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Healthy Breakfast Butterscotch Milkshake

Nutrient-Dense Butterscotch “Milkshake” for Kids

When it comes to great recipes I have a theory – most of them are created by accident. And this nutrient-dense butterscotch milkshake is no exception!

As an Analytical Eater I get in food ruts very quickly. Just ask my family. But one day as I was making lunch I was just sick of my usuals. Instead I was in the mood for something cold and creamy. Ice cream sounded awfully good. Back in high school I would have just eaten ice cream and called it a meal. But being a Nutritional Therapy Practitioner I knew I also needed nourishment.

What I really wanted was something chocolate. But my body does not tolerate cocoa well. So I tried to create a carob smoothie, hoping my odd concoction of various forms of protein and frozen fruit would satisfy my craving.

I wasn’t sure it would taste good at all. But to my surprise the end result was the most amazing smoothie that tastes like butterscotch!

My kids all insisted that they had to try it. I only ended up with half of my smoothie. But my protein-packed butterscotch “milkshake” was born.

Healthy Breakfast Butterscotch Milkshake

Healthy Drink for Kids

Nutrient-dense drinks are one of my favorite tools for nourishing under-eaters and selective eaters. Smoothies loaded with desiccated liver and collagen (use code TAKE10 for 10% off) literally saved my daughter’s life! Read more about her story HERE and HERE!

So I’m always trying to create new healthy drinks for kids.

When I say healthy, I mean a drink has a balance of complete protein, complex carbohydrates (think fiber!), and unprocessed fats. This combination is essential for blood sugar reguatlion in kids.

But it also has to taste good. I’ve definitely made my share of smoothies that were loaded with nutrition but were not very palatable. Think way too many greens. Kids need the right balance of nutrition and flavor.

Nutrient-Dense Butterscotch Milkshake for Kids

Easy Protein for Picky Eaters

Hands down the most difficult macronutrient to get selective eaters to consume is protein. This is a top concern for many of my clients – especially when it comes to snacks and breakfast.

This easy butterscotch milkshake is your solution!

The recipe starts with hard-boiled eggs. Yes, you read that correctly. It sounds crazy, but you can’t taste them. The eggs add thickness in addition to nutrients like protein, B Vitamins, and healthy fat.

The second ingredient is sunbutter (or any nut butter you like). More protein and healthy fat!

The next two ingredients are whole milk and collagen. Even more protein! This breakfast butterscotch milkshake is a protein powerhouse. Using two eggs, two tablespoons of sunbutter, three fourths cup of milk, and two scoops of collagen gives you 44 grams of protein!

It serves two-to-four kids. So each child gets 11 to 22 grams of protein in one drink!

Adults, you can drink this as well. Even if you only drink half of this you’re still getting a great start to your protein goals for the day. And you can always add an extra scoop of collagen or an extra egg to boost it even more.

Dairy-Free Butterscotch

Don’t feel disappointed if your child is dairy-free. This butterscotch milkshake can definitely be made dairy-free! Simply use your favorite milk substitute (like homemade rice milk) in place of the whole milk.

If you don’t have any milk substitutes simply use water. It will still taste great. And there will still be 38 grams of protein!

Delicious dairy-free butterscotch is possible.

Nutrient-Dense Butterscotch Milkshake for Kids | Loaded with proatein and healthy fat!

Breakfast Butterscotch Milkshake Recipe

Many kids struggle with breakfast. It can be a sign of low blood sugar, low stomach acid, or even nervous system dysregulation. Whatever the cause, serving an easy-to-consume, highly palatable breakfast can help things turn around.

The healthy dose of protein will help a child with low blood sugar. The easily absorbed nutrients will help a child with low stomach acid. And comforting food will help a child with nervous system dysregulation.  You really can’t go wrong with a butterscotch milkshake for breakfast.

It can be a stand-alone breakfast. Or you can serve it alongside other nutrient-dense options like:

Nutrient-Dense Butterscotch Smoothie

Whether you call it a milkshake or a smoothie, the taste and the nutrition is the same. If you have a selective eater, butterscotch milkshake probably sounds more appealing.

My kids like it really thick. By adding extra ice it gets so thick it’s almost like ice cream! Sometimes I even serve it with a spoon.

