Total Time: 20m

Yield: 12-16 brownies

Ingredients

• 3/4 cup sweet potato puree
• 1 cup almond butter 
• 1 tsp pure vanilla extract
• 1/4 cup + 2 tbsp flour  almond flour
• 1/4 cup + 2 tbsp cacao powder
• 1 1/2 tsp baking soda
• 1/8 tsp salt

Add a little honey to taste if you want it sweeter. We didn't think we needed it though. 

Instructions

Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Whisk nut butter together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)

Nina Pears

21 Day Fix Extreme Quiche

Tonight I was looking for a different dinner option. I made quiche. The kids and hubby loved it. I have always made fritattas but sometimes you just want the crisp of a crust. I made 2 different options: 1 with an almond flour crust and the other with a cauliflower crust. Both were delicious and carb free.

Almond Flour Crust Quiche

2 1/2 cups almond flour

1/2 cup coconut oil

1 tsp baking soda

Mix all ingredients together. Flatten into a pie pan. Bake crust on 375 for 10 minutes.

Quiche- whisk 6 eggs with a splash of water. Add whatever ingredients you would like. I prefer mixed veggies. You can also add some sausage or chicken or even ground turkey. The kids love cheese in theirs too. 

Cauliflower Crust Quiche

1 head of cauliflower shredded finely (I put my in the vitamix)

microwave for 5 minutes

soak all of the moisture out of the cauliflower once it cools

mix in 1 egg and 1/2 cup shredded cheese. 

Flatten into a pie pan. Bake for 15 minutes on 350. 

 Quiche- whisk 6 eggs with a splash of water. Add whatever ingredients you would like. I prefer mixed veggies. You can also add some sausage or chicken or even ground turkey. The kids love cheese in theirs too.

Nina Pears

Peanut Butter Cups

No matter how clean we eat and how healthy we are, there are times that we crave the sweet stuff. I love to experiment with clean treat recipes. I have become obsessed with peanut butter and am usually satisfied with a spoonful. But sometimes I want something more...

I love peanut butter frozen. To make frozen peanut butter cups, simply melt a teaspoon of coconut oil and add a 1/2 cup of peanut butter to it. Stir until smooth. Spoon into cupcake liners and freeze. To jazz them up a little bit, you can add coconut flakes, cranberries, or nuts.

My favorite are chocolate Shakeology peanut butter cups. I use the same recipe as above but add 1/2 scoop of chocolate shakeology. They truly taste better than the real deal candy version!

We always have these on hand and the kids devour them!

Nina Pears

21 Day Fix Salmon Dinner Recipe

Quick and Healthy Dinner – Salmon Filet with Sweet Potatoes and Asparagus

 

Ingredients

• 4 oz Salmon Filet
• 1/2 Sweet Potato
• 10 Spears of Asparagus
• 2 tsps Dijon Mustard
• 1 Lemon
• Ground Pepper

Directions
Preheat the oven to 400 degrees. Line a baking sheet with foil and prepare with cooking spray.
Squeeze half of a lemon over the raw salmon filet and let it marinate while you prepare the rest of the ingredients.
Wash and trim your asparagus spears and slice the sweet potato into cubes.
Place the salmon filet in the middle of your baking sheet and the vegetables around the edges. Grind fresh black pepper on the salmon and vegetables. Spread 1 tsp of Dijon mustard on top of the salmon filet and then press the cracker or pretzel crumbs into the mustard.
Bake for 15 minutes, flipping the sweet potatoes and asparagus half way through cooking.
While baking, combine the remaining 1 tsp of Dijon mustard and the juice from the other half of the lemon with some black pepper to create a lemon Dijon finishing sauce.
After baking for 15 minutes, broil from about 2 minutes to crisp up and brown the topping on the salmon.
Layer your plate with sweet potato cubes, asparagus, and salmon filet. Drizzle the lemon Dijon sauce over the top.
Makes 1 Serving

Nina Pears

Healthy Cake Recipes from Scratch BB muffins, Chocolate Cake, Pumpkin Bread

I was asked to share some cake recipes that are on the healthier side. I am also going to share a muffin and bread recipe too. When we start to switch our eating habits, one of the hardest shifts is cutting out the baked goods. Carbs and baked goods make up a huge part of the majority of the populations diets and are delicious but they really aren't good for us and are over consumed by the vast majority.
When I began my clean eating journey, I really enjoyed taking favorite recipes of mine and changing them so they were better for me. My baking has gradually changed over the years.
My first change was from white to wheat flour to spelt.
Then I started cutting the sugar in half and could not even taste a difference.
Then I went grain free or used oats occasionally and sweetened with honey or agave and finally, I went to the extreme of using fruit to sweeten.

