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Blueberry Pie Ice Cream

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

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

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

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

Gluten-Free Blueberry Dessert

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

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

What to Make With Blueberries

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

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

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

Blueberry Pie Ice Cream

Gluten-Free Blueberry Pie Ice Cream

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

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

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

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

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

Blueberry Pie Ice Cream
Blueberry Pie Ice Cream

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

Blueberry cheesecake pops

Blueberry Cheesecake Pops

When the weather is hot and blueberries are fresh it’s the perfect time for blueberry cheesecake pops! Not too sweet but what a treat.

We go crazy for blueberry season here. Blueberries are an all around family favorite fruit. We mostly freeze them and eat them fresh.

But of course we use them for a few treats too.

Gluten-Free Blueberry Dessert

One of the easiest ways to use blueberries is in blueberry cheesecake pops. It only takes about five minutes to get them to the freezer. As a busy mom of four, the faster the better!

We almost always have homemade gluten free graham crackers in the cupboard, which makes treats like blueberry cheesecake pops a cinch. This time I used gluten free pumpkin spice grahams! Any homemade or store bought version that you tolerate will do.

Then all you have to do is blend, crush and pour.

Blueberry Cheesecake Pops

Slightly sweetened whole milk yogurt blended with blueberries gives the flavor of blueberry cheesecake. The crushed graham crackers mimic a graham cracker crust.

If you want some variety try swapping the blueberries for strawberries or raspberries. Or use all three for a mixed berry cheesecake pop!

Coconut milk or coconut yogurt can be used in place of the dairy yogurt as well for variety or for allergies.

Blueberry cheesecake pops

Healthy Blueberry Dessert

Blueberry cheesecake pops really are a treat. But you can also pack them with nutrients. They already have maple syrup and sea salt. Both contain lots of minerals.

Then there is the whole milk yogurt with healthy fat. Plus blueberries are bursting with vitamins.

If you really want to load up these popsicles with good stuff you can add egg yolk to the mix. I like to do this for my kids that sometimes struggle with focus. All of the B vitamins really help.

What to Make with Blueberries

If your kids are like mine they don’t want to wait for the popsicles to freeze. Blueberry cheesecake pops can be eaten as blueberry cheesecake yogurt if you are really in a hurry. Just blend, pour, stir and serve. Then you can serve this for breakfast!

Use a few of your fresh blueberries to make a treat the whole family will love. Blueberry cheesecake pops are dessert with nutrition packed inside.

What is your favorite way to enjoy blueberries?

Blueberry cheesecake pops

Blueberry Cheesecake Pops
Serves 4
A fun way to use your fresh blueberries in a sweet frozen treat. Yogurt, blueberries and graham crackers create a cold version of blueberry cheesecake.
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Ingredients
  1. 1/2 cup blueberries, divided
  2. 3/4 cups plain, whole milk yogurt, coconut milk or coconut yogurt
  3. 2 Tbsp. maple syrup or honey
  4. 1/2 tsp. organic vanilla
  5. 1/4 tsp. unrefined sea salt
  6. 1/2 cup graham crackers, crushed
  7. optional: 1 pastured egg yolk
  8. optional: 1 tsp. lemon juice
Instructions
  1. Blend 1/4 cup blueberries, yogurt, maple syrup, vanilla, salt, egg yolk and lemon juice until pureed.
  2. Layer in the popsicle molds half of the yogurt mixture, fresh blueberries and graham cracker crumbs.
  3. Repeat with a second layer.
  4. Freeze until firm.
Notes
  1. Any graham cracker will work.
  2. You can replace the blueberries with any other fruit.
  3. If you don't want to do layers or your kids don't like chunks you can simply puree all of the ingredients and pour into the molds.
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This post is linked to Savoring Saturdays.

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

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

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

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

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

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

Naturally Sweetened Gluten-Free Muffins

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

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

Honey Date Muffins

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

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

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

Metabolism Boosting Salted Caramel {With A Secret Ingredient!}

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

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

This recipe was an accident.

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

Getting creative.

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

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

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

Accidental Caramel

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

That is how my nutrient dense salted caramel came about.

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

Metabolism Boosting Combination

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

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

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

Easy Toddler Treat

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

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

Metabolic Recovery

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

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

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

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

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

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

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

This post is linked to Allergy Free Thursdays.

