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We live in a world where food comes in boxes and bags. Which leads to the question...how much do your kids know about their food?

How Much Do Your Kids Know About Their Food?

We live in a world where food comes in boxes and bags. Which leads to the question…how much do your kids know about their food?We live in a world where food comes in boxes and bags. Which leads to the question...how much do your kids know about their food?

We have a little joke in our house about corn.

Whenever I serve corn with a meal my husband asks, “Why did you make two vegetables?” – referring to the corn and whatever vegetable I’m serving. To which the kids quickly reply, “Corn is NOT a vegetable, Daddy! It’s a grain!”

The sad thing is that far too many people don’t actually know that. My husband and I both grew up thinking that corn was a vegetable (now he says it just to tease the kids). It may be laughable at our table, but the reality is so many kids are so disconnected from where their food comes from that they don’t even know that corn is a grain. Or that an egg is not dairy (it comes from a chicken, not a cow!).

Kids today see food that comes in boxes and bags without any idea of its origin.We live in a world where food comes in boxes and bags. Which leads to the question...how much do your kids know about their food?

How Will They Learn?

We are blessed to live in the country, raise our own animals and grow our own produce. Every day is a lesson in agriculture for my kids! (Though I am curious if some of the neighbors that have large corn fields know they are growing grains??)

But not everyone has that opportunity. That is why I am thankful for resources like the book Where Does a Rainbow Grow? by Kathryn Kemp Guylay. In it she uses bright colors and easy-to-read text to explain to kids where their food comes from and what to eat to stay healthy.

Real Colors!

As a family we made a decision over five years ago to cut out food dyes 100%.

No exceptions. It has made a world of difference in the neurological health of our children. So when I opened this book and the first page talks about avoiding fake colors I was hooked.

My kids love to look at the pages with brightly colored produce. They also like to answer the questions and try to name every fruit and vegetable.We live in a world where food comes in boxes and bags. Which leads to the question...how much do your kids know about their food?

Ever since reading Guylay’s first book Give it a Go, Eat a Rainbow my kids and I have enjoyed pointing out how many colors we eat each day. Just the other day when I put some spinach on my son’s plate he asked, “What is green good for?” It makes me so happy to know at six years old he is already learning how his food impacts his health. Green is great for bones and teeth!

Try Something New

Seeing all of the pictures has reminded me that, although we eat a wide variety of and a large quantity of produce, we still have plenty of foods we haven’t tried. Maybe we’ll grab a few new items the next time we go to the store and experiment with them.

Where Does a Rainbow Grow? would make a great addition to a home school curriculum. Or it would be a wonderful gift to share with your child’s classroom.

I firmly believe that the more knowledge we have about our food, the better choices we make and the healthier we become.

Let’s raise a generation of kids that understand where their food comes from and how they can use food to feel good. Reading Where Does a Rainbow Grow? Is a great place to start!We live in a world where food comes in boxes and bags. Which leads to the question...how much do your kids know about their food?

If you want to get your kids more involved with their food and learn how to cook check out the Kids Cook Real Food eCourse.

I was compensated for my time to review this book; however I was not paid to write a positive review. All 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.

Want your kids to eat a rainbow of fruits and vegetables? Don't just tell them real food is healthy. Instead teach your kids about nutrition!

Teach Your Kids About Nutrition To Banish Picky Eating

Want your kids to eat a rainbow of fruits and vegetables? Don’t just tell them real food is healthy. Instead teach your kids about nutrition!

Want your kids to eat a rainbow of fruits and vegetables? Don't just tell them real food is healthy. Instead teach your kids about nutrition!

I’ve had my kids in the kitchen with me since my oldest was a baby. It has been such a blessing for for all of us!

I love the special time together. I love teaching them life skills. But one thing that has really amazed me is how much of what I teach impacts their willingness to eat nourishing foods.

I can tell my five year old, “Eat your spinach. It’s good for you.” Or I can say, “Try your spinach. It will help you run really fast and help your muscles grow big and strong.”

I bet you can guess which method works better. For what it’s worth, my son is not a fan of spinach. But we’re getting there. And every time he has to try it the information about its health benefits gets reinforced!

