Category: nut free

October 24, 2019

How to Make Homemade Hot Cocoa That Heals

This healing hot cocoa will warm you up, keep you hydrated and nourish your body. Plus it tastes great! The perfect cold weather drink.

Ever since I got pregnant with baby number two (in 2010) I have been hooked on hot chocolate. While I had morning sickness, it was about the only way I could get fluids down. For some reason even when I’m sick chocolate still sounds good.

Even after giving birth I still enjoyed hot chocolate, but didn’t need it daily any more. I should say I’d try not to drink it daily…I was trying to be “good.”

Being good didn’t work.

Why Water Doesn’t Hydrate

I’d go for stretches where I only drank lots of plain water or water with a little lemon juice (that’s supposed to be healthy, right?). But I started to notice that I always felt so full after drinking plain water. It felt like I never absorbed it unless I just took tiny sips at a time. And I would always have to go to the bathroom frequently. Plus I would get very cold.

But give me a big mug of hot chocolate – completely different! I can go through the whole thing in a few minutes and not feel like I have a belly full of liquid. I feel like my body absorbs it and uses it. It helps me get warm and stay warm.

So whenever I’m feeling dehydrated, like I’m not absorbing fluids, or like I need something to help warm up I reach for a big mug of homemade hot cocoa.

Why Hot Cocoa Heals

I’ve tried other drinks, but they never do the same thing. Why would this be?

Turns out my body really does know what it needs.

First, cocoa is actually quite high in magnesium. And that’s something I am lacking.

You can also increase your magnesium levels with this two-ingredient DIY magnesium lotion OR buy a high quality magnesium lotion HERE. We love both!

Cocoa is also high in iron. And I just found out this week that I’m anemic. So I better keep drinking my hot chocolate!

Finally, as a tired mom with adrenal fatigue, plain water just makes me sluggish. This healthy hot cocoa gives my adrenals the boost they need to get through the day.

Healthy Hot Cocoa

After reading Eat For Heat I know that some fluids like plain water, tea, coffee and soda just flush the minerals out of your body. But cocoa is is a very warming food. And so is salt…which I add to my hot chocolate to make it even more warming!

Finally I saw this article recently about the health benefits of honey and cinnamon.

I combine all of these benefits into a cup of delicious, healing, hydrating, warming hot cocoa. It only takes a few seconds to make (once you have hot water). And it is very allergy-friendly (dairy, eggs, wheat, gluten, soy, etc.). If you can handle cocoa powder it is even GAPS legal.

You can also use cacao or carob in place of the cocoa. Whichever you choose make sure it’s organic.

With the salt/sweet/mineral content this could even replace your sports drink.

Make Your Homemade Hot Cocoa Even Better

If you really want a nutrient boost you can add collagen, butter and/or coconut oil!

Want to take a step towards good health? Instead of drowning in ounce after ounce of plain water try a delicious mug of healing hot cocoa. Your body and your taste buds will thank you.

A little disclaimer – I’m not a doctor. I don’t have scientific data to back this up. I just know how my body responds. I always feel warm and hydrated when I drink my homemade hot cocoa. But I feel full and cold when I drink most other fluids.

How about you? Does your body respond well to hot cocoa?

Want to learn more about hydration, thyroid, and adrenals? Read why I cut way down on drinking plain water.

5 from 2 votes

Homemade Hot Cocoa That Heals

Prep Time 2 minutes

Servings 1

Ingredients

1 - 2 tsp. organic cocoa powder it is important to use organic to avoid GMOs (you can also use carob powder if you can't tolerate cocoa)
2 tsp. raw honey, organic cane sugar or maple syrup
1/4 tsp. cinnamon optional
1/8 tsp. unrefined sea salt
1/4 cup milk or milk substitute optional
2 tsp. collagen optional
2 tsp. butter optional
2 tsp. coconut oil optional
hot water

Instructions

Place cocoa powder, honey, cinnamon, collagen and salt in a mug.
Fill the mug with hot water and stir to dissolve.
Add a splash of milk if desired for creaminess/to cool the hot chocolate.

October 13, 2019

Kid-Friendly Kettle Corn Granola Recipe

Kettle corn granola is a little salty and little sweet. You get the flavor of kettle corn in your breakfast bowl!

Granola is one of my absolute favorite foods. I got hooked on it in college…and ate it every day. I wish I had known back then just how easy it is to make your own granola.

Now I make it all the time. I always have some on hand for an easy snack or quick breakfast. It’s great mixed in yogurt or eaten plain with milk. I even love putting some in my daughter’s lunch for a filling finger food.

A super easy breakfast that my kids love is a granola bar bowl – you get the taste of granola bars without the work. Grab the recipe here.

Sweet and Salty Homemade Granola

I’ve been making granola for many years now. I have several granola recipes already on the blog. I don’t usually follow a recipe anymore. I just use what we have on hand and create something new every time.

