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May 9, 2018

Salmon with Mango Salsa

Salmon is a favorite around our house, and I continue to try to come up with inventive ways to serve it. Recently, I’ve been making this salmon with mango salsa and our family has loved it so much, I knew I had to share it here!

One of the top questions I get asked by desperate mamas hoping to make healthier changes for their family is “How do I get my kids to eat healthy food?” My answer is simple: you make it for them.

And though it really is just as simple as that, the task of making healthy food for your kids isn’t quite so simple. First of all: what is even healthy?! And what if it’s a far cry from what your kids are eating right now?

Listen, I’ve been there. Don’t cover your head in shame as you take a mental inventory of the frozen chicken nuggets in your freezer and boxes of pasta in the pantry. Those were once staples in my kitchen, and rest assured my kids now eat food like this salmon with mango salsa. And they love it!

So how did I get from standard American diet to nourishing, paleo-style foods? I just went for it!

Salmon with Mango Salsa | Paleo + Keto + GAPS | The Family That Heals Together

My tips for going for it: how to make healthy food kids will eat

Here’s the honest truth: when I got married at 18, I couldn’t even make a box of mac n cheese without messing it up. I always overcooked the noodles. And try as I may, I bombed every cookie recipe I tried meticulously to follow.

Cooking did not come easy to me. So when I had kids, I looked for the easiest route to feed them too. Enter frozen and canned foods and processed jarred sausage-like meats. I gag a little now thinking of what I fed my precious babes in those early years.

When I knew I needed to make changes for our health, I was determined to learn how to cook, and to cook food my family would actually enjoy.

Here are the five things I did to overhaul our diet:

  1. I “healthified” our favorites, Jaclyn-style. If I hadn’t continued making the foods we loved, but in healthier ways, I don’t know if any of us could’ve made the transition. At first, it was making homemade breads, tortillas, and treats with whole wheat flour and less processed sugar, but eventually, I learned to make grain-free, paleo-style versions of our favorites like biscuits, tortillas, chicken nuggets, and even sugar cookies. This ensured that my children ate the healthy foods I put in front of them.
  2. I stopped buying junk. As moms and grocery getters, we have a lot of power over what our kids eat. If there isn’t junk food in the house, the KIDS CAN’T EAT IT! It’s a no-brainer.
  3. I made my kids try it. I generally do not force feed my kids, but early in those healthy eating days, I just started out by putting a scoop of veggies on my toddlers’ plates. They may have turned their noses up at first, but I required them to try at least one bite. Eventually, they began eating all their veggies and now they love most of them! (It helps that I’ve learned the most yummy ways to cook green vegetables- hello butter roasted everything!)
  4. I was persistent. When flops did happen (and they still do!), I kept trying my hand at new and yummy recipes. A few failed paleo recipes didn’t mean it wasn’t worth pursuing this new way of cooking, it simply meant I needed some really great cookbooks and a little determination.
  5. I got creative. Listen, when I first began cooking at a young newlywed, I didn’t even use salt and pepper. True story. Mr. Incredible still salts and peppers everything that comes out of my kitchen because I scarred him in those early days with tasteless, bland food. These days, I’m not afraid to get a little creative with flavors so that things stay interesting in the kitchen, and I encourage my kids to try new things and expand their palettes. That’s why I love this salmon with mango salsa so much- and so do my kids!

I really used to hate fish, but once I began getting creative, I realized that salmon held so many possibilities. Not only do I love a simple oven roasted salmon, but I adore adding fresh flavors like mango and spices with a Latin flare.

Salmon with Mango Salsa | Paleo + Keto + GAPS | The Family That Heals Together

Notes on this salmon with mango salsa

Combining salmon with the fresh flavors of mango salsa and spices like chili powder and cumin puts a unique spin on dinner! I kept this recipe mild because my kids and I don’t really like spicy foods, but you could easily add a diced jalapeno and some cayenne to turn up the heat. Find the recipe below.

