fbpx

Tag: gluten free

Posted on

Super simple and delicious apple crisp! (GF and paleo variations included)

I’ve seen the pictures of you all with your cuties, out in orchards, and we went yesterday and did some damage there ourselves…lots of tree climbing, and fun, and finding tiny apples for their baby brother–they really got so into it…it was just the girls and I, and my dear cousin Lucy–Ambrose was passed out after our fun family hike, and Joel was happily chilling with him. I enjoyed the quality time with these two, they are just so grown up these days and I laugh often at their witty comments and overall zest for life…

The orchard was empty because it was the end of the day!–total win–which, by the way, you have to check out. It’s been in the same family as a farm since it was bought from the Indians in the 1700’s! In Litchfield Country. It was right at sunset we had the most gorgeous vistas on 3 sides as we picked, I would have come just for those.

SO, what do we do with all these apples lying around? Here’s a super fun, simple recipe that you can feel good about eating for breakfast, lunch and dinner…and, dessert;)

I made ours Gluten free (coconut flour, easy substitution) and you can easily make it paleo as well with the addition/sub of coconut sugar, or honey instead…Keto would be stevia, didn’t figure out the quantities for that, but the apples you choose could be balanced/sweet enough that you don’t need extra sugar in the crumble topping! So get creative, have fun, feel free to enlist some little hands to help you, and enjoy this delicious seasonal favorite.

Pro tip…try pairing it with Talenti Coconut icecream instead of vanilla or whipped cream–just might blow your socks off:)

Super Simple Apple Crisp

(6 ingredients, optional GF/Paleo variations)

*Apples–2-3 lbs, peeled and sliced thin. I like to do a blend of tart apples for the best crisp flavor. This time we picked Ida Reds and Empire apples, so this is a combination of those. Get creative, and enjoy the local flavors available to you!

Optional but encouraged: sprinkle some fresh lemon juice on these and let them sit in the buttered pie pan while you make the topping.

*1 stick butter, some for the pan, some for the topping.

*1 cup organic oats

*1/2 cup organic brown sugar, raw sugar, or coconut sugar (for paleo), or 1/4 cup honey…consistency will be trickier but it works.

*1/2 cup flour: coconut flour, regular flour, or omit if you want.

Optional extra seasonings: 1/2 tsp salt (if butter not salted) and 1/2 tsp nutmeg

Directions:

Prep the 9 in glass pie pan with butter, then peel, slice, layer in the apples with lemon juice and cinnamon mixed in, let them sit while you prepare the crumble.

Cut butter into oats and flour & sugar, using a pasty cutter. I’m not kidding, it’s truly the way to go. Channel your inner Julie Child and enjoy.

Preheat the oven to 350.

When the pan is 3/4 full of apples, pour the topping in, and throw them in the oven for 15-20 minutes…look for brown and bubbling on the edges, and that the apples are softening on the underside when you check them. You may want to turn it down to 325 if it’s browning on top after less than 15 minutes, as you need the apples to thoroughly soften and cook down a bit. Ovens are so varied so be sure to keep a close eye and trust your judgement. You’ll smell the heavenly fall flavors, and I dare you not to eat it while it’s warm!

 

Serve with your icecream, fresh whipped cream or side of choice–cheers to October and delicious seasonal treats!!!!

If you make this, tag me on social and share with friends–love simplified seasonal eating!

AND! Check out my new seasonal meal plan offerings–for more of the favorite fall and winter flavors we love, also simplified…here! Amazing new trial program happening now through the end of the year–would love to have you join us for weekly delicious seasonal recipes up until the new year!

Posted on

After school snacking–simple and fun.

Don’t you think we should bring those words back into our vocabulary for this school year, mommas?

I don’t really love the phrase “hack” it feels like something is getting cut off or is missing…this is all about what we’re gaining when we keep things simple and enjoy the process. I’d like to go back to good old fashioned life—simplified. And fun. Because life with littles can and should be. Especially when momma’s been getting her breaks and her own self-care (I’m speaking from experience, can you tell?:))

Since my girls are in school full days, and Corinne has just transitioned to kindergarten, I’m enjoying making the afternoons low-key, and coming home for rest, playing outside (yay, cooler fall weather),  and of course, after-school snacks.

I am not a big believer in over-scheduled kids (which seems to be the norm nowadays). They need to relax and play.

Now I’m not sitting at home baking for them all day (though occasionally I can, and that’s fun)…so I like quick and easy, make ahead or ready made snacks for us to grab.

Here’s the thing moms–there should be no guilt involved if we’re able to find shortcuts and make things healthy and yummy–so you’ll see some included here. Not every day needs to be pinterest worthy or be hours of blood-and-sweat from scratch, amiright? We need to have memories of ENJOYING it, and so do they. Rant over.

