Category: Kid-friendly Recipes

It is so important to cook homemade, healthy food. But it’s not always easy to find kid-friendly recipes.

That’s where I come in. I’ve got hundreds of kid-tested and approved recipes that won’t keep you in the kitchen for hours or stretch your budget too thin.

I focus on allergy-friendly, whole foods. But I always cook with kids in mind. I take all sorts of feeding challenges into account too.

We’ve dealt with every allergy possible, so I’ve created recipes that are gluten free, nut free, dairy free, egg free, soy free, corn free, coconut free and more!

Kid-friendly recipes don’t have to be boring. And they are certainly not limited to chicken nuggets and pizza every night.

A nourished child will enjoy a wide variety of fruits, vegetables, proteins, carbohydrates and fats. Get your kids in the kitchen with you and start cooking! Have fun with food and your kids will learn to love eating.

April 4, 2016

Squash Cherry Smoothie

Winter, spring, summer or fall this squash cherry smoothie packs a nutritional punch and is bursting with flavor. Plus it’s safe for those with allergies.

Smoothies are pretty popular these days. For good reason. You can add a lot of healthy stuff to them without kids complaining.

Smoothies are tough with allergies.

But when you have a lot of allergies the list of typical smoothie ingredients dwindles quickly.

I had to get creative to make smoothies for my youngest two. No dairy or dairy substitutes. No avacodo, banana, nuts or seeds. No eggs. Not too many options.

Instead of writing off smoothies I used what foods we can eat to create a delicious breakfast beverage that is full of nourishing ingredients.

Secret ingredients.

This squash cherry smoothie contains fruit, vegetables, grassfed collagen (I love this brand) and probiotics (I use Megaspore). I also sometimes add desiccated liver (this is what I use) and broth!

One of the best parts about this smoothie is that you prepare it the night before. In the morning just blend and pour! So simple.

This is a great way to use some of the cherries that we freeze in the summer.

Great for kids and adults.

My four year old LOVES this squash cherry smoothie. And he can be picky! You don’t taste all of the “extra” ingredients. You just taste cherries.

I serve squash cherry smoothie in a cup with a straw for my big kids. For my youngest I put it in a straw sippy cup. Then I can take it with us when we are running errands or driving to and from school. It is a great way to add calories and nutrients for her.

But don’t think this is just for kids. I love squash cherry smoothies for breakfast too! It is so refreshing. Plus it’s great for busy mornings. I always pair it with some kind of starch for balance and to keep my metabolism going. But the smoothie is where I pack the nutrients.

Have you ever put squash in your smoothie?

It adds a natural sweetness and is great for thickness.

Cherry season will be here again before we know it. I’ll be using up last year’s freezer stash by making lots of squash cherry smoothies!

Squash Cherry Smoothie

2016-04-02 14:06:46

Serves 1

A refreshing and allergy friendly smoothie packed with nutrients.

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Ingredients

1 1/2 cups frozen cherries
3/4 cups frozen or cooked squash
2 Tbsp. grassfed collagen
1 - 2 Tbsp. maple syrup
1/4 tsp. unrefined sea salt
1/2 cup water or mild broth

Optional

up to 1 capsule powdered probiotic
1/2 capsule desiccated liver
1 tsp. extra virgin olive oil or avocado oil

Instructions

Place the water, squash, cherries, syrup and salt in a blender.
Add the collagen and any optional ingredients.
Store the blender in the refrigerator over night.
Blend until smooth. Adjust sweetness if necessary.
Serve immediately.

Notes

This makes enough for one adult or two children.
Activated charcoal can be added to the smoothie to settle an allergy flair.
The ingredients can separate if the smoothie sits for too long. Drink immediately after blending or keep in a cup with a lid and shake before serving.

By Mary - justtakeabite.com

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

March 29, 2016

Stonyfield Grassfed Yogurt and Whole Milk Greek Yogurt Review

When it comes to the low-fat craze yogurt has been on board for many years. Fear not! Stonyfield is bringing back some healthy fat to your diet with their whole milk Greek yogurt and grassfed yogurt!

I’m very excited to tell you about some great yogurt today! For once, a company is moving in the RIGHT direction when it comes to offering healthy choices.

Stonyfield is now offering whole milk Greek yogurt and 100% (for REAL) grassfed yogurt.

Every time I see the grocery store shelves lined with Greek yogurt I cringe. I just don’t get it. You’ve taken all the healthy fat out. And boast about how much protein it has. All I see is a major imbalance.

