Desserts Archives | Heavenly Homemakers

Easy Applesauce Cake

October 19, 2022 by Laura 1 Comment

This post may contain affiliate links which won’t change your price but will share some commission.

This Easy Applesauce Cake is turning into our favorite fall breakfast treat!

Breakfast, you ask? Cake, you wonder? Yes, you know we eat cake for breakfast. The way we make cake, it’s like making muffins in a cake pan. :)

—> My Original Breakfast Cake recipe <—

The beauty of this Applesauce Cake is that if you have some apples that are starting to shrivel, making them not so appealing (<—get it?!), you can grind them up and use them in this cake. This leaves behind delightful little apple chunks in your cake.

But if you (or your kids) don’t want chunks, using applesauce to make this cake will be perfect. Apples or applesauce make this moist and delicious. This truly is a perfect fall ~~breakfast~~ cake.

Easy Applesauce CakeYum

Easy Applesauce Cake

Save Print

Author: Laura

Ingredients

1½ cups whole wheat flour
¾ cup sucanat or ½ cup honey
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup applesauce
3 eggs
⅓ cup melted coconut oil

Instructions

Stir all dry ingredients together in a bowl.
Add applesauce, eggs, and oil, stirring until well combined.
Pour batter into a buttered 9x9 inch baking dish.
Bake in a 350 degree oven for 35 minutes or until a toothpick inserted in the middle comes out clean.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Blueberry Shortcake with Cream Topping

October 12, 2022 by Laura 2 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

So, it takes three easy steps to make this Blueberry Shortcake with Cream Topping? It’s worth it!

Usually, I’m a “mix it together and throw it into the oven” kind of treat maker. But in the case of this case, we are making an exception and writing a recipe that takes three steps. THREE. What in the world?

Don’t worry. This is still an easy recipe. I’ll write it all out in the simplest of forms. And you really will see that it’s worth every bit of “effort!”

Blueberry Shortcake with Cream ToppingYum

Blueberry Shortcake with Cream Topping

Save Print

Author: Laura

Ingredients

2⅔ cups flour (I use freshly ground whole wheat)
1 teaspoon baking powder
4 eggs
½ cup honey or 1 cup sugar
⅔ cup oil (I use coconut oil)
1 teaspoon vanilla extract
1 cup milk

Instructions

Mix ingredients well.
Pour mixture into a buttered 9x13 inch baking dish.
Bake in a 350 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean. (While it's baking, prepare the blueberry topping.)

Blueberry Topping

Save Print

Author: Laura

Ingredients

2 cups fresh or frozen blueberries
¼ cup sugar

Instructions

While the shortcake is baking, place blueberries and sugar in a small saucepan.
Cook and stir, uncovered, over low heat for 10 minutes until blueberry syrup has formed.
When the shortcake has finished baking, remove it from the oven and poke holes in the top with a toothpick.
Pour warm blueberry topping over the cake while it is still warm.
Allow cake to cool completely before adding Cream Topping.

Cream Cheese Topping

Blueberry Shortcake with Cream Topping

Save Print

Author: Laura

Ingredients

16-ounces softened cream cheese
2 cups heavy whipping cream
3 Tablespoons sugar, maple syrup, or honey
½ teaspoon vanilla extract

Instructions

Whip all ingredients together with a hand mixer or in a high power blender until it is thick and smooth.
Spread topping over cooled cake.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Bake Strawberry Shortcake in the Crock Pot

August 7, 2022 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Want to learn how to bake strawberry shortcake in the crock pot? It’s an awesome method!

A few weeks ago, I shared how to bake cake in a crock pot. Why would we do this?? After all, it doesn’t save time!

Why it’s nice to know how to bake a cake in the crock pot:

If it’s hot outside and you want to avoid using the oven, this is a great option!
If you don’t have an oven for some reason, it’s fun to know that you can still do some baking in non-traditional ways!

Since this worked, I decided to use the same idea and try making my Strawberry Shortcake Recipe in my crock pot. It turned out amazing!!

