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Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Gluten Free Dark Chocolate Spice Cake

Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Sometimes you just need chocolate. Am I right?

And sometimes you need dark chocolate…with a twist.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Something New

I recently got to try the new Stonyfield double cream yogurt and some fun spices from Simply Organic. I paired these unlikely sidekicks in a unique dark chocolate spice cake.

The cake is very mildly sweet with a hint of spice. But plenty of chocolate!Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Kid-Friendly

My kids couldn’t get enough. I thought they would be hesitant to try chocolate with cumin added. Boy, was I wrong. They could hardly wait for me to take pictures before they tried it.

And of course they all wanted to help make the cake. My toddler did a lot of sampling.

I also added some mini chocolate chips (this is the brand we love because it is allergen free) to provide another burst of chocolate and some texture.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Change It Up

We enjoyed it plain as a light dessert. Dark chocolate spice cake would also be very good topped with a simple butter cream or homemade ice cream (vanilla, chocolate or salted dark chocolate would all be great choices!).Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Yogurt and Spice and Everything Nice

I’m so glad we got to try the double cream yogurt from Stonyfield. It is just what it says…double the cream (you know I’m always in favor of more healthy fat!). It’s like yogurt and sour cream had a baby…super creamy and mildly tangy. The perfect combination.

On the down side now regular yogurt (even though we buy full fat) doesn’t seem as creamy.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

I’ve been using Simply Organic spices for quite some time now. But I’m pretty boring. I stick the same basic herbs and spices. So I was excited to see some unique blends like adobo and garam masala. Looks like I’ll be doing more experimenting!Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Allergy Friendly

If you’re looking for a chocolate-y treat that won’t give you sugar overload try my gluten free dark chocolate spice cake. It is loaded with healthy fat and real ingredients but free of gluten, nuts and eggs.

Have you ever mixed chocolate and spice? What combination would you try?Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Gluten Free Dark Chocolate Spice Cake
Serves 12
A mildly sweet dark chocolate cake that combines cocoa, cumin and cinnamon for a unique twist.
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Ingredients
  1. 1 cup white rice flour
  2. 1/4 cup dark cocoa powder
  3. 1/2 cup organic cane sugar
  4. 1/2 tsp. cinnamon
  5. 1/2 tsp. cumin
  6. 1/4 tsp. unrefined sea salt
  7. 3/4 tsp. baking powder
  8. 2 tsp. grassfed gelatin
  9. 1/4 cup cold water
  10. 1/4 cup hot water
  11. 1/2 cup Stonyfield Double Cream Yogurt
  12. 2 Tbsp. honey
  13. 1/4 cup mini chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8" baking dish.
  2. Combine the gelatin and 1/4 cup cold water. Set aside.
  3. In a large bowl combine the flour, cocoa powder, sugar, cinnamon, cumin, salt and baking powder.
  4. Add the 1/4 cup hot water to the gelatin mixture and stir to dissolve.
  5. Add the gelatin water, yogurt and honey to the dry ingredients. Mix well.
  6. Stir in the chocolate chips.
  7. Pour the batter into the prepared pan. Bake for 35 min.
  8. Serve warm or at room temperature.
Notes
  1. Serve plain or topped with ice cream, butter cream or vanilla yogurt.
  2. For extra flavor mix whole raspberries into the batter before baking.
Just Take A Bite http://justtakeabite.com/
 I am working with Stonyfield Yogurt and Simply Organic spices on this post. I have not been paid to provide positive comments.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

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.

Enjoy your holidays AND serve a healthy breakfast with this nutritious candy cane smoothie bowl. It's so easy to make your kids can do it!

The Christmas Breakfast You Need – Candy Cane Smoothie Bowl

Enjoy your holidays AND serve a healthy breakfast with this nutritious candy cane smoothie bowl. It’s so easy to make your kids can do it!

Enjoy your holidays AND serve a healthy breakfast with this nutritious candy cane smoothie bowl. It's so easy to make your kids can do it!

I have so many wonderful memories of Christmas from my childhood. We’d go to church for a candle light service on Christmas Eve. When it was time for presents my three siblings and I would sit in a line, and my dad would hand them out one at a time. There was so much joy and excitement.

Then we would visit out-of-town extended family. It was great to see grandparents and cousins that we didn’t get to see very often.

