictured above, I have found that about ¼ cup of the batter works perfectly. If you are using a waffle iron like my regularly used, ceramic waffle iron, you’ll use ½ cup of the batter.
  • We like to top our hot cocoa waffles with the So Delicious brand Coconut Whip! There is a coconut whipped topping in a can at Aldi and Trader Joe’s as well. Or you can make your own by whipping coconut cream with maple syrup until fluffy!

Notes

  • You can swap the coconut sugar for maple syrup or honey if you want.
  • The “chocolatey” flavor and sweetness of these waffles is a mild, and kid friendly. If you want a richer chocolate taste, add more cocoa powder. If you need them sweeter, you can add more coconut sugar.
Hot Cocoa Waffles :: Gluten Free and Dairy Free!

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Gluten Free Cranberry Orange Scones

November 21, 2021

These buttery scones have a special cranberry orange twist the whole family will love!

Gluten Free Cranberry Orange Scones

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.

Holiday season transitions!

And are we ever ready for them! Right around Thanksgiving I get the urge to totally nest in the house and just hibernate for a month! We certainly get outside for as much fresh air as we can, but we also cozy up inside, and enjoy all the traditions of the holidays that we can. Last year we played around with a new cranberry scone recipe for our Christmas brunch, and I just had to share it with you all at the beginning of the holiday season so that you can enjoy it for Thanksgiving day breakfast and also for all of those Christmas brunches!

Gluten Free Cranberry Orange Scones

A classic combination stirred into our household favorite scone recipe

A couple years back, I was able to perfect a fun scone recipe that I lovingly called our FunFetti Birthday scones. Those scones have become quite the household birthday request, and that fall I dressed the scones up for Halloween making a pumpkin scone! This summer, I also used some of our freshly picked summer berries to make a mixed berry scone that was just so much fun. I’m one of those “if it ain’t broke, don’t fix it” kind of people, and since we love the base scone recipe so much, I decided to make our scones a bit more festive last Christmas brunch with a classic holiday combination – cranberry orange!

Gluten Free Cranberry Orange Scones

The Method :: The Orange “Buttermilk” Mixture (The Wet Ingredients)

You’ll start your scone recipe by whisking up the wet ingredients. Buttermilk has a special way of magically making scones soft but still crispy on the outside, as well as giving them the “fluff” they need without using eggs. We don’t keep milk around here much, so I just make my own “buttermilk” using coconut milk, and it is so easy. Just put a tablespoon of apple cider vinegar in a liquid measuring cup, and pour in the coconut milk until you hit the 3/4 cup mark for this recipe. Then you’ll add the juice from an orange or clementine until you hit the 1 cup mark (using 1/4 cup of juice). Whisk this with the vanilla and that is your orange infused buttermilk to fancy up these scones! **Just be sure that you zest your orange or clementines before you juice them! You’ll need the zest later!

Gluten Free Cranberry Orange Scones
(Stir up the wet ingredients)

The Method :: The Dry Ingredients & Cutting the Butter In

Set your liquid ingredients aside and whisk the dry ingredients next, including the orange zest. Then comes the butter part! Keep the butter in the fridge until you are ready to do this step so that it stays cold. Cut the butter into cubes, and use your pastry cutter or hands to incorporate the fat into the flour. It will not get wet yet – you’ll just see pieces of butter chunks through the flour. You’ll notice in the next few pictures, including after rolling the scone dough out that you can see little piece of butter – that is ok!

Gluten Free Cranberry Orange Scones
(Whisk the dry ingredients)
Gluten Free Cranberry Orange Scones
(Cut the butter in)

The Method :: Finishing the Scone Dough & Rolling it Out

Once you cut the butter into the flour, you’ll add the liquid ingredients you stirred up earlier. You’ll get a shaggy dough that you can start with your rubber scraper, and then finish with your hands by kneading. Flour your counter, and form a disk with the dough. You can roll your scone dough out to 1-2 inches high depending on how high you want your scones to be. Use your hands to form around the outside to make a circle.

Gluten Free Cranberry Orange Scones
(Add the wet ingredients and stir to combine)
Gluten Free Cranberry Orange Scones
(Knead, and then roll out the scone dough)

The Method :: Cutting the Scone Pieces

I like to use a pizza wheel to get the pieces evenly cut, but a knife works just fine here too. I do think a knife might make cutting through the dried cranberries a little tricky and might pull some of them out of position – the pizza cutter rolls right through. Place your scones onto a parchment paper lined baking sheet and you are ready to bake.

Gluten Free Cranberry Orange Scones
(Cut the scones)

The Method :: Baking the Scones

Once you cut your scones, you have a couple options. You can freeze the scone dough here if you are making this in advance. This is the perfect task to get done ahead of time before a holiday brunch or party! Or you can bake them right then! Just a half hour in the oven – keep an eye on them around 20 minutes in case our ovens run differently. You want a golden crust on the outside.

Gluten Free Cranberry Orange Scones

The Method :: The Orange Glaze

Let the cranberry orange scones cool completely before drizzling the glaze. That way it won’t melt into the scones, and instead it will create a fun, hardened glaze drizzle on the top. Whisk the juice from the orange and the powdered sugar to get the consistency you want, and then drizzle. It will take about 20 minutes for the glaze to harden.

Gluten Free Cranberry Orange Scones
Gluten Free Cranberry Orange Scones

Can I make these without butter?

Yes my friends! While butter is obviously incredible (!!), I do know that some friends can’t have the dairy. I have used cold palm shortening before without any issues. I do like to add a pinch more of salt to the dry ingredients when I use the palm shortening since I usually use salted butter for my scones.

Gluten Free Cranberry Orange Scones

Can I use fresh cranberries?

Absolutely! I use dried cranberries because fresh are quite a bit more tart, and the base scone recipe doesn’t have a lot of “sweet” to it. I think if you plan to use fresh cranberries, you might want to bump the sugar up a little in the dough, but if you really enjoy that tart punch, go for it!

Gluten Free Cranberry Orange Scones

Tips for serving at a Christmas Brunch & Freezing Instructions

Hosting a holiday brunch can feel like a lot of steps. But with something like a scone, you really can make a lot ahead of time, and knock one recipe off the list early! The scone dough can be frozen ahead of time. Like weeks in advance even! Just make the recipe to the point where you cut the scones out, and freeze flat on a sheet tray. Then take the frozen triangles and pop them into a freezer bag until you need them. You also can bake the scones and freeze them that way – they do thaw really nicely and still taste good. If you plan to make the scones and not freeze them, you can store them up to 2 days before serving by storing in an air tight container.

Gluten Free Cranberry Orange Scones
Gluten Free Cranberry Orange Scones
Print Recipe
5 from 1 vote

Gluten Free Cranberry Orange Scones

Ingredients

  • 3/4 cup buttermilk or coconut buttermilk to make 3/4 cup of buttermilk, put 1 tbsp of apple cider vinegar in a liquid measuring cup, and fill with full fat milk or coconut milk to the 1 cup line. Stir together and let it sit while you get the rest of the ingredients together
  • 1/4 cup juice from orange or clementine be sure you zest first before juicing to use the zest for a later step
  • 1 tsp vanilla extract
  • 3 cups Namaste GF Flour Blend fluff the flour before measuring so it isn’t packed down
  • ¼ cup organic pure cane sugar plus a little more for sprinkling the tops of the scones if you wish
  • 2 tsp aluminum free baking powder
  • 1 tsp sea salt
  • 1 tbsp zest from an orange or clementines this is the zest from 1/2 orange or 2 clementines
  • 8 oz cold butter 2 sticks, cut into cubes
  • 3/4 cup dried cranberries
  • 1/3 cup organic powdered sugar
  • 2-3 tsp juice from an orange or clementine

Instructions

  • Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Make your buttermilk in a liquid measuring cup first if you don’t have store-bought buttermilk. To the butter milk add 1/4 cup juice from an orange, and the vanilla, and stir to combine. Set this aside for later.
  • In a large mixing bowl, whisk the flour, cane sugar, baking powder, sea salt, and orange zest
  • Use a pastry cutter or your hands to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout. See the picture above for reference.
  • Stir the dried cranberries into the flour/butter mixture, and then pour the buttermilk/orange/vanilla mixture into the flour/butter/cranberry mixture. Use a rubber scraper to mix. I use the rubber scraper to start, and finish with my hands gently.
  • Flour your counter, turn the dough out onto the floured surface, and gently make a disk with your hands. You can use a rolling pin to gently roll the dough to about 1-2 inches thick, and then use your hands again to shape the disk into a perfect circle.
  • Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. Brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.
  • Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before icing.
  • To make the icing, whisk the powdered sugar and orange juice in a small dish and drizzle over the tops of the cooled scones. The icing will dry and harden within about 20 minutes.

Notes

  • The scones freeze very well! Just cool completely, put the icing on and let it harden, and then freeze them in freezer bags.
Gluten Free Cranberry Orange Scones

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No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

September 4, 2021

Quick and easy blender batter protein pancakes with no added sugar and a fun strawberry topping!

No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

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.

An epic summer…and a crew ready for back to school routines!

And a glorious summer it truly was. This kids rode every beach wave, hiked every trail, read every book, and climbed every tree (while also making super cool tree swings out of random things from the garage as you can see behind them!). They played their hearts out, and I have found, years into this school aged kid thing, that kids that play their hearts out all summer are quite ready to go back to school once September hits! As much fun as they had together, they were ready for their first week back this past week, and had a ball seeing their friends at school once again.

No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

School morning breakfast goals

While I focus on certain nutrition goals for every breakfast no matter the time of year, school mornings bring along another level of needs, and not all of them include the actual ingredients of the breakfast. Here are my school morning breakfast goals

  • Manageable prep time. Besides wanting to fill the kids up before school with fuel that will last, these school morning breakfasts must be sustainable in prep time. School mornings are early, no matter the age, and it is vital that we can get these kids filled up with food that will fill them up to focus at school *and* be manageable to prep on a busy morning.
  • Low to zero added sugar. Because I love my teachers. And I want them to love my children 🙂 Bouncy little people that have been drowned in sugar before school make the morning really hard to focus. The book Sugarproof Kids is a very good place to start if you are looking to work on getting added sugar out of the diet. I like to fruit-sweeten where ever possible so that the fruit fiber can slow the burn of the natural sweet in the fruit.
  • Macronutrient balance. Having the right balance of fats, protein, and good carbohydrates will sustain the kids and keep them full and focused all morning. The right carbohydrates will give them energy instead of leaving them dragging when you combine it with protein and fat to slow the burn and satiate their hunger.
No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

Pancakes on a school morning?!

When you can blend the batter in just minutes and pour it onto a skillet right from the blender cup, then yes! It absolutely can be done on a school morning! These pancakes also have a good macronutrient balance with whole grain and fruit from oats and banana, protein from almond flour and collagen, and satiating healthy fat from coconut milk and egg. It takes just minutes to get everything into the blender and pour onto the skillet. You can serve the pancakes with fast and easy hard boiled eggs or sausage if you want as well. They are so filling that some kids might even just get away with having the pancakes with a smear of butter, almond butter, or coconut butter, and be good to go.

No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

The Method :: The Protein Pancake Blender Batter

Dump it all in and blend away! That’s my kind of pancake batter! Simply add the ACV to the blender cup and then fill the blender to the 1 cup mark with coconut milk. You’ll add the rest of the ingredients right into the blender and then buzz it down for 30 seconds. The batter pours beautifully right onto the skillet from the blender cup, so there’s no extra dirty bowls or scooping cups!

No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!
No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

To syrup or not to syrup…

I’m all about a little pure maple syrup on a weekend waffle or pancake. But when I created these pancakes with school mornings in mind, I really wanted to give you some options for a no sugar added topping that will still make the kids happy. And leave their blood sugars happy too! What’s the point of a no added sugar pancake if you are going to drown it in syrup? These pancakes are nice and sweet on their own thanks to a couple bananas, but toppings are so fun too. The strawberry topping is a snap to make, and you can keep it around in the fridge or freezer to pull out anytime. You can change up the fruit if you want too, but we really like the strawberry banana combo!

No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

The Method :: The Strawberry Topping

You can use fresh fruit if it is in season, but that is usually just a few short weeks out of the whole year for us. I like to keep a bag of frozen strawberries for smoothies in the freezer, so they work great to make this topping too. Just put them in a small sauté pan with a little water and cook it down for a few minutes. You can leave the strawberries as is, or stir in some chia seed to make it feel thicker like a sauce!

No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

School morning hacks!

We’ve already talked about how easy these pancakes are to make on a school morning, but here are a few tips to make it even easier!

  • Make the pancakes up on a prep day and freeze them flat. You can pull pancakes out the night before to thaw and warm in the oven on a sheet tray, or pull them out frozen right into a toaster or toaster oven to warm up before school.
  • Make up the strawberry topping the night before or on a prep day. The strawberry sauce can be frozen too, so if strawberries are in season, batch it up!
  • Have some hard boiled eggs as sides ready to go. I like to make a dozen hard boiled eggs on Sunday evening when I am prepping for the week. Then you can easily pull these quick breakfast sides to go with your pancakes before school.
No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!