In goes the batter:

On goes the funky lid set-up:

Two-ish hours later:

After it cools:

After you’ve eaten a good lunch. This is the rule at our house:

Strawberry Shortcake made in a crock pot is just as delicious, if not more delicious, than cake made in an oven. Try this!!

Bake Strawberry Shortcake in the Crock PotYum

Bake Strawberry Shortcake in the Crock Pot

Save Print

Author: Laura

Serves: 15

Ingredients

2⅔ cups whole wheat flour (I use freshly ground whole wheat)
1 teaspoon baking powder
4 eggs
½ cup honey or 1 cup sugar
⅔ cup oil (I use coconut oil)
1 teaspoon vanilla extract
1 cup milk
4-5 cups of fresh, sliced strawberries
Whipped cream (fresh cream whipped to form soft peaks, with a bit of stevia added for sweetness)

Instructions

Mix together flour and baking powder.
Add in eggs, honey, oil, vanilla and milk.
Stir well (or mix well with mixer).
Pour into a well buttered7-8 quart crock pot.
Lay paper towels to cover the top of the crock.
Place a wooden spoon between the paper towels and the crock pot lid to allow for venting.
Cook on Hi for two hours or until a toothpick inserted in the middle comes out clean.
Once completely cooled, gently work the cake out of the crock with a spatula.
Allow cake to cool completely. Top with fresh strawberries and whipped cream.

I have two crock pots; this one is my favorite. I’m loving the ways we can bake in the crock pot and avoid heating up the house!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

How to Bake Cake in a Crock Pot (with spinach, of course)

July 17, 2022 by Laura 1 Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Too hot to turn on the oven? Here’s how to bake cake in a crock pot!

I’d like to say there was a day that “we needed cake” but did we actually need cake? Meh. Define “need.”

But on this day that we “needed cake” it was 101 degrees outside. So baking was a silly idea. “I wonder if my spinach in a cake situation would work in a crock pot,” thought I. With this in mind, I looked on the internet a bit and sure enough, it seemed quite doable.

Look at all the spinach that I blended into our cake. So did we need cake? Yes, because of the spinach.

This is what you need to know about adding spinach to cake:

You can’t taste it.
You can’t see it.
It makes the cake extra moist, which is actually better than eating a cake without spinach. True story.

I buttered my crock pot. It looked like this. And now you can see my crock pot stains. This thing is well-used.

I blended the cake ingredients along with the spinach, and poured in the batter which looked like this. See, you can’t tell there’s spinach in there:

Next, we worked a little crock-pot-cake magic. This calls for a paper towel, a wooden spoon to prop the lid, and then a lid placed cock-eyed over the paper towel and spoon. This lets the crock pot vent a bit while it bakes. We all need to vent sometimes.

At one point when I checked on my cake’s progress, my paper towels fell and got chocolatey. I share this picture with you to make you feel better about your messy towels if and when this happens to you:

After about an hour and a half, our house smelled amazing and our cake looked like this. The kitchen was still nice and cool while the oven sat alone and unused.

The babies were up from their naps at this point and it was time for dinner and an outing for the evening. So I left the cake sitting all night in the crock pot (lid on after it cooled). The next morning, I carefully loosened the edges and worked it out of the pot, turning it out like this:

Then I frosted the cake, which made the kids sing “Happy Birthday to Nobody” because why would Mom be making a fancy cake like this since it wasn’t anyone’s birthday?

Would you look at this amazingness? What spinach? I don’t see any spinach.

Listen, you have got to try this! Use a cake mix, use your favorite wholesome cake recipe, just add spinach to cake and then bake it in a crock pot to avoid the oven. We are huge fans! This cake is so moist and good!

How to Bake Cake in a Crock PotYum

How to Bake Cake in a Crock Pot (with spinach, of course)

Save Print

Author: Laura

Serves: 16-24

Ingredients

1 chocolate cake mix
1¼ cups water
½ cup olive oil
3 eggs
3-4 cups fresh spinach

Instructions

Blend everything up in a high power blender.
Pour the batter into a buttered crock pot.
Lay paper towels to cover the top of the crock.
Place a wooden spoon between the paper towels and the crock pot lid to allow for venting.
Cook on Hi for one to one and a half hours or until a toothpick inserted in the middle comes out clean.
Once completely cooled, gently work the cake out of the crock with a spatula.
Frost and serve!

