The “Jello” Gelatin you can buy in stores is packed with sugar or chemical sugar substitutes, along with Gelatin from conventional animals fed a poor diet. I certainly wasn’t going to make that for my kids!

Then I found out about how healthy gelatin from grass fed animals can be a good protein source and can improve skin and hair quality and help the digestive system. I’d been drinking unflavored Gelatin in my tea and in smoothies, but it dawned on my that I could use the healthy kind of jello with natural fruits and fresh juices to make a “Jello” that my kids would like and that I would be ok with them eating.

Certainly, this still isn’t an everyday snack, but if it is made from fresh fruit and juices with quality Gelatin, it can be a healthy treat that kids will enjoy!

Healthy Gelatin Ingredients:

• 1 1/2 cups of organic or freshly juiced fruit juice of choice (grape, pineapple, orange or a mix of orange and pineapple are all good!)
• 1/4 cup cool water
• 1/4 cup hot (almost boiling) water
• 1 tablespoon of Kosher Gelatin Powder 
• 1-2 cups of fresh fruit (optional) – Pineapple, strawberries, blueberries and orange slices are all really good

Note: Can double recipe.

How to make healthy Jello:

1. Pour the cool water in a large mixing cup or quart sized mason jar and add the gelatin powder.
2. Stir briskly until mixed- it will start to thicken a lot.
3. Add the 1/4 cup of really hot water and stir to mix- it should be thinner now.
4. Combine this with the juice and mix well.
5. Put the fruit into the container that you are going to make the jello in. 8×8 baking dishes work well.
6. Pour the jello mixture over the fruit and stir lightly to make sure it has coated the fruit too.
7. Put in the fridge, covered, for at least 2-3 hours or overnight and serve.
8. Can cut into cubes or scoop out with a melon spoon to make cute shapes.
9. Enjoy.

Variations: Can use Water kefir in place of part of the juice for a probiotic boost. You can make it entirely with Kombucha for a less-sweet but more healthy version. For a grow up treat, you can even do this with Champagne for a fun party treat. If you want individual sizes, make it in ice-cube trays with a single strawberry or piece of fruit in each cube.

Ever made Jello? Like the chemical laden stuff at the grocery store? Will you try this one? Let me know! 

This is one that we’ve made several times lately, and it is delicious. I’ve now used up the last of our frozen berries from last summer, but thankfully, berry season isn’t too far away, and the strawberry plants should produce well this year!

If you are looking for a low-cab (ish), grain free, and sugar free (honey optional) dessert… try this one!

Ingredients:

• 3-4 cups of assorted berries: strawberries, blackberries, blueberries, raspberries or a mix (fresh or frozen)
• 1 cup almond flour (this is the kind we use)
• 1-2 tablespoons of coconut oil or butter
• 1 tsp vanilla
• optional: stevia, organic honey or maple syrup to taste
• optional: organic whole cream, whipped with vanilla (for topping)

How to Make Berry Cobbler:

1. Preheat oven to 375 degrees.
2. Grease a 8×8 or larger baking dish with coconut oil or butter.
3. Place berries in baking dish.
4. Combine almond flour, coconut oil/butter and vanilla with your hands until it makes a crumbly topping. You may need to adjust the almond flour up or down slightly, depending on the texture of the brand you use. I recommend the brand I linked to above because it is very close to “regular” flour. You may need slightly more with a different brand. If using steiva, you can add a small amount to the topping at this point.
5. Using your hands, sprinkle/crumble the topping over the berries.
6. Put dish into oven and cook for about 20 minutes (fresh fruit) to 30-40 minutes (frozen fruit).
7. When done, drizzle with organic honey or maple syrup if using(optional)
8. Top with whipped organic cream/vanilla if using.
9. Enjoy!

What’s your favorite fruit-based dessert? Share below!

These were delicious and very simple to make! These could easily be made ahead of time to have on hand all week, and they could be made with other meats as well. They are delicious with green onions and feta (if you eat dairy).

Prep Time: 5 minutes          Cook time: 10-12 minutes          Servings:12

Ingredients:

• 12-24 pieces of nitrate free ham (Can use 1 or 2 pieces per cup-round slices work best)
• 12 eggs
• 2 green onions
• feta or other cheese to top (optional)

How To Make Them:

1. Preheat the oven to 400 degrees.
2. Line each compartment of a regular (12) muffin tin with 1 or 2 pieces of ham (or other luncheon meat)
3. Crack one egg into each compartment
4. Bake for 10-12 minutes, depending on how firm you like the yolks to be. If you prefer soft or runny yolks, cook 8-9 minutes.
5. Top with green onions, feta or other desired toppings and enjoy.

