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Healthy Breakfast Butterscotch Milkshake

Nutrient-Dense Butterscotch “Milkshake” for Kids

When it comes to great recipes I have a theory – most of them are created by accident. And this nutrient-dense butterscotch milkshake is no exception!

As an Analytical Eater I get in food ruts very quickly. Just ask my family. But one day as I was making lunch I was just sick of my usuals. Instead I was in the mood for something cold and creamy. Ice cream sounded awfully good. Back in high school I would have just eaten ice cream and called it a meal. But being a Nutritional Therapy Practitioner I knew I also needed nourishment.

What I really wanted was something chocolate. But my body does not tolerate cocoa well. So I tried to create a carob smoothie, hoping my odd concoction of various forms of protein and frozen fruit would satisfy my craving.

I wasn’t sure it would taste good at all. But to my surprise the end result was the most amazing smoothie that tastes like butterscotch!

My kids all insisted that they had to try it. I only ended up with half of my smoothie. But my protein-packed butterscotch “milkshake” was born.

Healthy Breakfast Butterscotch Milkshake

Healthy Drink for Kids

Nutrient-dense drinks are one of my favorite tools for nourishing under-eaters and selective eaters. Smoothies loaded with desiccated liver and collagen (use code TAKE10 for 10% off) literally saved my daughter’s life! Read more about her story HERE and HERE!

So I’m always trying to create new healthy drinks for kids.

When I say healthy, I mean a drink has a balance of complete protein, complex carbohydrates (think fiber!), and unprocessed fats. This combination is essential for blood sugar reguatlion in kids.

But it also has to taste good. I’ve definitely made my share of smoothies that were loaded with nutrition but were not very palatable. Think way too many greens. Kids need the right balance of nutrition and flavor.

Nutrient-Dense Butterscotch Milkshake for Kids

Easy Protein for Picky Eaters

Hands down the most difficult macronutrient to get selective eaters to consume is protein. This is a top concern for many of my clients – especially when it comes to snacks and breakfast.

This easy butterscotch milkshake is your solution!

The recipe starts with hard-boiled eggs. Yes, you read that correctly. It sounds crazy, but you can’t taste them. The eggs add thickness in addition to nutrients like protein, B Vitamins, and healthy fat.

The second ingredient is sunbutter (or any nut butter you like). More protein and healthy fat!

The next two ingredients are whole milk and collagen. Even more protein! This breakfast butterscotch milkshake is a protein powerhouse. Using two eggs, two tablespoons of sunbutter, three fourths cup of milk, and two scoops of collagen gives you 44 grams of protein!

It serves two-to-four kids. So each child gets 11 to 22 grams of protein in one drink!

Adults, you can drink this as well. Even if you only drink half of this you’re still getting a great start to your protein goals for the day. And you can always add an extra scoop of collagen or an extra egg to boost it even more.

Dairy-Free Butterscotch

Don’t feel disappointed if your child is dairy-free. This butterscotch milkshake can definitely be made dairy-free! Simply use your favorite milk substitute (like homemade rice milk) in place of the whole milk.

If you don’t have any milk substitutes simply use water. It will still taste great. And there will still be 38 grams of protein!

Delicious dairy-free butterscotch is possible.

Nutrient-Dense Butterscotch Milkshake for Kids | Loaded with proatein and healthy fat!

Breakfast Butterscotch Milkshake Recipe

Many kids struggle with breakfast. It can be a sign of low blood sugar, low stomach acid, or even nervous system dysregulation. Whatever the cause, serving an easy-to-consume, highly palatable breakfast can help things turn around.

The healthy dose of protein will help a child with low blood sugar. The easily absorbed nutrients will help a child with low stomach acid. And comforting food will help a child with nervous system dysregulation.  You really can’t go wrong with a butterscotch milkshake for breakfast.

It can be a stand-alone breakfast. Or you can serve it alongside other nutrient-dense options like:

Nutrient-Dense Butterscotch Smoothie

Whether you call it a milkshake or a smoothie, the taste and the nutrition is the same. If you have a selective eater, butterscotch milkshake probably sounds more appealing.

My kids like it really thick. By adding extra ice it gets so thick it’s almost like ice cream! Sometimes I even serve it with a spoon.

While I do love serving smoothies with breakfast, my kids love this nourishing drink any time of day. Sometimes we have it for a snack. Sometimes we have it with lunch. The other day I even made a batch for the whole family to go with our Friday breakfast-for-dinner meal.

No matter when you serve this nutrient-dense butterscotch smoothie, it’s a kid-pleasing way to nourish your child!

Do you ever serve milkshakes for breakfast?!

Nutrient-Dense Butterscotch Milkshake for Kids

Butterscotch Milkshake

Prep Time 10 minutes
Servings 4

Ingredients

  • 2-3 hard-boiled eggs
  • 2-3 Tbsp. sunbutter or any nut butter
  • 3/4 cup whole milk or milk substitute or water
  • 2 Tbsp. collagen
  • 1 1/2 Tbsp. carob powder
  • 3 Tbsp. maple syrup
  • 1/4 - 1/2 tsp. Real Salt
  • 1 1/2 cups frozen, sliced bananas
  • 1/2 - 1 cup ice

Instructions

  1. Blend all ingredients in a high-power blender until smooth. The milkshake will be thick.

  2. Add more ice if desired for extra thickness.

Nutrient-Dense Butterscotch Milkshake for Kids

Blueberry Pie Ice Cream

Gluten-Free Blueberry Pie Ice Cream | Dye-Free & Naturally Sweetened!

Blueberry pie ice cream is rich and creamy, using fresh, raw cream. Packed with  blueberries and pieces of gluten free pie crust, it makes a real treat.Blueberry Pie Ice CreamOne of my absolute favorite things about summer in Michigan is the abundance of fresh blueberries.  It has been my favorite fruit since I was little.

Blueberry pie has always been my favorite kind of pie as well (I’m normally not really a pie person). I used to request it for my birthday instead of cake.