How to frost your cake

I recommend this Chocolate Fudge Frosting (though I no longer make powdered sugar from sucanat like I used to, eeee).

My favorite-favorite is actually Cream Cheese Frosting.

And if you want to cut way back on the sugar, here’s a Stevia Sweetened Cream Cheese Frosting that is really good. Add a pinch of sugar to take away the bitterness without adding much sugar.

Last idea: Simply whip some cream like this and plop it on top. Super good!

But wait, there’s more. What if we topped it with Peanut Butter Cup Whipped Cream??!

Or this Peanut Butter Cream Frosting?!

Let me know which turns out to be your favorite!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Simple Snack Recipe: 5 Minute Mousse

June 15, 2022 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

We all need this 5 Minute Mousse in our lives. I bet after we’ve made it a dozen times, we can knock our record down to make it in just 4 minutes, yes?

I used to make this all the time when I was young and only had two kids. Then I forgot about it as other fun recipes became more prominent. Also, I have a few more than two kids now.

I recently dug this recipe out again and wow is it a hit with our current tribe!

Here’s a fun photo our almost daughter-in-law snapped one day of me surrounded by five of our current ten kids. Life is a party, and that party calls for 5 Minute Mousse!

5 Minute MousseYum

Simple Snack Recipe: 5 Minute Mousse

Save Print

Author: Laura

Serves: 6

Ingredients

2 cups heavy whipping cream
3 Tablespoons unsweetened cocoa powder
¼ cup sugar or honey
1 teaspoon vanilla

Instructions

Whip all ingredients together in a high power blender or with a hand mixer until thick and smooth.
Chill for at least one hour before serving.

Usually, I don’t take the time to scoop this into individual serving dishes before I put it into the fridge to chill. I’ve found that a large pyrex bowl with a lid works best. Then I scoop the mousse into small bowls and hand them out.

This dessert is brought to you by the mom who now needs to offer dessert every night.

Why? Because we’ve found that our six and eight-year-olds need some special incentives to eat healthy foods. “No veggies equals no dessert.” They also need reinforcement to be sweet. “If you aren’t sweet you don’t get sweets.”

So I’ve been coming up with desserts a little more regularly to help us as we train this new set of kids. :)

And of course, I add spinach to our cake, so they get to earn their cake and it comes with a full-on salad. That’s a mom-win! :)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Chocolate Pumpkin SPINACH Cake? Yes.

April 20, 2022 by Laura 3 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Yes, I made a new cake with spinach, a Chocolate Pumpkin Spinach Cake. It’s official. I’m ridiculous. But wait until you try this!

You can think I’m crazy if you want to. You’d be right. But adding spinach to cake? Well, it’s a hilarious way to eat vegetables. Your family will be none the wiser unless they watch you make the cake. Then you have some explaining to do.

Therin lies all the ingredients for a pumpkin chocolate cake, plus a generous amount of fresh spinach. All blended up, it turns into a cake. For Popeye. And everyone else.

Hey, this is a million times better than this fun – but full of sugar and white flour – add spinach to a cake mix idea. I still plan to make that from time to time because it’s fun and truly a good way to get my kids to eat greens.

But this Chocolate Pumpkin SPINACH Cake has both pumpkin and spinach, so it’s basically a health food. Covered in frosting. ;)

Chocolate Pumpkin Spinach CakeYum

4.0 from 1 reviews

Chocolate Pumpkin SPINACH Cake? Yes.

