My boys wouldn’t eat the peanut butter and jelly sandwich because it was the “wrong” peanut butter. I caved and gave them cereal.

The rest of the afternoon was chaos as they acted like monkeys and then crashed. HARD.

Your child sees a massive lollipop… you see hours of them bouncing off the walls, usually ending in a meltdown.

Every parent has experienced the dread that comes from their kids eating junk food and the inevitable bad behavior.

Yet pinpointing the specific culprit often seems impossible. Sticking to a plan seems hopeless.

And getting a kid with sensory issues to EAT healthy food? Well that’s a whole other story!

The goal of this post is to help you understand why food really matters for your sensory kid and what small steps you can take TODAY to start working toward a healthier lifestyle. The changes will be dramatic!

Thank you to Detox Organics for sponsoring this post and helping bring awareness to a much over looked factor in sensory needs. (Don’t miss the coupon code toward the end of the post!) This post contains affiliate links for your convenience, please read my full disclosure policy here. 

Inflammation

Remember that sensory dysfunction happens when a child’s brain over or under responds to sensory input. While there are MANY factors that contribute to that, some beyond our control, many doctors are starting to see a connection between inflammation and high sensory needs.

Think about it like this, the brain receives signals from every single inch of the body. Those signals have to travel via nerves to the brain and be interpreted. But often times, inflammation around the nerves or receptors causes those nerves to overreact or completely miss the incoming signal.

To give kids the best shot at a happy functioning sensory system, you’ll want to keep inflammation low. (Plus all the millions of other health benefits!)

But where should you start???

Clean Eating

There are millions of diets out there. From the extremely strict to the totally bizarre. Where should you start? What will have the biggest impact on your child’s behavior and sensory needs?

I like to encourage sensory parents to start by eliminating everything artificial from their children’s diets. Other terms for this include “all natural” or “clean eating”. There are so many ingredients added to our food these days that are simply not “food”. One big culprit in kids’ behavior is artificial dyes. These chemicals add nothing beneficial while negatively affecting the brain. In fact, the EU has banned most of the dyes still used in the US or has a warning label on the foods containing them.

MSG is another ingredient that studies have proved to have a harmful effect on the brain, yet is still commonly used.

(I’m convinced for something to be labeled “edible” it simply means it doesn’t kill you immediately!)

Be sure to read ingredient lists. There are no regulation on the term “natural” and anyone can make the claim, when really they are using questionable ingredients.

Eating clean is a great way to start your healthy eating journey. It has a BIG impact on behavior without a significant change in taste or texture.

Elimination Diets

Every child has unique ways that their bodies will react to certain foods. Different things can trigger an inflammatory reaction in different kids. Not all intolerances look like a full blown allergic reaction, but often show up as digestive discomfort, skin issues, sensory issues or behavior issues.

Just keep reminding yourself, the gut and the brain are connected.

There are two typical ways of figuring out your child’s unique dietary needs.

First you could do genetic or other diagnostic testing to see how your child’s body processes specific substances.

Second, elimination diets remove all the classic allergens from your child’s diet, waiting for all symptoms to alleviate, then slowly, one by one, introducing suspected foods back into the diet to see which one triggers issues.

This works a lot better than guessing, but takes a lot of dedication. Kids usually protest to the extreme change in their eating habits. The GAPS diet is specifically designed to figure out what foods are triggering other issues. It’s extremely strict but very effective.  The Whole 30 diet is another decent place to start and you’ll easily find recipes all over the internet.

Changing Habits with Sensitive Kids

Guys, changing your kids’ diet is extremely difficult, and with a sensory kid it seems nearly impossible. This is a HUGE battle in our home. This is definitely an area where I know what needs to happen but really struggle to make it happen!

We’re doing pretty well with clean eating. We’re in the process of figuring out genetic influences. But I know that food is a powerful remedy and there are so many super foods out there.

But sometimes I just can’t handle the constant complaints over healthy food.

I’ve looked into supplemental smoothies, but most have an ingredient or eight that I want to avoid. Dairy, gluten, soy, sugar, artificial junk, the list goes on of all the “no-nos” I’ve found in supposedly “healthy” drinks. I’ve literally been looking for YEARS to find a supplement that will provide all the fantastic nutrients my kids need.

