Author: Mary | Just Take A Bite

September 30, 2015

Stuffy Noses, Tangled Hair and Allergies: A Natural Remedies Review

When the cold or flu hits, when allergies flare or when kids can’t settle down don’t reach for a pill. Instead try some simple natural remedies.

When it comes to natural remedies I am definitely a novice.

I know food backwards and forwards. But herbs, oils and spices? Salves and tinctures? Come again?

Keep it simple.

You can imagine my delight when I flipped through Natural Remedies for Kids and saw just how easy it is to make so many natural treatments at home!

And I really do mean easy. Because if they weren’t I would have just put the book back down.

Natural Remedies is so easy to follow and find what you need. The advice is practical and straight forward.

Easy tips.

There are common sense tips like braiding long hair to keep it from getting tangled at night. Yes, I used that one immediately on my daughter! Then there is no need for any detangler (though if you need one there is a recipe for it).

Allergy treatments.

I have talked a lot about my daughter’s environmental allergies and struggles with clogged sinuses. Natural Remedies has an easy recipe for allergy syrup that is on my to-do list.

In the mean time we’re trying nettle tea. I had no idea it was so good for allergies.

There is really some kind of remedy for just about every common concern. It includes respiratory ailments, colds, flu, skin and hair issues, bumps and bruises and even emotional problems (like hyperactivity and anxiety).

Start small.

I am slowly building my supply for my natural medicine cabinet, starting with some of the more common and cheaper ingredients (like turmeric and nettle leaf). I will gradually add on as I become more familiar with and more comfortable with natural remedies.

One of the things that I love so much about finally going down this path (aside from the fact that it was one of my goals for this year that had been going by the wayside) is that I can make things that are safe for my youngest. Pretty much all OTC medications (both conventional and natural/homeopathic) contain some form of palm or coconut.

Save money.

You can still get Natural Remedies for Kids at a discount price right now. I’d snatch it up! This will be my go-to resource this winter.

And if you have a child like mine that is a sponge and loves to read anything and everything let them take a look and learn right along with you!

Natural Remedies for Kids is a resource that will benefit the entire family and help promote a natural lifestyle and overall health. If you are new to natural remedies or just looking to expand your knowledge this book is for you.

I have been compensated for my time commitment to review this product. However, my opinions are entirely my own and I have not been paid to publish positive comments.

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.

September 29, 2015

Sourdough Pumpkin Pie Cereal

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

Are you getting excited for all things pumpkin?

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

I hated it.

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

Until I started roasting fresh pumpkin.

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

Pumpkin, pumpkin everywhere!

Now I love to use pumpkin year round!

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

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

And yes, I can even handle canned pumpkin now.

Pumpkin for breakfast.

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

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

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

Pumpkin for snacks.

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

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

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

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

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

Grab some pumpkin (fresh or canned) and get a batch of sourdough pumpkin pie cereal started. The whole family will love it!

Sourdough Pumpkin Pie Cereal

2015-09-22 12:24:46

Serves 12

Simple sourdough cereal with pumpkin and spice.

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Ingredients

1 cup sourdough starter
1 cup wheat, spelt or rye flour
1/4 cup water
1 cup pureed pumpkin
3/4 cups organic cane sugar
1/2 tsp. baking soda
1/2 tsp. unrefined sea salt
1 tsp. cinnamon

Instructions

Combine the starter, flour and water. Cover and let soak 6 - 24 hours.
Line a large baking sheet with parchment paper. Heat oven to 350*F.
Add the remaining ingredients to the flour mixture. Mix well.
Spread on the parchment lined baking sheet.
Bake for 1 hour.
Let cool 10 minutes.
Flip the whole "cake" (leaving the parchment paper on the baking sheet.
Cut into small squares (using a pizza cutter or sharp knife).
Bake another 45 minutes.
Allow to cool completely.
Store in a sealed container at room temperature for up to a month or in the freezer for up to a year.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 28, 2015

Honey Sweetened Pumpkin Butter Three Ways: SHK Post

Now that fall is here it’s time for pumpkin everything! Use this nutrient packed vegetable to create three variations on pumpkin butter. It is so easy and delicious. Your kids will love it.

