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This week's real food meal plan and agenda focus on starting home school and getting back into routines. Definitely lots of easy meals and planning involved.

Real Food Meal Plan Week Of 7/24/16

This week’s rotational real food meal plan and agenda are focused on all things blueberry and getting ready for camping. Blueberry pie anyone??

This week's rotational real food meal plan and agenda are focused on all things blueberry and getting ready for camping. Blueberry pie anyone??

The heat is on! What a hot week in Michigan. We don’t usually have temps in the mid and upper 90’s. I’m so thankful we have AC.

We’re looking forward to a fun week with celebrating our 13th anniversary and some special girl time and boy time. The boys will be camping while the girls do some girly things at home (like a real tea party!).

Plus lots of blueberry goodness. Between two trips to go picking we got about forty five pounds. We’ll freeze most of it. But I’ve already make blueberry peach crumble. Summer is just not summer without blueberry pie! It’s my absolute favorite.

In The Kitchen

So kitchen work will include dealing with blueberries and prepping food for camping. My list includes:

In The Classroom

Slowly but surely we’re making progress figuring out our upcoming home school year. I’m excited to get our curriculum so I can really get planning. I’m still just amazed at how this unfolding when just a month ago it was only an inkling of an idea.

Canning Giveaway!

There is still time to enter the Ball canning giveaway!! The new book is amazing. There is a zucchini bread jam recipe that I am just dying to try.

I’m ready for another fun summer week with lots of good food. Here is our rotational real food meal plan for the week. What’s on your summer menu?

This week's rotational real food meal plan and agenda are focused on all things blueberry and getting ready for camping. Blueberry pie anyone??

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 3
B – yogurt, granola, blueberries | cauliflower, chicken, blueberries
L –ham, mashed potatoes, broccoli
D –grilled ham and cheese, zucchini fries, peaches
prep: make lunch meat, make blueberry pie, prep smoothies, make mayo
notes:

Monday 4
B – cereal, spinach blueberry smoothies
D –split pea soup, zucchini muffins
prep: bake muffins
notes:

Tuesday 1
B – overnight oats | pumpkin porridge
D – sandwiches w/ homemade lunch meat, fruits, veggies, chips
prep: prep smoothies, make pancakes
notes: dinner at the beach

Wednesday 2
B – squash cherry smoothies
D – meatballs, noodles, brussels sprouts
prep: make carob chips, make gummies
notes:

Thursday 3
B – yogurt, granola, fruit | avocado, gummies, graham crackers
D – chicken nuggets, french fries, peas, spinach
prep: make pumpkin yogurt, prep camping food, prep smoothies
notes:

Friday 4
B – toast w/ sunbutter, spinach blueberry smoothies
D (girls) – tea party: mini sandwiches, cucumbers, tea cakes
D (boys) – campfire hobo dinners, fresh fruit, s’mores
prep: bake cakes
notes:

Saturday 1
B (girls) – yogurt, bananas, graham crackers
B (boys) – pancakes, sausage, fruit
L  – campfire hot dogs, yogurt, peppers w/ dip, chips w/ guacamole, snack sticks
D (girls) – all pancake dinner: zucchini cakes, banana blueberry pancakes, sausage cakes
D (boys) – grilled burgers and zucchini, rice or chips
prep: 
notes:

Day 1: squash, cabbage, banana, strawberry (pineapple)
Day 1: squash, cabbage, carrot, tapioca, strawberry (cassava)
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli, avocado, raspberry (amaranth, tomato, orange)
Day 2: grapes, cauliflower, brussels sprouts, broccoli, amaranth, raspberry
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter (kiwi, quinoa)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter, sorghum, quinoa
Day 4: pumpkin, lettuce, cucumber, cherries, split peas, rice (millet, egg, dairy)
Day 4: pumpkin, lettuce, cucumber, cherries, olives, peppers, onion, coconut, millet (egg)

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 https://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?

This week's real food meal plan and agenda focus on starting home school and getting back into routines. Definitely lots of easy meals and planning involved.

