Browsed by
Category: Recipes for Kids

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
Our Gender Reveal for Speedy Thiede #2

Our Gender Reveal for Speedy Thiede #2

Our Family Celebration

Brendon and I found out the gender of “Speedy Thiede” at our 20 week ultrasound, and then, we planned a silly string fight for the kids the next day to reveal it to them. The silly string would either be blue or pink coming out of the guns. I really like the silly string option because it gave the kids a fun activity and took some of the focus on any mixed emotions about the gender (my step-daughter REALLY wanted a girl).

We had purchased a box of silly string with 12 canisters of silly string and 2 silly string guns. So, the kids were able to cover our yard with silly string and make silly string balls long after the blue or pink reveal. It was a ton of fun and not that terrible to clean up, especially since we did it in the yard.

It’s a Boy!

We are so excited that Noah will get a little buddy. The two will be sharing a room and will be two years apart. It should be a ton of fun. Of course, we already have all the boy stuff!

We are a very active, outdoorsy family so it really works for us. We are constantly biking, running, or doing something! I am looking forward to getting good at planning family Lego and Star Wars nights. Finally, my personality is more the throw my hair up and get messy. I am far from a girly girl. I don’t gravitate to shopping, doing elaborate makeup, or curling my hair. Those things aren’t bad, they just aren’t me. I do follow tutorials on how to do your hair in cute buns in a matter of minutes though :).

Plus, I can’t wait to cook for two hungry boys honestly. I know they are going to be active, growing, and human garbage disposals. Hopefully, this boy will be a good eater like Noah (eat pretty much everything). So, it will be fun to make new recipes for them, watch them enjoy their food, and know they are getting good nutrition to grow. It’s a good feeling as a mom.

The Menu of Our Gender Reveal

Brynn loves breakfast for dinner. So, we planned a menu around that for our gender reveal night, and I figured we had some fruit options that would make some easy blue and pink foods. We found out a few weeks ago that Brynn has a high egg  sensitivity so everything had to be egg free as well.

Egg-Free Blueberry Stuffed French Toast (Team Blue)

French Toast

Ingredients
  • Vegan French Toast Batter Mix from this recipe
  • Cinnamon Raisin Ezekiel Bread
  • Ghee or coconut oil for coating the pan
Directions
  1. In a blender, place the banana, milk, cinnamon, all-spice, and vanilla in a blender for the french toast batter. I personally chose full-fat coconut milk to make a nice thick batter.
  2. Pour the batter into a baking dish and dip the bread into the batter. Let it soak with both sides covered for at least 20 seconds.
  3. Heat your griddle to medium-low heat, and coat the pan with ghee or coconut oil. The banana french toast batter burns a lot easier than the regular egg batter. So, be careful.
  4. Place soaked pieces of bread on the griddle, and cook each side until you see a golden brown color.
  5. Pull the french toast off the griddle, and place it on a baking sheet to stay warm in the oven. The oven should be set to its lowest temperature (Mine is 170 F).

French Toast Filling

Ingredients
  • 3/4 cup blueberries
  • 1/4 cup honey
  • 8 oz organic cream cheese
  • 1 tsp vanilla
Directions
  1. Measure ingredients, and add them to a food processor or mixer.
  2. Pulse the mixture until it is mixed together, but try and maintain some texture of the blueberries (unless you would like a smooth consistency).
  3. Take one piece of the french toast, and cover it with a thick layer of the filling. Then, place another piece of french toast on top. Serve warm.

Strawberry Banana Smoothies (Team Pink)

Ingredients
  • 1 banana
  • 1/2 cup frozen strawberries
  • 2 dates
  • 1/2 cup milk of choice
  • 2 TBSP collagen protein powder
Directions
  1. Measure, and add ingredients to the blender.
  2. Blend the mixture until smooth.
  3. Taste a little with a spoon to see if you need to modify the flavors.
  4. Check to see if you like the thickness of the smoothie.
  5. Pour into glasses with blue and pink straws.
Egg-Free School Treats

Egg-Free School Treats

Navigating the Real World When Your Child Has a Food Sensitivity

When we received Brynn’s food sensitivity test results, we were shocked at first that eggs were the culprit. But thankfully, she had such a positive attitude, and everyone was on board with eliminating eggs from her diet.

On top of eliminating eggs from her homes, it is important to communicate to her school and family members that we would like her to avoid eggs. For school, I thought it was important to send some egg-free treats for her to have during holidays and on birthdays so that she gets to feel special and a part of the celebration as well.

