GFCF / Paleo Chocolate-Mint Cookie Dough Bites & SCD / GAPS Pumpkin Pie

Two great dessert recipes for the holiday season.  I have personally tried both and they are fast and easy to make.

Chocolate-Mint Cookie Dough Bites*  - diet compliant for those following a Gluten Free / Casein Free or Paleo diet. 
*Recipe compliments of www.fastpaleo.com

SCD / GAPS Pumpkin Pie** - diet compliant for those following a Specific Carbohydrate Diet (SCD) or GAPS diet.

**Recipe compliments of www.bethsblog.typepad.com

Staci Small MA, RD Contributing Writer to Kirkman® Consumer & Professional Newsletters

I recently had the pleasure of contributing an article to the Kirkman® monthly consumer and professional newsletters.  I appreciate the opportunity allowed to me by the great professionals at Kirkman®. For a review of the full article, click here.

American Academy of Pediatrics Recognizes Gastrointestinal; Nutritional Deficiencies in Children with Autism

The American Academy of Pediatrics recently published an article in PEDIATRICS® - "Gastrointestinal Conditions in Children With Autism Spectrum Disorder: Developing a Research Agenda". The article not only recognizes gastrointestinal issues of children with ASD, but nutritional deficiencies as well.

I have linked a great blog post written by Dr. Jerry Kartzinel, published on Generation Rescue's web site, that summarizes the article nicely.   For a review of the full article published by AAP, please click here.

Gluten Free / Casein Free Pumpkin Muffins

A great time of year for all-things pumpkin.  I really enjoy this recipe for Pumpkin Muffins that is both gluten and dairy free.  Please note that this recipe is not "legal" for those following a Specific Carbohydrate Diet or GAPS diet.

• 2 1/2 cups gluten-free baking mix (must contain xanthan or guar gum)


• 3/4 cup coconut flour
• 1 (15 ounce) can unseasoned pumpkin puree
• 1 teaspoon salt
• 1 cup vegetable oil


• 2 teaspoons baking soda
• 1 cup brown sugar or 1 cup sucanat
• 1/2 cup maple syrup
• 1/2 cup water or 1/2 cup milk
• 2 tablespoons pumpkin pie spice
• 4 eggs

Preparation Directions:

1. Preheat oven to 350°F

2. Mix all dry ingredients in a large bowl.

3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
4. Whisk all ingredients until combined and smooth.
5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

Dairy Free Snacking - Plum Organics - Little Cremes

Many of my young clients have food sensitivities or food allergies to dairy.  Quite often, first finger foods contain yogurt or milk derivatives.  Plum Organics offers little cremes as a nutrient packed and dairy free snacking option catering to children with food sensitivities.  The little cremes come in three delicious flavors.



Click for more information about Plum Organics