While I do love serving smoothies with breakfast, my kids love this nourishing drink any time of day. Sometimes we have it for a snack. Sometimes we have it with lunch. The other day I even made a batch for the whole family to go with our Friday breakfast-for-dinner meal.

No matter when you serve this nutrient-dense butterscotch smoothie, it’s a kid-pleasing way to nourish your child!

Do you ever serve milkshakes for breakfast?!

Nutrient-Dense Butterscotch Milkshake for Kids

Butterscotch Milkshake

Prep Time 10 minutes
Servings 4

Ingredients

  • 2-3 hard-boiled eggs
  • 2-3 Tbsp. sunbutter or any nut butter
  • 3/4 cup whole milk or milk substitute or water
  • 2 Tbsp. collagen
  • 1 1/2 Tbsp. carob powder
  • 3 Tbsp. maple syrup
  • 1/4 - 1/2 tsp. Real Salt
  • 1 1/2 cups frozen, sliced bananas
  • 1/2 - 1 cup ice

Instructions

  1. Blend all ingredients in a high-power blender until smooth. The milkshake will be thick.

  2. Add more ice if desired for extra thickness.

Nutrient-Dense Butterscotch Milkshake for Kids

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).
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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.

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.
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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.
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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.
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 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.
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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.

Don't let those extra muffins go to waste! Whether they are getting stale or are starting to crumble, muffins make amazing bread pudding.

What To Do With Leftover Muffins…Make Leftover Muffin Bread Pudding!

Don’t let those extra muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding.Don't let those leftover muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. #realfood #kidsinthekitchen #allergenfree #pickyeaters

Growing up there was a great debate in my house – should bread pudding have raisins or not?

The debate was between my big sister and me. As an Analytical Eater, I L-O-V-E chunks in my food. Bread pudding without a contrasting texture was too boring.

But my sister wanted nothing to do with raisins!

My poor mother. She never knew who to please. I’m sure we had it both ways many times.

In the end the bigger conundrum in my mind was why we didn’t get bread pudding more often!

What is Bread Pudding?

Bread pudding is sort of a misleading name. It’s not really pudding like we know it. No creamy chocolate dessert here. It’s more of a custard made with chunks of bread…or muffins!

You mix bread or muffins with eggs, milk, and some type of sweetener. When baked it creates a cake-like breakfast or dessert with a custard feel to it. The more eggs and milk you add, the more custard you get.

Why do Muffins Fall Apart?

How many ways can you mess up a batch of muffins? Far too many!

Muffins mishaps can be caused by too much or too little of a lot of things:

  • too little moisture (milk, water, or fruit/veggie purees) (crumble)
  • too few eggs (fall apart)
  • too many eggs (won’t fully bake)
  • not enough baking powder (stay flat)
  • no binder (gluten, psyllium husk, flax seeds, gelatin) (fall apart)
  • overbeating (chewy)

Who knew something as simple as a muffin could cause such trouble?! But it happens to the best of us.

Sometimes it’s not even a bad batch of muffins that causes problems, but a lack of paying attention to them.

Normally when I bake muffins I use them for a couple breakfasts and freeze the rest to have later. But sometimes I get busy. And the muffins just sit there, staring at me for a week.

Or once in a while there is that batch of muffins that didn’t turn out quite right. That happens more than I care to admit with gluten-free baking! They are crumbly and messy and you just want to toss them. Don’t!

Use them to make muffin bread pudding!

Leftover Muffin Bread Pudding

Traditional bread pudding is made with chunks of bread. But it’s just as easy to make it with leftover muffins.

Bread pudding with muffins is simple to prepare. Just crumble the muffins (if they aren’t a big mess already!), mix them with eggs, milk, and sweetener, and bake! You can assemble a delicious dessert or breakfast in minutes.How to use up leftover muffins. Don't let those extra muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. #leftovermuffins #simplefood #glutenfree #breadpudding

The next time you have a few leftover muffins turn them into something new.

It’s fun because you get a variety of flavors depending on the muffins. I have tried flavors like orange raisin and blueberry. These double raspberry chocolate chip muffins would make amazing bread pudding! If your muffins are kind of bland you can add extra fruit or dried fruit to the bread pudding to boost the flavor without adding refined sugar.

