DIY: Fermented Cod Liver Oil Gummies

 
 
Fermented cold liver oil is a traditional super food with far-reaching health benefits. Making friendly little gummies is one way to get the good stuff into your kids’ bellies! Assuming you aren’t taking care of a three month old and a two year old, you can whip these up in about thirty minutes.
 
Here’s what you need…
 
6 tablespoons of gelatin
6 tablespoons of honey
6 tablespoons of fermented cod liver oil
2 scoops of Amazing Grass Kidz Superfood (totally optional, but it adds vitamins)
1 cup of juice (I prefer organic grape juice, but you can use your favorite.)
 
Spray the mold of your choice with coconut oil (or whatever cooking spray you have on hand). This helps you get the gummies out without tearing them apart. You can use ice cube trays or candy molds. (I use a gingerbread man mold.)
 
Add ingredients to a saucepan, and whisk together on low heat. I add the juice first and the gelatin last, that way everything gets mixed together before adding the gelatin. This step only takes a few minutes.
 
Pour into molds, then place them in the fridge for 15-20 minutes. If your molds are deep, then it may take a little longer. Store them in the fridge after popping them out of the molds. Assuming your gummies are approximately the size of an ice cube, each gummy is two servings. Sadly, I chop the gingerbread gummy guy in half to achieve my son’s daily FCLO ration. RIP, you healthy little gummy guys!
 
 
 
 

Quick & Easy: Creamy Avocado Ranch Dip



Grab your favorite chips, a veggie platter, or (if you’re like my two-year-old) just a spoon! You’ll have this dip thrown together in no time.

Ingredients:
1 tablespoon of dry ranch seasoning
2 avocados
3 ounces of cream cheese

Directions:
Mash everything together in a bowl. That’s it! If you’re feeling fancy and don’t mind extra dishes to clean, throw it all in the food processor. I just use a fork, because it’s more socially acceptable to lick a fork than it is to lick a food processor. (And less chance of injury to my tongue, which I need to enjoy the dip.)

You really can’t go wrong with the measurements — add more avocados, more cream cheese, more ranch…or less, depending on your palate. It’s a nice alternative to guacamole, will wow a crowd, and won’t last long. Maybe you should just go ahead and double the recipe!

Gluten-Free Zucchini Brownies

Prepare to have your mind and taste-buds blown!
What you need:
1 cup of nut butter. (I used a combo of pecan butter, chocolate hazelnut spread, peanut butter, and white chocolate spread because I didn’t want an overwhelming nutty flavor.)
1 1/2 cup of grated or chopped zucchini. (I used yellow squash and zucchini, finely grated.)
1 cup steel-cut oats (Granola blends would probably be good, too!)
1 egg (I can’t eat eggs, so I substituted chia seeds — 1 tbsp chia seeds & 3 tbsps water.)
1 tsp of vanilla
1 tsp of baking soda
1 tsp of cinnamon
1 cup of dark chocolate chips. 
*optional ingredient = 1/4 cup of raw honey if your nut butter isn’t very sweet. I did NOT use honey in mine & they’re perfect. 
What you do:
Preheat oven to 350 degrees.
Combine all the ingredients into a large bowl and mix everything together.
Pour into a greased 9×9 baking pan.
Bake for 35-45 minutes, or until a toothpick comes out clean.