But this version of granola is hands down my favorite!

It’s salty and sweet and very addictive!! I call it kettle corn granola because it really tastes like kettle corn.

Easy Finger Food Snack

My kids love to munch on this stuff. As you can see my son had no problems helping me make the granola and being my taste tester.

One of the great things about granola is that you can make a huge batch (I usually do about 10 cups of oats at a time – a double batch of this recipe) and freeze it. Then when you want granola you are set.

You don’t even have to thaw it! Granola is ready straight from the freezer. I usually keep a small jar in the cupboard and refill it from the freezer stash as we use it up.

Budget-Friendly Breakfast

The other thing I love about granola is how much money it saves. Have you looked at the price of granola made with quality ingredients? I was recently at a small meat market. They had locally made granola…$4 for about 6 oz.!!! That is insane. My kids would eat that much in one sitting.

When you make granola at home you control the ingredients AND you save a ton of money. Always good.

You also make a very allergy-friendly breakfast treat. This one is gluten, dairy, nut and egg free.

Quick-Prep Homemade Granola

Granola only takes about five minutes to prepare. The end result is a huge batch of homemade cereal that will last a long time. It is also the perfect project to do with kids. When I make granola each kids gets his or her own bowl to create their own batch. They can add whatever they like. My kids love being creative with granola. Sometimes we end up baking theirs, but usually they eat it before it gets to the oven.

This would make a great Christmas gift. Make a couple batches, package it and pass it around to family and friends. Throw a few mini chocolate chips in after the granola has cooled and you’ll really be giving a delicious treat.

Soaked Granola Recipe

If you want to be sure you’re really getting all of the nutrients out of your granola you can make this into a soaked version. You’ll have to plan ahead, but it’s still oh, so delicious!

Do you like the salty sweet combination of kettle corn? Now you can enjoy it for breakfast with kettle corn granola.

Kettle Corn Granola

2014-10-30 06:08:22

A delicious granola cereal that has the sweet and salty flavor of kettle corn.

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Unsoaked

5 cups old fashioned oats
1/2 cup water
3/4 cup coconut oil and/or butter
1/2 cup coconut sugar
1/4 cup honey
1/4 cup maple syrup
1 tsp. unrefined sea salt

Soaked

5 cups old fashioned oats
2 1/2 cups warm water + 2 Tbsp. yogurt, kefir or lemon juice
1/3 cup coconut oil and/or butter
1/2 cup coconut sugar
1/4 cup honey and/or maple syrup
1 tsp. unrefined sea salt

Unsoaked

Heat the oven to 350*F.
In a large bowl combine the oats, water and salt.
In a saucepan heat the sugar, honey, syrup and oil until the oil is melted and the sugars and oil combine.
Pour the sugar/oil mixture over the oats. Mix until well combined.
Spread the oat mixture onto a large parchment lined baking sheet.
Bake for about one hour, stirring every 20 minutes, until golden brown.
Remove from the oven and allow to cool completely.
Store in an air tight container in the cupboard or in the freezer for long term storage.

Soaked

Combine the oats, warm water and soaking agent.
Cover and let sit 24 hours.
Spread the oat mixture onto dehydrator trays and dry until crisp, about 8 hours.
Crumble dried oats into a large bowl.
Heat oven to 350*F.
In a small saucepan combine the salt, butter, sugar and honey.
Cook until melted and combined.
Pour the butter mixture over the oats. Mix well.
Spread onto a parchment lined baking sheet (it may fit on one large sheet or you may need to spread it on two sheets).
Bake for 30 minutes.
Allow to cool completely.
Crumble the granola and store in an air tight container or in the freezer.

Notes

This recipe easily doubles or triples and freezes well.
Granola is ready straight from the freezer.

By Mary - justtakeabite.com

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

This post is linked to From The Archives Friday.

August 5, 2019

Traditional Blueberry Pie Recipe

Traditional blueberry pie is a family classic handed down through generations. This blueberry pie recipe is easy-to-make and will turn anyone into a blueberry lover!

I’ve mentioned before that blueberries are my favorite fruit…and blueberry pie is my favorite pie! So every summer I make at least one blueberry pie. Even if it’s the only blueberry dessert I make.

We’ve had a whole assortment of grain/starch/flour restrictions over the years. At one point or another the list included:

wheat
rice
corn
quinoa
oats
rye
amaranth
tapioca
cassava
potato
almonds
coconut
arrowroot

That doesn’t leave much to work with.

The Best Pie Crust

Now that we have done a lot of healing we can tolerate some wheat (though we still eat mostly gluten-free). I normally only use wheat in the form of sourdough.

But I make an exception when it comes to pie. I use basic all purpose flour for pie crust.

I’ve made quite a few gluten-free pies in the past. They are good. But gluten-free pie crust just doesn’t turn out that well.

