Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Flourless Chocolate Banana Blender Muffins (Big Batch!)

by 11 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

Flourless Chocolate Banana Blender Muffins: When you create a muffin that the entire family loves to eat, you make a big batch and you share the recipe with the world!

Now, of course, I always put together a “big batch” of whatever I’m making because we have a large family. But even though we have a lot of kids, not all of them have teeth or eat much yet. So we don’t need as big of batches of steak and broccoli at this point. Muffins though?

Must. Make. Muffins. In. Big. Batch.

We go through muffins like crazy around here. Our just-turned-one-year-old only has a few front teeth, but she is good at gumming her little nibbles of muffins and she loves them! Our 2-year-old and 3-year-olds LOVE muffins. Our six and eight-year-olds love muffins. Our teens and adults love muffins. Well. We go through a lot of muffins around here.

Here are more muffin recipes!

40 + Real Food Muffin Recipes

Muffins Freeze WellYum

So that’s why I’m giving you a Big Batch recipe for these Chocolate Banana Blender Muffins. If we’re going to dirty up some dishes, why not make a big batch of something that freezes well? When I make these muffins, I set them out for today’s snack and tomorrow’s breakfast. Then, whatever is remaining goes into the freezer to pull out for another day!

I love that these muffins are flourless. I love that all of these ingredients go into a blender and are mixed up so easily. And of course, I love that these are moist and taste so delicious!

You can make them gluten-free (if you use GF oats) and dairy-free (if you use coconut oil and coconut or almond milk).

Flourless Chocolate Banana Blender Muffins

5.0 from 2 reviews
Flourless Chocolate Banana Blender Muffins (Big Batch!)
 
Save Print
Author:
Serves: 24
Ingredients
  • 4 eggs
  • ½ cup milk
  • 4 overripe bananas
  • ½ cup melted butter or coconut oil
  • 3 cups whole rolled oats
  • ¾ cup brown sugar or sucanat
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup chocolate chips (optional)
Instructions
  1. Put all ingredients (except for the chocolate chips) into a blender, beginning with the liquids.
  2. Blend until smooth.
  3. Fold in chocolate chips.
  4. Pour into 24 paper-lined muffin tins.
  5. Bake in a 400 degree oven for 20-25 minutes or until a toothpick inserted into a muffin comes out clean.

 

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

How to Eat Healthier While Traveling

by Leave a Comment

This post may contain affiliate links. For more information, please see our disclosure policy.

paleo while traveling

Remember when I shared how I survive road trips while eating paleo? We can eat healthier while traveling by planning ahead, eating before we leave the house, and pack our own homemade delicious snacks… but sometimes we are just hungry and we’re miles away from resources and a kitchen and there are business all about with their flashy signs and great deals and what’s a girl to do but order a medium potato óle? Again, I urge you to set your boundaries and know why you chose to eat the way you do. If you’re doing the Whole Thirty challenge. You can not afford to go off-plan. One sip of a milkshake will set back two weeks of the dairy and sugar cleanse you are on. It can take 30 days for your body to fully rid itself of the dairy and up to 90 days for gluten. But if you’re just trying to lose 5 pounds, you may give yourself a treat here and there. I get it.

If finances are tight, eating out ever can wreck your food budget.

I’m not here to talk you into anything. But I’d like to encourage you in your healthy food journey! Let’s hear it for REAL FOOD! Where can you get real food while traveling? There are some ways to eat healthier from fast food. Some offer salads that aren’t half bad. But if you’re counting calories, you’ll be surprised what you find in the dressings or add-ons. I don’t count calories, but I do avoid most commercial dressings.

The #1 way I eat healthier while traveling is to “eat out” at the grocery store.

Go to the grocery store! Just pretend the grocery store is a huge buffet. Grab a cart, bring all the kids inside and walk around the outer edge of the store and buy lots of things that you can eat immediately. Get some fruit. A few vegetables. Some protein. I promise this will save you money and keep you feeling great. My husband will argue that he doesn’t get full this way, but I argue it’s because he just didn’t eat enough—and next time he will need to get a rotisserie chicken or some other hot meat.

What do we actually buy to make a meal for the family?

