Easter Brunch

I love the Easter Season for several reasons

ONE I am reminded how much each and every one of is loved because Jesus gave his life for each one of us!

TWO Spring is here and the days are getting warmer and the sun is out longer.

THREE I love brunch and you cannot beat a good Easter brunch!!

So here are some ideas for your Easter brunch or any spring brunch you have coming up!!

Maple Sugar Crusted Ham 

(This recipe is for half a ham double for a whole ham)

Ingredients

·      Spiral Cut Ham (I buy one with no nitrates)

·      1 Cup Water

·      ½ Cup Avocado Oil

·      ½ Cup Coconut Super

·      1 tsp Vanilla Extract

·      1 tsp Maple Extract

Directions

1.     Place Ham in roasting pan with water and cover with foil. Place in 350-degree oven for 15 minutes.

2.     While Ham is in oven mix the oil, sugar, vanilla and maple extract in a bowl

3.     After 15 min take foil off Ham and cover with sugar mixture then place back in oven for 10 minutes uncovered.

4.     Take out of oven and let set for 5 minutes before cutting.

Spring Vegetable Egg Casserole

Ingredients

·      1 Cup Chopped Asparagus

·      1 Cup Chopped Mushroom

·      1 TBSP Avocado Oil

·      ½ Cup Onion

·      6 Eggs

·      1 Cup Non-Dairy Milk

·      1 TBSP Garlic Powder

·      1 TBSP Thyme

·      1 TBSP Everyday Seasoning (I use Trader Joes)

·      Salt and Pepper to taste

Direction

1.     In a heated skillet add oil, asparagus, mushroom and onions. Cook until cooked through

2.     Spray 8X8 baking pan and then add cooked veggies

3.     While veggies are cooling mix eggs, milk, garlic, thyme, everyday seasoning as well as salt and pepper together then pour over the veggies then mix them all together in pan.

4.     Place veggie and egg mixture in a 350-degree oven for 30 minutes or until it is cooked through.

Rosemary Thyme Roasted Potatoes

Ingredients

·      10 mini potatoes

·      5 Sprigs of Fresh Thyme

·      1 TBSP Avocado Oil

·      1 TBSP Rosemary

·      Salt and Pepper to taste

Directions

1.     Wash and chop potato’s

2.     Place potatoes, oil, thyme, rosemary and salt and pepper in and bowl and toss together

3.     Place potatoes on a cookie sheet sprayed with nonstick spray and place in a 400-degree oven for 20 min or until bottoms are golden brown.

Berry Baked French Toast

Ingredients

·       10-12 slices gluten free bread toasted (I use Canyon 7 Grain)

·       1 cups Blueberries

·       1 cup Chopped Strawberries

·       10 large eggs

·       2 cups nondairy milk

·       1 cup maple syrup

·       1 tsp nutmeg

·       2 tsp cinnamon

Directions

1.     Preheat oven to 350-degrees

2.     Spray 9"x13" pan with nonstick spray or coconut oil

3.     Line bottom of pan with the bread overlapping each piece.

4.     Press bread down to sort of mold together.

5.     Spread berries over the toast in the pan.

6.     Whisk eggs, milk, syrup and spices together well.

7.     Pour over the berries and bread.

8.     Bake uncovered for 50-65 min until done.

Tip: Serve with fresh Coconut whipped cream

Honey Glazed Carrots

Ingredients

·      12 Petite Carrots

·      1 TBSP Avocado Oil

·      1 TBSP Honey

·      ½ tsp Garlic

·      Salta and Pepper to taste

Directions

1.     Wash and pill carrots in not bought that way

2.     Place carrots in bowl with oil, honey, garlic, salt and pepper toss together

3.     Place carrots on cookie sheet and place in a 400-degree oven for 15 minutes

Citrus Salad

Ingredients

·      1 Bag Spring Mix Salad

·      ½ Bag Arugula

·      ½ Cup Pistachios

·      ½ Cup Sunflower Seeds

·      1 Orange peeled and segments cut up

·      1/3 Cup of Orange Muscat Champagne Vinegar

·      ¼ Cup Olive Oil

·      Edible Flowers (optional)