Ingredients

No Sugar Added Strawberry Topping ::

  • 2 cups frozen strawberries
  • 2 tbsp water
  • 1 tsp chia seeds

No Added Sugar Protein Banana Pancakes ::

Instructions

Make the No Added Sugar Strawberry Topping

  • Put the frozen strawberries and water into a small sauté pan over medium to medium-high heat. When the strawberries are melted enough, use a potato masher to squish them down. Simmer the strawberries, mashing them up with the potato masher for 2-3 minutes, then set aside off the heat.
  • Add 1 tsp of chia seeds to a small bowl or cup, and then stir in the mashed, cooked strawberries until the chia seeds are evenly distributed. Put the strawberry topping into the refrigerator to thicken while you make the pancakes. This strawberry topping can be made days in advance, and even frozen.

Make the No Added Sugar Protein Banana Pancakes

  • Pre-heat your skillet to medium heat while you blend the pancake batter.
  • Put 1 tablespoon of apple cider vinegar into your high-speed blender or regular blender, and then fill the blender to the 1 cup mark with coconut milk.
  • Put the rest of the pancake ingredients into your high-speed blender or regular blender, and blend for 30 seconds on high. If you are not using a high-powered blender, you may need to blend longer.
  • Use coconut oil or olive oil to lightly grease the skillet, and use the blender container to pour the pancake batter right onto the heated skillet. Cook the pancakes just like regular pancakes – when you see the bubbles, and that the sides of the pancakes are looking more “set,” you can flip them. This takes a minute or so. Then cook the pancakes on the other side until golden brown and cooked through – this takes a couple minutes.
  • Put your cooked pancakes onto a wire rack to cool while you work through the rest of the batter. To freeze the pancakes, let them cool completely, and store them in a freezer bag.

Notes

  • I like to add a few pinches of cinnamon to the batter too! Or pumpkin spice if you are into that sort of thing!
  • If you do not have grassfed collagen, you can leave this ingredient out. It adds protein, but I realize not everyone has access!
  • I think an egg replacer would work for the egg – please let us know in the comments if you are egg free and try this!
No Added Sugar Blender Batter Protein Banana Pancakes :: PLUS! A Bonus No Added Sugar Strawberry Topping!
Batch Up Meals Breakfast Ideas Dinner Ideas Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips RGN Meal Plans

Nourishing 2 Week Meal Plan {Summer Inspired Part 2}

July 12, 2021

The weather is hot, and the produce is abundant! Create a nourishing 2 week meal plan with this fresh summer inspiration!

Nourishing 2 Week Meal Plan {Summer Inspired Part 2}

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 lovin’!

Whew! This summer is flying! I really wanted to get second summer meal plan up for you, and I sincerely hope that you are enjoying all that summer has to offer where you live! We have been hitting up all of the summer fruit U-Pick stands from strawberries to cherries, and this week, we’ll head out for those beautiful Michigan blueberries. The farmer’s markets here are loaded with veggies too, and I have some great meal ideas to help you through the rest of this summer!

Nourishing 2 Week Meal Plan {Summer Inspired Part 2}

START HERE!!!

If you are new to this space, I would recommend that you pop over to my PART 1 Summer Meal Plan before you go any further here. There is a load of really great information about how to cook in the summer heat, my approaches to meal planning, and some other helpful tips that will help make this whole process a whole lot easier for you! After you read through Summer Meal Plan Part 1, and get an idea of how those meals flow, you’ll be all set up to roll right into this Summer Meal Plan Part 2!

Nourishing 2 Week Meal Plan {Summer Inspired Part 2}

Let’s talk summer outings and packed summer lunches

One thing that I did not touch on in Summer Meal Plan Part 1 was that even though we aren’t in school for a few months, we DO still have to pack meals here and there! Whether its for a sunny beach day, a day trip to the park, or a road trip to the zoo, packed lunches don’t just disappear because school is done for the summer. I pack in different containers for family trips than I do for school lunches. When we go on family trips, there is usually a large cooler involved, instead of each child carrying their own individual lunchbox in their backpack. It’s just a different dynamic than school. As much as I am a sold-out, die-hard fan of our school year Planetboxes, they just don’t pack realistically very well in a cooler. They are heavy for one, and for outdoor spaces like the beach, I noticed how the sand would get in the metal hinges and it was just hard to clean. I have these Sistema lunchboxes That are super light weight and pack in a cooler well for the whole family. (There is also a larger one than the linked above and pictured below – my oldest uses THIS one)

Nourishing 2 Week Meal Plan {Summer Inspired Part 2}

Take advantage of your evening down time

Listen, I’m the FIRST person to raise my hand for an evening beach sunset swim and toes in the sand. We only get a handful of months to enjoy our powdery beach sand, warm sun, and gorgeous Lake Michigan sunsets! But we don’t do it every night, and on the evenings where the sun is just starting to think about coming down, a lot of times I’ll spend about 15 minutes getting *something* ready for the next day. It might be getting a batch of blueberry muffins baked off for the morning, or stirring up a summer salad to make lunchtime a little quicker the next day, or maybe you get a dozen eggs in the Instant Pot so that you have easy to grab hard boiled eggs for the next few days. If you have kids that stay up a little longer in the summer, pull them alongside you and make them a part of it. You’ll be surprised at how much it helps when there are 2 sets of hands in getting tasks done.

Nourishing 2 Week Meal Plan {Summer Inspired Part 2}

SUMMER MEAL PLAN PART 2!

Again, if you have NOT read through Summer Meal Plan Part 1, hop over there first, to see the flow, and then you can put both Part 1 and Part 2 together – that’s 4 WEEKS total of summer meals! Here is your free PDF of Summer Meal Plan Part 2!

Short and sweet!

So talk to me! How are summer meals going in your house? Are these summer meal plans helping you this season? Summer is so sacred. These few months are just so, so sweet, and I truly hope that having a little bit of a meal flow idea has helped you enjoy your summer just a little bit more!

Nourishing 2 Week Meal Plan {Summer Inspired Part 2}
Breakfast Ideas Dinner Ideas Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips RGN Meal Plans

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

June 12, 2021

The weather is hot, and the produce is abundant! Create a nourishing 2 week meal plan with this fresh summer inspiration!

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

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.

Sun, sand, and flip flops!

Those of you that have been around here for a while know that we spend most of our time at the beach in the summer! We don’t go through months of piled up snow for nothing! We truly live it up on some of the most gorgeous powdery sand beaches of our hometown during the summer months while the girls are home from school. Busy, fun summer days don’t mean we pull back on nutrition goals, though! In fact, these kids play so hard in the summer, I find I’m thinking about how to boost them even more during the summer.

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

Our summer schedule…and how yours might look different!

Everyone’s summers look different. Some families don’t have a lot of change with parents working, so instead of going to school for the day, the children are at day camps for the day. That is great! Some families are at home more and have more time to put into meals. That’s great too! And many of us fall somewhere in the middle. Since I work from home, there is a bit more flexibility, though the work still needs to get done (with children at home and a house to still run!). It can get a bit sticky, but we have a flow that has worked well for us, and I hope to inspire you to work with what you have to keep real food on the table, no matter the schedule. Whether your schedule looks very different from the rest of the school year, or things are business as usual, I hope to show you how our family functions with meals during the warm summer months – and while the abundant produce is around!

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

How does summer change our family meal plan?

I look forward to summer mornings the most. All school year long, we have a time table to keep in order to get to school on time, so in the summer we truly enjoy slower mornings. Some families don’t have that flexibility, and that’s ok! Sometimes, as a work from home mom, I get up early to knock out some work before the kids get up. But, for the most part, coffee on the porch in my PJ’s is totally the summer morning flow, and I’m absolutely here for it. We swap warm winter oatmeal for cooler yogurt with power packed add-in’s, and some hot weather options like smoothies to swap for egg casseroles that don’t heat up the house, but are still nutrient dense. I do still cook though. You’ll see my thoughts below on “cooking” during the summer, and if that isn’t your jam, do what works for you! For my household, there are a few days a week that I like to still lightly cook for the morning meal for variety and to get an abundance of produce in. ***By the way! If your kiddos are taking packed “school lunch” type lunches for summer day camp each day, you might get more lunchbox inspiration with warmer weather ideas in my Spring Meal Plans Part 1 and Part 2. In the summer, our lunches aren’t always the pack-able kind since we are at home more, but you will find a lot of inspo in the spring when my girls are in school still! ALSO! My friend Kristin from Live Simply has GREAT summer lunchbox ideas on her Insta for her Florida kiddos (insert REALLY hot weather!) that do more day camps in the summer – great, hot weather summer lunchbox ideas there!

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

Tips for cooking in the heat

Just like many of you, our summer weather is warm. Actually, as frigid as our frozen tundra is in the winter, you’d never believe the humidity that Michigan can get – it truly feels like walking through a tropical rainforest sometimes! So, in the summer we do tend to do naturally do a bit less “cooking” than in the winter months, but I think some may be surprised that there is still some cooking going on during the warm months here.

  • Our ancestors would have cooked over open fires outside all year long, and I kind of take that thought process as we are looking at meals in our house during the summer. As “modern day” moved our kitchens from the outside to the inside, there may have been a shift to more convenience foods or pantry staples during the hot summer, but I encourage you think about how your ancestors, before kitchens being located in the homes, would have naturally eaten.
  • If you have a grill that is a great start! Cook outside to keep the house cool, just like your ancestors would have done!
  • Since we have modern day kitchens, we also have the convenience of having appliances that don’t heat the house up like a pressure cooker Instant Pot, or slow cooker. Take advantage of that!
  • If you’re going to cook, make it stretch into other meals. You’ll notice in the meal plan that if I’m putting my oven on in the summer, I’m making that meal stretch into the next day so I don’t have to turn it on again. I’ll split a whole chicken to cook in the oven in 1 hour instead of all day, and then use that meat for an easy meal the next day.
  • I think one of the biggest differences you will notice in my summer meal plan versus the rest of the school year, is that since the girls are home for lunch, I tend to do either quick dinner leftovers, or a quick pan saute of all those beautiful summer veggies to serve tossed with pasta, or grilled chicken. It is a huge budget saver to just use what veggies are in season, and skip all the lunchbox specialties and snacks. Sure, it’s fun to make granola bars, or energy bites, or pack healthier choice packaged snacks for school, but in the summer, simple pan cooking is budget friendly, and actually much faster than you think. Besides, I would rather be at the beach than baking granola bars!
Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

What’s with the pan sautéed veggies on the meal plan, and how do you do it?

I mentioned above that since the girls are home for lunch during the summer, I tend to do pan cooked summer veggies for lunch a lot, unless we are on an outing with packed lunchboxes. It takes less than 10 minutes, and when you get those in season veggies it is SUCH a budget saver. To make pan cooked summer veggies, melt some butter, olive oil, or coconut oil in a pan over medium to medium high heat. Add the chopped veggies with a pinch of salt, and just cook until tender crisp. If your kiddos are younger ages, you can cut the pieces smaller, and cook them through a bit longer so they are softer to eat, but this is how I have served summer lunch since the girls were just 1 years old! You can grill chicken, fish, or burgers to serve with the veggies, or even serve them with a PBJ – we absolutely do that too!

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

More help means more outside play! Get the kids involved!

This really should be an all year thing, but especially when the kids are done with school work for the summer, it’s the perfect time to learn new kitchen skills – AND help with getting meals done so you can play outside more! No matter the age, everyone can help with something. My older girls take care of a couple of breakfasts per week, while my youngest helps me prep just about any meal. And I never wash a breakfast or lunch dish in the summer. <– Read that again! It’s true! When they were younger, did these tasks always “help” me? NOPE! A lot of times it took longer and made a bigger mess. But the skills they learn when they are little are SO helpful as they get older. You can check out this post for some help on navigating teaching your kids how to help you more in the kitchen!

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

Remember to think about WHERE you live, and how things grow where you live…

Where I live may have a different growing season than where you live. Summer where you live might also look differently than where I live. We have a very abundant summer growing season in Michigan. While it is pretty slow going in the winter, we can pick vegetables and fruit to our heart’s content all summer long. There are U-Pick patches, farm stands, and farmer’s markets on just about every corner, bursting at the seams through the first part of fall. If that isn’t how it is where you live, that’s ok! Just keep that in mind as you look at our meal plan, and just tailor the produce part to your environment!

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

Tell me about those popsicles on the meal plan!

They are literally whatever fruit we are picking that week, blended up, and frozen. That is truly how I roll in the summer! There is nothing fancy to it. We have had this ice pop container for years and years, and still use it all summer long to this day. Blend up whatever is in season, and the kids can have a frozen, in-season summer fruit after lunch in the summer. Give this easy blend up and pour task to the kids to do, and take one thing off your plate!

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

SUMMER MEAL PLAN PART 1!

Here is a free PDF of Summer Meal Plan Part 1! Right below the image will be a blank version, in case you want to fill in your own!

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}

Want to build your own plan?

Here is a FREE Blank PDF Meal Plan so you can sit down with your family and fill in what works for you!

Nourishing 2 Week Meal Plan {Summer Inspired Part 1}
Breakfast Ideas Dinner Ideas Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips RGN Meal Plans

Nourishing 2 Week Meal Plan {Spring Inspired Part 2}

May 13, 2021

Use this fresh, spring inspired meal plan for your growing family!

