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Cassava Flour Pizza: Mommypotamus Recipe Review

Cassava Flour Pizza: Mommypotamus Recipe Review

Pizza is my weakness! What about you?

I love pizza! It really is my favorite food, and as a runner, I loved having it after long runs. However, after switching to a real food diet, getting take out pizza wasn’t happening anymore. I eat mostly gluten-free and try to keep my family that way. But, let’s be honest, sometimes gluten-free recipes aren’t good.

Then, I found this recipe. 

It tastes great, and it makes two pizzas, which is great for a family.

We topped it with bacon, broccoli, pesto, and tomato. Noah, Brendon, and I loved it! It tasted a lot to me like the pizza you make when you use one of those dough packets you can get at the grocery store.


Here is the recipe for the dough.


I definitely recommend putting oil on your hands to shape the dough on your baking sheets. I started out not having oil on them, and it just wasn’t working well. 

I think it is great that the recipe makes two because for a family with various tastes you can make one that should please everyone. Plus, it doesn’t taste gluten-free! It tastes like a typical pizza that even the pickiest eater would love! I love that it bakes well and doesn’t seem like it would be very likely to be screwed up.

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Batch Cooking Sample Menu : 2 hours of Cooking for 5 Weeknight Dinners

Batch Cooking Sample Menu : 2 hours of Cooking for 5 Weeknight Dinners

2 Hours of Cooking for 5 Weeknight Meals


Are you a parent that doesn’t have time to cook? Or doesn’t want to cook?

I’ve talked with many parents, and they have several struggles  when it comes to feeding their family. Two main struggles are finding the time to cook healthy meals and cooking food their kids will actually eat.

Well, here is my solution, batch cooking and meal prepping for the week! You may have heard those terms before, but without having done it before, it may seem intimidating. However, here is a plan to get dinner on the table every night of the week that feeds your family nutritious food, save money, and saves you time that you can spend with your family

So, to prepare, find time on the weekend to buy your groceries and find a few hours to cook. I make sure all my proteins are organic and pastured, and I can find these cheaper at my local farmer’s market. I know weekends are busy, but this could even be a fun night time activity with you and your spouse and a glass of wine.

Let’s look at the weekly menu and then the shopping list. This will be enough for a family of 4. These meals are simple recipes that do not require fancy ingredients, lots of preparation, and these staples are options that kids love! I have tried so many Pinterest perfect recipes with my picky step-daughter, and I always go back to recipes like this because they remain her favorites. Every meal offers variety, and there is even one on the go option for those nights where you have to run to an event for your kids.




Monday: BBQ pork chops, mashed sweet potato, carrots


Taco Tuesday: Ground Chicken Tacos with paleo wraps, cauliflower


Wednesday: Egg omelette with a banana chocolate smoothie


Thursday: Tuna salad, grain-free crackers, carrots, strawberries


Friday: Beef Burgers, Sweet Potato Fries, Broccoli


Shopping List:

  • 5 lb bag of sweet potatoes
  • 2 lb pasture-raised ground chicken
  • 2 lb grass-fed ground beef
  • 1 head cauliflower
  • 1 head broccoli
  • 2 bags of carrots
  • 1 bag of favorite paleo approved tortilla wraps
  • 4 5.5 oz cans of sustainable tuna in water
  • Avocado oil mayo
  • Sea Salt
  • Pepper
  • Natural relish
  • Sugar free BBQ sauce
  • 1 dozen pasture-raised eggs
  • 1 bunch of bananas
  • Cocoa powder
  • Almond butter
  • Coconut milk
  • Grain free crackers
  • Strawberries
  • Natural taco seasoning
  • cinnamon


Here are the steps to get everything prepped for the week. Then, during the week, you can reheat or put everything together. During the week, you will need to cook and blend your smoothies on your breakfast for dinner night, and you will need to put your meal on the go containers together if there won’t be room in your fridge for those at the beginning of the week.