Directions

1.     Toss together salad, arugula, pistachios, sunflower seeds and Orange Segments in bowl

2.     In a separate bowl wisk together vinegar and oil then toss into salad mixture

3.     Top with edible flowers

Mini Carrot Cake with Cream Cheese Glaze

Ingredients

·      1 box Simple Mills Vanilla Cake Mix

·      2 Cup Finely shredded carrots (removes excess moisture with paper towel)

·      1 Cup Crushed Pineapple (make sure to buy in own juice)

·      ¼ Cup Chopped Walnuts

·      2 tsp Cinnamon

·      1/8 tsp Cloves

·      ½ Cup Daiya Spreadable Cream Cheese

·      ½ Container Simple Mills Vanilla Icing

Directions

1.     Mix Vanilla cake mix as box states

2.     Mix in cinnamon and cloves

3.     Fold in carrots, pineapple and walnuts into cake mix

4.     Poor cake mixture into well-greased mini cake molds (you can also make regular sized cake)

5.     Cook in 350-degree oven for 20 mins or until cooked through

6.     Once cooked let cakes cool

7.     While they are cooling add Cream Cheese and Vanilla Icing into sauce pan and stir until melted together.

8.     Removes cakes from molds and spoon glaze over the cakes.

Tip: You can top with more crushed walnuts

HAPPY EASTER and Enjoy Your Brunch!!

Who is Ready for Some FOOTBALL!!!

I love watching the Super Bowl even though my team didn’t make it this year :( I still love watching the commercials and eating all the foods!

However, most of the time the foods are fried, processed and full of fat but I can help you with that! I have come up with some great CLEAN Super Bowl Foods everyone at your party will love!

 

One Pot Chili

Ingredients

·      1 lb. Grass Fed Ground Beef

·      4 oz. can Green Chiles

·      1 can Diced Tomatoes

·      1 cup Beef Bone Broth

·      1 cup Tomato Juice

·      1 can Black Beans

·      1 small Yellow Onion – diced

·      2 TBSP Cumin

·      2 TBSP Chili Powder

·      Salt and Pepper to taste

Directions

1.     Add Beef and Onion to large pot. Cook until beef is browned.

2.     Add everything else into pot and stir together

3.     Let cook on medium for 30 min.

4.     Let simmer on low for an hour

Note: You can setup a chili bar or just serve with the corn bread in the next recipe!

Mini Cornbread Muffins

Ingredients

·       1 cup milk of choice, room temperature or warm (this is important so that the coconut oil doesn't harden once added)

·       2 teaspoons apple cider vinegar

·       1/3 cup refined coconut oil, melted

·       1/2 cup honey

·       1/2 teaspoon vanilla

·       2/3 cup medium grind gluten-free cornmeal 

·       1 1/3 cup oat flour (if you do not have oat flour you can quickly grind some oats up in a blender)

·       3/4 teaspoon salt

·       2 1/2 teaspoons baking powder

·       1/2 teaspoon baking soda

·      1/2 cup Frozen Corn

Directions

1.   Preheat the oven to 350-degrees spray mini muffin pan wells with nonstick spray.

2.   Pour the milk in a large mixing bowl, add the apple cider vinegar, and give it a few stirs. Let sit for 5 minutes while preparing the dry ingredients.

3.   In a medium mixing bowl, stir together all the dry ingredients. Set aside.

4.   To the milk mixture, add the melted coconut oil, honey and vanilla and stir until well combined.

5.   Add the dry mixture and frozen corn stir just until combined.

6.   Pour into the prepared pan. Bake muffins for 10 minutes. A toothpick inserted in the middle should come out with a few moist crumbs but no wet batter.

Chicken Meatballs with Yogurt Wing Sauce Dip

Chicken Meatballs

Ingredients

·      2 lbs. of Ground Chicken

·      1 TBSP Trader Joes Everyday Seasoning

·     1/2 TBSP Garlic Powder

·      1 TBSP Avocado Oil

·     1/2 cup Chicken Broth

Directions

1.     Add Avocado Oil to skillet and heat

2.     While the oil is heating up mix the chicken and seasonings in a bowl

3.     Once the oil is hot start forming the chicken mixture into balls and put in the skillet. (Do not fill the skillet too much. You do not want the meatballs to touch. You may have to do two rounds.)

