Delicious Grain-Free Chicken Casserole

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Hello to you all! I apologize for my absence in the last several months. I do feel like I have somewhat of an excuse as we just gave birth to our third child (our first girl) on August 21st! Nora Kathryn is a bundle of love, and I am definitely enjoying the fact that I have another girl in the house! ๐Ÿ™‚

Still, all of that to say…I have missed you, my friends, and I am very excited to start posting again. Over the past months of preparing for our baby, I have also spent some time putting together recipes to post, and the one I am about to share today will not disappoint. In fact, you can ask my (almost) 2 year old what he thought of it last night as he shoved in his 4th helping! ๐Ÿ™‚ I can definitely say that I felt I have scored a “mommy win” with this dish.
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A huge thanks to He and She Eat Clean for this amazing recipe! Scott and Whitney Carlson are the authors of this blog; I found this delish dish off of their website, and am super excited to share their recipe with you. I have adapted it with a few changes, but the majority of the recipe remains the same. Check out the original recipe here, and while you are at it, take some time to browse around for a few more of their recipes! ๐Ÿ™‚ Enjoy this easy, budget-friendly, and delectable casserole!

Ingredients:
2 c cooked shredded chicken (Leftover rotisserie chicken works great.)
1 medium butternut squash, peeled and cubed (I measured approx. 3 cups uncooked squash.)
1/2 c coconut cream (Skim this off the top of a can of coconut milk. It works best to refrigerate
the can overnight for this. Do not use low fat coconut milk, people! Full fat is best and truly much
better for you!)
4 cloves garlic, unpeeled
1 leek, chopped
3 Tbsp coconut oil, melted
1.25 c frozen green peas, thawed
1 TBSP apple cider vinegar
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme

Directions:
Preheat the oven to 375. Place the cubed butternut, leek, and 1 tablespoon of coconut oil in a bowl. Toss to combine. Next brush the cloves of garlic with a little coconut oil and wrap in aluminum foil. Place the leek and butternut squash mixture on a parchment-lined cookie sheet and set in the oven. Take the wrapped garlic cloves and set these in the oven next to the cookie sheet. Roast in the oven for 35-40 minutes. (Roasting these veggies is a key component in the flavor of this casserole.) ๐Ÿ™‚

Place the roasted leek and butternut in a large bowl. Squeeze the garlic cloves out of their skin into the bowl as well. (CAUTION: The cloves will be extremely hot, so you will need to let them cool. Using a hot pad, unwrap the cloves and place them in the fridge until cool enough to handle!) Mash the butternut/leek/garlic mixture to a smooth, yet slightly chunky texture.

Add apple cider vinegar, sea salt, black pepper, oregano, and thyme to the mashed butternut squash and stir to combine. Add coconut creme and oil. Stir to combine. Next add the shredded chicken and green peas, and stir once more.

Place the entire casserole in a large skillet and heat the dish for 8-10 minutes on medium. Enjoy, and eat seconds! ๐Ÿ™‚
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*This post contains affiliate links.
*Credit to He and She Eat Clean for this recipe!

Coconut Flour Fudge Brownies (Grain-Free Goodness!)

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It’s no secret…I am definitely in love with chocolate, particularly chocolate brownies. If I am honest, I have something on hand every week! ๐Ÿ™‚ Am I addicted? Probably. ๐Ÿ™‚ These brownies have been my “go to” dessert for quite a while; they also have been successful at satisfying the sweet tooth of family and friends. I am incredibly grateful to Erica from the Comfy Belly for this delicious recipe. I did alter the amount of coconut flour, but other than that, this is Erica’s recipe. ๐Ÿ™‚ Be sure to check out her blog for more great dishes! ๐Ÿ™‚

Ingredients:
1/4 cup minus 1/2 tsp. coconut flour (Do not pack this. Too much coconut flour will alter the texture of your brownies.)
3/4 cup unsweetened cocoa powder (You can also use cacao powder.)
1/2 teaspoon sea salt
4 organic eggs (This is important.)
3/4 cup maple syrup (Grade B preferred)
2 teaspoons pure vanilla extract
1/3 cup melted coconut oil (If dairy is tolerated, Kerrygold butter tastes great in place of the coconut oil! I find mine at Trader Joe’s. Sometimes Costco will carry this as well.)