Coming up with healthy snacks can be a challenge. Kids want sweet and tasty. You want quick and nutritious.

Honey sweetened pumpkin butter is the perfect solution!

Pumpkin is not a vegetable most people eat very often. But it really is packed with nutrients. Pumpkin contains vitamin A (a lot of it!), vitamin C, potassium, copper and iron in addition to lots of phyto-nutrients. So it makes the perfect component to a healthy snack like pumpkin butter.

There are three variations of pumpkin butter – original, chocolate and sunflower. They each have a unique flavor that your kids are sure to love. And with only three or four ingredients they are all easy to make.

It only takes about ten minutes to make all three pumpkin butters! It is that easy. After a few minutes in the refrigerator they are ready to eat. I like to prepare them in advance. Then snack time is easy. The pumpkin butter will last up to a week in the refrigerator.

Are you ready to whip up one or all three of these tasty fall treats? Head on over to Super Healthy Kids where I show you just how easy it is. Then surprise your kids with a delicious after school treat.

Don’t forget to really add to the fun by making a batch of pumpkin spice graham crackers to go along with the pumpkin butter. Maybe homework time will go a bit smoother with a fun snack. At the very least your kids will have their mouths and bellies full of good stuff.

This post is linked to Savoring Saturdays.

September 27, 2015

Allergen Friendly Meal Plan Week of 9/27/15

This week’s allergen friendly meal plan and agenda is about transitioning to fall, preservation and staying healthy.

Here we are closing out the month of September already. It’s starting to feel like fall, though the weather sure has been warm!

There are apples, pears, pumpkins and squash everywhere. I love it. But it also means lots of canning and freezing.

What we’re doing.

Last week I worked my way through a half bushel of pears in one day! We also got to visit my grandpa’s farm, do some house hunting of our own and spend time with family.

This week most of my time will be spent coming and going as we have activities almost every morning, afternoon and some evenings.

How we’re feeling.

Overall we’re all doing pretty well health-wise. I’m still working on the fine details of diet for each child.

My oldest has been chicken free for three weeks now. I am going to do it a least one more week. I think I’ll take eggs back out this week to verify whether or not they are a problem.

My son had a bit of a rough week last week. I think it was due to nuts. So I’ll keep those out for a bit again.

I made a pretty big discovery in relation to my little one’s health last week. I hope to share more about that in a separate post at some point.

I am still working on gradually increasing my probiotic and making sure I get liver into my diet a few times a week. I actually had a few days last week where I felt really good and saw an improvement in my skin and hair. It is very exciting to see glimpses of change!

What I’m making.

I didn’t put too many kitchen projects on my list this week since I won’t have much time. Here is what I do have planned:

jello
roast/freeze squash
sourdough bread
wheat bread
gluten free Golden Grahams® cereal
nettle tea (big batch for lunches)
apple crisp
yogurt (maybe – we have some extra milk again this week)

Last week I shared a delicious veggie-filled cookie and recipes for homemade grape juice and grape jelly. This week I’ve got a simple pumpkin treat that I’m sharing at Super Healthy Kids, plus a cereal recipe and book review.

I am still working on the blog updates. It’s turning out to be a slow process. But I’m super excited!

What we’re eating.

My allergen friendly meal plan this week has to be super simple and mostly things I can prepare in advance. I am still trying to stretch our meat budget a bit. Though it is a challenge when there are no meatless protein sources my little one and I can eat!

What is on your menu this week?

Sunday
B – yogurt parfaits | broth, squash, chicken
L – cp beef roast, potatoes, carrots
D – layered bean dip, guacamole, chips, roasted cauliflower and brussels sprouts, applesauce
*make refried beans, roast/freeze squash, make tea, make yogurt

Monday
B – toast w/ sunbutter, grapes | liver, spinach, beans
D (prep ahead) – chicken, noodle and squash casserole, beans, jello
*make jello, roast/freeze squash, boil eggs

Tuesday
B – hard boiled egg, toast w/ grape jelly | broth, chicken, pumpkin, peas
D (ready any time) – cp chicken and pork chops, rice, peas
*make broth, skim cream, make ice cream

