Sticky Honey Pumpkin Mini Muffins

These sweet and sticky little bites of honey glory have just the right amount of ginger spice. I think I found a new baked-good favorite! These will definitely be appearing on Christmas morning. Big Blue Eyes and I always skimp on the baked goods Christmas morning because they contain dairy but not anymore!

For the coconut flour, I used Nutiva Organic Coconut Flour (available for amazon subscribe and save). This brand has the best consistency and texture.

These are seriously so addictive! With a sticky little top and lots of honey and pumpkin flavor, I could eat the whole batch! Serve with my favorite instant herbal coffee Dandy Blend.

Plus they only get one bowl dirty! I just add the dry ingredients into the wet one at a time.

Sticky Honey Pumpkin Mini Muffins
4 eggs
1 1/2 cup pumpkin puree
1/2 cup raw local honey
2 TB blackstrap molasses (optional)
2 TB grapeseed oil (or melted coconut oil)
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ginger dried and ground
Pinch nutmeg
1/4 cup + 2 TB coconut flour

1. Preheat oven to 350. Lightly grease mini muffin pan.
2. Mix eggs, pumpkin, honey, molasses, and grapeseed oil in one bowl. Add dry ingredients, one at a time and whisk to incorporate.
3. Scoop into mini muffin pan (makes 32 or so) and bake for 20-25 minutes or until toothpick comes out clean.

Serve with Dandy Blend, Instant Herbal Beverage with Dandelion ENJOY!

Roasted Delicata Squash and Cranberries

My four year old calls these squash fries because she thinks they are fries, and in result, she ate a whole plateful and asked for seconds. Works for me!

I'm loving making lots of plant-based recipes this season which is rich in winter squash. This recipe showcases roasted cranberries which I just love! The red little jewels just pop in your mouth. And the mustard sauce (using less mustard) from my spaghetti squash recipe makes an easy coating for these "fries."

My stash of winter squash (from friend's gardens and Azure) has been a boon! I've been cutting back on complicated recipes due to our second addition this fall. Here he is pictured below - sleeping while I cook. I love wearing him! My Moby Wrap has just been amazing! So I have been spending less time in the kitchen and devoting more time to my children so hence the easier (and less - sorry about that) recipes that have been starring on the blog.

My four year old Big Blue Eyes took this photograph (along with several odd juxtapositions of our television). She's just great!

The great thing about delicata squash is there is no need to peel! The squash skin softens while cooking and can be eaten. However I do stress buying organic since you are eating the skin.

And just another thought... This dish cost less than $5 to make if you already have mustard, oil, and herbs. Organic squash usually goes on sale for $0.99 a lb and a bag of cranberries varies between $1.50 to $2.50. Who says you can't eating healthy has to be exorbitant? Just tell them to eat squash!

Roasted Delicata Squash and Cranberries
2 TB favorite Dijon mustard
4 TB safflower oil (or any high heat oil)
1/2 tsp each of crushed and dried Sage, Oregano and Thyme
1 clove garlic, minced
2 cups fresh cranberries
2 Delicata Squash

1. Preheat oven to 400 degrees.
2. Wash squash and cranberries. Cut squash in half and scoop out seeds. Then make 1/2" -3/4 " slices (they look like crescent moons!). Layer on a baking pan.
3. Mix together remaining ingredients in a jar (shake or whisk with fork) and then pour over squash slices and cranberries. Toss.
4. Bake for 25-30 minutes or until squash is cooked through (will still hold shape though) and cranberries are roasted!

ENJOY!

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Sweet Potato Frosting

This is something a little new - up until now. I've spent hours creating one post - the pictures consuming most of the time. Pictures have always been my forte but I realized you sweet readers were missing out on some of my favorite recipes or tips simply because I couldn't make the time to take photos and edit them. Hence, the instagram picture... At first, I hesitated. Surely I was not going to inundate my blog with instagram pictures. But as a busy mom of two and taking on a new business with my husband, I realized the beauty of simplicity. Instagram can be really fun and really wonderful. Plus it makes it a little easier to get a post out there on the world wide web. I want to be able to share with you but sometimes I can't get my camera/spend time editing photos because the baby is fussy or my four year old needs help. Of course, I will continue to post my old-style (wonderfully edited photos and all) but I wanted to let you know, you might see a different kind/way of posting from this point forward - now being a great time to start since my computer is on the fritz and I can't get the post I originally photographed.

