Browsing Category

Healthy Kids and Teens

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}
Dinner Ideas Healthy Kids and Teens Nourishing Staples Real Food 101 Real Food Tips

Kid Friendly Veggie Loaded Tacos

April 14, 2021

Learn how to get veggies into taco night with this kid friendly method of veggie loading taco meat!

Kid Friendly Veggie Loaded Tacos

Taco night and our first spring dip in the lake!

Lake Michigan is 37 degrees, and that, my friends, means I’m barefoot in the beach sand trying to soak in some early spring sun rays while these little Michigan born and bread kiddos of mine are in the water and happy as little larks! I’ve been thinking a lot lately about how I can help you with those main staples that are on everyone’s meal plan list, by amping up the nutrient level while still keeping them kid favorites.

Kid Friendly Veggie Loaded Tacos

Taco Tuesday…Amplified!

I would venture to say that most households have a staple taco night. It is an easy kid favorite, familiar, and obviously so delicious too! Sometimes I over look the obvious staples to blog because I figure everyone knows how to make a taco right? But do you know how to make a taco that isn’t just meat a cheese? Something that will get some mineral rich veggies and fiber into the kids without the kids complaining? Without having to add the taco meat to a salad? Not that there is anything wrong with a salad, but I’ve been in those little kid years, dear momma! I know salads are not always first pick. And toddlers don’t always digest or chew salads very easily. They also will be full after one or 2 taco shells with taco filling…so let’s get more in every bite!

Kid Friendly Veggie Loaded Tacos

Making every bite count…taco style!

Little kids have little bellies. And while I have been the witness to bottomless pit kid appetites, when my girls were very little I found out very quickly that 1 or 2 tacos was about all their bellies could hold, so I had to make those bites count. The secret to veggie loading tacos is all about mixing the meat with veggies that have been cooked with the right technique….a slow, flavorful sauté. Sure, this does add about 10 minutes to your cook-time, but it will be so worth it. And one of the best parts about taco meat is that it can be done in advance on a prep-day, and even frozen for easier weeknights!

Kid Friendly Veggie Loaded Tacos

Older kid & teen benefits

Veggie loading tacos isn’t just beneficial for filling up little bellies. Those growing teenagers can seriously put the food away! Filling them up on protein is important, but fiber rich veggies will help fill up those appetites and help them feel fuller longer. Another benefit to veggie loading the meat is that the added extra veggie mineral nutrients is so vital to the function of all of their organs – hello teenage hormones! Hormones need these mineral nutrients from veggies to function properly, and this is a great way to get those in. And even better if your teen likes a big taco salad – double the veg!

Kid Friendly Veggie Loaded Tacos

Two Birds, One Stone…Veggie Loading & Budgets!

While my main focus in veggie loading these tacos is to get more veggies into your kids, I want to also help you see that this method of making taco meat really stretches that pound or 2 of ground beef for your hungry crew. My family of 5 can pound out a pound of taco meat and then some. But when I veggie load taco meat, not only does the volume of taco meat almost double, giving us more to fill into those taco shells, it is also getting fiber rich veggies into hungry bellies to fill them up.

Kid Friendly Veggie Loaded Tacos

A note about taco seasoning

You can swap the DIY taco seasoning for 1-2 packets of taco seasoning – just be real careful on those ingredient lists – staying organic usually helps with avoiding MSG, GMO’s, and other fillers. Also keep in mind that packets (even many organic ones) add starches, so you will need more bone broth or water because those starches thicken things up. I keep a jar of my DIY taco seasoning doubled or tripled up in my cupboard so it is easy to pull out on taco night.

Kid Friendly Veggie Loaded Tacos

Tips for families with babies, toddlers, and preschoolers

Dear momma, if you have an older baby or toddler, I would invite you to take my “jump in with both feet” method of feeding littles, and just add the veggies in without taking too much care to dice them up super fine. Obviously make it small enough for them to handle in their mouths, but I truly believe that my girls never batted an eye at any meal, from spaghetti to tacos, being “veggie loaded” in their lives because we started them out that way. Babies and toddlers have ZERO frame of reference for what a “taco” should look like. <—Read that again! If this is all they have ever known, it is exactly what they will grow up being used to! In fact when I veggie load these tacos, I typically double the spinach in this recipe – feel free to add more if you wish.

Kid Friendly Veggie Loaded Tacos

Tips for families with older kids and teens

If you have older kids used to “normal” tacos I have a few tips for you to ease them into this idea!

  • First of all, don’t make it a big deal – you make it a big deal and they will feed off that. I would actually just try the taco meat with the chopped veggies, and if they ask what it is, simply tell them! Don’t try to hide it – that really creates some trust issues. Just treat them like normal human beings, and be honest with them.
  • If you know for sure this is going to be a battle, try starting out with half of the veggies recommended here and work up to the full amount. As I said in the section above, this is actually toned down from my usual amount of veggies, but you can bring it down a couple of notches to work up to the full amount.
  • Try using a food processor to really finely chop the veggies so they are truly barely noticeable. Once the taco season is in the mixture, there is zero veggie taste – promise. But I know that some kids have texture issues, so perhaps making the veg super small will help ease those kids into this. In all actuality, the sauté and simmer cooking times really make the veggies very soft and manageable, but I do know that some children can be veggie detectives 🙂
Kid Friendly Veggie Loaded Tacos

Kid Friendly Veggie Loaded Tacos

Ingredients

  • 2 tbsp friendly fat for cooking in butter, olive oil, avocado oil, tallow, etc
  • 1 small onion diced
  • ½ small red bell pepper diced
  • ½ small head of cabbage sliced thin or shredded
  • 1 large carrot shredded
  • 2-3 cups baby spinach finely chopped
  • 2 cloves of garlic minced
  • 1 lb grassfed ground beef
  • 4 tbsp taco seasoning
  • 1 cup bone broth or water
  • Sea salt/pepper if needed to taste

Instructions

  • In a large skillet, melt the fat over medium heat. Add the onion, pepper, cabbage, and carrot with a big pinch of sea salt, and cook over medium high heat until the veggies are soft and sweet. This will take about 5-10 minutes depending on how small you chopped the veggies (smaller chopped veggies will cook faster).
  • Add the spinach, garlic, ground beef, taco season, and broth to the pan. Break up the beef, and cook the veggies, beef, and broth together for over medium high heat, until the broth comes to a simmer. Reduce the heat to a low simmer, stirring occasionally until the beef is cooked through, and the broth is reduced all the way down so that the taco mixture isn't runny. This takes about 10 minutes.
  • Serve your veggie loaded taco meat with traditional taco shells (we love these blue corn shells or yellow corn shells) or soft shell tortillas with toppings, or over a big salad to make a taco salad (use this French dressing or Fiesta Dressing for the salad!)

Notes

  • Instead of chopping, you could put all of the veggies in a food processor to chop up super small. This is a good technique for kids that don’t like “pieces” in their food, or have aversions to veggies. They will cook down and get so small you’ll never see them this way.
  • You can swap the DIY taco seasoning for 1-2 packets of taco seasoning – just be real careful on those ingredient lists – staying organic usually helps. Also keep in mind that packets add starches, so you will need more bone broth or water because those starches thicken things up.
  • When my kids were little, they always struggled with managing a taco and it’s fillings! I got these little taco holders and they are game changers! 
Kid Friendly Veggie Loaded Tacos

More real food recipes you might like ::

Dinner Ideas Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches

Rainbow Broccoli Salad

March 24, 2021

All of the colors of the rainbow in this healthier choice broccoli salad with less sugar, no dairy, and lots of fun, flavorful veggies kids will love!

Rainbow Broccoli Salad
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.

Glimpses of warmer weather

Michigan likes to do this thing in the spring, where it plays around with 60 degrees one day, and back down to 30 degrees the next day. But my goodness, has spring ever been nice to us this year so far! Lake Michigan is thawed out, our toes are in the sand, and we are ready for warmer weather sides, like fresh spring and summer salads!

Rainbow Broccoli Salad

A better choice broccoli salad…that still tastes amazing!

I’ve been a sucker for a creamy broccoli salad even as a kid. Most broccoli salads are loaded with cheese, bacon, loads of dairy, and sugar…a lot of sugar. Usually anywhere from a quarter to half cup of white sugar is in the typical broccoli salad recipe. What’s not to love about that, right?! I knew when my oldest got to the age where she could manage salads and raw veggies to eat that I had to figure out a better way to make one of my favorite salads with way less sugar. And not that there is anything wrong with cheese, bacon, and dairy, but there is something wrong with the picture when the star of the show in a salad is anything but the veggies. I wanted to teach my girls that salads and veggies can taste amazing without being covered up by sugar.

Rainbow Broccoli Salad

Tips for making raw salads like broccoli salad kid friendly

Be sure to pay attention to the Notes section in the recipe card of this post. There are tips and tricks mentioned that will make salads like this easier for little kids to eat, and your older kids will be more likely to accept this new food keeping some things in mind:

  • When chopping the broccoli and cabbage, remember that if you have real little ones, taking the time to finely chop the veg will really help with their ease of being able to spoon the salad and manage chewing it in their small mouths! As they get a little older, you can leave the pieces bigger.
  • If your kids are funny about the pungency of onion pieces, sub the finely chopped onion for 1-2 tsp of onion powder. My kids love the flavor of sweet onions raw when they are cut up small, but I know that is not always the case. If you have littles, don’t shy away from at least trying. This is how my girls’ palates were formed young! Mince them up and try it!
  • Change up the veggies! Beets and tomatoes swap well for the red. I love using roasted butternut squash for the orange, and did this often when the girls were very little – the sweetness is amazing for little ones and the soft squash is so easy to chew. You can use green cabbage too! Add a little bite of pretty fruit to the bowl if you think the kids will like that. My girls typically complain the salad is too sweet when I do this, but yours might like it! My favorite is pineapple or apple, but raisins and blueberries work nicely too.
Rainbow Broccoli Salad

The Method :: The Dressing

One bowl side dishes are totally my jam. The dressing consists of 4 simple ingredients that get whisked up right in the bowl that you will serve the salad in. Less dishes, and less prep time! The creamy base is lightly sweetened with a spoonful of raw honey instead of white sugar, and it is plenty sweet. Keeping the vinegar amount lower helps with not needing to add as much sweetener as well. I prefer more of a bite to my broccoli salad, so I tend to add a splash of vinegar to my bowl. You can always add some raw shreds of apple or pineapple to the salad if the kids are already used to a sweet broccoli salad. Using fruit is a much better choice than adding more sugar.

Rainbow Broccoli Salad

The Method :: The Veggies

I think you’ll find that chopping the veggies really small is worth the time that it takes. The kids will be able to spoon it easier, and your little ones will chew smaller raw veggie pieces easier this. Chop the veggies up and toss them with the simple dressing and the salad is ready to eat!

Rainbow Broccoli Salad

Yogurt and Mayonnaise Options

There are so many ways to make the creamy base for the dressing suit your dietary needs. If you don’t have any dietary restrictions, plain yogurt and your favorite healthy oil based mayo will do the trick. If you are dairy free, you can swap the regular yogurt for full fat coconut yogurt, or just use all mayo and thin it out with a little splash non-dairy milk like coconut milk or a nut milk. Our favorite store bought mayo using healthy fats is Sir Kensington’s Avocado Oil Mayo that we get for a great price at Costco. There are so many avocado oil mayonnaise choices for great prices now though, even if you don’t have access to Costco. If you are egg free, store bought mayo can be super tough. But I have a solution! There are 2 egg free mayo options on the blog. This Simple Egg Free Mayonnaise is dairy based if you can have that. And this Paleo Mayo is dairy and egg free.

Rainbow Broccoli Salad

More than just a dinner side!

Meal prep this Rainbow Broccoli Salad on Sunday, and you can use it for your a lunchbox veggie side for the kids, and also for your lunches. This kind of preparing helps keep kitchen food prep time at a reasonable amount for busy families. Broccoli salad packs fantastic in lunchboxes, and is such a great change up from regular veggie sticks. To pack Rainbow Broccoli Salad in a lunchbox, I would suggest a leakproof container, or something that seals the sides a bit. For my youngest’s Rover Planetbox shown below (she is 7), we use the little silicone cups that come with the Planetboxes that seal up to the sides. The salad is not drippy, but just in case a little condensation is there, it will prevent little drips. My older girls (almost 12 and 10) have the larger, Launch Planetbox, and they use the bigger Rounds bowl with a lid that the Planetboxes come with for their salads since they are bigger. When packing for little kids, remember the veggies don’t need to be the star of the show for a long school day and a short lunch period. I save bigger veggie portions for her breakfast and/or dinners. Time is of the essence when at school, so I want her filling up on protein and fat packed bites of food. My older girls can eat a bit quicker so they pack bigger salads.

Rainbow Broccoli Salad

Rainbow Broccoli Salad

Ingredients

  • ½ cup full fat yogurt or coconut yogurt
  • 1/3 cup avocado mayonnaise see Notes for homemade mayo options
  • 1 tbsp white wine vinegar
  • 1 tbsp raw honey
  • ½ small onion finely chopped
  • 1 small red bell pepper diced
  • 1 large carrot peeled and shredded
  • 1 head of broccoli florets chopped to bite sized (see Notes)
  • ½ head of a small purple cabbage sliced into thin, short strips (see Notes)
  • Sea salt and pepper to taste if needed

Instructions

  • Whisk the yogurt, mayo, vinegar, and honey in a medium mixing bowl until smooth.
  • Toss the veggies with the dressing in the mixing bowl, and taste for salt and pepper. Serve the salad right away or hours later – as the flavors marry, the salad gets even better!
  • Store your Rainbow Broccoli Salad in the fridge for up to 5 days.

Notes

  • If you are egg and dairy free, try my Paleo mayo! Or if you are egg free but can have dairy, you can try my egg free, dairy based mayo. Any clean, crisp vinegar will work for the dressing.
  • If your kids are funny about the pungency of onion pieces, sub the finely chopped onion for 1-2 tsp of onion powder. My kids love the flavor of sweet onions raw, but I know that is not always the case. If you have littles, don’t shy away from at least trying. This is how my girls’ palates were formed young! Mince them up and try it!
  • Try multiple colors of bell peppers to boost the color even more! When chopping the broccoli and cabbage, remember that if you have real little ones, taking the time to finely chop the veg will really help with their ease of being able to spoon the salad and manage chewing it in their small mouths! As they get a little older, you can leave the pieces bigger.
  • Change up the veggies! Beets and tomatoes swap well for the red. I love using roasted butternut squash for the orange, and did this often when the girls were very little – the sweetness is amazing for little ones and the soft squash is so easy to chew. You can use green cabbage too!
  • Add a little bite of pretty fruit to the bowl if you think the kids will like that. My girls typically complain the salad is too sweet when I do this, but yours might like it! My favorite is pineapple or apple, but raisins and blueberries work nicely too.
Rainbow Broccoli Salad

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 ::

Dinner Ideas Healthy Kids and Teens Lunch Ideas Real Food 101 Real Food Tips Snack Ideas

Sheet Pan French Fries

March 10, 2021

Make easy sheet pan French fries for the perfect compliment to any burger, or the most fun munchy snack for game day or movie night!

Sheet Pan French Fries

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.

Like peanut butter & jelly…

The beach and flip flops. Peanut butter & jelly. Spring time and muddy children. A burger with the perfect French fries. Like so many things that just go together, I really think that having a great, healthy option for French fries is an absolutely must in any kitchen! Over the years, I’ve fallen in love with this French fry method, and I think it will become a staple in your house for every burger night, or munchy snack need too!

