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Green Grape Summer Gazpacho

Green Grape Summer Gazpacho

Chilled soup or frozen pops? Either way, this luscious summer food is yummy and gets high marks for minerals, vitamin C, and its lower FODMAPs status (which means it’s easier to digest). Naturally sweet rather than spicy, it’s an easy way to help kids enjoy foods they might not otherwise eat. Organic ingredients will reduce glyphosate and pesticides while increasing nutrient content – splurge on those where you can. If your kids are super sensitive to textures, you can cut cucumbers lengthwise, then use a melon ball scoop to remove the seeds before blending.

Green Grape Summer Gazpacho
Print Recipe
Flexible to format as frozen pops, slushies, or chilled soup. Adjust texture to your kids' preferences.
Servings Prep Time
6-8 servings 20 minutes
Cook Time Passive Time
0 minutes 4 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time Passive Time
0 minutes 4 hours
Green Grape Summer Gazpacho
Print Recipe
Flexible to format as frozen pops, slushies, or chilled soup. Adjust texture to your kids' preferences.
Servings Prep Time
6-8 servings 20 minutes
Cook Time Passive Time
0 minutes 4 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time Passive Time
0 minutes 4 hours
Ingredients
Servings: servings
Instructions
  1. In a blender, VitaMix or food processor, puree the fruit, vegetables, and lime. Add white grape juice only as needed to keep the mixture flowing. Depending on your family's preference, make this either uniformly smooth (great for freezing or slushy drinks on hot days) or leave it more coarse/chunky (traditional gazpacho texture).
  2. For frozen pops, use popsicle forms or paper dixie cups with popsicle sticks inserted. Place in freezer x four hours or until frozen.
  3. For chilled soup/gazpacho, transfer the mixture to a bowl. Stir in the remaining grape juice and mint. Season to taste with salt and pepper if desired. Chill for at least 4 hours, or freeze as desired.
  4. When ready to serve, garnish with mint leaves and a few shavings of lime zest.
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Bullet Coffee – For Kids? Try This Creamy Almond Version

Bullet Coffee – For Kids? Try This Creamy Almond Version

Have you tried butter in your coffee? Not just any butter – check this recipe for the original, BulletProof grass-fed butter coffee story. It is delicious – and here’s an even better way for your kids to try it too. This is a good hot-day start before school, or an alternative to cocoa. Instead of hooking your kids on sugary, syrupy coffee drinks filled with GMO junk and weird fats, make this one at home. I use organic water-processed decaffeinated coffee, with other ingredients organic too. Kids can enjoy this luxurious treat that gives them protein and healthy fats without sugar  – NOW brand organic stevia drops take the place of sugar.

Bullet Coffee - For Kids? Try This Creamy Almond Version
Print Recipe
Creamy, fast, nutritious and it feels like a special occasion just to drink it.
Servings Prep Time
2 8 ounce servings 10 minutes
Servings Prep Time
2 8 ounce servings 10 minutes
Bullet Coffee - For Kids? Try This Creamy Almond Version
Print Recipe
Creamy, fast, nutritious and it feels like a special occasion just to drink it.
Servings Prep Time
2 8 ounce servings 10 minutes
Servings Prep Time
2 8 ounce servings 10 minutes
Ingredients
Servings: 8 ounce servings
Instructions
  1. Make some strong decaf coffee. I happened to use an old Farberware percolator for this - it was on hand in a friend's kitchen when I made this recipe - and it made super delicious, dark coffee - fast!
  2. Pour 12 ounces (1 and 1/2 cups) of the hot coffee into a wide mouth glass that can accommodate an immersion blender. Add the butter and Brain Octane and blend. You can also use a regular blender.
  3. Add the almond butter, almond milk and collagen and blend til creamy. Stevia is optional - most kids enjoy a little sweet touch, and organic stevia drops easily accomplish this without added sugar.
  4. Adjust levels of any of the ingredients to your desired taste - for more dark coffee flavor, more almond flavor, or more sweet. Versatile and easy!
  5. Enjoy!
Recipe Notes

I keep these on hand in my kitchen - they work well in so many recipes, and are well tolerated by kids with allergy and sensitivity. Even for kids with coconut sensitivity, Brain Octane is often workable, and is an excellent fuel for brain, gut, and growth. If you can't find these products online, they are always in stock at our office - just call to order.

