Viewing entries tagged
fall

Paleo Apple Cinnamon Cupckaes

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Paleo Apple Cinnamon Cupckaes

Paleo Apple Cinnamon Cupcakes

For the Cupcakes

5 Eggs
1/3 Cup Applesauce
1/2 Cup Honey
1/3 Cup Coconut Oil
1 1/4 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 tsp Salt
1/2 tsp Baking Powder

  1. Preheat the oven to 350 degrees.  Line a muffin pan with cupcake wrappers or spray liberally with baking spray or coconut oil
  2. Combine all wet ingredients (eggs, apple sauce, honey, coconut oil) in a medium size mixing bowl and whisk or beat with hand mixer for 30 seconds
  3. Combine all the dry ingredients (almond flour, coconut flour, salt, baking powder) in a small bowl and mix with your hands or a fork to combine, getting rid of any clumps 
  4. Add the dry ingredients to the wet ingredients and mix to combine
  5. Fill each muffin cup about 3/4 of the way full
  6. Bake for 25-30 minutes
  7. Allow the cupcakes to cool completely before frosting

For the Frosting

1 Cup Ghee, softened
2/3 Cup Honey
1 tsp Cinnamon
2 1/2 tbsp Coconut Flour
5 tbsp Coconut Cream (the thick coconut cream skimmed off the top of a chilled coconut milk can)

  1. While the cupcakes are cooling, begin working on the frosting
  2. In a mixing bowl, beat the ghee, honey, cinnamon and coconut flour together
  3. Slowly add the coconut cream 1 tbsp at a time
  4. When the frosting is ready and the cupcakes have cooled, pipe on the frosting or spread with a knife


 

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Pumpkin Gingersnap Parfait

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Pumpkin Gingersnap Parfait

This recipe is only 3 ingredients and one step...doesn't get much easier than that!

Pumpkin Gingersnap Parfait

1 can Unsweetened Pumpkin Puree
Dairy Free Yogurt (I like Anita's @ Whole Foods)
2 Cappello's Gingersnap Cookies Baked

  1. Layer all of the ingredients in a clear glass or mason jar.  Continue layering until the glass is full.

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Apple & Onion Grilled Porkchop

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Apple & Onion Grilled Porkchop

Apple & Onion Grilled Porkchop

1 Spanish Onion
2 Macintosh Apples
1 Garlic Clove
1 Sweet Potato
1 Pork Chop
1 tbsp Olive Oil
Salt & Pepper

  1. Dice the apples and onion
  2. Add to a saute pan with 1 clove of garlic minced
  3. Let cook down, stirring occasionally, until apple and onion are soft and lightly browned
  4. Microwave a sweet potato for 8 minutes.  You can also bake it for 40 minutes at 400 degrees but this is a huge time saver!
  5. Rub the pork chop with olive oil, salt and pepper
  6. Heat a grill pan
  7. Place the pork chop on the grill pan and cook for 6-8 minutes per side depending on size
  8. Top the pork chop with apple mixture and serve with sweet potato mash
     

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Pumpkin Pie Spiced Chia Seed Pudding

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Pumpkin Pie Spiced Chia Seed Pudding

If you’re like me and you have a sweet tooth at breakfast, finding a nutritious meal to start the day can be tough.  As much as I’d love to dig in to French Toast or Waffles I know I will regret the massive stomach ache and bloating that inherently ensues.  As for Tony’s the Tiger’s claims of Frosted Flakes being part of a well balanced meal, while they are GRRREAT, well balanced, they are not.

I first discovered chia seed pudding during my first stint in the Whole30 Challenge.  As much as my eating habits changed during that program, sometimes there are cravings (ahem sweet tooth, I’m looking at you) that you just can’t kick.

Chia Seed Pudding to the rescue!  This super simple recipe is not only sweet, without any added sugar, but it is also decadent and satisfying- because hello? It’s pudding! 

Tis the season for anything and everything pumpkin so I stayed on-trend but feel free to experiment with any flavor combination!

 

Pumpkin Pie Chia Seed Pudding

2 cups vanilla almond milk

½ cup chia seeds

1 tsp vanilla extract

1 tbsp cinnamon

1 tbsp pumpkin pie spice

  1. In a large Tupperware combine all of the ingredients and whisk together
  2. Let sit for 10 minutes and whisk again.  This will help prevent any clumping
  3. Seal the Tupperware and refrigerate for 2.5 hours, best overnight.

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Pumpkin Bundt Cakes

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Pumpkin Bundt Cakes

I love summer and usually when it ends I’m longing for more, holding onto my flip-flops for dear life.  This year I actually feel ready for fall. 

With my new blog and business in high gear, I am looking forward to spending these precious fall weekends brainstorming and perfecting recipes for you guys.  I have a lot going on that I’m super excited about.  Fall gives me the opportunity to slow down a little bit and smell the roses…or the pumpkins? 

Tis the season for everything and anything pumpkin.   These pumpkin bundt cakes are over the top fall and they’re delicious!  They’re soft and moist, with just the right amount of pumpkin and spice.  As always, they're also HEALTHY!  Gluten and grain free, refined sugar free, and dairy free?  Duh!  

Go ahead- dig in, guilt-free and let's get fall off on the right foot!

Pumpkin Bundt Cakes

3 eggs

1 cup coconut sugar

1 cup pumpkin puree

½ cup unsweetened applesauce

1 tsp real vanilla extract

¼ cup melted coconut oil

1 ½ cups gluten-free flour mix

1 tspn salt

1 tspn baking soda

2 tspn baking powder

2 tspn pumpkin pie spice

  1. Preheat the oven to 325 degrees
  2. Grease or spray a bundt pan.  I used mini but you can also use a large bundt pan
  3. Mix the dry ingredients in a large bowl- GF flour, salt, baking soda, baking powder and pumpkin pie spice
  4. With an electric mixer, blend the eggs until light and foamy
  5. Add the sugar, and wet ingredients (vanilla, pumpkin puree, unsweetened applesauce, coconut oil)
  6. Blend the batter until just combined.  Do not over mix
  7. Spoon the batter into the bundt pan.  Make sure to leave room at the top.  The batter will rise!
  8. Bake for 20 minutes if using a mini bundt pan.  Increase time to 30 minutes or until toothpick comes out dry, using a large bundt pan.

 

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