  1. Preheat your oven to 350 F.
  2. Fill a pot with water, place on the stove, and heat on high until boiling.
  3. Peel and chop your sweet potatoes. Cut 4-5 sweet potatoes into cubes, and 4-5 into long sticks.
  4. Cover the sweet potato sticks with a little oil, and bake it for 30 minutes.
  5. Place the cubed sweet potato into the boiling water, and cook for 10 minutes.
  6. Place pork chops on a baking sheet. Cover in BBQ sauce, and bake for 20 minutes.
  7. Heat two more pans on the stove on medium heat, and add coconut oil or ghee to the pans.
  8. Form 4-6 burgers with the ground beef and sea salt. Cook in one pan on each side for 5-7 minutes.
  9. In the other pan, brown the ground chicken, and add taco seasoning.
  10. Pull the meat and sweet potatoes off the heat.
  11. Boil the broccoli, and drain.
  12. Boil the carrots, and drain.
  13. Boil the cauliflower, and drain.
  14. For the cubed sweet potato, dump it into a blender and mix with 1 cup coconut milk and 2 tsp cinnamon.
  15. For the tuna salad, mix 4 cans of tuna, 1 cup avocado mayo, ½ tsp salt, ½ tsp pepper, and 2 TBSP natural relish in a bowl.
  16. Store your meats, vegetables, and starches in containers in the fridge. Then, pull each component out for the right night of the week.
  17. Peel the bananas, place on a parchment lined baking sheet, and freeze. Once frozen, store in a plastic bag in the freezer.When you make the smoothies, here is the recipe:

Chocolate Banana Smoothie

1 frozen banana

1 tsp almond butter

1 cup coconut milk

1 TBSP cocoa powder


  1. Clean up the kitchen.


So, within a short amount of time, you were able to prepare healthy, delicious meals that will save you time of cooking and cleaning throughout the week. Enjoy!


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Nacho Night

Nacho Night

Need a healthy, fast meal option your kids will love?

I know nachos have a stigma of being unhealthy, and when, you get them at a restaurant on a huge greasy tray, they are. However, by looking at the quality of your ingredients, you can make delicious nachos with healthy ingredients that your kids will gobble up and beg for because they are so fun to make!


With nacho night, you feel like you spend even less time in the kitchen because you will put bowls out of all the toppings, and kids can make their own on their own tray to bake. So, this meal doubles as family quality time. We love doing this meal in combination with a family game night. So, it is a great theme meal. It can be thrown together in minutes because you can keep the ingredients on hand that are already prepped for you.

  • Way Better sprouted sweet potato chips
  • Sprouted black beans
  • Ground turkey or chicken (or pre-cooked organic chicken strips to cut down on time)
  • Organic, grass-fed shredded cheese
  • Frozen corn
  • Salsa
  • Avocado
  • Organic, Grass-fed Green Yogurt (or sour cream)

Side options: fresh fruit, carrot sticks, organic unsweetened applesauce, peppers

  1. Preheat your oven to 350 F.
  2. Have everyone spread out chips on a section of a baking tray.
  3. Have everyone sprinkle toppings and cheese onto their nachos.
  4. Bake the nachos at 350 F for 5-10 minutes until the cheese is melted and the nachos are warmed through.
  5. Top your nachos with salsa, sour cream, or avocado if desired.
  6. Serve the nachos with your side of choice.

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4 Easy Meals for Busy Parents Who Don’t Have Time to Cook

4 Easy Meals for Busy Parents Who Don’t Have Time to Cook

Do you ever feel like you don’t have time to cook? Do you just not want to cook?

Me too. As parents, we would love to have time to cook meals from scratch that are perfectly balanced and nutritious every single day, but that isn’t reality.