Then I found Detox Organics! As their name implies, their ingredients are organic, so nothing artificial. AND there’s no dairy, soy, or sugar. Totally vegan.

Yet it’s packed with incredibly beneficial ingredients that support proper digestion, aid in detoxing, and help balance alkalizine levels in the gut.

There’s acai berry, goji berry, spinach, kale, turmeric, beets, carrots, pineapple, broccoli, spirulina, ginger, fennel, lemon balm and tons more.

And the most important thing, it tastes great. So my kids actually drink it. In fact, they usually ask for seconds!

We blend our powder with organic unsweetened coconut milk and a frozen banana. My boys call it their chocolate milk shake!

And guys, you can get 15% off this all around superfood by using the coupon code “SensoryParents“.

Nutrition plays a BIG role in sensory issues. But sensory issues can make addressing diet quite a battle.

• Start simply, by cleaning up your diet, eliminating artificial ingredients and dyes.
• Consider an elimination diet to figure out your child’s unique inflammation triggers.
• Add nutrient dense foods in appetizing ways like with this chocolate shake that has all of the good stuff and none of the bad.
• And be patient. These changes don’t have to happen overnight  and there will be setbacks. Just keep striving for healthy choices.

The post The Connection Between Sensory Issues and Nutrition appeared first on My Mundane and Miraculous Life.

I’m not really a cake person. I prefer a good brownie or cinnamon roll to a plain cake with frosting.

In fact for my birthday, I usually opt for these pumpkin bars (I’m an October baby). But everything changed when my mother-in-law introduced me to her drool-worthy apple cake.

This post contains affiliate links for your convenience. Read my full disclosure here.

This texture of this cake has so much variety and appeal. The tangy sweet apples and coconut  pair deliciously with the almost crunchy outside. This cake is so moist, you won’t even need a glass of milk!

And folks, if I can pull of a recipe, you know it’s pretty fool proof!

Pictures do not do this justice!

Directions:

For the Cake –

3 eggs

1 1/4 cup oil (I prefer melted coconut oil)

2 cups sugar

2 1/2 cups of SELF-RISING Flour

2 medium apples chopped small

1 cup of shredded coconut

1 cup chopped nuts (your preference, I used chopped walnuts)

For the Glaze-

1/2 tsp vanilla

4 Tbsp butter

1/2 cup brown sugar

1/3 cup milk

Blend eggs, oil and sugar well.

Add flour gradually until well blended.

Stir in apples, coconut and nuts.

Pour into a greased and floured angle food or Bundt Cake Pan.

Bake for 1 hour at 350 degrees. Cool in pan for 30 mins. Remove and cool on rack.

Combine ingredients for glaze in a medium sauce pan. Boil for three minutes then pour over cooled cake. Enjoy!

Ultra Moist Apple Cake Recipe

 

Print

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Tangy, sweet yet crunchy goodness!

Author: Julie

Ingredients

• For the Cake -
• 3 eggs
• 1¼ cup oil (I prefer melted coconut oil)
• 2 cups sugar
• 2½ cups of SELF-RISING flour
• 2 medium apples chopped small
• 1 cup of shredded coconut
• 1 cup chopped nuts (your preference, I used chopped walnuts)
• For the Glaze-
• ½ tsp vanilla
• 4 Tbsp butter
• ½ cup brown sugar
• ⅓ cup milk

Instructions

1. Preheat oven to 350 degrees.
2. Blend eggs, oil and sugar well.
3. Add flour gradually until well blended.
4. Stir in apples, coconut and nuts.
5. Pour into a greased and floured angle food or Bundt Cake Pan.
6. Bake for 1 hour at 350 degrees.
7. Cool in pan for 30 mins.
8. Remove and cool on rack.
9. Combine ingredients for glaze in a medium sauce pan.
10. Boil for three minutes then pour over cooled cake. Enjoy!

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Never do boring cake again!

The post Ultra Moist Apple Cake Recipe appeared first on My Mundane and Miraculous Life.

And with any large gathering, you’ll need some festive food to go along with it.