Wednesday
B – yogurt, granola bar | sardines, squash
D (prep ahead, easy clean up) – cp hobo dinners, jello
* make sd bread

Thursday
B – cereal, fruit | liver, spinach, beans
D – hot taco rice bowls, guacamole, sauteed zucchini
*soak flour for pancakes, soak flour for cereal

Friday
B – yogurt, granola, fruit | broth, pumpkin, beef, peas
D – pumpkin pancakes, bacon, broccoli, pears
*make Golden Grahams® cereal

Saturday
B – cereal, fruit | salted caramel custard, sd cereal
L – pizza
D – pan seared cod, layered vegetables, beans
*make apple crisp, make wheat bread

September 23, 2015

Pectin Free Concord Grape Jelly

Wondering what to do with your homemade grape juice? Make grape jelly of course! It is a classic kid favorite that is easy to make and perfect for your pb&j!

Growing up we ate one flavor of jelly.

Grape.

That’s it.

At home. Grape. In a restaurant. Grape. On toast. Grape. On a sandwich. Grape.

That was really all we knew and all we wanted.

No jelly here.

Want to know something? I have never bought grape jelly for my kids. Most grape jellies are filled with high fructose corn syrup. Not to mention the texture kind of grosses me out now.

But homemade grape jelly – that is a whole different story. Especially when it comes from juice you made yourself!

No pectin. No canning.

The unique thing about my grape jelly is that I skip the pectin and the canning.

Most pectin contains dextrose. That’s just sugar, right? Well, yes, sort of.

But it usually comes from corn. My son is allergic to corn. So I don’t use pectin.

Instead I use gelatin and then freeze the jelly. That turns this into such a simple task. It takes about five minutes to make a whole batch of jelly.

This was my own experiment with creating an easy and allergen friendly grape jelly.

No complaints.

The consensus from my family? Great! Everyone loves it. Even the adults that grew up with more traditional jelly (both homemade and store bought).

My kids rave about it and keep asking for it on their bread.

We have been enjoying it on toast and on sunbutter and jelly sandwiches. I personally love it on sourdough bread. The contrast between the sour and sweet is delicious.

No fears.

Are you intimidated by the idea of making your own grape jelly? Set those fears aside. This pectin free concord grape jelly is so easy!

Use your homemade grape juice or quality organic grape juice. Add some grass-fed gelatin and you’re minutes away from homemade grape jelly.

Your kids will love it, and you’ll feel good about what they’re eating. No more high fructose corn syrup, dextrose and citric acid for breakfast. Just whole, simple ingredients.

Once you get the freezer stocked with grape jelly grab some blueberry juice to make blueberry jelly! It’s another great addition to your morning eggs and toast.

Pectin Free Concord Grape Jelly

2015-09-19 04:27:45

Yields 7

Homemade grape jelly that is free of pectin and high fructose corn syrup.

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Ingredients

4 cups unsweetened concord grape juice
3 cups organic cane sugar
6 1/2 tsp. grass-fed gelatin

Instructions

In a medium saucepan combine the juice and sugar. Whisk.
Slowly pour in the gelatin and whisk.
Let sit one minute.
Turn on heat to medium/low.
Slowly whisk until the mixture is warm and the sugar and gelatin are dissolved, about 5 minutes.
Remove from heat.
Fill half pint glass jars, leaving 1 inch of head space.
Put a lid on the jars and refrigerate until fully gelled, at least 8 hours.
Store in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.

Notes

You may need to adjust the sweetness depending on the sweetness of the juice and your taste.
You can increase the gelatin to 8 Tbsp. and pour the whole batch into molds or a glass pan to make grape gummies.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 22, 2015

Homemade Grape Juice: From The Vine to Your Cup

When it comes to juice fresh is always best. Learn how to make your own homemade grape juice starting with picking grapes and ending with sweet juice.

Confession. I love grape juice. Love it.

I don’t drink it very often these days because I know most juice is just empty calories with no nutrition. Otherwise I would.

Once in a while I buy pure organic concord grape juice for making jello or gummies. But I can’t afford to buy that just to drink plain.

Free grapes.

