Tag: snack

March 16, 2016

Allergen Free No Cook Pumpkin Yogurt

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

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

I LOVE dairy. Love it.

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

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

Until now.

Problem solved.

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

So I came up with a solution.

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

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

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

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

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

More than just great taste.

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

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

That’s it.

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

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

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

Want to learn more about feeding children with allergies?

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

Allergen Free No Cook Pumpkin Yogurt

2016-03-09 13:14:26

Serves 3

A creamy pumpkin yogurt that is free of common allergens.

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Ingredients

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

Instructions

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

Notes

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

By Mary - justtakeabite.com

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

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

This post is linked to Savoring Saturdays.

February 29, 2016

Rainbow Egg Muffins

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

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

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

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

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

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

What a fun Easter breakfast for the whole family!

How do they taste?

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

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

This post is linked to Savoring Saturdays.

February 8, 2016

Two Ingredient Allergen Friendly Nestle Crunch® Bites

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

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

Allergies and chocolate do mesh.

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

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

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

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

A family favorite.

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

Melt chocolate.
Add coconut.
Pour in molds.

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

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

So much fun.

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

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

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

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

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

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

Two Ingredient Allergen Friendly Nestle Crunch® Bites

2016-02-02 13:10:29

Yields 30

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

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Ingredients

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

Instructions

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

By Mary - justtakeabite.com

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

February 1, 2016

Black Forest Smoothie

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

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

Then February arrives. So do the sweet treats!

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

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

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

Want the full recipe?

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

January 26, 2016

Simple Honey Oat Bars

When little tummies are recovering from illness it’s best to keep food simple and skip a lot of fat and sugar. These honey oat bars come together easily and are gentle on the tummy.

Did I mention my son was sick? That seems to be an ongoing battle this winter. My poor boy that has such a sensitive digestive system.

He had the recent stomach virus that went around. But unlike most people that were over it in a day or two he struggled with it for a week. And he could hardly eat that whole time. He spent his days either on the couch or in the bathroom.

BRAT diet doesn’t exist here.

Add all of his allergies on top of trying to keep his diet bland and starchy and you’ve got a real challenge. No gluten, rice, corn, potatoes or bananas.

We decided to try oats. He basically lived on oatmeal for a week. And just when he thought he couldn’t handle another bowl of oatmeal I came up with these simple honey oat bars!

I wanted to keep them very low in fat to keep his tummy settled. So I used grass-fed gelatin in place of eggs. I also kept the sweetness low with just a touch of cane sugar and honey.

The combination of whole oats and ground oats helps the bars bind together.

Oats to the rescue.

My son loved them! And they kept him going. There was starch but also protein. Not to mention the gelatin was helpful for healing his upset tummy.

My daughter tried them too and thinks they’re great…even if she’s not sick. They make an easy, low sugar breakfast to keep stashed in the freezer for busy week days.

Get your oats soaking and whip up a batch or two of these simple honey oat bars. Always have some on hand to put upset bellies at ease.

Don’t forget to add activated charcoal to the diet as well to really stop the stomach upset.

What is your go-to food when recovering from a stomach virus?

Simple Honey Oat Bars

2016-01-24 05:23:06

Yields 10

A simple, low fat oat bar that is perfect for settling little tummies after illness.

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Ingredients

1 cup oat flour (grind rolled oats in a blender)
1 cup rolled oats
1 cup warm water
2 Tbsp. lemon juice
2 tsp. grass-fed gelatin (NOT collagen)
1/4 cup hot water
1 Tbsp. organic cane sugar
3 Tbsp. honey
2 Tbsp. melted butter, coconut oil, lard or tallow
1/2 tsp. baking soda
1/2 tsp. unrefined sea salt

Instructions

Combine the oat flour, oats, warm water and lemon juice. Cover and let sit for 7-24 hours (24 hours is best for oats).
Heat oven to 350 degrees F. Grease or line with parchment paper an 8" square baking pan.
Add the gelatin to the hot water and stir until dissolved.
Add all of the ingredients to the soaked oats. Mix well.
Spread in the prepared pan.
Bake 35 minutes.
Cool and cut into bars.
Store in a covered container for up to a week at room temperature, two weeks in the refrigerator or one year in the freezer.

By Mary - justtakeabite.com

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

This post is linked to Savoring Saturdays.

December 16, 2015

Easy Coconut Snowballs

Are you dreaming of a white Christmas? Even if there is no snow outside you can have a white Christmas inside with these little coconut snowballs. Just four ingredients create a fun, healthy treat.

If you’re looking for a last minute holiday treat that you can make in minutes I’ve got you covered!