Directions:
1. Preheat the oven to 350 and grease an 8×8 pan with coconut oil.
2. In a large mixing bowl, whisk the dry ingredients together. Set aside.
3. In a smaller bowl, combine all of the wet ingredients, except for the coconut oil (or butter). Add the wet ingredients (except the coconut oil/butter) to the dry ingredients. Using a handheld mixer, combine the wet and dry ingredients until well incorporated. Add the 1/3 cup oil or butter and process again until incorporated.
4. Let the batter set for 5 minutes, and then proceed to process once more for 30 seconds with the handheld mixer.
5. Pour the batter into the prepared pan, and bake for 20-25 minutes, or until the toothpick inserted comes out clean. (I always under bake mine a little and take them out at 20 minutes because I prefer them that way; it is a matter of your taste preference.)
6. Optional but absolutely delicious: Poke holes into the top of the brownies and frost with Erica’s delicious ganache! Find the recipe here.
7. Let cool slightly and enjoy! ๐Ÿ™‚

*This page contains affiliate links.
*Brownie and ganache recipe from Comfy Belly.

Delicious Homemade Chicken Soup (Grain-Free!)

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This one is a winner. It is such a delicious and warming soup recipe, and I can hardly wait for you to try it! Plus, while we have a couple colder days still in the weather forecast, isn’t it nice to have a few simple, yet absolutely satisfying, soups to use from your recipe file? ๐Ÿ™‚ This one is great for many reasons: it is gluten-free, grain-free, and dairy-free. Plus, it is a super immune booster with the bone broth added into the soup. Oh, and did I mention that it is just downright delicious? ๐Ÿ™‚ Enjoy! ๐Ÿ™‚

Ingredients:
2 tablespoons coconut oil (If you don’t have a dairy sensitivity, I would strongly encourage you to use Kerrygold Butter. I find mine at Trader Joe’s.)
1 cup organic carrots, peeled and chopped
1 cup organic celery, chopped with leaves removed
1/2- 1 cup chopped onion
3 cups homemade bone broth (You can find the recipe here. )
1 teaspoon dried thyme
2 tablespoons chopped, fresh basil
2 cups cooked, shredded chicken (I like to use a leftover rotisserie chicken from our local health food store. It adds a ton of flavor!)
1 cup full fat coconut milk (Homemade coconut milk is great in this recipe. You can find the recipe here.) *Note: If you do buy this from the store, use the canned, full-fat coconut milk, and make sure it is free of carrageenan.
Salt and Pepper to taste

Directions:
Over medium heat, melt the coconut oil (or butter if using) in a large pot. Saute the carrots, celery, and onion for 3-4 minutes, or until the onion is tender. Pour in the bone broth, and add in the thyme, basil, salt and pepper. Stir. Next, add the chicken to the pot, and gently stir again. Bring to a boil, and then turn the heat down to a simmer. Cover and simmer for 20-30 minutes. Pour in the coconut milk and stir. Heat through and serve! This soup is great with a side of plantain crackers. Get the recipe here.
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*This page contains affiliate links.

Nutritious Chocolate Mint Smoothie (Paleo Style)

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I know, I know…I am a couple days late with this one! I had planned to have this post ready for St. Patty’s Day, but unfortunately (or not:)), I drank this delightful smoothie before I gave myself a moment to take a picture. So, I just promised myself another smoothie the next day…and the next. ๐Ÿ™‚ Yes, I have had three of these since March 17th, but I am not ashamed! There is no need to feel guilty for this one, because it is full of nutritious ingredients, paleo, and even more, it is absolutely satisfying. Go ahead! Make a few for yourself this week. ๐Ÿ™‚ Enjoy!

Ingredients:
1/2 avocado, peeled, cut into chunks, and placed in the freezer for an hour (Please do not skip this step! This is a smoothie “game changer” in regards to texture!)
1 frozen banana, cut into chunks
*1/2-3/4 cup coconut milk (Try this homemade recipe!) If you do not make your own, it is important to purchase a brand which does not contain carrageenan.
1-2 mejool dates
1 1/2 teaspoons pure vanilla extract, alcohol free (I purchase mine from Trader Joe’s.)
1/8 teaspoon pure peppermint extract (This is the brand I recommend, as it does not contain alcohol.)
1-2 tablespoons unsweetened cocoa powder
1/2 cup ice
Optional add in: Great Lakes Collagen Hydrolysate (This is a great protein source and super for gut health. Make sure to purchase the green can, not the red one.)

Directions:
Place all the ingredients in a blender, and process until smooth. A high-speed blender works great for this, but if you do not have one, a normal blender will work just fine. It just may take a little more work to get it all processed. ๐Ÿ™‚ Pour your delicious treat into a large glass. If desired, top with one of these brownies!

