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I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies

I’ve got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

*I am working with Perfect Supplements for this post. I have been compensated for my time commitment, but all opinions are my own. Some links are affiliate links. Using the links will not change the cost of anything for you.*

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Life is just a tad bit crazy right now. Who knew selling your house was so much work?

Busy life = less time for making good food.

But I’m not giving up! No way. I came up with the perfect fall breakfast that you can prepare in advance. You can even make a double or triple batch to stock your freezer for weeks.

Allergy Friendly Ingredients.

These pumpkin spice breakfast cookies are loaded with nourishing ingredients. Plus they taste great! They are super allergen friendly too. No grains, dairy, nuts, eggs or soy.

There is one secret ingredient that is really the star of the show.

Gelatin!

I recently tried the grass-fed gelatin from Perfect Supplements. I love it!! There is no strange smell. It gels beautifully. And since I do a lot of egg free baking it is my go-to ingredient.

These pumpkin spice breakfast cookies are also packed with pumpkin and and coconut oil for vitamins, minerals and healthy fat. Combine that with gelatin and garbanzo bean flour for protein. Plus tapioca flour for starch. It’s a complete breakfast that you can hold in your hand.

Grab a couple for the road, pair it with bacon and fresh fruit or pack one in your child’s lunch box. You get the flavors of fall in a nutritious cookie.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies
Yields 15
An allergy friendly breakfast cookie loaded with healthy protein, fat and carbs.
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Ingredients
  1. 1 cup amaranth flour
  2. 3/4 cups tapioca flour
  3. 3/4 cups garbanzo bean flour
  4. 3/4 cups water
  5. 2 Tbsp. Perfect Supplements collagen
  6. 1 Tbsp. organic lemon juice
  7. 1/4 cup coconut oil, melted
  8. 1/2 cup pumpkin puree
  9. 1/2 cup organic cane sugar
  10. 3 tsp. Perfect Supplements gelatin
  11. 1/2 tsp. unrefined sea salt
  12. 1 tsp. baking soda
  13. 1 tsp. cinnamon
  14. 1/2 - 1 cup mix-ins of choice: raisins, dried cranberries, mini chocolate chips, sunflower seeds, pumpkin seeds
Instructions
  1. In a large bowl combine the flour, water, collagen and lemon juice.
  2. Mix well.
  3. Cover and let sit at room temperature 7 - 24 hours.
When ready to bake
  1. Heat oven to 375*F. Line two baking sheets with parchment paper or silpat.
  2. Add the coconut oil and pumpkin to the soaked mixture. Stir to combine.
  3. Add the sugar, gelatin, salt, baking soda and cinnamon. Mix well.
  4. Stir in your mix-ins of choice.
  5. Drop by large mounds onto the prepared baking pans.
  6. Bake for 25 - 30 minutes, until golden brown.
  7. Remove from oven and let cool for 5 minutes on baking pan.
  8. Serve warm or at room temperature.
  9. Store in a sealed container at room temperature for 3 days, in the refrigerator for up to a week or in the freezer for up to a year.
Just Take A Bite http://justtakeabite.com/

Prep Ahead.

I soak the seed and bean flours to help with digestion. I also prep the rest of the ingredients the night before. In the morning I just pour, mix and bake. I can have a batch of pumpkin spice breakfast cookies in the oven in about five minutes. Then we can eat some fresh and stick the rest in the freezer for a quick breakfast any day of the week.

Add whatever mix-ins you like. Pumpkin seeds, sunflower seeds, flax seeds, chia seeds, mini chocolate chips, raisins, dried cranberries…they’re all good.

My kids LOVE these cookies. I think my toddler ate THREE one morning (yes, the toddler that used to barely eat anything). They are that good.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

More To Love.

If you’ve never tried Perfect Supplements gelatin I highly recommend it. The quality is exceptional. But don’t stop there. Perfect Supplements carries such a wide variety of products.

Collagen.

Like the collagen that I also use in the pumpkin spice breakfast cookies. I use it in all of our smoothies (like this blueberry spinach smoothie or this squash cherry smoothie). It was a life saver (literally) for my toddler when she was barely eating (check out how I got her to eat again with this “squash milk”).

Liver.

Another favorite of mine is the desiccated liver. I use it every single day. I really need to boost my vitamin A. And I am NOT a liver fan. The Perfect Supplements desiccated liver has been pivotal to my health. I use it on my salads, in my soups or in this salted caramel. Believe it or not I actually enjoy the taste of this liver and sometimes even crave it.

