Author: Mary | Just Take A Bite

January 21, 2015

Simple Smoothie Series: Sunrise Smoothie

The next simple smoothie in this series is called the sunrise smoothie. It’s the perfect morning drink.

The combination of orange, banana and strawberry gives a burst of flavor and also great color. It almost looks like a sunrise. Though you don’t need to take warning for this red sky.

By adding yogurt and egg yolks to these fruits you create a vitamin powerhouse.

My oldest really loves this smoothie. And she can be picky about smoothies. It is bright and fresh and a great thing to boost your energy for the day. She renamed it the morning milkshake.

If you want to add some healthy fat to the smoothie avocado, coconut oil and flax seed all work well.

Don’t forget to pair it with some properly prepared starch (quinoa, rice, sourdough bread, fried potatoes, etc.) for better absorption and digestion. Then you’ll have a good balance of protein, fat and carbohydrates.

Even if it’s cold and the sun isn’t shining during the winter you can start your day with a nutritious sunrise – in a smoothie! Take your fermented cod liver oil with it to boost your vitamin D, just like the sun does.

Simple Smoothie Series: Sunrise Smoothie

2014-12-31 05:09:20

Serves 1

A fruity smoothie that looks like a sunrise in a glass.

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Ingredients

1/2 medium banana
1 clementine (or half an orange)
1/3 cup strawberries (fresh or frozen)
1/2 cup yogurt (or kefir, coconut milk or coconut milk yogurt)
1 egg yolk
2 Tbsp. honey (or maple syrup), if desired
1/4 tsp. sea salt

Instructions

Combine all of the ingredients in a blender.
Blend until smoothie.
Serve immediately or store in the refrigerator.

Notes

You can add 1/2 small avocado, 1 Tbsp. melted coconut oil or 2 tsp. flax seeds for extra fat.
Leave out the honey if serving this smoothie to a child under one year of age.

By Mary - homemadedutchapplepie.com

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.

*If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

January 19, 2015

Simple Smoothie Series: Kiwi Strawberry

It’s that time of year – time to get back on track with nourishing foods.

So this month I’m doing a simple smoothie series. Smoothies are a great way to pack in nutrition, and they can be tailored to meet any dietary restrictions. Plus kids love them!

The other great thing about smoothies is that they can be prepared in advance and are great for on the go breakfasts or lunches. They can even be frozen to make a breakfast popsicle your kids will love.

If you have a little one just starting solids you can spoon feed a thick smoothie. It’s an easy way to give them things like probiotics and cod liver oil. Be sure to leave out the honey if giving it to a child under one year of age.

A smoothie can be a meal on its own. I personally need to have a salty/starchy component to my meal or else I will feel cold. So if I drink a smoothie (which has lots of fat and protein) I like to pair it with a muffin or slice of bread or bowl of rice with salt. That gives a good fat/protein/carbohydrate balance and a good sugar/salt/saturated fat/starch balance – both of which are ideal for good health. It is especially important for adrenal health.

My first simple smoothie is kiwi strawberry. It’s perfect for the winter months. Kiwi is readily available in the store. Then add some strawberries from your summer freezer stash. It’s a delicious combination that is rich in vitamin C.

An added bonus of using strawberries is that they are the best source of ellagic acid. According to Nourishing Traditions, “strawberries contain a compound called ellagic acid, which is an antioxidant that helps detoxify carcinogens.”

The yogurt or kefir in the smoothie provides probiotics and enzymes to help digest lactose. The egg yolks provide so many nutrients – fat soluble vitamins A, D, E and K plus calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12.

I add a pinch of sea salt to smoothies for trace minerals. You can also add gelatin (use the non-gel form) and coconut oil.

Probiotic powder and liquid fermented cod liver oil can also be added in small amounts. You can also add avocado for thickness and dates for sweetness.

The end result is a refreshing kiwi strawberry drink. But when you look a bit deeper you see it is a nutrition powerhouse and a great way to start your day.

I sometimes make a large batch of smoothie on Sunday and pour it into individual cups. Then I can use them as needed throughout the week. If you are going to make the smoothies in advance leave out the coconut oil and gelatin. They will change texture as they sit in the refrigerator.

This recipe makes enough for two adults (average size smoothies) or three to four children.

A few words of caution. Do not add raw greens to your smoothies. Most of them contain oxalates in their raw forms. If you want to add greens be sure to cook them first.

Also, I don’t advise drinking smoothies every day. It’s a good addition a couple times a week. Change it up with other breakfasts throughout the week.