These Easter desserts just scream SPRING and CUTE and YUM!

These treats are so adorable that you may be tempted to not eat them.

Ha ha! Yeah, right!

1. Coconut Macaroon Nests from skinnytaste.com
2. Tie-Dye Cheesecake Easter Eggs from hungryhappenings.com
3. Chocolate Easter Egg Nests {raw} from wallflowerkitchen.com
4. Easter Breads Recipe from natashaskitchen.com
5. Salted Caramel Popcorn Recipe from twopeasandtheirpod.com
6. Easter Muddy Buddies from frugalmomeh.com
7. Easter Grass Sugar Cookies With M&M’s Eggs from recipegirl.com
8. Easter Nest Cake from sugarhero.com
9. Coconut Macaroon Nutella Cookie Nests from twopeasandtheirpod.com
10. Bunny Butt Pretzels from hungryhappenings.com
11. Easter Coconut Macaroons from littlesweetbaker.com
12. Easter Egg Marshmallow Truffles from tasteandtellblog.com
13. Easter Egg Macarons from whatshouldimakefor.com
14. Easter Bread Muffins from cookinglsl.com
15. Reese’s Cream Eggs from insidebrucrewlife.com
16. The Ultimate Sugar Cookie Recipe from whiskandwander.com
17. Easter Treats: Mini Egg Donuts from itsasparklylife.com
18. Chocolate Birds’ Nests from bakingthegoods.com
19. Spring Cutout Cookies with Buttercream Frosting from sweetcayenne.com
20. Mini Eggs Brownie Parfait from thebusybaker.ca

Which one do you want to try first?

I can’t decide between the nutella cookie nests and the cheesecake Easter eggs!

The post Easter Desserts and Treats that are Almost Too Cute to Eat appeared first on My Mundane and Miraculous Life.

These incredible cookie bars are made at least monthly around here. They’re so easy and they’re always a hit. They are my “go-to” dessert.

Almond-Flavored Cookie Bars

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Light yet decadent. Great choice for a sweet treat after Asian cuisine.

Author: Julie

Recipe type: Dessert

Ingredients

• ¾ Cup of Butter
• 1½ Cups of Flour
• 1½ Cups of Sugar
• 3 Eggs
• 1½ Teaspoons of Almond Flavor (all-natural)
• A Pinch of Salt

Instructions

1. Melt butter.
2. Mix all ingredients together.
3. Spread into a greased 9x13 pan. (Try coconut oil!)
4. Bake for 20-30 mins at 350 degrees.

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It pairs really well with Asian cuisine.

Or milk.

I make this cookie bar recipe with all organic ingredients and sea salt. Ya know, gotta be healthy! Oh my…

Visit My Mundane and Miraculous Life’s profile on Pinterest.

The post Almond Cookie Bar Recipe: A “Go-To” Recipe Sure to Impress appeared first on My Mundane and Miraculous Life.

Christmas and good food go hand in hand. There are so many classic Christmas flavors and recipes that stir up nostalgia in us all. Eggnog, Nutmeg, Sugar Cookies, and GINGERBREAD!

Gone are the days when gingerbread flavor was relegated to cookies and poorly constructed edible houses. Below you’ll find some mind-blowing recipes like gingerbread pancakes, gingerbread hot chocolate, and gingerbread doughnuts.

This post contains affiliate links for your convenience. Please read my full disclosure policy here.

Pumpkin Gingerbread Cake from True Aim Education

Whole Grain Gingerbread Pumpkin Pancakes from Your Modern Family

Slow Cooker Gingerbread Oatmeal from Coffee Cups and Crayons

Gingerbread and Chocolate Glazed Donut Holes from ABC Creative Learning

Gingerbread Cookie Recipe from Spaceships and Laser Beams

Gingerbread Pear Crumble from The Educators Spin on It

Easy Gingerbread Snowman Sugar Cookies from Spaceships and Laser Beams

Gingerbread Cookie Bars with Cream Cheese Frosting from Mom Endeavors

Chocolate Gingerbread Mummy Cookies from The Jenny Evolution

Starbucks Gingerbread Loaf from The Typical Mom

Gingerbread Cupcakes from See Vanessa Craft

Gingerbread Hot Chocolate from The Frugal Mom Eh!