Of course after all of the celebrations were done it was time to play! We played with our new toys and spent hours outside building snow forts. That’s what Christmas break is all about, right?

Then I Grew Up…

Now I’m a parent…and I still love Christmas. But it doesn’t quite bring the same joy and excitement as it did when I was a child. I dwell on all of the stuff on my to-do list. The packing, traveling, buying, wrapping, cooking, baking, cleaning and hosting. It’s more crazy than calming. More stressful than joyful.

So by the time all of the chaos is over I’m just plain worn out. I don’t have the energy to prepare a fancy breakfast for my family.

Enjoy your holidays AND serve a healthy breakfast with this nutritious candy cane smoothie bowl. It's so easy to make your kids can do it!

My Solution?

This super simple candy cane smoothie bowl!

IT’S LOADED WITH NUTRIENTS BUT REQUIRES VERY LITTLE EFFORT…ISN’T THAT WHAT WE ARE ALL LOOKING FOR?

A candy cane smoothie bowl is festive and fun. It is so easy to make I actually let my kids do most of the prep work! The older kids practice their detailed cutting skills they learned in the Kids Cook Real Food eCourse. The younger ones pick out pomegranate seeds.

All of the preparation can be done the day before (great afternoon project for bored kids!!). Even the smoothie ingredients can go right in the blender and be ready for morning.

Head over to Kitchen Stewardship where I’m sharing the recipe. Christmas breakfast planning done!

Get the recipe here!

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.

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Easy Pumpkin Filled Chocolates

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Halloween is just around the corner. Which means candy everywhere you turn.

Where We Stand.

I’m not one to tell my kids they can never have anything sweet. But I am one to shy away from most traditional processed candy.

We don’t do any food coloring.

NONE. Which eliminates pretty much all fruity candy.

I let my kids choose a couple chocolates as a special treat. But even if the ingredients aren’t too horrible I still think ethically the big name companies are not so great. And I’d prefer not to support them.

So I turn to my tried and true solution – I make my own!

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Pumpkin Season!

This year I went with something festive – pumpkin filled chocolates!!

Delicious, melt-in-your-mouth chocolate (I use this brand because it is allergen free) filled with gooey, sweetened pumpkin…made with Perfect Supplements gelatin! Candy with good stuff in it? Yes, please.

These are a huge hit with my kids (especially my son that has been cocoa free for the last year and can now have it again…and my toddler that could care less about sweets but loves chocolate). We love to make them in fun shapes.

As an added bonus they are super easy to make. And if there happens to be either leftover pumpkin or chocolate they are great plain!

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Gelatin For You!

Don’t forget that you can win a container of Perfect Supplements gelatin (or any other product of your choice)! The giveaway ends October 24, 2016.

ENTER THE GIVEAWAY HERE!!

Easy Pumpkin Filled Chocolates
Yields 20
A simple allergy friendly chocolate filled with gooey pumpkin.
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Ingredients
  1. 1 1/2 cups chocolate chunks or chocolate chips
  2. 1/2 cup pure pumpkin
  3. 1/8 tsp. cinnamon
  4. 1 Tbsp. maple syrup
  5. pinch unrefined sea salt
  6. 1 1/2 tsp. Perfect Supplements gelatin
Instructions
  1. Melt the chocolate over a double boiler.
  2. Fill the bottom of candy molds with half of the chocolate. Freeze to set while making the filling.
  3. Combine the pumpkin, cinnamon, syrup, salt and gelatin in a small saucepan.
  4. Let sit 1 minute.
  5. Heat over low - medium heat until the gelatin is dissolved (about 3 minutes).
  6. Add a small scoop of the pumpkin mixture to each chocolate mold. Freeze to set (about 3 minutes).
  7. Warm the remaining chocolate. Fill the candy molds to the top. Chill.
  8. When chocolate is solid remove the candy from the molds.
  9. Store in the refrigerator for up to two weeks.
Just Take A Bite http://justtakeabite.com/
Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Looking for a few other fun Halloween treats? Try these!

Pumpkin Pie Yogurt Gummies

Five Minute Salted Honey Chocolates

Chocolate Covered Toffee

Maple Candy

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.