These coconut snowballs only have four ingredients. And they taste like peppermint.

So easy!

All it takes is about five minutes of mixing, melting and pouring. Then form the mixture into balls once it has cooled.

I like to add these to my kids’ lunches. I make sure they are getting healthy fat. They love having a little treat with their meal.

Coconut snowballs would also make great finger food for a holiday party. Set a tray out for guests and watch them disappear!

You can use cane sugar or powdered cane sugar (simply blend cane sugar in a high speed blender until powdered) to make coconut snowballs. The flavor is the same. Using powdered sugar creates a smoother texture.

Let it snow.

Somehow we don’t have snow yet in Michigan this year! I’m not sure if we’ll end up with a white Christmas. But we can make it white with our own snow!

Are you dreaming of a white Christmas?

Get in the kitchen and create a little snowstorm with the kids. Everyone will have fun and stay warm.

Easy Coconut Snowballs

2015-12-14 05:42:02

Yields 9

A minty coconut snowball that makes a great treat or any time snack.

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Ingredients

3 Tbsp. organic cane sugar OR powdered cane sugar
1/4 cup unsweetened shredded coconut
3 Tbsp. coconut oil
1/2 tsp. peppermint extract

Instructions

Combine the sugar, coconut and oil in a small saucepan.
Heat over medium heat, stirring until the sugar and oil are melted.
Remove from heat.
Add peppermint extract.
Pour into a small glass dish.
Refrigerate until solid, but not hard (1-2 hours)
Scoop into tsp. size balls.
Store in the refrigerator.
Serve cold or room temperature.

Notes

You can add a tsp. of cocoa powder to the mix to make dirty snowballs.
You can dip the chilled snowballs into melted chocolate.
If your mixture is too hard to scoop simply leave it out to come to room temperature.
You can make your own powdered sugar by blending cane sugar in a high powered blender until fine.

By Mary - justtakeabite.com

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

December 14, 2015

Gluten Free Chocolate Peppermint Twist Cookies

Start a new Christmas tradition making these gluten free chocolate peppermint twist cookies with your kids. You’ll all have fun and make lasting memories.

Christmas is filled with traditions. Each family creates their own and passes them on to the next generation.

One of the traditions that my mom passed on to me is baking Christmas treats. I could sit and watch her bake for hours. I was fascinated by it (and now thirty years later write about my own baking!).

I loved to help out too. I shared her passion, and now enjoy doing the same with my own kids.

So I am always on the lookout for fun, new Christmas treats to try.

A new twist.

Yes, we do the traditional sugar cookies (though we’ve modified them a bit to fit our current lifestyle) and sometimes gingerbread cookies. They are both so much fun to decorate! But my kids and I like to get creative too.

This year we came up with gluten free chocolate peppermint twist cookies.

These cookies combine my husband’s childhood traditions with my kids’ favorite flavors.

Growing up my husband always had peppermint stick ice cream with hot fudge at Christmas time. We now have it every year at our house.

This year we even made our own version of peppermint stick ice cream, candy and all!

Whenever I ask my kids what kind of ice cream they want, nine times out of ten they say mint chocolate chip.

Peppermint and chocolate go so well together. Plus they are the perfect pair for Christmas. So turning this combination into a delicious treat was fun for the whole family.

Want to give these twist cookies a try? Head over to Kitchen Stewardship where I’m sharing the recipe.

December 8, 2015

Peppermint Stick Ice Cream

Celebrate Christmas with the traditional flavors of peppermint and chocolate in this homemade version of peppermint stick ice cream topped with hot fudge.

Mint and chocolate. Chocolate and mint.

It is a match made in heaven. And it is a favorite of my entire family.

One of my husband’s requests every Christmas is peppermint stick ice cream with hot fudge. I usually buy some. A little holiday indulgence.

But this year I wanted my kids to enjoy it too.

So I created my own version of peppermint candy and used it to make peppermint stick ice cream.

It tastes great as is. But it is even better topped with gluten free hot fudge or chocolate sauce. Or you can add chocolate right into the ice cream with mini chocolate chips.

It only takes about three minutes to prepare the ice cream batter. Then the hard part begins – waiting for it to churn and freeze!

Peppermint stick ice cream can be dairy free by using coconut milk. The eggs are also optional, so it is very allergen friendly.

There really isn’t much more to say about this delicious Christmas treat. Run to the kitchen and get a batch started. The taste will speak for itself.

Creamy mint ice cream with little bits of crunchy peppermint candy scattered throughout. Your whole family is sure to love it.