Greens.

We also recently tried both the fermented kale powder and the aquatic greens. They are perfect for smoothies. And the aquatic greens are especially great for those with allergies (imagine my disappointment that my toddler reacts to them!). I use it for my big kids as often as possible.

I could go on and on about all of the great products. But I’ll let you do some looking for yourself.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

It’s Your Turn.

Now for the really fun part.

 

You can use the coupon code TAKE10 at checkout to get 10% off your entire order!

Come back later this week…I’ve got another great recipe that uses Perfect Supplements gelatin to share with you! I just couldn’t decide on one.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

What is your favorite way to use gelatin?

Need more ideas for fun ways to add gelatin or collagen to your diet? Try these:

Strawberry Kiwi Gummies

Lemon Elderberry Gummies

Dairy Free Grilled Cheese

Homemade Fruit Snacks

Healing Hot Chocolate

Molasses Tonic

Squash Milk

Allergy Friendly Vanilla Cake

Chocolate Chip Banana Bread

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Ecocentric Mom Mom And Baby Box Review | Just Take A Bite

Ecocentric Mom January 2016 Mom and Baby Box Review

The Ecocentric Mom January 2016 Mom and Baby box was so much fun! I can’t wait to tell you all about it.

Ecocentric Mom Mom And Baby Box Review | Just Take A Bite

I am working with ecocentric mom to blog about this mom + baby box. I have been compensated for my time commitment to review this product. However, my opinions are entirely my own and I have not been paid to publish positive comments.

It is hard to navigate the world of natural products. Especially when a baby is involved. That’s why I love getting my ecocentric mom + baby box. In this season of life where I’ve got three young children and just don’t have time to research and shop all day long a box is perfect.

Curious how it works?

Ecocentric mom does the hard work for you – finding great products that are natural and healthy.  You get a box full of fun stuff to try at a fraction of the cost.  It can be a one time event, or you can get a new box every other month. You’ll learn about and sample products you never even knew existed! It’s so much fun.

This month I received a mom and baby box, my personal favorite. Something for mama and something for baby. I usually share with my big kids too. They like to sample the snacks. Let’s take a look inside!

Ecocentric Mom Mom And Baby Box Review | Just Take A Bite

Acure Argan Oil Cleansing Towelettes

Acure’s plant and food based formulas are clinically driven to provide optimal performance at a cellular level. They believe it’s not enough to be natural, it also has to work. These cleansing towelettes gently remove makeup, dirt, sweat and environmental toxins. They’re perfect to use when cleansing your baby.

I happened to have a really LONG week with sick kids, gassy tummies, lots of work and hardly any time to shower…just after I received my box. These towelettes sure did come in handy! Just a quick wipe of the face to remove makeup and oil.

I also like to use them after a workout to freshen up a bit. Always a bonus before I head to school to pick up my kids.

Discount Code: EcoMom20 for 20% off

Calming Fields Pachy Deodorant

Each deodorant is crafted with rich, plant-based oils, butters and powders, along with minerals and plant extracts. It all starts with sourcing the best made-in-nature, organic and vegan ingredients and transforming them into eective and simple products that actually work!

If you are looking for a deodorant with simple, pure ingredients this one is great! It goes on smoothly and smells really good.

Confession:

I haven’t worn deodorant in a year!

Ever since my youngest was diagnosed with a coconut/palm allergy I haven’t found one that is safe. She has a habit of sticking her fingers in my armpit when she nurses. Just about every natural deodorant (including this one) uses coconut oil.

So I tried it one time, but did not give it an extensive test.

Discount Code: Ecomom15 for 15% off

Jenuinely Pure Baby Oil

Jenuinely Pure products are produced locally in the Ames, Iowa area, hand-crafted in small batches to ensure quality and freshness. Jenuinely Pure Baby Oil is a pure and natural product to help keep babies’ sensitive skin healthy. The organic oils soothe and soften the skin and the lavender + chamomile essential oils help nourish the skin and have a pleasant, calming aroma. (Also good for Momma’s skin!)

Another confession:

I used this for myself!

I can’t use much on my little one due to her allergies. Mostly I use this tallow balm or this one. But this baby oil was perfect for some really dry patches of skin I have! It rubs on easily and smells really nice. I could feel it working right away.

