1. Preheat oven to 350 degrees. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, cinnamon, and salt in a large bowl.
3. In a separate bowl, whisk the pumpkin, eggs, brown sugar, oil, milk, and vanilla until well combined. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips.
4. Spoon the batter into the prepared muffin cups. Bake 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. When making 12 full-size muffins, bake for 20-23 minutes.
In serving bowl, blend all ingredients except chia seeds. Add seeds and mix. Refrigerate 20 minutes. Stir again, and put back in fridge for 8 hours or overnight.
In ramekin, add pudding and top with sliced almonds and lemon wedge.
Beautiful for breakfast or dessert!
Preheat oven. Lightly coat pan with oil (preferably almond or coconut oil).
In double boiler or microwave, melt chocolate chips with honey until smooth consistency.
Drain and rinse beans. Add to food processor with melted chocolate and honey. Blend until smooth (about 3 minutes). Add the rest of the ingredients. Blend until smooth again, stopping to scrape down sides as needed.
Pour batter into pan. Sprinkle more chocolate chips on top if you wish.
Bake 25 minutes- checking to see if center has set.
Stir1 tablespoon brown sugar into 1/4 cup maple syrup and set aside.
Mix 1/4 cup flax seed meal and 2 tablespoons brown sugar in shallow bowl or on plate.
Set aside 40 pecan halves. Take the rest of pecans and process them in a food processor along with dates, coconut oil, and 3/4 cup of flax meal ( you can also use hemp oil in place of coconut oil to really increase omega-3's).
Roll mixture into small balls. press bottoms with flaxseed/brown sugar mixture and place on baking dish.
Coat with maple syrup and brown sugar. Place one pecan half on each bon-bon.
Bake 10 minutes.
Shred chicken breasts.
To make dressing, add stevia, vinegar, water, oil, and salt in salad dressing shaker. Shake well.
Wait to assemble until ready to serve:
Wet the spring roll. When bendable, layer with lettuce, chicken, strawberries, avocado, red onion, and almonds. Drizzle on a little dressing. wrap up in spring roll skin. Cut on diagonal. Enjoy!
1. Hollow out a whole pumpkin and save at least 1 cup of the meat (to make this soup easier, you can skip this step and just use the canned pumpkin).
2. Chop up whole pineapple, peel garlic to whole cloves, and peel ginger root/chop into 1-2 inch chunks.
3. In baking casserole pan, add 1 to 2 cups pumpkin meat, 1 to 2 cups of pineapple, cinnamon, serrano chili, garlic, ginger,and 1 cup vegetable broth. Bake for 30 minutes covered.
4. Let pumpkin and pineapple cool slightly. Add to food processor or blender and blend until smooth/ add in vegetablebroth as needed. If room, add some of canned pumpkin puree and blend until smooth.
5. If serving in carved out pumpkin, put the carved out pumpkin in the oven at 200 to warm up.
6. Transfer puree to a stock pot. Add the rest of the vegetable broth and pumpkin puree to a consistency of your liking. Add in the butter if you feel the flavor needs more richness. Simmer 20 minutes. Stir in nutmeg and allspice, Add salt
and pepper to taste.
7. Transfer to hollowed out pumpkin. Sprinkle pumpkin seeds on top and serve!
Prepare/soften rice noodles. While noodles are cooking, thinly slice chicken breast. On seperate cutting board, mince ginger and garlic. set aside. Julienne red pepper and shred or chiffinade bok choy, cabbage, and romain lettuce. Roughly chop cashews.
Add oils to wok or deep saute pan and heat on high heat. Add sliced chicken and cook about 2-3 minutes; about half way done. Add ginger and garlic and saute briefly for about 2 minutes. Add pepers, bok choy and cabbage and saute
to barely soften, about 2 minutes. Dice tofu and add along with peanut sauce. Heat to loosen. Add rice noodles and chicken stock. Season to taste.
Place lettuce on two plates and divide stir fry mix evenly on top of lettuce. Top with bean sprouts and cashews.
1. Heat oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently, always covering the pan again, until the onions are reduced and have a deep caramel color, 25-30 minutes.
2. While onions cook, combine 3 cups water and 3/4 teaspoon salt in a soup pot. Add quinoa. Bring to boil. Reduce heat to maintain a simmer, cover, and cook 10 minutes (will look very soupy). Chop asparagus. Add to quinoa, and cook another 5 to 10 minutes, making sure quinoa does not over-cook; may need to add some vegetable broth or water to pan.
3. Coarsely chop the swiss chard and spinach. Add to quinoa and asparagus. Continue to simmer, covered, for 5 minutes.
4. When the onions are caramelized, stir a little of the vegetable broth, making sure to get all the brown bits deglazed. Add the onions to the quinoa. Add vegetable broth and cayenne. Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
5. Puree the soup - either in a food processor, blender, or immersion blender in the pot.