Chocolate Spelt Cake

 

Ingredients

• 3/4 cup unsalted butter (softened, plus additional for pan) ? Tasty tip
• 3/4 cup  cocoa powder (unsweetened, plus additional for dusting pan and cake)
• 1 cup hot water (boiling-)
• 11/2 tbsps instant espresso powder or instant coffee
• 11/2 tsps vanilla
• 1 tsp baking soda
• 2 cups spelt flour
• 2 tsps baking powder
• 3/4 tsp salt
• 1/4 dark brown sugar or 1/2 cup honey
• 2 large eggs  

Put oven rack in middle position and preheat oven to 350°F. Butter  pan, then lightly dust with cocoa powder, knocking out excess.
Stir together boiling-hot water, espresso powder, vanilla, and baking soda in a bowl, then add dates, mashing lightly with a fork, and steep until liquid cools to room temperature, about 10 minutes.
Whisk together spelt flour, cocoa powder, baking powder, and salt in another bowl. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating until just combined.
Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer inserted into center comes out clean, about 50 minutes to 1 hour. Cool cake in pan on a rack 5 minutes, then remove side of pan and cool cake on rack. Serve cake warm or at room


Paleo Blueberry Muffins

1. 2 1/2 cups almond flour
2. 1 Tablespoon coconut flour
3. 1/4 teaspoon salt
4. 1/2 teaspoon baking soda
5. 1 Tablespoon vanilla
6. 1/4 cup coconut oil
7. 1/4 cup maple syrup
8. 1/4 cup coconut milk*
9. 2 eggs
10. 1 cup fresh or frozen blueberries
11. 2-3 Tablespoons cinnamon
    
     

    Instructions

    1. Preheat oven to 350. Line a 12 count muffin tin and lightly oil with coconut oil.
    2. In a mixing bowl, combine almond flour, coconut flour, salt, and baking soda and stir to combine.
    3. Pour in coconut oil, eggs, maple syrup, coconut milk, and vanilla; mix well.
    4. Fold in blueberries and add cinnamon.
    5. Distribute into muffin tin. Sprinkle with additional cinnamon.
    6. Bake for 22-25 minutes. Allow to cool and enjoy!

    
    
    
    
    
    
     
    

    Paleo Pumpkin Chocolate Chip Bread

    Ingredients

    • 1 1/2 cups of almond flour
    • 3/4 cup of canned pumpkin ( not pie filling )
    • 3 eggs, whisked
    • 1/4 cup raw honey
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tbs cinnamon
    • 2 tsp of pumpkin pie spice
    • 1 tsp of vanilla
    • 3 tbs of coconut oil, melted
    • OPTIONAL: 1/2 cup of semisweet dark chocolate mini-chips (I use the Enjoy Life brand). You can also add nuts as a substitute, or this bread is awesome without anything!

    
    

    Instructions

    1. First combine all the dry ingredients together in a medium-sized bowl
    2. Next, in a small bowl, mix all the wet ingredients together
    3. Now pour the wet ingredients into the larger dry ingredients bowl and stir until combined
    4. Fold in chocolate chips or nuts (OPTIONAL)
    5. Preheat oven to 350 degrees F
    6. Grease a bread pan of your choice (I made mine in an 8" pan) and pour in the mix
    7. Bake at 350-degrees F for 35 to 45 minutes. Check doneness by inserting a toothpick...if it comes out clean, the bread's done
    8. Cool, slice, serve and enjoy!
    9.  

Nina Pears

Cauliflower Grilled Cheese

I have a slight obsession with cauliflower right now. I have cut out the majority of carbs out of my diet. Cauliflower has been amazing! I love to use it for pizza crust and for fried rice. My latest cauliflower recipe I have discovered is grilled cheese with the cauliflower as the bread substitute.

Swapping carbs for cauliflower is the latest trendy health food hack. Join in on the yummy craze and make this cauliflower bread recipe the next time you crave a grilled cheese sandwich.