While blueberry pie is quite perfect on its own, it can get better. There is only one way I can think of to improve blueberry pie…by making it into blueberry pie ice cream!

Gluten-Free Blueberry Dessert

When my oldest was little she requested blueberry pie ice cream. Being an Adventurous Eater she loves to come up with new recipe ideas.

Together we created a rich, creamy ice cream that is packed with blueberry flavor and has bits of real pie crust mixed in. An added bonus is the brilliant purple color of the ice cream. Nothing artificial here. Just pure blueberry goodness.Blueberry Pie Ice Cream

What to Make With Blueberries

When fresh blueberries are in season, this blueberry pie ice cream is a must! As different fruits are in season you can swap them for the blueberries – strawberry, cherry, raspberry, blackberry, or even peach! You can also make this dairy-free using coconut milk.

But there are plenty of other amazing blueberry desserts and treats to try as well. Which is why you’ll want to freeze plenty of blueberries so you can make them all year long!

Fresh or frozen blueberries work interchangeably for just about any blueberry dessert.

Blueberry Pie Ice Cream

Gluten-Free Blueberry Pie Ice Cream

Blueberry pie ice cream is a super simple dessert. Kids will want to help with this one!

The pie crust can be made in advance. And since it’s going to be crumbled anyway there is no need for perfection. Let the little ones have a blast rolling dough.

The ice cream batter is ready in minutes. Simply add the ingredients and blend.

It’s fun to watch it all come together. So be sure you have your kids in the kitchen for this project.

Are you ready for the perfect summer treat? Blueberry season just got a little sweeter with blueberry pie ice cream.

Blueberry Pie Ice Cream
Blueberry Pie Ice Cream

Blueberry Pie Ice Cream
A rich, creamy ice cream packed with blueberries and pieces of pie crust. It is gluten free and can be made both egg and dairy free.
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Pie Crust
  1. 1/2 cup any combination of gluten free flours (i.e. tapioca, rice, amaranth)
  2. 2 Tbsp. organic palm shortening or butter
  3. 2 Tbsp. cold water
  4. 2 Tbsp. organic cane sugar
Ice Cream
  1. 2 1/2 cups cream (preferably raw) (can be replaced with coconut milk)
  2. 1/2 cup whole milk (preferably raw) (can be replaced with coconut milk)
  3. 1 - 3 egg yolks (optional)
  4. 1 Tbsp. tapioca flour (optional)
  5. 3 tsp. organic vanilla
  6. 1/4 tsp. sea salt
  7. 1/2 cup any combination of sweeteners (honey, maple syrup, cane sugar, coconut sugar)
  8. 3/4 - 1 cup blueberries (fresh or frozen)
  9. 1/2 tsp. cinnamon (optional)
  10. 1/4 cup blueberries (optional)
Pie Crust
  1. Heat oven to 400*F.
  2. Combine the flour and sugar.
  3. Cut in the shortening/butter until crumbly.
  4. Add the water and mix until a dough forms.
  5. Spread the dough on a parchment lined baking sheet.
  6. Bake for 20 - 25 minutes, until golden brown.
  7. Cool and crumble.
Ice Cream
  1. Combine the cream, milk, egg yolks, flour, salt, vanilla, sweetener, cinnamon and 3/4 cup of blueberries.
  2. Blend until smooth.
  3. Taste and add more blueberries if stronger flavor is desired. Blend.
  4. Process ice cream in an ice cream mixer according to manufacturer's directions.
  5. Transfer ice cream to a freezer safe container.
  6. Mix 1/4 cup blueberries and pie crust pieces into the ice cream.
  7. Freeze ice cream until firm.
Notes
  1. If you don't have an ice cream maker you can beat the batter in a chilled bowl until it thickens.
  2. It is best to use one "white" flour for half of the flour in the pie crust (tapioca or white rice).
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Blueberry Pie Ice Cream

Gluten-Free Honey Date Muffins {soaked, dairy-free, nut-free, corn-free}

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Two of my favorite natural sweeteners are honey and dates. They are such simple foods loaded with flavor.  In fact, they are so good you can eat them plain for an easy treat. My kids love a spoonful of honey or a couple dates as a snack.

I decided to combine them into one delicious muffin that is made with soaked grains. Plus these muffins are gluten and dairy free.

The end product is a mildly sweet muffin the whole family will love. Spread on a healthy dose of butter or coconut oil and you are on your way to great breakfast. Pair the muffins with a protein source like eggs, bacon, nuts or yogurt for a balanced meal. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Naturally Sweetened Gluten-Free Muffins

Honey date muffins are so easy to make. Soak the flour one day. Mix in the remaining ingredients and bake the next. These muffins also freeze well. So you can make a big batch, eat some fresh and freeze some for later.

Do you love salty and sweet combinations as much as I do? You could add cooked, crumbled sausage right into the batter for a complete meal all in one!

Honey Date Muffins

Honey and dates – simple yet full of flavor. They are the perfect combination for a breakfast or snack for the whole family. Get your flour soaking now so you can enjoy this nutritious treat. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Soaked Honey Date Muffins {gluten free, dairy free, nut free, corn free}
Yields 15
A simple soaked muffin with a touch of sweetness from honey and dates.
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Ingredients
  1. 2 cups any combination gluten free flours
  2. 1/2 cup melted coconut oil or butter
  3. 2 Tbsp. lemon juice.
  4. 2 Tbsp. warm water
  5. 1/4 cup coconut sugar, maple syrup or honey
  6. 1/4 cup honey
  7. 1/2 tsp. baking soda
  8. 1 tsp. cream of tartar
  9. 1 tsp. tapioca flour or arrowroot
  10. 1/2 tsp. unrefined sea salt
  11. 2 eggs
  12. 1/2 cup chopped dates
Instructions
  1. Combine the flour, water, lemon juice and fat.
  2. Cover and let sit 7-24 hours.
  3. Heat the oven to 325*F. Grease a muffin pan or line with muffin cups.
  4. Add the sugar, honey, soda, cream of tartar, tapioca flour, salt and eggs to the soaked flour.
  5. Beat until well combined.
  6. Stir in the dates.
  7. Fill muffin cups 3/4 full with batter.
  8. Bake 25 - 30 minutes.
  9. Store in an airtight container.
Notes
  1. The muffins freeze well.
  2. The muffins can be made with whole wheat, spelt, kamut or einkorn flour if you are not gluten free.
  3. Stir 1/2 cup cooked, crumbled sausage or bacon into the batter with the dates before baking for a complete meal in one.
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This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

Metabolism Boosting Salted Caramel {With A Secret Ingredient!}

Looking for an easy way to get some liver down the hatch? This metabolism boosting salted caramel is easy to make, tastes great and is loaded with Vitamin A!

