Pumpkin Pie Bites

I'm always looking for ways to clean up my favorit treats and here is a great one! Pumpkin pie bites are delicious and easy to make, and this recipe keeps it clean though your could sub for more traditional ingredients.

Recipe:

1 Can Pumpkin

2 Ripe Bananas

1/2 C Coconut Sugar

1 Egg

1/4 C Coconut Flour

1/4 Seed or Nut Butter

2 Tsp Pumpkin Pie Spice

1/4 Tsp Salt

Mix all ingredients together in a food processor or by hand and pour into lined muffin tin. Bake at 350 for 20-30 mins until set.

Depending on how ripe your bananas are will depend on how much banana flavor you get versus pumpkin flavor, less ripe will be a less potent flavor.

These were an easy and delicious treat for Halloween, read more about my Halloween menu here.

All Pumpkin Everything

Fall means one thing to me: Pumpkin Season.

I will try everything pumpkin at least once and I'm thrilled that so many brands and stores are getting on the pumpkin band wagon! Here are some of my favorite pumpkin finds that I've come across this year, enjoy!

Siggi's Pumpkin Yogurt

creamy, tart, delicious and goes perfectly with granola!

Purely Elizabeth Pumpkin Fig Granola

Not over overpoweringly pumpkin but a good spiced flavor and quality ingredients

Tuscany Pumpkin Pasta Sauce

I was skeptical at first too, but this was delicious, perfect addition to butternut squash raviolis!

Pumpkin Spice Apple Sauce

This is delicious, no sugar added perfect side to a Fall dish and kiddo's will love it

Fall Harvest Salsa

Spicy-er than I anticipated but good flavor and great with ground turkey in my stuffed peppers.

Pumkin Ravioli

I paired this with the pumpkin pasta sauce  and it was delicious, sweet but not overpowering - the perfect Fall meal.

Ace Pumpkin Cider

I'm a cider lover - all kinds really but Ace is my favorite and this didn't disappoint. Not super sweet but a nice subtle pumpkin flavor - heavenly.

Homemade Pumpkin Soup

Confession time: I've never made soup from scratch. I've also never baked a pumpkin, I've been using the canned stuff my whole life. Both of those things changed today when I decided its about time I deepen my appreciation for pumpkin (if that's even possible) and give "from scratch" a try. I took some ideas from multiple recipes online and concocted a combination that suited my tastes and I must say it turned out surprisingly well.

This recipe was made up as I went along and can be altered based on what you have in your house or diet preferences. It's the perfect meal for a cozy Fall day (or when you're wishing it felt like Fall already). In fact this was my Halloween lunch and it was perfect!

Begin by baking your sugar pumpkin. Prep the pumpkin by washing, cutting off stem (this will make it easier to cut in half) and slice in half, then remove all seeds and scrape the walls clean. Bake cut side down at 375 degrees for 30 minutes. Remove the pumkin halves and set aside to cool until manageable to handle.

While the pumpkin is cooling, steam or roast (or microwave like I did) about a cup of mushrooms - any variety you prefer is fine. Also set aside to cool down. Next peel the skin off the pumpkin and load into a food processor along with the mushrooms. Puree until combined, scraping sides down as you go. Add chicken broth in 1/4 C increments until mixture is smooth.

Transfer pumpkin mixture to a sauce pan and bring to a simmer then reduce heat. Season with salt, granulated garlic (you could also use roasted garlic if you prefer, in that case add during the food processor stage) and pumpkin pie spice. Next stir in milk of choosing and allow to simmer. Taste and adjust seasoning to your preference.

There you have it, such a quick and easy soup with wholesome ingredients that you can control!