If you want your protein to count you need to eat fat with it. Carbs too! (my kettle corn granola is the perfect addition!)

But what really got me excited was Stonyfield’s new 100% grassfed yogurt.

Here are some details directly from Stonyfield:

While some products may claim to be made from milk sourced from grassfed cows, that does not necessarily mean that the cows were fed a 100% grassfed diet. Our Organic 100% Grassfed is made with milk from cows, who have eaten all grass, all of the time, even in winter! And we’ve heard they just LOVE the fermented grass they eat in the winter months. To make sure our consumers recognize this difference, we have sought out and gotten independent certification of it – by the PCO. Look for the label on the cup!

How cool is that?!

We got to try all the different varieties. Since my youngest and I are dairy free I had to trust the opinions of my family.

Four Year Old

My son tried the whole milk Greek + honey once before his dairy allergy diagnosis. He loved it! And of course he loved the cool container, especially since we never buy individual yogurts unless we are traveling. No complaints, except he wanted more when it was gone.

Seven Year Old

My daughter tried all of them. Her favorite hands down was the grassfed yogurt. Just the right texture and sweetness.

She didn’t care as much for the Greek because it was quite tart. Which is saying a lot since we normally only add a bit of honey or syrup to plain yogurt and aren’t used to sweet things. So I added a touch extra honey to hers.

Husband

My husband enjoyed all of them. Though he too isn’t that crazy about Greek yogurt. It is very thick and tangier than regular yogurt. He thought the sweetness was good in all of them. But would definitely choose the grassfed for overall taste and texture. Really he’d choose the Oh My Yog! over both of these. Have you tried them yet?

Even though I can’t taste the yogurt I still get to weigh in! Here are my thoughts.

Likes

I LOVE that the yogurt is full fat (which we need!).
I LOVE that the yogurt is organic and some of it is 100% grassfed.
I like the variety of flavors.
I like the convenience. We can finally buy a full fat individual size yogurt if we need something when we are on the go.

Dislikes

The flavored Greek yogurt containers have a strange design, and it was hard to get the filling out of the little cup. Especially the honey that gets hard when cold. I think it would be better to just make it fruit on the bottom and not deal with the flipping and scraping.
All of the yogurts besides the Greek + honey have cornstarch. With a rising number of people with corn allergies that really limits options.
Natural flavor – it’s in everything, even organic food. But it is almost the same as artificial flavor and has the same impact on my daughter. It makes her crazy and unable to focus. So in spite of the good quality of the yogurt I can’t let her eat it without consequences.

Overall I am very happy with the latest yogurts from Stonyfield. Quality dairy that hasn’t had the healthy fat removed. I’m all for it. But we’ll be sticking to the plain yogurt and adding our own sweetener and fruit most of the time to avoid the thickener and natural flavor. That’s life with allergies!

Have you tried any of the latest Stonyfield full fat yogurts? What do you think?

I am working with Stonyfield for this review post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

March 28, 2016

Pistachio Pea Pesto

With the return of spring comes color and new life. Add some of both to your meal with this bright and flavorful pistachio pea pesto.

If there is an easy way to get your kids to eat vegetables it is in a sauce. Put the sauce on pasta or pizza. Instant hit!

This pistachio pea pesto is no exception. Parents love the loads of vegetables and healthy fat from nuts. Kids love the taste and color.

Easy “peasy.”

The really great thing about this pesto is how easy it is to make. Only six ingredients (and the cheese is even optional). Toss them all in the blender and it’s done. No cooking. Just puree and serve. It is easy enough for kids to make themselves!

Mix pistachio pea pesto with your favorite variety of noodles for an easy weeknight meal that can even be made gluten or grain free. Add some extra peas and nuts into the pasta for texture and nutrition. Leftover cooked chicken also makes a great addition for a complete meal.

But the possibilities don’t end there. Make pizza night a little more special with pesto pizza. Make or buy your favorite pizza crust. Top it with pistachio pea pesto and some fresh mozzarella. Bake and serve.

Whether you are vegetarian or just looking to save a little money on your grocery bill either of these would make a great meatless meal.

The possibilities are endless! Head over to Super Healthy Kids where I’m sharing this easy pistachio pea pesto recipe and more fun ways to use it.

March 16, 2016

Allergen Free No Cook Pumpkin Yogurt

No need to give up yogurt just because you have allergies! This pumpkin yogurt only takes five minutes to prep and still packs a nutritional punch with protein and probiotics.