Ingredients

• 1 medium head cauliflower, riced
• 1 egg, lightly beaten
• 1/3 cup jack or mozzarella cheese, shredded
• freshly ground pepper

• pinch grated nutmeg
• 2 tsp grape seed oil
• 1/2 cup cheddar, shredded
• 1 tsp olive oil

Directions

1. Preheat the oven to 425 degrees.

2. In a medium mixing bowl combine the cauliflower rice, egg, jack cheese, pepper and a pinch of nutmeg.

3. Make four mounds on a  greased baking sheet, form four flat squares with them and bake for about 12 minutes, until light brown.

4. Let the slices cool before gently removing them from the baking sheet.

5. Heat a non-stick pan, add one teaspoon of olive oil, place 2 slices side-by-side, and cook for two-to-three minutes.

6. Turn them over. Sprinkle 1/4 cup of  shredded cheddar or mozzarella on one slice, cover with the second slice, press down and cook until the cheese starts melting.

7. Flip the sandwich and cook for another one-to-two minutes on the other side.
             

Nina Pears

Trail Mix Cookies- Sugar Free Clean Eating Recipe

Trail Mix Cookies- Sugar Free

Ingredients Dry Ingredients 1 cup rolled oats, processed into oat flour 1/2 cup almond meal or almond flour 1/2 cup rolled oats 1/2 cup sliced almonds 1/4 cup shredded unsweetened coconut 3 tablespoons mini dark chocolate chips 2 tablespoons pumpkin seeds 2 tablespoons chia seeds 1/2 cup dried cherries- no sugar added at all just dried 3/4 teaspoon cinnamon 1/2 tsp fine grain sea salt 1/2 tsp baking powder 1/2 tsp baking soda Wet Ingrededients 1/4 cup raw almond butter 1/4 cup coconut oil 1 tsp vanilla

Instructions

• 1) Preheat oven to 350F and line a baking sheet with parchment paper.
• 3) In a large mixing bowl, whisk together all of the dry ingredients.
• 4) In another medium sized bowl, stir together the wet ingredients.
• 5) Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
• 6) Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart.
• 7) Bake cookies for 14-15 minutes (I baked for 15 minutes), until a light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
• 8) Wrap up and store leftovers in the freezer if desired.

Nina Pears

Cauliflower Crust Pizza

I am on a big clean eating kick and actually the whole family is doing a great job sticking to what I plan and eat and not complaining too much. We are trying to be really strategic with our carbs- when we eat them and eating the best carbs we can. We will splurge every once in awhile and the kids have a bit more wiggle room. But what if you can make a pizza that is carb free and super clean. You could eat it all the time and it doesn't become a splurge any more. We used to make Pita pizzas a lot. We really liked them but when we became sugar conscious, we realized pita has sugar. So it is now entirely guilt free but still a great alternative.
I have heard about cauliflower pizza crust but I am not a fan of cauliflower. I decided to give it a try.
My only complaints about this recipe is it is a pain in the rear to hand grate cauliflower. I will put it in the food processor and it takes a lot of cauliflower to make a little crust. It was extremely tasty! I wanted to make it for myself and let the kids try it to see if if would be a recipe we revisit. The kdis loved it to my surprise and I thought it was pretty tasty. It had a unigue taste to it. I would like to make the crust thinner and hopefully crispier in the future. There is room to play and tweak this recipe for sure!

Grate 2 1/2 cups of cauliflower
Microwave cauliflower for 6 minutes
cool cauliflower
add 1 beaten egg and 1 cup grated mozzarella cheese to cooled cauliflower
mix well and flatten out on a sprayed pizza pan
bake at 425 for 12 minutes
top with desired toppings and bake to melt cheese and warm toppings

Nina Pears

Homemade Animal Crackers

What kids doesn't love animal crackers? From the traditional animal crackers to teddy grahams to organic bunny crackers, they are all equally loved and very popular in lunches, on picnics, and on the go.
If you read the labels, they aren't the best and have a lot of ingredients and sugar.
What if there were a way to recreate these in a better way that was equally as loved as the original?

• 1 cup almond meal or ground sunflower seeds/sunflower meal. 
• 1/4 cup flax meal
• 1/4 cup shredded coconut (optional. If you don't use coconut, use 1/2 cup flax meal so there is at least 1/2 cup more of dry ingredients)
• 1 TBL honey
• Dash of salt
• 1/4 cup cold water.

 You can also add a little cocoa powder to make them chocolate flavored.

