Zuppa Toscana (Dairy Free)

We love this soup at our house! This is one of the few soups my kids like--they always seem to like soups with potatoes best. To be honest I've never eaten Olive Garden's Zuppa Toscana so I can't compare it to the original but I really don't feel the need to because I am completely in love with my homemade version. I've tweaked it over the years and feel like it's finally to the point of perfection.  I initially heard about this soup from my sister because it's her husbands favorite. I always love trying other peoples favorites and something new. The Italian sausage has just the right amount of heat to it so you feel like your eating Italian sausage but mild enough that even my two year old likes it. My version doesn't have kale because I actually want my kids to eat dinner and I knew they would revolt at cooked leafy greens. Cooked kale is actually the best way to eat it since cooking reduces all those pesky oxalates. Someday I'll have to try a kale version but for now I'm just glad they'll eat this soup.  I also use my favorite Aroy-D coconut milk to make this version dairy free. Give it a try and let me know what you think!

This photo is a little lacking since it was taken from the scant leftovers from the night before. I was happy to have something warm and delicious to eat for lunch on this cold winter day but it doesn't make for the prettiest picture. I've learned that a recipe doesn't have to be picture perfect to taste incredible but a little eye candy never hurts.

Zuppa Toscana
nourishing-bites.blogspot.com

Ingredients:

Italian Sausage:
1 pound ground pork
1 onion, chopped fine
4 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon dried parsley
3/4 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon paprika

8 ounces smoked bacon, chopped
4 pounds yukon potatoes
4 cups homemade chicken broth
8 ounces coconut milk, (I like Aroy-D)
Salt to taste


Directions:

1. Place ingredients for Italian sausage in skillet and cook over medium-high heat until onions are soft and translucent and pork is cooked through.

2. Place cut up bacon in large soup pot and cook until brown and crispy. Remove bacon with a slotted spoon and place in bowl for later. Leave bacon drippings in pot for added flavor.

3. Peel undesirable spots from potatoes but leave the remaining peel. Cut into bite size pieces. Add to soup pot along with chicken broth and cook until potatoes fall apart very easily with a fork. Stir in coconut milk, Italian sausage, and bacon. Serve.

Printable Recipe


-Amy

Healthy No-Bake Cookies

No-bake cookies were a favorite of mine as a girl. I wanted to share this childhood favorite with my kids but most no-bake cookie recipes call for a whopping two cups of sugar! This grown up healthier version tweaks the ingredients a tad to make them better for you. Instead of all that sugar these cookies are sweetened with only 1/3 cup honey. I think this recipe tastes just as good as the original except that I feel better feeding it to my family.

We have a peanut allergy in our house so instead of the the traditional peanut butter I use sunflower seed butter and we like them just as much that way. I also like to use a combination of old fashioned oats and quick oats to add some variety to the texture. If you only have one or the other on hand just use what you have and they will still be delicious.

Healthy No-Bake Cookies

nourishing-bites.blogspot.com

Ingredients:

1 cup sunflower seed butter or other nut butter

1/3 cup raw honey

1/4 cup grass fed butter

1/4 cup coconut oil

1 cup semi sweet chocolate chips

1 1/2 cups old-fashioned oats

1 cup quick oats

3 tablespoons cocoa powder

Directions:

1. Over medium heat combine sunflower seed butter (or other nut butter), honey, butter, and coconut oil in a medium size sauce pan. Sir until warm and well combined. 

2. Remove from heat and immediately stir in chocolate chips, allowing them to melt. Add the oats and cocoa powder and stir until well combined. 

3. On a parchment lined sheet drop heaping spoonfuls into a cookie shape or alternatively add the cookie mixture into mini parchment lined muffin cups. Place in refrigerator until set. Store leftover cookies in fridge.

Printable Recipe

-Amy

Lemon Chia Seed Pudding (Dairy free)

While walking through Costco one day I spied a large bag of organic chia seeds at a great price so I added it to my cart. When I got home and put them away in the cupboard I began to have a little bit of buyers remorse. Why on earth did I buy such a big bag of chia seeds? I only occasionaly used them. Could I really get through that whole bag? I began to worry that they would end up going to waste. Then . . . enter chia seed pudding! I love this delicious creamy pudding in all its varieties, and I especially love how easy it is to whip up. Thanks to chia seed puddings I am happy to say I made it through my entire bag of chia seeds and am now well into my second bag. My go-to chia seed pudding recipe is my (dairy free) One Minute Chia Seed Pudding since I'm always oh-so-busy and it's oh-so fast to make. But my second favorite is this Lemon Chia Seed Pudding. The flavor is so light and fresh and summery. When I have an extra lemon on hand and an extra minute or two I love to make this easy snack.