A strawberry kiwi smoothie is the perfect breakfast treat for the whole family. Stay tuned for more delicious flavors.

Simple Smoothie Series: Kiwi Strawberry

2014-12-29 06:19:11

Serves 2

A power packed smoothie to start the day.

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Ingredients

1 cup total yogurt, kefir, sour cream, milk, coconut milk and/or coconut milk yogurt
2 egg yolks
1 cup strawberries (fresh or frozen)
1 kiwi, peeled and cut up
1/4 tsp. sea salt
2-4 Tbsp. honey and/or maple syrup (to taste)
2 tsp. gelatin (optional)
1 Tbsp. melted coconut oil (optional)
1/2 small avocado (optional)
2 dates (optional - leave out some or all of the honey if adding dates)

Instructions

In a blender combine the yogurt/milk, egg yolks, strawberries, kiwi, salt and sweetener. Blend until smooth.
Adjust sweetness to taste.
Add gelatin and blend.
While the blender is running slowly pour in the melted coconut oil.
Pour into glasses and serve immediately or store in the refrigerator.

Notes

If making the smoothie for a child under one year of age leave out the honey. It is not safe for a small child. They should not need extra sweetener besides the fruit. Or you can add a bit of banana for extra sweetness.
If making the smoothies in advance leave out the gelatin and coconut oil.
If you do not tolerate eggs you can make the smoothie without egg yolks. The taste will not change.
You can substitute a different kind of berry if you do not tolerate strawberries.

By Mary - homemadedutchapplepie.com

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

January 18, 2015

Allergen Friendly Meal Plans Week of 1-18-15

Good morning! January sure is going by quickly, don’t you think?

We’re enjoying our three day weekend. We’ve already gotten hair cuts, gone ice skating and had family game night. Still on the agenda…Packers football. My son is becoming quite the sports fan, so he and my husband will be glued to the TV.

My little one will be five months old this week! How is that possible?? I’m still debating about when to start solids. I may still push it out until six months like I did with my other two. When I do I’ll start with broth and maybe egg yolks and liver. That should give her a nutritional boost.

To boost my own nutrition I finally ordered some vitamin K2. I can’t wait for it to arrive. Hopefully it’s the last thing I need to help my body utilize calcium and get my teeth back on track.

My son did not do well with avocados. So we gave him all last week off from anything new. But we still had a few rough days. We noticed it was linked to either chocolate or sugar. So we’re still keeping an eye on that. Next on the list will be nuts. But I might wait another week yet to let his body settle.

I’ve been experimenting with my oldest by taking oats out of her diet. She has had a couple pretty good days. But it could be unrelated. I’m observing for now.

I’m calling this the week of broth, bread and smoothies. I have broth incorporated into our meals every day this week. Check out the links if you need some dinner inspiration.

I am finally starting my sourdough starter (did it this morning). I’m so nervous about this. It’s easy to take things out of your diet. You just watch for improvement. But when you add things in you have to watch for bad reactions. I really don’t know if anyone besides my husband will tolerate the sourdough. So it’s a big experiment. But I really hope it goes well. I’ll be feeding my starter every day so that by the end of the week I can make bread.

I’m also kicking off my simple smoothie series this week! Grab your blender. I’ve got some delicious and nutrient dense smoothies coming your way.

I am back to working on a gluten free bread recipe. But now I’m trying to make it a soaked version. We’ll see how it goes. I’m working on a soaked noodle recipe too so that my son has noodles he can eat. So much experimenting this week!

I need to figure out what appetizer and dessert to make for a party this weekend. Plus it’s time to start planning Super Bowl food (i.e. try to read my husband’s mind about what he’ll actually want).

Here is our menu for the week. I’m hoping all this broth will help us kick our colds! We’re all sick of being sick. What’s on your menu this week? Are you joining the broth for a week challenge?

