Home » BLOG » meatless

Category: meatless

Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Candy Cane Mason Jar Fruit Salad

Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

I am working with Stonyfield Yogurt for this post. I have been compensated for my time commitment. All opinions expressed are my own. I have not been paid to post positive reviews.

When it comes to holiday entertaining (for a crowd or just for my own family) I have two requirements:

  1. Nutritious
  2. Simple

I’ve learned how to host a crowd without stress and still serve real food. The big stuff is easy – meat, potatoes, veggies, etc. But I tend to neglect the little things like breakfast, dessert and fruit sides.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Three-in-One Recipe

Today I’m sharing my solution for all three!

Candy cane mason jar fruit salads work for breakfast, dessert or a simple side dish.

Start with whole milk Stonyfield yogurt that you strain to make it really thick. We like to use the vanilla, but you could use plain to make it without any added sugar. The strained vanilla yogurt is a simple alternative to whipped cream that has probiotics! My kids could not get enough of it! And I always have quarts of Stonyfield yogurt on hand. Actually I usually have about four or five in my fridge because we eat it so often.

I add our own fruit, sweeteners and other add-ins (like kettle corn granola and chia seeds) to the plain, whole milk organic yogurt for an easy breakfasts a couple times a week. That way I know we’re eating good quality food! I love that Stonyfield is all organic and is committed to using quality ingredients.

And if you’re concerned about sugar content, Stonyfield has less sugar than other brands.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

If you like your yogurt/cream really thick (like I do!) you can even use strained Greek yogurt for the fruit salads. But it would be a bit on the tart side. The strained yogurt works perfectly for these fruit salads so the fruit does not sink into the yogurt. You can really see those layers!Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Fruit Stripes

Once strained, simply layer the yogurt with your favorite festive fruits. We use pomegranate seeds, kiwi, raspberries and grapes. Taylor it to your tastes and the look you like. Little kids might not be keen on pomegranate seeds. While adults might like a mix with everything. My toddler enjoyed a combination of raspberries and green grapes. But my big kids loved the pomegranate seeds and kiwi.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

I make a variety and let everyone choose what they like. I keep some all green and some all red and some I mix. They look so festive! Like a candy cane in a jar.

How to Save Time

Best of all? You can make them ahead of time for a super easy breakfast or dessert. Don’t want to interrupt opening Christmas presents to make breakfast? Make these fruit salads the night before and munch while you unwrap. Or prep them before your guests arrive for a super easy dessert.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

If you’re really busy you can skip the last step and simply turn breakfast into a candy cane parfait buffet. Set out all the ingredients and let everyone assemble their own! Add granola, chia seeds and nuts for a complete meal. This works very well for a big crowd.

Kids Can Cook Too!

I really love that my kids can actually make these on their own. They’ve been learning to cook for two years now through the Kids Cook Real Food eCourse. So they are proficient with knives and many other kitchen tools. I could give them all the supplies and let them prepare the fruit salads as a fun project. Then I’m free to work on the main meals.

Interested in teaching your kids how to cook? Check out the Kids Cook Real Food eCourse HERE!

Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Coffee with Dessert?

Whether serving mason jar fruit salads for breakfast or dessert, a cup of coffee is an excellent accompaniment for the adults. If you like coffee that is. Me? I’ve never been a coffee drinker. But my husband and in-laws are! Whenever my in-laws come visit I have no drink to offer them with dessert. My brother and sister-in-law actually bring their own! They know I never serve any.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Thanks to Krups I now have a great coffee maker! And I can finally learn how to make some decent coffee. No more embarrassed hostess here.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Cutest Candy Canes

Now let’s be honest, the real reason we all want to make these mason jar fruit salads is simply because they are so stinkin’ cute! Seriously. Who wouldn’t want one? My kids were sad I hadn’t made two for each of them. I guess next time I know to make a huge batch. They could be easy grab ‘n’ go snacks or great additions to school lunches. Use seasonal fruit to change it up throughout the year.