But why eat chia seeds? Because they are a super food! These little seeds are packed full of fiber, protein, and my very favorite mineral, magnesium! But there is so much more to these super seeds than that. Read more about their health benefits here.

I highly recommend using Aroy-d coconut milk when making this pudding. It's free of added synthetic vitamins, gums, thickeners, and fillers. It's just pure coconut milk with the most incredible taste.

If the lemon you're using is a bit larger be sure to add the 6 tablespoons of chia seeds to make it a bit thicker--otherwise 5 tablespoons should be enough. If you don't have any turmeric feel free to leave it out. It's mostly added to give your lemon pudding that pretty yellow color. It still tastes amazingly good without it.

Lemon Chia Seed Pudding
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Ingredients:

1 cup Aroy-d coconut milk

5-6 tablespoons chia seeds
3 tablespoons pure maple syrup

Zest of one lemon 

Juice from one medium/small lemon
1/4 teaspoon turmeric (optional for color)

Directions:

Combine all ingredients in glass bowl and whisk together. Cover and chill in refrigerator 6-8 hours or overnight. Serve cold.

Printable recipe


-Amy

Pumpkin Banana Muffins (Gluten free, Egg free, Dairy free, Vegan)

If you're looking for a clean eatin', gluten free, egg free, dairy free, vegan muffin you've come to the right place. These muffins have conquered the impossible. They are so moist and flavorful despite being gluten and egg free.

This is pretty much the only muffin I make these days. This recipe is a great way to use up all my ripe bananas, they're a hit with all my kids, and they're very versatile. To keep things from getting too boring I rotate between adding chopped up apple, mini wild blueberries, and mini chocolate chips to the batter. Even though I use the same base recipe each time my kids feel like they're always getting something new. I do have to note that I am quite opposed to chocolate chips in muffins. The flavor is just wrong to me and I don't think chocolate chips belong in breakfast food. So why I add them to these muffins on occasion is beside me. I guess I love to see the joy on my kids faces when they see chocolate chips in their muffins. I don't know. My favorite way to eat them is without any mix-ins but with pecan pieces sprinkled on top. I'm smart enough to know to only make a few of those per batch though since they aren't very popular with anyone else.

This recipe is quite large, yielding two dozen muffins, so feel free to half it if a smaller batch works better for your family. I like doing a large batch so I can use a whole can of pumpkin without any leftover and I like having some muffins to freeze for a later day.

Pumpkin Banana Muffins

nourishing-bites.blogspot.com

Ingredients:

6 overripe bananas

15 ounce can pumpkin (I like this kind)

2/3 cup coconut oil, softened or melted

1 cup honey or pure maple syrup

3 teaspoons vanilla

4 cups oat flour (I like this kind)

2 teaspoons baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon Real Salt

1 teaspoon each: cinnamon, ginger, pumpkin pie spice

Mix-ins of choice (optional): Pecans, peeled and diced apple, wild blueberries, mini chocolate chips

Directions:

1. Using a stand mixer, potato masher, or fork mash bananas until smooth. Add pumpkin and coconut oil and stir until well combined. Stir in honey or maple syrup and vanilla. 

2. Combine dry ingredients. Add them to banana-pumpkin mixture and stir until all ingredients are thoroughly incorporated. Stir in mix-ins if adding.

3. Add batter to parchment lined muffin cups.  Makes 2 dozen muffins.  Bake in a 350 degree oven for 27-30 minutes. Remove from oven and allow to cool for 10 minutes before transferring to a cooling rack. Store in an airtight container. Eat within two days. Freezes well.

Printable recipe

-Amy

Quick and Easy Honey Mustard Dressing

This is my very favorite salad dressing. I love the simple ingredients in it, that I can whip it up in under two minutes, and that it makes any salad taste incredible. When making a homemade salad dressing I choose this recipe probably 80% of the time. I've made this dressing so many times that I've memorized the recipe--which makes it all the easier to whip up.  The key to not creating too many dirty dishes with this recipe is to use a 1/4 cup measuring cup. Fill it 1.5 times for the oil, once for both the honey and mustard, and fill it half way up for the vinegar. If you measure the oil first followed by the honey the honey will just slip right out of the cup without leaving a sticky mess behind. It's like magic!

Besides the fact that this dressing is simple to make and super tasty, it is also full of good for you ingredients. Apple cider vinegar (always buy the kind with the "mother" in it) boosts gut heath, regulates blood sugar, and wards off seasonal allergies--to name just a few things. Raw honey boosts the immune system, is a natural energy source, and also provides natural allergy relief. Extra virgin olive oil protects heart health, supports brain health, and helps fight cancer. I love using olive oil in my cooking but after doing a lot of research realized it's best to not heat it so using it in salad dressings has become one of my favorite ways to consume it.