Sunday
B – granola bars, yogurt, fruit
L – salsa chicken fajitas w/ beans and cheese
D – sloppy joes, chips, squash
*soak flour for bread, start sourdough starter, soak rice

Monday
B – hard boiled eggs, toast, smoothies
L – sloppy joes, veggies w/ dip
D – sweet and sour stir fry over rice
*feed sourdough starter, make gf bread

Tuesday
B – yogurt, granola, fruit
D – cp beef roast, scalloped potatoes, mixed vegetables w/ gravy
*feed sourdough starter, soak flour for muffins

Wednesday
B – toast w/ pb, fruit
D (prep ahead) – beef vegetable soup, bread
*feed sourdough starter, soak quinoa, soak oats, make muffins

Thursday
B – oatmeal w/ fruit and nuts
D – macaroni and cheese, beans, applesauce
*make oatmeal, feed sourdough starter, cook quinoa, make granola bars

Friday
B – oatmeal w/ yogurt
D – quinoa granola bars, scrambled broth eggs, roasted vegetables
*feed sourdough starter

Saturday
B – quinoa granola bars
L – leftover soup, bread
D – at party
*feed sourdough starter, make sourdough bread, make hummus, make guacamole, chop fruits and veggies, make cookies

Need some other broth meal ideas? Try these:

Pumpkin Pasta

Sweet and Sour Meatballs

Creamy Broccoli Noodle Soup

January 14, 2015

Soaked Donuts with Chocolate, Vanilla and Lemon Glaze

Soaked donuts make the perfect Saturday morning breakfast. Top them with chocolate, vanilla or lemon glaze for an extra special treat.For Christmas my three year old got me a donut pan. Such a subtle way of telling Mommy he wants more donuts! We experimented with donuts a bit ago without a donut pan. Now we can make the real deal.

My son is my baking buddy these days. So of course we had to get to work right away to try out the new pan.

Soaked Gluten-Free Donuts

I came up with a delicious soaked donut that is also gluten free, dairy free, nut free and corn free.

It’s not overly sweet either.
This is a cake-style donut that can be topped with chocolate, vanilla and lemon glaze. You could also dip them in a cinnamon sugar mixture.

Gluten-Free Chocolate Covered Donuts

The chocolate covered donuts reminded me of my childhood. Whenever we got donuts (which was a rare treat) we always picked chocolate covered (…until we got older and ventured out to glazed, long johns, etc.). It’s like vanilla cake with chocolate frosting. What kid doesn’t love that?

My kids certainly enjoyed the ones with chocolate that we made!

Easy Homemade Donuts

These soaked donuts are very easy to make. Soak the flour one day. Bake the donuts the next. Even the glazes only take a few minutes to prepare. The chocolate glaze is cooked. The lemon and vanilla glazes just require stirring. But you do need some homemade powdered sugar for them. It only takes a minute to make!

Soaked donuts are a fun treat to have once in a while. They are good for a special Saturday morning breakfast or a birthday treat.

If you don’t have a donut pan you can simply bake the batter in a muffin pan. Only fill the muffin cups about half full to keep them smaller/more like a donut. You can use an apple corer to remove the center if you like.

What Can You Make With a Donut Pan?

Now we can experiment with more flavors and maybe even create some savory soaked donuts.

I also use my donut pans to make gluten-free bagels!

What is your favorite donut flavor?

Soaked Donuts with Chocolate, Vanilla and Lemon Glaze {gluten free, dairy free, nut free, corn free}

2015-01-06 05:41:21

Yields 20

A healthy, real food version of chocolate covered donuts.

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Donuts

2 cups any combination of gluten free flours
2/3 cup warm soaking liquid (2 Tbsp. lemon juice + water, kefir, yogurt, sour cream or 2 Tbsp. vinegar + milk)
6 Tbsp. melted fat (butter, coconut oil, lard, palm shortening)
2 eggs (preferably at room temperature)
3/4 cups sugar (coconut and/or cane) (increase to 1 or 1 1/4 cups if you like a sweeter donut)
1 tsp. baking soda
2 tsp. cream of tartar
2 tsp. tapioca flour or arrowroot
1/2 tsp. sea salt

Chocolate Glaze

1 cup chocolate chips
2 Tbsp. milk or coconut milk
2 Tbsp. arrowroot

Vanilla Glaze

1 cup powdered sugar (see recipe for link)
2 Tbsp. + 2 tsp. milk or coconut milk
1/4 tsp. vanilla

Lemon Glaze

1 cup powdered sugar (see recipe for link)
2 Tbsp. + 2 tsp. lemon juice

Donuts

Combine the flour and the warm soaking liquid.
Cover and let sit for 7-24 hours (24 hours or longer is preferred)
Heat the oven to 400*F. Grease a donut pan or muffin pan.
Add the melted fat to the soaked flour. Beat until combined.
Add the eggs. Beat until combined.
Add the dry ingredients. Beat well.
Pour the batter into the prepare pans, filling the donut pan about 2/3 full or muffin cups 1/2 full.
Bake for 20 minutes.
Remove donuts from the pan and allow to cool completely before dipping in glaze.

