RECIPES

Pumpkin Chocolate Chip Muffins (I wanted to use my entire can of pumpkin so I ended up tripling the recipe to get more than just 5 muffins. They tasted AMAZING. I stored them in the fridge)

 

 

 

 Ingredients

• ⅓ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 3 eggs, whisked
• 1 teaspoon vanilla extract
• ¼ cup coconut flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon powdered ginger
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ½ cup Enjoy Life Mini Chocolate Chips or dark choc chips

Instructions

1. Preheat oven to 350 degrees.
2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
4. Pour dry ingredients into wet ingredients and mix well.
5. Fold in chocolate chips. Bake for 35-40 minutes

 

Chocolate Chip Protein Muffins (nut free) from PaleOMG.com

 

 

 

 

Ingredients

• 1 cup sunflower seed butter (I used Almond Butter)
• 3 eggs, whisked
• 1 teaspoon vanilla extract
• ½ cup unsweetened shredded coconut
• 35 grams (1 scoop) Formulx Chocolate Whey Protein Powder (or 1 tablespoon coconut flour if you don’t use protein powder)- (I used 1.5 scoops of Gold Standard Whey)
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• pinch of salt
• ½ cup Enjoy Life Mini Chocolate Chips or other dark chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Add sunflower seed butter, eggs and vanilla extract to a large bowl and mix well.
3. Then add protein powder, cinnamon, baking powder, and salt and mix well.
4. Fold in chocolate chips and coconut.
5. Pour batter into 10 baking cups in a muffin tin. I used silicone baking cups to keep them from sticking.
6. Bake for 15-20 minutes.
7. Let cool slightly before eating. Ummmm YUM!

Sweet Potato Chips

2 organic sweet potatoes

2 Tbsp olive oil

1/4 tsp sea salt (optional)

1. Preheat oven to 250 degrees F and position oven rack in the center of the oven.
2. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness.
3. Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended).
4. Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.

Peanut Butter and Oatmeal No Bake Energy Bites

These are easy to put your own twist on. They just need to be worked with until the consistency is just right for them to stick together in the balls. The above photo is the consistency that works well for me.

 Ingredients:
- 1 cup old fashioned oats
- 3 tablespoons natural peanut butter
- 1 teaspoon vanilla
- 1 tablespoon honey
Directions: Pulse oats in a food processor until they're about the size of granola pieces. Add in your peanut butter and pulse a few more times to get it incorporated. This is a good time to adjust the recipe and see if you need a bit more peanut butter, based on whether the crumbs look too dry or not. Add in your vanilla and honey. The mixture will be slightly sticky, but not too sticky {this is the only way I know how to describe this...heehee}. If the mixture is too sticky, add in an additional tablespoon or two of oats and pulse until just right. Scoop heaping teaspoons of mixture out and roll into balls with your hands. Makes about a dozen.

Chicken Pad Thai made with Spaghetti Squash

Ingredients:1 large spaghetti squash

1 cup bok choy (diced)

1 cup carrots (I used frozen)

2 cooked chicken breast, chopped

1 clove garlic, minced

1/4 cup chicken broth (I ended up using 1/2c)

2 tbsp peanut butter

1 tbsp rice wine vinegar

1 1/2 tbsp soy sauce

1 red chili pepper (I used chili powder)

Garnishes: (I did not use any garnish)

2 tbsp dry roasted peanuts, chopped

green onions (chopped)

cilantro

lime wedges

Directions:

Cut spaghetti squash in half lengthwise. If you are having difficulty cutting it, try microwaving for a minute or two, whole. Scrape away the seeds. Place on foil covered cookie sheet and season with salt and pepper. Roast on 350 degrees for 40-60 minutes. Remove, let sit 5 minutes and then "shred" the squash with a fork. (I simply cut in half and microwaved it for 10 mines each side)

In a large nonstick skillet coated with cooking spray, sauté garlic for 1 minute. Add the bok choy and carrots and sauté over medium-high heat for 3 minutes. Remove to a plate. Add chicken broth, peanut butter, soy sauce, rice vinegar and red chili pepper to skillet. Heat until smooth. Return veggies to the pan, as well as the spaghetti squash. Add in chicken, and heat over medium heat for 5 minutes or until sauce has coated all.

Divide among 2 plates/bowls and top with peanuts, cilantro, green onion, and lime wedge.
Enjoy!