What is your favorite on-the-go breakfast? Any unhealthy options you wish there was a healthy version of? Share below!

I used Activated Charcoal a few months ago when I had an awful bout of food poisoning, and it worked wonders! This is actually the substance that many hospitals have on hand and use when patients have ingested toxins or when they pump patients’ stomachs. It is available as a loose powder and in capsule form (see notes below!)

Activated charcoal is a highly absorbant substance. It removes toxins when they adhere to the surface of the charcoal. It is not absorbed by the body, but passes through the GI system, so chemicals and toxins adhere to it, pass through the body and are expelled by the digestive system.

In the 1800s, two men took lethal doses of poisons (including arsenic) and survived without harm… their secret: they mixed the toxins with activated charcoal powder. (Stating the obvious: do not try to repeat these experiments!)

Activated charcoal is extremely effective at pulling toxins from household chemicals, ingested medicines, and other toxins from the body, especially when taken within 30 minutes of ingestion. For this reason, it is a great first treatment for any kind of poisoning, but should not be taken within several hours of medications (or even vitamins) that DO need to be absorbed.

There is even some evidence that activated charcoal is helpful both before and after alcohol consumption to lessen the amount that is absorbed by the body.

Even mainstream medical sites are on board with the benefits of using activated charcoal for a poison remedy.

Should you ever need to use activated charcoal on yourself of a child for poisoning, use as soon as possible and call a poison control center or go to the emergency room as well to make sure the poison has been fully removed!

In the event of ingestion of poison, 1-2 tablespoons of activated charcoal can be mixed with water and drank quickly. Charcoal should not be taken regularly, as it can cause constipation and block mineral absorption if it is not needed. Also, it can’t be mixed with dairy products or many foods, as they lower its effectiveness. If you have to use it for a case of poisoning, just mix it with water and drink… it doesn’t taste like anything. This dose can be repeated up to 3 times a day until symptoms of food poisoning or other poison are gone.

Important note: If you have to take charcoal, make sure to drink a lot of water as it can cause dehydration if taken in large doses!

Activated charcoal is also effective externally as a poultice on spider and insect bites. I tried this when my son was bitten by a brown recluse, and alternating poltices of activated charcoal, baking soda, and powdered plantain completely reversed the bite and he doesn’t even have a scar now.

Activated charcoal is also the stuff used in gas masks and water filters to remove toxins.

But what does that have to do with teeth?

So, it’s all well and good that activated charcoal is an effective poison remedy… but you might be wondering why I brushed my teeth with it…

First, please excuse my weird smile in those pictures and the bad lighting in my bathroom… I was  trying to show all of my teeth (I don’t usually smile like that!).

The times that I’d recommended charcoal for use in food poisoning or other digestive issues, I always cautioned people to mix with water and swallow quickly so that it wouldn’t stain their teeth. Then, a holistic dentist I know mentioned that it is very effective at whitening teeth… huh?

Since the powder stains everything, I had always worried that it would do the same to my teeth (one of my kids dumped it in the kitchen one time and it does stain tile, grout, clothes and shoes… just a note).

I did some research and found out that even though it temporarily makes the mouth look extremely black (see picture above!) it has the same effect as it does when ingested: it pulls toxins from the mouth and removes stains. (Fair warning: when you open your mouth, it is completely black and rather scary looking! Right after I did this the first time I was intensely worried that it would stain my teeth!)

To my surprise, all of the black washes away and it makes your teeth feel extremely clean and smooth. After a few uses, my teeth were noticeably whiter too (you can sort of tell in the picture above… the lighting didn’t do it justice!).

Further research I’ve done on this showed that activated charcoal can actually be helpful in changing the pH and health of the mouth, and as such is effective in preventing cavities and killing the bad bacteria present in tooth decay and gingivitis. For this reason, I now suggest and use it as part of my remineralizing protocol for teeth, along with my remineralizing toothpaste.

How to use on teeth: Dip a clean, wet toothbrush into the powdered charcoal (or dump a capsule of charcoal on the toothbrush). Lean over the container or charcoal and quickly put the charcoal covered toothbrush in the mouth (this is to protect your sink). Brush in small, gentle circles for 2 minutes, spit carefully and rinse really well. Your mouth will feel amazingly clean…. your sink, not so much! Use as often as needed.