I’ve been dairy free for 18 months now, ever since my youngest was about a month old. This is not the first time I’ve had to go dairy free. But no matter how many times and no matter how long it lasts it’s never easy.

I LOVE dairy. Love it.

One of the things I miss most is yogurt. I used it eat it almost daily for breakfast or lunch. Add some granola…my happy place.

For most people there are some decent options to replace dairy yogurt – coconut, almond, etc. But those are all out for me too. We have that many allergies. So I’ve just gone without yogurt.

Until now.

Problem solved.

My youngest it starting to notice when her siblings have yogurt and she keeps asking for it. Oh, how I’d love to give it to her!! It breaks my heart to have to say no. I feel so mean since she doesn’t understand why.

So I came up with a solution.

I created pumpkin yogurt. It is creamy and slightly sweet. It has lots of protein from both grass-fed collagen and gelatin plus a healthy dose of probiotics (this is the one we use). Just like the real thing.

An added bonus is you also get a big helping of vegetables!

The first time I made pumpkin yogurt I added fruit and some crumbled homemade graham crackers. I was instantly taken back to my happy place. Finally! I can have yogurt again!

My little one loves it too. I gave her a small dish. Her response: “mrrrr” (more). That is all I needed to hear.

To my surprise even my four year old loves it. When I first told him I made pumpkin yogurt he made the “don’t come near me with that stuff” face. But after he tried it he had to have a second dish! Maybe me calling it pumpkin PIE yogurt helped a little.

More than just great taste.

Not only is pumpkin yogurt a nutritious breakfast it is also so easy to make!

Mix all of the ingredients in a blender.
Pour the mixture in a jar.
Let it culture for about eight hours.

That’s it.

Pumpkin yogurt makes a great breakfast, lunch or snack. Eat it plain or add your favorite fruit and crunchy topping. It is perfect for school lunches too.

Have you had to say goodbye to yogurt due to allergies?

Even if you can’t have dairy…or coconut…or nuts…or rice…you don’t have to give up yogurt. Pumpkin yogurt is allergen friendy, easy to make and oh so delicious!

Want to learn more about feeding children with allergies?

Check out my book Why Won’t My Child Eat?! It’s packed with feeding strategies, tips on pinpointing reactions and allergen friendly recipes.

Allergen Free No Cook Pumpkin Yogurt

2016-03-09 13:14:26

Serves 3

A creamy pumpkin yogurt that is free of common allergens.

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Ingredients

3/4 cup cooked pumpkin (canned or fresh)
1 cup water
1 Tbsp. grass-fed collagen
1 Tbsp. sweetener (honey, maple syrup, cane sugar)
1/4 tsp. unrefined sea salt
1/4 tsp. cinnamon (optional)
1 1/2 tsp. grass-fed gelatin
1 capsule powdered probiotic

Instructions

Combine the pumpkin, water, collagen, sweetener, salt and cinnamon in a blender.
Blend on high until smooth.
Add the gelatin and probiotic.
Blend for about 10 seconds.
Pour the mixture into a glass jar with a lid.
Put the jar in a warm place for 8-10 hours.
Put in the refrigerator for at least an hour before serving.
Store in the refrigerator for up to one week or in the freezer for up to 6 months.

Notes

Setting the mixture on a counter that gets sunlight or on a stovetop with the oven on or in an unheated oven with the light on works well for culturing the yogurt.

By Mary - justtakeabite.com

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

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This post is linked to Savoring Saturdays.

March 15, 2016

How to Get an Undereater to Enjoy Food!

By my third child I thought I knew plenty about feeding challenges. I was wrong. The hardest was yet to come. I’m excited to share our story and how I got my one year old to eat again, plus a special recipe that literally saved her life.

Every parent wants their kids to be good eaters, right?

No complaining. No throwing food. No refusing to eat vegetables. It’s a reasonable desire.

Of course most kids do go through phases of eating more or less, phases of liking and refusing certain foods, phases of wanting to make their own food choices and willingly eating whatever you serve. Love it or hate it, that’s life.

I’m thankful that it seems to get easier to handle with each child…at least a little.

But what if your child just won’t eat?

At all? Every. Single. Day?

Emotions turn from annoyance to anxiety. I’ve been there. And I know I’m not alone.

How Allergies Impact Feeding Challenges

As allergies are on the rise so are eating struggles. Especially for young children.

