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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.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

Allergy Friendly Blueberry Muffins

Easy to make and fun to eat, these allergy friendly blueberry muffins are naturally free of gluten, dairy, eggs, nuts, corn, coconut, rice and soy. Breakfast just got a whole lot tastier.These allergy friendly blueberry muffins are free gluten, dairy, eggs, nuts, corn, soy, rice and coconut. They are safe for just about anyone! But that doesn't mean they are lacking in flavor. Most, slightly sweet and so delicious! They make the perfect breakfast or snack.

When my son got his most recent allergy diagnosis I had to do more baking experimentation. I am very experienced with gluten free, dairy free and nut free. But adding eggs to the list too made it a bit harder. I started my experimenting with muffins.

Everyone Loves Muffins

He has always loved muffins. When he was two he’d get out of bed, hurry downstairs and declare he needed a muffin instantly. There was (and still is) no waiting for breakfast (he’s just like his mama). And muffins top his list for breakfast fare.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

I went through a few batches that were either crumbly or too dense. But I finally perfected a truly allergy friendly muffin.

You can add whatever you like to it. My son’s favorite variety is blueberry. Me? I like chocolate chips (this is the brand we love). That’s about as close as I get to dessert these days.

Easy To Make, Fun To Share

These muffins are super easy to make. Just mix all of the ingredients in one bowl, pour into muffin tins and bake.

Every time I make muffins my son devours them and tells me I NEED to post the recipe. So today I’m finally sharing it.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

There are no eggs, dairy, coconut, nuts, corn, rice, gluten or soy in these allergy friendly blueberry muffins. They are also pretty low in sweetener.

I use a combination of grass-fed gelatin (I use this brand, this brand or this brand), olive oil and honey for an egg replacement. It works perfectly!

Let The Kids Help

If you’re looking for a way to get your kids in the kitchen to practice their cooking skills, allergy friendly blueberry muffins are perfect. They can perfect their measuring and pouring skills. And of course sample the batter to make sure it’s ok.

I like to make a big batch and stock the freezer. Though with  my son’s appetite very few actually make it there. I love having an easy breakfast or perfect pairing with a bowl of nourishing soup ready whenever I need it.

Are you in need of a truly allergy friendly muffin?

This is it! Choose your favorite additions and whip up a special breakfast treat.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

Allergy Friendly Blueberry Muffins
Yields 12
Moist, slightly sweetened blueberry muffins free of gluten, dairy, eggs, corn, soy, rice and coconut.
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Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 3/4 cups water
  4. 3 Tbsp. cane sugar
  5. 1 1/2 tsp. baking soda
  6. 1/2 tsp. unrefined sea salt
  7. 1/4 cup honey
  8. 6 Tbsp. olive oil
  9. 1/4 cup cold water
  10. 3 tsp. grass-fed gelatin
  11. 1/4 cup hot water
  12. 1/2 cup blueberries (or any other fresh fruit, dried fruit or chocolate chips)
Instructions
  1. Heat the oven to 350*F. Line muffin pan with muffin cups (paper or silicone).
  2. In a large bowl combine the sorghum, tapioca and water. Mix well, removing any lumps.
  3. Combine the 1/4 cup cold water and gelatin. Set aside.
  4. Add the sugar, baking soda, salt, honey and olive oil to the flour mixture. Mix well.
  5. Add the 1/4 cup hot water to the gelatin mixture and stir to dissolve.
  6. Pour the gelatin water into the muffin batter. Mix by hand or with a hand mixer until well mixed.
  7. Stir in fruit.
  8. Fill muffin cups 3/4 full.
  9. Bake for 30 - 40 minutes (30 minutes for mini muffins, 40 minutes for full size muffins).
Notes
  1. To make pumpkin muffins reduce the 3/4 cups of water to 1/2 cup of water and add 1/2 cup of pumpkin to the batter.
  2. One recipe makes about 12 full size muffins or 24 mini muffins.
  3. Add 3 Tbsp. maple syrup and omit the blueberries to make vanilla cupcakes.
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.