Real Food Meal Plan Week Of 7/17/16

This week’s rotational real food meal plan and agenda focus on keeping up with produce preservation and getting back to normal summer routine.

This week's rotational real food meal plan and agenda focus on keeping up with produce preservation and getting back to normal summer routine. See what's cooking in the Just Take A Bite kitchen!

Wow – mid July already! This past week just flew by with my daughter in camp. None of us was ready to get up and out the door by 7:45 every morning. It wasn’t pretty.

I’m so glad this week it’s back to normal summer routine. Aside from my 8 am dentist appointment on Monday (oh joy). And the fact that after a week of stress and busyness my daughter now has a fever and is beyond tired. Looks like we’re staying home today and taking it easy.

In The Kitchen

I’m keeping very busy lately trying to stay on top of all the fresh produce and preserving it. We’ve made it through strawberries and cherries. I’m working on freezing our beans. Our zucchini is going strong (though we’ve used it all fresh so far). And now it’s time to pick and freeze blueberries! We’ll see if we go this week or next.

Needless to say I don’t have a ton of time for extra kitchen projects and baking these days. Here is what is on my list for this week:

Starting Something New

I now have something else to add to my list of hats I wear and things to do…home schooling!! God has laid it on our hearts recently to pursue home schooling for my oldest. It’s a bit overwhelming, but we trust that God will work out the plans for us. We’re taking it one day/one step at a time.

On The Menu

I’m really trying hard this week to have easy prep or prep ahead meals so I can focus on time with the kids, writing and researching curriculum.

Here is our weekly rotational real food meal plan. What’s on your menu?

This week's rotational real food meal plan and agenda focus on keeping up with produce preservation and getting back to normal summer routine.

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 4
B – yogurt, granola bar | zucchini bread, fruit, veggies
L – crockpot roast chicken, spinach, peas, rice
D – grilled burgers, beans, cucumbers, chips
prep: freeze beans
notes: 

Monday 1
B – cereal, fruit | zucchini bread, leftover burgers
D – crockpot meatballs, roasted purple cabbage, roasted potatoes
prep: prep smoothies, soak oats
notes:

Tuesday 2
B – oatmeal, fruit | squash cherry smoothies
D – chicken and veggie soup, muffins
prep: bake muffins
notes:

Wednesday 3
B – yogurt, granola bar | avocado, leftover soup
D – chicken zucchini noodle casserole, spinach, fresh fruit
prep: prep smoothies
notes:

Thursday 4
B – toast w/ sunbutter, spinach blueberry smoothies
D – crockpot beef roast, roasted potatoes, carrots, salad
prep: soak flour for pancakes, make pumpkin yogurt
notes: prep ahead dinner

Friday 1
B – cereal, fruit | pumpkin yogurt w/ blueberries and bananas
D – pancakes w/ raspberry plum syrup, sausage, beans
prep: make granola
notes:

Saturday 2
B – pancakes, sausage, fruit
D – grilled hot dogs and brats, roasted cauliflower, corn
prep: 
notes:

Day 1: squash, cabbage, banana, strawberry (pineapple)
Day 1: squash, cabbage, carrot, tapioca, strawberry (cassava)
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli, avocado (amaranth, tomato, orange, raspberry)
Day 2: grapes, cauliflower, brussels sprouts, broccoli, amaranth, raspberry
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter (kiwi, quinoa)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter, sorghum, quinoa
Day 4: pumpkin, lettuce, cucumber, cherries, split peas, rice (millet, egg, dairy)
Day 4: pumpkin, lettuce, cucumber, cherries, olives, peppers, onion, coconut, millet (egg)

Look no farther! I've got the BEST allergen free snacks so you can enjoy summer and stay safe.

The Best Allergen Free Snacks For At Home And On The Go

Whether you’re hitting the road in the summer or you’re in your regular routine at home it’s important to have safe snacks on hand. I’ve got the best allergen free snacks to help make summer fun.

Look no farther! I've got the BEST allergen free snacks so you can enjoy summer and stay safe.

Kids love to snack. No question about it.