4.     Flip the meatballs in the pan so each side gets a good brown outer layer. (They do not have to be cooked all the way through)

5.     Once each side of the Meatball is nice a browned place the Meatballs in an oven save casserole dish. Once you have all the Meatballs in the dish add Chicken Broth to the bottom of the pan and cover with foil.

6.     Place the dish in a 350-degree preheated oven and let finishing cooking for 20 min.

7.     Take them out and serve warm!

Yogurt Wing Sauce

Ingredients

·      1 cup Plain Almond Milk Yogurt (you can use any yogurt you like)

·     1/4 cup Franks Hot Sauce

·     1/2 TBSP Tomato Paste

·      Salt and Pepper to Taste

Directions

1.     Mix all ingredients in a bowl. Add more hot sauce if you like it hotter!

2.    Let sit in fridge for at least an hour (You can make this the night before)

Place the Meatballs and Sauce on a Platter and Serve!

Note: You can add celery, carrot sticks or some blue cheese crumbles!

Easy Guacamole

Ingredient

·      2 Ripe Avocados

·      1/2 cup Fresh Pico de Gallo (I get mine from the prepared food section at the grocery store)

Directions

1.     Cut and remove the avocado from the skins into and bowl and mash

2.     Add the fresh pico mix with mashed avocado

3.     Place in a serving platter and serve with veggies and tortilla chips. (Siete Brand Tortilla chips our mine fav! The Lime flavor is awesome with the Guacamole)

Mini Twice Baked Potato Skins

Ingredients

·      1/2 lb. Bacon

·      1 cup Dairy Free Cheese Spread (My Favorite is Barefood'n Cashew Cheese)

·      6 Red Skin Potatoes

·      Salt and Pepper to taste

Directions

1.     Wash and cut potatoes in half long ways

2.    Place halved potatoes on a baking pan and place in a 400-degree oven for 30 min or until cooked all the way through.

3.    While potatoes are cooking cook the bacon and set aside to cool.

4.    Once potatoes are done scoop out center and place in bowl

5.    In the same bowl with the center of the potato add cheese and salt and pepper. Mix together

6.    Add the cheese mixture back into the potato and Broil in the oven for 10 minutes or until the tops brown.

7.     Once done take the potatoes out and place on a plate. Crumble the cooked bacon over the top of each potato and serve!

For the final play and something a little sweet!

 

Football Cookie

Ingredients

·      Simple Mills Chocolate Chip Cookie Mix

·      Simple Mills Vanilla Icing

Directions

1.     Mix the cookie up as directed on the box

2.     Place all the dough on a sprayed cookie sheet and shape like a football

3.     Place football cookie in oven and cook as directed on the cookie mix

4.     Once cookie is done let it cool

5.     While cookie is cooling take the icing and place in a pastry bag and warm up with hands. (this icing is a little stiffer than normal icing because it is made with coconut oil)

6.     When cookie is cool take icing and add the football details.

7.     Serve and Enjoy!

I hope everyone has a great Super Bowl Sunday!

Almond Herb Crusted Chicken with Spaghetti Squash

Love Chicken Parmesan but not all the fat and calories that come with it? Try this Healthy version that I make for my family.

Almond Herb Crusted Chicken

Ingredients

• 6 organic boneless skinless chicken breasts

• 1 egg

• 2 cup almond meal

• 1 tablespoon garlic powder

• 2 tablespoon basil

• 2 tablespoon parsley

• Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees

• Lightly beat the egg in a shallow bowl.

• In another shallow bowl mix together the almond meal, garlic, basil, parsley and salt and pepper with a fork.

• Now you are ready to bread the chicken. Dip the chicken into the egg mixture until coated on all sides. Then coat with almond flour mixture.

• Spread the chicken on the cookie sheet lighted coated with coconut oil and place in the oven for 30 mins or until golden brown.

