Sprouted Pumpkin Spice Cookie Dough Dip

Raw. Healthy. Yummy. Dippy. Fall(y)?!🤔

Endless dipping possibilities. I usually just dip a finger in there, but I’m barbaric like that 🤣. And usually just trying to cram flavor in where I can. In between errands, soccer games, ballet recitals, yoga and flag football practices you know?

This is definitely pot luck worthy too, you know? I’d bring this to a party any day. Anyhoo, here are the deets.

Ingredients:

2c sprouted chickpeas*

1/2 roasted acorn squash/pumpkin flesh

1/3c cashew butter or, for next level, 1/3 PB&Co White Chocolate PB

1tsp vanilla extract

1 tbsp cinnamon

1tsp pumpkin pie spice

2 medjool dates

2tbsp almond milk**

* to sprout chickpeas, just take about 3c of dry garbanzo beans. Pour in a glass jar and cover with water. Change water often over the next 3 days.

**may need more- this is for creamy dip texture

Directions:

1. Place all ingredients except almond milk into a food processor and pulse until all ingredients are well incorporated.

2. Add almond milk until mixture spins smoothly and resembles a creamy mixture

Just look at the dipping possibilities!!

Or you can’t go wrong with a rice cake combo like this:

Go ahead, get a little more extra with it and add some vanilla Greek yogurt…

2 Ingredient Fudgy Chocolate Muffins

Are you a Chocolate for breakfast person, or no?

I most assuredly am. I tried so hard to switch to savory egg/veggie based breakfasts, but at my core I’m more of a sweet breakfast kind of person. And I’m not going to try and change that anymore!

These are stupid easy to make. So easy, I’m a little embarrassed to post it. But hey, what Mom <er, HUMAN> doesn’t love a quick, healthy, family friendly, chocolatey breakfast of convenience?! This is definitely a rich, dark chocolate fudgy type of muffin instead of a fluffy, airy, light type of muffin. Like, it will stick to your mouth.

But it’s nothing a few sips of coffee can’t cure 🤣

Ok, here it is. Here is all you need:

Ingredients:

1 box Kodak brownie mix

Flesh from 1 baked acorn squash

All you do now is mix the 2 together, pour into a 12 cup muffin tin and bake at 350 for 35 min. Voila.

Told ya. Stupid easy.

I made a blog post for it because I want to add on later and see if I can’t re-create the Kodiak brownie mix somehow and give this some updating🤗

These are actually awesome if you freeze them- gives them a really fudgy texture

Keto Blueberry Rolls

These could easily be turned into muffins, but these bad boys hold their shape, so why dirty a pain-in-the-butt to wash muffin pan when an easy-to-clean sheet pan will do? I’m a big fan of Mom hacks. Nah, I’m just a big fan of keeping stuff simple. And, I know I’m partial, but I think they look just as good- no?

Again, I’m not a strict keto eater, but I’m excited at the prospect of finally learning how to cook with coconut flour! I adapted these from ketoconnects recipe for their rolls. So here goes:

Ingredients:

1/2c coconut flour

2tbsp psyllium husk powder

1/2tsp aluminum free baking powder

1/4 tsp fine ground pink himalaya sea salt

2 packets or 2tsp stevia

3/4c Water

4 eggs

4tbsp grassfed butter or coconut oil, melted

1/4c Wymans frozen blueberries

Directions

1. Preheat oven to 350 and lay a Silpat mat on a baking sheet

2. Mix all dry ingredients (first 5 listed)

3. Gently blend or mix water and eggs

4. Add butter while mixing/blending

5. Pour wet into dry and mix gently until incorporated.

6. Fold in blueberries

7. Form into rolls and bake at 350 for 25-30min- please don’t mind my dirty silpat mat 😬

Top with butter and enjoy!

Went ahead and made mini muffin versions for the heck of it… What can I say- I was curious 🤷🏻‍♀️

Super Easy Keto Crepes

Ok. So I am not a strict keto eater. Far from it in fact. I did dabble with it a bit and I liked a lot of aspects of it, to be honest, but I cannot commit fully to that lifestyle with my family without going insane. Thats just me. I know plenty of people do it, but not this mama. I felt like I had to try it though. I mean, if I’m going to speak intelligently about something, I should probably have tried it first…

That being said, there were a lot of things I loved about it. I felt like it really helped my relationship with healthy FATS. And, cooking this way taught me a lot of cool ways to use coconut flour.

One of them was in this easy keto tortilla recipe I found on wayyum.com and I tweaked them a bit to turn them into these really yummy, hearty, filling crepes. I flipping love crepes. Sometimes you just need to fill a yummy eggy wrap with some berries or Nutella, you feel me?

