Pumpkin Chocolate Chunk Loaf With (dairy free) Cream Cheese Frosting

Are we sick of pumpkin things yet? This is all the goodness of a pumpkin dessert without the junk + sugar!

Preheat oven to 350°F.

In a large bowl, mix:
1/2 c coconut flour
1/2 c tigernut flour
1/2 c primal kitchen vanilla collagen protein or just ingredients pumpkin spice protein
1/2 t sea salt
1/2 t baking soda
1/2 t baking powder
1 t cinnamon
1 t pumpkin pie spice (optional)

-mix well. 

In a blender add:
3 organic local eggs
1 t vanilla
1/2 c melted grass fed ghee, butter, or coconut oil
3/4 c organic pumpkin purée

-blend until smooth. Add to dry mixture and mix well.
Optional: stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-smooth evenly into a greased + lined bread pan and bake for 35-45 minutes until top is golden brown and a toothpick inserted into center comes out clean.

Frosting:
Beat together the following:
4 oz organic cream cheese (DF if needed. I used & love the miyokos brand which is organic and just cashews, coconut, and cultures), room temp
2 T organic vanilla bean ghee, melted
6 T primal kitchen vanilla collagen creamer
Pinch of sea salt

-spread evenly on top of chilled loaf and store in fridge. 

green bean & squash chicken salad

Umm, YUM. Leftovers lunch:

Green bean & squash chicken salad

Serves 2:

2 c cut & steamed green beans
1/4 c avocado oil mayo
1/2 avocado, mashed
1 c chopped fresh arugula
1/2 t black pepper
1/4 c barukas nuts (or nuts/seeds of choice)
1-2 c sliced & roasted delicata squash
8 oz grilled or baked free range organic chicken, cut into bite-sized pieces

Mix it all together and eat!

protein-packed pumpkin chocolate chunk cookies with caramel cream cheese frosting

Easy. Moist. Dense. Nutritious!

You’ll want to double these.

Preheat oven to 325°F

In a large bowl:

1 c pumpkin spice protein powder (i like just ingredients brand)
1/2 c tigernut flour
1/4 c coconut flour
1/2 t baking soda
1/4 t sea salt
1 t pumpkin pie spice (optional if you like it extra spiced!)

-mix-

In a separate bowl, mix:

2 T melted organic ghee or coconut oil
1/4 c mesquite powder
20 drops of vanilla stevia
3 local organic eggs
3/4 c organic pumpkin purée

-mix well and then mix into dry ingredients well. Option to stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-evenly space about 1” apart on a parchment-lined cookie sheet and bake for 16-20 minutes. Cool completely.

Frosting:
4 oz organic cream cheese, DF cream cheese, or I used coconut cult’s vanilla toffee coconut yogurt-yum!!
1/4 c mesquite powder
1 t vanilla extract

-whip together with a hand mixer until fluffy and spoon onto cooled cookies.

*store extra cookies in fridge or freezer.

Roasted Salmon Eggs Benedict

A yummy twist on the classic breakfast!

(The sauce can definitely be made from scratch, but I used the primal kitchen hollandaise because it’s quick and delicious!)

Place 2 salmon fillets on a parchment-lined baking dish and drizzle with lemon juice, coconut aminos, fresh dill, & black pepper. Bake at 375°F for 15-20 minutes until done to your liking.

Sauté local greens of choice in lemon juice & coconut aminos & session with s + p.

Toast your favorite bread (I used a yummy coconut flour paleo bread) and top with greens, salmon fillet, and a fried or poached egg. Drizzle with hollandaise, sprinkle with fresh dill, & eat!

Healthy Banana Bread

Made this two weeks in a row because we ate it so fast! It’s moist, dense, and so satisfying. Plus it comes together quickly.

The high protein & fiber balance out the sugar hit that you’ll typically get with traditional banana bread…and it’s every bit as delicious! 

Preheat oven to 350°F.

In a large bowl, mix:
1/2 c coconut flour
1/2 c tigernut flour
1/2 c primal kitchen vanilla collagen protein
1/2 t sea salt
1/2 t baking soda
1/2 t baking powder

In a blender add:
2 ripe bananas
4 organic local eggs
1 t vanilla
1/2 c mesquite powder
1/2 c melted grass fed ghee, butter, or coconut oil

-blend until smooth. Add to dry mixture and mix well.
Optional: stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-pour into a greased + lined bread pan and bake for 35-45 minutes until top is golden brown and a toothpick inserted into center comes out clean. We’ve been eating it warm with vanilla bean ghee & coconut yogurt. Yum!

greek artichoke cauliflower rice salad

Post workout outside fuel.

10/10 recommend this lunch: Greek artichoke cauliflower rice salad

2 c riced cauliflower
1 c chopped artichoke hearts
1 c grape tomatoes
1 large cucumber, chopped
1/4 c olives
1/2 c chopped parsley
1 minced clove of garlic
1/4 c evooo
Juice of 1-2 lemons
S + P to taste

Mix all ingredients well. Serve with roasted salmon or chicken &/or pressure cooked chickpeas + ate with flax crackers on the side!

Tip: you can make this in a big batch and have quick meals for several days! Serve in a wrap to switch it up. 

roasted chicken & parsnip-pear mash

We’ve had a couple cooler days here in Arizona (high 70s lol) so I’m feeling like all the fall foods finally!

I haven’t had a very strong appetite lately, so I’ve been putting extra focus on getting a larger variety of veggies in my diet rather than going for the usual… & this simple meal of roasted chicken & parsnip-pear mash really hit the spot!
Parsnips always surprise me with how sweet they are! I think I’d even prefer this over a sweet potato mash.

An easy go-to dinner:

Place organic free range chicken breasts or thighs on a baking sheet and drizzle with ev avo oil + 1/4 c coconut aminos. Sprinkle with garlic, cumin, & black pepper and roast at 425°F for 20 minutes, then flip and cook until internal temp reads 165-175°F.

For the mash, I washed & chopped 6 large parsnips and added them to a large pot with 2 c organic grass fed bone broth, splash of avc, and a few pinches of cardamom, coriander, fennel, nutmeg, and black pepper. Cover with a lid and bring to a boil, then simmer until they are easily pierced with a fork. Immediately transfer all pot ingredients to a large blender and add 2 chopped pears (don’t add all the liquid from the pot if you want this mash thicker). Blend until smooth.

Serve chicken over mash and greens of choice. Fresh pom seeds to the top would be delicious!

Chocolate-Orange Fudge Cookies

Grain-free + high protein & just a few minutes to make!

Preheat oven to 350°F.

Mix well:

1 c organic cashew butter
2 local organic eggs
Juice & zest of 1 small orange (add a few drops of orange EO if you want even more orange flavor)
1/2 c chocolate collagen protein (I used further foods brand that also has added reishi mushroom)
10 drops vanilla bean stevia
1/4 t baking soda

-if dough is too sticky to form, add a little coconut flour at a time until you can form cookies.
-space evenly on a parchment-lined baking sheet and bake for 10-12 minutes. Cool and eat! Store in an airtight container in the fridge. They’re even better the second day!