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

Grain Free Pumpkin Spice Breakfast Cookies {Plus A GIVEAWAY!}

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

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

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

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

Busy life = less time for making good food.

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

Allergy Friendly Ingredients.

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

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

Gelatin!

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

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

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

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

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

Prep Ahead.

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

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

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

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

More To Love.

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

Collagen.

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

Liver.

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

Greens.

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

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

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

It’s Your Turn.

Now for the really fun part.

Perfect Supplements is giving away TWO PS products to a lucky reader!! And you get to choose. Simply enter below.

Can’t wait to get your hands on some of them?

Use the coupon code TAKE10 at checkout to get 10% off your entire order!

Free supplements and a delicious breakfast? Sounds good to me.

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

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

What is your favorite way to use gelatin?

a Rafflecopter giveaway

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

Strawberry Kiwi Gummies

Lemon Elderberry Gummies

Dairy Free Grilled Cheese

Homemade Fruit Snacks

Healing Hot Chocolate

Molasses Tonic

Squash Milk

Allergy Friendly Vanilla Cake

Chocolate Chip Banana Bread

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

Don't let the thought of packing allergen free school lunches give you anxiety. I'm sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

Over Three Weeks Of Real Food Allergen Free School Lunches

Don’t let the thought of packing allergen free school lunches give you anxiety. I’m sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

Don't let the thought of packing allergen free school lunches give you anxiety. I'm sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

School is right around the corner (I said it…don’t throw tomatoes). Depending on where you live it could be a month, a couple weeks or even days away!

Along with school comes the dreaded lunch packing.

When you have to work around allergies your choices are limited. No crackers and cheese. No more pb&j. Scrap half of the cute Pinterest ideas.

There are even plenty of posts claiming to have allergen free ideas…that really aren’t allergen free at all except for maybe one or two options from a long  list. Or you have to do a bunch of substituting on your own to make them allergen free. No thanks.

But allergy friendly lunches don’t need to be boring, bland or void of nutrition. They don’t need to be complicated either. In fact they can be downright fun! Just ask my kids.

I’ve been packing school lunches for two years now. I tend to get in a rut sometimes. So I like to have a list on hand of safe, healthy and delicious lunch ideas. Today I’m sharing them with you!

These are the best real food allergy friendly lunch ideas around. And they are all staples in our lunches.

Don't let the thought of packing allergen free school lunches give you anxiety. I'm sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

Pick your favorites, make some weekly lunch menus and rotate through them. I’ve got enough ideas to create three full weeks of unique lunches. Problem solved.

To start I’ll share one of our favorites. Then head over to Kitchen Stewardship where you’ll find the rest of my allergen free school lunches.

Allergen free bread or pancakes with sunbutter [this brand is 100% nut free – I like to use the green lid since there are no extra ingredients] and pectin free strawberry jam, cherry jam, peach jam, grape jelly or red plum raspberry jellyThis is not your traditional pb&j. But trust me, your kids will love it!

—>>> Check out the rest of my allergen free school lunches!

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.

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

Red Plum Raspberry Jelly {No Added Pectin!}

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.I’ve said it before and I’ll say it again…I’m not very good at making jams and jellies. Even when I use the packs of pectin!

I have switched over to using gelatin to create my strawberry freezer jam, cherry jam, grape jelly and five minute peach jam. They turned out beautifully!

But I recently teamed up with Ball Brand to try one of their recipes. I had the great pleasure of perusing The All New Ball Book Of Canning And Preserving. It’s like a canner’s dream.

The pictures are gorgeous. And the recipes all sound so delicious. I wish I had time to try them all!

But I had to just pick one to try and share with you.

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

Trying My Hand At Jelly Again

With our allergies I don’t use pectin. Since I can’t be certain of the source it’s too risky. I know a lot of pectin is made from apples. And my two youngest are allergic to apples.

So instead of modifying a recipe I went for one that didn’t even need pectin. Red plum raspberry jelly sounded like the perfect combination of fruit flavors. And it is!

Neither fruit over powers the other.

There is no doubt that red plum raspberry jelly tastes good. You can use it for your  morning eggs and toast or mixed into some plain yogurt. We like it on pancakes.

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

The Outcome

The real question, though, is did I manage to make good jelly without using gelatin?

Ummmm, no.