This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

This recipe was an accident.

For about a year now I’ve had so many things I can’t eat while breastfeeding that I stopped making salad dressing. I can’t do tomatoes, dairy, nuts, peas, coconut, mustard, garlic, eggs, vinegar. Seriously.

Getting creative.

But I LOVE salad. And I was not about to eat plain lettuce. So I would just put some olive oil, honey and salt on my salad and call it good.

After a while I decided to experiment a bit and added desiccated liver (this is the brand I use). Who knew I’d actually love the taste?! And it’s so healthy for a slow oxidizer like me with high tissue calcium levels. I need all the Vitamin A I can get.

I’m not one to mix up a bottle of dressing. I always just add the ingredients directly to my lettuce and mix it all together. But one day I tried mixing up the dressing first to see if it was easier.This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

Accidental Caramel

Imagine my surprise when instead of a dressing I ended up with a thick, gooey salted caramel! And my kids gathered around like baby birds begging for bites.

That is how my nutrient dense salted caramel came about.

It tastes great, is easy to make and my kids love it. Want to know something else? It’s great for boosting your metabolism too!

Metabolism Boosting Combination

If I am low on energy or haven’t gotten enough sleep this is the perfect pick-me-up. A little salt, a little sugar, a little fat and some vitamins.

This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

My girls and I all have slow metabolisms and are in need of some serious rest and recovery. So this salted caramel makes a great snack for all of us.

Easy Toddler Treat

In fact, my toddler eats half of the lettuce and cucumbers out of my salad just because of this dressing. She’ll suck it off and then eat the vegetables. It’s that good!

You can eat the salted caramel with a spoon. I like to dip banana in it. Then you even get some starch with your sugar, salt and fat. It’s the perfect combination for a metabolic boost. Any fruit you like will work.

Metabolic Recovery

My journey with healing my metabolism has been a long one. You can read about what happened to me in 2013 and all of the things I learned in the process.

One thing that was pivotal for healing was The Nourished Metabolism by Elizabeth Walling of The Nourished Life. I have recommended this book to more people than any other book or real food resource.

I’ve probably read it five or six times myself. And I learn something new every time. I’m so glad I have a hard copy now! It’s a great reference.

I think just about everyone could benefit from Elizabeth’s advice. Especially all of my sleep-deprived mama friends. Even children and teens these days that are over scheduled, over stressed and under nourished need some help with their metabolism (have you checked your child’s body temperature lately? You might be surprised how low it is…it’s supposed to be 98.6!).

Whip up a batch of salted caramel (with liver!). Grab a spoon, your favorite fruit or even a homemade graham cracker for dipping. Then dive into The Nourished Metabolism. Trust me, you won’t be able to put it down. I read it almost cover-to-cover the first time through.

Have you assessed your metabolism lately? What are you doing to keep it running at full speed?

Try some salted caramel and all of Elizabeth’s tips in The Nourished Metabolism. You’ll be amazed at how great you feel.

This post is linked to Allergy Free Thursdays.

This metabolism boosting salted caramel not only tastes great, it is packed with nutrients and a secret ingredient!

Metabolism Boosting Salted Caramel (With A Secret Ingredient!)
Serves 1
A simple gooey caramel that will boost your metabolism and your nutrients with liver!
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Ingredients
  1. 3/4 Tbsp. extra virgin olive oil
  2. 2 Tbsp. honey
  3. 1/8 tsp. unrefined sea salt (adjust to taste)
  4. 1 capsule Perfect Supplements desiccated liver
Instructions
  1. Combine all of the ingredients in a small bowl. Stir until well mixed. The mixture will thicken in about a minute.
  2. Eat with a spoon, with fruit for dipping or with graham crackers.
Notes
  1. This can be used as a salad dressing if you increase the oil to make it thinner.
  2. You can add one capsule of Organic India moringa to the mixture when using it as a salad dressing for extra nutrients.
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Kid-Friendly Rutabaga Fries Recipe

Wondering how to get your kids to eat vegetables? Or just looking to add something new to your menu? These rutabaga fries are easy to make and kid approved!Wondering what vegetables to feed your child on the VAD Diet? Or just looking to add something new to your menu? These rutabaga fries are easy to make and kid approved!

One of the most common struggles amongst my clients is getting kids to eat vegetables. For some they only have a few they are willing to eat. For others they are even to scared to touch a vegetable. Feeding kids is simple…but not easy!

Vegetables Kids Love

While some situations require deep healing, sometimes a little creativity is all it takes to get kids on board with veggies.

Don’t be afriaid to experiment! Over the years, even I have had to try lots of new veggies. Some were hits (who knew parsnips and parsley root are so delicious?!). Some were big misses (none of us is a fan of turnips). And we still enjoy some of our old staples like cauliflower and cabbage.

One of our new favorites is rutabaga. I’m not sure why I had never tried them before. Maybe because they are so big and ugly. If you buy one at the store it comes with a waxy coating to keep it from drying out.

But once you peel it you see a pretty pale orange flesh (don’t worry, it’s not high in Vitamin A!). Rutabagas are a bit tough to cut. But not too bad.


