Fantasy: A beautiful table setting. Children, clean, happy, patient, and compliant as parents bring in the food and set it on the impeccable table. Laughter ensues as you dish up tonight’s yummy food that you worked hard to shop for, plan, and create. It’s cooked to perfection, and your family takes turns sharing they highlights of their day, make appropriate jokes, and they eat everything without complaint, including your charming, little babe. You stare across the table at your partner with twinkles in your eyes and share a satisfied, knowing half-smile. Because nothing says foreplay like a good meal.

After the family works harmoniously and efficiently to clean the dishes, put away leftovers, and tidy up the kitchen, you all relax with a small dish of ice cream and nobody asks for seconds. It’s perfect.

Reality: After spending two hours in the kitchen assembling 3 different dinners to accommodate everyone’s dietary needs, you push homework and bills and a random assortment of household clutter that has mysteriously accumulated on your table during the last 12 hours over to the far corner where you artfully ignore it’s presence as you coax your children to eat amidst their complaining, your scolding, and eventually all-out bribery. Your baby throws everything on the floor, but not before nailing you in the face with home-made organic butternut squash puree. You and your partner are too consumed with the dinner activity to actually eat much, and after precariously re-arranging the refrigerator to accommodate nearly three full meals’ worth of food and haphazardly doing the dishes with a baby on your hip, you just call it a day, pass a package of bunny grahms around, and (miraculously) get the kids to bed.

You and your partner eat ice cream straight from the carton, feeling defeated but also relieved you made it through another day. You watch an episode of whatever series you’ve been trying to get through for months, and fall into bed with a high five before passing out from pure exhaustion. Maybe tomorrow things will go a little better, but who cares because you’re already asleep. For now.

I can’t always reconcile the Fantasy v. Reality dinner situation. I try, though. One of the ways I shorten the gap is by making a few meals a week that I know everyone can (and will) eat, including the wee ones. Here are some family dinner ideas that will satisfy everyone, and will be appropriate for all ages, even the babies who are just starting their life-long solid food experience.

Creamy Polenta with Ragu

This is an easy dish that makes excellent leftovers. Polenta is easy to eat, doesn’t require teeth, and you get a full serving of veggies along with varied textures in each flavorful bite. This is a base recipe, but you can tweak it to please your family.

Zucchini Goat Cheese Lasagna 

This is another one-dish meal that is easy for all ages to eat and appreciate. By substituting noodles with zucchini, you’re upping the veggie factor. Goat cheese can often be easier to digest than cow’s cheese, so this is great for those with sensitive tummies.

Perfect Chicken Soup

Soup is fun for little ones, even if it tends to be a bit messy. Fishing out chunks of chicken, veggies and noodles while splashing and tasting the broth is a great food experience. It’s yummy for everyone else, too.

Cauliflower Fried “Rice” 

This veggie-based dish is quick to prep and has something for everyone. It’s easy to customize for your picky eaters, and your baby can enjoy eating this independently or with a little help from mom or dad.

Tortialla Soup 

This is another great food experience for your little one, and you can get creative with toppings. It’s one of my family’s favorites, and full of healthy fats! If you aren’t up for letting your baby bask in soup, you can let them play with chunks of avocado, chicken, tomato, and cheese.

 Garden Vegetable Frittata

Frittatas are so easy, and ideal for busy families. A frittata takes 20 minutes to prepare and makes excellent leftovers for breakfast or brinner.

Hemp Crusted Zucchini Sticks 

This is my toddler’s favorite dish. I love it because they’re so healthy and he can share with his younger friends.

Brown-Butter Sage Spaghetti Squash 

This is an easy prep with a high satisfaction factor. With simple ingredients, this works well as a side or as an independent dish. This is ideal for trying solids!

Almond Joy Bars

These are soft and easy to chew, but everyone will love them as a snack or treat after dinner. I often eat these for breakfast, but don’t tell my kid!

Quinoa Fritters with Honey Butter 

My family is stoked when I make these. I love cooking with quinoa because it has so many more nutrients and has a fair amount of protein. Many kids (and adults) with food allergies and grain intolerances handle quinoa very well. With the easy-to-grasp shape, these fritters are ideal for baby-led weaning or eating with some help from an adult. You can whip up a batch in a hurry, and serve with a side of bacon or some leftover frittata.