Discount Code: ECO for 15% off

Tangie Stain Remover Bar

Tangie’s natural stain remover really works! It’s made with coconut oil, grapeseed oil, soap nuts liquid, oxalic acid, sea salt, citric acid, lemon essential oil and a whole lotta LOVE. Their powerful stain remover bar helps remove grass, juice, grease, blood and more. Made with plant-based & mineral ingredients, their formula is tough on stains, but gentle on the environment and perfect for removing any stains from baby. Simply wet fabric, rub bar on stain, and launder as normal. 

This stain remover only has a few ingredients. It sounds great. I could not use it on our stuff since it is coconut oil based. But I would fully trust it if I could use it. The Tangie bar is so much safer than the stain removers filled with chemicals.

Discount Code: Ecomomship for free shipping and free laundry paste (up to 12 loads) with purchase

Ecocentric Mom Mom And Baby Box Review | Just Take A Bite

Ecover Automatic Dishwasher Tablets

Ecover is a global green cleaning company that believes sparkly dishes shouldn’t have side effects. With a history in Europe and a home in San Francisco, Ecover has been a pioneer in plant-based cleaning products for more than 30 years. From kitchens to bathrooms—and every room in between—Ecover has a powerful, planet-loving solution for your cleaning needs. It’s safe for you and your baby and is stress free and easy to use.

Of all of the natural products out there I find that dishwasher detergent is one of the hardest to find – one that really is safe and does a good job. I was very impressed with these tablets. And I loved the ease! No measuring powders. Just stick the tablet in.

My dishes came out very clean. I would totally use these!

Roasted Broad Beans

Beyond Better Foods launched ENLIGHTENED Ice Cream in 2013 and in 2015 introduced a new line of crunchy and savory snacks – ENLIGHTENED Crisps.  Made from roasted broad beans, a true superfood, ENLIGHTENED Crisps are a fantastic anytime snack. Whether you’re craving sweet, salty, or both, they’ve got you covered!

There is usually a fight over who gets to sample the snacks in the EM boxes. This time I let my daughter (age 7) eat most of the roasted broad beans (though my husband and I tried them too). She loved them!

I love that there are only a few simple ingredients.

They are crunchy, salty and very allergen friendly. The little bag would be great for the diaper bag or lunch boxes too. A perfect snack for on the go.

Soignee Botanical Shampoo

Soignee refuses to use harsh chemicals that may offer short-term benefits but compromises the health and integrity of skin and hair for the long term. Their cruelty-free formulas never contain parabens, mineral oil, silicones, sulfates, or polyethylene glycol.  This sulfate and silicone-free Botanical Shampoo gently cleanses hair of dirt, oils and impurities without stripping strands of essential moisture.

The first thing I noticed about this shampoo is the smell – amazing! I felt like I was at a salon just washing my hair.

But more than that it did a great job of getting my hair clean. I love that it is free of parabens and sulfates. I try to avoid those as much as possible.

I was bummed when I finished the bottle. I may have to buy a full size!

Discount Code: ECOMOM16 for 20% off

Ecocentric Mom Mom And Baby Box Review | Just Take A Bite

Begin Again Buddy Blocks

Buddy Blocks Backyard Animal is a great first block set that grows with your child! Each 4-piece block forms 6 dierent puzzles featuring colorful animals. Toddlers will enjoy stacking and puzzle plays as they develop, plus Buddy Blocks are the perfect introduction to puzzles. 

Discount Code: ECOMOM0116 for 20% off

Of course this was the first item out of the box as soon as I opened it. My kids all grabbed for it! But I let the little one try it first.

I love how simple and yet intriguing this puzzle set is. My one year old instantly started stacking the blocks and knocking them down. My older kids wanted to try making all of the animals.

This is perfect for carrying in the diaper bag. I like to have it on hand when we are waiting for older siblings to get out of a class or practice or even when I need a couple minutes with two hands to make dinner.

My son would have loved the farm animal set! The number and letters puzzles look fun too.

Discount Code: ECOMOM0116 for 20% off

Now it’s your turn!

This was a great mom and baby box! It had a little something for everyone. Are you ready to try it out? Head over to EM and order your box! Choose the one that is right for you.

Or they make great gifts, especially for expecting or new moms. What a great surprise to have some pampering products and safe baby products show up in the mail.

Natural, fun and no shopping required. Perfect.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

My Favorite Gluten Free Flour Mix | Just Take A Bite

My Favorite Gluten Free Flour Mix

Gluten free baking can be intimidating and challenging. There are so many flours to choose from! I’m helping you out with my favorite gluten free flour mix.