Gingerbread Spice Mix from Peace But Not Quiet

Gingerbread Cookie Garland from Kitchen Counter Chronicles

Gingerbread Jar Cakes from Pre-K Pages

And if you kids absolutely love building gingerbread houses over an over again, check out this LEGO Gingerbread House ! Totally love this idea!

The post Gingerbread Recipes that will Make You Drool appeared first on My Mundane and Miraculous Life.

Can I admit to the world that I’ve never had a pumpkin spice latte?

Horror, right? And since we’re confessing, I haven’t had any kind of latte ever. Eek!

But that’s not to say I haven’t had my fair share of pumpkin obsessions.

These pumpkin bars with cream cheese frosting have been my favorite since my mom got this recipe from a church friend when I was a child.

And now I’m sharing them with you! You’re welcome.

This post contains affiliate links for your convenience. Please read my full disclosure policy here. 

Ingredients:

For the Bars:

4 eggs

2 c sugar

2 c pureed pumpkin

3/4 c butter, melted

2 c flour

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. cinnamon

1/4 pumpkin pie spice

For Frosting:

4 oz cream cheese, softened

3/4 stick of butter, softened

1 tsp. vanilla

1 tablespoon of heavy cream

3 c powdered sugar

Directions:

Preheat the oven to 325*. Mix eggs, sugar, pumpkin and butter together. Sift flour, baking powder, baking soda, cinnamon and pie spice. Add to batter. Pour into a greased Jelly Roll Pan. Bake for 25 minutes

For the frosting combine all frosting ingredients with an electric mixer until all lumps are gone. Spread frosting on cooled bars.

The Life Changing Pumpkin Bar Recipe with Cream Cheese Frosting

 

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

The best fall treat paired with a creamy gooey frosting. Completely addictive!

Author: Julie Nixon

Recipe type: Dessert

Ingredients

• For the Bars:
• 4 eggs
• 2 c sugar
• 2 c pureed pumpkin
• ¾ c butter, melted
• 2 c flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. cinnamon
• ¼ pumpkin pie spice
• For Frosting:
• 4 oz cream cheese, softened
• ¾ stick of butter, softened
• 1 tsp. vanilla
• 1 tablespoon of heavy cream
• 3 c powdered sugar

Instructions

1. Preheat the oven to 325*. Mix eggs, sugar, pumpkin and butter together. Sift flour, baking powder, baking soda, cinnamon and pie spice. Add to batter. Pour into a greased jelly roll pan. Bake for 25 minutes
2. For the frosting combine all frosting ingredients with an electric mixer until all lumps are gone. Spread frosting on cooled bars.

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These are decadently moist, yet so easy to make. The frosting takes it to a whole other level of addictive-ness!

The post The Life Changing Pumpkin Bar Recipe with Cream Cheese Frosting appeared first on My Mundane and Miraculous Life.

I’m a grown woman that’s been living in some serious denial.

I’ve never had a weight issue so I justified my insane sweet tooth. I thought by eating “all natural” and still fitting into the same jeans that I could consider myself healthy.

Then I turned thirty. Sob.

While I’m not fat, I’m certainly not fit. And worst of all, I’m feeling cruddy.

The more I read about sugar, the more I realize that it may be the mortal enemy that I’ve been treating as my best friend. The way it causes inflammation, the way that it’s so addictive, the headaches, etc. etc.

I’m in a fog and I want out!

(For clarity sake, I’m talking about refined, added sugars, not naturally occurring sugars in fruits and such.)

I’m tired of feeling the way I do. I’m tired of looking the way I do. I’m just plain tired.

But I’m also scared. Scared that I won’t have what it takes to drop sugar cold turkey. That’s where SPLENDA® Naturals Stevia Sweetener and the #GoodbyeSugar30 Challenge come in.

SPLENDA® Naturals is inviting us to take a hard look at our diets and make simple healthy changes for the next 30 days.