Shopping at the Store

When I went to my local grocery store, Kroger, I was looking for easy options, I could just grab easily at the store and feel good about her eating. Since I found these at my regular store in the natural section, I would hope that these are options that most people can find at their grocery store as well.

If you have the time, I am sure you could find even more options at a specialty health grocery store like Better Health, Fresh Thyme, or Whole Foods. For me, these are slightly more of a time commitment to get to, especially with kids. I also have a Thrive Membership that has great options, but I wanted to see what I could get at that moment since her school needed them the next day.

On top of finding egg-free options, I wanted healthier treats that were generally refined sugar-free, gluten-free, and preservative free.

Options for School Treats

  • Justin’s Peanut Butter Cups
  • J. Luehder’s Vegan Gummy Soft Candies
  • The Complete Cookie in flavors peanut butter, snickerdoodle, and chocolate chip
  • Nature’s Bakery Brownies
  • Cocomel’s Caramels

As she reviews each one, I will come back here and post an update.

Egg-Free Ice Cream

While I was at the store, I also picked up some Coconut Bliss coconut ice cream to have for dessert that night. In these early days of knowing about her food sensitivity, I wanted to show her that she can still have delicious treats and snacks without feeling deprived and while healing her body. Plus, ice cream sounded really good.

She really liked the vanilla and chocolate peanut butter flavors. Noah and I really liked the chocolate peanut butter, and Brendon loved the dark chocolate ice cream.

Can’t wait to find more options for her to try!

 

Baby Beef and Liver Burgers (Weston A Price/Paleo Toddler Finger Foods)

Baby Beef and Liver Burgers (Weston A Price/Paleo Toddler Finger Foods)

Baby Bear Bites

Liver is so rich in nutrients. It is rich in vitamin A, choline, folate, vitamin C, and iron, Sometimes we make the mistake of thinking babies don’t need as much of certain nutrients because they are smaller, but kids need nutrient density EVEN MORE than adults because they are growing so much.

However, not everyone is such a huge fan of the taste. I wanted to find ways to sneak in liver to Noah’s diet. I wanted to find a way that he would realistically eat it. So, I created recipes like these bites to hide it.

Watch Noah and I make the recipe!

Ingredients

  • 3/4 lb grass-fed beef
  • 1/4 lb grass-fed burgers
  • 1 cup sweet potato
  • 2 pasture-raised eggs or 2 gelatin eggs*

Directions

  1. Preheat your oven to 350 F.
  2. Put liver in blender, and puree.
  3. Peel, and dice your sweet potato. Steam it for 10 minutes.
  4. Add the ingredients to the blend, and puree until fairly smooth.
  5. Scoop mixture into a piping bag or a plastic storage bag and cut the tip off one of the bottom corners.
  6. Line a baking sheet with a silicon baking mat or parchment paper.
  7. Pipe little patties that are the size between and dime and a nickel on the mat.
  8. Bake the patties for 5-10 minutes at 350 F.
  9. Let the patties cool at room temperature, and then, place the baking pan with the patties still on it into the freezer. This allows the patties to individually freeze so they won’t stick together.
  10. Once frozen, place the patties into a storage bag, label with the date and description, and place back in the freezer.

*To Make Gelatin Egg

You may choose to use collagen eggs instead of chicken eggs in the case that your child has an egg allergy or sensitivity. Collagen is also a great source of protein to build strong bones, hair, skin, and nails. Plus, it has gut healing properties.

Ingredients

  • 1 TBSP pasture-raised gelatin
  • 1/4 cup water

Directions

  1. Dissolve gelatin into the water.
  2. Let sit or bloom for 5 minutes.
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.
Why You Should Never Use A Kids Menu

Why You Should Never Use A Kids Menu

More, More!?!?!

That’s what Noah said directly to our waiter one evening as Brendon and I were out to dinner. We had gotten him a side of goat cheese polenta, and he scarfed it down. We laughed so hard when he knew to look right at the waiter and ask for more.

I love that through exposing him to a variety of foods, he always tries food and is a great eater. There are of course foods he has tried and not liked, but he eats so many foods and flavors. He even likes a little spice, just like his daddy! It is all about getting them to try a variety of foods AND foods in different combinations EARLY. it’s easier to deal with a little frustration early on in finding out what they like rather than getting frustrated when they only eat 5 things when they are older because those are the only foods they developed tastes for.

So, should we be giving kids a separate menu or should we just be having them eat like we do whether it is at home or at a restaurant?

