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Basic Grains: Oatmeal

Basic Grains: Oatmeal | Homemade Dutch Apple PieWhen it comes to grains it doesn’t get more basic than oatmeal. It is a breakfast staple for so many.

But oatmeal may be one of the things causing digestive distress and vitamin and mineral deficiencies for many.  This is especially true if your oatmeal comes from a packet with flavorings or if you eat granola out of a box. They don’t have any nutrients to begin with.

But even if you cook plain oats you’re likely to have problems. Ever feel gassy, bloated or really full after eating oatmeal? There’s a reason.

Oats are one of the highest phytic acid containing grains. So if you are not preparing them properly oats are really hard on your body and do more harm than good.

I learned this the hard way. I used to eat store-bought granola every single day…for years. As you can  imagine I also had years of digestive problems. Now I don’t tolerate oats at all, even properly prepared.

That being said, oats are a very budget-friendly and healthy breakfast if you take the time to soak them. Honestly, oatmeal is one of the easiest breakfasts to make. You soak the oats one morning. Then the next morning they cook in five minutes!Basic Grains: Oatmeal | Homemade Dutch Apple Pie 3

I love that you can add so many things to a bowl of oatmeal to bump up the nutrition:

  • butter
  • coconut oil
  • raw milk or cream
  • coconut milk
  • yogurt
  • gelatin
  • cinnamon
  • fresh fruit
  • dried fruit
  • nuts
  • flax seeds
  • nut butter

You can even add probiotics and cod liver oil!

You can make a big pot of oatmeal one morning that will last all week. Then all you have to do is warm it and add new flavors. You can create all sorts of fun combinations like peanut butter banana, cinnamon raisin, strawberries and cream and chocolate chip!

My three year old loves oatmeal. It’s a special treat for him when I make it. He always claims any leftovers. My six year old, on the other hand, can’t do oatmeal. The texture is too much for her oral sensory issues. She does love granola and granola bars, though. Experiment and see what your kids think. You can adjust the liquid content to give it a different texture. Adding extra milk or water makes it more like cereal and not so thick.

Oatmeal for breakfast is great for filling bellies and giving a healthy dose of carbohydrates for energy at the start of the day. Add the nutrient dense components and pair it with some eggs or bacon and you’ve got a powerhouse breakfast.  It’s even gluten free.

If you’re like me and don’t tolerate oats you can replace oats with teff, rice or quiona.

Have you been eating your oatmeal without soaking it for years? Now’s the time to get started preparing it the right way and get the most out of your oats.Basic Grains: Oatmeal | Homemade Dutch Apple Pie 2

 

Basic Grains: Oatmeal
Serves 2
Basic soaked oatmeal.
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Ingredients
  1. 1 cup oats (old fashioned/rolled oats)
  2. 1 cup warm water + 2 Tbsp. lemon juice, kefir, yogurt or whey
  3. 1 cup water
  4. 1/2 tsp. sea salt
  5. 2-4 Tbsp. coconut sugar, maple syrup or honey (optional)
  6. gelatin, cinnamon, dried fruit, fresh fruit, nuts, seeds, butter, coconut oil, yogurt, milk to taste
Instructions
  1. Combine the oats and warm water plus lemon juice in a bowl. Cover and let sit for 24 hours (or longer).
  2. Put soaked oats in a medium saucepan.
  3. Add the water, salt and sweetener.
  4. Cook over medium heat about five minutes, until liquid is absorbed and oats are cooked through.
  5. Add optional ingredients to pot or to individual bowls.
  6. Store leftovers in a sealed container in the refrigerator.
Notes
  1. To reheat leftover oatmeal place it in a saucepan with a small amount of milk or water and heat until warm.
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Maple Candy {grain free, dairy free, nut free, corn free, egg free}

Maple Candy | Homemade Dutch Apple PieMy kids getting candy is a very rare occasion. We are 100% artificial flavor and dye free. That excludes almost every kind of candy.

My oldest does get an organic sucker once in a while. It’s a good substitute if she’s in a situation where other kids are getting treats. Though I still try to limit them. I’m not a fan of the unknown “natural flavor.”

With my son’s allergies to corn and rice he has not had candy in over a year.  And before that I think he had maybe tried a sucker a few times. Even the organic suckers have rice. I feel bad for him sometimes. He feels left out. Plus he sees his big sister having suckers. He should get a treat too.Maple Candy | Homemade Dutch Apple Pie

So I’ve been wanting to try making homemade candy for some time. I finally did it! This Valentine’s Day you can surprise your kids with homemade candy!! Even if they have allergies.