Sheet Pan French Fries

The Method :: Cutting the fries

Whether your kids have had restaurant French fries or not, one of your favorite kitchen tools for making fries is going to become the crinkle cutter. This inexpensive cutting tool not only dresses your fries up to look more like restaurant fries, or fries from the frozen section of the grocery store, you can also use it to crinkle cut veggies to jazz those up too! I also find a crinkle cutter an easy to grasp tool for toddlers that want to try learning how to cut soft veggies. To cut the French fries, I like to use a straight knife to cut medium potatoes into thirds lengthwise. Then lay those pieces flat to cut the crinkle fry shape. Be careful with the thickness of the fries – if you go to thin, they will cook really fast and not have that fluffy potato center.

Sheet Pan French Fries

The Method :: Seasoning the fries

Once the potatoes are cut, toss them in a bowl with olive oil and seasoning. It doesn’t get much easier than that! I like using simple sea salt and pepper with a little paprika and parsley for color. But you can dress them up however you like here!

Sheet Pan French Fries

My favorite French fry method…

The secret to fries that don’t stick to the pan, and the perfect crispy outside all lies in the screaming hot sheet pan. One burger night, a very long time ago, I turned the oven on to pre-heat while I prepped my potato fries, and didn’t realize that I had inadvertently left my sheet pan in the oven from earlier in the day. When I went to put my fries on a sheet pan, I couldn’t find it, and, of course, remembered it was in the oven. The sizzle when the oil coated fries hit the pre-heated sheet pan made me wonder how these fries would turn out, and much to our utter happiness, we couldn’t believe how amazing the texture was.

Sheet Pan French Fries

Bake, toss, bake, toss, bake…

Sounds fussy, but I promise it just takes a few seconds to toss those fries around. Let them sear on the super hot sheet pan for about 15 minutes, and then toss them around. Bake another 15-20 minutes, and then toss again. You’ll do one more round of 15, and then you’re fries are ready. Moving them around every 15 minutes or so will ensure the super hot oven doesn’t crisp just one side of your fries. And I’m not talking perfection here – I definitely do not sit there and meticulously flip each fry. I just use a spatula to flip them around, give the pan a shake and toss it back in the oven.

Sheet Pan French Fries

Dipping ideas!

I know, I know…ketchup. But think outside the box a little bit, and one of my favorite fry dipping modes lately in a restaurant has been any kind of aioli they serve! Or as my husband puts it, “fancy mayo” 🙂 You can use your favorite healthy store bought mayo, or make your own. On the blog, I have a great dairy based egg free mayo, and a Paleo egg free mayo to try. There is also 2 great aioli recipes on the blog! Try my chipotle lime aioli or my garlic aioli – both are dairy free!

Sheet Pan French Fries

Does this method work for sweet potatoes?

Absolutely! I tend to flip sweet potatoes a little more often because they tend to burn easily, but stirring them around the 10-12 minute mark seems to do the trick. It all depends on the size of your cut.

Sheet Pan French Fries

Sheet Pan French Fries

Ingredients

  • 5-6 medium russet potatoes
  • 1/3 – 1/2 cup olive oil or avocado oil
  • 1 – 1 1/2 tsp sea salt to taste start with around 1 tsp – you can always add more later but you cannot take it away
  • 1 tsp smoked or sweet paprika
  • 1 tsp dried parsley
  • ½ tsp pepper

Instructions

  • Put a large, unlined baking sheet into your cold oven, and then pre-heat the oven to 425 degrees. You want the sheet pan to be in there to pre-heat as well. This will prevent sticking and make for crispier potatoes.
  • Cut your potatoes into French fry shape. I like to cut the potato lengthwise in thirds using a straight knife, and then use a crinkle cutter to cut the flat pieces into thirds again making a crinkle cut.
  • Toss the French fries in large mixing bowl with the oil and seasonings until the potatoes are coated evenly. I think using my hands works the best here.
  • Once the oven pre-heats, take the hot sheet pan out of the oven, and pour the seasoned and oil coated French fries onto the hot pan (listen for the sizzle!). Use a rubber scraper to get all the oil out of the bottom of the bowl. Spread the French fries out on the pan.
  • Bake the French fries at 425 degrees for 15 minutes. Stir the fries, and then bake another 20 minutes. Take the French fries out again, stir the fries, and the bake another 15 minutes until golden brown and cooked through. If you cut your French fries smaller/thinner, they will take less time. If you cut them bigger, you will want to add more time.

Notes

  • You can leave the paprika out, but I love the color it gives, and the slightly smoky flavor to a smoked paprika. If you use a sweet paprika you won’t taste it as much so that would be a good option for little ones that might not like the smoked flavor, but would still give the pretty and appealing color.
  • Change up the seasoning to what you are serving it with! Try rosemary with a steak, or dill when serving with crispy fish!
Sheet Pan French Fries

More real food recipes you might like!

Batch Up Meals Breakfast Ideas Healthy Kids and Teens Real Food 101 Real Food Tips

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

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 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
Dinner Ideas Healthy Kids and Teens Real Food 101 Real Food Tips

Veggie Packed Slow Cooker Lasagna

February 9, 2021

Classic lasagna flavor, with a rich grassfed meat sauce packed with veggies, layered with cream and noodles, all in the convenience of your slow cooker!

Kid Friendly Veggie Packed Slow Cooker Lasagna
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.

Brrrr!

Michigan born and bred has made us quite used to months of piles of snow and cold, but right around the middle of February, we usually dip well below even our threshold for cold air! These kids are pretty used to playing outside everyday no matter the weather, though, and we embrace the cold with warm campfires, cozy blankets…and comforting lasagna!

Kid Friendly Veggie Packed Slow Cooker Lasagna

Warm lasagna made in the slow cooker!

Not that popping a casserole dish in the oven is that hard, but there is just something about being able to get dinner done before noon that makes me smile. Checking dinner off the list early in the day always makes me feel 10 steps ahead of the game, and this slow cooker lasagna will warm up even the most chilled to the bone kids and adults alike in just a few easy steps.

https://amzn.to/37fd5iD

Veggie packed but so kid friendly

I don’t mind a big salad to get our veggies in on lasagna night, but sometimes a cold salad just doesn’t work in February. And little kids eat cooked veggies easier than raw. This lasagna is super packed out with plenty of veggies, but chopped small, and sautéed until sweet, they are the perfect kid friendly way to get flavorful and nutrient loaded vegetables in on lasagna night. Just look at all that veg!

Kid Friendly Veggie Packed Slow Cooker Lasagna

The Method :: The Veggie Meat Sauce

The veggie meat sauce can be made up to a day in advance. If you have a prep day, this is the perfect activity for that day. Or if you plan to make this for a school night, simply make the sauce the night before, so that you can just get everything into the slow cooker in the morning without any fuss. To make the veggie meat sauce, you’ll pull out all the sweetness and flavor from the veggies first by sautéing them in butter or olive oil. This time is precious, and will create so much flavor. Once the veggies are perfection, the beef will get browned, the sauce will be added, and a few minutes of simmering will pull all the flavor together.

Kid Friendly Veggie Packed Slow Cooker Lasagna

The Method :: The Creamy Bechamel Sauce

If you are dairy free, you are in luck! You really can have a creamy element to your lasagna without dairy, and this creamy sauce is just the ticket to your creamy dreams! Make a quick rue with rice flour and butter (if you can have it) or olive oil, then whisk in some coconut milk. If you tolerate dairy, cream or milk work fine here. The creamy bechamel sauce comes together in mere minutes, and this too, can be made a day in advance so that you can build your lasagna easily.

Kid Friendly Veggie Packed Slow Cooker Lasagna

The Method :: Building and Slow Cooking the Lasagna

Once you have the 2 sauces made, you are ready to go! Get a little of the meat sauce down on the bottom of the greased slow cooker, and then build 3 layers of lasagna noodles, bechamel sauce, and veggie meat sauce. If you tolerate a lot of dairy, you can add some cheese on top of each bechamel layer. This is totally optional. Two of my family members only tolerate sheep’s milk or goat’s milk cheese, which is pricy, so we just add some Manchego to the top of the lasagna and are happy! If you are completely dairy free, just leave the cheese off the top – it still tastes so good!

Kid Friendly Veggie Packed Slow Cooker Lasagna

A note on the eggs

I know this is a weird ingredient, but in years of testing out slow cooker lasagnas, I have found a couple eggs whisked into my creamy sauce makes the lasagna set up better. I’ve even used up to 4 eggs! If you are egg free, I would suggest simmering the meat sauce down a bit more so there is less liquid. It does work without the eggs – you may not get perfect little square slices, but it works.

Kid Friendly Veggie Packed Slow Cooker Lasagna

A note on prepping and timing

If you have a slow cooker that has a timer function, you are going to want to use that. I have a super old school slow cooker that does not have a timer, so I have to remember to turn my slow cooker off a the 4 hour mark. When the lasagna is done cooking on low for 4 hours, you want to let it rest with the heat off for at least 30 minutes, but I prefer more like 2 hours. It allows the juices to be soaked in by the noodles, and helps the lasagna to set. You really can make this an all day slow cooker meal while you are at work if you have a timer to shut off the slow cooker while you are gone. If you don’t, like me, you’ll want to save this meal for the weekend, or if you work from home like I do, just set a timer to remember to turn it off.

Kid Friendly Veggie Packed Slow Cooker Lasagna

Lasagna Noodle Tips and GF Brands

So one of the things that my “type A” personality had to get over to make a slow cooker lasagna was that slow cookers are oval…and lasagna noodles are not. It about killed me the first time I broke some noodles up to cover the area needed in my slow cooker, and truth be told, it really doesn’t matter! It all comes out looking the same! By the way, if you are gluten free, you can use the Jovial GF Brown Rice Lasagna Noodles, or the Tinkyada Brown Rice Lasagna Noodles! Some regular grocery stores even carry these now!

Kid Friendly Veggie Packed Slow Cooker Lasagna

Kid Friendly Veggie Packed Slow Cooker Lasagna

Ingredients

For the Veggie Meat Sauce:

  • 3 tbsp olive oil or butter
  • 1 medium onion diced
  • 1 bell pepper diced
  • ½ head cauliflower chopped small
  • 4 ounces of mushrooms sliced
  • 4-5 cloves of garlic minced
  • 2 handfuls baby spinach finely chopped
  • 2 tbsp tomato paste
  • 1 lb grassfed ground beef
  • 1 – 32 ounce jar marinara sauce
  • Sea salt & pepper to taste

For the Creamy Bechamel Sauce

  • 1/3 cup butter
  • 1/3 cup white rice flour
  • 2 ¼ cups full fat coconut milk or regular milk
  • 2 tsp sea salt
  • ¼ tsp pepper
  • 2 eggs whisked

For the Slow Cooker Lasagna

Instructions

Make the Veggie Meat Sauce:

  • Over medium high heat, warm the olive oil and then sauté the onion, bell pepper, cauliflower, and mushrooms for 5-7 minutes until fragrant and soft.
  • Add the garlic, spinach, and tomato paste, and stir to combine.
  • Add the ground beef with a big pinch of sea salt and pepper, and brown the beef, stirring it into the cooked veggies.
  • Once the beef is fully cooked, add the marinara sauce, stir to combine, simmer for 5 minutes, and then set aside.

Make the Creamy Bechamel Sauce:

  • Use a medium saucepan and melt the butter over medium high heat.
  • Whisk in the white rice flour, making a paste, and then gradually stir in the coconut milk, whisking along the way. Add the sea salt and pepper.
  • Keep the heat on high and whisk the mixture until creamy and smooth. This takes a minute or 2.
  • Turn the heat off. Whisk the eggs in a separate bowl and gradually add little bits of the egg at a time to the bechamel sauce whisking along the way until full incorporated.

Assemble and Cook the Lasagna

  • Spray the slow cooker with avocado oil spray before you assemble the lasagna.
  • Scoop enough of the veggie meat sauce onto the bottom of the slow cooker to generously cover the bottom.
  • Layer your uncooked lasagna noodles over the meat mixture. You’ll have to break up the noodles a bit to cover the area.
  • Pour about 1/3 of the creamy bechamel sauce over the noodles, and then scoop some of the veggie meat mixture over the top of the bechamel sauce, spreading it out to cover all of the surface of the noodles.
  • Add another layer of noodles, bechamel sauce, and veggie meat sauce.
  • Add the last layer of noodles, the last of the bechamel sauce, and the last of the veggie meat sauce, and then sprinkle with shredded cheese of your choice.
  • Put the lid on the slow cooker and cook on low for 4 hours. Turn the slow cooker off and let the lasagna rest for at least 30 minutes to soak in the juices and set up before cutting and serving. Up to 2 hours is even better and will still be hot!
Kid Friendly Veggie Packed Slow Cooker Lasagna

More real food recipe you might like!

Batch Up Meals Breakfast Ideas Healthy Kids and Teens Real Food 101 Real Food Tips school lunches Snack Ideas

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}
Healthy Kids and Teens Holiday Recipes Occasional Treats Real Food 101 Real Food Tips School Holidays

Gluten Free Chocolate Cupcakes For Birthday, Valentine’s Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

January 20, 2021

Use these decadent gluten free chocolate cupcakes for everything from birthday, Valentine’s Day, and everything in between!

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut 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.

Everyone needs a staple chocolate cupcake recipe in their back pocket!

And if you have tween and teen girlies in the house, it is an absolute must! This recipe is quite truly a few years in the making, as I have tried and tested it out every so often on holidays or birthdays. I can confidently say that this will become your very favorite, fool-proof chocolate cupcake on everything from birthdays to Valentine’s Day…and everything in between!

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

Let’s talk about this dairy free thing!

I’ve become such a huge fan of using palm shortening for creamy frostings since my need to be off dairy years ago. While I can tolerate butter now, I still tend to go back to the palm shortening for frostings – if you are dairy free I think you are going to be so relieved to find a replacement to still make a “buttercream!” If you tolerate butter, you can swap the palm shortening for unsalted butter, and swap the coconut milk for regular milk in the cupcake recipe.

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

No gluten, nuts, or soy either!

Because I want you to be able to host a birthday party for your little one’s, dear momma! And we want safe cupcakes for those birthday treats at school – even the schools with nut free school zones, or kids that have celiac. I promise the texture of these cupcakes feel exactly like regular cake – kids that are not gluten free will never know!

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

Soft, fluffy, rich, and decadent!

These sweet little handfuls are everything you want in a chocolate cupcake. A few friends that have tested them out for me cannot even tell they are gluten and dairy free. So let’s just get right down to it! I’ll show you how the cupcakes are made, and then we’ll get to the fun part – dressing them up! I have so many ideas for you!

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

The Method :: The Chocolate Cupcakes

Chocolate cupcake batter is about as easy as it gets. A one-bowl wonder, chocolate cake batter is a simple mix of wet and dry that come together into a very rich, dark batter loaded with chocolatey goodness! Over the years I have become a huge fan of coffee to replace some of the liquid in chocolate cakes – you’ll never taste the coffee, but it does, in fact give the chocolate a richness and depth that you can’t achieve with plain water or milk. So a simple half and half mixture of coconut milk and brewed coffee make up my cake liquid. You can see the Notes section of the recipe card for swaps if you are sensitive to coffee. Once the chocolate cake batter is mixed, you’ll scoop the decadent mixture into your cupcake tin and bake.

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!
Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

The Method :: The Chocolate Frosting

Once you cupcakes are cooled, you can blend the frosting ingredients until smooth. Adjust the amount of coconut milk to your frosting texture preference. Around these parts, we like our frosting rich and thick, so just a few tablespoons is enough! You can spread or pipe your frosting, and if you don’t have a fancy piping bag, simply snip the corner of a zip top freezer bag, and voila! You can pipe your frosting!

