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Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

Creamy Zucchini Egg Muffins

Looking for a kid-friendly breakfast that includes plenty of protein, healthy fat AND vegetables? Creamy zucchini egg muffins combine nutrient dense eggs with creamy whole milk yogurt and fresh summer veggies to create a simple and delicious start to the day.

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

I am working with Stonyfield, Le Creuset and Kitchen IQ on this post. I have been compensated for my time commitment. All opinions expressed are my own, and I have not been paid to provide positive feedback.

Is your zucchini starting to pile up in the fridge like mine? I’m always looking for new ways to use it.

I love making chocolate zucchini cupcakes, zucchini crackers, soaked gluten free zucchini bread and especially zucchini cake! Our whole family enjoys it grilled, roasted and sauteed. I try to freeze some as well.

Yet no matter how diligent you are it seems there is still more. I’ve got a fun, kid-friendly recipe that will get your kids to eat zucchini for breakfast!

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

Eat Your Veggies…I Mean Eggs!

In my house the zucchini is not the hard part…it’s the eggs. Three of us can’t even eat eggs. My oldest can (lucky girl!). But she has always struggled eating eggs. She picks at them, holds them in her mouth, complains about the texture.

But I did not hear a single complaint about these creamy zucchini egg muffins. In fact, she told me she really liked them!

There are two secret ingredients.

  1. Whole milk plain yogurt – it really adds a rich creaminess to the eggs.
  2. Cane sugar – I know what you’re thinking. Add sugar to eggs? Don’t worry, it’s only 1/2 tsp. But it really does something to the flavor.

A little back story on the sugar in eggs. When I was little and had the chicken pox I didn’t have much of an appetite. The only thing I would eat was the scrambled eggs my big sister made (multiple times a day for me). There was something different about them. We called them “oops eggs” because she didn’t make them right. But I loved them. We figured out later that she added a touch of sugar to them!

She was probably only about twelve years old. So she did a great job taking care of her little sis!

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

The final component of these eggs is the vegetable. Sauteed zucchini and onion really boost the flavor of the egg muffins. When you put the yogurt, sugar, sauteed veggies and eggs together you create a flavorful, healthy breakfast (or lunch or dinner) any kid will love.

New Kitchen Tools Are Fun!

One thing I loved about making creamy zucchini egg muffins was using my new cutting boards and measuring spoons from Kitchen IQ. The cutting boards come in four colors. Can I just say that as a mom of kids with different allergies that is so cool?! Everyone has a color. No cross contamination. It’s great!

I love the bright colors…and so does my toddler. She frequently grabs the cutting boards off the shelf just to play with them.

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

Even more than the cutting boards I love the measuring spoons. It is so easy to level them. And they nest together for easy storage. Who knew that measuring spoons could make such a great toddler toy too? My one year old loves trying to stack them over and over. She also loves to help me cook and bake with them.

Is your zucchini still going strong?

Give creamy zucchini egg muffins a try. You just might be adding sugar to your eggs more often.

Looking for a kid-friendly breakfast that utilizes summer's bounty of zucchini? These creamy zucchini egg muffins are perfect. Find out the two secret ingredients that make them so good.

Creamy Zucchini Egg Muffins
Yields 6
A high protein, veggie-packed egg muffin perfect for busy mornings.
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Ingredients
  1. 3 pastured eggs
  2. 4 Tbsp. Stonyfield plain whole milk yogurt
  3. 1/2 tsp. unrefined sea salt
  4. 1/2 tsp. organic cane sugar
  5. optional: any additional herbs and spices
  6. 1 cup diced zucchini
  7. 1/4 cup diced onion
  8. 1 Tbsp. butter, olive oil, tallow or coconut oil
  9. 1/4 tsp. unrefined sea salt
Instructions
  1. Sautee the zucchini and onion in 1 Tbsp. fat of choice (about 10 minutes). Season with salt. Set aside to cool.
  2. Heat the oven to 400*F. Grease a muffin pan.
  3. In a medium size bowl combine the eggs, yogurt, salt, sugar and seasonings. Mix well.
  4. Stir in the cooled vegetables.
  5. Divide the egg mixture into 6 greased muffin cups.
  6. Bake for 45 minutes.
  7. Allow to cool 3 minutes before serving.
Notes
  1. You can bake these in advance and eat cold, room temperature or warmed.
  2. You can freeze these muffins for up to a year. Thaw and heat to serve.
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.

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.