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

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

Kid-Friendly Rutabaga Fries Recipe

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

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

Vegetables Kids Love

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

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

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

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

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

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

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

Rutabaga Fries

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

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

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

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

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

Rutabaga for the Whole Family

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

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

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

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

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Rutabaga Fries

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

Ingredients

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

Instructions

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

  2. Peel rutabaga. Cut into thin strips.

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

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

Neapolitan Ice Cream Cake | Just Take A Bite

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

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

Neapolitan Ice Cream Cake | Just Take A Bite

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

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

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

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

Homemade Neapolitan Ice Cream

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

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

Dairy-Free Dessert

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

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

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

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

Neapolitan Ice Cream Cake | Just Take A Bite

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

Breakfast Neapolitan and Spumoni Parfaits | Simple, Whole Foods!

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

Neapolitan and Spumoni Parfaits | Just Take A Bite

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

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

Updated Neapolitan and Spumoni

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

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

Neapolitan and Spumoni Parfaits | Just Take A Bite

Unique, Kid-Friendly Breakfast

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

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

Neapolitan and Spumoni Parfaits | Just Take A Bite

Holiday Breakfast Parfait

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

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

Neapolitan and Spumoni Parfaits | Just Take A Bite

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

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

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

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

Neapolitan and Spumoni Parfaits | Just Take A Bite

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

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

Divine Chocolate Cake

When it comes to Valentine’s Day nothing beats chocolate. Get your fix with this divine chocolate cake that can be mixed by hand and made gluten free!

Divine Chocolate Cake | Just Take A Bite

I am working with Stonyfield and Divine Chocolate for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

Stop what you’re doing and run to the kitchen.

Wait, read this post first. Then run to the kitchen to make this divine chocolate cake. Trust me, your family will be singing your praises.

Chocolate is the Best!

When it comes to sweets I always pick chocolate anything. Especially for Valentine’s Day. So naturally I like to make chocolate treats for my family.

Divine Chocolate Cake | Just Take A Bite

When challenged to create something with Stonyfield yogurt and Divine Chocolate, my first thought was to simply eat a dish of yogurt with big chunks of chocolate in it. That’s my idea of great treat!!

But that isn’t much of a recipe.

Divine Chocolate Cake | Just Take A Bite

Divine Chocolate Cake

Instead I created a chocolate cake that uses melted chocolate for flavor and whole milk yogurt for moisture. I don’t go overboard with sugar either. The end result is a light chocolate cake that you’ll go crazy for.

Divine Chocolate Cake | Just Take A Bite

I made two versions. One gluten-free for my kids and one with wheat for my husband. Both cakes were so delicious! If my husband approves of a gluten-free cake you know it has to be good.

My daughter even shared some with a friend at school (who is not gluten-free) who raved about it.

For the gluten-free divine chocolate cake I used my favorite gluten-free flour mix. It worked perfectly! No gums or binders required.

If you are dairy-free, you can use coconut milk yogurt in place of the dairy yogurt.

Reduced Sugar Chocolate Cake

But you can’t have cake without frosting! So I added a light chocolate buttercream and shavings of dark chocolate. Yep, I had some pretty happy kids.

Divine Chocolate Cake | Just Take A Bite

The great thing about Divine Chocolates is that there are quite a few flavors. So you could change up the flavor of the cake. Simply shave flavored chocolate on top or add it right to the cake batter. The mint or raspberry would be amazing!

Are you looking for an easy and delicious dessert for your family?

This Valentine’s Day give your loved ones a special treat by creating your own divine chocolate cake using Stonyfield yogurt and Divine Chocolate. Everyone will feel the love!

