Happy first day of Fall! There’s something about the crisp air and changing colors outside that make me love this time of year. Not to mention all things pumpkin! This grain free bread is incredibly moist and provides a rich flavor of pumpkin and autumn spices. The chocolate chips only make this bread more delectable. I use Enjoy Life Chocolate Chips because they are free of gluten, dairy, soy, nuts and use only pure, safe ingredients! (Perfect for anyone with food allergies or sensitivities).
CHOCOLATE Chip Pumpkin Bread
- 1 1/2 cups of almond flour
- 3/4 cup of organic canned pumpkin
- 3 eggs, whisked
- 1/4 cup raw honey
- 3 tbs of coconut oil, melted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbs cinnamon
- 2 tsp of pumpkin pie spice
- 1 tsp of vanilla
- 1/2 cup of Enjoy Life Dark Chocolate Morsels
- Preheat oven to 350 degrees F.
- First combine all the dry ingredients together in a medium-sized mixing bowl.
- Next, in a small bowl, mix all the wet ingredients together.
- Pour the wet ingredients into the larger dry ingredients bowl and stir until combined
- Fold in chocolate chips.
- Grease a bread loaf pan (I used coconut oil) and pour mixture in.
- Bake at 350-degrees F for 30 to 40 minutes. Check if fully cooked by inserting a toothpick inserted into the center.
- Cool, slice, serve and enjoy!
Spaghetti squash can be an intimidating vegetable if you have never worked with it before. However, this oblong shaped yellow produce is fairly simple to cook with! Whether you are trying to reduce your intake of refined carbohydrates or simply add more vegetables into your diet, spaghetti squash can make a great addition. This winter squash makes a wonderful pasta substitute in addition to being nutritionally superior. Spaghetti squash is an excellent source of vitamin A and vitamin C among other antioxidants, is rich in B vitamins, and provides essential minerals like potassium, calcium, phosphorous and zinc.
Baked Spaghetti Squash
- 1 small spaghetti squash
- 2 cups of fresh spinach
- 2 tomatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp grass-fed butter
- 1 tsp of minced garlic
- Sea salt/pepper to taste
- Preheat oven to 375 degrees.
- Cut off both ends of the spaghetti squash then cut whole squash lengthwise in half.
- Use a spoon to scrape out the seeds. Line a baking sheet or roasting pan with aluminum foil and season the squash with olive oil, salt, and pepper.
- Place flesh side down and bake in oven for 40-50 minutes or until fully cooked.
- While the squash is cooking, cut tomatoes and prepare a saucepan with butter.
- On low heat, saute the tomatoes, fresh spinach, and garlic in butter and olive oil.
7. Remove squash from oven. Scrape out “spaghetti” strands and add to saucepan, combing all ingredients.
8. Remove from heat and top with freshly grated Parmesan cheese before serving. Optional: Top with turkey meatballs.