Think about it for a minute. If you eat something that upsets your stomach, do you feel like eating? Are you a little hesitant to eat that food again?

Now imagine if you are so young you can’t even verbalize how you feel. And your mom tries to feed you the same food over and over (because we’re told to keep trying, eventually they’ll like it) that you know will give you a stomach ache or reflux or even swelling.

What is your solution? Refusal to eat. Period.

Feeding a young child that is developing allergies is an important and sometimes stressful task. As a parent your only feedback is watching for reactions, assuming you even know to look for them! Along the way your child may just stop eating out of fear or because she simply does not feel good.

Having a Child that Refuses to Eat

I lived this struggle for over two years as my daughter slowly developed more and more allergies.

When we first introduced solids she seemed to enjoy most things she tried. But gradually she started eating less and less until she stopped eating.

We managed to get by for a while because she was nursing full time. But as we approached her first birthday I knew something had to change. A one year old should be eating more than three bites of solid food a day.

This was my third child. I knew all the tricks. I tried different flavors and textures. I tried distracting her. I fed her in a chair or while we were playing. Really. I had tried it all.

But she still wouldn’t eat. We hit a low point.

She wasn’t gaining weight. She wasn’t getting enough nourishment.

At thirteen months old I knew I had to change our situation or take her to the doctor.

Hope for Reluctant Eaters!

There is hope even for kids that refuse to eat anything! Want to hear more about how we turned it around?

—->>>> Head over to Kitchen Stewardship!

I’m sharing how I got my one-year-old to finally eat again. Plus I’ve got a fun recipe for squash “milk” that is perfect for kids with allergies. Even I drink it!

Looking for more? Check out my book Why Won’t My Child Eat?! where I share all of the tips and tricks I’ve learned over the last twelve years with foiur kids, each with different feeding challenges. It is possible to turn any child into a good eater and to do it with real, nourishing food. The new, revised 2nd edition will walk you through the process of spotting food reactions, calming the body, and restoring the joy of nourishing food. You’ll go from reluctant eater to thriving little foodie!

This post is linked to Savoring Saturdays.

March 7, 2016

Everything Free Chocolate Cranberry Cookies

No need to give up special treats just because you have allergies. These everything free chocolate cranberry cookies are free of gluten, dairy, eggs, nuts, corn, soy and coconut but they taste amazing!

I’m always on the lookout for allergen friendly recipes. But usually when a recipe says allergen friendly there is still something in it that my kids can’t have. So I have to be creative and do a lot of substituting. It also means I don’t bake many treats.

Sometimes you just need a cookie.

But we were all in the mood for cookies. So I came up with these everything free chocolate cranberry cookies. And since my son is allergic to cocoa his weren’t even chocolate chip. He just had cranberry cookies.

Being egg and dairy free I didn’t really think they’d turn out that well.

Amazing results.

To my amazement they were so good. Actually the best cookie I have tasted in a long time. I think we ate a whole batch (half recipe) in about a day. I could have eaten them all myself…but I didn’t think my kids would be very happy about that.

Tallow is my secret.

I used tallow for the fat, which is about the best replacement for butter. Any softened fat will work including lard, palm shortening and butter. Even sunbutter could work. I generally don’t use coconut oil for cookies because they tend to all apart.

I replaced the eggs with grass-fed gelatin and water. They held together perfectly!

My favorite chocolate is Enjoy Life chocolate chips. No dairy, nuts or eggs.

Truly free of everything.

Even in my family with about a million different allergies we could all enjoy these everything free chocolate cranberry cookies. Which means they really are free of just about everything! Try putting your own spin on them by using any dried fruit, spices or even carob chips. Dried cherries would be delicious!

I think I need to make a double batch now to keep some stashed in the freezer. It’s nice to have an easy, truly allergen friendly treat on hand.

Are you searching for an allergen friendly cookie that actually tastes good?

The search is over! Everyone will love these everything free chocolate cranberry cookies, whether they have allergies or not!

Everything Free Chocolate Cranberry Cookies

2016-03-03 14:30:21

Yields 30

An allergen friendly, easy-to-make cookie.