Festive and nutritious holiday dishes don’t have to be complicated. Keep it simple and fun with these fresh, fruity candy cane mason jar fruit salads. They are sure to be a family favorite.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Candy Cane Mason Jar Fruit Salad
Yields 6
A simple, holiday fruit salad that works for breakfast, dessert or a side dish.
Write a review
Print
Ingredients
  1. 4 cups Stonyfield whole milk vanilla yogurt (or plain or Greek)
  2. Seeds of 1 pomegranate
  3. 2 kiwis
  4. Medium bunch of red and/or green grapes
  5. 2 cups raspberries or strawberries
  6. (Optional) 2 Tbsp. chia seeds
Instructions
  1. Strain the yogurt in cheesecloth for one hour. Hang it over a bowl to get as much whey out as you can.
  2. While the yogurt is straining chop/seed the fruit into bite-size pieces.
  3. Layer the fruit and yogurt in 1/2-pint mason jars, small glass bowls or festive dishes.
  4. Top with chia seeds or more fruit.
Notes
  1. The fruit salads can be made with all red fruit, all green fruit or a combination.
  2. Older kids can help prepare the fruit and layer the salads.
  3. This makes 6 - 8 1/2-pint mason jars, depending on the ratio of fruit to yogurt you like.
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.

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.
Write a review
Print
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.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Rustic Chicken Zucchini Pie with Olive Oil Crust

Looking for a new way to use up your abundance of zucchini? Rustic chicken zucchini pie with olive oil crust makes the perfect breakfast, lunch or dinner! Serve it warm or cold any time of day for a filling and nutritious meal.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Summer is about having fun, getting outside and being active. That includes riding bikes, picnics at the park and pool parties.

But summer is also about slowing down, taking it easy and enjoying the simple pleasures. Think lounging on the beach, sitting by the fire watching the stars and snuggling with your kids on a quiet rainy day.

When it comes to soaking up the summer I think of simple, comfort food that utilizes fresh produce.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Summer food.

Rustic chicken zucchini pie is comfort and summer all wrapped up in a pie crust.

It is a cross between pie and pizza.

The crust is a simple soaked dough made with flour, water, olive oil and salt. The filling is chicken and a bit of squash simmered in bone broth until a thick sauce forms. Finally a layer of zucchini tops the pie for a beautiful and delicious dish.

Simple and versatile.

Rustic chicken zucchini pie is fancy enough for dinner guests. Though you might want to make two! It will go quickly.

It is also simple enough for a weeknight meal that the kids will devour.

Eat it with a fork and knife or your hands. Serve it at the dinner table or pack it in a picnic.

Breakfast, lunch or dinner.  Warm or cold.

A full meal all wrapped up in a delicious package, rustic chicken zucchini pie is really that good and that versatile.

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Allergen friendly.

The thing I love about it is that it is naturally dairy, egg, nut, corn and coconut free. I did use a wheat crust, but gluten free flour can replace the wheat. So it is safe for just about everyone!

If you can tolerate cheese some fresh mozzarella mixed into the sauce or grated parmesan on top would taste great.

No chicken on hand?  Swap it for another meat like sausage. Or simply make it a veggie pie.  The sauce underneath can be made without the meat. Simply add a little extra squash to the broth for a creamy base.

Lunch time!

For all of the busy moms out there chicken zucchini pie is perfect for a grab and go lunch. It’s hard enough to feed the kids let alone find time to make your own lunch. Make a pie at the beginning of the week and grab a slice or two each day for lunch.

If you want to get a head start on school lunches you could make a few chicken zucchini pies, cut them into slices and freeze individual pieces. Simply pull out a piece when you need it for adding to a lunch box or even for an easy breakfast.

I don’t know about you but any time I can get my kids to eat broth while at school is great. Vegetables on top of it is a bonus.


Check out the Lunch Box ebook for more fun recipes (35% off through 9/7/15!)


Don’t let that pile of zucchini go to waste! Create a simple summer dish the family will love. Rustic chicken zucchini pie with olive oil crust is perfect for any occasion.

How do you like to use zucchini – in sweets like zucchini bread, cake and scones or in a savory dish?

Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

Rustic Chicken Zucchini Pie with Olive Oil Crust
Serves 4
Creamy chicken, fresh zucchini and a simple olive oil crust - the perfect breakfast, lunch or dinner!
Write a review
Print
Crust
  1. 1 cup whole wheat, all purpose or gluten free flour
  2. 1/2 tsp. unrefined sea salt
  3. 3 Tbsp. extra virgin olive oil
  4. 2-3 Tbsp. cold water
  5. 1 Tbsp. lemon juice
Filling
  1. 2 Tbsp. pureed squash
  2. 2 medium zucchini
  3. 1 cup cooked, shredded or diced chicken
  4. 3/4 cup chicken broth
  5. 1/4 tsp. unrefined sea salt
  6. 1 tsp. of a combination of basil, rosemary and thyme
Crust
  1. In a food processor combine the flour, salt and olive oil. Pulse until crumbly.
  2. Add the water and lemon juice.
  3. Process until a ball of dough forms.
  4. Wrap in plastic wrap and refrigerate 7-24 hours.
Filling
  1. Slice the zucchini and lay it on a cooling rack.
  2. Sprinkle with salt and let sit 20 minutes. Flip and repeat. (This will remove a lot of the water.)
  3. Pat the zucchini dry with paper towel when done draining.
  4. While the zucchini is draining, cook the chicken, squash and salt in broth. Simmer until it is thick and the liquid is evaporated, 5-10 minutes.
  5. Heat oven to 350*F.
  6. Roll the dough into a 12" round on parchment paper.
  7. Spread the chicken filling on the dough, leaving a 2" border.
  8. Layer the zucchini on top of the chicken.
  9. Season with herbs.
  10. Fold edges of dough onto zucchini.
  11. Drizzle the top with olive oil.
  12. Bake for 70 minutes.
  13. Allow to cool for 10 minutes before slicing.
Notes
  1. This can be served warm, room temp or cold.
  2. This can be frozen whole or in slices.
  3. You can add 1/2 cup shredded cheese to the filling and/or the top.
  4. To make a meatless pie omit the chicken and increase the squash to 1/2 cup.
Just Take A Bite http://justtakeabite.com/
Rustic Chicken Zucchini Pie With Olive Oil Crust | Homemade Dutch Apple Pie

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.

Dairy Free Grilled Cheese

Dairy Free Grilled “Cheese”

Dairy free grilled “cheese” is a simple sandwich made without fake cheese alternatives.  It is perfect for a quick lunch or a side with nourishing soup.Dairy Free Grilled CheeseI L.O.V.E grilled cheese.  Really love it.  When I’m pregnant it’s one of the only foods that sounds good in the first trimester.  When I’m getting over sickness it always appeals to me.  I could eat grilled cheese just about any time.

Salty + gooey = love.

No Dairy, No Problem

Being dairy free for seven months now I haven’t eaten grilled cheese in a while.  I actually rarely miss cheese.  If I could indulge in dairy it would probably just be a big glass of raw milk.

That being said I do miss grilled cheese.

The other day I was making tomato soup…and of course that means grilled cheese.  Instead of just making myself something else like usual I decided to make a dairy free grilled “cheese” that I could eat.Dairy Free Grilled Cheese | Homemade Dutch Apple Pie

To my great surprise this turned out so well! I think I could have eaten two or three of these.  My four year old (that can’t have cheese either) thought it was great too!  I made it with sourdough bread (I love that sour and salty combination).  Any bread you tolerate will work.  Soaked gluten free bread would be great too.

Make It Gooey

The “cheese” is made from a combination of pumpkin or squash with gelatin (I love both this brand and this one!), cane sugar and salt.  Then coconut oil + a sprinkle of sea salt gives you a buttery flavor for grilling.

So you get vegetables and healthy protein in your grilled cheese.  Please note that gelatin is not a complete protein, so you should pair it with another protein in your meal.  Adding bacon to this grilled cheese would be perfect! (note to self…make bacon grilled cheese ASAP!)  Leftover chicken or canned tuna or salmon would be great too.  Or simply pairing it with a soup with meat works well.

Easy Lunch

I love that this is a quick lunch component.  Being dairy, egg, nut and bean free there is not much I can make that is quick and still has protein.  So if I don’t have leftover meat I’m left with nothing.  This sandwich works well for days when there is nothing on hand and I need an easy meal. I even put it in my kids’ lunch box. It’s great cold!

I have made this a few times now.  One thing I noticed…if you let the grilled cheese sit for a bit the gelatin has more time to gel and the filling has even more of a cheese texture!  I actually think it tastes a bit like American cheese.  It reminded me of my childhood.

I like to make grilled cheese when we have soup for dinner.  But I rarely make it these days since only half of the family can eat it.  But I’ll be adding it back to the menu now!  The whole family can enjoy grilled cheese again.

