Pumpkin Chocolate Chip Muffins

 

 

 

 

 

 

 

 

 

 

 

Get your pumpkin treat fix with this recipe from PaleOMG!

Ingredients (serves 5):

  • ⅓ cup pumpkin puree
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 1 teaspoon vanilla extract
  • ¼ cup coconut flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon powdered ginger
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup Enjoy Life Mini Chocolate Chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Fold in chocolate chips.
  6. Use an ice cream scoop to scoop batter into 5 silicone baking cups.
  7. Bake for 35-40 minutes.
  8. Serve and enjoy!

All Natural Pumpkin Spice Latte

Love pumpkin spice lattes, but hate all the extra crap that’s in them? Then give this recipe from Mama Natural a try! Plus, you can make it in the comfort of your own home, and save money 🙂

Ingredients:

  • 1 shot of espresso or 4 oz. of very strong coffee
  • 3/4 cup of milk of choice (blogger says it’s best with raw cow or coconut)
  • 3 Tbsp organic pumpkin puree
  • 1 Tbsp of real maple syrup
  • 5 drops of stevia (or you can add another 1/2 Tbsp of maple syrup)
  • 1/8 tsp. of pumpkin pie spice* (cinnamon, ginger, clove, nutmeg, cardamom)
  • 1/8 tsp. of vanilla extract
  • Pinch of coconut sugar for topping

* You can make your own pumpkin pie spice by mixing 50% cinnamon, 35% ginger/nutmeg, 10% clove, 5% cardamom

Directions:

  1. If you don’t have an espresso maker, just concentrate your regular cup of Joe to 4 ounces of liquid. This will create a similar intensity of an espresso shot.
  2. Once you have your coffee ready, put in mixing glass and add your pumpkin, spices, vanilla extract, and maple syrup. Use an immersion blender to whip together. If you don’t have one, use a regular blender.
  3. Meanwhile, add your stevia to your 1 cup of milk and heat with your espresso maker. If you don’t have a machine, you can put milk in a saucepan over a medium flame. Once the milk is simmering, remove and put in blender. Stir on high to create a nice foamy milk. Pour into a vessel and gently pound on the counter a few times. Let it sit for a minute and then use a spoon to separate the liquid from the foam of your milk. This will help you achieve the nice frothy top of a latte beverage.
  4. Pour into mug of choice and dust the top with a pinch of coconut sugar.
  5. Enjoy!

Spicy California Shrimp Stack

Skinny Taste has sushi like stack recipe that looks yummy, and simple to make! Perfect as an appetizer or part of a healthy meal.

Ingredients (makes 1 stack):

  • 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
  • 2 Tbsp rice vinegar
  • 1 tsp olive oil
  • 8 ounces cooked shrimp, peeled and tails removed
  • 1 cup diced cucumber (about 1 small)
  • 1 tsp chopped fresh chives
  • 1/2 cup mashed avocado (about 1 medium)
  • 4 tsp Furikake (such as Eden Shake or use sesame seeds)
  • 4 tsp reduced-sodium soy sauce (or gluten-free)
  • 4 tsp mayonnaise
  • 1 tsp sriracha sauce

Directions:

  1. Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
  2. Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
  3. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.
  4. Serve and enjoy!

One Pot Paleo Mexican Stir Fry

Sweet C’s Design has a quick and easy stir fry recipe that is perfect for 2, and great on busy nights. If you prefer, you can sub steak or shrimp (careful not to overcook the shrimp), or you could even add more veggies and leave out the meat all together!

Ingredients (2 servings):

  • 1 tsp olive oil
  • 2 skinless chicken breasts, fat trimmed off and diced into 2″ chunks
  • 2 bell peppers
  • 1½ cups broccoli florets
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • optional: ½ tsp chili powder

Directions:

  1. Heat a large pan on medium high heat.
  2. Add oil and heat until shimmery, about 20 seconds.
  3. Add diced chicken, stir occasionally until lightly browned on all sides- about 5 minutes.
  4. Add peppers and broccoli and continue to cook until veggies are slightly browned and softened- about 10 minutes.
  5. Add spices and a little water to help coat the stir fry with the spices (about 2 tbsp- adjust as needed).
  6. Cook until water is completely absorbed.
  7. Remove and enjoy!

