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

Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple PieTwo favorite breakfast foods in my house are pancakes and granola. They are both delicious and filling – a great combination for hungry kids!

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

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

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

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

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

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

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

Granola pancakes gluten free dairy free nut free corn free soaked option || Homemade Dutch Apple Pie

Granola Pancakes {gluten free, dairy free, nut free, corn free}
Yields 6
A fluffy pancake with the sweet crunch of granola.
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Ingredients
  1. 1 1/4 cups any combination of gluten free flour
  2. 2 Tbsp. cane sugar or coconut sugar
  3. 1/4 tsp. sea salt
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. cream of tartar
  6. 1 egg
  7. 1 tsp. vanilla
  8. 2 Tbsp. coconut oil, melted (or butter)
  9. 3/4 cups coconut milk, almond milk or dairy milk
  10. 1/2 cup granola
Instructions
  1. In a large bowl beat the egg.
  2. Add the flour, sugar, salt, soda, cream of tartar, vanilla, oil and milk. Blend well.
  3. Heat a griddle or skillet over medium heat and coat with coconut oil, lard or butter.
  4. Pour rounds of batter onto skillet.
  5. Sprinkle a couple Tbsp. of granola onto each pancake.
  6. Cook until the edges are dry and bubbles pop.
  7. Flip and cook pancakes another 2 minutes.
  8. Repeat until batter is used up.
  9. Serve with butter, maple syrup and/or honey.
  10. Top with extra granola if desired for more crunch.
Notes
  1. Use at least 1/4 cup of a starchy flour like tapioca or white rice.
  2. To soak these pancakes combine the flour, oil, milk and 2 Tbsp. yogurt or lemon juice. Let set 7-24 hours. Add the remaining ingredients (except granola) and cook according to the same directions.
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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.
Just Take A Bite https://justtakeabite.com/

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

Baked Cinnamon Sugar Donuts {gluten free, dairy free, nut free}

Baked Cinnamon Sugar Donuts - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieRecently someone asked if I had a recipe for donuts. Not really. I made a couple batches of whole wheat donuts a few years ago based on someone else’s recipe. That’s about it.

To be honest I’ve never been a big donut eater. I think the last “real” donut I had was in high school.  When I was working there were donuts sitting across from my desk almost weekly. But I never had one.

My kids hardly know what a donut is. I think my daughter has tasted one before.

That being said, after getting the request for a recipe I was excited to try making some.

I went with cinnamon sugar as the flavor. I like that the base of a cinnamon sugar donut is like cake instead of a yeast/fried base.

I don’t have a donut pan (though I did put it on my Christmas list this year!). So I had to be creative. I used a muffin pan and removed the centers with an apple corer. The centers were like little donut holes that I rolled in extra cinnamon and sugar (I think these were the best part!).Baked Cinnamon Sugar Donuts - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

This was my first attempt at making donuts – gluten, dairy and nut free donuts. They turned out very well! The whole family enjoyed them. I think the whole batch was gone in a couple days.

Cinnamon sugar donuts are quite easy to make. They freeze well so you can eat some fresh and save some for easy weekday breakfasts.

I baked most of the donuts. But I also experimented a bit and fried some of the dough. Either way they are delicious!

If you are going to eat them fresh I think frying the dough tastes great. But if you are going to make them in advance baking is the way to go.

The base recipe would also work very well for chocolate covered donuts (I may be making those soon!) or a nutty donut.

Christmas will be here soon. These donuts would make the perfect breakfast treat to munch on while opening presents!

If you are looking for a fun weekend breakfast or even a special weekday breakfast, try homemade cinnamon sugar donuts. Everyone will love them.

Baked Cinnamon Sugar Donuts - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