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Banana Bread, Gluten Free with Coconut Sugar

Banana Bread, Gluten Free with Coconut Sugar

I’ve been getting requests lately for a not-so-sugary treat that kids can pack to school. This banana bread recipe, adapted from Rebecca Reilly’s book Gluten Free Baking, fills the bill.

If you know this book, you know it is definitely not Paleo, and that it’s full of delicious recipes from sweet (like, molten chocolate cakes that are grain free) to savory (salmon quiche) – all gluten free.

I love this book. My copy is very well worn! When my son was little, there were precious few gluten free products on store shelves, and they pretty much all tasted really, really terrible. This book helped me bake anything for any occasion. He was no longer left out of holidays, birthdays, or gatherings because of gluten intolerance. But, sugar is still not his friend, and this is true for virtually all the kids in my pediatric nutrition practice. Still, kids need to be kids and enjoy treats that work for them once in a while. This recipe works well with coconut sugar instead of cane sugar. Using very ripe bananas enhances both digestibility and sweetness, so save those black and bruised bananas for this – don’t use firm bananas here.

For the flour, you can either mix your own “Bette Hagman Blend” with brown rice flour, tapioca starch, and potato starch, or purchase a pre-blended gluten free flour like Authentic Foods  GF Classical Blend. Note: Don’t use GF baking mixes, as these add xanthan gum, baking soda, salt or other ingredients not needed here. As always, use organic ingredients as much as possible.

Don’t like grains? There are grain free versions out there –  I haven’t sampled this recipe, but if you’re looking for a Paleo-ish version of banana bread, it may be worth a try. It will not rise as much and may be more grainy in texture. Neither recipe is necessarily better in terms of nutrition; what is better is what your kid tolerates well and likes to eat! Many kids do fine on gluten free grains – as long as these aren’t 24/7 calorie sources in your kid’s diet. Both versions offer healthy supportive food in a not-too-sweet treat. For kids with tree nut allergies, skip the grain free version (which relies on almond flour) and go with this recipe below.


Banana Bread, Gluten Free with Coconut Sugar
Print Recipe
Moist, just sweet enough, and it will disappear fast. If you like, reduce the sugar to 3/4 cup and add 2 drops of stevia to the batter.
Servings Prep Time
1 9 x 5 inch loaf 20 minutes
Cook Time
1 hour
Servings Prep Time
1 9 x 5 inch loaf 20 minutes
Cook Time
1 hour
Banana Bread, Gluten Free with Coconut Sugar
Print Recipe
Moist, just sweet enough, and it will disappear fast. If you like, reduce the sugar to 3/4 cup and add 2 drops of stevia to the batter.
Servings Prep Time
1 9 x 5 inch loaf 20 minutes
Cook Time
1 hour
Servings Prep Time
1 9 x 5 inch loaf 20 minutes
Cook Time
1 hour
Ingredients
Servings: 9 x 5 inch loaf
Instructions
  1. Preheat oven to 350. Lightly grease a 9 x 5 inch loaf pan with coconut oil or butter and dust with rice flour. You can also line with parchment if you like instead. Both work well. Parchment lets you lift the loaf neatly out of the pan after baking.
  2. If you have a stand mixer such as a KitchenAid, place the butter in it and cream til pale or white. While the mixer is running, in a separate bowl, blend the GF flours, baking soda, xanthan gum, and salt.
  3. When the butter is pale or white, add the sugar. Beat til fluffy and smooth, about two more minutes. Add the eggs, one at a time, and blend thoroughly. Stir in the mashed bananas and mix well.
  4. Add the dry ingredients and stir until just blended, then fold in nuts or chocolate chips. Spoon batter into loaf pan. Bake for 40 minutes and test for doneness, add more time if needed.
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Dairy Free Creamy Coconut Rice Pudding

Dairy Free Creamy Coconut Rice Pudding

Soothing, easy to digest, helpful for kids who need to gain weight, or a low sugar treat for any occasion. Cook this longer to make it even more digestible and nourishing. In Chinese medical tradition, congee is a slow-cooked, white rice porridge used as a base for many ailments, and for weak digestion in particular. Medicinal herbs are often added to congee. This recipe emulates that tradition with ginger (anti-inflammatory), cinnamon (modulates blood sugar), cardamom (eases nausea and constipation), and adds easy-to-assimilate coconut fats. Raisins, though a higher FODMAPs food, become more digestible here also, with long slow cooking. For further sweetening, this recipe calls for maple syrup and coconut sugar in small amounts. Coconut sugar has a lower glycemic index than cane sugar. It also adds inulin, a pre-biotic for healthy bacteria strains in the gut, along with some zinc, iron, and short chain fatty acids that benefit the large intestine. Organic stevia is always an option, for those unable to tolerate any sugars. In that case, use 2-5 drops for the entire recipe, or to your taste. Lastly: Brown rice is a suitable option here for those with no digestive issues; cook it even longer, up to 2 hours, and increase the liquid in the recipe. Otherwise, use a good quality organic white rice.