Print Recipe

Salmon with Mango Salsa

Prep Time30 minutes mins
Cook Time40 minutes mins
Total Time5 hours hrs 10 minutes mins
Servings: 4 Servings
Author: Jaclyn

Ingredients

  • 1.5 lbs fresh wild-caught salmon
  • 1 mango peeled and cut into 1" cubes (about 1.5 cups)
  • 1 onion peeled, quartered, and cut into 1/2" slices (about 1.5 cups)
  • 1 large avocado peeled and cut into 1" cubes
  • 1 pint cherry tomatoes cut in halves
  • 1 cup loosely packed fresh cilantro coarsely chopped, divided
  • 1/2 cup avocado oil
  • 1 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Optional: 1/4-1/2 tsp cayenne powder and 1 jalapeno diced

Instructions

  • Combine avocado oil, lime juice, cumin, chili powder, salt, and garlic powder in a large ziploc baggie. Mix around a bit, then add the salmon. Seal and place in refrigerator for 2-4 hours to marinate.
  • Preheat oven to 425, then place chopped mango, cherry tomatoes, onion, and 3/4 cup cilantro on a large baking sheet. Stir to combine, then leave a space in the middle of the pan.
  • Move salmon to the baking sheet, in the middle of the vegetables, then pour the remaining marinade over the vegetables.
  • Roast for 15 minutes, stir vegetables, then roast for 15 minutes longer. Turn oven to broil to finish the last 5-10 minutes and crisp up the vegetables. Keep a close eye on them and stir every few minutes.
  • Remove from oven and allow to cool before adding chopped avocado and remaining cilantro to the mango salsa. Serve salsa over salmon portions. (I find it much easier to cut salmon into portions once cooked vs. while it's still raw. You can also ask them to cut it into portions at the seafood counter before you bring it home. If it is pre-cut, you will want to remove the salmon before broiling the veggies at the end, or it will likely overcook it and cause the salmon to dry out.)

Notes

If you'd like to spice this recipe up, add cayenne powder to the marinade, and dice up a jalapeno or two and add to the vegetable mixture before roasting.

Salmon with Mango Salsa | Paleo + Keto + GAPS | The Family That Heals Together

 

By: Jaclyn · Filed Under: Blog, Gaps Diet, Recipes · Tagged: dinner, easy recipes, gaps, gaps diet, gluten-free, keto, low carb, paleo, recipes, salmon, savory

April 5, 2018

The BEST Paleo Chocolate Chip Cookies Easy to Prepare Recipe

Listen, if I’m not eating cookies, I’m not living, so I knew it was high time I developed the perfect paleo chocolate chip cookies. Not only are they delicious and free from grains and refined sugars, but they are nut-free, so kiddos can take them to school. Enjoy the recipe below!

Paleo Chocolate Chip Cookies - Best Ever! | The Family That Heals Together

I have been relentlessly teasing you for weeks, bragging about how I’ve come up with the “perfect” paleo chocolate chip cookies recipe: awesome texture, delectable dough, and nut-free to boot!

I think it’s time I break down with the goods!

I have honestly tried many paleo chocolate chip cookie recipes and these are -by far- the most legit. Many recipes require that you smash them down before baking or they stay balled up. Not with these. They actually spread out as they bake like real chocolate chip cookies.

I also generally don’t use a lot of almond meal, a common replacement in paleo cookies, so am glad I came up with a flour combo that still gives a great texture.

My favorite thing about these cookies though, is that the dough tastes like legit chocolate chip cookie dough! Don’t lie: I know y’all eat the cookie dough! If not, I’ll totally admit to eating it. I make sure to get nice, healthy eggs from free-range, healthy chickens and I never worry about eating them raw.

Ain’t nobody gonna tell me not to eat cookie dough, but you do you. Just make sure you go make these cookies. Ya know, for the fam… or yourself. I won’t tell anyone if you eat the whole 3 dozen alone… in your closet… while the kids are napping. Ahem.

 Paleo Chocolate Chip Cookies - Best Ever! | The Family That Heals Together

Paleo Chocolate Chip Cookies - Best Ever! | The Family That Heals Together
Print Recipe

Paleo Chocolate Chip Cookies

Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Servings: 36 cookies
Author: Jaclyn Harwell

Ingredients

  • 1/3 cup  salted butter softened (or replace with fat of choice for strict paleo)
  • 1/3 cup  palm shortening
  • 1/2 cup coconut sugar
  • 1/2 cup honey
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1 1/3 cup tapioca flour
  • 2/3 cup  coconut flour
  • 1 cup  chocolate chips
  • 1 cup pecan pieces I prefer my paleo chocolate chip cookies with pecans, but you can omit to keep them nut-free.