Quick and Easy Honey Mustard Dressing
nourishing-bites.blogspot.com

Ingredients:

1/4 cup plus 2 tablespoons olive/avocado oil
1/4 cup raw honey

1/4 cup mustard

2 tablespoons raw apple cider vinegar

dash salt

dash garlic powder

Directions:

Add all ingredients into a medium size bowl and whisk until oil is fully incorporated. Alternatively add all ingredients into a small jar with lid. Screw lid on tight and shake until oil is fully incorporated. Drizzle over your favorite salad.


Printable recipe


-Amy

Nourishing Hot Chocolate (Dairy free, GAPS, Paleo)

Nothing feels better when you're chilled to the bone on a cold winter day than to drink a nice hot cup of cocoa.  It's amazing how a hot drink can warm you up and make you feel so much better. There are a lot of things I like about this recipe but what I love the most is that it isn't full of sugar. When my kids come in from playing in the snow I hate to hand them mugs of hot chocolate filled with sugar day after day. That's definitely not what their little bodies need to keep them healthy over the long winter. This recipe is sweetened with a little bit of honey so you can fill good about letting your kids drink it all season long.

I also love how rich and creamy this cocoa is and that it keeps me feeling full for hours thanks to a spoonful of grass-fed butter and coconut oil I throw in there. (And in case you've heard the rumors that coconut oil isn't healthy you just *might* have been hoodwinked. I love what this cardiologist says about coconut oil and what this researcher shares about who funded the studies that the American Heart Association based their claims on. Hmmm...)

This recipe is also incredibly flexible. Allergic to eggs? Leave it out. Not a huge fan of dark chocolate? Add less cocoa powder. Don't have any coconut oil on hand? Just double the butter. Do what works for you. Chances are you won't go wrong.

Nourishing Hot Chocolate

nourishing-bites.blogspot.com

Ingredients:

1 cup boiling water
1-2 tablespoons cocoa powder
1 tablespoon coconut oil
1 tablespoon grass-fed butter
1 tablespoon gelatin (I like Vital Proteins)
1 tablespoon honey or pure maple syrup
1 egg (preferably pastured)
small pinch of sea salt (I like Real Salt)

Directions:

1. Add all ingredients into blender pouring boiling water in last. Blend until smooth. Poor into mugs and enjoy. Serves 2.


Printable recipe


-Amy

One Minute Vanilla Chia Seed Pudding (Dairy free)

OK. So maybe that recipe title is a little misleading. While this chia seed pudding won't be ready to eat in one minute you will be done measuring and mixing the ingredients and already have it chilling in the fridge by the time a minute's up. And if you're as busy as I am (which I'm sure you are) six hours will fly right by and you'll soon be licking your bowl of chia seed pudding clean.

Besides the fact that this pudding is so creamy and delicious I love the fact that it is so, SO easy to whip up. This busy mama of five can easily hold a baby while stirring together these four simple ingredients, pop it in the fridge, and by early afternoon have a healthy, energizing, nutrient dense snack to pull out of the fridge to reward myself for all the hard work I've done that day. You can't beat that!

My favorite coconut milk to use in this recipe (and almost any recipe calling for coconut milk) is Aroy-d. I love the flavor and that there are no additives or gums. One box of Aroy-d milk equals one cup which makes it perfect for this recipe--no measuring required--just open up the box and pour.

One Minute Vanilla Chia Seed Pudding
nourishing-bites.blogspot.com

Ingredients:

1 cup full fat coconut milk (I love the Aroy-d brand)
4 tablespoons chia seeds
3 tablespoons pure maple syrup
1 1/2 teaspoons pure vanilla extract
Fresh or frozen fruit to garnish (optional)

Directions:

Whisk together first four ingredients in medium bowl. Cover and refrigerate six hours or overnight. Serve with fresh or frozen fruit if desired.


Printable recipe


-Amy

Orange Creamsicle Cupcakes (Gluten Free, GAPS, Paleo)

I can't believe my two year old is about to have a birthday! She's going to be three! That's definitely not baby territory anymore. It's amazing how time flies. I was going through some old pictures from her first birthday and realized I never posted my recipe for these dreamy orange creamsicle cupcakes. They were a hit with everyone, especially the birthday girl!

Don't let the long list of instructions scare you off. These cupcakes are very easy to throw together and the results were very much worth the effort.