“But it’s not Paleo! It’s not GAPS! It’s not SCD!” True, it isn’t. But if there is one thing I’ve learned in my decades working with babies and kids, it’s that there is no dogma. Every child is different, every gut is different. Individualizing care for each child, each gut, each circumstance is what works best. Don’t forget to bend the rules, to find what works for your child.

Dairy Free Creamy Coconut Rice Pudding
Print Recipe
A slow cooked soother for tender digestion. Ready to eat after 45 minutes of cooking, but cooking longer is fine also, as long as you continue to add liquid to keep the porridge from drying or burning.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Dairy Free Creamy Coconut Rice Pudding
Print Recipe
A slow cooked soother for tender digestion. Ready to eat after 45 minutes of cooking, but cooking longer is fine also, as long as you continue to add liquid to keep the porridge from drying or burning.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: people
Instructions
  1. Place a medium sized pot on stove. If you are using fresh minced rather than powdered ginger, soften this in the pot first, with a teaspoon of ghee or coconut oil, for 5 minutes, on low-medium heat. Then add coconut milk, almond milk, cinnamon, cardamom, maple syrup, coconut sugar, and vanilla. Stir and heat together on low-medium heat until well blended. Do not boil.
  2. If you are using powdered ginger, heat the milks gently. Blend in powdered spices, maple syrup, coconut sugar, and vanilla. Stir and heat to steaming but not boiling.
  3. Add the cooked rice and mix til evenly blended. Turn up heat to medium high until just boiling, then reduce heat to low simmer. Liquid should just cover rice. Add more coconut milk if needed to cover rice. Add raisins.
  4. Whisk the egg with a small amount of almond or coconut milk. Add to the pot, mix well.
  5. Cook on low heat for 45 minutes to an hour, stirring occasionally. Add more liquid if needed, or if you would like a softer porridge: Use additional almond milk, coconut milk, plain coconut water, or water as needed. Serve warm.
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Honeydew Lime Creamsicle

Honeydew Lime Creamsicle

Make this as a creamsicle smoothie to enjoy right away, or freeze in freezer pop forms and enjoy on a hot day. Adjust to your desired of tartness or sweetness. Dairy free, soy free, and still creamier than can be. Full of healthy fats, without any added sugar.

Honeydew Lime Creamsicle
Print Recipe
Creamy, nourishing, and lip-smacking lime-y. Give your kids a replenishing alternative to junky corn syrup popsicles or shakes. Tastes best with ripe organic ingredients. Don't use processed coconut milk from a carton like So Delicious - it's the wrong animal for this recipe. Be sure to use a good full fat organic canned coconut milk, unsweetened, and blend it to even consistency before using it, if necessary.
Servings Prep Time
4 4 ounces servings 10 minutes
Servings Prep Time
4 4 ounces servings 10 minutes
Honeydew Lime Creamsicle
Print Recipe
Creamy, nourishing, and lip-smacking lime-y. Give your kids a replenishing alternative to junky corn syrup popsicles or shakes. Tastes best with ripe organic ingredients. Don't use processed coconut milk from a carton like So Delicious - it's the wrong animal for this recipe. Be sure to use a good full fat organic canned coconut milk, unsweetened, and blend it to even consistency before using it, if necessary.
Servings Prep Time
4 4 ounces servings 10 minutes
Servings Prep Time
4 4 ounces servings 10 minutes
Ingredients
Servings: 4 ounces servings
Instructions
  1. Place crushed ice in bottom of blender, followed by remaining ingredients in order shown above, except the water. Blend til creamy. If this is thicker than you'd like, add water as needed and blend again. Pour into popsicle forms and freeze, or serve immediately as a smoothie or creamy thick treat to eat with a spoon.
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