Instructions

  • Preheat oven to 350º.
  • Line two large baking sheets with parchment paper.
  • Using a hand mixer, put butter and shortening in a large mixing bowl and cream together.
  • Add coconut sugar and honey and mix once more.
  • Add the eggs, baking soda, and vanilla and mix on high until ingredients are combined well and smooth.
  • Carefully add tapioca flour a little at a time and mix as you go, then add coconut flour and finish combining with the hand mixer on high.
  • Add the chocolate chips and optional pecans and mix once more until distributed.
  • Let the dough rest for about 15 minutes.
  • Place tablespoon-sized balls of dough about two inches apart on the cookie sheets. I like to only bake one sheet at a time because the bottom rack always cooks a little differently, so I could in two batches.
  • Bake for approximately 10-12 minutes (ovens vary). They will begin to brown on the edges when they are done.
  • When you remove them from the oven, they will be a bit crumbly. Let them sit on the cookie sheet undisturbed for about ten minutes before transferring to a cooling rack, otherwise they will not hold up as well.

 Pin it:

Don’t be hold out on your paleo peeps! Share these paleo chocolate chip cookies using a link below!

By: Jaclyn · Filed Under: Recipes · Tagged: chocolate chip cookies, gluten free cookies, gluten-free, nut-free, paleo, paleo cookies, paleo dessert

December 28, 2017

Paleo Copycat Chick fil A Nuggets (+ Healthy Special Sauce)

My love affair with cassava flour is no secret, and this copycat Chick fil a Nuggets recipe takes my adoration to a whole new level!

Copycat Chick Fil a Nuggets (Paleo & Grain-Free)

In a moment of weakness, I told my boys I would take them to Chick fil A. We were leaving the park and it was cold and we were hungry, and, well, I’m weak and outnumbered so I said yes.

A few minutes later when my GPS wouldn’t cooperate and I had no idea where to find a Chick fil A in the new town we recently moved to, I had to backtrack and tell them we weren’t getting fast food after all. And while I suffered through the inevitable whining, I was also relieved we had dodged a bullet.

Copycat Chick fil A Nuggets > Fast Food

It’s not like fast food is ever healthy. It’s not like we tolerate it that well. But dang, Chick fil A is tasty. I don’t have to tell you that’s because it’s loaded with msg, gluten, sugar, and all kinds of other yucky additives. Not to mention, it’s fried in peanut oil, which is super inflammatory and not at all the healthy oil it’s touted to be.

So I decided I would make us all happy and surprise them with copycat chick fil a nuggets. No junk food meltdowns or headaches later and still super {duper} delicious!

I love when I get to surprise my boys with food that they love. And they LOVED these nuggets.

Healthy ingredients for the win

Instead of gluten, I worked with a completely grain-free, paleo-friendly flour that behaves just like all purpose flour in this recipe. Get my favorite cassava flour here.

You’ll also find real, whole-food ingredients like organic spices (and a lil’ sugar; you can use maple sugar or organic cane sugar, or leave it out, but it gives the recipe that slight sweetness chick fil a nugs are known for).

In addition, I used organic, grassfed buttermilk, but if you’re dairy free, just sub your favorite dairy-free milk and add a tablespoon of lemon juice. Easy peasy.

Look for quality, pastured chicken breasts and egg for the best nutrition (I tend to more frequently buy whole chickens for complete nutrition, but sometimes boneless, skinless chicken breasts are needed!).

For the pickle juice marinade, I used some juice from a jar of Bubbies pickles, our family’s fave store-bought pickles. They’re made through traditional fermentation so they’ve got good bugs in ’em.

Finally, we use high-quality, heart healthy palm shortening to fry up our goodies in. You can also use expeller-pressed coconut oil or other fat that you love- just keep it nourishing! Don’t ruin these healthy nuggets with conventional shortening or vegetable oil, mmk?

