Chocolate Zucchini Muffins

4 large eggs
1/2 cup maple syrup
1/3 cup unsweetened applesauce
3/4 cup shredded zucchini (I used one green, one yellow)

Combine the wet ingredients with a hand mixer until well combined.

1/3 cup coconut flour
1/4 cocoa powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
sprinkle sea salt
1/2 cup enjoy life chocolate chips

Add dry ingredients into wet and mix well with hand mixer.  Finally, fold in chocolate chips and place evenly into 12 muffin tins.  Bake at 350 for 22 minutes then let cool for 10+ minutes.  Enjoy!

Banana Bread/Muffins Two Ways!

The other day I felt like baking and had a bunch of over ripe bananas so here we go!  One is a more basic, gluten and refined-sugar free banana bread and the other is a double chocolate banana bread.

Banana Bread/Muffins with Chocolate Chips:

3 very ripe bananas
1/2 cup raw honey (pure maple syrup could work or a version of sugar)
1/3 cup unsweet applesauce
1 tsp vanilla
2 large eggs
3 Tbsp avocado oil
2 cups flour blend (I used 1 cup brown rice flour and 1 cup ground gluten-free oats finely ground)
2 Tbsp ground chia seeds
1 Tbsp cinnamon
1 tsp baking soda
1/2 cup enjoy life chocolate chips

1.  Mash bananas with masher or in a mixer.  Add vanilla, eggs, oil, applesauce/honey and combine well.
2.  Mix all dry ingredients together and add the the wet mixture until well combined.
3.  Stir in chocolate chips last and spoon into loaf pan or muffin tin.
4.  Bake at 350 degrees for 20-25 minutes or until golden brown on top.

Double Chocolate Banana Bread:

3 very ripe bananas

1/2 cup unsweet applesauce

1/2 cup raw honey or maple syrup (I did a mixture of the two)

1 tsp vanilla

1 large egg

1 cup flour blend (I did 1/2 cup rice flour and 1/2 cup ground oat flour)

2 Tbsp ground chia seed

1/3 cup raw cocoa powder

1 tsp baking soda

sprinkle sea salt

2/3 cup enjoy life chocolate chips

1.  Mash bananas and add wet ingredients (applesauce, sweetener, vanilla, egg)

2.  Add dry ingredients and combine well.

3.  Fold in the chocolate chips (saving a handful for decoration on the top)

4.  Put mix in a baking pan and sprinkle chocolate  chips on top.  

5.  Bake at 350 degrees for 20-25 minutes or until knife comes out (almost) clean.

Enjoy!

Chocolate Strawberry Pie

Here is a healthy, vegan dessert (also nut free because my middle child has a nut sensitivity)!  We ended up freezing it so it was almost like an ice cream dessert!  I was nervous to try this because I was making three separate items and trying to combine them into one dessert but it was tasty and fairly quick and simple!

Crust:
1 1/4 cups coconut flour
1 TBSP raw cocoa powder
1/2 cup unsweetened coconut flakes
5 TBSP coconut oil (room temperature)
1 TBSP sunflower butter
2 TBSP raw honey
sprinkle sea salt
1 tsp vanilla

Mix together to combine using a fork and press firmly into bottom of pie pan.

Chocolate Mousse Layer:
1/4 cup water
1/4 cup coconut sugar (I used less the second time I made this and it was still super sweet)
1 cup chocolate chunks (I tried with enjoy life chocolate chips once and another time using Whole Foods 365 70% chunks)
4 eggs, separated
1 can full fat unsweet coconut cream (put can coconut milk in fridge and use the layer of cream)

Boil the water in a medium pot then add the sugar until dissolved.  Remove from heat and after a few minutes add the chocolate chips until completely melted.  In separate bowls, whisk both the egg yolks until pale yellow and the whites until stiff peaks form.  Then, using a hand mixer combine the chocolate mixture and eggs until completely combined.  Finally, add the coconut cream and mix well using mixer.  Pour carefully on top of the pie crust then put in freezer while you prep the strawberry mousse!

Strawberry Mousse:
1 can full fat unsweet coconut cream (same thing, place can in fridge for a bit and remove the cream)
2 TBSP raw maple syrup (raw honey could also work)
1 cup strawberries (I used fresh)

Place the coconut cream, maple syrup and strawberries in a blender and blend well until smooth.  Pour carefully on top of the chocolate layer and place in the fridge/freezer for a few hours.  I ended up placing in the freezer and we enjoyed about 3 hours later.  Another night, I made just the chocolate mousse and did it in the fridge!  Both tasty!

