Vanilla Extract

Homemade Marshmallows

With kids at home and the warm weather we’ve had in Ohio the last few weekends, it certainly feels like summer is here. We spent the day yesterday being outside. Hubby doing yard work and me playing with the kids. I did help clean up our outdoor furniture a bit, so I have somewhere to sit until we can budget for a new outdoor dining set. 🙂

We had some brush we needed to trim back in our yard and we attempted to burn it, well it didn’t work out so well, but we got enough of a fire going to have some S’mores! We also love these on apples. Just bake some apples with cinnamon and a little butter until tender, then put these on top for a healthy dessert. They were also a treat in my latte this morning.

I hope you all are staying home and staying healthy. Hopefully the warm weather sticks around and we can just have a really long summer with extra snuggle time, while we pray for those that are on the front lines.

Dr. Hartzler

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Homemade Marshmallows
Looking for a way to make S'mores or have some tasty marshmallows without corn syrup or refined sugar. Here is a great recipe. It was originally posted on a website called TGIpaleo.com but that site is no longer up. So I am posting here so everyone can still enjoy.
Course Dessert
Cuisine Paleo (Whole30)
Servings
Ingredients
Course Dessert
Cuisine Paleo (Whole30)
Servings
Ingredients
Instructions
  1. Pull out your stand mixer. I only use mine a few times per year but this is one of my recipes that it's super helpful! If that’s not an option, get a partner who is willing to hold an electric mixer while you pour the boiling honey into the gelatin. (Dustin has done this before when we've made this at his parents for our thanksgiving baked apples!)
  2. Place the gelatin in the bottom of a large mixing bowl. Pour 1/2 c water on top and whisk (with mixer) to combine, then set aside. Pour the honey and remaining 1/2 c water in a small saucepan over medium heat. Bring to a rolling boil, stirring to make sure it doesn’t burn or boil over.
  3. Turn on your mixer to medium-high in the bowl with the gelatin. SLOWLY pour a steady stream of hot honey, making sure the stream of liquid hits the side of the bowl first so it doesn’t curdle the gelatin. Keep pouring slowly until all everything is combined. Then leave the mixer on for 15 minutes. Yes 15 whole minutes. Add the vanilla about 2 minutes before it’s done.
  4. Grease a 9×13 inch pan with coconut oil or any other healthy oil. When the marshmallow cream is whipped to perfection, spread it into the pan. Refrigerate for at least 4 hours or overnight. Then cut into squares and use for all your marshmallow-y needs. Note: they still work great in S'mores if you do the aluminum foil packets and place by the fire, otherwise roasting them they will melt quickly so just be cautious and be ready with those graham crackers!
Recipe Notes

A couple options for grass-fed gelatin sources (thanks in advance for using my affiliate links!) 

Great Lakes Gelatin

Vital Proteins Beef Gelatin

For Graham Crackers,Pamela's Gluten Free have been the best we've tried. You can get them on Amazon or Thrive Market.

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Chocolate Zucchini Muffins

Summer will be officially here this week. It seems like Ohio forgets how summer is supposed to be. 🙂 Last year on Father’s Day it was 95+ degrees and this year we walked into church and it was 68. Not totally complaining, but the forecast this week does look a bit gloomy and we are ready for the pool at Grandma and Grandpa’s next weekend! This week my friend Katie Mathews is sharing a delicious muffin recipe here on the blog. Katie and I met at a local photography class this summer. She is so sweet and you must follow her on Instagram @FarelyRooted, her food is amazing, beautiful, and healthy! Enjoy Katie’s post below and have a blessed Father’s day to all the Dad’s out there!

Dr. Hartzler

Summer, we love ya. You’re the most blessed season for wholesome foodies. The farmer’s markets are up and running and bursting with the most beautiful produce we see all year in the Midwest. Bravo, farmers of our communities. You fill our market bags with farm fresh berries, vibrant leafy greens, homemade baked goods, and zucchini the size of our faces. Your work is something to celebrate.

In all my farmer’s market excitement, I always seem to buy so much more face-sized zucchini than a small family can consume in a few days time, so after feasting on said gigantic zucchini for three days, in the form of raw, roasted, zoodles, and more, I still have zucchini to spare and have no desire to put it to waste. Coincidentally, my love for chocolate has not changed at all despite the change of the seasons. 

Enter these delightful GLUTEN AND GRAIN FREE CHOCOLATE TAHINI ZUCCHINI MUFFINS, packed with chocolate and veggies because didn’t you know that they always belonged together? 

Enjoy! ~Katie

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Chocolate Zucchini Muffins
They are soft and sweet and nutrient dense and you’ll feel great about eating them any time of the day. Enjoy them warm with a glass of cold almond milk or a spoonful of peanut butter (my personal favorite), and the satisfaction of knowing that your overspending, for once, has turned out for the best, because chocolate muffins are life, am I right?
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
OTHER INGREDIENTS
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
OTHER INGREDIENTS
Instructions
  1. Preheat oven to 350 and grease muffin tin.
  2. Combine wet ingredients in a medium bowl.
  3. Combine dry ingredients in a small bowl.
  4. Add dry to wet ingredients and mix until combined.
  5. Fold in zucchini and 2/3 cup chocolate chips.
  6. Fill muffin tin cups with batter about 3/4 of the way up and top with remaining chocolate chips.
  7. Bake for 20-25 minutes until set (mine were done in 22).
  8. Enjoy immediately while the chocolate is gooey or re-heat in the oven for 5 minutes.
Recipe Notes

Life hack: instead of using all your muscles grating zucchini on your own, chop it and pop it in a food processor for 10 seconds and it will magically grate on its own. After shredding, (very important squeeze out most of the water in a bunch of paper towels so the muffs aren’t too wet).