Anything we want! And we don’t just do this for traveling, we swing by the grocery store to grab food for picnics, parks days, play-dates, etc. Here are a few meal suggestions that I’ve bought in the past:

Romain lettuce, lunch meat, guacamole, bell peppers, dill pickles, grapes, oranges, carrots. My total was $23 and we had enough for two full meals. We used the lettuce to make wraps with the guac, meat, peppers, and pickles and ate the fruit and carrots on the side. (Hint: I usually have a knife handy to slice bell peppers, cucumbers, etc.)

Last time we splurged and spent a whopping $45 dollars. We bought oranges, apples, bananas, guacamole, Nuthins, Ritz crackers, salt & vinegar potato chips, 12 pack of Lärabars, lunch meat, almonds, and a jug of water. Oh, and The Wonky Donky.

My kids are currently 9, 6, 5, and 2 years old. The six of us generally eat paleo, but nobody but me reacts to gluten, dairy, or sugar, so they’re allowed to eat whatever they want. I prep them before we go inside the store: “Don’t ask for a bunch of things you know we’re not going to buy. I will let you know when it’s time for you to pick something out. You will stay with me and not run off down the aisles. Let’s go get some yummy lunch!”

Here’s a $12 dinner: Small jar of peanut butter, jelly, loaf of bread, bag of oranges, and a 6-pack of ice cream sandwiches. Even though it’s still processed food, it goes better for my family than buying a meal’s worth from a fast-food joint. And you will probably have leftovers of everything but the ice-cream sandwiches!

A few grocery store recipes to eat healthier while traveling:

1) Single serve apple sauce, yogurt cups, deli meat and cheese, Hawaiian rolls, carrots, grapes.

2) Hot chicken from the deli, clearance French bread, sliced cheese, rocket apples, dill pickles.

3) Premade salad mixes, a $1 bowl, can of chicken, small bottle of dressing, ask for forks at the deli counter.

4) Fruit/veggie pouch for the toddler, variety of Naked or Bolthouse Farms juices to sample, bag of chips and jar of favorite dip, box of Lärabars, container of mixed nuts.

5) A protein, a vegetable, a fruit, some add-ons to make the meal fun.

6) Yes, sometimes I still find myself munching down on a handful of potato óles and I have no shame in this.

healthier food while traveling

Don’t make food while traveling harder than it has to be. Just . . . pick out some yummy healthier foods and eat.

My favorite is to let each kid pick out something. One kid will get to pick out his favorite vegetables, while another is in charge of the fruit, one helps decide which type of meat or nuts. You get the idea. They’re much happier this way and so am I.

Is this something you have ever done? Can you bypass the fast-food and grab lunch at the grocery store and eat at the park? Or the trunk of the suburban? Or your friend’s backyard?

Tasha Hackett Tasha Hackett is a friend of Laura and author of Bluebird on the Prairie. When Eloise and Zeke meet under an extremely embarrassing circumstance, Eloise is fine with pretending the whole thing never happened. But they continue to be thrown together when Zeke lands a job working for her brother and it appears God has other plans for this couple. Find a copy of this touching romance wherever books are sold.

To connect more with Tasha and her historical fiction writing, you can find her at www.TashaHackett.com.

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

Simple Coconut Blueberry Lime Smoothie

by Leave a Comment

This post may contain affiliate links. For more information, please see our disclosure policy.

Another great smoothie!

by Tasha Hackett

You’re surely not tired of them yet, are you? This coconut blueberry lime smoothie is going make you do a little hula dance right there in your kitchen. Or in your friend’s kitchen when you make it at her house. Or in the camp kitchen you’re working at this week.

blueberry lime smoothie

Simple Coconut Blueberry Lime SmoothieYum

I (Tasha) have been on a paleo diet since before Christmas. You could say it’s been the year of the smoothies. Even more than most years. It’s just so easy to get in the vegetables this way! Ack… this one doesn’t even have vegetables in it. I’m sorry. But you can go drink your salad another time.

While I’m at camp this week, I brought my Blentec—blender snob alert… yes, it’s me. High calorie smoothies like this one keep me from starving to death when not eating camp mac-n-cheese and chicken nuggets.

I did say simple smoothie, didn’t I?