Nourishing 2 Week Meal Plan {Spring Inspired Part 2}

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.

Finally!

I know you all have been waiting longer than you have wanted for Part 2 of this spring meal plan, and I thank you for your patience! It’s been a whirlwind of a spring – a welcomed whirlwind, with zoo visits, birthday celebrations, and lots of parks!

Nourishing 2 Week Meal Plan {Spring Inspired Part 2}

Read this first!

While we are creeping closer to needing summer meal plans, I still wanted to show you how to spin off that Spring Meal Plan 1 into this Spring Meal Plan 2. I had purposely put some food items on Meal Plan 1 that could be flowed another week to keep the time in your kitchen down, and I wanted to show you how to do that. I also added in more meal double duty in Part 2, and I really think you will like this flow! If you have not checked out Spring Meal Plan 1, you’ll want to take a peek at that first – this meal plan will make a bit more sense after seeing that!

Nourishing 2 Week Meal Plan {Spring Inspired Part 2}

Yes, we are still in school!

I know many of our friends to the south are wrapping the school year up in the next week or so, but up here in Michigan we don’t start school until late August, and so we are packing those lunchboxes until about mid-June in these parts! You’ll see our lunch routine change up a little bit in my summer meal plans, but for this meal plan, keep in mind the girls’ lunches in the plan are still packed up for school.

Nourishing 2 Week Meal Plan {Spring Inspired Part 2}

Let’s talk about special days and swapping treats!

I wanted to use my spring meal plan space to talk a little bit about special days! We have 2 spring birthdays in our house, and we absolutely want to celebrate that! If you have special celebrations, no matter the time of year, please swap some special meals in your these meal plans! As a for instance, perhaps the weekend of a special birthday you swap the breakfast for birthday scones or a coffee cake. And there may even be a night that you get to take the family out for a special birthday dinner, or end of the school year celebration.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

FAQ’s!

If you haven’t taken a peek at the first 2 meal plans I created this year, there is some helpful information in both of those. Even if you don’t need winter inspired meals, you’ll want to check out the information on how to balance macro-nutrients for your kids, meal planning baby steps, food availability, (all of these points are in the Winter Meal Plan 1 post), and also how my husband fits into the meal plan as a commuter (in Winter Meal Plan 2).

Kid Friendly Veggie Loaded Tacos

SPRING MEAL PLAN PART 2!

Here is a free PDF of my Part 2 Spring Inspired Meal Plan! Right below the image will be a blank version, in case you want to fill in your own!

Want to build your own plan?

I’m all about that! here is a free blank PDF of the meal plan so you can sit down with the family and create your own plan of attack!

SUMMER is almost here!

I’ll be back soon with some summer inspiration very soon!

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}
Breakfast Ideas Holiday Recipes Occasional Treats Real Food 101 Real Food Tips

Gluten Free Mixed Berry Scones

March 30, 2021

Pretty little bursts of berry sprinkled throughout *the best* gluten free scones, for a delicious breakfast upgrade!

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.

The first day of spring, and a new recipe to celebrate!

We welcomed the first days of spring last weekend with all the hiking, biking, and even Lake Michigan toe dipping! All that fresh spring air got us excited about the amazing produce that will be growing here shortly, and with Easter next weekend, I decided to grab some berries and try a new breakfast treat for our Easter brunch this Sunday!

A familiar scone base, with a sweet berry change up!

If you’ve been around these parts in the last year, you know that last spring I perfected a Funfetti Birthday Scone for my middle kiddo’s birthday! That scone base then became a Thanksgiving morning treat with warm fall spices and molasses in my Pumpkin Scones. So for this spring inspired version, I used pretty berries! I cannot wait to get our hands on fresh Michigan berries this summer and make them again!

Gluten Free Mixed Berry Scones

The Method :: The Scone Dough

Scones can feel intimidating, especially with squishy berries in the mix, but I promise this is not fussy. A simple dry ingredient combination, and let the butter shine! Crumble the cold butter into your flour, and then mix in your buttermilk. (I left instructions for making your own buttermilk or coconut buttermilk, which will give these scones a fluffed up, soft texture on the inside.) Once your dough is moist with buttermilk, you’ll fold in the berries gently with a rubber scraper to start, and then I found using my hands was the easiest way to get it all to come together into a loose dough.Once you flour your counter, use your hands to gently form a disk, then use a rolling pin to gently roll the disk to about just over an inch. After cutting your disk into eighths, place the scones a baking tray to bake. You can brush the tops of your scones with more milk and sprinkle a bit of sugar to make for a crispy, top.

Gluten Free Mixed Berry Scones
Gluten Free Mixed Berry Scones
Gluten Free Mixed Berry Scones

The Method :: The Lemon Glaze

We played around with this lemon glaze a lot! My husband and I enjoyed a good tablespoon of lemon juice, while the kids were more into just a couple teaspoons. It really depends on your palate, so I recommend starting out with a teaspoon and working up from there to your taste. Remember the glaze will be drizzled over very lightly sweetened scones, so the sweet lemon flavor will blend into the scone some too. Berries and fresh lemon – what’s not to love?!

Gluten Free Mixed Berry Scones
Gluten Free Mixed Berry Scones

Freezer friendly!

I popped this whole batch of scones in the freezer for Easter this weekend! After a few days, I took them out to see how they would thaw and feel, and they are perfect. That means you can bake ahead of time if you want. Or you could even get the dough ready and cut out into triangles, and freeze the dough triangles so that you can bake them fresh on the morning you want to eat them.

Gluten Free Mixed Berry Scones

Berry Ideas

One of the things I am super pumped to hear from YOU is all of the great berry combos that you are able to make with these scones this summer! Please keep me posted on your favorites, and others will be able to try your favorite combinations. From blackberries and raspberries, to mulberries, blueberries, strawberries, and more!

Gluten Free Mixed Berry Scones

Let’s talk about swaps

I am pretty sure most Gluten Free Flour blends will swap in the recipe fine. Scones are treats in my house, so I don’t worry about the protein content, or try to get extra special “healthy” flours into the dough, because I don’t serve them daily. This is meant to go with a brunch table for Easter, or for a special breakfast in the summer served with sausage and eggs. I do think if you are not gluten free, and want to use an all purpose flour, it should work ok. I also think that if you are dairy free, you could use a good quality palm shortening instead of the butter.

Gluten Free Mixed Berry Scones

Gluten Free Mixed Berry Scones

Ingredients

  • 1 cup buttermilk or coconut buttermilk to make 1 cup of buttermilk, put 1 tbsp of apple cider vinegar in a liquid measuring cup, and fill with full fat milk or coconut milk to the 1 cup line. Stir together and let it sit while you get the rest of the ingredients together
  • 3 cups Namaste GF Flour Blend fluff the flour before measuring so it isn’t packed down
  • ¼ cup organic pure cane sugar plus a little more for sprinkling the tops of the scones if you wish
  • 2 tsp aluminum free baking powder
  • 1 tsp sea salt
  • 1 tsp zest from a lemon this is the zest from 1 small lemon
  • 8 oz cold butter 2 sticks, cut into cubes
  • 1 tsp vanilla extract
  • 1 1/2 cups berries if using strawberries, be sure to cut them about the same size as any other berries in the scone so they mix uniformly.
  • 1/3 cup organic powdered sugar
  • 2-3 tsp juice from the lemon you zested for the scone

Instructions

  • Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Make your buttermilk first if you don’t have store-bought buttermilk.
  • In a large mixing bowl, whisk the flour, cane sugar, baking powder, sea salt, and lemon zest
  • Use a pastry cutter or your hands to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout. See the picture above for reference. I do not have a pastry cutter – I just use my hands!
  • Pour the buttermilk and vanilla extract into the flour/butter mixture and use a rubber scraper to mix. Add the berries to fold in gently. I use the rubber scraper to start, and finish with my hands gently.
  • Flour your counter, turn the dough out onto the floured surface, and gently make a disk with your hands. You can use a rolling pin to gently roll the dough to about 1 inch thick, and then use your hands again to shape the disk into a perfect circle.
  • Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. Brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.
  • Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before icing.
  • To make the icing, whisk the powdered sugar and 1 tbsp of lemon juice in a small dish and drizzle over the tops of the cooled scones. The icing will dry and harden within about 20 minutes.

Notes

  • You can swap the lemon juice in the icing for coconut milk or regular milk/cream if you don’t want the extra lemon flavor.
  • If you want a thicker glaze, add more powdered sugar, or decrease the amount of liquid in the glaze (lemon juice or coconut milk)
  • The scones freeze very well! Just cool completely, put the icing on and let it harden, and then freeze them in freezer bags.
Gluten Free Mixed Berry Scones

More real food recipes you might like!

Batch Up Meals Breakfast Ideas Dinner Ideas Feeding Babies Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup Taking Care of Momma

Creamy Cabbage Soup

March 15, 2021

Creamy and velvety cabbage soup, packed with nutrients and full of flavor!

Creamy Cabbage 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.

It’s been over 15 years.

About 20 years ago I got the diagnosis that would change everything for me. Hashimoto’s – an autoimmune thyroid disorder. I’ll spare you the details of the 3-4 years after that diagnosis of trying to actually figure out what that meant, and how to feel even an ounce of better. After a few years of trying everything mainstream medical and not feeling any different, I saw more of a natural, functional medicine practitioner. Answers and more of a “root issue” approach helped me quite literally peel back layers and layers of healing that my body needed. I learned how to listen to my body. I learned what worked for me, what the red flags and warning systems looked like, sounded like, and felt like….and I have felt what “good” really and truly feels like.

Back to the basics

And because certain things like stress (hello 2020), infections, inflammatory foods, and toxins can trigger an autoimmune “flare,” I’ve learned how to nail down those triggers so they don’t spiral out of control. I’m feeling one of those “flares” in the season I’m in right now, and after about 6 months of ignoring the red flag symptoms (because we have all been in survival mode in 2020, amiright?!), it’s time to get back to what I know I need to be doing for my body. And for me, that always means getting back to less inflammatory foods even if they are considered “healthy” for most, and hello to more cooked veggie minerals at every meal. It has, and probably always will be a game changer for me. It is one of the biggest reasons there are so many veggie soup recipes on the blog, and in my cookbooks, and why you’ll always hear me talking about “breakfast soups.”

Creamy Cabbage Soup

Breakfast Soup

And lunch an dinner soup. Cooked veggies just digest easier, and it is so much easier to get a variety and abundance in when you roast or “soup” your veggies. Souping your veg doesn’t have to be boring either. There are so many ways to change things up, and give your body the mineral variety it needs! If you are new to veggies at breakfast, soup might sound so strange, but hear me out. A little mug of steamy soup, a muffin, and some sausage or egg? It is perfectly dreamy to be honest. Sure, a veggie hash or a smoothie with greens works for breakfast too, but there is something about souping breakfast that has been the ticket to feeling amazing for me for years.

Cabbage…nutrient packed and anti-inflammatory

And did I mention a big time budget saver? Because let’s face it – that part matters too! Cabbage is about as cheap as it gets, but it is also loaded with micronutrients and minerals. Cruciferous veggies like cabbage can also be anti-inflammatory. For some, cruciferous veggies can be a problem digestively, especially in the raw state, but cooking can help with digestion. It also helps to eat these veggies with a healthy fat, so cooking the veg in a nutritious fat that works for you such as butter or olive oil is perfect. If you are someone that tolerates cabbage well, you are going to love this soup!

But how does it taste, and will my kids eat it too?!

The last thing I want you to be doing is making a bunch of meals that the rest of the family won’t eat, dear momma. Even though I have seasons of needing to eat a little differently than a growing, metabolism burning kid, it doesn’t mean that they can’t also be eating many of the same foods! The girls love just about every soup blend that has come out of my kitchen for their lunchbox thermoses. When they were babies I served them soups for breakfast often right along with myself. It is perfect for those seasons of sleepy babyhood for everyone to eat the same. These days it looks a little more like the kids having a muffin with eggs and a packed out smoothie, and mom having the same muffin, but with some meat, and a mug of soup. This works for our metabolisms where they are right now in the season we are in at the moment. The cabbage for this soup cooks down and and gets sweet with sautéing and really is a blank slate for whatever flavors you want to add in. I use some nutritional yeast to give it a cheesy flavor without the dairy, as well as some of my sausage seasoning blend to give the soup the warmth of cooking with sausage.

Creamy Cabbage Soup

Simple, easy soup making method

This is a one pot deal, and I think that is something just about everyone can handle these days! Just use the slow sauté approach to bring out the sweetness and flavor from the veggies, toss with some potato starch and then simmer them with your broth. The potato starch gives the soup a grain-free velvety, creamy texture that is to live for! You’ll use your immersion blender to puree the soup to a perfect creaminess once it is finished, but if you don’t have an immersion blender you can use a regular blender too.

Creamy Cabbage Soup

Other creamy soup purees that work well for any meal of the day!

My rhythm has most often been to make a soup for the week on the weekends or on Monday’s. If you don’t like to eat the same soup for days in a row, make a couple different kinds and start building your freezer stash. If you store a quart of soup into the freezer each week, you’ll soon have a lush soup stash to pull from so that, perhaps, on an extra busy week you don’t have to cook a soup. Or so that you can pull some variety throughout the week.