Place almond/seed meal into a bowl and add remaining ingredients and stir with a spoon.  Chill in the fridge for 30 minutes. Spoon batter onto wax paper.  Cover with wax paper and roll out with rolling pin until 1/4-1/8th inch thick.  Cut out shapes. Use mini cookie cutters. The smaller the better!   Place shapes on greased cookie sheet.  Bake in 300° oven for 15 minutes.  Remove from oven and cool on wire rack.  Delicious served with sweetened yogurt!!!!

Nina Pears

Clean Eating Dessert Recipes

Three Ingredient Peanut Butter Cookies

Ingredients:
1 organic, cage-free egg
1 cup organic peanut butter (or almond butter)
1/3 cup organic honey
Optional: organic fair-trade chocolate chips (1/2 cup), or organic raisins (1/2 cup), or 1/4 cup shredded coconut and 1/4 cup pitted dates, or 1/4 cup chopped dried fruit and 1/4 cup nuts…or you choose what to put in!
Directions:
Oven 350
1. Mix all the ingredients together, stirring well.
2. Line a cookie sheet with parchment paper. Drop the batter on the paper, a heaping tablespoon for each cookie.
3. Bake for 8 minutes. Cookies should start to brown slightly around the edges. They may seem too soft, but if they’re starting to brown they’re good to go!
4. Let the cookies cool for 5 minutes (they will firm up as they cool).
Makes 18-24 cookies

Healthy No-Bake Cookies

• 1 cup natural peanut butter
• 3/4 cup honey
• 1/2 cup coconut oil (or butter if you prefer)
• 2 teaspoons vanilla
• 2 1/4 cups quick oats
• 6 tablespoons cocoa powder

Note: You can use regular peanut butter – but of course, that will make your cookies reduced sugar rather than sugar free.
Combine first three ingredients in a sauce pan and warm gently on stove top. If you’re using raw honey, you’ll want to be careful to warm it only until the coconut oil melts and the peanut butter softens. No reason to heat the life out of your honey!
Next, add in the vanilla, oatmeal, and cocoa, and stir well.
Drop by the spoonful onto a saran lined plate and let cool. Store in an airtight container in the refrigerator – if they last that long.

Brownies

Ingredients

• ⅓ cup  chocolate chips
• ⅓ cup coconut oil
• ¼ cup honey
• 3 eggs
• ¾ cup coconut sugar
• ½ cup almond meal
• 1 Tablespoon coconut flour
• ¾ cup unsweetened cocoa powder (sifted and spooned into measuring cup)
• ⅛ teaspoon baking soda (omit if using Dutch-processed cocoa powder)

Instructions

1. Preheat your oven to 325°F. Lightly grease a 8x8 or 9x9 baking pan.
2. Melt chocolate chips and coconut oil together. I put mine in a microwave safe bowl and microwaved for 30 seconds and stirred.
3. Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a food processor (or blender) and add all of the remaining ingredients, in the order listed.
4. Blend until smooth. This is done to make sure the brownies are not grainy after baking.
5. Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula.
6. Bake for 30-35 minutes or until toothpick inserted comes out clean.

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Nina Pears

Guilt free cookies

I had to make treats to bring in to school for a meeting. I wanted to find something delicious and not horrible for you. I ended up making 2 kinds of cookies.

Chocolate Banana Oat Cookies

• 3 ripe bananas
• 2 cups oats
• 1/4 cups almond butter
• 1/4 cup cocoa
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla

Preparation

1. Directions:
2. Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

 


 Chocolate Chip banana Cookies
         2 eggs

• 2 table spoons coconut oil melted
• 1/2 cup mashed banana (about 1 medium sized banana)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1/2 tbsp cinnamon
• 1 tsp baking powder
• 1/8 tsp sea salt
• 1/2 cup chocolate chips (or dark chocolate chips)

Directions:

1. Preheat oven to 350.
2. Combine eggs, oil, banana, almond milk, and vanilla in a large bowl.
3. In a small bowl, combine flour, cinnamon, baking powder, and salt.
4. Add dry ingredients to wet and mix until well incorporated.
5. Stir in chocolate chips.
6. Scoop heaping spoonfuls onto a cookie sheet lined with parchment paper and flatten each lightly with the back of a spoon.
7. Bake for 18-20 minutes or until they start to brown around the edges (they will have a soft texture, so be careful not to over cook).
8. Remove from oven and allow to cool for about 5 minutes, then completely cool on wire rack.
9. Snack your little heart out.