I try to give my kids nutrient packed meals so they aren’t too hungry between meals. But they still seem to be hungry a lot (especially due to allergies and gut issues). And with a little one trying to get back on track with weight gain I feed her any chance I get.

Summertime is no exception to the snacking.

There are so many healthy real food choices! What a blessing.

Not Everyone Is So Lucky…

What if your kids can’t eat most things that you can buy in a store or restaurant, even the healthy stuff?

Your options are quickly limited.

Look no farther! I've got the BEST allergen free snacks so you can enjoy summer and stay safe.

Managing Food Allergies On the Go

No need to worry. I’ve got a list of some of the best allergen free snacks around. They aren’t expensive processed foods. Just simple, nourishing snacks that kids love.

Believe me, I know allergies. When I say something is allergy friendly, it really is safe.

Feeding my children nourishing meals is hard. But providing safe and healthy snacks is even harder,especially when traveling. Since I can never compromise, I have to constantly be prepared.

Look no farther! I've got the BEST allergen free snacks so you can enjoy summer and stay safe.

Favorite Allergen Free Snacks for Kids

Some of these snacks work well for when you are away from home and need to keep food at room temperature. Others are simple bites to have on hand at home or kept in a cooler.

Some are salty. Some are sweet. There is a little something for everyone. Mix and match to meet your summer activity needs!

These allergen free snacks are all naturally free of (or can be made free of) gluten, dairy, nuts, eggs, corn, soy and coconut. So take your pick and enjoy safe summer snacking.

Head over to Kitchen Stewardship where I’m sharing my list of allergen free snacks!

This week's real food meal plan and agenda focus on starting home school and getting back into routines. Definitely lots of easy meals and planning involved.

Real Food Meal Plan Week Of 7/10/16

This week’s real food meal plan and agenda focus on cherries, beans and getting back into routine.

This week's real food meal plan and agenda focus on beans, zucchini and camp! Lots of good food and fun.

After traveling, a holiday weekend and having my husband home on vacation all week I’m not sure what day it is! It has felt like Saturday for a week straight. I suppose it’s time to get back into somewhat of a routine now.

Our week will be a bit different since my oldest is going to camp. It sure will be quiet around here! And I have to get back into lunch packing routine. Not my idea of summer fun.

In The Kitchen

Summer produce is in full swing. Last week we picked and preserved sixty pounds of cherries! We may all have cherry juice in our veins after all of the snacking too. Now our beans are ready. So I’ll have to start freezing beans a couple times a week. Zucchini is starting as well. Zucchini bread, zucchini cake, zucchini crackers,…it’s all good. My kids would be so happy if I make their favorite – chocolate zucchini cupcakes!

In addition to produce preservation I have some baking on my kitchen list this week. My projects include:

On The Menu

I have a feeling this week is going to be busier than I like. Hopefully I can still keep delicious meals on the table. Maybe I can do some cooking classes and get my son to help with meal prep.

Here is our real food meal plan for the week. What’s on your menu? Any fresh produce that you’re highlighting?

This week's real food meal plan and agenda focus on beans, zucchini and camp! Lots of good food and fun. Head over to Just Take A Bite for meal time inspiration.

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 1
B – pancakes, fruit | steak, avocado
L – roast beef, peas, pumpkin, seasoned rice
D – meatloaf, roasted purple cabbage, carrot fries, salad
prep: make cherry pie (make extra crust), grind flour, soak flour for teff crackers, prep smoothies
notes: 

Monday 2
B – yogurt, granola bar | squash cherry smoothies, muffins
D – tacos, beans, cauliflower
prep: skim cream, make ice cream, bake teff crackers, bake graham crackers, make gummies?
notes:

Tuesday 3
B – cereal, fruit | muffin, fruit | avocado, taco meat
D – beef and broccoli stir fry over rice
prep: prep smoothies
notes:

Wednesday 4
B – toast w/ sunbutter, spinach blueberry smoothies
D – pumpkin pasta w/ sausage (zucchini noodles), salad
prep: make pumpkin yogurt
notes:

Thursday 1
B –  yogurt, granola bar| pumpkin yogurt, blueberries
D – sloppy joes, squash
prep: prep smoothies
notes: eating separately