A New Resource On Nutrition

Needless to say my kids already know quite a bit about nourishing food. It’s a way of life for us. I talk to them about the importance of eating real food all the time.

So I was very excited when I had the opportunity to read Kathryn Kemp Guylay’s book Give It  A Go, Eat A Rainbow. She and her son wrote and illustrated the book together! How awesome is that?

Want your kids to eat a rainbow of fruits and vegetables? Don't just tell them real food is healthy. Instead teach your kids about nutrition!

The pages are filled with bright colors, beautiful produce and a wealth of information on the nutritional benefits of fruits and vegetables. It was even educational for me!

Now when I make a smoothie and add squash and spinach, instead of trying to hide that fact I excitedly tell my kids, “We have orange and green in here!” I then add cherries and blueberries and tell them, “We have FOUR different colors in one smoothie. What a nutritional punch to start the day.” They really do get excited.

Kathryn and her son share a cute story about finding a pot of gold at the end of the rainbow of fruits and vegetables. Plus there are questions for kids to answer to reinforce what they learn.

Want your kids to eat a rainbow of fruits and vegetables? Don't just tell them real food is healthy. Instead teach your kids about nutrition!

Kids Are Smart

As a mom of three I have learned a very important lesson. Kids are smart! Much smarter than we give them credit for. There is no need to dumb down nutrition. Give It A Go, Eat A Rainbow gives sound nutritional facts that kids can understand.

Want your kids to eat a rainbow of fruits and vegetables? Don't just tell them real food is healthy. Instead teach your kids about nutrition!

Teach your kids about nutrition at a young age to help ensure a lifetime of good health. While they are young mom and dad get to make food choices. But as they grow they take over the decision making. Equipping them with knowledge will go a long way.

Do you struggle to get your kids to eat a variety of fruits and vegetables?

I highly recommend reading Give It A Go, Eat A Rainbow with them. You might be surprised with how much they understand and the great choices they make.

Want your kids to eat a rainbow of fruits and vegetables? Don't just tell them real food is healthy. Instead teach your kids about nutrition!

If you’re still struggling with picky eaters after teaching your kids about nutrition check out my book Why Won’t My Child Eat?!. There could be a deeper issue.

I was compensated for my time to review this book; however I was not paid to write a positive review. All 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.

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.

Pistachio Pea Pesto | Just Take A Bite

Pistachio Pea Pesto

With the return of spring comes color and new life. Add some of both to your meal with this bright and flavorful pistachio pea pesto.

Pistachio Pea Pesto | Just Take A Bite

If there is an easy way to get your kids to eat vegetables it is in a sauce. Put the sauce on pasta or pizza. Instant hit!

This pistachio pea pesto is no exception. Parents love the loads of vegetables and healthy fat from nuts. Kids love the taste and color.

Easy “peasy.”

The really great thing about this pesto is how easy it is to make. Only six ingredients (and the cheese is even optional). Toss them all in the blender and it’s done. No cooking. Just puree and serve. It is easy enough for kids to make themselves!

Mix pistachio pea pesto with your favorite variety of noodles for an easy weeknight meal that can even be made gluten or grain free. Add some extra peas and nuts into the pasta for texture and nutrition. Leftover cooked chicken also makes a great addition for a complete meal.

But the possibilities don’t end there. Make pizza night a little more special with pesto pizza. Make or buy your favorite pizza crust. Top it with pistachio pea pesto and some fresh mozzarella. Bake and serve.

Pistachio Pea Pesto | Just Take A Bite

Whether you are vegetarian or just looking to save a little money on your grocery bill either of these would make a great meatless meal.

The possibilities are endless! Head over to Super Healthy Kids where I’m sharing this easy pistachio pea pesto recipe and more fun ways to use it.

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.

Allergen Free No Cook Pumpkin Yogurt | Just Take A Bite

Allergen Free No Cook Pumpkin Yogurt

No need to give up yogurt just because you have allergies! This pumpkin yogurt only takes five minutes to prep and still packs a nutritional punch with protein and probiotics.

Allergen Free No Cook Pumpkin Yogurt | Just Take A Bite

I’ve been dairy free for 18 months now, ever since my youngest was about a month old. This is not the first time I’ve had to go dairy free. But no matter how many times and no matter how long it lasts it’s never easy.

