Pumpkin Chocolate Chip Muffins:
2/3 cup pumpkin puree
1/2 cup honey
1/2 cup melted coconut oil
2 tsp vanilla extract
1/2 cup coconut flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
½ cup chocolate chips
Preheat oven to 350 degrees.
Add wet ingredients together in a bowl (pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract)
In a separate bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
Pour dry ingredients into wet ingredients and mix well then add the chocolate chips.
Scoop batter into 10-12 lined muffin tins.
Bake for 25-30 minutes. ENJOY!
2lbs ground grass-fed beef (turkey will work here as well)
1 large white onion, diced
6-8 garlic cloves
1 14oz can of pureed pumpkin (not pumpkin pie)
1 (28 oz) can of fire roasted tomatoes
1 (15 oz) can of tomato sauce
2-3 cups of broccoli slaw (you can also add your veggie of choice like zucchini or chopped kale)
1 TBSP grass-fed butter or ghee
Spice Mix ::
2 T chili powder
2 T cumin
1 T paprika
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons cocoa powder
1 teaspoon garlic powder
1/2 teaspoon cayenne
In a large pot, heat 1 TBSP of butter or ghee. Once melted, add the 2lbs of beef and let it brown. Make sure that the beef breaks up into pieces.
While the beef is browning, add all of the spices from the spice mix to a large bowl and mix.
After the beef is done browning, remove as much of the beef from the large pot as possible and place it into the spice mixture bowl. Leave as much of the beef fat in the large pot as possible because you will be cooking your veggies and onion in it.
Once you've removed the beef, add the onion and garlic to the large pot and sauté for 2-3 minutes.
Then, add your canned pumpkin, fire roasted tomatoes, tomato sauce and veggies of your choice and stir for another 1-2 minutes.
Finally, mix in the entire beef mixture along with the spices and let simmer for 10-15 minutes. Then Enjoy!
Pumpkin Corn Bread ::
This works PERFECTLY with the pumpkin chili and doesn't feel like overboard on the pumpkin either!
1/4 cup ghee or coconut oil
3/4 cup almond milk
1/4 cup raw honey
1 teaspoon apple cider vinegar
Heaping ¼ cup pureed pumpkin
2 1/4 cups blanched almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Preheat the oven to 350°F. Heat the palm shortening in a 10-inch cast-iron skillet over medium-high heat until melted. Swirl it around to coat the bottom and sides of the skillet, then pour the melted shortening into the bowl of a stand mixer fitted with the beater attachment, or use an electric handheld mixer. Place the cast-iron skillet back on the stovetop and keep on low heat.
Add the almond milk, honey, and vinegar to the mixing bowl and mix on medium speed for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the almond flour, pumpkin, coconut flour, baking powder, baking soda, and salt and mix until combined. Pour the batter into the hot cast-iron skillet.
Bake for 30 minutes (check after 22 or so though), or until the bread is golden and a toothpick inserted into the center comes out clean when. Cool for 30 minutes on a wire rack and serve warm.
Once the bread has cooled completely, tightly wrap it in the pan and store it in the refrigerator for up to 1 week. Serve it chilled, or reheat it in the pan in a 300°F oven for 15 minutes. Serves 8-10.
6 ounces vodka
2 cups light coconut milk
⅓ cup canned pumpkin, unsweetened
⅓ cup honey
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup ice cubes
Add all ingredients to a blender and blend until smooth. Serves about 3, depending on how much fun you want to have!