Quick Reference of Uses:

• For food poisoning: Take 1-2 tablespoons in a glass of water (most effective way) or take a lot (6 or more) capsules of the powder. This can be repeated up to three times in a day and is safe for children as well. The only dangers are dehydration or mineral loss over the long term, so don’t take for extended periods of time and drink water. If any type of poisoning occurs, contact poison control or your local emergency room even if you successfully use the charcoal. Has been used for ingestion of household chemicals, medicines and other household toxins.
• For skin infection, spider bites, insect bites and other skin lesions: Make a paste of charcoal and water and either place directly on the skin, or inside a piece of sterile gauze and place over the wound. This can be changed hourly and should pull toxins from the wound. Note: On open wounds, some people report that it can be absorbed and create a tattoo like effect when skin heals, though I did not have this experience when I used on my son, and even this seemed preferable to the oozing bite that was developing.
• For teeth: Dip wet toothbrush in charcoal powder, brush gently for 2 minutes and rinse well. Repeat as needed.

Where to get Activated Charcoal:

Most natural health stores carry activated charcoal in loose powderor capsule form and it is also available online. I keep both the powdered and capsuled forms on hand in case it is needed for poisoning and I use the powdered in a small glass jar for tooth brushing. Make sure that the charcoal is from wood or coconut sources and not petroleum based. This is one of the highest quality forms I’ve found and it is made from coconut hulls.

I’d definitely recommend trying this as part of your oral health routine, and even if you don’t I suggest having some activated charcoal on hand at all times for food poisoning or accidental ingestion of toxins.

What do you think? Am I crazy… would you try it for whitening your teeth? Tell me below!

This coconut flour Pumpkin Bread (or muffins) is another delicious variation of my Apple Cinnamon Coconut Flour Muffins  and my Grain Free Banana Bread. This bread is delicious by itself or with a little melted butter or coconut oil. If you eat dairy, you can pour half of the batter into an 8×8 pan, add slices of cream cheese, and then add the rest of the batter.

If you are looking for a grain free, low-carb and sugar free bread for breakfasts or dessert…. try this recipe!

Coconut Flour Pumpkin Bread or Muffins

Ingredients:

• 5 Eggs
• 1 cup of pumpkin puree (pumpkin only… check the ingredients)
• 1/4 cup coconut oil or butter (softened)
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 tsp vanilla

How to Make Pumpkin Bread or Muffins:

1. Preheat oven to 400 degrees
2. Put all ingredients in medium sized bowl
3. Using strong whisk or immersion blender (recommend!), mix until smooth and well incorporated. If batter is too thick, add a little coconut milk or water to thin, but don’t let it get runny at all.
4. Put into greased muffin tins or an 8×8 baking dish (a regular loaf pan doesn’t work well)- For muffins, I use a 1/4 cup measure to make pretty even sized. Batter will be somewhat thick.
5. Bake for 13-18 minutes (muffins) or 20-25 minutes (bread)  until lightly browned and set in middle.
6. Optional topping: finely grind almonds or pecans and mix with butter or coconut oil to make a crumble topping.

What’s your favorite grain free recipe? Will you try these?

I used to love making potato soup, clam chowder and other potato based soups and stews. Now that we don’t eat white potatoes, I hadn’t made any of them in a years. I found my old recipe when I was cleaning out my cabinets, and decided to try a sweet potato version.

I used winter squash to take the sweetness down a notch, and the sweet and salty flavors in this soup go really well together. If you are a potato soup person, try it!

You Need:

• 1 medium to large  winter squash or pumpkin
• 3-4 medium sweet potatoes
• 1/4 cup of coconut oil or butter
• 2 onions
• 1 quart chicken broth or stock (homemade if possible)
• 2 cups coconut milk (or water)
• 1  pound of meat of choice: leftover chicken, sausage, ground beef or bacon all work
• Optional garnishes: crumbled bacon, cheese, chopped green onions

What to do:

1. Peel and chop the squash and sweet potatoes.
2. In a large pot, boil at least 2 quarts of water and add the chopped squash and sweet potatoes. Cook until fork tender and remove.
3. Let cool slightly. Using a blender, hand blender of food processor,  blend half of the cooked squash/sweet potatoes with the broth, coconut milk and spices until smooth and return it to the pot.
4. Add the other half of the cooked squash/sweet potatoes.
5. In a large skillet, brown the meat you are using if not already cooked (I like ground sausage) and add to pot when cooked.
6. Thinly slice onions and cook in the skillet with coconut oil or butter if needed until soft. Add to pot.
7. Cook bacon in skillet if using for a garnish.
8. Heat pot on low heat until ingredients are mixed and warmed.
9. Serve with optional garnishes (crumbled bacon, cheese, green onions, etc) and a side salad.