Homemade Lara Bars

Enjoying the new Ninja and had to try these with the processing attachments.  You could really add/omit anything here using basic mixture of 1/2 cup pitted dates/raisins and 1 cup dry nuts/seeds/granola/oats, 1 Tbsp water and any other add ins...here is what I used!

1/2 cup Medijol Dates, pitted
1/2 cup raw almonds
1/2 cup raw walnuts
1/3 cup 70% dark chocolate chips
1/4 cup raisins
1 Tbsp water (more or less to consistency)

Blend until the consistency you would like then mash into a parchment paper lines dish (mine is about 4 x 8 inches).  Later, I will cut and place in single serve baggies for easy snacks on the go!  Yum!

Afternoon Mocha Blast

We just got a new blender, The Ninja, and are enjoying "playing" with it.  Yesterday, we made a new smoothie for a treat!

1 frozen banana
2 shots espresso, cooled (or half cup of coffee would work)
1 cup chocolate almond milk or you could do plain almond/coconut milk and add cocoa powder/honey

Blend until smooth and enjoy!

Homemade Chewy Granola Bars

I found this recipe, tweaked it a bit and these are a delicious "treat" and easy to snack on at home or on the go!

1-3/4 cups Organic Oats (gluten-free if needed or I used an oats/quinoa blend)
1/2 cup Organic Coconut Sugar
3/4-1 cup Organic Brown Rice Flour (original recipe called for whole wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt
1 tsp Vanilla
1/3 cup Raw Organic Honey
2 Tbsp. Melted coconut oil
1/4 cup Raw Sunflower Seeds
1/4 Cup Raw Pumpkin Seeds
1/4 cup enjoy life chocolate chips (optional)

Mix all ingredients together (I did the wet first), then press into a greased pan (mine was 8 x 11)-dough will be a bit crumbly but presses in well.  Bake at 325 for 25 minutes (pulling it out after 20 minutes to sprinkle the chocolate chips on the top so they do not fully melt-or you could drizzle melted chocolate on top afterwards).  Take out and let cool entirely before cutting into rectangles and place in snack size baggies (if they can last that long, my family devoured these)!

Chocolate Pecan Pie

Every year for Thanksgiving, I make some version of an apple pie for dessert (caramel apple pie, apple crunch pie, apple crisp, etc.).  This year, we made apple cinnamon coffee cake for breakfast and tried a new pie, grain-free pecan pie!  Yum!  And it was simple to make!

Pie Crust:
2 cups almond meal/flour (I used Trader Joe's brand but I am sure others would work too)
2 Tbsp. melted coconut oil
1 organic egg
sprinkle sea salt

*My food processor broke so this was the fun part, where my daughter and I squished the dough and mixed into a ball.  Then, press the dough into a 9 inch pie dish (do not go up to high on the sides).

Filling:
3 organic eggs
1 cup coconut sugar (I used a bit less actually)
2 Tbsp. coconut oil, melted
1 cup chocolate chunks (I used Enjoy Life brand)
2 cups whole, raw pecans

*Using a hand mixer, combine the eggs, coconut sugar, and coconut oil until well blended. 
*Stir in the chocolate chunks and pecans using a spatula.
*Pour filling into unbaked crust and bake at 350 degrees for about 40-50 min. (mine was 45 minutes exactly).
*Allow to cool before devouring (and try not to sneak any of the sweet pecans off the top)!

This was so simple to make, using healthier ingredients and so tasty!

Slow Cooker Applesauce

I have never tried making my own applesauce, so decided to give it a try!

8 medium apples (I used a mixture of granny smith and pink lady)
1/3 cup water
2 tsp. lemon juice
1 cinnamon stick
1 Tbsp raw honey

Slow cook on high for 4 hours, them mash or blend.  Refrigerate leftovers!

Peanut Butter Bars (Reese's Bars you could say)

These are delicious!!!!!

Crust:
1/4 cup melted organic butter
2 cups almond flour/meal
2 T raw honey

*Melt butter and mix other ingredients in.  Spread in a 8 x 8 glass pan and bake at 350 degrees for 12-15 minutes.

*While the crust is baking, prepare top layer, below

Middle Layer:
Melted Good Life Chocolate Chips/or 70% darker chips

Top Layer:
1 T organic butter, melted
2-4 T raw honey
1/2 cup peanut butter (or any nut butter)
sprinkle sea salt

*Remove crust from oven and spread chocolate chips.  Bake again for 2-3 minutes, then remove and spread on the crust!