As a little side note here, I’m coming to realize that we’ve way over-complicated our food these days. With the ability to get any kind of food all year long we have seriously strayed far away from the way people used to eat. A simple diet of meat, potatoes, grains, beans and a few basic fruits and veggies is probably more accurate. And totally healthy.

Our vegetable selection alone has gotten very extensive, unlike the choices of our ancestors.


Wondering what vegetables to feed your child on the VAD Diet? Or just looking to add something new to your menu? These rutabaga fries are easy to make and kid approved!

Rutabaga Fries

I’ve tried cooking rutabaga a few ways and eating it raw. The raw is a bit strong for my taste buds. Hands down our favorite way to prepare rutabaga is by making rutabaga fries!

Rutabaga fries are the closest to regular french fries (potatoes) that I’ve tried. They hold their shape well, but are tender on the inside.

My kids love to use the new crinkle cutters they got for Christmas to make crinkle cut rutabaga fries. And anything in a fun shape is going to be a bonus for introducing a new food to kids. Getting them in the kitchen to help make the food will too! We use Kids Cook Real Food to teach knife skills.Wondering what vegetables to feed your child on the VAD Diet? Or just looking to add something new to your menu? These rutabaga fries are easy to make and kid approved!

I’d be lying if I said they were an instant hit for the whole family. My girls can’t get enough. My oldest son…he can tolerate them right now, but isn’t crazy about them. And that’s ok. I told him we’ll keep trying. Sometimes it takes a while to adjust to a new flavor. Hey, I forced myself to like liver by eating it over and over. So a child can learn to like rutabaga fries too, right? My husband doesn’t mind them. But he’s not big on trying new foods either.

If your child needs a little convincing he can dip them in honey, honey mustard, ketchup, or hummus. My girls and I devour them plain.

Rutabaga for the Whole Family

Even my 8 month old enjoys well-cooked rutabaga chunks. He’ll grow up with a unique palate, having an NTP for a mom!

Rutabaga fries are so easy to make. Just peel, slice and roast with avocado oil, olive oil, or your favorite healthy fat. And lots of unrefined sea salt, of course. Don’t forget the mandatory “assistant” to pull open drawers and untie your slippers while you use a sharp knife!Wondering what vegetables to feed your child on the VAD Diet? Or just looking to add something new to your menu? These rutabaga fries are easy to make and kid approved!

We are actually going to try growing rutabagas in our garden this year! Another fun experiment. I hope they turn out. It’ll be interesting to see if the flavor is any different when they are home-grown. Maybe that alone will encourage the boys to eat them.

Have you ever tried rutabaga? What is your favorite way to eat them?

Rutabaga Fries

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5
Author Mary | Just Take A Bite

Ingredients

  • 2 rutabagas
  • 2 Tbsp avocado oil
  • 1 tsp salt

Instructions

  1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Peel rutabaga. Cut into thin strips.

  3. Mix rutabaga, oil and salt on baking sheet.

  4. Bake for one hour, until browning and cooked through.

Neapolitan Ice Cream Cake | Just Take A Bite

Dairy-Free Neapolitan Ice Cream Cake | Grain-Free, Nut-Free, Egg-Free

Ice cream isn’t just for summer. Enjoy this allergen friendly treat all winter long. Neapolitan ice cream cake is perfect for any holiday or birthday.

Neapolitan Ice Cream Cake | Just Take A Bite

When I think of ice cream in the winter the first thing that comes to mind is Neapolitan.  I’m not really sure why. Maybe my family always ate it in the winter. Or maybe that’s when it’s available in the store. I’ve never really paid that much attention.

So while brainstorming ice cream flavors recently Neapolitan came to mind. But it’s not that easy to make a three flavored ice cream at home…unless you have three ice cream mixers! Which I do not (though with as much as I make ice cream it’s not a bad idea…).Neapolitan Ice Cream Cake grain free dairy free nut free | Homemade Dutch Apple Pie

After some thinking I decided to do the ice cream in bottom to top layers instead of side by side.

The end result is an amazingly delicious dessert that is totally dairy-free and fancy enough for guests.

Homemade Neapolitan Ice Cream

Neapolitan ice cream cake is not something you can whip up in a few minutes. Although it does not take a lot of work it does take several days. So you need to plan ahead.

You can make the dessert layers in any order you like. I did strawberry first so it was the smallest layer. We like vanilla and chocolate best (anyone else remember just eating the chocolate ice cream and leaving the strawberry and vanilla for your parents?).

Dairy-Free Dessert

This is a fun treat for Valentine’s Day or Christmas. I love that it’s so satisfying you don’t need a big piece.  Just a little slice is plenty. Drizzle some dairy-free chocolate sauce on top for something really special.

If you don’t like or don’t tolerate strawberries you can replace them with blueberries, cherries or raspberries. Not a fan of fruity ice cream? Just add an extra layer of vanilla or chocolate!

If you don’t want to serve the dessert as a whole you can simply layer the ice cream in a freezer container without the plastic wrap and just scoop it out with an ice cream scooper. You’ll just have to be sure to scoop down deep to get all three flavors.

Treat your whole family to a special ice cream dessert or wow your guests. This “cake” is delicious and allergy-friendly. If you are not dairy-free you can replace the coconut milk with cream. Either way you’ll love it.

