There’s a few foods that I realllly love, and one of them is pumpkin. It’s one of those versatile foods that you can cook it various ways, each tasting different. This recipe is a dessert, that is guilt-free, and could actually be served as a breakfast/brunch treat as well – being that it’s actually not THAT sweet (but totally hits the spot).
I don’t know about you, but even though I eat clean, does NOT mean I don’t have a sweet tooth. And because of this, in order to refrain from having guilty pleasures ohh I don’t know..everyyyday: I find healthy alternatives to foods that usually would blow my diet completely out of whack. (Also, can I just say that when I use the word ‘diet’ I mean it by the kinds of foods that I habitually eat – rather than a ‘restricted’ food list). I’d apologize about stepping onto my soapbox buuut, I’m actually not sorry 😉
- 1 1/2 cup Wholewheat OR wholemeal flour
- 1/3 cup coconut oil, melted
- 1/2 cup honey or maple syrup or agave nectar
- 3/4 cup almond/coconut/OR soy milk (your preference)
- 1/2 cup cocoa or cacao (preferably dark)
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 medium avocado, pitted
- 1/2 teaspoon cinnamon
- 1/2 cup (dark) chocolate chips
- 1/4 cup chopped nuts (almonds, walnuts, etc)
- Mix avocado, oil, vanilla together in food processor or blender until smooth.
- Gradually add the rest of the dry ingredients, adding milk as you go so that it makes them easier to mix
- Put in muffin tins, or even do in a bread loaf if you prefer
- Bake for 20 minutes, or until toothpick comes out clean
- Now.. ENJOY YOUR SCRUMPTIOUS AND HEALTHY MUFFINS 🙂
Oh, and if you’re wondering if you can taste the avo; no, no you can’t. So enjoy those extra nutrients in your muffins without having to suffer through an avo (though, avocados are lovely anyway!)
Last night I must’ve known that today was going to be a hectic, long day. I say this because I told myself, make a crock-pot dinner tomorrow morning before work – and I am SO thankful I did. I got this recipe from someone I follow on instagram – and her website is actually: http://paleonadime.blogspot.com. I tweaked the recipe a bit, and am really happy with how it turned out. However, I did add corn which is not paleo; therefor this version is paleoish! 😛
1 lb chicken breast (diced or shredded – your preference)
1.5 cups carrots (I sliced full carrots but you could use baby carrots)
1 diced sweet potato
4 cloves minced garlic
1 diced onion
2 cups chicken broth
1/2 – 3/4 cup hot sauce (Use as little or as much as you like depending on your preference)
1 can(15 0z)/cup diced tomato
1 can (15 oz) tomato sauce
1 can (15 oz) white kidney beans
2 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
Salt / Pepper to taste
Mix all of these together in your crock pot; cook on low for 8-10 hours, or high for 4-6 hours.
I actually cooked mine on low for 6 hours and it was fully cooked & the veggies were soft.
Keep in mind that if you don’t like some of the veggies or other ingredients in here – you can either A) substitute ingredients OR B) simply not include them. The original recipe called for 2 ribs of celery, sliced. However, I don’t like celery so I omitted it. One of my favorite parts of cooking is tweaking the recipe to make it a little different each time – so don’t be afraid to alter recipes and try new things!!
Now, who doesn’t love pancakes? Only weirdos, right? Well believe-it-or-not I was one of those weirdos not that long ago. I’ve just never been that big of a fan of pancakes. Usually they’re just huge, too thick, and get soggy from all of the (very) sweet syrup..Gross! However, since my newfound lifestyle change, I’ve found myself craving them. This is probably because I don’t eat sweet things often other than fruit. So this put me in a bit of a predicament.. How can I satisfy my pancake craving without really indulging?
After a few minutes on google I came across this uh-mazzz-zing 2 ingredient pancake recipe. Yes, you read that correctly: TWO ingredients; that’s all. Those two ingredients you ask? Egg, and banana. That’s it! Okay, okay, okay, I’ll stop ranting and give you the recipe already 😀
- 1 ripe banana
- 2 eggs
- Optional: Chocolate chips, pecans, almonds, raisins, etc
- Mix the eggs and banana together. (I prefer to use it blender/food processor – use whatever is easiest for you)
- Add fillings if you fancy
- Now just cook these bad boys like you’d cook any other pancakes
- Top with fruit, nuts, syrup, nutbutter – ENJOY!
- I let the mixture set for a few minutes before cooking them otherwise you get extremely flat (yet still delicious) pancakes.
- Look out for the little air bubbles on top of your pancakes – when there’s a bunch that means it’s time to flip those flap jacks!
I hope you enjoy these guys! They’re full of potassium, fiber, vitamin c, and protein but you’ll feel like you’re indulging big time. These pancakes are one of my absolute favorites now – I can’t get enough!