     Recipe:

• 1 Sugar Pumpkin
• 1 C Mushrooms
• 1.5-2 C Chicken or Vegetable Broth
• 1/4 C Milk (Skim, Coconut, Almond, or any other)
• Pumpkin Pie Spice
• Granulated Garlic
• Salt

1. Bake Pumpkin at 375 for 30 mins. allow to cool then peel skin.
2. Steam mushrooms and combine both mushrooms and pumpkin flesh in food processor and pulse until blended.
3. Slowly blend in Chicken/Veggie broth until smooth, scraping down sides as needed
4. Transfer mixture to sauce pan and bring to simmer. Add milk and seasoning and continue to simmer for 5-10 mins. Remove from heat and serve.

This can be garnished with croutons, garlic bread, or kale chips like I did here. Enjoy!

A Day on the Whole30

The Whole30 has been wonderful for me, it has rid my body of its sugar addiction, helped me feel my best, and really helped me understand and establish a better relationship with food.

The first time I did a Whole30 round I had not yet found the 21 Day Fix program and the biggest comfort I found while on the Whole30 was over indulging in the approved foods like avocados and nut butters. (can you blame me though?) Due to my over eating of those items I really didn't see any weight loss which was quite discouraging considering I had gone a whole month without any breads, sugars, or cheese! This time I'm sticking with the portion containers of the 21 Day Fix and it has helped tremendously! This is my second go around with combining both programs and I'm loving what it's done for me.

Now for the point of this - what does a full day of food look like, hopefully this will inspire you all to try one of these or just give you hope that it really isn't all that hard to stay Whole30 compliant!

Morning Snack: Shakeology and a Peach (1 Red & 1 Purple)

I know that Shakeology is NOT Whole30 approved - no protein shakes or bars are - but it has become a staple in my diet and for its other health benefits I've decided to keep it as a part of my diet. If you're doing the Whole30 for the first time I would encourage you to stick to the program fully and then make adjustments if you do it again. This could easily be swapped for two hard boiled eggs giving you the same conversion. I eat this on my way to work right after my morning workout.

Breakfast: Adele's Chicken Apple Sausage with Egg Whites and Spinach (1 Red & 1/2 Green)

I whipped this up in the morning by scrambling 2 egg whites (1/3 Red) with spinach and then pan grilling the sausage - quick, easy and super flavorful!

Lunch: Taco Salad and Sweet Potato Toast with Sunflower Seed Butter (1 Green, 1 Red, 1/2 Blue, 1/2 Yellow, 2 Tsp)

Taco Salads are my favorite! They are super easy to prep then you just throw it all together when ready to eat. For the "toast" I sliced a sweet potato approximately 1/4" thick and baked on parchment paper for about 20 mins per side at 375. I make a large batch at the beginning of the week then just reheat in the toaster when I was the feeling of some toast in my life! Also delicious with mashed avocado for a breakfast addition!

Afternoon Snack: Honey Crisp Apple (1 Purple)

Dinner: Baked Chicken Breast with Avocado and Sauteed Veggies (1 Red, 1 Green, 1/2 Blue)

Another super easy meal that was so delicious! I bake and shred the chicken at the beginning of the week then just saute the veggies I have available and throw it together!

I hope this helps you see that Whole30 meals don't need to be complicated - they can be quick, easy and rather basic, but still be delicious. You don't realize how good food can taste when it's stripped down to what it is actually intended to taste like.

What are your go-to Whole30 meals? I would love to try them!

Zucchini Noodle Pasta

I love pasta, so while on the Whole 30 I've been looking for pasta alternatives and finally got on the band wagon and tried zucchini noodles - and they are delicious!

I've always relied on spaghetti squash as my pasta alternative so this is a great change of pace and actually a thicker noodle depending on what spiralizer you use.

Start by washing the zucchini and spiralizing it, I'm using a Veggiti - it's hand held, easy to use and was only about $10 on Amazon - but any spiralizer would work.

Spread out the noodles on a baking sheet lined with papertowles and bake at 250 F for about 40 mins.

This doesn't really cook the noodles just helps them dry out so they are less soggy when you do cook them but in a time crunch this step can be skipped or shortened.

Then transfer noodels to saute pan and cook on medium with a splash of olive oil and seasoning until tender

Pair this with ground turkey and marinara sauce like I did here and you have a great italian meal without the pasta guilt!