Easy Bread Pudding for One or For a Crowd

You can make leftover muffin bread pudding with a whole batch or just a few muffins. Enjoy it as a breakfast or dessert. I like to pour milk on top, like baked oatmeal.

I have fond memories of my mom serving bread pudding when I was a child. It was one of my favorite treats. But I don’t take the time to make it often these days. When I do, though, it’s usually using leftover muffins (these allergen-free blueberry muffins are perfect for making bread pudding!)

Kid-Friendly Bread Pudding with Muffins

My kids are very proficient in the kitchen thanks to the Kids Cook Real Food eCourse. My oldest is actually the muffin maker around here. Most of the time they turn out well. But once in a while we have a muffin flop. It’s part of the learning process.

Then all the kids can chip in to make leftover muffin bread pudding. The little one can have fun breaking or cutting muffins into chunks. While the older kids can practice cracking eggs, measuring ingredients and oven safety. Plus they get a delicious reward at the end. Muffin mistakes never tasted so good.

Not sure what to do with leftover muffins? Turn them into bread pudding – a delicious breakfast or dessert the whole family will love.

Don't let those leftover muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. #realfood #kidsinthekitchen #allergenfree #pickyeaters

Leftover Muffin Bread Pudding
A simple breakfast or dessert using leftover muffins.
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Ingredients
  1. Leftover muffins
  2. 2 eggs for every 4 medium-size muffins
  3. 1/2 cup milk for every 4 muffins
  4. 2 - 3 Tbsp. organic cane sugar, sucanat or coconut sugar (depends on the sweetness of the muffins) for every 4 muffins
  5. optional: fresh fruit, frozen fruit or dried fruit
Instructions
  1. Heat oven to 375 degrees F.
  2. Grease a baking dish.
  3. Add the eggs, milk and sugar (and fruit) to the baking dish.ย  Beat with a fork.
  4. Crumble the muffins and add to the dish.ย  Push the muffin pieces down to get fully coated.ย  If there is not enough moisture add extra milk.
  5. Adjust sweetness to taste.
  6. Bake for about 1 hour, until golden on top and baked through.
Notes
  1. Serve plain or with milk, yogurt or ice cream.
  2. Serve warm or room temperature.
Just Take A Bite https://justtakeabite.com/
How to use up leftover muffins. Don't let those leftover muffins go to waste! Whether they are getting stale or are starting to crumble, muffins make amazing bread pudding. #leftovermuffins #simplefood #glutenfree #breadpudding

Protein-Rich Salted Chocolate Milk

Have a kid that won’t eat meat or isn’t getting enough protein? Chocolate milk to the rescue! This refined sugar-free protein-rich salted chocolate milk is perfect!

Need a delicious drink that is also nourishing and loaded with extra protein? This protein-rich salted chocolate milk is perfect for kids and adults!

When it comes to drinks in our house we basically have two options: milk or water.

It may seem boring. But really, we don’t need much else. Once in a while my kids get a little pure grape juice (if they are fighting a cold or if we are making our “smart water.”). And of course we do love our smoothies for added nourishment (check out my book full of recipes here!).

But if my kids are thirsty it’s generally water or milk.

Kid-Friendly Drink Without Refined Sugar

Then there are those days where we just want something a little extra. Or maybe my Intuitve Eater is in one of her “I don’t want to eat much” slumps. And I have to be sneaky.

That’s when I bust out the chocolate milk! Who doesn’t love chocolate milk? I know I sure do!Healthy Chocolate Milk for Kids with a protein boost!

Protein-Rich Drink for Kids

My version of chocolate milk is taken to a new level with extra protein from grassfed collagen (THIS is the brand we use – use TAKE10 to get 10% off). It blends right in with no added taste. Plus it’s loaded with a whole array of essential amino acids.

The kids and I have been studying human anatomy and physiology for science this year. Our unit on nutrition introduced us to amino acids and how they are the building blocks of protein. And they are so important! So when I showed the collagen container to my oldest she was fascinated to look at the amino acid profile. Science lesson built in to making chocolate milk!

