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: 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 (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 (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: 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!

Recipe Creation: Sweet Corn + Cherry Tomato + Basil Frittata

Summer produce is my favorite: peaches, tomatoes, corn.... corn.... corn. Did I say corn?  If you don't already know by now, I have a complete corn obsession.  I would happily eat an ear a day, and often do.  As much as I love it straight off the cob, I also enjoy experimenting with corn and tossing it into different dishes.  This frittata is one such example and I'm thrilled with how it turned out.  Each forkful tastes like a bite of summer.  I also love this dish because it can be served for any meal and it's very baby + toddler friendly.  It's a one dish delight.  Enjoy!

Serves: 2-4

Ingredients:

• 6 large eggs
• 1/4 cup water
• 1 cup cherry tomatoes
• 3-4 basil leaves, torn
• 1 ear corn, cut off cob
• Parmesan, freshly grated
• salt & pepper, to taste
• olive oil (for greasing)

Directions:

-Preheat oven to 400 degrees F and grease a 9-inch pie dish with olive oil.
-In a medium bowl, beat the eggs and add the water.
-Add the corn, tomatoes and basil to the pie dish and pour in the eggs.
-Season with salt and pepper and bake in the oven for 45 minutes.
-Remove from heat and sprinkle with parmesan while still warm.
-Let cool, slice + serve.

Recipe Creation: Honeyed Grapefruit Brûlée

I recently got a dozen grapefruits gifted to me and have been racking my brain for creative ways to use all of this gorgeous fruit.  I came across this blog and was thrilled by the idea of caramelizing the top of the grapefruit.  This is hardly a recipe since it's so straightforward, but I wanted to make sure I cataloged it so I would remember this easy way to turn a grapefruit into a tasty little work of art.

Serves 2

Ingredients:

• 1 grapefruit, halved
• honey
• groung cinnamon

Directions:

-Preheat the broiler and cut your grapefruit in half.

-Slather each grapefruit half with honey and sprinkle with ground cinnamon.

-Place under the broiler for 5-6 minutes, or until caramelized and beginning to brown.

-Enjoy for breakfast, a snack, or for a nice light dessert.

Recipe Creation: Rainbow Chard + Goat Cheese Frittata

On Sunday morning we were grappling between going out to brunch and making something at home.  What swayed the decision was a quickly wilting bunch of rainbow chard that was sitting in my fridge and feeling neglected.  So, I decided to chop it up, sauté it with some sweet onions, add eggs and goat cheese and voila- you have yourself a gorgeous frittata.  Its uber healthy, beautiful to look at, and very tasty.  Plus, you can stay in your PJs all morning long.

Serves 4

Ingredients:

• 2 tbsp. olive oil
• 8 eggs, beaten
• 1 medium yellow onion
• 1 bunch rainbow chard
• 1/4 cup crumbled goat cheese
• Salt & pepper, to taste

Directions:

-Preheat the broiler.
-Heat the oil in a heavy ovenproof 10-12 inch skillet over medium-high heat.
-Stir in the onions, cover and cook for about 5 minutes.
-Add the chard and cook for another 3 minutes, or until wilted.
-Pour in the eggs and a pinch of salt and cook over medium-low until the eggs are set.
-Sprinkle with goat cheese and place under the broiler for a few minutes, or until puffed up and set.
-Season with salt and pepper and serve with a drizzle of olive oil.

Recipe (Re)creation: Cauliflower "Fried Rice"

 

This delicious dish was inspired by two variations I came across this month here and here.  I love the idea of using January to clean up your act and your diet.  This mock fried rice dish allows you to cleanse your system while eating something totally satisfying and hearty.  My favorite part of fried rice is always the little bits of fluffy egg, so that was a must and I also wanted to incorporate lots of veggies so I added rainbow carrots, zucchini, and kale.  I cannot tell you how excited I am to have discovered this winning combination.  The cauliflower is the perfect substitute for rice and makes the dish oh-so-healthy.  Your body and soul will thank you for this one.

Serves 2

• 1 head of cauliflower, florets separated
• 3 tsp. toasted sesame oil
• 1 cup carrots, chopped
• 1 cup zucchini, diced
• 2 tsp. ginger, peeled and chopped
• 1 clove garlic, finely chopped
• 2 tbsp. sliced scallions
• 2 eggs, lightly beaten
• 1 cup kale, shredded
• 1-2 tbsp. tamari
• Sea salt, to taste

Directions:

-Pulse the cauliflower in a food processor until it resembles couscous.
-Meanwhile, heat the sesame oil in a large skillet over medium high heat.
-Add the carrots and cook for 3 minutes, adding a splash of water to prevent sticking.
-Add the zucchini and a pinch of salt and cook for another 2 minutes.
-Next, add the eggs and stir frequently until almost set.
-Add the garlic, ginger, scallions, kale and cauliflower and cook another 2-3 minutes.
-Remove from heat, drizzle with tamari and season with sea salt.
-Enjoy immediately.