*place all top layer ingredients over low heat and melt together.  Spoon on top of the melted chocolate layer, then run a knife through in any design you like.

*Chill before serving!  Enjoy-they will not last long!

Nut Butter Blondies

I have found a few recipes for these and tried them but this was the best creation ever!  They were super gooey, so if you like things more cakey then add 1 egg (or maybe even just one egg white) but I like them gooey!

1/4 cup coconut oil
1/3 cup raw maple syrup
1/4 cup almond or peanut butter
1/2 tsp. vanilla
1 cup almond flour
2 Tbsp. ground MILA chia
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/3 cup chocolate chips (I used good life vegan, organic chocolate chips)

1.  Preheat oven to 350 degrees and grease an 8 x 8 pan.
2.  Combine wet ingredients with a hand mixer.
3.  Add in dry ingredients and mix well until smooth.
4.  Stir in chocolate chips with a spatula (or nuts if you prefer)
5.  Bake at 350 for 18-22 minutes or until golden brown and toothpick comes out clean.  Allow them to set up a bit, but they will stay gooey!  Enjoy!

No Bake Cookies

I found a new site with some awesome recipes call the unrefinedkitchen.com and found these on there but modified them a bit.  So tasty and no bake!

1/3 cup raw honey
2 Tbsp raw cocoa
1/3 cup coconut oil
1/3 cup (or more) peanut or almond butter
1 tsp. vanilla
2 cups unsweetened coconut flakes
3.5 Tbsp. hemp seed
3 Tbsp. MILA chia seeds

1.  Place honey, cocoa, and coconut oil in a saucepan over medium to high heat.
2.  Bring to a boil for about 30 seconds and remove from heat.
3.  Immediately add the nut butter and stir in (we buy fresh ground nut butters so the heat helps them blend).
4.  Pour into a larger bowl and add vanilla, coconut flakes, hemp, and chia and stir until completely combined.
5.  Roll into cookie sized balls-we scooped a small amount into muffin liners to make them portable.  Place in refrigerator or freezer until it's time to eat.  We like ours frozen or at least cool but you could eat them at room temperature also!

I just hope they last a few days!  Yum!

Monkey Bread

Prior to this, I had never made "monkey bread" before, I had tried it once at a friend's house growing up and my husband had grown up with it and loved it.  Obviously, the original was is soooo unhealthy so I researched and found a better version and tweaked it myself.  Here it is-fun for a Christmas morning treat!

1 package immaculate baking company biscuits/trader joes dough mix (anything decent)
2 Tbsp. coconut palm sugar
1 Tbsp. cinnamon
1/4 cup unsweet applesauce
1/4 cup melted organic butter
1/4 pure maple syrup

1.  Cut the dough into small, bite size pieces.
2.  Mix the sugar and cinnamon together and dip each dough piece into the mixture to coat (you might even be able to skip the sugar and just use cinnamon).
3.  Place the coated pieces in a baking dish/I used a pyrex 8 x 8
4.  Mix melted butter, applesauce, and syrup together and cover evenly.
5.  Bake for 25 minutes at 350 degrees and enjoy!

My husband and daughter loved these, I still thought they were a bit too sweet but tasty!

Grain-Free Chocolate Cupcakes

I got this recipe idea from elanaspantry.com.  She is awesome and I have gotten many great ideas from this site!  I made these for a Halloween party treat and everyone loved them!

Cupcakes:
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 tsp. sea salt
1/4 tsp. baking soda
4 organic eggs
1/4 cup melted coconut oil (butter should work too)
1/3 cup raw honey (I would guess maple syrup would be yummy too)

Whisk together ingredients in order until completely combined.  Fill each muffin liner with about 1/4 cup batter (mine made 11 cupcakes and I used Halloween themed liners).  Bake at 350 degrees for 15-18 minutes.

Frosting:
1 cup dark chocolate chips (I used 70%)
1/3 cup coconut oil
1 Tbsp. vanilla extract

Melt chocolate and coconut oil over low heat in a small saucepan.  Stir in vanilla extract.  Place frosting in the refrigerator for 15-30 minutes to thicken.  Remove from refrigerator and whip frosting with a hand mixer until thick and fluffy.  Frost over cupcakes and enjoy!  Mine were very gooey so I refrigerated them until the party!  But, the kids especially thought that gooey was awesome!