As shared before, some of our favorites are Guac and chips (organic guac), hummus or ranch and raw veggies for them to dip it in, grapes, apples and peanut butter, and occasionally something sweeter.

And this is our September 2018 seasonal snacking roundup for you. Some are straight out of a bag. Healthy. #winning. Others are out of a box with modifications, to make it seasonal and healthier…also winning…and some are from scratch but the kids do the work for their own healthy snack, and it becomes an after-school activity–messy, yes, but less-so than finger painting (anyone else ban that? Ok. great). We’ll call these all #momwins.

Yes, this video is our fun behind the scenes time lapse. It’s a really good thing you can’t see too much of what’s going on (Ambrose eating everything he touched, or the girls doing a talk show and pretending to be “youtube stars”–whatever those are?…so yes…enjoy it!)

So, for the Apple dippers, here’s the general idea. Grab some apples (preferably local, in season), and some greek yogurt (I love the thickest kind, like siggis)…and some dipping items–coconut, cocoa nibs, crushed almonds, cinnamon (my kids went nuts with it)…and arrange everything in bowls with a foil wrapped tray ready to catch the goodies. Then, if kids are allowed to use knives, help them cut the apples. We did strawberries too (not in season), and left the greens on, it’s your call what kind of fruits you want to try this with. Probably not too soft is ideal.

Then show the little ones how to take the slices, dip in yogurt and then in coconut and other toppings. They get the hang quickly, and you’ll have to let them just be free to take it from there. It’s all about enjoying the process as they make their own snacks!

Then, when everything is used up, throw the trays of fruit in the freezer for 10 min or so to harden…don’t forget about them, as you don’t want them too crunchy (we may have had to let our strawberries soften back up)…and voila! Fun, easy and healthy snack…I hope you’ll let us know if you make them… and post pics:)

Somehow they like the taste of them more when they’ve had to do the work…Ambrose was so proud of his plate of apples that he brought over to Emma.

For the pumpkin cookies, I grabbed a box of Gluten free chocolate chip cookie mix and a can of pumpkin puree. I love the GF mixes, there are some great ones out there, that use less sugar (this one had brown sugar only) and would meet our approval in terms of ingredients. Of course we’d all love to make cookies from scratch all the time, but let’s be real, I’d rather that they get done, and I’m still smiling 🙂 This recipe called for egg and butter and vanilla and I replaced the first 2 with the can of pumpkin puree, so that made them GF and vegan, but more importantly, easy and yummy, and my house smelled like fall!

When the kids came back downstairs Emma said “hey, were did these come from?!” and Corinne asked me to save 3 cookies in baggies for her and her 2 favorite classmates for tomm, so I’ll count the whole experience as a win. Ambrose helped me with the kitchenaid (he loves to turn it on), and he happily licked the beater for me!

Finally, I threw out a bowl of Terra chips–sweet potatoes, blue potatoes and beets, in crunchy delicious form…I’d rather they enjoy their veggies and satisfy their crunch seasonally, than just be clamoring for chips of another less healthy kind–and these were on sale at Whole foods so it was a no-brainer to stock up.

I hope that you have beautiful fall afternoons with your kids–may there be more love, laughter and mess than there is tantruming, and I hope that you all enjoy these simple and fun snacks, together.

Cheers,

Maddy and her sous chefs–aka–you tube stars.

Posted on

Super food bars–perfect after school snack

So, how to feed the ravenous little mouths during the afternoon hours…

I posted a round-up of some fun new after school snacks that we’re experimenting with (5 ingredients or less, super fast and healthy mommas, because no guilt should be involved)….that’s here–you have to smile at the video involved…crazy.

But…for those who like to spend time making snacks ahead for the week or whose kids are patient while said snacks are being made…here’s a good one! I decided to whip up this recipe the other day when I had dates and a few other things around–I’m all about spontaneous recipe creation–and I have to taste test it first before sharing here, but this one stood up to both my approval, Ambrose’ grabbed it and was crunching it while I was snapping photos, and Corinne said she liked it–but not that much, meaning, she also wanted to have her other snacks!

It makes for a great pregnancy snack as well…with the dates and honey as sweeteners, protein from almond butter and chia, and the fiber of the chia, sunflower seeds and oats. Sunflower seeds also provide magnesium which is key for calming both kids and mommas:)

I’ve seen wellness mama and others do similar ideas for homemade granola bars, but I like the softer texture of this one, and I think the dates and coconut etc help keep it interesting, texture wise.  You’ll have to let me know what you and your kids think!

