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Simple Smoothie Series: The Health Nut

Simple Smoothie Series: The Health Nut || Homemade Dutch Apple PieThe final smoothie in this series is packed with nutrients and has no added sugar. So I call it the health nut.

Dates and fruit add a touch of sweetness while flax seeds, avocado, egg yolks and vegetables provide critical fats, vitamins, minerals and omega-3’s.

The health nut is a very mild smoothie. There are no strong flavors that overpower. It is perfect for kids.

I used yogurt for probiotics, but this smoothie works just as well without any dairy products. You can use coconut milk or water to get the correct consistency. Then add a powdered probiotic.Simple Smoothie Series: The Health Nut | Homemade Dutch Apple Pie

This smoothie does require a little bit of forethought. You should soak the dates in warm water for a bit before using them. The dates plus the soaking liquid will help sweeten the smoothie better that way. I just put the dates and water in the blender the night before and add the rest of the ingredients in the morning.

You can adjust the amount of dates and fruit to your liking to make the smoothie sweeter if desired.

This smoothie is great as part of your breakfast or lunch or even for a mid-day snack. Pour some in a travel mug with a straw and sip on it throughout the day when you need a little pick-me-up.

A smoothie is a great way to add nutrients to your diet with little effort. This health nut smoothie is a delicious way to do it.Simple Smoothie Series: The Health Nut | Homemade Dutch Apple Pie

 

Simple Smoothie Series: The Health Nut
Serves 1
A simple, nutritious smoothie with no added sweeteners.
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Ingredients
  1. 3-4 dates, pitted, soaked in 4 Tbsp. warm water
  2. 1 small or 1/2 medium apple
  3. 10 -15 grapes (red or green)
  4. 1 medium stalk celery
  5. 1/2 medium carrot, peeled, cut in chunks
  6. 1/4 cup whole milk yogurt, kefir, coconut milk yogurt, milk or coconut milk
  7. 1 egg yolk
  8. 1/4 avocado
  9. 1 Tbsp. flax seeds
  10. 1/4 tsp. sea salt
Instructions
  1. Soak dates in warm water over night or at least 3 hours.
  2. Combine the soaked dates (with liquid) and the remaining ingredients in a high powered blender.
  3. Blend until smooth.
  4. Serve immediately or store in the refrigerator or freezer.
Notes
  1. You can soak the dates in the blender.
  2. The egg yolk, flax seeds and avocado are all optional, depending on your tolerance.
  3. You can substitute cucumber for the celery.
  4. You can substitute cooked squash or pumpkin for the carrot.
  5. You can add 2 Tbsp. soaked nuts if you tolerate nuts.
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Simple Smoothie Series: True Blue-Berry

Simple Smoothie Series: True Blue-Berry || Homemade Dutch Apple PieToday I’ve got a smoothie that is sure to please everyone.  Who doesn’t love blueberries?!

This true blue-berry smoothie gives a double shot of flavor with both whole blueberries and blueberry juice.

A blueberry smoothie is great for really little ones because you can leave out the sweetener and it still has a lot of flavor. Just be careful how you serve it so it doesn’t get on everything!

If you or your kids are adventurous you can also add a few pieces of roasted beets. A little goes a long way in terms of changing the flavor. But it also adds a lot of nutrition. If you don’t tell your kids it’s in there they might not know. It won’t change the color.

You can also easily add elderberry syrup to a blueberry smoothie for extra immune system support.

If you are dairy free you can leave out the yogurt and add a bit of powdered probiotics instead. The smoothie will taste great without the yogurt. Or you can add some coconut milk for texture.

Every summer we load up on fresh Michigan blueberries while they are in season and freeze them. Then all winter long we can have delicious smoothies like this, knowing we’re using fruit from the peak of freshness.

If you do not have a blueberry stash in your freezer you can get frozen organic blueberries at the store. They are a better option than any fresh berries you find in the winter since it is not blueberry season.

