Every family has their picky eater, right? Well, in our family, that picky eater is my daughter. I’ve often joked that there is a picture of her in the dictionary right next to the word, “picky!” So, anytime I find something she may eat, I look for ways to include it and sneak in healthy ingredients…as long as she eats it. Well, we recently discovered that she loves lemon. So, I found a healthy lemon loaf recipe and made it happen!
1. Combine all the dry ingredients: 2/3 cup coconut flour, 1 tsp baking soda and 1/4 tsp salt.
2. Next, melt 1/4 cup coconut oil. (Mmmm…so yummy and good-for-you too),
3. Then, grate two lemons. I did my best to grate mine (which were more than a week old–because it’s just what I had!) to gather all the lemon zest I could out of those two lemons!!! This was tough, but I was determined.
4. Next, I measured out the rest of the wet ingredients.
Juice from the two lemons.
Then, add enough milk to make 1 cup.
and 1/3 cup honey.
5. Combine all the wet ingredients and add 6 eggs. Yes, that’s a lot of eggs. But, trust me, it’s worth it 🙂
6. Mix wet ingredients. Then, add dry ingredients to the wet and mix.
7. Either grease or line a loaf pan with parchment paper. I use parchment paper because it makes cleaning my cast iron loaf pan SO MUCH EASIER. Priorities, right?
8. Pour in the batter and bake at 350 for 35-42 minutes. When it’s golden brown and a knife inserted into the center comes out clean, it’s done 🙂
9. Let it cool and slice away! 🙂
What’s funny is that my husband was not very excited at the thought of lemon loaf (because he would much rather have chocolate). But, he loves it…so do I!
Who says baking for your picky child doesn’t have perks?
What do you make for the picky eater in your family?
I have to start by saying that this picture does not do justice to the yummy-ness of these brownies that just happen to be so very good for you. I have not had much success making brownies from scratch. And, trying to make not-so-bad for you or even good-for-you brownies that are also tasty has not yielded very much worth sharing. However, I have finally found and made a grain-free good-for-you brownie that I LOVE!
I have to give credit to the original recipe source. I just made minor adjustments to make them to our liking. So, here’s the recipe:
- 1/2 cup raw cacao powder
- 1/2 cup flaxseed meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup coconut milk, full fat
- 1 egg
- 1 teaspoon vanilla extract
- 6 tablespoons raw honey (taste batter to make sure it’s sweet enough)
- 1 tablespoon sunflower seed butter (or other nut butter)
- 1/4 cup chocolate chips
- Mix together the cacao powder, flaxseed meal, baking soda and salt.
- In a separate bowl whisk the coconut milk, egg, vanilla, honey and sunflower seed butter.
- Gently mix dry ingredient with wet to form a batter.
- Fold in the chocolate chips into the batter and pour it evenly across the bottom of a parchment lined (or greased) 9-inch square pan.
- Bake at 350°F until a toothpick inserted into the center comes out clean, about 20 minutes.
This was such a winner that it didn’t make it beyond about two or three days. If you like healthy and healthier options for baked goods, you will LOVE this!
What’s your favorite healthy treat?
As a mom, I'm always looking for healthy and healthier options for our family and, in particular, for our children to eat. And, I'm always on the look out for new things, partly so that I don't get tired of making the same things all the time and partly because the children don't always eat the same things all the time. They seem to like to keep me on my toes. 😉
I found a fantastic recipe alternative to oatmeal that is filled with protein and grain free. I didn't have (or want) everything in the recipe. So, I made my own version and it's great!
You can use more of a variety of nuts and seeds (including pecans and pumpkin seeds) but this is what I had.
Here's what I used:
1/2 cup almonds
1/2 cup sunflower seeds
1/4 cup flax meal
1/4 cup chia seeds
1/4 cup shredded coconut
a pinch of salt
1 tsp vanilla extract
1/2 tsp cinnamon–you can add more if you're already feeling that Fall feeling. You can also add a little nutmeg and ginger (1/4 tsp each). But, it's still 90+ degrees out here. We'll do that next month 😉
1/2 cup coconut milk (or whatever milk you prefer)
First, you put all your nuts and seeds (minus the coconut, flax meal and chia seeds) and pulse them a few times in a food processor until they resemble a course meal (kinda like oatmeal).
Then, you mix in the other ingredients.
I only used about a 1/4 cup for one serving. But, it's probably more realistic to use about 1/2 cup. But, I wanted to “test” it with my 2 year old 🙂 The rest I'm storing in the refrigerator.
So, I took my 1/4 cup of “oatmeal” and put it in a little saucepan with about a tablespoon of coconut oil over medium heat on the stove for about 3-4 minutes. Then, I added the vanilla extract, salt and cinnamon. I topped it with some nuts/seeds and maple syrup.
And, just to prove that this is kid-friendly, I thought I'd include a picture of what my 2 year old left in the bowl. 🙂
What is your favorite healthy, thrifty breakfast option?
