Tuesday, October 28, 2014

Oven Baked Apple Chips

When I was younger we went to north Georgia every fall to pick apples and eat all things made with apples. Now I get to carry on the tradition with my son. We gorged ourself on fresh apples and when we got home I worked on making anything and everything with apples in it. The best thing we made was definitely apple chips. They are very easy to make but you will have to be home for a couple of hours. You can make a lot at once and then try not to eat them all in one sitting. Enjoy!

He ate so many fresh apples
Loved getting them straight off the tree

Needed a little help from Mom with some of them

Tuesday, October 21, 2014

Pumpkin Spice Latte Chia Pudding

I have a bad habit of having coffee as breakfast; probably from the years of working and being in school. Even though I make my coffee "bullet proof" style with gelatin, grass-fed butter, and coconut oil, it still isn't a sound breakfast. Since PSL season is in high swing I decided to make a healthy breakfast with a caffeine kick. The best part about this recipe is you can make it at the beginning of the week and have a quick breakfast all week long. Enjoy!

Pumpkin Spice Latte Chia Pudding

Gluten Free, Vegan
Makes about 2.5 cups

1 cup canned full-fat coconut milk
1 cup strong brewed coffee
2/3 cup pumpkin puree
2 tbl maple syrup
1 tsp vanilla extract
pinch of salt
6 tbl chia seeds

Spice Mix
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp nutmeg
1/8 tsp cardamom
-or- 1 tsp pumpkin pie spice

  1. Whisk together all of the ingredients except the chia seeds.
  2. Once the ingredients are mixed well, whisk in the chia seeds.
  3. Refrigerate for 2-4 hours until thickened. Stir occasionally while it is thickening to prevent lumps.
  4. Alternatively, to make a smoother pudding, blend all of the ingredients and chia seeds in a high speed blender and then refrigerate.
  5. Store in the fridge for 5 days.

Notes and Substitutions

  • You can use decaf coffee or a coffee substitute such as Teccino or a Dandelion and Chicory Root Mix to fit your needs.
  • This pudding will be the texture of tapioca if you don't blend it. If you aren't sure how you will like it; try making it unblended and you can always blend it once it is thickened.
  • Affiliate Links Below. Thanks!


What is your favorite breakfast?

Tuesday, October 14, 2014

Pumpkin Pie Snack Squares

I'm pretty sure my son thinks dates are candy and I intend on reinforcing that thought. In order to refine his "candy" pallet (and honestly to get him to eat some fat and protein with the little carb jewels) I decided to make a seasonal treat. If you are familiar with Larabar's, this recipe mimics those. You have to store these in the freezer because of the pumpkin, but they can travel in a lunchbox for the day. I don't normally worry about macros in my food but since this is a treat for my son I was curious. If you make 30 snack squares (perfect size for a toddler) then they have 5 grams each of carbs and fat, 2 grams of protein, 1 gram of fiber and about 3-4 grams of sugar; not to mention the vitamins and minerals from the real food ingredients Enjoy!

Pumpkin Pie Snack Squares

Gluten Free, Vegan*
Makes 30 squares or about 12 bars

1 cup brazil nuts, raw
1/2 cup pecans, raw
1/4 cup sunflower seeds, raw
1/4 cup pumpkin seeds, toasted and salted
1/2 cup raisins
1/4 cup pumpkin puree
2 rolled coconut dates or 3-4 medjool dates pitted, chopped
1 tbl honey or *maple syrup for vegan

Spice Mix
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp nutmeg
1/4 tsp cardamom
optional (use 2 tsp pumpkin pie spice instead of the spice mix)

  1. Add all of the nuts/seeds and spice mix to a food processor (mine is a 2 cup and it was just big enough). Grind into a course powder.
  2. Add the raisins, chopped dates, pumpkin puree, and honey or maple syrup to the nuts and process until combined. It may take a few minutes and I had to scrape the sides down with a spatula but it will get there.
  3. Once you are happy with the mix, scoop it into a parchment lined pan ( 8x6 inches or whatever you have that is close) and press down. The mixture is pretty sticky so I find it is easier to press down if you wet your hand or use a piece of parchment paper to press it. Alternatively you can roll them into little balls.
  4. Let it set in the freezer for a few hours before slicing. 
  5. After slicing store in the freezer. You can serve these directly from the freezer.

Notes and Substitutions

  • You can change the nuts and seeds to suit what you like and have; just try and use about 2 cups total. I think walnuts instead of pecans, almonds instead of brazil nuts, and salted and toasted pistachios instead of the pumpkin seeds would all be great. It's okay if all your nuts/seeds aren't raw or aren't salted and toasted. If none of your nuts/seeds are salted then add a pinch of salt to the mix. Let me know in the comments section if you try different combinations. 

Grind nuts/seeds and spices into a course powder

Add remaining ingredients and blend until combined

Press into a parchment lined pan, freeze, and slice.

What is your favorite natural "candy"?

Monday, October 6, 2014

Fall Spice Biscuits

Depending on who you talk to it is either pumpkin or apple season. To me I'd say it's apple season as the pumpkins haven't started showing up at the famers market yet, and the apples have made a grand appearance. Luckily for me though, the other winter squashes are in abundance. I like to make this recipe once a week and use it for breakfast sandwiches on busy mornings. Enjoy!

roasted butternut squash

Fall Spice Biscuits 

(adapted from Wellness Mama)
Gluten Free
Makes 5

1/3 cup coconut flour
1/2 cup mashed winter squash*
4 eggs
4 tbl coconut oil or butter, melted
1 tbl maple syrup
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt

  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. Whisk coconut flour, baking soda, salt, and spices together in a bowl. Make sure to get out any lumps.
  3. Add the melted oil, mashed squash, eggs, and maple syrup. Mix well with a spatula and let it rest for 5 minutes for the coconut flour to absorb the moisture. 
  4. Scoop the batter by 1/3 cup onto the baking sheet, forming 5 biscuits. The biscuits will spread quite a bit but not rise much when baking so make them the height you want with a smaller diameter.
  5. Bake for 12-15 minutes until no loner shiny. Cool before serving.
  6. Store in the fridge for up to a week.

Notes and Substitutions

  • *I used roasted butternut squash, but acorn or pumpkin would be great. If you use canned then you may need a tablespoon more of coconut flour.
  • You can use 1 tsp of pumpkin pie spice instead of the spices.
  • I highly recommend serving these with fig butter and bacon!

Whisk together dry ingredients

Add wet ingredients

Mix well

Shape into biscuits
Bake on 400F for 12-15 minutes

What is in season in your area?