Copycat Chick Fil a Nuggets (Paleo & Grain-Free)

Made to feed a crew

I made a huge platter of these bad boys thinking maybe, just maybe, there’d be leftovers for lunch the next day. Ha. Yeah right. They demolished them.

The recipe below is for 4-6 people. Our family of two grownups and four boys was very satisfied, but some of my kids eat more than I do. 😉

Either way, this recipes makes a lot of nuggets, so you can feed more than a few people. (Am I the only one with a semi-big family who constantly has to double and triple recipes?) And if you need a smaller batch, just adjust the number of servings below on the recipe card.

According to my ten-year-old: “If you eat like 20 of these nuggets, you’ll have a stomach ache, but if you stay at least around 15, you’re good.” Can’t argue with that wisdom.

https://thefamilythathealstogether.com/wp-content/uploads/2017/12/Chick-Fil-A-Nugs-SQ.mp4
Copycat Chick Fil a Nuggets (Paleo & Grain-Free)
Print Recipe

Copycat Chick Fil A Nuggets w Special Sauce

Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time2 hours hrs
Course: Main Course
Servings: 4 servings
Author: Jaclyn

Ingredients

  • 3 lbs boneless skinless chicken breasts
  • 1 1/2 cups cassava flour
  • 1 1/2 cups palm shortening or expeller pressed coconut oil
  • 1 cup pickle juice
  • 1/2 cup buttermilk or dairy-free milk of choice + 1 Tbsp lemon juice
  • 1 egg
  • 1 Tbsp organic cane or maple sugar
  • 1 Tbsp season salt
  • 2 tsp pepper

Instructions

  • Chop chicken breasts into 1 inch cubes, then put them, along with the pickle juice, in a sealed baggie to marinate for one hour.
  • Meanwhile, make roasted sweet potatoes or french fries to go on the side.
  • In a medium bowl, combine cassava flour, sugar, season salt, and pepper and whisk to combine.
  • Put shortening in a 12-14" inch skillet and turn heat to medium.
  • Combine buttermilk with egg in a small bowl and whisk.
  • Drain pickle juice from bag of chicken and replace with buttermilk mixture. Seal and move the pieces of chicken around to ensure they all get coated in the mixture.
  • Turn the heat down on the skillet to medium-low and drop a small bit of flour in it to be sure it sizzles.
  • Grab a small handful of chicken pieces and place them in the bowl of flour, turning each one around to ensure it gets coated well. Place them, one by one, in the oil until the skillet is filled.
  • Turn nuggets after 3-5 minutes, once flour has browned, and cook for an additional 3-5 minutes on the second side. Stir them gently around so as to not knock off the batter to ensure all sides are well cooked, then use a slotted spatula to move them to a paper towel-lined plate.
  • Repeat with remaining nuggets until all are cooked.
  • If you'd like to make a copycat Chick fil A special sauce to go with these nuggets, simply combine the following ingredients and stir until smooth:
  • 6 tbsp mayo
  • 2 tbsp mustard
  • 2 tbsp honey
  • 2 tbsp BBQ sauce
  • 1 tbsp lemon juice

Enjoy! And be sure to share using one of our buttons because everyone needs these copycat chick fil a nuggets in their life!

By: Jaclyn · Filed Under: Recipes · Tagged: cassava flour, chicken, copycat recipes, gluten-free, grain-free, paleo, recipes

October 23, 2017

Easy Clam Chowder Recipe (In The Instant Pot!) | Paleo | AIP | Whole30

I often find myself making a lot of GAPS Diet-style meals this time of year, as soup comes into its own when the temperature drops. Lately I’ve been experimenting with AIP-friendly food too, so came this easy clam chowder recipe you can make in your Instant Pot! Find the recipe below.

Easy Clam Chowder Recipe (In The Instant Pot!) | Paleo | AIP | Whole30 | The Family That Heals Together

The only memory I have of eating clam chowder (aside from occasional junkie seafood restaurant fare, which isn’t even that good!) is on the Oregon coast when I was a kid. We used to make the long trip from New Mexico to Oregon to visit my mom’s dad and step mom and to this day, the Oregon coast is one of my favorite places to visit.

