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Decadent Simple Paleo Pudding

February 22, 2021 by Tasha Hackett Leave a Comment

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

Decadent Simple Paleo Pudding

by Tasha Hackett

I was Surprised by my Love of Paleo Puddings 

I’ve been eating a paleo diet since December 20th. Do some math there—it’s been a few days! And for most of that time, there was no pudding. Truthfully, I was blindsided at first: No sugar of any kind, no grains of any kind, no legumes of any kind, and no dairy of any kind. Quickly I discovered a whole new world of food that has brought delight to my family as well. One of our favorites is Salisbury steak with a mushroom gravy and mashed potatoes and asparagus. I’m drooling just typing about it. 

coconut vanilla pudding

Yum

paleo vanilla pudding

And Then There was Coconut Vanilla and Pumpkin Pudding

Most winters I make Laura’s vanilla and other flavored soothers for my family. Instead of hot chocolate when they come in from the snow, they get a protein packed healthy version.

My paleo version, I believe is even healthier, doesn’t have any dairy, hardly any sweetener, and a solid amount of healthy fat for growing kids and all of us using up so much energy trying to stay warm this winter. 

Dairy-Free Paleo Pudding Special Ingredients

Coconut Cream  

I ordered a case of this from my local grocery store for a small discount. It’s not cheap. But I found I can get it for much cheaper from Azure Standard. (Currently $2.30/can.) Though I haven’t tried the Azure ordered cans yet, it will be coming on the truck in a couple weeks! Canned coconut milk has a higher percentage of liquid and less of the fat/oil. You can use that in this recipe instead of canned coconut cream, just factor in the extra liquid. You may need to add more thickener. 

Coconut Milk in a jug

I buy the jug in the cold aisle and go through about one a week. Be sure to buy unsweetened and check labels if there are options at your grocery and get one with the fewest amount of added ingredients. I use this in my coffee, smoothies, baking, and pudding! It is much yummier than almond milk. I’m just going to pretend I didn’t even mention almond milk, because I like to pretend it doesn’t exist. Almond Milk in my opinion is one of the most disgusting . . . blech. So, don’t even. Get yourself some unsweetened coconut milk from the jug. 

Egg Yolks

You can make this recipe with whole eggs, but I’ve had better luck just using the yolks. Egg whites will curdle and get chunky if you heat past 165* and nobody in my family wants to eat curdled pudding. Save the whites in another bowl because you can use them in baking or scramble with a few other eggs. Go ahead and store them in the fridge for a few days. 

Arrowroot Powder

I ordered a bag of this years ago and use it in place of cornstarch. If you’re not on a restrictive diet, cornstarch will work. Or you can skip this entirely if you want to drink your pudding. A healthy gelatin powder, or collagen works to thicken puddings, but they thicken upon cooling. To recap: if you use gelatin to thicken pudding, it will not thicken on the stovetop!

Sweetener

My preference is maple syrup. For the vanilla pudding recipe, I only used one tablespoon. I think the natural coconut cream is quite sweet. The vanilla extract needs the sweetener, I think. If you wanted to try this with NO syrup, I suggest going very easy on the vanilla extract. The pumpkin recipe calls for two tablespoons to counter the spices and vanilla. Start with less, you can always add more. Feel free to experiment with honey or stevia or other sweeteners of your choice. 

Simple Paleo Vanilla Pudding

  • Four egg yolks
  • One 13.6 oz can of coconut cream
  • 13.6 oz of coconut milk from the jug (use empty can to measure)
  • A couple dashes of salt

Mix those three together in a pot and then turn on the heat. Be careful not to boil.

Scoop out a ¼ cup of pudding and mix a slurry with ¼ cup of arrowroot powder and stir it back in the pot.

Once it begins to thicken, turn off the burner and add in:

  • One teaspoon of vanilla extract
  • One tablespoon of maple syrup. 

Taste and adjust sweetener if necessary. 