Friday 2
B – cereal, fruit | squash cherry smoothies, muffins
D – short ribs, mashed potatoes, broccoli
prep: 
notes: prep ahead

Saturday 3
B – TBD kids’ request
D – quiche, roasted zucchini, zucchini bread
prep: bake zucchini bread, make jam
notes:

Day 1: squash, cabbage, banana, strawberry (pineapple)
Day 1: squash, cabbage, carrot, tapioca, strawberry (cassava)
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli, avocado, raspberry (amaranth, tomato, orange)
Day 2: grapes, cauliflower, brussels sprouts, broccoli, amaranth, raspberry
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter (kiwi, quinoa)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter, sorghum, quinoa
Day 4: pumpkin, lettuce, cucumber, cherries, split peas, rice (millet, egg, dairy)
Day 4: pumpkin, lettuce, cucumber, cherries, olives, peppers, onion, coconut, millet (egg)

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.

Allergen-Free 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.

Let’s get real. Allergen-free baking is tricky.

Sometimes it works. Sometimes it doesn’t. You make numerous batches and spend a lot of money on specialty ingredients.

When my son was little and had gotten a new round of allergy testing…and restrictions, I had to do more baking experimentation. I was very experienced with gluten-free, dairy-free and nut-free baking. But adding eggs to the list too made it a bit harder. I started my experimenting with muffins.

Kid-Friendly Gluten-Free 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 allergen-free 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, Egg-Free Muffins

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 – use the code TAKE10 for 10% off), olive oil and honey for an egg replacement. It works perfectly!

Muffins Kids Can Make

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

Not sure how to teach your kids to cook? Check out this cooking course! We’ve been using it for years!

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 https://justtakeabite.com/
This week's real food meal plan and agenda focus on starting home school and getting back into routines. Definitely lots of easy meals and planning involved.

Real Food Meal Plan Week Of 7/3/16

This week’s real food meal plan and agenda focus on the holiday, spending time with family and all things cherry!This week's real food meal plan and agenda focus on the holiday, spending time with family and all things cherry! Head over to Just Take A Bite for meal time inspiration.

Happy 4th of July! Is it really July? I thought summer break just started.

We’ve been enjoying time with extended family out in the country. It’s beautiful! It makes me want to find our own little farm even more.

Cherries are here!

Cherry season has started in Michigan. I love this time of year. Cherries, followed closely by blueberries and peaches. I may be biased, but this really is an amazing place to live. Nothing beats fresh Michigan cherries, blueberries and peaches.

We’ll be cherry picking and then working on freezing most of our haul.

In the kitchen.

That will take up some of my time in the kitchen. My other projects include:

Since my husband is on vacation we’ve got a few fun outings planned. Plus my oldest is seeing a new doctor. I’m really excited about it.

On the menu.

Meals are simple as always and as much prep ahead as possible. Hopefully I can get my kids in the kitchen with me for some of it. Here is this week’s real food meal plan.

What’s on your menu? Any fun holiday foods?

This week's real food meal plan and agenda focus on the holiday, spending time with family and all things cherry! Head over to Just Take A Bite for meal time inspiration.

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 2
B – yogurt, fruit, granola 
L – roast beef, mashed potatoes, roasted cauliflower
D – grilled brats and hot dogs, roasted purple cabbage, pearsauce
prep:
notes: 

Monday 3
B – oatmeal bake, smoothies
D – grilled cheese, sauteed zucchini, blueberries
prep: prep smoothies
notes:

Tuesday 4
B – toast w/ sunbutter and peach jam, spinach blueberry smoothies
D – grilled burgers, salad w/ cherry honey mustard, cherry rhubarb jello, roasted potatoes
prep: make jello, soak millet
notes:

Wednesday 1
B – cereal, fruit | millet porridge, jello | salad
D – squash chicken soup, muffins, salad
prep: bake muffins, prep smoothies
notes:

Thursday 2
B – yogurt, granola bar | squash cherry smoothies, muffins
D – roast chicken legs, roasted cauliflower, seasoned rice
prep: soak flour for pancakes, soak teff, freeze cherries
notes: clean