This past weekend, I was talking to a mom of 5 who works full-time and volunteers frequently with the Willow Tree Family Center, which is a local center for moms and babies. She talked with me about how she has no time to cook and is so tired at the end of the day that she doesn’t want to cook. She desperately wanted to have her family eat healthier. She said her family ends up eating take-out most days and doesn’t know if anyone in her family even eats a vegetable.

So, I started to think, what if I was someone who REALLY had no time to cook or didn’t want to cook? What would I feed my family? I thought of some of my go to meals when the meal plan doesn’t go as planned (we all have those days), and then, Noah and I went to the store to look for some healthy options.

These 4 options that I have laid out take less than 10 minutes each to put together and would cost LESS than take out. Most of these options cost less than $10 for a family of 4. To order pizzas, would cost at least $20.

All these meals have healthy protein, fiber, carbohydrates, and some source of produce (fruits and veggies).

Meal #1

Meal Components
  • Organic Rotisserie Chicken
  • Steamer Bag of Carrots
  • Natural Mashed Potato Packet
  1. Heat rotisserie chicken in the oven.
  2. Steam bag of carrots.
  3. Boil water, and stir in powdered mashed potatoes.
  4. Serve chicken, mashed potatoes, and carrots.

Meal #2

Meal Components
  • Clean Plate Chicken Burger (pre-cooked)
  • Against the Grain Gluten-Free Bun (or Udi’s Gluten Free)
  • Steamer Bag of Cauliflower
  • Organic Unsweetened Applesauce
  1. Warm up the chicken burger.
  2. Steam bag of cauliflower.
  3. Pour applesauce into a small bowl.
  4. Place burger on bun.
  5. Serve chicken burger, applesauce, and cauliflower.

Meal #3

Meal Components
  • Egg Omelette
  • Smoothie
Ingredients for Omelette:
  • Egg
  • Butter
  • Omelette additions: ham, bacon, cheese, spinach, tomato, broccoli
Ingredients for Smoothie:
  • Fruit of choice: strawberries, banana, blueberries, pineapple, raspberries
  • Nut butter (optional)
  • Milk of choice
  • Protein powder (I like collagen or bone broth protein)
  1. Heat a pan to medium heat and put 1 TBSP of butter into it.
  2. Scramble two eggs in a bowl and add any additions you want.
  3. Cook the eggs.
  4. In a blender, combine fruit, milk of choice, protein powder, and nut butter, and blend. Pour into a glass. (My favorite smoothie is 1 scoop chocolate bone broth protein, 1 banana, 1 cup almond milk, and 2 TBSP organic peanut butter).
  5. Serve omelette and smoothie.

Meal #4

Meal Components
  • Egg Salad
  • Blue Diamond Hint of Sea Salt Crackers (Gluten-Free)
  • Baby Carrots
  • Grapes
Ingredients for Egg Salad:
  • 6 store-bought hard boiled eggs (found in deli section)
  • 1/2 cup Primal Kitchen Mayo OR Full-fat organic, grass-fed plain yogurt
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Paprika
  1. Dice the hard boiled eggs.
  2. Mix the eggs with mayo (or yogurt), salt, pepper, and paprika.
  3. Wash grapes, and remove from the vine.
  4. For smaller children cut the carrots for easy chewing.
  5. Serve egg salad, grapes, carrots, and crackers.

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Gluten Free Pumpkin Pie Breakfast Bread Pudding

Gluten Free Pumpkin Pie Breakfast Bread Pudding

Ever had to cut the crusts off your child’s sandwiches and not known what to do with them? I have a solution!

I modified the recipe found here.


