Recipe Creation: Pumpkin Chocolate Chip Cookies

Ok, so it's admittedly been a beat since my last post, but Maisie and I came up with this recipe today and we just couldn't bear to forget it. So here goes nothing! We roasted a pumpkin the other day and had a lot left over so we used that instead of canned pumpkin puree but I *think* either would work fine. These are healthy enough that I make extras (without chocolate chips) to feed Hazel as a snack and the whole family loves them. Enjoy!

Makes- 12 cookies

Ingredients:

• 1/4 cup gluten free (or regular) oats
• 1/4 cup almond butter
• 3/4 cup pumpkin puree
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 1/2 tsp. pumpkin pie spice
• 1 tbsp. chia seeds
• 2 tbsp. maple syrup
• 1/4 cup dark chocolate chips

Directions:

-Preheat the oven to 350 degree F and line a baking sheet with parchment paper.

-Mix the oats, almond butter, pumpkin, baking soda, vanilla, pumpkin pie spice, chia seeds and maple syrup in a standing mixer until well blended.

-Fold in chocolate chips and mix until evenly distributed.

-Scoop spoonfuls onto parchment paper and bake for 12 minutes. 

-Let cool and enjoy ; )

*pro tip- you can add Supernatural sequins to be extra fancy ; )

Recipe (Re)creation: Paleo Strawberry Crisp

Is there anything in life sweeter than fresh strawberries? I mean, maybe? But debatable... My whole family swoons over these bright red berries and they magically disappear in minutes. I was tempted to just eat all of our latest pick from Blue House Farm, but I also knew we were heading out of town and there was no way we could eat all of our berries in a few days without some serious belly aches. So, berry crisp here we come! I always try to make my baking somewhat healthy, so I made a paleo version of one of my favorite crisps from childhood. Enjoy!

Ingredients:

For filling-

• 4 cups strawberries, trimmed and halved
• 1 Tbsp. tapioca flour
• 2 Tsp. vanilla extract
• 1/2 meyer lemon, juiced
• 2 Tbsp. maple syrup

For topping-

• 1 cup Bob's Red Mill Paleo Baking Flour
• 3 Tbsp. coconut oil, melted
• 3 Tbsp. maple syrup
• 1/2 tsp. kosher sea salt

Directions:

-Preheat oven to 350 degrees F. and mix the filling ingredients in a mixing bowl. 

-Transfer the filling to a pie dish and begin mixing the topping ingredients in the bowl. 

-Spread the topping over the strawberry filling and bake for 30 minutes.

-Let stand for 5-10 minutes and serve with vanilla ice cream.

Recipe (Re)creation: Apple Oat Muffins

After trying out a few apple muffin recipes, I think I have found myself a winner! I based my recipe off this one from Bon Appétit, but made a few tweaks. The crunchy oats on top and the perfect cake-like texture make them feel super indulgent, but they are gluten free and dairy free and full of protein and fiber so don't feel bad about reaching for a second one...

Makes: 12 muffins

Ingredients:

For muffins-

• 4 eggs
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice
• 2/3 cup maple syrup
• 2/3 cup coconut oil
• 2 1/2 cup paleo flour
• 2 tbsp. flaxseed meal
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1 large apple, grated
• 1/2 tsp. cinnamon

For Topping-

• 1/4 cup sliced almonds
• 1/4 cup gluten free oats
• 1 1/2 tsp. maple syrup
• 1 1/2 tsp. coconut oil

Directions:

-Preheat oven to 350 degrees F and line a muffin tin with paper liners. 

-Whisk together the eggs, lemon zest, lemon juice, maple syrup and coconut oil in a bowl.
-Meanwhile, combine the flour, flaxseed meal, baking powder, salt, apple and cinnamon in another bowl.
-Pour the egg mixture into the bowl with the dry ingredients and mix.
-Divide the batter into the muffins tins.
-In a small bowl, combine the almonds, oats, maple syrup and coconut oil.
-Top each muffins with a sprinkling of oat mixture.
-Bake for 25-30 minutes or until cooked through.

Recipe (Re)creation: Crispy Brussels Sprouts + Goat Cheese + Almonds

This recipe was inspired by a dish I always order at Enoteca in Ketchum, Idaho. It tastes like comfort food, but is surprisingly pretty healthy. I prefer to buy shaved brussels sprouts if I can find them. Otherwise, just pulse whole brussels sprouts in a food processor until well shredded. This is a great cold weather side dish that everyone in my family devours. Enjoy!