So when it comes to pie I go the old fashioned route and make a traditional blueberry pie with wheat crust.

I use butter to make pie crust.

Blueberry Pie Filling

Blueberry pie filling is so easy to make. It’s not like cherry pie that you have to cook in advance. Just mix a few ingredients and pour it in the crust.

That being said, blueberry pie filling can be tricky to get just right because it needs quite a bit of thickener. Fresh blueberries are so juicy!!

I generally opt for white rice flour. Though cornstarch works well too.

Sometimes I add grass-fed gelatin. It works well to make sure things gel and adds some nutrients to the filling. The tricky part is guessing how much to use depending on how juicy your blueberries are.

Grab some gelatin and all of your other favorite PS brand products HERE for 10% off using the code TAKE10!!

The Best Traditional Blueberry Pie

Blueberry pie has always been my favorite pie. In fact it’s one of the only pies I will eat. Dutch apple pie is the only other one. So when blueberries are in season I HAVE to make pie. It’s a once-a-year treat.

Now that my big kids have learned to cook they are starting to take over the pie-making. My oldest can do it all by herself from start to finish. Then she helps her siblings make mini pies.

Pie is such a great project to let your kids help with. Hands are the most important tool!

Traditional blueberry pie is even better served with freshly made classic vanilla ice cream if you tolerate dairy. Otherwise coconut milk ice cream or almond milk ice cream are just as good.

How to Preserve Pie

Blueberry pie freezes very well! You can prepare the entire pie and then freeze it until you are ready to bake. Simply thaw in the fridge for about an hour and follow the same baking instructions.

I like to make two pies at a time so I can have one now and freeze one for later. Blueberry pie in the middle of winter reminds me that summer will indeed come again.

When it comes to pie I don’t think anything beats blueberry.

What is your favorite pie flavor? Do you go with a traditional wheat crust or make it gluten or grain free?

Traditional Blueberry Pie

Prep Time 20 minutes

Cook Time 50 minutes

Servings 10

Author Mary | Just Take A Bite

Ingredients

2 cups organic all purpose flour
1 tsp. salt
10 Tbsp. butter
1/4 cup cold water
4 1/2 cups blueberries
3/4 cup organic cane sugar
4 Tbsp. white rice flour or cornstarch
3 tsp. grassfed gelatin optional
1/4 tsp. salt
1/4 tsp. nutmeg optional
1/4 tsp. cinnamon optional
1 Tbsp. lemon juice

Instructions

Heat the oven to 450 degrees F.
Combine the flour and salt in a food processor (this can also be done by hand). Pulse to blend.
Add 5 Tbsp. butter. Pulse until combined.
Add other 5 Tbsp. of butter. Pulse until combined and there are pea-size crumbles.
Add the water and process until a ball of dough forms.
Split the dough in half.
Roll one of half of the dough on a floured surface and place it in a 9" pie pan.
In a large bowl combine the remaining ingredients for the filling.
Pour the filling into the prepared pie crust.
Roll the remaining crust on a floured surface.
Cover the filling with the pie crust and seal edges.
Cut slits in the top to allow steam to escape.
Place the pie pan on a sheet pan (in case of spills).
Bake for 10 minutes in preheated oven.
Reduce heat to 350 degrees F and bake for another 40 - 45 minutes.
Allow pie to cool completely before serving. This allows the filling to fully set.
Serve plain or with ice cream or whipped cream.

July 28, 2019

Nightshade-Free Cucumber Salsa

Missing tacos due to dietary restrictions? Bring back taco night with this simple night-shade free cucumber salsa. Free of allergens and nightshades, and low in Vitamin A, it’s sure to be a hit!

Sometimes when I’m trying to meal plan and just can’t think of anything to put on the menu, I crowd source. In other words, I ask my kids.

It’s inevitable that at least one of them suggests tacos (though I try not to bore my husband and actually serve them every week).

It’s usually my son making the suggestion. He has been my taco meat chef since he was six, and jumps at the chance to cook his “famous” taco meat (you can get his taco seasoning recipe here).

Taco night has always been one of my favorites too, from childhood until now. I mean, who doesn’t love a good taco?

Vitamin A Detox Diet Tacos

Our tacos have certainly evolved over the years, through all sorts of food allergies and dietary restrictions. These days taco night is a bit more challenging on the Vitamin A Detox Diet. No tomatoes, peppers, avocado, or cheese.

I know that may not sound like much is left.

But we still have delicious tacos regularly!

One key component is this nightshade-free cucumber salsa.

Not only is it easy to make, it’s totally delicious! Even my pickiest eater loves it.

Nightshade-Free Cucumber Salsa

There is no cooking involved to make cucumber salsa. The most work you’ll have to do is peel and chop a cucumber. Or better yet, delegate it to your kids. My oldest loves to make cucumber salsa for the family when we’re having tacos.

