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Christmas Cookies

Christmas Cookies

Christmas Treats

Christmas sugar cookies are my absolute weakness! However, when I discovered that refined sugar was a sensitivity for me, I knew I had to find a good substitute. I love that this recipe is easy to make and has great ingredients. I love that this recipe is gluten-free and refined sugar-free. I don’t feel bad about indulging one bit!

The frosting is made with collagen, palm oil, and raw honey. My body loves it and just wants to gobble it up. Yes, part of that is because it tastes so sweet and delicious. The collagen offers great protein. The palm oil is a wonderful source of vitamin E, and the raw honey contains lots of B vitamins and enzymes. We even used natural food coloring.

Traditions

I love that I can still have my treats and share this tradition with the kids. Plus, I always want to provide the most nutrient dense options for growing kids, and I don’t really want to deal with a cranky kid that is coming off of a sugar crash.

Noah and I loved making these cookies together. This might be my favorite cooking adventure with him yet! We got so messy that Noah had to wash off in the sink I guess, and he is definitely a batter eater like his mama!

Watch Noah and I bake and decorate our cookies here!

Check out the original recipes here:

Thanksgiving Dishes

Thanksgiving Dishes

Happy, Healthy Holidays!

The holidays are already stressful enough. So, if you are trying to eat healthy or cater to food sensitivities that can only add to the work. For our Thanksgiving meal I wanted to cook a meal that was gluten-free, refined sugar-free, and egg-free for my family.

I loved the recipes I found to make our Thanksgiving a little healthier. The sweet potato casserole, gravy, biscuits, stuffing, and biscuits added elements to the meal that are traditional favorites. My family didn’t notice any lack of flavor with these better for you versions, and some of them they liked better!

I loved that the cranberry sauce was SO EASY to make, and I was able to put it together while I was cleaning dishes one night. Many dishes I could make ahead and save time on the day of. It made the holidays so much less stressful.

My Favorite Part of Thanksgiving

©TimeFramePhoto.com

My favorite way to start the day is by doing our local Turkey Trot in Lansing. We love to dress up and run together. This year, I let Noah out of the jogger right before the finish, and we were able to jog in together. It was so fun!

Plus, we get to see all of our friends from our running group. It is such a fun, happy atmosphere along with the exercise.

Watch Noah and I make the recipes here!

Sweet Potato Casserole

Check out the original recipe here. For our version, we used a banana instead of the egg. It worked great, and the banana added some nice sweetness to the taste. I even made this a week ahead and froze it to save time on the actual day (and space in my refrigerator).

Caramel Cheesecake Bites

Check out the original recipe here.

Other Recipes I Made

 

Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes

Yes, More Pumpkin…

Have I mentioned my family loves pumpkin?!?! On weekends, I love to make fun breakfasts for my family, and this one was a hit. It is a recipe from the Eat This, Not That blog. However, I think it is important to share with parents the “healthy” recipes that kids will actually eat and that actually cook up correctly. Enjoy!

Watch Noah and I make the recipe!

Find the recipe here.

Baked Burrito Casserole

Baked Burrito Casserole

Crowd Pleaser

I found a recipe I figured my family would like and one that I could make several batches of and freeze. This recipe will please even the pickiest eater with the creamy, cheesy taste mixed with the taco flavors! It is gluten-free, refined sugar-free, and egg-free.

I found the original recipe on the Written Reality blog, but I swapped some of the ingredients for better options to use cassava tortillas, preservative free ingredients, and pasture-raised meat and dairy.

Noah and I had such a fun time making this one together, and there was SO much clean up to do after! However, the adventure and the meal were worth it!

Watch Noah and I make it here!

Ingredients

Find the original recipe here.