If my daily chocolate shake has too many ingredients for you, try this one! The recipe is in the title… Ding-a-ling! Easy peasy. It’s coconut milk, frozen blueberries, and the juice of one lime. You can stop there, or you can add a touch of sweetener:

  1. 13 oz. can coconut milk (I currently use Nature’s Greatest Organic 17% Coconut Milk Fat)
  2. 2 cups frozen blueberries (Or other berries, but then it wouldn’t be a Coconut Blueberry Lime Smoothie now would it?)
  3. Juice of 1 lime (Or 2-3 tsp of lime juice if you don’t have time for the squeezing of the lime… but I recommend the real deal.)
  4. Blend until smooth****

****If your kids are, well, you know, average kids, you may need to add a touch of a sweetener of choice. I use 1/2 teaspoon of THM Super Sweet stevia blend.

Put the lime in the coconut…

If you’re looking for more great smoothie ideas, search smoothie over there on the search bar on this sight and be wowed by the variety. How about this cinnamon one? And a homemade Orange Julius. Remember your high protein chocolate shake here. And lastly, don’t be scared to throw a few goodies in the blender and see what happens! Just PLEASE and I mean, PLEASE stay away from arugula in smoothies. Spinach and maybe some kale, but arugula does not play nice in a smoothie. That is my best advice to you. And beets… unless you like eating pink dirt. Haha. Some people will fight me on this one, but that’s a topic for another day. For now, go enjoy this fresh summer treat.

blueberry smoothie

 

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

by Leave a Comment

This post may contain affiliate links. For more information, please see our disclosure policy.

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

Chocolate Shake Confessions:

  1. I drink a chocolate shake every day. Sometimes more than one.
  2. Secretly, not so secretly anymore, I am happy a few of my kids don’t like my chocolate shakes—more for me.
  3. 16 oz of cacao powder barely lasts me one month = that means I eat approximately 3 Tablespoons a day.
  4. 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.
  5. 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:
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
  1. Blend until smooth
  2. Drink in secret or make double to share with all the toddlers

book cover of bluebird on the prairieTasha 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!

Almond Orange Paleo Salad Dressing

by 2 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

Tasha’s here again with an awesome new recipe just in time for spring!

Almond Orange Paleo Salad Dressing

by Tasha Hackett

What’s with the Paleo, Tasha? Okay! Sorry, just read this instead: Sugar-Free, Dairy-Free, Soy-Free Salad Dressing that will make you and your family cry tears of joy. Better? Hmm. But really, I can hardly describe the level of happiness this paleo salad dressing makes me. I never knew a salad dressing was capable of bringing forth such an emotion. Almond butter and orange juice? Who knew! Don’t be scared. This paleo salad dressing is delicious on, wait for it, SALAD, but also works great as a veggie dip. In fact, it is even edible straight from the table as pictured below. Not recommended. But acceptable.

toddler messes

Yum

My salad dressing is better than your salad dressing.

The original recipe that I adapted had a few more ingredients and it only made one tiny serving of dressing. I don’t know about you, but if I’m going to go through all the trouble of making a salad dressing from scratch to eat with my paleo food . . . I’m making more than one tiny serving. Clearly, the chances are high that I will be eating salad again in the near future. I’ve made some version of this dressing at least 5 times in the last month. If you’re drinking your salad, skip the dressing and add some fruit. **Insert puking face if you just envisioned drinking a garlic and olive oil flavored smoothie.

Almond Orange Paleo Salad Dressing

Make as directed for a typical dressing consistency. Though if you want it thicker, just add more almond butter. My salads are usually quite epic. I will rarely just eat lettuce, but this dressing has enough going on, that I have eaten it on plain old leaves before. My kitchen hack with this paleo dressing is to make it in my almond butter jar when there’s about half a cup left. Saves times scooping almond butter AND I don’t have to wash any jars just yet. Sometimes I’m pretty smart like that.

My new favorite salad includes the following:

  • Mixed greens (heavy on the spinach)
  • Chopped romaine hearts
  • Pumpkin seeds
  • Sunflower seeds
  • Chopped avocado
  • Slivered almonds
  • Dried cranberries or cherries
  • Chopped cold meat of some kind (ham, chicken, salmon, tuna, or even boiled/scrambled eggs, etc)
  • Chopped dill pickles (tricks me into feeling like I’m having a sandwich)

Yes. My toddler eats salad. What can I say? I think it’s the dressing.

Toss it all with Almond Orange Paleo Dressing and my kids fight for the last serving.

