Home » Archives for Mary | Just Take A Bite » Page 29

Author: Mary | Just Take A Bite

Allergen Friendly Meal Plan | Just Take A Bite

Allergen Friendly Meal Plan Week of 10/25/15

This week’s allergen friendly meal plan and agenda includes more food experiments, lots of dental work, hosting family and  Halloween!

Allergen Friendly Meal Plan | Just Take A Bite

Next week can’t really be November, can it?! Almost turkey time. But for this week we’ll have fun with Halloween. We really don’t get that into it, but the kids enjoy carving pumpkins and dressing up.

Getting back up to speed.

Last week we had a nice break from the usual hustle and bustle since the kids had two days off from school. This week it’s back to the norm, starting with me getting cavities filled first thing Monday morning. I could think of about a million better ways to start my week.

My oldest had her lip tie clipped last week. I am so thankful that the procedure and recovery have gone so well! You’d never even know she had it done. The hard part is keeping up with the lip stretches.

Allergies and stress.

Last week was a bit of a doozy in terms of allergies. We are trying to add things to my little one’s diet. Sometimes it goes well. But sometimes it does not. We tried eggplant with success. We tried quinoa. Nope. It was right back to a swollen tongue, red bottom, stomach ache, hardly eating. Back to square one.

Now that we’re getting back on track we can try a few more new things. This week I want to try mushrooms and my moringa supplement.

I have adjusted our rotational diet a bit to make sure there is enough to eat each day. We’re really trying to keep up with it to avoid any more problems. I also finally got some liver pills and have started taking them. Anything I can do to add nutrients to our restricted diet!

The last couple weeks have been pretty hard on my body. There have been a lot of stressors (that includes things like worry, wrong foods, lack of sleep, fussy baby/allergy flair, too busy/trying to clean whole house/get too much done).

So my metabolism and adrenals tanked.

What does that mean? It means I’m cold all the time/my body temperature is low, I have no energy and my digestion slows way down. This in turns means my body can’t flush out excess hormones and toxins.

Finally it all comes to a head and I get an intense headache (last night).

My body sends me all kinds of warning signs, but I don’t listen. I really need to get more sleep to help correct this. Last night I was in bed at 9:15. It’s a starts.

Allergen Friendly Meal Plan | Just Take A Bite This week's agenda and menu focuses on rotation, trying new foods, hosting guests and Halloween!

Fun in the kitchen.

I’ve got a busy week ahead in the kitchen. Since Saturday is Halloween and we will have visitors my kids want some fun treats. So here is what’s on the list:

I’ll have plenty of cleaning to do as well to prepare for guests.

What’s new on the blog.

Last week I posted recipes for sunbutter breakfast cookies, candy corn finger jello and molasses tonic. The Real Food and Health giveaway also ended. Congrats to Sara, Amanda and Amy!!

This week I’ve got four posts coming!

I’m excited about all of them. While you enjoy those I’ll be working on the new site design!

As usual I tried to keep our allergen friendly meal plan as simple as possible, especially with so many outings and to-dos! I have also added an extra day since I had to plan for the whole weekend with guests.

Hopefully we can all keep up with the work and still get enough rest. Happy Halloween!

Menu | Just Take A Bite

ROTATION: Each day starts with dinner and goes through lunch the next day.
Day 1: sourdough/einkorn, squash, peas, cabbage
Day 2: corn, spinach, grapes, cauliflower, brussels sprouts
Day 3: teff, eggplant, zucchini, blueberries, asparagus, sunbutter
Day 4: pumpkin, mushrooms, lettuce, broccoli, cherries

Sunday 1
B – cereal, fruit | broth, peas, sardines
L – hot dogs, french fries, peas
D – macaroni & cheese, roasted cabbage | squash soup, sd bread
*bake/freeze pumpkin, make elderberry syrup, make sd bread

Monday 2
B – yogurt, granola bars | squash soup, sd bread
D – roast beef, potatoes, carrots | roast beef, spinach
*skim cream, make pumpkin ice cream, make broth?, sprout beans

Tuesday 3
B – muffins, fruit | broth, roast beef, spinach
D (ready any time) – pork and beans, rice, applesauce | pork roast, sauteed eggplant and zucchini
*soak flour for muffins, soak teff, soak flour for cupcakes, make chocolates

Wednesday 4
B – pastry | teff porridge w/ blueberries, molasses tonic
D – beef vegetable soup, muffins | pumpkin mushroom beef soup
*make/freeze sloppy joes, make/freeze soup, bake muffins, bake cupcakes

Thursday 1
B – yogurt, granola | pumpkin soup
D – roast chicken legs, rice, beans | chicken, squash, peas
*make maple candy, make salad dressing?