No more boring fruit. This simple creamy orange poppy seed salad dressing transforms any combination of fruit into a special side dish.

Creamy Orange Poppy Seed Salad Dressing

Nothing says spring like a fresh fruit salad. Top it with this creamy orange poppy seed salad dressing for a treat the whole family will love.

No more boring fruit. This simple creamy orange poppy seed salad dressing transforms any combination of fruit into a special side dish.

It’s no secret. I LOVE salad. I could (and sometimes do) eat it every day (I’ll be sharing my secret super food dressing soon!).

But my family…not so much. For my husband a “big” salad is about ten pieces of lettuce. So when I was challenged by Stonyfield and The Cookful to create a new salad dressing it took some real thinking. What could I make that my family would actually like?

No more boring fruit. This simple creamy orange poppy seed salad dressing transforms any combination of fruit into a special side dish.

Skip the lettuce.

Instead of going the traditional lettuce salad route I opted to create a fun fruit salad! Use any fresh fruit you have on hand (especially what’s in season!). Add a burst of flavor with Stonyfield vanilla Greek yogurt (now available in full fat!!), freshly squeezed orange juice and poppy seeds.

I used what we had on hand in the house – Fat Free Vanilla Greek Yogurt. You could also use whole milk yogurt combined with a little maple syrup. But the Greek yogurt really adds a nice thickness.

This creamy orange poppy seed salad dressing is so easy to make. My big kids can make it by themselves (they are learning to do so much from The Kids Cook Real Food eCourse!!).

No more boring fruit. This simple creamy orange poppy seed salad dressing transforms any combination of fruit into a special side dish.

Great for oral sensitivities.

My oldest has a very sensitive mouth. Any hint of tartness or tough skin in her fruit and she won’t eat it. One fruit she usually does not like is grapes. She makes some pretty good pucker faces when she tries them.

But the other day all I had in the house was a bowl of grapes. I gave her a dish topped with creamy orange poppy seed salad dressing. Not a single complaint! She licked the bowl clean. It’s that good.

No more boring fruit. This simple creamy orange poppy seed salad dressing transforms any combination of fruit into a special side dish.

Spruce up your salad.

If you like sweet salad dressings (like me!) you could even use this on a lettuce salad. Add some crispy pecans, dried cherries and feta cheese. Delicious!

Looking for some other great salad dressing recipes? The Cookful has plenty to choose from . I think the No Egg Caesar Dressing would be great.

Ready to add some extra flavor to your fruit salad?

Try this super easy creamy orange poppy seed salad dressing. No more boring fruit.

No more boring fruit. This simple creamy orange poppy seed salad dressing transforms any combination of fruit into a special side dish.

Creamy Orange Poppy Seed Salad Dressing
A creamy fruit salad dressing with a pop of orange flavor.
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Ingredients
  1. 1/2 cup Stonyfield vanilla Greek yogurt (fat free or full fat)
  2. juice of 1/2 - 1 orange (depends how strong you want the orange flavor)
  3. 1/2 tsp. poppy seeds
  4. pinch unrefined sea salt
Instructions
  1. Mix all of the ingredients.
  2. Chill for 10 minutes.
  3. Serve over fruit as a salad, on the side as a dip or on a lettuce salad.
  4. Store in the refrigerator for up to 10 days.
Notes
  1. This makes enough for a large fruit salad.
  2. You can replace the vanilla yogurt with plain yogurt and 1 Tbsp. honey or maple syrup.
Just Take A Bite http://justtakeabite.com/

Have you heard of The Cookful?

It’s a great new site that really digs deep into specific food topics. They came up with some great salad dressing recipes!

I am working with Stonyfield and The Cookful on this post. I have been compensated for my time commitment, but I have not been paid to post positive reviews. Opinions are my own.