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!
Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

Let’s dress them up! :: BIRTHDAYS!

There is nothing like a chocolate cupcake to celebrate your birthday! While I’m perfectly giddy about a generous swirl of chocolate frosting and chocolate sprinkles for my birthday, if you have kiddos in the house, you’re sure to want to have these rainbow sprinkles on hand! I am also a huge fan of fun cupcake toppers using the theme of the birthday for my girls. For instance, we’ve done a beach birthday bash for my summer birthday sweetpea with these beach themed toppers! {HERE are the polka dot rainbow cupcake liners in the birthday cupcake images in this post!}

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

Let’s dress them up! :: VALENTINE’S DAY!

Is it even Valentine’s Day without chocolate?! I think not! We are absolutely here for it in our house, and there are some great options for naturally dyed Valentine’s Day sprinkles now.

  • I used these Valentine’s Day sprinkles in the images for this post, or there is this option too.
  • I also happen to think that poking a little hole in the top of your baked cupcake, putting some strawberry jam in the middle, covering with frosting, and topping with a strawberry is the perfect heart day chocolate strawberry treat!
  • Another idea for your chocolate cupcakes on Valentine’s Day is using some freeze dried strawberries or raspberries blended into the frosting to give it a chocolate covered fruit flavor.
  • You could also skip the chocolate in the frosting and use the freeze dried strawberries or raspberries to make pink fruit flavored frosting.
  • {HERE are the cupcake liners used in the Valentine’s Day cupcake images!}
Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

Let’s dress them up! :: NEW YEAR’S EVE!

We rang in 2021 with the chocolate cupcakes pictured below that I posted to IG, and I truly couldn’t have thought of a better way to say good-bye to 2020! We sprinkled sugar crystals on the top – although I think the best adult way to make them would have been with flaked sea salt on the top! YUM!

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

A cupcake for every occasion!

I can’t wait to see your chocolate cupcake creations this year! Be sure to tag on Insta or the Facebook, send emails or private messages, and comment below! Happy cupcake-ing to you!

Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!
Print Recipe
5 from 1 vote

Chocolate Cupcakes :: Gluten Free, Dairy Free, Nut Free!

Ingredients

FOR THE CHOCOLATE CUPCAKES

FOR THE CHOCOLATE CREAM FROSTING

Instructions

  • Pre-heat the oven to 350 degrees and line 2 dozen cupcake tins with paper liners.
  • Brew your coffee while you prepare the batter.
  • Mix the ACV and coconut milk to make coconut “buttermilk.” Put the eggs, olive oil, sugar, vanilla extract, and coconut milk/ACV into a large mixing bowl and blend until smooth.
  • Add the flour, cocoa powder, baking soda, baking powder, sea salt, and brewed coffee, and blend until smooth and combined.
  • Scoop the batter into your cupcake tins (you’ll fill 24 cupcakes around ¾ full of batter). Bake the cupcakes at 350 degrees for 30-40 minutes. Bake time depends on oven variations, and cupcake tin material/color (Darker pans will bake faster than lighter pans or silicone pans.) A toothpick should come out clean from the center and the middle should spring back to touch.
  • Cool the cupcakes in the pan for a few minutes before turning them out onto a wire cooling rack to cool.
  • Let the cupcakes cool completely before frosting. Blend the frosting ingredients and frost to your liking.

Notes

  • If you tolerate dairy, you can swap the coconut milk for regular milk, and the palm shortening for unsalted butter.
  • If you are sensitive to coffee, you can swap the coffee for coconut milk or even just hot water (coffee is really just coffee infused water!). I had a friend trial the cupcakes with the coconut milk swap and the texture was great.
  • I have not tried this recipe with other GF flour blends. I think most will work, but if your blend does not have xanthan gum, you might want to add that for texture. I also have not tried the recipe with regular flour since I cannot have it. If you do try, let us know how you did in the comments!
  • This recipe only has 2 eggs, so I would imagine you could use egg replacer or flax egg if you are egg free. The cupcakes might not puff up as much, but it would bind ok with that! 
Gluten Free Chocolate Cupcakes For Birthday, Valentine's Day, or any Occasion! :: Gluten Free, Dairy Free, Nut Free!

More real food recipes you might like ::

Dinner Ideas Healthy Kids and Teens Real Food 101 Real Food Tips

Sheet Pan Nachos with Slow Cooker Pulled Brisket or Beef Roast

January 13, 2021

The most perfect sheet pan nachos with easy slow cooker pulled beef for game day or fun Friday night!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

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 story about the girls’ first nacho experience

A couple of summers ago my girls had their first experience with a big pile of loaded nachos! We live in a little beach town, and each summer we pick one weekend to play “tourist” – we ride the trolley, go to the touristy shops and attractions, play at the busier beach instead of the quieter beach, and also enjoy dinner at a local restaurant. That year, one of the girls asked what “nachos” were on the appetizer menu, so we decided to give them the experience! These nachos were no ordinary nachos, with plain corn chips and fake cheese. They were loaded with real pulled barbeque beef, green onions, peppers, crispy fried jalepenos, super yummy aoili and guacamole – the works!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

A new fun weekend at-home nacho idea!

My kids just adored the family style way of getting to eat the nachos at that restaurant, and they talked about it for days! Every so often my middle one would reminisce about those nachos, and asked if we could try to make them at home. How could I say no to that?! We get a half grass-fed cow each year, and I just happened to have a brisket that I hadn’t decided what to do with yet. We slow cooked the brisket in my taco seasoning mix, let the girls dress up some nachos on a big sheet tray, and a new fun weekend dinner treat was born!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

The Method :: Preparing the Beef and Sauce

The ingredients for the pulled beef is very simple. Your favorite taco seasoning mix and an easily whisked sauce – that’s it! The beef cut is really up to you on this one. Any cut of beef roast or brisket will do. (And really you could do a pan of ground beef taco meat if you don’t happen to have a roast around.). I keep a jar of my own taco season blend in my cupboard, so the prep for the beef goes really fast. Over the years, I have discovered that tripling that taco season mix into a jar works best for me, so feel free to do that and enjoy having taco seasoning already made up a lot longer!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

The Method :: The Slow Cooked Pulled Beef

Once you season your beef roast with a generous amount of your favorite taco seasoning, take the time to sear the sides. The crust on the meat gives amazing flavor, and that extra 5-10 minutes of prep is so worth it. You get to tuck the seared beef into the slow cooker for the rest of the time anyway so take your time and get a nice flavorful sear on your beef! You’ll slow cook the beef roast for 8-10 hours on low, and boy oh boy will it just fall apart after that. Perfect for pulling apart with a couple of forks for your sheet pan nachos! Whisk some of the juices from the slow cooker with a starch of choice and you have a delicious sauce to mix in with your shredded beef for the nachos.

Sheet Pan Nachos with Pulled Brisket or Beef Roast

The Method :: The Sheet Pan Nachos

And now we get to do the fun part! If you want to get the kids involved, prepare a “topping bar” type set up so that they can sprinkle toppings onto the sheet pan nachos to their little heart’s desire! Such a fun way for kids to try new veggies like finely chopped peppers – they make the nachos so pretty and get super sweet once cooked! I like to get the cheese onto the chips first, and then let the girls do the rest. You can let them sprinkle a little extra cheese on top after they get the toppings on too.

Sheet Pan Nachos with Pulled Brisket or Beef Roast

A note on the chips and cheese brands

Because I know that there will be questions on chips and cheese brands! I do get the organic tortilla chips from Costco, but there are so many decent brands out there now! Get the best you can afford – this is an every once and a while fun dinner! I also use the manchego cheese from Costco, but any cheese that you love will work. My oldest and I do better on sheep’s milk cheeses so we use manchego which is also super melty!

Sheet Pan Nachos with Pulled Brisket or Beef Roast

Sheet Pan Nachos with Pulled Brisket or Beef Roast

Ingredients

  • 2 tbsp olive oil plus 1 tbsp butter to sear the beef
  • 2-3 pounds grassfed beef brisket or roast I have found any beef roast cut works!
  • 3-4 tbsp of taco season mix divided (I use my own taco season blend. I keep a jar of a triple batch of the seasoning in my pantry, so it is easy to use!)
  • 2 tbsp tomato paste
  • 2 tsp coconut sugar honey, maple syrup, or sugar works here – it cuts the acid in the tomato paste.
  • ½ – 1 cup beef broth chicken broth or water would be fine if that is all you have – I also happen to think swapping some of the liquid for a good beer or red wine tastes amazing
  • 1 large onion sliced into strips
  • 4 cloves of garlic minced
  • Sea salt/pepper to taste
  • Tortilla chips of choice
  • Cheese of choice if using
  • Nacho toppings of choice
  • 1 tsp starch of choice *you may not need this if you are using a taco seasoning mix that already has starch or flour in it – this is to thicken the sauce. You can use potato starch, GMO free corn starch, tapioca starch, or arrowroot.

Instructions

  • Warm a skillet over high heat with the olive oil and butter while you season the beef. Pat dry your beef roast and sprinkle 1 tablespoon of taco season ON EACH SIDE of the beef, rubbing it into the beef on each side. (Total of 2 tablespoons of taco seasoning on the beef roast – if your roast is on the bigger side, you might use a bit more than 2 tablespoons)
  • Put the seasoned beef roast in the hot oil to sear. LEAVE the beef in the skillet for a few minutes until a nice crust forms – if the beef is sticking when you pull it up that means it might need a bit longer. If it pulls away from the pan easily, you’ve made a nice crust on the beef! Turn the beef roast to the other side to sear for a few minutes.
  • While the beef roast is searing you can whisk the sauce. Put 1-2 tablespoons of taco seasoning into a medium mixing bowl. Add the tomato paste, coconut sugar, and broth and whisk to combine until smooth.
  • Put the whisked sauce, sliced onion, and minced garlic into the bottom of your slow cooker. Add the seared beef. I like to put the beef into the sauce, then turn it over so that it is coated on both sides. Put the lid on your slow cooker, and cook on low for 8-10 hours.
  • Remove the cooked beef to a cutting board and shred with 2 forks. Strain out about a cup of the sauce from the slow cooker, and whisk a teaspoon of potato starch into the liquid – this will make a thicker sauce for the beef. Mix the shredded beef with the thickened sauce – you can use as much of the sauce as you want to your desired consistency, and you can make more if you want it saucier!
  • To make the sheet pan nachos, pre-heat the oven to 400 degrees.
  • Line your sheet pan with tortilla chips. Sprinkle the cheese, then the shredded beef, and then the toppings of your choice. You can sprinkle extra cheese on the top if you want!
  • Bake the sheet pan tacos in a 400-degree oven for 15 minutes. Garnish with green onion, fresh herbs, sour cream – whatever you like!
Sheet Pan Nachos with Pulled Brisket or Beef Roast

More real food recipes you might like ::

Dinner Ideas Healthy Kids and Teens Nourishing Staples Real Food 101 Real Food Tips

Skillet Chicken and Kale with Garlic Mushroom Sauce

January 9, 2021

Add this easy, 20 minute skillet chicken and kale with garlic mushroom sauce dinner to your busy weekday menu!

Skillet Chicken and Kale with Garlic Mushroom Sauce

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.

Happy new year!

I took a look back at some of my new year recipe posts over the years this week, and I noticed a trend. They are all about getting back to the grind, eating well, but with kids in mind. Because those little guys don’t feed themselves, and they sure as the sun aren’t going to eat a boring kale salad everyday just because you have a few health goals 😉 {Go on ahead and call the real food police on that one – they already know I am not a fan of kale salads 🙂 }

Skillet Chicken and Kale with Garlic Mushroom Sauce

Get the kale in, but in a kid friendly way!

The kids need to eat dinner too – and you don’t want to be a short order cook, I’m guessing. Veggie variety is the key, dear momma. Those kids don’t need kale everyday – and quite honestly, neither do you. We have a variety of veggies, every color of the rainbow, available to us for a reason. Those colors equal different nutrients, so it is important to change it up. But on those days that you’re going to get those dark green leafy nutrients in, you might as well make them taste amazing…amiright?!

Skillet Chicken and Kale with Garlic Mushroom Sauce

All in one skillet dinner in 20 minutes?!

YES please! We all need yummy weeknight dinners that are easy to make, and don’t fill up the sink with a load of dishes. You’ll need a pot to boil your pasta in if you choose to serve with pasta, but the rest of the dinner is done in one skillet in about the time that it will take the boil the water and cook the pasta – and that is a recipe for the perfect weeknight dinner!

Skillet Chicken and Kale with Garlic Mushroom Sauce

The Method :: The Chicken

I have a secret place in my heart for the delicious flavor of seared chicken thighs, but if you are more of a chicken breast person, you can totally use that. Simply whisk the seasoning in a shallow dish, coat the chicken, and sear it off in a super hot skillet. The key to the flavor is allowing it to form a little golden crust!

Skillet Chicken and Kale with Garlic Mushroom Sauce
Skillet Chicken and Kale with Garlic Mushroom Sauce

The Method :: The Flavorful Veggies

There is just something magic about a hot skillet, sliced mushrooms, and a little time. The golden color after cooking mushrooms is big flavor that will infuse the creamy sauce along with the garlic – don’t skip this part! It doesn’t take long! And one of the reasons I chose fast cooking veggies like kale and frozen green beans is so that you don’t have to spend extra time cooking that part. You’ll simply add the kale into the pan after the mushrooms turn golden and make the rest of the sauce. The green beans will cook while the sauce simmers. And bonus! All of these veggies have fat soluble vitamins – so eating them with the fatty cream sauce not only makes them easier to eat for kids, it makes the vitamins absorb better for their growing bodies!

Skillet Chicken and Kale with Garlic Mushroom Sauce
Skillet Chicken and Kale with Garlic Mushroom Sauce
Skillet Chicken and Kale with Garlic Mushroom Sauce

The Method :: The Dairy Free Cream Sauce

I know what you’re thinking…how can you get a cream sauce without dairy?! I also know what your first thought will be when you see coconut milk. Let me be the first one to tell you – I am not a fan of coconut…of any kind! So let that be the proof that the sauce doesn’t taste like coconut – it really takes on the flavors of the rest of the skillet, and just leaves a super creamy heaven for the chicken and veggies to soak in. {You can call the real food police on the coconut admission too…they already know it isn’t my fav!} And a quick note for those that tolerate dairy – cream or whole milk will work just fine here if you would rather use that.

Skillet Chicken and Kale with Garlic Mushroom Sauce

To pasta, or not to pasta?

If you have kiddos, and they can tolerate pasta of any kind, I’m thinking you’re going to find the dinner goes down even easier mixed with some fun pasta! Whether you like regular pasta, or gluten free, there are so many healthier choice varieties these days, and if you are off pasta for a bit, you can just serve your plate without the pasta. I think it tastes amazing over a baked potato or sweet potato.