Either drink warm or chill for pudding. 

Frequently I serve this chilled for breakfast with toasted shredded coconut and pecans, blueberries, sliced bananas, apples, or any other toppings to create a full breakfast. We love this for a make-ahead breakfast. My kids can’t get enough. 

Simple Paleo Pumpkin Pudding

The same as the vanilla pudding, except add in:

  • A can of pumpkin,
  • 2-3 teaspoons of pumpkin spice
  • An extra tablespoon of maple syrup to counter the spices 

I poured this one in a paleo pie crust and pretended I was eating pumpkin pie for breakfast and had enough for six small servings for the next day. (No, it wasn’t as thick as a traditional pumpkin pie. But it was just as good!)

paleo puddingpumpkin puddingpumpkin paleo pudding

Psssst! All of these great ingredients can be purchased from Azure Standard!

Paleo isn’t a Prison

Clearly I’m not saying everyone must eat the way I do, but I have found it to be more freeing than I ever expected. My motivation for staying on this diet is different than most. If you’re curious about that, ask any questions you have! I’d love to chat about it. I’ll just briefly explain, though some people have found great success losing weight with this meal plan, that is not my goal. I’ve suffered headaches for over a decade, and recent lab results show evidence of chronic inflammation and infection among other things. In a nutshell, the paleo diet eliminates all foods that are prone to causing inflammation, as well as cutting out any processed foods that add toxins that prevent my body from healing itself. 

God is Greater than Paleo

While I 100% agree that love is better than food and who even cares about free-range chicken anymore? I know I’m on the right path. Laura spent years developing simple recipes and then they were there for her when she needed them! I believe the same has happened to me, for the first time in my life I have the budget to purchase more meat, vegetables, and nuts, to fill in the extra calories I’m no longer receiving from grains and beans and other “cheap” fillers.

Honestly, two years ago I fed my family on $200 a month. Six months ago it was about $450 a month. Paleo food for six (thankfully three of them are still tiny) is costing me $900 a month. If a doctor had told me to eat this way three years ago I would have cried. Point is: Food isn’t everything. Do what you can. Love your people. Love yourself.

Right now, for me, loving my people and myself means spending more time in the kitchen figuring out how to make paleo simple. For Laura, it means spending less time in the kitchen and more chicken nuggets. And we are not trying to confuse you. Ha! 

toddler messes

And just in case you think I have my act together, this salad-dumbing disaster, in some form, happens daily. Canned chicken on salad is a go-to lunch for us and that is not the face of a repentant toddler.

What’s your greatest struggle in the kitchen right now? Are you spending more or less time in the kitchen these days? Have you ever been put on an elimination diet of some form?

Paleo Coconut Vanilla Pudding
 
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Prep time
2 mins
Cook time
8 mins
Total time
10 mins
 
Author: Tasha
Recipe type: Breakfast
Serves: 6
Ingredients
  • 4 egg yolks
  • 1 13.6 OZ can of coconut cream
  • 1 13.6 OZ of coconut milk from the jug (use empty can to measure)
  • A couple dashes of salt
  • ¼ C arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
Instructions
  1. Mix egg yolks, coconut cream, and coconut milk, in a medium-sized pan.
  2. Add a few dashed of salt.
  3. Heat mixture on the stove being careful not to boil. Stir constantly.
  4. Remove ¼ cup of the mix and make a slurry with the arrowroot powder. Mix it all together in the pot.
  5. Keep stirring and just as the mixture begins to thicken, turn off the burner and add in the vanilla, and maple syrup. Taste and adjust sweetener if necessary.
  6. Drink warm or chill for pudding.
  7. Serve chilled pudding with a variety of toppings for breakfast or snack: sliced apples, bananas, cherries, blueberries, toasted coconut, pecans, etc.
3.5.3251

Try both and tell us your favorite!