Friday 2
B – cereal, fruit | chicken, squash, peas
D – cheesy egg muffins, roasted cauliflower, toast w/ grape jelly | spinach, anchovies
*make decorations, make jello

Saturday 3
B – muffins, yogurt | broth, spinach, chicken
L – corn chowder, crackers w/ cheese
D – taco bar, veggies w/ dip, jello
Dessert – maple candy, cupcakes, ice cream
*sprout beans, make frosting, chop veggies, make dip, make casserole

Sunday 4
B – toast w/ sunbutter, egg casserole, fruit
L – squash and bean soup, salad, sloppy joes
D – pan seared cod, french fries, salad, broccoli
*cook beans

Molasses Tonic | Just Take A Bite

Molasses Tonic

In need of a warm drink that not only tastes good but is packed with essential minerals? Molasses tonic is the perfect warm up and pick-me-up drink for cold weather.

Molasses Tonic | Just Take A Bite

I like warm drinks. Do you?

Even on the hottest summer days I still start the day with a warm drink. It has a calming effect on my mind and body. In fact I’m sipping on one right now while I write this post!

I’ve never been a coffee drinker. I usually go for tea.

But these days I pretty much drink one of two things. Either healing hot chocolate or molasses tonic. Both provide minerals in a great tasting, soothing beverage.

You may be wondering, what’s so great about molasses? Isn’t that just sugar?

Molasses Tonic | Just Take A Bite

Molasses is actually packed with vitamins and minerals.

It contains:

  • potassium
  • magnesium
  • calcium
  • iron
  • vitamin B6
  • niacin
  • pantothenic acid
  • choline
  • phosphorus
  • zinc
  • copper
  • selenium
  • chromium
  • cobalt
  • sodium

It has also been shown to be helpful with a variety of health issues from PMS, headaches and acne to bone health and constipation.

What’s not to love?

Well, maybe the flavor.

Molasses is an acquired taste.

At least for me. If you are not a fan just start with a small amount and work your way up to a full tablespoon.

You can even do half molasses and half maple syrup to start. Maple syrup has minerals too!

As you can see molasses is very nutritious. You could just take a big spoonful once or twice a day.

Molasses Tonic | Just Take A Bite

I like to combine it with some other nutrients in a hot drink to really give my body a boost.

So you can add any or all of the following to create a molasses tonic:

  • stinging nettle (allergy relief, reduce inflammation)
  • grass-fed collagen (easy-to-digest protein, gut healing)
  • unrefined sea salt (trace minerals, hydration/electrolyte balance)
  • cocoa powder (magnesium, iron, fiber, manganese, zinc, flavonoids)
  • carob powder (calcium, magnesium, phosphorus, potassium)
  • maple syrup (calcium, iron, magnesium, phosphorus sodium, potassium, zinc)
  • butter and/or coconut oil (healthy saturated fat, helps balance the protein and carbohydrates)

When you put all of these together molasses tonic can practically be a meal replacement! And if you have a super busy morning here and there it could be. I drink it after a meal. Though it is best to wait an hour after eating to let your food settle/start digesting first.

If you don’t have time or all of the ingredients to make the full molasses tonic you can simply add molasses and sea salt to hot water. You’ll still get a big nutritional boost and feel hydrated.

The next time you need a hot beverage skip the coffee. Instead whip up a power packed molasses tonic.

This is great for kids too. Add some whole milk or coconut milk to their molasses tonic for a creamy drink.

Do you consume molasses regularly? What is your favorite way to use it? 
Molasses Tonic | Just Take A Bite

Molasses Tonic
Serves 1
A warm drink packed with vitamins and minerals
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 - 2 cups boiling water
  2. 1/2 - 1 Tbsp. blackstrap molasses
  3. 1/4 tsp. unrefined sea salt
optional
  1. 1 tsp. nettle leaf
  2. 1 Tbsp. grass-fed collagen
  3. 1 tsp. organic cocoa powder
  4. 1/2 tsp. organic carob powder
  5. 2 tsp. grade B maple syrup
  6. 1 Tbsp. butter or coconut oil
  7. 2-4 Tbsp. whole milk or coconut milk
Instructions
  1. If using nettle leaf, use a tea strainer or cheesecloth to steep nettle leaves in 1/2 cup boiling water for 10 minutes. Remove the leaves.
  2. Add the remaining boiling water and ingredients.
  3. Stir to combine.
  4. Allow to cool enough to drink or add ice cubes or milk.
Notes
  1. This can be served warm or cold (iced molasses tonic).
  2. This can be placed in a water bottle and packed for school lunch.
Just Take A Bite https://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.