• If you want them a little more crispy turn the oven on broil for a few minutes then flip chicken and crisp the other side as well.

Spaghetti Squash with Marinara

Ingredients

• 1 Medium Sized Spaghetti Squash

• 1 tablespoon Avocado Oil

• 1 tablespoon garlic powder

• 1 tablespoon basil

• 1 tablespoon parsley

• Salt and pepper to taste

• 1 Jar of Organic Marinara

Instructions

• Preheat oven to 400 degrees

• Cut squash in half and clean out seeds with a spoon.

• Place the 2 halves of the squash on cookie sheet and drizzle oil and sprinkle herbs over top.

• Place in the oven for 30 mins or until soft.

• Scrap center of squash out with a fork into skillet.

• Add marinara mix and cook until sauce is warm.

Place the squash/sauce mixture and a plate and top with herb crusted chicken and ENJOY!

Cleaner Holiday Treats

I love this time of year and baking with my son is one of my favorite things to do around the holidays. I love seeing how a 4 year old mind works when adding ingredients and then trying to decide how many sprinkles need to go on each cookie (usually too many for my liking but I let him run with it) However most recipes are made up of lots of butter and white flour so I wanted recipes we could make together that I would feel better about him and his little sister eating.

These are the ones we made this year!

Pecan Bars

Ingredients

Shortbread Layer

• 2 cups almond flour

• 2 tablespoons coconut flour

• 1/3 cup coconut oil melted

• 1/3 cup maple syrup

• 1/2 teaspoon salt

Pecan Layer

• 2 cups raw pecan halves

• 1/2 cup coconut oil

• 2/3 cup coconut sugar

• 1 tablespoon molasses

• 1/4 teaspoon salt

• 1 teaspoon vanilla

• 1/2 cup almond milk

• 2 eggs room temperature

Instructions

1. Preheat oven to 350F and line a 9x9 pan with parchment paper. Set aside.

2. In a large bowl, combine almond flour, coconut flour, coconut oil, maple syrup, and salt. Stir until well combined.

3. Press into bottom of the prepared pan and bake for 16-18 minutes. The edges should be slightly brown.

4. Once removed from the oven, sprinkle pecans on top.

5. Reduce heat to 325F

6. While the crust is baking, make the filling. In a large saucepan, combine coconut oil, coconut sugar, molasses, and salt. Heat on low, stirring the whole time, until mixture is completely mixed. Do not cook any higher or the mixture won't combine properly.

7. Take off heat and add in the vanilla and almond milk. Stir until smooth. Add in the eggs and mix. Pour mixture oven pecans and bake for 30 minutes.

8. Let cool and room temperature then cut and serve. Store in the fridge after 24 hours.

Chewy Fig Thumbprint Cookies

Ingredients

• 2 cups  blanched almond flour(called ground almonds in other countries)

• 1/4 cup coconut flour

• 1/2 cup coconut sugar

• 1 tablespoon maple syrup

• 1 teaspoon baking powder

• 1/8 teaspoon salt

• 7 tablespoons coconut oil, melted and cooled slightly

• 1 large egg, room temperature

• 1 teaspoon almond extract

• 1/3 cup fig jam or jam of choice

Instructions

1. In a medium bowl, stir together the almond flour, coconut flour, sugar, baking powder and salt.

2. In another medium bowl, stir together the coconut oil, egg and almond extract.

3. Add the flour mixture to the wet mixture and stir just until combined. The dough will feel quite wet.

4. Let sit for 10 minutes, which allows the coconut flour to absorb the liquid.

5. Preheat the oven to 350F  and line a cookie sheet with a piece of parchment paper.

6. Roll the dough into 1" balls and place 2" apart on the prepared cookie sheet. The dough will feel quite greasy but this is okay.

7. Using your thumb, make an indentation about 3/4 of the way down into each cookie. You may want to re-form the edges a little to make them prettier.

8. Fill each indentation with 1/2 teaspoon of jam. Be sure not to overfill them.

9. Bake for 8 minutes or until the cookies have barely started browning on the bottom.

10. Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.