We would drive down to the cold beach (it stays pretty chilly year-round, I understand), walk out into a large patch of sand, surrounded by pockets of pooled water, get down on our knees, and start digging. It’s the only time in my life I can remember not minding getting my hands dirty. That’s because as you dig, you find treasure: clams.

And then you get to take those clams home and your grandparents teach you how to make a delicious pot of soup out of them. To be honest, I have no idea now how we made that clam chowder, but my easy clam chowder recipe below hits the mark and takes me back to my clam digging days.

My siblings also had a knack for finding these giant slugs, literally almost as big as their heads, no lie, whose slime was so thick and gooey, it took paint thinner to remove it from their sticky hands. (I never touched them because… dirty hands. Nope.) We didn’t eat those… although we did come across a gentleman (let’s call him crazy Moe) who said if you boiled ’em long enough, they became edible. (Also nope.)

I did try to find some fresh clams at my local seafood counters, with no luck, so I settled for high-quality canned clams, with no junkie additives or preservatives. I stock up on them here for a good price (and, by the way, if you click that link, you can get 25% off and free shipping on your first order!). It’s also where I buy fish sauce.

Easy clam chowder recipe: the deets

Whether you’re a long-time lover of clam chowder, or you don’t eat it often (up until a couple weeks ago, my kids had never tasted it- but they love it!), I hope this easy clam chowder recipe will become a favorite in your house as it has mine.

The directions call for an Instant Pot, but I’ve added instructions should you want to make it in a crock pot or on the stove top. I do adore my Instant Pot so much though. In fact, this is the first and only recipe I’ve shared using the appliance. I’ll have to remedy that!

This recipe is free from gluten, grains, dairy, and artificial ingredients. The base is thickened with vegetables, but your kids won’t know the difference. 😉

It’s also Whole30, GAPS diet, paleo, and AIP-friendly, which means it’s super nourishing. Do yourself a favor and whip up these AIP pita breads from my friend Jen at Predominantly Paleo while you’re at it and get to dippin.

Easy Clam Chowder Recipe (In The Instant Pot!) | Paleo | AIP | Whole30 | The Family That Heals Together
Print Recipe

Easy Clam Chowder Recipe (In The Instant Pot!) | Paleo | AIP | Whole30

Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time45 minutes mins
Course: Main Course
Servings: 4 servings
Author: Jaclyn

Ingredients

  • 24 oz chicken broth
  • 12 oz fresh or frozen cauliflower
  • 1/4 cup fat of choice ghee, duck, or chicken fat are nice.
  • 2- 3.5 oz cans chopped clams & juice
  • 2-3 large carrots peeled and cut into rounds
  • 1 large onion peeled and sliced
  • 3-5 cloves garlic to your taste- I like more!, peeled and crushed
  • 1 tsp fish sauce
  • 1 tsp salt
  • 1/2- 1 tsp pepper to your taste (omit for AIP)
  • crispy bacon and diced green onion for topping

Instructions

  • Select "saute" on the Instant Pot and add your fat. Add the sliced onion, crushed garlic, salt, and pepper (if using).
  • Saute onion and garlic for 5-10 minutes, stirring frequently to prevent sticking.
  • Add broth and cauliflower and continue cooking until cauliflower is soft, about 10-15 minutes.
  • Press "cancel" on the Instant Pot and transfer contents to a high-powered blender, or use a stick blender to puree until a smooth, creamy soup base forms. Return to Instant Pot.
  • Add clams (and the juice from the can), sliced carrots, and fish sauce and stir.
  • Press "soup" button and adjust time to 20 minutes, attach lid, and ensure vent is closed.
  • Instant Pot will build pressure then begin counting down the time remaining on the display.
  • Once the soup is done cooking, the Instant Pot will beep. Allow the pot to sit while the pressure slowly releases (10-15 minutes) before removing the lid. The silver indicator next to the vent will go down once it's safe to remove the lid. Alternatively, you can manually release the pressure by opening the vent; again the silver indicator will go down when pressure has been relieved.
  • Ladle into bowls and top with crispy bacon pieces and chopped green onion. Serve with tortillas or flat bread, if desired.
  • Recipe Notes
  • If you prefer to make this in a crock pot, start by doing steps 2-4 in a medium-sized pot on the stove top before transferring contents to the crock pot. Complete remaining steps in the crock pot and cook for approximately 4 hours, until carrots are soft.
  • Likewise, if you would like to cook the soup on the stove top, after blending, return contents to a large pot on the stove top, add remaining ingredients, and simmer for approximately 1 hr, until carrots are soft.