Friday 3
B – cereal, fruit | teff porridge, fruit | avocado, chicken, rice
D – pancakes w/ cherry topping, sausage, beans, spinach
prep: bake cherry cobbler, make cherry jam
notes:

Saturday 4
B – pancakes, sausage, fruit
D – grilled steak, grilled zucchini, salad, rolls w/ peach and cherry jam
prep: bake rolls
notes:

Day 1: squash, cabbage, banana, strawberry (pineapple)
Day 1: squash, cabbage, carrot, tapioca, strawberry (cassava)
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli, avocado (amaranth, tomato, orange, raspberry)
Day 2: grapes, cauliflower, brussels sprouts, broccoli, amaranth, raspberry
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter (kiwi, quinoa)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter, sorghum, quinoa
Day 4: pumpkin, lettuce, cucumber, cherries, split peas, rice (millet, egg, dairy)
Day 4: pumpkin, lettuce, cucumber, cherries, olives, peppers, onion, coconut, millet (egg)

This week's real food meal plan and agenda focus on starting home school and getting back into routines. Definitely lots of easy meals and planning involved.

Real Food Meal Plan Week Of 6/26/16

This week’s real food meal plan and agenda focus on having fun and eating well. All while trying to stay cool!

This week's real food meal plan focuses on easy, prep ahead meals that keep you nourished while giving you lots of time to enjoy summer fun.

I really can’t believe this is the last week of June already. Why does summer always go so quickly? We’re trying to make the most of it with lots of nature walks, trips to the library and farmer’s market and of course ice cream.

Back to waiting.

One thing we are not doing this summer now is moving. We were very saddened and shocked last week when our house deal fell through. We’ve been waiting to close for TWO MONTHS now. But at the last minute the sellers backed out. Now we’re left with a basement full of packed boxes.

On the bright side the house has less clutter and we’ve been able to relax more.

We will wait on God’s perfect timing and just the right house. For now we’ll stay put because this is where He wants us. I’m not sure why, but I trust God has great plans.

In the kitchen.

I’m not doing too much extra work in the kitchen this week as we have a lot of errands to run. My projects include:

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On the menu.

Here is this week’s real food meal plan. Lots of easy, prep ahead meals. Then I have lots of time for summer fun with the kids.

What’s on your menu this week?

This week's real food meal plan focuses on easy, prep ahead meals that keep you nourished while giving you lots of time to enjoy summer fun.

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 3
B – cereal/granola, fruit | muffins, avocado, fruit
L – crockpot roast chicken, brussels sprouts, rice
D – grilled brats and hot dogs, grilled asparagus, chips
prep: prep smoothies, render lard, make lunch meat
notes: 

Monday 4
B – yogurt, granola bar | spinach blueberry smoothies
D – pumpkin sausage soup, crackers w/ cheese
prep: make pumpkin yogurt, soak oats, soak flour for graham crackers
notes:

Tuesday 1
B – oatmeal | pumpkin yogurt
D – pan fried cod, roasted purple cabbage, baked sweet potatoes
prep: prep smoothies, make graham crackers
notes:

Wednesday 2
B –  toast w/ sunbutter | squash cherry smoothies
D – chicken rice broccoli casserole, home canned peaches
prep:
notes:

Thursday 3
B – peach yogurt, granola | avocado, muffin, peaches, beef jerky
D – egg and sausage casserole, spinach, toast w/ strawberry jam
prep: prep smoothies
notes:

Friday 4
B – egg casserole | spinach blueberry smoothies
D – roast chicken, mashed potatoes, squash, salad
prep: 
notes:

Saturday 1
B – pancakes, bacon
D – crockpot pork chops, roasted zucchini, seasoned rice
prep: 
notes:

Day 1: squash, cabbage, banana, strawberry (pineapple)
Day 1: squash, cabbage, carrot, tapioca, strawberry (cassava)
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli, avocado (amaranth, tomato, orange, raspberry)
Day 2: grapes, cauliflower, brussels sprouts, broccoli, amaranth, raspberry
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter (kiwi, quinoa)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter, sorghum, quinoa
Day 4: pumpkin, lettuce, cucumber, cherries, split peas, rice (millet, egg, dairy)
Day 4: pumpkin, lettuce, cucumber, cherries, olives, peppers, onion, coconut, millet (egg)

The weekly Real Food Meal Plan with lots of allergen friendly meals from Just Take A Bite

Real Food Meal Plan Week Of 6/19/16

This week’s real food meal plan and agenda focus on packing, cleaning, having fun and not spending too much time in the kitchen!