Candy Corn Finger Jello | Just Take A Bite

Candy Corn Finger Jello: KS Post

Candy corn finger jello is the perfect Halloween treat. It has bright colors and fruit flavor without anything artificial.

Candy Corn Finger Jello | Just Take A Bite

I’ve never been that crazy about  Halloween.

Don’t get me wrong, getting dressed up is fun. Spending time with friends is great.

Of course as a kid the candy is the real star of the show.

An adult perspective.

But on the whole it’s more of a hassle than anything, especially as a parent. Scrambling to find a costume (I’m cheap and just get creative with what we have on hand…anybody with me?). Spending half the week’s grocery budget on junk food for the neighborhood. Not my cup of tea.

But there is one part of Halloween and fall in general that I have always loved.

Candy corn.

I liked the taste. But more than that it reminded me of my grandparents. They lived on a farm and always kept a chicken feeder on the kitchen table to feed their little chicks – their grandchildren!

For some reason I was more into this tradition than any of my siblings or cousins. If my grandparents knew I was coming they were sure to stock it with candy corn for me. I ran to it first thing when I entered the house to check and have a little chicken feed.

My days of visiting the farm are coming to an end as my grandmother passed away earlier this year and my grandfather is in hospice. But when I do get there the chicken feeder is still sitting there on the table as soon as I walk in the door.

Candy Corn Finger Jello | Just Take A Bite || Candy corn finger jello is the perfect Halloween treat. It has bright colors and fruit flavor without anything artificial.

A new tradition.

I am honored that it will soon be the centerpiece of my own table! I can carry on the tradition of feeding my kids and someday grandkids just like little chicks.

But in a different way.

My candy corn will not come out of a bag. It will not have artificial flavors and food coloring.

Instead it will be full of nourishing gelatin!

Want to see how I made this fun treat? Head over to Kitchen Stewardship! I’ll show you just how easy and healthy candy corn finger jello is.

If you’re looking for more holiday treats check out these great real food dessert books:

Naturally Sweetened Sweets - A Community Cookbook

Smart Sweets

This post is linked to Savoring Saturdays.

Allergen Friendly Meal Plan | Just Take A Bite

Allergen Friendly Meal Plan Week Of 10/18/15

This week’s allergen friendly meal plan and agenda is focused on rotational eating, pinpointing more allergens and down time.

Allergen Friendly Meal Plan | Just Take A Bite

FIVE hours.

I got five hours of uninterrupted sleep last night. After two nights in a row of spending most of the night in the nursery with a sick toddler (did I really just call her that?!) it was so nice to get some sleep!

We’ve been doing lots of nursing, elderberry syrup, vitamin C (the real form that your body can actually use…NOT ascorbic acid), bone broth and diffusing essential oils. She and I will likely stay home from church today but hopefully she’ll be back to full health soon.

This week will be a bit different for us since there is no school Thursday or Friday. Instead we’ll be taking it easy as my oldest is getting her lip tie clipped Wednesday afternoon. I’m praying it’s a quick procedure and recovery.

The experiments never end.

Last week we potentially found some new problem foods for my youngest. But it’s hard to know if it was a food reaction or her illness. So we’ll have to put turkey and beans back on to the list of things to try. Last night we experimented with salmon. I’m thinking it might be out for now. We’ll see how she’s looking this morning.

In an effort to expand our diet I’m trying to think of new foods to try. My current list includes

  • asparagus
  • eggplant
  • quinoa
  • sunbutter
  • mushrooms
  • peppers

We already did asparagus last week…and she loves it. So even though it is not in season I’m going to give it to her. She needs more variety. I’m also finding that one of her biggest eating challenges is that she likes to try new flavors and textures. No leftovers allowed. She won’t touch them. She wants crunchy food right now!

She saw me eating sugar snap peas and wanted some. To my surprise she loved them! She’s actually really good at chewing so I need to find more foods for her to crunch.

Proactive about our health.

I’m really trying hard to rotate foods. Getting more variety will make that easier as well. I’m increasing my probiotic again this week. I just started taking camu powder for vitamin C. I have yet to try my moringa (one experiment at a time). I just ordered liver pills and more collagen (I’m finally trying Vital Proteins to see if it is as good as everyone says).

Allergen Friendly Meal Plan | Just Take A Bite

Fun in my kitchen.