Orange Creamsicle Cupcakes

nourishing-bites.blogspot.com

Ingredients:

1/2 cup coconut flour

1/4 teaspoon baking soda

1/4 teaspoon Real Salt

4 eggs, preferably pastured

1/3 cup coconut oil or butter, softened

1/2 cup honey

1 tablespoon vanilla extract

1/2 teaspoon orange zest

Directions:

1. Preheat oven to 350 degrees. Line muffin pan with liners. (I love the parchment paper kind!)

2. Combine dry ingredients in a medium size bowl. Add wet ingredients and whisk to blend.

3. Fill cupcake liners with batter about 3/4 of the way full. Makes about eight cupcakes. Bake for 20 minutes or until a toothpick inserted near center comes out clean. Cool and frost.

Orange Creamsicle Frosting

nourishing-bites.blogspot.com

Ingredients: 

1/4 cup honey

2 egg whites

13 tablespoons butter, softened

1/4 teaspoon Real Salt

1/2 teaspoon vanilla

1/2 teaspoon orange zest

Directions: 

1. Heat honey in a small saucepan over medium heat until mixture bubbles and darkens, about 5-10 minutes.

2. Place egg whites in a small bowl. Add salt. Whip on medium speed using a hand mixer. When the eggs start to froth increase speed to high and slowly pour in the heated honey with a thin and steady stream over the course on about one minute.

3. Continue mixing on high as the frosting fluffs and thickens to become glossy and stiff.

4. Reduce mixer speed to medium-low and add butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and orange zest.

5. Continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl, and continue beating until frosting is completely smooth. Keep frosting at room temperature if using the same day.

Printable recipe

-Amy

Gourmet Ramen with Kelp Noodles

I wanted to share one more soup recipe before the weather warms up too much. I absolutely adore this ramen-like soup. The flavor is incredible and I always crave it for days after making it. It's not often that I make it though since I rarely have kelp noodles on hand. In case you didn't know kelp noodles are rich in minerals, especially iodine, so eating them occasionally is definitely beneficial!

Gourmet Ramon with Kelp Noodles
nourishing-bites.blogspot.com

Ingredients:

1 whole pastured or organic chicken
8 cups cold filtered water
1 tablespoon raw apple cider vinegar
2 tablespoons Real Salt

2 tablespoons butter, preferable grass fed

6-8 carrots, peeled and sliced

6-8 mushrooms, sliced

2-3 cloves garlic, minced

12 oz kelp noodles, rinsed (I like Sea Tangle)

1/2 teaspoon ginger powder

salt and pepper to taste

2 eggs

bunch green onions, sliced

Directions:

1. Place chicken in a large pot and add water and vinegar.  Bring to a boil.  Use a spoon to skim off any foam that forms on the top. Sprinkle on salt. Reduce heat and cover.  Let simmer for about 2 - 2 1/2 hours.

2. Remove chicken from pot.  Trim off meat and cut into bite size pieces. Cover and place chicken in fridge to use later.  Add bones and carcass back to pot.  Simmer another 30-60 minutes.

3. Strain broth through a metal sieve into a large bowl.  Set aside temporarily.  Melt butter in pot.  Add carrots and mushrooms.  Saute until mushrooms have released their liquid and are well cooked.

4. Measure 6 cups of strained broth and return to pot with vegetables. Allow the remaining broth to cool and store in fridge or freezer for later use in another recipe.

5. Add garlic, kelp noodles, and ginger. Simmer soup until carrots are tender. Add salt and pepper to taste. Whisk eggs in small bowl and stir into soup. Cook for two minutes. Garnish with green onion.

Printable recipe


-Amy

Mexican Chicken Soup (Plus Super Easy Guacamole) - Whole 30, Paleo

There's nothing I love more than a big bowl of hot soup on a cold winter day, especially when it's made with homemade broth. The flavor is so rich and the health benefits bountiful. It doesn't take a lot of extra effort to make your own broth either, so why not?

This Mexican Chicken Soup has become one of my favorite soups. It's hearty and filling. I highly recommend adding guacamole as a garnish. It without-a-doubt completes the soup. It's that extra touch that makes a really good soup turn into an absolutely amazing soup! So when writing out your shopping list be sure to pick up a bag of avocados and plan ahead so they have a few days to ripen before making your soup.