Save Print

Author: Laura

Serves: 15

Ingredients

1 cup melted coconut oil
1 can pumpkin puree (15 ounces)
2 eggs
½ cup water
2-3 cups fresh spinach leaves
4 Tablespoons unsweetened cocoa powder
2 cups whole wheat pastry flour
1 cup sucanat or brown sugar
dash of sea salt
1 teaspoon ground cinnamon
1 teaspoon baking soda

Instructions

Put all ingredients into a high power blender (like a Blendtec) starting with liquids first.
Blend until well mixed and smooth.
Pour ingredients into a 9x13 inch cake pan.
Bake in a 350 degree oven for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Allow cake to cool completely before frosting.

Want some low-sugar frosting options? Follow this search I did, and find all kinds of fun frosting ideas. Plus, you’ll see more cake recipes, and you know you want to add spinach to all of those!!

Have you tried this idea? Tell me how it went for you!

My family cannot tell there’s spinach in our cake. I love this!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Add Spinach to Cake (It Tastes AMAZING!!!)

April 13, 2022 by Laura 15 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

It’s true. I add spinach to cake now. We will get greens into these kids, will we not?!

Look at this and tell me that you see spinach:

Right? And neither did he:

Now, he is a 3-year-old. Therefore, he also eats the occasional dirt or piece of tortilla that has been stuck under his car seat since last Christmas. So can he really be trusted?

Look at that face. If he can’t be trusted, who can? Though he is not to be trusted with choosing an outfit. It was snowing the day he was determined to wear these swim trunks. Why? Because they had sharks on them, which perfectly matched the sharks on his shirt. Obviously.

So about adding spinach to cake. I got the idea from Justus’ fiance.

She can absolutely be trusted. With food, with picking outfits, and of course, with picking a husband. She’s a keeper.

One day in my kitchen she saw me making these smoothies (yes, she already knows we’re weird and she still wants to marry into the Coppinger family). She was like: “Hey, did you know you can add spinach to a cake mix? I saw it on a reel!”

Fascinated, and seeing as I am in a desperate way to get as many nourishing foods into my kids as possible, I decided to pick up a cake mix the next time I was at the store. (<— Read that sentence again. Weirdest thing I’ve ever typed. Hahahahaha. Who even am I anymore?)

Yes, I picked up a cake mix. To help us eat greens. Yo. Betty Crocker gets salad into the children. We love her.

There’s the blender filled with spinach, oil, and water. If that doesn’t look like a delicious cake waiting to happen, I don’t know what does.

Then, in went eggs and cake mix.

It’s a cake mix? It’s a smoothie? No one actually knows what this is.

In fact, Malachi (our 17-year-old) watched in horror as he saw me blend this up and then pour it into a cake pan. “Mom, what are you doing??!!”

Poor kid. He knows his mom is tired. He really thought I’d lost my mind (some more). He thought I was pouring smoothie into a pan and putting it into the oven.

So then I told him what I was actually doing and he was disgusted that he’d seen the entire thing transpire. Not knowing there was spinach in the cake would have been much better, thought he. But alas, the damage had been done. He’d seen the spinach get blended into the cake. He left for soccer practice full of skepticism.

Would you look at that? It’s just a chocolate cake. Full of spinach that no one can see. Bah.

I frosted it, you know, just to add more sugar to our nourishing cake. What in the world. I then took a blurry picture.

Let’s take another look at that first taste-tester, shall we?

Can you see a slight green tint within the chocolate? No, you cannot. Only because you know it’s there do you think that you see greenish-brown.

Below you can read about how you can also put greens into your cake. We have all lost our minds. I guess we don’t care if our kids eat the sugar as long as they are also eating salad??

How to Add Spinach to CakeYum

5.0 from 3 reviews

Add Spinach to Cake (It Tastes AMAZING!!!)

Save Print

Author: Laura

Serves: 15

Ingredients

1 chocolate cake mix
1¼ cups water
⅓ cup olive oil
3 eggs
3-4 cups fresh spinach

Instructions

Blend everything up in a high power blender.
Pour the batter into a 9x13 inch baking pan.
Bake in a 350 degree oven for 35 minutes or until a toothpick inserted in the middle comes out clean.
Allow cake to cool before frosting.

And that’s how it’s done.