Anyhoo, this is what I did:

Recipe:

Ingredients:

– 1/2c coconut flour (I used Bob’s Redmill)

– 6 pasture raised eggs (I used Nellies)

– 1+1/4c almond milk

– 1/2tsp vanilla

– 1 stevia packet

– dash fine ground pink himalaya salt

Directions:

1. Whisk or blend wet ingredients on low until eggs and milk are homogenous.

2. Add vanilla and stevia and mix again

3. Pour wet into dry and mix well- you will have a very runny batter, but that’s how you want it. It will spread in the pan and cook up like a crepe!… here’s a link to the IG video I did to show what it should look like: Keto Crepe Video

4. Heat an 8″ skillet over medium heat and spray with cooking oil of choice (I used Trader Joe’s coconut oil spray)

5. Pour 1/4 cup-fulls onto your pan and swirl it until it coats the bottom

6. Cover with a lid and cook for about 2 minutes

7. Remove lid, flip, and cook covered for another 1-2 minutes

8. Repeat 12 times or until batter is gone!

9. Fill with berries, Nutella, whip cream, jam etc.

You’ll need a little syrup drizzle, let’s be honest…

And honestly, sometimes I prefer the stack!

Salted Caramel Cashew Butter Cups

A million times better than a Reeses Cup. I promise. And a million times richer. I stumbled across this recipe from a blog called Hungry Haley and followed it exactly for the cashew butter, but modified the chocolate part with my own chocolate concoction recipe. It takes just as long as melting a chocolate bar, and I usually prefer eating those on the go or hiking anyway!

I mean, if I’m going to cook and be in the kitchen anyway, might as well melt and mix a few more things together, you know?

 

Ok. Enough banter. You want to make these already.

 

Salted Cashew Butter (from Hungry Haley)

1c Cashews, soaked over night

dash pink Himalaya salt

3 medjool dates

1 tsp vanilla

 

Drain water from cashews and combine ingredients in a food processor until a peanut butter type consistency is achieved.

Chocolate:

2/3c organic Cacao Powder

2/3c Coconut Oil

1/3 c Honey

1 tsp vanilla

*collagen Peptides

(optional add-ins include a dash of pink Himalaya salt, turmeric, chili powder/chilis, peppermint oil etc)

*optional add in- I used Vital Proteins, but there are others

 

Melt the coconut oil over med/low heat. Add in your cacao powder, honey, vanilla and salt. Pour into molds.

For these cups, I used silicon cupcake molds. I poured a thin layer on the bottom, froze it for about 5 min, added the cashew butter, froze again for about 5-10min and topped it with more chocolate and froze them again. OMG-g-g-g-g were they good. So chewy. So chocolatey. So rich. So creamy.

Browdgies


What else do you call a dense chocolatey morsel that's half fudge/half brownie?! I couldn't think of anything so Browdgie it is! They definitely started off trying to be just a brownie though 😬😬. C'est la vie

Ok. So for these,
Preheat oven to 375
Then, you will need:
1/2 baked butternut squash, cooled (probably around 2full cups)
2 eggs
1/4c honey
1/2c milk of choice (I've used whole, raw, unpasteurized and coconut)
3/4c 100% organic cacao powder
2tbsp coconut manna (could also use grassfed butter, coconut oil or could omit altogether)
1/4c oat flour

Optional add-ins that I used:
2 scoops chocolate protein of choice
1 tbsp chlorella
1tsp psyllium husk
1 scoop collagen Peptides
1 scoop beef gelatin

Blend first 5 ingredients until well incorporated. Add oat flour and any add ins.
*Note: seeds/nuts will NOT make good add ins for these. The texture really doesn't lend itself to that. Try these out and you'll see what I mean
**Note 2: if not using chocolate protein add in, add 1/4c more cacao and 1/4c more honey

Pour into a brownie dish (8X8 square pan). Bake at 375 for 45 min. Allow to cool. Once cool you can eat them, but definitely store these in the fridge! These are definitely better COLD! Trust me.

Peanut Butter Superfood Bars

Oh my goodness. All I can say is thank goodness I’m nursing and have some extra calories to allot because they’re going straight to these! These are ridiculous! They’re like, superfoods peanut butter fudge bars. Peanut butter, coconut oil, a little chocolate, flax, coconut and a few other things sprinkled in there. Literally melts in your mouth while you’re crunching on all the crunch so you don’t run out of either flavor or texture. I cannot stop!
I was feeling terrible all day. Head pounding and just out of sorts. But when you’re a mom, you don’t get sick days! Hauled myself off the couch and did some kitchen experiments with my little (see my InstaStory!)… one of my favorite things to do- to cure my malaise. Definitely glad I did! 

 

Huzzah! Here it finally is 🙌🏻… my peanut butter bar video! Had to re make and redo the ENTIRE thing after a certain little love bug deleted the first one off my phone 😒#momproblems
Anyhoo here ya go!
Mix until smooth
1c Peanut Buttah
1tbsp honey
1 tsp vanilla
3 tbsp coconut oil
Dash sea salt
1 tsp cinnamon
Add:
1/4c flax seeds
1/4c unswt coconut
1/4c dark chocolate chunks
1/4c pumpkin seeds
Fold a few times and pour into a loaf pan. Freeze for 1 hour. Cut and enjoy. Try not to eat all of them in one sitting either 😎. Happy Sunday!!