Paleo Pumpkin Pudding
 
Save Print
Prep time
2 mins
Cook time
8 mins
Total time
10 mins
 
Author: Tasha
Recipe type: Breakfast / Snack
Serves: 6
Ingredients
  • 4 egg yolks
  • 1 13.6 OZ can of coconut cream
  • 1 13.6 OZ of coconut milk from the jug (use empty can to measure)
  • 1 can of pureed pumpkin
  • A couple dashes of salt
  • ¼ C arrowroot powder
  • 3 teaspoons of pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
Instructions
  1. Mix egg yolks, coconut cream, and coconut milk in a medium-sized pan.
  2. Add a few dashes of salt.
  3. Heat mixture on the stove being careful not to boil. Stir constantly.
  4. Remove ¼ cup of the mix and make a slurry with the arrowroot powder. Mix it all together in the pot.
  5. Keep stirring and just as the mixture begins to thicken, turn off the burner and add in the vanilla , spice, and maple syrup. Taste and adjust sweetener if necessary.
  6. Drink warm or chill for pudding.
  7. Serve chilled pudding with a variety of toppings for breakfast or snack: sliced apples, bananas, cherries, blueberries, toasted coconut, pecans, etc.
3.5.3251

 

 


Tasha HackettTasha Hackett, friend of Laura and author of Bluebird of the Prairie, a Christian romance releasing Spring 2021, is fueled by sunshine, paleo pudding, or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.tashahackett.com or Instagram @hackettacademy or for Laura @heavenlyhomemaker.

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

Low Sugar Pecan Cookies

October 14, 2020 by Laura Leave a Comment

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

It’s baking season! These Low Sugar Pecan Cookies are buttery and delicious!

You might remember our other Low Sugar Cookie recipes. Here are just a few of our favorites:

  • Easy {Low} Sugar Cookies
  • Low Sugar Lemon Melt-Away Cookies
  • Low Sugar Almond Melt-Away Cookies
  • Low Sugar Orange Melt-Away Cookies
  • Low Sugar Lime Melt-Away Cookies
  • Low Sugar Chocolate Fudge Cookies
  • Low Sugar Oatmeal Cookies

We adapted a few of those to create these Low Sugar Pecan Cookies because it’s so easy to make a tiny tweak to create a brand new recipe!

The “melt-away” cookies listed above are my favorites simply because they are so buttery. This truly makes them melt in your mouth! No one can tell that these are low in sugar OR that they are made with whole grain flour. And the toasted pecans give these such a delightful flavor and crunch!

Low Sugar Pecan CookiesYum

Low Sugar Pecan Cookies
 
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Author: Laura
Serves: 20
Ingredients
  • 1½ cups melted butter (3 sticks)
  • ½ cup sugar (sucanat, raw, brown)
  • 1 teaspoon vanilla extract
  • 3 cups whole grain flour (I use freshly ground soft white wheat)
  • ½ cup pecan pieces toasted in 2 Tablespoons butter
Instructions
  1. Toast pecans by stirring them in a small saucepan over low heat for 2-4 minutes. Set aside.
  2. In a mixing bowl, stir together butter, sugar, vanilla, and flour.
  3. Fold in toasted pecans.
  4. Scoop ½ inch sized balls of dough onto a cookie sheet.
  5. Press balls down with the end of a drinking glass.
  6. Bake in a 350 degree oven for 10-15 minutes or until cookies are golden brown.
3.5.3251

Want to cut down on sugar while still enjoying occasional treats?

We have an entire eBook full of Low Sugar Treats, which you can check it out here. But it makes more sense to join our Heavenly Homemakers Membership Club so that you can enjoy ALL of our eBooks and much more any time, anywhere. :)

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

Peanut Butter Chocolate Crunch Cups – 4 Ingredients

February 19, 2020 by Laura Leave a Comment

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

These Chocolate Peanut Butter Crunch Cups are practically begging for you to make them!

