Easy Pumpkin Muffins

 

Ingredients:

• 1 and 3/4 cups (219g) all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable or melted coconut oil (I used coconut.)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (67g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup (60ml) milk
• 1 cup chocolate chips (Chopped pecans, walnuts, or dried cranberries can be subbed.)

Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin tin with nonstick spray or line with cupcake liners.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then gently stir everything together until combined and no flour pockets remain.
4. Fold 1 cup (about 180g) of chocolate chips in the batter right before spooning into your muffin pan. If you don't like chocolate in your muffins, try 1 cup (about 130g) of chopped pecans or walnuts, or 3/4 cup (about 105g) of dried cranberries.
5. Spoon the batter into liners, filling them all the way to the top. (Use a #12 cup scoop for ease.  I also sprinkled the tops with a little bit of turbinado sugar before baking.)
6. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes (check at 16) or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 
7. Cover tightly and store at room temperature for up to 1 week.

*www.sallysbakingaddiction.com

Chocolate +PB Stuffed Dates (aka Snickers hoax)

 

I love dates, but an added perk to their taste is the health benefits of them.  These taste exactly like a Snickers bar, and they're the perfect snack to grab to satisfy your sweet tooth.

Ingredients:

Pitted dates (I like Joolies brand.)

Natural peanut (smooth or chunky) or nut butter of choice (I like Kirkland's Organic PB.)

Chopped chocolate of choice (I used a variety of Hu chocolate bars.)

Chocolate chips of choice (I used dark) with a little drizzle of coconut oil to thin the consistency

Toppings: pistachios, hemp hearts, flakey sea salt (optional)

Directions:

1. Slice pitted dates down the middle and open (like a baked potato). 
   
   
   
    
2. Fill them with chopped chocolate and little dollop of peanut/nut butter.
3. Freeze on parchment-lined baking sheet for about an hour.
4. Melt chocolate chips + coconut oil (30 second/half power increments) and dip date into chocolate to cover entirely.  Shake off excess and transfer back to parchment-lined baking sheet.
5. Before it fully hardens, sprinkle tops with some favorite toppings: flakey sea salt, crushed pistachios, hemp seeds...
6. They'll last in your freezer for about two weeks!  Enjoy!

*www.rachaelsgoodeats.com

Lemon Kale Caesar Salad

 

Hands down one of the best salads I've had..and no anchovies in this caesar dressing!  It's perfect as is, but you can add any additional salad ingredients you'd care to elevate it even more.  Some suggested dried cranberries, carrots, quinoa, and/or a favorite protein!  The more ingredients you add, the more dressing you'll want/need, so I'd suggest doubling the dressing if you go that route.   

Ingredients:

SALAD INGREDIENTS

• 2 large slices sourdough bread (I used 4 medium slices.)
• 1 tablespoon olive oil
• 1 bunch curly kale (about 8 ounces)
• 2 tablespoons lemon zest (I zested about one tablespoon and it was totally fine!)
• 1/2 cup freshly grated parmesan cheese

LEMON CAESAR DRESSING INGREDIENTS

• 2 tablespoons mayonnaise (My favorite is the Chosen Foods brand.)
• 1/4 cup lemon juice
• 1/4 cup freshly grated parmesan cheese
• 1 garlic clove – grated or minced (I used one frozen Dorot cube.)
• 1 teaspoon dijon mustard
• 1/2 teaspoon black pepper
• 1/3 cup olive oil (I use Extra Light Tasting Olive Oil.)

Directions:

1. Cut sourdough bread into a small cubes and toss in olive oil. Season with a pinch of salt. Heat a frying pan over medium-low heat. Toast cubed bread until golden brown.
2. Remove the croutons from the pan and allow to cool. Use a sharp knife to chop into even smaller pieces.  (I really chopped them to almost a roughly-chopped breadcrumb consistency.  It added a nice crunch to the salad.)
3. Chop kale pieces until finely shredded. (Don't skip this step!!!)  Place kale in a large mixing bowl.
4. In a separate bowl, prepare lemon caesar dressing. Whisk together mayonnaise, lemon juice, parmesan cheese, garlic, dijon, and pepper until fully combined. While moving the whisk briskly, pour the olive oil into the bowl in a steady stream. 
5. When ready to eat, pour a small amount of dressing over the kale and use your hands to really massage the dressing into the kale. Following, toss the croutons, lemon zest, (any additional salad ingredients, if any), and fresh parmesan cheese into the salad and serve.  (I added an additional pinch of pepper.)

*www.madaboutfood.co