BBQ Jackfruit Sandwiches (Meatless Monday)

Minimalist Baker has a vegan BBQ sandwich recipe that folks swear will fool meat lovers! It easy to make, though you might have to order the jackfruit.

Ingredients:
BBQ JACKFRUIT

  • 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
  • 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
  • 3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

AVOCADO SLAW (optional)

  • 2 cups shredded cabbage + carrots (Trader’s has a great cruciferous veg mix)
  • 1/2 ripe avocado
  • 1 Tbsp maple syrup (or sweetener of choice)
  • 1 lemon or lime, juiced
  • Salt + Pepper to taste
  • (water to thin)

FOR SERVING

  • 4-6 whole grain vegan buns (GF for gluten free eaters)
  • 1/2 cup roasted salted cashews (or roast on your own)

Instructions

  1. Rinse, drain and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.
  2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
  3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
  4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
  5. Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
  6. In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
  7. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture (a tip I learned from Namely Marly!). Then remove from heat.
  8. Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!

Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

Slow Cooker Black Bean Soup

It’s getting to be soup season, and Making Thyme for Health has an easy recipe for black bean soup. You could serve this alone, as an appetizer, or as part of a larger meal.

Ingredients:

  • 2 cups or 1 pound dried black beans, soaked overnight and rinsed*
  • 1 (14.5 ounce) can crushed fire roasted tomatoes (such as Muir Glen)
  • 1 bell pepper, cored and diced
  • 2 jalapenos, cored and diced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tsp oregano
  • 3 tsp chili powder
  • 3 tsp cumin
  • 3 tsp chipotle chili powder*
  • 1 Tbsp vegan Worcestershire (such as Annie’s)
  • 2 bay leaves
  • 4 cups vegetable broth (orignal recommend Better Than Bouillon for the best flavor. If you’re not vegan then you can use chicken or beef broth)
  • suggestions toppings: diced avocado, chopped cilantro, diced green onions

INSTRUCTIONS

  1. Place all ingredients into the slow cooker, stir together, and cook on high for 8-10 hours. Remove bay leaves at end of cooking.
  2. Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
  3. Serve warm in separate bowls and top with avocado, cilantro, and green onions.

Notes:
*If you want to skip soaking the beans, be sure to rinse them and add an additional 2 cups water to the slow cooker prior to cooking.
*You could also use 2 Tbsp adobo sauce (from a can of chilis in adobo sauce).

Sweet Potato and Leek Hash With Fried Eggs

In Sonnet’s Kitchen has something a little different for your breakfast. This makes 2-4 servings and takes less than 20 minutes to prepare and cook.

Ingredients:

  • 3 Tbsp coconut oil, divided
  • 2 medium sweet potatoes or yams, diced
  • Sea salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 medium leek, diced
  • 2 garlic cloves, minced
  • 4 eggs
  • Black pepper to taste

Directions:

  1. Add 2 Tbsp of coconut oil to a skillet over medium-high heat. Add the sweet potatoes (or yams), along with a generous pinch of salt, cumin, and paprika. Cover the skillet with a tight-fitting lid and cook for about 5 minutes, tossing and flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
  2. Add the leeks and garlic and cook for an additional 5 minutes, covered, tossing and flipping occasionally. The hash is done when the potatoes are cooked and crisp and leeks are soft.
  3. Meanwhile, in a separate pan over medium heat, add the remaining tablespoon of coconut oil and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 – 2 minutes, until the whites are set and the outer edges are just starting to curl up.
  4. Divide the hash between four plates and top with a fried egg. Add black pepper to taste, along with additional salt if desired, and serve hot.
  5. Enjoy!

 

Easy Lo Mein (Vegan)

Damn Delicious has a crazy easy recipe for a quick lo mein. If you are not vegan/vegetarian, you can add some meat to this as well.

Ingredients:

  • 8 ounces lo mein egg noodles (for vegan use spaghetti noodles)
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups cremini mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 3 cups baby spinach

For the sauce:

  • 2 Tbsp reduced sodium soy sauce, or more, to taste
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 1/2 tsp Sriracha, or more, to taste

Directions:

  1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
  2. In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  5. Serve immediately and enjoy!