Teach your kids to cook with the Kids Cook Real Food eCourse!

Check it out HERE!

Once the veggies are prepped you just mix all of the ingredients in a jar and let it chill for a few minutes. So, you can still have delicious salsa even if you don’t remember to make it until fifteen minutes before dinner!

This nightshade-free cucumber salsa tastes amazing as a dip with organic tortilla chips.

Most of the time we use it on tacos, taco bowls, or nachos (topped with this gooey dairy-free cheese sauce!).

What is on VAD Diet Tacos?

For VAD Diet-safe tacos we use either organic blue corn hard shells (I like this brand) or homemade white corn soft shells, and fill them with seasoned ground beef or chicken.

Toppings include:

Cucumber salsa
Grated zucchini cheese (grab the recipe here)
Sour cream (my kids can have a small amount of cream)
Black beans or refried pinto beans (I cook them in the Instant Pot)

Our tacos are simple, but so, so delicious!

What Are Nightshades?

Most healing diets eliminate nightshades. These include tomatoes, peppers, eggplants, and potatoes, plus a few other less-common foods like goji berries, ashwagandha, Cape gooseberries, ground cherries, and garden huckleberries.

For many people nightshades are a pain – literally. Nightshades cause calcinosis, a calcification of soft tissues, due to calcitriol. Calcitriol is a very potent hormone, possibly the most powerful hormone in your body!

Calcitriol tells your intestines to absorb calcium. Too much can quickly lead to hypercalcemia. This is the cause of calcium deposits in your soft tissue, also known as joint pain, muscle stiffness, arthritis, coronary artery disease, and more.

If you struggle with any type of chronic pain or weakness, consider cutting nightshades out of your diet. Or if you have issues with osteoporosis you might want to consider eliminating nightshades as well.

Here is a a great article on nightshades if you want to read more!

We do still eat some potatoes (though not if they are green or sprouting!). But we avoid all of the other nightshades.

Salsa Without Tomatoes

Now even if you are nightshade-free you can enjoy chips and salsa or everyone’s favorite taco night with this super simple cucumber salsa. Having salsa without tomatoes is totally doable and delicious.

What is taco night like at your house? What are your favorite toppings?

5 from 1 vote

Nightshade-Free Cucumber Salsa (VAD Diet)

A quick and easy salsa free of nightshades.

Prep Time 10 minutes

Cook Time 0 minutes

Servings 4

Author Mary | Just Take A Bite

Ingredients

2 cups cucumber peeled and diced
1 1/2 tsp. apple cider vinegar or white vinegar
3/4 tsp. salt
1/4 tsp. garlic powder of 1 clove fresh garlic, minced
1 1/2 tsp. organic cane sugar
1/4 cup white onion, diced optional

Instructions

Combine all of the ingredients in a jar.
Mix and chill for at least 10 minutes.
Store in the refrigerator for up to a week.

May 27, 2019

Gluten Free Strawberry Rhubarb Upside Down Cake

The perfect early summer treat – combine sweet strawberries and tart rhubarb in this easy gluten-free strawberry rhubarb upside down cake!

Do you enjoy rhubarb?

It seems to be one of those foods that you either love or hate. I had never tasted it until I was an adult (i.e. my family was in the “I hate rhubarb” camp).

I guess I’m the oddball of the family because I love it!

What to do with Rhubarb

I’ve made quite a few unique rhubarb dishes in the past. Some of my favorites are:

Of course rhubarb tastes best when there is plenty of sugar added since it is so tart. So it is typically used in dessert.

Is Rhubarb Hard to Grow?

Believe it or not rhubarb is quite easy to grow. And you really only need a couple plants to get enough for a few spring treats.

We have a few rhubarb plants in our flower garden. They might actually produce enough for us to use if our chickens would stop eating them!

How to Eat Rhubarb

Since it is so tart I think rhubarb is best paired with another fruit. Our first choice is strawberries. And since they are in season at the same time it just makes sense!

Even if you don’t have a lot of rhubarb you can fill in with other fruits. You’ll still get the rhubarb flavor you’re looking for.

Gluten-Free Strawberry Rhubarb Upside Down Cake

This simple cake is super moist and has plenty of sweetness. It is a perfect early summery treat, especially paired with some homemade vanilla ice cream.

The cake recipe is a great base for desserts all summer long. You can replace the strawberries and rhubarb with a variety of fruits (blueberries, peaches, plums, etc.).

It also works well for those with food allergies. It is naturally gluten and nut free. You can make it dairy free too.

Strawberry rhubarb upside down cake is a delicious dessert that you can make all summer long with whatever fruit is in season.

What is your favorite dessert fruit combination? If you’re not sure what to do with your rhubarb give this cake a try. It’ll be a big hit.