I’ve been serving my family made-from-scratch salad dressings for years and I absolutely love how freely we use them. No worries here about what we’re smothering our vegetables in. As a result, we don’t skimp on the dressings for health reasons. Everything in this dressing is Food. For. Fuel! Go make ya some and tell all your friends about how amazing it is and then invite them over for salad. I dare them to go home hungry.

Salad for dinner! Again! #paleohasmelike #sorrynotsorry #iheartsalad

Almond Orange Paleo Salad Dressing
 
Save Print
Prep time
Total time
 
Author:
Recipe type: Dressing
Serves: 2 Cups
Ingredients
  • ½ Cup Almond Butter
  • ½ Cup Red Wine Vinegar
  • 1 Cup Olive Oil (Can use part MCT oil or other oils)
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Granulated Garlic Powder (Or two fresh cloves, minced)
  • Juice of two Oranges
Instructions
  1. Mix all ingredients and stir or shake vigorously.
  2. Taste and adjust to preference.
  3. For a thicker dressing, add more almond butter.
  4. For a sweeter dressing, add a splash of apple juice.
  5. Store in the refrigerator.

 

Quick! What’s your go-to salad dressing? Store-bought or make your own?

Lastly, be sure to check out some of the other dressings on our site.

Tasha HackettTasha Hackett, friend of Laura and author of Bluebird on the Prairie, a Christian historical 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!

Decadent Simple Paleo Pudding

by Leave a Comment

This post may contain affiliate links. For more information, please see our disclosure policy.

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
 
Save Print
Prep time
Cook time
Total time
 
Author:
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.

Try both and tell us your favorite!

Paleo Pumpkin Pudding
 
Save Print
Prep time
Cook time
Total time
 
Author:
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.

 

 

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!

Special (Easy) Breakfast: Chocolate Syrup on Pancakes

by Leave a Comment

This post may contain affiliate links. For more information, please see our disclosure policy.

If you want to turn a regular breakfast into a special breakfast, simply pour chocolate syrup on your pancakes! Here are two chocolate sauce recipes for you (one is dairy-free and low in sugar!).

I have all sorts of recipes for you, actually.

  1. First, we’ll talk about pancakes.
  2. Then, I’ll give you these great chocolate sauce recipes.
  3. Then, I’ll share different homemade whipped cream recipes to top everything off!

What’s great about this idea is that it turns ordinary pancakes into something super special! And if you’re hesitant about putting chocolate sauce on your pancakes because of the sugar, might I remind you that maple syrup is straight sugar also (even if it’s pure maple syrup)? ;) Not only that, if you make the Dairy Free Chocolate Sauce recipe below you’ll actually have a lower-sugar option to pour (or spread) all over your pancakes!

Pancake Recipe Ideas:

Chocolate Syrup for PancakesYum

Hot Fudge Sauce

Chocolate Fudge Sauce
 
Save Print
Author:
Serves: 2 cups
Ingredients
  • 1 ½ cups heavy cream
  • 1 cup brown sugar or sucanat
  • ½ cup cocoa
  • 1 stick butter
  • 1 teaspoon vanilla
Instructions
  1. In medium saucepan, stir together cream, sugar, cocoa and butter.
  2. Cook on medium heat until butter is melted and ingredients are thoroughly combined.
  3. Remove from heat and stir in vanilla.

 

Dairy Free Chocolate Sauce

Dairy Free Chocolate Sauce
 
Save Print
Author:
Serves: 2 cups
Ingredients
  • 13.5 ounce can of full fat, unsweetened coconut milk
  • ⅓ cup unsweetened cocoa powder
  • ¼ - ½ cup sweetener (honey, sucanat, or brown sugar)
Instructions
  1. Mix ingredients in a small saucepan, cooking and stirring on medium heat until well combined.
  2. Serve warm or cold.
  3. Store this sauce in a covered container in the refrigerator, rewarming on the stove-top as needed. It will keep for up to a month in the fridge.

Drizzle or spread these onto your pancakes and you’ve got an amazing feast. But really, it’s thousands of times better if you then top it all with whipped cream!

Whipped Cream Recipes:

Still want more ideas?

Bonus Pancake Topping Recipes:

What’s your favorite way to top a pancake?