Mexican Chicken Soup

nourishing-bites.blogspot.com

Ingredients:

1 whole pastured or organic chicken

8 cups cold filtered water 

1 tablespoon raw apple cider vinegar

2 tablespoons Real Salt

2 tablespoons butter, preferably grass-fed

6-8 carrots, peeled and chopped

2-3 celery stalks, chopped

1 medium onion, diced

1 red bell pepper, chopped

1 (14.5 oz) can petite diced tomatoes
2-3 garlic cloves, minced

1/4 cup tomato paste

1 teaspoon cumin

1/2 lime juiced

Real Salt to taste

Directions:

1. Place chicken in a large pot and add water and vinegar.  Bring to a boil.  Use a spoon to skim off any foam that forms on the top. Sprinkle on salt. Reduce heat and cover.  Let simmer for about 2 - 2 1/2 hours.

2. Remove chicken from pot.  Trim off meat and cut into bite size pieces. Cover and place chicken in fridge to use later.  Add bones and carcass back to pot.  Simmer another 30-60 minutes.

3. Strain broth through a metal sieve into a large bowl.  Set aside temporarily.  Melt butter in pot.  Add carrots, celery, onion, and red pepper.  Saute until onion is tender.

4. Measure 5 cups of strained broth and return to pot with vegetables. Allow the remaining broth to cool and store in fridge or freezer for later use in another recipe.

5. Simmer soup until carrots are tender.  Add cut chicken, tomatoes, garlic, tomato paste, cumin and lime juice. Add salt to taste. Serve garnished with guacamole.


Quick and Easy Guacamole
nourishing-bites.blogspot.com

Peel ripe avocado and slice into bowl. Mash with fork, add Real Salt, garlic powder, and onion powder to taste.


Printable Recipe


-Amy

Chocolate Gummies

I'll admit.  We're kind of obsessed with gummies at out house. I mean if you saw the shelf stuffed full of silicone molds in my kitchen dedicated solely for the purpose of making gummies your jaw might just drop. I have molds for just about every holiday now, plus everyday any-ol'-occasion molds. There's a lot of them. But they're such a fun snack--the kids love them, they're easy to whip up, and they're oh so good for you.

The health benefits of gelatin are numerous! Did you know gelatin can improve digestion, help maintain healthy bones and joints, help you sleep better, and lifts your mood? And as an added bonus, it nourishes your skin, nails, and hair!

Better pop one more gummy in your mouth! And then pass one out to the kids. They deserve a healthy treat too!

Chocolate Gummies

nourishing-bites.blogspot.com

Ingredients:

1 cup full-fat coconut milk (from a can--not a carton, unless it's this kind--which is my favorite!)

3-4 tablespoons honey or pure maple syrup

3 tablespoons cocoa powder

2 tablespoons grass-fed gelatin

1/2 teaspoon vanilla

Directions:

1. Add coconut milk, honey, and cocoa powder into sauce pan and stir until well combined.

2. Heat mixture over medium heat until warm. Slowly poor in gelatin while whisking briskly.

3. Remove from heat and stir in vanilla. Poor into glass dish or silicone mold and refrigerate several hours until set.

4. Remove gummies and store in an airtight container in fridge.

Printable Recipe


-Amy

Looking for more yummy gummy recipes? Try these too!

Coconut Lime Gummies

Lemon Gummies

Pumpkin Pie Custard

I love custard! Loooove it!

I loved it so much as a girl that when I was just nine years old my mother taught me how to make a simple four ingredient custard using the classic red and white gingham Better Homes and Garden cookbook. I learned pretty quick how to make it all by myself and loved that I could whip up one of my favorite treats all on my own. It's still one of my favorite recipes. Since my nine-year-old baking days I've branched out a little with my custard recipes. One of the favorites around our home now is this Pumpkin Pie Custard. I usually make up a double batch every week. My kids love to eat it as a morning snack and this past summer we found we loved the leftover custard in the fridge for a quick and easy breakfast. I love the pumpkin flavor blended with that classic eggy-custardy flavor. It's the perfect combination

This recipe is easy to whip together, the kids love it, and it's full of good for you ingredients. You really can't go wrong with this one!

Pumpkin Pie Custard
nourishingbites.blogspot.com

(adapted from this recipe)

Ingredients:

4 eggs
1/2 cup butter (1 stick), melted and cooled

1 3/4 cup pumpkin puree (if using canned pumpkin this should equal one full can)

1/3 - 1/2 cup honey or pure maple syrup (I stick with 1/3 cup but you can up it for a sweeter taste)

1/2 cup milk kefir, plain whole milk yogurt, or coconut milk (optional)

1/3 cup almond flour (I like Wellbee's for it's fine texture)

2 teaspoons pure vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon Real Salt

Directions:

1. Preheat oven to 325 degrees.

2. Add eggs to large bowl and whisk. Add remaining ingredients and stir until well combined.

3. Pour mixture into a buttered 8 x 8 baking dish. Bake for 40-45 minutes or until knife inserted near center comes out clean. Best served cold.