Gluten-Free Strawberry Rhubarb Upside Down Cake

Prep Time 15 minutes

Cook Time 1 hour

Servings 12

Author Mary | Just Take A Bite

Ingredients

1/4 cup butter or coconut oil
1 cup organic brown cane sugar packed
2 cups fresh strawberries sliced
2 cups fresh rhubarb chopped
1 1/2 cups white rice flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup amaranth flour
1 1/2 cups organic cane sugar
1/2 cup butter room temp (can be replaced with coconut oil
1 1/4 cups milk or coconut milk, rice milk or almond milk
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
3 eggs separated
1/2 tsp. cream of tartar

Instructions

Heat oven to 350°F.
In a 9x13-inch pan melt the butter in the oven.
Sprinkle the brown sugar evenly over the butter.
Arrange the strawberries and rhubarb on the brown sugar. Press down gently.
Beat the egg whites with the cream of tartar until stiff peaks form.
Beat the egg yolks for two minutes.
Add the remaining ingredients to the egg yolks. Beat for two minutes.
Fold in the egg whites.
Pour the batter over the strawberries and rhubarb.
Bake for 50-60 minutes.
Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan (I used a small baking sheet); turn plate and pan over.
Leave pan over cake 5 minutes so the brown sugar topping can drizzle over cake.
Cool 30 minutes. Serve warm or cool with whipped cream or ice cream.
Store covered in refrigerator.

May 18, 2019

Gluten-Free Sunbutter Breakfast Cookies

In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

When I ask my kids what they want for breakfast nine times out of ten they say breakfast cookies.

I don’t blame them. Who doesn’t want a cookie for breakfast?!

Easy Gluten-Free Breakfast Cookies

I’ve been making a variety of breakfast cookies for years. But recently we experimented with an egg free diet for my oldest. So I had to come up with yet another version.

Sunbutter makes a great allergy-friendly substitute for eggs. Not to mention it is delicious! It also replaces the fat. So there is no need to use dairy or coconut.

I also add some ground flax seeds to make sure the cookies hold together.

Soak Grains for Better Digestion

Sunbutter breakfast cookies start with a long soak to reduce the phytic acid content. This is especially important when using oats as they are very high in phytic acid.

If you’ve never soaked your grains before, rest assured it’s a very simple thing to do. Mix the grains with water and lemon juice. Done.

When you are ready to bake all you have to do is add the remaining ingredients, mix, scoop and bake.

Kids in the Kitchen

This is a great recipe to let little ones help with. No chopping. No egg cracking. No butter melting. Just measure, pour and mix.

You can teach even your youngest children all the necessary skills for making these delicious breakfast cookies with the Kids Cook Real Food eCourse! Check it out HERE.

Kids can even sample the ingredients as you go. Somebody has to make sure the honey tastes good, right?!

You can add whatever extras you like to sunbutter breakfast cookies. My kids always ask for mini chocolate chips. Dried fruit, nuts, seeds and coconut all work, depending on your dietary needs.

Seasonally-Inspired Breakfast Cookies

Change up the flavor of your sunbutter breakfast cookies by adding seasonal ingredients.

In the summer add diced strawberries, blueberries, or peaches.

For fall you could add some diced apples and cinnamon. Be sure to chop the apples finely enough to make them bite sized for kids.

Dried cranberries make a very festive cookie during the holidays.

Are you looking for an allergen friendly breakfast treat for your family? Sunbutter breakfast cookies will be a family favorite.

Easy Prep-Ahead Breakfast Cookies

Be sure to make a big batch so you can stock the freezer for effortless breakfasts on busy school mornings. Paired with a big glass of homemade rice milk you’ll have breakfast on the table in under a minute!

You can also add them to lunch boxes for a delicious and healthy treat.

I have to share a fun fact that I learned while making these.

When you mix a lot of baking soda with sunbutter it turns green!

Don’t worry. I adjusted the recipe so you won’t have green cookies like we did. But it is perfectly safe to eat them even if they are green.

5 from 1 vote

Allergen Free Sunbutter Breakfast Cookies

A simple breakfast cookies that is free of gluten, eggs, dairy, nuts, rice, corn and coconut.

Prep Time 10 minutes

Cook Time 20 minutes

Servings 20

Ingredients

2 1/2 cups gluten-free oats
1/2 cup sorghum flour or brown rice or amaranth
3/4 cups warm water
2 Tbsp. lemon juice
1/2 cup sunbutter unsweetened
2/3 cup honey
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup ground flax seeds
1/2 cup add-ins: chocolate chips dried fruit, coconut, seeds, nuts

Instructions

Combine the oats, sorghum, water and lemon juice in a bowl. Cover and let sit 24 hours.
Heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Add the sunbutter, honey, salt, soda, and flax seeds to the oat mixture. Mix well.
Stir in the add-ins.
Scoop mounds of dough onto the prepared baking sheet (as large or as small as you like).
Bake for 15 - 20 minutes (less time for smaller cookies, more time for larger cookies).
Let cool.
Store in sealed container in the refrigerator for up to a week or in the freezer for up to a year.