I’m not planning too many kitchen projects this week, even though I really need to do some baking. Hopefully next week I can tackle that. Here is what’s on the kitchen list.

A look at what’s ahead.

I’m hoping to do some big blog updates soon. Hopefully I don’t mess anything up!

Last week I posted recipes for einkorn pumpkin scones and no bake pumpkin cheesecake cups. Lots of pumpkin going on! This week I’ve got three new recipes for you that I think you’ll love.

If you haven’t entered the Real Food and Health giveaway yet make sure you do!!

For meals this week I had to focus on easy and soft foods. Though I did tell my daughter she could just drink milkshakes at first.

Here is our allergen friendly meal plan for the week. I’m still adding in the rotation notes to help keep myself on track. It’s hard to remember!!

What’s on your menu this week? Any fun pumpkin goodies?

Allergen Friendly Meal Plan | Homemade Dutch Apple Pie

ROTATION: Each day starts with dinner and goes through lunch the next day.
Day 1: sourdough/einkorn, squash, peas
Day 2: corn, pumpkin, spinach, grapes
Day 3: teff, eggplant, zucchini, blueberries, asparagus, sunbutter
Day 4: quinoa, mushrooms, lettuce, broccoli, cauliflower, cherries

Sunday 2
B – cereal, fruit | chicken, roasted squash, peas, sourdough bread
L – grilled cheese, tomato soup | squash soup, sd bread
D – turkey pumpkin white bean chili, pumpkin and honey polenta | chicken, spinach, polenta
*roast/freeze pumpkin, make polenta, make/can chili sauce

Monday 3
B – yogurt, granola bars | broth w/ pumpkin and spinach, polenta
D (prep ahead) – cp hobo dinners w/ eggplant and zucchini
*soak quinoa, soak teff, boil eggs, skim cream, make ice cream, make chocolate sauce

Tuesday 4
B – hard boiled eggs, toast | teff porridge w/ blueberries
D (ready any time) – beef and broccoli stir fry over quinoa
*soak flour for muffins, soak oats, soak peas, make gummies

Wednesday 1
B – oatmeal | liver, sauteed mushrooms
D (prep ahead/soft) – split pea soup, crackers w/ cheese or muffins
*roast/freeze squash, bake muffins

Thursday 2
B – yogurt, granola, fruit | broth w/ squash and peas, sourdough bread
D – turkey tacos w/ lettuce, cheese, sour cream, salsa, guacamole, beans | pumpkin taco soup
*soak flour for pancakes, soak flour for crackers, render lard, render tallow, clean

Friday 3
B – toast w/ sunbutter, fruit | broth w/ pumpkin and spinach
D – pancakes w/ apple cinnamon topping, roasted asparagus, bacon | fried eggplant w/ pesto
*make pesto, clean, make crackers

Saturday 4
B – pancakes, bacon | teff porridge w/ blueberries
D – cp roast beef, baked sweet potatoes, roasted cauliflower and brussels sprouts | salad
*make sd bread, make elderberry syrup, roast/freeze pumpkin

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

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

No Bake Pumpkin Cheesecake Cups

Looking for an easy, prep ahead fall breakfast? These no bake pumpkin cheesecake cups are great for kids and adults. Plus they are packed with nutrition.

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

One of my favorite foods is cheesecake. It comes in a close second behind ice cream. Yes, I love my creamy dairy desserts!

However, I don’t have time to make cheesecake very often. So I came up with a cheater version for fall.

Pumpkin cheesecake cups do require about two minutes of heating to dissolve the gelatin. But there is no baking involved. All of the prep work takes about five minutes of hands on time. In fact pumpkin cheesecake cups are so easy to prepare that even your kids can make them!

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

Nutrition first.

Pumpkin is a superstar when it comes to vitamins. So any way I can add it to our diet is a bonus. Then you add yogurt with probiotics and healthy fat.

Don’t forget about the gelatin! This will help aid digestion and boost the protein content.

I love that I can make a batch of pumpkin cheesecake cups before bed and breakfast is ready in the morning. So when I have a child wake up at 6 am and tell me he’s starving we don’t have a mini crisis (i.e. meltdown).

Pumpkin cheesecake cups also work really well for school lunches. Kids see it as a treat. I see it as a source of protein and vegetables. A win for everyone.

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

Perfect any time of day.

Of course you can always serve these for dessert too. Make a big batch for a crowd. Add some crumbled gluten free pumpkin spice graham crackers to individual cups to mimic crust. You’ll get rave reviews and be able to sit and enjoy some with your guests!