The good stuff doesn’t stop there. We are big fans of adding salt to chocolate. When I say salt I mean real, unrefined sea salt (like this). Not only does it contain a broad spectrum of minerals, it is also hydrating/good for balancing electrolytes and delicious! We even use it to make salted dark chocolate ice cream, healing hot cocoa and salted honey chocolates . Salt and chocolate go so well together.

To really boost nutrition we like to add probiotics and raw egg yolks (from our own free-range chickens). So you are getting extra protein, essential minerals, probiotics, and vitamins! All in a glass of chocolate milk. It’s a mom win!

If you like your chocolate milk a bit thicker, like a shake, you can add a little banana and/or avocado.Need a delicious drink that is also nourishing and loaded with extra protein? This protein-rich salted chocolate milk is perfect for kids and adults!

Healthy Chocolate Milk

When I gave this protein-rich salted chocolate milk to my daughter she had two comments:

  1. Does this have salt?! Yum! When can we make salted chocolate ice cream?
  2. You have to make this every single day!

How to get Kids to Eat Enough Protein

My youngest can be really picky when it comes to meat. Veggies? She’ll out eat anyone. Meat? Turns up her nose. We have to bribe her to take bites of meat…then she can have thirds of veggies! For real. So I’m always glad when I can sneak in extra protein for her in something so delicious like chocolate milk. Collagen is a great way to do this. A scoops gives her the protein boost her little body needs. Added to the raw milk and egg yolks it makes a complete protein.

Her ideal meal is a huge pile of vegetables with a glass of salted chocolate milk. And I love to give it to her.

Quick & Easy Nutrition for Kids

It only takes about three minutes to make salted chocolate milk (mostly just the time required to gather ingredients). Older kids can make it themselves. My six and nine-year-olds know how to separate egg yolks thanks to the Kids Cook Real Food eCourse. My three year-old loves to help with the blender. It’s a family event! And we all enjoy the reward at the end.

The next time you’re in a beverage rut or your kids need a little protein boost, make a batch of salted chocolate milk. Use your favorite milk and some grassfed collagen to blend a nourishing drink the whole family will love.Need a delicious drink that is also nourishing and loaded with extra protein? This protein-rich salted chocolate milk is perfect for kids and adults!

Protein-Rich Salted Chocolate Milk

A nourishing drink filled with extra protein and minerals.

Prep Time 5 minutes
Servings 2
Author Mary | Just Take A Bite

Ingredients

  • 2 cups raw whole milk, full fat coconut milk, almond milk, or rice milk
  • 2 Tbsp. organic cocoa, carob, or cacao powder
  • 2 Tbsp. maple syrup or raw honey
  • 1/4 tsp. unrefined sea salt
  • 2 Tbsp. collagen
  • 1 capsule probiotics optional
  • 1/2 medium banana optional
  • 1/4 avocado optional
  • 1-3 egg yolks from free-range chickens

Instructions

  1. Combine all of the ingredients in a high-powered blender.

  2. Blend on high until well combined.

  3. Serve immediately.

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!

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. 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!

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.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!

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

  1. Heat the oven to 450 degrees F.

  2. Combine the flour and salt in a food processor (this can also be done by hand). Pulse to blend.

  3. Add 5 Tbsp. butter. Pulse until combined.

  4. Add other 5 Tbsp. of butter. Pulse until combined and there are pea-size crumbles.

  5. Add the water and process until a ball of dough forms.

  6. Split the dough in half.

  7. Roll one of half of the dough on a floured surface and place it in a 9" pie pan.

  8. In a large bowl combine the remaining ingredients for the filling.

  9. Pour the filling into the prepared pie crust.

  10. Roll the remaining crust on a floured surface.

  11. Cover the filling with the pie crust and seal edges.

  12. Cut slits in the top to allow steam to escape.

  13. Place the pie pan on a sheet pan (in case of spills).

  14. Bake for 10 minutes in preheated oven.

  15. Reduce heat to 350 degrees F and bake for another 40 - 45 minutes.

  16. Allow pie to cool completely before serving. This allows the filling to fully set.

  17. Serve plain or with ice cream or whipped cream.