Brain Booster Milkshake | Homemade Dutch Apple Pie

Brain Booster Milkshake

Get the school morning started right with a brain booster milkshake.  Full of protein, vitamins and minerals it will keep your kids going all day.

Brain Booster Milkshake | Homemade Dutch Apple Pie

School mornings can be hard. Get breakfast on the table. Feed the baby. Brush everyone’s teeth. Find shoes and backpacks.

You do your best to prepare and have things go smoothly. But even with good planning it is tough to always give your kids the nourishment they need before heading out the door.

Especially if you have a child like mine that eats very slowly and ends up often only managing a few bites of breakfast.

To make sure she starts her day the right way I created my brain booster milkshake.

Brain Booster Milkshake | Homemade Dutch Apple Pie

Add some nourishment.

This milkshake is packed with some nutritional powerhouses.

  • raw milk – easy to digest protein, calcium and vitamins
  • raw pastured egg yolks – B vitamins that are critical for brain function and concentration
  • probiotics – for gut health and boosting the immune system
  • grass-fed collagen – easy to digest protein and important amino acids
  • maple syrup – carbohydrates for energy and trace minerals
  • unrefined sea salt – trace minerals

I usually serve the milkshake with something else like a homemade granola bar or even dinner leftovers! But even if she doesn’t take a single bite of her breakfast I know she’s going to be fueled for the morning as long as she drinks her brain booster milkshake.

This is a really good option for kids with oral SPD and chewing problems. A milkshake goes down pretty quickly. It is also easy on the digestive system. The nutrients are very easy to absorb and utilize.

Brain Booster Milkshake | Homemade Dutch Apple Pie

One of the key components is the raw, pastured egg yolk. Have you ever read about them? Though often deemed as unhealthy or bad for your heart the opposite is actually true. And eaten raw (as long as they are pastured) the nutrients are not damaged and are easy to absorb.

Egg yolks are amazing little packages of nutrients, specifically B vitamins that are essential for your child’s brain development and ability to focus. They contain other nutrients such as choline (necessary for methylation), selenium (great for the thyroid) and biotin (helps with blood sugar regulation – perfect for breakfast!).

Not just for breakfast.

I sometimes put milkshakes in my daughter’s lunch too. She struggles to eat much lunch at school. There just isn’t enough time for her, and she’s busy talking. But she usually comes home with an empty cup!

This is also great for kids going through orthodontic work. The day after adjustments their mouth can be very sore and chewing can be a challenge. A milkshake is always in my daughter’s lunch the day after her expander gets adjusted. I tell her that even if she can’t eat anything she should be sure to drink her brain booster milkshake.

Brain Booster Milkshake | Homemade Dutch Apple Pie

Choose your flavor.

The base milkshake recipe is vanilla. But you can create other flavors too. My kids love when I add a bit of cocoa powder or carob powder for a chocolate shake.

Add some strawberries from your freezer stash for a strawberry shake. Any berry or even cherries will work.

Sometimes we really get creative and add mint extract.  It tastes like mint ice cream (my kids’ favorite!).

If you can’t have dairy, coconut milk is a great substitute! Any milk alternative will work.

Serve it in a fun cup with a straw or in a sealed cup to pack in a lunch box.

Whether you serve it for breakfast, lunch or both you’ll know your child is getting essential nutrients with a brain booster milkshake. All they have to know is they get something delicious to drink!

Get your kids excited about breakfast. What flavor do you think they’ll like best?

Brain Booster Milkshake | Homemade Dutch Apple Pie

Brain Booster Milkshake
Serves 1
A delicious shake perfect for breakfast or lunch that will give your kids the nutrients they need to perform their best.
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Ingredients
  1. 1 cup raw milk or coconut milk
  2. 1 - 2 raw pastured egg yolks
  3. 1 Tbsp. grade B maple syrup
  4. 1/4 tsp. unrefined sea salt
  5. 2 tsp. grass-fed collagen
  6. 1/2 capsule preferred probiotics
  7. 1/2 capsule preferred multi-vitamin
  8. optional: 2 tsp. carob powder or cocoa powder OR 1/4 cup berries or cherries
  9. optional: 1/2 tsp. organic vanilla OR 1/4 tsp. organic mint extract
Instructions
  1. Combine all of the ingredients in a blender or a cup with a lid.
  2. Blend or shake until well combined.
  3. Serve immediately or refrigerate until ready to serve.
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.