Creamy Cabbage Soup

Creamy Cabbage Soup

Ingredients

  • 2-3 tbsp butter to cook in bacon fat, olive oil, or avocado oil work well here too
  • 2 small onions halved and sliced into strips
  • 1 carrot coarsely chopped
  • 1 stalk of celery coarsely chopped
  • 1 small/medium head of cabbage sliced into strips
  • 3 tbsp potato starch
  • 1 tbsp nutritional yeast optional but lends a cheesy flavor without the dairy!
  • 1 tsp of my sausage season blend optional, but gives the flavor of having meat/sausage in the soup
  • 1 quart bone broth
  • 1/2 – 1 cup full fat coconut milk or regular milk if you tolerate dairy
  • Sea salt/pepper to taste

Instructions

  • Melt the butter in a large soup pot over medium high heat, and saute the onion, carrot, and celery for a few minutes while you chop the cabbage. There is so much cabbage, so give the first few veggies a few minutes to get started first.
  • Add the sliced cabbage and saute over medium high heat until the cabbage reduces down about half, and gets really soft and sweet. This takes a good 10 minutes to achieve and the flavor is amazing. Stir throughout the cooking process.
  • Put the potato starch, nutritional yeast, and sausage seasoning blend into the pot, stirring to coat the veggies in the starch and seasonings.
  • Pour the broth in, stir, and bring the soup to a low simmer for 10 minutes. Turn the stove off, pour in the coconut milk, and blend the soup with your immersion blender or in a regular blender until smooth. Salt and pepper the soup to your taste once it is blended.
Creamy Cabbage Soup

More real food recipes you might like ::

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Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free

February 23, 2021

Have a fun and healthy start to the day with a balance of macronutrients in these fun bakery style carrot oat muffins!

Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy 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.

Middle School…We’ve got this!

I’ll be the first one to admit that I was a little tentative about it being her 6th grade year. I remember 6th grade…do you remember middle school?! I do not remember ever having this much confidence and poise in 6th grade, but I’ll take it. This middle school thing hasn’t been so hard so far, and my goodness is this kid so fun. Her sense of humor totally surprises me, and her maturity blows me away.

Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free

Gone are the days of mini muffins…

The little ones grow up, don’t they? They grow so rapidly in these pre-teen and teen years, and the minis just don’t do the trick for these growing appetites. My oldest has been completely enamored with the idea of a muffin that looks like her favorite coffee shop, and it’s actually pretty fun to sit down with a warm mug and an almost 12 year old. The way their minds think at this age will make you think, and will soften your heart.

Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free

Breakfast muffins that count

You know that whole “rapidly growing” thing I mentioned above? We can still do a fun breakfast muffin that feels like a coffee shop, but also fill these pre-teen and teen growing needs with ingredients that actually count. Without compromising on texture, I was able to combine all 3 macronutrients in a healthy, balanced way in these carrot oat breakfast muffins. Because Lord knows no one needs a hormonal, hangry pre-teen in the house. {And truth be told, no one needs a hangry, tired toddler on their hands either!} Healthy, well sourced carbohydrates, fats, and protein is where it’s at for happy blood sugars, and a focused morning at school.

Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free

The Method :: The Muffin Batter

The carrot oat muffin batter is quite simple. You’ll blend the wet ingredients until smooth and then blend in the dry. This batter comes together so quickly, and I find myself making them up quick the night before I want to serve them so that I can get those few extra winks of sleep! I use the shredder tool on my food processor to make the carrot shredding go fast, but this is also a fun project for any littles in the house that are ready for sharps to shred the carrots on a little shredder. I remember having extra afternoon time when I had napping babies with an extra older preschooler that didn’t nap anymore. It is always nice to have a little project to work on with them to keep their hands busy!

Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free
Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free

The Method :: Muffin Size and Baking Tips

My household used to *live* for mini muffins, but as my littles have grown (along with their appetites!), the novelty of the minis has sadly worn. If you have toddlers in the house, mini muffins will be so helpful to you. There is less waste because sometimes little ones get halfway through a regular sized muffin and decide they are done! It is also less overwhelming to look at a mini muffin or 2 on your plate versus a very big one. (This is the mini muffin pan that I have) If you have older kids in the house, they will just love the idea of having a big, bakery sized muffin! For the minis, simply use a tablespoon to fill the mini muffin cups and bake for about 15 minutes. If you are going for more of an oversized, bakery style muffin, I’ve found a heaping quarter cup measure works really good. Those larger muffins will need to bake around 35 minutes. Of course a nice regular sized muffin works good too – and packs nicely for lunchboxes. You can use a quarter cup measuring cup to scoop those out and bake around 25 minutes.

Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free

Freezer Friendly

Go ahead and double this one up! It bakes up doubled perfectly, and these breakfast muffins can make a regular appearance on your meal plan because they freeze up great. Just cool them off after baking and stash them away in the freezer in gallon freezer bags. You can thaw them out on the counter overnight, or pop them in the oven to warm in the morning while you get ready.

Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free

Swaps and Switches

If you are egg free, try 2 flax eggs, and perhaps make some of the liquid for the flax eggs some apple cider vinegar so that it will react with the baking powder and create some rise. The flax eggs will bind, but will need some help to fluff up. If you are nut free, I’m sure you can swap the almond flour for something else. If you fall into either of these categories, please let us know what you try so that others that are egg or nut free can have some options!

Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free
Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free
Print Recipe
5 from 3 votes

Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a cupcake tin with unbleached paper cup liners or silicone liners. This recipe will make 10 large, bakery style muffins, or 12 regular sized muffins. You could also do mini muffins and get about 24 or so.
  • Blend the eggs, olive oil, syrup, and molasses about 1 minute until smooth.
  • Add the almond flour, oats, Namaste flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt and blend to combine. Add the carrots and blend to combine.
  • Scoop the muffin batter into your muffin cups, and top with a sprinkle of oats if you wish. Bake the muffins at 350 degrees. Large, bakery style muffins like the size in this post will bake for 35 minutes. Regular sized muffins will bake for 25 minutes. If you try mini muffins, they will need about 15 minutes. The tops of the muffins should be golden brown and spring back to touch.

Notes

  • This recipe doubles great and is freezer friendly. Just cool the leftover muffins and store in gallon freezer bags in the freezer.
  • If you are egg free, try 2 flax eggs, and perhaps make some of the liquid for the flax eggs some apple cider vinegar so that it will react with the baking powder and create some rise. The flax eggs will bind, but will need some help to fluff up.
  • If you are nut free, I’m sure you can swap the almond flour for something else – let us know what you try so that others that are nut free can have some options!
Bakery Style Carrot Oat Muffins :: Gluten Free & Dairy Free

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Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

February 17, 2021

More winter inspired meal planning to create 2 more full weeks of nourishing winter meals!

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

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.

Winter Inspired Part 2!

You asked, and I’m all ears, dear momma! I was hesitant to hit publish on my first Meal Plan a couple of weeks ago, but my heart is just so full with the messages and posts about how this has helped your families. So I’m back with more! ***If you have not had the chance to read my first Winter Inspired Meal Plan, you’ll want to hop over there to start. You’ll read a lot of great tips for portion sizing, balancing macros, and ideas for making your first baby steps into meal planning with real food.*** There is a full 2 week printable meal plan with winter inspired foods there, and another full 2 weeks on this post – that is a full month of meals to play around with, and I can’t wait to hear about your meal planning successes!

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

Winter Inspiration

I know there are readers from all over the world that visit this space, so I want to be sure that I reiterate my recommendations on the first meal plan to buy what is in season where YOU live. February in Florida, or somewhere in Australia looks very, very different from February in Michigan! But I also realize that while I’m drooling over your beautiful farmer’s markets this time of year, our farmer’s markets and available in season produce will be bursting at the seams during the summer months. We just have very different growing seasons. Keep in mind where you live, and shop produce that fits in your budget within the season that you are, and you’ll be good to go!

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

A note about my husband!

I left this out of the Part 1 Meal Plan, and for that I apologize! My husband eats all meals with us on the weekend. He is a commuter on work days, and so he takes his breakfast and lunch with him Monday through Friday (he has been working from home since April, but still preps his food the same way). In the winter, his breakfast is prepped on Sundays. He makes a skillet of potato hash with spinach and sausage for all 5 days, and takes that with him to work. He warms that up at work and adds an egg most days. A nice travel thermos or electric travel mini hot pot works well for anyone that does not have access to warming things up. In the warmer months of summer, he will do smoothies more often. For his lunches, he preps some sort of meat main (typically chicken or beef), and brings enough salad for the week with him. He keeps all of this at work. He eats dinner with us most nights of the week, though sometimes he fasts dinner. {He did not always prep this himself by the way! That started happening when I was pregnant with baby 3…sometimes momma just can’t do everything! He enjoys taking that off my plate, so he still does this, but I know that is not the case in every house. Do what you can!}

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

Warm meals for cold days

That is the name of the game in the winter months here. If you live somewhere warmer, feel free to swap some of our hot meals for cooler ones! Just look at this frozen Lake Michigan beach in the winter months! We enjoy really warm dinners in the winter, so you’ll see that reflected in the meal plan for the winter months. That does not, however, mean that I want to be in the kitchen all day! I think you’ll see how I’m able to stretch meals into the next day, and repurpose food for new meals to help with time management.

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

Let’s talk about lunchbox food products!

I love homemade hummus…but 3 kids into this thing I found the convenience of hummus cups to be a bit of a sanity saver. You just can’t always make everything all the time, least you burn out, dear momma. Same with guacamole. We just can’t afford the avocado prices here where they don’t grow, so guacamole cups are a very nice alternative. I do some of this shopping at Costco, and some online, so here is a great post with some of the packaged convenience lunchbox snacks, including crackers and granola bar options that you’ll see in the meal plan too. I do sometimes make these from scratch, but it sure is nice to have the option to buy them during certain seasons.

Nourishing 2 Week Meal Plan {Winter Inspired Part 2}

SO! Let’s get started!

Here is a PDF for you to download of my full 2 Week Winter Inspired Meal Plan with links to recipes included. {See below this section for a blank version if you want to fill in your own!}

Want to build your own meal plan?

Go for it! My way of doing meals is definitely not the only way! And my recipes are not the only recipes around! Here is a blank PDF for you to print and fill out your own.

Winter Inspired Dinners to Swap in the Dinner Section

I know that not every single dinner idea on my blog or in my cookbooks is everyone’s cup of tea, or perhaps you have other ingredients available or in season right now where you live. So here are some other dinner ideas to swap for the dinner section of the meal plan that fit with the idea of “winter inspired!” OR, fill in your own family favorite meals! Most of this list is from right here on the blog. Any recipe links that have a page number are from my cookbooks. Those with page numbers in green are from The Little Lunchbox Cookbook, and those with page numbers in pink are from Nourished Beginnings.

Kid Friendly Veggie Packed Slow Cooker Lasagna

Spring is right around the corner!

I hope you enjoy the 4 total weeks of cold weather meal planning I’ve created for you! I am going to be working on some spring inspired meal planning in the next month or so, and would love any feedback or questions you might have as I prepare to create those! Drop some comments below!

Gluten Free Strawberry Pie
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Breakfast Cookies 6 Ways!

February 4, 2021

Enjoy a fun, healthy breakfast with these power packed breakfast cookies made 6 different ways to change it up!

Breakfast Cookies - 6 Ways!

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.

A Friday tradition, about 7 years in the making!

It all began about 7 years ago. Imagine…a busy mom of a 5 year old in kindergarten, a {seriously rambunctious} 3 year old, and a baby on her hip. Not exactly the picture of the most relaxing morning, let alone getting a good breakfast in. I think back to those days and really do wonder sometimes how I managed. And dear momma who is in the same boat, you WILL, in fact, make it through those years. It was during those years that I created my very first breakfast cookie – something packed with nourishment that we could head out the door with when the morning fell apart trying to get a kindergartener to school while toting along a feisty toddler and squirmy baby!

Breakfast Cookies - 6 Ways!

All grown up!

That little baby in the picture above is now marching right along in 1st grade this year! And, no, all those busy, pulled-in-all-the-directions mornings did not “ruin her” as I once thought they might – she is pure joy {with a sprinkle of spunk, I might add!} And while it’s been a hot minute since there have been babies and toddlers in the house, Breakfast Cookie Friday has become a most looked forward to breakfast over the years for my school aged children ready to celebrate Friday and welcome the weekend!

Breakfast Cookies - 6 Ways!

Our Breakfast Cookie Friday Set-Up!

We set up our Breakfast Cookie Friday’s in a breakfast bar style. A bowl of the cookies, a bowl of hard boiled eggs, some hot water for tea…and the best part – the kids serve themselves! *Round of applause for the moms!* Dear momma, I promise that spending a bit of time while they are young to show them *exactly* {precisely!} how you want them to serve themselves, is worth every single minute of your extra coffee time not having to tend to serving them! If you already have big kids, just a quick demo will do. If you have toddlers and younger children, show them precisely, {every single step!} so that you don’t get frustrated when eggs land on the floor, or there is a big mess. I have found that age 2-3 is a good age to start this, depending on the child. Giving them the gift of independence and your trust in them to serve themselves is priceless! These days, my Fridays are extremely hands free with an 11, 9, and 7 year old, and it is just glorious! I make the hard boiled eggs and cookies the night before and the morning is extra relaxed.