I can’t promise you’ll have your fantasy family dinner with these dishes, but hopefully it will make dinner a little less hectic and please everyone, especially your littlest eaters.  And if all else fails, there’s always milk.

You’ve got this.
Carrie

The post How to Feed The Whole Family Without Going Crazy {An Integrated First Foods List for TLB’s Infant Feeding Guide} appeared first on Our Stable Table.

Fall is my absolute favorite. Why?

Because FOOD.

Who else wants to eat ALL THE THINGS? Well, so do I, friend.  So do I.

A few years ago, we discovered this gem of a gourd. It’s name is Delicata and it lives up to all the whimsy and subtlety that the name would suggest. It’s light, slightly sweet, and so crazy delicious that YOU WILL WANT TO EAT ALL OF IT IMMEDIATELY.

I’ve tried it a few different ways, and the easiest and tastiest way to prep it is in the oven.  A simple roast with coconut oil and pink salt elevates the squash to another level.  It’s a level you want to be at, trust me. It’s also simple and quick to prepare and the squash doesnt’ require peeling, unlike some other squash cousins.  Yep, I’m looking at you, Butternut.  You’re too much work! But delicata takes all the work out of it.

This super simple dish is great as a side, but honestly, I eat it on it’s own all the time. Because it takes no work to prepare, it’s comforting, and very filling.

Ingredients:

• 2 delicata squash, de-seeded and sliced (no need to peel!)
• 1 large fennel bulb, cut in half and sliced
• 1/4 cup coconut oil, melted
• 1 tsp pink himalayn salt
• 2 tsp rosemary, chopped
• 1 tbsp fennel fronds (the soft, feathery green things that sprout out of the the fennel bulb)
• 1 tsp red pepper flakes (more for spicy)

Directions:

1. In a large mixing bowl, place fennel, delicata squash, and rosemary.
2. Add coconut oil, and stir quickly.  Add salt and red pepper flakes and mix again.
3. Spread squash and fennel out on a large baking sheet, and try to get as many pieces to lay as flat as possible.
4. Bake at 400 degrees for 30 minutes, stirring once.
5. Remove from oven and garnish with a little more salt and fresh fennel fronds,
6. Eat immediately and enjoy! Or save for later and mix up a salad with some quinoa, spinach, and dried cranberries.

Enjoy the season!

Carrie

The post Roasted Delicata Squash with Fennel appeared first on Our Stable Table.

This is your obligatory fall pumpkin post.

And it’s freaking amazing.

Now, I have to be very honest with you. (What, like I would lie to you otherwise?! Being (too) honest is part of the fun.) I’m not a huge fan of pumpkin.  I’m really not a huge fan of pumpkin spice.  I find that I’m really happy with one gluten-free pumpkin treat a year.  I’ll eat the pumpkin pie if that’s my only option at Thanksgiving.  I’ll throw pumpkin cheesecake a bone, too, because that is legitimately the best thing about Fall.

But pumpkin flavored soda or pumpkin spice toothpaste or any other number of Things That Should Never Be Pumpkin are just not doing any of us any favors. Even so, I get it.  It’s a craze. It’s fun. And people enjoy the feelings of Fall, and all things associated with this beautiful season. Even if it’s still 90 degrees most days, I GET IT.

So, I want you to have as much fall as you can handle.  Baby Zeus knows we will all struggle with sad winter feelings come January, which is why I’ve created lots of pumpkin-y things in my kitchen this month.  Even though it’s been 90 degrees here in the PNW all September and in the 80’s in October, and we don’t have central air conditioning and I don’t like pumpkin much.  It’s okay. That run-on sentence made me feel better, just like pumpkin treats make you feel better.

Also, I’m pretty lazy when it comes to tasty desserts so I endeavor to spend as little time in the kitchen as possible.  This only means GOOD THINGS for you, my friends.  Easy, mind-blowingly good things.