Broth For Breakfast: Scrambled Eggs

Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple PieBy now I’m sure you’ve heard about the benefits of bone broth.  It is great for healing the gut, for boosting the immune system and for adding essential vitamins and minerals to the diet.  It is important to consume broth every day.

But what if you don’t like soup?  Or maybe you just can’t stomach plain broth?  There are many recipes that incorporate broth.  I have a lot of delicious ones on my site, like sloppy joes, sweet and sour meatballs, beef stroganoff and stir fry.

Those are great lunch and dinner options  But I personally like to start my day with broth.  I love getting a nutritional boost right away.  Plus I think it’s important to eat a big breakfast to really fuel your body.

I do eat soup most mornings.  It’s easy.  I just use whatever broth and leftover meat and vegetables I have on hand.  But I know not everyone can stomach the idea of soup for breakfast.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

So I’ve come up with some easy ways to get broth into your breakfast.  You won’t even know you’re eating it!

One way to easily eat broth for breakfast is in your scrambled eggs.  I came up with this version of eggs for my son who is allergic to dairy.  I couldn’t use raw milk in his scrambled eggs.  But milk alternatives can give a strange flavor.  So I started using broth.  It works so well!

Skip the milk.  Add some broth to your eggs and cook them as usual.  It gives the eggs a great flavor!  Plus you’re getting a nutritional boost.  The combination of broth and eggs is a power packed breakfast.  Add a piece of toast with homemade jam and you’ve got a complete meal to really fuel you for the day.

Do you start your day with broth?  It just got a little easier.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

Broth For Breakfast Series: Scrambled Eggs
Serves 2
Scrambled eggs cooked in broth.
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Ingredients
  1. 1/2 cup broth
  2. 3 eggs
  3. sea salt and pepper to taste
  4. 2 Tbsp. coconut oil, butter, lard or bacon grease
Instructions
  1. Heat the broth and oil in a small skillet.
  2. Once the broth starts to simmer add the eggs and seasoning.
  3. Stir the eggs to break the yolks and cook as you would regular scrambled eggs.
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.

Simple Smoothie Series: Sunrise Smoothie

Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple PieThe next simple smoothie in this series is called the sunrise smoothie.  It’s the perfect morning drink.

The combination of orange, banana and strawberry gives a burst of flavor and also great color. It almost looks like a sunrise.  Though you don’t need to take warning for this red sky.

By adding yogurt and egg yolks to these fruits you create a vitamin powerhouse.

My oldest really loves this smoothie.  And she can be picky about smoothies.  It is bright and fresh and a great thing to boost your energy for the day.  She renamed it the morning milkshake.Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple Pie

If you want to add some healthy fat to the smoothie avocado, coconut oil and flax seed all work well.

Don’t forget to pair it with some properly prepared starch (quinoa, rice, sourdough bread, fried potatoes, etc.) for better absorption and digestion.  Then you’ll have a good balance of protein, fat and carbohydrates.

Even if it’s cold and the sun isn’t shining during the winter you can start your day with a nutritious sunrise – in a smoothie!  Take your fermented cod liver oil with it to boost your vitamin D, just like the sun does.Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple Pie

Simple Smoothie Series: Sunrise Smoothie
Serves 1
A fruity smoothie that looks like a sunrise in a glass.
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Ingredients
  1. 1/2 medium banana
  2. 1 clementine (or half an orange)
  3. 1/3 cup strawberries (fresh or frozen)
  4. 1/2 cup yogurt (or kefir, coconut milk or coconut milk yogurt)
  5. 1 egg yolk
  6. 2 Tbsp. honey (or maple syrup), if desired
  7. 1/4 tsp. sea salt
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until smoothie.
  3. Serve immediately or store in the refrigerator.
Notes
  1. You can add 1/2 small avocado, 1 Tbsp. melted coconut oil or 2 tsp. flax seeds for extra fat.
  2. Leave out the honey if serving this smoothie to a child under one year of age.
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.

*If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring 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.

Simple Smoothie Series: Kiwi Strawberry

Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple PieIt’s that time of year – time to get back on track with nourishing foods.

So this month I’m doing a simple smoothie series.  Smoothies are a great way to pack in nutrition, and they can be tailored to meet any dietary restrictions.  Plus kids love them!

The other great thing about smoothies is that they can be prepared in advance and are great for on the go breakfasts or lunches.  They can even be frozen to make a breakfast popsicle your kids will love.