Breakfast Cookies - 6 Ways!

A new breakfast cookie base – with endless possibilities!

Honestly, this recipe was born because I wanted just one recipe that I didn’t have to pull up instructions for – something I could memorize easily, and then adapt to whatever I had in my pantry. You’ll just adore this power packed, base breakfast cookie recipe, and then you get to pour the add-ins that you have available in the pantry that week!

Breakfast Cookies - 6 Ways!

Dried fruit, nut, & seed variations

I’ve created 6 different recipe cards with different dried fruit and nut/seed combos for you to try, but really the possibilities are endless! I just picked up a bag of brazil nuts and dried mango at Costco last week, and plan to use that the next time I make these. So fun! Truly though, use what you have in your pantry before you go out and buy something else. That is the beauty of this recipe – use what you have!

Breakfast Cookies - 6 Ways!

Freezer friendly!

Do yourself a favor, and go ahead and double up this recipe once you know that the kiddos give them the ok! These cookies freeze up fantastic. My method is typically to make them on a Thursday night and double up. Then I only have to make breakfast cookies every other week or so. Freeze up what you don’t use on Friday morning and next Friday’s breakfast is set!

Breakfast Cookies - 6 Ways!

A note for my nut free friends!

I would love to hear from my nut free readers how your swap tries go. Breakfast cookies are some of my favorite kind of recipes because they are VERY forgiving. Meaning, I think you could try some swaps and still always have an edible cookie that tastes good. You can swap the almond butter for sunbutter (sunflower seed butter) or tahini (sesame seed butter), and swap the nuts for pumpkin seeds, sunflower seeds, or even shredded coconut. The almond flour is going to be your call. I think finely ground up seeds would work just fine here, or you can try another flour of your choice. You are going for a cookie dough consistency as pictured above. Remember that the almond flour that you are replacing is oily and not super absorbent. So if you choose to use something that is dry or very absorbent, back off on the amount. If you are fully nut AND seed free, I would try coconut butter for the almond butter, coconut shreds for the nuts, and for the almond flour, just swap for another flour of your choosing. The chia seed can be left out completely and still turn out.

Breakfast Cookies - 6 Ways!

Almond Raisin Breakfast Cookies

This basic recipe has nuts and dried fruit found in most anyone’s pantry! If your kids aren’t raisin kids, try mini chocolate chips or dark chocolate chips!

Breakfast Cookies - 6 Ways!

Almond Raisin Breakfast Cookies

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
  • Blend the coconut oil, almond butter, and honey until smooth.
  • Add the rest of the ingredients and blend until combined.
  • Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
  • Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.

Notes

  • If you prefer less nut texture, you can blend up the almonds to more of a fine chop.
  • You can swap the almond butter for any nut or seed butter that you like.
  • If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
  • These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.

Apricot Pistachio Breakfast Cookies

One of our newest favorite combinations, this one is such a fun change up! We are able to find shelled pistachios at Costco, as well as apricots, so this cost effective variation is definitely hopping on our rotation!

Breakfast Cookies - 6 Ways!

Apricot Pistachio Breakfast Cookies

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
  • Blend the coconut oil, almond butter, and honey until smooth.
  • Add the rest of the ingredients and blend until combined.
  • Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
  • Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.

Notes

  • If you prefer less nut texture, you can blend up the pistachios to more of a fine chop.
  • You can swap the almond butter for any nut or seed butter that you like.
  • If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
  • These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.

Banana Walnut Breakfast Cookies

Reminiscent of banana walnut bread, only this breakfast cookie version is perfect for on the go! Such fun flavors – bananas are always a kid favorite!

Breakfast Cookies - 6 Ways!

Banana Walnut Breakfast Cookies

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
  • Blend the coconut oil, almond butter, and honey until smooth.
  • Add the rest of the ingredients and blend until combined.
  • Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
  • Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.

Notes

  • If you prefer less nut texture, you can blend up the walnuts to more of a fine chop.
  • You can swap the almond butter for any nut or seed butter that you like.
  • If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
  • These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.

Chocolate Covered Strawberry Breakfast Cookies

Oh yes, I went there! This one is for momma…and I suppose the kids can have one too! Treat yourself dear momma! Cacao nibs are little bits of pure chocolate without the sugar added and packed with antioxidants, but don’t fear! The mild sweetness from the cookie and the freeze dried strawberries are in every bite and make those little bits of cocao nib taste just like sweetened chocolate!

Breakfast Cookies - 6 Ways!

Chocolate Covered Strawberry Breakfast Cookies

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
  • Blend the coconut oil, almond butter, and honey until smooth.
  • Add the rest of the ingredients and blend until combined.
  • Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
  • Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.

Notes

  • You can swap the almond butter for any nut or seed butter that you like.
  • If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
  • These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.

Cranberry Pumpkin Seed Breakfast Cookies

This breakfast cookie is another that has seeds and dried fruit that are staples in many people’s pantries! I love the fun seed color, but you can blend them up if you wish.

Breakfast Cookies - 6 Ways!

Cranberry Pumpkin Seed Breakfast Cookies

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
  • Blend the coconut oil, almond butter, and honey until smooth.
  • Add the rest of the ingredients and blend until combined.
  • Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
  • Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.

Notes

  • I leave the pumpkin seeds whole, but you can chop them if you wish!
  • You can swap the almond butter for any nut or seed butter that you like.
  • If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
  • These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.

Pecan Fig Breakfast Cookies

And last, but certainly not least…my youngest *very* favorite breakfast cookie with her *very* favorite fruit in the whole wide world…figs! We always have the big bag of dried figs from Costco on hand, so this is an easy one to make for the littlest hands in the house – and you see the look on her very happy little face how happy she was to eat her food photography prop at the end!

Breakfast Cookies - 6 Ways!

Pecan Fig Breakfast Cookies

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a baking sheet with Silpat or parchment paper.
  • Blend the coconut oil, almond butter, and honey until smooth.
  • Add the rest of the ingredients and blend until combined.
  • Form the cookies in your hands, flattening them to the shape and size that you want. They do puff a little but not too much – just make them about the size that you want them to be, and then place them on your lined baking sheet.
  • Bake the cookies at 350 degrees for 10-12 minutes for small cookies, and 15 minutes for larger cookies, or until golden on the tops. Cool the cookies on the pan for 5 minutes before placing them on a cooling rack to cool completely. They firm up as they cool, and hold their texture very well.

Notes

  • If you prefer less nut texture, you can blend up the pecans to more of a fine chop.
  • You can swap the almond butter for any nut or seed butter that you like.
  • If you are egg free, this egg should be easily replaced with a flax egg or egg replacer.
  • These breakfast cookies are good at room temp in an airtight container for 3 days. They freeze up great as well, so leftovers can be put in the freezer.
Breakfast Cookies - 6 Ways!

More real food recipes you might like!

Batch Up Meals Breakfast Ideas Dinner Ideas Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips RGN Meal Plans school lunches

Nourishing 2 Week Meal Plan {Winter Inspired Part 1}

January 30, 2021

Learn how to build a 2 week meal plan for your family centered around whole, real food found in the winter, busy schedules, and nourishing families!

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.

Finally!

After 7 years of blogging, 2 cookbooks, and countless in person workshops…I’ve made a meal plan! *Sound the trumpets and throw a parade!* I know so many of you have asked throughout the years, and I just never did it because really I never thought I was much of a meal planner. I have always had a bit of a “framework” in my head, gone shopping and bought seasonal food on sale for the week, and then built my week around that – for the last 11 years that I have had children in the house! But more and more of you are asking, and I decided that there definitely could be some value in showing you how I keep our menu seasonal to fit in our budget, as well as show you how I build a week of meals for a normal, “real world” family of five!

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

Balancing Macros {Fats, Protein, Carbohydrates}

Healthy fats, proteins, and carbohydrates – they all matter when it comes to kids. It’s all about the balance/ratio that works for you and your family. This will look different for each family – and possibly each child! We are talking about normal, healthy children, without inflammatory diseases, etc here. There are special circumstances where a spurt of a more “keto” or other type eating style would benefit a child, or an adult working on healing some things. But for most normal children, a good balance of all 3 macros is the key to stable moods and blood sugars, really good sleep, and laser focus for every life activity. Keep in mind that growth spurts, seasons of stress/sports/extra activities will make the ratio need for each macro vary for your child. Listen to their body – kids are smart. Most of them don’t live to eat, they eat to live. And they crave what their body needs at that very moment. So make your meal planning mantra…“Make every bite count!” When you look at any given meal, are all 3 macros represented in a healthy way? If so, you are on your way!

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

Portion Size Considerations **VERY Important – Don’t skip this section!**

One of the reasons I have always hesitated making meal plans trying to portray portion size and meal prep for every kind of family. Every kid has different appetites (even within the same age group!), and every family has a different number of kids at varying ages! The way that I made meals when I had very small children in the house is actually quite different than how I make meals now. The meals are the same, but my method is different. Back then, I used to have way more leftovers! I think I ate leftovers for breakfast almost daily. Or we had leftovers for dinner at least 2 times per week. I’m lucky to get 1 dinner of leftovers for my whole family of 5 these days with 2 pre-teens in the house! I have to be intentional if I want leftovers. That means purposely doubling or tripling something so that I can use the meal again. SO! With that in mind, if you have older children or MORE children in the house than my 3, you may want to consider doubling some of what I have listed. And if you have just a toddler or 2 in the house, know that you probably won’t have to make as many dinners as I do! You’ll have more leftovers to pull from.

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

Meal Planning Baby Steps

If you pull up this meal plan and feel overwhelmed, slow down, and breathe a minute. Baby steps is key to not quitting. Most of the people that I polled wanted all 3 meals represented, and 2 weeks or more at a time. But if you are new to cooking and real food, you might need to back off on changing everything all at once. This is the real world, and I get that momma. This can be done without overwhelming time in the kitchen. Promise. I don’t have time for it, and kitchen work is part of my job! I don’t want you to quit, so please read through these thoughts!

  • Don’t change everything overnight – even if you are a jump in with both feet kind of person. Start out with one meal of the day. Maybe just start with fixing your breakfast routine. Once you have a rhythm set for that meal that feels good to you, then you can move onto lunch, or dinner.
  • Sit down with the whole family and make a menu TOGETHER. Everyone gets a favorite somewhere in the week. TELL THEM why – they will understand! You could go in so many different life skill directions in this conversation too. Everything from helping them see how good their bodies will feel eating real food, to helping them see how planning meals out helps the family budget.
  • Don’t shy away from a “rotation.” Once you figure out your rhythm…trust me it is like auto-pilot and so nice! You’ll see some similarities within each week, and you’ll see how I plan Sunday breakfast and dinners to help me on Monday every week. There is plenty of variety and change, so that things do get boring, but there is also some predictability. There are some things that look the same but have veggie or fruit switches depending on what I find on sale or in season, and you can do the same according to where you live.
Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

A quick note about location, seasonal food, and availability

I found out real quick when I started doing my weekly shopping trip Stories on IG how vastly different food cost, availability of food, and seasonal differences are depending on location! I love getting messages and learning about how food is bought all over the world! Please keep in mind that where I live may not be where you live. Where I live, buying a half grass-fed cow for the year is affordable for many, and very available. That is definitely not the case everywhere. So where you see beef on my menu, you may have to swap for a different protein, or whatever meat is the best you can afford. I have readers from Europe that ask why we don’t eat much lamb, and people from East and West Coasts of the US that ask why we eat fish only occasionally. Both lamb and fish are quite costly where I live, so it is just not something that fits more than just weekly, if that. In the winter you will probably never see summer fruit like berries, or spring veggies like asparagus, because it is out of season in the frozen tundra of Michigan, and very expensive. Stick with the seasonality of where you live, buying the very best you can WITHIN the budget that you have for your family. Don’t go broke eating real food – you can do this smart within a budget.

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

SO! Let’s get started!

Here is a PDF for you to download of my full 2 Week Winter Inspired Meal Plan with links to recipes included. {See below this section for a blank version if you want to fill in your own!}

Want to build your own meal plan?

Go for it! My way of doing meals is definitely not the only way! And my recipes are not the only recipes around! Here is a blank PDF for you to print and fill out your own.

Winter Inspired Dinners to Swap in the Dinner Section

I know that not every single dinner idea on my blog or in my cookbooks is everyone’s cup of tea, or perhaps you have other ingredients available or in season right now where you live. So here are some other dinner ideas to swap for the dinner section of the meal plan that fit with the idea of “winter inspired!” OR, fill in your own family favorite meals! Most of this list is from right here on the blog. Any recipe links that have a page number are from my cookbooks. Those with page numbers in green are from The Little Lunchbox Cookbook, and those with page numbers in pink are from Nourished Beginnings.

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}

Stay tuned…

YES, I would like to make more of these! Stay tuned for another winter inspired meal plan in the coming weeks, and then I’ll jump into spring inspired meals when we get there! Since I am newer at making meal plans for sharing with readers, I would love to have your feedback so that this is as relevant for you. Let me know how you like the layout, etc. If I’m going to spend the amount of time I did to put this one together, I want to make sure they are going to be used!