I read the instructions on how to look for the gelling point. I used a thermometer to monitor the temperature (got it to 220 just like it said).

But the timing worked out that it was right around the gelling point when I was trying to get my toddler down for a nap. And of course this was the one day where she was fighting sleep. In fact, instead of taking 3-10 minutes to get her to sleep it took over an hour and a half (including a dirty diaper change)! Maybe it was all those raspberries she ate!

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

So I kept bouncing back and forth between checking the jelly and checking the toddler. And at one point I just said I have to get it done and said a prayer. Well, it wasn’t gelled.

My Big Mistake

And now that I am re-reading the directions I see that it says to stir constantly…oops. Not easy when trying to get a toddler to nap. I think all of the pectin came to the top when I wasn’t stirring…there was a sticky, pink foam. Oops.

Note – keep stirring while it boils!!

All is not lost, though. We now have sweet red plum raspberry syrup! I can’t wait to use it on our pancakes this week (every Friday we have breakfast for dinner…pancakes is on the menu).

I might also try cooking it down a bit or adding a little gelatin when I open a jar. Just to see what happens.

It’s Your Turn

In spite of my inability to make jams and jellies I am sharing this delicious recipe with you today. I bet you’ll have better luck. Maybe you can teach me a thing or two about gel! My motto moving forward is going to be “Follow the directions and keep stirring.”

I hope to try this recipe again and actually cook it the right way. I REALLY want to try red plum raspberry jelly on bread (freshly baked sourdough would heavenly).

How about you? Are you a pro at making jams and jellies? Or are you jelly challenged like me?

I’d love to hear how it goes if you try red plum raspberry jelly.

But there’s more! Keep reading.
Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

Red Plum Raspberry Jelly
Yields 4
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Ingredients
  1. 2 lbs. firm, ripe red plums, halved
  2. 1 cup water
  3. 4 cups raspberries
  4. 3 cups cane sugar
  5. cheesecloth
Instructions
  1. Pit plums, reserving pits. Chop plums and place in a 6 qt. stainless steel or enameled Dutch oven. Lightly crush the plum with a potato masher.
  2. Stir in the water and reserved pits. Bring to a boil, reduce heat, cover and simmer 10 minutes.
  3. Add raspberries, crushing with a potato masher. Return to a boil, cover, reduce heat and simmer 10 minutes.
  4. Line a large, fine wire mesh strainer with 3 layers of dampened cheesecloth. Place the strainer over a large bowl.
  5. Pour the plum mixture into the strainer (do not press down). Cover and let stand 3 hours or until collected juice measures 3 1/2 cups and mixture no longer drips.
  6. Wash and dry Dutch oven.
  7. Pour the juice into the Dutch oven. Stir in the sugar and bring to a boil over high heat. Boil, stirring constantly, to gelling point.
  8. Ladle hot jelly into a hot jar, leaving 1/4-inch headspace.
  9. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight.
  10. Place jar in boiling water canner. Repeat until all jars are filled.
  11. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand 5 minutes.
  12. Remove jars from canner and cool.
Notes
  1. Tip - plum pits are super high in pectin, so simmering them with the fruit really helps give this jelly its velvety smooth set.
Just Take A Bite http://justtakeabite.com/

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.Can It Forward

Don’t forget to “Can It Forward” with Ball Brand. On July 22, 2016 they are hosting a Can-It-Forward day live on Facebook. You’ll see demos (I think I need to tune in for one on jelly). Plus Ball Brand will be donating to a local charity. The more engagement they receive the more they donate!

Here’s how you can participate.

  • Pledge to can-it-forward by signing up via the pledge page and share with friends.
  • Tune in on July 22nd to watch canning demonstrations via Facebook Live from 10:00AM – 3:30PM ET. Each hour, viewers will have the chance to win a giveaway prize!
  • If you engage with any of the Facebook Live recipe videos, a donation will be made to charity.
  • You can ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. Consumers can also share their own #canitforward creations with the brand on Pinterest and Instagram.

More For You

Ball Brand would also like to give one of my lucky readers coupons for canning supplies and a copy of The All New Ball Book Of Canning And Preserving! Enter below for your chance to win.
a Rafflecopter giveaway

Does red plum raspberry jelly sound like a delicious combination? What is your favorite jelly flavor?