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.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Gluten Free Banana Chocolate Chip Bread

The taste of this banana chocolate chip bread takes me back to my childhood. But my version is free of gluten, dairy, nuts, eggs, corn, soy and coconut. It’s perfect for Allergy Awareness Week!

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

My mom makes the BEST banana bread in the world. It’s amazing.

Growing up we would eat slice after slice. I loved putting cheese on it (yes, American cheese) for the salty sweet combination.

One of my favorite parts was that sometimes my mom would leave one loaf just a touch underdone in the middle for me. I loved the gooey doughy top. It was my special treat.

Bananas for me?

It’s been quite a few years now since I’ve been able to eat my mom’s banana bread. In fact it’s been many years since I’ve even eaten a banana. For the last ten years or more just one bite of banana would send my digestive system into spasms.

So when I had to cut them out of my daughter’s diet it was no big deal for me since I didn’t eat them anyway. A couple months ago we added them back into my daughter’s diet…with no reaction!

I started trying a little taste here and there. And gradually full bites. Then a few bites. Now I can eat a whole banana with no problem. It’s quite a miracle.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Allergy Awareness Week

When I was challenged by Enjoy Life Foods to make something with their chocolate chips for Allergy Awareness Week I thought about more homemade chocolates or brownies.

But then I had a pile of really ripe bananas to use up. It dawned on me…I can eat bananas now and haven’t made banana bread yet!

So I came up with my version of banana bread as a tribute to my mom and for those that also have a lot of allergies. This version brings me right back to my kitchen as a child, watching my mom make banana bread and waiting impatiently for it to come out of the oven.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

This banana chocolate chip bread is quite moist. If you’re like my husband and have issues with texture and moisture you might want to scale back on the water in the recipe. For me it was absolutely perfect.

My little one loved it too! She will rarely eat a bite of any muffin or bread I make. But she scarfed down two pieces! Right after playing in the mud and getting a bath.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Are you in the mood for a special treat that is also allergen friendly and low in sugar?

This banana chocolate chip bread is what you need. There are only two tablespoons of honey added. The bananas add a natural sweetness (always use really ripe bananas). Of course the Enjoy Life chocolate chips just put it over the top.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Allergen Friendly.

No gluten, dairy, eggs, nuts, corn, soy or coconut. But you’ll never notice. And this bread is so easy to make (and eat) you’ll want to bake three or four loaves. Keep some in the freezer for easy breakfasts and snacks.

Want a fun way to celebrate Allergy Awareness Week?

Try some gluten free banana chocolate chip bread. The whole family will love it.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Gluten Free Banana Chocolate Chip Bread
An allergen friendly moist banana bread with chocolate chips for a boost of flavor.
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Ingredients
  1. 1 cup white rice flour
  2. 1/2 tsp. unrefined sea salt
  3. 3/4 tsp. baking soda
  4. 1/2 cup mashed ripe banana
  5. 2 Tbsp. olive oil
  6. 2 Tbsp. honey
  7. 1 tsp. grass-fed gelatin
  8. 1/4 cup cold water
  9. 1/4 cup hot water
  10. 2 Tbsp. Enjoy Life chocolate chips (mini or dark)
Instructions
  1. Preheat the oven to 350*F. Grease a medium size loaf pan.
  2. In a large bowl combine the flour, salt and baking soda.
  3. In a small bowl combine the gelatin and 1/4 cup cold water. Set aside.
  4. Add the olive oil, honey, banana and chocolate chips to the flour mixture.
  5. Mix the hot water into the gelatin mix and stir until gelatin is dissolved.
  6. Pour the hot gelatin mix into the flour mixture and stir until combined.
  7. Pour the batter into the prepared pan and bake for 50 minutes, until baked through.
Notes
  1. Reduce the cold water to 2 Tbsp. for a less moist bread.
  2. You can replace half of the white rice flour with brown rice flour or sorghum flour.
Just Take A Bite http://justtakeabite.com/
I am working with Enjoy Life Foods on this post. I was compensated for my time commitment but any opinions are entirely my own. I was not paid to write a positive review.