Chocolate Glaze

Place the chocolate chips, milk and arrowroot in a double boiler.
Heat until the chocolate is melted and the ingredients are combined, stirring frequently.
Dip the donuts into the warm glaze and place on a baking sheet or wire rack to let the glaze cool and harden.

Vanilla Glaze

Combine the sugar, milk and vanilla in a bowl. Stir until combined.
Dip the donuts in the glaze.
Allow to set and harden.

Lemon Glaze

Combine the sugar and lemon juice.
Stir until combined.
Dip the donuts in the glaze.
Allow to set and harden.

Notes

It is best to use the batter as soon as it is mixed. It will rise better. If allowed to set it will still work, but there won't be as much rise.
It is best to use at least 1/4 white/starchy flour in the flour mixture, like tapioca or white rice.

By Mary - homemadedutchapplepie.com

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

January 12, 2015

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}

Winter spice bread is a gluten free sweet bread filled with spice and topped with a delicious nutmeg icing.I love having sweet breads on hand. They make great snacks or breakfasts. I also love them with a big bowl of nourishing soup.

In the winter I don’t do as many fruity breads. I gravitate towards warming foods with a hint of spice.

So I created this winter spice bread. It has a bit of nutmeg and cinnamon for flavor. You could also add mini chocolate chips for extra sweetness.

I love that this winter spice bread is soaked for easier digestion. It also makes two loaves. So it lasts us a few days. One of them could go to the freezer…but our second loaf usually doesn’t make it.

Just for an extra bit of flavor I created a nutmeg icing. You can top the whole loaf of winter spice bread with the icing or drizzle it on individual pieces. The icing soaks in and creates a rich, gooey treat. It’s almost like eating cake!

My kids really enjoyed this bread. The whole family did!

Whether you want a special breakfast or the perfect side for your soup, winter spice bread is just what you need.

If you like a little more rise in your bread you can use baking powder. But if you are corn free the baking soda/cream of tartar combination works well. Beating the egg whites separately and folding them into the batter will also make the bread less dense.

The great thing about a soaked bread is that you can prepare half of it one day and finish it the next. Breaking it up into shorter steps really makes baking bread easy! I soak my flour one day and then get the bread in the oven quickly the next morning.

Winter spice bread is a perfect treat all winter long. Make a big batch so you can stock your freezer.

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}

2014-12-18 05:22:51

Yields 2

A sweet bread with the flavors of cinnamon and nutmeg.

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Bread

2 cups any combination gluten free flour
1 cup total soaking liquid (at least 2 Tbsp. lemon juice, water kefir, kefir or yogurt + enough water, milk or coconut milk to equal one cup)
1/2 - 3/4 cups organic cane sugar or coconut sugar (depends on your taste)
1/4 cup honey
1 tsp. baking soda
2 tsp. cream of tartar
2 tsp. tapioca flour or arrowroot
1/4 cup coconut oil (or butter), melted
1 tsp. sea salt
1 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. vanilla
2 eggs

Icing

6 Tbsp. tapioca flour (or arrowroot)
2 Tbsp. honey
2 tsp. coconut milk
1/2 tsp. vanilla
1/2 tsp. nutmeg
2 Tbsp. cane sugar
pinch of salt

Bread

In a large bowl combine the flour and soaking liquid.
Cover and let set 7-24 hours.
Heat the oven to 350*F. Grease two bread pans (one large, one medium)
Add the sugar, honey, soda, cream of tartar, tapioca, oil, salt, nutmeg, cinnamon and vanilla. Beat.
Add the eggs. Beat until well combined.
Pour the batter into the prepared pans.
Bake for 50 - 55 minutes.
Allow to cool before serving.

Icing

Combine all of the ingredients in a medium bowl.
Mix until well combined.
Pour over bread or serve with individual pieces.

Notes

Use at least 1/3 cup starchy flour in the flour mix (tapioca flour, white rice flour).
This bread freezes well.
1/2 cup mini chocolate chips can be added to the batter.

By Mary - homemadedutchapplepie.com

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

January 11, 2015

Meal Plans Week of 1-11-15

Nothing says good morning like a bar of soap in the eye. I think I can finally see again! Are you ready to start a new week? I know I am!

Last week was full of highs and lows – a birth, a death, decisions…I’m ready for some calm this week. It will be a busy week with both speech and occupational therapy, dentist visit, a steering team meeting and our usual activities. We are probably also getting our half pig!