This recipe makes enough for two cheesecake cups. It can easily be scaled up to make as many servings as you need. They will stay good in the refrigerator for up to a week so you can make a batch to enjoy all week long. Though I can guarantee they won’t last very long!

If you like your cheesecake really soft you can reduce the gelatin about 1/2 tsp. If you like it super firm you can increase the gelatin about 1/2 tsp. Adjust it to make your ideal cheesecake.

Are you enjoying all things pumpkin right now?

Add these no bake pumpkin cheesecake cups to your list of must try treats!

No Bake Pumpkin Cheesecake Cups | Just Take A Bite

 

No Bake Pumpkin Cheesecake Cups
Serves 2
Write a review
Save Recipe
Print
Ingredients
  1. 3/4 cup plain greek yogurt or strained whole milk yogurt
  2. 1/4 cup pureed pumpkin
  3. 1/4 cup honey
  4. 3 tsp. grass-fed gelatin
  5. 1/2 tsp. cinnamon
  6. 2 homemade graham crackers or 1 store-bought graham cracker
Instructions
  1. Strain whole milk yogurt for one hour (it takes about 1 1/2 cups of yogurt to get 3/4 cups thick yogurt).
  2. Crush graham crackers and place in the bottom of two small containers (1/2 pint jars work well)
  3. Combine the yogurt, pumpkin, honey, cinnamon and gelatin in a small saucepan.
  4. Let sit one minute.
  5. Heat on low-med until the gelatin is dissolved and the mixture is liquid, about 2-3 minutes.
  6. Pour the mixture over the graham crackers and chill until set.
Notes
  1. Pumpkin cheesecake cups will stay good in the refrigerator for up to a week.
  2. Squash can be used in place of the pumpkin.
  3. Coconut milk yogurt can be used in place of the dairy yogurt.
Just Take A Bite https://justtakeabite.com/

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

This post is linked to Savoring Saturdays.

Einkorn Pumpkin Scones | Just Take A Bite

Einkorn Pumpkin Scones

Einkorn pumpkin scones are the perfect fall breakfast. They are easy to make and free of dairy, eggs, nuts, soy, rice, corn and coconut.

Einkorn Pumpkin Scones | Just Take A Bite

Have you ever tried einkorn flour? It is quite new to me.

If you haven’t heard of it, einkorn is an ancient variety of wheat that has not been modified or processed like most modern wheat. So it is easier on the gut. Even some people that are sensitive to gluten can tolerate einkorn!

Baking with einkorn.

Einkorn absorbs liquid differently than regular wheat. So you can’t just swap it one for one in your recipes. You will likely need more einkorn.

Since I love to experiment I set to work right away when I got my first bag of einkorn flour. I created einkorn pumpkin scones.

I LOVE scones. Not only are they delicious, but they are easy to make and easy to adapt to an allergen free diet. There are no eggs required and you can use whatever flour and fat you tolerate. You just have to get the ratios right.

Einkorn Pumpkin Scones | Just Take A Bite

Start simple.

I make these even easier by mixing the dough in the food processor. Then you can chill the dough to bake later in the day, freeze the dough for freshly baked scones another day or bake them immediately.

Einkorn pumpkin scones are perfect for fall. Serve them for breakfast, brunch or alongside a hot bowl of soup (my favorite!). Who doesn’t love a warm, pumpkin and cinnamon scone fresh from the oven?!

The thing that stands out to me about einkorn flour is how soft it is. Most wheat has sort of a hard texture. But einkorn is so soft…which makes your baked goods soft! It really takes them to a whole new level.

Einkorn Pumpkin Scones | Just Take A Bite

I also love that you don’t have to soak these scones because they use all purpose einkorn flour. Many baked goods work really well with soaked flour. A scone is not one of them. I’ve tried. They just don’t quite turn out the same. Scones aren’t meant to have much liquid added. Just fat and flour.

Not a huge scone fan? Add an egg to the dough and turn einkorn pumpkin scones into cookies!

If you have never had einkorn flour I encourage you to give it a try. It is much gentler on the tummy than modern varieties of wheat. Plus it makes amazing baked goods.

Start with a batch of einkorn pumpkin scones to see how you like it and how it behaves. Then start your own experimenting.

Do you like scones as much as I do? What is your favorite flavor?