Divine Chocolate Cake | Just Take A Bite

Divine Chocolate Cake
Serves 12
A light, moist chocolate cake made with dark chocolate and yogurt.
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Ingredients
  1. 1/2 cup chocolate of choice (see notes)
  2. 1/4 cup butter
  3. 1 Tbsp. carob powder (optional)
  4. 1 Tbsp. cocoa powder (optional)
  5. 1 cup organic cane sugar
  6. 2 cups AP flour or gluten free flour mix (see post for link)
  7. 1 1/2 tsp. baking soda
  8. 1/2 tsp. salt
  9. 2 eggs
  10. 1 tsp. vanilla
  11. 1 cup plain, whole milk yogurt
Instructions
  1. Heat oven to 350*F. Grease and line with parchment paper two 8" or 9" round cake pans.
  2. Melt the chocolate, butter, carob powder and cocoa powder in double boiler. Set aside.
  3. In a large bowl combine the flour, sugar, baking soda and salt.
  4. Add the eggs, vanilla and yogurt. Stir until combined.
  5. Add the melted chocolate. Stir until well mixed. The batter will be thick.
  6. Divide the batter into the prepared pans.
  7. Bake for 40 minutes.
  8. Allow cake to cool 10 minutes. Remove from pans and let cool completely on a cooling rack.
  9. Frost and serve.
Notes
  1. For chocolate you can use any flavor of Divine chocolate or semi-sweet chocolate chips.
Just Take A Bite https://justtakeabite.com/
 Divine Chocolate Cake | Just Take A Bite

Light Chocolate Buttercream
A simple, light chocolate buttercream.
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Ingredients
  1. 1/3 cup butter at room temperature
  2. 1/3 cup organic palm shortening (or more butter)
  3. 1 cup organic powdered cane sugar
  4. 1 -2 Tbsp. organic cocoa powder
Instructions
  1. Beat all ingredients together in a large bowl until well mixed and fluffy.
Notes
  1. To make powdered sugar simply blend organic cane sugar in a high powered blender until powdered.
  2. This makes enough to fill and top a two layer cake. Double the recipe if you also want to frost the sides.
Just Take A Bite https://justtakeabite.com/
This post is linked to Savoring Saturdays.

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.

Kid-Friendly, Healthy Avocado Fries

Simple, healthy avocado fries

 

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

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

The Best Way to Serve Avocado

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

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

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

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

Avocado Fries

Avocado fries are like french fries…but much healthier.

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

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

How to Increase Healthy Fat in Your Child’s Diet

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

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

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

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

Simple, healthy avocado fries

 

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Quick Avocado Fries

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

Ingredients

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

Instructions

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

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

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

Recipe Notes

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

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

An easy solution for preserving pears without spending hours in the kitchen - how to make and can pear sauce. A great no-sugar-added alternative to applesauce. #canning #realfood #healthykids #pearsauce

How to Make & Can Pear Sauce | A No Sugar Added Alternative to Applesauce

Fall is a busy time of canning applesauce and freezing pumpkin. But don’t forget about preserving pears! With a short season and a busy schedule use this guide to stock your pantry with pear sauce before the pears are gone.

An easy solution for preserving pears without spending hours in the kitchen - how to make and can pear sauce. A great no-sugar-added alternative to applesauce. #canning #realfood #healthykids #pearsauce

I’m a big fan of hardy produce. You know, the kind that can sit on the counter or in the fridge for weeks and still be OK? Like carrots, potatoes, apples, rutabaga, parsnips, cauliflower, and cabbage.

I love all kinds of fruits and veggies. But some of them are a bit demanding.

One day an avocado is not quite ripe. The next day it’s mushy.

The same goes for pears. You check and check for ripeness. Then all of a sudden you’ve missed the window and they over ripe.

Personally, I like to be in control instead of my produce. But it just doesn’t work that way for everything.

So I always get anxious when it’s pear season. I want to preserve them. But I just don’t have time any old day. Will I time it just right? Will I be stuck peeling hard pears? Or will I let them go too far because we were busy with soccer and band?

It’s a gamble.

I try to do a fair amount of canning each fall. How much I do depends on my kids’ ages and how I’m feeling.

Regardless, I don’t like to spend hours on end in the kitchen each day to keep up with produce preservation.An easy solution for preserving pears without spending hours in the kitchen - how to make and can pear sauce. A great no-sugar-added alternative to applesauce. #canning #realfood #healthykids #pearsauce

How to Can Pears

I already take the easy route when it comes to canning peaches. That is a life saver!

Then I get to pears. There is really no way around it.

Canning pears takes a lot of time.

Lots of peeling and slicing (especially if the pears are small). It can take up to sixty pears just to do one round of canning! That is a lot of peeling.

So I stopped doing it years ago. Much to my husband’s disappointment. I just don’t have time.

But I still want to preserve this amazing fruit to enjoy it all winter.

How to make and can pear sauce - an easy alternative to applesauce

How to Can Pears Without Sugar

Enter pear sauce.