I LOVE dairy. Love it.

One of the things I miss most is yogurt. I used it eat it almost daily for breakfast or lunch. Add some granola…my happy place.

For most people there are some decent options to replace dairy yogurt – coconut, almond, etc. But those are all out for me too. We have that many allergies. So I’ve just gone without yogurt.

Until now.

Allergen Free No Cook Pumpkin Yogurt | Just Take A Bite

Problem solved.

My youngest it starting to notice when her siblings have yogurt and she keeps asking for it. Oh, how I’d love to give it to her!! It breaks my heart to have to say no. I feel so mean since she doesn’t understand why.

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So I came up with a solution.

I created pumpkin yogurt. It is creamy and slightly sweet. It has lots of protein from both grass-fed collagen and gelatin plus a healthy dose of probiotics (this is the one we use). Just like the real thing.

An added bonus is you also get a big helping of vegetables!

Allergen Free No Cook Pumpkin Yogurt | Just Take A Bite

The first time I made pumpkin yogurt I added fruit and some crumbled homemade graham crackers. I was instantly taken back to my happy place. Finally! I can have yogurt again!

My little one loves it too. I gave her a small dish. Her response: “mrrrr” (more). That is all I needed to hear.

To my surprise even my four year old loves it. When I first told him I made pumpkin yogurt he made the “don’t come near me with that stuff” face. But after he tried it he had to have a second dish! Maybe me calling it pumpkin PIE yogurt helped a little.

Allergen Free No Cook Pumpkin Yogurt | Just Take A Bite

More than just great taste.

Not only is pumpkin yogurt a nutritious breakfast it is also so easy to make!

  1. Mix all of the ingredients in a blender.
  2. Pour the mixture in a jar.
  3. Let it culture for about eight hours.

That’s it.

Pumpkin yogurt makes a great breakfast, lunch or snack. Eat it plain or add your favorite fruit and crunchy topping. It is perfect for school lunches too.

Have you had to say goodbye to yogurt due to allergies?

Even if you can’t have dairy…or coconut…or nuts…or rice…you don’t have to give up yogurt. Pumpkin yogurt is allergen friendy, easy to make and oh so delicious!

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Want to learn more about feeding children with allergies?

Check out my book Why Won’t My Child Eat?! It’s packed with feeding strategies, tips on pinpointing reactions and allergen friendly recipes.

Allergen Free No Cook Pumpkin Yogurt | Just Take A Bite

Allergen Free No Cook Pumpkin Yogurt
Serves 3
A creamy pumpkin yogurt that is free of common allergens.
Write a review
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Ingredients
  1. 3/4 cup cooked pumpkin (canned or fresh)
  2. 1 cup water
  3. 1 Tbsp. grass-fed collagen
  4. 1 Tbsp. sweetener (honey, maple syrup, cane sugar)
  5. 1/4 tsp. unrefined sea salt
  6. 1/4 tsp. cinnamon (optional)
  7. 1 1/2 tsp. grass-fed gelatin
  8. 1 capsule powdered probiotic
Instructions
  1. Combine the pumpkin, water, collagen, sweetener, salt and cinnamon in a blender.
  2. Blend on high until smooth.
  3. Add the gelatin and probiotic.
  4. Blend for about 10 seconds.
  5. Pour the mixture into a glass jar with a lid.
  6. Put the jar in a warm place for 8-10 hours.
  7. Put in the refrigerator for at least an hour before serving.
  8. Store in the refrigerator for up to one week or in the freezer for up to 6 months.
Notes
  1. Setting the mixture on a counter that gets sunlight or on a stovetop with the oven on or in an unheated oven with the light on works well for culturing the 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.

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.

Ten Mason Jar Lunches Kids Can Make | Just Take A Bite

Ten Mason Jar Lunches Kids Can Make

Start the year off with less stress by delegating some kitchen work. Today I’m at Kitchen Stewardship sharing ten mason jar lunches your kids can make by themselves.

Ten Mason Jar Lunches Kids Can Make | Just Take A Bite

No hiding from it now. The new year is here.

That means it’s time to get back on track with healthy eating! One very important part of that is teaching your children what real, nourishing food is and why it is important.