This pairing counts as 1 green, and 1 Red if doing the 21 Day Fix.

Pumpkin Chai Shakeology

Fall is here! Even if it's still horribly hot here in California, October is almost here and therefore I am in full pumpkin mode!

Today's Shakeology recipe is inspired by a Pumpkin Spice Chai Tea Latte - and I must say I love this addition to my Shakeology rotation!

Ingredients:

1 Scoop Vanilla Shakeology
1/2 Cup Pure Pumpkin Pure
8 oz Brewed Pumpkin Spice Chai Tea - Cooled
1/4 C Cashew Milk
Pumpkin Spice
Ice

Add all ingredients to blender cup and blend until smooth! Super easy and quick and tastes delicious!!

For the rest of the pumpkin I spooned into an ice cube tray and froze to use in future smoothies! Great way to keep pumpkin fresh when you only use a little! And it will make the next smoothies thicker!

Hope you enjoyed this recipe, if you have any variations I'd love to hear about them, leave a comment below!

Want to know more about Shakeology? Check out my website or send me a message and I'd be happy to chat with you about this amazing drink that has changed my life!

21 Day Fix: Taco Salad

I don't know about you but I love mexican food so finding healthy alternatives that fit within this program is a must for me, and this Taco Salad recipe is one of my favorites!

This recipe is awesome because it takes very little cook time - it's great for left overs, and super quick to throw together!

Ingredients:

1 lb Ground Beef or Turkey
1 Packet Taco Seasoning (Read labels! Make sure there isn't added sugar!)
1/2 C Beef Broth (water can be used in place of this if doing Whole 30/Paleo)
Shredded Lettuce
Salsa
Guacamole

The only real part of cooking here is the meat. Brown the meat in a large sauce pan, once done, add beef broth and seasoning and simmer for an additional 1-2 minutes.

Then measure out your ingredients: I used 1 Green Container for the lettuce  (you could add other veggies if desired); 1 Red Container for the beef (and set the rest aside for later in the week); 1 Blue Container for the Guacamole (or you could use for cheese); and 1/4 Purple Container for Salsa.

Mix all ingredients together and your Taco Salad is ready to go!

This is super easy to customize for the whole family which makes it a go to for me when I'm having a large group together you can set up an assembly line and everyone can build their own!

Feel free to share your tips or twists on my recipe above, I'd love to hear them!

Chicken Fried "Rice"

I am currently following the Whole 30 eating plan, along with the 21 Day Fix container guidelines. These two programs work together well because all Whole 30 foods are approved on the 21 Day Fix, it just helps with my portion control - which I struggled my first round of the Whole 30 about six months ago!

Today's recipe is super simple - and delicious! I love Chinese food, so I knew I needed a way to incorporate it into my plan! and I must say it turned out great!

Ingredients:

1 3/4 Green Container of Riced Cauliflower (make your own or buy frozen from Trader Joe's!) 

1/4  Green Container of Chopped Carrots 

2 Eggs Scrambled 

1 Red Container️ of Chicken 

1-2 Tbsp Coconut Aminos (or Liquid Aminos or Soy Sauce) 

1 Tsp Avocado Oil

Start by cooking the chicken ahead of time and chop into bite size pieces (this makes great use of leftover chicken from a previous meal!) 

Next chop carrots and begin cooking in large pan, add "rice" and 1 teaspoon avocado oil, saute until almost done. Now add chicken and egg to the pan and mix well then add coconut aminos to taste! Voila - dinner is served!

The container measurements above were for 2 servings, each serving counts as 1 Red (protein) and 1 Green (vegetables). If you wanted you could sub the Cauliflower rice for brown rice also!

I hope you try this recipe and please let me know your thoughts or how you altered it to fit your family!

Whole 30 - Mashed Cauliflower with Mushroom Chicken

Through my Whole 30 journey I have eaten a lot (and I mean a lot) of salads. And that's fine, I don't mind it but when I find something equally as healthy that tastes like a cheat meal - look out!