Einkorn Pumpkin Scones | Just Take A Bite

Einkorn Pumpkin Scones
Yields 12
A simple scone made with pumpkin and einkorn flour.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 cups all purpose einkorn flour
  2. 1/2 cup cane sugar
  3. 1 tsp. cinnamon
  4. 1 tsp. baking soda
  5. 1/2 tsp. unrefined sea salt
  6. 1/2 cup solid fat (lard, tallow, butter, coconut oil)
  7. 2/3 cup pureed pumpkin
  8. 1 tsp. vanilla
  9. optional: 1/2 cup mini chocolate chips, chopped crispy pecans, dried cranberries
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, cinnamon, soda and salt in a food processor (or bowl). Pulse to combine.
  3. Add the fat. Pulse until the mixture is crumbly (or combine by hand).
  4. Add the pumpkin and vanilla. Process until well combined.
  5. Transfer the dough to a bowl. Mix the chocolate chips/nuts/dried fruit in by hand.
  6. Divide the dough into 12 equal portions. Roll into a ball and flatten on prepared parchment paper.
  7. Sprinkle cane sugar on top if desired.
  8. At this point you can freeze the scones or chill them in the refrigerator until ready to bake.
  9. Bake for 25 minutes.
Notes
  1. To make these into cookies add one egg along with the pumpkin and vanilla. Scoop mounds of dough onto the baking sheet. Reduce baking time to 10 - 15 minutes.
  2. Squash can be used in place of the pumpkin. Butternut works best.
Just Take A Bite https://justtakeabite.com/

 

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

This post is linked to Savoring Saturdays.

Allergen Friendly Meal Plan | Just Take A Bite

Allergen Friendly Meal Plan Week of 10/11/15

This week’s allergen friendly meal plan and agenda focuses on rotational eating, simple preparation and ongoing preservation.

Allergen Friendly Meal Plan | Just Take A Bite

Good morning! Are you ready to start a new week? After a trip to visit family yesterday that included a few short naps in the car for me I think I’ve got a little bit of my energy back. It’s a good thing since we have another busy week ahead.

Getting back on track.

There are no major health updates this week. Just the usual monitoring and periodically trying something new. I need to find more variety for my little one and I. So I’m brainstorming what else we could eat.

I am trying to get back on track with rotational eating again. It gets very hard when your diet is so limited. There just isn’t enough food to rotate for four days! I’m not too worried about proteins and fats since I naturally mix those up. I just need to be careful with grains and vegetables.

I’ve added a four day rotation below for my own benefit and to give you an idea of what a rotational diet looks like.

I am also trying to start oil pulling again. My teeth could use some serious help!

I was able to add teff back into our diet last week!! It is very exciting to have a new grain. So far I’m just using it for porridge. I might start baking with it at some point.

What’s coming.

The blog updates are moving along. I wish I could just snap my fingers and have it done because I’m so excited to share it with you!

In case you missed them, last week I posted a recipe for spiced apple ice cream, a guide to preserving pears and some holiday travel tips with a giveaway (go enter!!!).

Last week I was working on a last minute contributor post. Plus I was just so worn out. So I wasn’t able to get as much writing done as I would have liked. This may be a slow week here. But don’t worry, there are plenty of good recipes on the way still.

Allergen Friendly Meal Plan | Just Take A Bite

What’s cooking.

My kitchen projects this week include:

Meals this week are easy as usual. My husband has to do some travel for work part of the week. That means keeping meals even simpler!

Do you have a busy week ahead? What’s on your menu? Here is our allergen friendly meal plan and rotational diet guide for the week.

Day 1: sourdough, squash, peas
Day 2: corn, pumpkin, spinach
Day 3: teff, beans, zucchini, blueberries
Day 4: einkorn, mushrooms, lettuce, broccoli, cauliflower, cherries

meat: chicken, turkey, pork, beef, seafood
fat: evoo, lard, tallow

Allergen Friendly Meal Plan | Homemade Dutch Apple Pie

Sunday 3
B – cereal, fruit | teff pumpkin porridge w/ blueberries
L – grilled burgers, grilled zucchini, layered potatoes
D – veggies and chips w/ hummus, strawberry milkshakes, beans
*make gummies, make hummus

Monday 4
B – yogurt, granola bar | broth w/ burger, beans
D – cp roast turkey, broccoli, french fries
*make broth, bake/freeze squash, make einkorn scones

Tuesday 1
B – toast w/ sunbuter | salad, scone
D (early) – mini pesto turkey olive pizzas, peas
*make pesto

Wednesday 2
B – blueberry yogurt | sd bread w/ pesto
D – pumpkin pasta, spinach
*bake/freeze pumpkin, feed sd

Thursday 3
B – breakfast cookies | leftover pasta w/ spinach
D – spaghetti, beans, garlic toast
*make pumpkin roll, soak teff, soak flour for pancakes

Friday 4
B – yogurt, granola, fruit | teff pumpkin porridge w/ blueberries
D – pancakes w/ apple topping, sausage, roasted cauliflower
*make sd bread

Saturday 1
B – pancakes | broth w/ mushrooms, sausage
D – pan seared salmon, roasted squash, peas, chips
*make/can chili sauce

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.