This post is linked to Savoring Saturdays.

May 5, 2019

Easy Nutrient Dense Sloppy Joes: Ready in Less Than 20 Minutes!

Looking for an easy weeknight dinner that the kids will love and can meet any dietary needs? My nourishing sloppy joes are very kid-friendly and can be on the table in less than 20 minutes! Serve it on homemade gluten-free bread for a truly tasty meal.We all need a few go-to meals that take very little time to make, include nourishing ingredients, and the whole family enjoys. This is one of our family favorites that fits the bill perfectly!

We call it sloppy joes. Others call it barbecue. What do you call it?

Easy Gluten-Free Sloppy Joes Recipe

This sloppy joes recipe really could not be any easier. Brown the meat. Add a few ingredients. Simmer 5 minutes and you’re done. That’s it.

I love that you can serve it in many ways to meet a lot of dietary needs. For those that can have bread I serve it on gluten-free buns or open face on homemade gluten-free bread. For those that can’t I serve it with tortilla chips or potato chips. My kids also like to eat it plain. My personal favorite way to eat sloppy joe meat is on top of pureed veggies (like parsnips).

Sloppy Joes with Nutrition

Want to know the best part about my version of sloppy joes? It includes both broth and vegetables! Yes, my kids still love it! Dinner win!

I actually make this recipe FOUR different ways depending on our current dietary needs. You can choose which one works best for your family.

Original recipe – beef, ketchup, mustard, broth
Added nutrition – beef, ketchup, mustard, broth, squash or pumpkin
Nightshade free – beef, mustard, broth, squash or pumpkin, honey
Vitamin A Detox Diet – beef, mustard, broth, honey, rice flour

Easy Prep Ahead Dinner and Lunch

Sloppy Joes work very well for a freezer meal. Make a big batch and freeze it in dinner size portions. Then all you have to do is heat and serve.

Not sure what to put in your kids’ lunch box? Sloppy joes to the rescue! You can heat the meat in the morning or leave it cold. Whether it’s on a bun or plain with something to dip kids love it, and it’s easy to eat.

Growing up I did NOT like sloppy joes at all. I never tasted any I liked until I made my own. Honestly, now it is one of my favorite meals!! I could eat it every week.

Now I’m sharing this simple version with you. I hope you enjoy it too.

Easy Nourishing Sloppy Joes

My nourishing sloppy joes are very kid-friendly and can be on the table in less than 20 minutes!

Cook Time 20 minutes

Servings 6 people

Ingredients

1 Tbsp. refined coconut oil or tallow or avocado oil
2 lbs. grass-fed ground beef
3/4 cup ketchup
5 Tbsp. mustard
1 tsp. salt
1/2 tsp. garlic powder
1/2 cup pureed squash or pumpkin optional
1 cup chicken or beef broth

Instructions

Heat a large skillet over medium high heat with the coconut oil.
Add the ground beef and cook until browned.
Add the ketchup, mustard, salt, garlic powder, squash, and broth. Stir.
Simmer until thickened, about 5 minutes.
Serve on a bun, over a bed of pureed vegetables or with tortilla chips

Recipe Notes

You can substitute ground turkey, pork or chicken for the beef.
You can make a double or triple batch and freeze some for a future meal. It reheats very well.
To make this nightshade free replace the ketchup with 1/2 cup squash/pumpkin and 2 Tbsp. honey.

Easy Nutrient Dense Sloppy Joes (VAD Diet)

These nourishing sloppy joes are very kid-friendly and can be on the table in less than 20 minutes!

Cook Time 20 minutes

Total Time 20 minutes

Servings 6 people

Author Mary | Just Take A Bite

Ingredients

1 Tbsp. refined coconut oil or avocado oil or tallow
2 lb. grass-fed ground beef
4 Tbsp. mustard
1 tsp. sea salt
1 cup chicken or beef broth
1/4 cup honey
3 Tbsp. white rice flour

Instructions

Heat a large skillet over medium high heat with the coconut oil.
Add the ground beef and cook until browned.
Add the mustard, salt, honey, rice flour, and broth. Stir.
Simmer until thickened, about 5 minutes.
Serve on a bun, over a bed of pureed parsnips or with tortilla chips.

Recipe Notes

You can substitute ground turkey or chicken for the beef.
You can make a double or triple batch and freeze some for a future meal. It reheats very well.

April 28, 2019

Pectin-Free Easy Strawberry Freezer Jam

Summer preservation just got a little easier. This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries. Just FOUR real food ingredients!

You know summer has arrived in Michigan when strawberries are in season. It’s an exciting time of year! But at the same time it means preservation season has also begun.