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

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

Allergy Friendly Blueberry Muffins

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

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

Everyone Loves Muffins

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

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

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

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

Easy To Make, Fun To Share

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

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

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

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

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

Let The Kids Help

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

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

Are you in need of a truly allergy friendly muffin?

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

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

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

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

This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

Metabolism Boosting Salted Caramel {With A Secret Ingredient!}

Looking for an easy way to get some liver down the hatch? This metabolism boosting salted caramel is easy to make, tastes great and is loaded with Vitamin A!

This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

This recipe was an accident.

For about a year now I’ve had so many things I can’t eat while breastfeeding that I stopped making salad dressing. I can’t do tomatoes, dairy, nuts, peas, coconut, mustard, garlic, eggs, vinegar. Seriously.

Getting creative.

But I LOVE salad. And I was not about to eat plain lettuce. So I would just put some olive oil, honey and salt on my salad and call it good.

After a while I decided to experiment a bit and added desiccated liver (this is the brand I use). Who knew I’d actually love the taste?! And it’s so healthy for a slow oxidizer like me with high tissue calcium levels. I need all the Vitamin A I can get.

I’m not one to mix up a bottle of dressing. I always just add the ingredients directly to my lettuce and mix it all together. But one day I tried mixing up the dressing first to see if it was easier.This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

Not what I expected.

Imagine my surprise when instead of a dressing I ended up with a thick, gooey salted caramel! And my kids gathered around like baby birds begging for bites.

That is how my nutrient dense salted caramel came about.

It tastes great, is easy to make and my kids love it. Want to know something else? It’s great for boosting your metabolism too!

The perfect combination.

If I am low on energy or haven’t gotten enough sleep this is the perfect pick-me-up. A little salt, a little sugar, a little fat and some vitamins.

This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

My girls and I all have slow metabolisms and are in need of some serious rest and recovery. So this salted caramel makes a great snack for all of us.

A toddler favorite.

In fact, my toddler eats half of the lettuce and cucumbers out of my salad just because of this dressing. She’ll suck it off and then eat the vegetables. It’s that good!

You can eat the salted caramel with a spoon. I like to dip banana in it. Then you even get some starch with your sugar, salt and fat. It’s the perfect combination for a metabolic boost. Any fruit you like will work.

A long road to recovery.

My journey with healing my metabolism has been a long one. You can read about what happened to me in 2013 and all of the things I learned in the process.

One thing that was pivotal for healing was The Nourished Metabolism by Elizabeth Walling of The Nourished Life. I have recommended this book to more people than any other book or real food resource.

I’ve probably read it five or six times myself. And I learn something new every time. I’m so glad I have a hard copy now! It’s a great reference.

Elizabeth is running a sale on The Nourished Metabolism now until June 30, 2016. You can get 20% off using the coupon code SUMMER20.

I’d snatch a copy before the sale is over! I think just about everyone could benefit from Elizabeth’s advice. Especially all of my sleep-deprived mama friends. Even children and teens these days that are over scheduled, over stressed and under nourished need some help with their metabolism (have you checked your child’s body temperature lately? You might be surprised how low it is…it’s supposed to be 98.6!).
The Nourished Life
Whip up a batch of salted caramel (with liver!). Grab a spoon, your favorite fruit or even a homemade graham cracker for dipping. Then dive into The Nourished Metabolism. Trust me, you won’t be able to put it down. I read it almost cover-to-cover the first time through.

Have you assessed your metabolism lately? What are you doing to keep it running at full speed?

Try some salted caramel and all of Elizabeth’s tips in The Nourished Metabolism.  You’ll be amazed at how great you feel.

This post is linked to Allergy Free Thursdays.

This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

Metabolism Boosting Salted Caramel (With A Secret Ingredient!)
Serves 1
A simple gooey caramel that will boost your metabolism and your nutrients with liver!
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Ingredients
  1. 3/4 Tbsp. extra virgin olive oil
  2. 2 Tbsp. honey
  3. 1/8 tsp. unrefined sea salt (adjust to taste)
  4. 1 capsule Perfect Supplements desiccated liver
Instructions
  1. Combine all of the ingredients in a small bowl. Stir until well mixed. The mixture will thicken in about a minute.
  2. Eat with a spoon, with fruit for dipping or with graham crackers.
Notes
  1. This can be used as a salad dressing if you increase the oil to make it thinner.
  2. You can add one capsule of Organic India moringa to the mixture when using it as a salad dressing for extra nutrients.
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 easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Easy Allergen Free Bread

Looking for a great bread that holds together without allergens or gums? This allergen free bread is easy to make and tastes great!