Printable recipe


-Amy

Healthy Snack Ideas for the Road

I'm sure we all know how it is when we're traveling . . . we load up on snacks and junk food. This year I'm trying to leave out the junk and have come up with some easy healthy snacks to take along with us on the road.

String cheese -- My kids love the Kraft Twist-ums cheese where you get mozzarella and cheddar twisted together.

Blue Diamond almonds -- We're a peanut free home and that's why we love Blue Diamond almonds. They're one of the few nuts that are completely peanut free. They're also packed full of vitamins and minerals and are high in protein. They make a great salty snack and my kids LOVE 'em.

Dried fruit -- This is what we call "real fruit snacks". We like raisins, craisins and apricots but we love dried mangos and pineapple.

Bite sized fruit -- Grapes and blueberries are great for the car. They can be popped in your mouth and are mess free--well, depending on who's

eating them . . .

Carrot sticks -- We can't forget the vegetables--and mini carrots are always a popular choice.

Crackers -- I've always loved Annie's Homegrown and we've recently become fans of the new Annie's Snack Mix. The kids love it, and I love that it's all natural and organic. The best part is that it's very affordable too. I stock up on boxes of this stuff when they go on sale at Target for $2. That's a price you can't beat!

Homemade fruit gummies -- These little jello bites are perfect for popping in your mouth. They're sweet and tangy and have a little fat to keep you feeling satisfied. My favorite recipes are these Lemon Gummies and these Coconut Lime Gummies. They're simple enough to make ahead of time and a fun snack to pull out when everyone is in need of a treat.

Granola bar bites -- This is another great snack to make ahead of time (or have the kids make them) to pull out when you're getting the munchies. Find the recipe here. 

. . . But you have to have a little junk food too. My kids already know we never go on a trip without licorice. Yum Earth is our favorite brand lately.

What are your favorite healthy snacks for the road?

-Amy

Melt in Your Mouth Pumpkin Pie Bars (Grain-free, Egg-free, Paleo, GAPS)

I'm always on the search for healthy desserts and nutrient dense snacks that will fill my kids hungry tummies right up.  This recipe fits the bill for both.  These pumpkin bars by themselves make a great snack but by adding a few chocolate chips to the recipe I've tricked my kids into thinking they're now dessert.  Personally my favorite way to eat them is by ditching the chocolate chips and sprinkling a few chopped pecans on top. Sometimes I will even sprinkle three-fourths of the pan with chocolate chips and the other quarter with pecans so everyone is happy.

Not only are these pumpkin bars easy to whip together and free of refined sugar but they taste amazing!  They are so moist and light they practically melt in your mouth.  There's no reason to wait until fall to make these dreamy bars.  They are the perfect treat any time of year. 

Pumpkin Pie Bars
nourishing-bites.blogspot.com

Ingredients:

3/4 cup creamy almond butter
1/2 cup pumpkin puree
1 well-ripened banana (should have lots of brown spots)
1/4 cup raw honey or pure maple syrup
1 tablespoon coconut flour
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon Real Salt
1/4 cup mini chocolate chips or chopped pecans (optional)


Directions:

1. Preheat oven to 350 degrees. Lightly butter a 8 x 8 glass dish.
2. Mash banana in a food processor or stand mixer. Add almond butter, pumpkin, maple syrup, and vanilla and mix until well combined.
3. Add remaining ingredients, mix until smooth.
4. Poor batter into prepared baking dish. Sprinkle chocolate chips or pecans on top if using. Bake for 30 minutes or until knife inserted near center comes out clean.

Enjoy every delicious bite!

Printable recipe


-Amy

Chocolate Chip Cookies (grain-free, egg-free, refined sugar-free, Paleo, GAPS)

We're in crazy special diet mode at our house right now trying to heal some food intolerance. Between my four kids there's at least one of them who can't have peanuts, gluten, dairy, and eggs. This makes it tricky when trying to cook for a family of six.  There's always someone who can't eat something, or so it seems.  Luckily I've been able to track down some recipes that fit the bill for everyone.  These Chocolate Chip Cookies are a hit and have become a favorite treat.  They are grain-free, egg-free, Paleo, refined sugar free, and GAPS friendly.  I love that the ingredients are simple and can be whipped together in minutes.

Just look at these sweet morsels.  Don't they look amazing?  Let me tell you, they are soft, chewy, moist and delicious! 100% kid approved!