Neapolitan Ice Cream Cake | Just Take A Bite

Neapolitan Ice Cream "Cake" {dairy free, nut free, grain free, egg free}
Serves 10
A three layer ice cream cake that is free of most allergens.
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Strawberry Layer
  1. 1/2 cup strawberries (fresh or frozen, thawed)
  2. 1 cup coconut milk or cream
  3. 1/4 cup honey or maple syrup
  4. 1 Tbsp. vanilla
  5. 1 Tbsp. tapioca flour or arrowroot
  6. 1/4 tsp. sea salt
Vanilla Layer
  1. 1 1/2 cups coconut milk or cream
  2. 1/3 cup honey or maple syrup
  3. 1 Tbsp. vanilla
  4. 1 Tbsp. tapioca flour or arrowroot
  5. 1/4 tsp. sea salt
  6. 1 egg yolk (optional)
Chocolate Layer
  1. 1 1/2 cups coconut milk or cream
  2. 3 Tbsp. cocoa powder or carob powder
  3. 1/3 cup honey or maple syrup
  4. 1 Tbsp. vanilla
  5. 1 Tbsp. tapioca flour or arrowroot
  6. 1/2 tsp. sea salt
  7. 1 egg yolk (optional)
Instructions
  1. Line a large loaf pan with plastic wrap in both directions/make sure it is fully covered.
Strawberry Layer
  1. Combine all of the ingredients in a blender. Blend until well combined.
  2. Process in an ice cream maker (this is a small batch so it doesn't take too long. It took about 10 minutes in a Kitchen Aid attachment.)
  3. Spread the strawberry ice cream in the bottom of the prepared loaf pan.
  4. Fold the plastic wrap over the ice cream and place it in the freezer.
Vanilla Layer
  1. Combine all of the ingredients in a blender. Blend until well combined.
  2. Process in an ice cream maker (It took about 15 minutes in a Kitchen Aid attachment.)
  3. Spread the vanilla ice cream on top of the strawberry ice cream.
  4. Fold the plastic wrap over the ice cream and place it in the freezer.
Chocolate Layer
  1. Combine all of the ingredients in a blender. Blend until well combined.
  2. Process in an ice cream maker (It took about 15 minutes in a Kitchen Aid attachment.)
  3. Spread the chocolate ice cream over the vanilla ice cream.
  4. Fold the plastic wrap over the ice cream and place it in the freezer.
  5. Freeze until firm.
To serve
  1. Invert the ice cream cake on to a plate.
  2. Cut slices.
  3. Top with chocolate sauce if desired.
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Neapolitan and Spumoni Parfaits | Just Take A Bite

Breakfast Neapolitan and Spumoni Parfaits | Simple, Whole Foods!

Looking for a way to get your winter dessert fix without reaching for ice cream? Turn breakfast into a special treat with these Neapolitan and spumoni parfaits!

Neapolitan and Spumoni Parfaits | Just Take A Bite

I have fond memories of eating lots of Neapolitan ice cream and spumoni ice cream growing up.

Of course I was like most kids and really just wanted the chocolate! Who doesn’t want chocolate?

Updated Neapolitan and Spumoni

I have recreated these classic flavor combinations in a healthy breakfast treat. Did I mention they are super easy to make too?

Neapolitan and spumoni parfaits use plain, whole milk yogurt, fresh or frozen fruit, organic cocoa powder and pistachio nuts. You get the flavors you love without any high fructose corn syrup, artificial flavors, or food dyes.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Unique, Kid-Friendly Breakfast

My kids went crazy over these parfaits! I’m not sure I’ve ever seen them eat  yogurt that quickly. I can’t blame them. What’s not to love about vanilla and chocolate yogurt combined with sweet strawberries?

Kids can help prepare Neapolitan and spumoni parfaits. It only requires pouring and mixing. They love the assembly part too.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Holiday Breakfast Parfait

I love how festive these parfaits look. Hosting guests for the holidays? Prepare the parfaits the night before. Then wow your guests with a special treat in the morning. Wine glasses make fancy serving dishes.

You could even use these as a special Valentine’s Day dessert.

Neapolitan and Spumoni Parfaits | Just Take A Bite

This winter spruce up Saturday morning breakfast with a classic dessert flavor. Try both parfaits and see which one you like best. Or combine them to make a four layer parfait that includes chocolate, vanilla, strawberry and pistachio.

Are you ready to try something new for breakfast (or dessert!)?

Neapolitan and spumoni parfaits are simple and nutritious. Plus they are packed with flavor.

Looking for an actual dessert that captures the Neapolitan flavor? Try my grain and dairy free Neapolitan ice cream cake.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Neapolitan Parfait
Serves 1
A yogurt parfait with the classic Neapolitan flavor of vanilla, chocolate and strawberry.
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Vanilla layer
  1. 1/2 cup plain yogurt
  2. 1 Tbsp. organic cane sugar
  3. optional: 1/2 tsp. organic vanilla extract
Chocolate layer
  1. 1/3 cup plain yogurt
  2. 2 tsp. organic cocoa powder
  3. 1 Tbsp. maple syrup
  4. optional: 2 tsp. mini chocolate chips
Strawberry layer
  1. 1/4 cup fresh or frozen strawberries
Instructions
  1. In a small bowl combine the vanilla layer ingredients. Let sit 1 minute.
  2. In a small bowl combine the chocolate layer ingredients. Let sit 1 minute.
  3. Layer the vanilla yogurt, chocolate yogurt, chocolate chips and strawberries in a serving dish.
  4. Serve immediately or refrigerate.
Notes
  1. The cocoa powder and maple syrup can be replaced with 1 Tbsp. homemade chocolate sauce.
  2. If using frozen strawberries allow them to thaw for a few minutes before serving.
  3. The cocoa powder can be replaced with carob powder.
  4. Coconut yogurt can be used in place of the whole milk yogurt.
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 Neapolitan and Spumoni Parfaits | Just Take A Bite

Spumoni Parfait
Serves 1
A breakfast parfait with the classic spumoni flavor of chocolate, strawberry and pistachio.
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Chocolate layer
  1. 2/3 cup plain yogurt
  2. 4 tsp. organic cocoa powder
  3. 2 Tbsp. maple syrup
  4. optional: 3 tsp. mini chocolate chips
Strawberry layer
  1. 1/4 cup fresh or frozen strawberries
Pistachio layer
  1. 1/4 cup shelled pistachios
Instructions
  1. In a small bowl combine the chocolate layer ingredients. Let sit 1 minute.
  2. Layer the chocolate yogurt, chocolate chips, strawberries and pistachios in a serving dish.
  3. Serve immediately or refrigerate.
Notes
  1. The cocoa powder and maple syrup can be replaced with 1 Tbsp. homemade chocolate sauce.
  2. If using frozen strawberries allow them to thaw for a few minutes before serving.
  3. The cocoa powder can be replaced with carob powder.
  4. Coconut yogurt can be used in place of the whole milk yogurt.
Just Take A Bite https://justtakeabite.com/
Candy Corn Potatoes And Carrots | Just Take A Bite

Crockpot Candy Corn Potatoes and Carrots

Holidays aren’t just about the sweets. Candy corn potatoes and carrots is festive and healthy! You won’t have any problem getting your kids to eat vegetables when they look like dessert.

