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What to Feed My Gluten Free Kid!

September 13, 2014 3 min read

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It all began with my 6 yr old crying at night with tummy aches and crying during the day with cramps. After much trial and error we discovered, among many other things, she has a gluten intolerance.

My child who loves pasta and pancakes and bread, oh my! Now what am I going to do?

Sure there are lots of prepackaged options for kids and adults alike that are gluten free, but in a family with 5 kids, making things ourselves is a must. I had to search high and low and under a few rocks to find recipes that were not only gluten free but something a 6 yr old would actually eat! I know, I was asking for a miracle.

Turns out I found my solution in the Ultimate Healthy Living Bundle! There are hundreds of gluten free recipes in there and I am so grateful to have found this amazing offer … but not as grateful as my 6 yr old!   

—Testimonial from Tanya, SBB employee

The Ultimate Healthy Living Bundle is only available through September 15th, 2014. Don’t miss out!
Trisha Gilkerson, from the Intoxicated on Life blog has kindly allowed us to share 2 of the amazing recipes from
Grain Free Goodies,” one of the many, many awesome books included in this bundle!!

The Ultimate Healthy Living Bundle is only available through September 15th, 2014. Don’t miss out!
Cranberry Lemon Muffins (grain-free & sugar-free!):

cranberrylemonmuffinsPrep Time: 5 minutes
Cook Time: 15 minutes

2 eggs
1/4 c. yogurt (or the cream off the top of a can of organic coconut milk)
2 T melted butter or coconut oil
1/8 t. pure stevia extract (or to taste- there is much difference between varieties of stevia)
1 T. lemon juice
1/4 t. vanilla
1/4 t. baking soda
1 t. apple cider vinegar
2 T. xylitol
1/2 c. cranberries chopped
1/4 c. coconut flour
pinch of salt

Preheat oven to 400 degrees and grease a mini muffin pan really well. 
Mix together all ingredients except cranberries and coconut flour.
Thoroughly mix in coconut flour.
Chop the cranberries (I used my magic bullet) and then fold them into the above mixture. 
Bake at 400 degrees for approximately 15 minutes.
Let the muffins cool off. I know, I’m always tempted to eat things as soon as they pop out of the oven too. But resist the urge. These muffins don’t taste quite right until they cool off. But after they’ve cooled off, they’re oh so tasty!

Notes:  These muffins freeze well. Pop whatever muffins you’re not going to use into the freezer after they’ve thoroughly cooled and just pull a couple out a half hour before you want a snack.

Basic Grain-Free Meatballs
Cook Time: 35 minutes

1 pound of ground beef or a mixture of pork and beef
1/2 cup almond flour
1/3 cup chopped onion
1/4 cup milk or almond milk
1/4 teaspoon pepper
1 teaspoon salt
1 egg
1/2 teaspoon coconut aminos

Preheat oven to 375 degrees. Mix all ingredients until well combined. Form into balls and place on a pan.  Do not stack meatballs.
Bake for 35 – 40 minutes or until browned through. Top with your favorite sauce.  Enjoy!

Photo Credit:  Recipe pictures from Intoxicated on Life blog  (Thanks, Trisha!)


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