Serves: 2-4

Ingredients:

• 1 lb. brussels sprouts
• 1-2 Tbsp. olive oil
• goat cheese, crumbled
• slivered almonds
• salt, to taste

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Place the brussels sprouts on the baking sheet and lightly coat with olive oil.

-Mix around until the brussels sprouts are evenly covered in oil and season with salt.

-Roast the brussels sprouts in the center of the oven for 10 minutes. 

-Remove from oven, stir to redistribute and add a handful of slivered almonds. 

-Return to oven to roast for another 15 minutes. 

-Once the brussels sprout leaves and almonds begin to brown, remove from oven. 

-Toss with a handful of crumbled goat cheese and serve warm.

Recipe Creation: Crunchy Grain Free Granola

I sit here with a handful of granola as I write this because it is just so darn good. I CANNOT STOP.  I don't feel too guilty about my newfound obsession since it is chock-full of healthy fats, fiber and protein. It's also amazing, so who really cares about the health stuff when it tastes this good. It's delicious sprinkled on top of chia pudding, yogurt, toast with almond butter, ice cream, you name it! It's also perfect the way I am eating it right now- by the handful ; )

Makes roughly 3.5 cups

Ingredients:

• 1/2 cup pepitas
• 1/2 cup coconut flakes
• 1 cup slivered almonds
• 1 cup raw pecans, roughly chopped
• 1 cup raw walnuts, roughly chopped
• 4 tbsp. chia seeds
• 1 tsp. cinnamon
• 1/4 tsp. sea salt
• 3 tbsp. coconut oil
• 1/4 cup maple syrup

Directions:

-Preheat oven to 325 F and line a baking sheet with tin foil. 

-Combine the dry ingredients in a mixing bowl.

-Heat the coconut oil and maple syrup together in a small saucepan and stir. 

-Pour over the dry ingredients and mix around. 

-Spread the mixture on the baking sheet in a thin layer.

-Bake for 25-30 minutes or until the granola begins to turn golden brown and crispy. 

-Remove from oven and let cool completely.

-Store in a mason jar and enjoy!

Recipe (Re)creation: Paleo Pumpkin Seed Bread

I'm clearly on a baking kick right now, and this pumpkin bread is everything fall dreams are made of. It is low carb, gluten free, and incredibly satisfying. Equally good on its own or spread with nut butter, it makes the perfect breakfast or on-the-go snack. My kids love it too, which is always a bonus. I based my recipe on this pumpkin bread, but made some tweaks here and there. I hope you enjoy this one as much as I do.

Makes 1 loaf

Ingredients:

• 4 eggs
• 1 cup pumpkin puree
• 1 tsp. vanilla extract
• 1/2 cup coconut oil, melted
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tbsp. sunflower seeds
• 1 tbsp. pumpkin seeds
• 1 tsp. sesame seeds

Directions:

-Preheat oven to 350 degrees F and line a loaf pan with parchment paper. 

-Toast the seeds in a skillet until slightly browned.

-Mix all the wet ingredients in a medium bowl.

-Mix all the dry ingredients in a medium bowl. 

-Add the dry ingredients to the wet and mix thoroughly.

-Sprinkle the seeds on top.

-Bake in the oven for 45-55 minutes, or until cooked through.

-Allow to cool slightly and slice.

-EAT.

Recipe Creation: Cauliflower Crust Pizza with Sage Pesto + Acorn Squash + Goat Cheese

 

This was my first time experimenting with cauliflower crust pizza and I'm already a huge fan. I actually found the crust pre-made at Trader Joe's, but I also know Cali'flour Foods makes a good one. I love sage and pesto so I decided to use sage as the base for my pesto and the flavors work so well with the squash. I also think you could easily top this pizza with prosciutto for little added protein. Enjoy!

Ingredients:

• 1 cauliflower pizza crust
• 2/3 cup sage leaves, torn
• 2 tbsp. pine puts
• 2 tsp. nutritional yeast or finely grated parmesan
• 1 acorn squash, cut into 1/2 inch cubes
• extra virgin olive oil
• goat cheese
• salt

Directions:

-Preheat oven to 350 degree F and line a baking sheet with foil.

-Add squash, 1 tbsp. olive oil and salt and roast for 15 minutes.