Chocolate Chip Cookies

nourishing-bites.blogspot.com

Ingredients:

1 3/4 cup Wellbee's almond flour

1/4 cup raw honey

1/4 cup butter, softened

1/4 teaspoon baking soda

1/4 teaspoon Real Salt

1/4 teaspoon vanilla

mini chocolate chips (optional)

Directions:

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

2. Measure ingredients into a medium sized bowl and whisk together until well combined.

3. Scoop tablespoon size balls onto parchment lined baking sheet.  Flatten tops slightly with back of spoon.

4. Bake for 6-8 minutes or until cookies are slightly brown around edges.  Allow to cool on baking sheet for 10 minutes.  These store great in the freezer, but I doubt you'll have any left to freeze!

Printable recipe

-Amy

Healthy Dark Chocolate Fudgesicles

Our summers here are hot, sweaty and sticky.  Yuck!  That's one thing this California raised girl dislikes most about the mid-west -- humidity!  I depend heavily on cool treats to help me get through the hot summers.  These dark chocolate fudgesicles have become one of my favorites.  We make a lot of homemade popsicles and I've found a lot of them turn out icy.  The secret ingredient to keeping these popsicles smooth and soft is gelatin!  It's amazing the difference a little gelatin can make.  Go ahead and give these a try.  I just know you'll the the rich chocolaty flavor and the smooth creamy texture.

Dark Chocolate Fudgesicles

nourishing-bites.blogspot.com
(adapted from this recipe)

1 1/4 cup full fat coconut milk

2 pastured egg yolks

1/2 cup honey

dash of Real Salt

1 1/2 teaspoon unflavored gelatin (I use this kind)

1 teaspoon vanilla extract

2 ounces unsweetened chocolate, roughly chopped

1. Soften the gelatin by placing it in a small bowl with the vanilla.

2. Warm the coconut milk in a pot over medium heat for about 5 minutes, stir occasionally and do not let boil.  Meanwhile mix the egg yolk, honey, and salt in a small bowl.  Slowly poor the hot coconut milk into the egg mixture, mixing continuously to temper the eggs.

3. Pour the mixture back into the pot and continue to cook on medium heat for about five minutes, stirring constantly.  Do not allow the mixture to boil.

4.  Pour the gelatin mixture into the pot and whisk vigorously until the gelatin has dissolved, about two minutes.

5. Remove from heat and stir in the chocolate until melted and smooth.  Let pudding cool at room temperature about 20 minutes and then pour into molds.  Place in freezer for up to six hours or until firm.

Printable recipe


-Amy

The Best Chocolate Cake Ever (Gluten/Dairy Free)

I've been feeding my family a gluten free diet since January per doctors orders for my three year old.  It was kind of a stressful transition but now that we have the hang of it it's really not a big deal.  I've been having fun trying some new recipes and discovering a new way to cook.  I ran into a chocolate cake recipe on Mel's Kitchen Cafe that was gluten free and made out of quinoa.  The recipe had rave reviews, and since I was curious about making a cake out of quinoa I had to try it.  That was a good choice.  It was delicious. Moist.  Flavorful.  I was worried I would take a bite and it would be full of chewy bits of quinoa but the truth is you don't even know it's in there--in texture or flavor.  Really this recipe is a dream come true whether your eating gluten free or just love delicious chocolate cake.  I've made this recipe several times and have had success making it into an 8 inch cake, cupcakes, and mini cupcakes.

The Best Chocolate Cake Ever

nourishing-bites.blogspot.com
(adapted from this recipe)

2 cups cooked and cooled quinoa (I usually make mine the day before and have it ready to go in the fridge)
1/3 cup milk of choice (I used coconut milk)
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup butter, melted and cooled (preferably grass fed)
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees.  Place liners in muffin tin or lightly grease two 8-inch round cake pans, lining bottom of pans with parchment paper.

2. Combine milk, eggs, and vanilla in a blender.  Process until just combined.  Add cooked quinoa and butter.  Blend until smooth.  This may take several minutes.

3. In a large bowl combine sugar, cocoa, baking powder, baking soda and salt.  Add the contents from blender and whisk until well combined.

4. Divide batter into lined muffin tins or prepared cake pans.
For cake bake 28-30 minutes or until a toothpick inserted in the center comes out clean.
For cupcakes bake 15-22 minutes.
For mini cupcakes bake 10-15 minutes.

5. Remove from oven and let cool for 10 minutes.  Transfer to wire rack to finish cooling.  Frost with frosting of choice.