Spread the word about Allergy Awareness Week! It’s so important that more people understand that allergies can be life threatening.

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.

Rainbow Egg Muffins | Just Take A Bite

Rainbow Egg Muffins

Winter is almost over! Get ready to think spring with these rainbow egg muffins. Lots of color, flavor and nutrition packed into the perfect little bite.

Rainbow Egg Muffins | Just Take A Bite

Spring is coming. I can almost taste it. After the snow and cold I am more than ready to think about new life and color returning.

And after all of the illness we’ve had I am looking forward to spending a lot of time outside in the fresh air. The end to illness can start any time now. Any time.

If you look out your window and still see everything covered in white you can at least bring spring back to your breakfast with these colorful rainbow egg muffins.

Start the day with a healthy dose of protein, vitamins and vegetables all in one. Add a slice of toast with homemade grape jelly or peach jam to make it a complete meal.

 

Rainbow Egg Muffins | Just Take A Bite

Rainbow egg muffins are even great for toddlers. Cut one into bite size pieces so your toddler can practice picking up food and self feeding.

What a fun Easter breakfast for the whole family!

How do they taste?

Will kids really eat them? I let my four year old be my taste tester. I put one on his plate and stepped back into the kitchen to grab something. When I got back his muffin was already half gone. The other half went down about ten seconds later.

Want the recipe? Head over to Super Healthy Kids! I’ve got this simple recipe for rainbow egg muffins plus some tips on how to cut your prep time in half.

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.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Neapolitan and Spumoni Parfaits

Looking for a way to get your winter dessert fix without reaching for ice cream? Turn breakfast into a special treat with these Neapolitan and spumoni parfaits!

Neapolitan and Spumoni Parfaits | Just Take A Bite

I have fond memories of eating lots of Neapolitan ice cream and spumoni ice cream growing up.

Of course I was like most kids and really just wanted the chocolate! Who doesn’t want chocolate?

A modern version.

I have recreated these classic flavor combinations in a healthy breakfast treat. Did I mention they are super easy to make too?

Neapolitan and spumoni parfaits use plain, whole milk yogurt, fresh or frozen fruit, organic cocoa powder and pistachio nuts. You get the flavors you love without any high fructose corn syrup, artificial flavors of food dyes.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Kid friendly breakfast.

My kids went crazy over these parfaits! I’m not sure I’ve ever seen them eat  yogurt that quickly. I can’t blame them. What’s not to love about vanilla and chocolate yogurt combined with sweet strawberries?

Kids can help prepare Neapolitan and spumoni parfaits. It only requires pouring and mixing. They love the assembly part too.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Great for special occasions.

I love how festive these parfaits look. Hosting guests for the holidays? Prepare the parfaits the night before. Then wow your guests with a special treat in the morning. Wine glasses make fancy serving dishes.

You could even use these as a special Valentine’s Day dessert.

Neapolitan and Spumoni Parfaits | Just Take A Bite

This winter spruce up Saturday morning breakfast with a classic dessert flavor. Try both parfaits and see which one you like best. Or combine them to make a four layer parfait that includes chocolate, vanilla, strawberry and pistachio.

Are you ready to try something new for breakfast (or dessert!)?

Neapolitan and spumoni parfaits are simple and nutritious. Plus they are packed with flavor.

