Category Archives: breakfast

Morning Detox Smoothie Kid-Friendly

Morning Detox Smoothie Kid-Friendly


morning detox smoothie


In this very toxic world, we all desperately need assistance with our detoxification pathways..  Medication, pollution, dirty meat, pesticides, unclean water, chemical foods, stress….in this modern society, even when living a more ‘natural lifestyle’, the list of daily toxins goes on and on and on and on and on……



Avoiding these toxins is the first line of defense, if they aren’t in your body, you don’t have to detox them!!  While avoidance of all toxins is literally not possible, the second very important line of defense is supporting the detoxification pathways in your body through good food.



REAL FOOD is a great source of detox support!  This smoothie is JAM-packed with nutrient-dense foods that aid the detox processes in the body.  Kids will enjoy the tasty flavors and bright purple color of this detox-smoothie recipe!




1 C frozen blueberries

1 C. homemade yogurt (or coconut milk for dairy free)

1 C. packed spinach

1 inch knob fresh ginger (take skin off)

1/2 C. fresh pineapple

1 banana (frozen is best)

2 pastured egg yolks (optional)

1/2 lemon’s juice

splash water, stevia, vanilla extract

dash cinnamon, nutmeg


    1. Throw all ingredients into good quality blender (I use this one).
    2. Blend until completely smooth. Serve cold or freeze in individual cups for future breakfast meals.

Cashew Hot Cacoa Milk and Cookies

Cashew Hot Cacoa Milk and Cookies


cashew milk and cookies


Are you familiar with the magical powers of cashews?
O, you’re not?  Let me introduce you to your new best friend.


Raw cashews have a SERIOUS CREAMINESS factor going on.


Since creating my new favorite desserts, Turtle Cheesecake and Chocolate Swirl Pumpkin Cheesecake, I have become amazed with the unique ability of these little suckers.


I wanted to take this obsession a little further and make hot cacoa with cashews.  After reviewing several recipes I have adapted this one here from ‘The Gentle Chef’ site, and I think I have my masterpiece.


 On top of the marvelous drink that comes from just one cup of cashews, you can whip up this super yummy cashew cookies recipe with the leftover cashew pulp! 


THAT is way too exciting for this frugal, real-food-loving kinda mama.


Make the cashew milk hot cacoa first, then use the pulp for the cookie recipe below. 

Two tasty treats for the price of one!

Sounds like my kind of winter delight!




 Hot Cacoa: (makes 1 quart)

1 C. raw cashews

4 C. filtered water

¼ C. raw cacoa powder (more if you want really dark hot cacoa)

¼ C. maple syrup/honey (adjust for your biggest sweet tooth)

2 t. real vanilla extract

½ t. real salt  


  1. Soak raw cashews in warm water for 6-8 hours.
  2. Rinse cashews and put in blender with 4 cups of new water.
  3. Blend for 3 minutes on high.
  4. Strain milk through a nut bag or cheese cloth, squeezing pulp dry and catching milk in bowl below.
  5. Set aside cashew pulp for cookie recipe below.
  6. Add remaining hot cacoa ingredients to blender, mix well. (Can store in fridge for a couple of days )
  7. To drink warm, simply place in pan on stovetop, heating on low for just a few minutes.  If it’s too hot for your finger to touch, it is not longer ‘raw’.   Enjoy with cashew cookie recipe below!


 cashew milk


Cashew Cookies:

1 C. cashew pulp (leftover from cashew milk recipe above)

1 C. unsweetened shredded coconut

1 ripe banana

2 T real maple syrup

3 T golden raisins (optional)

1/4 t. baking soda, ½ t. real salt, 1 t. real vanilla extract  


    1. Combine ingredients in food processor until well combined. Stir in raisins.
    2. Form small-medium drop cookies on a cookie sheet covered in parchment paper.
    3. Bake for approx 20 minutes in 325 degree oven, until firming and browning.  (Decrease heat to 300 degrees if they brown too quickly).
    4. Let cool. Makes 12 medium delicious cookies.




Anti-Flu Yogurt Poppers

Anti-Flu Yogurt Poppers

Flu season is almost here, and like always, there is urgency to PREVENT oneself from getting the flu.

Well a lot of people have ideas of the best way to do that…and I’m all for the ones that are natural, safe and have a history of working!

I got the great idea to make these from Sarah at The Winthrop Chronicles. Here is the original recipe. I wanted to try them for my kids, but I wanted to use homemade yogurt for all its benefits and elderberry for flu prevention…..There couldn’t be a more TASTY or EASY way to help prevent the flu this season!

 antiflu yogurt poppers

ELDERBERRY for Flu Prevention

A versatile herb, black elderberry (Sambucus nigra) has been known throughout the ages as a potent immune booster — tackling colds and influenza, heart disease and even cancer. Used for centuries as a folk remedy in North America, Europe, Asia and North Africa, modern science has begun to take notice of the exceptional healing properties of this berry. Jammed packed with organic pigments, flavonoids, vitamins and minerals, elderberry is an excellent addition to any herbal medicine chest.
Natural News

YOGURT for Immune System Strengthening

 Homemade yogurt is CHOCK full of beneficial bacteria that fortify the intestinal track from pathogens (viruses: flu) and toxins (among dozens of other benefits!). It offers nutrients in an easily usable form and is high in calcium, iodine, B-vitamins along with other trace minerals and vitamins. It is a great source of protein and fat, and if it’s from grass-fed cows it also offers high levels of beneficial omega-3 and CLA (anti-cancer). The fats and proteins present in yogurt are essential in building and maintaining a strong immune system, and the fat-soluble vitamins play an intricate role in immune function.