Easy Clam Chowder Recipe (In The Instant Pot!) | Paleo | AIP | Whole30 | The Family That Heals Together

Share this easy clam chowder recipe using one of our links below.

By: Jaclyn · Filed Under: Gaps Diet, Recipes · Tagged: AIP, dairy-free, gaps, gluten-free, grain-free, paleo, recipes, soup, whole30

October 16, 2017

Easy-Peasy Paleo Tortillas | Grain- & Gluten-Free | Vegan

The ability to make paleo tortillas opens up a whole new world of fun recipe possibilities! Get the recipe below.

Easy-Peasy Paleo Tortillas | The Family That Heals Together

Tortillas are one of those things that everybody loves… and once you go grain-free, you’re sure to miss them. We eat lettuce-wrapped “tacos,” but it’s really not the same. A lot of recipes for paleo tortillas taste too eggy or have other strong-tasting ingredients. I really wanted to make some legitimate tortillas, ones that taste good on their own and not just as a vehicle for their tastier contents.

These paleo tortillas fit the bill. You can make several batches at once and freeze some for later, or eat them fresh out of the skillet in all the same ways you would a regular tortilla.

A note on almond flour: you’ll notice I don’t usually include almond flour in my grain-free recipes. I used to have terrible reactions to almond flour, so I avoided it for a long time. I personally think it can be really inflammatory for a lot of people. There’s something like 70 almonds in one cup of almond flour!

I don’t recommend eating it every day, but I think it’s fine on occasion if you tolerate it. The smooth texture and neutral flavor are perfect for so many recipes, including these paleo tortillas.

It’s important to be sure you use a blanched (skins removed), finely ground almond flour. Many brands are too coarse and do not create pleasing results. I personally found this brand to be surprisingly good, and this brand comes highly recommended as well.

We love using these paleo tortillas for quesadillas (what kid doesn’t love quesadillas?!), enchiladas, even peanut butter and banana roll ups! The possibilities are endless.

The real test was whether the tortillas tasted good with butter and honey, one of my favorite snacks of all time. What’s that you say? That’s weird? Hm. You should try it, because they totally do taste just right slathered up with butter and honey.

No really. Try it:

Print Recipe

Easy-Peasy Paleo Tortillas

Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 6 tortillas
Author: Jaclyn

Ingredients

  • 1  cup  blanched almond flour not meal
  • 3/4  cup  water
  • 1/2  cup  arrowroot flour
  • 1  tsp. real salt
  •  butter or palm shortening to grease skillet

Instructions

  • Blend all of the ingredients in a blender, making sure to scrape the sides if need be so that the batter is smooth and not clumpy. 
  • Heat skillet on med-low heat.
  • Put a dollop of butter or palm shortening in the skillet to prevent sticking. This is important. Do this before cooking each tortilla.
  • Scoop about 1/4 cup of the batter onto the skillet and smooth it out quickly with a rubber spatula. It will begin cooking and thickening right away, but the batter is pretty forgiving and will let you continue to smooth it out for a bit.
  • Let the batter cook on the first side for 2-3 minutes before flipping, then cook on the second side for another 2-3 minutes.
  • Repeat steps with remaining batter.
https://thefamilythathealstogether.com/wp-content/uploads/2017/10/easy-peasy-1.jpg

 

 

Watch the video below to see how truly easy these tortillas are to make!

 

Know someone who would love paleo tortillas? Give this recipe a share for your paleo pals!

By: Jaclyn · Filed Under: Recipes · Tagged: easy recipes, fast food, gluten-free, grain-free, paleo, recipes, vegan

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