Directions

  1. Preheat oven to 350 degrees.
  2. Dice the onion.
  3. In a large skillet, cook the onion in some butter or oil until golden brown. With kids, it is important to really caramelize the onions so they have a sweet flavor.
  4. Add the beef to the onion, and cook until the beef is no longer pink.
  5. Add the packet of taco seasoning and can of refried beans to the pan. Stir, and heat through.
  6. In a separate bowl, blend the cream of chicken soup with the sour cream. Add half of this mixture to the bottom of a 9 x 13 baking dish.
  7. Add a layer of cassava tortillas on top of the soup mixture. Cut some of the tortillas in half so you can cover the whole casserole.
  8. Spread on half of the ground beef mixture.
  9. Top with a cup of cheese.
  10. Repeat all of these layers, and top with the remaining cheese.
  11. Bake for 20 minutes, and serve. If you are storing in the freezer, let it cool, cover, and then store. Make sure to label it with the date and recipe name.
Paleo Pumpkin Donuts

Paleo Pumpkin Donuts

Happy Fall!

My house is full of pumpkin lovers. So, we start pumpkin season early and keep it going. On weekends, I love to make fun breakfasts for my family, and this one was a hit. It is a mix of other bloggers’ recipes and my own spin on things. Enjoy!

Watch Noah and I make the recipe!

Ingredients

Donut (original recipe)

Icing (original recipe for pumpkin butter)

  • 8 oz cream cheese (can use dairy-free)
  • 8 oz pumpkin butter (make from link above)
  • honey to taste
  • dusting of pumpkin spice

Directions

  1. Make the donut recipe from the link above.
  2. As the donuts bake, mix together the pumpkin butter.
  3. Take 8 oz of the pumpkin butter, and mix it with 8 oz of cream cheese and honey (to taste).
  4. Once the donuts are done, spread the icing on the donuts.
  5. Sprinkle the tops with more pumpkin spice.
Halloween Treats

Halloween Treats

Trick-o-Treat!

Kids get so excited for Halloween, don’t they?!?! The costumes. The decorations. THE CANDY. It is a ton of fun, but the amount of sugar can give a parent anxiety. Plus, when you have a child that has a food sensitivity dealing with school parties can be a challenge since they can’t have what’s provided, but you don’t want them to feel left out.

Noah and I had a blast making chocolate covered popcorn and chocolate pudding graveyard cups. These are easy, healthy, and delicious treats that are great for kids parties and replace some of the more typical sugary options.

Watch Noah and I make the recipes!

Chocolate Popcorn

Ingredients

  • Popcorn cooked in coconut oil and sea salt
  • Stevia sweetened chocolate (i.e. Lily’s chocolate chips)
  • Halloween themed treat bags

Directions

  1. Spread popcorn on a parchment lined baking sheet.
  2. Boil water in a pot on the stove. Place a heat safe bowl over the water.
  3. Dump the chocolate chips in the bowl, and stir until melted.
  4. Take the chocolate chips off the heat.
  5. Drizzle using a spoon or form over the popcorn.
  6. Set the baking sheet in the refrigerator so the chocolate can harden.
  7. Fill the treat bags with popcorn, and close with twist ties.

Graveyard Cups

Original pudding recipe found here.

Original brownie recipe found here.

Ingredients

Pudding

  • 1 1/2 cups coconut cream
  • 1/2 cup cocoa powder
  • 6 Tbsp maple syrup
  • tsp vanilla
  • pinch of sea salt

Brownie

  • ¼ cup nut butter (peanut, almond, cashew)
  • ½ cup  coconut sugar
  • ⅓ cup maple syrup
  • ¼ cup + 2 tablespoons melted coconut oil
  • ¾ cup cocoa powder
  • 1 tsp vanilla
  • ¼ tsp salt
  • 2 gelatin eggs (2 TBSP gelatin + 2 TBSP room temperature water + 4 TBSP boiling water)
  • ¼ cup + 2 tablespoons cassava flour
  • ½ cup stevia sweetened chocolate chips

Other Supplies

  • clear plastic cups
  • Halloween toppers

Directions

Makes 4 servings.

  1. Cook brownie and pudding. **Refer to above links for the original recipes for cooking directions for the pudding and brownie. The only difference is that I used a gelatin egg instead of a flax egg for the brownies.
  2. Once the pudding has set and the brownie has cooled, start layering each into the plastic cups.
  3. Place a thick layer of pudding into the cup. Then, crumble some brownie, and add a thick layer of brownie over the pudding.
  4. Repeat the pudding and brownie layers one more time.
  5. Top the cup with a cute or scary Halloween topper.
  6. Place in the refrigerator until ready to serve.
Chocolate Pumpkins

Chocolate Pumpkins

Halloween Treats!

