Posts

winter squash frittata

winter squash frittata

winter squash frittata

Ingredients:

9 Eggs
1 cup Baby Arugula or Baby Kale
2 cups cubed Butternut squash, or winter squash of your choice
1-2 Tbsp. Olive or Avocado Oil
1 Tbsp. Coconut Milk
Salt and Pepper

 

Directions:

Preheat your oven to 350 degrees Fahrenheit. Toss the butternut squash with oil, salt and pepper. Line a sheet pan with parchment and arrange the cubed squash in a single layer on the pan. Roast for 30-40 minutes, or until the squash is tender. Set it aside and allow it to cool.

In a large bowl, whisk the eggs and coconut milk together. Add in the cubed squash and greens. Add a good pinch of salt and pepper and mix together.

Grease an 8 or 9 inch baking pan with butter or oil. Pour the egg mixture into the pan. Bake for 25-35 minutes (depending on size of pan). The egg should be fully cooked and just set in the center. Allow the dish to cool slightly before slicing and enjoying.

melissa

pumpkin skillet cookie
pumpkin skillet cookie

Pumpkin Skillet Cookie

pumpkin skillet cookie

 

This pumpkin cookie skillet with maple caramel sauce is the perfect treat for your inner child. With Halloween around the corner reach for these pumpkin skillet cookies as your special treat without throwing your blood sugar balance off the charts. This is a treat that the whole family will love!

Ingredients:

Cookie:

1/2 cup Almond Butter
1/4 cup Salted Butter, softened (can also sub dairy-free butter or palm shortening)
1/2 cup Pumpkin Puree
2 Tbsp. Maple Syrup
5 Tbsp. Coconut Sugar
3/4 cup Almond Flour
1/4 cup Rolled Oats
3 Tbsp. Tapioca Flour
1/2 tsp. Baking Soda
Pinch of Salt
1 Large Egg
1/2 cup Chocolate Chips + more for topping cookie

Maple Caramel (Optional but easy and delicious!):

2 Tbsp. Coconut Milk
2 Tbsp. Maple Syrup
2 Tbsp. Coconut Sugar
1 Tbsp. Butter
1/2 tsp. Vanilla Extract

 

Directions:

Preheat the oven to 350 degrees. Blitz the rolled oats in a blender or food processor until it turns into a uniform flour.

In a bowl, combine the almond butter, softened butter, pumpkin puree, and maple syrup. Whisk in the egg. In another bowl, combine the coconut sugar, almond flour, ground oats, tapioca flour, baking soda and salt. Slowly add the dry ingredients to the wet ingredients, stirring together a little at a time until it is all combined. Fold in the chocolate chips.

Liberally grease a seasoned 10” cast iron pan with butter or butter substitute. Pour the dough into the cast iron pan and smooth it with a spatula so it is even. Top with extra chocolate chips or chunks if desired. Bake for 20-25 minutes or until the top of the cookie is firm and slightly golden. 

To make the caramel, heat the butter, coconut milk, maple syrup and coconut sugar in a small saucepan over medium heat. Allow the mixture to come to a boil and reduce to a simmer, stirring occasionally. Add in the vanilla extract and continue cooking until the mixture has thickened into a sauce of your desired consistency. 

Allow the cookie to cool slightly before drizzling with caramel. If the caramel begins to harden, gently reheat it and add a little extra coconut milk until it reaches your desired thickness.

melissa

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Ingredients:

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1 cup Full-Fat Coconut Milk
½ cup Bone Broth
1-2 Tbsp. Honey

Directions:

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