My Favorite Gluten Free Flour Mix | Just Take A Bite

If you’ve ever tried gluten free baking you know it can be tricky. I can make the same recipe ten times and it turns out just a little differently every time. Though that may have more to do with my lack of precise measuring when I bake.

At any rate, gluten free baking is not nearly as forgiving as baking with wheat.

The ratio of sugar to fat is very important. But the real key to successful gluten free baking is using the right blend of flours.

Use all starchy flour and you’ll get a dry, crumbly mess. Use all seeds and you might have a gooey, dense blob.

There are so many flours to choose from when it comes to gluten free baking. My recipes usually call for a gluten free flour mix of your choice. Everyone has different things on hand. And a variety of flours will work.

But after years of experimenting I have come up with my favorite gluten free flour mix.

Don’t worry, I’m not going to tell you some exact flours to use. This is a general rule. Then use what you have on hand.

My gluten free flour mix is:

My Favorite Gluten Free Flour Mix | Just Take A Bite

Not sure which is which? Here is a quick rundown of some common flours.

My Favorite Gluten Free Flour Mix | Just Take A Bite

For your next recipe that calls for two cups of gluten free flour use one cup of grain, a half cup of seed, nut or bean and a half cup of starch. Choose from the above lists. Play around with combinations to see what flavors you like best.

Give my gluten free flour mix a try and see how your gluten free baked goods turn out!

Note that white rice can be used as a grain or a starch. It is technically a grain. But white rice behaves similar to a starch.

My Favorite Gluten Free Flour Mix | Just Take A Bite

What is your favorite blend of flours?

I often use a combination of sorghum, amaranth and tapioca. My baked goods always come out well using those three.

Find your favorite combinations. Then mix up a whole batch so baking is simple. No measuring three or four flours at a time. Just use your mix!

Create a variety to rotate through different types of flour. Gluten free baking just got a little bit simpler.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Crockpot Sprouted Orca Bean and Squash Chili

Put a new spin on your usual chili by adding Bob’s Red Mill orca beans to create sprouted orca bean and squash chili.  Pair it with freshly baked corn bread for a hearty week night dinner.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

There is nothing quite like a bowl of hot chili on a cool fall day. You can add lots of vegetables, make it extra meaty, spice it up or keep it mild.

I’ve made chili many ways. The possibilities are endless.

Try something new.

But one thing I have never added to my chili is orca beans! In fact I had never heard of them until recently.

Bob’s Red Mill orca beans are so fun. They look like mini orca whales with the black and white exterior. What kid wouldn’t love to have whales swimming around in her chili?!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

A lot to love about beans.

One of the things about orca beans that stood out to me right away was the nutrition content. They have lots of fiber, protein, folate, magnesium, potassium, phosphorus, iron and zinc. Talk about packing a punch!

Just be sure to sprout your beans first to make them easier to digest and to make the vitamins and minerals available. That means thinking ahead to start the beans the day before you make chili. But it only takes about thirty seconds to get them sprouting.

The other unique thing about this chili is the pureed squash. It adds thickness and a hint of sweetness. Combine that with tomatoes, onions, peppers, zucchini, broth and your choice of beef or chicken. Dinner is served!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Top it. Pair it.

Sprouted orca bean and squash chili can be eaten as is or you can add a variety of toppings. We like to add grated cheese and avocado. Another delicious addition is Stonyfield plain yogurt. It cools down the spice and adds a creaminess to the chili.

Of course you can’t just have a bowl of chili. Sprouted orca bean and squash chili is great served on noodles or rice.

But our favorite way to eat it is paired with cornbread! You can make traditional cornbread. Or if you have corn allergies like we do try my corn free cornbread. You’ll never know the difference.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Eat it now, eat it later.

Load up the crockpot with a big batch of chili. Serve it for dinner and pack up the leftovers for school lunches. Simply heat it in the morning, and it will stay warm in a thermos. Spread a generous helping of butter on leftover cornbread. It doesn’t get much easier or tastier!

Chili also freezes well. So you can keep some on hand in the freezer for an easy lunch or dinner.

My kids love orca beans. They are great in chili or cooked and eaten plain. Give them a try and see what your kids think. Then add them to sprouted orca bean and squash chili. They won’t be able to pass up killer whales in their soup!