Kids get so excited for Halloween, don’t they?!?! The costumes. The decorations. THE CANDY. It is a ton of fun, but the amount of sugar can give a parent anxiety. Plus, when you have a child that has a food sensitivity dealing with school parties can be a challenge since they can’t have what’s provided, but you don’t want them to feel left out.

So, Brynn and I created these fun AND EASY pumpkin chocolates that would be great as a Halloween treat, especially for school parties. They are refined sugar-free, gluten-free, egg-free, and dairy-free. Woohoo!! Plus, they are super cute and delicious.

Watch Brynn and I make the recipe!

Ingredients

  • Lily’s stevia sweetened chocolate

Directions

  1. Get a silicon baking mold that has pumpkin shapes. This is the one I used.
  2. Get a pot of water boiling on the stove, and place a heat safe bowl over top to create a double boiler.
  3. Pour your chocolate chips into the top bowl. Stir until melted.
  4. Pull the chocolate off the stove once it is melted.
  5. Take a spoon, and spoon the chocolate into the pumpkin molds.
  6. Once complete, lightly tap or shake the molds to flatten the chocolate.
  7. Place the mold sheet onto a baking sheet and set in the refrigerator or freezer to harden. It will take about 30 minutes.
  8. Once hardened, enjoy your chocolates, or place in cute bags to take to your party.
Paleo S’mores

Paleo S’mores

S’more Love

Brendon, my husband and I, have a special place in our hearts for s’mores. For our honeymoon, we went to Hocking Hills National Park and stayed in a remote cabin. Each night, we made a campfire, cuddled in a blanket, and made s’mores.

Since coming back home, we have a bonfire at home and love making s’mores as an at home date. However, regular s’mores are full of sugar and my stomach doesn’t really like that.

So, I devised a recipe to have healthier s’mores so we can still enjoy our nights together or with the kids.

Watch Noah and I make the recipe (and make a huge mess)!

Ingredients

Graham Crackers

Fine the original recipe here.

  • 2 cups almond flour
  • 1 tablespoon coconut flour
  • 1/3 cup coconut sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons Golden Barrel Coconut Oil, melted
  • 1 tablespoon Golden Barrel Blackstrap Molasses
  • 1 egg, room temperature or 1 gelatin egg
  • 1 teaspoon vanilla

Marshmallows

Here is where I found the recipe.

  • 1 cup filtered water, divided
  • 3 tablespoons grass-fed powdered gelatin*
  • 1 cup honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Arrowroot starch or tapioca to coat the outsides of the marshmallows*

Chocolate/Fillings

  • chocolate bar sweetened with stevia (Lily’s chocolate bar)
  • nut butter

Directions

Graham Cracker

  1. Put all ingredients except gelatin egg into the blender. If you are using a regular egg, just add it to the blender.
  2. To make gelatin egg, put 1 TBSP gelatin with 1 TBSP room temperature water in a bowl and mix until completely incorporated.
  3. Add 2 TBSP boiled water to the mixture and fully blend.
  4. Add the gelatin egg to the blender.
  5. Roll out the dough between two pieces of parchment to 1/8-1/4 inch.
  6. Cut the crackers with a pizza cutter and poke holes in the crackers.
  7. Bake at 300 F for 25 minutes.

Marshmallow

  1. Follow the instructions found here.

Putting Your S’more Together

  1. Set your oven to broil.
  2. Cut your marshmallows.
  3. Place two graham crackers on a baking sheet.
  4. Place one marshmallow on one of the graham crackers.
  5. Set a square of dark chocolate on the other graham cracker.
  6. Broil for 15-20 seconds.
  7. Sandwich your s’more together, and enjoy!

Where You Make the S’mores

  • Camp out – make a bonfire
  • Indoor S’mores – cook in the oven
Paleo, Nutrient Dense Red Velvet Cupcakes

Paleo, Nutrient Dense Red Velvet Cupcakes

Sometimes A Girl Just Needs a Cupcake

During the first trimester of my second pregnancy, I was craving sweets BAD! However, refined s0ugar reeks havoc on my stomach, and I know it is not good for my growing baby.