• First, sign up for encouraging emails and follow the hashtag #GoodbyeSugar30 on Facebook and Twitter to find helpful community.
• We’ll start by getting to know all the different terms for sugar that keep it hidden in even the most surprising foods.
• Then we’ll identify obvious sources of sugar in our everyday diets and at the store.
• Next we’ll admit what added sugars we have total control over and either eliminate or replace them with SPLENDA® Naturals Stevia Sweetener.
• After it’s all said and done, we’ll evaluate how it all went and if we really needed as much sugar as we thought.

I’m hoping for better health! You with me?

SPLENDA® Naturals Stevia Sweetener is made primarily from a stevia leaf extract. Most stevia sweeteners are made with Rebaudioside A (Reb A), but SPLENDA® Naturals Stevia Sweetener is mostly made with Rebaudioside D with a hint of Reb A for the most authentic sugar-like taste yet! It’s far more sweet than sugar and has no bitter aftertaste.

Check back in a month when I’ll give ya’ll a recap of how it went! I hope you’ll join me! My mom is going to do it with me. The more we build community, the easier it will be! Sign up here!

SPLENDA® Naturals Stevia Sweetener is available at retail stores nationwide in both 40 and 80 packet boxes. For more information, visit SplendaNaturals.com

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

The post When What You Love is Hurting You; Saying Goodbye to Sugar appeared first on My Mundane and Miraculous Life.

This would be a great thing if he didn’t always mix up the sugar and the salt. Eek!

But this quick and simple dessert is outstandingly yummy and something even a toddler can help with!

Now, these are so simple, you may be tempted to dismiss them. But that would be a mistake.

If you bring them to your next party, they’ll fly off the plate into happy mouths so quickly, people will be begging you to bring more next time!

You’ll Need:

Strawberries

Chocolate Frosting (We found an all-natural one we LOVE!)

Sprinkles (Optional)

A mixer

A resealable baggie

Scissors and Knife

Directions: 

With a hand mixer, beat the chocolate frosting until it’s light and fluffy, about three minutes.
Cut off the tops of the strawberries so they can sit flat on a plate. Cut an “X” into the pointed end about 2/3 deep into the strawberry.
Spoon the frosting into a ziplock bag and cut off the tip so you can squeeze the frosting into the cut strawberries. Top with sprinkles if desired.

Chocolate Filled Strawberry Bites

 

Print

Prep time

10 mins

Total time

10 mins

 

So simple a toddler can make it. So yummy you'll have to fight your toddler off to get one.

Author: Julie

Recipe type: Dessert

Ingredients

• Strawberries
• Chocolate Frosting
• Sprinkles (Optional)

Instructions

1. With a hand mixer, beat the chocolate frosting until it's light and fluffy, about three minutes.
2. Cut off the tops of the strawberries so they can sit flat on a plate. Cut an "X" into the pointed end about ⅔ deep into the strawberry.
3. Spoon the frosting into a ziplock bag and cut off the tip so you can squeeze the frosting into the cut strawberries. Top with sprinkles if desired.
4. Enjoy!

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These one bite wonders are so fun to make and highly addictive if I do say so myself.

The post Two Ingredient, Chocolate Filled Strawberry Bites Recipe appeared first on My Mundane and Miraculous Life.

He also thinks I’m strange for craving soup in the summer.

But our marriage is still intact because we’ve found a summer appropriate soup that my husband approves of.

In fact, we all gobble it up. Even my kids, the pickiest children on the planet (how I got all three of them, I’ll never know!) devour this stuff and ask for seconds. And every busy mom’s dream; it is in fact a slow cooker soup! WIN!

This post contains affiliate links for your convenience. Please see my full disclosure policy here. 