Ingredients:

• 1 16 oz jar unsalted almond butter (Raw is best, but roasted works, too.)
• 3 large eggs, or 3 Tbsp flax meal mixed with 6 Tbsp water
• 2 Tbsp raw honey
• 1 15 oz can pumpkin puree
• 1 Tbsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon (optional)
• 2 tsp pumpkin pie spice
• 1/2 cup semi-sweet chocolate chips
• 1/2 tsp natural sea salt (I prefer kosher style)

Directions:

1. In a small mixing bowl, combine eggs (or flax mixture), almond butter, pumpkin, vanilla extract and honey.  Stir well.
2. Add baking soda, baking powder, salt and cinnamon.  Combine thoroughly. (You can use a mixer, but I prefer using a sturdy spatula.)
3. Fold in chocolate chips.
4. Spoon batter into a greased bread pan. (I prefer to split it up between 2-3 small loaf pans.)
5. Bake at 325 degrees for 45-65 minutes, depending on your oven and size of pans.
6. Remove from oven and transfer to a baking rack to cool for 30 minutes before removing from pan.  The cooler the bread, the better removal will go.  Because there is no gluten, it might crumble if removed too soon.

So, let’s have fun with this, okay? Mix it up.  Change out the chocolate chips.

Try butterscotch chips.

Try nuts.

Try maple glaze.

Try bacon.

Try Junior Mints.

Just kidding,  Junior Mints would be freaking disgusting.Make your pumpkin dreams come true.

PSL Forevah,
Carrie

The post Chocolate Chip Pumpkin Bread (Paleo, Vegan) appeared first on Our Stable Table.

Well, not me.  Especially not when it comes to food.  When you have a super special custom eater for a toddler and you can’t handle grains, things get a little dicy.

So, I want to make easy things.  And if it’s healthy, even better.  Because you know what should be easy? Eating.  In this day and age, eating should be the easiest thing we do.  So, I’m on a campaign to make easy, healthy food that doesn’t require magic or rare ingredients from exotic places like Whole Foods.  Just real food, you guys.  Foods that nourish and feed your belly and give our bodies energy and the builidng blocks it needs to function well.

I’m starting in the easiest way possible: Frozen vegetables, with a side of canned coconut milk and a bit of hot curry powder.

Ingredients:

• 1 12 bag of frozen vegetables (I like cauliflower, or something with cauliflower in it because of texture)
• 1/2 can full fat coconut milk
• 1 Tbsp (more for spicy, less for not) hot curry powder
• 1 tsp salt
• 1/2 tsp pepper

Instructions:

1. In a medium or small saucepan, dump the bag of frozen veggies, coconut milk, and spices.  Heat on medium heat for 20 minutes, stirring occasionally.  Cook longer if you want to saturate the veggies with the curry flavor.
2. Eat it.

Optional edit: You can pour this over rice or quinoa.  This feeds one person in my house without the rice, and sometimes even with the rice because when it comes to veggies, we don’t edit ourselves. I also like to sprinkle some fresh chopped cilantro on top of it for a bright contrast to the creamy deliciousness of the curry.

Keep It Easy,
Carrie

The post Easy Vegetable Coconut Curry {Vegan, Paleo} appeared first on Our Stable Table.

Summer is almost over in the Pacific Northwest.  The uncharacteristically hot weather has been replaced with overcast skies, cooler temperatures and a sprinkling of rain.  Summer lovers are eeking out every ray of sunshine and late-afternoon warmth in preparation for a rainy autumn and winter ahead.

As for me, I’m eeking out every opportunity to utilize the grill before we are driven indoors.  I like the rain.  I like the cooler temps and deep greens and blues of the rainy season.  But I miss my grill.

I attempted many new recipes this summer, with many new ingredients.  Because cooking with fire is FUN.  Asparagus has been a favorite go-to for a summer veggie, and my new favorite asparagus recipe is simple, impressive, unusual and freaking tasty. All it takes is a bunch of asparagus, a little mayo and dijon mustard, fresh rosemary, cracked pepper, and you guessed it, a hot grill.

Don’t let a fancy words like “asparagus” and “aioli” fool you.  Asparagus is full of important vitamins that naturally boost energy and immunity. And as for aioli? It’s just mayonnaise with something added to alter the flavor profile.  For this recipe, I used mayonnaise in place of oil and it turned out superbly. It adds a complex flavor and richness that oil misses.  I am sure this will work in the oven, as well.  But, you know. Summer.

Ingredients:

• 1 lb of asparagus, trimmed
• 1/2 cup mayonnaise
• 2 Tbsp dijon or stone ground mustard
• 1 Tbsp fresh rosemary, chopped
• 1 tsp cracked pepper
• 1 tsp sea salt

Directions:

1. Combine all ingredients, except asparagus, in a small mixing bow. Call this “aioli”.
2. Coat asparagus in aioli mixture.
3. Place asparagus on hot grill and cook until asparagus is slightly tender, and the outer skin crisps up a bit.
4. Sprinkle a little sea salt on top, and serve immediately.

