I don't know why but I've been on a peanut butter kick lately, which honestly isn't the best kick to be on haha. However, when you're traveling, although we do pretty well, peanut butter inevitably makes an appearance.
I try to use almond butter a lot more as it's typically a lot less inflammatory as peanuts are particularly susceptible to mold contamination and can contain aflatoxins (the are toxic compounds that are produced by molds like Aspergillus flavus.
Long-term exposure to aflatoxins has been associated with liver damage and may increase the risk of certain cancers. While regulations do limit aflatoxin levels, exposure remains a concern with peanut products - which makes me sad. So for this recipe you can sub out the peanut butter or you can have some and just let it go in small amounts (basically what I do these days)
Ingredients:
- 1/3 cup All Natural Organic Peanut Butter (divided)
- 3 tbsps Maple Syrup (divided)
- 1 1/4 cups 3 ingredient unsweetened almond milk (Califa)
- 1 cup Oats (quick)
- 1 tbsp Chia Seeds
- 2 cups Organic Strawberries (finely chopped)
Instructions:
- Add half of the peanut butter and half of the maple syrup to a mixing bowl. Slowly whisk in almond milk until combined.
- Stir in the oats and chia seeds until combined. Cover and let sit for at least 3 hours or overnight.
- To prepare the strawberries, add chopped strawberries to a bowl with remaining maple syrup. Stir to coat the strawberries in the syrup then cover and let rest in the fridge until oats are ready.
- To serve, divide the peanut butter oats evenly between jars. Top with equal amounts of the sweetened strawberries (and their juices) and remaining peanut butter. Enjoy!
I could go on and on about all the delicious healthy recipes that CAN show up during this time of year with all this delicious fall produce - but let's keep it simple. During this time of year pumpkin tends to show up a lot (thinking of those pumpkin spice lattes over here) and this recipe is no exception. However, it's not filled with a bunch of crazy ingredients like many of the pumpkin things are during this time of year. Pumpkin has so many different positive nutrition facts around it from vitamin A.
- Rich in Nutrients: Pumpkin is loaded with vitamins A, C, and E, which support immunity, skin health, and eye health.
- High in Antioxidants: Its bright orange color comes from beta-carotene, an antioxidant that can reduce inflammation and protect cells from damage.
- Good Source of Fiber: Pumpkin’s high fiber content aids digestion, supports gut health, and helps maintain steady blood sugar levels.
- Low-Calorie, Filling Food: Pumpkin is low in calories but high in nutrients, making it a satisfying option that can help with weight management.
- Supports Heart Health: Its potassium, vitamin C, and fiber all contribute to lower blood pressure and better heart health.
Ingredients:
- 2/3 cup Cashew Butter (runny, drippy)
- 1/3 cup Coconut Oil (melted)
- 1/2 cup Pureed Pumpkin
- 1/3 cup Raw Honey
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Sea Salt
- 1/3 cup Dark Chocolate Chips
Instructions:
- Line a loaf pan with parchment paper going in both directions.
- In a large bowl, combine the cashew butter, coconut oil, pumpkin, honey, pumpkin pie spice, and salt. Mix very well with a spatula until smooth.
- Stir in the chocolate chips and then pour into the prepared loaf pan. Transfer to the freezer for four hours (or overnight).
- Remove the fudge and slice into squares. Enjoy!
Okay with all of the packing and moving, our meal prepping has been different, we had to use what we had left in our big deep freezer as we didn't want to have to bring allllll the things! This is actually one of my favorite meals in general, and then when we wanted to reduce pantry items we went for it again.
Ingredients for 2 servings:
- 1/3 cup Buckwheat Groats
- 1 1/3 tbsps Extra Virgin Olive Oil (divided)
- 1 Garlic (clove, small, minced)
- 6 Cremini Mushrooms (sliced)
- 1 cup Asparagus (trimmed and chopped)
- 2 stalks Green Onion (chopped, divided)
- 2 cups Kale Leaves (chopped) - you can use spinach instead of kale as a substitute
- salt and pepper to taste
- 2 Eggs
Instructions:
- Cook the buckwheat according to the package directions.
- Add half the oil to a large pan over medium heat. Add the garlic, mushrooms, asparagus, and half of the green onion. Sauté for five to seven minutes or until the mushrooms start to brown.
- Add the kale and tamari to the pan and sauté for two minutes or until the kale wilts. Set aside.
- Add the remaining oil to a separate pan over medium heat. Once hot, add the eggs and cook until the egg whites have set and the yolk is cooked to your preference.
- Divide the buckwheat, vegetables, and eggs between plates. Garnish with the remaining green onions. Enjoy!
Autumn is a time for pumpkins and what better way to serve it up than in bread form!
Pumpkin is actually good for us too. It's packed with vitamin A to support our eye health and boost our immune system. It also supports your gut health and help regulate your blood sugar levels thanks to the amount of fiber and it's packed with antioxidants (which I can talk all day about!).
You can likely make this with 1.5 eggs but you can also use the flax eggs - whatever is easiest! 🥚
Ingredients:
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 4 Tbsp water (to make flax eggs)
- 1/4 cup olive oil
- 1/4 cup maple syrup (or honey if not vegan)
- 3/4 cup pumpkin puree
- 2 Tbsp mashed ripe banana (primarily for binding)
- 2/3 cup packed brown sugar (plus more to taste)
- 1/2 tsp sea salt
- 2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (plus more to taste)
- 1/2 cup water
- 1 heaping cup gluten-free rolled oats
- 1/2 heaping cup almond meal (ground from raw almonds) (you obviously do not have to do this yourself, you can buy almond meal)
- 1 1/4 cup gluten-free flour blend (I use Bob's Red Mill 1:1 baking blend but there are definitely others out there!)
- 3 Tbsp raw pepitas (I mixed in a couple pecans)
Instructions:
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Preheat oven to 375 degrees F (190 C).
- Prepare loaf pan by lightly greasing or lining with parchment paper.
- To the flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
- Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
- Add water and whisk again.
- Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable.
- Scoop into loaf pan and top with raw pepitas (and/or pecans).
- Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
- Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
- Also, slice gently, as it’s rather tender.
- Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
Adapted from: Minimalist Baker
I love this recipe-chocolate, avo, protein powder - I mean just typing about this makes me want to go make this right now! Avocados have omega-3s and high-quality dark chocolate contains compounds like flavonoids, which have been shown to reduce inflammation and improve blood flow to the brain.
Ingredients:
- 1/2 cup Kale Leaves (finely chopped)
- 1 cup Unsweetened Almond Milk
- 1/2 Avocado (medium, pitted)
- 1/4 cup Chocolate Protein Powder
- 1 tsp Cocoa Powder
- 4 Ice Cubes (optional)
Instructions:
- Add all the ingredients to a high-speed blender and blend until smooth. Pour into a glass and enjoy!
