Chocolate Cherry Smoothie

Paleo Chocolate Cherry Smoothie at The Happy HousewifeBy contributing writer Tessa

Smoothies are a busy mom’s best friend. They are also a life saver when it comes to getting loads of nutrients into our picky kiddos.

My 3rd child has pushed me further than I ever thought I could be pushed when it comes to the finickiness of most children’s palates. It has been enough to almost drive me loco in tired moments. And I know I am not the only one!

 Raise your hand if you have a picky kid in your midst!

Smoothies are a great way to feed our bodies in a pinch. They are quick, easy, and full of possibilities. When our local Costco started carrying organic frozen cherries, this Chocolate Cherry Smoothie was born, and it is now a regular in our rotation. It is naturally paleo and includes all the essentials in my book:

  • Healthy fat: Avocado is great for skin, hair, and loaded with potassium. This is important for satiety as well.
  • Vegetable: While fruits are great, loading a smoothie up with pints and pints of fruit is not necessary and can overload systems with fructose. So I like to make sure there is always some veggies in every smoothie, especially since picky kiddos get some valuable nutrients this way. (I know my kids are not going to eat several cups of plain greens!)
  • Protein: Key to keeping you full and providing a balanced meal. We use gelatin as it is flavorless and so nourishing to our guts. But greek yogurt, cottage cheese, nuts, and protein powders are all options here.
  • Low/No Sweetener: There’s no sense in taking a perfectly healthy meal and mussing it up with tablespoons of sugar! Sweetness is sometimes achieved by the fruit alone, but perfect fruit is not always within our grasp, as much as we want it to be! When the smoothie needs a sweetness boost, we like to use stevia. Nu Naturals Clear Stevia is our favorite brand with no fillers and no bitter aftertaste. Raw honey is another good option.
  • No Banana: Ok, just kidding….but in my family, I am the only one who really doesn’t like bananas in my smoothies. I’m weird, I admit it!

Enjoy this delectable smoothie. No one has to know it isn’t a chocolate milkshake!

Chocolate Cherry Smoothie

Chocolate Cherry Cream Smoothie - Paleo
Serves: 1
  • 1½ cups any milk (I use water along with a few tablespoons of full-fat coconut milk)
  • ¾ cup sweet cherries, frozen (berries would be good too)
  • 3 cups baby spinach
  • 4-6 ounces yogurt (I used coconut milk yogurt)
  • ¼ Haas avocado
  • 2 tablespoons gelatin (see note)
  • 2 tablespoons unsweetened cocoa powder (I use Dagoba, Hershey's was top rated in Cooks Illustrated)
  • 1 date, pitted
  • Dash of sea salt, optional
  • Stevia to taste (or raw honey as preferred)
  • A handful of ice cubes for an extra frosty beverage, optional
  1. Place all ingredients in the order listed in a high-powered blender and process until smooth and creamy.
For protein, we use either Vital Proteins Collagen Peptides or Great Lakes Gelatin Collagen Hydrolysate, these do not thicken the shake. You could also use a favorite protein powder, 3 tablespoons raw cashews or almonds, or cottage cheese.

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Easy Lemon Rosemary Scones

Easy Lemon Rosemary Scones at The Happy Housewife

These Easy Lemon Rosemary Scones are delicious and simple to make. I always thought scones were dry and heavy, but real homemade scones are delightfully flaky and light in texture.

You might enjoy serving these for Mother’s Day or for a tea or luncheon honoring your favorite women. People will be so surprised by the burst of flavor wrapped up in these sweet little treats.

Easy Lemon Rosemary Scones
Recipe type: Breakfast
Serves: 8
These Easy Lemon Rosemary Scones are deliciously simple for breakfast or brunch.
For the Dough
  • 1 cup flour
  • 1 large lemon, zested and juiced
  • 1 tablespoon fresh rosemary, minced
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • 2 tablespoons cold butter
  • ⅓ cup milk
For the Glaze
  • ⅓ cup powdered sugar
  • 1 teaspoon lemon juice
  1. Heat oven to 375 degrees F. Prepare a baking sheet with a layer of parchment paper or a baking mat.
  2. In a medium bowl, combine the flour, lemon zest (set aside juice for a later step), rosemary, salt, sugar, and baking powder. Stir to combine.
  3. Use a fork or pastry blender to cut in the butter. The mixture will resemble crumbly lumps.
  4. Add the lemon juice and milk and stir gently until the dough forms a very loose ball. It won’t all come together in a smooth ball, but resist adding more liquid. It will be fine in the next step.
  5. Move dough and any scraps from the bowl to the baking sheet and work the dough gently to form a rounded loaf. You don’t need to knead the dough. You just want to gather it all together into a mounded loaf.
  6. Divide the loaf into 8 wedges with a floured knife. Do not cut all the way through the bottom.
  7. Bake for 20 to 25 minutes at 375 until golden brown.
  8. While it’s baking, combine the ingredients for the glaze. Stir well until all powdered sugar lumps are gone.
  9. When the scones are finished, let them cool 5 minutes, glaze, and allow them to cool another 10 minutes. Serve them warm or cold.
Tips about dry dough: Scones are a lot less moist than most quick breads. They’re very much like light biscuits. If you’re working the dough and it doesn’t come together, you can add a teaspoon of water or milk and work it in gently with your hands. You don’t want to work it to the point where the butter begins to melt from the warmth of your hands. This will not be good for the flaky consistency of your scones.

