Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
16 oz canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Banana Chocolate Chip Cookies

Over the years I have started to dislike the same old Banana Bread with chocolote chips in them.  I wanted to make something with all my ripe banana's but not banana bread :)  So I found this recipe and altered it a bit.  They turned out like muffin tops and we loved them!   The banana flavor was not overpowering ant it had a great oatmeal cookie type feel to it.

INGREDIENTS

• 1.5 cups all-purpose flour
• 1 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 cup mashed ripe banana 
• 1 cup old-fashioned rolled oats
• 8 ounces semisweet chocolate chips

DIRECTIONS

1. STEP 1

   Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats and chocolate chunks.

2. STEP 2

   Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

adapted from: http://www.marthastewart.com/338169/banana-walnut-chocolate-chunk-cookies

Pineapple Zucchini Muffins

Makes 24 Muffins

3 eggs
1/2 cup sugar
1 cup of melted butter (2 sticks)
1 Tbs Vanilla
2 cups of grated zucchini or carrot
8oz of crushed pineapple
3 cups of flour
1 tsp baking powder
1 tsp baking soda
1 tsp  cinnamon
1 tsp  nutmeg
1 tsp  salt

Mix eggs, sugar, butter, vanilla, pineapple and zucchini.  In a separate bowl mix flour and dry ingredients.  Combine and mix.  Then pour into lined muffin pans.  Bake at 350 for 22 minutes or until golden brown and tooth pick comes out clean.

Almond Flour Pumpkin Bread Gluten Free!!

Ingredients

• 4 eggs
• 2/3 cup honey
• 1/3 cane sugar
• 1/2 cup coconut oil
• 1 cup pumpkin puree
• 1 1/2 tablespoons vanilla extract (how to make vanilla extract)
• scant 1/2 teaspoon Real Salt
• 1 teaspoon baking soda
• 3 heaping teaspoons cinnamon
• 1/2 teaspoon ginger
• heaping 1/2 teaspoon cloves
• 5 cups blanched almond flour
• butter or more coconut oil to grease pan
• * chocolate chips

Instructions

1. In a large mixing bowl, beat the eggs.
2. Stir in honey, coconut oil, pumpkin puree and vanilla extract until thoroughly combined.
3. Stir in dry ingredients, one at a time, mixing well after each addition.
4. Add the blanched almond flour last, one cup at a time and beat until smooth.
5. The batter will be very thick.
6. Using a spatula, spread evenly into a greased 9x13 pan.
7. Bake at 350 degrees for 30-45 minutes (*about 20 mins in sprinkle some chocolate chips on top if you want), or until edges are slightly more than golden brown and the center is baked. (my oven 40 mins)

source

Creamy Hot Cocoa

Ingredients Edit and Save

Original recipe makes 4 servings Ch

• 1/3 cup unsweetened cocoa powder
• 1/2 cup white sugar
• 1 pinch salt
• 1/3 cup boiling water

• 3 1/2 cups milk
• 3/4 teaspoon vanilla extract
• 
  

1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Paleo Chicken Salad Snack Wrap

Ingredients:

1 shredded chicken breast
2 Cloves of garlic minced
1/2 cup chopped onion
(This is how I prepare our chicken...I simmer 1 chicken breast in a pot of water with chunks of onion, whole pieces of garlic and spices (basil, parsely, whatever) for 60 minutes.  Then I take the chicken, garlic and chunks of onion and toss it into the kitchen aid with the paddle attachment. Turn it on 1 speed and you get instant shredded chicken, garlic and onions in about one minute!

Then I mix in:
2 Tbs honey
2 Tbsp olive oil
2 tsp red wine vinegar
Season with pepper and dried basil 

Then I add in:
1 Fuji apple chopped
1 cup red grapes chopped

Take the whole mixture and wrap in a Romaine lettuce leaf

Healthy Strawberry Muffins (Gluten-Free)

Healthy Strawberry Muffins (Gluten-Free)

Ingredients:

• 2 Cups Almond Flour
• 3 Eggs
• 1/3 cup Sucanat (keep the container out you'll sprinkle a bit on the muffins before they bake)
• 1/2 Tsp Baking Soda
• 1 Tbsp Apple Cider Vinegar
• Dash of Salt
• 1 Tsp Vanilla Extract
• 2 Tbsp Coconut Oil (melted)
• 1 Cup Diced Strawberries
• 3 Tablespoons Chia Seeds

Directions: Pre-heat oven to 350 F. Place all ingredients excluding strawberries a bowl and blend with a mixer until smooth. Once completely mixed fold in strawberries. Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray. Evenly scoop batter into muffin tin. Sprinkle a bit of Truvia on top of each muffin before it goes into the oven. Bake for approx. 25 minutes, or until toothpick comes out clean. Remove from oven and place on cooling rack. Enjoy!

Tip: You can substitute the strawberries for raspberries or blueberries instead. Also, Chia Seeds are optional but this is a great way to sneak them in (they are so good for you!).

Adapted from Fit2Fat2Fit

Ranch Flavored Dip | Gluten Free

When you are told you have celiac's disease you really need to stop and look at all the favorite things you use to eat and make gluten free versions.  It is so overwhelming at first, but there is so much hope!  Plus everything taste so much healthier and the truth is we all should be stepping back and focusing on whole foods like our ancestors used to eat.  Here is am awesome Ranch Flavored Dip.  It tastes better than any store bought dip!



Ranch Flavored Dip
FROM THE $5 DINNER MOM (altered to be gluten free)
INGREDIENTS
• 2 tablespoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powde
• ½ teaspoon garlic salt
• ½ teaspoon dried basil
• ½ teaspoon pepper
• Greek Yogurt, for serving
• 2 teaspoons of fresh lemon juice

DIRECTIONS
1. Mix together the first seven ingredients down to the pepper. Store in an airtight container.
2. When you are ready to make the dip stir 1 tablespoon of the spice mixture together with ½ cup greek yogurt with 2 teaspoons of lemon juice. Serve with fresh sliced veggies.
3. Save the remaining dry spice mixture in spice cabinet or pantry for another day.

Bodacious Broccoli Salad

Ingredients

8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups Mozzarella cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.
Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Delicious Healthy Green Smoothie Kids will Love!

Smoothies

1 Cup of Frozen Blueberries

1 Cup Strawberries

1/2 Cup Vanilla Yogurt

1 Cup Apple Juice

1 Banana

1 Cup Pineapple 

2 Cup Spinach

1 Cup Ice

You can add anything you want.  Almond butter is yummy too, but this is usually what I put into our Blendtec.

Parmesan Roasted Potatoes

• 1 1/2 pounds new potatoes, unpeeled, cut into 1-inch chunks
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 cup (4 ounces) grated Parmesan
• 8 sprigs fresh thyme

Heat oven to 400° F.

In a medium bowl, combine all the ingredients. Transfer to a roasting pan or 9-by-13-inch baking dish. Roast, stirring once, until golden brown and crisp, about 50 minutes. Serve hot or at room temperature.


Yield: Makes 4 servings

Oven-Baked Sweet Potato Fries

Servings: Serves 4

Ingredients:

Oven-Baked Sweet Potato Fries
1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
1/4 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. dried Italian herb seasoning
Directions:

Preheat oven to 425°. Line a baking sheet with aluminum foil coated with cooking spray.

Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.

Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.