For me this lasts from June to November. Literally half of the year I am preserving food for the other half of the year! It’s a lot of work, but so worth all of the effort.

How to Preserve Strawberries

I’m always so thankful that we kick off preservation with fruit like strawberries. I can ease into it instead of jumping right into the labor intensive canning. Fresh strawberries are so easy to work with. Simply wash, hull and freeze. We usually freeze at least four gallons of strawberries to use all winter in yogurt, smoothies, and muffins.

While the strawberries are still fresh I like to make a lot of strawberry jam. It has recently become my preschooler’s favorite food. Our homemade gluten free bread toasted with butter and strawberry jam. No other flavor. Only strawberry.

How to Make Pectin-Free Strawberry Freezer Jam

There are so many ways to use strawberries when they are fresh. There are even plenty of ways to use them once they are frozen. But one of the best ways to use them, fresh or frozen, is by making strawberry jam!

I’ll confess. I’ve never been that great at making jam.

I followed recipes exactly. I bought various types of pectin. It just never seemed to turn out well. I think my husband was starting to wonder if I would ever make jam that wasn’t like liquid or totally solid.

So I created my own recipe for pectin-free easy strawberry freezer jam. And it is amazing!

I love this recipe because you don’t need pectin (the debate is still out on whether or not pectin is really that great for you). Instead it uses grass-fed gelatin (Use the code TAKE10 to get 10% off gelatin HERE).

How to Stock Your Freezer with Jam

This pectin-free strawberry freezer jam recipe makes about five half-pints of jam. Since it only takes about fifteen minutes to make you can easily cook several batches in one day while you have fresh strawberries.

Pectin-free easy strawberry freezer jam is great on toast. But you can also spread it on pancakes, mix it into yogurt, or even use it as an ice cream topping! My kids like to eat it by the spoonful. It’s that good.

Since creating this strawberry jam recipe I have upped my game in jam and jelly making! We now enjoy homemade pectin-free concord grape jelly, 5 minute peach jam, and red plum raspberry jelly! They are all pectin free!

Whether you still have fresh strawberries available or you already have your stash in the freezer, try making pectin-free easy strawberry freezer jam.

You’ll have a little taste of summer ready in your freezer all year long.

5 from 2 votes

Pectin-Free Easy Strawberry Freezer Jam

Simple strawberry freezer jam with only four ingredients and no pectin.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author Mary | Just Take A Bite

Ingredients

1/4 cup organic lemon juice
3 1/2 tsp. grass-fed gelatin
3/4 cups organic cane sugar or coconut sugar or honey
5 cups strawberries, washed, hulled and roughly chopped fresh or frozen

Instructions

In a medium sauce pan combine the lemon juice and gelatin. Let sit 2 minutes
Add the sweetener and strawberries.
Cook over medium heat, stirring and mashing berries with a potato masher, for about 10 minutes.
Pour the jam into half-pint jars.
Chill jam in the refrigerator until set.
Use the jam fresh or freeze until ready to use.

Recipe Notes

This makes about five half-pints.
If using frozen berries, thaw them at least partially before making the jam

March 24, 2019

Simple Dairy-Free Cheese Sauce Recipe

Living dairy free isn’t always easy. But it can certainly be delicious! This simple dairy free cheese sauce is perfect on nachos, pizza or mac ‘n’ cheese!

Although we’ve been on a trial and error food journey for many years I think we have come to a first. For the first time all four kids and myself are dairy-free at the same time.

In some ways it’s a pain. I mean, how easy is it to grab some yogurt for breakfast or a slice of cheese for a snack?

But at the same time it’s been nice to have us all eating the same food! No making multiple versions of everything.

Dairy-Free Alternatives

With five out of six family members dairy-free I knew I’d have to get creative in the kitchen again. Eliminating all dairy impacts a lot of your meal options. And I’m not a fan of most store-bought dairy alternatives. They are loaded with synthetic vitamins (especially A and D!). Not to mention they often contain unhealthy oils, gums and stabilizers. No thanks.

Being someone that never shies away from a kitchen challenge I set to work recreating the basics. I started with rice milk since my oldest son has been drinking it for years. But until this point I had been buying it.

That led to experimenting with rice milk yogurt. And before I knew it I was making dairy-free cheese sauce!

Dairy-Free Substitute for Cheese

This recipe was sort of accidental. But that seems to be how the best ones are created! We were having a baked potato bar for dinner. I wanted to have broccoli and cheese sauce with it.

The sauce turned out so well that we tried it again with nachos. And again on pizza. And again in mac ‘n’ cheese. And again in omelettes.

In other words, my kids have gone crazy for it! I love it too. I think we’ve made it multiple times a week ever since I created the recipe!

The best part is that it’s so easy to make. My ten-year-old made it by herself the other day when the kids made me nachos for my birthday. You can see how hard they worked HERE.