Super food (date–honey–oat–sunflower–chia) bars

Set oven to 300. Grease a round or square 9 in dish, I used coconut oil.

1 cup whole pitted dates–you can put these in a food processor first if you wish. I was lazy and just let the kitchenaid do the blending–it worked great once the other soft ingredients were in there.

1 tbsp coconut oil

1/3 c. organic (local if possible) honey

1/4 cup almond butter (use sunflower seed butter if you need it to be nut-free for school)

2 cups organic oats

1/2 cup sunflower seeds

1/4 cup organic chia seeds

optional: coconut flakes raisins, mini choc chips

Blend dates with the other “wet ingredients”…add in dry ingredients one at a time, stirring–kitchenaid stand mixer is ideal for this, but even an oldfashioned spoon will work (or hand blender) so long as it forms a nice soft doughy and well blended texture.

Spread into pan, and bake for 20-30 min–checking in the final minutes to see that it’s browning slightly on top, and that texture is as desired.

Serve warm,  room temp, or cool—your preference….and happy snacking!!!

Posted on

Healthy Holiday treats…3 winners!

As many of you know, I do have a solid sweet tooth, and a few years ago when I began to drastically reduce the sugar we consume, personally and as a family (not super strict, just aware, reading labels and mostly eating whole foods, etc)….I started spending time creating sweet variations for snacking and dessert that would be both satisfying, filling and that myself and my kiddos could have several helpings and feel great about it. With a flexible and intuitive eating philosophy, we’re looking to create recipes from wholesome ingredients that satisfy us, and these really hit the spot for our family.

And if you haven’t noticed, simplifying is a huge theme of mine so these are all minimal ingredients, 2 don’t require baking(!) and are easy to make with busy little hands helping 🙂

I so wish I could hop into all of your kitchens this time of year, share a cup of coffee and enjoy seeing all the fun treats you’re whipping up! If you feel inspired to try these, I don’t think you’ll regret it, and sharing them will make it twice as fun–when you let people in on the secret that these are healthy AND Yummy!

Delicious 3 ingredient fudge

Holiday chocolate protein fudge

(Gluten free, paleo (if you use build shake), dairy free)

This recipe is a winner, we created it first to accompany the pumpkin spice flavors of fall, but it stands alone and is an winner with a chocolate protein instead! Another selling point for me with these recipes–no baking…and easy to decorate 🙂

*3/4 cup organic, raw honey

*1 cup almond butter or peanut butter (smooth)–can sub sunflower butter if nut allergies

*1 cup chocolate life shake

*optional sprinkles

Blend honey and nut butter in a saucepan on low, until fully melted/blended. Add protein powder, stirring slowly. remove from heat, pour into glass pie pan or square dish (no need to grease). Add crumbled candy cane or other sprinkles…Refrigerate 1 hour and enjoy! Store in fridge, can keep up to 1 week…brilliantqar.

I have a feeling both young and old will love these!

Macaroons

Macaroons

(Gluten free, paleo, dairy free)

*5 1/3 cup coconut flakes (1 package)

*2/3 cup coconut sugar

*6 tbsp

coconut flour

*1/4 tsp salt

*4 egg whites

*1 tsp almond or vanilla extract

Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop by tablespoons onto greased/floured cookie sheets. Bake at 325 for 20 min or until edges are golden brown. Cool and add sprinkles, optional.

 

Peppermint Patties

Peppermint patty protein bites

(Gluten free, dairy free, vegan, paleo, delicious)

*1 cup oats, ground to flour (could also use almond flour)

 

*1 cup Shaklee Life Shake or Build whey protein (chocolate or vanilla).

*1/4 cup coconut oil, melted

*1/2 cup honey

*Peppermint extract to taste – I used 2 teaspoons

Combine and form into balls, chill on wax paper in freezer while you melt chocolate in a double boiler, adding peppermint extract if desired (I did). Dip and sprinkle with crushed candycane, then return to fridge.

Happy “baking” and enjoying!!!

Posted on

Pumpkin Spice Fudge

This is such a simple fall recipe, and it’s ridiculously good.

But don’t take my word for it:)

I make other variations using the other life shake flavors–especially cafe latte…since this one is seasonal.

*1 cup almond butter or another nut butter of choice.

*1 cup pumpkin spice life shake raw protein

*2/3 cup honey

Heat the honey and nut butter over medium heat, stir well, then slowly add the protein powder, stirring continously.

Remove from heat, place in a glass pie pan (round or square) and refrigerate 2 hours min or freeze 1 hour, if you’re feeling impatient:) I store mine in the fridge as well.

Bon Appetit!

Enjoy with a fall tea like chai, preferably by the fire with some loved ones.