And now to the recipe, this is inspired by one of my favorite cookbooks - Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Segersten and Tom Malterre. If you don't have this book, you seriously need to buy it. It helped me with introducing foods to my now four year old. It also describes the symptoms associated with gluten and dairy intolerance (wish I had known these growing up - would have made my life so much easier). Big Blue Eyes and I recently made the hazelnut gingersnap cookie dough recipe out of it and baked it with the cousins. Totally yummy!

Here is my version of her dairy-free cream cheese frosting. I love the orange of the sweet potatoes! It's so fun without any fake dyes!

Sweet Potato Frosting
2 Steamed sweet Potatoes (still warm)
6 TB coconut oil
2 tsp tapioca flour or arrowroot starch
1/2 cup maple syrup
Pinch of salt

Blend in blender and put in fridge to thicken. Then it can be spread over cakes or squeezed onto cupcakes (pictured here with my vanilla paleo cupcake - anyone interested?).

Enjoy!

And by the way there is a Book Promo on Amazon, use code HOLIDAY30 for 30% off one book shipped and sold by amazon. Ends Nov 30th.

Black Bean Walnut Brownies

Black Bean brownies have been all the rage. These go one step farther, forgoing the extra flour and using walnuts to add extra protein and flavor. A well-rounded treat or a special afternoon snack with a glass of almond milk (or even better pair it with Strawberry Almond Milk or Greener than Grass Smoothie).

Gluten free and dairy free! And all that goodness!

If you are looking for chocolate chips that are dairy and gluten free, look no further! You can find Enjoy Life brand on Amazon. Check them out here.

My little peanut can't get enough chocolate - she takes after her mother. Here she is above showing off her brownie! Yum yum!

Black Bean Walnut Brownies

1 1/2 cup black beans (or 1 can, drained and rinsed)
1/2 cup cocoa powder
1/4 cup coconut oil
3 eggs
1/2 cup walnuts + 1/2 cup to top, chopped
1/2 cup maple syrup
1/2 cup chocolate chips + 1/4 cup to top
1 tsp baking soda
1/4 tsp sea salt

1. Blend all ingredients in a food processor (I love my Cuisinart) until smooth (reserving the walnuts and chocolate chips to top).
2. Pour into a lightly greased 9x13" pan, top with reserved walnuts and chocolate chips and bake at 350 for 25-30 minutes.

ENJOY!

Roasted Savory Spaghetti Squash

This is very likely the easiest and best way to prepare the humble yet amazing spaghetti squash. Although I do enjoy my spaghetti squash with marinara and meatballs that Auntie M makes, I wanted something simpler and without tomato. I was inspired by my Vegetarian Times magazine. This last month's issue starred a tasty-looking parmesan pasta and I thought it would be nice to have a tasty yet simple vegan way to prepare this. After some thought, I turned to my trusty mustard and thyme sauce, added a few extra herbs, rubbed it all over the inside of the squash and roasted until dinner-ready. I was super pleased with the results and knew I had to share!

Enjoy sweet readers!

Roasted Savory Spaghetti Squash
4 TB favorite Dijon mustard (grainy works great too)
3 TB safflower oil (or any high heat oil)
1/2 tsp each of  crushed and dried Sage, Oregano and Thyme
2 cloves garlic, minced
1 Spaghetti Squash

Sliced Almonds or crushed walnuts (optional)
Extra Virgin Olive Oil
Salt to taste

1. Preheat oven to 400.
2. Combine Dijon mustard, safflower oil, herbs, and garlic. Reserve half of sauce.
3. Cut a spaghetti squash in half, scoop out seeds, and rub/brush insides with Dijon sauce.
4. Roast for an hour or until squash is tender. Using a fork, separate the inside flesh from the skin. Drizzle with olive oil and remaining sauce. Top with walnuts or sliced almonds and salt to taste.

Strawberry Vanilla Almond Milk

The temptation to stop at a coffee stand and get a treat can be avoided with a couple recipes from home. This one is a keeper and super easy! Healthy and nutritious to boot! No preservatives and all natural ingredients plus you can skip adding extra sweetener because the strawberries sweeten it themselves.

Now have yourself a cup of healthy pink milk today! (You might already have all the ingredients!)

Strawberry Vanilla Almond Milk
2 cups water
2 cups frozen strawberries
1/2 cup soaked almonds (soaked overnight or 8 hours)
1/3 vanilla bean*
optional: 1-2 TB liquid sweetener of choice (I skip this)

1. Rinse almonds. Blend water and soaked almonds in blender. Pass through sieve or nut milk bag to refine out chunks (This is optional if the little almond bits don't bother you or you'd like the protein, skip this).
2. Add nut milk to blender and remaining ingredients. Blend on high.
ENJOY!

*I order these plump and juicy vanilla beans from amazon.