My kid have been learning to cook for a few years now through the Kids Cook Real Food online cooking class. It’s one of the best investments I’ve made, both of my time and my money. Check it out here.

Easy Protein on a Dairy-Free Diet

This dairy-free cheese sauce only has a few simple ingredients. Which always makes me happy. They include:

Organic rice flour
Water
Avocado oil or MCT oil
Salt
Organic cane sugar
Turmeric
Grassfed collagen

One of the star ingredients is grassfed collagen.

Collagen adds a bit of healthy protein to the cheese sauce. Not to mention collagen may improve your skin, hair and bone health (learn more here).

I always buy my collagen from Perfect Supplements. It is non-GMO and glyphosate free! Not to mention Perfect Supplements has the best deals.

Use the code TAKE10 to get 10% off your entire Perfect Supplements order.

Here’s a little secret. I always stock up when I buy collagen because I use it in SO MANY things every day.

If you buy three Perfect Supplements products you can get 25% off PLUS the extra 10%. That’s 35% off. And if you really want to stock up, you can get 30% off when you buy six…PLUS the 10% off. That’s 40% off!!

Simple Dairy Substitutes

I’ve had readers asking me for weeks about the dairy-free cheese sauce recipe. And I’ve got it for you today! But I went a step farther and actually have TEN dairy-free recipes for you! An entire dairy substitute recipe book. For free.

The book includes recipes for a variety of dairy-free milks, yogurt, cheese (both sauce and sliced), ice cream and pudding. All of the recipes are kid approved.

The recipes are easy to make, gluten, egg and dairy-free, and don’t contain strange ingredients. Quite a few of the recipes include either collagen or gelatin, so make sure you grab yours HERE (use the code TAKE10).

Are you ready for some dairy-free goodness? Download your copy of 10 Simple Dairy Substitutes below.

Have you been missing some of your favorite foods on a dairy-free diet? You don’t have to suffer any longer! Grab my 10 Simple Dairy Substitutes ebook today and get cooking! Then come back and let me know how you like the cheese sauce!!

What form of dairy do you miss the most on a dairy-free diet?

March 10, 2019

The Easiest Hummus Recipe Ever

Whether you need a simple snack or a nourishing side dish, this simple hummus is very kid friendly. Plus it’s ready in less than five minutes!

Hummus is a staple in our house. Being dairy free we use this as our go-to veggie dip. It also works well as a pasta sauce or even a cheese replacement for pizza (we love this gluten free crust).

I think I’ve only ever made traditional hummus once. Then the jar of tahini sat in my pantry.

Over the years I’ve simplified my hummus so much. It literally takes three minutes to make. And my kids go crazy for it!

Kid-Approved Hummus

My kids will eat this hummus by the spoonful. This is seriously the easiest hummus recipe ever. Three ingredients. Three minutes. Done.

There are so many things to dip in hummus:

sliced cucumber
raw cauliflower
raw broccoli
carrot sticks
pepper slices
rice crackers
homemade gluten free “wheat thins”
homemade teff crackers

You can even use hummus as a simple salad dressing!

How to Make Easy Hummus

Canned or boxed chickpeas will work just fine for a super quick hummus. I do this when I don’t plan ahead. Take note that it will increase your resistant starch intake. If you want a healthier and more frugal option simply cook your own! Dried beans are so cheap. If you have an Instant Pot, cooking beans is a snap too. That’s my favorite method. Check out this guide for cooking beans in an Instant Pot.

Aside from beans all you need is oil and salt.

Sometimes I add organic garlic powder and onion powder for a little more flavor. But my kids love it either way.

Hummus Adds Protein

Since adequate protein is such an important part of a healthy diet, hummus makes a great addition to any snack or meal. Beans have a lot of protein. Not to mention they are loaded with fiber to help fill those little bellies and feed the good bacteria.

I try my best to give my kids a balance of protein, carbohydrates and fat at both meals and snacks. Veggies or crackers with hummus meets all three requirements! And it is easy to pack in a school lunch. That is my definition of a winning food.

Ready for some delicious snacking or need an easy lunch addition? This super simple hummus is kid-friendly and loaded with nutrition.

Three Ingredient Hummus

Prep Time 3 minutes

Servings 8

Author Mary | Just Take A Bite

Ingredients

1 1/2 cups canned, boxed or cooked garbanzo beans (chickpeas), drained, liquid reserved
4 Tbsp. avocado oil
4 Tbsp. bean liquid
1/4 tsp. salt
1/4 tsp. organic garlic powder optional
1/4 tsp. organic onion powder optional

Instructions

Combine all of the ingredients in a blender.
Blend on high until smooth, adding extra oil or bean liquid if necessary.
Adjust seasoning to taste.
Serve immediately or refrigerate for up to a week.

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