After a week off from new foods we let my son try avocado yesterday. We’ll see in a few days how it’s going. I tried some too after not eating any for almost two years. I’ve also started eating raw egg yolks a few times a week to try to bump up my nutrients. So far little one seems fine with them.

I’ve got a busy week in the kitchen. I still have some Valentine’s Day baking and photographing to finish. I got a batch of sauerkraut started yesterday. I’m anxious to try some in a few days. I’ll keep up with making water kefir about every other day. I’m also making muffins, mayo and graham crackers.

Last week I posted my 2015 goals. I have a lot to do! I already got some rye and spelt flour from the health food store. So soon it will be time to try sourdough. I also posted a recipe for granola pancakes. This week I’ve got some really delicious recipes to share.

I’m trying to get back into the habit of planning breakfasts to make life a little easier for myself. So the menu has a little more to it this week. Next week I’m thinking about doing a week of broth challenge and see if I can plan seven dinners that all contain broth. Want to join me? Here’s what’s on the menu this week. Start brainstorming your broth-filled meals.

Sunday
B – muffins, fruit
L – favorite casserole, rolls, peaches
D – leftover pizza, fruit w/ russian custard
*soak flour for graham crackers

Monday
B – yogurt, granola, banana
D – hamburgers, fries, beans
*make graham crackers

Tuesday
B – hard boiled egg, toast
D (prep ahead) – cp pork chops w/ apples, baked potatoes, sauteed broccoli
*soak flour for muffins

Wednesday
B – baked oatmeal, fruit, nuts
D (prep ahead) – sausage and pumpkin soup, zucchini muffins
*bake muffins

Thursday
B – yogurt, granola bar
D (prep ahead) – cp roast chicken legs, potatoes, onions, carrots, celery, parsnips
*soak flour for pancakes, soak flour for bread

Friday
B – english muffin w/ pb and honey, fruit
D – pancakes, sausage, roasted cauliflower
*bake zucchini pumpkin berad, soak flour for cupcakes

Saturday
B – pancakes
D – salmon salad sandwiches, veggies w/ dip
*bake cupcakes, make candy

January 7, 2015

Granola Pancakes {gluten free, dairy free, nut free, corn free}

Two favorite breakfast foods in my house are pancakes and granola. They are both delicious and filling – a great combination for hungry kids!

I decided to combine these favorite foods into one and make granola pancakes! You get the fluffy pancake plus some extra sweetness and crunch of granola.

You can use whatever granola you have on hand. We always have homemade granola in the cupboard and/or freezer since it’s so easy to make. These pancakes would even taste great with soaked granola, grain free granola or kettle corn granola!

The pancakes are gluten, dairy, nut and corn free. You can even make them egg free by using an egg replacement like flax eggs. There is also an option to soak the grains to make the pancakes easier to digest and allow you to absorb the nutrients better.

If you don’t tolerate oats (like me) you can swap the granola for soaked cereal or homemade “Golden Grahams.” You still get that bit of crunch and sweetness added to your pancakes.

Make a big batch of these so you can freeze some. Then you have easy weekday breakfasts that will give your kids energy to make it through the day.

Are you trying to make some changes this year to get yourself and your family healthier? Start with making nutrient dense and energy packed breakfasts. These pancakes are the perfect thing to try. Top the pancakes with butter or coconut oil and pair them with bacon, eggs, sausage, nuts or cheese. You’ll have a delicious, healthy breakfast with a balance of protein, fat and carbohydrates.

Ready to get out of your usual pancake rut? Try granola pancakes! It’s a treat for the whole family.

Granola Pancakes {gluten free, dairy free, nut free, corn free}

2014-12-17 05:22:53

Yields 6

A fluffy pancake with the sweet crunch of granola.

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Ingredients

1 1/4 cups any combination of gluten free flour
2 Tbsp. cane sugar or coconut sugar
1/4 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 egg
1 tsp. vanilla
2 Tbsp. coconut oil, melted (or butter)
3/4 cups coconut milk, almond milk or dairy milk
1/2 cup granola

Instructions

In a large bowl beat the egg.
Add the flour, sugar, salt, soda, cream of tartar, vanilla, oil and milk. Blend well.
Heat a griddle or skillet over medium heat and coat with coconut oil, lard or butter.
Pour rounds of batter onto skillet.
Sprinkle a couple Tbsp. of granola onto each pancake.
Cook until the edges are dry and bubbles pop.
Flip and cook pancakes another 2 minutes.
Repeat until batter is used up.
Serve with butter, maple syrup and/or honey.
Top with extra granola if desired for more crunch.