Candy Corn Potatoes And Carrots | Just Take A Bite

I love fall.

I wish it could last longer. Mild temperatures. Beautiful colors. All things pumpkin.

Fun, Fall Food

I recently shared my candy corn finger jello recipe as a nod to fall and a tribute to my grandparents. In that same spirit I have another fun play on candy corn today. But this time it is savory!

Candy corn potatoes and carrots is a fun and healthy side dish. You can modify it to meet your dietary needs too.

Fall Vegetables

The base recipe uses white potatoes, sweet potatoes and carrots. But if you don’t want to use roots or don’t like quite that much starch (or have a crazy sensitivity/allergy to them like my daughter) then you can use pumpkin or squash (yellow/orange) and cauliflower (white)!

Candy Corn Potatoes And Carrots | Just Take A Bite

Quick Crockpot Side Dish

The preparation for candy corn potatoes and carrots is so simple because the crockpot does most of the work for you. Toss all of the veggies in the crockpot. Once they are cooked you simply puree and layer them.

The entire dish can be prepared in advance and just warmed before you eat. The warming can even be done in the crockpot!

Naturally Sweetened Sweets - A Community Cookbook

Sweet and Savory Fall Vegetables

I love how versatile candy corn potatoes are. You can add any seasoning, spices or even sweeteners you like.

My kids love a little sweetnes on their carrots and sweet potatoes. So I add just a touch of maple syrup or honey to the bottom layersy . But if you like things really savory adding salt, pepper and herbs would be just as delicious. Or you can find a happy medium by adding a pinch of cinnamon.

Candy Corn Potatoes And Carrots | Just Take A Bite

Go ahead and choose which color to put in which layer. I like the dark to light effect. But you can go with the traditional candy corn yellow, orange, and white scheme too.

Kid-Friendly Holiday Side Dish

Are you wondering what to serve for a holiday dinner that kids will actually eat? How about roast beef paired with candy corn vegetables and candy corn finger jello?! Your kids will love it. Plus they’ll fill up on nourishing foods and won’t crave a bunch of sweets later (can I get an Amen?!).

You could even turn this into a one pot meal by adding seasoned ground beef, lamb, chicken, or turkey between each layer. Candy corn casserole!

Surprise the kids with this delicious treat. Candy corn potatoes and carrots (or squash and cauliflower) is a healthy way to enjoy the holiday.

Do you have any creative holiday traditions or treats?

If not, start one with a festive dinner your kids will request year after year that includes candy corn potatoes and carrots.

Candy Corn Potatoes And Carrots | Just Take A Bite

Crockpot Candy Corn Potatoes and Carrots
Serves 6
A fun, fall side dish filled with vegetables.
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Ingredients
  1. Orange layer: 3-5 sweet potatoes OR 1 orange flesh squash (pumpkin, butternut, kabocha)
  2. Yellow layer: 6-8 large yellow carrots OR 1 yellow flesh squash (acorn, spaghetti)
  3. White layer: 3-4 white potatoes OR 1 head cauliflower
  4. unrefined sea salt to taste
  5. water, broth or milk (enough to puree)
  6. optional: brown cane sugar, maple syrup, honey, herbs, cinnamon, spices
Instructions
  1. Peel and cut vegetables into large chunks.
  2. Place the vegetables in glass containers with a small amount of water or broth. Place the containers directly into the crockpot.
  3. Add about 1/2 inch of water to the bottom of the crockpot.
  4. Cook on high about 3 hours, until vegetables are tender.
  5. Remove containers from the crockpot.
  6. Add salt and any sweetener, herbs or spices and puree with an immersion blender (or in a blender). Add water, broth or milk if needed.
  7. Layer the vegetables in desired order in a see-through oven safe dish.
  8. Serve immediately or place in the crockpot on warm or cover and store in the refrigerator until ready to heat (in a 350*F oven for about 20 minutes).
Notes
  1. If using squash it can be roasted whole in the crockpot or oven, then cut open and the flesh scooped out. You can keep it as is or puree it at this point.
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This post is linked to Savoring Saturdays.

Dairy-free and missing cheese? Try this simple, healthy zucchini cheese loaded with healthy protein, fat, and complex carbohydrates to keep your kids happy and nourished.

Dairy-Free Zucchini Cheese

Dairy-free and missing cheese? Try this simple, healthy zucchini cheese loaded with healthy protein, fat, and complex carbohydrates to keep your kids happy and nourished.

Dairy-free and missing cheese? Try this simple, healthy zucchini cheese loaded with healthy protein, fat, and complex carbohydrates to keep your kids happy and nourished.

Within one week of my youngest being born I was 100% dairy-free.

I had been through this with my previous two babies. So I knew the signs of a dairy reaction right away. There was no easing into it. I went from eating ice cream pretty much every evening while pregnant to strict no speck of dairy almost overnight.

It’s not fun to have to cut out dairy. But I knew how to do it. I have another son that is still dairy-free, so I just added two more family members to the mix.

Unfortunately our food reactions did not end there.

I cut out so many foods, trying to help my son’s silent reflux. We had his tongue and lip tie clipped.

What finally made a significant difference in his ability to nurse and eat was learning about histamine intolerance. I switched to a low-histamine diet and it was like magic.

What wasn’t magical was the amount of effort it took to keep the two of us nourished, and our lack of food options.

During the summer we basically lived on zucchini and ground beef as I tried to calm our bodies. Our garden was overflowing with zucchini, so I sliced and roasted some pretty much every day.