Nina Pears

Fall Recipes- Football snacks

With Fall comes football. Football is a constant in our house. I am not too into the game and the whole fanfare but I do love a reason to eat tasty food. It seems like snacks go hand in hand with watching the game. During football, it is easy to splurge and take in a bunch of extra calories. You don't have to though and can still be satisfied and enjoy the food that comes with football.

Trade your traditional fries for sweet potato fries. We make our own.

Sweet Potato Fries
Peel the skin off sweet potatoes
Cut the sweet potatoes into spears
spray a baking sheet with non stick spray
season with season salt
Bake at 400 for about 30 minutes or until the consistency you prefer. 

Trade traditional deep fried wings for chicken tenders.
Dip chicken tenders into egg wash and coat with almond flour.
brown in a little hot olive oil on the stove top.
Bake in the oven at 250 for about 30 minutes.
Apply sauce for baking. You can use traditional wing sauce, teryaki, or just make plain.


Turkey Burger Sliders
Make mini burgers with Ground Turkey and top with veggies and avocado

Hummus and Veggies

Pita chips instead of potato chips

fruit kabobs

Pita Pizza- make your own pizza on Pita pockets instead of crust



Chile Con Queso

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup pale ale, or other light-colored beer
• 1 1/2 cups low-fat milk, divided
• 3 tablespoons cornstarch
• 1 3/4 cups shredded sharp Cheddar, preferably orange
• 1 10-ounce can diced tomatoes with green chiles, (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon chili powder
• Cayenne pepper, to taste (optional)
• 1/4 cup sliced scallions
• 2 tablespoons chopped fresh cilantro

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
2. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave.

• Note: We like the flavor of Rotel brand diced tomatoes with green chiles the best in this dip. Choose original or mild, depending on your spice preference.

Nutrition

Per 1/4-cup serving: 84 calories; 5 g fat (3 g sat, 2 g mono); 14 mg cholesterol; 5 g carbohydrates; 4 g protein; 0 g fiber; 307 mg sodium; 36 mg potassium.

Nina Pears

Pumpkin Recipes

I know it is not Fall yet, but it is creeping up on us and the weather is starting to cool down. My number 1 fall baking ingredient is pumpkin. I love pumpkin! I am starting to see it pop up every where so I wanted to share some of my versions of pumpkin treats.


Pumpkin Fudge

Ingredients

• 2 cup coconut butter {how to make coconut butter}
• 1 1/2 cup organic pumpkin puree
• 2/3 cup pure maple syrup or raw honey
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• extra cinnamon for dusting (optional) 

1. Warm coconut butter in a medium size saucepan over low heat until melted. Turn off heat and add the remaining ingredients. Mix until all ingredients are combined. Pour into an 8×8 inch square pan. Refrigerate fudge for 2-3 hours or until it has set. Cut into squares and serve. You can also roll the fudge squares into balls and dust with extra cinnamon (makes for a prettier presentation) . Enjoy :). 

Pumpkin Coconut Flour Pancakes

ingredients

1. 1/4 cup coconut flour
2. 4 pastured eggs
3. 1/4 cup pumpkin puree
4. 1 tsp vanilla extract
5. 1 tsp pumpkin pie spice
6. 1 TBS raw honey

Instructions

1. Mix flour and eggs in a medium-sized bowl and blend well.
2. Add all other ingredients, mix and let sit for at least 5 minutes.
3. Check for clumps and break up with a fork.
4. Heat and grease griddle with butter or coconut oil.
5. Ladle small amounts of batter onto griddle - make 2-inch pancakes for best results.
6. Cook about 2 minutes on each side or until golden brown.
7. Serve with maple syrup or homemade whipped cream (dairy or coconut milk).

 Paleo Pumpkin Raisin Muffins

3 cups almond flour
1/2 tsp sea salt
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
pinch of ground cloves
1/4 cup nut oil (choose your favorite, I like almond and walnut)
1/4 cup honey
1/4 cup maple syrup
4 eggs
2 cups pumpkin puree (or canned)
1/2-3/4 cup raisins

Preheat oven to 350. Line 16 muffin cups with paper liners. Mix almond flour, salt, soda, and spices in large bowl. In blender or food processor put all wet ingredients, oil, agave, maple syrup, eggs and pumpkin. Puree until smooth. Pour wet ingredients into dry and mix thoroughly. Gently add raisins. Scoop mixture into muffin liners. Bake for 40 minutes or until tops are browned and tooth pick inserted into the middle comes out clean. Allow to cool on a rack. Enjoy!

