So about a year and a half ago, my youngest daughter, L, was tested for food sensitivities. She has always had major tummy troubles but was not testing positive for any true allergies. As her mama, I knew there was something going on but the doctors were just not finding anything. We eliminated dairy long before the sensitivity test because it is hard on me, so I thought we would give it a try.
We discovered she actually had many sensitivities; some of these we have been able to overcome. She (we, mostly) is still dairy and gluten free, along with a few other random things. She is doing amazing and we are all feeling better with the change.
The biggest adjustment during this time was learning how to cook differently. I have always been big on cooking mostly from scratch but cooking allergy friendly was seriously difficult- especially when the biggest things we had to eliminate were dairy, gluten, coconut, eggs, soy, cashews, and peanuts. Any one of those would probably be fine but altogether made things tricky.
Anyways, finding satisfying snacks was one of my first goals when re-learning the basics. I didn’t want to just fall back onto grabbing some gluten-free processed snacks- though lets be real. I have to cook a lot and sometimes that’s just the easiest thing.
That’s why this “recipe” (it’s hardly a recipe, but whatever) is so great. Do up a batch and throw them in the freezer and they last awhile. This one is easy enough that the kids can help, too, and there are so many variations that can be made.
There are just two ingredients: blueberries and yogurt. I used Silk Almond Vanilla yogurt.
My daughter can have coconut now but she prefers the almond milk yogurt. You could use dairy yogurt or different flavors. You could add a little honey to sweeten a bit if necessary.
Wash the blueberries and drain. Gently dry the blueberries so the yogurt coats nicely and the extra water doesn’t thin out the yogurt. Drop the blueberries with a spoon on to a parchment paper lined cookie sheet.
Just drop them on, making sure that they don’t touch for easier separation later on. Pop the cookie sheet right into the freezer and allow the blueberries to freeze individually. When they are frozen enough, pull the blueberries off and store in the freezer in a freezer-safe container.
I love these if I need a snack at night. They take longer to eat because they’re frozen, so I eat less of them! What are some of your go-to snacks?