*Start with a 1/2 cup of milk. You may need to add a little more milk (or water) to assist in blending. Add a little at a time, so as to not make it too runny. You want your smoothie to have an “ice cream-like” consistency. ๐Ÿ™‚

*This post contains affiliate links. Thanks for your support!

Chocolate Chip Coconut Bars (Grain-free, Nut-Free, Delicious!)

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I recently discovered this recipe from Living Healthy With Chocolate and decided to give them a whirl. Why not, right?! I had all the ingredients in my pantry, so I proceeded with excitement. The recipe that I have posted here contains a few modifications, just because I wanted to add a little of my own creative ideas, but I can guarantee you that the original recipe is absolutely delicious too!! ๐Ÿ™‚ Make sure to check out the rest of the Living Healthy With Chocolate blog while you are at it; there are so many delightful treats featured. Enjoy!

Ingredients:
1 cup+2 tablespoons unsweetened, shredded coconut
1 cup coconut butter, (measured when melted)
5 tablespoons coconut oil or grass-fed butter, melted (measured when melted) Unsalted Kerrygold is a great option for a grass-fed butter in this recipe.
pinch of sea salt
1 teaspoon vanilla extract
1 1/2 tablespoons maple syrup (Grade B preferred)
1/2 cup Enjoy Life dark chocolate chips

Directions:
Grease an 8×8 glass pan and line it with parchment paper. (I have found that greasing the pan first is an easier way to get the parchment paper to lay more flat.) Set the pan aside.

In a small saucepan, melt the coconut butter on the lowest setting. When melting coconut butter, stir frequently to avoid burning. Set aside.

In a medium mixing bowl, combine the coconut, coconut oil (or grass-fed butter), salt, vanilla, and maple syrup. Stir gently with a spatula. Pour in the melted coconut butter, and combine. Gently stir in the chocolate chips. Some will melt a little; that is okay! ๐Ÿ™‚ Your batter will look runny. Do not worry! It will solidify when you place it in the freezer or fridge.

Place the bars in the fridge until solidified and cooled. This will take approximately 20 minutes. You can always place them in the freezer if you are impatient like me, but remember that they will get rock hard pretty quickly! ๐Ÿ™‚

*Store the bars in an airtight container in the fridge. Enjoy often and without an ounce of guilt!

Optional add-ins: In addition to the ingredients listed, you can also add 2 tablespoons of a nut butter of your choice. Another great option is to add a scoop of the Dynamic Greens Espresso powder for an extra boost of nutrients! ๐Ÿ™‚ I actually did a batch where I added both the nut butter and the Dynamic Greens along with the rest of the recipe. Not only were they delightful, but they were kid-approved as well!!

*Note: These do not have the best taste when they have been sitting at room temperature for a while. They taste best chilled. ๐Ÿ™‚ (I did have to let mine sit out for a bit before giving a sample to my 3 year old son so as to make for easier chewing for a wee-little one. :))

Original recipe found here.

This post contains affiliate links.

GARLIC: A Powerful Ingredient in Your Kitchen (Guest Post by Sarah from Abundelicious)

Photo Courtesy of Pixabay

Photo Courtesy of Pixabay


I would like to introduce my friend, Sarah, the Founder and CEO of Abundelicious! Sarah is a
Certified Holistic Nutrition Counselor and is passionate about helping individuals pursue a life of balance and wellness. She has tremendous wisdom in the area of health, and shares a little today about garlic! Enjoy learning about all its benefits, and make sure to try the recipe at the end of this post!

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Garlic is one of the most potent natural medicines in the world. There isnโ€™t much it doesnโ€™t do! There also arenโ€™t many cuisines in the world that donโ€™t utilize it. In addition, it was given to the slaves who built the pyramids of ancient Egypt, as well as the Olympic athletes of ancient Greece.

People often shy away from eating too much garlic because of the smell. Donโ€™t get too upset about garlic breath; Itโ€™s the stinkiness that makes it such a powerful antioxidant (not to mention mosquito repellant โ€“ seriously). These antioxidants guard against, and even reverse, heart disease and cancer. Garlic also supports the immune system and fights off seasonal allergies.