Let me tell you…my son was so excited about this! He loves this maple candy.

I love that it is made with all real ingredients. So there is no junk hiding in there.

Keep in mind that it is still a sweet and should be limited to special occasions.

This candy can be sucked or chewed. You can make it as a plain candy or on a sucker stick.  It would be perfect for cake decorations. Just find a candy mold with the shape you like.Maple Candy | Homemade Dutch Apple Pie

Maple candy has a mild maple flavor and just enough sweetness. It’s what I imagine the maple candy tasted like in the Little House books.

This Valentine’s Day surprise your kids or any loved ones with homemade candy. It’s a very loving thing to provide a special treat that is hand made and keeps them away from the artificial stuff.

If you want something chocolate to go along with the suckers these chocolate covered toffee candies are perfect.

Do you like the flavor of maple syrup? You’ll love maple candy.  If you don’t care for maple you can replace the maple syrup with extra cane or coconut sugar.Maple Candy | Homemade Dutch Apple Pie

Maple Candy {artificial flavor and dye free}
Serves 5
Homemade candy with the flavor of maple syrup.
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Ingredients
  1. 1/2 cup organic cane sugar
  2. 1/4 cup water
  3. 2 Tbsp. maple syrup
Instructions
  1. Mix the ingredients in a saucepan.
  2. Bring to a boil over medium heat, stirring.
  3. Simmer until the temperature reaches 300*F (this will take about ten minutes, the mixture will start to get thick/syrupy)
  4. Remove from heat.
  5. Stir for one minute.
  6. Pour into candy molds and let set until firm.
Notes
  1. You can add a few drops of essential oils for flavoring after removing the syrup from the heat.
  2. To make "plain" suckers simply use 1/2 cup sugar and 3 Tbsp. water.
  3. You can easily double or triple this recipe to make a larger batch. Be sure to pour the hot mixture into molds quickly as it hardens very quickly.
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.

Simple Smoothie Series: Kiwi Strawberry

Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple PieIt’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.”Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple Pie

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 || Homemade Dutch Apple Pie

Simple Smoothie Series: Kiwi Strawberry
Serves 2
A power packed smoothie to start the day.
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Ingredients
  1. 1 cup total yogurt, kefir, sour cream, milk, coconut milk and/or coconut milk yogurt
  2. 2 egg yolks
  3. 1 cup strawberries (fresh or frozen)
  4. 1 kiwi, peeled and cut up
  5. 1/4 tsp. sea salt
  6. 2-4 Tbsp. honey and/or maple syrup (to taste)
  7. 2 tsp. gelatin (optional)
  8. 1 Tbsp. melted coconut oil (optional)
  9. 1/2 small avocado (optional)
  10. 2 dates (optional - leave out some or all of the honey if adding dates)
Instructions
  1. In a blender combine the yogurt/milk, egg yolks, strawberries, kiwi, salt and sweetener. Blend until smooth.
  2. Adjust sweetness to taste.
  3. Add gelatin and blend.
  4. While the blender is running slowly pour in the melted coconut oil.
  5. Pour into glasses and serve immediately or store in the refrigerator.
Notes
  1. 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.
  2. If making the smoothies in advance leave out the gelatin and coconut oil.
  3. If you do not tolerate eggs you can make the smoothie without egg yolks. The taste will not change.
  4. You can substitute a different kind of berry if you do not tolerate strawberries.
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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.

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.

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.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.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.

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.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.

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.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.

 

Dairy Free Pumpkin Pie Ice Cream
Serves 6
A dairy free ice cream with all the flavors of pumpkin pie.
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Ingredients
  1. 1 cup cinnamon sugar pie crust pieces (see post for recipe link)
  2. 2 cans full fat coconut milk
  3. 3/4 cup pureed pumpkin
  4. 1 tsp. cinnamon
  5. 1/4 tsp. nutmeg
  6. 1 Tbsp. tapioca flour or arrowroot powder
  7. 1 Tbsp. vanilla
  8. 3/4 cup any combination of sweetener (cane sugar, coconut sugar, honey, maple syrup)
  9. 1/2 tsp. sea salt
Instructions
  1. Prepare the pie crust. Sprinkle cinnamon and sugar on top of the crust before baking it. Break it into small pieces. Set aside.
  2. In a blender combine the coconut milk, pumpkin, cinnamon, nutmeg, tapioca, vanilla, sweetener and salt. Blend until well combined.
  3. Process in an ice cream mixer according to manufacturer's directions.
  4. Transfer the ice cream to a freezer safe container.
  5. Stir in the pie crust pieces.
  6. Cover and freeze until firm.
Notes
  1. 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.
  2. Pumpkin pie spice can be used in place of the cinnamon and nutmeg.
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This post is linked to Savoring Saturdays.