So, typical me went to Pinterest and found the “best” red velvet cupcake out there to modify. I didn’t go for a pre-formulated paleo recipe because I find coconut flour and almond flour don’t work the best for cupcakes. I love cassava flour because it is a 1:1 substitution, and my body was craving carbs! Plus, I find with low carb treats, it ends up being more calories for me, which isn’t helpful either.

I found a great recipe for the cake in which I substituted ingredients.  Then, I decided to use the icing I had formulated for a paleo red velvet brownie recipe that I created.

Cupcake Ingredients

  • 2½ cups cassava flour
  • 2 cups coconut sugar
  • 1 Tablespoon cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1½ cups coconut oil or grass-fed butter
  • 1 cup full-fat coconut milk
  • 1 Tablespoon white vinegar
  • 1 teaspoon vanilla
  • 2 oz. red food coloring

Makes 18 cupcakes

Icing Ingredients

  • 8 ounces organic, grass-fed cream cheese
  • 4 TBSP unsalted grass-fed butter, room temperature
  • 2 cups pitted dates
  • 1 1/2 tsp vanilla extract

Directions

  1. Preheat oven to 350 F
  2. Line 3 regular-size muffin pans with cupcake liners.
  3. In a medium bowl, place the cracked eggs and whisk until egg whites and yolks are blended.
  4. Add remaining liquid ingredients and whisk until well incorporated. Set aside.
  5. In the mixing bowl of an electric mixer, place all dry ingredients and mix until completely combined.
  6. Add the wet ingredients to the dry ingredients.
  7. Mix on medium-high speed for 1 minute or until mixture is completely incorporated.
  8. Fill batter 2/3rds up the prepared cupcake liners.
  9. Gently tap the pans on the counter a few times to release any air bubbles from the batter.
  10. Bake 15-20 minutes or until a toothpick inserted in the middle of a middle cupcake comes out clean.
  11. Let the cupcakes rest 10 minutes, then remove from pans and cool completely on a cooling rack.
  12. Optional: If a cake is desired, this cake batter will make a three-layer 8-inch cake.
Paleo Pancake Sausage Muffins

Paleo Pancake Sausage Muffins

Brinner Time!

Mondays are breakfast for dinner. So, we did eggs with these cute pancake sausage muffins topped with some real maple syrup. Delicious and a kid hit! I made this recipe but substituted cassava flour and coconut sugar.

I loved being able to make these on Sunday night as we were getting ready for the week. Then, I had very little work to do at dinner time on Monday. Have I mentioned how much I try not to actually cook at dinner time? At that time, I always have at least one kid that wants my attention, I feel like I am still trying to get all my stuff in the door, and I want to spend time with my family. So, when it was dinner time, all I had to do was heat the muffins in the oven, while I quickly make some eggs and smoothie to go with them.

Ingredients

  • 1 pound breakfast sausage, cooked and cut into small pieces
  • 3 cups full-fat coconut milk or full-fat milk of choice*
  • 8 tablespoons white vinegar*
  • 4 cups cassava flour
  • 8 tablespoons coconut sugar
  • 4 teaspoons baking powder
  • 2 teaspoon baking soda
  • 2 teaspoon salt
  • 4 eggs
  • 8 tablespoons grass-fed butter, melted
  • 2 teaspoon vanilla

*Note: For the milk and vinegar, you can also substitute buttermilk or just use milk of choice and skip the vinegar.

Directions

  1. Cook your sausage in the oven or in a skillet. Once cooked, break it into crumbles. I baked patties in the oven at 350 F for 20 minutes, and then, cut the patties into crumbles. I like this way because then I don’t have to watch a skillet.
  2. Preheat your oven to 400 F.
  3. Add the vinegar and milk together. Then, let them sit for 5 minutes.
  4.  Add all ingredients into a blender except for the sausage.
  5. Blend ingredients until smooth.
  6. Remove the blade from the blender, and mix in the sausage crumbles until they are evenly incorporated.
  7. Fill silicon muffin cups or paper lined muffin tins 2/3 full with the batter.
  8. Bake for 15 minutes.
  9. Serve immediately, or let them cool to store in the refrigerator or freezer for later.