Tag: kid approved

Lemon Cheesecake Waffles

Lemon Cheesecake Waffles

I’m on a huge waffle kick, and today I was gifted cream cheese. What better than some fluffy, uplifting waffles?

Something magical about the combination of ingredients make the texture of this beautiful creation fluffy and airy, while still being solidly waffle. A light brush of butter and done!

Ingredients:

8 oz cream cheese

3 eggs

1/4 cup almond milk

1/2 cup almond flour

2-4 drops lemon extract

1 squirt lemon juice

Dash of salt

Pinch of baking powder

1/4 tsp vanilla

Squirt of stevia

Directions:

1. Soften cream cheese in microwave, about 30 seconds.

2. Combine all ingredients in a blender and blend until smooth.

3. Make into waffles or delicious pancakes!

Fall Porridge

Fall Porridge

Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. ­čÖé This porridge is quick and easy, with only a minimal amount of work required.

If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.

Ingredients:

1/2 cup pecans, chopped or ground

1/4 cup almond meal or flour

1/4 cup pumpkin puree

1/4 cup almond (or other) milk

7-10 stevia drops

Dash of salt

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)

Directions:

1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.

2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.

3. Stir in maple syrup. Remove from heat.

Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.

T-Rex Treats (low carb chocolate)

T-Rex Treats (low carb chocolate)

These buttery, chocolatey gems were inspired by Dinosaur Week, and they’re unreal! Seriously unlike anything else, the texture of the cashews and the cashew coating combines perfectly with the chocolate and “blood” drizzle. My husband came in afterwards and said, “hey, cool, it looks like meat, bones, and blood!”

These are sure to satisfy any carnivore’s sweet tooth.

Amounts vary depending on your molds. If you don’t have molds for this you can pour in a tray and cut into squares.

Ingredients:

For the Filling:

1/2 cup cashews

1 stick of butter

1/2 cup confectioner’s swerve

10-15 drops of red food dye

For the Chocolate:

1/4 cup cocoa powder

1 tbsp coconut oil

1/4 cup butter

1/2 cup confectioner’s swerve

1 tbsp heavy whipping cream

1/4 tsp vanilla

1 tbsp moringa greens powder (optional)

a tiny amount of emulsifier such as xanthan gum (optional)

For the Drizzle:

20 drops red food dye

1 tbsp cocoa powder

4 tbsp butter

20 drops liquid stevia

Directions:

  1. Melt the butter for the filling in the microwave, about 30 seconds. Add swerve and red food dye.
  2. Stir the cashews into the pinkish red butter mixture. Spoon into molds or scatter in a greased tray.
  3. Melt the coconut oil and butter for the chocolate in the microwave. Add heavy cream and vanilla and whisk with a fork.
  4. Add swerve, cocoa powder, and greens powder and whisk until combined.
  5. Pour over cashew mixture evenly. Place in refrigerator or freezer and allow chocolate to set.
  6. For the red “blood” drizzle, melt butter in microwave, 10-15 seconds. Add red food dye.
  7. Add cocoa powder and liquid stevia.
  8. Remove chocolate from refrigerator once it has set. Remove chocolate from molds/tray. Drizzle red chocolate on top and serve.