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Paleo Maple Bacon Breakfast Pie

Paleo Maple Bacon Breakfast Pie

Bacon Love

We made the original recipe of this maple bacon breakfast pie on our honeymoon in Hocking Hills State Park. We rented a cabin for the week and cooked all our own food. It was so fun, and we loved this pie. It has been a recipe we love going back to for the taste and the memories.

Changing It Up

However, once our family started eating more real food, paleo, gluten-free, I didn’t want to use a regular store bought crust, and the gluten-free crusts in the store didn’t seem like great options either. Plus, all the store bought crusts fell apart rather easily.

So, I went on the hunt for an EASY paleo pie crust that would stay together and taste great. The cassava flour crust recipe I found stayed together really well and was delicious, especially when I used the bacon fat to brush the crust instead of an egg wash. I also added pepper instead of the cinnamon in the original recipe since this is a savory dish. I definitely recommend using this crust recipe though. I love cassava flour!

My New Breakfast Pie Recipe

Filling:

  • 2 cups whole milk (or full-fat coconut milk)
  • 4 large eggs
  • 1 cup shredded grass-fed cheddar cheese
  • 3 slices thick cut bacon, cooked and crumbled
  • 2 cups cooked shredded potatoes
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 slices thick cut bacon
  •  Maple syrup for brushing

Crust (original recipe)

  • 1 cup Otto’s Natural Cassava Flour
  • 2 T arrowroot flour + additional for dusting
  • ¼ t black pepper
  • ¼+ t Redmond Real Salt
  • ½ c grass fed butter, let set at room temp for about 10 minutes, cut into about 1″ pieces
  • 1 lg egg, whisked
  • ¼ – ½ c room temp water (this will vary)
  • 1 lg egg, whisked in separate bowl for egg wash
  • 2 sheets of parchment paper

Directions

  1. Start by getting the crust baking. Preheat oven to 400 F.
  2. Mix together, cassava flour, arrowroot, pepper & salt.
  3. Add small cubes of butter to the mixer, and blend.
  4. Add egg to the mixer, and blend.
  5. Pour water in, and blend. Start slow and add until it is moist but not super sticky.
  6. Lay down parchment paper. Dust with some arrowroot starch. Place your dough in the center and flatten. Then, dust the dough with arrowroot startch. Place the other piece of parchment paper on top and slowly begin to roll out the dough into a large circle.
  7. Place the dough circle in the 9″ pie pan and press down.
  8. Bake crust for 10 minutes.
  9. While crust is baking, cook the three slices of bacon for the pie.
  10. Once the crust has cooked for 10 minutes, pull it out and baste it with the bacon grease from the pan. Pull out the bacon from the pan once cooked.
  11. Bake it for another 10-12 minutes.
  12. Dice your 3 pieces of bacon into small cubes.
  13. Peel and shred your potatoes, and cook them in the pan that you cooked your bacon in.
  14. Add the eggs, milk, bacon, cheese, salt, potatoes and pepper to a bowl.
  15. Mix the filling ingredients well.
  16. Pour the filling into the pie crust, and bake for 40 minutes. Place the pie pan on a baking sheet to prevent filling from spilling into the oven.
  17. Pull the pie out of the oven, and increase the oven temperature to 450 F.
  18. Then, place the 10 slices of bacon in a lattice onto the top of the pie.
  19. Brush the top with maple syrup.
  20. Cover the edges of the pie with aluminum foil.
  21. Bake for another 10-15 minutes until the bacon is cooked.
Tip: I love to make these the night before for quick breakfasts, lunches, or dinners. You can even make a few and freeze for the future. These make great food gifts for new moms or families.
Making and Freezing Bone Broth

Making and Freezing Bone Broth

Bone Broth Does the Body Good

Bone broth has come back to the forefront of nutritional news lately with all its health benefits. I make it on and off, but I recently got motivated to start making it again. Being 14 weeks pregnant, I have noticed some aches in my legs and feet, especially when running. I have a standing desk this time, but I have also noticed that I needed to start using my compression socks earlier in pregnancy while running because of the soreness. I have also noticed just more inflammation per say this time when I eat certain foods or stress.