Food for Thought

Unhealthy, Unbalanced Options

As adults, we know our plates should be filled with a protein, starch, and vegetable or maybe a fruit. Why shouldn’t kids be the same? And, I am not talking about deep fried french fries as a proper starch or vegetable to eat regularly.

The kid’s menu is so heavy on unhealthy starches and fats. They are also loaded with sodium and sugar, and they do not contain a proper amount of fiber, vitamins, and minerals. Plus, they usually come with the option of a drink, and kids typically pick fruit punch or chocolate milk when given the option.

Kids are growing and need a high quantity of nutrients. It frustrates me to hear parents say that the kids will just burn off the calories from their food. And, maybe that is true. But, what is their body getting to fuel them? That’s the most important part. Kids need food to serve their bodies so they can get the proper building blocks.

Teach Kids to Try New Flavors

When kids are young, this is the time to set their palate. If we offer them pasta, mac and cheese, and Nutella or whatever on a regular basis this is what they crave. Then, we get frustrated when they won’t eat anything else. However, for the most part, their options are in our control. So, again, we need to start going through a little frustration in the beginning getting them to find combinations of real food that they like rather than suffering large amounts of frustration later on when they won’t eat many things.

I love that Noah was exposed to everything we ate early. So, he got used to savory, bitter, sour, and even a little spicy. He would try red pepper hummus, goat cheese, seasonings, vegetables, and seafood. He has no anxiety about seeing new foods. However, my step-daughter that lived on mac and cheese was a struggle to get to try new foods. Seeing foods combined in new ways made her instantly assume she wasn’t going to like it because it wasn’t familiar. She didn’t grow up in her early years in the habit of trying new foods, and now, she resists new foods like many other kids that eat pasta and chicken nuggets on a regular basis.

I made a conscious effort to hold off on sweet things (even fruit) for over a year with Noah to build the palate for other foods. I even asked daycare and family to not give him sweets for almost two years because he is so young that he won’t know what he is missing. So, the benefits of him not being exposed to those flavors yet is a bigger benefit than the inconvenience.

Teach Kids to Eat Real Food

“Kid” food is made to be hyper-palatable based on the taste and appearance. To get this way, it is so over processed, it doesn’t even look like the food sources it came from anymore.

When you look at adult options at a restaurant, it is so much easier to identify what you are eating. As I have heard Alton Brown say, “Chickens don’t have fingers.” So, why is there a food product called chicken fingers? Foods like this makes it such a struggle to get kids to eat healthy proteins and real foods. They develop the taste buds to only want fried, salty, and foods covered in cheese.

Kids Menu Options are Filled with Gluten, Conventional Dairy, and Poor Nutrient Density

Making gluten, conventional dairy, and low nutrient foods the main portion of a kid’s meal is not a great option. Now, this isn’t to say that my family doesn’t indulge in dishes when eating out that have these elements. However, overall we chose a mix of options and going out to eat is not a regular habit.

I think it is a better option when eating out to share an indulgent appetizer as a family or a dessert, but you should keep the main entrees quality food options like a steak or seafood dish. This keeps their mindset of healthier eating even if you are still getting more sodium or fat than you would be when eating at home. Plus, they are still getting some nutrition as opposed to an extremely low amount (along with many inflammatory foods) with the kid options.).

If your kid is small, they may only eat a portion of a meal you order, or you can take the leftovers home if you order them a separate entree. My husband and I let my son try some of each of our dishes. Then, it is fun to see what he likes best.

 

 

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.
Breakfast Bear Pancakes (paleo, gluten-free, refined sugar-free)

Breakfast Bear Pancakes (paleo, gluten-free, refined sugar-free)

Breakfast can be fun!

Breakfast by far is my favorite meal of the day. I love eating big breakfasts, and for the kids, I love doing special recipes or touches to their food to make it fun, especially on weekends.

Both the kids love the cassava flour pancakes that I have made from the PaleoHacks blog. However, after making the recipe a few times, I modified it by adding some more honey and some vanilla. Kids are used to a slighter sweeter pancakes so I thought that worked well.

Then, I saw a cute photo on Pinterest of how to decorate breakfast toast to make it bear toast. I thought, I could do that with pancakes! I have made them for the kids a few times, and they think they are soo cool! Every time Noah sees them, he says” BEAR! BEAR!!” Brynn loves these bear pancakes at the local dinner, but those are full of sugar. So, I love having this special treat I can make at home to give her the same feeling with healthier ingredients and spending less money.