Looking for a new, easy dinner this fall? Crockpot sprouted orca bean and squash chili is perfect any night of the week.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

 

Crockpot Sprouted Orca Bean and Squash Chili
Serves 6
A new twist on chili with orca beans and squash.
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Ingredients
  1. 1/2 cup Bob's Red Mill orca beans
  2. warm water
  3. 2 cups chicken or beef broth
  4. 1 lb. ground beef or chicken
  5. 1 cup pureed squash
  6. 1 cup diced tomatoes
  7. optional: 1/2 cup diced onion
  8. optional: 1/2 cup green peppers, diced
  9. optional: 1/2 cup zucchini, diced
  10. 2 tsp. unrefined sea salt
  11. 1 tsp. garlic powder
  12. 1/2 tsp. chili powder
  13. 1/4 tsp. cumin
  14. optional toppings: shredded cheese, avocado, Stonyfield plain full fat yogurt
Instructions
  1. The day before making the chili, place the beans in a bowl and fill it with warm water. Let it sit 8 hours. Drain the water. Let the bowl sit in a warm area or in the oven (turned off) with the light on for 8 hours.
  2. When ready to prepare, cook the meat. Add it to the crockpot.
  3. Saute the onion, peppers and zucchini (if using). Add them to the crockpot.
  4. Add the sprouted beans, broth, squash, tomatoes and seasoning.
  5. Cover and cook on HIGH 6-8 hours or on LOW 8-12 hours, until beans are fully cooked.
  6. Add toppings to individual bowls if desired.
Notes
  1. This chili freezes and reheats well.
  2. You can replace the squash with pumpkin.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Creamy Sprouted Red Lentil and Sausage Stew

Start the school year with nutrient dense creamy sprouted red lentil and sausage stew.  It is full of broth, vegetables and protein for a great lunch or dinner.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

Ready or not, summer is over. The holiday has come and gone. It is back to school time for everyone.

It is also time for the weather to turn cooler and the days to be shorter.

After hot summer days it is time to return to a warm bowl of soup, freshly baked bread and hot apple cider.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Soup is the perfect fall food. It is comforting and warm.  But it will also help boost your immune system if you include lots of homemade bone broth. Just what you need for warding off illnesses in the fall.

You can go the traditional route with chicken noodle and beef vegetable soup. Or maybe spruce it up a bit with squash or split pea.

But I’ve got a new soup for you that the whole family will love. The really great thing is that it is easy to make and packed with nutrients.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

It starts with lentils.

Sprouted red lentil and sausage stew starts with Bob’s Red Mill red lentils. They contain lots of fiber, protein and iron. It is important to sprout them first for easier digestion and absorption of nutrients. It will also allow them to cook very quickly.

If you’ve never sprouted lentils it is so easy.  Just put warm water over them.  That’s pretty much all there is to it.

Now add bone broth, sausage and vegetables to these colorful lentils and you’ve got an amazing soup that comes together in no time.

Looking to add even more nutrition? Toss your favorite greens in during the last few minutes of cooking (I like spinach). Then top it all off with some plain Stonyfield yogurt for creaminess and healthy fat.

Your kids will love it.

Are you worried your kids won’t be willing to try lentils? No need for concern.  The lentils cook down and virtually disappear into the soup. It just looks like sausage and vegetables. But the lentils will give the soup a great texture and thickness. They make it really filling.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Great for lunch or dinner.

You’ll want to make a big batch of sprouted red lentil and sausage stew. Have it for dinner one night. Then pack the leftovers in lunches. Simply warm it on the stove for a  minute in the morning and pack it in a thermos.

This stew also freezes well.  So you can make a double batch to eat some now and freeze a meal for another busy week night or easy lunches later on.

Red lentil and sausage stew is filling enough to be your whole meal. But we like some variety. So I serve it with crackers and cheese, bread with jam or a delicious sweet bread like pumpkin, zucchini or winter spice.

Have you ever had red lentils? Are you ready to try some?

Whether you’re new to lentils or they are a staple in your pantry, this creamy sprouted red lentil and sausage stew needs to be on your menu this fall.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Creamy Sprouted Red Lentil and Sausage Stew
Serves 6
A creamy, rich stew filled with sprouted red lentils and sausage.
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Ingredients
  1. 1/2 cup Bob's Red Mill red lentils
  2. 3 cups warm water
  3. 3 cups chicken broth
  4. 1/2 lb. ground sausage, cooked and crumbled OR precooked sausage, cut up
  5. 2 large carrots, cut up
  6. 1/2 cup sweet potato, cut up
  7. 1 small onion, cut up
  8. 1 Tbsp. extra virgin olive oil
  9. 1 tsp. unrefined sea salt
  10. 1/2 tsp. garlic powder
  11. 1/2 tsp. dried thyme
  12. 1/2 tsp. dried dill weed
  13. 1 cup plain, whole milk Stonyfield yogurt
  14. optional: 2 cups chopped greens (spinach, kale, chard)
Instructions
  1. In a small bowl combine the lentils and warm water. Let sit in a warm place or in the oven with the light on for at least 12 hours. Drain water and return to warm place for another 6 or more hours to sprout.
  2. In a large sauce pan saute the vegetables in olive oil 5 minutes.
  3. Add the broth and seasoning.
  4. Simmer 20 minutes.
  5. Add the sprouted lentils and cooked/cut up sausage.
  6. Simmer another 20 minutes.
  7. Add greens in last 3 minutes if desired.
  8. Top individual bowls with plain yogurt and stir into soup.
Just Take A Bite http://justtakeabite.com/
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