11. Refrigerate in an airtight container for up to 4 days.

Almond Flour Sugar Cookie

Ingredients

• 1/2 cup butter, ghee, or palm shortening, softened

• 1/4 cup softened coconut oil

• 3/4 cup coconut sugar

• 2 eggs

• 2 teaspoons vanilla

• 1/4 teaspoon almond extract

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 2 1/4 cups blanched almond flour(scoop and slightly pack it down when you measure it)

• 1/2 cup coconut flour

Instructions

1. In the bowl of a stand mixer, cream together the butter, coconut oil, and sugar. Add the eggs, vanilla and almond extract, mix until incorporated.

2. In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.

3. Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.

4. Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.

5. Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. I like laying it on a piece for parchment paper and placing another sheet on top to roll it out. Or you may have to rub the rolling pin with coconut flour to do this. Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold. Using a spatula, transfer the cut cookies to the baking sheets.

6. Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again.

7. Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is just what you want!

8. Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting.

9. For a cleaner frosting and sprinkles I used Simple Mills cake frosting and India Tree sprinkles.

Cinnamon Cookie

Ingredients

• 2 1/2 cups almond flour

• 1 tsp baking soda

• 1 tbsp cinnamon

• 1/2 tsp sea salt

• 1/2 cup raw creamy almond butter

• 1/2 cup pure maple syrup

• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

2. In a medium-size mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.

3. In a small mixing bowl, whisk together the almond butter, maple syrup and vanilla extract.

4. Pour the wet ingredients into the dry while stirring. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.

5. Using your hands, roll the dough, about 1 tbsp at a time, into a ball and place on the parchment lined baking sheet. Dampen your hands slightly to make the dough easier to work with. Continue until all the dough has been used. Be sure to space the balls of dough out on the baking sheet with a few inches in between because they will spread out into perfectly round cookies.

6. Bake for 8-10 minutes, until they are starting to firm up on the outside.

7. Let cool on the baking sheet for a few minutes before transferring the cookies too a wire rack to continue cooling completely.

Note: If you really love cinnamon like I do - add an extra 1/2 tbsp of cinnamon.

If you are not a big baker but need something to bring to a party or cookie exchange these Cake bites are perfect!

Chocolate Mint Cake Bites

Ingredients

• Simple Mills Chocolate Cake Mix

• 1 container Simple Mills Vanilla Icing

• 1 tsp peppermint extract

• Dark Chocolate ( I used one large bar of dark chocolate with no sugar added)

Instructions

1. Make the cake mix as directed on the Simple Mills box

2. Bake the cake and let cool enough that you can touch it but not all the way to room temp. You want it a little warm to melt the icing a bit.

3. While cake is cooling line a sheet pan with parchment paper

4. In a large bowl mix the cake, container of icing and peppermint together until icing is completely mixed into the cake.

5. Roll about 1-2 inch balls out of the mix and lay on a sheet pan

6. Freeze the cake bites for 30min

7. While they are freezing melt chocolate in a pan over low heat. I just broke up the bar and placed in pan to melt. If yours seems too thick add in a little coconut oil.

8. Take the frozen bites and dip them in the chocolate then place back on the lined cookie sheet.

9. Option to top with sprinkles or crushed candy cane

10. Once they are all covered freeze again for at least 10 mins. Once chocolate is hardened move them to a airtight container to store. They will need be stored in the refrigerator or freeze.

Gingerbread Cake Bites

Ingredients

• Simple Mills Vanilla Cake Mix

• 1 container Simple Mills Vanilla Icing

• 1 tbsp molasses

• 2 tsp ginger

• 1 tsp cinnamon

• White Chocolate (If you are dairy free you will want to skip this or replace with a drizzle of the vanilla icing)

Instructions

1. Make the cake mix as directed on the Simple Mills box but then add in molasses, ginger and cinnamon to batter.

2. Bake the cake and let cool enough that you can touch it but not all the way to room temp. You want it a little warm to melt the icing a bit.