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

No-Bake Chocolate Chip Cookie Dough Bites – (Gluten and Dairy Free)

by 2 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

You might notice that this No-Bake Chocolate Chip Cookie Dough Bites recipe looks identical to our No-Bake Chocolate Chip Cookie Dough Bars recipe. This one is a fun one to make with your kids!

Yep. You figured it out. Same recipe. One shaped into bars. One shaped into balls. We are so creative, are we not?

Speaking of creative, we’ve got three other simple varieties of this recipe here. Just a few ingredient variations will give you one of these!


Grab the No-Bake Cookie Dough Bite recipes here:

Need Coconut Flour?

I found a great price here!

Need Almond Butter?

It’s hard to find a good price on this! Aldi has been my best option, if and when I can make it there to shop. (I live an hour away from the closest Aldi, boo!) Try to find one without added sugar. Or better yet, if you can find a good price on almonds, make Homemade Almond Butter!

Need Honey?

I much prefer and recommend buying local honey! Otherwise, I recommend buying a big jug from Azure Standard if that is an option for you.

Need Chocolate Chips?

My very favorite chips are these Enjoy Life Mini Chocolate Chips! They are usually more expensive in the summer as they don’t ship well in the heat. So watch for them to go down in price in the fall and winter months, then stock up!

Need Vanilla Extract?

Oh how I love making it myself! Unfortunately, the price of vanilla beans has gone up over the years. Boo. Still, I think it’s best to make it ourselves if we can! Learn how here!

And now, grab your kids and let them help you make these awesome little treats!

No-Bake Chocolate Chip Cookie Dough BitesYum

No-Bake Chocolate Chip Cookie Dough Bites - 5 Ingredients
 
Save Print
Author:
Serves: 12-15
Ingredients
  • 1 cup natural creamy almond butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ¼ cup mini chocolate chips
Instructions
  1. Mix the ingredients together in a bowl until well combined.
  2. Roll the mixture into teaspoon-sized (or whatever sized) balls.
  3. Refrigerate for about 30 minutes before serving.

We like using a cookie scoop like this one to make these Cookie Dough Bites.

Looking for more help as you pull your kids into the kitchen with you?

If you really want to go all in and teach your kids to cook this summer, I encourage you to invest in Katie Kimball’s Kids Cook Real Food eCourse. I used this course with Malachi and plan to use it with Bonus Boy too. It is FANTASTIC!!! Get the details here. And pick up her awesome FREEBIE —>

 

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

Peanut Butter Muffins (Naturally Gluten, Grain, and Dairy Free!)

by 18 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

Once there was a girl who hadn’t eaten a sandwich in a very long time. Then she finally found a recipe for bread that met her low carb-high protein needs. So she tried making a sandwich with the special bread, and it worked. It made her very happy because chicken, mayo, and spinach inside a bun are so delicious and normal.

You, too, can be this girl. Check out the fancy sandwich!

pb muffin sandwich1

Be very impressed, even if you are still among the many who can eat a “real sandwich” with “real bread.” Those of us who are frequently sandwichless feel so excited about this bread-making breakthrough!

For the record, my natural doctor thinks she is getting to the bottom of why my body can’t handle many carbs without experiencing a major crash. It’s still going to take some time to heal my cells and clear out the bad bacteria, but she gives me hope that I will be normal again. Normal is relative, so let’s not even start making jokes about that. I’m very well aware of and heartily embrace my cRaZy.

peanut butter muffins21

Aren’t these the prettiest buns you’ve ever seen? (Many jokes. We could make so many jokes about that sentence.)

Hopefully you tried this Peanut Bread Recipe I shared a couple weeks ago. How fun that the batter that recipe creates also bakes into such light, fluffy, golden muffins.

peanut butter muffins11

I’m excited to share that my “real bread” eating family loves this bread right along with me. It’s a great way to feed us all protein! My boys really like loading these with butter and honey or jelly. It’s the greatest way to eat PB&J!

Peanut Butter Muffins (Naturally Gluten, Grain, and Dairy Free)

5.0 from 2 reviews
Peanut Butter Muffins (Naturally Gluten, Grain, and Dairy Free!)
 