If asparagus is your dish, you will fall in love with it and impress your friends and family at your Labor Day gathering this weekend.  Or at the very least, give them stinky pee.

I hope your Labor Day is filled with love,
Carrie

The post Aioli Grilled Asparagus {Dairy Free} appeared first on Our Stable Table.

Have you ever tasted a super-ripe garden tomato that is one day away from turning to mush?

If your answer is no, you have not lived, my friend.

After visiting one of my favorite Portland haunts with two of my favorite ladies and our husbands, I was inspired to find the biggest, ripest tomatoes and make a simple salad with quality ingredients.  Because flavorful, satisfying food doesn’t have to be expensive or complicated.  It just has to taste good.

I’ve been a fan of the traditional tomato mozzarella salad for many years.  Who doesn’t love mild, slightly creamy fresh cheese paired with the bright acidic flavor of a ripe tomato with a touch of basil?

(Okay, if you hate tomatoes or cheese, this is admittedly not the recipe for you.)

For the rest of the tomato loving world, this recipe will change the way you eat your tomato mozzarella salad.  In fact, you might never go back to store-bought tomatoes or mozzarella again after tasting this.

Burrata is a shell of fresh mozzarella, stuffed with cream and cheese curds.  It’s creamy, decadent, silky smooth, and provides the perfect accompaniment to those sweet, ripe tomatoes.

There are six ingredients to this and it takes roughly seven minutes to prepare.  But it is so impressive and addictive, I have a hunch you can get that prep time down to five minutes.  I will say this, though.  The quality of the ingredients is in direct correlation to the fantastic taste factor.  Without the quality ingredients I’ll list below, you will take this dish from a 10 to a 5.  So, if you want to do your tomatoes justice, spring for the ingredients.  You  won’t regret it.

Ingredients:

• 2 large, very ripe tomatoes from the farmer’s market or your garden. (Deep red, people. No orangey red.) Pick ones that are on the cusp of being too ripe.  You can also ripen them in a window sill for a day or two.
• 1 ball of fresh burrata cheese (I found mine at Whole foods.)
• 3-4 leaves of fresh basil, torn or roughly chopped
• 1-2 Tbsp organic olive oil
• fresh cracked pepper
• kosher-style sea salt

Directions:

1. Remove burrata from refrigerator, drain water, and set aside.
2. Slice whole tomatoes one inch thick.
3. Arrange tomato slices on a platter and top with basil, fresh cracked pepper, and salt.
4. Place burrata in the center of the tomato slices. Lightly drizzle entire plate with organic olive oil.
5. Serve and devour immediately.
6. My husband and I ate this for dinner the other night.  Just this.  Nothing else.  Because we are adults who love good food and also don’t like expending energy on a 95 degree day unless we have to.

Toematoe Tomahhtoe,
Carrie

The post Garden Tomatoes with Burrata Cheese appeared first on Our Stable Table.

So, why not salad?

Romaine lettuce provides lots of crunch, and holds up well over the flames.  The charred green onion is a throwback to one of my favorite traditional Guatemalan dishes, and adds depth, sweetness, and a little spice.  Top with tomatoes and Goddess dressing, and you have one of the best salads ever.  Of all time.

Also, if you’re looking to impress folks at a cook out or win over a friend or family member to Team Salad, this is The dish. It’s simple, surprising and full of flavor.

Don’t have a grill?  No problem!  Use a stove-top grill pan instead.

Ingredients:

• 2 hearts of romaine, sliced length-wise
• 4 campari tomatoes, chopped (trust me, they’re worth the money!)
• 1 bunch green onions
• olive oil spray
• dried Italian herbs
• dressing of your choice, though I prefer something creamy like organic Goddess dressing with extra white wine vinegar for some pucker

Directions:

1. Mist romaine halves and whole green onions with olive oil.
2. Place romaine halves flat side down on the grill, and allow to char a bit.  Flip over and allow the rounded sides of the romaine to wilt and brown up.
3. While lettuce is grilling and wilting, char green onions on the grill.
4. When lettuce is charred and wilted, remove from grill and sprinkle with herbs, salt, pepper, dressing. Top with green onions and tomatoes.