This is one of those recipes and I must say, it will likely be a weekly occurrence in my house now!

Mashed Cauliflower with Sauteed Chicken and Mushrooms

Ingredients:

1 Head of Cauliflower
1/4 C Cashew Milk (or other preferred milk/cream)
1 Chicken Breast
3/4 C Diced Mushrooms (Fresh/Frozen/Canned)
2 Tsps Olive Oil (or Avocado Oil)
Garlic Seasoning
Salt (if desired)

Start with cooking the cauliflower. I did this the night before and kept it in the fridge, or you can do this whole process at once. Trim off leaves and steam and steam or boil the whole head, or large chunks, until for tender. I steamed mine and it took about 15 mins.

Add the cooked cauliflower to a food processor along with the cashew milk, granulated garlic, herbs, and salt. Blend until smooth paste. You will need to push sides down a few times and taste once blended to get the ratio of spices to your liking.

If you didn't use hot cauliflower transfer the mixture to a small sauce pan and heat on stove while chicken cooks.

For the chicken, I filleted the breast to be thinner and cook faster, I froze the thinner of the two halves and only used one but you can adjust this recipe to fit your family, or even to have leftovers after. Next, slice into chunks and season to your liking. I added this to a small skillet with only a touch of water in the pan and grilled on both sides while covered until nearly done. Then add the mushrooms - mine were pre cooked so only needed to be reheated, if you're using fresh add them when you filp the chicken the first time. Add the olive oil now and garlic seasoning to taste. Cover and let simmer for another 1-2 minutes so everything soaks up the flavors and juices.

Plate the mushroom chicken mixture over  a green portion of the mashed cauliflower and dinner is served. This is a quick and easy meal that I can assure you the whole family will love - and won't even know its Whole 30 approved!

I'm also doing this program on the 21 Day Fix, this follows the containers portion to be 1 Green - Mashed Cauliflower, .5 Green - Mushrooms, 1 Red - Chicken, .33 Yellow - cashew milk, 2 Tsps - olive oil - Delicious and so filling!

I hope you try this recipe out yourself and let me know how you liked it or altered it to fit your family!

Homemade Granola

I originally came across this recipe on Pinterest which led me to an amazing blog, With Peanut Butter on Top, which is where this delicious recipe for homemade granola originated. (Check out her blog, it's amazing!)

I modified the recipe slightly to fit my taste preferences, and it turned out wonderful, so here is my version:

Recipe:

Bake at 275 F

4 Cups Oats (quick oats can also be used)
3/4 Cup Sliced Almonds
1/2 Cup Chopped Walnuts
1/2 Cup Sunflower Kernels
1 1/2 Tbs Cinnamon
1 Tsp Nutmeg
1/2 Tsp Ginger
1 Tbs Vanilla Extract
1 Cup No Sugar Added Applesauce
1/3 Cup Honey
1/2 Cup Dried Cranberries

Mix all dry ingredients together in a large bowl, mix all wet ingredients together separately. Slowly add wet to dry ingredients and mix very well. Spread mixture out in a large rimmed baking pan lined with parchment paper or sprayed with non-stick spray.

Bake at 275 degrees for 1hr - 1hr 15mins, mixing every 15 mins. After 45 mins granola made with quick oats will be done, it will take longer for regular oats. Allow granola to cool completely on baking pan then store in air tight container.

Leave a comment below with your go-to granola recipe, I'm always looking to try new variations!

"Rejoice always, pray continually, give thanks in all circumstances"

1Thessaionians 5:16-18

Healthy Chicken Bake

In an effort to get a bit healthier with my eating I have begun cooking more, and so far so good! I made up this recipe with left over ingredients that I had to use up and it turned out great! Feel free to tweak the recipe to fit your family's preferences or what you have on hand.

Start with chicken breasts, washed and fat removed, I use frozen ones which I thaw over night in the refrigerator. Place the chicken breasts in a baking pan and season to taste, this time I use Mrs. Dash, and preheat the oven to 350F.