In my experience the best way to teach your kids about good food is by letting them help prepare it!

Start teaching them at a young age and by the time they are in school they can practically pack their own lunches. What parent doesn’t want a little help with lunches?!


Ready to start delegating that task? Here are ten lunch components kids can make by themselves. As an added bonus you won’t hear any complaining about boring or gross lunches. Kids can’t complain if they choose and pack their own lunch!

Take one more item off your to-do list with these fun, healthy and simple mason jar lunches that kids can make (using glass or plastic containers).

Ten Mason Jar Lunches Kids Can Make | Just Take A Bite

VEGGIES WITH DIP

Add sour cream and your choice of seasoning to a jar (we like sea salt, garlic powder and dill weed). Put the chopped vegetables on top. No need for separate containers. The veggies are already in the dip and ready to go.

Fun and easy finger food. Perfect for a school lunch.

Want more ideas?

Click here to head over to Kitchen Stewardship where I’ll show you just how much fun your kids can having making mason jar lunches.

Don’t think they’re ready to tackle this project yet? Check out the Kids Cook Real Food course to get them started!

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.

Nachos In A Jar | Just Take A Bite

On The Go Nachos In A Jar

Don’t resort to fast food and packaged foods just because you aren’t home for lunch. Stonyfield and Ball brand jars are teaming up for a New Year on the go! Try these on the go nachos in a jar for a filling meal that is easy to prepare and packed with nutrition.

Nachos In A Jar | Just Take A Bite

I am working with Stonyfield and Ball Canning 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.

When the New Year arrives just about everyone is ready to hit the ground running. That includes both our schedules and our healthier food choices.

Just because you are busy does not mean you have to resort to junk food. Create your own “to go” meals using Ball brand jars.

Nachos In A Jar | Just Take A Bite

Canning jars everywhere.

Me? I use glass jars for everything.

I mean everything.

At any given time I have five to twenty-five jars in my fridge containing things like milk, broth, salsa, salad dressing, leftovers, olives, beans, bacon grease. Just about anything you can think of.

I also use them in my cupboard to store homemade graham crackers, Wheat Thins® and kettle corn granola.

Nachos In A Jar | Just Take A Bite

Glass jars are just right.

Basically my house is packed with canning jars. I’ll even share a post tomorrow about mason jar lunches kids can make! Ball brand jars are safe for food, safe for the dishwasher and come in all shapes and sizes to meet any needs.

My favorite size is the wide mouth pint. The wide mouth makes it easy to get your hands in. Even an immersion blender fits to make things like homemade Miracle Whip®!

Nachos In A Jar | Just Take A Bite

My nachos in a jar fit perfectly in the wide mouth pint! Layers of your favorite nacho toppings all packed neatly into a jar.

You can use chips (I love the Garden of Eatin’ blue corn chips) to dip right out of the jar or dump the nachos into a bowl when you are ready to eat.

Better yet, crumble chips into some of the layers and eat it with a fork. That is a delicious lunch on the go!

Nachos In A Jar | Just Take A Bite

Keep it simple.

I kept my nacho preparation simple with whole cherry tomatoes, olives, beans and chunks of avocado. You can add refried beans, salsa and guacamole if you like.

The add some tang with Stonyfield Greek yogurt or whole milk yogurt in place of sour cream.

I gave this to my husband for lunch. It got his seal of approval (and that means a lot!).

Are you starting the year with a busy schedule? In need of some easy lunches?

Don’t let the hustle and bustle of the New Year stand in the way of keeping yourself healthy. Create fun Ball brand jar meals on the go like these nachos in a jar.