With college students joining us for lunch, I was searching the internet for ways to treat them, and I had rice krispie cereal that I needed to use up. All the recipes called for marshmallows, of course. But hey, I don’t keep those in my pantry regularly, much to my kids’ dismay.

Therefore, after wading through all of the marshmallow-y options, I finally found this winner! I tweaked it just a bit, and that is how these Peanut Butter Chocolate Crunch Cups were born.

These are incredibly easy and they were a hit with the college students! Who needs marshmallows?! (Well, they are helpful if you’re making smores…) But for rice krispie cereal treats, it’s amazing that we can do other fun things and use more wholesome ingredients to make treats!

Speaking of “other fun things” – I highly encourage that you also put these 4-Ingredient Chocolate Crunch Bars on your list of awesome rice krispie treats to make. These are hugely popular when I serve them to guests! It’s worth noting that the ingredient list in that recipe and in this one are very similar, making life easier. They just turn out two different and fun treats!

Peanut Butter Chocolate Crunch CupsYum

Peanut Butter Chocolate Crunch Cups - 4 Ingredients
 
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Author: Laura
Serves: 12
Ingredients
  • 1 cup Natural Peanut Butter
  • 4 Tablespoons Honey
  • 2½ cups Crisp Rice Cereal
  • 1½ cups any variety Chocolate Chips
Instructions
  1. In a saucepan, stir peanut butter and honey together over low heat until melted.
  2. Remove from heat and stir in rice crispy cereal.
  3. Press mixture into 12 muffin cups. (I recommend silicone cups to make them easy to remove.)
  4. Melt chocolate chips on the stovetop, stirring until melted and smooth.
  5. Spoon and spread melted chocolate over each peanut butter crispy cup.
  6. Refrigerate for at least an hour until chocolate has hardened.
  7. Remove cups and serve!
  8. Store Peanut Butter Chocolate Crispy Cups in an air tight container.
3.5.3229

 

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Easy 4-Ingredient Chocolate Crunch Bars

December 15, 2019 by Laura Leave a Comment

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

I’m guessing you already have all or most of the needed ingredients on hand to make these Chocolate Crunch Bars. So what are you waiting for? You NEED to make these pronto!

I could go on and on about how delicious these are. They taste like fudge with a wonderful crunch! I make a double batch for college kids and the plate is empty in no time. :)

The fact that they are super easy to make is a great bonus. And the wonderful crunch in these makes you feel like you’re eating a candy bar!

Watch Brayden (age 5) help me make these super easy Chocolate Crunch Bars —>

I personally like to use Bittersweet Chocolate in this recipe so the sugar content is much lower. But you can use any of your favorite chocolate chips.

So let’s see, you’ll need:

  • chocolate chips
  • coconut oil
  • nut butter
  • rice krispie cereal

You’ll put the first three ingredients into a pan to melt and stir together.

Once the mixture is melted and smooth, you’ll stir in the cereal.

Then you’ll spread it into a dish and put it into the fridge to chill.

See how easy? And yep, they taste as good as they look!

Easy 4-Ingredient Chocolate Crunch BarsYum

Easy 4-Ingredient Chocolate Crunch Bars
 
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Author: Laura
Serves: 16
Ingredients
  • 12-ounces bittersweet or dark chocolate chips (any chocolate chips will work!)
  • 1 cup nut butter (I like almond butter for these)
  • ¼ cup coconut oil (I prefer refined coconut oil in these because it's flavorless)
  • 2 cups crispy rice cereal
Instructions
  1. In a medium-sized saucepan, melt and stir the chocolate chips, nut butter, and coconut oil.
  2. Remove from heat and stir in the rice cereal.
  3. Pour mixture into an 8x8 inch pan.
  4. Chill for at least one hour before cutting and serving the bars.
3.5.3229

During this busy time of year, you’ll find that these Easy Chocolate Crunch Bars are perfect for a snack or even to make and take to a holiday party!