Holiday Travel Tips With Food Allergies | Just Take A Bite

Holiday Travel Tips With Food Allergies

Don’t miss out on family gatherings this year! Follow a few simple travel tips with food allergies to keep everyone safe and having fun. Plus enter for a chance to get even more great real food information.

Holiday Travel Tips With Food Allergies | Just Take A Bite

The holidays are a time to celebrate, a time to see friends and family and a time to enjoy good food. You can relax and take a break from every day duties. It is something to look forward to all year long.

Unless you have food allergies.

If you or your child has food allergies holidays can be stressful! Did someone put the butter knife in the jelly jar? Are there nuts in the pesto? Is there anything I can eat? Did cousin Joe wash his hands before playing with the toys?

Start celebrating.

When it’s time to pack up and head out for the holidays there are some things you can do to take the stress out and add the fun back. Plus you’ll get to enjoy good food too!

  1. Ask for the menu ahead of time.

 Whether you are visiting grandparents, siblings or friends ask for the menu in advance. Be sure to ask for details and ingredients.

This will give you an opportunity to offer suggestions and substitutions if necessary. It will also give you an idea of how much safe food will be available.

  1. Pack your own food.

When you have food allergies you always have to be prepared with safe foods. Pack a cooler with a few simple, nutritious foods. This can be anything from raw fruits and vegetables to cheese slices, bacon and hard boiled eggs. Whatever you tolerate.

If there won’t be much on the menu that you can eat don’t hesitate to bring something more substantial like a sandwich, roasted chicken or a thermos of soup.

Just be sure you have plenty for a meal and some extra. People change plans at the last minute and you don’t want to show up and be caught off guard that the food you were planning on isn’t available.

Holiday Travel Tips With Food Allergies | Just Take A Bite

Spiced Apple Ice Cream | Just Take a Bite

Spiced Apple Ice Cream

It is fall!! That means apple season is definitely here! Celebrate with a dish of spiced apple ice cream. Warm spices, cooked apples, cold cream. Perfection.

Spiced Apple Ice Cream | Just Take a Bite

Fall is a special time in Michigan. There are orchards all around and apples of every variety.

If you have a child in school they will likely have a field trip to an orchard. Facebook is full of family apple picking photos.

Apple goodies abound. Apple cider. Apple donuts. Apple crisp. Apple pie (the Dutch variety too!). Applesauce. Apple pie parfaits. Apple pie cake. The list goes on.

Something new.

This year I created a new way to enjoy apples – in ice cream!

Spiced Apple Ice Cream | Just Take a Bite

Spiced apple ice cream is a mix of sauteed, sweetened apples (think apple pie filling), warm spices and thick raw cream.

Start by sauteing chunks of apples in butter, honey and your favorite blend of spices. Then make a rich cinnamon ice cream. Mix in the apples and let it freeze.

For the spice you can go simple with just cinnamon. Or you can add nutmeg and cloves. I actually used a cinnamon spice blend from Ground 2 Table. It worked really well.

Enjoyment all around.

Spiced apple ice cream was definitely a winner with my family. Even my in-laws got to sample some and thoroughly enjoyed it!

Of course it tastes great plain. But spiced apple ice cream is really good served on vanilla cake or apple crisp!

Spiced Apple Ice Cream | Just Take a Bite

Maybe you’re like me and need a little crunch? Crumble some homemade pumpkin spice graham crackers over the ice cream. It’ll taste like crust so you get the full apple pie effect.

You can also add crunch with chopped crispy pecans. Sprinkle them on top or mix them right in the ice cream. You’ll really bump up the flavor by using sugar coated pecans!

If you want to add to the creaminess and nutrition you can use pastured egg yolks. But if you don’t have access to quality eggs or you don’t tolerate eggs you can leave them out.

For sweetener cane sugar, maple syrup and honey all work. I like to use a combination of two or all three of them to create a more neutral flavor.

No guilt.

Does this sound too indulgent for you? Check out this amazing resource to learn how to Stop Fighting Food and enjoy what you eat. Then dig in!