-Meanwhile, toss the sage and pine nuts in a food processor to combine.

-Slowly blend in 2 tbsp. olive oil and add the nutritional yeast (or parmesan).

-Season with salt, to taste, and set aside.

-Remove squash from the oven and let cool. 

-Follow direction for your cauliflower crust and bake until crispy.

-Spread on the sage pesto, and top with goat cheese and squash.

-Set the oven to broil and return the pizza to the oven for a few more minutes.

-Enjoy!

Recipe Creation: Pumpkin Almond Butter English Muffins

This is hardly a recipe, but more a combination of yummy ingredients and I really didn't want to forget it. The other morning I woke up uncharacteristically early (before my kids) and decided to make myself a fancy breakfast. I started experimenting and basically just added all of my favorite things on top of a toasted english muffin. I can't wait to continue experimenting, but this "recipe" is pretty much fall breakfast heaven. Enjoy!

Ingredients:

• 1 paleo (or regular) english muffin
• almond butter
• pumpkin puree 
• pumpkin pie spice
• grain free granola
• coconut flakes
• cacao nibs

Directions:

-Split the english muffin and toast it until crisp.

-Spread with almond butter and pumpkin puree.

-Top with grain free granola, coconut flakes and cacao nibs. 

-Sprinkle with pumpkin pie spice and drizzle with more almond butter. 

-EAT

Recipe (Re)creation: Salted Peanut Butter Cup Cookies

It is rare to find someone who does not love the combination of salt, peanut butter, and dark chocolate. Put those in a cookie form and you have a winner. This recipe is really similar to my Almond + Cashew + Chocolate Chunk Cookies, but even simpler. The best part about these cookies is you can make a different version each time you bake them depending on your mood and taste preferences. Plus, kids devour them and they are totally "healthy" since they are gluten free, refined sugar free, dairy free, and paleo friendly.

Makes roughly 16 cookies

Ingredients:

• 1 cup smooth peanut butter 
• 1/3 cup coconut sugar
• 1 whole egg
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 cup chocolate chunks (or chips)
• Maldon sea salt, to taste

Directions:

-Preheat oven to 350 F.
-In a standing mixer blend the peanut butter, coconut sugar, egg, baking soda and salt.
-Once dough is gooey, stir in the chocolate chunks.
-Line a baking sheet with parchment paper and drop spoonfuls of dough on the sheet.
-Bake for 10-12 minutes, rotating the sheet after 5 or 6 minutes so cookies bake evenly.
-Remove once lightly browned and top with a sprinkling of Maldon sea salt.
-Allow to rest for a few minutes and then transfer to a wire rack to cool completely.

-Enjoy!

Recipe (Re)creation: Almond + Cashew + Chocolate Chunk Cookies

Ok, so I thought I made good cookies until today. Now I really know I make good cookies. This recipe was inspired by my son who is obsessed with salty cashews and almonds and eats almond butter by the spoonful. He insisted on incorporating those ingredients in our creation today and boy was he right. My little sous chef is on to something! We hope you enjoy these as much as we do!

Makes roughly 16 cookies

Ingredients:

• 1 cup nut butter (almond or peanut)
• 1/3 cup coconut sugar
• 1 whole egg
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 cup chocolate chunks (or chips)
• 1/8 cup chopped almond slivers
• 1/8 cup chopped roasted cashews
• Maldon sea salt, to taste

Directions:

-Preheat oven to 350 F.

-In a standing mixer blend the nut butter, coconut sugar, egg, baking soda and sea salt.

-Once dough is gooey, stir in the nuts and chocolate chunks.

-Line a baking sheet with parchment paper and drop spoonfuls of dough on the sheet.

-Bake for 8-10 minutes, rotating the sheet after 4 or 5 minutes so cookies bake evenly. 

-Remove once lightly browned and top with a sprinkling of Maldon sea salt.

-Allow to rest for a few minutes and then transfer to a wire rack to cool completely.

-Enjoy!

