Pumpkin Spice Donut Holes

pumpkin

Hurray for Fall and Pumpkin Spice and Everything Nice! These easy Pumpkin Donut Holes are a nice treat  to enjoy with hot coffee or tea on these cool fall mornings.

Processed with Snapseed.
Processed with Snapseed.

 

Ingredients:

  • 1/2 cup organic pumpkin puree
  • 4 large eggs
  • 1/2 cup Pure Maple Syrup
  • 7 Tbsp. butter or coconut oil; melted
  • 2 tsp. vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut sugar
  • 3 tsp. pumpkin spice
  • 2 tsp. ground cinnamon
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. sea salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with 12 cupcake liners or a mini tin  (for munchkin size) with 24 liners.
  3. In a large mixing bowl, combine all of the DRY ingredients.
  4. In a separate mixing bowl, combine all of the wet ingredients listed. Mix well.
  5. Now add the wet mixture to the dry mixture and combine until evenly mixed.
  6. Pour batter evenly into lined muffin tin.
  7. Bake for  approximately 10-14 minutes (depending on your oven). Toothpick inserted into centers should come out clean.
  8. Allow to cool for at least 1 hour.
  9. When ready to serve, combine extra ground cinnamon and coconut sugar in a small bowl. Peel donuts from cupcake holders and roll into the cinnamon mixture until covered. (You may also just leave the cupcake liners on)
  10. Eat & enjoy!

*Note, these are best kept for up to 2 days. Try storing in a container with a paper towel to help absorb excess moisture. “Redust” with cinnamon coating if needed before reserving.

 

image1

 

Advertisements

Spinach and Feta Turkey Burgers

Ingredients:

  • 1 lb free-range ground turkey
  • 2 cups rinsed, fresh chopped spinach
  • 1/2 cup finely chopped onion
  • 1/2 tsp. garlic powder
  • 1/2 cup feta cheese
  • 1 egg
  • 1/4 tsp. black pepper
  • dash of sea salt

Directions:

Combine all ingredients in a large mixing bowl with hands. Form 1/2 inch thick patties (about 5-6). Place patties in a large, non-stick pan, then turn heat on medium. Cook patties  for about 4-5 minutes on each side. Serve with fresh in season fruit and vegetables!

 

IMG_7309IMG_7308IMG_7317

Hearty Salads

salald

 

When I hear clients tell me salads aren’t  filling enough for them, it’s likely because they have not included enough vegetables, protein, or healthy fats, all which help provide satiety!  I make sure to  include high quality protein such as hard boiled eggs, grilled chicken, tuna, or salmon. I always top my salads off with some good healthy fat. In addition to helping fill me up, I want my body to absorb all of those good nutrients from the veggies. My favorites  fats to add are olive oil, avocado, and olives. The combination of fiber, protein, and healthy fats should be satisfying and provided your body with long lasting fuel.

 

Easter Treats

IMG_6523

Mini Strawberry No-Bake Cakes

These SWEET, creamy desserts are free of refined white sugar, flour, trans fat, and rancid vegetable oils. Made completely from whole food ingredients and topped with fresh berries,  this no-bake treat is a perfect, EASY to make treat for any gathering this Spring! If you do not have a mini-cupcake tin, you can also make this into a cake using a round cake pan. Enjoy 🙂

Ingredients:

  • 10 large Dates, pitted
  • 10 Strawberries, large
  • 1 can full-fat Coconut milk
  • 3 tbsp Honey
  • 1 1/4 cup Shredded Coconut
  • 2 Tbsp. Gelatin ( I use Great Lakes)

Directions:

