Savory Italian Meatballs

 

These meatballs are a great pair for zucchini noodles, mashed root veggies or celery root. I think meatballs are this great comfort food and also a bit of fun! They seem kid-like and have such versatility. Think about your next party with a big plate of these with different dipping sauces or just a little jar of toothpicks. And if you have a family with or without kids, this will be a big hit. The prep is very easy and convenient. No need to hand fry them in a pan – just pop them into the oven and 20-25 minutes later you are ready to eat!

Savory Italian Meatballs

Ingredients

  • 1 pound ground chicken (dark meat) or ground beef
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • ½ cup fresh parsley leaves, minced (final will be 2 tablespoons)
  • 1 teaspoon salt
  • 1 teaspoon Italian herb blend

Instructions

  1. Blend all ingredients together in a medium bowl.
  2. Form into 1 inch meatballs. I like to use a cookie scooper to cut down on the mess. You can also just use your hands and roll 1 tablespoon into balls.
  3. Line up on a parchment or foil lined cookie sheet.
  4. Chill in fridge for 10 minutes.
  5. Bake at 400F and bake for 20 minutes, until browned and sizzling.

Vegan Sprouted Buckwheat Pumpkin Bread

I am now officially in love with sprouted buckwheat! This nourishing bread will have you experience the unique flavor of buckwheat paired with intense fall spices, pumpkin and a gentle sweet of maple syrup and molasses. Staying on track during the holidays is much easier when you fill your own kitchen with health giving foods. This also travels well.

Vegan Sprouted Buckwheat Pumpkin Bread

Ingredients

  • 1 cup sprouted buckwheat flour
  • 1 cup pumpkin puree
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup extra virgin coconut oil
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic blackstrap molasses
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chopped walnuts (optional)
  • Flax Eggs (mix together the following)
  • 1/2 cup filtered water
  • 1 tabplespoon ground flax seed

Instructions

  1. Preheat your oven to 350F and line two mini loaf pans with parchment paper or grease and flour with coconut oil and extra dusting of buckwheat flour
  2. In a small bowl, combine the Flax Eggs: mix together the water and ground flax seed. Let sit for 5 minutes.
  3. In a medium bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves, salt and baking soda. Stir in the pumpkin puree, melted coconut oil, maple syrup, molasses, vanilla, chopped walnuts and flax eggs mixture.Finally add in the apple cider vinegar, which will help the loaf rise when it reacts with baking soda.
  4. Pour batter into your prepared loaf pans evenly.
  5. Bake at 350F for 30 minutes or until loaf is firm and bouncy to the touch.
  6. Cool before slicing.

The Perfect Pumpkin Bread

Pumpkin baked everything is a requirement for Fall.

Finding that perfect blend of sweet, spicy and moist without all the sugar and grains can definitely be a challenge. Over the years I have baked hundreds of recipes in search for perfection. This my friends, is it! The flavors in this bread layer so gently…. cinnamon, spice and pumpkin with a little hint of earthy from the nuts and dates all surrounded with a moist, tender crumb. Pair with tea, coffee or get fancy and serve with a little ghee mixed with cinnamon and honey.

The Perfect Pumpkin Bread

Ingredients

  • 1 cup organic pumpkin puree
  • 1/2 cup maple syrup
  • 3 large eggs
  • 3 dates, pitted OR 3 tablespoons coconut sugar
  • 1/4 cup melted grass fed butter or coconut oil
  • 1 tablespoon vanilla extract
  • 1 1/4 cup extra fine almond flour
  • 1/2 cup arrowroot flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 21/2 tablespoons pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1/2 cup shredded coconut
  • 1/4 cup chopped dried naturally sweetened cranberries
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix pumpkin, maple syrup, eggs in a large bowl. Add pitted dates and blend with an emulsion blender. (Alternatively, you can mix the entire wet portion in a food processor.) Add melted butter and vanilla, mix well.
  3. In a separate small bowl, combine almond flour, arrowroot, coconut flour, baking soda, spice and sea salt. Mix with a fork or whisk to incorporate everything fully.
  4. Add the dry mix to the wet mix, blend gently with a spatula.
  5. Fold in the coconut, cranberries and nuts.
  6. Spray an 8 inch loaf pan with coconut oil non-stick spray or line with parchment paper.
  7. Bake for 50-55 minutes at 350 degrees.
  8. Remove from oven and cool in the pan.
  9. For Muffins: divide batter evenly among muffin tin or papers. Cook time will vary depending on tin or paper size. Check at 15 minutes - muffins are done when slightly springy to the touch in the middle.

Inspired Bite: Try making this as Banana Bread! Substitute 1 cup of mashed banana for the pumpkin. Delicious!

Serve, Eat and Enjoy!

Easy Paleo Energy Bars

Move over expensive store bought bars! These are the perfect portable snack bars for when you’re running around. Keep them in the freezer and they are ready to go into your backpack. While this recipe calls for macadamias, you can replace them with walnuts, pecans or almonds. Dried cranberries work great in place of cherries. I used dried apricots a few times instead of raisins. Sometimes I also add ground ginger for a nice zing. This is definitely a recipe to flex your creative muscles

Easy Paleo Energy Bars

Ingredients

  • 8 -10 Medjool dates, sliced in half, pits removed
  • 3/4 cup coconut flakes (or 1/2 cup finely shredded UNSWEETENED coconut)
  • 1/2 cup organic raisins
  • 3/4 cup macadamia nuts
  • 3/4 cup sunflower seeds (raw or roasted) (I used a combo of raw pumpkin seeds and sun seeds )
  • 1/2 cup dried cherries
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 tsp honey

Instructions

  1. Add all ingredients to a food processor and blend for about 1 minute or until everything is chopped into small pieces and starts to stick together. If you have a small food processor, you can mix ingredients in a bowl and process it in batches until it’s all combined.
  2. Place mixture on a large piece of plastic wrap on cookie sheet. With your hands, shape into a rectangle, pressing and patting it until very dense and it sticks together nicely.
  3. Wrap tightly and refrigerate for a few hours, until very firm. Slice into bars and enjoy!
  4. Store at room temperature for up to 1 week; in the fridge for up to 2 weeks; or wrap bars individually and freeze until needed. To thaw, simply set on counter or throw in your backpack.

Easy Paleo Energy Bars

Ingredients

  • 8 -10 Medjool dates, sliced in half, pits removed
  • 3/4 cup coconut flakes (or 1/2 cup finely shredded UNSWEETENED coconut)
  • 1/2 cup organic raisins
  • 3/4 cup macadamia nuts
  • 3/4 cup sunflower seeds (raw or roasted) (I used a combo of raw pumpkin seeds and sun seeds )
  • 1/2 cup dried cherries
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1 tsp honey

Instructions

  1. Add all ingredients to a food processor and blend for about 1 minute or until everything is chopped into small pieces and starts to stick together. If you have a small food processor, you can mix ingredients in a bowl and process it in batches until it’s all combined.
  2. Place mixture on a large piece of plastic wrap on cookie sheet. With your hands, shape into a rectangle, pressing and patting it until very dense and it sticks together nicely.
  3. Wrap tightly and refrigerate for a few hours, until very firm. Slice into bars and enjoy!
  4. Store at room temperature for up to 1 week; in the fridge for up to 2 weeks; or wrap bars individually and freeze until needed. To thaw, simply set on counter or throw in your backpack.