Slow Cooker Chicken Enchilada Soup

Ingredients:

1 yellow onion, diced

1 red bell pepper, diced

3 cloves of garlic, minced

1 large tomato, finely chopped

1 16 oz bag of frozen corn

4 cups of water

4 Tablespoons of all natural chicken bouillon powder

(OR replace water and bouillon powder with chicken broth)

2 large (uncooked) chicken breasts

1 Tablespoon of Chili powder

2 teaspoon of Cumin

1/2 teaspoon of Mexican Oregano

Salt and Pepper to taste

1 cup of cheddar cheese, shredded (more for garnish)

1 cup of plain Greek yogurt (more for garnish)

Tortilla chips and cilantro for garnish

Directions:

Place onions, bell peppers and garlic in a skillet and heat until onions are translucent. I find I don’t need to add oil, so I just don’t! Toss them to the into the slow cooker.
Add the tomato, corn, chicken, spices (including bouillon), and chicken to the slow cooker and cover with 4 cups of water. Mix so spices are evenly distributed.
Cook on low for 6 hours or until the chicken is thoroughly cooked.
Remove chicken and shred. Place back in the slow cooker.
Slowly add Greek yogurt and cheese. Heat for 30 mins.
Serve with tortilla chips, cilantro, extra Greek yogurt and cheese.

Slow Cooker Chicken Enchilada Soup

 

Print

Prep time

10 mins

Cook time

6 hours 30 mins

Total time

6 hours 40 mins

 

The perfect summer soup full of cheesy goodness!

Author: Julie

Recipe type: Soup

Cuisine: Mexican

Serves: 6 cups approx.

Ingredients

• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves of garlic, minced
• 1 large tomato, finely chopped
• 1 16 oz bag of frozen corn
• 4 cups of water
• 4 Tablespoons of all natural chicken bouillon powder
• (OR replace water and bouillon powder with chicken broth)
• 2 large (uncooked) chicken breasts
• 1 Tablespoon of Chili powder
• 2 teaspoon of Cumin
• ½ teaspoon of Mexican Oregano
• 1 cup of cheddar cheese, shredded (more for garnish)
• 1 cup of plain Greek yogurt (more for garnish)
• Tortilla chips and cilantro for garnish

Instructions

1. Place onions, bell peppers and garlic in a skillet and heat until onions are translucent.
2. Toss them into the slow cooker.
3. Add the tomato, corn, chicken, spices (including bouillon), and chicken to the slow cooker and cover with 4 cups of water.
4. Cook on low for 6 hours or until the chicken is thoroughly cooked.
5. Remove chicken and shred. Place back in the slow cooker.
6. Add Greek yogurt and cheese. Heat for 30 mins.
7. Serve with tortilla chips, cilantro, extra Greek yogurt and cheese.

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The post Slow Cooker Chicken Enchilada Soup appeared first on My Mundane and Miraculous Life.

If you’re looking for a way to satisfy your sweet tooth in a unique way, give these delicious morsels a try!

If you’ve never had a molasses cookie, you’re missing out.
I’m a big fan of the combination of sweet and salty. And the molasses and sugar in this cookie give it just that!

Chewy Molasses Cookies

 

Print

Prep time

15 mins

Cook time

7 mins

Total time

22 mins

 

Sweet and salty. Soft and addicting.

Author: Julie

Ingredients

• 1½ cups of SOFTENED butter (not melted)
• 2 cups of sugar
• ¼ cup of molasses
• 2 eggs
• 4 cups of flour
• 4 teaspoons of baking soda
• 2 teaspoons of cinnamon
• 1 teaspoon of cloves
• 1 teaspoon of ginger
• 1 teaspoon of salt

Instructions

1. Mix flour, baking soda, cinnamon, cloves, ginger and salt until well combined.
2. In a separate bowl use a mixer to beat the butter and sugar until well creamed.
3. Add eggs and molasses, beating for another 1-2 minutes.
4. Slowly add dry ingredients to the wet mixture.
5. Place dough in refrigerator for 30 minutes to set.
6. Preheat oven to 375.
7. Roll dough into small balls. Toss each ball into a bowl of sugar to coat it.
8. Place on baking sheet and bake 7-9 minutes (until edges brown.) Immediately place on a cooling rake.
9. Enjoy with a glass of milk!

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I love a little variety in the cookie world, and so will you! Enjoy!

Wanna know what to do with the extra molasses? Try making the most ridiculously easy ingredient from scratch, brown sugar. Here’s how.

If you enjoy REAL food, join my exclusive natural living facebook group. You’ll have a place to answer questions and get encouragement. No judgement! (Find us here!)

The post Chewy Molasses Cookies appeared first on My Mundane and Miraculous Life.