Pumpkin Bread

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INGREDIENTS:

  • 3 Eggs (organic/pasture raised, if possible)

  • 3/4 cup Unsweetend Almond Butter

  • 1/3 cup Maple Syrup

  • 1/2 cup Pureed Pumpkin

  • 3 tbsps Coconut Oil

  • 1/2 Lemon (juiced)

  • 1/4 cup Coconut Flour

  • 2 tsps Cinnamon

  • 1 tsp Nutmeg

  • 1/3 tsp Baking Powder

  • 1 1/2 tsps Ginger (grated)

  • 1/4 tsp Sea Salt

  • 2 tbsps Ground Flax Seed

INSTRUCTIONS:

  • Preheat oven to 350. Lightly grease a loaf pan or line it with parchment paper.

  • In a blender or food processor, combine your eggs, almond butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy. (can also mix with hand mixer)

  • Add the coconut flour, cinnamon, nutmeg, baking powder, ginger, flax and sea salt. Blend again until smooth.

  • Transfer the batter into the loaf pan. Bake for 40 to 45 minutes. (Test with a toothpick. It will come out clean when the loaf is finished.)

  • Remove the loaf from the oven and allow to cool in the pan for at least 15 minutes. Remove from the pan and let cool entirely before slicing. Enjoy!

NOTES:

  • Store in an airtight container in the fridge for 4 to 5 days. If not eating right away, wrap and store in the freezer.

  • Prefer muffins? Bake in a muffin tin instead of a loaf pan. Baking time will decrease to 30 to 40 minutes.

  • Make it Sweeter by stirring in a handful of dark organic chocolate chips to the batter before baking (I love Enjoy Life and Pascha)

Berry Cauliflower Smoothie Bowl

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INGREDIENTS:

  • 1 cup Frozen Cauliflower

  • Frozen Blueberries

  • 1/2 Banana

  • 1 tbsp Ground Flax Seed

  • 1 1/2 tsps Apple Cider Vinegar (Start slow with 1 tsp and work up to 2 tsp)

  • 2 tbsps Vanilla Protein Powder (Use one serving/scoop. I like @perfectketones , @ancientnutrition and @drinkorgain.)

  • 1 cup Unsweetened Almond Milk (Add more if desired for a smoothie (versus a thicker bowl consistency).)

    Optional topping:

  • 1 tbsp Walnuts

  • 1 tbsp Unsweetened Shredded Coconut

  • 2 tbsps Blueberries

  • 1 1/2 tsps Pumpkin Seeds

INSTRUCTIONS:

Combine all ingredients into your high speed blender until smooth and enjoy!⠀

Chocolate Cauliflower Smoothie Bowl

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INGREDIENTS:

  • 1 cup Unsweetened Almond Milk

  • 1 cup Frozen Cauliflower

  • 1/2 Banana (frozen if desired)

  • 1 tbsp Chia Seeds

  • 2 tbsps Cacao Powder

  • 1 tbsp Almond/Nut Butter (unsweetened)

  • 2 tbsps Chocolate Protein Powder (Equivalent of one serving)

  • 1 tbsp Cacao Nibs (Topping optional)

  • 2 tbsp Paleo Friendly Granola (Topping optional)

  • 1 tsp Unsweetened Shredded Coconut (Topping optional)

INSTRUCTIONS:

  • Combine all ingredients into your blender. Blend until smooth, pour into bowl, add

    desired toppings and enjoy!

NOTES:

  • No Almond Milk? Use any other kind of milk like cashew, hemp or rice instead.

  • No Collagen Powder? Omit or use protein powder instead.

  • This is a substantial serving that is not light on calories. I like this on days when I have a good morning workout and know I won't be eating for several hours. You won't need a morning snack when you enjoy this delicious smoothie bowl!

Grain Free Granola

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INGREDIENTS:

  • 2 cups nuts (roughly chopped)  I used 1 cup slivered almond, 1/2 c pecans and 1/2 walnuts
  • 3/4 cup raw sunflower seeds
  • 1 cup unsweetened coconut chips
  • 1/4 cup unsweetened shredded coconut
  • 1 tsp cinnamon
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 Tbsp coconut oil

INSTRUCTIONS:

  • Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper or silpat.
  • Mix the nuts, coconut, seeds and spices together in a large mixing bowl.
  • Warm the coconut oil and honey together in microwave for about 20-30 seconds until coconut oil is melted and combined.  You can also use liquid coconut oil but still need to heat to combine with honey.  Alternatively, you can melt ingredients in saucepan on the stove (low heat).
  • When the coconut oil melts stir in the vanilla and salt.
  • Pour the warm liquids over the dry ingredients and stir together with a rubber spatula until nuts/seeds are fully coated with the honey mixture.
  • Spread mixture onto prepared pan in one even layer and bake for 65-75 minutes.  Keep on eye on the granola during the last 10 minutes of baking so to not burn.
  • Remove from oven and let cool on pan before breaking into small pieces (to snack on) or crumble it up for granola consistency.
  • Store in air tight container at room temperature for up to 2 weeks.