If you have a little one just starting solids you can spoon feed a thick smoothie.  It’s an easy way to give them things like probiotics and cod liver oil.  Be sure to leave out the honey if giving it to a child under one year of age.

A smoothie can be a meal on its own.  I personally need to have a salty/starchy component to my meal or else I will feel cold.  So if I drink a smoothie (which has lots of fat and protein) I like to pair it with a muffin or slice of bread or bowl of rice with salt.  That gives a good fat/protein/carbohydrate balance and a good sugar/salt/saturated fat/starch balance – both of which are ideal for good health.  It is especially important for adrenal health.

My first simple smoothie is kiwi strawberry.  It’s perfect for the winter months.  Kiwi is readily available in the store.  Then add some strawberries from your summer freezer stash.  It’s a delicious combination that is rich in vitamin C.

An added bonus of using strawberries is that they are the best source of ellagic acid.  According to Nourishing Traditions, “strawberries contain a compound called ellagic acid, which is an antioxidant that helps detoxify carcinogens.”Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple Pie

The yogurt or kefir in the smoothie provides probiotics and enzymes to help digest lactose.  The egg yolks provide so many nutrients – fat soluble vitamins A, D, E and K plus calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12.

I add a pinch of sea salt to smoothies for trace minerals.  You can also add gelatin (use the non-gel form) and coconut oil.

Probiotic powder and liquid fermented cod liver oil can also be added in small amounts.  You can also add avocado for thickness and dates for sweetness.

The end result is a refreshing kiwi strawberry drink.  But when you look a bit deeper you see it is a nutrition powerhouse and a great way to start your day.

I sometimes make a large batch of smoothie on Sunday and pour it into individual cups.  Then I can use them as needed throughout the week.  If you are going to make the smoothies in advance leave out the coconut oil and gelatin.  They will change texture as they sit in the refrigerator.

This recipe makes enough for two adults (average size smoothies) or three to four children.

A few words of caution.  Do not add raw greens to your smoothies.  Most of them contain oxalates in their raw forms.  If you want to add greens be sure to cook them first.

Also, I don’t advise drinking smoothies every day.  It’s a good addition a couple times a week.  Change it up with other breakfasts throughout the week.

A strawberry kiwi smoothie is the perfect breakfast treat for the whole family.  Stay tuned for more delicious flavors.Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple Pie

Simple Smoothie Series: Kiwi Strawberry
Serves 2
A power packed smoothie to start the day.
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Ingredients
  1. 1 cup total yogurt, kefir, sour cream, milk, coconut milk and/or coconut milk yogurt
  2. 2 egg yolks
  3. 1 cup strawberries (fresh or frozen)
  4. 1 kiwi, peeled and cut up
  5. 1/4 tsp. sea salt
  6. 2-4 Tbsp. honey and/or maple syrup (to taste)
  7. 2 tsp. gelatin (optional)
  8. 1 Tbsp. melted coconut oil (optional)
  9. 1/2 small avocado (optional)
  10. 2 dates (optional - leave out some or all of the honey if adding dates)
Instructions
  1. In a blender combine the yogurt/milk, egg yolks, strawberries, kiwi, salt and sweetener. Blend until smooth.
  2. Adjust sweetness to taste.
  3. Add gelatin and blend.
  4. While the blender is running slowly pour in the melted coconut oil.
  5. Pour into glasses and serve immediately or store in the refrigerator.
Notes
  1. If making the smoothie for a child under one year of age leave out the honey. It is not safe for a small child. They should not need extra sweetener besides the fruit. Or you can add a bit of banana for extra sweetness.
  2. If making the smoothies in advance leave out the gelatin and coconut oil.
  3. If you do not tolerate eggs you can make the smoothie without egg yolks. The taste will not change.
  4. You can substitute a different kind of berry if you do not tolerate strawberries.
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.

French Toast Muffins {gluten free, dairy free, nut free}

French Toast Muffins {Gluten Free Dairy Free Nut Free} || Homemade Dutch Apple Pie

 I love breakfast!  It’s my favorite meal of the day.  Savory or sweet.  I like almost all breakfast foods.  I’m ready to eat the moment I get out of bed.

That being said I don’t have a lot of time to make breakfast in the morning.  So I stick to simple.

Yogurt, granola, muffins – they are all staples in our house.  And I thoroughly enjoy them.

But one of my absolute favorite breakfasts is french toast.  Growing up my mom made french toast almost every Saturday morning.  It never got old.

Eggy and buttery goodness is how I think of french toast.  Top it with maple syrup.  Divine.