Healthier Apple Crisp

We love Apple Crisp and I have tried to make versions without sugar but they lack that "crisp" that sugar brings, so this one is a better version-not perfect but better!

5-6 diced apples
3 Tbsp. pure maple syrup
2 tsp. cinnamon

*Stir together and add to 8 x 8 glass pyrex

Topping:
1.5 cups whole oats (gluten-free and organic if possible)
1/2 cup brown rice flour
1/2 cup coconut palm brown sugar (found in most stores, lower glycemic index)
2 Tbsp. maple syrup
6 Tbsp. melted organic butter or coconut oil
1 Tbsp. cinnamon
1/4 tsp. sea salt
1tsp. vanilla

*Stir together and spread on top.
*Bake at 375 degrees for 45-50 minutes or until apples are soft and top is crispy!

Non-Grain Bars!

 (They don't look quite as perfect as could be, but they sure taste great!)
Kellogg's Nutri-grain bars are known as a "healthy" snack on the go!  Well, if you consider soy, corn syrup, corn starch, and enriched flours healthy, then yes they are!  I, on the other hand, prefer to feed my family more nutritious snacks (that way we save our "treats" for the good stuff)!  I found these on a site called against all grain, a new favorite of mine!

3/4 cup blanched almond flour (whole foods, valley natural, target)
1/2 cup coconut flour
1 T MILA chia seed
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. sea salt

1/4 cup coconut oil (not melted-room temp.)
1/4 cup raw honey or pure maple syrup (I used honey this time)
2 organic eggs
1 tsp. vanilla
1 cup berry preserves (I used raspberry with NO added sweetener-or make your own)
water to seal

1.  Warm the preserves in a saucepan on low heat while you are preparing the dough.
2.  Combine oil, honey, eggs, and vanilla and mix on medium with a hand mixer for 30 seconds.
3.  Slowly, add the dry ingredients and continue mixing until well combined.
4.  Using your hands, separate the dough into two ball and refrigerate for 20 minutes.
5.  Remove preserves from heat and allow to cool.
6.  Remove one dough ball and place between two pieces of parchment paper and roll out.
7.  Using a pizza cutter/knife, cut the dough into rectangular pieces and place on parchment paper covered cookie sheet (this step was time consuming and tricky for me, use a spatula and work carefully).
8.  Place 1-2 Tbsp. preserves on each spreading out leaving the edges open.
9.  Take the other half of dough and repeat cut pieces and place on top of the preserves.
10.  Use the water to dip your fingers and seal the edges.
11. Bake at 350 degrees for 12-14 minutes.

I placed each one in a bag for easy-on the go snacks full of protein and a bit of natural sugar from the fruit!  Oh, and we snacked on a few just so we had a good idea of how tasty they are!!

Raspberry Shortcake Cupcakes

I found this awesome site called against all grain, full of gluten-free and refined-sugar free recipes and baked goods are made with coconut or almond flour which is full of healthy fats and protein.  This was originally a recipe for strawberry cupcakes but I made them raspberry since I had lots of fresh picked raspberries from the local orchard!  My daughter helped me make them and frost them!  These would be perfect for a birthday or special occasion treat with no guilt!

Cupcakes:
2 cups almond meal/flour
1/3 cup MILA chia seed
3/4 tsp. baking soda
1/4 tsp. sea salt.
2/3 cup raw honey
1/3 cup melted coconut oil
4 large eggs
1 Tbsp. lemon juice
1/2 tsp. lemon zest
2 tsp. vanilla
3/4 cup diced raspberries

1.  Combine wet ingredients in a blender and blend until frothy.
2.  Add dry ingredients an blend until completely smooth
3.  Fold in berries carefully.
4.  Divide batter into muffin tin (makes 12 cupcakes).
5.  Bake at 325-250 for 18-20 minutes or until toothpick comes out clean.
6.  Remove from oven and set to cool completely!

Frosting:
1/3 cup raw honey
2 egg whites
1/4 tsp. lemon juice
1.5 Tbsp. raspberry preserves or mashed raspberries

1.  Place honey in saucepan and bring to a boil.
2.  While the honey is boiling, hand blend the egg whites and lemon juice until completely frothy.
3.  Slowly add boiling honey and continue hand blending (with a hand mixer) for 5-6 minutes or until cool to touch.
4.  Add preserves or fresh berries and mix well.
5.  Frost cupcakes with whippy frosting and refrigerate!  Best eaten within 24 hours!

