Pumpkin Chocolate Chip Cookies

Ingredients:

1/4 C melted coconut oil or butter
1 egg
1/2 C pumpkin puree
1 teaspoon vanilla extract
1/2 C coconut sugar
1 1/2 cup gluten free flour blend
1/4 teaspoon sea salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/2 C  dark chocolate chips

1. Preheat oven to 350F.

      2. Use an electric mixer to cream together the puree, butter or coconut oil, vanilla, coconut sugar, and egg.

     3. Once combined, add the flour, baking soda, baking powder, sea salt, pumpkin pie spice, and cinnamon.

     4. Continue to mix with your handheld mixer until combined. Fold in chocolate chips

     5. Use an ice cream scooper to scoop cookie dough balls onto a baking sheet lined with parchment paper.

     6. Dampen your fingers with water and gently press them down to flatten the tops.

     7. Bake them for 10 – 12 minutes

 

Cacao Skillet Brownies

Ingredients

1/2 C almond flour

pinch sea salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 C coconut sugar

3 T cacao powder

2 T butter or coconut oil (melted)

1 egg

1/2 tsp vanilla extract

1/4 dark chocolate chips

1. preheat oven 350

2. mix almond flour, salt, baking powder, baking soda, coconut sugar, and cacao powder and mix well.

3. add butter, egg, and vanilla and mix until well combined.

4. fold in chocolate chips

5. pour in a greased oven safe skillet and bake for 8-10 min.

Optional top with chocolate chips and vanilla ice cream

 

Fat Burning Smoothie

Blend all ingredients:

1-1 1/2 Cup Coconut water or Almond milk

Handful baby spinach

1/2 C frozen or fresh strawberries

1/2 C frozen or fresh pineapple

1 tsp almond butter

1 Serving Organifi Vanilla Protein powder ( 15% code use KASEY15 at checkout)

 

Homemade Matcha Latte

Ingredients

1 tsp Matcha powder I use this one

hot water (6-8 oz)

dash cinnamon

1 scoop collagen powder I use this one

Splash of almond milk

1 T coconut butter

1 tsp mct oil I use this one

1/2 tsp vanilla extract

*optional add favorite adaptagens (ashwagandha, reishi, chaga, he shou wu, yin, ect.)

1. Add all ingredients to a blender and blend until well mixed.

2. Pour into your favorite tea-cup and enjoy!

*Sometimes I top it with a sprinkle of coconut sugar for a little sweetness

 

 

 

 

 

Chocolate Mousse Toast

2 Slices Ezekiel toast or gluten free toast

Mix the following together in a small mixing bowl:

1 T cocao

1 Scoop Organifi chocolate protein powder ( 15% off use code KASEY15 at checkout)

2-3 T  all natural cashew butter or any nutbutter

water to desired consistency

Spread on toast and enjoy!

*** This also make a delicious chocolate dip for strawberries 😉

 

Hummus

 

What you will need:

1 Can rinsed chickpeas

1/4 C tahini

1/4 C water

2-3 Garlic cloves

1 squeezed lemon

1/2 tsp salt

2 tbs extra virgin olive oil

paprika

Instructions

Mix all ingredients except bottom two in a blender then top with olive oil and sprinkle paprika.

Monkey Bread

What you will need

2 cans organic biscuits

3/4 C coconut sugar

1/4 C raw cane sugar

1tbs cinnamon

1 1/2 Stick of butter

For the icing (optional)

1/4 C Kite Hill almond cream cheese spread (for a paleo option) or regular cream cheese

1/4 C 100% pure maple syrup

1/8 C melted coconut oil

1tsp vanilla extract

Pre heat oven to 350. Mix sugars and cinnamon together in a bowl or ziplock bag. Cut biscuits in fourths. Dip biscuit pieces into sugar mixture and place in a greased bunt cake pan. Heat butter and 1/2 of remaining sugar mixture to a boil then remove from heat and pour over biscuit pieces. bake for 30 min. Cool for 5 min and then flip over onto a plate.

For the icing mix all ingredients together using a whisk until well combined. Drizzle over the top. Enjoy the amazing goodness you just made!

 

Chocolate Chip Protein Cookies

 

Gluten free Banana Protein Pancakes

 

 

Gluten free Pumpkin Bread