Do you miss grilled cheese after removing dairy from your diet?  You’re in luck.  Now you can have it!Dairy Free Grilled Cheese | Homemade Dutch Apple Pie

Dairy Free Grilled "Cheese"
Serves 1
A simple dairy free version of grilled cheese without fake cheese alternatives.
Write a review
Print
Ingredients
  1. Two slices of bread of choice.
  2. 3 Tbsp. pureed squash or pumpkin
  3. 2 tsp. grass-fed gelatin
  4. 1/2 tsp. cane sugar
  5. 1/2 tsp. unrefined sea salt
  6. coconut oil + sea salt for cooking
Instructions
  1. Mix the squash, gelatin, sugar and salt. Let sit two minutes.
  2. Heat a medium pan over low-medium heat.
  3. Spread the squash mixture on one slice of bread. Top with the other slice.
  4. Add coconut oil and a sprinkle of sea salt to the warm pan.
  5. Place the sandwich in the pan and cook until golden, 3-5 minutes.
  6. Flip sandwich, add extra coconut oil and salt to the pan. Cook another 3-5 minutes, until golden.
Notes
  1. This grilled cheese should be cooked slowly so the gelatin has time to warm and dissolve.
  2. This makes enough filling for two small or one large grilled cheese, it depends on the size of your bread.
  3. The longer the sandwich sits/cools after cooking the more the gelatin will firm up and feel like cheese.
Just Take A Bite http://justtakeabite.com/


*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.

Baked Pumpkin French Toast {gluten free, dairy free, nut free}

Baked Pumpkin French Toast: gluten free dairy free nut free corn free || Homemade Dutch Apple PieChristmas morning is a great time for a special breakfast.  This pumpkin french toast is just what you need.

You can use gluten free pumpkin bread or even grain free nut butter pumpkin bread or grain free coconut flour pumpkin bread (bake it today so you are all set for Christmas morning) for a breakfast loaded with flavor.  Or you can use whatever bread  you have on hand.  Even stale bread will work!

Layers of bread, an eggy pumpkin custard and a bit of sweetness bake together for a perfect treat.

Pumpkin french toast is so easy to prepare.  It takes about ten minutes to get it in the oven.  Then you can snuggle with the kids or open stocking stuffers until breakfast.

This french toast is great on it’s own or you can serve it with maple syrup or honey drizzled on top.  For a real treat you can even add a dollop of fresh whipped cream.Baked Pumpkin French Toast: gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

My kids love pumpkin french toast.  I love that they are eating eggs and pumpkin for breakfast!  This is even great for small children since they can eat it with their hands and it’s soft (use the coconut flour bread for kids under one year of age).

No standing at the stove flipping bread.  No messy syrup for little ones (if you don’t want it).  Just an easy treat you can get in the oven quickly.

No guilt with this breakfast either.  Just full bellies and lots of nourishment.

I made our pumpkin french toast dairy free using vanilla coconut milk.  That really added to the flavor and allowed the whole family to enjoy it.

Use some of the pumpkin you stocked up on for Thanksgiving and make a fun Christmas breakfast or brunch.  It will be a hit with the whole family. Baked Pumpkin French Toast: gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

Baked Pumpkin French Toast {gluten free, dairy free, nut free}
Serves 4
A baked french toast with the flavors of pumpkin pie.
Write a review
Print
Ingredients
  1. 1 small loaf of gluten free dairy free pumpkin bread, sliced (see post for recipe link) or 8 slices gluten free dairy free bread
  2. 1/2 cup pureed pumpkin or squash
  3. 2 eggs
  4. 1/4 cup milk or milk substitute (vanilla coconut milk works well)
  5. 1 tsp. cinnamon
  6. 1/4 tsp. nutmeg
  7. 1/4 cup cane sugar or coconut sugar
  8. 1 tsp. vanilla
  9. 2 Tbsp. maple syrup or honey
Instructions
  1. Grease a 9" square baking pan.
  2. Slice the bread.
  3. In a bowl combine the pumpkin, eggs, milk, cinnamon, nutmeg, sugar, vanilla and syrup.
  4. Pour 1/3 of the mixture into the prepared pan.
  5. Lay the slices of bread in the pan (it will be about two layers of bread).
  6. Pour the remaining mixture over the bread and spread around to make sure all of the bread is covered.
  7. Bake at 375*F for 45 - 60 minutes.
  8. Serve plain or topped with syrup, honey or whipped cream.
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 Supper Series: Pumpkin Pasta Two Ways {grain free, gluten free, dairy free, nut free, corn free}

Simple Supper Series: Pumpkin Pasta Two Ways || Homemade Dutch Apple PieToday I’m sharing another simple supper that comes together in minutes.  Pumpkin pasta two ways.