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Last year I spent at least six months trying to come up with a decent gluten free bread. I probably made at least fifty experimental loaves.

What did I come up with?

My “not-quite-perfect” gluten free bread. It tastes good. But it’s not quite as sturdy as I’d like. And it seems to turn out differently every time I make it!

Bread round two.

When my youngest two added a bunch of new allergies in the past year I just stopped making bread. I really didn’t know how to bake anything safe for them. Back to experimenting.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Eventually I got the hang of making decent muffins (my poor husband with texture issues had to suffer through some over-moist and dry, crumbly experiments).

One day I decided to try making a loaf of bread. Just to see what would happen.

Imagine my surprise when it turned out great! Actually way better than the gluten free bread I had tried to create for so long.

Who knew you could cut out the eggs, dairy and binders and get something better?!

My allergen free bread has no gluten, eggs, dairy, nuts, coconut, rice, corn, seeds or soy. And as with all of my baking it has no gums. As an added bonus it is soaked so it’s gentler on the tummy.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Kid seal of approval.

Want to know what my kids think about this allergen free bread?

Eight year old: “This is AWESOME!”

Five year old: “This is only for me! Nobody else can have it.”

So many possibilities.

Life sure is easier when you have bread. My son can enjoy sloppy joes, sandwiches with homemade lunch meat or toast with sunbutter (we love this brand because it is made in a peanut and tree nut facility). We even use it to make mini pizzas with our nutrient dense pizza sauce (no cheese necessary)!

Sometimes we use leftover pancakes or tortillas as “bread.” But this allergen free bread is definitely our first choice. I try to keep some in the freezer at all times for quick snacks, breakfasts and lunches. I even pre-slice it so I can just grab one slice at a time.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Just a few simple ingredients, mixed by hand gives you a delicious and versatile bread. Soak the flour the day before (or skip that step if you didn’t plan ahead). Then it takes about five minutes to get the bread into the oven.

Just because you have allergies doesn’t mean you have to miss out on freshly baked bread. It also doesn’t mean  you have to resort to strange ingredients and binders (that actually often contain allergens!).

Are you missing bread due to allergies?

Give this allergen free bread a try. Your kids will be begging for more.

Better yet, get your kids in the kitchen to help make it! They can practice, measuring, pouring and mixing. This will definitely be on our list of things to bake as we go through the Kids Cook Real Food eCourse. Click here to learn more about it!

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Easy Allergen Free Bread
Yields 2
A simple bread that is free of gluten, dairy, eggs, nuts, corn, rice, soy, seeds, coconut and gums.
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Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 2/3 cup warm water
  4. 1 Tbsp. lemon juice
  5. 1 tsp. baking soda
  6. 1 tsp. cream of tartar
  7. 1/2 tsp. unrefined sea salt
  8. 3 Tbsp. honey
  9. 3 Tbsp. olive oil
  10. 3 tsp. grass-fed gelatin
  11. 1/4 cup cold water
  12. 1/2 cup hot water
Instructions
  1. Combine the flour, warm water and lemon juice. Mix to remove any lumps. Cover and let sit 7 - 24 hours.
  2. Heat the oven to 350*F. Grease one medium and one small loaf pan.
  3. Combine the gelatin and cold water. Set aside.
  4. Add the baking soda, cream of tartar, salt, honey and oil to the flour mixture. Stir well.
  5. Add the hot water to the gelatin water and mix until dissolved.
  6. Add the gelatin water to the flour mixture. Stir well.
  7. Pour the dough in the prepared pans.
  8. Bake for 50 - 55 minutes, until golden.
  9. Allow to cool for 15 minutes before removing from the pan.
  10. Allow to cool for 30 minutes before slicing.
  11. Store in a sealed container at room temperature for up to 5 days, in the fridge for up to a week or in the freezer for up to a year.
Notes
  1. You can slice the bread before freezing.
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.