The weekly Real Food Meal Plan with lots of allergen friendly meals from Just Take A Bite

Happy Father’s Day! I’m thankful for my wonderful husband, father and father-in-law. Such a blessing to be able to celebrate three God-fearing men.

We’re getting down to crunch time on packing and cleaning. I think we’ve got most of the major stuff done. But there is always more. Now we just need a closing date!! (don’t ask…we’re getting pretty annoyed by the whole thing).

Strawberries!!

Last week I let my youngest try strawberries for the first time. I had cut them out when she was very little because she reacted when I ate them. Amazingly she did just fine with them!! One more food to add to her rotation. I love it!

I also love that my husband picked 30 lbs. of fresh strawberries. Now we have a freezer full for the year ahead. I also made five jars of strawberry jam and a batch of strawberry fruit leather.

In the kitchen.

I’m going to do my best to keep us well fed and stay out of the kitchen this week. I really want to have as much time as possible to spend with my kids. I do have a few kitchen projects. They include: 

Great stuff for you!

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On the menu.

Here is our real food meal plan for the week. I’m trying a couple new recipes (one my own creation, one not mine). I’m trying to get a little more variety in our diets. But it’s not easy with so many food restrictions.

What’s on your menu? Are you trying anything new this week?

The weekly Real Food Meal Plan with lots of allergen friendly meals from Just Take A Bite

ROTATION: Each day starts with dinner and goes through lunch the next day.

Sunday 4
B – scrambled eggs, toast w/ strawberry jam | banana, muffin, molasses tonic | crackers, sunbutter, blueberries
L – crockpot roast beef, roasted asparagus, spinach, seasoned rice
D – bbq beef on buns, salad w/ cucumbers, jello
prep: make pumpkin yogurt, freeze bananas
notes: 

Monday 1
B – yogurt, granola, strawberries | pumpkin yogurt w/ bananas and graham crackers
D – sloppy joes, squash, french fries
prep: roast squash, prep smoothies, make banana ice cream, soak oats, soak amaranth
notes:

Tuesday 2
B –  oatmeal| amaranth porridge, squash cherry smoothies
D – creamy broccoli chicken soup, crackers w/ cheese
prep: make squash cheese, soak flour for bread
notes:

Wednesday 3
B – cereal, fruit | leftover soup
D – crockpot ribs, roased zucchini, crockpot mashed potatoes
prep: bake bread, prep smoothies
notes:

Thursday 4
B – toast w/ sunbutter, fruit | spinach blueberry smoothies
D – crockpot hobo dinners, salad
prep:
notes:

Friday 1
B – yogurt, granola | pumpkin yogurt w/ graham crackers
D – stuffed cabbage “un-rolls” (tomato free adaptation)
prep: soak flour for crackers, soak flour for muffins
notes:

Saturday 2
B – fried egg, toast w/ strawberry jam | leftovers
D – grilled chicken burgers on lettuce leaves, roasted cauliflower and brussels sprouts, chips
prep: bake teff crackers, bake muffins
notes:

Foods in () are things yet to be tried.

Day 1: squash, cabbage, banana, strawberry (pineapple)
Day 1: squash, cabbage, carrot, tapioca, strawberry (cassava)
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli, avocado (amaranth, tomato, orange, raspberry)
Day 2: grapes, cauliflower, brussels sprouts, broccoli, amaranth, raspberry
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter (kiwi, quinoa)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter, sorghum, quinoa
Day 4: pumpkin, lettuce, cucumber, cherries, split peas, rice (millet, egg, dairy)
Day 4: pumpkin, lettuce, cucumber, cherries, olives, peppers, onion, coconut, millet (egg)

This week's real food meal plan and agenda focus on kicking off summer break, having fun and getting the kids in the kitchen!