For those Low-Carb and Keto folks out there:

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Low Carb Waffles

Confession time, our household is addicted to waffles, all 4 of us. 🙂  Our favorite weekend breakfasts normally include some type of waffle or pancake, mostly the low carb or paleo variety. Thankfully it’s super easy to make a gluten free or paleo option.  This recipe is inspired by Danielle Walker at Against All Grain and her Grain-Free Waffle Recipe. We used to make hers a lot, but honey and my stomach don’t always get along and I tried to figure out a way to make them less sweet, but not taste a ton like eggs.

Last weekend Dustin was busy with WordCamp Dayton and we had a friend staying with us, Adam Silver of Kitchen Sink WP, who attended the conference.  He tells me he has cashews in hand, waiting on me to post the recipe, thanks Adam for your help with the photography!

Enjoy!

Dr. Hartzler


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Low-Carb Waffles (Grain Free)

If you are looking for a waffle that fits a low-carb diet, look no further. You might even think you are eating the real deal!

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Add the raw cashews to a bowl and cover with water. Then add in the vinegar. I generally let them sit overnight, but at least 4-6 hours would be best to help reduce the phytic acid on the cashews and make them easier to digest!

  2. After soaking has been completed, drain water off completely. I use a strainer.

  3. Preheat your waffle iron.

  4. Then add the rest of the ingredients into a high-speed blender. Blend until smooth, you can add the almond milk a bit at a time to make sure it does not get too runny.

  5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done. We have a nonstick waffle iron, so if yours is not non-stick, make sure you add a little oil before cooking.

  6. Top with your choice of fruit or homemade whipped cream with stevia!


Recipe Notes
  • Thrive Market has the best deal on the Primal Kitchen Collagen Fuel. You seriously will not regret trying it. It's the best low carb protein powder I've come across. I love that it's easy to digest great for the gut. I feel super comfortable with my kids having collagen as well. Use my link to try out Thrive Market and make this waffles soon!
  • Since the protein powder I used has a bit of fiber in it, depending on the type you have, you may have to adjust the liquid or coconut flour slightly.

 


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Cookie Dough Bites

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Cookie Dough Bites
These bites are a yummy energizing treat to have as a snack or dessert! Or even a couple with your morning cup of joe can be a good start to your day. Makes 8-10 balls depending on how much batter you sample. 🙂
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place all ingredients EXCEPT coconut flour and cacao nibs in a high speed blender or food processor, and blend until creamy.
  2. Stir in coconut flour until fully combined, then stir in cacao nibs. Then shape dough into balls or hearts.
  3. Serve right away, or store in a covered container in the refrigerator until ready to eat.
Recipe Notes
  • I used this protein powder. It has stevia which makes these a touch sweet, feel free to add other stevia or monk fruit if your protein source isn't sweetened.
  • I used these Cacao Nibs.  Chocolate chips would be yummy too but obviously not quite as healthy. 🙂
  • These were inspired by this recipe from the Paleo Running Momma.
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Low Carb Peanut Butter & Jam Cups

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Low Carb Peanut Butter & Jam Cups
These low carb sweet snacks will leave you full and satisfied any time of year. Healthy collagen from the grass fed gelatin is a great way to treat yourself and take care of your gut.
Servings
Ingredients
PB Cups
Servings
Ingredients
PB Cups
Instructions
  1. Line a regular muffin pan with 12 silicone or parchment paper liners. (I used a wilton heart shaped pan that was six much larger servings)
  2. In a medium saucepan over medium heat, combine the frozen raspberries and strawberries. Bring to a boil and the reduce the heat and simmer 5 minutes. Mash the berries with a fork. Stir in stevia, you can keep adding until it's to the desired sweetness. Whisk in the grassfed gelatin and let cool while preparing the peanut butter mixture.
  3. In a microwave safe bowl, combine the peanut butter and coconut oil. Cook on high for 30 to 60 seconds, until melted. Whisk in sweetener, depending on how sweet you like it you can add more. Add the vanilla and stir to combine.
  4. Divide half of the peanut butter mixture among the 12 cups and set in the freezer to firm up, about 15 minutes. Divide the raspberry mixture among the cups and top with the remaining peanut butter mixture. Refrigerate until firm. Keep refrigerated.
Recipe Notes
  • I used this fun festive mold.
  • My favorite Monk Fruit source is Jillians Bakery because it is pure monk and doesn't have any other fillers. It's a tad expensive but last such a long time because only such a little amount is needed.
  • This type of liquid stevia is a good choice from Thrive Market.
  • Inspired by All Day I Dream About Food. 
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