What Christmas goodies do you make every year? Sugar cookies? Gingerbread men? Apple pie?

This year give peppermint stick ice cream a try. Maybe you’ll make it part of your Christmas tradition!

Get the peppermint candy recipe here!

Peppermint Stick Ice Cream

2015-12-04 05:16:20

Serves 12

Mint ice cream with homemade peppermint candy pieces.

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Ingredients

2 1/2 cups cream (preferably raw) (or coconut milk)
1/2 cup whole milk (preferably raw) (or coconut milk)
1/2 - 3/4 cups choice of sweetener (organic cane sugar, honey, maple syrup)
1 tsp. peppermint extract
1 Tbsp. organic vanilla or vodka (note that some vanilla comes from corn)
2 egg yolks (optional)
1 Tbsp. tapioca or arrowroot (optional)
1/2 recipe peppermint candy, broken into small pieces (see post for recipe link)
1/3 cup mini chocolate chips (optional)

Instructions

In a blender combine all of the ingredients, except candy and chocolate chips.
Blend until well mixed. Adjust sweetness and peppermint flavor if needed.
Process in an ice cream mixer according to manufacturer instructions.
Transfer ice cream to a freezer safe container.
Stir in candy and chocolate chips.
Freeze until firm.

Notes

The batter should be slightly sweeter than you want the ice cream to taste. The sweetness will go down as the ice cream churns.
Serve with hot fudge.

By Mary - justtakeabite.com

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

This post is linked to Savoring Saturdays.

November 23, 2015

Creamy Cranberry Jello

Looking for a kid-friendly spin on cranberry sauce? Try some creamy cranberry jello! It is packed with nutrients and kids will love the taste.

I am working with Stonyfield 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.

I’ll be honest. I always skipped the cranberry sauce growing up.

Tart, gelatinous red stuff shaped like a can…not really my thing. I’m not even sure I ever actually tasted it!

It looked that bad to me.

Not much has changed.

Fast forward thirty years. I’m still not entirely sure I’ve ever tasted cranberry sauce. I honestly couldn’t tell you what it tastes like. Even though it sounds really good…assuming it’s not out of a can.

I’ve never made it or served it to my family (though this homemade version from Raising Generation Nourished sure looks good!)

So when challenged by Stonyfield to recreate a holiday dish using yogurt I figured I should try to improve on the one Thanksgiving dish I never even bother making.

I turned cranberry sauce into creamy cranberry jello!

Sweet success.

My kids love it.

A little sweet. A little tart. A little creamy. Perfect.

Creamy cranberry jello really couldn’t be any easier to make either.

Five ingredients. Five minutes of hands on time.

The cranberry comes from pure cranberry juice. The creaminess comes from Stonyfield Plain Greek yogurt or strained whole milk yogurt. And the jello comes from quality grass-fed gelatin.

I love the simplicity of this dish and that it is very kid-friendly. I also love that you can make it up to a couple days in advance. One less thing to think about the day of Thanksgiving or Christmas!

If your kids tend to be hesitant to try new foods and flavors like cranberry try using these fun Thanksgiving printables.

They can be printed out on a self-adhesive paper and placed on soup bowls, paper plates, napkins and glasses. Cute illustrations can sometimes motivate children to eat, but if that’s not enough, writing out funny rhymes or riddles about food can really do the trick.

They can also be used for labeling each dish so those with allergies know what’s safe.

Are you still finalizing your holiday meal plans?

Be sure to keep cranberries ON the menu this year. Nobody will pass them up in the form of creamy cranberry jello. Not even the kids!

Creamy Cranberry Jello

2015-11-18 05:38:06

Serves 8

A creamy, kid friendly twist on cranberry sauce.

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Ingredients

2 cups pure cranberry juice (NOT cranberry juice cocktail)
1 cup organic cane sugar
1/4 tsp. unrefined sea salt
1/2 cup Greek yogurt or 1 cup whole milk yogurt, strained
1 1/2 - 2 Tbsp. grass-fed gelatin

Instructions

In a medium saucepan combine the juice, sugar, salt and yogurt. Whisk until combined.
Add the gelatin while whisking to prevent clumping. Let sit one minute.
Heat over medium heat, whisking frequently, until the sugar and gelatin are dissolved (about 3 minutes, mixture will be warm).
Pour into a heat-safe serving dish.
Refrigerate until firm.
Serve cold.

Notes

If you like your jello on the softer side use 1 1/2 Tbsp. of gelatin. If you like it firmer use 2 Tbsp. of gelatin.
You can turn this into finger jello by using 2 1/2 - 3 Tbsp. of gelatin.
You can add whole cranberries to the jello before refrigerating.
You can replace half of the sugar with honey. You may need to increase the gelatin slightly.
You can substitute coconut yogurt to make this dairy free.

