Serenity Scoop Serenity Scoop

Serenity Scoop

1 min read
Start the day off with a refreshing smoothie bowl! Full of fruity flavors, protein, healthy carbs, and the best toppings, you can’t go wrong with these nutritious breakfast bowls. Plus, they're fun to make with your littles!
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2 min read
National Dog Day is coming up in August, so we're celebrating all the dog moms and dads and their fur babies early with this homemade dog treat recipe! “I feed Serenity Kids pouches to my 14.5 year old dog who has kidney troubles. I went to the store looking for organic baby food and discovered Serenity Kids…the portions are perfect and she loves all the flavors with meat…the pouches have the perfect ingredients and really help me with her daily nutrition.” -Dawn K.     SHOP FUR BABY FAVES     INGREDIENTS 1 Serenity Kids Organic Sweet Potato and Spinach pouched puree 1/4 cup almond butter or peanut butter (unsalted and unsweetened) 2 large eggs (we love our regenerative farmers over at Alexandre Family Farm!) 4 cups oat flour (plus 1/2 cup more if necessary and for dusting) 1 cup grated carrots (peeled first) 1/2 cup coconut flakes (unsweetened natural) DIRECTIONS Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside. In a large bowl beat the Serenity Kids Organic Sweet Potato and Spinach puree, almond butter, and eggs together until blended. Add in the oat flour, carrots, and coconut flakes until just incorporated. (If you pinch a piece and it crumbles, add a little water. If it’s really sticky, you’ll need to add a little more oat flour, 1/4 cup at a time and not exceeding 1/2 cup. You want the dough slightly tacky, but not overly.) Transfer the dough to a surface lightly sprinkled with oat flour and knead 3-4 times until it comes together. Using a rolling pin sprinkled with oat flour, roll out the dough to a 1/2-inch thickness. Using cookie cutters, cut out the desired shapes and transfer to the prepared baking sheet. Place in the oven and bake until the treats are dry and edges are golden, about 18-20 minutes. Let cool completely.     SHOP SERENITY KIDS     “Our son & the dogs love Serenity Kids!” -Michelle C.  Fur baby or baby baby, show us how your little one(s) love SK! Tag us in your pics/videos on Insta, FB, and TikTok!    GET SOCIAL WITH US     “My dog Layla has kidney disease & stopped eating…she’s an older dog, 16.5, and has some trouble swallowing, so her food has to be easy to go down. I tried giving her many different food options and baby foods which she typically would eat. Nothing worked…I discovered Serenity and I was relieved she began eating: beef, turkey, salmon. She was able to get enough energy to maintain her medical treatments. I am so grateful I found this product! This was the only thing she would eat! THANK YOU!” -Karen T.      SHOP PUP-APPROVED RECIPES   
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4 min read
A question I get asked ALL the time is what to make for baby’s birthday celebrations.  And I totally get it. You want to celebrate baby’s big milestones (and let’s be honest, it’s your milestone too!) and don’t want to skimp on a fun treat. But you also don’t want to stray from your core values and preferred way of eating.  I feel the same way, and so I’ve invested time in finding recipes that are grain-free and free of refined sugars, while also providing a blood sugar balancing dose of healthy fat. And I’m sharing my wins with you! These recipes are all from or inspired by Elana Amsterdam, a longtime friend of the Serenity Kids family and my personal gluten free baking inspiration for a decade now. Why do I love her recipes? Because they are all delicious and every recipe of hers works out every time! Della’s First Birthday Cake For Della’s first birthday, we opted for this vanilla birthday cake, swapping out the chocolate frosting for an unsweetened whipped coconut cream, flavored and “sweetened” with vanilla and dyed using a natural plant based food coloring like this one from Supernatural.  Ingredients ¾ cup coconut flour ½ teaspoon baking soda 9 large eggs ½ cup salted butter, melted ½ cup maple syrup 1 tablespoon vanilla extract Instructions Pulse coconut flour and baking soda in a food processor Pulse in eggs, butter, maple syrup, and vanilla Grease two 6 inch springform pans Pour batter into prepared cake pans Place cake pans on a baking sheet, then bake at 350°F for 25-35 minutes Cool and frost Della’s Second Birthday Cupcakes Della’s second birthday happened during the pandemic, so I opted for cupcakes (less contact!). For frosting, I used the same simple whipped coconut cream sweetened with a little vanilla for the icing. Della took one little bite of cupcake and licked the whipped cream off. But the adults all loved them! Ingredients ½ cup coconut flour ¼ teaspoon celtic sea salt ½ teaspoon baking soda 5 large eggs ½ cup honey 1 tablespoon vanilla extract ½ cup finely chopped strawberries Instructions In a food processor, pulse together coconut flour, salt, and baking soda Pulse in eggs, honey, and vanilla until thoroughly combined Remove blade from food processor, stir in strawberries by hand Line 9 muffin cups with paper liners and scoop ¼ cup batter into each Bake at 350°F for 24-26 minutes Cool and serve with White Chocolate Buttercream Frosting A Tried and True Option For Coconut Lovers I haven’t made these for Della’s birthday yet, but I’ve probably baked a few hundred of these coconut cupcakes for other occasions because they are so easy and I LOVE LOVE LOVE coconut! I’ve done them with the key lime frosting Elana recommends, I’ve dipped the tops into a chocolate glaze, I’ve topped them with chocolate buttercream frosting, but mostly I eat them frosting-less. It’s less messy to take to potlucks and less sugar is always better. The cupcakes are super rich and stand alone without needing frosting, IMHO. Ingredients 3 large eggs ½ cup coconut oil ½ cup agave nectar or honey ½ cup coconut flour ½ teaspoon celtic sea salt ½ teaspoon baking soda ½ cup unsweetened shredded coconut Instructions In a small bowl blend eggs, coconut oil and agave nectar with a hand blender Blend in coconut flour, salt, baking soda and shredded coconut Allow batter to sit and thicken just a bit Line a muffin pan with paper baking cups Spoon ¼ cup cupcake batter into each cupcake liner Bake at 350°F for 20-25 minutes Remove cupcakes from oven and allow to cool for 20 minutes Frost with Key Lime Icing and serve And My Personal Favorite And because mamas have birthdays too, I’m including one of my own personal favorite cakes. I baked this German Chocolate Cake recipe for my birthday last year. It takes time, but my Serenity Kids team thought it was just as good as super gluten-y, sugar-y, dairy-filled cakes! Ingredients ¾ cup coconut flour, sifted ½ cup cacao powder 1 teaspoon celtic sea salt 1 teaspoon baking soda 10 large eggs 1 cup palm shortening 1½ cups agave nectar or honey 1 tablespoon vanilla extract Instructions In a small bowl, combine flour, cacao, salt and baking soda In a large bowl, using an electric hand blender, blend eggs, oil, agave nectar and vanilla Add dry ingredients into large bowl and continue to blend Oil two 9-inch springform pans and dust with coconut flour Pour batter into pans and bake at 350°F for 35-45 minutes Remove from oven, allow to cool completely then remove from pans Staying True to Our Values I love that there are delicious treats that can allow us to celebrate in a “traditional” way while also staying true to the approach to eating that makes our bodies feel their best.  I know there will be new challenges as Della grows up, and we’ve already started navigating conversations around and approaches to treats at the holidays. But as always, we’ll bring you along for our ride. And we want to hear from you along the way too - your questions, your challenges, and your wins!
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