Original Recipe:  http://www.againstallgrain.com/2012/08/27/strawberry-shortcake-cupcakes/

Gluten and Dairy-Free Brownies

Okay, so I have done my share of experimenting with making my own brownies, instead of using a package (which is more expensive and usually less healthy).  Finally, these turned out sooooooo gooey and yummy!

¼ cup coconut oil, melted
½ cup granulated sugar healthier alternative (I used coconut palm brown sugar)
1/3 cup pure maple syrup (agave or raw honey would work too)
2 tsp vanilla extract
1 egg (the original called for 2 to make it more cakelike)
½ cup gluten-free all-purpose flour mix (I used Pamela's)
1/3 cup cocoa powder
½ tsp sea salt
1/2 cup dark chocolate chips (optional, also nuts)

Add ingredients in the order shown and mix well.  Pour batter into an 8 x 8 square or a 8inch round greased (with coconut oil) pan and bake at 350 degrees for 20 minutes.  

*They were very gooey (due to the chocolate chips) so you might need a fork to eat-my husband froze them and ate that way!

Pecan Crunch Banana Cake

My family and I are going mostly grain-free with out eating for a while so I have been on the hunt for some new recipes.  I got this one from civilizedcavemancooking.com and it was so tasty!  My husband has also requested for me to make it again next week for him to take to share with his workout buddies!

Cake:
3 mashed bananas
3/4 cup almond flour
1/4 cup raw MILA chia seed
1/4 cup coconut flour
3 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon

Cinnamon Swirl:
3 Tbsp. raw honey
2 Tbsp. cinnamon

Crunchy Topping:
1/8 cup 100% pure maple syrup
2/3 cup raw pecans chopped or whole

1.  Use a  hand mixer to mix the cake ingredients until well combined.  Pour thick batter into an 8 x 8 pyrex/glass container.
2.  In a separate bowl, whisk the raw honey and 2 T cinnamon together and drizzle on top of batter in pan.  Swirl however you want!
3.  Place cake in the over and bake at 350 degrees for 30-35 minutes, taking out after 15 minutes to add the candied pecans.
4.  While the cake is starting to bake, saute' the raw pecans (walnuts would also be great) in the maple syrup for 5-6 minutes on medium heat stirring often-BEWARE NOT TO EAT THEM ALL BEFORE YOU PUT THEM ON THE CAKE!
5.  After 15 minutes of baking, pull out the cake and sprinkle the candied pecans on top of the cake and then finish baking for 15-20 more minutes or until knife/toothpick comes out clean.
6.  Let sit for 30 minutes before cutting and serving.

At our house, this started as a snack, and the next day we had it for breakfast!  Enjoy!

Gluten-Free Banana Bread (another recipe)

Banana Bread is a fan favorite in our household, and today I was cleaning out my cupboards and make a batch of super yummy stuff!

5 Tbsp. melted butter
1/2 cup raw honey (agave or raw sugar would also work)
2 organic, eggs
3 mashed, ripe bananas

-Combine wet ingredients. Then add:

1 3/4 cup flour mixture (pamela's gluten-free baking mix would work also)
*1/2 cup almond flour
*1/2 cup brown right flour
*1/2 cup coconut flour
*1/4 cup MILA chia seed
1 tsp. baking soda (omit if you are using baking mix since that is included then)
2 tsp. cinnamon
1 tsp. nutmeg
1/4 cup dark chocolate chips

Mix together well and place into bread loaf pan (I used a mini loaf pan) and cook at 350 degrees for about 40 minutes or until a knife comes clean. This got a bit brown and crispy on top but stayed moist in the center-I loved it! Enjoy!

Tri-Berry Muffins

Growing up, my dad used to make these super yummy tri-berry muffins but as I changed the way we eat, I realized that these are not at all healthy (I thought they were all those years)-lots of sugar, white flour, etc. So, I tweaked a recipe to make some healthy, high fiber muffins

6 eggs
1/3 cup oil (olive, coconut, grapeseed)
1/3 cup raw, organic honey (agave would also work)
2 tsp. vanilla

*Whisk together until completely combined. Then add:

1/2 cup organic coconut flour
1 scoop MILA chia seed
1/2 tsp. baking soda
1-2 tsp. cinnamon
1/4 tsp. sea salt

*Continue Whisking together until well combined and there are no lumps.

*Then, fold in 1 cup (I actually ended up putting in about 1.5 cups) of fresh or frozen berries (I used blueberries, raspberries, and blackberries but you could try any combination)

*Bake at 350 degrees for about 25 minutes and enjoy! These were gooey and fruity!