Raising Generation Nourished 2 Week Meal Plan {Winter Inspired Part 1}
Breakfast Ideas Holiday Recipes Occasional Treats Real Food 101 Real Food Tips School Holidays

Gluten Free Pumpkin Scones with Brown Sugar Glaze

October 21, 2020

The most perfect buttery scones swirled with sweet pumpkin and warm fall spices!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

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.

Fall fun, and a new pumpkin breakfast treat!

We couldn’t have asked for a more perfect fall weekend for picking out pumpkins for Halloween! Pretty blue skies, and even a little warmth to the sun had my little Michigander kiddos peeling off their coats despite the crisp 50 degree air! The hayride was filled with anticipation, and when their eyes saw caught a glimpse of the pumpkin patch, you would have thought it was Christmas morning. These fields were packed! The girls will be working on carving their Halloween pumpkins this weekend, so I decided to work on a fun pumpkin scone recipe for them to savor this fun season!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

A birthday treat favorite with a fall twist!

Last spring we created what has become our household birthday breakfast tradition in these Funfetti Birthday Scones. I had a feeling I could use that recipe for just about any scone flavor, so this summer I played around with various summer berries with some successes that I’ll probably share next summer! I fell in love with the warm spices of pumpkin pie in these scones, and they are going to be so perfect for Halloween morning and Thanksgiving brunch!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: The Pumpkin Scone Dough

I promise this scone batter is easy to work with and fuss free. Scones used to intimidate me because I’ve had numerous overly dry scones in my life! While the crispy, almost crunchy outside of a scone is a staple texture, one that falls apart in a crumble is not my idea of a great breakfast treat! These scones will gift you with a crispy outside and a super buttery, flaky inside – just perfect with your cup of coffee (or your favorite pumpkin spice latte!). Simply use a fork or pastry cutter to break up the butter into the dry ingredients, and then mix in the wet ingredients until a dough of cookie batter texture forms.

Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: Rolling & Cutting the Pumpkin Scone Dough

Once you’ve kneaded your pumpkin scone dough, you can flour your rolling surface and create a disk. Roll your disk out to about 1 inch or so, and then make sure the edges are smooth using your hands to form it into a perfect circle. I like to use my pizza wheel to cut the disk into eighths.

Gluten Free Pumpkin Scones with Brown Sugar Glaze
Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: Baking the Scones

Before you bake off your scones, you can sprinkle the tops with a bit of sugar if you are feeling sassy enough 🙂 You’ll want to completely cool your scones before moving on to the fun part – the brown sugar glaze!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

The Method :: The Brown Sugar Glaze

Once the scones have cooled, you’ll whisk the glaze ingredients in a small dish and then let the kids have at it with the drizzle! It doesn’t have to be perfect and they will feel so proud to make their own swirly glaze designs!

Gluten Free Pumpkin Scones with Brown Sugar Glaze

How mild is the pumpkin pie spice?

Your home is going smell amazing while these scones are baking! If you love the aroma of pumpkin pie, you will be wanting to bake these off every weekend! I felt like the pumpkin pie spice flavor was very mild – in fact my non-pumpkin anything husband tried a slice of the scone and really liked it. That said you could swap the pumpkin pie spice for cinnamon if you think that might go over better.

Gluten Free Pumpkin Scones with Brown Sugar Glaze

Tips and swaps for the Brown Sugar Glaze

While we simply adore the dark brown sugar flavor that a full teaspoon of molasses gives, I understand that some may find that strong. If you prefer a milder, light brown sugar taste, just use half of a teaspoon. I also think that the glaze would be amazing as a Cinnamon Glaze! Leave the molasses out and sprinkle in some cinnamon if you think your crew would love that! The glaze drizzles so nicely and then will harden on the scone within about 20 minutes.

Gluten Free Pumpkin Scones with Brown Sugar Glaze

Freezer Friendly

Scones freeze so nicely! You can either freeze the scone dough, or you can bake the scones off and freeze them that way. I prefer to freeze them without the glaze, and then just glaze them when they thaw out, but you could glaze and freeze. This makes for a very nice make ahead breakfast or brunch idea for Thanksgiving – make the scones days in advance for your company, and you won’t have to bake them on Thanksgiving morning!

Gluten Free Pumpkin Scones with Brown Sugar Glaze
Print Recipe
5 from 1 vote

Gluten Free Pumpkin Scones with Brown Sugar Glaze

Ingredients

For the Pumpkin Scones:

For the Brown Sugar Glaze:

Instructions

  • Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Whisk the coconut milk, pumpkin puree, molasses, vanilla, and vinegar until smooth. I use my 2 cup Pyrex liquid measuring cup so that I can just measure the coconut milk and pumpkin right in the cup, add the molasses and vinegar, and whisk. Set this mixture aside.
  • In a large mixing bowl, whisk the flour, cane sugar, pumpkin pie spice, baking powder, and sea salt.
  • Use a pastry cutter or a fork to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout.
  • Pour the coconut milk/pumpkin mixture into the flour/butter mixture and use a rubber scraper to mix. I use the rubber scraper to start, and finish with my hands.
  • Flour your counter, and knead the dough a few times. Make a disk with your hands, roll the dough to about 1 inch thick, and then use your hands again to shape the disk into a perfect circle.
  • Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. (At this point, you can brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.)
  • Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before drizzling the glaze on top.
  • To make the brown sugar glaze, whisk the powdered sugar, molasses, and milk in a small dish and drizzle over the tops of the cooled scones. The glaze will dry and harden within about 20 minutes.
Gluten Free Pumpkin Scones with Brown Sugar Glaze

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Gluten Free Fresh Apple Pancakes

September 22, 2020

Super soft and fluffy pancakes with a fresh apple twist and warm fall flavors!

Gluten Free Fresh Apple Pancakes

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.

Apple abundance!

Michigan apple trees are quite literally bursting with fruit this year! We are having fun apple orchard hopping each weekend, supporting as many of our favorite farmers as we can…and having a lot of fun in the kitchen with apple recipes too!

Gluten Free Fresh Apple Pancakes

Breakfast goals

When I’m creating breakfast recipes for my kids, I usually have a few goals in mind. Sometimes I’m creating fun “every once and a while” recipes like apple coffee cake to be enjoyed on the weekend, that might be more on the “treat” side of things. Most of the time, however, when I’m recipe developing, I have school mornings and growing kids in mind. That means I don’t just want a pancake that will create a carb overload – I want every bite to count. That means a good balance of protein, fat, and carbohydrates, and that can get a bit tricky when you are picky about texture.

Gluten Free Fresh Apple Pancakes

Power packed ingredients with a super fluffy finish

The stars of the show in these pancakes are nutty, warm buckwheat and almond flours. Buckwheat is a seed that has a warm and nutty flavor that works so well with apples. There is a nice balance of protein and fiber making for a filling ingredient. It blends well with mild tasting almond flour, which also gives some healthy, filling fat and soft texture. Serve a stack of these pancakes with a side of eggs or sausage, or just have them alone with a pat of butter, nut butter, or coconut butter! Either way, the kids will be full and focused all morning!

Gluten Free Fresh Apple Pancakes

The Method :: The Egg Whites

Don’t skip this part! The key to super fluffy pancakes is just taking a minute to whip the egg whites separately. You’ll fold the egg whites into the batter at the very end, and I promise you will be glad you did when you see how light and fluffy your pancakes are.

Gluten Free Fresh Apple Pancakes

The Method :: The Apples

From apple chunks to applesauce, I’ve tried just about every kind of apple pancake almost every fall season. I have found over the years that my favorite way to make apple pancakes is with shredded apple. It doesn’t weigh down the pancake like applesauce does, and keeps them light and fluffy instead of soggy like they get when you use chunks. So grab a grater and quick give them a shred – the flavor of apple permeates every bite of light, fluffy pancake!

Gluten Free Fresh Apple Pancakes

The Method :: The Batter

Once you’ve separated your eggs, and whipped the whites, you’ll blend the wet ingredients, and then add in the dry. The batter will feel a bit thicker than usual pancake batter, but moisture will be added with the apples and egg whites, so hang tight and don’t be tempted to add more liquid! Once you stir the apple shreds in, then you can gently fold in the egg whites to make a super light and fluffy pancake batter for your griddle.

Gluten Free Fresh Apple Pancakes

Pancake finishes

Here are some ideas!

  • Traditional butter and maple syrup – you can’t go wrong with that!
  • Coconut butter! If you have little guys at home, they will think this is like frosting – super sweet and loaded with friendly fats and fiber, it is so good for them!
  • Whipped cream or coconut whipped cream – this is usually how I serve pancakes on a school morning to avoid sugary maple syrup. You don’t get as much sugar that way, and it still tastes fun! You can dust the top of the whipped cream with cinnamon too.
  • Nut or seed butter and a dusting of cinnamon!
  • Sautéed apples with cinnamon would be fun too!
Gluten Free Fresh Apple Pancakes

Gluten Free Fresh Apple Pancakes

Ingredients

Instructions

  • Separate your egg whites into a small mixing bowl, while putting the yolks into a medium mixing bowl. Beat the egg whites with an electric hand mixer until soft peaks form in the egg whites – this will take about a minute. Set the egg whites aside.
  • Add the coconut milk, ACV, coconut sugar, and molasses to the medium mixing bowl with the yolks, and blend until smooth. Add the almond flour, buckwheat flour, cinnamon, baking powder, and sea salt, and blend to combine. This will feel thick, but do NOT add more liquid – the apples and egg whites will do that!
  • Fold the shredded apple into the pancake batter using a rubber scraper, and then gently fold the whipped egg whites in until smooth and fluffy.
  • Coconut oil or butter your hot griddle or skillet over medium heat, and cook your pancakes. I use a small ladle to pour mine. A ¼ cup measuring cup works well too. Cook the pancakes until you see little bubbles on the sides, about 1 minute, and then flip, cooking another minute or so until the pancakes are cooked through and golden brown.
  • Top your warm pancakes with butter and maple syrup! My kids were totally into a topping of coconut butter on theirs one of the times I served these too.
  • To freeze the pancakes, cool them, and then put into freezer bags to freeze. To warm up leftover pancakes, put them on a baking sheet into a warm oven.
Gluten Free Fresh Apple Pancakes

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Apple, Sweet Potato, and Sausage Breakfast Casserole

September 14, 2020

The best savory and sweet flavors of fall, all in one breakfast casserole the whole family will love!

Apple, Sweet Potato, and Sausage Breakfast Casserole
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.

Michigan apple season has arrived…

…and we are totally here for it! Honestly with the way 2020 has been going, I wouldn’t have been surprised if this year was one of those years where we got a late frost in the late spring to ruin apple blossoms, but as it turns out, Mother Nature wanted to gift Michigan with a bumper crop of sweet, delicious apples this year! The trees are quite literally loaded!

Apple, Sweet Potato, and Sausage Breakfast Casserole

A new, savory apple recipe

We’ll for sure be picking apples many weekends this fall, which means we’ll have plenty for those apple pies during Thanksgiving, and of course sweet breakfast muffins before school, and apple coffee cake on the weekend! I’m planning on making a freezer batch of butternut squash and apple soup, but had a craving for a warm savory breakfast using our freshly picked apples. I played around with this idea of a savory and sweet breakfast casserole last winter, and I’m ready to share it!

Apple, Sweet Potato, and Sausage Breakfast Casserole

Gorgeous presentation, fuss-free prep!

I know, I know…this probably isn’t much of a weekday breakfast. But that’s what weekends are for right? We get to look forward to warm, comforting breakfasts that take just a little longer in the oven to make. While this breakfast casserole probably isn’t school morning prep material, it is definitely really easy to get into the pan, and then you can enjoy your jammies and fuzzy slippers under the blankets while it bakes on a Saturday or Sunday morning.

Apple, Sweet Potato, and Sausage Breakfast Casserole

The Method :: The Sausage

Whether you have a local farmer that you love to get sausage from, or you make your own, you’ll start by flavoring your skillet with warm sausage flavor, browning your sausage through. We purchase a half grass-fed cow every year, so typically I just season some of our ground beef with my own sausage season blend.

Apple, Sweet Potato, and Sausage Breakfast Casserole

The Method :: The Veggies & Apples

While the star of the show for this breakfast casserole certainly is the big, chunky sweet apples, I did manage to sneak in some pretty sweet potatoes too. The sweet potatoes add some bulk to the casserole, not to mention pretty color and a little starchy veggie sweetness. You’ll start caramelizing the sweet potatoes first, since they take a bit longer to cook. Cooking the veggies in the sausage drippings adds flavor that you just can’t create any other way! The rest of the veggies and the apples will soften rather quickly and then you can stir the sausage back in with a healthy cup of cheese.

Apple, Sweet Potato, and Sausage Breakfast Casserole

The Method :: Assembling the Casserole

Once you pour your veggie, apple, sausage mixture into your casserole dish, all you have to do is pour in some whisked eggs and milk of choice, and bake it off! The prep time takes about 15 minutes and then you can be hands free. On a weekend that absolutely means you can hop back in bed, or snuggle up with your favorite blanket on the couch with the kids for cartoons!