Crockpot Sweet And Sour Chicken Stir Fry Soup

Crockpot Sweet and Sour Chicken Stiry Fry Soup || Homemade Dutch Apple Pie

 I love stir fry. But with little kids and a busy schedule I don’t always have time to stand at the stove and cook.

So I came up with a new way to eat stir fry – as a soup! Throw all of the ingredients in the crockpot in the morning. Dinner will be ready whenever you need it.

You get the rich, nutrient dense broth plus the sweet and sour flavors of stir fry.

This soup is great because you can add whatever vegetables you like/what you tolerate. It can be served plain or over rice or quinoa. You can even add the starch right into the crockpot to really make it a one pot meal.

If you don’t have any chicken on hand beef will work as well. A beef and broccoli stir fry soup is just as great as chicken and vegetables. The base is the same, just swap the meat and vegetables.

If you have very small children or kids with food texture issues you can just cook the vegetables to start. Then puree the soup.  Then add the chicken and let it cook the rest of the way. You’ll still have the sweet and sour flavor, but in pureed form.

This makes a great light and simple meal after all of the holiday gatherings. Plus it will be great for your immune system after parties, traveling and not so healthy foods.

Sweet and sour chicken stir fry soup is a great weeknight meal that you can prepare in just a few minutes. Then you’ll have a nutritious and delicious dinner ready in the evening.

Do you like stir fry? Why not try it as a soup! 

Crockpot Sweet and Sour Chicken Stiry Fry Soup || Homemade Dutch Apple Pie

Crockpot Sweet and Sour Chicken Stir Fry Soup
Serves 4
A simple soup with the sweet and sour flavors of stir fry.
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Ingredients
  1. 3 cups chicken broth
  2. 2 boneless skinless chicken breasts, cut into 1" pieces
  3. 3 cups vegetables, cut in bite size pieces
  4. 1/3 cup honey
  5. 2 tsp. unrefined sea salt
  6. 1 tsp. garlic powder
  7. optional: 1/2 cup rice, 1/2 cup quinoa, 3 Tbsp. coconut oil
Instructions
  1. Combine the broth, chicken, vegetables, honey, salt and garlic powder (and coconut oil) in a crockpot.
  2. Cook on high 4-8 hours or low 6-12 hours.
  3. If desired add rice or quinoa during the last hour of cooking and turn to high.
Notes
  1. You can add coconut oil to the crockpot or to individual bowls to balance the fat/protein/starch of the soup.
  2. Beef broth and cut up beef can be substituted for the chicken broth and chicken.
  3. You can serve the soup over rice instead of adding rice to the crockpot.
  4. For a pureed version cook just the broth, vegetables, honey and seasoning until vegetables are tender (about 3 hours). Then add the chicken and cook until the chicken is cooked (about 4 hours).
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Nightshade Free Nutrient Dense Pizza Sauce

Have you ever heard of putting broth in your pizza? It sounds crazy. But now you can with my nightshade free nutrient dense pizza sauce.

Nightshade Free Nutrient Dense Pizza Sauce | Just Take A BiteIn a house with multiple people that are dairy free pizza is a tricky thing to make. Especially when one of them is a child.

It is also hard to make pizza when some are sensitive to nightshades. When you take away cheese and tomatoes you don’t have many traditional pizza components left.

So I came up with a solution for both problems that is also packed with nutrition.

I use butternut squash as the base. It mimics the flavor of both tomatoes and cheese. Then I simmer it with broth and seasoning. The end result is a flavorful sauce that creates a pizza everyone can enjoy. And it only takes about five minutes to make.Nightshade Free Nutrient Dense Pizza Sauce | Just Take A Bite

My oldest is not dairy free. But she ate her pizza without cheese when I used this sauce. She said it was the best pizza she had ever had!