Will this be a way I frequently get greens into my children?

I don’t think that it will. But then again, I’m kind of on a roll with thinking of new ways to add veggie nourishment to our food. Wonder what else I can add spinach to?

Oh, in case you’re wondering…

Malachi’s Response:

He loved this cake and couldn’t get over it. “It’s so good! How is it this good?!” said we, between bites of cake.

I bet he’ll never be skeptical again when I put green stuff into a cake pan.

Listen, we all loved this cake. We decided that spinach makes it extra moist. I dare you to try it. :)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

The BEST Pumpkin Bars

November 17, 2021 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Are these really the BEST Pumpkin Bars? I guess you’ll have to try them to see!

I love how moist these are! And how cool is it that they are made with whole grains and no one can tell?! (I use freshly ground soft white wheat, which is a whole wheat pastry flour, to make these.) I love that they are lightly sweetened instead of loaded with sugar. And this:

I LOVE THE CLOVES.

There’s something about the flavor that the cloves gives this recipe that makes is so very good. Cinnamon? I’m always all in with the cinnamon! Sometimes I skip other spices just so I can enjoy the cinnamon in a recipe.

But don’t leave out the cloves in this one. Oh, it makes the Pumpkin Bars – well – it makes them the BEST Pumpkin Bars.

The BEST Pumpkin BarsYum

The BEST Pumpkin Bars

Save Print

Author: Laura

Serves: 15

Ingredients

2 cups whole grain flour
¾ cup brown sugar or sucanat
1 teaspoon baking powder
¼ teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
4 eggs
16-ounce can pureed pumpkin
1 cup melted coconut oil

Instructions

Mix together flour, sugar, baking powder, salt, cinnamon, and cloves.
Add eggs, pumpkin, and oil, stirring until batter is smooth.
Pour batter into a 9x13 inch baking dish.
Bake in a 350 degree oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Here are more Pumpkin Recipes you’ll love. Twenty more to be exact!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Easy Cinnamon Crumb Cake

September 29, 2021 by Laura 2 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

This Easy Cinnamon Crumb Cake is a lovely treat with coffee or tea.

You may notice that this cake recipe is very similar to my Strawberry Shortcake recipe. One of my favorite things is to take a tried-and-true recipe, then tweak it to turn it into something new and delicious.

That’s how this Easy Cinnamon Crumb Cake came to be. Take a simple cake recipe, add cinnamon, then top it with cinnamon and brown sugar. SO GOOD.

Easy Cinnamon Crumb CakeYum

Easy Cinnamon Crumb Cake

Save Print

Author: Laura

Serves: 9

Ingredients

1⅓ cups whole wheat flour (I use freshly ground whole wheat)
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 eggs
½ cup honey
⅓ cup oil (I use coconut oil)
1 teaspoon vanilla extract
½ cup milk
1 Tablespoon ground cinnamon plus 1 Tablespoon brown sugar

Instructions

Mix together flour, baking powder, and cinnamon.
Add in eggs, honey, oil, vanilla, and milk.
Mix well.
Pour into a well buttered 8×8 inch baking pan or a round cake pan.
Sprinkle cinnamon/sugar mixture over the top.
Bake at 350° for 20-25 minutes.

Here are some more tasty fall treats you may enjoy:

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Confessions of a Chocolate Shake Addict

July 11, 2021 by Tasha Hackett Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Hey, it’s Tasha. Remember me? I’m Laura’s friend. The one who fell off the cliff and didn’t die. I homeschool a few kids and eat chocolate, AND I DRINK IT. Eating paleo took a turn for the better once I discovered some amazing chocolate tricks, but today is the day for the confessions of a paleo chocolate shake addict.