Now that apple season is in full swing it’s time to create some fall treats. Grab your favorite variety of apple and fresh cream. You’re well on your way to a dish of rich spiced apple ice cream.

What is your favorite way to enjoy fall and the abundance of apples?

Spiced Apple Ice Cream | Just Take a Bite

Spiced Apple Ice Cream
Serves 12
Write a review
Save Recipe
Print
Ingredients
  1. 2 medium apples, peeled and diced
  2. 2 tsp. butter (or coconut oil)
  3. 1 tsp. cinnamon
  4. optional: nutmeg, cloves or a cinnamon spice blend
  5. 1 Tbsp. honey
  6. 2 1/2 cups cream (raw if possible) (or coconut milk)
  7. 1/2 cp whole milk (raw if possible) (or coconut milk)
  8. 2 egg yolks (optional)
  9. 1/2 cup cane sugar, maple syrup and/or honey
  10. 1 Tbsp. vanilla or vodka
  11. 1 Tbsp. tapioca flour or arrowroot
  12. 1/4 tsp. unrefined sea salt
  13. 2 tsp. cinnamon
Instructions
  1. Sautee apples in butter, spices and honey over medium heat about 5 minutes, until tender but not mushy. Set aside to cool.
  2. In a blender combine the remaining ingredients. Blend until well mixed.
  3. Process the ice cream in an ice cream mixer according to manufacturer's directions (it takes 15 - 20 minutes in my Kitchen Aid ice cream maker attachment).
  4. Transfer the ice cream to a freezer safe container.
  5. Stir in the apples.
  6. Freeze until firm.
Notes
  1. You can add 1/4 cup chopped crispy pecans or sugar coated pecans when you stir in the apples.
Just Take A Bite https://justtakeabite.com/

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

This post is linked to Savoring Saturdays.

Allergen Friendly Meal Plan | Just Take A Bite

Allergen Friendly Meal Plan Week of 10/4/15

This week’s allergen friendly meal plan and agenda is about squash, pumpkin and tomato preservation and quick prep foods.

Allergen Friendly Meal Plan | Just Take A Bite

Well it certainly feels like fall! The weather sure changed quickly here. We were just wearing shorts and now the heat is on.

We have another busy week ahead as usual, starting out with an extra trip to the ortho Monday morning. Not what I wanted after just going last Wednesday. We need to get to the meat market to stock up. We are also celebrating my nephew’s birthday on Saturday.

The food experimenting never seems to end. But at least we had a really good week with my little one last week and finally got her to start eating a bit more again!

My son has had a flare of some kind the last few weeks, but so far I can’t pinpoint it. I hope we do soon because the hyperactivity is a bit much. I do have one suspicion that I will take out this week and see what happens.

My kitchen agenda for the week includes:

Allergen Friendly Meal Plan | Just Take A Bite

Last week I posted recipes for honey sweetened pumpkin butter and sourdough pumpkin pie cereal. I also reviewed Natural Remedies for Kids (a great resource!!).

***Make sure you also check out the Stop Fighting Food videos.***

Open enrollment for the master class will be over soon. This looks so good.

This week I have more delicious recipes, tutorials and a giveaway! You really don’t want to miss that.

The allergen friendly meal plan for this week will once again be chicken free and egg free. But delicious nevertheless. Here is what we’re eating. What’s on your menu?

Allergen Friendly Meal Plan | Homemade Dutch Apple Pie

Sunday
B – pastry, fruit | salmon, spinach, squash, broth
L – cp roast beef, roasted potatoes, carrots
D – pizza, roasted cabbage
*make Goldfish® crackers, make yogurt?, make pudding? make pesto, sprout beans, make sd bread, make broth

Monday
B – yogurt, granola, grapes | liver, broth, pumpkin, peas
D (prep ahead) – pesto white bean pasta, peas
*soak oats

Tuesday
B – oatmeal | beef, broth, beans
D (ready any time) – sloppy joes, beans, chips
*roast/freeze squash, boil eggs

Wednesday
B – hard boiled egg, toast, fruit | broth, squash, spinach
D – sausage gravy over spaghetti squash, roasted cauliflower
*make/can chili sauce

Thursday
B – cereal, fruit | squash, cereal, molasses tonic
D – turkey nuggets w/ honey mustard, layered veggies, pear slices
*roast/freeze pumpkin, make sd bagels

Friday
B – yogurt, granola bar | broth, liver, pumpkin, peas
D – fried eggs, toast, roasted squash, fruit salad
*make einkorn scones

Saturday
B – smoothies, breakfast cookies | broth, beef, spinach
D – at party
*

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.