Real Fruit Gummies (AIP, Paleo)

Gummies, Gummies, Gummies

I am pretty sure Emily (who is nearly 2 now) is 50% made up of gummiess, the other 50% being clementines. She has a problem, we are working on it. Anyway, gummies have become a staple in our house. It is a great way to give her fruit when they are out of season, thank you freezer section, and I actually find them sometimes less messy then the actually fruit at times. Plus, she gets a good dose of gelatin. Each week, I make up a new batch of gummies for her to snack on through out the week. This is a great snack for kiddos of all ages, from beginner baby-led weaners to toddlers to pre-teens.

Real Fruit Gummies

Ingredients

• 2 cups fresh or frozen fruit (such as blueberries, blackberries, strawberries, kiwi, or a mix of any of them)
• 1/2 cup of filtered water
• 1 tablespoon lemon juice
• 1/4 cup of gelatin
• 1 teaspoon of maple syrup (optional)

Instructions

1. Combine fruit, water, and lemon juice in a medium sauce pan.
2. Set sauce pan on burner at medium low heat. Use a wooden spoon to mash fruit as it warms up and stir often.
3. Cook down for about 5 minutes, or until the fruit softens.
4. Combine fruit, gelatin, and maple syrup (optional) in a blender. Blender until smooth.
5. Pour puree into gelatin molds or a 8 x 8 glass baking dish.
6. Let cool in fridge for at least 2 hours.
7. Cut up or pop out of molds and store in air tight container in fridge up to 2 weeks.

Italian "Breadcrumb" Baked Cod (AIP Modification, Paleo)

I recently had the opportunity to try out Mission Heirloom's Yucan Crunch Crackers now that is available to order on Amazon. Not only was excited about another AIP option on Amazon (Amazon Prime owns me), but also was so excited to try them out after seeing so many other bloggers sharing about them.

And I was not disappointed! Yucan Crunch Crackers are such an awesome addition to the AIP community. My absolute favorite way to have them is to crisp them up under the broiler and use them as crackers to shovel tuna salad in my mouth. But they are so versitile! And while I love using them as a cracker alternative, the recipe below is another fun way to enjoy these crunchy goodies. Emily is also a huge fan of them as well which means I am going to need to order some more asap!

Yucan Crunch for Me and for You

Mission Heirloom has not only given me an opportunity to try out their Yucan Crunch, but they are also allowing me to give away a 2-pack set of their Yucan Crunch to one of you! Head on over to my Instagram for details of how to enter.

Italian "Breadcrumb" Bake Cod

Ingredients

• 1 lb fresh wild caught cod
• 1/2 cup of broken Mission Heirlom's yucan crunch
• 1 tablespoon fresh thyme
• 1 tablespoon fresh scallions
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1 tablespoon avocado oil (use for AIP compliant recipe)
• 3 tablespoon of mayo (leave out for AIP compliant recipe)

Instructions

1. Preheat oven to 350 degree F.
2. Pat dry cod and place on a parchment paper lined cooking sheet.
3. Add yucan crunch, sea salt, dried oregano, dried parsley, garlic powder, onion powder, fresh scallions and fresh thyme to a food processor. Pulse until it crumbs.
4. For AIP compliant recipe, lightly coat the top of cod with avocado oil. For non-AIP complaint recipe evenly spread mayo over the top of the cod.
5. Add an even layer of "breadcrumbs" on top of the cod.
6. Place cooking sheet with fish in preheated oven for 15-17 minutes, or until fish is flaky.
7. Turn on broiler and put cod under broiler for 2-3 minutes, or until browned. Keep a close eye so it doesn't burn.
8. Enjoy!

Disclosure: I did receive a complimentary 4-pack of Yucan Crunch; however, this is a product I have will happily purchased in purchase in the future. I would never recommend a product I didn’t stand behind 100%. 

Homemade Maple Lavender Soda (AIP, Paleo)

It is officially summer and one of my favorite things to sip on in the hot months of there year is a big glass of fizzy goodness. Most often sparkling water does the trick, but sometimes I just want a little something more. Last summer I went to this local sandwich shop with my mom and I ordered their lavender soda. It. Was. Amazing! I knew immediately I needed to recreate it. And now this summer, I am sharing it with you all. It will be a perfect addition to your summer bbq or just a nice afternoon treat.

Ingredients

• 1 cup of water
• 1 cup of maple syrup
• 1 tablespoons fresh lavender leaves, bruised
• Ice cubes
• Sparkling mineral water

Instructions

1. Combine water, maple syrup, and lavender leaves in a small sauce pan.
2. Bring to a light boil and remove from heat.
3. Allow to steep for about 30 mins.
4. Using a mesh strainer, remove the leaves and store simple syrup in a mason jar. Keep unused syrup in the fridge for up to one month.
5. To prepare soda, pour 1 to 2 tablespoons of lavender infused simple syrup into a glass and fill with ice. Then pour in sparkling mineral water to fill glass. Enjoy!