Green Bean and Bacon Casserole

Green bean and bacon casserole is a real food version of the classic side dish.  With nourishing ingredients like bacon, raw milk and fresh beans it is healthy and filling enough to be a main dish.

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

Every summer we have a garden with a variety of vegetables. We change up what we grow each year.

But one thing we always have is beans!

I am in the kitchen freezing beans a couple times a week all through July and into August so we can enjoy them all year.

Our favorite way to enjoy beans is cooked fresh.  My son always has to have second and sometimes third helpings. He knows what’s good!

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

A new twist on an old favorite.

This year I decided to use some of our abundance to recreate the classic green bean casserole.

The original includes canned beans, canned cream soups and fried “onions” on top. To me that means MSG, thickeners and all sorts of strange ingredients I don’t care to consume.

My homemade green bean and bacon casserole is made with fresh beans, homemade bone broth, raw milk and pastured bacon. It really doesn’t get any better than that!

Green bean and bacon casserole can be served traditionally as a side dish.  But my version is so filling that I served it as the main course! Give me a big pile of green bean and bacon casserole and a slice of sourdough bread and I am a happy mama.

The kid seal of approval.

This was the first time eating a green bean casserole for my kids. They couldn’t get enough! My husband thoroughly enjoyed it as well.

Green bean and bacon casserole is great when beans are fresh. It also works with frozen beans. So you can enjoy it year round.

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

Make it work for your schedule.

It is perfect for potlucks, family gatherings and holidays. You can even make it for an easy week night meal. Green bean and bacon casserole can be prepared in advance and baked at dinner time.

As a busy mom I love meals like this. I prepare it during the day while the kids are napping or at school.  Then when dinner time rolls around and everyone needs my attention I just pop it in the oven.

No time to bake it? No problem. Green bean and bacon casserole is great straight from the pan. Serve it on a bed of rice and you’ve got a complete meal.

If you enjoy the crispy onions on top of green bean casserole simply fry up some onion slices until crispy. Add them to the top after it is done baking.

If you don’t have bacon on hand you can substitute cooked chicken.  Then use whatever fat you have on hand in place of the bacon grease (lard, tallow, butter, etc.).

Whether you’ve got fresh summer beans or you’re working through your freezer stash green bean and bacon casserole is sure to please the whole family.

My only regret when making this was that I didn’t have time to take better photos before my kids devoured it!

Did you grow up on green bean casserole? You’ll love this updated, nutrient dense version.

Green Bean and Bacon Casserole | Homemade Dutch Apple Pie

Green Bean and Bacon Casserole
Serves 6
An updated version of the classic green bean casserole. This one is filled with nourishing ingredients and can be served as a main dish.
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Ingredients
  1. 1 lb. green/yellow beans, snipped, cut
  2. 1 cup chicken broth
  3. 1 cup milk (can be replaced with broth to make it dairy free)
  4. 2 Tbsp. all purpose flour, tapioca flour or cornstarch
  5. 1 tsp. salt
  6. 1/2 tsp. pepper (optional)
  7. 1/2 tsp. garlic powder
  8. 1/2 lb. pastured, nitrite/nitrate free bacon, cooked, crumbled, grease reserved
  9. 2 Tbsp. bacon grease
  10. 1/2 small onion. sliced (optional)
Instructions
  1. Cook the beans in water until tender, 30 - 40 minutes. Drain.
  2. Heat the bacon grease in a large skillet.
  3. Stir in all purpose flour OR mix tapioca or cornstarch with 1/4 cup of the broth and add to grease.
  4. Cook 1 minute.
  5. Slowly stir in the broth and milk.
  6. Season and simmer until it thickens.
  7. Add the cooked beans and simmer on low 5 minutes.
  8. Add the bacon.
  9. Transfer to a 1 1/2 qt. casserole dish.
  10. Bake at 350*F for 20 minutes.
  11. Cook onion slices in bacon grease until crispy.
  12. Top casserole with onion slices when serving.
Notes
  1. This can be served straight from the pan without baking.
  2. This can be prepared in advance and baked when ready to eat.
Just Take A Bite http://justtakeabite.com/
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Easy Beef and Bean Enchilada Bake (gluten, egg, dairy, nut, rice free)