Skillet Chicken and Kale with Garlic Mushroom Sauce

Skillet Chicken & Kale with Garlic Mushroom Sauce

Ingredients

  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp pepper
  • 5-6 boneless chicken thighs
  • 4-6 tbsp olive oil ghee, or butter
  • 6 oz mushrooms sliced
  • 2-3 cups chopped kale
  • 5 cloves of garlic minced
  • 1/3 cup white wine broth would be fine here
  • 1 ¼ cups full fat coconut milk or cream/milk
  • 2 handfuls of frozen green beans
  • Sea salt and pepper to taste
  • Cooked pasta of choice to serve over About 3 cups dry pasta. I use the Gluten Free Jovial or Tinkyada rice pastas

Instructions

  • Whisk the basil, oregano, onion powder, garlic powder, sea salt, and pepper in a large dish until combined. Pat dry the chicken thighs and toss them with the seasonings in the dish until the chicken is coated well. You can do this up to 24 hours in advance. If you season the chicken in advance, put plastic wrap around the dish and place it in the refrigerator until you are ready to make dinner.
  • Melt 4 tbsp of olive oil in a large skillet over medium high heat. Add the seasoned chicken thighs to cook until both sides are golden brown on each side, about 3-4 minutes per side. Take the browned chicken thighs out of the skillet onto a plate and set aside while you cook the veggies and sauce. *Keep all the leftover oil and browned bits in the skillet to cook the rest of the veggies in – so much flavor!
  • Melt another 1 tbsp of ghee in the skillet over medium heat. Add the mushrooms and cook for 5 minutes until the mushrooms are fragrant and golden. Add the kale and garlic and cook for a minute or two.
  • Bring the heat up to medium high, and add the wine to deglaze the pan, simmering for a minute or 2. Add the coconut milk and green beans, stir, and bring to a simmer. Put the cooked chicken thighs in the skillet sauce, and simmer for 5-7 minutes.
  • Serve the chicken with mushroom garlic sauce over cooked GF pasta of choice. If you are grain free, you can serve this over a baked potato or sweet potato!

Notes

  • If you have fresh green beans versus frozen, you’ll just have to cook them in the pan a bit longer but it does work.
  • You can use spinach instead of kale, but it does cook up faster, so just add it at the end to wilt in.
Skillet Chicken and Kale with Garlic Mushroom Sauce

More real food recipes you might like!

Dinner Ideas Feeding Babies Healthy Kids and Teens Nourishing Staples Real Food 101 Real Food Tips

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

December 30, 2020

Healthy comfort food for your dinner rotation! Stuffed Butternut Squash packed with flavor, and creamy without the dairy or gluten!

Creamy Paleo Stuffed Butternut Squash :: Gluten & 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.

Happy new year!

How about a new dinner idea for your menu rotation this winter? We’ve been enjoying these stuffed butternut squashes all fall long, and my girls have devoured enough of them that I thought it about time to share the recipe with you!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

Fancy presentation, easy peasy prep!

I know the idea of a stuffed squash seems time consuming, but it really is very little hands-on time. The oven does most of the work for you, and you can get so much done while dinner is in the oven! You could even roast the squash on a prep day if you do that, so that it is ready to go during the week. This also makes the perfect weekend comfort dinner when you do have a bit more time at home!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

The Method :: The Roasted Squash

A simple slice down the length of the butternut squash is all the cutting you need to do for this squash dinner. No peeling or dicing – my kind of dinner prep! After you scoop the seeds out, rub some olive oil over the flesh and sprinkle salt and pepper and you’ll be hands free while the squash caramelizes and sweetens in the oven.

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

The Method :: The Filling

While your squash is roasting, the filling can be made in about 15 minutes. That gives you plenty of time to clean up the kitchen, help with homework, or tend to kiddos while the squash finishes roasting! To make the filling you’ll sweeten your aromatics before adding some grassfed ground beef. The nutritional yeast adds a cheesy flavor to the cream sauce without cheese! Heaven! Once the veggies and beef are cooked, you’ll coat them in potato starch so that the coconut milk will thicken once it hits the pan. You can swap an starchy flour you like here from tapioca to arrowroot. I leave the broccoli to add until the end so it doesn’t get too mushy. If you prefer your broccoli very soft you could add it earlier. The creamy filling is just so decadent and flavorful!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

The Method :: Assembling and Roasting the Stuffed Squash

Once your squash is finished roasting, you’ll easily be able to scoop little spoonful’s of the soft squash into your skillet filling. This does 2 things – it makes a perfect little well for the skillet filling to stuff into the squash, and secondly it stirs into the skillet filling, making it even creamier and buttery in taste! After stirring the squash into the filling, you can “stuff” the squash! A little sprinkle of the almond flour based topping and the stuffed squash is ready for the oven!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

An Important Note on Squash Size and Doubling!

Most of the time when I am grocery shopping, I pick out the short, fat little butternut squashes. I would consider them to be “small” butternut squashes. The recipe as written uses a small butternut squash, and feeds my family of 5 for one meal. If you need more servings, this recipe doubles very easily. You could use 2 small butternut squashes, or one large. I feel like the large butternut squashes take longer to roast, so when I do want more leftover, I tend to just make 2 small butternut squashes in a large, 9×13 baking pan, so they cook faster. And let me tell you, the leftovers are *ahhh-mazing* for breakfast the next day, dear momma!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

Can I Use Dairy or Cheese If I Tolerate It?

Absolutely! I know many, like myself, find too much dairy to be inflammatory, so typically this time of year, my body is ready for a little dairy break after the holidays. If you tolerate cheese, that makes such a yummy topping for the stuffed squash. We did that a couple times this fall with some Manchego, a sheep’s milk cheese that my dairy sensitive daughter and I tolerate very well. You could also sub real milk or cream for the coconut milk if you have access to that.

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!
Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!
Print Recipe
5 from 2 votes

Creamy Paleo Stuffed Butternut Squash

Ingredients

For the Roasted Squash

  • 2 tsp olive oil butter is ok here if you tolerate that
  • 1 small butternut squash halved and seeded
  • ½ tsp sea salt
  • ¼ tsp pepper

For the Filling

For the topping

Instructions

For the Roasted Squash

  • Pre-heat the oven to 425 degrees.
  • Rub the olive oil over the 2 halves of squash, and sprinkle with salt and pepper. Roast in a baking dish for 40 minutes at 425 degrees until soft. You can make the filling while the squash roasts.

For the filling

  • Warm the olive oil in a skillet over medium high heat, and add the onion and pepper. Sprinkle some sea salt and cook over medium high heat for 5-7 minutes until fragrant and soft.
  • Add the garlic and cook for a minute
  • Add the ground beef, Italian seasoning, salt, pepper, and coconut aminos and cook until the beef is browned. Stir and break up the meat into small pieces as it cooks.
  • Once the beef is browned, stir the nutritional yeast and potato starch into the mixture, and combine until everything is coated well. Pour the coconut milk and broccoli into the pan and stir until the coconut milk thickens, a couple of minutes. The broccoli will still have some bite to it, but it will cook more in the oven – if you add too early it will get too mushy.

Assemble the stuffed squash

  • Once the squash is done roasting, scoop some of the flesh into the filling mixture in the skillet and stir to combine. Make enough room in the squash to be able to “stuff” it, leaving some squash around the sides and bottom.
  • Once the squash has been stirred into the filling mixture, scoop the ground beef mixture into the squash to stuff it.
  • Mix the topping ingredients with a fork in a small dish, and sprinkle over the top of the squash. Bake in a 425 degree oven for 12-14 minutes, until the topping is golden.

Notes

  • If you need more servings, this recipe doubles very easily. You could use 2 small butternut squashes, or one large. I feel like the large butternut squashes take longer to roast, so when I do want more leftover, I tend to just make 2 small butternut squashes in a large, 9×13 baking pan, so they cook faster.
  • If you tolerate cheese, that makes a delicious topping too!
Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

More real food recipes you might like ::

Dinner Ideas Feeding Babies Healthy Kids and Teens Holiday Recipes Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips

How To Make Kid Approved Creamed Vegetables With Any Veggie!

October 26, 2020

Veggie vitamins need healthy fat to absorb, so we might as well make them taste amazing with kid approved creamed vegetables using any veggie!

How To Make Kid Approved Creamed Vegetables With Any Veggie!

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.

Back to the basics

Last week, I happened to Instagram a quick veggie side dish that has been one of my go-to, “clear out the veggie bin at the end of the week” side dishes since my crew was very little. I was pretty blown away by the interest in the recipe specifics, but I can’t say super surprised, because it is one of the things that I adore the most about this RGN community. The following here is one of actual, real, everyday moms trying to do this real food thing with normal mom schedules and budgets…and this is as real life as it gets my friends!

A busy momma’s best friend!

This easy veggie side dish is going to become a regular on your dinner rotation – I happen to know because it most definitely was when my babies were very little, and still as as my girls have grown. An auto-pilot, nutrient-loaded way to get vegetables into my growing girls that they willingly (happily even!) inhaled each and every time when they were tiny, and ask for a lot as older kids! In right around 10 minutes, this kid approved veggie side can go alongside everything from a Sunday roasted chicken or beef roast, to a weekday pan seared fish.

One of my girls as a toddler gobbling creamy veggies!

For nutrient absorption, fat is where it’s at!

Dear momma, I hope you’ve hear the news by now that healthy fats are not the enemy. If you are anywhere near my age (I’ll be 41 next week!), I’m willing to bet that you grew up with a plethora of low fat food items in the pantry, and heaven forbid there ever be a stick of butter in the house. No, we grew up with a tub of rancid margarine in the fridge, and were told to stay as “low fat” as possible to be healthy. Thankfully the we have learned more about real, healthy fats, and their importance in our bodies. For hormones, for brain function…and for nutrient absorption! Fat soluble vitamins in many fresh foods from vegetables to pastured animal products need fat to even get into the tissues of our body. The very word “soluble,” meaning “able to be dissolved” should clue us in on how these fat soluble vitamins should be consumed. I love this article from my friend Jenny at Nourished Kitchen explaining the role that fat takes when eating fresh food.

How To Make Kid Approved Creamed Vegetables With Any Veggie!
Go on and butter up those veggies, dear momma! They help the vitamins in those veggies absorb and make them taste great for kids! Missing my babies at this age!

Ok, I get it! Fat is good to consume with veggies! Now how do we make the creamy veggies?!

I’m so glad you asked! One of the reasons I have never posted this recipe is because I kinda thought it might be too simplistic. The reality is, however, that these simple dishes happen more often in my house than fancy baking, fun treats, or elaborate dinners. This is the everyday grind, and I am committed to helping the moms of this generation learn how to cook real food everyday – not just every once and a while!

How To Make Kid Approved Creamed Vegetables With Any Veggie!

Let’s talk about what veggies to use!

The total amount of veggies including the onion is about 6-8 cups chopped. The whole point of this kind of skillet side is to use what you have, so change up the veg to what is in season in your veggie bin, and what you have leftover that needs to be used up at the end of the week. Add some frozen corn if you can have grains to add an extra pop of color! You can swap the carrot for sweet potato or bell peppers. Brussel sprouts, cauliflower, or asparagus swap well for broccoli. And zucchini swaps great for the green beans. Chopped spinach always wilts in at the end very well. Just remember 6-8 cups totally veggies – the cooking of the veg in the fat will bring out any veggies natural sweetness and make them super kid friendly in taste 😊

How To Make Kid Approved Creamed Vegetables With Any Veggie!

The cooking method

The key to making these veggies palatable to children lies in the cook method and the fat. Let the veggies get super soft and sweet, cooking in that fat for a good 5-10 minutes before making the cream sauce. You will be so glad you did. This method is the same that I use for the base of just about every veggie soup on the blog, and many dinners as well. It helps the veggie’s natural sugars shine and kids really love them!

How To Make Kid Approved Creamed Vegetables With Any Veggie!

Budget friendly

Because if we are going to do this real food thing, there are some things that are going to be spendy, such as buying quality meat and eggs. In order to balance that out in my budget, we pile high the budget friendly veg. Cabbage, green beans, carrots, spinach – we’re talking high nutrients with very little cost. The veggie fiber is priceless, and we already talked about how that little bit of fat swirled in helps all of the nutrients absorb. That is a big time budget win!

How To Make Kid Approved Creamed Vegetables With Any Veggie!

Serving suggestions

I used this creamed veggie skillet as a side to everything from a big Sunday dinner to an easy weeknight meal. Here are some ideas:

How To Make Kid Approved Creamed Vegetables With Any Veggie!
How To Make Kid Approved Creamed Vegetables With Any Veggie!
Print Recipe
5 from 1 vote

How To Make Kid Approved Creamed Vegetables With Any Veggie!

Ingredients

  • 2-3 tbsp healthy fat to cook in butter, ghee, olive oil, avocado oil, etc
  • ½ medium onion diced
  • ¼ – ½ medium cabbage sliced thin
  • 1 large carrot peeled and diced
  • 1 head broccoli florets chopped
  • 2 handfuls frozen green beans cut into 1-inch pieces
  • 3 cloves of garlic minced
  • 2 tbsp flour of choice to thicken any GF flour blend or regular flour, rice flour, or if you are grain free, you could use tapioca starch, potato starch, or arrowroot
  • 1 cup full fat coconut milk or regular milk/cream if you can have dairy
  • ½ cup cheese of choice shredded (If you cannot have dairy and tolerate goat or sheep milk cheese, that would work great. Or if you can’t have that, try adding in about 1 tbsp of nutritional yeast to add some cheesy flavor)
  • Sea salt and pepper to taste

Instructions

  • Melt the butter in a large skillet over medium-high heat and add the onion, cabbage, carrot, and broccoli with a big pinch of sea salt. Stir to combine and cook over medium high heat for about 5-7 minutes until the veggies are soft and sweet.
  • Stir in the frozen green beans and garlic and cook for 2-3 minutes.
  • Sprinkle the flour into the cooked veggies and stir to coat them well. Then, pour the coconut milk into the pan, and stir until the sauce thickens about a minute or 2. Turn off the heat, and stir in the cheese. Salt and pepper the veggies to your taste.

Notes

The total amount of veggies including the onion is about 6-8 cups chopped. The whole point of this kind of skillet side is to use what you have, so change up the veg to what is in season in your veggie bin, and what you have leftover that needs to be used up at the end of the week! Add some frozen corn if you can have grains to add an extra pop of color! You can swap the carrot for sweet potato or bell peppers. Brussel sprouts, cauliflower, or asparagus swap well for broccoli. And zucchini swaps great for the green beans. Chopped spinach always wilts in at the end very well. Just remember 6-8 cups totally veggies – the cooking of the veg in the fat will bring out any veggies natural sweetness and make them super kid friendly in taste 😊
How To Make Kid Approved Creamed Vegetables With Any Veggie!

More real food recipes you might like ::

Dinner Ideas Healthy Kids and Teens Holiday Recipes Real Food 101 Real Food Tips

Gluten Free Pumpkin Enchiladas

October 7, 2020

Put a fall spin on your favorite Taco Tuesday enchiladas with an easy and delicious and pumpkin enchilada sauce!

Gluten Free Pumpkin Enchiladas

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.

Jackets, jeans, and fuzzy hats…

Yup, we pulled out the ‘ol fall bin of outside gear this past week, and it looks like it’s pretty much here to stay! It kinda feels like I just put all of this stuff away, but the reality is, our fall season is pretty amazing, and we’ll take all the chilly autumn hikes and pretty fall colors as we can!

Gluten Free Pumpkin Enchiladas

A new spin on a family favorite!

Enchiladas are always a very enthusiastic dinner night in our house! Maybe a once a month treat during warmer months, they become more like an every other week thing when the weather turns cold. Last fall, I played around with the idea of a pumpkin base for the enchilada sauce instead of my original tomato based enchilada sauce, because I didn’t have tomato sauce in my pantry. The result was a very rich, perfectly decadent pumpkin enchilada sauce with subtle hints of the fall season. My crew was in love!

Gluten Free Pumpkin Enchiladas

The Method :: The Pumpkin Enchilada Sauce

In under 10 minutes, your pumpkin enchilada sauce will be done, and I think you are going to be floored at the rich flavor! You can make your sauce ahead of time on a prep day too. Just cook the aromatics in some butter and then simmer with canned pumpkin, broth, and warm seasonings. You’ll then use an immersion blender to smooth it all out into a velvety sauce for the enchiladas.