Maybe I am just more aware of my body this time, I don’t know. I am probably just more sensitive to small shifts in how I feel and my health. Overall, I have felt way better this pregnancy physically, so I can’t really complain. Brendon has also had some joint pain because we are both training for a half marathon in September.

Plus, looking ahead, I am due in January. That is PRIME sickness season in our house. Without fail, Brynn seems to get a major cold in early to mid-January, and I really don’t want to deal with that for several reasons. I don’t want anyone getting sick in general, but I don’t want it to spread to me or the baby. Plus, dealing with her (or any kid) while sick is super stressful, and I want to try and reduce my stress as much as possible during that time. I don’t want any stress to delay my labor (any pregnant woman knows at that point you want that baby OUT!).

Benefits of Bone Broth

  • Immunity
  • Gut health
  • Packed with zinc and other vitamins and minerals
  • Collagen

My Predicament with Bone Broth

Previously, I have made batches of bone broth and not used the whole thing. To be honest, I don’t really enjoy drinking a cup of bone broth every day, and it is extremely filling. Plus, being on the go, sometimes it is hard to remember. So, sometimes half the batch gets wasted.

This time though, I have a plan. I am going to make batches to store and freeze it in small portions. Then, I can cook with it or drink it whenever I want. I figure as long as I am getting some into my families diet at regular intervals that is doing pretty well. Hopefully, by boosting our consumption even a little bit, it can help our bodies and immunity for the next 6 months (and beyond).

Ingredients

  • 3 lb grass-fed bones
  • 3 stalks celery
  • 3 carrots
  • 1 onion
  • 2 TBSP raw apple cider vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp turmeric (optional)

Directions

  1. Roughly chop celery, carrots, and onion. Cover the bottom of the crock pot with them.
  2. Place bones in crock pot on top of vegetables.
  3. Fill the crock pot with water to cover the bones.
  4. Add apple cider vinegar and seasonings.
  5. Set crock pot on low for 24-48 hours.

Storing

  1. Place portions of cooled bone broth into pouch bags/breastmilk bags.
  2. Freeze flat.
  3. Remove from freeze and defrost as needed.

Ways to Add Bone Broth to Your Diet

  • Soups
  • Mix in mashed potatoes
  • Cook rice and cous cous with it
  • Drink it
  • Bone broth protein powders
Paleo Banana Chocolate Muffins

Paleo Banana Chocolate Muffins

Scrambling for Time in the Morning for Breakfast?

I know I do. I have to get breakfast together for 4 people, make sure everyone is ready for the day, and get out the door for my currently 40 minute commute. Some days, it is a blur.

I love having quick options for breakfasts, especially ones that kids will gobble up! I have had to find and make recipes that I can make big batches of and freeze in portions. Then, in the morning I can pull out a few muffins, pancakes, or waffles, and we are good to go!

Kids Need Options That They Will Actually Eat (and Eat Quickly)!

I know this sounds silly to say, but in my house, it is necessary to remember EVERY DAY! My step-daughter is a picky and particular eater. Even her favorite foods need to be made the right way, at the right temperature, etc. She is not a kid that I could get away with giving eggs to every morning. She needs variety, foods she can and WILL eat quickly (have I mentioned the whole “little time in the morning” thing?), and flavors she enjoys (she tends to like sweeter options in the morning).

It may seem like a whole new level of work to deal with that level of high-maintenance, and trust me, it has been. But, I have developed strategies and options that make it not that way, and I know she is not the only kid out there like this, especially for kids transitioning from a SAD diet to a real food diet. It can be tough!

Banana Chocolate Chip Muffins

I love that I can easily make a batch of these muffins on a weeknight or weekend morning (when I would already be making breakfast anyway). I can even double the batch, and store the rest. It makes mornings during the week so easy. Plus, the banana and chocolate flavors are a huge hit! Muffins are great too if you sometimes have to have your kids eat/or finish their breakfast in the car.