A few weeks ago my mom called to tell me my grandpa said I could have his grapes. My grandma passed away earlier this year and my grandpa is now in hospice. So the grapes on their farm are just sitting there.

He thought I might be able to put them to good use.

He knows me well.

I made a trip to the farm with my two youngest, hoping to pick a bunch of grapes. Then I realized that picking grapes when everything is soaking wet and you have a toddler with grabby hands strapped to your chest is next to impossible.

At least I had a great helper! We did pick a few to get us started. But I had to send my husband and big kids back a few days later to finish the job.

My suggestions for picking grapes:

Have two free hands.
Use clippers.
Be prepared to get messy.

Making juice.

Once we had the grapes at home I had to figure out what to do with them.

It turns out that making homemade grape juice is quite simple. You basically just wash, cook and strain. You may need to add sweetener if you want to drink the juice plain. It just depends how tart the grapes are.

It also turns out that the “hardest” part is just separating the good grapes from the bad ones.

It was fun to make my own grape juice for the first time. As I did it I couldn’t help but smile and think of my grandparents standing in the kitchen on their farm making juice together every year for decades.

I felt honored to carry on the tradition, and I think of them every time I drink our homemade grape juice. They are some of the most amazing people I know. And their farm has always been one of my favorite places.

Now we have some grape juice in the freezer for later (that I will try really hard to share with my family). Plus I used some to make grape jelly! I’ll be sharing that recipe tomorrow.

Have you ever tried making homemade grape juice? If you have access to fresh, concord grapes start picking! There is nothing quite like it.

Homemade Grape Juice: From the Vine to Your Cup

2015-09-18 12:09:37

Fresh, homemade grape juice from concord grapes.

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Ingredients

Freshly picked concord grapes
Organic cane sugar or honey

Tools

Large stockpot
Large fine mesh strainer
Cheesecloth

Instructions

Wash the grapes. Get rid of any bad or unripe grapes.
Place the grapes in a large stockpot.
Mash the grapes with a potato masher to get the juices flowing.
Turn the heat on to high. Bring to a boil.
Reduce heat and simmer the grapes for 10 - 15 minutes, mashing periodically while they cook.
Turn off the heat.
Strain the grapes/juice through a fine mesh strainer lined with cheesecloth over a large bowl.
Allow the grapes to strain for a few hours or over night.
Discard the grapes/skin/seeds.
Strain the juice a second time through clean cheesecloth.
If using the juice for drinking add sugar if the grapes are too sour. Stir and let the sugar dissolve.
Store in the refrigerator for up to two weeks or in the freezer for up to a year.

Notes

I used about 1/4 cup cane sugar per quart of juice for drinking.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 21, 2015

Gluten Free Squash Cookies: KS Post

If you are in need of a healthy breakfast, lunch or dessert gluten free squash cookies are just the thing. Easy to make. Properly prepared grains. And vegetables!

All summer long you are in control of what your kids eat and when they eat.

There is an abundance of fresh fruit to serve IF they need a little snack (not when snack time is a mandatory part of their day). Breakfasts don’t have to be made AND consumed in ten minutes in order to catch the bus. Lunches can be cooked and served warm.

Then school starts.

Mornings are chaotic getting everyone dressed and fed and out the door.

Lunches have to be simplified and packed.

It is a challenge to maintain the nutrient dense status of your kids’ food. Not to mention they are bombarded with special treats for everything from birthdays to good behavior as soon as they step foot in the door.

So as the new school year gets under way why not combine the need for nourishment with the desire for something sweet? Did I mention it is also easy?

These super simple gluten free squash cookies are portable and work for breakfast or lunch. Vegetables in your breakfast and dessert? Yes, please!

Head over to Kitchen Stewardship to find out how I make these easy and delicious cookies.

September 20, 2015

Allergen Friendly Meal Plan Week of 9/20/15

This week’s allergen friendly meal plan is focused on fall preservation and keeping real food on the table with a busy schedule.

I think I blinked and missed last week. Life sure has gotten busier the last couple weeks. When you add a sick baby on top of it things are really chaotic.

My son started preschool last week. He seems to really love it.

What we’re doing.

I’m hoping this week won’t be too bad as we settle into routines and hopefully everyone stays healthy. We only have one new activity this week – Wednesday night programs at church.

