A standard from many Paleo recipe sites and cook books, this recipe is one to add if you don’t already have it in your repertoire. It truly is reminiscent of the smokey chowders I loved growing up in Massachusetts, without ingredients most kids I work with can’t eat. A super easy recipe with good odds that your kids will like eating vegetables this way. As always on my blog, this recipe is free of gluten, dairy, or soy; it also happens to have zero sugar or sweeteners, nuts, or eggs. A nourishing, restorative food.
Cauliflower and Broccoli Chowder
Easy to fix on short notice. You'll need a food processor or large capacity high speed blender.
Chop fresh broccoli and cauliflower to small pieces. Steam the broccoli and the cauliflower to soft texture without overcooking. For broccoli, this will be about 10-15 minutes on medium high heat (longer if you've included stem pieces). For cauliflower, this may be 8-10 minutes. Test for doneness with a knife; it should easily poke into the vegetables. Remove from heat and drain.
While vegetables are steaming, mince the garlic fine. Saute over low-medium heat in melted ghee til soft, about 3-5 minutes. Don't let it become dark or crisp. Set aside.
Using your food processor or blender, liquefy the broccoli with half the broth until smooth. Continue this process with cauliflower and remaining broth until all are smoothly blended.
Add in the sautéed garlic, bacon mince, salt and pepper, and liquid smoke (optional). Pulse and blend til smooth. Add more broth, if the consistency is too thick. Garnish with bacon sprinkles and serve warm.
I made this soup – er, sauce – as one of many options for my son when he had wisdom teeth removed. He loves bing cherries, but couldn’t eat them. So, remembering a bing cherry soup I had eons ago, I searched for an option he could eat, without cane sugar, coconut sugar, dairy products, or gluten. It was supposed to be a cool summer accompaniment to our (pureed) dinner, but he decided that this was more like a rich sauce than a soup. I decided he was right. It is lip smacking good without being too sweet, perfect for drizzling over melon chunks, Lemon Sponge Custard, or Honey Brownie Cake (both Paleo friendly), pancakes or waffles, or for stirring into your kids’ favorite plain yogurt (goat, cow, coconut, or what have you). Or, just as soup!
Bing Cherry Raspberry Sauce
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Place all ingredients except coconut milk in a sauce pan. Bring to a boil, then reduce heat to medium-low. Simmer until cherries are soft and raspberries disintegrate, about 8 minutes.
Remove lemon chunks as well as any lemon seeds you may have missed before.
Pour into a food processor or high speed blender and puree.
Place a strainer over the sauce pan. Return the berry mixture back to the sauce pan through the strainer, to capture raspberry seeds. Allow to drip for about 10-15 minutes. Use a wooden or rubber spatula to press the mixture through and scrape it off the bottom side of the strainer.
After as much of the berry mixture has been returned to the pot as possible, stir in coconut milk evenly and serve as small soup servings. You can also chill this to serve as a cold summer soup, or drizzle over fruit, desserts, waffles, pancakes or yogurt.
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
Flexible to format as frozen pops, slushies, or chilled soup. Adjust texture to your kids' preferences.
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).
For frozen pops, use popsicle forms or paper dixie cups with popsicle sticks inserted. Place in freezer x four hours or until frozen.
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.
When ready to serve, garnish with mint leaves and a few shavings of lime zest.
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
Creamy, fast, nutritious and it feels like a special occasion just to drink it.
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!
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.
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.
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!
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.
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
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.
1/2cup chopped cashewsnuts are optional; choose your favorite if any, or use GF CF chocolate chips
Servings: 9 x 5 inch loaf
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.
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.
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.
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.