Ingredients

  • 1 cup almond flour
  • ¾ cup coconut flour
  • ⅔ cup pitted dates
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 pasture-raised egg
  • ½ cup coconut oil
  • ½ cup full-fat coconut milk
  • 1 tsp vanilla
  • 1 cup mashed ripe bananas
  • 1 cup stevia sweetened chocolate chips (Lily’s brand)

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the flour, baking
    powder, baking soda and sea salt.
  3. Melt the coconut oil on the stove or in the microwave for 30 seconds.
  4. In a food processor or blender, combine the dates, banana, coconut oil, coconut milk and vanilla.
  5. Blend until the dates completely grind up. This may take a few minutes. Then, add in the egg, and blend to combine.
  6. Blend the wet ingredients into dry until just moistened.
  7. Remove the blade, and stir in the chocolate chips.
  8. Portion the batter out into a cupcake tin.
  9. Bake for 22-26 minutes.
  10. Store in the freezer in an airtight container until ready to use.
  11. For breakfast, take 2-3 muffins out of the freezer, stick them on a plate, and pop them in a microwave for 45 seconds or in the oven at 170°F until they are defrosted. They are super delicious when warm!
Paleo Baked Sour Cream Donuts

Paleo Baked Sour Cream Donuts

Sometimes You Have to Give Into Your Cravings, Right?

I have had a serious craving for sour cream donuts lately! In my area in Michigan, we have a yummy donut company, Quality Dairy. I had been thinking about those donuts for a few weeks, but I was not willing to just go get one, eat it, and then feel crummy. Even though it is more work to figure out a recipe, get the ingredients, and make the treat, I never regret the extra effort.

Healthy Donuts?!?!

And let’s be real here, donuts are still treats. However, with real food ingredients, I am acting eating nutrients and my stomach won’t hate me later.

So, here’s what I did. I found a great sour cream donut recipe on Pinterest. I used this recipe as a start, and then substituted ingredients to make it healthier.

Donut Ingredients:

  • ½ cup organic, grass-fed sour cream
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ cup coconut oil
  • ½ cup powdered monk fruit
  • 1 cup cassava flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon nutmeg (optional)
  • ¼ teaspoon salt

Glaze Ingredients:

  • 4 Tbsp butter or coconut oil
  • 4 Tbsp maple syrup
  • 4 Tbsp milk of choice (i used almond milk)
  • 1/2 tsp pure vanilla extract

Makes 6-8

Directions:

  1. Preheat oven to 350 F. Grease donut pan with coconut oil or butter.
  2. Mix the sour cream, egg, vanilla, coconut oil, & coconut sugar in a mixing bowl or blender.
  3. Add cassava flour, baking soda, salt, & nutmeg (optional) & stir together.
  4. Fill donut pan with batter & bake for 12-16 minutes. The tops should be soft & the sides should be golden brown. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack.
  5. For the glaze, melt the butter. In a small bowl, combine the honey, butter, milk and vanilla. The glaze should be thin.
  6. Dip the donuts in the glaze when they are slightly cooled, flipping them over so both sides get covered. Dry on a cooling rack. I placed some parchment paper under the rack to catch the extra glaze.

I love eating the donuts when they are still a little warm and the glaze is fresh, still dripping off of them. 🙂

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.

Recipe

Here is the recipe for the dough.

Review

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.

Want natural, organic, nutrient dense baby and toddler food, shop www.mama-bear-naturals.com!

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.

 

MENU:

 

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.

Instructions

  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!

 

Want natural, organic, nutrient dense baby and toddler food: www.mama-bear-naturals.com

 

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.

Ingredients
  • 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

Instructions
  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.

Looking for more recipes: check out our E-book!

Shop natural, organic, nutrient dense baby and toddler food: www.mama-bear-naturals.com

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
Instructions:
  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
Instructions:
  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)
Instructions:
  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
Instructions:
  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.

Looking for more recipe ideas, check out our E-book!

Shop natural, organic, nutrient dense baby and toddler food at www.mama-bear-naturals.com

 

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.

Ingredients

  • 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

Directions:

  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

Ingredients

  • 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

Directions

Butterscotch:
  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.
Scotcheroos:
  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.

Looking for nutrient dense baby and toddler food, shop now!