Chocolate Hint:

Do yourself a favor and order any of the Cocoa Powders, Chocolate Chips, or Chocolate Chunks from Olive Nation. (And use the code home to get 20% off!) I can’t tell you what a wonderful difference these cocoa powders and chocolate chips have made in my chocolate recipes. The quality is MUCH better, and they do not cost more than I was spending on the lesser varieties.

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

Chocolate Pumpkin Cake Recipe

October 13, 2019 by Laura Leave a Comment

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

If you love chocolate, and you love pumpkin spice, then you are going to love, love this Chocolate Pumpkin Cake!

I love any treat that includes ingredients healthy enough for us to serve for breakfast.

What? Cake for breakfast? Oh yes. All year long. And since this one includes pumpkin, it’s a step above. #veggiecake

Of course, the pumpkin in this recipe makes it super moist. And the chocolate in this recipe? Well, that makes it chocolate. Need I say more?

You’ll love that this cake is topped with a thin layer of Honey-Sweetened Chocolate Frosting. Sigh…while I sure do love summer best, NOTHING can beat fall baking!!

Enjoy this fun video we put together, sharing how to make this cake!

Chocolate Pumpkin Cake RecipeYum

Chocolate Pumpkin Cake Recipe
 
Save Print
Author: Laura
Serves: 15-18
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat
  • dash of sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree
  • 2 eggs
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, cinnamon, salt, and baking soda.
  2. Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
  3. Pour liquid mixture into the bowl with the dry ingredient mixture.
  4. Stir well.
  5. Add pumpkin puree and eggs, mixing well.
  6. Pour batter into a 9x13 inch baking pan.
  7. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before frosting.
3.5.3229

Low Sugar Chocolate Frosting

1/2 cup butter
4 Tablespoons cocoa powder
2 Tablespoons milk
2-4 Tablespoons honey (sweeten this to your taste)
1 teaspoon vanilla extract

In a small saucepan combine butter, cocoa, milk, and honey. Cook and stir over low heat until ingredients are well combined and mixture begins to thicken slightly. Removed from heat. Stir in vanilla. Spread over cooled cake.

Do you love fall baking like I do? Will you be eating this cake for breakfast? :)

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Easy Cheesecake Topped Treat Recipes

September 17, 2019 by Laura Leave a Comment

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

After you read this list of Easy Cheesecake Topped Treat Recipes, you will most definitely need to stock up on cream cheese. Most of us would agree: cream cheese makes everything better. And usually, it is on sale this time of year.

Why make treats topped with cheesecake? Do I even need to explain this?

You see, the treats in and of themselves are wonderful. Muffins, cookie bars, you can’t go wrong. But then if you whip up a cheesecake mixture and bake it on top of the already wonderful treat? Well, this is where we all sing and dance and shout for joy. Cheesecake-topped muffins! Cheesecake-topped cookie bars! SERVED FOR BREAKFAST!!!! With a cup of coffee or a glass of milk. This is the most delicious.

So let’s get started, shall we?

Easy Cheesecake Topped Treat Recipes

Yum

We just shared the latest and possibly the best, our Whole Grain Chocolate Chip Cheesecake Bars. These are a favorite because of the chocolate chips sprinkled over the cheesecake.

 

That recipe came about by tweaking our Whole Grain Raspberry Cheesecake Bars recipe. We simply switched the raspberry jam for chocolate chips. I personally like the raspberry variety better. AND, you can switch out the raspberry jam with any flavor you like!

Say yes to these Easy Pumpkin Cheesecake Bars and you’ll be happy you did. They are perfect for an autumn treat!

Of course, we tweaked the bar recipe and turned it into a pie. And then we added chocolate chips. It’s the same recipe, just “fancier” so we highly recommend this Pumpkin Cheesecake Pie.