Easy Lemon Rosemary Scones at The Happy Housewife
Chocolate Gingerbread Scones at The Happy Housewife

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Oatmeal Pancakes: Gluten Free with Walnut Butter

Gluten-Free Oatmeal Pancakes with Walnut Butter at The Happy HousewifeBy contributing writer Tessa

These Gluten-Free Oatmeal Pancakes are one of the the most hearty pancakes I have yet to make. They have made their way into our pre-hiking repertoire for their packability and ability to satiate!

I discovered this recipe years ago in a newspaper and had to work on making it allergy friendly. Necessity is always the mother of invention.

The egg free version is slightly denser but still great. You get to decide what to serve these with – the walnut butter is a special treat! While I love the tangy flavor of buttermilk, the end product is just as good with the dairy free version. Again, you decide!

Soaking the oats in an acidic medium makes them more easily digestible, and your body can get at all those nutrients better. But I have also provided directions for making these fresh with no leftover oatmeal.

Gluten-Free Oatmeal Pancakes with Walnut Butter at The Happy Housewife

Oatmeal Pancakes - Gluten Free with Walnut Butter
Serves: 4
  • 2 cups leftover oatmeal, or 2 cups gluten free rolled oats
  • 2½ cups buttermilk or ½ cup favorite yogurt mixed with 2 cups water. If you use leftover oatmeal, omit this.
  • 2 eggs or equivalent egg replacer (I used 1 tablespoon gelatin whisked into ½ cup water)
  • ¼ cup light olive oil, avocado oil, or melted coconut oil
  • 1 tablespoon vanilla extract
  • ¼ cup brown rice flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup palm sugar, or other granulated sugar
For the Walnut Butter
  • 1 cup any allowed butter, softened
  • ½ cup palm sugar or brown sugar
  • 1 cup chopped, toasted walnuts
  • 1 teaspoon vanilla extract
  1. The night before (or up to 2 days) either prepare your oatmeal or place the oats and buttermilk into a bowl. Cover and let sit overnight. This is also a good time to make the walnut butter.
  2. The next morning, mix in the eggs, vanilla, sugar. and oil to combine. If you used leftover oatmeal, you will need to add a touch of any preferred milk to get the desired batter consistency. I used about ½ cup.
  3. Whisk together the dry ingredients, then incorporate into the wet. This will be a thick pancake batter consistency.
  4. In a greased, preheated pan over medium low heat, pour about 3 tablespoons batter into the pan. When bubbles begin to form evenly and the bottom is golden, flip and cook the other side. Repeat with the remaining batter, serve with the walnut butter if you like.
For the Walnut Butter
  1. Combine the butter, sugar, walnuts and vanilla, mixing thoroughly.

Gluten-Free Oatmeal Pancakes with Walnut Butter at The Happy Housewife

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Homemade Granola

I grew up on homemade granola. I had no idea that you could even buy it at the store until I was an adult.

homemade granola

Then I saw how much granola cost and realized that homemade granola tastes better, is healthier (less sugar!), and is much cheaper!

homemade granola

You can make this recipe gluten free by taking out the wheat germ and using gluten free oats.

easy homemade granola

Homemade Granola
  • 3 cups dry oatmeal
  • ½ cup butter
  • ½ cup honey
  • ¼ teaspoon salt
  • ½ cup wheat germ
  • ½ shredded coconut (optional)
  1. First melt the butter in a 3-quart saucepan over medium heat.
  2. Add the honey and salt and briefly heat with the butter.
  3. Turn off the heat and add the oatmeal, coconut, and wheat germ.
  4. Stir.
  5. Pour the mixture onto a cookie sheet.
  6. Spread the mixture out evenly and bake it at 375° for 10 minutes. It will be a golden brown color.
  7. Remove from the oven and let cool.
  8. Store in an airtight container.

This recipe is so easy, it only takes about 5 minutes on the stove top and then another 10-15 in the oven.

cheap homemade granola

Homemade granola makes a great homemade gift, package it in glass jars and tie a pretty ribbon on around the top. If you’re feeling generous attach a copy of the recipe too! Your friends and family will thank you for it!

More easy breakfast ideas:

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