Apple, Sweet Potato, and Sausage Breakfast Casserole

Swaps and Subs

While I absolutely recommend the exact veggie/apple/sausage combo in this recipe card (please trust me – the balance of savory/sweet will knock your socks off!), I know sometimes you just don’t have everything on hand. I do think you could swap bacon for the sausage, or just leave the meat out if you wish. If you leave the meat out, you’ll want to bulk up the casserole with more veggies. You can swap kale for the spinach. You can swap regular white potato for the sweet potato, and I think squash would be lovely here too.

Apple, Sweet Potato, and Sausage Breakfast Casserole

Does it freeze?

The jury is still out on that. I’ll update you later this week though! I froze one square of the casserole and will thaw it out next week and update here! Stay tuned! What I WOULD do though, is bake this off on a Saturday or Sunday, and refrigerate any leftovers. You can eat the leftovers on Monday or Tuesday before school by warming the squares up in the oven. If you aren’t baking for a crowd, you could halve this recipe and make a smaller portion too.

Apple, Sweet Potato, and Sausage Breakfast Casserole

Holiday morning perfect!

I was having a conversation with friends earlier this week while I was preparing to photograph this recipe and one of my friends mentioned how perfect this casserole sounded for Thanksgiving morning brunch. I couldn’t agree more! I also think it would be so great for Christmas morning as well!

Apple, Sweet Potato, and Sausage Breakfast Casserole

Apple, Sweet Potato, and Sausage Breakfast Casserole

Ingredients

  • 2 tbsp of butter or olive oil or combo of both
  • 1 lb ground sausage of choice I make my own using plain ground beef or pork with my own sausage season blend
  • 2 small sweet potatoes ½-inch cube (2 cups of ½-inch cube sweet potato. I didn’t peel but you can if you want)
  • ½ medium onion diced
  • ½ red bell pepper diced
  • 2 medium apples 1-inch cube (I didn’t peel, but you can if you want)
  • 1 – 1½ tsp sea salt
  • ½ tsp dried thyme
  • ¼ tsp pepper
  • 3 cloves of garlic fine chop
  • 1 handful of baby spinach chopped
  • 1 – 1 ½ cups cheese of choice shredded
  • 12 eggs
  • ½ cup full fat coconut milk or milk

Instructions

  • Pre-heat the oven to 400 degrees and butter a 9×13 casserole dish.
  • Warm a large skillet over medium-high heat, melt the butter, and brown the sausage. Use a slotted spoon to scoop the browned sausage out of the skillet, leaving the fat behind to cook the veggies in.
  • Add the sweet potato to the fat in the skillet over medium-high heat, and cook for a few minutes. Sweet potato takes a bit longer to cook than the other veggies, so don’t add the others just yet.
  • Once the sweet potato has cooked for a few minutes, add the onion, pepper, apples, sea salt, thyme, and pepper, and cook over medium-high heat, stirring occasionally. Cook the veggies for about 7-10 minutes until soft and sweet.
  • Add the garlic and spinach to the skillet, stir, and cook for one minute. Turn the skillet off, and stir in cooked sausage and the shredded cheese.
  • Dump the cooked veggie/sausage mixture from the skillet into the buttered casserole dish, and spread the mixture out evenly. Whisk the eggs and milk in a medium mixing bowl and pour over the veggie/sausage mixture.
  • Bake the breakfast casserole for 25-30 minutes at 400 degrees until the eggs are set, and the top is a pretty golden brown. Let the casserole rest for 5-10 minutes before cutting.
Apple, Sweet Potato, and Sausage Breakfast Casserole

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Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

April 28, 2020

Funfetti Birthday Scones make the perfect birthday breakfast for every kid (and adult too!)

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Birthday girl!

We have a brand new *9* year old in the house this week! Claire is my full-of-energy middle kiddo! She adores all things animals, is an avid bird watcher, and will stump you with the most inquisitive questions! She is the reason I began drinking coffee daily, and she definitely keeps me on my toes. We are so excited to celebrate her birthday this week, and we decided we needed a new birthday breakfast tradition in our house!

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

A love affair with tea, and a fun new recipe to go with it!

My 3 girls love having herbal teas with their breakfasts in the morning, and what better breakfast accompaniment for their cup of tea than scones! A crispy, buttery outside, with a lightly sweet, and flaky-soft inside…it is the perfect match with a hot cup of tea or coffee. I took my favorite base scone recipe, dressed it up birthday style for the birthday girl this week, and a new birthday breakfast tradition was born! All 3 girls are now looking forward to their sprinkle filled Funfetti® inspired birthday scones when their birthday rolls around!

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

The Method :: The Scone Dough & Baking The Scones

Scones can feel intimidating, but truly it doesn’t get any easier. A simple dry ingredient combination, and let the butter shine! You’ll crumble the cold butter into your flour, and then mix in your buttermilk. I left instructions for making your own buttermilk or coconut buttermilk, which will give these scones a fluffed up, soft texture on the inside. Once your dough is moist with buttermilk, you’ll fold in your naturally dyed sprinkles, and then you are ready to knead the soft dough, and form your disk.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

The Method :: Forming The Scones

Once you flour your counter, you can knead your dough a few times before you form your disk. You’ll notice flecks of butter throughout the dough, and that is exactly what you want. The hot oven will hit the cold butter and make for fantastic texture and yummy buttery flavor. The pretty light golden color of the scones will give away just how much butter you’ll be using for these special scones! Once you form your disk, use a rolling pin to roll the disk to about one inch, cut your disk into eighths, and place on a baking tray to bake. You can brush the tops of your scones with more milk and sprinkle a bit of sugar to make for a crispy, top.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

The Method :: The Icing & Sprinkle Topping!

Once your scones have baked and cooled completely, you can drizzle a fun and simple icing on top if you wish. Of course this is optional, but we are celebrating a once a year birthday in the house, so we are most definitely enjoying it! The icing whisks in seconds before you drizzle over the top of the scones, and of course a fun sprinkling of some extra sprinkles is necessary for a proper birthday celebration. The sprinkles will stick to the icing and the icing will harden within about 20 minutes.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Where do I find naturally dyed sprinkles?

Most grocery stores and natural health food stores carry naturally dyed sprinkles these days, which is so convenient. I did however find this source of naturally dyed sprinkles for a fantastic price compared to our grocery stores though, and I wanted to share it with you! At just $0.57 per ounce, you can have a container of sprinkles all ready for every birthday in the house, and maybe a few holiday cookies too!

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Are these birthday scones “healthy?”

Dear friends, I’ll be the first one to let you know that I will not, in fact, be serving these scones on a daily, or even weekly basis! These will be special occasion scones in my house. Birthdays are so special! While the Funfetti® scones aren’t inherently “bad,” they are a bit more of a carb overload than I typically care to serve for the first meal of the day. We will be serving the scones with a side of eggs and/or sausage to balance things out, and my younger kiddo will probably be getting half of one. They are certainly better than many store bought pastries, with a much simpler ingredient list, but these scones will not be an everyday breakfast in my house. This will make them even more special when birthdays arrive!

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Can I freeze the scones?

I am happy to report that the scones freeze fantastic! I tucked this batch away in the freezer until my daughter’s birthday later in the week. I took one out yesterday to check on texture and taste, and they did great! This means that you can get a jump start on birthday planning when your kids’ birthdays come around, because we all know birthday weeks can be very busy! Just freeze the baked, cooled, and iced scones flat on a tray, then pop the frozen scones into a freezer bag until you are ready to use them.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

Ingredient swap notes

I would imagine that most gluten free flour blends that include xanthan gum will work in this recipe. If your blend doesn’t include the xanthan, simply add a good teaspoon to the flour. I typically use honey or coconut sugar for more of a “on the regular” scone, but honey can to burn in baking sometimes, and coconut sugar would have changed the color of these scones more than I wanted – we want the sprinkles to shine! If you choose to swap for a more natural/healthier sugar like turbinado or coconut sugar, just plan on the color being darker. I also wanted to address the butter. If you are truly dairy free, and cannot have butter, I am quite sure that cold, organic palm shortening would work.

Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free
Print Recipe
5 from 1 vote

Gluten Free Funfetti® Birthday Scones!

Ingredients

Instructions

  • Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Make your buttermilk first if you don’t have store-bought buttermilk.
  • In a large mixing bowl, whisk the flour, cane sugar, baking powder, and sea salt.
  • Use a pastry cutter or your hands to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout. See the picture above for reference. I do not have a pastry cutter – I just use my hands!
  • Pour the buttermilk and extracts into the flour/butter mixture and use a rubber scraper to mix. Add the sprinkles to fold in gently. I use the rubber scraper to start, and finish with my hands.
  • Flour your counter, and knead the dough a few times. Make a disk with your hands, roll the dough to about 1 inch thick, and then use your hands again to shape the disk into a perfect circle.
  • Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. Brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.
  • Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before icing.
  • To make the icing, whisk the powdered sugar and 1 tbsp of milk in a small dish and drizzle over the tops of the cooled scones. Sprinkle the scones with extra sprinkles after drizzling the icing and it will stick to the icing! The icing will dry and harden within about 20 minutes.
Gluten Free Funfetti® Birthday Scones! :: Gluten, Egg, & Nut Free

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Easy One Bowl Gluten Free Banana Bread

April 3, 2020

You are one bowl and a 5 minute prep away from the best gluten free banana bread you’ve had in your kitchen!

Easy One Bowl Gluten Free Banana Bread

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.

Rainy day kitchen helpers

“Momma, can I bake with you?” Pretty hard to turn a request like that down, no matter how dreary the day, or how badly I just wanted to curl up with a book and a blanket! We were days from a grocery trip, so I wasn’t sure what we were actually going to bake, but but those sweet eyes, I sure was going to figure something out.

Easy One Bowl Gluten Free Banana Bread

Basic ingredients and one bowl

With a few bananas past their prime sitting in the fruit bowl, and a bag of flour, I decided we would try a really simple banana bread. We love making our favorite Paleo banana breakfast mini muffins, but I didn’t have the right flours, and I really wanted this to be a project that my 6 year old could do herself with really simple ingredients. Just 8 ingredients and 1 bowl, and we were on our way!

Easy One Bowl Gluten Free Banana Bread
Easy One Bowl Gluten Free Banana Bread

One Bowl Banana Bread :: The Method

This simple banana bread comes together into the bread pan before the oven even has time to pre-heat! Just blend the wet ingredients together before combining with the dry, and then dump the batter into your loaf pan. The banana bread turns out so moist with the best texture chew for a quick-bread thanks to the yogurt and simple ingredient list.

Easy One Bowl Gluten Free Banana Bread

Tips for baking with kids

There is such a beautiful simplicity to the measurements and ingredients in this recipe, which makes it a perfect baking project for kids, no matter the age. Here are some age appropriate thoughts as you take on baking with kids:

  • Most kids can take a fork to a banana and mash it up in the bowl! Get it started for your toddlers so it is a bit easier, and then let them try. Show them exactly what you want them to do.
  • Even toddlers can be taught the start of how to crack an egg. Crack the egg hand over hand to show them how it works, and before you know it they will be cracking their own eggs for more than just baking.
  • Have your reading children read the recipe to you while you bake! Older kids learning fractions can help with finding measuring cups and measuring things out too. With your younger children and toddlers, go ahead and measure it out perfectly, and then let them dump it in the bowl. Baking is precise so you really want to be sure it is measured correctly.
  • Hand over hand the blender with your littles, and before you know it they will be able to manage a blender on their own. Show them how to hold it steady and how to move it around.
  • Little kids love buttering the pan! Wash up their hands good and put a pat of butter in the pan for them to smear around!
  • Don’t forget to have the kids wash up their mess too! These are life skills, dear momma, and your littler ones especially will love this task. You can really stretch this out to occupy the kids while the banana bread bakes by filling up the sink and letting them play in the water for a while.
Easy One Bowl Gluten Free Banana Bread

Easy One Bowl Gluten Free Banana Bread

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and grease a 9×5 inch (1.5 quart) loaf pan with butter (coconut oil if you can’t have the butter)
  • Blend the mashed bananas, eggs, coconut sugar, and yogurt in a medium mixing bowl until smooth.
  • Add the flour, cinnamon, baking soda, and sea salt and blend on low until smooth and combined. Be sure to "fluff" up the flour a bit before measuring – if it is too packed in the measuring cup there will be too much flour.
  • Pour the batter into your greased loaf pan and bake at 350 degrees for 55 minutes until the top springs back to touch and a toothpick comes out clean.
  • Let the banana bread cool in the pan at least 10 minutes before turning it out to cut into slices.
Easy One Bowl Gluten Free Banana Bread

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Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

March 9, 2020

Keep the pantry stocked with these easy 10 minute prep, nut free school zone safe, crunchy buckwheat and apricot granola bars!

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Early spring?! We’ll take it!

It sure feels like spring has sprung rather early in these parts, and while I know there is a very good chance we will still see a March snow storm where I live, we’re soaking in every ounce of any sunshine and 40 degrees that is thrown our way with complete and utter delight!