NOTES:

  • Warning: This recipe makes a lot of granola and is known to be addicting for some people.  

  • My favorite way to eat this is in yogurt (full fat plain Greek or almond milk) with berries, as an on the go snack and for a post dinner sweet treat in small bowl with almond milk.

 

Beet Berry Smoothie Bowl

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INGREDIENTS:

  • 1 cooked medium beet (or 2-3 small ones)
  • 1 very large handful of spinach (or any leafy green)
  • 1 cup mixed berries
  • 1 Tbsp chia or flax seeds
  • 1 Tbsp coconut butter (I like Nutiva Coconut Manna)
  • 1 cup of unsweetened coconut milk
  • 1 serving vanilla protein powder (I also like using collagen powder)
  • Coconut flakes on top (can also add some to smoothie)

INSTRUCTIONS:

  • Put all ingredients into blender until smooth. Pour into a bowl and enjoy!

NOTES:

  • I buy pre-cooked beets to save time (and mess)
  • If you don't have coconut butter I would use more coconut flakes and any nut butter of choice.  Alternatively, you can use full fat coconut milk from a can instead of the more water down version from the carton.

Sweet Potato Toast

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INGREDIENTS:

  • 1 large sweet potato
  • unsweetened nut or seed butter of choice
  • unsweetened coconut flakes
  • goji berries (or any fresh berries)
  • cinnamon, flax or chia seeds
  • sprouts (broccoli,sunflower, bean etc)
  • raw or sprouted pumpkin seeds
  • sea salt and pepper to taste
  • olive oil

INSTRUCTIONS:

  • Pre-heat oven to 400 degrees  (I use a toaster oven)
  • Chop pointing ends off sweet potato and slice length wise in 1⁄4 inch slices. Spray potatoes with a little olive oil and sprinkle with salt and pepper.
  • Pop the sweet potato slices into the oven and cook for 20-25 minutes, flipping half way through cooking time.
  • While the sweet potato toasts, smash avocado with a fork and prepare desired toppings.
  • When potatoes are ready top half with avocado, sprouts, seeds and sprinkle with salt & pepper, if desired. Top remaining toast with nut butter, shredded coconut and goji berries (or any fresh or unsweetened dried or fresh fruit.  Enjoy immediately!

NOTES:

I like Nuttzo peanut free power fuel butter which has flax and chia seed but any unsweetened nut/seed butter will do.  Get creative and experiment with different toppings; the possibilities are endless!

No Fruit Smoothie Bowl

(inspired by Dr. Mark Hyman)

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INGREDIENTS:

•¾ cup baked squash or pumpkin

•1 cup packed spinach

•1 T almond butter

•1 T shredded coconut (plus more on top if desired)

•1 serving clean vanilla protein powder

•1 T flax seed

•1 cup unsweetened coconut or almond milk

•1 tsp pumpkin spice or cinnamon

INSTRUCTIONS:

•Pre-heat oven to 400 degrees.

•Cut squash in half and bake in oven for 20-30 minutes, or until the squash is soft and can easily be scooped out.

•Combine all ingredients into blender.  Add more milk or water to obtained desired consistency.

•Pour into a bowl, top with shredded coconut and enjoy!

NOTES:

I recommend baking the squash in advance.  Can also use canned pumpkin.  I like Orgain organic or Vega pea protein powder.

 

Chocolate Chip Coconut Flour Banana Bread

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INGREDIENTS:

•3 medium ripe bananas, mashed (about 1 1/4 cups mashed banana)

•1 teaspoon vanilla extract

•1/4 cup almond butter

•2 eggs, at room temperature (or see below to make egg substitute) 

•1/2 cup coconut flour

•1/2 teaspoon baking soda

•1/2 teaspoon baking powder

•1/2 teaspoon cinnamon

•1/4 teaspoon salt

•1/2 cup dark chocolate chips

INSTRUCTIONS:

•Preheat oven to 350 degrees F. Line a 8x4 inch or 9x5 inch loaf pan with parchment paper and spray with nonstick cooking spray.

•In the bowl of an electric mixer, combine bananas, vanilla and almond butter; mix until well combined, smooth and creamy. Add in eggs, one at a time and mix on medium speed until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.

•Pour batter into prepared pan and smooth top. Bake for 30-40 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.

NOTES:

•For best results, use bananas with lots of brown spots.

To make vegan (or cleanse friendly), make a flax or chia egg by combining 1 Tbsp of ground flax seed with 2.5 Tbsp water.  Let sit in fridge for 15 minutes or until the mixture thickens then add to batter in place of an egg.

•Feel free to use peanut butter instead of almond butter (although then it would not be paleo).

•To make Paleo friendly omit chocolate chips.