beef and bean enchilada bakeSometimes it is very tough to cook for my family.  I have to work around food allergies and intolerances.  Of course they are different for everyone in the family. So normally I end up cooking a lot of separate items so everyone can feel good and eat well.  But it is a lot of work!

It’s pretty rare that I make casseroles.  It’s hard to make one that we can all eat.  But last week I came up with a super easy casserole that we all enjoyed! I actually did make it three different ways to meet our needs.  The big difference was that making different versions didn’t require any extra work.

The main recipe uses tortilla chips, ground beef, tomato sauce, beans and cheese.  I left the cheese out for my son’s dairy free version.  My version was simply ground beef, cheese and beans so that it was corn and tomato free.

This casserole is naturally gluten, egg, rice and nut free.  You can make it dairy free by leaving out the cheese.  There is still plenty of flavor. If you don’t tolerate corn you can substitute another starch like cooked rice or quinoa.

I loved that I found a way to use up the bits of tortilla chips at the bottom of the bag instead of throwing them away. If you’re looking for a super easy, allergen-friendly dinner this is it.

Easy Beef and Bean Enchilada Bake
A quick prep casserole that is allergen-friendly and has big enchilada flavor.
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Ingredients
  1. 1 lb. ground beef (or turkey or chicken)
  2. 15 oz. tomato sauce
  3. 1 Tbsp. tapioca flour, arrowroot or cornstarch
  4. 2 cups pinto beans (cooked)
  5. 2 cups crushed tortilla chips
  6. 2 cups shredded cheese (optional)
  7. salt and garlic powder to taste
Instructions
  1. Brown the meat. Season with salt and garlic powder.
  2. With the heat still on, sprinkle the flour over the meat and mix.
  3. Add the tomato sauce.
  4. Simmer for 5 minutes. Season to taste. Remove from heat.
  5. Heat the oven to 350*F.
  6. In a 2 qt. casserole layer 1/3 of the crushed chips, 1/3 of the meat mixture and 1/3 of the cheese. Repeat layering two times.
  7. Bake, covered, for 35 minutes.
  8. Remove cover and bake another 5 minutes.
Notes
  1. The tortilla chips can be replaced with another starch like cooked rice or quinoa.
  2. This can be turned into a skillet meal by sprinkling the cheese and chips into the pan of meat after simmering the sauce.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Soaked Garbanzo Flour Pancakes/English Muffins (gluten free, grain free, nut free, egg free, dairy free)

Sometimes it’s hard to make gluten free baked goods taste as good as their wheat counterparts.  I made pancakes with rice flour a couple weeks ago.  They were good…but not as fluffy and light as our usual pancakes.

Then I tried using garbanzo bean flour.  Totally different outcome.  The batter begins to puff up as soon as you add the baking soda.  And when it hits the hot pan the pancake instantly rises.

This recipe makes fluffy, slightly sweet pancakes.  They are soaked for easier digestion.  And they are so versatile.  You can use them like an english muffin or like a bun.  Or simply eat them plain.  They are that good.

I haven’t had any kind of breakfast toast/english muffin/bagel in a long time.  Needless to say this was quite a treat to split one open and spread it with butter and jam.  I’m already looking forward to using the other bun tonight to make a panini!


Sick of your usual gluten free pancakes?  Give these a try.  Garbanzo flour is great for variety and the fluffy texture you’re looking for.

Garbanzo Flour Pancakes/English Muffins/Buns
makes 2

1/2 cup garbanzo bean flour
2 Tbsp. lemon juice + warm water to equal 1/2 cup

2 1/2 tsp. cane sugar
1/4 tsp. salt
1/2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. olive oil

Coconut oil, lard, butter, tallow or palm shortening for cooking (I used coconut oil…use a generous amount since the pancake will absorb some)

Directions:

Mix flour and water + lemon juice.  Cover and let sit 7-24 hours.

Add remaining ingredients and mix well.