Low Fat Shrimp Scampi over Pesto Couscous

I am on a journey transitioning to pesco-veganism (no animals or animal products other than fish/some seafood), so this week I will be sharing some recipes that are pesco-vegan or pecso-vegetarian. This light scampi recipe from Healthy Tastes Good is full of taste, but not full of butter. Even better? The whole dish, including the homemade pesto, can be ready in under 30 minutes!

Ingredients:

For the scampi

  • 1 lb of jumbo shrimp, shelled and deveined
  • 2 tsp minced garlic
  • 1/4 cup of dry white wine
  • 1 tbs freshly squeezed lemon juice
  • 2 tsp of finely chopped italian parsley
  • 1/2 tsp grated lemon zest
  • 1 Tbsp of olive oil
  • Salt and pepper to taste

For the couscous

  • 1 cup of dry Israeli couscous
  • 1 1/4 cup of water
  • Salt
  • Pesto to taste (skinny pesto recipe here or you can use store bought)

Directions:

  1. Place the shrimp on a large plate and pat them completely dry with a paper towel. Season them with salt and pepper.
  2. Add 1 1/4 cup of boiling water to 1 cup of Israeli couscous, cover the pot and let it simmer for 8-10 minutes stirring occasionally. Add salt and pepper to taste. Once they are done add pesto to taste (original blogger used about 2 Tbsp).
  3. Heat olive oil in a large skillet over medium heat. When the oil is hot raise the heat to high and dump the plate of shrimp over the pan. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 1 minute more. Transfer the shrimp to a bowl.
  4. Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Return the shrimp to the skillet, season with salt and pepper to taste and toss to combine. Your skinny shrimp scampi are done!
  5. Divide into four portions and serve them in a bowl over the pesto couscous.
  6. Serve and enjoy!

Vegan Scallops in a White Wine Cream Sauce Over Pasta (Meatless Monday, Vegan)

This Meatless Monday is not only meatless, it is a vegan recipe from Olives For Dinner! Give this a try today.

Ingredients:

  • 2 cups bow tie pasta
  • 2 Tbsp Earth Balance, divided
  • 4-5 shallots, minced (about one cup)
  • a few pinches of salt
  • 4-5 cloves garlic, minced
  • 1/3 cup white wine
  • 2/3 cup vegetable broth
  • 1 Tbsp canned coconut milk (skim the cream off the top of the can)
  • 1/3 cup fresh parsley, chopped and divided
  • 1 Tbsp fresh lemon zest, divided
  • 4-5 king oyster mushroom stems, sliced and soaked in warm water for 30 minutes to an hour
  • 1-2 Tbsp capers
  • fresh cracked pepper

Directions:

  1. Bring a medium-sized pot of water to a boil, then add some olive oil and salt and cook pasta according to package instructions.
  2. While the pasta is cooking, make your sauce: Melt one tablespoon of Earth Balance in a skillet over medium heat, then add in the minced shallot and sprinkle with a couple pinches of salt, then stir to coat and saute for about 3 minutes. Add in the garlic and saute for about 2 minutes more. Increase the heat to high. After about a minute, pour in the wine white and allow to sizzle for about 30 seconds. Dial the heat back to medium, then add in the broth. Allow to simmer and reduce for a few minutes. Add in the coconut cream and stir to combine, then add in half of the fresh parsley and half of the lemon zest.
  3. By this time, your pasta should be done. Using a slotted spoon or skimmer, drain and transfer the cooked pasta straight from the pot by spoonfuls into the sauce. Stir to combine. Let simmer under the lowest heat possible while you prepare your scallops.
  4. In a separate skillet, melt the remaining tablespoon of Earth Balance over medium heat. Remove the mushrooms from the water (no need to dry them), then add them to the skillet and cover. Allow them soften for about 7 minutes. Remove the lid and allow the liquid to evaporate. As it does, the mushrooms will develop a slight caramelized color. Once that golden color is achieved on both sides, remove them from the heat. Add them to the skillet with the pasta and sauce, and toss to coat.
  5. Transfer the pasta to serving bowls and sprinkle with the leftover fresh parsley, lemon zest and capers. Sprinkle with a little fresh cracked pepper and serve immediately.
  6. Serve and enjoy!