The ground beef was nourishment that I could actually digest. Plus I could cook up some burgers for us and freeze extras for another meal (an essential part of a low-histamine diet – not letting meat sit in the fridge).

I’m thankful I am an Analytical Eater that truly does not mind eating the same foods over and over. In fact, that is what I love. But I was really lacking in texture with all that soggy zucchini. My mouth needed more!

My solution? Zucchini cheese!

What are the Health Benefits of Zucchini?

Although often overlooked, zucchini really does pack a punch in terms of nutrition. This fruit, used as a vegetable, contains:

  • potassium
  • phosphorus
  • magnesium
  • calcium
  • fiber
  • Vitamin C
  • Vitamin B2
  • Vitamin B6
  • Vitamin A
  • Vitamin E
  • Vitamin K
  • Zinc

Zucchini also has a really high water content in addition to its minerals so it is great for hydration!Dairy-free and missing cheese? Try this simple, healthy zucchini cheese loaded with healthy protein, fat, and complex carbohydrates to keep your kids happy and nourished.

What Can I Do With Too Much Zucchini?

I often joke with my husband that there is no such thing as too much zucchini.

Every summer we grow an absurd amount of zucchini. And every summer I use it all up! Sure, we give away a few here and there. But I truly do my best to not let any go to waste (though the chickens get the baseball bat zucchinis that we inevitably miss).

It’s easy to use up quite a bit of zucchini by roasting it for a family dinner. My kids will devour roasted zucchini covered in herbs and garlic.

Some other fun ways to use zucchini include:

Of course we can’t eat all of our zucchini fresh. Somtimes we pick 20 in one day! So I love to freeze all of my extra zucchini.

Simply slice into rounds and place on a baking sheet. Freeze and bag. Peeling is optional. You can also freeze grated zucchini to use in bread and muffins.

Last year I froze at least five gallons of zucchini. I lost count. It’s been such a blessing to be able to enjoy it all year.

What Can Be Made With Frozen Zucchini?

Frozen zucchini works well in soups, stews, and stir fry. Frozen grated zucchini is great for zucchini bread, muffins, or scones.

But mostly I use my frozen zucchini to make zucchini cheese. I have some in the fridge at all times.

I love that I don’t have to do any peeling or slicing when I use frozen zucchini. Just put a big pile in a saucepan to cook for a few minutes and it’s ready to go!

Though you can make zucchini cheese with fresh zucchini too. That is how I do it all summer.Dairy-free and missing cheese? Try this simple, healthy zucchini cheese loaded with healthy protein, fat, and complex carbohydrates to keep your kids happy and nourished.

Dairy-Free Zucchini Cheese

Back to our low-histamine diet. I was really getting bored with roasted or sauteed zucchini. I had heard you could make “cheese” with zucchini. So I found some recipes and started experimenting.

The first one I tried used lemon juice. That was a big disaster. I think it all went in the trash. Even the kids couldn’t stomach the flavor.

Over time I figured out my own version of zucchini cheese that has been a staple in my diet ever since.

Zucchini cheese gets it’s texture from a combination of healthy fat (like butter or coonut oil) and grassfed gelatin. Now that my son tolerates butter I tend to use it for zucchini cheese. But coconut oil works just as well!

I use a small loaf pan to create a taller block of cheese that I can slice.

We use zucchini cheese on salads and sandwiches. It’s delicoius on crackers. Or I often just eat it plain.

 

Dairy-Free Zucchini Cheese

Servings 10
Author Mary | Just Take A Bite

Ingredients

  • 2 1/2 - 3 cups zucchini sliced, peeled or unpeeled, fresh or frozen
  • 2 Tbsp. coconut oil or butter
  • 4-5 Tbsp. gelatin
  • 1/2 - 1 tsp. unrefined sea salt
  • 1/4 tsp. garlic powder optional
  • 1/4 tsp. onion powder optional
  • 1/4 tsp. tumeric optional
  • 2 Tbsp. non-fortified nutritional yeast optional

Instructions

  1. Place sliced zucchini and a small amount of water (enough to cover the bottom) in a small saucepan. Turn heat to high until water comes to a boil.

  2. Reduce heat to low and simmer until zucchini is cooked, about 5-10 minutes.

  3. Drain the zucchini and place it in a blender with the coconut oil and salt.

  4. Blend on high until smooth.

  5. Add the gelatin and blend on high until smooth.

  6. Taste and add seasoning/yeast as desired. Blend.

  7. Pour into a glass or ceramic small bread pan. Chill in the refrigerator until firm.

  8. Slice or cut into sticks to serve. Store in the refrigerator for up to 10 days.

Recipe Notes

  • The flavor will become milder as the cheese firms, so add a little more salt/seasoning than you think you need.

Dairy-free and missing cheese? Try this simple, healthy zucchini cheese loaded with healthy protein, fat, and complex carbohydrates to keep your kids happy and nourished.

Healthy Veggie Cheese

While zucchini works very well for making a faux cheese because of its neutral flavor, you can defnitely change up the flavor with other vegetables!

This is really important for the Adventurous Eaters that need variety. Plus you get a different array of nutrients.

One of our favorites is squash cheese. It has such a beautiful orange color! Not to mention it has a bit of sweetness to it. So kids really love it. It has a taste reminiscent of American cheese, so it’s often a great transition for kids that are used to a Standard American Diet (SAD).

Cauliflower is another great option if you want a white cheese with a kid-friendly flavor.

You can go a little more bold with peas and create green cheese!

What to Feed a Child Who Doesn’t Like Meat

One of my favorite things about zucchini cheese is the nutrition factor. It has a combination of protein (gelatin), healthy fat, and carbohydrates with fiber (zucchini). Lots of Real Salt adds essential trace minerals.

Sometimes I really boost the nutrient content by adding non-fortified nutritional yeast and turmeric.

So many selective eater kids struggle with eating meat. Whether it’s the texture, the chewing, or the inability to digest it, getting adequate protein is a struggle for many.