Blueberries are my favorite fruit…and a blueberry smoothie is my favorite flavor. What’s yours?Simple Smoothie Series: True Blue-Berry || Homemade Dutch Apple Pie

Simple Smoothie Series: True Blue-Berry
Serves 2
A healthy smoothie bursting with blueberry flavor.
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Ingredients
  1. 1/2 cup blueberries (fresh or frozen)
  2. 1/4 cup pure blueberry juice
  3. 1/2 cup plain whole milk yogurt or coconut milk yogurt
  4. 2 egg yolks
  5. 2 Tbsp. honey
  6. 1/4 tsp. sea salt
  7. 1 Tbsp. roasted beet (optional)
  8. 2 Tbsp. elderberry syrup (optional)
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until smooth.
  3. Serve immediately or store in the refrigerator or freezer.
Notes
  1. To make this into popsicles simply pour the smoothie into popsicle molds and freeze until solid.
  2. If you serving the smoothie to a child under one year of age leave out the honey.
  3. You can omit the egg yolks if you are allergic to eggs.
  4. The yogurt can be left out or replaced with coconut milk yogurt or coconut milk to make this dairy free.
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Simple Smoothie Series: Sunrise Smoothie

Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple PieThe 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.Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple Pie

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 || Homemade Dutch Apple Pie

Simple Smoothie Series: Sunrise Smoothie
Serves 1
A fruity smoothie that looks like a sunrise in a glass.
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Ingredients
  1. 1/2 medium banana
  2. 1 clementine (or half an orange)
  3. 1/3 cup strawberries (fresh or frozen)
  4. 1/2 cup yogurt (or kefir, coconut milk or coconut milk yogurt)
  5. 1 egg yolk
  6. 2 Tbsp. honey (or maple syrup), if desired
  7. 1/4 tsp. sea salt
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until smoothie.
  3. Serve immediately or store in the refrigerator.
Notes
  1. You can add 1/2 small avocado, 1 Tbsp. melted coconut oil or 2 tsp. flax seeds for extra fat.
  2. Leave out the honey if serving this smoothie to a child under one year of age.
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*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.

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.

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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Baked Pumpkin French Toast {gluten free, dairy free, nut free}

Baked Pumpkin French Toast: gluten free dairy free nut free corn free || Homemade Dutch Apple PieChristmas morning is a great time for a special breakfast. This pumpkin french toast is just what you need.

You can use gluten free pumpkin bread or even grain free nut butter pumpkin bread or grain free coconut flour pumpkin bread (bake it today so you are all set for Christmas morning) for a breakfast loaded with flavor. Or you can use whatever bread  you have on hand. Even stale bread will work!

Layers of bread, an eggy pumpkin custard and a bit of sweetness bake together for a perfect treat.

Pumpkin french toast is so easy to prepare. It takes about ten minutes to get it in the oven. Then you can snuggle with the kids or open stocking stuffers until breakfast.

This french toast is great on it’s own or you can serve it with maple syrup or honey drizzled on top. For a real treat you can even add a dollop of fresh whipped cream.Baked Pumpkin French Toast: gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

My kids love pumpkin french toast. I love that they are eating eggs and pumpkin for breakfast! This is even great for small children since they can eat it with their hands and it’s soft (use the coconut flour bread for kids under one year of age).

No standing at the stove flipping bread. No messy syrup for little ones (if you don’t want it). Just an easy treat you can get in the oven quickly.

No guilt with this breakfast either. Just full bellies and lots of nourishment.

I made our pumpkin french toast dairy free using vanilla coconut milk. That really added to the flavor and allowed the whole family to enjoy it.

Use some of the pumpkin you stocked up on for Thanksgiving and make a fun Christmas breakfast or brunch. It will be a hit with the whole family. Baked Pumpkin French Toast: gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

Baked Pumpkin French Toast {gluten free, dairy free, nut free}
Serves 4
A baked french toast with the flavors of pumpkin pie.
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Ingredients
  1. 1 small loaf of gluten free dairy free pumpkin bread, sliced (see post for recipe link) or 8 slices gluten free dairy free bread
  2. 1/2 cup pureed pumpkin or squash
  3. 2 eggs
  4. 1/4 cup milk or milk substitute (vanilla coconut milk works well)
  5. 1 tsp. cinnamon
  6. 1/4 tsp. nutmeg
  7. 1/4 cup cane sugar or coconut sugar
  8. 1 tsp. vanilla
  9. 2 Tbsp. maple syrup or honey
Instructions
  1. Grease a 9" square baking pan.
  2. Slice the bread.
  3. In a bowl combine the pumpkin, eggs, milk, cinnamon, nutmeg, sugar, vanilla and syrup.
  4. Pour 1/3 of the mixture into the prepared pan.
  5. Lay the slices of bread in the pan (it will be about two layers of bread).
  6. Pour the remaining mixture over the bread and spread around to make sure all of the bread is covered.
  7. Bake at 375*F for 45 - 60 minutes.
  8. Serve plain or topped with syrup, honey or whipped cream.
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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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