Prepare to have a new favorite summertime dish!  You’ll need a fork and knife for this salad and it is well worth it.  Even veggie-hating littles will love this.

What lights your fire?
Carrie

The post Grilled Summer Salad appeared first on Our Stable Table.

Yeah.  Me, too.

Here’s The Thing, though.  I am fairly certain my love language is food. And I’m also fairly certain I have conditioned my family and friends to receive my love in this manner.  Food is NOT love, but food can be a loving gesture in a world of convenience and fast meals.  What’s better than sitting down with friends and sharing a great meal, enjoyable conversation, and choice adult beverage?  Not much.

Also, food is effing delicious, so there’s that.

When I want to share the love and keep the temperature in my kitchen down while making the most of my limited energy, I always turn to my crockpot.  I used to have major bias towards slow cookers. I grew up with crockpots galore at church potlucks.  Everyone clamored for an outlet to plug in their pot before service started so their mystery dish would stay hot and avoid poisoning a whole congregation. It was a sea of crockpots

A couple of decades later, I decided to try to resurrect my slow cooker that was still sitting in my kitchen in the box from our wedding when my truly kind souled cousin gifted us with it. I got brave.  I bought the food.  I read a couple of blogs. I studied and sweated and prayed to the kitchen gods that it would all turn out beautifully.  It didn’t.

I ruined a 5 lb brisket.

$40 of beautiful, succulent, grass-fed meat totally ruined because I didn’t understand fully how to use my slow cooker.  I did not sear it.  I under-seasoned it.  I ADDED WATER. Then I cooked it on high for 4 hours.  It was totally inedible, but of course we ate it anyway because we have a strict budget and can’t afford to toss food when it doesn’t turn out well.  I nicknamed it the Brisket of Tears, because I wept when I ruined it, and again every time I ate the chewy, gray, tasteless meat.

A couple of years ago, I decided to master the crockpot.  I did a massive amount of research. After a week of fretting and praying and hoping that I could pull it off, I made a pork shoulder.  It was phenomenal.  It gave me confidence. And I went further into the slow-cooker abyss.

When I found a ridiculously good sale on New Zealand grassfed lamb, I knew I could execute it well.  My dish would not go the way of the church potluck or failed brisket attempt of 2009.  Nope.  It would succeed.

This is probably one of the best things I’ve ever tasted.  I’m not exaggerating in the least. The flavor of the lamb is complex and finishing the whole dish off in the oven to crisp up the fat made this dish completely decadent.

Ingredients:

• 3-4 lbs of lamb riblets or short ribs
• 1/2 cup dry vermouth
• 1/3 cup olive or avocado oil (I prefer avocado bc of the mellow flavor)
• 1/4 cup red wine vinegar
• 1/2 cup(ish) fresh mint leaves
• 1/4 fresh basil leaves
• 1/4 cup  fresh rosemary
• 4-5 cloves garlic
• 1 medium shallot or small onion, quartered
• 2 tsp tumeric
• 2 tsp red pepper flakes
• 1 tsp (+) fresh cracked pepper
• 1 tsp (+) salt

Directions:

1. Combine all ingredients (except for lamb) in blender or NutriBullet.  Pulse until everything is combined.  Pour over lamb and marinate in a ziplock bag or covered dish for 2-12 hours, or if you’re in a hurry, skip the marination and use right away.
2. Rub crockpot with a little oil, and put lamb and marinade in.  For best results, cook on Low for 6-8 hours.  Eight hours is optimal, but do what you can.
3. When the lamb is finished in the slow cooker, transfer to a baking sheet and bake on 375 degrees for 20-30 minutes to crisp up the fat and caramelize.
4. Garnish with chopped mint leaves and devour immediately.

I served this with a side of saffron infused basmati rice, pan fried mushrooms and sweet onion, along with a fruit-filled salad.  There wasn’t even a speck of lamb left on the bones, and we devoured an entire plate in 20 minutes flat.

You will love this.  Trust me.  Or don’t.  But take a chance.  And make friends with your crockpot this summer.

It feels good to be baaaaaad,
Carrie

The post Boozy Lamb Short Ribs appeared first on Our Stable Table.

I know.  You just read “hemp” in the title and immediately assumed it was about marijuana.  I GET IT.  I live in Oregon, where it is now legal to smoke, grow, and posses these controversial little plants.