Photo Courtesy of Pixabay

Photo Courtesy of Pixabay


In addition to the antioxidants, garlic is rich in vitamins and minerals. A few more of the many benefits of garlic includeโ€ฆ

– lowering blood pressure
– blood thinner
– widens arteries
– prevents colon and stomach cancer
– stabilizes blood sugar by increasing the release of insulin
– antiviral (prevents the cold and flu)
– fights yeast overgrowth, as well as infections (use topically to treat athletes foot)
– better complexion
– tooth aches (press garlic oil or fresh garlic to the tooth and gum)

How does one best store garlic? Keep garlic uncovered away from heat and direct light. Fresh whole bulbs last about two weeks, but they only last about a week once broken.

Here is an easy and nutritious way to incorporate a little more garlic into your life! I have included a recipe that I hope you love. Substituting cauliflower for potatoes is also a great way to reduce starchy carbohydrates and inflammation.
Garlic
MASHED CAULI-TATOES
1 head of cauliflower
1-2 parsnips
1/4 cup olive oil
2-3 shallots, minced
5 garlic cloves, minced
1/2 cup coconut milk
thyme or parsley, to taste
sea salt and pepper

1. Cut the cauliflower and parsnip(s) into one-inch pieces, and steam until tender. Strain, and let cool.
2. Sautรฉ garlic and shallots in half of olive oil.
3. Place cauliflower/parsnip mixture, shallots, garlic, extra olive oil, and coconut milk in food processor. Blend until desired texture.
4. Top with herbs, salt, pepper and butter/olive oil.
*Serve them with gluten-free crackers, avocado and olives. Or this can be a delicious side dish to your main course.
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If you would like to learn more about Sarah, some additional great recipes, and the services she provides, you can find her over at http://www.abundelicious.com. Be well!
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*This page contains affiliate links.
*Recipe and Cauli-Tatos Photo Courtesy of Abundelicious.

Guest Post by Gorilly Goods: An Interview with a Vibrant, Local Organic Food Manufacturer

It is my pleasure to introduce to you today, Chris, the Co-Founder of the delicious, crunchy snacks, Gorilly Goods. Not only are they delicious, but they are snacks which you can feel good about as they are packed full of nutrition. Enjoy learning more about Gorilly Goods, and donโ€™t forget to take advantage of the February PROMO at the end of this post! Give the Gorilly Goods a try for yourself!
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Chris: We met LeNay and her sweet young boys while visiting a couple of stores with our Gorilly Goods products. We are delighted and honored to be able to introduce ourselves through LeNayโ€™s beautiful Avocado Mommy blog.

Avocado Mommy: What are Gorilly Goods?
Chris: Gorilly Goods are crunchy, organic snack โ€œthingsโ€. They are packages of tasty goodness that are delicious with your morning coffee or tea, are excellent to grab for a snack โ€œon the goโ€, and are great for long drives in the car to grandmaโ€™s house. In addition, these snacks are ideal for refueling on the hiking trail or after your workout. Finally, they are excellent for kids! Pack them in our kidsโ€™ lunch along with a few extra to share with their friends! There are three flavors of which to choose from: The โ€œOriginalโ€ and the โ€œChocolateโ€ which are sweet and the โ€œSavory” which are made with seeds and greens. They are handmade in Jackson, WI, in a small family business owned by people who care about others and live like itโ€™s heaven on earth.
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Avocado Mommy: Wow! My mouth is watering already. What are some other aspects that make this product so exceptional for my family?
Chris: Gorilly Goods represent the next generation of nutrition snacking: 100% organic, gluten-free, raw, non-gmo, vegan, and certifiably delicious. They represent cleaner oceans,
fresher air, more fertile soil, sustainability, forest life, healthy dancing children, brilliant
sunsets, and a connection to nature. These are the โ€œthingsโ€ of Gorilly Goods snacks.