Looking for an actual dessert that captures the Neapolitan flavor? Try my grain and dairy free Neapolitan ice cream cake.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Neapolitan Parfait
Serves 1
A yogurt parfait with the classic Neapolitan flavor of vanilla, chocolate and strawberry.
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Vanilla layer
  1. 1/2 cup plain yogurt
  2. 1 Tbsp. organic cane sugar
  3. optional: 1/2 tsp. organic vanilla extract
Chocolate layer
  1. 1/3 cup plain yogurt
  2. 2 tsp. organic cocoa powder
  3. 1 Tbsp. maple syrup
  4. optional: 2 tsp. mini chocolate chips
Strawberry layer
  1. 1/4 cup fresh or frozen strawberries
Instructions
  1. In a small bowl combine the vanilla layer ingredients. Let sit 1 minute.
  2. In a small bowl combine the chocolate layer ingredients. Let sit 1 minute.
  3. Layer the vanilla yogurt, chocolate yogurt, chocolate chips and strawberries in a serving dish.
  4. Serve immediately or refrigerate.
Notes
  1. The cocoa powder and maple syrup can be replaced with 1 Tbsp. homemade chocolate sauce.
  2. If using frozen strawberries allow them to thaw for a few minutes before serving.
  3. The cocoa powder can be replaced with carob powder.
  4. Coconut yogurt can be used in place of the whole milk yogurt.
Just Take A Bite http://justtakeabite.com/
 Neapolitan and Spumoni Parfaits | Just Take A Bite

Spumoni Parfait
Serves 1
A breakfast parfait with the classic spumoni flavor of chocolate, strawberry and pistachio.
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Chocolate layer
  1. 2/3 cup plain yogurt
  2. 4 tsp. organic cocoa powder
  3. 2 Tbsp. maple syrup
  4. optional: 3 tsp. mini chocolate chips
Strawberry layer
  1. 1/4 cup fresh or frozen strawberries
Pistachio layer
  1. 1/4 cup shelled pistachios
Instructions
  1. In a small bowl combine the chocolate layer ingredients. Let sit 1 minute.
  2. Layer the chocolate yogurt, chocolate chips, strawberries and pistachios in a serving dish.
  3. Serve immediately or refrigerate.
Notes
  1. The cocoa powder and maple syrup can be replaced with 1 Tbsp. homemade chocolate sauce.
  2. If using frozen strawberries allow them to thaw for a few minutes before serving.
  3. The cocoa powder can be replaced with carob powder.
  4. Coconut yogurt can be used in place of the whole milk yogurt.
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.

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.

Muffin Tin Mini Pumpkin Pot Pies | Just Take A Bite

Muffin Tin Mini Pumpkin Pot Pies

Turn Thanksgiving leftovers into a fun and delicious breakfast, lunch or dinner. Muffin tin mini pumpkin pot pies are perfect for the whole family.

Muffin Tin Mini Pumpkin Pot Pies | Just Take A Bite

The Thanksgiving feast is over. You’re left with a little bit of this and a little bit of that.

There isn’t enough for a full meal. Or is there?

Combine those leftovers to create muffin tin mini pumpkin pot pies that the whole family will love. What kid doesn’t like pie for dinner?!

It only takes a half cup of pumpkin (or squash) to create a fun post-Thanksgiving brunch or lunch. The pumpkin replaces the traditional pot pie cream sauce.

Start with a simple crust (only 4 ingredients!) that you can quickly mix by hand. This is a great project for kids. They love to work with their hands and press the dough into the muffin cups.

Muffin Tin Mini Pumpkin Pot Pies | Just Take A Bite

The filling is made with pumpkin or squash, vegetables and turkey. Don’t forget the real star of the show – turkey broth!! It is packed with vitamins, minerals and gelatin.

Prepare them all at once or in steps as you have time.

Muffin tin mini pumpkin pot pies are simple, versatile and delicious! Plus they are a great way to use Thanksgiving leftovers or to enjoy a taste of Thanksgiving any time of year.

Head over to Super Healthy kids where I show you how to make this fun dish that can be served for breakfast, lunch or dinner!

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.

Creamy Cranberry Jello | Just Take A Bite

Creamy Cranberry Jello

Looking for a kid-friendly spin on cranberry sauce? Try some creamy cranberry jello! It is packed with nutrients and kids will love the taste.