  • 1 1/2 cup coconut milk
  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup coconut sugar
  • 2 large eggs plus 1 yolk
  • 1/4 teaspoon Himalayan or Celtic salt
  • 2 tsp pumpkin pie spice
  • 5 cups cubed (1-inch) crusts of gluten-free bread or day old bread
  • 3/4 stick grass-fed butter, melted


  1. Preheat oven to 350°F with rack in middle.
  2. Whisk together coconut milk, pumpkin, coconut sugar, eggs, egg yolk, salt, and spice in a bowl.
  3. Toss bread cubes with butter in another bowl.
  4. Add pumpkin mixture and mix.
  5. Transfer to an 8-inch square baking pan.
  6. Bake 25 – 30 minutes until it is set.
Nutrient Dense Scotcheroos (Gluten-Free, Refined Sugar Free)

Nutrient Dense Scotcheroos (Gluten-Free, Refined Sugar Free)

Scotcheroos are a crowd pleaser!

Who doesn’t love that peanut butter and chocolate combination. It is also easy to eat a ton of them. A friend of mine asked for a healthier version of these bad boys, and I was happy to oblige.

So, I found a regular Scotcheroo recipe like this one. Then, I modified the ingredients. This still doesn’t make Scotcheroos a health food, but it makes you feel a little bit better about eating a treat.

In a typical Scotcheroo, there is white sugar, refined cereal, corn syrup, sugary chocolate, and peanut butter (that may have some not so good ingredients). Using my simple swaps, we are at least getting quality sources of sweeteners, nuts, and grains. Maybe to even further balance it out, you should have a nutritious dinner like salmon burgers before hand. It’s all about balance, right!?!?! haha


  • 6 cups puffed rice cereal (no preservatives, preferably sprouted, whole grain)
  • 1 cup coconut sugar or date sugar
  • 1 cup date syrup (here is a recipe to make your own – It’s really easy. Just dates, water, and lemon juice.)
  • 1 1/2 cup creamy organic peanut butter (no hydrogenated oil or added sugars)
  • 1 cup Lily’s chocolate chips (sweetened with Stevia)
  • 1 cup butterscotch (made from recipe below – you will use the entire batch you make)

Butterscotch (I changed this recipe):

  • 4 TBSP grass-fed butter
  • 3/4 cup coconut sugar
  • 2 TBSP plus 1/4 cup full fat coconut milk, divided
  • 1 tsp organic vanilla extract


  1. In a saucepan over medium heat, add the butter and coconut sugar. When the butter melts, whisk in 2 TBSP coconut milk.
  2. Bring to a boil, and cook 4 minutes, whisking occasionally. It should get a deep color.
  3. Turn off the heat, and carefully whisk in remaining 1/4 cup coconut milk and the vanilla extract.
  1. Pour rice cereal into a large bowl and set aside. Line a 9×13″ baking pan with parchment paper or aluminum foil OR butter the edges with grass-fed butter or coconut oil.
  2. Make your date syrup if you are not using store bought. Here is the recipe.
  3. In a large saucepan, mix the coconut or date sugar and date syrup together. Heat on the stove-top over medium heat until it starts to boil, stirring constantly.
  4. Remove from heat and stir in the peanut butter until it has completely melted and is smooth.
  5. Pour the warm peanut butter mixture over the cereal in the bowl set aside earlier.
  6. Stir until all of the rice cereal  is coated
  7. Press cereal mixture into prepared 9×13″ pan evenly.
  8. Make your butterscotch. See recipe above.
  9. In a double boiler on the stove, melt the milk chocolate chips. Mix in a cup of the butterscotch. Stir until smooth.
  10.  Pour the chocolate butterscotch mixture over the cereal mixture in the pan. Spread evenly.
  11. Place in the refrigerator to set up for 1 hour.
  12. Devour!

For more…

For more ideas for healthy, easy family meals, subscribe for my FREE two week meal plan!
For ideas of how to feed your child nutrient dense food, check out my E-Book, A Recipe for a Healthy Baby.

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Homemade Larabar

Homemade Larabar

Easy, Quick, Healthy Snack or Treat for Kids

Homemade Larabar recipe for a fun, healthy snack treat for your kids!