  1. Place can of coconut milk in refrigerator for a few hours or overnight
  2. Soak the dates in a glass of water while gathering other ingredients.
  3. Add the shredded coconut to a high speed blender or food processor and process it until the coconut begins to stick together.
  4. One at a time, add the dates (drained) to blender/food processor. Process until the dates are well chopped and a paste is formed with coconut.
  5. Press coconut/date paste into bottom and sides of cupcake tin. If not sticky enough, you may have added too much coconut and not enough dates. Try processing again with more dates or add little bit of honey.
  6. Remove can of coconut milk from the refrigerator. Scoop the solidified cream off the top and put into blender.
  7. Pour the remaining liquid from the can into a saucepan.  Add in gelatin, and heat over low to medium heat, stirring constantly until the gelatin is well dissolved.
  8. Add the honey to the warm mixture and stir until completely incorporated.
  9. Now add this mixture to the blender, along with fresh chopped strawberries and the coconut cream. Blend until smooth.
  10. Pour the filling mixture into the prepared crusts. Top with additional fresh berries.
  11.  Place in refrigerator until set. (At least 1-2 hours). I let it set overnight!

 

Cauliflower Chowder

image12

This chowder is a warm  and comforting dish perfect for these bitter cold winter evenings we’ve been having. It’s paleo friendly, and  loaded with nutrients to nourish and heal the body!

Cauliflower Chowder

Ingredients:

  • 1 head cauliflower, finely chopped  (I threw the florets in my Ninja)
  • 2 garlic cloves, minced
  • 1 small white onion, diced
  • 3 carrots, peeled and chopped
  • 4 celery stalks, diced
  • 3 cups chicken broth
  • 1 cup full-fat coconut milk
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • fresh chives
  • 4 bacon slices ( uncured, nitrate free)
  • 1-2 Tbsp. grass-fed butter or olive oil for cooking
  • Sea salt and  black pepper to taste

Directions:

  1. Cook the bacon and set aside.
  2. Melt butter  (or add olive oil) in a large pot over low-medium heat.
  3. Add the  garlic, chopped onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).
  4.  Stir in the cauliflower and cook on medium heat, stirring occasionally, for about 5 minutes.
  5. Add in the chicken broth, coconut milk, chopped bacon, and spices; stir together.
  6. Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
  7. Garnish with additional chopped bacon and chives (optional).

image2

image8

 

image16

 

 

 

 

 

 

 

 

 

 

Pecan Pumpkin Cinnamon Bread

image

This grain free bread is so easy to whip together and comes out so moist.

Ingredients:

  • 1 1/2 cups of almond flour
  • 3/4 cup of organic canned pumpkin
  • 3 eggs, whisked
  • 1/4 cup raw honey
  • 3 Tbsp. grass-fed butter OR coconut oil, melted
  • 3 tsp. baking powder
  • 1 Tbsp. cinnamon
  • 2 tsp. of pumpkin pie spice
  • 1 tsp of vanilla extract
  • 1/2 cup of pecans

image

Directions:

  1. Preheat oven to 350 degrees F.
  2. First combine all the dry ingredients together in a medium-sized mixing bowl.
  3. Next, in a small bowl, mix all the wet ingredients together.
  4. Pour the wet ingredients into the larger dry ingredients bowl and stir until combined
  5. Chop half of pecans and fold them in.
  6. Grease a bread loaf pan and pour mixture in.
  7. Top with remaining pecans. I  mixed pecans with a little melted coconut oil, coconut sugar, and cinnamon for the topping!
  8. Bake at 350-degrees F for 30 to 40 minutes. Check if fully cooked by inserting a  toothpick inserted into the center.
  9. Cool, slice, serve and enjoy!

Yogurt Bowl

 

yogurt 2

Yogurt can be a quick and nutritious snack or breakfast when in its natural state as nature intended! As you may know, commercially store bough yogurts can be full of artificial flavors, dyes,  and added sugars. Starting with just plain yogurt and adding in your own real food flavors and toppings is not only more nourishing  for your body but it tastes delicious too. My favorite yogurt bowl consists of plain, full-fat grass-fed yogurt, fresh fruit, pecans or walnuts, cinnamon, vanilla extract, and a drizzle of pure honey. YUM!

Yogurt Bowl

  • 1 cup plain full-fat yogurt
  • 1/2 sliced banana or other fruit
  • 1 Tbsp. sprouted ground flaxseed
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. honey
  • 1/4 cup nuts
  • dash of cinnamon