Chocolate Shake Confessions:

I drink a chocolate shake every day. Sometimes more than one.
Secretly, not so secretly anymore, I am happy a few of my kids don’t like my chocolate shakes—more for me.
16 oz of cacao powder barely lasts me one month = that means I eat approximately 3 Tablespoons a day.
Once, mid-shake preparation, I was ravenous. Hungry, grumpy, starving. The cacao powder was not where it was supposed to be. I searched frantically through the cupboards to no avail. Mean Tasha came out. I yelled across the house to my husband and kids, “WHO MOVED THE CHOCOLATE STUFF??” No one answered Crazy Mama. Climbed up on the counter and searched the top shelf while yelling at my family that there was a crisis upon us. Turns out, the almost empty bag was found behind the Blentec. Right where I’d left it I’m sure.
No, I’m not misspelling Cocoa. Cacao is a real thing.

Cacao vs. Cocoa?

Cacao is the name of the tree that grows pods with beans that are harvested and roasted like coffee to make cocoa powder and chocolate. But—woah—if you don’t roast the beans, it’s called cacao instead of cocoa. Unroasted beans are raw and contain significantly higher levels of minerals, fiber, and even some protein. So that’s what I chose to eat. Please check out the Subscribe & Save options available for Organic Cacao Powder.

Paleo Chocolate Shake RecipeYum

Clearly, Laura’s salad-drinking habits are commendable. But, another confession: I’m not a grown-up enough human to submit myself to such torture. What I meant to say is that Laura is a super human blessed by the Almighty with taste buds of steel. Hmm. Okay, how about this: I’m so deeply in love with chocolate shakes and I see no reason to give them up.

Sorry. The recipe(s).

I mostly make it the same every day, but has been evolving over the year. Therefore, I will give you two recipes. The first is when you only have 30 seconds to spare. The second is when you have 2 minutes.

Quick Fix Chocolate Shake

8 oz. coconut milk
2 Tablespoons cacao or cocoa powder
2 pinches salt
1/2—1 teaspoon Super Sweet from THM or stevia/blend sweetener of choice
Large handful of spinach
3 cubes ice
Blend until smooth
Drink

The above smoothie has approximately 4 grams of protein and 92 calories. It is enough to satisfy a chocolate craving and sweet tooth. If you want to trick your mouth into thinking you’re having a treat, and you’re in a hurry, give it a try. Don’t get me wrong, there are plenty of nutrients in the spinach, cacao, and coconut milk, but I wouldn’t recommend replacing a meal with this shake. Unless you’re planning to starve yourself to death, which I highly discourage.

Paleo Chocolate Shake with more stuff…

8 oz. coconut milk
2 Tablespoons cacao or cocoa powder
2 pinches salt
1/2—1 teaspoon Super Sweet from THM or stevia/blend sweetener of choice
2 Tablespoons integral collagen (paleo friendly dairy/soy-free protein)
half of a banana (sliced and frozen is nice)
1/2 cup frozen fruit (blueberries or sweet cherries are good options)
1 Tablespoon almond butter
Large handful spinach
3 cubes of ice
Blend until smooth
Drink in secret or make double to share with all the toddlers

This is the shake I drink daily. If we’re heading out and I’m not sure if there’s going to be paleo food for me, then I make a shake. Sometimes I drink with breakfast, or later in the day if I’m hungry and there’s no food in front of me. The full recipe is approximately 320 calories and 17 grams of protein.

What do you eat everyday?! Does it make you ask happy as this shake makes me? If not… maybe you should make this shake instead.

Paleo Chocolate Shake

Save Print

Author: Tasha

Recipe type: snack

Ingredients

8 oz. coconut milk
2 Tablespoons cacao or cocoa powder
2 pinches salt
½—1 teaspoon Super Sweet from THM or stevia/blend sweetener of choice
2 Tablespoons integral collagen (paleo friendly dairy/soy-free protein)
half of a banana (sliced and frozen is nice)
½ cup frozen fruit (blueberries or sweet cherries are good options)
1 Tablespoon almond butter
Large handful spinach
3 cubes of ice

Instructions

Blend until smooth
Drink in secret or make double to share with all the toddlers

Tasha Hackett is a friend of Laura and author of the Christian Romance, Bluebird on the Prairie; available wherever books are sold and from her website, www.TashaHackett.com. She spends most of her time (drinking chocolate shakes) with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!