Busy kids and healthier on the go snacks

Spring is a very *busy* time of year for my crew, and having grab-and-go snacks on hand that won’t sugar crash my growing kids is truly the name of the game. Real food fats, proteins, and healthy carbohydrates to sustain and satiate active kids, while still tasting good isn’t as hard as it sounds. Keeping fast and easy hard boiled eggs, fresh veggies with fatty dips, and even some healthier choice packaged store-bought snacks on hand keeps us from blowing our budget on empty calorie snacks and kids that are hungry every hour of the day. When we “make every bite count,” filling our kids up on food that satiates, they won’t be asking for snack after snack.

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Homemade, made easy

It’s no secret, I’m passionate about seeing kids filled up on nourishing, real fats, sustainable protein building blocks, and energy fueling real food carbohydrates. But I am also a real mom, with 3 very real kids, and this truly is a very real family behind this computer or phone screen that you are reading. There needs to be a balance between store bought everything and homemade all the things if it is going to be sustainable. This quick, 10-minute prep granola bar is made for busy families! The granola bars also store in the pantry, just like regular granola bars, so they will be just as convenient for the kids to grab for lunchbox packing or snack time.

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Star players

So let’s talk about this fun granola bar change up, and why it is a great idea to keep ingredient variety in our diets. Instead of an all oat based granola bar, I’m focusing on mineral rich seeds for this crunchy, satisfying version. One of my girls has a nut free snack time at school this year, and while nut free is easier than you think, I have also challenged myself to create some seed only snacks (like these copycat coconut clusters) for her this year to change things up. Buckwheat is a seed packed with minerals, antioxidants, and fiber. I feel like it is a really overlooked, mineral rich ingredient, and it has a nutty, toasted taste when baked into a crunchy granola bar. I’ve also added mineral rich pumpkin seeds and sunflower seeds to add to the nutrient variety and flavors, and of course some traditional oats make these pretty granola bars picture perfect. The kids will love these honey toasted seeds in a convenient little bar, and the dried apricots are a fun little surprise sprinkled throughout!

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

The Method

You’ll start by pouring all the dry ingredients into the mixing bowl. I use my food processor to buzz up the pumpkin and sunflower seeds, so this part goes fast. After you melt the coconut oil and honey over the stove, you’ll pour that over the dry ingredients and stir them to coat everything evenly. The granola mixture gets pressed into the pan and you can tend to other kitchen tasks or the kids while it bakes! After the granola bars cool completely, you can cut the bars in the sizes you like. The beauty of making your own granola bars is being able to control the size of the bars you like. I tend to make squares so that they can be a small snack or a small addition to lunchbox since my kids are still young. This works well for toddlers too since a large granola bar can be a lot to finish. If you have older kids, you can make regular sized bars.

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free
Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free
Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Swap thoughts

Even if you aren’t in a nut free school or have kids at home with nut allergies, I would love to see you try these seed based bars! The nutrient diversity is good for your gut and growing bodies. That said, if the you have nuts on hand to use up, I do think that they will swap in this recipe for the seeds. If they are bigger nuts like almonds or walnuts, you might want to use a heaping ¼ cup of nuts to make up for the small seeds that fill up the quarter cup. If you don’t have dried apricots just yet, raisins should work just fine, though if you get a chance the apricots are so fun and pretty too!

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

Instructions

  • Pre-heat the oven to 325 degrees and line an 8×8 baking pan with unbleached parchment paper.
  • Put the oats, buckwheat groats, sunflower seeds, pumpkin seeds, buckwheat flour, and apricots in a medium mixing bowl, and set aside.
  • Melt the coconut oil and honey in a small saucepan and then pour over the dry ingredients in the mixing bowl. Stir the granola bar ingredients thoroughly so that everything is coated with the coconut oil mixture.
  • Pour the granola bar mixture into the lined pan and press the mixture down using the bottom of your half cup measuring cup so that everything is pressed into the pan evenly. Pay attention to the sides and corners so that everything is straight and even.
  • Bake the granola bars at 325 degrees for 30 minutes, until the top is golden brown. Do NOT cut the bars until they have cooled completely. The will harden as they cool and be easier to cut. Once the bars have cooled completely to room temp, pull the sides of the parchment paper so the granola bars come out in one square. Use a long sharp knife to cut the granola bars into the sizes you want.
Nut Free Crunchy Buckwheat and Apricot Granola Bars :: Gluten Free, Nut Free, Dairy Free, Soy Free

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Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

January 11, 2020

Getting a nourishing breakfast in is easy with prep day sweet potatoes and these 4 simple sweet potato breakfast ideas!

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

A post just for *you,* dear momma

Dear momma, I know what you have been seeing in your news feeds, social media, and email box for the last few weeks. Weight loss this, “new you” that, and everything in between. I get it. I’m a New Year, fresh start, “jump-in-with-both-feet” kind of a person to the core. But I am here to tell you that we don’t need to complicate this whole healthy lifestyle thing. In fact, I prefer to simply call it, taking care of ourselves.

No guilt. No shame. No fear.

When we have healthy relationships with our bodies and the food that fuels it, we know that over doing processed foods will make us feel crummy. So we can positively make the decision to treat ourselves like the temples that they are – with respect, and with food that will make us feel amazing. With simple food. Real food. It doesn’t need to be fancy or filled with a zillion steps or ingredients. A simple bowl of soup and boiled eggs makes one of my favorite breakfasts.

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

I remember the exact moment I made this mind shift.

I grew up on Cheerios and toast, so this was a huge shift. I had my second baby and I was….exhausted. In fact, exhausted doesn’t even begin to describe it. One morning the only thing I had time to eat before she cried again was leftover soup from dinner and my toddlers leftover boiled eggs. The energy I felt was almost instantaneous. My mind could think. I felt clearer…my body had some fuel. From that point on I knew I needed to feed myself so that I could be my best for my babies. Did it happen perfectly every day? Not even close. But as I practiced, I got better. A rhythm formed in my kitchen. A framework for how my meals flowed was formed. And I never turned back.

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

Do you know how good you were meant to feel, dear momma?

Your kids are watching you. They see how you care for yourself, and will imitate that. I certainly was. And my mom was only imitating what she saw growing up. Be the cycle breaker in your family. Put the oxygen mask to yourself first so you can care for those around you. When a firefighter runs into a burning building, he doesn’t neglect himself to save those inside. He puts the oxygen mask to himself first so that he has the stamina to save the rest. He is literally no good to those inside the burning building if he falls over from lack of oxygen. Your kids deserve having a mom at her best.

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

But I have a baby…this sounds impossible!

I so hear you, dear momma, although those endless nights and jam-packed days are even more reason to care for yourself. You need fuel if you are ever going to make it! Here are some practical tips that I found helpful during this season…and I promise that it is only a season!

  • Put baby in a sling or carrier while you warm up leftovers or fix your breakfast, so you have hands free movement with baby close to you.
  • There is absolutely nothing wrong with setting baby down on a soft blanket or bouncy seat near a window so she can look outside or at something interesting while you warm up your leftovers or make your breakfast for 5 or 10 minutes. Even just setting them down to watch you in the kitchen is eye catching for them. If they fuss for a few minutes they will still be ok – I promise! As they get older into their baby years, it is good for them to learn how to occupy themselves and play independently.
  • Utilize siblings if they are around! Even your toddlers make great entertainment while you prepare your food! They will feel so proud to be the one to show baby that book, or shake the rattle for their baby brother or sister!
  • Food prep when you have extra hands on the weekends. Let daddy or older siblings take a turn at holding the baby so that you can prep easy staples like muffins, soups, or these sweet potatoes so that during the week your meals are easier to grab. While I’m all for napping when the baby naps, sometimes prepping during naptime is helpful too. Listen to your body however, and don’t do this every day.
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

But I have a toddler…how do I make this work?

After the shift into toddlerhood, many parents find they wished their non-stop toddler was back to that infant that would just lay on a blanket for 5 minutes! In some ways toddlerhood is even tougher. Here are some tips for this season…and again it is truly just a season!

  • Establishing a routine is key. Toddlers adore a rhythm and expectations. If you tell them this is breakfast making time and give them expectations, they will catch on! Give them 2 choices – “While mommy fixes breakfast you can either color with these crayons on this paper, or play with the toys in this basket. You could also give the choice of standing on a stool to watch you prep (or help if there is something to help with). Before you know it, that certain time of day will just be associated with breakfast prep and you won’t need to remind them much at all what is expected of them during this time.
  • Keep a small drawer/cupboard of toys or safe kitchen tools (like wooden spoons and measuring cups) down low for them to reach so that they can play near you while you work in the kitchen. Many times these little ones just want to be near – unless they have a sibling they are following around, you are the center of their world and they are social beings! They can have their own drawer that they can reach themselves to play near you.
  • Pull up a stool, little helper stander, or a chair and make them a part of your meal making. Set them up with hard boiled eggs to peel, or at the sink with potatoes to wash. Even if you are just giving them a few cups in the sink to play with in a bowl full of water, they will be happily by your side.
  • Utilize older siblings to help if they are around! This is a great opportunity to show your older kids that you trust them with a task! Ask them to read your toddler a book, or play a game with them. You can put THEM in charge. My oldest loved creating a “schedule” for her little sisters when I needed kitchen prep time. And toddlers naturally follow older children’s whims and ideas (better than adults most of the time!).
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

But we have to be out the door for school SO early…how can we do this?

This is the season that I am in right now, and I’m sure I will have more to add to this as we go along, but for now, here are some tips that I am finding help!

  • Meal plan. This is NOT my favorite, nor do I even have an elaborate meal plan book – it isn’t even written out. Collective *gasp* from the real food crowd. I simply have a framework. I like to have some wiggle room – I don’t like to be nailed down to something if I’m feeling like having something else for breakfast. If you like a more rigid schedule, go for it! I have a certain flow that I like my week to look like and we do that. For instance, the girls have oatmeal on Mondays – I change it up with whatever fruit is in season or was on sale that week, and we throw add-in’s from the pantry. Or breakfast cookie Fridays! We pull from the freezer stash or make them fresh the night before.
  • Assign tasks for the kids for more help. Maybe your older children have a day of the week that they are responsible for the breakfast so everyone is helping. Maybe your younger children are helping you prep the egg cups or muffin batter the night before, or peeling the hard boiled eggs for you.
  • 10 minute prep the night before! This is a game changer for many. Just 10 minutes. You can do so much in the 10 minutes before you go to bed. Mix up muffin batter or get egg casserole or egg cups in the pan. You can take waffles or baked oatmeal out of the freezer to thaw. Lately, I have actually been baking in the evening so that I don’t have to do literally anything in the morning! It works for us right now and is pure bliss!
  • Breakfast bars! When you have all of the components all ready, such as breakfast cookies or muffins, and hard boiled eggs or yogurt, you can have the older kids set up a breakfast bar and everyone serves themselves! And if they are old enough to serve themselves, they are old enough to wash up their own dishes by the way dear momma!
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

SO, let’s prep some sweet potatoes!

Simple right?! My goal is to see you NOT over complicate eating well. I wanted to start with this concept because it is one of the first things that I was able to wiggle into my routine as a new mom. I had time to put sweet potatoes in the oven. I had time for simple sides like hard boiled eggs or sausage. And I had time to utilize leftovers.

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

How to prep ahead sweet potatoes

It doesn’t get any easier. Simply pre-heat the oven, poke your sweet potatoes, oil them up and bake them off. You are hands free while they bake and your sweet potatoes are ready for the week!

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

How To Roast Sweet Potatoes

Ingredients

  • 4 small to medium sweet potatoes of about the same size
  • 1 tbsp ghee, butter, or olive oil
  • 1-2 tsp sea salt to taste
  • Pepper to taste

Instructions

  • Pre heat the oven to 400 degrees, and poke a fork into each sweet potato 4-5 times.
  • Use your hands to smear the ghee, sea salt, and pepper over each sweet potato, and place them in a baking dish.
  • Roast the sweet potatoes at 400 degrees for 1 hour to 1 hour and 15 minutes. The sweet potatoes should be soft when you poke a fork in them. Store your sweet potatoes in an airtight container in the refrigerator for up to a week.
  • To re-heat roasted sweet potatoes, place the sweet potato on a baking sheet and into a cold oven. Pre-heat the oven to 350 degrees and once it is pre-heated you can turn the oven off and let it warm through to your liking. This doesn’t take any longer than 15 minutes.
Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

Ok! So how do I serve my sweet potatoes?!

The possibilities are endless but here are some of my favorite combos that require very little prepping or time! These ideas are pretty low carb and no grain because I do best that way for my breakfast. There is absolutely nothing wrong with adding more carbs or some grain if you do better that way! If you have young children that you are serving these to, you may want to add some fruit or grain, or some raw honey on the sweet potato!

Prep Day Sweet Potatoes and 4 Simple Sweet Potato Breakfast Ideas!

Prepped ahead sweet potato, prepped ahead hard boiled eggs (or you could fry them!), and avocado slices.

Prepped ahead sweet potato with leftover caramelized peppers/onion/spinach from paninis we had for dinner, and sauerkraut (I LOVE kimchi here even better!), and coconut yogurt (or regular yogurt if you do dairy) with granola, bee pollen, collagen, and acai powder.

Prepped ahead sweet potato with leftover stir fry from dinner, bacon, and avo

Prepped head sweet potato with avocado, crushed walnuts, and raw honey, and bacon