Recipe (Re)creation: "Healthy" Almond Butter Chocolate Chip Cookies

I am on such a cookie kick at the moment. I love finding recipes that are "healthy," fast, and enjoyed by all members of my family. This recipe ticks all the boxes. I stumbled upon the original recipe here and made a few tweeks to fit my tastes.  I just love that these cookies are packed with chia and flax seeds so they are choc full of fiber, protein and healthy fats, but taste perfectly indulgent. I decreased the sweetness of the cookie, but if you like your cookies sweet, then by all means up it 1/2 cup coconut sugar.  I hope you enjoy these cookies as much as my little fam does :)

Makes: 18-20 Cookies

Ingredients:

• 1 cup almond butter
• 1/3 cup coconut sugar
• 2 tsp. vanilla extract
• 2 eggs
• 1/2 tsp. sea salt
• 2 tbsp. chia seeds
• 2 tbsp. flax seeds
• 1/3 cup mini chocolate chips
• Maldon sea salt, for finishing

Directions:

• Preheat oven to 350 F and line a baking sheet with parchment paper.
• Mix almond butter, coconut sugar, vanilla extract, and eggs in a standing mixer. 
• Mix until well combined. 
• Add the salt, chia seeds, flax seeds, and mini chocolate chips.
• Blend again to combine all ingredients evenly. 
• Scoop spoonfuls of dough into your baking sheet and flatten with your thumb.
• Bake for 10-12 minutes or until the bottoms begin to get golden brown.
• Sprinkle the top of each cookie with Maldon sea salt, to taste.
• Allow to cool and transfer to a cooking rack. 
• Enjoy!

Recipe (Re)creation: Greek Chicken with Meyer Lemons + Olives

It's been a long time, like a really long time since I last did a post, but I loved this recipe so much it inspired me to get back at it. It's essentially a one pan dish and is done in 30 minutes so it's the perfect weeknight meal. It also happens to be gluten and dairy free and is very kid-friendly. My toddler devoured this dinner and started stealing bites off my plate- it's really that good.

Serves 4

Ingredients:

• 4 boneless, skinless chicken breasts
• Mediterranean seasoning*
• 1 Meyer lemon, thinly sliced
• 2 Tbsp. Olive Oil
• 1/2 cup kalamata olives, halved
• 2 Tbsp. capers
• 1 red bell pepper, sliced
• 1 large yellow onion, sliced

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil. 

-Season the chicken with salt and pepper and sprinkle with a a few teaspoons of seasoning.

-In a bowl, combine the veggies, lemon, olive oil and the remainder of the seasoning. 

-Transfer the veggies to the baking sheet and arrange chicken on top of the veggies. 

-Bake uncovered from 15-20 minutes, or until chicken is fully cooked. 

-Serve immediately, on it's own or over brown rice.

*If you prefer to make your own seasoning, combine dried oregano, thyme, paprika, garlic powder and salt to yield about 2 tbsp. seasoning.

Recipe (Re)creation: Hearty Fall Salad

I know what you are thinking. If this is a salad, where are the greens?  It's not that kinda salad.  This is a grain salad, rather than a green salad. It's perfect for fall, very hearty, and comforting.  It also happens to be gluten free and full of nutrients (fiber, protein, beta-carotene, vitamin b + c, etc).  I like to double the recipe so I have leftovers during the week.  If you are going to keep some for later, just store the dressing separately. Feel free to play around with the ingredients and substitute different root vegetable or grains if you prefer. Enjoy!

Serves 3

Ingredients:

For the salad:

• 1 large sweet potato 
• 1 head of cauliflower
• 4 organic chicken apple sausage
• 1 cup cooked quinoa
• 1 tbsp. olive oil
• 1 tsp. dried rosemary
• 1 tsp. dried thyme

For the dressing:

• 1 cup Italian parsley, minced
• 2/3 cup olive oil
• 1 clove garlic, minced
• 1 lemon, juiced
• 1 tsp. agave or honey
• salt & pepper, to taste

Directions:

-Preheat the oven to 425 degrees F. and line a baking sheet with tin foil.

-Peel and chop the sweet potato and and cut the cauliflower into small florets. 

-Slice the sausage in 1/2 inches rounds and toss with the veggies. 

-Drizzle with olive oil, season with salt & pepper and top with herbs.

-Roast for 20 minutes, then stir and return to the oven for another 10 minutes. 

-Remove from oven when golden brown and set aside. 

-Meanwhile, toss all of the dressing ingredients into a jar and shake to combine.

-Mix the precooked quinoa in a large bowl with the roasted veggies and sausage.

-Toss with dressing and season with salt and pepper.