 I do make french toast once in a while now when we have breakfast for dinner.  But not very often.  Especially now with so many allergies.  I don’t even have bread that my son can eat.  So french toast usually isn’t even an option.

French Toast Muffins {Gluten Free Dairy Free Nut Free} || Homemade Dutch Apple Pie 3

So I created a new version of french toast – in muffin form!

French toast muffins capture the flavor of french toast without needing bread.  Plus they don’t involve standing at the stove, and they are easier for kids to eat.

 These muffins also make a very easy weekday morning breakfast.  Make a big batch.  Freeze them.  They can go straight from the freezer into the oven for a few minutes.  Dip the muffins into syrup or honey and breakfast is ready.

If you’re in a rush you can grab a muffin for the car.  There is syrup in the muffin so it still tastes great without anything on top.

Do you need something different for school lunches?  A french toast muffin pairs well with a cup of soup for a nourishing lunch.

No matter when or how you serve them french toast muffins are great.  Now you can have french toast even if you can’t have bread.

French Toast Muffins {Gluten Free Dairy Free Nut Free} || Homemade Dutch Apple Pie 2

French Toast Muffins {Gluten Free, Dairy Free}
Yields 18
French toast in the form of a muffin.
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Ingredients
  1. 1 cup white gluten free flour (white rice, tapioca)
  2. 1 cup whole grain gluten free flour (brown rice, amaranth, teff, sorghum)
  3. 1/3 cup organic cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 4 eggs
  8. 1/2 cup melted coconut oil, palm shortening, lard or butter
  9. 1/2 cup honey and/or maple syrup
  10. 1 tsp. vanilla
Instructions
  1. Preheat oven to 350*F.
  2. Line a muffin pan with muffin cups or grease well.
  3. In a large bowl combine the dry ingredients.
  4. Add the eggs, syrup and vanilla. Mix.
  5. Add the melted fat. Mix until well combined.
  6. Pour the batter into the prepared muffin cups, filling 3/4 full.
  7. Bake for 25 minutes.
  8. Serve warm with honey or syrup.
  9. Store leftovers in a sealed container at room temperature.
Notes
  1. These muffins freeze well. When ready to serve simply thaw and warm in the oven for a few minutes.
  2. If you like french toast that is eggier, add one or two extra eggs to the batter.
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.

Zucchini Salmon Cakes (grain free, dairy free, nut free)

Zucchini Salmon Cakes - Homemade Dutch Apple Pie

One meal that I know my kids will always devour is salmon cakes.  It’s kind of an odd meal for small children to love.  But they do.  And it makes me so happy.

Recently I decided to change things up a bit and make zucchini salmon cakes since zucchini is in season.  I wondered if my kids (one with texture issues and one that is very picky with vegetables) would still enjoy them.

To my great surprise and delight they did!!  Both kids loved them!

These zucchini salmon cakes still have the flavor of a salmon cake.  But there is actually way more zucchini than salmon in them.  So you get the benefits of salmon combined with vegetables.  And even if your kids won’t eat another vegetable with the meal you know they are at least getting some.  That is my kind of meal!

Zucchini salmon cakes are very easy to make.  They also work well for a lot of special diets since they are grain, dairy and nut free.

We had these as our main dish for dinner.  But they were also great cold the next day for lunch.  I honestly think my kids liked them better that way.  I even love them cold for breakfast.  It’s a great way to start my day with fish, eggs and vegetables.  Plus it’s already prepared, so breakfast is easy.

I serve them with homemade mayonnaise. They would also be good with pesto. These zucchini salmon cakes are even meaty enough to be used as burgers! Put one on a bun with your favorite toppings for a change of pace.

 If you’re looking for a delicious and nourishing summer meal this is it.  There is no need to turn on the oven.  Just fry up some zucchini salmon cakes.  They are great for the whole family. 