The one thing I’m looking forward to this week is getting my hair cut! Even at a year postpartum my hair is so thin. I’m hoping a cut will help give it some fullness.

How we’re feeling.

No major health updates this week. I’m still honing in on the specifics on diet for my oldest. From a behavior/focus standpoint eggs don’t seem to be bothering her. But from an overall health standpoint I’m still not sure. I’m trying to do at least one more week of chicken free for her.

In an effort to make some improvement on my digestion I am really trying to chew all of my food very thoroughly and relax when I eat. That is easier said than done while also trying to feed young kids that won’t eat or won’t sit down or whatever. It’s hard enough just to find the time to make food for myself let alone slow down to eat it. But I’m trying. It really is critical for at least starting the digestive process off properly.

I am also bumping up my probiotics to twice a week now. Baby steps.

What I’m cooking.

I will have a busy week in the kitchen. My husband stopped at the orchard yesterday. Now I’ve got a half bushel of pears and ten large squash to work through. That means it’s time for more canning and freezing.

Here are all of the projects on my kitchen list so far:

make and can pearsauce
sourdough bread
bake and freeze squash
cornbread
pie crust
sourdough cereal
roast beets

In case you missed it last week I posted a recipe for grain free sunbutter and jelly bars. I also shared my top ten tips for keeping real food on the table during this busy season.

I’m very excited about what’s coming this week. Grapes anyone? Be sure to check back!

I’m also very excited about some blog changes on the horizon. New name. New look. All sorts of stuff. I just need to find the time to work on it! But it’s coming. I promise.

What we’re eating.

My allergen friendly meal plan focuses on simple, real food as always. I’m also making an effort to cut back on meat and increase vegetables. I think quality meat is critical for health. But I also don’t think we need massive amounts of protein in our diets. Not to mention it’s expensive! So I’m really trying to adjust the way I cook.

It is a big challenge since there aren’t many casseroles, soups, etc. that I can make for the whole family. But I’m doing my best to try. Every little bit helps, right?

Here is what’s on the menu. What are you eating this week?

Sunday
B – muffins, yogurt | broth, sausage, squash
L – at church picnic/packed lunch
D – baked chicken breasts, mashed potatoes, broccoli, squash
* make sd bread, roast/freeze squash, roast beets

Monday
B – cereal, fruit | maple squash, molasses tonic
L – almond butter sandwich, carrot sticks w/ dip, jello
D (prep ahead) – “favorite casserole“, jello | ground beef, beans
*soak flour for cornbread, sprout beans, make pearsauce

Tuesday
B – granola bar, yogurt | salted caramel custard
L – string cheese, pumpkin graham crackers, beets, dates
D (ready any time) – bean and vegetable chili, cornbread
*make cornbread, can pearsauce

Wednesday
B – cereal, fruit | sardines, peas
L – tortilla chips w/ guacamole, grape gummies, peppers w/ dip
D – Italian pasta bake, corn, peas
*make sd cereal

Thursday
B – toast w/ almond butter, fruit | liver, spinach, pumpkin
L – bean and vegetable chili, cornbread w/ butter, string cheese
D – mini pumpkin pot pies, pearsauce
*s~~oak flour for waffles~~, make sd bread or wheat bread

Friday
B – yogurt, granola | broth w/ squash
L – sunbutter and grape jelly sandwich, beets, carrots w/ dip
D – ~~pumpkin waffles, bacon, roasted cauliflower and brussels sprouts~~ leftover pasta bake | cp roasted chicken and veggies
*soak flour for pancakes, make broth

Saturday
B – pumpkin pancakes, scrambled eggs | salted caramel custard
L – ~~grilled cheese, tomato soup~~ grilled hamburgers and hot dogs, squash, peas, fruit salad
D – salmon cakes, squash, beans, pears
*roast/freeze squash

September 15, 2015

Grain Free Sunbutter and Jelly Bars

No time to make a sandwich? No problem. Grab some grain free sunbutter and jelly bars from the freezer and an allergen friendly lunch is ready in no time.

We’ve been back to school for exactly one week. And I’m already sick of packing lunches. Anybody else?