Now it’s time to talk about muffins. All of these are basic, wholesome muffin recipes with the same cheesecake topping baked on to add amazingness!

Easy Blueberry Cheesecake Muffins


Easy Chocolate Cheesecake Muffins

Easy Banana Cheesecake Muffins

Easy Pumpkin Cheesecake Muffins

Easy Chocolate Chip Cheesecake Muffins

Easy Peanut Butter Chocolate Chip Cheesecake Muffins

See? I told you that you were going to want to stock up on cream cheese after reading this post. Cheesecake baked on top of treats makes them incredible!

Here’s a quick bullet list of all the Cheesecake Topped Recipes:

  • Whole Grain Chocolate Chip Cheesecake Bars
  • Whole Grain Raspberry Cheesecake Bars
  • Pumpkin Cheesecake Pie
  • Easy Pumpkin Cheesecake Bars
  • Easy Blueberry Cheesecake Muffins
  • Easy Chocolate Cheesecake Muffins
  • Easy Banana Cheesecake Muffins
  • Easy Pumpkin Cheesecake Muffins
  • Easy Chocolate Chip Cheesecake Muffins
  • Easy Peanut Butter Chocolate Chip Cheesecake Muffins
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Whole Grain Chocolate Chip Cheesecake Bars

September 15, 2019 by Laura 5 Comments

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

Perhaps you have become great friends with the infamous Whole Grain Raspberry Cheesecake Bars? If not, you must. And now, you must also get to know our new friend, the Whole Grain Chocolate Chip Cheesecake Bars. Where has this friend been your whole life?

But speaking of whole, it is fantastic to know that these bars are made with whole grains. But no one, not even the boxed poptart lovers out there, will realize that these are packed with delightful nutrition. I know this because I fed a batch to a bunch of teenage boys who were visiting our home and who had just polished off a box of poptarts they had brought over. The next morning, I presented them with these bars.

Perhaps it was the added chocolate chips that made these so inviting. Well yeah, of course it was the chocolate chips. Still, they gobbled these down with a pitcher of iced coffee and some fruit, thanking me for the great breakfast like the sweet boys that they are.

It’s so fun to make treats like this that provide nourishment while still being “not weird.” You cannot go wrong with the words “chocolate chips” and “cheesecake bars” in the same title, am I right?

So get yourself some oats (which you probably already have), some chocolate chips (which you probably already have), some whole wheat flour (which you probably already have), and some cream cheese and some butter (please tell me you keep a lifetime supply of these golden ingredients on hand at all times). You will love these delightful Whole Grain Chocolate Chip Cheesecake Bars!

Whole Grain Chocolate Chip Cheesecake BarsYum

5.0 from 2 reviews
Whole Grain Chocolate Chip Cheesecake Bars
 
Save Print
Author: Laura
Serves: 12
Ingredients
  • 1½ cups whole wheat flour (I use freshly ground soft white wheat)
  • 1½ cups rolled oats
  • ½ cup sucanat or brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 cup melted butter
  • ½ cup chocolate chips
  • CHEESECAKE LAYER:
  • 8-ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Mix together flour, oats, sucanat, baking powder, and salt.
  2. Stir in melted butter until the mixture resembles crumbs.
  3. Press half of the mixture into an 8x8 inch baking pan.
  4. In a blender or with beaters, whip together cream cheese, egg, maple syrup, and vanilla.
  5. Spread this cheesecake layer over the top of the oat layer.
  6. Sprinkle ½ of the chocolate chips over the cheesecake layer.
  7. Drop spoonfuls of remaining oat mixture on top of the cheesecake layer, then sprinkle the remaining chocolate chips on top.
  8. Bake in a 350° oven for 45 minutes or until lightly browned.
3.5.3229

 

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How to Make Delicious Iced Coffee that is ACTUALLY Healthy

August 1, 2019 by Laura Leave a Comment

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

It really is possible to make delicious Iced Coffee that is ACTUALLY healthy! And not that it matters, but is there anything prettier?