Notes

Use at least 1/4 cup of a starchy flour like tapioca or white rice.
To soak these pancakes combine the flour, oil, milk and 2 Tbsp. yogurt or lemon juice. Let set 7-24 hours. Add the remaining ingredients (except granola) and cook according to the same directions.

By Mary - homemadedutchapplepie.com

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

January 5, 2015

My 2015 Goals

It’s that time again. Time to start a new year and set some goals!

I’m not a fan of vague resolutions like losing weight or getting in shape. I like to come up with a list of some specific goals that are attainable and help me stay focused through the year.

Last year I didn’t even post my goals until March because the first two months of the year I was so sick with morning sickness I could hardly function.

This year I’m a mother of three little ones and working on improving my health. I’m not searching for a new diet or the latest fad. I know all the basics and what works for my body. This year it’s about digging deeper into many aspects of health (for myself and my family), relationships and my writing.

So here we go. I’ve got a lot I want to do and learn in 2015. This is a longer list of goals than last year. But many of them are related, and there is so much to learn!! After my recent dentist visit and discovering I have seven cavities I started to research solutions and have already learned a lot. But there is more to go. Most importantly I want to see what God has planned for me and how He wants to use the gifts and talents He has given me.

FOOD/HEALTH

This year I want to really dig deep with my knowledge of nutrition and health. Plus I want to put what I learn into practice and continue to teach my children about true health.

1. Learn more about natural remedies – essential oils, herbs, homeopathy

2. Focus on properly preparing foods (soak, sourdough) and incorporating ferments. I will be trying some recipes from Nourishing Traditions and making some new ones. This also involves understanding different varieties of grains and how each one should be prepared as it relates to phytic acid content. I will be looking into possibly using rye, spelt and kamut and making a sourdough starter again. This will be a big step to decide if we stay 100% gluten free or not. None of us is allergic to wheat/gluten or has celiac disease. And after a long stretch of being 100% gluten free for healing we might be ready to add some in to add nutrients to our diet.

I have actually been in prayer about this for a while (about what direction to head with my kids) and God has brought all this to my attention. It may be time for some changes and getting back to a full traditional diet. This does not mean I won’t make plenty of gluten free things. But it would mean adding more variety to our diet.

Nourishing Traditions does not promote a gluten free diet for good health for everyone. It tells of numerous cultures that thrive on a variety of grains. Even the GAPS diet book says this in regards to pregnant and breastfeeding women: “If your digestion is normal you can have potatoes, sourdough bread and whole grains cooked at home in moderate amounts. Remember that all these carbohydrates must be consumed with good amounts of natural fats to slow down their digestion and improve their nutritional value.”

I went down the gluten free path to deal with infertility and hypothyroidism for myself and to deal with behavioral issues and allergies for my kids. But it might be time to expand our diets now and see how it improves or impairs our health. More experimenting.

I am a bit nervous about this one, but I feel like it’s the direction God is leading me. So I’m moving forward trusting that He is in control and knows what we need.

3. Perfect my gluten free bread recipe and create gluten free sourdough – this will depend on how my decision about gluten ends up. But I will probably still do it so we can have variety.

4. Understand vitamin and mineral deficiencies. Restore levels for myself and my kids. This will include taking digestive enzymes and/or stomach acid, fermented cod liver oil and fish oil. It will also include making sure my kids get probiotics, ferments and nutrient dense foods (like butter, coconut oil, egg yolks and liver) most days. It is also related to properly prepared grains. When I was sick I got out of the habit of preparing grains the right way, and now I’m paying the price. I am rereading Nourishing Traditions and GAPS to better understand this. I will also do other research. I would love to read Cure Tooth Decay and Nourishing Broth. I think they will be on the top of my birthday list! This NT book for children would be wonderful for my big girl! Part of my research on grains is related to making sure my kids are not deficient. Sometimes I wonder if gluten free is limiting their intake of certain nutrients like vitamin B. Also, the lack of proper preparation of even gluten free grains has not been good for them.

5. Study environmental allergies and find solutions for my daughter to breathe and sleep better so she can focus better. This will include looking into things like chemicals, chlorine, dust and mold. It will also be related to my study of vitamin and mineral deficiency.

6. Continue to work on healing for my son’s allergies and continue introducing foods.

7. Work on healing my cavities. Again, this is related to vitamin/mineral deficiency, properly preparing grains and boosting my nutrient supplies while breastfeeding.