Avocado Mommy: What is the background/inspiration behind the company?
Chris: My husband, Stephen, and I are a conscientious couple that have spent our last
25 years following a passion. Much of the passion has been connected to food, how
food relates to life on our planet, how food impacts the well-being of animals and
humans, how it affects our outlook on life, and how our food choices matter in the
scheme of our world. In 1999, Stephen and I chose to live a raw-food lifestyle
which we embraced, with much study, for several years. During this time, we
developed the Raw Foods Foundation in St Louis, MO. Classes were taught, raw
retreats were held, and many delicious recipes were created. The best of these recipes are
now being produced and introduced to the world through our products, Gorilly Goods.
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Avocado Mommy: Tell us a little more about the production of this product.
Chris: Everything we use in our kitchen is certified organic – thatโ€™s important to us. Our first
product to be introduced was the Original Fruit and Nut Things. Itโ€™s made mostly of
bananas (fair trade from Ecuador), with California raisins, Texas pecans, Vietnamese
cashews, California walnuts, Philippine coconut as well as coconut nectar, and some
sea salt. The same ingredients are in the Chocolate Fruit and Nut Things variety, but
we coat the Original pieces with an un-roasted, certified organic cacao bean chocolate,
sweetened with coconut palm sugar. Itโ€™s all vegan, non-gmo, and created on the tropical
side of heaven – imported from Bali. This Balinese chocolate is 70% dark and full of all
the good antioxidants and nutrients that dark chocolate is known for! Besides fair trade,
itโ€™s certified organic and undeniably, an excellent choice of chocolate. The Savory
variety is made with mighty pumpkin seeds and the cruciferous king: kale (locally
grown from Full Harvest Farm, when available). The seeds and kale are
seasoned with organic nutritional yeast from Germany (info on our blog), gluten-free
organic tamari, and tasty seasonings.
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Avocado Mommy: I have these on my grocery list! Can you share any other thoughts as to why your products are special?
Chris: (As my mom would sayโ€ฆthey areโ€ฆ)
โ€ข delicious
โ€ข nutritious
โ€ข make you feel ambitious ๐Ÿ™‚
โ€ข seriously, they are just goodโ€ฆ.good tasting, good for you, good for the earth, just
plain old good

We canโ€™t wait for you to try our delicious products! Plus, we have a great promotion for all Avocado Mommy readers:

Rejoice! Use coupon code โ€œavocadoโ€ at checkout. You will get you 25% off suggested retail price of any online orders. The coupon is good through February 28th, 2015.

Thank you for reading! Thank you for checking out our products. Thank you for caring
about life. You can read more about us at http://www.gorillygoods.com
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*This post contains affiliate links.

“Spaghetti” and Homemade Meat Sauce

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Who doesn’t love a delicious plate of spaghetti and sauce? I know I sure do! ๐Ÿ™‚ Plus, now that I have discovered how wonderful it is to use spaghetti squash in place of noodles, I can’t say enough about this dish. Of course, if you are still craving noodles with your sauce, there are plenty of gluten-free options out there. In fact, Trader Joe’s sells an excellent brown rice noodle which actually cook up quite nicely. Without further ado, here is the recipe for homemade meat sauce! ๐Ÿ™‚

Meat Sauce Ingredients:

1 pound organic ground beef (grass-fed is best)
1 pound organic italian chicken or pork sausage (I get ours from the local health food store.)
1/2 cup chopped onion
4 cloves of crushed garlic
*1 (28 oz.) can of crushed tomatoes (If you can find the crushed tomatoes with basil, this is definitely the best option.)
*2 (6 oz.) cans of tomato paste
*13 oz. canned tomato sauce
1/2 cup water
2 tablespoons organic white sugar
1/2-2/3 cup chopped, fresh basil (This is so much better than dried! Trust me! ๐Ÿ™‚
1/2 teaspoon fennel
1 teaspoon Italian seasoning
3/4 tablespoon sea salt (If you can, choose the Himilayan Pink Salt for the health benefits.)
1/4 teaspoon ground black pepper
2 tablespoons chopped, fresh parsley

*Note about canned tomato sauce: Make sure you look for BPA-Free cans. The acidity in the tomatoes causes this chemical to be leached a lot more easily.

Directions:
In a large pot, brown the beef, sausage, onion, and garlic until the meat is no longer pink. Add the crushed tomatoes, paste, sauce, and water. Stir. Add the remaining ingredients, and combine well. Cover and simmer for 2 hours, stirring occasionally to make sure there is no burning on the bottom of the pot. Your house will smell amazing!!! ๐Ÿ™‚ Serve over spaghetti squash or gluten-free noodles. This makes a very large batch, so it works well to freeze the leftovers. It also works well as the sauce base in lasagna. This meat sauce recipe has actually been adapted from John Chandler’s Recipe: World’s Best Lasagna. If you feel ambitious, go ahead and make the entire lasagna recipe, subbing the lasagna noodles for your favorite gluten-free option. You still will have leftover sauce! ๐Ÿ™‚

*This page contains affiliate links.

