Chocolate Cherry Gummy Bears (Paleo/AIP-Adaptable)

Gah, how cute are these kid and adult friendly gummy bears? I bought THESE gummy molds recently, since I’m already starting to scheme fun ways to get gut-healing gelatin and collagen into Grace when she’s old enough to eat these.
These gummy bears are about half the size of a typical store-bought gummy bear, so if you do want to make them for your smaller kiddos, they are much less likely to present a choking hazard. Nothing like opening up a blog post with a choking hazard warning, but I always think it’s best to be safe than sorry when feeding our littles’ and their less than sophisticated chewing skills.
Kiddos past the age of 3 would probably do best with this recipe! If you don’t have cutie pie molds and just want to make this into a gummy jiggler, you can do that too. They’re like super healthy chocolate fudge jiggles!

Chocolate Cherry Gummy Bears are a fun way for kids AND adults to get more gut-healing gelatin in their diet!

Chocolate Cherry Gummy Bears

Prep Time 00:15 Cook Time 00:05

Ingredients

  • 1 cup frozen pitted sweet cherries
  • 1 cup tart cherry juice
  • 2 tablespoons honey
  • 1/3 cup cocoa powder
  • 1/3 cup gelatin powder
  • pinch sea salt

Directions

  1. Place your gummy molds on a flat transportable surface like a cutting board. Clear out a flat space in your freezer that you can place the molds without them tipping over.
  2. Heat cherries over medium heat in a small saucepan until they burst, about 5 minutes. Transfer to a blender or food processor and puree. Return to saucepan.
  3. Add cherry and honey to saucepan and whisk to combine with the cherry puree. Bring mixture to a low boil and immediately whisk in cocoa powder until combined.
  4. Remove saucepan from heat and let sit for 1 minute.
  5. Slowly, slowly, slowly (I repeat, slowly) sprinkle in a small amount of gelatin at a time (1 to 2 teaspoons) and whisk until no clumps remain. If you add too much at the same time, you risk getting clumps. Stir in the sea salt.
  6. If using these gummy bear molds, use the dropper to distribute gummy liquid into each individual mold. If you have leftover liquid, pour into a parchment lined glass container (the smaller the container, the thicker the gummy bites will be).
  7. Place molds and glass container (if it was needed) in the freezer to set the gummies. Bears should be set in about 20 minutes and the bars will likely take a bit longer.

Toasted Coconut Cream Pops from The Healing Kitchen (Paleo, AIP)

 

Toasted Coconut Cream Pops

 

This was one of my favorite recipes to develop for The Healing Kitchen because all of the outtakes were so delicious! Toasted coconut ice cream was a favorite of mine growing up, and my best friend in high school and I would go to our local ice cream shop after school and grab a cup of their toasted coconut all the time! Ice cream has always been a big part of my life, as weird as it sounds to say that! It’s consistently remained in my top 5 favorite foods since the age of 2 (joined by steak, ribs, hummus, and pizza)  no matter what dietary protocol I happen to be following.

 

For awhile I thought I tolerated grass-fed dairy ice cream, but really it was a vain attempt to convince my stomach via my brain that I did. It failed. So now I stick wholly to coconut milk ice cream and enjoy to my hearts content, especially in the warmer months!

 

When making ice cream at home, I stick to simple flavors and use coconut milk, pureed white sweet potato, fresh fruit, and possibly some honey as the base. I may add something fun for texture such as freeze-dried fruit or even toasted shredded coconut or chocolate chips.

 

My favorite SUPER simple AIP ice cream combination is frozen mango pureed with coconut milk. You can eat it like soft serve straight from the blender or throw it in your ice cream maker (this is the one I use and recommend) for a harder sorbetto. The ice cream mixture for these cream pops can definitely be made into ice cream rather than pops, so feel free to do that as well!

 

These are such a refreshing treat – something the whole family will love – that’s decadent but not full of sweeteners!

 

TOASTED COCONUT CREAM POPS from my cookbook The Healing Kitchen

 

AIP Instant Oatmeal (Starch and Coconut-Free)

 

 

With the successful launch of 85 Amazing AIP Breakfasts, I realized how many people LOVE their morning meal. Like a deep, earth-rattling passion for your pancakes and cereal. I feel ya. Like I said in my post last week, it’s my favorite meal of the day even though life circumstances sometimes have me skipping it or postponing it to a time period called “lunch”. With my new early schedule, there won’t be much time for a proper breakfast, but I will definitely have 5 minutes to throw this together, which is why I wanted to develop an Instant Oatmeal recipe in the first place! Selfish motivations.

 

All of the AIP porridge recipes on the Web and in the e-book are made from coconut milk, starchy root veggies, or both! I know a lot of people following AIP have further restrictions such as GAPS, low carb, low FODMAP (replace honey with maple for low FODMAP), or starch-free diets, so this one is for you guys! If you can tolerate a little starch, there is also an option for you which will thicken up the oatmeal a bit. This recipe will make a thinner oatmeal (which is how I used to eat my Instant Oatmeal in college), which I enjoy as it doesn’t sit heavily in my tummy.

 

Feel free to play around with the flavors: apple cinnamon, cinnamon raisin, caramelized banana, carob, etc would all be super tasty here!

 

AIP Instant Oatmeal

Serves 1 | Ready in 5 minuets

2 Yellow Summer Squash, cubed

½ tsp Cinnamon

1/8 tsp Ground Cloves

2 tsp Honey

1 T Grass Fed Gelatin

Pinch Sea Salt

For serving: 1/2 cup Blueberries, 1/8 tsp Ground Cinnamon, 1 T Coconut Butter (optiona for coconut-versionl)

Optional Thickeners (Note: These contain starch or coconut): sweet potato flour (1-2 T), coconut flour (2 tsp), arrowroot starch (1 tsp)

  1. Place squash in a food processor and process for 30-45 second until the squash is broken down into the texture of wet oatmeal. A longer process time means thinner oatmeal.
  2. Bring the processed squash, cinnamon, and cloves to a low boil in a small saucepan set over medium-high heat. Remove from the heat and stir in the honey, gelatin, and sea salt. Serve immediately with blueberries, a sprinkle of cinnamon, and a tablespoon of coconut butter, if desired.
  3. Note: If you would like a thicker oatmeal and can tolerate starch, add one of the optional thickeners during step 2.