I have always had a very special place in my heart–and tummy–for cinnamon buns. However, eating healthy food and living a healthy lifestyle doesn't leave much room for eating cinnamon buns! So, it has been years since I've had a yummy cinnamon roll or cinnamon bun. That is why when I found a recipe for grain-free cinnamon bun muffins, I just HAD to try it!
I found the recipe and made a couple of modifications and LOVED it!
- 1/2 cup of coconut flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 4 eggs
- 1/3 cup coconut milk
- 1/4 cup coconut oil
- 1/2 cup of honey or maple syrup (I ended up using 1/4 cup maple syrup and 1/4 cup palm sugar)
Cinnamon Topping Ingredients
- 2 tablespoons of ground cinnamon
- 4 tablespoons of honey (or other sweetener)
- 2 tablespoons of unsalted butter, melted (or use coconut oil)
- Preheat your oven to 350 degrees.
- For the muffins, combine all the dry in ingredients and blend well.
- Add the wet ingredients to the dry ingredients and blend well (get rid of any clumps). Let the batter sit for a few minutes to allow the coconut flour to absorb moisture. Coconut flour is that way; it tends to need a few minutes 😉
- Fill muffin or baking cups about 3/4 of the way.
- Drip or scoop the cinnamon topping over the top of each muffin; about 1 tablespoon per muffin. You can use a toothpick or fork to swirl the topping into the batter.
- Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
We do a lot of baking around here. And, this is one of my absolute favorite grain free baked goods I've made. Even my husband, who doesn't think anything sweet is worth eating if it doesn't contain chocolate, loved them! It's great to know I don't have to feel bad about eating one of these…I just need to make sure it's just one!
What's your favorite healthy version of a bad-for-you treat?
My children have recently decided that they love ginger snap cookies. We bought a few to take on a recent trip from the bulk section (because we wanted to to “test” them). Well, it was a very successful test. And, ever since then, my four year old daughter has asked me if I would make some ginger snap cookies at home. How could I resist?
There are plenty of fine recipes for ginger snap cookies. However, since we bake primarily with coconut flour and almond flour, finding what looked like a good recipe was a challenge.
Since I didn't make any modifications to the recipe, I'll just send you to get the recipe right where I found it over at Comfy Belly. I followed the recipe but forgot to add the finishing salt (which was optional anyway). And, it's a hit.
It was fairly easy. You essentially mix all the dry ingredients together and then add the two wet ingredients (butter/oil and honey) until it's read to spoon out and form little balls.
Easy enough. And, it smelled pretty good even at this point. That's always encouraging.
When I look back at the Comfy Belly recipe, I realize that I should have pressed down on those cookies a little more; I think they turned out thicker than what I see as her end result. I only say that because I loved them and my 2-yr-old son can't get enough of them. However, my texture-sensitive-if-it's-crunchy-it's-good daughter was disappointed that she didn't get the same snap she got with the store bought cookies.
I had two pans and left one about two minutes longer than the other. I didn't want them to get burned; but, in retrospect, I could have left them in for another minute. They taste GREAT. But, I think the lighter colored ones would have more snap with that extra minute in the oven.
In any case, snap or no snap, they taste great and are on their way to completely disappear within the next 24 hours!
Have your children ever encouraged, motivated or guilt-tripped you into making a snack for them? If so, what did you make
My husband and I have been married for just over five years now. I cook dinner just about every day. Five times about 365 days makes for a lot of meals cooked. And, we care so much about what we eat that we actually spend a fair amount of time talking about it…what we want to eat, what we liked most about something we ate, how I have figured out I’m going to make the next batch of fill-in-the-blank better, using the food in our garden…you get the picture. At this point, very little surprises me about any of our conversations about food.
This week, though, my husband threw a curve ball at me! “Honey, could you make curry chicken…and that bread?” Curry chicken and naan??? I have never been much into Indian food; and, that’s probably the reason I’ve never made or thought about making Indian food. But, lately, I’ve been in a mood to make new and different things anyway. So, even though I wasn’t excited about curry, I was excited to do this.
It was easy enough to find a curry chicken recipe online. So, that wasn’t bad. What was more of a challenge was finding a recipe for naan that would work for us. Most of my baking is grain-free now. So, I was hoping to find a nourishing, grain-free naan recipe. I found one and it worked! As a matter of fact, we had leftovers the next night. So, I made more of the bread and altered the recipe a bit. We liked that even more. So, here it is:
4 whole eggs
1/4 c coconut oil
1/2 c coconut milk or water (add more if batter is too thick)
1/2 c coconut flour
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
chopped cilantro (I used about 1/2 Tbsp)
Directions: Mix all the dry ingredients in a bowl. Then, mix in all the wet ingredients (except for the coconut milk/water and cilantro). Once all the ingredients are well blended, add the coconut milk/water.