Creamy Cranberry Jello | Just Take A Bite

I am working with Stonyfield for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

I’ll be honest. I always skipped the cranberry sauce growing up.

Tart, gelatinous red stuff shaped like a can…not really my thing. I’m not even sure I ever actually tasted it!

It looked that bad to me.

Not much has changed.

Fast forward thirty years. I’m still not entirely sure I’ve ever tasted cranberry sauce. I honestly couldn’t tell you what it tastes like. Even though it sounds really good…assuming it’s not out of a can.

I’ve never made it or served it to my family (though this homemade version from Raising Generation Nourished sure looks good!)

So when challenged by Stonyfield to recreate a holiday dish using yogurt I figured I should try to improve on the one Thanksgiving dish I never even bother making.

Creamy Cranberry Jello | Just Take A Bite

I turned cranberry sauce into creamy cranberry jello!

Sweet success.

My kids love it.

A little sweet. A little tart. A little creamy. Perfect.

Creamy cranberry jello really couldn’t be any easier to make either.

Five ingredients. Five minutes of hands on time.

The cranberry comes from pure cranberry juice. The creaminess comes from Stonyfield Plain Greek yogurt or strained whole milk yogurt. And the jello comes from quality grass-fed gelatin.

I love the simplicity of this dish and that it is very kid-friendly. I also love that you can make it up to a couple days in advance. One less thing to think about the day of Thanksgiving or Christmas!

If your kids tend to be hesitant to try new foods and flavors like cranberry try using these fun Thanksgiving printables.

Thanksgiving-stickers

They can be printed out on a self-adhesive paper and placed on soup bowls, paper plates, napkins and glasses. Cute illustrations can sometimes motivate children to eat, but if that’s not enough, writing out funny rhymes or riddles about food can really do the trick.

They can also be used for labeling each dish so those with allergies know what’s safe.

Are you still finalizing your holiday meal plans?

Be sure to keep cranberries ON the menu this year. Nobody will pass them up in the form of creamy cranberry jello. Not even the kids!

Creamy Cranberry Jello | Just Take A Bite

Creamy Cranberry Jello
Serves 8
A creamy, kid friendly twist on cranberry sauce.
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Ingredients
  1. 2 cups pure cranberry juice (NOT cranberry juice cocktail)
  2. 1 cup organic cane sugar
  3. 1/4 tsp. unrefined sea salt
  4. 1/2 cup Greek yogurt or 1 cup whole milk yogurt, strained
  5. 1 1/2 - 2 Tbsp. grass-fed gelatin
Instructions
  1. In a medium saucepan combine the juice, sugar, salt and yogurt. Whisk until combined.
  2. Add the gelatin while whisking to prevent clumping. Let sit one minute.
  3. Heat over medium heat, whisking frequently, until the sugar and gelatin are dissolved (about 3 minutes, mixture will be warm).
  4. Pour into a heat-safe serving dish.
  5. Refrigerate until firm.
  6. Serve cold.
Notes
  1. If you like your jello on the softer side use 1 1/2 Tbsp. of gelatin. If you like it firmer use 2 Tbsp. of gelatin.
  2. You can turn this into finger jello by using 2 1/2 - 3 Tbsp. of gelatin.
  3. You can add whole cranberries to the jello before refrigerating.
  4. You can replace half of the sugar with honey. You may need to increase the gelatin slightly.
  5. You can substitute coconut yogurt to make this dairy free.
Just Take A Bite http://justtakeabite.com/

Looking for more delicious jello recipes for the holidays? Give these a try!

Candy Corn Finger Jello

Pear Lime Jello Salad

Strawberry Lemon Jello Salad

Cherry Rhubarb Jello

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.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Gluten Free Pumpkin Flax Granola Muffins

Can’t decide what to have for breakfast? Get your cereal and bread all in one with gluten free pumpkin flax granola muffins. They are the perfect way to start your day this fall.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

I am working with Stonyfield and Nature’s Path for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

It’s no secret. I L-O-V-E granola. Really I love cereal of any kind.