I tried a recipe experiment this morning for Noah’s afternoon snack today, and it turned out great. WIthin one minute, I had blended some pitted dates and macadamia nuts in a blender cup, formed little logs, placed them in a container, and packed them in his lunch box.

So easy, quick, and healthy! Plus, this is much less expensive than buying the premade Larabars, and you can experiment with your kids favorite flavors.

Please share, and have a great day!



  • 3/4 cup pitted dates
  • 1/2 cup nut of choice (cashews, macadamia, etc.)

Note: If you choose unsalted the sweetness comes out more.


1. Measure 1/2 cup pitted dates and 1/2 cup nut of choice (cashews, macadamia, etc.)
2. Place ingredients in food processor or blender cup.
3. Pulse gently until you have created a chunky paste.
4. Scoop out large spoonfuls and form into small logs.
5. Wrap individually in saran wrap or store in airtight container.






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Chocolate Nut Butter Fudge – A Healthy Kid’s Treat

Chocolate Nut Butter Fudge – A Healthy Kid’s Treat

Kids love treats! But, as parents we want to have healthy, easy options.

Ever have a kid begging for dessert or to go to the corner ice cream shop? Yeah, me too. It’s expensive, and those are loaded with tons of sugars and artificial ingredients that leave them low on nutrients and craving for more junk.

There are many bloggers out there with healthy recipe options for treats, but some are time consuming and the ingredients are expensive. Plus, there is no guarantee your kids will like them. And, that’s the whole point, right!?!? Get them asking for the homemade, healthier stuff instead of the junk.

Well, I am here to tell you I can totally empathize, and I am here to help you find solutions to the struggle. This recipe is a crowd pleaser with natural ingredients, healthy fats, and vegan.

How I Came to Make This Fudge

With my step-daughter Brynn, we have been doing movie parties with her every time she finishes a Harry Potter book. She is 6 by the way. So, it’s pretty impressive she is reading those. For one of the parties, she wanted a “fudge” treat for Cornelius Fudge (hahaha, clever, right?). We love to theme our food. Anyway, I didn’t want to make a sugary, junk filled fudge. So, I searched on own on my favorite sites, Pinterest, and I found this recipe.

Next, I modified it to ingredients I had on hand and own’s that I knew Brynn would like. You can do the same by using the nut butter you have or sweetener of choice (maple syrup, raw honey, dates, agave). I am just going to list what I did. Whatever nut butter you choose, make sure you READ THE LABEL. Aim for NO hydrogenated oils, sugar, corn syrup, or preservatives.


  • 1/2 cup all-natural almond butter
  • 1 banana
  • 1 tsp vanilla extract
  • 2 TBSP coconut oil
  • 2 TBSP raw honey
  • 1 TBSP cocoa powder


  1. Melt coconut oil.
  2. Add all ingredients to the blender.
  3. Blend until smooth.
  4. Line a cupcake tin with cupcake liners.
  5. Pour the fudge “batter” into the baking cups. It should make 6-8.
  6. If you would like, up the wow factor of your fudge by topping it with toasted coconut (unsweetened), chopped nuts, or chocolate chips (preferably Lily’s chocolate chips sweetened with stevia).
  7. Place the cupcake pan in the refrigerator for 20 minutes until the fudge hardens up.
  8. Serve and enjoy serving your kids a healthy treat.


Nutrient Dense Mac and Cheese

Nutrient Dense Mac and Cheese

You can have your mac and cheese, and eat it too!!!

Mac and Cheese is a food I gripe about a ton! Truly sometimes I think it is my nemesis. It is this mess of refined carbohydrates, artificial ingredients, and a ton of salt. Pasta like white flour has been stripped of its nutrition and had some synthetic vitamins sprayed back onto it. Read this article to see how the leading brands of boxed mac and cheese are comparable to Cheez-its.

There is a better way to enjoy your mac and cheese. Let me show you how.

Before we get into the recipe, let me explain the reasons why I will never use a low fat cheese or dairy.