By Mary - justtakeabite.com

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

Looking for more delicious jello recipes for the holidays? Give these a try!

Candy Corn Finger Jello

Pear Lime Jello Salad

Strawberry Lemon Jello Salad

Cherry Rhubarb Jello

November 10, 2015

Five Minute Salted Honey Chocolates

Got five minutes? Then you have enough time to make a melt-in-your-mouth allergen friendly treat! Salted honey chocolates are perfect for holidays, birthdays or any day.

As we enter the holiday season with parties and family gatherings, goodies and sweets are everywhere. For most people that is exciting.

But if you have allergies you often have to go without.

I’ve got a five minute treat that just about anyone can enjoy. Salted honey chocolates are the perfect bite size treat for sharing with friends.

Kids can even help make some and give them as teacher gifts.

Simple ingredients.

Raw cream style honey and unrefined sea salt are combined to create a gooey caramel filling that doesn’t require any cooking or dairy.

These chocolates remind me of Caramelo® candy bars. Sweet chocolate with soft caramel inside.

Salted honey chocolates really only take five minutes of hands on time.

Melt the allergen friendly chocolate chips over a double boiler.
Pour melted chocolate in candy molds.
Add honey.
Sprinkle with mineral rich salt.
Add more chocolate.
Done.

Make it even easier.

No time to melt chocolate chips? Or you’re a busy mom with a baby in one arm and one kid around your ankle? I’ve got a solution.

Put a scoop of honey in a dish. Sprinkle it with salt. Dip chocolate chunks in the honey. Dessert is served.

Sanity is preserved.

Energy is restored.

I actually enjoy this little treat when the chocolate is still melted. Put honey and salt in a dish. Pour some melted chocolate over top. Dig in with a spoon!

No flours. No baking. No allergens. Simple and oh so delicious.

Kids love to help.

Let your kids get in on the fun. It could get messy. But it will be a tasty mess! And your kids will cherish the time with you and memories made.

Even if you are making sweets, getting kids in the kitchen will teach them life skills and what real food is all about.

Salted honey chocolates are one of the rare treats my entire family can eat.

Well, I haven’t actually let my toddler have chocolate yet. But she isn’t allergic to it. And I would let her have a little spoon of salted honey.

Her favorite treat these days is a scoop of lard with a little honey and sea salt. Perfect for the little one.

What are you waiting for? Grab some honey, chocolate and sea salt and get in the kitchen! Your after dinner snack or “mommy needs a break” fix is only five minutes away.

Just be sure to make a big batch. You’d be surprised how quickly they disappear! You may want to hide them in the back of the fridge.

Want to try your hand at another type of chocolate? You’ll love this chocolate covered toffee.

Five Minute Salted Honey Chocolates

2015-11-06 12:32:38

Yields 12

An allergen friendly chocolate filled with raw honey and sea salt.

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Ingredients

1 cup Enjoy Life chocolate chunks (or other chocolate chip you tolerate)
2 Tbsp. raw cream style honey
1/2 tsp. unrefined sea salt

Instructions

Melt the chocolate over a double boiler.
Fill the candy molds 1/3 full with chocolate. Refrigerate 5 minutes to partially set.
Put 1/2 tsp. honey in each mold.
Sprinkle with a pinch of sea salt.
Top the honey with melted chocolate, filling each mold.
Chill until firm.
Remove from molds.
Store in the refrigerator.

Notes

A glass bowl on top of a pan with 1 inch of water works well as a double boiler.
You can dip chocolate chunks in salted honey for a quick version.
Salted honey mixed with the melted chocolate is another way to enjoy this treat.

By Mary - justtakeabite.com

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

This post is linked to Savoring Saturdays.

I LOVE dairy. Love it.

Problem solved.

More than just great taste.

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

How do they taste?

Allergies and chocolate do mesh.

A family favorite.

So much fun.

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

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

BRAT diet doesn’t exist here.

Oats to the rescue.

What is your go-to food when recovering from a stomach virus?

So easy!

Let it snow.

Are you dreaming of a white Christmas?

A new twist.

What Christmas goodies do you make every year? Sugar cookies? Gingerbread men? Apple pie?

Not much has changed.

Sweet success.

Are you still finalizing your holiday meal plans?

Looking for more delicious jello recipes for the holidays? Give these a try!

Simple ingredients.

Make it even easier.

No flours. No baking. No allergens. Simple and oh so delicious.

Kids love to help.

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