Gluten Free Pumpkin Enchiladas

The Method :: The Pumpkin Enchilada Filling

You’ll have to restrain yourself from sneaking spoonful after spoonful of this enchilada filling before you stuff your tortillas! The veggies cook down super sweet, not only giving the filling amazing flavor, but also packing out the meal with mineral rich veggies for the family! You can use whatever protein you wish! We purchase a half of a grass-fed cow each year, so I usually use our ground beef, but chicken or beans work great here too. Once the filling cooks, you will stir in some of the pumpkin enchilada sauce and some cheese, making a seriously addicting enchilada filling!

Gluten Free Pumpkin Enchiladas

The search for the best gluten free tortillas

If your household has to be gluten free, it is SO worth the little bit of time it takes to make your own tortillas with my new tortilla recipe! Most gluten free wraps that you get from the store are fussy to work with, and they are so expensive! You can make a batch of these tortillas up to a day in advance, and they will roll right up for you with the greatest of ease. You could also make them on a prep day and just stash them away in the freezer so that you can use them when you are ready.

Gluten Free Pumpkin Enchiladas

Feed a crowd!

I think this fun spin on a classic would be perfect to serve on Halloween night before trick-or-treating, or at any fall parties! The recipe as written feeds my family of 2 adults and 3 older kids for one meal with some leftover for one or 2 people the next day. If you have a smaller family or younger children, this will definitely feed you for 2 meals. If you are feeding a crowd, perhaps roll the tortillas tighter with less filling, or cut the tortillas in half so that the enchiladas themselves are smaller, party sized portions.

Gluten Free Pumpkin Enchiladas
Gluten Free Pumpkin Enchiladas
Print Recipe
5 from 1 vote

Gluten Free Pumpkin Enchiladas

Ingredients

FOR THE PUMPKIN ENCHILADA SAUCE ::

FOR THE ENCHILADAS ::

  • 2 tbsp butter or olive oil for cooking in
  • ½ medium onion diced
  • 1 red bell pepper diced
  • ¼ head of cabbage sliced into strips
  • 1 lb grassfed ground beef
  • 1 cup frozen organic corn
  • 1 heaping handful of baby spinach chopped
  • 2 cups of cheese divided
  • 1 recipe of the above Pumpkin Enchilada Sauce
  • 8-10 tortillas of choice depending on the size of your tortillas (I use my own GF Tortillas, but store bought is fine too)

Instructions

Make the Pumpkin Enchilada Sauce:

  • Melt the butter in a large sauce pot over medium high heat and add the onion and pepper with 1 tsp of sea salt. Cook the veggies until soft and sweet, about 7 minutes.
  • Add the garlic, chili powder, cumin, and cinnamon and stir to combine, cooking for 1 minute.
  • Add the pumpkin, green chilis, and water, stir to combine and bring to a simmer for 3 minutes.
  • Turn the heat off and use an immersion blender or regular blender to blend the sauce until smooth. Sea salt and pepper the sauce to your taste.

Make the Enchilada Filling:

  • Melt the butter in a large skillet over medium high heat, and add the onion, pepper, and cabbage with a big pinch of sea salt. Cook over medium high heat for 10 minutes until the veggies are soft and sweet.
  • Add the ground beef and cook through until browned.
  • Add the corn and baby spinach and cook for 5 minutes over medium heat until the spinach wilts and the corn is soft.
  • Turn the heat off and stir in ½ cup or so of cheese, and 1 ½ cups of the Pumpkin Enchilada sauce.

Assemble and bake the Pumpkin Enchiladas:

  • Pre-heat the oven to 400 degrees.
  • Spread 1 cup of the Pumpkin Enchilada Sauce on the bottom of a 9×13 baking dish or casserole pan.
  • Scoop the pumpkin enchilada filling into your tortilla shells (I use my own GF Tortillas but store bought is fine too), roll them up, and line them up in the casserole pan. The amount of filling in the shells will depend on what the size of your tortillas are.
  • Once you have all of your enchilada tortillas filled and lined up, pour the remaining pumpkin enchilada sauce over the top of the rolled up tortillas and sprinkle with 1 – 1 ½ cups of cheese.
  • Cover the baking dish with foil and bake at 400 degrees for 20 minutes until the sauce and cheese are bubbling. You can put the pan under the broiler for a few minutes if you would like a pretty browned top.
Gluten Free Pumpkin Enchiladas

More real food recipes you might like ::

Batch Up Meals Breakfast Ideas Healthy Kids and Teens Holiday Recipes Real Food 101 Real Food Tips

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

More real food APPLE recipes you might like ::

Batch Up Meals Dinner Ideas Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

September 9, 2020

Easy to make, super soft, gluten free flour tortillas with only 5 ingredients!

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

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

Sweet friends, and a special story…

(Preface :: I got permission from mom to share these girls’ important story and the picture below. Please be the amazing supportive community that my readers always are to this dear friend of mine with positive, uplifting comments.)

See the sweet girls with my crew in the picture below? We met this precious family during Caitlyn’s Young 5’s year at school, and you know those friendships that just click in place like they were always meant to be? Their momma is amazing, and our kids just go together like peanut butter and jelly. Earlier this summer, this family finally figured out what was making their 2 sweet little girls’ tummies ache so much, and experience so much digestive distress all the time from early toddlerhood…a new, VERY positive Celiac diagnosis. For both girls. Talk about life coming to a screeching hault in order to learn all things gluten free! I watched as this strong momma bear gutted her kitchen of all utensils, pots, seasonings, appliances, and foods that might have traces of gluten on them or in them, and then joined her for a shopping trip to fill her kitchen with safe food for her babies.

I have to admit, I was thinking this shopping trip would be super easy. I’ve been gluten free for…gosh, has it really been 15 years?! You’d think an old gluten free pro would be able to help a newly diagnosed celiac family grocery shop. What I found was that gluten free shopping when you have a gluten sensitivity is VERY different from gluten free shopping when you have an autoimmune Celiac disease. SO many packaged gluten free items are NOT made in dedicated gluten free facilities. For people that can’t even have a trace of gluten residue, that is a prescription for disaster. And there were a few times this summer that they found out just that – even foods that we thought were gluten free, definitely “glutened” these sweet girls, making them very sick. Anything that wasn’t labeled “made in a dedicated gluten free facility” was absolutely out of the question.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

A Gluten Free Tortilla Challenge!

Over a decade ago during my new gluten sensitivity diagnosis, I tried my hand at some homemade gluten free tortillas, but honestly the abundance of store bought gluten free tortillas has sky rocketed as “gluten free” has become more popular, so I chalked up tortillas as one of those store bought conveniences that I would take advantage of. There is a variety of “gluten free” tortillas out there, but as I shopped with my friend, we found that there were NONE with healthy ingredients that were made in dedicated gluten free facilities. NOT ONE! This really frustrated me! It’d been a long while since I tried my hand at homemade tortillas, but I really wanted to create something that my friend could safely use for her girls. Gluten free flour blends have REALLY improved in the last 15 years, and I had a feeling Namaste would be a really good candidate to trial with tortilla making.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

5 Ingredients?!?!

Just 5 ingredients?! YES, dear momma, because I want you to be able to make this weekly or bi-weekly, or monthly – whatever your prep day looks like. I don’t want you to dread it or put it off because it feels like a fussy project. I had that friend of mine in mind with 2 Celiac daughters who can’t just pop into the store and grab a quick bag of tortillas. She doesn’t have a choice, but she also has a life to live, kids to take care of, a house to run…and needs realistic kitchen projects so her girls can eat safely. The ingredients are affordable and accessible, and the method couldn’t be easier!

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

The Method :: The Dough

This super soft, pliable dough will blow you away! It is really forgiving, and rolls out easily. Whether you plan to use a rolling pin or a tortilla press, you’ll find the dough really easy to work with. Simply mix all of the dough ingredients in a mixing bowl. I start with my spatula, and then finish by kneading with my hands. When measuring the water, I wanted to mention that to make it easy, I fill a 2-cup Pyrex liquid measuring cup to exactly 3/4 cup mark, and then use a tablespoon to add the 2 tablespoons of extra water. If you don’t do this your dough will be tougher and drier. If you use a full cup of water, your dough will be too wet – trust me and do the exact measurement!

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

The Method :: Rolling Pin or Tortilla Press!

In my recipe card, I included both rolling pin and tortilla press methods. I borrowed a friend’s tortilla press so that I could test it out both ways. I do feel like I was able to get the tortillas a bit thinner using my rolling pin. I did 3 batches with the tortilla press, and found that I could get them thinner by rotating the pressed tortilla, and also making sure I pressed down for a good 5 seconds wait. I would LOVE to hear about tortilla presses that you love, and/or tortilla press techniques for a novice press user, so please comment below in the comments section! I’m still on the fence for purchasing one for myself! The rolling pin method is super easy, though I have to admit finding the right tortilla press could change my mind. You’ll want to work with parchment paper when rolling your dough out with either method because adding a floured surface will fuss with the texture of the tortilla. Roll the ball of dough in your hand, flatten it slightly on your counter or the tortilla press, and then either roll it out, or press it out! Get the tortilla dough as thin as you can, and then you are ready to cook. If you are rolling your dough out with a rolling pin, I love using my 8-inch soup pot lid to cut a perfect circle! You can toss the dough scraps back in with the dough to keep making more tortillas.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Pinch off a 2 1/2 inch ball of dough and roll it until smooth.
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Lay a Silpat on the counter to keep your parchment from sliding. Slightly flatten the dough ball with your hand before your roll it out.
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Place parchment over the top of the dough and roll out as thin as you can.
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Use an 8-inch soup pot lid to cut a perfect circle!
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Toss the scraps back in the bowl with the rest of the dough to roll out more tortillas!

The Method :: Cooking the Tortillas

The tortillas cook up so fast! Just a minute on each side over medium heat, and you’re done. It is important to use a dry pan! Don’t oil your pan at all! Keeping the tortillas soft and warm while you cook all of the tortillas is as easy using a tortilla keeper (so inexpensive!), or a simple plate covered with a towel. I have been able to make tortillas quick in the morning or afternoon when I have a minute, and they stay warm until dinner using a tortilla keeper.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

Tortilla Storage

Use your fresh tortillas right out of your tortilla keeper or plate, warm and soft! Leftovers are best kept frozen to maintain moisture, softness, and pliability. What I have found is that you can toss the leftover tortillas into a freezer bag, and they don’t even stick together in the freezer bag! When you want to use a tortilla, simply take a frozen tortilla out and it will thaw within 20 minutes. You could warm in the oven or a pan too if you wish.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

Ideas for using your tortillas!

Other than the obvious Taco Tuesday night (which is an absolute must!), the possibilities are endless for these tortillas! Here are some ideas!

  • Considering GF bread is really difficult to make, and super expensive to buy, using these tortillas as sandwich wraps, is probably the must functional use that I can think of. From tuna salad and chicken wraps, to ham and cheese and even PBJ, you can make any sandwich into a tortilla roll-up! You can find my “Kid-Approved Apple & Tuna Salad” and “Sweet & Sour Chicken Wrap” recipes in my cookbook, “The Little Lunchbox Cookbook!”
  • Quesadillas! There is a really great “Garden Party Quesadilla” recipe in my cookbook, “The Little Lunchbox Cookbook,” using a really yummy, simple bean spread and roasted veggies, or you can make your own up!
  • Pinwheels! Little kids love these, but I’m telling you right now, my 11-year old also adores pinwheels! They are so fun and easy to eat! You can try my egg salad pinwheels, or in my new lunchbox cookbook, “The Little Lunchbox Cookbook,” you can try my “Healthy Chicken Salad Pinwheels” or “Colorful Rainbow Pinwheels!”
  • Tortilla Chips! Check out my tortilla soup recipe and see how you can crisp your tortillas up to make chips for scooping and dipping!
  • Tortilla Pizza! Check this one out for a really easy Friday night pizza night!
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Tuna Salad Wrap in a lunchbox!
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Garden Party Quesadillas in a lunchbox! Recipe is in my cookbook, “The Little Lunchbox Cookbook

Ingredient swap thoughts

I am sure that other gluten free flour blends will work with this recipe, though different blends have different ratios of flours, so you may need to play around with the amount just a touch to get the right consistency if the flour absorbs differently than Namaste. For the most part, any GF Flour Blend that has xanthan gum should behave about the same (the gum gives that “gluten-y texture” to the tortilla. The palm shortening is important. Coconut oil or butter just won’t give the same outcome. I really would just stick to the palm shortening. You can find organic, sustainable palm shortening here.

How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

Gluten Free Flour Tortillas

Ingredients

Instructions

  • Pre-heat a large skillet over medium heat while you mix the ingredients. Put all of the ingredients into a medium mixing bowl and use a spatula to combine. Once the dough comes together, knead the dough with your hands until it is all incorporated well. If you are in a very humid, wet environment, you may need to add a tablespoon or so more of flour if your dough feels too wet and sticky. I had to do this in the warmer, summer months.

ROLLING PIN METHOD ::

  • Lay a Silpat mat on the counter, and tear 2 pieces of parchment paper. Lay one piece of parchment down on the Silpat. (The Silpat will keep the parchment paper from sliding all over your counter while you roll!)
  • Pinch off a palm-sized, 2 ½ – 3 inch ball of dough, and roll the ball of dough in your hands until smooth.
  • Put the ball of dough on the parchment paper and flatten with your hand slightly. Place the second piece of parchment paper over the dough, and roll out as thin as you can get the dough, around 1/16th to 1/8th inches. Use an 7 or 8-inch pot lid to cut out a perfect tortilla circle!
  • Place the rolled-out tortilla circle in the hot skillet (do NOT oil the skillet!), and cook for 30 seconds to 1 minute on each side. You can roll out a second tortilla ball during this time if you want. Or you can roll all of the tortillas out first, and then cook. When the tortilla has finished cooking on both sides, place it in a tortilla keeper or on a plate with a towel covering the plate to keep the tortillas warm and soft.

TORTILLA PRESS METHOD ::

  • Tear 2 small pieces of parchment paper and lay one of them on the bottom of the tortilla press.
  • Pinch off a palm-sized, 2 inch ball of dough for an 8-inch tortilla press (if you have a larger tortilla press make your dough ball about 3 inches), and roll the ball of dough in your hands until smooth.
  • Put the ball of dough on the parchment paper that is on the tortilla press, and flatten with your hand slightly. Place the second piece of parchment paper over the dough, and use the tortilla press to press the tortilla down, holding for 5 seconds. Open the press, rotate the tortilla 90 degrees, and press again.
  • Place the pressed tortilla in the hot skillet (do NOT oil the skillet!), and cook for 30 seconds to 1 minute on each side. You can press a second tortilla ball during this time if you want. Or you can press all of the tortillas out first, and then cook. When the tortilla has finished cooking on both sides, place it in a tortilla keeper or on a plate with a towel covering the plate to keep the tortillas warm and soft.

STORAGE ::

  • Use your fresh tortillas right out of your tortilla keeper or plate, warm and soft! Leftovers are best kept frozen to maintain moisture, softness, and pliability. What I have found is that you can toss the tortillas into a freezer bag, and they don’t even stick together in the freezer bag! When you want to use a tortilla, simply take a frozen tortilla out and it will thaw within 20 minutes. You could warm in the oven or a pan too if you wish.
How To Make Gluten Free Flour Tortillas :: Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free

More real food recipes you might like ::

Dinner Ideas Healthy Kids and Teens Nourishing Staples Real Food 101 Real Food Tips

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

September 2, 2020

Skip the fussy prep and make skillet stuffed peppers with the most rich, delicious flavor, sure to make the whole family happy!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

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.