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Ingredients

1/2 cup organic cane sugar
1/2 cup fat of choice, room temperature (tallow, lard, butter, palm shortening) OR sunbutter
4 tsp. grass-fed gelatin
1/2 cup + 2 Tbsp. hot water
1/4 cup honey
1 1/2 cups brown rice flour (or sorghum)
1/2 cup teff flour
1 tsp. baking soda
1/2 tsp. unrefined sea salt
1/2 cup optional add-ins: chocolate chips, dried fruit

Instructions

Heat oven to 350*F. Line two baking sheets with parchment paper or silpat.
Cream the sugar and softened fat.
Dissolve the gelatin in the hot water.
Add the gelatin water and honey to the creamed mixture. Beat well.
Add the flour, baking soda and salt. Beat well.
Stir in any add-ins.
Scoop 2 Tbsp. mounds of dough, an inch apart, onto prepared baking sheets.
Bake 20 minutes.

Notes

Store the cookies in a sealed container at room temperature for up to 10 days or in the freezer for up to a year.

By Mary - justtakeabite.com

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

This post is linked to Savoring Saturdays.

February 29, 2016

Rainbow Egg Muffins

Winter is almost over! Get ready to think spring with these rainbow egg muffins. Lots of color, flavor and nutrition packed into the perfect little bite.

Spring is coming. I can almost taste it. After the snow and cold I am more than ready to think about new life and color returning.

And after all of the illness we’ve had I am looking forward to spending a lot of time outside in the fresh air. The end to illness can start any time now. Any time.

If you look out your window and still see everything covered in white you can at least bring spring back to your breakfast with these colorful rainbow egg muffins.

Start the day with a healthy dose of protein, vitamins and vegetables all in one. Add a slice of toast with homemade grape jelly or peach jam to make it a complete meal.

Rainbow egg muffins are even great for toddlers. Cut one into bite size pieces so your toddler can practice picking up food and self feeding.

What a fun Easter breakfast for the whole family!

How do they taste?

Will kids really eat them? I let my four year old be my taste tester. I put one on his plate and stepped back into the kitchen to grab something. When I got back his muffin was already half gone. The other half went down about ten seconds later.

Want the recipe? Head over to Super Healthy Kids! I’ve got this simple recipe for rainbow egg muffins plus some tips on how to cut your prep time in half.

This post is linked to Savoring Saturdays.

February 8, 2016

Two Ingredient Allergen Friendly Nestle Crunch® Bites

This Valentine’s Day get your kids in the kitchen to whip up a special treat. These two ingredient allergen friendly Nestle Crunch® bites are easy to make and fun to eat!

I’m a sucker for just about anything chocolate. Especially when it comes to Valentine’s Day.

Allergies and chocolate do mesh.

Having kids with allergies and food sensitivities has actually increased my love of chocolate.

That may sound strange. But we pretty much avoid all fruity candy. My kids don’t eat anything with food coloring (can you say crazy pills?!). Plus my son is allergic to corn (corn syrup, cornstarch, etc.).

So when it comes to treats we stick to chocolate. Even with dairy allergies we all love the Enjoy Life chocolate chips. They are great plain or in a cookie. But they are even more fun when melted and turned into a delicious candy.

We’ve made chocolate covered toffee and salted honey chocolates (my personal favorite!).

A family favorite.

But hands down my kids love these Nestle Crunch® Bites the best. And they really couldn’t be any simpler to make.

Melt chocolate.
Add coconut.
Pour in molds.

Yes, they are that easy. Yes, they are grain, dairy, nut, soy, rice, egg and corn free.

The little bits of unsweetened coconut give the slightest crunch that tastes just like the crisp rice of Nestle Crunch® bars.

So much fun.

Let your kids choose some fun molds and create a special treat you can feel good about.

Package them up as gifts for friends or family. And don’t forget your spouse! Everyone will want some.

This Valentine’s Day skip the expensive boxed chocolates filled with artificial colors and flavors. Show your friends and family how much you love them with homemade Nestle Crunch® Bites.

Just two simple ingredients. No common allergens. Five minutes of hands on time. Happy Valentine’s Day!

Have you ever made homemade chocolates? Did you know they could be this easy?

Give two ingredient allergen friendly Nestle Crunch® bites a try. You might get some extra love in return.

Two Ingredient Allergen Friendly Nestle Crunch® Bites

2016-02-02 13:10:29

Yields 30

A simple allergen friendly chocolate that is grain, nut, dairy, rice, corn, soy and egg free.

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Ingredients

1 cup Enjoy Life Chocolate Chunks (semi-sweet) or Dark Chocolate Morsels
2 - 3 Tbsp. finely shredded unsweetened coconut

Instructions

Melt the chocolate in a double boiler (or glass bowl over a saucepan with about an inch of water).
Turn off the heat.
Add the coconut and stir until combined.
Pour the chocolate into molds.
Refrigerate until firm.
Unmold.
Store in a covered container in the refrigerator for up to a month.

