CHIA PUMPKIN BUTTER

CHIA PUMPKIN BUTTER
I love pumpkin and any time I can a find a recipe to add it into, I’m delighted to try it out. This one was a win! I ended putting half of it into a small bowl for the fridge and the rest I froze into ice cube trays for snacks later on. You could eat a small spoonful as a snack or make it as a weekend treat to share.
Ingredients
  • 2 cups almonds ( you can either roast them, leave them raw or soak them for 3 hours)
  • ⅔ cup canned pumpkin
  • 2 Tbsp of coconut butter
  • 2 Tbsp chia seeds 
  • 1 Tbsp cinnamon
  • 1-2 tsp pumpkin pie spice
  • 1 tsp raw honey
  • ¼ tsp sea salt
  • 2 Tbsp honey or 10 drops liquid stevia (make sure you use liquid, not the powder kind)
Instructions
  1. Place almonds in a large food processor and process until they turn into almond butter, turning off the processor and scraping down the sides of the bowl as needed. This will take between 12-15 minutes. 
  2. Add remaining ingredients and process until smooth, another 5 minutes or so. 
  3. Place pumpkin almond butter into a storage container and store in the fridge for up to one week or fill ice cube trays with it, freeze  it and then store in a zip lock back in the freezer. 

 

Rosemary Flax Crackers

These crackers are a thick, crispy and delicious! Oh, and did I mention they are GLUTEN FREE too. We ate them with a bowl of chili which was a great combination. You could also top them with bruschetta, hummus, salsa or your favorite spread.
Rosemary Flax Crackers
  • 1/2 cup brown rice flour
  • 1/2 cup almond flour (if you don’t have almonds, you can grind some whole almonds in a food processor to make almond flour) 
  • 2 tbsp ground flax
  • 1 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1 tbsp dried rosemary crushed
  •  1/4 tsp baking soda
  •  2 tbsp whole flax seeds
  • 1/4 cup water
  • 1/2 tsp olive oil
  1. Preheat oven to 350F and line a baking sheet with parchment. 
  2.  In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
  3.  Place ball of dough on parchment paper. Roll out dough until you have your desired thickness.
  4. With a pastry wheel or pizza slicer, slice into crackers.
  5.  Bake at 350° for 30-35 minutes until slightly golden in color. 
  6.  Cool on baking sheet for 10 mins. Store in air-tight container once fully cool.

 

 

 

Cinnamon Coconut Green Smoothie

click here Cinnamon Coconut Green Smoothie

go site This delicious green goodness is a great option for any meal during the day or as a filling snack. Avocados are actually a surprising addition to any smoothie. They add a unique rich taste that gives your smoothie a creamy texture. 

Recipe-

  • 1 BIG handful spinach (I used a mix of Kale, Spinach and Chard)
  • 1 frozen banana
  • 1/2 small avocado
  • 1/3 cup unsweetened coconut milk
  • 1/2 tsp pure vanilla
  • 1 tsp cinnamon

Blend until creamy and smooth!

go site Note: I use a Vitamix which has a high powered blender. If you do not have a high powered blender I would add 1/4 – 1/2 cup of coconut milk. 

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Energy Chia Bars

These bars would be a nutrition and filling option before a workout, as a snack or as a treat for your kids. 
 
Energy Chia Bars
 
 
Recipe –
  • 1/2 cup Raw Almonds
  • 1/2 cup Raw Cashews
  • 1/2 cup Dates
  • 1 tsp. Pure Vanilla Extract
  • 1 1/2 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 1/4 tsp. sea salt
  • 1/2 cup Quinoa (raw not cooked)
  • 1/2 Chia Seeds
  • 1/4 cup Coconut Oil (melted)
  • 1/2 Almond Butter
  • 1/4 cup Coconut Flour
  • 1 TSPS. Honey
  1. Add the almonds and cashews to the food processor,  blend for 2-3 minutes or until it turns into a flour.
  2. Add the dates into the food processor and mix until well blended and turns into a paste.
  3. Remove the nuts and dates from the processor a

  4. nd put into a big bowl.
  5. Add the rest of the ingredients and mix with wooden spoon or hands until well blended.
  6. pack it down into a 8×8 inch pan and put into the freezer for 15 minutes.
  7. Take the bars out of the freezer and cut into squares.
  8. Wrap each bar with plastic wrap.
  9. Keep in the freezer or refrigerator.
  10. ENJOY!