8. Start solids for my little one. I’ve got a couple months yet, but I’m already thinking about first foods. I will stick to grain and sugar free for the first year and focus on very nutrient dense foods. I will also be watching for signs of allergies and see if she tolerates dairy.

9. As my little one gets older I need to focus on getting more sleep again. My metabolism has been suffering lately. My temps have dropped and are usually in the 97’s. I need to get back to 98.

10. Cut back on sugar, especially for my children. I think it will help their overall health immensely.

FAMILY/FRIENDS

1. Continue homeschool preschool with my three year old and get him ready for Spanish immersion preschool in the fall. He has already been making such great progress in his learning over the last few months. I know he’ll be ready in September.

2. Read more. I have already started this in the last couple months, but I want to do it even more. Most days I read while I walk or bike if my little one is taking a good nap. This will also include spending more time reading the Bible and having more quite time with God.

3. Continue to focus on creating deeper relationships. This pertains to my husband and my kids. They are my priority. But this is also about making friends and showing my children how to interact with friends. I can’t expect them to understand how to behave in social situations if they never see their parents interact with friends. This will include playdates and having friends over.

4. Simplify. This was a big one last year, and I need to keep it going this year. After another generous Christmas I want to clean and donate. Part of this is related to my daughter’s allergies. The less stuff sitting around means less dust collecting and the easier it is for me to keep the house clean. Plus with a little one that will be on the move very soon I am going to need to keep the floors cleaner.

WORK

I already have a lot of ideas for my blog in the coming year. Here are some possibilities:

more series, a newsletter, more infertility and allergy related resources, more research posts (grains, dust/mold allergies, vitamins and minerals), product reviews and giveaways, introducing first foods posts, postpartum nutrition, improving my photos and using my new dishes, working with Stonyfield Yogurt, continuing to write for Real Food and Health magazine, possible other contributor opportunities, update the look of my blog and update old photos/posts.

Of course there will be plenty of delicious new recipes as always! I’d love to hear what you want to see as well!

And every time I read through my list of goals I think of something new. So I’m sure I won’t run out of ideas as the year goes on.

WORD OF THE YEAR

The word that keeps coming to mind lately is GRATITUDE. It’s something I need to work on and something I need to teach my children. It relates to my goal of simplifying. My kids just got a ton of stuff for Christmas…and the next day my daughter said she was bored. That is a big red flag for me. We have too much and my kids don’t really understand gratitude.

Gratitude is also the antidote for anxiety. And that is something both my daughter and I struggle with. This really stood out to me when I read the book 1,000 Gifts.

So as individuals and as a family I would like to focus on gratitude this year.

This is my starting point for 2015. I have a lot to research and experiment with. I have kids that are growing and need different things at the stages they are in. I pray that God will give me the guidance to meet their needs, the patience to allow them to learn and make mistakes and the focus to give them the attention they need. I want to be grateful each day for each person in my life and for the simple things.

I don’t know all that God has in store. But I do know his plans are perfect and beyond anything I could imagine. So here I go. I’m ready to keep making progress in 2015.

How about you? What are your goals for this year?

January 4, 2015

Meal Plans Week of 1-4-15

Welcome to the New Year! It doesn’t feel like it’s 2015 yet. Maybe that’s because I went to bed around 9:30 on NYE and have yet to watch my recording of the ball dropping!

I also feel like I hardly know what day it is since we’ve been home all day for several days now trying to get over some sickness. So every day feels like Saturday. It’s kind of like Ground Hog’s Day…the same day over and over again.

But now it’s time to get back to our normal routines. We’re all ready for a schedule again, but it will still be tough to get my big girl out the door on time tomorrow.

I can’t say I’m looking forward to the busyness of the week ahead with grocery shopping, dance, speech therapy and our mom’s group meeting.

I’ll be busy in the kitchen as usual. I’m trying to work ahead on my writing, so I’m working on some special Valentine’s Day treats right now! It’s not the best timing since I really want to cut back on sweets, especially for the kids. Once I’m done with these few projects I can really cut back. I also have to bring some baked goods for our meeting on Friday.

I have finally started eating liver daily in an attempt to get my nutrient stores up. I hope I can notice a difference fairly quickly. I also got my thyroid and vitamin D checked last week. My thyroid levels are perfect (always good to hear). Vitamin D has dropped quite a bit. I ran out of my supplement a while ago, so I need to get more.