Recipe (Re)creation: Summer Spaghetti with Heirloom Tomatoes, Basil, Toasted Hazelnuts + Burrata

This pasta dish is an ode to summer produce.  It was inspired by a recipe I came across in the summer eating issue of Bon Appétit.  I adapted it by adding the flavor combinations I crave on a regular basis while also sticking to the ingredients I had on hand.  Feel free to double or triple this recipe for a crowd.  It's very straightforward and simple and relies on the freshest produce for all the best flavors to come through. Get yourself to the farmer's market and start cooking!

Serves 2

Ingredients

• 6-8 oz. spaghetti
• 1/3 cup hazelnuts
• 1 large heirloom tomato (or 2 medium ones)
• 1-2 garlic cloves, crushed
• 1/2 tsp. red pepper flakes
• 1/2 cup basil leaves
• 1/4 cup olive oil
• Kosher salt & pepper
• Burrata (as much as you'd like)

Directions

-Preheat oven to 350 degrees F and toast the hazelnuts on a baking sheet for 8-10 minutes.
-Let the hazelnuts cool, coarsely chop them, and set aside.
-Roughly chop up the heirloom tomato in 1 inch cubes, place in a bowl and season with salt.
-Bring a large pot of salted water to boil and cook the spaghetti until al dente.
-While the pasta is cooking, throw the garlic, red pepper flakes, 1/4 cup basil leaves, half of the chopped tomatoes and half of the hazelnuts and a pinch of salt in a food processor and blend until smooth.
-Drain the pasta and reserve 1/8 cup of the pasta water.
-Add the tomatoes, the blended sauce, the spaghetti, extra pasta water and the remaining hazelnuts and basil to a large bowl.
-Drizzle with olive oil and season with salt and pepper.
-Divide evenly among two bowls and top with generous spoonfuls of burrata.
-Enjoy!

Recipe Creation: Cherry Tomato + Avocado Quinoa + Fried Egg

I often struggle to get a nice dinner on the table when I am just cooking for myself. Now that I have a little one crawling around, I usually alternate between throwing avocado or almond butter on toast and calling it a day.  However, this dish is just as perfect for one as it would be for many and it only takes minutes to prepare.  Just adjust the quantities based on how many mouths you are feeding.  I make the quinoa in advance and then throw in whatever I happen to be in the mood for.  Tonight I had fresh cherry tomatoes and avocado on hand so I sliced them up and threw on a handful of thyme along with the sautéed onions. Depending on your mood and appetite, you can top it all with a fried egg and crumbled goat cheese.   Enjoy!

Serves 1 (or many more)

Ingredients:

• 3/4 cups cooked quinoa
• 1/4 cup chopped yellow onion
• 6 cherry tomatoes, sliced
• 1 tbsp. fresh thyme leaves
• 1/2 avocado, diced
• crumbled goat cheese
• 1 egg
• olive oil
• sea salt

Directions:

-Heat olive oil in a medium sized skillet and add the onions.

-Cook, stirring occasionally, until soft and barely brown (about 15 minutes).

-Then add the cooked quinoa, tomatoes and thyme to the pan.

-Add a splash of olive oil and a pinch of sea salt and stir.

-Remove from heat once the quinoa is warm and transfer to a plate.

-Add a splash more olive oil and fry an egg.

-Top the quinoa with a fried egg and some crumbled goat cheese. 

Recipe (Re)creation: Oatmeal + Banana + Chocolate Chip Cookies

I bet you can't stop at just one!  Luckily these cookies are super healthy and nutritious and can easily be eaten for breakfast or a snack without feeling too indulgent.  I based these cookies off a recipe from my friend Casey and her blog Pink Brandywine.  She mentioned how much her son loved these cookies and thought they'd be the perfect bite-sized treat for my little one.  Feel free to experiment with adding other ingredients as well- you can't really mess these up!

Makes 12 cookies

Ingredients:

• 2 ripe bananas, mashed
• 1 cup quick oats
• 1 tsp. cinnamon
• 3/4 tsp. vanilla extract
• 1-2 tbsp. almond butter
• 1-2 tbsp. dark chocolate chips

Directions:

Preheat oven to 350 degrees F and grease a baking sheet.
Mash the banana and oats in a bowl until they are well blended.
Add the cinnamon, vanilla and almond butter and continue mixing.
Scoop round spoonfuls of dough and place on your baking sheet.
Top each cookie with a sprinkle of chocolate chips.
Bake in the oven for 15 minutes and enjoy!