Recipe Ingredients

  •  3 eggs
  • ¼ cup coconut oil, melted
  • ¼ cup almond milk
  • 1 T honey
  • ¾ cup cassava flour
  • ½ t baking soda
  • ¼ t salt
  • 2 TBSP honey
  • 1 tsp vanilla

Directions

  1. Add all ingredients to the blender.
  2. Blend until smooth.
  3. Coat the pan with coconut oil well.
  4. Heat the griddle or pan to medium heat or 350 F.
  5. For the ears, use a TBSP measuring spoon. Fill the spoon with batter, and pour the contents onto the griddle in a circle. For each bear pancake, you will need two ears.
  6. For the face, use a 1/4 cup measuring cup. Fill the cup with batter, and pour the contents onto the griddle in a circle.
  7. Flip when bubbles pop. The ears will cook very fast.
  8. When the pancakes are done cut off any rough edges with kitchen scissors to make the circles more round if necessary.
  9. Place the pancakes onto a plate. The ears will go above the face.
  10. Slice a banana.
  11. Add one slice of banana on top of each ear, and add one in the middle of the face as the nose area.
  12. Add blueberries for the eyes and nose.
  13. When adding the blueberries dip one side in the nut butter to have it stick without having a visible amount of gloppy nut butter.

Want to see how they’re made? Watch our Mommy and Noah cooking tutorial!

 

Healthy Sloppy Joe Cornbread Casserole (Gluten-Free, Refined Sugar-Free)

Healthy Sloppy Joe Cornbread Casserole (Gluten-Free, Refined Sugar-Free)

This Meal is a Kid Pleaser!

In the early months of Brendon and my marriage, I had a mission to find new dishes that Brynn would eat. At the time, she really just ate mac and cheese, egg sandwiches, alfredo, and peanut butter. I am sure that in reality there were a few other things, but it felt really limited. I was frustrated with how picky she was.

So, I went to Pinterest and set out to try new recipes with her to eventually find at least a handful that she would eat. One night we tried a recipe for sloppy joe cornbread casserole, and she gobbled it down quick! Since then, it has been one of her favorite foods. Here is the original recipe.

However, once I moved to more of a real food diet, especially aiming for low gluten and refined sugar free, this recipe wasn’t making the cut in my meal planning. I felt bad because Brynn loved it so much. So, I set out to make a paleo friendly version that I could feel good about.

Now, since this is a more labor intensive recipe than the original that involves a box mix and a can of sauce, I decided it was essential to batch cook it and freeze a few to make it worth the effort. That way I can cook once and have 4+ dinners. Otherwise, I was not going to be serving this for dinner on a regular basis. Even a food lover like me doesn’t have a ton of time to be stuck in the kitchen!

Thankfully, I made this revised, healthier version, and she ate it with the same excitement as usual without the processed ingredients. YAY!

Ingredients

1. Paleo Sloppy Joe Sauce

  • 2 tablespoons coconut oil
  • 1 large onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ¾ cup Paleo Whole30 Ketchup, or ketchup of choice (ideally refined sugar-free)
  • 1 TBSP coconut aminos
  • 2 tablespoons tomato paste
  • Optional: Kids may want it sweeter so I would add some honey once you give it a taste test

Note: I removed some of the veggies from the original paleo sloppy joe sauce recipe I found to make it more friendly for picky eaters

2. 1-1.5 lb pasture-raised ground chicken, turkey, or beef

3. Gluten-free, refined sugar free corn bread mix

  • 2 cups cornmeal
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 TBSP coconut sugar
  • 2 eggs
  • 1 1/2 cups sour cream (grass-fed)
  • 1/4 whole milk (or milk of choice)
  • 2 TBSP honey
  • 4 TBSP melted grass-fed butter

Directions

  1. Preheat the oven to 400 F.
  2. Mix the sauce ingredients together in a blender.
  3. Brown the ground meat in a pan on medium heat with butter or coconut oil to coat the pan.
  4. Pour the sauce into the pan with the meat, and stir to heat through. This should take 1-2 minutes.
  5. Place the meat mixture in a 9 by 11 pan.
  6. Mix the cornbread ingredients together.
  7. Pour the cornbread batter over the meat mixture. Spread it with a spatula to evenly coat the top.
  8. Bake in the oven at 400 F for 15-20 minutes.
  9. Check the middle of the cornbread to make sure it is fully cooked by sticking a toothpick into it. If the toothpick comes out clean, then it is done.
  10. You can either serve immediately, or you can make several at one time, let them cool, and freeze covered to reheat for quick weeknight meals.
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. Put them into a hand towel and squeeze the extra liquid out of them. Then, 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.