Pumpkin pasta is a dish anyone can eat (unless you are allergic to pumpkin!).  You can make it gluten free or grain free, however you like it.

I love that it’s one more way to add broth to a meal…and the kids won’t even know it.

If you tolerate dairy, grated Parmesan cheese is great on top of this pasta.Simple Supper Series: Pumpkin Pasta Two Ways || Homemade Dutch Apple Pie

The grain free version uses spaghetti squash as the “pasta.”  So you have to prepare that in advance.  A simple solution is to roast, scoop and freeze a bunch in the fall when squash is in season.  Then you’ve got precooked pasta ready whenever you need it.  You can also roast it in the morning or the night before if you are making it fresh.

The gluten free version can be made using any variety of gluten free noodles – corn, rice, bean, etc.  You can even cook these in advance and keep them in the fridge until you are ready to make dinner.Simple Supper Series: Pumpkin Pasta Two Ways || Homemade Dutch Apple Pie

Once you have your noodles add broth, pumpkin and spices.  Then dinner is ready in about ten minutes.

Pair this pasta with a green vegetable or a salad and bread.  It makes a filling, nourishing dinner that the whole family will love.

If you don’t like or don’t tolerate pumpkin you can substitute pureed squash.  Butternut or buttercup work best.  The squash will give it a slightly sweeter flavor.

Pumpkin pasta is an easy weeknight meal that will keep everyone nourished.  Lots of vegetables, broth and healthy fat.  That is how supper should be.Simple Supper Series: Pumpkin Pasta Two Ways || Homemade Dutch Apple Pie

Pumpkin Pasta Two Ways {grain free, gluten free, dairy free, nut free, egg free, corn free}
Serves 4
A nutrient dense pasta perfect for fall.
Write a review
Print
Ingredients
  1. 2 cups gluten free noodles, cooked OR 2 cups roasted/scooped spaghetti squash (or a combination)
  2. 1 cup chicken broth (or turkey broth)
  3. 1 cup pureed pumpkin (or squash)
  4. 2 Tbsp. coconut oil or butter
  5. 1 tsp. unrefined sea salt
  6. 1 tsp. garlic powder
  7. 1/2 tsp. cinnamon
  8. 1 Tbsp. cane sugar or coconut sugar (optional)
Instructions
  1. In a large saucepan combine all of the ingredients.
  2. Simmer until the broth reduces and the sauce thickens, about 10 minutes.
  3. Adjust seasoning to taste.
  4. Top with cheese if desired.
Notes
  1. The spaghetti squash will not absorb liquid like the pasta, so it will take a few more minutes to thicken than pasta.
  2. You can add coconut oil or butter to individual servings to increase the healthy fat content.
  3. If your child has problems with spice in their food start with just a small amount of cinnamon and add more if tolerated.
  4. The sugar will help balance the spice. Add extra sugar if the cinnamon is too strong.
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 Soup Series: Split Pea Soup

Simple Soup Series Split Pea Soup || Homemade Dutch Apple PieHands down my favorite kind of soup is split pea!  Growing up it was such a treat when my mom would make a pot of split pea soup with big chunks of ring sausage.  You could smell it simmering on the stove for hours in anticipation of dinner.

So of course I make it for my family now.  But I generally do not have time to monitor a pot of soup for hours.

I make my split pea soup in the crockpot.  It really doesn’t get any easier.  Add peas.  Add broth.  Add meat.  Add seasoning.  Dinner is ready.  It only takes about five minutes to get it going.  It’s so easy my three year old can pretty much prepare it for me!Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

What we add to the pea soup just depends what we have on hand.  Sometimes I make it pure pea soup – peas, broth, salt.  Sometimes I add diced ham, ring bologna or diced carrots.  It would even be good with cooked sausage or leftover roasted chicken.

For the batch I photographed I used large chunks of ring bologna as a nod to how my mom made it growing up.  I would eat the soup and save the sausage for the end.  It was fun.  But if you have small children it is easier to cut up the meat into smaller pieces.

You can make split pea soup as thin or as thick as you like.  I prefer mine thicker.

One of the best parts about this soup is how much my kids love it.  I was going to take a picture of my son eating it, but he finished his bowl before I could get the camera.  He just shoveled it in barely taking a breath between bites.Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

This is even an easy soup for very young children to eat.  You can thin it out with extra broth and leave out the meat chunks for little ones.

