Tis’ the season for pumpkin flavored everything. Unfortunately, majority of these delicious pumpkin flavored treats have actually very little pumpkin in them (I’ll do a blog post on that later). So instead of indulging in a high calorie and highly processed pumpkin treat, opt for my Pumpkin Bread that is made with real ingredients and will keep you satisfied 🙂
- 1 cup of 100% pure canned pumpkin
- 1/4 cup unsweetened almond milk
- 1 1/4 cup Brown Rice Flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 TBSP coconut oil, softened
- 1/2 cup coconut sugar (I used about 1 tbsp less than this)
- 2 TBSP pure maple syrup
- 2 egg whites
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Preheat oven to 350 degrees. Grease a loaf pan and set aside.
- In a medium bowl, whisk together the brown rice flour, baking soda, and salt. Once combined, set aside.
- In a large bowl, cream together the coconut oil, coconut sugar, and maple syrup. Add in the remaining ingredients and mix well.
- Add the dry ingredients to the wet ingredients and combine well.
- Pour batter into the greased loaf pan and bake for about 45 minutes.
- Stick a knife down the center and if it comes out clean it is cooked all the way.
- Let sit for a few minutes.
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 cup diced onion
- 1/3 cup chopped cilantro
- 1 avocado, diced
- 1 cup uncooked quinoa
- 1 tbsp lime
- 1tbsp olive oil
- Optional: Chicken, Black beans, Corn
- The first step is to prepare your quinoa. I used white quinoa from trader joes. I measured out 1 cup quinoa and 2 cups water and brought it to a boil. Once it is boiling, cover and reduce to a simmer. Let cook for about 15 minutes. Always make sure to double check the instructions on the package of your quinoa in case yours is different.
- While your quinoa is cooking, chop up all of your veggies.
- Once your cucumber, tomato, cilantro, avocado, and onion are chopped, mix them all together in a large bowl until well combined.
- Add in the olive oil and lime to the veggies and mix.
- Next, add the spices (salt, pepper, garlic and cumin). As I have said in previous posts, I do not measure my spices. I think that everyone has different taste preferences so I would suggest adding in spices a little bit at a time and tasting the mixture until you like the taste.
- Once the quinoa is fully cooked, add the quinoa to the veggie mixture and mix well.
And that’s it! To add extra protein.I added in some chicken I already had prepared from the night before. My family members added in some black beans and corn. Get creative!
Lately I have been making zucchini boats and my family loves them! These are fun to make and pretty simple too. I like them because you can personalize them and pretty much add in whatever you would like.
Ingredients: (Makes 8 boats)
- 4 zucchinis
- 1 package of organic grass-fed ground beef (You could also used ground turkey if you prefer that).
- 1 tbsp stone ground mustard
- 1 tomato
- 2 bell peppers (any color), diced
- Half a bunch of cilantro, chopped
- Half of an onion, chopped
- Spices: I used garlic, salt, pepper, cumin, tarragon.
- Avocado, optional
- Preheat the oven to 400 degrees F
- Cut all 4 zucchinis in half
- Scoop out the insides of the zucchinis into a bowl and set aside, leaving the outsides of the zucchini. Now you have your “zucchini boats”.
- Put the zucchini boats onto a baking pan and drizzle some olive oil over the boats. You can add a little cumin and salt to those as well.
- Bake those in the oven for about 8 minutes.
- While the zucchini boats are baking, cook the ground beef in a pan on the stove until fully cooked. Now add in the tomato, bell peppers, onion, cilantro, stone ground mustard, and the insides of the zucchini and saute. Add in the spices that you chose to use.
- Once everything is cooked, load the zucchini boats full of the ground beef and vegetable mix (it should look similar to my picture).
- Cook for an additional 10 minutes.
- Top the boats with some avocado, salsa, or anything else you like and enjoy!