In all honesty I don’t mind it *too* much. But it sure is nice when I have some easy things to pack that are filling and nutritious.

Skip the nuts.

Of course I’m always conscious of allergies too. So while peanut butter and jelly sandwiches are about the easiest thing to make I don’t pack them in my daughter’s lunch (even though she is not allergic to nuts).

Recently I started using sunbutter in place of nut butters. My kids love it! I love that I don’t have to worry about them getting nuts on their baby sister when they eat it. Plus I can send it to school without potentially causing another child harm.

That means my daughter does get sunbutter sandwiches once in a while. They are easy and delicious.

Skip the bread.

But there is something even easier!

Grain free sunbutter and jelly bars are easy to make, easy to pack and easy to eat. You get the added bonus that you don’t have to worry about making or finding decent bread! This is especially key if you are gluten, grain or anything else free.

To make the dough simply dump all of the ingredients in a bowl and mix. The “jelly” filling is just three ingredients pureed in the blender for thirty seconds.

Then pour, bake and eat.

Skip the long lunch prep.

I like to make a big batch so I can keep a bunch in the freezer. Then packing lunch is easy and has virtually no preparation. In fact kids can pack it themselves!

A sunbutter and jelly bar paired with veggies and dip and some fresh fruit is a great lunch. Or you can really boost the nutrition factor by pairing it with a thermos of your favorite soup. My daughter loves split pea!

Change the flavor.

Let your kids pick the jelly flavor. Strawberry is a favorite here. But raspberry, cherry and blueberry all work well.

If your kids don’t like jelly then you can make the bars without the filling. It will be like a sunbutter and honey sandwich.

Are you in need of another easy lunch component to add to your rotation? Skip the sandwich. Go for grain free sunbutter and jelly bars. They are sure to be a hit!

Don’t need to pack a lunch? Serve them for breakfast. Kids love them any time of day.

Grain Free Sunbutter and Jelly Bars

2015-09-12 05:25:41

Serves 12

A nut free bar that is easy to pack and takes the place of a sandwich.

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Bar

1/2 cup sunbutter
1/2 cup tapioca flour
2 eggs (or flax or gelatin eggs)
1/4 cup honey
1/4 cane sugar
1/2 tsp. unrefined sea salt
1/4 tsp. baking soda

Filling

1 cup fruit (strawberry, blueberry, cherry, raspberry), thawed and drained if using frozen
1 1/2 tsp. grass-fed gelatin
1 Tbsp. honey

Bar

Heat oven to 350*F. Grease a 7x11 baking pan.
In a large bowl combine all of the bar ingredients. Beat until well mixed.
Spread half of the dough into the greased pan.
Blend the filling ingredients in a blender until pureed. Pour the filling over the dough in the pan. Spread.
Pour the remaining half of the dough on top of the filling.
Bake for 40 minutes.
Allow to cool. Cut into bars.
Store in the refrigerator for up to two weeks or in the freezer for up to one year.

Notes

White rice flour can be substituted for tapioca. It will no longer be grain free.
The eggs can be replaced with ground flax seeds.
You can also assemble the bars by pouring all of the batter into the pan and pouring the filling on top.
Any nut or seed butter will work in place of the sunbutter.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 13, 2015

Allergen Friendly Meal Plan Week of 9/13/15

This week’s allergen friendly meal plan and update is all about staying well fed when things are busy and keeping up with preservation.

September is in full swing! Are you enjoying it or are you already missing the slow pace of summer?

We’re slowly but surely adjusting. We’ll see how this week goes. It’s even busier than last week!

We’ve got the start of preschool, piano lessons, Kinderumisk, dance, orthodontist, grocery shopping, mom’s group and an open house for a friend.

Health news.

Last week we experimented with chicken and egg free for my oldest. She did have a pretty good week and we continue to see signs of improvement in her health. It is still TBD if the changes are related to diet or simply to better breathing. So this week we’ll add eggs back and see what happens.

My son has been doing quite well lately. We’ll see how this week goes as he starts school!

I figured out I need to take a break (again…had been off them for a few years!) from avocados. And my little one seems to be reacting to egg yolks. I’m not sure yet if that means I have to avoid them completely or not. I hope not!