Back to school and fall routines!

To say we were pumped for school to start this week is an understatement! This crew (and this momma!) thrive on routine, and while we absolutely enjoyed every ounce of our summer beach time over the last few months, the first day of school brought some of the biggest smiles I’ve seen in months! The promise of seeing favorite teachers and reuniting with friends was almost too much to handle!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Long school days call for easy, comforting skillet dinners!

Re-thinking stuffed peppers into an easy weeknight prep skillet was born on a particularly long remote schooling day this late spring. The kids were capital D.O.N.E. and this momma had literally forgotten every ounce of 5th grade math from her youth, so a comforting, easy dinner was in store for all! Instead of actually stuffing the peppers, this fast deconstructed version is weeknight friendly, and *oh so* satisfying!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

One pan dinner – veggies included!

Because one pan was about all I had the time and energy for that day, I decided to stuff this stuffed pepper skillet with enough veggies to be able to say the whole thing was a full meal so that I didn’t have to make extra sides! Not only are the super sweet, kid friendly bell peppers scattered throughout, I also added a whole box of chopped baby spinach. The baby spinach wilts into the skillet meal, and the kids will never taste it. This is truly one of my secret weapons in getting greens into so many of my meals.

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

The method

The secret to the rich, savory sauce for this skillet dinner lies in getting a good caramelization of the onion and garlic, and then using the seasoning combination with the coconut aminos to flavor the beef. Once this important skillet work is done, all you have to do is dump in veggies, rice, marinara sauce, and broth, and sit back and let it cook until the rice is tender. Of course adding the cheese at the end and sliding the whole skillet under the broiler is what takes this dinner over the top!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Leftovers ideas

I’ve made these stuffed pepper skillets a hand-full of times during this summer, even though it screams fall and winter food! Every time I make it, the girls ask if I can put it in their thermoses for school lunches this fall. I’m a huge fan of “cook once eat twice,” so I’m all about that! The recipe as written makes a large skillet full, and my family of 5 usually has at least a couple of kid portions leftover for the next day. If you are a smaller family or have smaller kids, you’re sure to get 2 meals out of this!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!
Print Recipe
5 from 2 votes

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 4 cloves of garlic minced
  • 1 lb grassfed ground beef
  • 1 tbsp Italian seasoning
  • 1 ½ – 2 tbsp coconut aminos this is like a soy sauce
  • 1 tsp sea salt
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 – 5oz box baby spinach chopped
  • 1 ½ large or 2 small/medium bell peppers large dice
  • 1 cup long grain white rice
  • 1 – 32 oz jar marinara sauce
  • 1 cup water or bone broth I do like to make about ¼ cup of this liquid a really dry red wine but that is completely optional. I think it makes the sauce even richer – totally up to you though!
  • 1 cup cheese of choice to top shredded

Instructions

  • Melt the butter and olive oil over medium high heat in a large, oven safe skillet (I use my 14-inch cast iron skillet. A dutch oven would work too). Add the onion and cook over medium high heat for 5 minutes until lightly golden and fragrant.
  • Add the garlic, cook for a minute, and then add the beef, Italian seasoning, coconut aminos, sea salt, cumin, and smoked paprika. Stir everything together, and cook until the beef is browned and cooked through.
  • Add the spinach and bell peppers, and stir to combine. Then add the rice, marinara, and water and stir until everything is combined well. Bring the skillet to a boil, and then reduce to a simmer with a lid on the pan until the rice is cooked through, about 20 minutes.
  • Once the rice is cooked through, turn the heat off and give the skillet stuffed peppers a stir, tasting for salt to your taste.
  • Turn the broiler on in your oven to “HI.” Top your skillet stuffed peppers with shredded cheese and place the skillet under the broiler for 2-5 minutes until the cheese is melted and golden to your liking. Every oven broiler runs differently, so check the cheese around 2-3 minutes in case yours runs hot. Mine takes about 5 minutes.

More real food recipes you might like ::

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!
Batch Up Meals Condiments Dinner Ideas Healthy Kids and Teens Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches

Summer Broccoli Salad

August 2, 2020

This light and fresh broccoli salad is perfect for hot summer days!

Summer Broccoli Salad

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 2020…

It sure wasn’t what we thought it was going to be, eh? (See there’s that northern accent coming out in me!) While summer 2020 wasn’t what many of us dreamed it would be, we *did* decide to make the best of what we could actually do, and as it turns out, it was a pretty amazing summer! Hiking, waterfalls, cold and rocky Lake Superior shorelines, and hot powdery sand beaches along Lake Michigan…the outdoors wasn’t canceled and we were totally here for it!

Summer Broccoli Salad
Summer Broccoli Salad
Summer Broccoli Salad
Summer Broccoli Salad

A new summer staple!

I know we are inching our way toward the start of another school year, but there is still plenty of warm weather ahead, and I thought I’d share a new salad obsession of mine! I’ve perfected it this summer and I can’t wait to share it with you!

Summer Broccoli Salad

The busy momma kind of food prep…

My gracious has the last few months been a bit…extra…on us mommas! I made this salad up on a particularly busy week. I wanted to be able to pull a veggie side out of the fridge for myself without any prepping, and this salad has become a staple for me this summer! A shake up in the jar dressing and just 4 veggies to chop, this summer broccoli salad is something everyone has time for.

Summer Broccoli Salad

But will the kids eat it?!

Bonus! This broccoli has been a big hit with the kids as well! The super fun colors, and kid friendly dressing makes this broccoli salad easy on young taste buds. I can see packing this broccoli salad in school lunchboxes as veggie side this fall! I would recommend chopping the salad pieces quite small if you plan on your kids eating it. If the pieces of veggie are too big, it will make it harder to manage for kids. So as much as I love a big strip of onion in my salad, diced will work better for littles. And that extra chop of the broccoli and cabbage will make it easier for kids to eat.

Summer Broccoli Salad

The Method :: The Salad

Just chop and toss – it really is that simple! You can add or subtract veg based on your preferences. I have added sunflower seeds before, and even a hard boiled egg to my bowl.

Summer Broccoli Salad

The Method :: The Honey Mustard Dressing

I use a small 8 ounce jelly jar to measure and shake up my dressing. It is so fast and at this point in the summer I have it memorized because the ingredients are so simple! The dressing is sweet and tangy – perfect for everyone on the family. And instead of the heavier creamy broccoli salad dressings we are all used to (nothing wrong with those!), this light and crisp dressing is perfect for hot summer days.

Summer Broccoli Salad

Storage and serving

The broccoli salad is ready to eat as soon as it is tossed, and it keeps so well for about 5 days. This makes a great prep day item so that you can ensure that you have some veggie side to go with your lunch or dinner every day. I love that this salad doesn’t get soggy even with the dressing on it! If you prefer, you could just add the dressing when you are ready to eat it. The dressing will keep in the fridge for weeks.

Summer Broccoli Salad

Summer Broccoli Salad

Ingredients

FOR THE BROCCOLI SALAD

  • 4-5 cups of chopped broccoli florets
  • ¼ head of cabbage sliced into strips
  • 1 large carrot shredded
  • ¼ red onion sliced into strips (or diced if you like smaller pieces)
  • ½ cup manchego cheese Or whatever cheese you have on hand. You can leave this out if you are dairy free!

FOR THE HONEY MUSTARD VINEGARETTE

  • 3-4 tbsp raw honey
  • 3 tbsp olive oil
  • 3 tbsp Dijon mustard
  • 1 – 2 tbsp apple cider vinegar I liked more bite of vinegar, but my younger girls ate this happier with 1 tbsp
  • ½ tsp garlic powder
  • ¼ tsp sea salt to taste
  • Pepper to taste

Instructions

  • Put all of the broccoli salad ingredients in a medium mixing bowl.
  • Put all of the dressing ingredients into a jar with a lid and shake vigorously to combine. You could use an immersion blender if you wish. Pour the dressing over the salad and toss. Start with ½ of the dressing and add more to your liking. It really depends on how much dressing you like on your salad. I use the whole jar most of the time. Any leftovers taste great on any salad you make and will keep in the fridge for weeks.
  • This broccoli salad will keep in the fridge for about 5 days. Make some on the weekend and use it as your weekday lunch veggie each day!

More real food recipes you might like ::

Healthy Kids and Teens Lunch Ideas Nourishing Staples Products & Books We Love! Real Food 101 Real Food Tips school lunches

Raising Generation Nourished School Lunch Gear Resource Guide

August 2, 2020

This all-inclusive school lunch gear guide will help you select what lunch gear works best for YOUR family and how YOU pack lunches in YOUR home!

Raising Generation Nourished Lunch Gear Resource Guide

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.

Simplifying life

It is so very easy to get overwhelmed by all of the lunchbox choices that we have today. While we have certainly improved from the squished brown paper bags and endless plastic baggie waste of our 1980’s and 1990’s youth, we have also been inundated with enough lunch gear choices to make any mom’s head spin. My hope is to give you a comprehensive guide with my own veteran momma thoughts on packing so that you can select gear that works for YOUR household.

“Build Your Own BLT Lunchable with Amazin’ Bacon Dipping Sauce” from The Little Lunchbox Cookbook in a Bentgo Kids Box

There’s no one right way to pack a lunch

This has become a mantra of mine when teaching about lunch packing every school year, and I mean every word of it. Every household has a different rhythm, and my rhythm does not have to be your rhythm. Your bestie momma friend’s rhythm does not have to be your rhythm. We all have different schedules, different likes and dislikes, and of course – different kids!

The Little Lunchbox Cookbook
“Colorful Rainbow Pinwheels” from The Little Lunchbox Cookbook in a BriGenius Bento Box

So as you walk through this guide think about how YOUR household runs.

How YOU like to pack lunches. And then match that rhythm to lunch gear that fits.

  • If you like to incorporate dinner leftovers, soups, and warm items weekly, be sure to check out the thermos options section.
  • If your kids prefer “snackier” cold lunches with lots of choices, then a multi-compartment bento might work better for you.
  • If your child gets overwhelmed by too many choices, pick a simpler box and set up.
  • If your kids like lots of variety, you might want to invest in both a thermos type of lunch box as well as a cold lunch bento. You are truly in the driver seat!
“The Best Chinese Take-Out Copycat” from The Little Lunchbox Cookbook in a thermos

BENTO BOX OPTIONS

Planetbox

Planetbox has been a favorite in our household since pre-school ages, my now 11-year-old still uses the same Planetbox she had from her early elementary years!

  • Material :: Planetbox styles are all stainless steel.
  • Design :: These lunchboxes are multi-compartment bento boxes depending on the style – see the styles below. The bento box comes with magnets to customize the lunchbox if you want (be sure to pull these off before washing however or the steel will rust underneath!)
  • Leak-Proof? :: The actual compartments do keep items separate very well, but they are not leak-proof. Each Planetbox does come with leak-proof containers though, so things like salad dressings, ketchup, other dips, can go in a condiment container neatly in the box. And other leaky items like juicy fruit, applesauce, and yogurt can go in the larger round containers. Again, these leak-proof containers come with your Planetbox.
  • Dishwasher Safe? :: Planetbox and all of the accessories are dishwasher safe. I would recommend pulling the magnets off before washing to prevent water from getting under the magnet and rusting the box.
  • Age Group :: Depends on the style Planetbox – see each style below.
  • Planetbox Style #1 – “The Shuttle” :: The Shuttle is a really nice size for toddlers and pre-schoolers. My youngest was in Young 5’s two years ago, and we used this for her for the first part of the school year.
  • Planetbox Style #2 – “The Rover” ::The Rover is really the ultimate elementary aged sized lunchbox. Lots of compartments to separate food without being overwhelming, easy to open and close, with everything presented just like a plate at home. My kindergarten through late elementary aged kids used this box.
  • Planetbox Style #3 – “The Launch” ::The Launch lunchbox is a great size for middle school ages and beyond (I even used it to pack sometimes as an adult!). If you have an upper elementary aged child that has a really good appetite, then the Launch might work well for him as well.
  • Lunch Bag :: You’ll have to use the Planetbox lunch bag to fit the unique design of the planetboxes. These have lasted my kids many years. I have only bought a new one for my oldest once, and it was mostly because she wanted a different color.
  • Price Point :: While the price point on this lunchbox feels high, I have considered it a very worth investment as it is the only lunchbox I’ve had to buy my kids in 7 years of schooling so far!
“Charcuterie Board Lunchbox from “The Little Lunchbox Cookbook in a Rover style Planetbox
“Colorful Rainbow Chicken Salad with Fruity Poppyseed Dressing” from The Little Lunchbox Cookbook in a Launch style Planetbox

BriGenius

The BriGenius has been a fun lunchbox to play around with, and I can see this working very well for both younger and older children with it’s simple set up for ease of eating for little kids, and plenty of space to pack for older ones.

  • Material :: The BriGenius bento box is made of BPA free wheat fiber. (Does anyone know what this means for Celiac kids? I tried researching this and came up empty – please comment below!)
  • Design :: The box is a 5-compartment bento. It feels lightweight like plastic and washes up well. This bento box comes in one color, but the lid is plain and might do well with a some fun laptop stickers to customize!
  • Leak-Proof? :: The compartments keep food separated well, but only the middle compartment is leak-proof, perfect for dips. I did not think it did well with thinner dressings, but thick dips like ketchup, hummus, or a creamy dressing do well.
  • Dishwasher Safe? :: This bento box washes up well and fuss-free. It is dishwasher safe.
  • Age Group :: While this box advertises “older kids and adults,” I can see this bento box being great for little kids too. It is a simple set up for little ones and easy to open/close.
  • Lunch Bag :: This lunchbox would fit in most lunch bags you can find at the store measuring 7 inches X 8.7 inches X 2.7 inches.
  • Price Point :: I love the price point on this lunchbox, though I have only had it about a year, so I can’t comment on how long they last. If anyone has one and would like to comment, please do below!
“Best Busy Kid Approved Veggie Nuggets” from The Little Lunchbox Cookbook

Bentgo Kids

Bentgo Kids is perfectly made for your younger crew!

  • Material :: Bentgo Kids is made of BPA free plastic.
  • Design :: The box is a 5-compartment bento box. You can get Bentgo Kids in one color designs, two-tone color designs, or with patterned designs too.
  • Leak-Proof? :: Bentgo Kids is totally leak-proof.
  • Dishwasher Safe? :: The tray comes out for dishwasher safe washing, but outside of the box with the leak-proof seal is recommended to be washed by hand to maintain it’s leak-proof nature. I have a feeling you will want to pull the rubber leak-proof parts out to wash here and there unfortunately or it might start to smell/mold.
  • Age Group :: They recommend ages 3-7, though I can see your younger toddlers being able to manage this box. Also, my 7 year old is able to fit her portion sizes into this box, so I can see this box working through 1st or 2nd grade.
  • Lunch Bag :: The box measurements are 8.5 inches X 6.5 inches X 2 inches, so it is going to fit in most store bought lunch bags. I have found the Bentology bags to fit most bento boxes perfectly.
  • Price Point :: The price point on this lunchbox is great, and it does have a 2 year warranty. I’m not sure if that means they plan on it being worn down by then or not! If anyone has experience with years of use using a Bentgo, we would love to hear from you below!
The Little Lunchbox Cookbook
“Crunchy Honey Oat Nature Valley® Granola Bar Copycat” from The Little Lunchbox Cookbook

UpBento

The UpBento brand is very similar to Bentgo in design and age range, but I liked the versatility of having 2 trays with different set up options that this box gives. It makes it stretch past the age 7 in my opinion.