Real Food Meal Plan Week Of 6/12/16

This week’s real food meal plan and agenda focus on kicking off summer break, having fun and getting the kids in the kitchen!

This week's real food meal plan and agenda focus on kicking off summer break, having fun and getting the kids in the kitchen!

It’s finally here!! Summer break. We’ve all been waiting for it.

The kids are excited to start our “home school summer school” with a trip to the park to play and explore nature, a walk to the library to stock up on books (my oldest goes through about two 200 page chapter books a day!) and a walk to the farmer’s market for some fresh produce.

Soon we’ll have to do our annual strawberry picking. Then let the produce preservation begin!

We’ll start the Kids Cook Real Food course too. My goal is to have my oldest start helping with dinner most nights. It will be so fun!

What’s not so fun is two year molars. Just ask my toddler. I’m praying that the last one breaks through the gums today. Yesterday was pretty brutal with no nap, no nursing, very little eating and lots of screaming.

In the kitchen.

Last week I focused on house packing. Which means this week our cupboards are bare again. Time to do some baking! Here are my kitchen projects for the week:

Need some summer style?

Have you entered the prAna giveaway yet? I’d love to hear about your summer cravings!

Here is our real food meal plan for the week. My goal in the summer is to plan dinners that are prepared in advance so we have lots of time to play and explore. I also plan foods that my kids can help prepare.

What’s on your menu this week? Any grilling or exciting summer treats?

This week's real food meal plan and agenda focus on kicking off summer break, having fun and getting the kids in the kitchen!

ROTATION: Each day starts with dinner and goes through lunch the next day. Foods in () are things yet to be tried.

Sunday 1
B – strawberry yogurt, banana bread | pumpkin yogurt, blueberry muffins
L – crockpot meatloaf, baked potatoes, carrots
D – grilled steak, squash, lettuce salad, fruit salad
prep: grind flour, soak flour for teff crackers and sorghum crackers, prep smoothies
notes: 

Monday 2
B – cereal, fruit | squash cherry smoothies, banana bread
D – crockpot pork chops, roasted cauliflower, seasoned rice
prep: prep smoothies, bake teff crackers, bake sorghum crackers, soak flour for breakfast cookies
notes:

Tuesday 3
B – toast w/ sunbutter, fruit | muffins, gummies
D – crockpot roast chicken, roasted asparagus, roasted potato wedges
prep: bake breakfast cookies, prep smoothies
notes:

Wednesday 4
B – breakfast cookies, spinach blueberry smoothies
D – macaroni and cheese, hot dogs, salad
prep: soak flour for muffins
notes:

Thursday 1
B – yogurt, granola bar | pumpkin porridge
D – chicken vegetable soup, muffins
prep: bake muffins, soak flour for pancakes
notes:

Friday 2
B – cereal, fruit | muffins, fruit
D – pancakes, bacon, roasted cauliflower and brussels sprouts
prep: 
notes:

Saturday 3
B – fried eggs, toast | pancakes, bacon
D – chicken, broccoli, rice bake, jello
prep: make jello
notes:

Day 1: squash, cabbage, banana (strawberry, pineapple)
Day 1: squash, cabbage, carrot, tapioca, strawberry (cassava)
Day 2: corn, grapes, cauliflower, brussels sprouts, broccoli, avocado (amaranth, tomato, orange, raspberry)
Day 2: grapes, cauliflower, brussels sprouts, broccoli, amaranth, raspberry
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter (kiwi, quinoa)
Day 3: teff, eggplant, zucchini, blueberries, asparagus, spinach, sunbutter, sorghum, quinoa
Day 4: pumpkin, lettuce, cucumber, cherries, split peas, rice (millet, egg, dairy)
Day 4: pumpkin, lettuce, cucumber, cherries, olives, peppers, onion, coconut, millet (egg)