The real test, though, was my husband.  I made a “regular” pizza for him with wheat crust and cheese. I simply swapped regular pizza sauce for my nightshade free sauce. He said he couldn’t really tell the difference!  He ate his pizza with no complaints.

That sounds like a winning recipe to me.Nightshade Free Nutrient Dense Pizza Sauce | Just Take A Bite

Do you miss pizza because you can’t have nightshades or dairy? Now you can enjoy it! Plus you’ll get a nutritional boost with the added broth.

I make a gluten free pizza crust, spread the sauce on and add our favorite toppings. The whole family gets a fun, satisfying and allergen friendly meal.

This is a great option for kids. It’s even great for a birthday party or packed in a school lunch.

How do you like your pizza? Have you ever tried it without cheese and tomatoes?Nightshade Free Nutrient Dense Pizza Sauce | Just Take A Bite

Nightshade Free Nutrient Dense Pizza Sauce
Pizza sauce made without tomatoes with an added nutritional boost from chicken broth.
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Ingredients
  1. 1 cup pureed squash (butternut or another sweet squash works best)
  2. 1/2 cup chicken broth
  3. 3/4 tsp. unrefined sea salt
  4. 3/4 tsp. garlic powder
  5. 3/4 tsp. dried basil
  6. 1/2 tsp. dried oregano
  7. 1 tsp. cane sugar
Instructions
  1. In a small saucepan combine all of the ingredients.
  2. Heat and stir for about five minutes, until thick and warm.
  3. Spread on prepared pizza dough and add favorite toppings.
  4. Bake according to pizza dough directions.
Notes
  1. This makes enough sauce for two 12-14" pizzas.
  2. You can prepare this in advance and freeze it.
  3. You can make a large batch to freeze in single pizza portions and have on hand for easy pizza night.
Just Take A Bite https://justtakeabite.com/
Quick and easy salmon salad

Simple Supper Series: Salmon Salad

Quick and easy salmon saladFor the final installment in my simple supper series I have a recipe so easy it doesn’t even require any cooking!  We all have nights where we need something this easy.

Five-Minute Salmon Salad

Salmon salad takes about five minutes to prepare. You can do it right before you eat or you can prepare it in advance.

Canned salmon is combined with celery, cranberries and mayonnaise for a delicious, easy meal. The celery adds a nice crunch. The cranberries give a little sweet and tart flavor.

Then add some seasoning to taste and you’re all set.

Kid-Friendly Salmon Salad

My kids LOVE salmon salad.  They enjoy anything with salmon. But they really liked this salad. 

I served it on bread/rolls for sandwiches. You can put it on a bed of lettuce or rice or even eat it with crackers.Quick and easy salmon salad

I packed the leftovers in my daughter’s lunch (she requested it!). For the lunch I just served it plain. What an easy and nutritious lunch.

I try to serve seafood once a week. This salmon salad is a really easy way to do that and be sure the kids will eat it.

Salmon salad is perfect for a meal where you need to walk in the door and eat. It’s even great on the go.

If you don’t have salmon on hand you can use tuna or roast chicken or turkey.Quick and easy salmon salad

Salmon Salad Appetizer

Salmon salad can be spruced up a bit to make it fancy enough for guests. Add chopped nuts and diced avocado for a really rich flavor. Serve it on crackers for a delicious appetizer.

This is a great recipe for the holidays.  The red of the cranberries and green of the celery make it look very festive.

I saved the simplest for last. Salmon salad is perfect for breakfast, lunch or dinner. It only takes five minutes to prepare. And everyone loves it. I call that a winning recipe.Quick and easy salmon salad

Simple Supper Series: Salmon Salad
Serves 4
A simple salad that comes together in minutes.
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Ingredients
  1. 2 (6 oz.) cans boneless skinless salmon
  2. 2 celery stalks, diced
  3. 1/4 cup dried cranberries or dried cherries
  4. 1/2 cup mayonnaise (preferably homemade - see post for link)
  5. 1 tsp. unrefined sea salt
  6. 1/2 tsp. pepper (optional)
  7. 1/2 tsp. garlic powder
  8. 1 tsp. dill weed
  9. 1/2 tsp. dried thyme
Instructions
  1. Combine all of the ingredients in a bowl. Mix until well combined.
  2. Serve immediately or cover and refrigerate until ready to eat.
Notes
  1. The cranberries can be replaced with raisins or cut up apricots.
  2. The salmon can be replaced with tuna, turkey or chicken.
  3. Serve the salad plain, on bread, with crackers or over rice or quinoa.
  4. Additional add-ins include chopped nuts and diced avocado.
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Simple Supper Series: Beef Stroganoff

Simple Supper Series Beef Stroganoff || Homemade Dutch Apple PieToday I have another recipe that comes together in minutes and incorporates broth. Beef stroganoff is simple and versatile.