Split pea soup is very allergen-friendly.  So it’s great for people with all types of dietary needs.  It also freezes well.

I believe split pea soup is a Dutch soup.  Maybe that’s why my grandma and my mom always made it.  And maybe that’s why my family and I love it so much!

This is also a very budget friendly soup.  Make broth from chicken bones and add some dried split peas.  You’ll feed the whole family for a few dollars.Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

Note that split peas are similar to beans.  They are not like sweet peas.  So if you don’t tolerate beans you should only try a small amount of split pea soup to see if you can handle it.  It can be gassy like beans.  I learned that quickly as a nursing mom.  My little one doesn’t appreciate me eating too much pea soup.

This really is the most delicious and easiest to prepare soup I make.  The whole family loves it, and it’s full of vegetables and broth.  It doesn’t get much better.  I even love to eat the leftovers for breakfast.  Leftovers never last long here.  My daughter loves it in her lunch too.

As with other soups that I make I like to add a little coconut oil or butter to individual bowls to balance it with healthy fat.  Then I pair it with muffins or bread.  Dinner has never been easier or tastier.

Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

 

Simple Soup Series: Split Pea Soup
Serves 6
A simple, nourishing split pea soup.
Write a review
Print
Ingredients
  1. 1 lb. dried split peas (green or yellow)
  2. 6 cups chicken broth (you can substitute water if you don't have broth)
  3. 2 cups any meat of choice (cubed ham, sliced ring bologna, cooked sausage, cooked chicken)
  4. 2 tsp. sea salt (to taste)
  5. 2 tsp. garlic powder (to taste)
Instructions
  1. Rinse the split peas in a strainer.
  2. Put the split peas in the crockpot.
  3. Add the broth, meat and seasoning.
  4. Cover and cook on high 6-8 hours or low 7-12 hours, until the peas are fully cooked and the soup reaches desired thickness.
  5. Stir the soup every 3-4 hours if possible to make sure there is enough liquid. Add mor if necessary.
Notes
  1. You can make the soup thinner by adding extra broth or water.
  2. This soup freezes well.
  3. It is helpful to add a little water or broth when reheating pea soup.
  4. You can make this soup in a pot. Simmer 2-4 hours, until peas are cooked and soup thickens. Stir it periodically.
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 Soup Series: Squash Soup

 This simple squash soup is full of homemade chicken broth and comes together in minutes.Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

 Today I am kicking off my Simple Soup Series.  I make soup all the time.  But I always forget to post the recipes.  So I’m starting by sharing some of my simplest soups.

They take very little time to prepare.  They can be prepared in advance.  They can be made in a soup pot or the crockpot.  Best of all they are so nutritious and very allergen friendly.

I have two absolute favorite soups – squash and split pea.  I could eat one or the other every single day.  I especially love having them for breakfast.

So today I’m sharing my simple recipe for squash soup.  It’s very versatile.   You can keep it pure squash.  Or you can add meat and vegetables for texture.

Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

 The first two things you need for good squash soup are bone broth and a cute helper to write your recipe.  One is more critical than the other, but they both help.

Then you need cooked and pureed squash.  I like to roast three or four squash at a time.  Simply wash them, place them on a large baking sheet, add water to the bottom and bake at 400*F for about two hours.  Then you can easily cut them open, remove the seeds, scoop the flesh into a bowl and puree it with an immersion blender or a regular blender.

Put your squash in storage containers.  Use some fresh and freeze the rest.  Then you can quickly make squash soup any time.

You can also buy pureed squash at the store.  It is in the frozen section. 

Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

 Once you have your broth and your squash this soup comes together in minutes.  Add any seasoning you like.  Add any meat or vegetables you like.  Simmer for about ten minutes.  Dinner is served.

Squash soup makes a great school lunch.  It is a thick soup, so it won’t spill very easily.  It’s also easy for young kids to eat without making a mess.  Squash soup also tastes great cold.  That is always a bonus when packing lunches.

I like to add coconut oil to squash soup for some added healthy fat.  If you are going to serve some of the leftovers cold then it is best to only add coconut oil to individual bowls when it’s warm.  Else it will solidify in the cold soup.

I usually pair soup with muffins or scones.  Crackers and cheese are an easy accompaniment as well.

Squash soup can be ready in about fifteen minutes.  It is very nutrient dense with vegetables and broth.  And the leftovers make a great breakfast or lunch.