Then, heat up a skillet and cook them like you would pancakes. My batter was thick enough that I had to pat them down in order to think them out a little. Also, I added cilantro (just because we love cilantro around here) the second time I made them. When I did, I added them to the uncooked side before I flipped them over.
That’s it. Easy. Cheap. Tasty…and, don’t forget, healthy too!
What’s your favorite international cuisine?
Our family consists of a bunch of chocolate lovers. We are such fans of chocolate that my husband has said that dessert isn’t dessert unless it has chocolate in it. And, he wasn’t joking! 🙂
We don’t make cake very often. However, when we do, it is chocolate. We make carrot cake on occasion. That gets a pass because it has traditionally been a favorite of ours. But, that’s definitely the exception to the chocolate rule. Up until now, it has been the only exception. That has changed.
We had some friends over for dinner last week. When I asked them beforehand if there was anything they didn’t eat, I got a one-word answer, “chocolate.” What? WHO does not eat chocolate? Well, it’s just my friend’s husband. But, nevertheless, no chocolate for dessert. So much for ALL my go-to desserts. I had made carrot cake for them recently. So, I didn’t want to repeat that again. It was time to look for a different kind of dessert recipe. Keep in mind, we like for our desserts to be relatively healthy and as gluten and/or grain-free as possible. So, this was a bit of a challenge. A fun one, though, I have to admit 🙂
In my search, I found a recipe that looked amazing. I usually don’t like to make something for guests unless we have tested it. But, I felt confident that this one would work. And, boy, did it work!
I highly recommend this if you like easy, healthy and delicious cake!
For the cake:
1 cup coconut oil, melted
1 cup pure maple syrup or honey
1 Tbsp. vanilla extract
3/4 cup coconut flour
1 tsp. baking soda
1 tsp. sea salt
1 cup unsweetened shredded coconut
Preheat the oven to 325 degrees. In a large bowl combine the eggs, coconut oil, maple syrup or honey, and vanilla. Add the coconut flour, baking soda, and salt and continue to blend. Once this is smooth, stir in the shredded coconut. Grease two 9 inch cake pans with coconut oil and divide the batter between both pans. I like to add parchment paper to the bottom of the pan to make for easy removal, but it’s not necessary. Bake for 30 to 35 minutes or until a toothpick comes out clean. Cool completely before removing from pans and frosting them.
For the frosting:
16 oz. cream cheese
1/2 cup pure maple syrup or honey
1 Tbsp. vanilla extract
1 cup unsweetened shredded coconut
I actually only used 8oz of cream cheese simply because that’s all I had on hand and it worked just fine. (See photos). Let the cream cheese soften to room temperature. Using a hand mixer, combine the cream cheese, maple syrup and vanilla and blend until smooth. Stir in the shredded coconut. You can spread this on the cake right away or refrigerate it for later.
It’s our new favorite!!! Enjoy!
What’s your favorite healthy indulgence?
Did I mention that this is a delicious cake recipe? I know people who assume that if a recipe is delicious, it cannot be healthy; and, if it is healthy, it surely can’t be delicious! It’s just not true. My husband and I LOVE carrot cake. And, since we have been working on cutting out gluten where we can, I have wanted to find a good recipe for carrot cake I can feel good about my family eating. I think I just hit the jackpot!
I tried the recipe for Father’s Day and my husband and the children devoured it. Yes, I did have some too! But, I felt like it could be improved a bit. So, I made some slight adjustments and made it again this week. I can now say that I, too, love it! If you get as much of a kick making healthy food as healthy and as yummy as possible, you will love this recipe. Give it a try!
Paleo Carrot Cake w/ Maple Cream Cheese Frosting
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- For the Cake:
- ½ c Coconut Flour
- ½ c Almond Meal
- ½ tsp Salt
- ½ tsp Baking Soda
- ½ c honey
- 2 tsp Vanilla
- 4 Eggs
- ¾ c Full Fat Coconut Milk
- 4 Large Carrots, grated
- 3/4 tsp Cinnamon
- 1/4 tsp Nutmeg
For the Frosting:
- 8 oz Cream Cheese
- ¼ c Maple Syrup
- 3 Tbsp Full Fat Coconut Milk
- Note: I used this recipe to make two 8-inch cakes so that I could layer it, as seen in the photo above. Double the recipe for additional layers.
- Whisk all of your dry ingredients together in a large bowl.
- Add the wet ingredients (except the cream cheese, extra syrup, and coconut milk for the frosting) and beat on low with an electric mixer until everything is well combined.
- Pour into a greased and parchment-lines baking pan.
- Bake at 350 degrees for 30-35 minutes, until a toothpick comes out clean.
- Cool completely and frost with the Maple Cream Cheese Frosting.
- To make the frosting, bring the cream cheese to room temperature and beat well with the maple syrup and coconut milk.
What’s your favorite healthy indulgence?