She is also majorly teething right now, cutting her fourth molar. Hopefully that will stop bugging her soon.

What’s new in the kitchen.

I had initially expected to be super busy in the kitchen this week dealing with grapes and pears. But I decided not to get pears from the orchard yesterday. I’ll wait until this Saturday.

We got a bunch of grapes from my grandparents’ farm last week (picked two times). I thought I might be dealing with them over the next few days. But I had to work through them all yesterday (same day they were picked) because there were so many bugs! I didn’t want to keep those hanging around my house.

So yesterday I made grape juice out of all of them. Now the only thing left to do is make jelly! That’s the easy part.

Now I don’t have a ton on my to-do list. Which is probably good with such a busy week. Though knowing myself I’ll add to the list as the week goes on. Here is what I’m planning so far.

grape jelly (recipe coming soon!)
bread/muffin for mom’s group
sourdough bread
Wheat Thin® crackers (maybe)
Miracle Whip®

What’s coming up.

Maybe with a little less work in the kitchen I can catch up on some cleaning and some writing! I want to tell you all about my grape experimenting.

And I’m really hoping to find time to update the look and name of my blog soon!!! Plus create some fun freebies for you.

Last week I posted recipes for red lentil and sausage stew and orca bean and squash chili. Add them to your menu this week!

I’ve got more great posts coming this week. Check back tomorrow as I share some tips on cooking good food when you’re busy. I’ll also be sharing a fun recipe over at Kitchen Stewardship!

Here is our allergen friendly meal plan for the week. Simple and nutritious. That is always key. What’s on your menu this week?

Sunday
B – toast w/ sunbutter and grape jelly, fruit | broth w/ sardines, squash, peas
L – grilled hot dogs, brats, zucchini and corn on the cob
D – tuna salad sandwiches, roasted cabbage, peaches
*make grape jelly, soak oats, make Miracle Whip®

Monday
B – oatmeal | liver, pumpkin custard
L – tuna salad, crackers, beets
D (prep ahead) – cp roast chicken, roasted potatoes, broccoli
*

Tuesday
B – cereal, fruit | broth w/ chicken, spinach
L – yogurt, granola, avocado
D (ready any time) – cp hobo dinners
*boil eggs, soak flour for crackers

Wednesday
B – hard boiled egg, toast w/ grape jelly | broth w/ chicken, peas
L – crackers, cheese, olives
D (prep ahead) – sloppy joes, chips, veggies w/ dip
*make crackers

Thursday
B – yogurt, granola bar | cinnamon and molasses squash, molasses tonic
L – almond butter sandwich, carrots and peppers w/ dip
D – pork meatballs, rice, beans
*bake for MB, make sd bread

Friday
B – toast w/ sunbutter, fruit | salted caramel custard
L – sunbutter bar, beets, avocado
D – egg and sausage cups, peas, toast w/ grape jelly, pears
*

Saturday
B – kids’ choice
L – grilled cheese, tomato soup
D – ?packed? sandwiches, jello cups, veggies w/ dip
*make jello
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Keep it simple.

Easy tips.

Allergy treatments.

Start small.

Save money.

Pumpkin, pumpkin everywhere!

Pumpkin for breakfast.

Pumpkin for snacks.

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

What we’re doing.

How we’re feeling.

What I’m making.

What we’re eating.

What is on your menu this week?

No jelly here.

No pectin. No canning.

No complaints.

No fears.

Free grapes.

Making juice.

Have you ever tried making homemade grape juice? If you have access to fresh, concord grapes start picking! There is nothing quite like it.

What we’re doing.

How we’re feeling.

What I’m cooking.

What we’re eating.

Here is what’s on the menu. What are you eating this week?

Skip the nuts.

Skip the bread.

Skip the long lunch prep.

Change the flavor.

Are you in need of another easy lunch component to add to your rotation? Skip the sandwich. Go for grain free sunbutter and jelly bars. They are sure to be a hit!

Health news.

What’s new in the kitchen.

What’s coming up.

Here is our allergen friendly meal plan for the week. Simple and nutritious. That is always key. What’s on your menu this week?

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