Baked Cinnamon Sugar Donuts {gluten free, dairy free, nut free}
Yields 15
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Ingredients
  1. 2 cups any combination of gluten free flours
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/2 tsp. sea salt
  5. 1/2 tsp. cinnamon
  6. 1 cup cane sugar or coconut sugar
  7. 1/2 cup coconut oil, butter or palm shortening, melted
  8. 1 tsp. vanilla
  9. 1/3 cup milk, milk substitute or applesauce
  10. 4 eggs
Topping
  1. 1/2 cup cane sugar
  2. 4 tsp. cinnamon
Instructions
  1. Preheat the oven to 350*F. Grease a muffin pan.
  2. Combine the cinnamon and sugar for the topping in a flat, shallow bowl or plate. Set aside.
  3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
  4. Add the oil, vanilla and milk. Beat until combined.
  5. Add the eggs. Beat until combined.
  6. Fill the muffin cups about 3/4 full with batter.
  7. Sprinkle 1/2 of the topping over the batter.
  8. Bake for 20 minutes, until baked through.
  9. Immediately remove the muffins from the pan. Core if desired. Dip the donut bottoms in the cinnamon sugar mixture and set on a plate to cool. Roll the centers in cinnamon and sugar as well.
  10. Serve immediately or store in an airtight container at room temperature or in the freezer for long term storage.
Frying donuts
  1. To fry the donuts melt coconut oil, lard or palm shortening in a pan (cast iron skillet works well). Use enough oil to fully cover the bottom of the pan.
  2. Scoop 3-4 Tbsp. of batter and fry in the pan. Cook 2-3 minutes on each side.
  3. Immediately dip the donuts in cinnamon and sugar after removing them from the pan.
Notes
  1. Use at least 1/2 cup of a white/starchy flour like tapioca or white rice.
  2. You can make a chocolate glaze by melting chocolate chips in a double boiler. Dip the donuts in the chocolate after they have cooled.
  3. You can make a nutty donut by adding chopped nuts to bottom of the muffin pan and the top of the muffin batter before baking.
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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.

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/

Hot Cocoa Waffles {soaked, gluten free, dairy free, nut free, corn free}

Hot Cocoa Waffles - soaked gluten free dairy free nut free corn free || Homemade Dutch Apple PieMy favorite drink is hot cocoa. I could (and used to) drink it every day. I even have a very healing and nourishing version.

I think that many dishes can be transformed into a hot cocoa version. So recently I made hot cocoa waffles!

This is a great holiday breakfast or dinner.

My kids love these waffles. We ate them with homemade strawberry topping (just strawberries mashed with honey) and homemade powdered sugar.Hot Cocoa Waffles - soaked gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

The thing I love most is that they are soaked to minimize phytic acid in the grains.

If you can’t have cocoa these would work well using carob powder. You might have to add a touch more sweetener to compensate.

If you really want to make this a treat you can add mini chocolate chips to the batter as well.

Hot cocoa waffles are a fun breakfast, but they can also make a great dessert. Top a quarter of a waffle with ice cream and chocolate syrup. Yum!Hot Cocoa Waffles - soaked gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

If you need a special holiday breakfast (or lunch, dinner or dessert!) try these soaked hot cocoa waffles.  You may want to make a double or triple batch. They go quickly. Plus you can freeze leftovers for a quick breakfast any day of the week.

No waffle iron? No problem. This batter works just as well for pancakes!Hot Cocoa Waffles - soaked gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

Hot Cocoa Waffles {soaked, gluten free, dairy free, nut free, corn free}
Yields 4
A delicious chocolate waffle that makes the perfect holiday breakfast or dessert.
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Ingredients
  1. 1 1/4 cups any combination of gluten free flours
  2. 3/4 cup soaking liquid (1/4 cup lemon juice, water kefir, dairy kefir or yogurt + 1/2 cup water, coconut milk or dairy milk)
  3. 1/4 cup cocoa powder or carob powder
  4. 3 Tbsp. melted coconut oil or butter
  5. 1/2 tsp. unrefined sea salt
  6. 1/2 tsp. vanilla
  7. 1/4 cup organic cane sugar or coconut sugar
  8. 4 eggs, separated
Instructions
  1. Combine the flour, cocoa powder and soaking liquid. Cover and let soak 7-24 hours.
  2. Beat egg whites until stiff peaks form. Set aside.
  3. Beat egg yolks until lemon color (about 3 minutes).
  4. Add the egg yolks to the soaked mixture. Beat until mixed in.
  5. Add the coconut oil, salt, vanilla and sugar. Beat until well combined.
  6. Fold in the egg whites.
  7. Add 1/4 of the batter to a hot waffle iron and cook.
  8. Repeat until all of the batter is used.
Notes
  1. If using carob powder increase the sugar to 1/3 cup.
  2. Serve the waffles with fruit topping, powdered sugar or syrup.
  3. The waffles freeze well. Simply reheat in the toaster oven or toaster.
  4. Use at least 1/4 cup starchy flour (white rice or tapioca) in the gluten free flour mix for best results.
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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.

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

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: 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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