Paleo Sweet Potato Brownies Topped with Ganache and Cassava Root Chips (Grain-Free, Egg-Free)

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So, I tried something a little new today, and I seriously was incredibly pleased with the results of these ultra gooey, flavorful, and nutrient-rich brownies! ๐Ÿ™‚ I am so excited for you to try these! They are very similar to the Gooey Goodness Brownies on my blog, but there are a few changes. For the sake of simplicity, I am going to post this slightly altered recipe for you. Enjoy every bite, knowing that you are getting not only a delicious brownie, but you are also consuming a dessert containing dietary fiber, vitamin B6, potassium, vitamin A, vitamin C, and manganese. ๐Ÿ™‚

Brownie Ingredients:
4 tablespoons Enjoy Life Chocolate Chips, 69% Cacao if possible ๐Ÿ™‚ (Otherwise, the semi-sweet still work wonderfully!)
ยผ cup Natural Value coconut milk (I like this brand because there is no guar gum or thickeners.)
3 tablespoons coconut oil
ยฝ cup pure maple syrup, Grade B preferred
ยฝ cup cooked, mashed sweet potato
1 1/2 teaspoons vanilla extract
ยผ teaspoon sea salt
ยผ teaspoon baking soda
4 tablespoons cocoa powder
4 tablespoons coconut flour
4 tablespoons arrowroot flour

Directions:
Preheat the oven to 350.
Over a double boiler, melt the chocolate chips, coconut milk, and coconut oil. Stir constantly. Pour into a medium sized mixing bowl, and add in the maple syrup, cooked sweet potato, and vanilla. Beat until combined.
In a separate bowl, stir together the coconut flour, cocoa powder, and arrowroot, salt, and baking soda. Pour the dry ingredients into the wet and mix with a spatula until just combined.
Place in a greased 8ร—8 pan, and spread out evenly. Bake for 20 minutes, and remove from the oven. Don’t worry about under baking a little. ๐Ÿ™‚ While the brownies are still warm, poke holes throughout the top and pour this amazing ganache recipe from The Comfy Belly over the top. Spread out evenly. These are delicious when the ganache seeps down inside the brownies! ๐Ÿ˜‰

Cassava Root Topping:
*Cassava Root Chips? “What on earth?!” you say. These are a delicious alternative to potato chips and are divine when crushed on top of brownies. The salty-sweet mix is heavenly. Right before serving, crush a handful of these chips over the top of your dessert. I promise you will be pleasantly surprised!

*Of course, you can always use regular kettle cooked potato chips as well. ๐Ÿ™‚

*This page contains affiliate links.

*Remember, if you have never ordered from Vitacost before, make sure to use the $10 off coupon I have provided on the sidebar of my blog! ๐Ÿ™‚

Chocolate Chip Pumpkin Muffins (Paleo Style:)

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These muffins are absolutely divine. ๐Ÿ™‚ Yummy, moist, and full of chocolate, this delicious recipe is not only easy to whip up, but they are full of nutritious ingredients! I originally found these muffins from Juli over at PaleoOMG, and then I tweaked it slightly. I am giving you the recipe with my modifications, but feel free to head on over to the PaloOMG blog to check out the original recipe. ๐Ÿ™‚

Ingredients:
1/3 cup organic pumpkin puree
1/3 cup maple syrup (Grade B preferred)
1/4 cup melted coconut oil or grass-fed butter if dairy is tolerated
3 eggs, whisked
1 teaspoon vanilla extract
*ยผ cup coconut flour
1 teaspoon cinnamon
pinch of ground cloves
ยฝ teaspoon baking soda
ยฝ teaspoon baking powder
pinch of salt
1/3 cup Enjoy Life Mini Chocolate Chips

Directions:
Preheat the oven to 350. In a medium sized bowl, mix together the wet ingredients: pumpkin, maple syrup, coconut oil, eggs, and vanilla. In a separate bowl, mix together the dry ingredients. Add the dry ingredients to the wet ingredients, and mix together well. Add the chocolate chips and fold in with a spatula. Fill 8 muffin tins 2/3 of the way full, and bake in the oven for 30-35 minutes. Watch to see that the muffins are not getting too dark on the tops. If this begins to happen, just simply cover the muffins loosely with foil for the remainder of the baking time. ๐Ÿ™‚ When done, remove the muffins and cool completely. Enjoy with a glass of homemade coconut milk! ๐Ÿ™‚

*Note about coconut flour: Coconut flour can be tricky at times. Sometimes your batter will look more wet than other times. That is okay! Do not add more coconut flour to your recipe. This will change the texture of the final product.

*Disclosure: This page contains affiliate links.