We’re still working on food introduction for my son. Things were going very well. Last week we introduced rice. We might have to cut that back out for a bit. The last couple nights he’s had a hard time going to sleep again and he has eczema all over his bottom. I had hoped to try avocado this week, but I might just take out rice and give his body a week to get back on track before trying anything new. And I may have to change some of my meal plans.

Last week I shared some delicious recipes for dairy free pumpkin pie ice cream and sweet and sour stir fry soup. Check them out!

Be sure to check back tomorrow. I’m sharing my goals for the year. I’ve got a lot to share!

Also, the Unconventional Weight Loss Convention starts today! If one of your goals is to improve your health and in turn improve the shape of your body this is for you. It’s free, so sign up today!

Here is our menu for the week. It’s back to packing lunches and planning for leftovers. What’s on your menu this week?

Sunday
L – cp meatloaf, baked potatoes, carrots
D – hot dogs/brats, french fries, broccoli
*make cm ice cream, soak oats for oatmeal, soak flour for cupcakes, sprout beans

Monday
D (prep ahead) – cp chili, garlic bread
*make oatmeal, make cupcakes, make cm ice cream, soak oats

Tuesday
D – hot taco rice, beans
*soak flour for muffins, dry oats, soak beans

Wednesday
D (prep ahead) – black eyed pea soup, savory muffins
*make granola bars, make muffins, sprout beans

Thursday
D – chicken and rice casserole???, peas
*bake bread/muffins for MB

Friday
D – bacon and spinach egg muffins, toast, squash, fruit
*clean, prep fruit

Saturday
D – bacon and ground beef pizza
*make pizza crust, make pizza sauce

December 31, 2014

Dairy-Free Pumpkin Pie Ice Cream

This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

Every fall pumpkin spice is everywhere.

Some love it. Some hate. Me? I think pumpkin spice is delicious!

Which is why I created this dairy-free pumpkin pie ice cream. It’s got all of the pumpkin spice flavor you love in a dairy-free treat!

Pumpkin Pie Alternative

If you need an alternative to pumpkin pie for Thanksgiving, Christmas or any special occasion this ice cream is perfect. It is creamy and spicy with a bit of crunch from the pie crust. It’s so rich you’ll never know it is also egg-free.

All that pumpkin you’re stocking up on or loading into your freezer – pumpkin-pie ice cream is the way to use it!

You can use any pie crust or even graham crackers to add the “pie” component to the ice cream. Sprinkle cinnamon and sugar on the crust or crackers before baking. This will give an extra boost of spice to the ice cream. If you’re really in a hurry you can make it without the crust. It still tastes great.

Quick Pumpkin Pie!

You can prepare the crust well in advance. Then the ice cream batter comes together in minutes. All you have to wait for is the ice cream mixer to finish!

This is a great treat for those that are dairy-free. It is even a hit with kids. My three-year old loves this ice cream. If you tolerate dairy you can replace the coconut milk with cream.

Do you like pumpkin pie? Now you can enjoy it in ice cream form. Dairy-free pumpkin pie ice cream is the perfect treat to celebrate the end of the year and anticipate what’s to come in the new year.

Dairy Free Pumpkin Pie Ice Cream

2014-12-16 05:31:19

Serves 6

A dairy free ice cream with all the flavors of pumpkin pie.

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Ingredients

1 cup cinnamon sugar pie crust pieces (see post for recipe link)
2 cans full fat coconut milk
3/4 cup pureed pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. tapioca flour or arrowroot powder
1 Tbsp. vanilla
3/4 cup any combination of sweetener (cane sugar, coconut sugar, honey, maple syrup)
1/2 tsp. sea salt

Instructions

Prepare the pie crust. Sprinkle cinnamon and sugar on top of the crust before baking it. Break it into small pieces. Set aside.
In a blender combine the coconut milk, pumpkin, cinnamon, nutmeg, tapioca, vanilla, sweetener and salt. Blend until well combined.
Process in an ice cream mixer according to manufacturer's directions.
Transfer the ice cream to a freezer safe container.
Stir in the pie crust pieces.
Cover and freeze until firm.

Notes

The pie crust can be made up to a week ahead if using fresh or a couple months in advance if you freeze it. You can make a whole crust recipe and use the extra for a snack or just make 1/3 of a crust recipe. Sprinkle cinnamon and sugar on top of the crust before baking.
Pumpkin pie spice can be used in place of the cinnamon and nutmeg.

By Mary - homemadedutchapplepie.com

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

This post is linked to Savoring Saturdays.

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Pumpkin Pie Alternative

Quick Pumpkin Pie!

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