Serves 4-6 people.

What’s your favorite soup? Share below!

This year, I’m sharing my menu plan, recipes and shopping list in hopes that it will be useful to you. I’d love to hear your thoughts, traditions you have or your game plan below in the comments!

The Menu Plan:

Turkey (of course)- I prepare by quartering an onion and a lemon and placing inside the cavity before tying. Then, I rub butter on the outside and sprinkle with salt, pepper, garlic and basil.  I brown at 425 degrees for about 15 minutes to seal in the juices. Then, I roast according to the instructions for the size bird.

Bread Free Stuffing- Made with roasted turnips and sweet potatoes and flavored with apples, celery and onions. This is a much healthier alternative to the processed bagged versions. The hints of sage and thyme give it the taste of the stuffing you are used to without the artificial ingredients.

Green Bean Casserole- Green beans topped with a homemade (real) cream sauce and topped with pan fried onions in a coconut flour batter. This recipe has all the flavor (and more) of the traditional version without the mystery-soup-in-a-can.

 Sweet Potato Casserole - At our house, we much prefer sweet potatoes baked and topped with real butter and sea salt, but if you like the marshmallow topped version, this is a good alternative. It is topped with a homemade egg and honey based “marshmallow” that is very similar in taste and texture… its just missing that high fructose corn syrup aftertaste…

Mashed “Fauxtatoes”- Instead of all the starch of white potatoes (because, really, you are getting plenty of starch on Thanksgiving!), try this cauliflower version that uses pureed cauliflower and all the seasonings of regular mashed potatoes for a delicious (and healthy) substitute.

Cranberry Sauce – A slightly sweet recipe that leaves out the “equal parts sugar” in traditional recipes. Hints of orange and pineapple sweeten it naturally. Great as a garnish on leftover turkey sandwiches.

Bacon and Sea Salt Roasted Brussels Sprouts – Who says kids (or adults) have to dislike Brussels Sprouts. When roasted and topped with bacon and sea salt, Brussels Sprouts can become a side to fight over!

Butternut Squash Soup - If you want to serve a soup course, I recommend this one. We love this slightly sweet soup that tastes like Fall in a bowl.

Parmesan and Sea Salt Asparagus – A delicious side that is equally delicious when the leftovers are used in omelets the next morning. Even the kids like asparagus this way, and we usually serve it with Hollandaise sauce.

Dessert Options:

Pumpkin Pie- The typical Thanksgiving dessert but this version gets a makeover without the added sugar and a almond and pecan based crust. (Also equally good for breakfast the next day)

Pumpkin Cheesecake -  If you aren’t much of a pumpkin fan or need to feed a bigger group, this recipe has a subtle pumpkin taste rolled into a cheesecake.

Carrot Cake- A healthy version make with coconut flour, lots of eggs (protein!) and spices. Optional cream cheese frosting.

Pecan Pie- This one isn’t my recipe but comes highly recommended. Lea at Paleospirit.com posted this and since I haven’t had time to experiment with this one yet, I thought I’d post it for anyone looking for a healthy pecan pie recipe.

Download the Shopping List!

The shopping list is referenced with how much of each item you need and the names of the dishes it is used in. It is designed for a group of 8-10 with minimal leftovers, so increase up or down based on your group size and if you want leftovers. Don’t forget to add anything you need for the rest of the day and any drinks (I suggest Spiced Pumpkin Lattes or Crock Pot Chai Tea)

Wellness Mamas Thanksgiving List. Click Here. 

What does your family do on Thanksgiving? What are your favorite traditions? Will you use my shopping list or any of my recipes? If you find it helpful, please share!

Shared at Fight Back Friday.

Asparagus is one of my favorite vegetables, and this is one of my favorite ways to prepare it. If you’ve only ever had canned asparagus, you have to try freshly prepared asparagus… such a difference.

I prefer asparagus with hollandaise sauce, though it is great by itself.

Ingredients:

• 1 large bunch of asparagus
• 3 tablespoons of olive oil or ghee
• 1 tsp sea salt (or to taste)
• sprinkle of black pepper (to taste)
• 2-3 TBSP of parmesan cheese

How To:

1. Preheat the oven to 375 degrees.
2. Break hard ends off of asparagus- it will naturally break at this point if you gently bend it.
3. Lay asparagus flat on baking sheet and drizzle with oil
4. Sprinkle with salt, pepper and parmesan and toss lightly to incorporate.
5. Bake 15-20 minutes or until soft and just starting to brown.
6. Remove and serve immediately.