When you take away the fat, you take away the sacred nutrients in there. God made food in an amazing way, in perfect packages to work together. Dairy has the calcium and vitamins A, D, and K2 together so they can work to make your bones, brain, and body strong.

When you break those nutrients up and then try to add chemical forms back in it doesn’t work. They need to work together to go into the right places. If we don’t consume those nutrients together, we start to see brittle bones and crooked teeth.


  • 3 cups 100% brown rice noodles (This is important so that it doesn’t have weird flavors or get mushy) or Banza chickpea shell pasta
  • 2 cup grass-fed cheese (kids like mild cheese)
  • 1/2 small butternut squash
  • 4 TBSP grass-fed butter
  • 1/4 cup arrowroot starch
  • 1/4 cup full-fat coconut milk
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 tsp paprika


  1. Preheat oven to 375 F.
  2. Cut the butternut squash in half. Place the cut sides face down in a large baking dish that has about 1 inch of water in it. Bake for 1-1 1/2 hours.
  3. Melt butter in a pan on medium heat.
  4. Once melted, whisk in the arrowroot starch. Make sure you get out all the clumps.
  5. Let this cook for 3 minutes on medium heat (I would go on a lower heat than higher to be safe).
  6. Add the salt and pepper, and whisk.
  7. Add the coconut milk.
  8. Add the butternut squash. Mashed and stir into the milk mixture.
  9. Add the cheese, and stir until it’s melted.
  10. Place the sauce in a blender, and blend until smooth.
  11. Pour the sauce onto the pasta.
  12. Serve. Some great toppings for mac and cheese are grilled chicken, diced bacon, steamed broccoli, hot sauce, or roasted red pepper.
Healthy, Easy Blueberry Pancake Recipe (Gluten Free, Paleo, WAPF)

Healthy, Easy Blueberry Pancake Recipe (Gluten Free, Paleo, WAPF)

Brynn loves blueberry pancakes! She is also a kid that needs variety with her food, or she gets fussy. I know she is not the only one, am I right?!?! So, I wanted to figure out an option where she could have the flavors she loves without the refined sugars and with ingredients that contain good nutrition. Regular pancakes contain white flour that is stripped of its nutrients and then some synthetic vitamins sprayed back on. Trust me, there are better options for our children.

So, for this recipe, I wanted to use banana flour to make it a blueberry and banana flavored pancake. Many times it is easier for me to modify an existing recipe, so full disclosure, I tweaked the banana flour pancake recipe found here.


  • 1 cup blueberries (fresh of frozen)
  • 1 cup banana flour
  • 3/4 milk of choice (dairy, coconut, almond)
  • 4 eggs
  • 2 TBSP melted coconut oil
  • 1 tsp baking soda
  • ½ tsp of salt
  • 2 tsp apple cider vinegar
  • 1½ tsp vanilla extract
  • 1 tsp cinnamon powder
  • 2 TBSP maple syrup
  • grass-fed butter for cooking
  • raw honey, banana, and blueberries (for topping)


  1. Melt coconut oil.
  2. Add the banana flour, milk, eggs, melted coconut oil, baking soda, apple cider vinegar, vanilla, cinnamon, and maple syrup to a blender of mixer.
  3. Blend the ingredients together until it is a smooth, thick batter.
  4. Heat your skillet to 350 F or medium heat.
  5. Coat the pan in grass-fed butter.
  6. Scoop 1/4 cup of the batter onto the hot skillet and spread it out gently with a spatula.
  7. Press blueberries into the pancake as it cooks.
  8. Cook on the first side for 2 minutes.
  9. Flip onto the second side, and cook for another 1-2 minutes.
  10. Serve and top with raw honey, sliced bananas, and/or blueberries.

For more ideas for healthy, easy family meals, subscribe for my FREE two week meal plan!
For ideas of how to feed your child nutrient dense food, check out my E-Book, A Recipe for a Healthy Baby.