But cereal is a rare commodity around here, only showing up on the breakfast menu when I have time to make some. Most cereal is just not healthy.

My kids enjoy my homemade granola. I make a kettle corn version that everyone goes crazy for.

But it sure is nice to get variety once in a while. And to give myself a break (it’s hard work cooking for a family with so many different allergies!)

So I was excited to try two products from Nature’s Path – Pumpkin flax granola and Cranberry Vanilla Qia.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Big helpers.

Since I can’t have either my big kids gladly volunteered to be the taste testers!

Both kids really loved the Qia. It is a unique blend of seeds and dried fruit. We tried it in both milk and yogurt. Either way is great.  Just mix and let it sit for five minutes. Breakfast is served.

My oldest was the granola sampler (since my son is allergic to some of the ingredients). She gave it two thumbs up!

She even got an extra special treat one day with an Oh My Yog! yogurt and pumpkin flax granola in her lunch.

From a flavor standpoint both products are winners.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

My kids reviewed the taste. I reviewed the ingredients.

I was disappointed to see soy oil in the granola. We try to avoid all soy. I also am not sure what oat syrup solids are. It sounds a lot like corn syrup solids, just using a different grain.

I was hopeful as I read the ingredient list of the Qia cereal. Until I got to the last one – natural vanilla flavor.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Natural flavor is my biggest pet peeve when it comes to “natural” products.

Natural flavor is pretty much the same thing as artificial flavor.

They may start with different ingredients, but the end product is about the same. And they impact my children the same way.

Both make my kids C-R-A-Z-Y.

Preparation is key.

I also think that seeds and grains need to be properly prepared to avoid nutrient deficiencies and to aid in digestion. Eating all of these oats and seeds that haven’t been soaked can be hard on the gut. My son seemed to have a really hard time with the seeds and had some off tummy days.

So I did let my kids try both products. But they are not items I would let them have regularly.

Pumpkin flax granola is good for those times when you are traveling or for those days here and there when you really have no time at all to prepare breakfast.

It also makes a great addition to muffins! Especially if you can’t have eggs.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Flax seed is a great egg substitute.

So I used the pumpkin flax flavor of the granola and bumped it up with real pumpkin and flax seeds to create gluten free egg free pumpkin flax granola muffins.

A little sprinkle of granola on top adds a nice crunch and burst of flavor.

Since I like to prepare my grains I used Stonyfield whole milk yogurt to soak the flour first. The yogurt not only breaks down the phytic acid, it also helps bind the muffins and give them a soft texture.

You can make the muffins with or without the granola added. I made some without for my son and he still loved them.

Pumpkin and flax are a great pair. Put them in a muffin and you have a great fall breakfast. Make a big batch to stock the freezer for easy weekday mornings.

Are you a cereal fan? Or do muffins top your list?

Why not put them together and enjoy some pumpkin flax granola muffins. Use pumpkin flax granola or your favorite homemade granola for a new twist on breakfast.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite | A gluten and egg free muffin packed with pumpkin and flax seeds plus granola for extra crunch

Gluten Free Pumpkin Flax Granola Muffins
Serves 12
A gluten and egg free muffin with pumpkin flavor and crunchy granola.
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Ingredients
  1. 1 cup sorghum flour (or brown rice or whole wheat)
  2. 1/4 cup warm water
  3. 1/2 cup plain, whole milk yogurt
  4. 1 cup tapioca flour (or white rice or all purpose)
  5. 1/2 cup granola + 1/4 cup for topping
  6. 1/2 cup pureed pumpkin
  7. 2 Tbsp. ground flax seeds
  8. 1/3 cup organic cane sugar
  9. 1 tsp. baking soda
  10. 1/2 tsp. unrefined sea salt
  11. 3 Tbsp. whole milk
  12. Optional: 1/3 cup mini chocolate chips or dried fruit
Instructions
  1. In a large bowl combine the sorghum, water and yogurt. Cover and let sit 7-24 hours.
  2. Heat the oven to 350*F. Line a muffin pan with paper or silicon muffin cups.
  3. Add the flax seeds to the soaked flour. Let sit 5 minutes.
  4. Add the remaining ingredients (except granola for topping).
  5. Mix well.
  6. Fill muffin cups 3/4 full. Sprinkle granola on top of each muffin.
  7. Bake for 25 - 30 minutes.
Notes
  1. Squash or sweet potato can be used in place of the pumpkin.
  2. The muffins can be made without the granola.
  3. To make these dairy free replace the yogurt and milk with coconut milk or water.
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.