Heat enough oil to thoroughly cover the bottom of a skillet over low-medium heat.  Pour the batter on to the skillet (in 2 circles).  Cook until golden on the bottom (edges will get dry and bubbles will form on the top).  Flip and cook 1-2 more minutes.

Serve as a pancake with syrup, honey or fruit topping.  Split open and serve as an english muffin with butter, jam, nut butter.  Split open and use as a bun for a sandwich or a burger.  Or just eat it plain!

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Soaked Garbanzo Flour Carob Scones (gluten free, egg free, dairy free, nut free)

I’m starting to experiment with alternative grains.  And I want to try soaking them to make them easier to digest.  Today was one of my first major experiments.

I’ve never used garbanzo bean flour before.  I’ve never even heard much about it, let alone using it soaked.  And I’ve always soaked my grains with a dairy-based product.  This time I tried lemon water.  So I was ready for a total flop with my baking today.  I was already brainstorming alternative breakfasts 😛

I tasted the flour when I opened it yesterday.  And I thought it was pretty gross.  How could this turn into anything appetizing?  But I gave it a go.  I poured and mixed and tasted and poured and mixed some more.  I didn’t really measure things, just eyeballed and tasted.  Is that a recipe for disaster when baking?  I stuck them in the oven…and lo and behold these scones are awesome!!!  I need to put them away somewhere before I eat them all.

I did not expect them to taste this good.  The combination of garbanzo, carob, cane sugar and vanilla gives them a wonderful chocolate flavor.  And the texture is great too.  Slightly crisp on the outside.  Still a little soft on the inside.

These are really just big chocolate cookies 🙂  But I call them scones or breakfast cookies.  That makes it more acceptable to eat them for breakfast, right?

Whether you want them for breakfast, lunch, dinner or a snack you should give these scones/cookies a try!  A delicious alternative to traditional grain-based baked goods.

Soaked Garbanzo Flour Carob Scones
makes ~ 5 scones

1 cup garbanzo flour
1/4 cup warm water + 1 Tbsp. lemon juice

1/3 cup organic cane sugar
2 Tbsp. carob powder
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. sea salt
1 tsp. vanilla
2 Tbsp. palm shortening (or lard or butter)

1/4 cup mini chocolate chips (optional, use dairy free, egg free, nut free chips) (affiliate link)

Directions:

Mix flour and water/lemon juice.  Cover and let soak 7-24 hours.

Heat oven to 400 degrees F.

Add sugar, carob, baking soda, cream of tartar, salt and vanilla.  Mix well.  Add shortening and mix.

Drop large spoonfuls onto a parchment lined baking sheet.

Bake 20 minutes.  Serve warm or cooled.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Crockpot Pork and Beans (grain free, dairy free, nut free, egg free, GAPS-legal)

For lunch yesterday we had another new recipe for pork and beans from Cheeseslave.  This is a very easy crockpot meal.  And it is so good!!  All three of us loved it.  Although Abram wasn’t too happy about me eating so many beans.  He’s not a happy camper right now.  I guess I won’t be eating this again for a while.  Aside from that it’s a great recipe.  I didn’t follow the directions completely.  I simplified it a bit and made less.  For meat I used cut up bacon and cut pieces of leftover pork chops.  I’ll post it the way I made it.  This is a great, healthy recipe for baked beans.  You could use just the bacon or probably even leave the meat out.  I love that you use broth to add extra nutrition.  I also stirred some coconut oil into my dish for more healthy fat.  This would be great served with corn bread or over rice.  You could even add in other vegetables for a more complete meal.

Crockpot Pork and Beans

2 cups dried navy beans
1/2 small onion, diced
1 Tbsp. butter
1 Tbsp. coconut oil
2 cups chicken broth or stock
meat – ham hock, diced bacon, cut up pork, grass-fed hot dogs (whatever you have on hand)
1/4 cup ketchup (I used homemade fermented ketchup…GAPS legal)
2 Tbsp. mustard
2 Tbsp. apple cider vinegar
1/3 cup total sweetener (honey, maple syrup, molasses…any combo…I used honey…GAPS-legal)
sea salt to taste

Soak beans in water and whey for 7-24 hours.  Drain.  Rinse.  Cook beans in water for about 30 minutes, until just starting to soften (skim foam from water when it comes to a boil).  Drain.

Add butter, coconut oil and onion to crockpot.  Turn to high.  Let fat melt.  Add beans and remaining ingredients (except hot dogs).  Cook on high 6-10 hours.  Add more stock if it gets too dry.  Add sliced hot dogs (if using) about an hour before serving.  Remove ham hock if using.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.