Ground beef is simmered with broth and milk or milk substitute to create a creamy sauce. You can go as bold or as simple as you like with the seasoning.

There are several ways to serve this stroganoff. A common way is over noodles. If you prefer noodles you can cook them separately or even add them right to the pan with a little extra broth for a one pot meal.

I served this over mashed potatoes (we had leftover potatoes, so all I had to do was heat and serve!) for those that could have them. For the others I served the beef stroganoff as an open face sandwich on homemade gluten free rolls. My son really enjoyed eating it that way since he could use his hands.Simple Supper Series Beef Stroganoff || Homemade Dutch Apple Pie

Beef stroganoff can be served just about any way you like. Try it on squash or rice. You can even eat it plain!

This is definitely a simple supper. Plus it is full of nutrients from the beef and the broth. It is also very allergen friendly with no dairy, gluten, grains, eggs, nuts or corn.

Another great thing about this beef stroganoff is that it is a very budget friendly meal.  Ground beef, broth and onions are very affordable. So you can serve the whole family for very cheap.

Beef stroganoff is easy to prepare, big on flavor and full of good stuff. The whole family will enjoy it.

Simple Supper Series Beef Stroganoff || Homemade Dutch Apple Pie

Simple Supper Series: Beef Stroganoff
Serves 4
A simple beef stroganoff that incorporates broth and is free of allergens.
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Ingredients
  1. 1 lb. ground beef (or pork, turkey or chicken)
  2. 1 Tbsp. coconut oil, lard or tallow
  3. 1 small onion, diced (optional)
  4. 1/2 cup beef, chicken or turkey broth
  5. 1/2 cup milk or milk substitute
  6. 1 Tbsp. arrowroot or tapioca flour
  7. 1 tsp. unrefined sea salt (to taste)
  8. 1/2 tsp. pepper
  9. 1/2 tsp. garlic powder
Instructions
  1. In a large skillet heat the coconut oil.
  2. Brown the meat and onions.
  3. Add seasoning, broth and milk.
  4. Simmer for five minutes.
  5. Combine the arrowroot with 1 Tbsp. cold water.
  6. Add the arrowroot mixture to the pan and simmer until thickened, about 3 minutes.
  7. Adjust seasoning to taste.
  8. Serve over mashed potatoes, noodles, rice, bread or squash.
Notes
  1. If you want to make a one pot dish simply add 1 cup any variety of noodles and another 1 cup of broth to the pan. Simmer until the noodles are cooked. Add extra liquid if the noodles absorb too much.
  2. This recipe can easily be doubled.
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Simple Supper Series: Broth Burgers

Simple Supper Series Broth Burgers || Homemade Dutch Apple PieThe next recipe in my simple supper series is a fun and nutritious way to eat a burger…without a bun…and with broth added!

Broth burgers are so full of flavor you can eat them with a knife and fork like a steak. No need to figure out how to make a gluten free or grain free bun.

One of the great things about this recipe is that it only takes about fifteen minutes to prepare.  While the burgers are cooking you can make a simple side – saute some vegetables, prepare a salad or even cook some rice. You’ll have a full dinner on the table in no time.Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

You can make the burger as simple or complex as you like. I usually just do ground beef with a little seasoning. We like it simple.

You could also add grated or pureed vegetables, egg or even mashed beans or lentils to boost the nutrition and stretch your meat a bit.

While the burgers rest you create the sauce. Then pour the sauce right over the burgers or soak a bun in the broth.

Broth burgers are also good served on a bed of rice, mashed potatoes or squash.

I made our broth burgers with sauteed onions. If you don’t like or don’t tolerate onions you can simply make the sauce. The onions just add extra flavor and texture.Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

The next time you need a nutritious meal on the table quickly try making broth burgers.  Fast food does not have to be junk food. You can make broth burgers in the same amount of time it would take to drive to a restaurant and order. But you’ll be fueling your body with good stuff by making your meal at home.