Stuffing is such a part of Thanksgiving for so many people (me included), yet it almost always is bread based and adds very little nutritional value to the meal. This has been the most difficult recipe to make a healthy version of, but I am pleased with the (much more nutritious) outcome.

This stuffing is better outside the bird, and can easily be prepared a day or two ahead of time and reheated in a 9×13 baking dish to save time on Thanksgiving Day. The leftovers can actually be breaded in coconut flour and pan-fried to make a “bread” for leftover turkey sandwiches.

If you are hosting Thanksgiving this year, why not serve a meal with as much nutrition as it has taste? Check back tomorrow for a full Thanksgiving Menu with recipes and a shopping list so you can serve a healthy feast and not forget any details!

Grain Free Stuffing Ingredients:

• 2 large turnips (not sure how big they normally are, but mine weighed about 2 lbs each, so 4 lbs total)
• 3 large or 4 medium sweet potatoes
• 3 large onions
• 5 large ribs of celery (or about 1 medium sized head)
• 1 package of fresh button mushrooms
• 1 apple
• 1 pound of sage pork sausage (optional)
• 2-3 teaspoons or more garlic powder (to taste)
• 2-3 teaspoons sage powder  or more (to taste)
• About 1 teaspoon each of Rosemary, Thyme and Oregano
• 1 teaspoon Turmeric
• 1 teaspoon black pepper
• 2 teaspoons of sea salt or more (to taste)
• 1/2 cup of oil for cooking: tallow, lard, ghee, coconut oil, etc (just no vegetable oils)- I prefer tallow

How To Make Savory Grain Free Stuffing:

1. Preheat oven to 375 degrees.
2. Peel turnips and sweet potatoes and cut into small (1/2 inch) cubes
3. Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them (Depending on the size of your baking sheets, it may take another baking sheet or a couple rounds to fit them all)
4. Sprinkle with some of the garlic, sage, rosemary, thyme, oregano, turmeric, pepper and salt and toss with your hands.
5. Put into oven and bake for about an hour until they are soft and starting to brown… toss a few times to brown evenly.
6. While those are cooking … in a large skillet (or Wok) brown the sausage if you are using it.
7. Finely dice the onions, and celery and add to the pan once the sausage has cooked. You might need to add more oil.
8. Dice the mushrooms and peel and dice the apple and add once the onions/celery have started to soften.
9. Continue cooking until all are cooked and add more of the above spices to your taste.
10. Once turnips and sweet potatoes are done, mix with the sausage/onion/celery/apple/mushroom combination and continue mixing until well incorporated and starting to clump together.
11. Transfer to a greased 9×19 baking dish and warm in oven if serving immediately or put in fridge, covered.
12. For reheating: 30 minutes, covered @350 degrees.

What dish makes it seem like Thanksgiving for you? Do you make it healthy?

My kids call these mini cabbages, and love the addition of bacon. This is an great vegetable to add to a Thanksgiving or holiday menu, and it is super easy to make.

The Ingredients:

- 1.5-2 lbs of fresh Brussels Sprouts

-4 pieces of thick cut bacon

-1/4 cup tallow, ghee  or olive oil (tallow or ghee preferred because it cooks at a high temp)

- 1 teaspoon of Himalayan Salt or Sea Salt

- 1/2 teaspoon cracked black  pepper

- 1/2 teaspoon garlic powder or garlic granules

How To Make Roasted Brussels Sprouts:

1. Preheat oven to 400 degrees.
2. Cut stems off Brussels Sprouts and remove and wilted leaves then cut in half.
3. Toss them with the tallow, ghee or oil (heat tallow a little first to make liquid) and spread on a baking sheet.
4. Sprinkle with salt, pepper and garlic.
5. Put in the oven for 20 minutes.
6. Remove from oven, flip Brussels sprouts.
7. Chop bacon into small pieces and sprinkle over the Brussels Sprouts on the baking sheet.
8. Bake an additional 20-25 minutes until Brussels Sprouts are starting to brown and bacon is crisp.
9. Serve as is, or toss with dried cranberries for a fall taste.
10. Enjoy!

Check out other Thanksgiving recipes here and stay tuned for a full meal plan with shopping list.

What’s your opinion of Brussels Sprouts? Ever tried them? If not… are you brave enough this Thanksgiving? Let me know below!