You can also make a double or triple batch of soup and freeze some of it.  Then all you have to do for dinner is warm and serve.  It’s so simple.

Do you enjoy squash soup?  What do you like to add to yours?

Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

Simple Soup Series: Squash Soup
Serves 5
A simple squash soup that is ready in 20 minutes.
Write a review
Print
Ingredients
  1. 4 cups chicken broth (homemade)
  2. 4 cups pureed squash
  3. 1 tsp. sea salt (to taste)
  4. 1/2 tsp. garlic powder (to taste)
  5. 2 Tbsp. coconut oil (optional)
  6. 1 cup cooked, cut up chicken or cooked sausage (optional)
  7. 1 cup cooked white beans (optional)
  8. 1 Tbsp. collagen (optional)
Instructions
  1. In a large saucepan combine the broth, squash, salt, garlic powder, coconut oil (if adding, see note), collagen (if adding), meat and beans.
  2. Bring to a boil, reduce heat and simmer for 10 minutes.
  3. When the soup reaches the desired thickness adjust the seasoning to taste.
Notes
  1. If the soup is thinner than you'd like continue to simmer until it thickens.
  2. If you will be eating leftovers cold do not add coconut oil to the soup. It will harden. You can add coconut oil to individual bowls when the warm soup is served.
  3. You can replace the beans with peas, corn or tomatoes.
  4. You can also make this soup in the crockpot. Add all of the ingredients to the crockpot and cook on low for 3-4 hours.
Just Take A Bite http://justtakeabite.com/
This post is linked to From The Archives Friday.

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 Broccoli Noodle Soup {Gluten Free, Dairy Free}

Creamy Broccoli Noodle Soup {Gluten Free Dairy Free} || Homemade Dutch Apple PieDuring the winter I serve soup for dinner a lot.  It’s about the easiest way to make sure my family is consuming a good amount of nourishing bone broth.  In fact, every Wednesday is soup night so I make sure we’re getting a healthy dose at least once a week.  Then leftovers go in lunches for more nourishment.

But it wasn’t until recently that I realized I rarely post soup recipes!  So I need to start posting more of the soups we eat.  Today I’m starting with this creamy broccoli noodle soup…that is gluten and dairy free!

The broccoli gets pureed into the soup, so even picky vegetable eaters will enjoy it.  And it has a rich, creamy taste without using dairy.  The whole family will love it.

If you’re not a fan of broccoli you can swap it for another vegetable like spinach, zucchini, squash or carrots.  The soup is also great without the noodles if you want it grain free.

I like to serve a warm bowl of salty soup with a sweet baked good like chocolate zucchini scones, pumpkin muffins or cornbread.  Add salad or some raw veggies and you’ve got a great meal.

You can add cooked chicken to the soup to make it meatier and give it texture.  But there is plenty of protein in the soup from the broth without added meat.

Broccoli noodle soup is sure to be a family favorite and it’s great for those with allergies.  It is also very easy to make and can feed a whole family at a very low cost.

Do you eat much soup in the winter?  What is your favorite kind?

Are you looking for more soup recipes?  Stay tuned.  I’ve got a soup series coming up soon!!
 Creamy Broccoli Noodle Soup {Gluten Free Dairy Free} || Homemade Dutch Apple Pie 2

Creamy Broccoli Noodle Soup {gluten free, dairy free}
Serves 4
A creamy, nourishing soup filled with broccoli and noodles.
Write a review
Print
Ingredients
  1. 2 cups chicken broth
  2. 1 cup milk or milk substitute
  3. 2 cups broccoli florets (fresh or frozen)
  4. 1 cup gluten free noodles (corn, rice, etc.)
  5. seasoning to taste - sea salt, garlic powder, celery salt, parsley
  6. optional - 1 cup cooked chicken or sausage
Instructions
  1. In a large saucepan combine the chicken broth, milk, broccoli and seasoning.
  2. Bring to a boil, reduce heat and simmer until the broccoli is cooked, about 10 minutes.
  3. Roughly puree the soup with an immersion blender or in a blender.
  4. Bring the soup back to a boil. Add the noodles, reduce heat and simmer until the noodles are cooked, about 10 minutes.
  5. Add meat if desired and simmer until warmed.
  6. Adjust seasoning to taste.
Notes
  1. I used oat milk. Any milk substitute will work, but coconut milk might give a strong flavor. A milder milk like oat, rice or almond is best.
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.