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.

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

No Bake Pumpkin Cheesecake Cups

Looking for an easy, prep ahead fall breakfast? These no bake pumpkin cheesecake cups are great for kids and adults. Plus they are packed with nutrition.

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

One of my favorite foods is cheesecake. It comes in a close second behind ice cream. Yes, I love my creamy dairy desserts!

However, I don’t have time to make cheesecake very often. So I came up with a cheater version for fall.

Pumpkin cheesecake cups do require about two minutes of heating to dissolve the gelatin. But there is no baking involved. All of the prep work takes about five minutes of hands on time. In fact pumpkin cheesecake cups are so easy to prepare that even your kids can make them!

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

Nutrition first.

Pumpkin is a superstar when it comes to vitamins. So any way I can add it to our diet is a bonus. Then you add yogurt with probiotics and healthy fat.

Don’t forget about the gelatin! This will help aid digestion and boost the protein content.

I love that I can make a batch of pumpkin cheesecake cups before bed and breakfast is ready in the morning. So when I have a child wake up at 6 am and tell me he’s starving we don’t have a mini crisis (i.e. meltdown).

Pumpkin cheesecake cups also work really well for school lunches. Kids see it as a treat. I see it as a source of protein and vegetables. A win for everyone.

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

Perfect any time of day.

Of course you can always serve these for dessert too. Make a big batch for a crowd. Add some crumbled gluten free pumpkin spice graham crackers to individual cups to mimic crust. You’ll get rave reviews and be able to sit and enjoy some with your guests!

This recipe makes enough for two cheesecake cups. It can easily be scaled up to make as many servings as you need. They will stay good in the refrigerator for up to a week so you can make a batch to enjoy all week long. Though I can guarantee they won’t last very long!

If you like your cheesecake really soft you can reduce the gelatin about 1/2 tsp. If you like it super firm you can increase the gelatin about 1/2 tsp. Adjust it to make your ideal cheesecake.

Are you enjoying all things pumpkin right now?

Add these no bake pumpkin cheesecake cups to your list of must try treats!

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

 

No Bake Pumpkin Cheesecake Cups
Serves 2
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Ingredients
  1. 3/4 cup plain greek yogurt or strained whole milk yogurt
  2. 1/4 cup pureed pumpkin
  3. 1/4 cup honey
  4. 3 tsp. grass-fed gelatin
  5. 1/2 tsp. cinnamon
  6. 2 homemade graham crackers or 1 store-bought graham cracker
Instructions
  1. Strain whole milk yogurt for one hour (it takes about 1 1/2 cups of yogurt to get 3/4 cups thick yogurt).
  2. Crush graham crackers and place in the bottom of two small containers (1/2 pint jars work well)
  3. Combine the yogurt, pumpkin, honey, cinnamon and gelatin in a small saucepan.
  4. Let sit one minute.
  5. Heat on low-med until the gelatin is dissolved and the mixture is liquid, about 2-3 minutes.
  6. Pour the mixture over the graham crackers and chill until set.
Notes
  1. Pumpkin cheesecake cups will stay good in the refrigerator for up to a week.
  2. Squash can be used in place of the pumpkin.
  3. Coconut milk yogurt can be used in place of the dairy yogurt.
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.

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.