Monday, September 22, 2014

Pumpkin Chocolate Chip Muffins


#pumpkineverything! But really!
Fall is my favorite season. I get a pumpkin spice latte the day its released, my house gets converted into a pumpkin patch (well, just touches of harvest decor here and there), and I stock up on pumpkin yankee candles.

So, accordingly, I needed to bake something that incorporated the spirit of fall. I found a recipe on pinterest for the worlds best pumpkin bread...and I was determined to make it better- healthier, cleaner, and yummier...plus in muffin form!

Despite modifying almost every ingredient from the original recipe, these turned out really well! My husband said they were amazing!

They are perfect for breakfast with a rich cup of coffee or great for dessert too. I like them slightly warmed so the chocolate chips are all melty inside. Delicious!



Yield: 2 dozen muffins
21-Day Fix Portion: 1 yellow substitute per muffin


Ingredients

  1. 1 cup 100% pure pumpkin (about ½ a regular can)
  2. ¾ cup honey
  3. ½ cup coconut oil (melted but not hot)
  4. 2 eggs
  5. 1 tsp vanilla
  6. ¼ cup milk (I use organic)
  7. ¼ cup water
  8. 1 ⅔ cup whole wheat flour
  9. 1 tsp each:
    • ground cinnamon
    • pumpkin pie spice
    • salt
    • baking soda
    • baking powder
  10. ½ cup dark or semi-sweet chocolate chips


Directions
  1. In a large bowl, combine all the wet ingredients (ingredients 1-7). I recommend using a mixer.
  2. In a separate bowl, combine the dry ingredients (ingredients 8-9)
  3. Gradually mix the dry ingredients into the wet mixture and mix til combined
  4. Fold in the chocolate chips
  5. Scoop into lined muffin tins (about ⅔ full)
  6. Bake at 350 for 18-20 minutes




Wednesday, September 3, 2014

Oats & Honey Granola Bars

I always love discovering new recipes and converting them to healthy, clean options.


Last week, I found this gem in Parents magazine, changed it up a bit, and created a batch of granola bars that my husband has been raving about for a week now! So, I figured I would share them with you!


Tip: Make them on a Sunday, so they will be fresh for breakfasts or snacks during the week. They will stay fresh for 5-7 days.


Yield: 16 bars or 32 squares
21-Day Fix Portions: 1 yellow substitute


Ingredients
  • 4 cups old-fashioned oats
  • ¼ cup whole wheat flour
  • ¼ tsp salt
  • ¼- ½ cup of dried fruit of choice (raisins, cranberries, etc- look for the no sugar added varieties) OR nut of choice (chopped) OR mini semi-sweet chocolate chips OR a combination of any of those options (personalize them for what you like!
  • ½ cup coconut oil (melted, but not hot)
  • ½ cup honey
  • 1 tsp pure vanilla extract




Directions
  1. Preheat oven to 325.
  2. In a large bowl combine oats, flour, salt, and choice of toppings
  3. In a separate bowl, combine coconut oil, honey, and vanilla (Tip: Measure and add the oil before the honey- the remaining oil on your measuring cup will prevent the honey from sticking, making sure you get all of it in your bowl)
  4. Pour the wet ingredients over the dry ingredients and mix well.
  5. Press mixture into a 13x9 pan lined with wax/parchment paper
  6. Bake for 30-40 minutes (or until golden brown)
  7. Allow to cool completely before cutting into these (very important)