This is also a great way to sneak more broth into your family’s diet. Every little bit helps!

Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

Simple Supper Series: Broth Burgers
Serves 4
A juicy burger topped with a rich, brothy sauce. No need for a bun. This burger eats like a steak.
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Ingredients
  1. 1 lb. ground beef (or turkey, chicken or pork)
  2. salt, pepper, garlic powder, herbs to taste
  3. 2 Tbsp. coconut oil, tallow or lard
  4. optional: 1/4 cup pureed vegetable, 1 egg, 1/4 cup mashed beans
  5. 1/2 - 1 cup chicken or beef broth
  6. 1/2 medium onion, sliced
Instructions
  1. Heat the oil in a cast iron or stainless steel skillet.
  2. Combine the ground meat, seasoning and vegetables/egg (if desired).
  3. Form 4-6 burgers.
  4. Cook in hot skillet over medium heat until browned, about 5 minutes per side. Cook the onions in the pan at the same time.
  5. Remove the burgers from the pan and cover to keep warm.
  6. Add the broth to the pan (with onions still in the pan).
  7. Turn heat to high and simmer for about 3 minutes, until the broth reduces and thickens.
  8. Serve the broth/onion sauce on the side with the burgers.
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Simple Supper Series: Pumpkin Pasta Two Ways {grain free, gluten free, dairy free, nut free, corn free}

Simple Supper Series: Pumpkin Pasta Two Ways || Homemade Dutch Apple PieToday I’m sharing another simple supper that comes together in minutes. Pumpkin pasta two ways.

Pumpkin pasta is a dish anyone can eat (unless you are allergic to pumpkin!). You can make it gluten free or grain free, however you like it.

I love that it’s one more way to add broth to a meal…and the kids won’t even know it.

If you tolerate dairy, grated Parmesan cheese is great on top of this pasta.Simple Supper Series: Pumpkin Pasta Two Ways || Homemade Dutch Apple Pie

The grain free version uses spaghetti squash as the “pasta.”  So you have to prepare that in advance. A simple solution is to roast, scoop and freeze a bunch in the fall when squash is in season. Then you’ve got precooked pasta ready whenever you need it. You can also roast it in the morning or the night before if you are making it fresh.

The gluten free version can be made using any variety of gluten free noodles – corn, rice, bean, etc. You can even cook these in advance and keep them in the fridge until you are ready to make dinner.Simple Supper Series: Pumpkin Pasta Two Ways || Homemade Dutch Apple Pie

Once you have your noodles add broth, pumpkin and spices. Then dinner is ready in about ten minutes.

Pair this pasta with a green vegetable or a salad and bread. It makes a filling, nourishing dinner that the whole family will love.

If you don’t like or don’t tolerate pumpkin you can substitute pureed squash. Butternut or buttercup work best. The squash will give it a slightly sweeter flavor.

Pumpkin pasta is an easy weeknight meal that will keep everyone nourished. Lots of vegetables, broth and healthy fat. That is how supper should be.Simple Supper Series: Pumpkin Pasta Two Ways || Homemade Dutch Apple Pie

Pumpkin Pasta Two Ways {grain free, gluten free, dairy free, nut free, egg free, corn free}
Serves 4
A nutrient dense pasta perfect for fall.
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Ingredients
  1. 2 cups gluten free noodles, cooked OR 2 cups roasted/scooped spaghetti squash (or a combination)
  2. 1 cup chicken broth (or turkey broth)
  3. 1 cup pureed pumpkin (or squash)
  4. 2 Tbsp. coconut oil or butter
  5. 1 tsp. unrefined sea salt
  6. 1 tsp. garlic powder
  7. 1/2 tsp. cinnamon
  8. 1 Tbsp. cane sugar or coconut sugar (optional)
Instructions
  1. In a large saucepan combine all of the ingredients.
  2. Simmer until the broth reduces and the sauce thickens, about 10 minutes.
  3. Adjust seasoning to taste.
  4. Top with cheese if desired.
Notes
  1. The spaghetti squash will not absorb liquid like the pasta, so it will take a few more minutes to thicken than pasta.
  2. You can add coconut oil or butter to individual servings to increase the healthy fat content.
  3. If your child has problems with spice in their food start with just a small amount of cinnamon and add more if tolerated.
  4. The sugar will help balance the spice. Add extra sugar if the cinnamon is too strong.
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