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Pumpkin Spiced Muffins

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Ingredients

  • 2 cups almond flour
  • 1 cup shredded unsweetened coconut
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • Pinch sea salt
  • 1/3 cup pureed pumpkin
  • 2 eggs
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1 tbsp coconut nectar sugar
  • handful chopped walnuts and pecans

Instructions

Preheat oven to 350 degrees F. Line muffin cups with muffin liners. While preparing the muffin batter, cut pumpkin into quarters and remove seeds, then steam for approx 30 minutes or until tender. Once cooked, process into a blender until smooth.

Whisk eggs, coconut oil, maple syrup, pureed pumpkin and vanilla extract together in a bowl until smooth. Mix almond flour, coconut, baking soda, baking powder, spices and salt together in a separate bowl; stir wet ingredients into dry ingredients until batter is combined. Using a heaping tablespoon place batter into prepared muffin cups. Garnish each muffin with walnuts and pecans with a sprinkle of coconut nectar sugar on top of each muffin.

Bake for 20- 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 12

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Penne Pasta with Baked Lemon Dill Salmon

Ingredients

  • 2- 227 grams (boxes) quinoa penne pasta
  • 1- 15 oz can crushed tomatoes
  • 3 garlic cloves, minced
  • 1 small white onion, finely chopped
  • 2 cups green peas
  • 2 cups spinach
  • 2 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp fresh dill
  • 3 tbsp olive oil
  • 1 tbsp raw agave syrup
  • 1 tbsp apple cider vinegar
  • 1/2 cup rice milk
  • 1/2 tbsp sea salt
  • 1/2 tsp chilli flakes (optional)

Salmon

  • 3- 6 oz salmon, skinless and boneless
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 1 tbsp fresh dill
  • pinch sea salt

Instructions

  1. Preheat oven to 375 degrees F.  Rinse salmon and pat dry with paper towel and set aside
  2. Combine lemon, olive oil, dill and salt into a small bowl. Add the salmon and let it marinade in the lemon mix for approx 15 minutes
  3. Add tbsp of olive oil with minced garlic and onions to a sauce pan on medium to high heat, and saute until the onions are translucent and the garlic is fragrant. Add peas and spinach, cook until tender. After 5 minutes of cooking the onion and garlic, combine the dried herbs with paprika and sea salt. Cook the herbs with vegetables for 10 minutes
  4. At this point you can put the salmon in the oven and bake for 45 minutes uncovered
  5. Add crushed tomatoes, rice milk, agave and apple cider vinegar. Cook for the remaining time of the salmon on low heat covered. Stirring the sauce occasionally
  6. At the remaining 15 minutes cooking time for the salmon, bring salted pot of water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente,  stirring the pasta occasionally
  7. Remove salmon from oven and set aside until the pasta is cooked. Add cooked pasta to sauce and combine. Cut salmon into quarter-inch pieces and place on top of each pasta dish . Garnish pasta with fresh dill and chill flakes with a drizzle of olive oil
  8. Enjoy!

Yield: 4-6

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Carrot Nut Muffins

Ingredients

  • 1 1/2 cup carrots, finely grated
  • 1/4 cup walnuts, chopped
  • 1 cup brown rice flour
  • 1/3 cup ground flax
  • 3/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/3 cup raisins
  • 2 large eggs
  • 1/2 cup safflower oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Place paper liners in 12 muffin cups
  2. Peel and finely grate the carrots. Set aside
  3. In a large bowl whisk together the flour, flax, sugar, baking soda, baking powder, salt, raisins, ground cinnamon and all spice. Stir in the nuts and set aside
  4. In a separate bowl whisk together the eggs, oil and vanilla extract. Add the wet ingredients in with the grated carrot and flour mixture. Using a tablespoon, add 2 tablespoons into each muffin cup
  5. Bake for 25 minutes or until a butter knife comes out clean
  6. Remove from the oven and let cool for 10 minutes before eating
  7. Enjoy!

Yield: 12

 

 

 

 

 

Chocolate Almond Chunk Cookies

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tbsp ground chia
  • 4 tbsp cocoa
  • 1 tsp baking soda
  • 1/2 cup semi-sweet chocolate chips (organic)
  • 1/4 cup raw almonds, chopped
  • 1/2 cup coconut palm sugar
  • 1 tbsp sunflower oil
  • 1 cup almond milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven 350 degrees F
  2. In a large bowl, cream together the sugar, sunflower oil, almond milk and vanilla extract. In a separate bowl, combine the almond & coconut flour,  chia, baking soda, cocoa, chocolate chips and almonds. Stir the dry ingredients into the wet mixture just until blended
  3. Using a teaspoon, form the dough into small balls, Place the cookies about 2 inches apart on the cookie sheet
  4. Bake for 20-25 minutes in the preheated oven. Bake longer for crispy cookies, less time for chewy cookies

Yield: 12

Savory Harvest Stuffing

Ingredients

  • 3-4  slices rice bread, sliced into 1/4 cubes
  • 1 handful walnuts, chopped
  • 1/3 cup green olives, diced
  • 1 garlic clove, minced
  • 1 small red onion, diced
  • 2 celery stalks, chopped
  • 1/3 cup olive oil
  • 1 tbsp ground sage
  • 1/2 tsp dried thyme
  • 1/2 tsp sea salt
  • Ground pepper to taste

Instructions

  1. Combine all ingredients into a medium size mixing bowl. Mix with a spoon until the olive oil moistens the bread with other ingredients
  2. Stuff inside of whole chicken or bake in a shallow baking dish covered, on 300 degrees F for approx 30 minutes

Yield: 4-6