Yum

Confession: I didn’t take this photo. I grabbed it from an online photo subscription source that I love to utilize. Occasionally using their photos has enabled me to continue writing here since I don’t have the work time I used to have now that we have little ones in the house again! Without a doubt, their photos are better than mine anyway!

I tell you that for one big reason. When I make iced coffee, I use coffee ice cubes instead of water ice cubes. No need to water down our delicious coffee, right? And making coffee ice cubes is fun and easy!

There, now you know. Shall we talk about healthy iced coffee now?

How to make Iced Coffee that is Actually Healthy

1. I begin with a Dollar Coffee Club coffee packet. 

They have two coffee options, but I prefer the taste (actually, I love the taste!) of their Burn and Control coffee. Here’s a quick summary of why their coffee is actually healthy!

Dollar Coffee Club coffee (formerly known as Javita) is filled with fabulous God-given herbs and mushrooms that our bodies need for great health. We could grow these herbs ourselves and utilize them every day to help cleanse our systems, give us energy, regulate our blood sugar, and so much more. Or we can take advantage of the fact that the hard work has been done and the wonderful herbs are already prepared for us in these delicious drink packets!

Typically, I make my coffee packet into a regular hot coffee. But to make it into an iced coffee, I simply heat a little water and dissolve the packet in the hot water (about 3 Tablespoons). Then, I add cold water, my coffee ice cubes, and voila! I have healthy iced coffee!

2. Next, I add 1/2 and 1/2 or heavy cream.

Lest you fear that the cream makes the coffee unhealthy, I will remind you that it is a real, natural fat that our bodies recognize and can utilize for nourishment. Hooray for cream! This makes it sweet enough as for my taste and preference, therefore I declare that coffee with cream is absolute perfection! My family disagrees and prefers something sweet with their cream. And so…

3. They add this NuNaturals Chocolate Syrup.

It is sweetened with stevia, but you can’t even tell! My family is a bit picky over most stevia-sweetened treats. But this chocolate syrup wins them over and is perfect to add to coffee and cream for a fabulously sweet (but not sugary!) coffee treat!

So, coffee filled with wonderful, healing herbs, plus cream, with or without stevia sweetened chocolate. THAT is how you can make an iced coffee that is actually healthy!

Are you an iced coffee lover?

—-> Read more about Dollar Coffee Club coffee and other products here The entire business structure has been revamped, making it so much better for everyone! AND the prices had gone up, but they just went back down, oh yeah!<—-

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

Homemade Chocolate Pudding Recipe

July 28, 2019 by Laura 2 Comments

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

Apparently, it is the week for pudding! We’ve shared our Homemade Vanilla Pudding recipe, a great idea for a Pudding Parfait in a Jar, and today our Homemade Chocolate Pudding Recipe!

Just like our Homemade Vanilla Pudding recipe, this one is tried and true and worth another share. We wanted to highlight it again as another school year is approaching (I know, I don’t want to talk about it either!). This is a great recipe for an after school snack or to pack in a lunch.

How should you pack it in a lunch, you ask? Well now, check out this fun idea for How to Make Your Own Pudding Cups!

And get our other homemade pudding recipes here so that you can mix and match!

  • Vanilla Pudding
  • Butterscotch Pudding
  • Tapioca Pudding
  • Peanut Butter Pudding

Homemade Chocolate Pudding RecipeYum

Homemade Chocolate Pudding Recipe
 
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Author: Laura
Serves: 4-6
Ingredients
  • 2½ cups milk
  • 3 egg yolks
  • ¼-1/2 cup real maple syrup
  • ¼ cup unsweetened cocoa powder
  • 4 Tablespoons arrowroot powder or cornstarch
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla
Instructions
  1. In a medium saucepan, whisk together milk, egg yolks, maple syrup, cocoa powder, arrowroot powder, and salt.
  2. Cook over medium heat, whisking/stirring CONSTANTLY until pudding begins to thicken.
  3. Stir over the heat for about 15 more seconds.
  4. Remove immediately from the heat, and continue to stir until pudding is creamy.
  5. Add vanilla and continue to stir until mixed.
  6. Pour into serving dishes and serve warm, or chill for two hours and serve cold.
3.5.3229