Printable recipe
nourishing-bites.blogspot.com

-Amy

Lemon Lover Lemon Bars (Dairy Free, Gluten Free, Paleo)

Sometimes I think my mom and oldest daughter are identical twins fifty years apart.  My daughter is like a mini-me of my mother.  My daughter is very smart.  She is studious and does very well in school.  Teachers love her.  She is also very mature for her age.  I've often said she was born grown up.  She's super helpful and responsible around our home.  I don't know what I would do without all her help.  It's been a lifesaver on more than one occasion.  I know all those things could have been said about my mother as a child too.  The other day when I saw my daughter stack all her clean laundry up on her head and across her arms so that she could take it to her room to put away all in one trip I had to laugh because I heard stories of my mother doing that same thing as a child.  They are both the oldest children in their family.  They both play the piano very well.  They both don't care for chocolate.  They both love lemon. I could go on and on.  I dedicate these lemon bars to them.

These are not your typical lemon bars.  The filling is extra tart, but not overly so.  The sweet nutty crust helps balance out the tart filling and is subtly crunchy and textured.  I'd say these are like your typical lemon bars all grown up.  They are for mature taste buds, delicious, and leave you feeling satisfied after just one bar.

Lemon Lover Lemon Bars

nourishing-bites.blogspot.com

For crust:

1 cup raw pecans

1/4 cup organic coconut oil

2 tablespoons honey

1 tablespoon coconut flour

1 egg

For lemon topping:

1/2 cup fresh lemon juice (about 2 medium lemons)

1/4 cup honey

1/4 cup coconut oil

dash sea salt

3 eggs

Instruction for the crust:

1. Preheat oven to 350 degrees.

2. Pulse pecans in food processor until finely ground.  Do not over mix or you'll end up with pecan butter.

3. In a medium bowl mix pecans with coconut oil, honey, coconut flour, and egg.

4. Line a 8x8 glass dish with parchment paper and spread your mixture evenly on the bottom of dish, pressing down with the back of a fork to make it nice and compact.

5. Bake for 15 minutes or until the edges turn a light golden brown.  Set aside to cool.

Instruction for the filling:

1. In a small sauce pan whisk together lemon juice, honey, coconut oil, and salt until well combined and warm. 

2. In a medium bowl crack eggs, and whisk together with a fork.  To temper the eggs slowly pour a 1/2 cup of the lemon mixture into the eggs while mixing briskly.  Add egg mixture back to pan. Whisk together over medium heat, stirring constantly, until mixture starts to boil and thickens.  Continue to stir for one minute more.  Once filling is nice and thick remove from heat and let cool. 

3.  Once cool spread the topping over the crust.  Cover with plastic wrap and allow to set up in fridge for four hours before serving.

Printable recipe

-Amy

Nutty Peppermint Chocolate Bites

We don't eat a lot of dessert at out house but Sunday is always dessert day.  Always.  It's become kind of a tradition.  My kids get to take turns picking the dessert and helping to make it.  They love when it's their turn.  We've been trying a lot of new recipes lately and have discovered some new favorites.  These nutty peppermint chocolate bites picked by my six year old were a huge hit.  My kids were literately jumping up and down with excitement over them. This dessert did not disappoint. These little chocolate bites have everything packed into it.  Rich chocolate, chewy coconut, pecans (my favorite nutty flavor) and just the right hint of mint.

Nutty Peppermint Chocolate Bites

nourishing-bites.blogspot.com

1/4 cup + 2 tablespoons organic coconut oil, melted

1/4 cup cacao powder

1/4 cup almond butter

2-3 tablespoons raw honey

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract (I like this kind)

pinch salt (I like this kind)

1/2 cup pecans

1/2 cup unsweetened shredded coconut (I like this kind)

1. Combine coconut oil, cacao powder, almond butter, honey, vanilla, peppermint, and salt in a double boiler.  Heat until well combined, stirring occasionally, about 5 minutes.

2. Chop pecans in a food processor.  Add pecans and coconut to chocolate mixture.  Stir to combine.

3. Pour mixture into silicone molds.  Place in freezer until set.  Remove from molds and store in airtight container in freezer.

Printable recipe

-Amy

Simple and Healthy Dr. Seuss Lunch

March 2nd is Dr. Seuss birthday and our family has a tradition of doing something fun to celebrate.  This years I'm going to send my kids to school with a surprise Dr. Seuss lunch.

To make these Cat in the Hat string cheeses I simply drew right on the plastic with red and black sharpie markers.  Whenever I'm at Costco I pick up a bag of their organic string cheese.  It's such a great price and makes a quick and easy snack.

This cutie Lorax came together quickly with two googly eyes and a felt mustache.

I popped up some organic popcorn in coconut oil and sprinkled it with a little Real Salt to make these cute "hop on pop-corn" bags.  (Find the printable for the bags here.)

I hope my kids get as much of a kick out of their Dr. Seuss lunch as I had making it!

-Amy