  • Material :: The UpBento box is made of BPA free plastic.
  • Design :: The box comes with 2 tray set-ups (a 4-compartment tray, and a 6-compartment) for versatile food options. There is just the one, 2-toned color pattern for the lunchbox, but it does come with some fun stickers that your child can personalize their lunchbox with. I’m not sure how long those stickers stay! If anyone has experience with this lunchbox, please let us know below!
  • Leak-Proof? :: The UpBento is totally leak-proof.
  • Dishwasher Safe? :: This bento box is dishwasher safe. The leak-proof lid has a part that removes to wash – I think water will get underneath and start to smell if you don’t do that often just FYI.
  • Age Group :: They advertise the box as ages 3-8 but I know that my 7 and 9 year olds’ portions fit just fine in here (my 9 year old is going into 4th grade).
  • Lunch Bag :: The UpBento measures 8.9 inches X 6.9 inches X 2 so it will fit most store bought lunch bags. I have found the Bentology bags to fit most bento boxes perfectly.
  • Price Point :: This box has a 180 day warranty and an affordable price point.
“Party Time Confetti Bean Salad” from The Little Lunchbox Cookbook in the 4-Tray Option of the UpBento Box
“Carnival Corndog Copycat” from The Little Lunchbox Cookbook in the 6-Tray option of the UpBento Box

OmieBox

I’m putting the OmieBox in the Bento Box section even though it has a thermos, because it is the only bento box with a thermos option! If you are a thermos packer, this is such a great option for your elementary aged children. Instead of a separate thermos and box to manage, everything is all in one which is perfect for little kids.

  • Material :: The OmieBox is made of BPA free plastic. The thermos is stainless steel.
  • Design :: The box has 3 compartments plus a thermos compartment that is completely removable for days that you don’t want to pack hot food – it is the perfect size for a sandwich or larger food. The thermos holds 6 ounces of hot food – which is truly a perfect size thermos for little ones. The other 3 compartments are plenty deep and hold a lot of food.
  • Leak-Proof? :: This box is totally leak-proof.
  • Dishwasher Safe? :: This lunchbox is dishwasher safe, though the rubber sealed parts do need to be removed to wash here and there or they start to smell – I have had this happen!
  • Age Group :: Pre-school to around middle elementary school years. My 4th grader’s portions would still fit in this box. I would say anything past 4th grade this box will be too small though. I will mention that my 4th grader thought this box was “too baby-ish” last year in 3rd grade though, so keep that in mind.
  • Lunch Bag :: I love that this box has a handle for carrying – you don’t need a separate bag! You could purchase the OmieBox carrying bag however in case you have to pack a cold pack sometimes.
  • Price Point :: Considering you are getting both a bento box and thermos in one, I consider this price fairly affordable.
I gave our OmieBox away to a friend – apologize for the stock image! If you have other OmieBox questions, I used it for 2 years and can answer them!

Stackable Bento Boxes

I wanted to share one other option for bento boxes that you might not think about! I can see stackable bento boxes working very well for middle school and high school, especially for kids that want a more space saving, compact lunchbox. This age carries around so many books and devices, that I think the compact nature of this style might be nice for them.

  • Material :: You can find stackable lunchboxes in stainless steel or BPA free wheat straw type plastic materials. It depends on how you like to clean your lunchboxes, as well as if the weight of the lunchbox matters to you. The plastic boxes will be lighter weight.
  • Design :: The main concept of these Japanese style lunchboxes is 3-5 separate compartments that stack easily on top of each other. The boxes are nice and deep, holding a lot of of food for older kids. I love that these compartments not only work well for staples like sandwiches, but also for big salads like taco salad, pasta salad, cobb salads, or chicken salads, and then have a compartment for sides like chips, fruit, etc. Great lunch options for older kids!
  • Leak-Proof :: Many of the stackable designs are completely leak-proof as each compartment has a separate lid.
  • Dishwasher Safe :: Most of the stackable designs are dishwasher safe.
  • Age Group :: Upper elementary through high school and college. I wanted to also mention that the reason I wouldn’t pack these for younger kids is because of all the separate boxes and lids that aren’t attached. It is just too much for little ones to manage (and not get lost!), so for that reason, I wouldn’t recommend this style for little ones.
  • Lunch Bag :: Many of these stackable designs have a strap or carrying handle making it so easy to travel. I think a taller lunch bag would be nice to have around though for packing with ice packs as needed. I found many on Amazon.
  • Price Point :: I just love the price points on the stackable lunchbox styles! I’m not sure how long they hold up, but I think they are quite affordable and super compact!
The Little Lunchbox Cookbook
“Fast Prep Brain Boosting Bow Tie Pasta Salad” from The Little Lunchbox Cookbook
The Little Lunchbox Cookbook
“Taco Tuesday” Fajita Salad from The Little Lunchbox Cookbook

THERMOS OPTIONS

LunchBots

We’ve been using LunchBots thermoses for years now, and I would say I’ll probably buy them again if we wear them out!

  • My biggest love for these thermoses (other than the fact that they keep food hot and my kids can get the lid on and off) is the size. These thermoses hold 8 ounces of hot food, which is the perfect size for most kids. It is a bit big for your really little guys (see the OmieBox in the bento box section above if you want a really small thermos), but my kindergartners have “grown into” their thermoses, and this thermos is still a great size for my 6th grader. I literally search every year for a thermos that holds 6-8 ounces, and have only found this one! Most other popular thermoses for kids (Thermos Brand, Skip Hop, Foogo) are all 10 ounce thermoses – they hold a lot of food but it really is a lot for kids. These sizes will work for older kids I’m assuming. The problem with a container that is too big, is that the food will get cold faster if the container is not filled up at least 3/4 of the way. By getting a smaller thermos, you can be sure the food won’t have a bunch of empty space to compete with keeping the food warm.
  • LunchBots thermoses are stainless steel and dishwasher safe. They are easy to clean by hand if you have to do that too.
“Creamy Tomato Bisque” from The Little Lunchbox Cookbook in a Lunchbots Thermos

Mira

The Mira Thermos was a new to me thermos while I wrote The Little Lunchbox Cookbook, and it’s a nice one!

  • This thermos is stainless steel and dishwasher safe – it cleaned up nice.
  • The Mira thermos holds 9 ounces of hot food – as I said in the above Lunchbots Thermos section, I have found 8 ounces to be a good size for most elementary school aged kids, so you can judge what would work for your children.
“Back To School Fall Harvest Soup” from The Little Lunchbox Cookbook in a Mira Thermos

Larger Thermoses for Middle & High School

So I’m planning on updating this section as my crew gets bigger. As of right now, my oldest is in 6th grade, and I am still finding the 8 ounce Lunchbots thermos works for her. If you have older kids, I would love to hear your thoughts on how many ounces of hot food they like to pack! Here are some bigger thermoses that I think older kids would like the look of and the amount of food they hold is great. I would really love to hear from you if you try any of these out, or have a thermos that your middle or high schooler loves! Please comment below!

  • HydroFlask – holds 12 ounces (These are popular with water bottles in this age group, so I think they would be more likely to pack a hot soup or dinner leftover with a thermos in the same brand!)
  • Thermos Brand – there is a 10 ounce, 16 ounce, and 24 ounce option here
  • Capsule – this brand has a 16 ounce food capacity and a sleek look I think older kids would like.
  • Iconiq – there is a 10 and 16 ounce option for this brand. I love the stackable option and the spot for the fold-able spork!
Dairy Fake Out Mac ‘N Cheese” from The Little Lunchbox Cookbook in a larger, ArderLive Thermos that might work well for High School aged kids.

SMALLER BOXES FOR THERMOS SIDES OR SNACKS

I wanted to include some ideas for the side items that get packed on a thermos day! You don’t need a huge lunchbox in addition to the thermos, so I have a small container that I use for things like their main items to go with a thermos of soup, or their side items to go with a thermos of spaghetti.

LunchBots

On most thermos days, I pack a Lunchbots Container with the girls’ main or side items to go with the thermos. I like the Uno or Trio for days that I want to pack something like a sandwich or wrap to go with a thermos of veggie soup, or a salad to go with spaghetti. And I like the Quad for days that I want to pack snacky sides to go with a thermos of dinner leftovers like stir fry.

  • Material/Design :: Lunchbots has a variety of set-ups from the Uno (one compartment) to the Cinco (5-compartment). They are all stainless steel.
  • Leak-Proof :: These boxes keep dry food separated well, but they are not leak-proof. They do have accessories like condiment containers that keep dips and dressings leak-free.
  • Dishwasher Safe :: These simple stainless steel designs wash up nice and are dishwasher safe.
  • Age Group :: These boxes are easy to use, but do have a lid that is not attached. If your little one tends to lose things, you might practice before school starts for your child to put the lid under the box while eating so they are in the habit of keeping it in a safe spot. I think the portion size of these boxes is good for holding food to go with a thermos lunch for older kids. You might not need this much room for younger ones.
  • Lunch Bag :: I always used my Planetbox bags for thermos days that included side items too. I think you could put a thermos and Lunchbots container in just about any lunch bag.
  • Price Point :: While you may feel like these boxes are pricey when you have to buy a thermos to go with it, I have not needed to replace our Lunchbots containers since my 6th grader started school. No rusting, no damage – they look brand new. They are made very well and are a great investment!
“Winter Blues Buster Creamy Potato Soup” from The Little Lunchbox Cookbook with sides in a Lunchbots Trio

Kid Basix

From thermos side items to morning snacks, we love these containers!

  • Material/Design :: Kid Basix boxes are a one compartment, stainless steel with a BPA free plastic lid that is attached. There are 3 sizes – small, medium, or large and a variety of lid colors.
  • Leak-Proof? :: These boxes are not leak-proof. I have found both Planetbox and Lunchbots condiment containers do fit in these boxes though, so if you need to pack a dip you could do it that way.
  • Dishwasher Safe? :: Yes
  • Age Group :: I used these most often for my younger girls on thermos days. They are smaller and have an attached lid! These also work fantastic for any age group for morning snack packing.
  • Lunch Bag :: I always used my Planetbox bags for thermos days that included side items too. I think you could put a thermos and Kid Basix container in just about any lunch bag.
  • Price Point :: These containers have a great price point and have lasted us literally years – since my oldest started school.

DRINKING CUPS

So let’s also briefly talk about drinking cups! Let me tell you a secret, dear momma! I am a drinking cup SNOB. I *loathe* washing drinking cup straws and accessories, so I am a minimalist. This is list is not all inclusive – just my favorites for ease of washing and safe materials. I don’t have a dishwasher, so part of my weirdness surrounding drinking cups has to do with the fact that I can’t just toss everything into a magic dishwasher!

Life Factory

I know, I know, glass. But hear me out! If your school allows it, I truly just love how glass washes up, and I have never had one break – even with my kindergartners.

  • Material/Design :: Glass with BPA free drinking top parts. There is an open spout option or straw (probably the ONLY straw cup I’ll use because it’s easy to wash!). Because these cups are glass, they are going to feel heavier than some stainless steel – though the insulated stainless steel cups are pretty hefty too.
  • Leak-Proof? :: Yes
  • Dishwasher Safe? :: Yes, however I recommend a cleaning brush for straws in the straw version.
  • Age Group :: The smaller, 12-ounce cups are great for Preschool through middle elementary. You can start with the straw top for littles, and buy an open spout lid when they are ready! The sizes for older kids come in 16 ounce or 22 ounce.
  • Price Point :: The price point on these cups are so affordable, and they last so long. I have never had to replace one or any of the parts.

Klean Kanteen

My favorite stainless steel option for cups with a simple, easy to clean design.

  • Material/Design :: All Klean Kanteen options are stainless steel with BPA free plastic lid/spout options. The single walled cups are very light-weight while the double walled/insulated cups are heavier.
  • Leak-Proof :: Yes
  • Dishwasher Safe? :: Yes, however I’m not sure how long the spouts hold up using a dishwasher since I don’t have a dishwasher.
  • Age Group :: The smaller, 12-ounce cups are great for Preschool through early elementary. They have a sport top spout. The sizes for older kids come in 18-ounce or 27-ounce.
  • Price Point :: These cups have an affordable price point and we have had our cups for about 5 years without any issues.

Hydroflask

I am including Hydroflask because we are trying them out this year. I know it is a “popular” brand and I wanted to give them a try so that I can speak from experience. In my research, I have found that Hydroflasks made after 2017 do NOT have the lead “dot” at the bottom (if you are unsure of what I am talking about – just Google how insulated water bottles that have the little dot at the bottom of the bottle have lead – it is eye opening!). So any Hydroflasks made after 2017 are safe.

  • Material/Design :: Stainless steel with BPA free lid options.
  • Leak-Proof? :: Yes
  • Dishwasher Safe? :: Yes – I’ll keep you posted on how the spouts hold up.
  • Age Group :: The smaller, 12-ounce cup is good for pre-school through middle elementary and has a straw spout. The size for older kids comes in 21-ounce size and has a sport cap top. There are some other larger sizes that perhaps might be good for high school aged kids.
  • Price Point :: I’ll keep you posted if the investment is worth it! These are pricey IMO!!!

Yeti

I am also testing out Yeti for kids this year. One of my older girls is getting a Hydro Flask and the other a Yeti, and I’ll keep you posted! I know both are popular and I want to be able to report on how they hold up if your kids are asking for one. From my research, Yeti does not contain the lead “dot” issues that some insulated stainless steel cups have.

  • Material/Design :: Stainless steel with BPA free lid options.
  • Leak-Proof? :: Yes
  • Dishwasher Safe? :: Yes – I’ll keep you posted on how the spouts hold up.
  • Age Group :: The smaller, 12-ounce cup is good for preschool through middle elementary and has a straw spout. The sizes for older kids come in 18-ounce or 26-ounce but you have to buy a straw spout or spout top separately. It is just a wide-mouth open cup otherwise.
  • Price Point :: Again, I’ll keep you posted if the investment is worth the hype – I know that I have loved my Yeti coffee travel mug for years, but I’m skeptical if having this spendy of a water cup for kids is necessary!
Raising Generation Nourished Lunch Gear Resource Guide

Want more school lunch ideas?!

My cookbook, The Little Lunchbox Cookbook has over 60 ideas with full color photos of balanced lunchboxes! Just one homemade item per box, these lunch ideas are do-able for the busiest of families! You can read more about The Little Lunchbox Cookbook here!

The Little Lunchbox Cookbook
Breakfast Ideas Healthy Kids and Teens Real Food 101 Real Food Tips school lunches Snack Ideas

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

More real food recipes you might like ::

Healthy Kids and Teens Real Food 101 Real Food Tips school lunches Snack Ideas

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

March 25, 2020

Put snack packing on auto-pilot with this list of 15 portable healthy snacks for kids that you can rotate!

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

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

School snack time…my nemesis

Ok, so that might be a strong word. But if you have been around this space long enough, and have read my other school snack posts (my very first snack post, written when I had littles, all about preschool snacks here, and the ever popular, healthy store-bought school snack post here), then you know that I have kind of a love hate relationship with the morning snack at school.

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

A vital necessity

It isn’t that I don’t think the kids need it. Many of these kids are having breakfast at 7:30 am or earlier and don’t have a lunch period until 12:30pm or 1 – the morning snack helps bridge that long gap. It has more to do with the time and thought going into packing one…more…thing…for the day. We spend time packing thoughtful, balanced lunchboxes, and the morning snack matters too. Popping an easy bag of pretzels or crackers in their bag is tempting, but defeats the purpose of helping kids focus until the lunch period. Carb loading without a balance of fat or protein only sugar crashes these kids who rapidly use up whatever energy their body is given as their brains work hard in class, and their bodies work hard at playing and growing.