Nachos In A Jar | Just Take A Bite

On The Go Nachos In A Jar
Serves 1
Simple layered nachos you can take on the go.
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Choose any of the following
  1. 1/4 avocado, cut up
  2. 1/4 cup chopped lettuce
  3. 2 Tbsp. grated cheese
  4. 3 Tbsp. plain Greek or whole milk yogurt
  5. 1/4 cup cherry tomatoes (whole or chopped)
  6. 2 Tbsp. salsa
  7. 1/4 cup pinto beans, black beans, refried beans or chickpeas
  8. 1/4 cup olives (whole or chopped)
  9. 1/4 cup guacamole
  10. Tortilla chips
Instructions
  1. Layer the chosen ingredients into a Ball canning jar (wide mouth pint works well).
  2. Optional: Add layers of crumbled chips.
  3. Serve straight from the jar with chips for dipping or with a fork. Or dump the contents into a bowl and serve with chips for dipping.
Notes
  1. I like to use Garden of Eatin' organic blue corn chips. Use whatever chips you tolerate.
  2. You can leave out the chips for a grain free nacho or replace corn chips with a root chip (potato, beet, etc.).
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.

Sourdough Pumpkin Pie Cereal | Just Take A Bite

Sourdough Pumpkin Pie Cereal

Pumpkin isn’t just for fall desserts. Try it in your breakfast! Sourdough pumpkin pie cereal is crunchy, sweet and easy to make. Eat it for breakfast covered in milk or sprinkled on yogurt.

Sourdough Pumpkin Pie Cereal | Just Take A Bite

Are you getting excited for all things pumpkin?

I know I am. It’s crazy to think that just a few years ago I wanted nothing to do with anything pumpkin.

I hated it.

I hated it as a child and as an adult. I just didn’t understand why everyone loved pumpkin pie, pumpkin cheesecake, pumpkin everything.

Until I started roasting fresh pumpkin.

What you get in a can doesn’t even compare to freshly roasted pumpkin.

Sourdough Pumpkin Pie Cereal | Just Take A Bite

Pumpkin, pumpkin everywhere!

Now I love to use pumpkin year round!

Not only is it packed with nutrients, but it tastes great. I use it in soups, breads, muffins, pasta, crackers, pie, ice cream, cheesecake. Pretty much any way you can think of.

I even love it plain with a touch of honey and sea salt.

And yes, I can even handle canned pumpkin now.

Pumpkin for breakfast.

One of my favorite ways to use pumpkin is in sourdough pumpkin pie cereal. It’s like pumpkin pie in your breakfast bowl.

Combine sourdough with pumpkin, sugar and spice and you’ve got an amazing start to your day.

Sourdough pumpkin pie cereal is great with milk. But you can also sprinkle it on yogurt. I like to add it to my salted caramel custard. It is my replacement for granola.

Sourdough Pumpkin Pie Cereal | Just Take A Bite

Pumpkin for snacks.

Most of the time I find myself just munching on it plain! Sourdough pumpkin pie cereal makes a great snack.

Better yet mix it with crispy nuts and dried apples for the perfect fall trail mix.

Any way you serve it this cereal is a delicious fall treat.

Sourdough pumpkin pie cereal is made with traditional sourdough for easier digestion and nutrient absorption. It is also dairy, egg, nut, corn, soy, coconut and rice free.

Are you in need of something different for breakfast this fall?

Grab some pumpkin (fresh or canned) and get a batch of sourdough pumpkin pie cereal started. The whole family will love it!
Sourdough Pumpkin Pie Cereal | Just Take A Bite

Sourdough Pumpkin Pie Cereal
Serves 12
Simple sourdough cereal with pumpkin and spice.
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Ingredients
  1. 1 cup sourdough starter
  2. 1 cup wheat, spelt or rye flour
  3. 1/4 cup water
  4. 1 cup pureed pumpkin
  5. 3/4 cups organic cane sugar
  6. 1/2 tsp. baking soda
  7. 1/2 tsp. unrefined sea salt
  8. 1 tsp. cinnamon
Instructions
  1. Combine the starter, flour and water. Cover and let soak 6 - 24 hours.
  2. Line a large baking sheet with parchment paper. Heat oven to 350*F.
  3. Add the remaining ingredients to the flour mixture. Mix well.
  4. Spread on the parchment lined baking sheet.
  5. Bake for 1 hour.
  6. Let cool 10 minutes.
  7. Flip the whole "cake" (leaving the parchment paper on the baking sheet.
  8. Cut into small squares (using a pizza cutter or sharp knife).
  9. Bake another 45 minutes.
  10. Allow to cool completely.
  11. Store in a sealed container at room temperature for up to a month or in the freezer for up to a year.
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.