Save Print
Author:
Serves: 12-18
Ingredients
  • 2 cups natural, unsalted peanut butter
  • 2 teaspoons honey
  • Pinch of sea salt (omit if your peanut butter is salted)
  • 6 eggs
  • 1 teaspoon baking soda
  • 2 Tablespoons white vinegar
Instructions
  1. Mix all ingredients together in a blender or with a hand mixer.
  2. Pour batter into 12 prepared muffin tins (either well greased tins, paper-lined, or silicone).
  3. Bake in a 400 degree oven for 20-25 minutes or until a toothpick inserted into the muffins comes out clean.

Peanut Butter Muffins - naturally gluten, grain, and dairy free

This is the peanut butter recipe I use for this bread.

If you’re more interested in making a loaf of bread with this recipe, you’ll find those instructions here.

pb bread12

Let me remind you that this recipe is not only for people who have dietary restrictions. I like feeding this to my family because of the high protein content. It’s a great way to start the day, and because it is so filling, it sticks with us the entire morning!

I’m very curious, when’s the last time you ate a sandwich? (I think it had been two years for me…unless you count the lettuce wraps I’ve enjoyed!) If you, too, have been sandwichless, you will so enjoy this recipe!

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

The Most Amazing Peanut Butter Bread! (Naturally grain/gluten and dairy free, with ingredients you already have!)

by 52 Comments

This post may contain affiliate links. For more information, please see our disclosure policy.

Once upon a time I came across a recipe and thought, “Really? Could it be?” So I blended together peanut butter, honey, eggs, baking soda, and vinegar and made actual bread. It looked like bread and tasted like bread and I was amazed that indeed, it was bread. I was very, very happy. The end.

pb bread4

So what if I already took a bite out of this piece before I took the picture.
Can you blame me?

Be very, very shocked and amazed with me. We can make actual bread that has no grain, no gluten, and no dairy. The bread tastes delicious and had a wonderful texture! It’s as simple as this Whole Wheat Stir-and-Pour Bread because just like that recipe, we simply stir together the ingredients and pour them into a baking pan. It’s ridiculously easy.

Plus, we add vinegar and baking soda to the mixture, so we get to make a volcano. Who says baking isn’t fun?

I originally saw a recipe like this here. I was skeptical because, well, I’ve made a few grain-free recipes with strange ingredients like this, and while everything would look delicious, it seemed to always taste like a soggy banana. (I’m looking at you so called “Amazing Grain Free, Sugar Free Brownies.”)

I decided to take a chance on this bread recipe though, because of this: I wanted to spread butter on something I could eat. (Regular bread isn’t cooperating with me right now.) I also loved the idea of this bread being chuck full of protein. Peanut butter and eggs? Maybe, just maybe, I could fill the hollow places in my sons’ legs.

Indeed.

pb bread21

Worried that the taste of peanut butter will overpower the bread? It has a surprisingly mild flavor. In fact, we were all wishing it tasted more peanut-buttery. Either way, just imagine how good this is with butter, jelly, or honey. I prefer it toasted with lots of butter. This probably doesn’t surprise you.

pb bread12

The Most Amazing Peanut Butter Bread

4.3 from 3 reviews
The Most Amazing Peanut Butter Bread! (Naturally grain/gluten and dairy free!)
 
Save Print
Author:
Serves: 12-16 slices
Ingredients
  • 2 cups natural, unsalted peanut butter
  • 2 teaspoons honey
  • Pinch of sea salt (omit if your peanut butter is salted)
  • 6 eggs
  • 1 teaspoon baking soda
  • 2 Tablespoons white vinegar
Instructions
  1. Mix all ingredients together in a blender or with a hand mixer.
  2. Pour into a well-greased 9x5" loaf pan.
  3. Bake in a 350 degree oven for 45-50 minutes or until a toothpick inserted into the bread comes out clean.
  4. Allow the bread to sit in the pan for about 10 minutes to cool.
  5. Remove bread from pan and cool on a rack.

Here’s my homemade peanut butter recipe.

Grain Free, High Protein Peanut Butter Bread

After seeing the ingredient list, you might be thinking, “Isn’t this bread kind of expensive?” Sure. It costs more than wheat flour bread. But I think it’s actually saving me money because on mornings I serve it for breakfast, my sons don’t ask for meat. They are full after two slices. Did we ever think we’d see the day?

No matter your diet restrictions or lack thereof, I’d love to convince you to make this Peanut Butter Bread. What do you have to lose? Five minutes?

Ever tried a recipe with weird ingredients that turned out…weird? Do share. I promise this one will pleasantly surprise you!

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