By Mary - justtakeabite.com

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

February 2, 2016

My Favorite Gluten Free Flour Mix

Gluten free baking can be intimidating and challenging. There are so many flours to choose from! I’m helping you out with my favorite gluten free flour mix.

If you’ve ever tried gluten free baking you know it can be tricky. I can make the same recipe ten times and it turns out just a little differently every time. Though that may have more to do with my lack of precise measuring when I bake.

At any rate, gluten free baking is not nearly as forgiving as baking with wheat.

The ratio of sugar to fat is very important. But the real key to successful gluten free baking is using the right blend of flours.

Use all starchy flour and you’ll get a dry, crumbly mess. Use all seeds and you might have a gooey, dense blob.

There are so many flours to choose from when it comes to gluten free baking. My recipes usually call for a gluten free flour mix of your choice. Everyone has different things on hand. And a variety of flours will work.

But after years of experimenting I have come up with my favorite gluten free flour mix.

Don’t worry, I’m not going to tell you some exact flours to use. This is a general rule. Then use what you have on hand.

My gluten free flour mix is:

Not sure which is which? Here is a quick rundown of some common flours.

For your next recipe that calls for two cups of gluten free flour use one cup of grain, a half cup of seed, nut or bean and a half cup of starch. Choose from the above lists. Play around with combinations to see what flavors you like best.

Give my gluten free flour mix a try and see how your gluten free baked goods turn out!

Note that white rice can be used as a grain or a starch. It is technically a grain. But white rice behaves similar to a starch.

What is your favorite blend of flours?

I often use a combination of sorghum, amaranth and tapioca. My baked goods always come out well using those three.

Find your favorite combinations. Then mix up a whole batch so baking is simple. No measuring three or four flours at a time. Just use your mix!

Create a variety to rotate through different types of flour. Gluten free baking just got a little bit simpler.

February 1, 2016

Black Forest Smoothie

Want to say “I Love You” in a healthy way? Show your kids some extra TLC with a black forest smoothie. It combines the delicious flavors of chocolate and cherry and is packed with nutrition!

January was great, wasn’t it? Full of motivation and enthusiasm about your goals. Everyone is eating well, getting good rest and moving their body each day.

Then February arrives. So do the sweet treats!

Don’t panic. This year take a new approach to Valentine’s Day or any holiday. Instead of showing your love with boxed chocolates and candy, promote health and wellness to show you care. It is the gift that keeps on giving.

You can show some love this February by creating nutrient dense food that still tastes great. This black forest smoothie is a great place to start. Whether you serve it for breakfast, a snack or even dessert you’ll be doing your kids a favor.

They taste chocolate and cherries. You see them filling up on healthy fats, protein, probiotics and vitamin-rich fruit. If you really want to bump up the nutrition factor you can add avocado, chia seeds, flax seeds and collagen. That sounds like a delicious and nutritious breakfast! The perfect way to show your kids some love.

Want the full recipe?

Click here to head over to Super Healthy Kids where I’m sharing this delicious black forest smoothie! The perfect breakfast for Valentine’s Day or any day.

Smoothies are tough with allergies.

Secret ingredients.

Great for kids and adults.

Have you ever put squash in your smoothie?

Four Year Old

Seven Year Old

Husband

Likes

Dislikes

Have you tried any of the latest Stonyfield full fat yogurts? What do you think?

Easy “peasy.”

I LOVE dairy. Love it.

Problem solved.

More than just great taste.

Have you had to say goodbye to yogurt due to allergies?

How Allergies Impact Feeding Challenges

Having a Child that Refuses to Eat

Hope for Reluctant Eaters!

There is hope even for kids that refuse to eat anything! Want to hear more about how we turned it around?

Sometimes you just need a cookie.

Amazing results.

Tallow is my secret.

Truly free of everything.

Are you searching for an allergen friendly cookie that actually tastes good?

How do they taste?

Allergies and chocolate do mesh.

A family favorite.

So much fun.

Have you ever made homemade chocolates? Did you know they could be this easy?

What is your favorite blend of flours?

Click here to head over to Super Healthy Kids where I’m sharing this delicious black forest smoothie! The perfect breakfast for Valentine’s Day or any day.

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