Need some Homemade Whipped Cream to eat on top of your Homemade Chocolate Pudding? YES, you really do! It’s super easy to make and well worth the small amount of effort so that you can enjoy the additional treat of whipped cream on top of your homemade pudding! Get our Homemade Whipped Cream recipe here.

 

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Summer Activities for Kids: Make Ice Cream in 10 Minutes!

July 9, 2019 by Laura 2 Comments

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Looking for some fun activities to do with your kids this summer? I’ve enjoyed 22 summers with kids (and counting!), so I certainly have a few ideas to share! Stay tuned during the next few weeks as we provide all kinds of suggestions for making your summer with your kids meaningful. (Subscribe here so you won’t miss out!) Today’s idea: Make Ice Cream in 10 Minutes!

Yum

As I was remembering this fun summer activity idea, I decided it would be much more fun to do if we invited friends over to join us! So we sent out the invitation, got our supplies ready, and had a little Ice Cream Making Party!

By the way, we are SO CLOSE to final adoption day for Bonus Boy that I almost waited to post this so that I could show you his precious face. Soon and very soon he will officially be a Coppinger and then all stickers come off!

This “make ice cream in a bag” idea is one of those we always WANT to do, but never seem to get around to ACTUALLY doing. Somehow inviting friends to do it with us made it much more doable, you know? Afterward, the kids played and the moms visited. Bliss! And also, there was ice cream to eat, so double win!

Make Ice Cream in 10 Minutes!

5.0 from 1 reviews
Summer Activities for Kids: Make Ice Cream in 10 Minutes!
 
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Author: Laura
Serves: 2 servings
Ingredients
  • 1 cup heavy whipping cream
  • 3 droppers full of liquid stevia, or 3-4 Tablespoons real maple syrup, or 3-4 Tablespoons sugar
  • ½ teaspoon vanilla extract
  • ½ cup rock salt or coarse sea salt
  • Ice
  • quart and gallon sized freezer bags
Instructions
  1. Measure cream, sweetener, and vanilla into a quart-sized freezer bag and seal.
  2. Fill a gallon-sized freezer bag half-full of ice.
  3. Add ½ cup rock salt to the ice.
  4. Place the sealed quart-sized bag filled with ice cream ingredients into the bag of ice and salt. Seal.
  5. Toss the bag back and forth, shaking and tossing for 5 minutes or until the mixture thickens to ice cream.
  6. Remove the quart-sized bag and rinse the salt off.
  7. Open the bag, scoop out the ice cream, and enjoy!
3.5.3229

We moms found that the ice cream shakers needed a little bit of help to get the mixture shaken vigorously enough to turn into ice cream! Also: be sure to do this activity outside!! The bags tend to get drippy. :)

Here are some of our other Simple Ice Cream Recipes.

Use any of these with the above Freezer Bag Toss idea!

  • Low Sugar No-Churn Chocolate Ice Cream
  • Low Sugar No-Churn Vanilla Ice Cream
  • Low Sugar No-Churn Strawberry Ice Cream
  • Low Sugar No-Churn Peanut Butter Ice Cream

Here’s to a great summer of fun with our kids! Here are other ideas we’ve shared so far:

  • Make Donuts!
  • Have a Reading Party!
  • Make Smoothies, Milkshakes, and Popsicles
  • Go Apple, Berry, or Peach Picking
  • Create Blessings for Father’s Day
  • Find Ways to Serve Together
  • Plan and Host a Party
  • 77 Screen-Free Activities for Kids
Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!
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