Begin prepping the veggies, I prefer green and yellow squash, mushrooms and diced tomatoes. Chop the squash into bite size pieces. I use pre-sliced mushrooms that only have to be washed, super easy! You can use fresh tomatoes however canned has extra liquid that helps cook the chicken and veggies.

Pour 1 can of diced tomatoes, slightly drained, over all of the chicken.  Next mix the squash with the sliced mushrooms and layer over chicken and tomatoes.

Bake in the oven at 350F for 20 minutes, then cover with foil and continue cooking for an additional 10-15 minutes. Once done, cut into the chicken to verify it is thoroughly cooked, or check it's internal temperature.

And voila! Easy and quick meal with dinner on the table in less than 45 minutes.

Check back for a future blog post on Shredded Chicken Burritos, I use all the left-overs from this meal to make dinner the next night!

Ingredients:
6-8 Chicken Breasts
1 Can Diced Tomatoes
2-3 Large Yellow Squash
2-3 Large Green Squash
1 Package Sliced Mushrooms

Stuffed Sweet Potato Skins

I love potato skins, but I know how unhealthy they typically are...until now!

I found the inspiration for the recipe on Pinterest, on this blog, but modified mine to fit the tastes of my family.

Begin with large sweet potatoes, cook them as you normally do. I put mine in the microwave for about 9 mins instead of baking in the oven because I was on a time constraint, but either method would work great. Then cut in half length wise and scoop out some of the centers, leaving a generous amount of sweet potato but creating a place to hold the stuffing. Place the sweet potatoes on a baking pan and bake at 400 Degrees Fahrenheit for 8-10 minutes.

In the mean time bake or grill and season 2 chicken breasts and shred the meat. I BBQ-ed the day before and made extra for this meal so all I had to do we reheat them, in the microwave or toaster oven, and shred it. Super quick and easy! At the same time prepare the spinach, wilt the spinach just before it would be done. Once again I did this in the microwave and it only took about 1 min. It can also be done on the stove though.

Mix the shredded chicken and spinach evenly and mix in about a tablespoon of olive oil and salt/pepper to taste. Remove the sweet potatoes from the oven and begin filling the halves with the stuffing and top with your favorite shredded cheese. I used a multi-pack of cheddar, jack and mozzarella.

Bake the stuffed sweet potatoes for an additional 10 minutes or till the cheese is melted and beginning to brown. It was a big hit with my family, who are definitely not the healthiest of eaters, so that was a win for me!
Hope you enjoy it too!

     Recipe:
     Bake at 400*F ; total of 18-20 minutes
     4 Large Sweet Potatoes
     2 Large Chicken Breasts
     1 Bushel of Fresh Spinach
     1 Tbs Olive Oil
     1-2 Cups Shredded Cheese

Pizza Cravings

Lately I have started putting more effort into eating better and less processed foods. In doing so I have come across tons of awesome (and delicious) ideas and recipes! Pizza is delicious - I love anything with melted cheese - but all the dough is not helping. I saw this idea on Pinterest and couldn't help but try it!

You begin by preheating oven to 400*F. Wash and dry portobello mushroom caps and removing their steams. (Note: wash them about a day or a few hours before so they have time to fully dry, I washed mine right before making them and they ended up more watery then I preferred . I have also tried scraping out the fuzzy under-side and there was much less liquid after, but both ways were delicious, it just depends on how much prep time you have. Next put mushroom caps on a lined baking pan with a lip (this will catch the liquid and juices that come out while cooking).

I topped with a light layer of pasta sauce, part skim mozzarella  and olives. I have also made these with spinach, crushed tomatoes and olives, and they were wonderful! That is what's great about these, you can customize them depending on each persons individual taste!

Then bake in oven on middle rack for 20-25 mins, or till the cheese is melted and browning.


I paired mine with a salad and whole grain rice; it was a vegetarian dinner that was so delicious and filling, and really quenched my pizza craving! Enjoy!