It is just like applesauce but with pears. Honestly, I would take pear sauce any day over applesauce. It is that good.

There is no need to add any sweetener as pears are plenty sweet on their own.

The other thing you don’t have to do – peel them!

Preserving pears is quite easy when you can just wash, quarter, cook and puree. Then either can or freeze the pear sauce.An easy solution for preserving pears without spending hours in the kitchen - how to make and can pear sauce. A great no-sugar-added alternative to applesauce. #canning #realfood #healthykids #pearsauce

Pear Sauce for Baby

One of the reasons I love having pearsauce on hand is that it makes a super easy first food for little ones six months and up. You can serve it plain or turn it into a nutrient dense baby porridge. Warm the pear sauce slightly and mix in coconut oil and an egg yolk. Stir and serve!

My big kids love pear sauce too! Sometimes I even make it extra special by adding strawberries, raspberries or blueberries from our freezer stash. As they melt and let off juice it colors the pearsauce and adds an extra burst of flavor.

Serve it cold. Serve it warm with a pinch of cinnamon. Add it to oatmeal. Mix it in yogurt.

You really can’t go wrong. You also don’t need to spend days on end making pear sauce.

Pear Sauce Canning

Here is my busy mom’s solution to preserving pears. I am able to work through a half bushel in one day (with four young kids, including a nursing little one) and still manage to do our school work, go to activities, and get healthy meals on the table.

It only takes about twenty minutes to wash and slice one batch of pears. Then you can let it cook for a bit while you tend to something else. Being able to make pear sauce in steps is so handy!

A full batch (seven quarts) takes about 30 – 35 medium to large pears. So figure out how many jars you’d like to can and then figure out how many pears you need. I usually get one bushel of pears. It makes three rounds of pear sauce with some pears left over for eating fresh.

Pear sauce makes a great alternative to applesauce. Variety is key to any diet, especially if you are implementing a rotation diet for food allergies. So this is a nice change of pace! My kids actually prefer it over applesauce.

Have you ever tried preserving pears? I encourage you to try pearsauce!

Are you new to canning? Check out my step-by-step tutorial to get you going.An easy solution for preserving pears without spending hours in the kitchen - how to make and can pear sauce. A great no-sugar-added alternative to applesauce. #canning #realfood #healthykids #pearsauce

What to do With Extra Pears

Depending on the size of the pears and the quantity you buy, sometimes you end up with a pile of extra pears. And like I said before, they can go from almost ripe to mush pretty quickly. So what do you do with those extra pears?

Of course you can eat them fresh! Pears are a sweet treat on their own. But you can only eat so many. Here are a few other options for using up extra ripe pears.

Homemade Pear Sauce Recipe

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Homemade Canned Pear Sauce

Prep Time 30 minutes
Cook Time 45 minutes
Servings 7 quarts
Author Mary | Just Take A Bite

Ingredients

  • 30 - 40 medium ripe pears
  • 1 cup water

Instructions

Making Pear Sauce

  1. Wash pears (this can be done in a clean sink full of water).

  2. Add 1 cup water to a large stockpot and turn on high heat.

  3. Quarter and core pears, placing them in the stockpot as you go.

  4. Adjust heat to simmer and cook the pears until soft, stirring periodically, about 15 minutes.

  5. In batches puree the cooked pears and their juice in a high-powered blender until smooth.

Freezing Pear Sauce

  1. Chill the pear sauce.

  2. Put the pear sauce in freezer-safe containers.

  3. Label and freeze for up to a year.

Canning Pear Sauce

  1. Return the pureed pear sauce to the stockpot and keep warm.

  2. Prepare the water bath canner (filled with water and jars and get the jars hot).

  3. Ladle the hot pear sauce into hot jars, leaving 1/2" headspace.

  4. Wipe the rims of jars and place the lids and bands on.

  5. Can in hot water bath for 30 minutes (quarts) or 25 minutes (pints).

  6. Remove the canner lid and let the jars sit for 5 minutes.

  7. Remove jars from the canner and place on a towel to cool, untouched for 8 hours.

Recipe Notes

  • One batch of pear sauce makes 6-7 quarts or 12-14 pints.
  • A half-bushel of pears will make 2 rounds of pear sauce, with a few pears left for eating fresh.

This post is linked to Savoring Saturdays.