3. While cake is cooling line a sheet pan with parchment paper

4. In a large bowl mix the cake and container of icing together until icing is completely mixed into the cake.

5. Roll about 1-2 inch balls out of the mix and lay on a sheet pan

6. Freeze the cake bites for 30min

7. While they are freezing melt chocolate in a pan over low heat. If yours seems too thick add in a little coconut oil.

8. Take the frozen bites and dip them in the chocolate then place back on the lined cookie sheet. You can also just drizzle the chocolate over the bites is you do not want them fully covered.

9. You can decorate them with a sprinkle of cinnamon and ginger

10. Once they are all covered freeze again for at least 10 mins. Once chocolate is hardened move them to a airtight container to store. They will need be stored in the refrigerator or freeze.

I hope you enjoy baking these delicious treats! Happy Holidays!!

Your Clean Eating Thanksgiving Menu

Can you believe it’s already Thanksgiving?!  

I know Thanksgiving can be stressful when you are in charge of the menu and if you want to eat clean that just adds another layer of stress. I wanted to be sure you had a few simple clean Turkey Day recipes to make things a little easier. Here are some fantastic recipes that I will be making this year when we host our family.

Starters

Pumpkin Hummus

Ingredients

• 1 cup canned pumpkin puree
• 2 & ½ tablespoons fresh lemon juice {about 1 large lemon}
• 1 tablespoon extra-virgin olive oil
• 2 Tbsp. tahini
• 1 tsp. ground cumin
• ½ tsp. paprika
• 1 tsp. kosher salt
• 2 garlic cloves
• 1 {15 oz.} can garbanzo beans, rinsed and drained
• Handful of pepitas {optional}

Instructions

1. Place all ingredients, except pepitas, in a blender and blend until smooth.
2. Top with pepitas
3. Serve with GF Chips, crackers or vegetables.

Side Dishes

Skinny Sweet Potato Casserole

Ingredients

Maple Pecan Topping

• 3 tablespoon maple syrup
• 6 tablespoons almond flour
• 1 1/2 tablespoon melted vegan butter, ghee or Kerry Gold Butter
• 3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

• 5 medium sweet potatoes
• 3 tablespoons coconut sugar
• 3 tablespoons maple syrup
• 3/4 cup unsweetened almond milk
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Maple Pecan Topping

1. While sweet potato are cooking, mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

1. Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.

2. Place sweet potatoes in the oven for 30 minutes until fork soft. You can peel and boil the potatoes if you want but I think they have a better flavor oven roasted.

3. When the sweet potato is finished peel and mash. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.

4. Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.

5. Bake for 30 minutes (check that nuts don't burn - if they are browning too quickly cover with foil) then remove from oven. Allow to cool for 10 minutes and then serve.

Crispy Brussel Sprouts with Bacon and Garlic

Ingredients

• 10 brussel sprouts
• 3 pieces of bacon, chopped
• 2 garlic cloves, thinly sliced
• ¼ cup avocado oil
• 2 tablespoons rock salt, sea salt or "Kosher" salt
• Salt and pepper

Instructions

1. Peel off any bad leaves from the brussel sprouts

2. Bring a pot of water to the boil. Add rock salt.

3. Blanch brussel sprouts for 4 minutes then drain and refresh in cold running water.

4. Cut sprouts in half lengthwise.

5. Heat avocado oil on high. Add bacon and cook 1 minute.

6. Add Brussels sprouts and fry until they start to brown around the edges and the bacon crisps.

7. Add garlic slices and fry 1 minute until softened.

8. Drain brussels sprouts to remove excess oil. Serve hot.

End on a Sweet Note
 

Apple Crumble

Ingredients

The Apple Part:

• 5-6 med pink lady or granny smith apples peeled, cored, and sliced to about 1/4 inch thickness
• 1-2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger

The "Crisp" Part (Topping)

• 6 Tbsp coconut oil, or ghee softened
• 1 cup chopped raw pecans
• ½ cup GF Oats
• 3/4 cup blanched almond flour
• 2 tbsp pure maple syrup
• 1/2 cup unsweetened coconut flakes
• 1 tsp pure vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/8 tsp sea salt

Instructions

1. Preheat the oven to 375 degrees

2. In a large bowl, toss the sliced apples with the spices, then put the apples in a 9 or 10 inch pie dish or baking dish and set aside.