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

Busy momma, I see you.

I get that it is one more thing to pack. I understand that you are already trying to balance their breakfast and lunchboxes for school, and the snack seems insignificant. But I am here to tell you I have seen the kids in these classrooms carb crash with my own two eyes. These teachers are doing their best to help the kids make it to lunchtime, and could use a little help. Packing a balanced snack does NOT need to be hours of homemade “Pinterest Mom” creations. It can be as simple as adding a protein or fatty rich sidekick to that bag of crackers, such as hummus cups, cheese, guacamole cups, boiled egg, or nut/seed butter. The protein/fat will slow the carb burn and satiate their hunger for that extra hour or two until lunch. It really can be that simple…

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

So I say, let’s simplify it

A few years back I was getting burned out from snack packing, and decided that my oldest was old enough to be in charge of her morning snack (she was in 2nd grade at the time). One less thing off my plate! Since she was still learning how to pair the right foods as a balanced snack, I made her a list of options she could choose from each day. That rumpled up piece of paper is still in the cupboard, and now my middle kiddo has joined her in independently packing her own school morning snack. It is a list of simple, easy pairings filled with variety, and the best part is that each snack idea requires ZERO help from me. Two kiddos down, and 1 to learn! I’ve almost got this whole school snack packing thing completely off my plate!

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

My gift to you, dear momma

I want to gift this to your home. I spent some time making a kid friendly, colorful chart filled with my morning snack time ideas that you can use for your own kids. The chart can hang inside a cupboard in the kitchen for your big kids to refer to when packing their own snacks, and if you have littles in the house, they can help pick their snacks from the chart as well. And because I know this list of snacks is not all inclusive, and you may have different diet restrictions we do not have, I am also gifting you a blank chart that you can fill in yourself. You can tailor each snack choice to your household and the kids can pick from your list. If you have access to a laminator, you can mark up your chart with a dry erase marker week after week with new choices based on what you have in the house!

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

The breakdown!

So here is a breakdown of these snack choices so you can see them up close and give the kids a visual for how this can be packed. I would recommend supervision the snack making/packing for a bit so that you can help them choose appropriate portions for their age/appetite, and also help them with strategies for cleaning up. Remember, you can adjust the portion sizes in these snacks for your kids’ ages and appetites. No 2 kiddos are a like! Be sure to check out the TIPS FOR SUCCESSFUL SNACK PACKING below the snack visuals!

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

1. CRACKERS & HUMMUS

Use snack pack hummus cups, or make your own hummus for a dip container (my own super simple, super smooth hummus recipe will be in the Staples chapter of my new cookbook, “The Little Lunchbox Cookbook,” on pre-order now!) and pack your favorite crackers! I prefer to keep an eye on the oils in store bought hummus to avoid rancid oils like sunflower, canola, soy, or safflower oils, and I’ve found the Lilly’s hummus cups to be the best using olive oil. The crackers pictured here are Mary’s Gone Crackers GF crackers. (Snack box pictured below is the Sistema Small Split)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

2. CELERY WITH SPREAD OF CHOICE & RAISINS

Spread options are endless here! Nut butters or seed butters are typically the go-to, but spreadable soft goat cheese is a favorite here, and cream cheese is yummy too! (Snack box pictured below is the Planetbox Round container that comes with Planetbox lunchboxes. They can also be sold separately.)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

3. COCONUT CLUSTERS

Store bought or homemade for this one, dear momma! Do what you can! I will say that the homemade version is very cost effective AND super fast to prep – just 5 minutes! These sweet, crunch clusters are super kid friendly and packed with fat and fiber from the coconut! (Snack box pictured in this post is the Sistema Snacks To-Go)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

4. MEAT STICK/JERKY WITH CRACKERS & CHEESE

These are my favorite kid friendly meat sticks, but you can use anything you like! Just watch those ingredients. As far as the crackers and cheese go, use your favorite crackers (pictured here are the Simple Mills Almond Crackers) and the best cheese you can afford. Pictured here is a spreadable goat cheese my kids love – you can spread or dip! (Snack box pictured below is the Kid Basix Safe Snacker in the medium size. I used our Planetbox condiment container for the goat cheese.)

UPDATE SEPTEMBER 2020 :: We found these little Duke’s meat sticks at Costco this summer and love them too! You can get them on Amazon as well just in case your Costco doesn’t have them!

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

5. YOGURT WITH GRANOLA

Get whatever is the best full fat yogurt you can afford (coconut milk yogurt would be a great option for dairy free kids). You can make your own granola (very cost effective and easy!), or purchase a quality store bought granola for the pantry. (Snack box pictured below is the Sistema Snack Capsule To Go)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

6. VEGGIES WITH FULL FAT DIP

I find raw veg to be slower to eat for little ones, but as your kids get older, this makes a great crunchy snack! Let them use a crinkle cutter to make the veggies super fun dipping vehicles too! You can see a full list of kid friendly dips here to make at home, or these are a good store bought brand with healthy oils. (Snack box pictured below is the Sistema Snack Attack To Go)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

7. HEALTHY GRANOLA BAR

The sky is the limit here. Since my kids started school, the demand for healthier granola bar options has sky rocketed, and companies are hearing you, dear momma! There are many brands out there using heathier oils, less sugar, and better ingredients all around! My favorite store bought granola bars are the Autumn’s Gold and these Healthy Warrior nut free bars. Of course making your own will almost always be more cost effective – and I’ve got 2 on the blog you can try! This nut free chewy granola bar, and this nut free crunchy buckwheat and apricot granola bar! (Snack box pictured below with the homemade bar is the Kid Basix Safe Snacker in the small size)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

8. FRUIT SLICES OR FRUIT CHIPS WITH NUT/SEED BUTTER OR COCONUT BUTTER

From fresh apple slices or apple chips to a banana or banana chips, this is always a fun snack. The pantry dried fruit chips make winter packing much more affordable when fresh fruit is expensive. Sunbutter will work best for nut free school zones, but I encourage you to also try coconut butter – it is basically the flesh of a coconut blended into a smooth butter. It is sweet and creamy – so good! (Snack box pictured below is the Kid Basix Safe Snacker in the medium size.)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

9. MUFFIN LEFT FROM BREAKFAST WITH BUTTER

Tuesday’s are muffin mornings here, and with a pan of a dozen muffins, there are leftovers for snacks! Our favorite breakfast muffins that pack well for snacks are these protein banana muffins, GF blueberry muffins, GF paleo mini banana muffins, GF oat bran muffins, and these GF baked oatmeal muffins. Get a big smear of butter on those muffin halves and that is one easy peasy snack! (Snack box pictured below is the Kid Basix Safe Snacker in the small size.)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

10. HARD BOILED EGG WITH FRUIT CHOICE

Every Sunday, I hard boil a dozen eggs so that there is a container of easy to grab snacks in the fridge. They keep for 5 days so it is perfect for the school week. Let the kids pick whatever in season fruit you bought for the week, or dried fruit from the pantry. Figs and dates are so rich in minerals, so I always keep a bag of those in the pantry! (Snack box pictured below is the Kid Basix Safe Snacker in the medium size.)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

11. HEALTHY TRAIL MIX

Homemade or store bought here, dear momma! Do what you can! Homemade will tend to be more cost effective, and you can control the ingredients in bit more if you are in a nut free school. There is one really great seed based store bought trail mix that we love though from Enjoy Life! If you need that convenience, these are great, and they come in snack pack bags or larger trail mix bags to pack yourself. (Snack box pictured below is the Kid Basix Safe Snacker in the small size.)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

12. UNSWEETENED FRUIT POUCH WITH CHOICE OF FAT/PROTEIN

We love these fruit and veggie pouches and chia squeezes, and there are so many other safe/organic brands to choose from, so get whatever is the best that you can afford. You can give the kids a choice of fat/protein to go with their pouch based on what you have for the week. Things like hard boiled eggs, jerky, cheese, olives, or nuts/seeds are all great choices. (Snack box pictured below is the Sistema Small Split)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

13. NUTS OR SEEDS WITH FIG OR DATE AND CHEESE

Super simple, and easy to eat! This is a popular one in my house. Figs and dates are rich in minerals for busy kids and keep in the pantry well. (Snack box pictured below is the Kid Basix Safe Snacker in the small size.)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

14. MINI LARABAR OR ENERGY BITES WITH FAT/PROTEIN OF CHOICE

Larabars are great snacks. If you have older kids you could pack them a full size Larabar, or if you have younger children, the mini Larabars are great. Since they are mostly dates (fruit), I like to pack the minis with a fat or protein of choice such as olives, cheese, jerky, or boiled egg. Energy bites are also fun to make (there is a chocolate covered banana energy bite recipe in my new cookbook, “The Little Lunchbox Cookbook,” on pre-order now!). (Snack box pictured below is the Planetbox Round container that comes with Planetbox lunchboxes. They can also be sold separately.)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

15. GUACAMOLE CUP WITH TORTILLA CHIPS OR CRACKERS

We get these little guac cups at Coscto, but just about every grocery store carries them now! Pack them with some tortilla chips or crackers and this super fun snack will become a quick favorite! (Snack box pictured below is a Lunchbot Duo)

15 Portable Healthy Snacks For Kids :: FREE Snack Chart PDF Included!

Tips for successful snack packing

A little planning goes a long way, and I want to see you succeed in this, dear momma. Here are a few tips that I have learned throughout the years to make snack/lunch packing smooth and fast.

  • Food prep. On Sundays I typically hard boil a dozen eggs for the week, and make a jar of dip or dressing for veggies. It takes me all of 15 minutes and really sets me up for easy packing. The girls know where the container of eggs is for quick snack packing, and always have a veggie dip available as well. Once a month (yes just ONCE a month), I’ll stock my pantry with “something” – sometimes that “something” is granola or granola bars, and sometimes it’s trail mix. I have a shelf for these in my pantry in a spot that is easy to access for the girls to pack their own snacks.
  • Snack access. The rest of the snack items (such as nuts/seeds, pouches, and bars in the pantry, and then fruit/veggies, cheese, etc in the fridge) are kept in easy to reach spots in the pantry or fridge so that they don’t have to go digging through my things making a bigger mess. The time it takes to quick organize a shelf of snacks in the pantry and fridge is SO worth saving your frustration, dear momma!
  • Easy to use gear. Let me tell you…I have been through a LOT of lunch gear and snack box gear. I get things sent to me to try out all the time, and I have also purchased a lot on my own. Have a cupboard or drawer designated for your snack boxes that the kids can reach without your help so that you don’t have to search around for things. I have linked each snack box you saw in the snacks above – the ones pictured are my favorite brands.
  • Set them up for success. Explain your snack packing expectations. If you have older kids packing their own snacks, use the “Notes” section on the side of your chart to list your expectations. For instance, maybe you want to say that they can only repeat the same snack twice in one week so you can ensure they are getting variety. Or maybe you have a certain day of the week that you want something used up. Or maybe that week you don’t have a certain item on the list, so you want to let them know that that isn’t an option this week. My girls know that my rule on packaged, store-bought snacks (such as a packaged granola bar, jerky, or pouches) is 2 per week; it isn’t that they aren’t healthy – it is for saving my budget! For your littles, you can help them pick what snacks on the chart they want to eat for the week. Do NOT send new food to school without trying it at home first. This will end in un-eaten snacks and frustrated kids.

Ok! Talk to me! Tell me about your favorite healthy snacks in the comments below! We can keep this list growing!

Dinner Ideas Healthy Kids and Teens Nourishing Staples Real Food 101 Real Food Tips

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

March 18, 2020

Busy week? This 30 minute BBQ chicken thighs and roasted veggie dinner is a full meal on 2 sheet pans!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

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

So close we can smell it!

You know that feeling when you take a hike and you can just smell spring in the air?! When the kids get warm enough to pull jackets off after hiking and climbing trees for hours? There is just nothing like the feeling of making it through another Michigan winter season. It has thawed out a bit early this year, and I am totally here for it!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

Quick dinners & more outside time

Sheet pan meals are my go-to for busy days that I am not at home much. Everything for one meal on a couple of sheet pans? Sign. Me. Up. If you pop to the bottom of the recipe in this post, you’ll see just how many sheet pan meals are on the blog, and why I love them so much. And one of my sheet pan goals is always to make sure that everything can go in at the same time and cook at the same temp – I’ve got you covered on the prep time and simplicity, dear momma!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

The method :: The Sheet Pan BBQ Chicken Thighs

The chicken thighs can be prepped in less than 10 minutes *AND* can be prepped in the dry rub ahead of time – even up to 24 hours ahead of time. This means you can prep the meat the night before if you plan to be gone all day, or if you have nappers at home, you can get the chicken ready while babies are sleeping so that when dinner time arrives (aka “the witching hour” for those of you with babies!), all you have to do is toss the meat and veg onto the sheet pans and bake them off while you tend to the kids. Simply whisk the dry rub ingredients into a large dish, toss in the chicken thighs, and you can bake them off from there, or you can wrap the dish up and put it into the fridge until you are ready to bake them for dinner.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!
30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!
30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

The Method :: The Sheet Pan Roasted Veggies

This is about as easy as it gets – just chop, toss, and roast. You could chop the carrots and broccoli ahead of time, but you’ll want to do the potatoes right before you put them into the oven, or they will brown with air if you chop them too far in advance. The roasted veggies cook right alongside the sheet pan chicken thighs, and everything is done at the same time. The veggies can also be swapped out for whatever is in season or on sale. Once spring hits, you can swap the broccoli for asparagus! In the summer, take advantage of all that great farmer’s market produce! And in the fall, swap the potatoes for sweet potatoes or squash! You can serve everything as is, or add a pile of buttered rice if the kids need a little extra.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

How spicy is the rub?

This rub is really mild – perfect for kids. If you love extra heat, I would very highly recommend swapping the sweet paprika for another tablespoon of smoked paprika – that is my favorite way to eat this chicken, and I often make a separate batch of extra heat chicken thighs just for me! I love the leftovers sliced over a salad for lunch the next day.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

Chicken thigh sourcing

If you are lucky enough to grab thighs from a local farmer that keeps their chickens on pasture, that is always going to be the best bet! But, I also am not against the organic chicken thighs I’ve been able to find at Costco. It is a great price point, and it is so nice to have in the freezer for those times when I need a really quick meal for my family, and it will always be 1000% better than choosing take-out for dinner.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

Ingredients

For the Sheet Pan BBQ Chicken

For the Sheet Pan Roasted Veggies

Instructions

  • Pre-heat the oven to 425 degrees and line a sheet pan with Silpat or unbleached parchment paper. You will need a second sheet pan for the veggies but you won’t need to line the second sheet pan.
  • Whisk the seasonings for the BBQ chicken in a large dish and set aside. Use a paper towel to pat dry your chicken thighs, and then place them into the dish with the BBQ rub. Mix the chicken thighs with the seasoning blend, coating each thigh completely. (You can do this hours or up to a day in advance, wrapping the dish up with plastic wrap and letting it marinate in the refrigerator.)
  • Place the BBQ rub coated chicken thighs on the Silpat or unbleached parchment paper lined baking sheet and set aside.
  • Toss the veggies with the olive oil, sea salt, and all purpose season on the second sheet pan, until coated evenly.
  • Bake both sheet pans in a 425 degree oven for 30 minutes. If you cut your potatoes too large, that sheet pan might need an extra 10 minutes – be sure to make your potato cubes around ½ – ¾ of an inch.
30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

More real food SHEET PAN DINNERS you might like!