Zucchini Salmon Cakes - Homemade Dutch Apple Pie 2 

Zucchini Salmon Cakes
Yields 8
A salmon cake packed with zucchini and lots of flavor.
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Ingredients
  1. 2 cups finely grated zucchini, drained (about 3 medium zucchinis)
  2. 1 6 oz. can of boneless skinless salmon
  3. 3 eggs
  4. 1/3 cup coconut flour
  5. seasoning to taste (salt, pepper, garlic powder)
  6. Lard, coconut oil or palm shortening for frying
Instructions
  1. Grate the zucchini. Place in a strainer to drain for about one hour. Squeeze out excess liquid.
  2. Combine the zucchini, salmon, eggs, flour and seasoning.
  3. Cover the bottom of a large pan with fat. Heat over medium heat.
  4. Scoop balls of zucchini mixture and form into patties. Place in hot pan.
  5. Cook until browned on bottom, about 7 minutes. Flip. Cook until the other side is browned.
  6. Serve warm.
Notes
  1. If you like the cakes to be really firm add 1/2 cup coconut flour instead of 1/3 cup.
  2. The zucchini salmon cakes can be used as burgers and served on buns.
  3. The zucchini salmon cakes can be served warm or cold, as breakfast. lunch or dinner.
  4. Homemade mayonnaise or pesto make great dipping sauces for the zucchini salmon cakes.
  5. The salmon can be replaced with tuna.
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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.

Sticks and Stones Ice Cream (Chocolate Chip Pretzel)

Lately we are going through our weekly milk so quickly.  We get 3 gallons every Monday.  By Sunday we are just getting by.  And that is without using it for anything extra, like ice cream and yogurt.  So I haven’t been making much of either lately.

Last week we were gone half of the week.  So I could finally use some of our yummy raw cream for ice cream.  Rebecca and I brainstormed flavors.  We decided to do a play on chocolate covered pretzels.  We used pretzel pieces and mini chocolate chips.  Plus a little swirl of homemade fudge.

We also brainstormed fun names and came up with sticks (pretzels) and stones (mini chips).  It’s a fun ice cream name.  And a delicious ice cream!!  I love my salty/sweet combos.  Some runner up names were mud puddle (because of the fudge swirl) and sky tree (Rebecca’s name :).

I debated about posting the recipe since it’s not really much new.  But it was too fun not to.  We love creating new flavors of ice cream and coming up with fun names.

Sticks and Stones Ice Cream

3 cups cream (preferably raw)
4 egg yolks (you can make it with as many as you like or leave them out)
1/4 cup honey
1/3 cup maple syrup
2 tsp. organic vanilla

1/3 cup pretzel pieces (as big or as small as you like)
1/3 cup mini chocolate chips (I use soy free, dairy free, egg free chips)
1/3 cup fudge sauce (optional)

Combine cream, egg yolks, honey, syrup and vanilla in a blender until well mixed.  Check sweetness.  Add more honey or syrup if necessary.  It should be a little overly sweet since the sweetness goes down after the ice cream is processed.

Process in ice cream maker according to directions (mine took 10 – 15 min.).  Transfer ice cream to a freezer safe container.  Mix in the pretzels and chocolate chips until evenly distributed.  Gently swirl in dollops of fudge sauce (don’t mix it in thoroughly or it will turn into chocolate ice cream).  Store in the freezer.

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.

Homemade Go-gurt

Yogurt in a tube…sounds kind of gross to me.  Which is why I’ve never tried it.  But kids seem to love them.  Sadly my daughter was introduced to go-gurts in preschool this year.

In an effort to help her enjoy the foods she likes in a healthy manner we decided to make our own version of go-gurt.

I tried a couple methods that were ok but kind of tough to eat.  Finally we came up with a good one.

I used my vacuum sealer to make a go-gurt package.  Then we filled it with thick smoothie.

This go-gurt has a two-fold benefit.  It does not have the fillers, sweeteners, etc. that you’d find in the boughten version.  And it does have tons of nutrients – egg yolks, kefir, fresh fruit, avocado.

You can use any type of healthy yogurt or smoothie you like.  Smoothies work well since you can make them very thick.

You can also turn this into a frozen treat (or use fruity water to make homemade ice pops) .  Simply fill it, stand it upright and stick it in the freezer.  What a great snack on a hot summer day.  You could also fill it with fruity water, homemade pudding or homemade ice cream and freeze it…homemade ice pops, pudding pops or ice cream pops!

This isn’t really a recipe.  It’s a how-to.  Now whenever your kids want go-gurt you can give them one…and feel good about it.

My daughter wanted to decorate it, but we didn’t have time.  Next time we’ll use some permanent markers to write on the bag before filling it.

This post is linked to Real Food Wednesday.

Homemade Go-gurt

Using a vacuum sealer create a “bag” with an opening about 1 1/2 inches wide.  Use a funnel to pour in smoothie or yogurt of your choice.  Enjoy!

Here are a few smoothie ideas: fruit smoothie, pumpkin pie smoothie, green smoothie

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.