3. For the crisp topping, put all the ingredients except for the oats in a food processor and process or pulse until the pecans are finely ground and a paste is created.

4. Mix in oats with a spoon.

5. Spread the topping all over the apples to fully cover (or as fully as possible) and bake in the preheated oven for 50 minutes - 1 hour or until the apples are bubbly and the topping is brown and crisp.

6. Let sit for at least 30 minutes to cool down before serving warm. 

7. Try topped with Cashew Milk Ice Cream! YUM!

No-Bake Pumpkin Tarts

makes 8 mini tarts

Ingredients

For the crust:

• 1 cup walnuts
• 1/4 cup shredded coconut
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon salt

For the filling:

• 1 cup pumpkin puree
• 1/4 cup almond milk
• 1/4 cup coconut oil, melted
• 3/4 cup Medjool dates, pitted
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground clov es 

Directions

1. Line a standard muffin tin with 8 parchment cups, and set aside.

2. To prepare the crust, pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you’ll wind up with nut butter instead!)

3. Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. 

4. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup.

5. Place the pan in the fridge to set while you prepare the filling.

6. Add all filling ingredients into the food processor and mix until smooth

7. Add the filling to the chilled crust and then place back into the fridge to at least an hour. 

8. These can be made the night before just leave them in fridge and take out when ready to serve. 

I hope you enjoy these delicious dishes! HAPPY THANKSGIVING!!

Easy Sheet Pan Meals

If you are anything like me I look for ways to cook faster. I want to eat healthy but I do not have all day to do it. This is why I love sheet pan meals! They are fantastic if you need something quick. Here are a few of my favorites.

Sweet Potatoes and Black Bean Hash

INGREDIENTS

• Coconut or Avocado Oil

• 2 sweet potatoes, peeled and diced

• 2 medium zucchini, sliced

• 1 medium red bell pepper, diced

• 1 (15-ounce) can black beans, drained and rinsed

• 1 cup frozen, canned, or roasted corn kernels

• 2 tablespoons Avocado oil

• 3 cloves garlic, minced

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• Kosher salt

• Freshly ground black pepper

• 6 large eggs

INSTRUCTIONS

• Arrange a rack in the middle of the oven and heat to 425F. Lightly oil a rimmed baking sheet with coconut or avocado oil.

• Place the sweet potatoes, zucchini, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the avocado oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.

• Bake, stirring halfway through, until the sweet potatoes are tender, 15 to 18 minutes total. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact (or break if preferred); season the eggs with salt and pepper.

• Return the pan to the oven and bake until the egg whites are set, 7 to 9 minutes.

• Garnish with cilantro, limes or salsa.

Chicken Fajitas

INGREDIENTS

• 3 teaspoons chili powder

• 1 1/2 teaspoons ground cumin

• 1 teaspoon paprika

• dash of red chili pepper (optional)

• salt and pepper

• 1 1/2 lbs. boneless skinless chicken breast, sliced into thin strips (thighs will also work)

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

• 1 onion, sliced

• 2 cloves garlic

• 3 tablespoons avocado oil

• 2 teaspoons fresh lime juice

• 8 corn tortillas

INSTRUCTIONS

• Preheat oven to 400F. Mix spices together in a small bowl and set aside.

• Place sliced peppers and onions on baking sheet, top with sliced chicken. Sprinkle spice mixture and garlic on chicken. Top all ingredients with avocado oil and mix until well combined.

• Roast in the oven for 20-25 minutes, turning once halfway through.

• Place tortillas wrapped in foil in the oven the last 5 minutes of cooking to heat through.

• Once the chicken and peppers are out of the oven, drizzle lime juice over the top and mix together.