Pumpkin Ice Cream

Ingredients:

• 3 frozen bananas
• 6 frozen pumpkin cubes (freeze canned pumpkin in the ice cube trays)
• pinch of sea salt
• 1/2 tsp cinnamon
• 1 tsp maple syrup

• Throw everything into your blender
• Blend on high until nice and creamy (like soft-serve)….if you want it thicker, just add in some ice cubes
• Serve immediately!

Pumpkin Almond Flour Bread

Ingredients

• 1 cup blanched almond flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda

• 2 tablespoon cinnamon
• 2 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon ginger
• 1 teaspoon allspice

• ½ cup pumpkin puree
• 3 eggs
• 3 tablespoons honey

Instructions

1. Mix dry ingredients and spices together in medium-large sized bowl.
2. Mix wet together in smaller bowl.
3. Stir wet ingredients into dry and mix together until smooth.
4. Pour batter into 2 greased mini loaf pans.
5. Bake in 350 degrees oven for approximately 35 minutes.
6. Remove from pans and cool on rack

Nina Pears

Fall recipes- Apples! Apple Picking!

I don't know if it is because I grew up in the Berkshires surrounded by apple orchards or what, but apple picking to me is one of my favorite activities to do. We are fortunate to have an apple tree in our front yard and with all of the moisture this year, it has been a great fruit year! If you don't have fruit trees in your yard, I highly recommend planting them or visiting a local orchard! The kids have a blast picking the fruit and baking with it afterwards is such a benefit! I must admit, our dogs love eating the fruit that falls or that is within their reach on the low branches too !
Our favorite healthy apple recipes:

Paleo Apple Crisp- so good and healthy, you can eat it for breakfast! 

Ingredients:
6 medium size apples, peeled and diced
2 cups almond flour/meal
1/2 cup coconut oil
1/4 cup raw honey
1 1/2 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp ground nutmeg
Directions:
Preheat oven to 35o degrees and lightly grease a pie pan with cooking spray.
Whisk together the honey and vanilla extract in a bowl with the cinnamon and nutmeg.  Add the flour and whisk until smooth and combined.
Cut in the coconut oil and stir with a fork until it forms a crumbled mixture.  Spread the apples in the bottom of the pie pan and top with the crumbled mixture.
Cover with foil then bake for about 45 minutes until the apples are tender.  Remove the foil and bake for another 10 minutes.  Let cool for 10 minutes before serving.

 Crock Pot Apple Sauce
What you’ll need:
8-10 apples – peeled, cored and sliced
1/2 cup water
1 teaspoon ground cinnamon – optional
What to do:
1. Place apples into crock pot, cover with water. Set on low. Cook covered for 6-8 hours until apples have softened. Stir occasionally to break up the apples.

Nina Pears

Activity and Recipe- Puddle Jumping and Oatmeal Bar

I woke up this morning to rain and cool temperatures. While I was running in the rain and splashing through puddles, it brought me back to my childhood. I felt like a kid. It was so much fun to play in the rain, come back from a run soaked and muddy, and feel completely refreshed. Maybe because we don't get much rain here it was refreshing. When I came home from my run, I encouraged the kids to play in the rain, get as wet as possible, and splash in the mud. They kind of looked at me like I was crazy because I do not promote messes. They had the time of their life. It was something different and fun. Next time you have a rainy day, I encourage you head outside and play in the rain with your kids. If you don't have kids, exercise in the rain. There is something about it that brings you back to your childhood. Many times rainy days can easily be turned into minimal activity days spent on the couch. it's nice to get some of that energy out too!
After some fun time in the rain, we were all hungry. Oatmeal is comforting for breakfast and can be fast and simple and a better choice than cereal. Oatmeal has become our go to breakfast for mornings when we are in a rush. Once upon a time I bought oatmeal packets that were loaded with sugar but I have learned to make my own and tweak it to be healthy and the kids have never complained.
We use quick oats that can be microwaved. Each kid likes it differently so I make them individual bowls with different add ins. Everyone gets oats with vanilla almond milk. Then they have a choice, One of our favorite is apples and cinnamon. I just cut up some apple chunks and add cinnamon. We also like to add a banana and fresh or frozen berries. I mix the oats, almond milk, and add ins and microwave it for 2 or 3 minutes. I usually use 1/2 cup of oats and 1 cup of almond milk for each  which is more than enough. I never add honey initially but if the kids ask after they start eating it, I give them a squirt. Sometimes the fruit is sweet enough and they don't notice!