Gelatin is a great solution! And zucchini cheese is an easy way to get a big dose of easy-to-digest gelatin down.


Perfect Supplements is the only brand of gelatin I trust. It is grassfed and certified 100% glyphosate free!

Stock up now. Take 10% off with the code TAKE10 HERE!


Zucchini cheese is also great for the kids that only want to eat cheese and starch all day. You can get a great dose of both macro and micronutrients in while they still enjoy their favorite food.Dairy-free and missing cheese? Try this simple, healthy zucchini cheese loaded with healthy protein, fat, and complex carbohydrates to keep your kids happy and nourished.

Easy Toddler Snack

When I first started making zucchini cheese it was really for myeslf. Did I let my kids try it? Of course! But I was the one needing something creamy and salty.

But soon it turned into one of my favorite toddler snacks. My almost-three-year-old has been enjoying zucchini cheese with me since he could eat solid food!

I cut it into thick slices and then into sticks. Easy to hold. Easy to chew. Easy nourishment. That equals an easy toddler snack! And a great way to get little kids interested in veggies.

Is your toddler like mine and only wants to snack all day? Zucchini cheese is the way to go. Snack away!

What is the Best Diet for Picky Eaters?

Each child has unique, bio-individual needs. Which is why I am so passionate about Nutrional Therapy for Kids! That being said, all kids need a balanced diet. This is especially important for those “picky” or “selective” eaters.

A balanced diet includes whole food sources of protein, fat, and carbohydrates with fiber. An easy way to think of this is meat, oil, fruits, and veggies.

Zucchini cheese meets all of the criteria! So it is a great addition to a picky eater’s diet. And getting that balance will help alleviate those picky eating symptoms.

It is also great for those “hangry” kids that crash when they haven’t eaten in a while. Zucchini cheese is a ready-to-go snack when they need something quickly!


Need more dairy-free substitutes? Grab your copy of 10 Simple Dairy Substitutes with recipes for everything from milk to yogurt to ice cream!


Allergen-Free Food on a Budget

One of the hardest aspects of having a child with dietary restrictions is the cost of the food. Have you ever compared the price of regular cheese to dairy-free cheese? Or the cost of wheat bread to gluten-free bread?

If you have, you know that allergen-free food can add up very quickly!

Which is why I love making zucchini cheese. Zucchini is a very affordable vegetable that you can buy in bulk in the summer and store enough for the whole winter. Visit any farmer’s market in the summer and you’ll see piles of zucchini. Or just ask a neighbor with a garden. They probably have extra.

Stock up on gelatin with a bulk discount or when it’s on sale HERE.

You can also watch for good deals on coconut oil.

Now you have all of the ingredients for healthy, dairy-free cheese on a budget!Dairy-free and missing cheese? Try this simple, healthy zucchini cheese loaded with healthy protein, fat, and complex carbohydrates to keep your kids happy and nourished.

Is Dairy-Free Cheese Healthy?

I’ll be the first to admit that we do buy some dairy-free cheese. It’s nice to have something that melts like real cheese when making a pizza or grilled cheese.

But I can’t say I’m thrilled about the ingredients. While not horrible, it is still a processed food with some gums and fillers.

That is why I love making zucchini cheese. I control the ingredients. And they are all whole foods that I serve my family regularly.

Is dairy-free cheese healthy? It is if it’s homemade zucchini cheese!

Is your family dairy-free? Do you miss chees? Give zucchini cheese a try!

Kid-Friendly, Healthy Avocado Fries

Simple, healthy avocado fries

 

I once heard a chef on tv (I won’t mention names) say you should NEVER cook avocado. Boy was she wrong!!! I cook avocados all the time. They are delicious!

Years ago while doing the GAPS diet I got very creative with avocados. I put them in soups, on salads, blended them in smoothies, added them to eggs, used them for “bird’s nests,” all kinds of stuff.

The Best Way to Serve Avocado

Although smashed avocado with a generous helping of Real Salt scooped with organic corn chips or raw veggies is pretty amazing, there is another version of avocado that tops my list.

My favorite way to serve avocado is to fry it in a pan to create avocado fries!

I use either butter or coconut oil and plenty of unrefined sea salt.

The result? Golden, crispy, salty outsides with rich, creamy insides. This is like heaven for an Analytical Eater (find out if that’s you HERE).

Avocado Fries

Avocado fries are like french fries…but much healthier.

They contain tons of good fat, vitamins, and minerals (did you know avocado is high in potassium?). You can eat the avocado fries plain or dip them in ketchup, pesto, hummus, or honey mustard. Really they are good dipped in pretty much anything.

Eat them like fries or use them to top a salad (like croutons).

How to Increase Healthy Fat in Your Child’s Diet

I like avocado fries as part of an easy to prep lunch. I just toss them in the pan and let them cook while I get the other food prep done.

Avocado fries make great finger food for toddlers. And they are a fun way to get healthy fat into any child’s diet.

There isn’t much to cooking avocado. Simple, delicious, nutritious. My favorite food trifecta!

Give avocado fries a try. You’ll be glad you did. If someone ever tells you not to cook avocados…ask them if they’ve tried avocado fries.

Simple, healthy avocado fries

 

Quick Avocado Fries

Cook Time 14 minutes
Servings 2 kids
Author Mary | Just Take A Bite

Ingredients

  • 1/2 avocado sliced lengthwise
  • 1 Tbsp. butter or coconut oil
  • Pinch unrefined sea salt to taste

Instructions

  1. Heat a small skillet over medium heat. When hot add the butter/coconut oil.

  2. Add sliced avocado (the thickness just depends on your taste). Sprinkle with salt. Let cook on the first side until golden and crispy, about 5-7 minutes.

  3. Flip and repeat with the other side. Add extra salt if necessary.

Recipe Notes

Don't waste the salty butter in the pan. Use it on bread or to cook some greens.

This post is linked to Fat Tuesday and Real Food Wednesday and Fresh Bites Friday and Fight Back Friday.