• Serve in tortillas

• Suggested toppings -  cilantro, salsa, avocado, cashew cheese, cashew yogurt

Roasted Lemon Garlic Shrimp and Asparagus

INGREDIENTS

Asparagus

• 1 pound thin/medium asparagus, ends trimmed

• 1 tablespoon olive oil

• 1 garlic clove, minced

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

Shrimp

• 1 1/2 pounds medium uncooked peeled tailless and deveined shrimp* (You can buy frozen shrimp already deveined and with no tails)

• 1 tablespoon olive oil

• 2-3 garlic cloves, minced

• 1/2 teaspoon salt

• 1/4 teaspoon paprika

• 1/8 teaspoon pepper

• 1/8-1/4 teaspoon red pepper flakes

• 3 tablespoons chopped fresh parsley

• 1 1/2 tablespoons lemon juice or more to taste

INSTRUCTIONS

• Preheat oven to 400F.

• Line a Sheet Pan with foil and lightly grease with avocado oil.

• Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.

• Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.

• Roast for 6 minutes or just until shrimp is opaque.

• Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.

• Serve over gf pasta, rice, quinoa.

Chicken and Veggies

INGREDIENTS

• 2 medium chicken breasts, boneless skinless cut into ½ inch pieces

• 1 cup broccoli florets, frozen or fresh

• 1 small red onion, chopped

• 1 cup grape or plum tomatoes

• 1 medium zucchini, chopped

• 2 cloves garlic minced

• 1 tablespoon italian seasoning

• 1 teaspoon salt

• ½ teaspoon black pepper (optional)

• ½ teaspoon red pepper flakes (optional)

• ½ teaspoon paprika

• 2 tablespoons avocado oil

INSTRUCTIONS

• Preheat oven to 450F. Line a baking sheet with aluminum foil and set aside.

• Place the chicken and veggies in the baking dish. Sprinkle all the spices and garlic evenly over the chicken and veggies. Drizzle with the olive oil.

• Bake for 15-20 minutes or until the veggies are charred and chicken is tender.

• Serve over quinoa or rice.

The great thing about sheet pan meals is you can swap in any protein or vegetables you and your family enjoy. So you can make them every week and just mix it up. These also work great if you are food prepping. Once they are done split them up into to go containers and you are ready to grab and go!

Chocolate Muffins

Today I am sharing one of my families favorite muffin recipes. These taste like they are sinful and they help me stay on track with my sweet tooth.

One of the easiest, cannot mess up recipes!!

Flourless Chocolate Almond Butter Muffins

Makes 12 Muffins

Ingredients

• 1 Cup Almond Butter (feel free to use another nut butter)

• 2 Medium Ripe Bananas

• 2 Large Eggs

• ¼ Cup Honey

• 1 Cup Gluten Free Oats

• 4 Tbsp Ground Flax Seed

• 1 tsp Vanilla Extract

• ½ tsp Cinnamon

• ½ tsp Baking Soda

• ½ Cup Cacao Powder

Directions

1. Preheat oven to 375F

2. Prepare muffin pan with either muffin papers or cooking spray

3. Add all ingredients into a high-speed blender and blend on high until smooth

4. Pour the batter into your prepared muffin pan, filling each cavity ¾ full

5. Bake for 10-12 min. Or until toothpick comes out clean

Tip: Feel free to add chocolate chips or walnuts for a little extra wow!

Healthy Chicken Nuggets

I am always getting questions from friends with kids about healthy alternatives to their favorite foods. Here is a great recipe for Healthy Homemade Chicken Nuggets that my kids love.

Homemade Chicken Nuggets

Ingredients

• 2 local or organic boneless skinless chicken breasts

• 1 egg

• 1 cup Almond Meal

• ½ teaspoon garlic powder

• Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees

• Chop the chicken into small chunks and sprinkle them with salt and pepper (if desired).

• Lightly beat the egg in a shallow bowl.

• In another shallow bowl mix together the almond meal, and garlic powder with a fork.

• Now you are ready to bread the chicken. Toss some of the chicken chunks into the egg mixture until they are coated on all sides. Then drop them on top of the almond flour mixture and roll them around until coated.

• Spread the chicken on the cookie sheet sprayed with nonstick spray or coconut oil and place in the oven for 20 mins or until golden brown.

• If you want them a little more crispy turn the oven on broil for a few minutes then flip the nuggets and crisp the other side as well.

Tip: Make a double batch because these are great to freeze and use a few at a time just like you would with the store bought ones.