1 C. of homemade yogurt

2 T. elderberry syrup

Sweetener to taste (with honey, maple syrup or liquid stevia)


  1. Stir ingredients together in a bowl.
  2. Pour into a small zip-lock bag, cutting off the tinniest snip of the corner of the bag.
  3. Squirt out small drops of yogurt onto parchment paper until yogurt is gone.
  4. Freeze until solid.
  5. Flip off parchment paper and store in container in freezer.
  6. Eat quickly once out of freezer! These Anti-flu Poppers will melt if they are in warm little hands for too long!



Pistachio Berry Crumble

Pistachio Berry Crumble

While wanting more recipes to use for all the fresh cherries my husband and I picked this summer, I thought this combination sounded inviting as it combines two of my favorite dessert ingredients- FRUIT and NUTS. Not eating many grains, I do miss fruit pies in the summer. This dessert really meets that desire excellently. It is perfectly sweet, crunchy and bursting with flavor. I think you and your guests will really enjoy this refined-sugar free, gluten-free, whole food ingredient- Pistachio Berry Crumble.


4 cups pitted cherries (if frozen, thaw)

1-1/2 cups blueberries

1/4 cup pure maple syrup plus 2 T.

1 T. fresh lemon juice

1/3 cup almond flour

2 T. arrowroot powder

½ cup shelled unsalted pistachios (or rinsed salted pistachios)

1/3 cup rolled oats

¾ cup walnuts

½ t. cardamom (or nutmeg/cinnamon)

¼ t. real salt

4 T. butter, melted


  1. Grease a 9″ pie plate with butter.
  2. In a bowl mix berries with 2 T. arrowroot powder, lemon juice and 2 T. maple syrup. Place in greased pie plate.
  3. In a food processor add the nuts, flour, oats, cardamom, and salt, pulse until nuts are medium to finely chopped.
  4. Mix in the melted butter and maple syrup.  Spoon this mixture over berries.
  5. Bake in 350⁰ F oven until bubbly with golden brown topping. Serve warm or room temperature.   Delicious served with Cheerful Cherry-Walnut Ice Cream or homemade whipped cream.


Inspired by this Epicurious recipe, shared on Foodie Friday @

Raspberry Chocolate Shake

Raspberry Chocolate Shake

This is a tasty snack or dessert you can make in 5-10 minutes- AND it has chocolate in it! What could be better than that? It is nutrient-dense, filling, delicious and has no added sugar. Whip this up for a friend, hubby, or just yourself…and use the extra to put into your popsicle molds for the kids!



Makes 3 large shakes


6 ice cubes

1 C plain yogurt

1 C frozen raspberries

1 C frozen strawberries

2 medium frozen bananas

1 ounce of chocolate baking squares

2 T coconut milk

Serving of stevia

½ C water

2 pastured egg yolks (optional)


  1. Boil water in small pot with bowl over it, adding chocolate and coconut milk to the bowl to melt it.
  2. Blend melted chocolate and the rest of the ingredients in blender until smooth. Enjoy!

(This is very creamy, if you want to omit either the egg yolks or the fruit being frozen, you could and it would still be perfectly creamy!)


Raspberry Custard

Raspberry Custard



1 egg

½ C coconut milk (canned/homemade)

3 servings stevia

1 C cooked white rice

½ c raspberries

1 very ripe banana-mashed

1 t vanilla extract


  1. Grease 2 small ramekins (or 1 medium ramekin) with coconut oil and fill bottom with rice.
  2. Mix egg, milk, stevia and banana together, pouring over rice.
  3. Push raspberries into custard, bake on 350 for approx 30- 40 minutes until set.



**For a grain-free version of this recipe simply omit the rice, and use ¾ C raspberries. It’s still super delicious!!  Serve hot or cold.

Grain-Free Pancake Breakfast

Grain-Free Pancake Breakfast

We have the ‘grain-free pancake breakfast’ for dinner some nights! Our kids LOVE when we can have breakfast for dinner, and we always tell them it’s like having dessert for dinner too 😉


The Simple Players:

  • Scrambled eggs
  • Citrus fruit salad
  • Sausage links or bacon (we like Jones sausage if I don’t make it myself)
  • Pancakes

RECIPE for pancakes: (makes 2 dozen medium)

(same recipe as my “Mini- Coconut Flour Pancakes)

8 eggs

½ C coconut flour (+ 2 T if not thick enough)

½ C plain yogurt

2 T honey + 2 servings of stevia (or more honey to taste)

1 t real salt

1 T cinnamon, 1 T vanilla extract, ¼ t cloves

Butter to cook in

Toppings: Butter and real maple syrup or honey

  1. Mix all ingredients in bowl until smooth.
  2. Let sit for 5 or so minutes to let the coconut flour absorb the liquids.
  3. Heat butter in large cast-iron griddle.  (keep on low or coconut flour will burn)
  4. Spoon out 2 tbsp-sized pancakes to cover the whole pan.
  5. Cook for 2-3 minutes a side until golden brown and darker on edges.



By this point the smells have permeated your whole house and your family will be salivating and hungry!!! Serve and enjoy thoroughly.

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