But that’s not what this post is about.  Because I’m not about to touch that conversation with a 10 ft bong pole.

Hemp hearts.  These are the shelled seeds of the hemp plant, and they are loaded with maximum nutrition.  Back when we were trying to find new and varied protein sources for my food intolerant toddler, these were a saving grace.  I mixed them with a little bit of raw honey to make them barely sticky, and gave my kid the spoon.

He was a serious fan.

Now that summer is squarely upon us, I have zucchini coming out of my ears.  It’s one of my kid’s favorite foods so I planted a few little seedlings…and they grew.  In fact, they’re mutant and grow as big as my head. Or roughly seven times as big as my hand.

We have to get creative to use them all, so I’ve been trying out different recipes using as few ingredients as possible to maintain the natural flavor of the fantastic zucchini, and to get them out of my kitchen fast.

I made a fast coating of hemp seeds, arrow root, a dash of tumeric, paprika and salt.  They were a fast hit with my family, and we chowed all of them.

ALL. OF. THEM.

They went so fast that I didn’t even manage to get a good picture because they were so tasty and nobody could wait for a dumb camera.

Did I mention they’re paleo and vegan, too?

Ingredients:

• 1 large (ish) zucchini, cut into sticks
• 1/2 cup hemp hearts
• 2-3 Tbsp arrow root powder or tapioca flour
• 1 tsp salt
• 1/4 tsp tumeric (optional)
• dash of paprika
• small bowl of water
• Coconut oil for cooking

Instructions:

1. In a medium frying pan, heat 1/4 inch of coconut oil until hot. (Typically medium+ setting, but don’t let it smoke.)
2. Combine hemp hearts, arrow root, and spices and blend throughly.
3. Take a piece of zucchini and dip it in the water. Remove and lightly shake excess water off.
4. Press each flat side firmly in the flour mixture and then place into hot oil, flat side down.
5. Rotate the zucchini to get both flat sides nice and brown (2-3 min each side). Be careful not to burn them!
6. Place on paper towel lined plate to drain off excess oil.

Eat as soon as they are cool!  These stay fresh and delicious for a good 30 minutes after cooking.

What are your zucchini hacks?

Zzzzz,
Carrie

The post Hemp Heart Crusted Zucchini Fries {Vegan, Paleo} appeared first on Our Stable Table.

But few things bring immediate relief like a good old fashioned popsicle.

The other morning after breakfast, I pulled out my final popsicle to photograph it.  I had  previously devoured the rest during naptimes earlier in the week. Because I’m an adult and like to enjoy a treat without sharing.  But on this particular day, I made the monumental mistake in trying to get the picture while my son was awake.

As we started to swelter in the 100 degree weather in our south-facing second story home as our straining AC unit worked hard to keep up, I removed the final popsicle from the freezer. I stopped for a moment and let the frozen air fall over my face and shoulders, reveling that something could still be cold in this heat. I pulled out my camera and began searching for the right light to capture the cold, creamy, fruity essence of this frozen treat.

Enter E.

He wasn’t having it.

He didn’t care that mom needed to use the popsicle for work.

He didn’t care that it was the last one.

He didn’t care that I needed to take a really beautiful picture to share with you.

He. Didn’t. Care.

There was no stopping my tiny monster.  I turned on Jimmy Fallon.  I tried to distract him with his favorite snack. I pulled out the Tegu blocks, crayons, and even tried to give him my old phone to distract him. Nothing worked.

So, I went with it.

Here’s the recipe, even though the I don’t have Pinterest-worthy pictures to show for the effort.  I hope you enjoy these as much as we did!

Ingredients:

• 1 can full fat coconut milk
• 1/2 cup pureed blueberries
• 1/4 cup whole blueberries
• 1 Tbsp raw honey

Directions:

1. Mix coconut milk, honey, and puree.
2. Pour mixture into popsicle molds.
3. Drop a few whole blueberries into the molds, and then insert popsicle stick.
4. Freeze until solid (2-3 hours), and enjoy!

You won’t be sad you ate this.  I promise.  And with very little sugar, these are ideal for low-sugar, refreshing summer treats.

Make your summer pop!
Carrie

The post Blueberries and Cream Paleo Popsicles {Three Ingredients} appeared first on Our Stable Table.