Chocolate Chip Pumpkin Muffins

Oh these were so dang good I made 3 batches. So, for all you fall lovers out there, but still live in 100 degree weather, you’ll love these.

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20-24 muffins

400 for 8-10 minutes

  • 3 cups whole wheat flour
  • 1/4 cup dark brown sugar
  • 4 eggs
  • 1 1/4 cups of coconut oil
  • 1 t. pink salt
  • 1 t. baking soda (non aluminum)
  • 1/2 t. baking powder (non aluminum)
  • 2 t. vanilla extract (non alcohol)
  • 1 can pumpkin puree (not pumpkin pie mix)
  • 1 t. cinnamon
  • 2 cups chocolate chips

What to do:

Mix the sugar, eggs, and oil together in mixer until light and smooth. Add the rest of the ingredients, except chocolate chips and mix well.  Add the chocolate chips and bake in muffin tins for 8-10 minutes at 400.  this recipe should be halved to make only 12-15 muffins but like I said, I made 3 batches. So, bake away my friends…………

 

Rawful Joy, Jackie

Dang Good Granola

I love granola, so much so that I add it to my fruit bowls, my smoothie bowls, halved papayas, parfaits. You get the picture. My kids on the other hand not so much, they do like some of my variations (goji berry is their preferred) but not adding it to everything, haha. Well, I started with  recipes from Minimalist Baker and Cookie and Kate and sort of tweaked it according to my likings and my inventory.

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Gather all your ingredients, I used what I had on hand at that time. Oatmeal, chia seeds, almonds, cashews, walnuts, maple syrup, himalayan pink salt and coconut oil. That powder you see in the first pic, that’s my plant shake mix. I just threw the mix in then gave it all a whirl. I literally threw various amounts of nuts into the food processor and pulsed until they broke up a bit. I then ground the chia seeds and added those while pulsing again. Being careful not to over process so I didn’t end up with nut flour. Next I poured this into a large bowl and added roughly 3 cups of raw uncooked oatmeal, gave it a little stir to mix it all in. Let this sit for a minute. Go over the stove and add 1/4 coconut oil and 1/4 maple syrup to a pot and melt over medium high heat mixing the two together to a liquid.

Now, listen I am all about skipping steps and just throwing it all into the food processor and hoping for the best. I mean come on……..we have about 6 1/2 minutes to whip recipes up on most days so……… you make do. This one however, really does taste a whole lot better when you add the cooking on the stove step.

So, back to the recipe. Once the oil and syrup are thoroughly melted, add this to your bowl and stir by hand really getting all of the oats and nuts fully coated, fave part for the kids. A whole lot of finger licking after this one. hahaha, I was fine with it.

Now once all ingredients are completely covered and mixed in spread the mixture onto a baking sheet as evenly as you can. Bake in the oven at 400 for roughly 8 minutes and take out, stir up the bottom, flatten out again and bake for another 5 minutes.

Walala, Dang Good Granola!! Store in a sealed mason jar in the fridge for about 3 months. However, if it lasts that long I’d be very surprised.

 

For those of you who need some measurements, I’ll do my best. I eyeballed this one but there are a few specifics.

  • 3 cups oatmeal
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • a pinch of pink himalayan salt
  • 1/4 cup ground chia seeds ( I just used my coffee grinder)
  • various nuts added to your own liking
  • Bake at 400 for 8 minutes then take out, stir and bake another 5 minutes

When it turns golden brown, it’s time to take them out.

I had this ready and in bowls in under 30 minutes, whoop whoop!! It’s delicious, vegan, gluten free and simple. Add your own homemade almond milk, your favorite plant based protein shake mix and you’ve got one heck of a nutritious start to your day.

Head on over to the 2 sites above and get some more ideas!!

I’d love to hear your faves in the comments.

Oh, you can add some fun superfoods to it if you want to get a bit creative. Like raisins, chocolate chips, craisins, dried mulberries, goji berries, cut up dried figs………so many options.

Rawsome Rocket, Jackie

Marinated portobello cashew cheese burgers with herbs,sprouts & tomatoes


Marinated mushrooms:
4 portobello mushrooms

1 tablespoon extra virgin olive oil

1 tablespoon liquid aminos 

1 tablespoon maple syrup
Cashew cheese:

1 3/4 cups cashews

1/2 cup water

1/3 cup nutritional yeast 

Juice from 1 lemon

2 peeled garlic cloves

2 tablespoons miso

Pink Himalayan Salt and Italian seasoning, to taste 
Guacamole:

2-4 avocados (I use Hass)

1 juiced lime

1 Roma tomato chopped (optional)

1/2 medium red onion minced

1 Tbs pink salt

2 Tbs fresh ground black pepper

1/2 tsp chipotle powder

Toppings:

Sliced tomatoes

Fresh chopped chives, spinach and parsley 

Anything else your heart desires 
To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing. 

Sidenote:I ate mine RAW and they were amazing!
While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you’ve got time, let it age for a few days).
When everything is ready, spread your cheese and guacamole generously onto your mushroom tops and bottoms of the inside (like you’re spreading on a bun) and layer with herbs, sprouts, thinly sliced red onion and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you’re gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.

Simple Changes, Make Simple Habits

Looking to build healthier habits? Remember, you don’t have to change everything all at once. Start with small steps that you can feel good about. #onesimplechange 

Add nutrient-rich foods. Instead of thinking about what not to eat, think about the things you can add to your diet. Strive to incorporate more greens and colorful veggies into your meals.


Eat closer to nature. Concentrate on whole foods in their natural forms, such as fruits and vegetables. If it looks like it did when it grew from the earth, that’s your cue that it’s a healthier choice.
Go for whole grains. Instead of reaching for regular pasta or white bread, look for varieties made with 100% whole grain flour. Better yet, fill your belly with whole grains, such as brown rice, quinoa or barley.
Find alternatives to oil. Believe it or not, you don’t need added oils to make the foods you love. You can steam fry those onions and replace the oil in those muffins with applesauce.
Reorganize your plate. Think of lean meat and fish as flavor boosters instead of the main event. Put beans, whole grains and veggies in the spotlight, and keep servings of meat and fish at 3 ounces or less (that’s about the size of a deck of playing cards).

Make whole foods your NEW Normal!

Frozen Pineapple Margarita

I thought it would be nice to put a spin on a margarita. Well, that’s partly true. I really had this poor, sad, forgotten pineapple just sitting all alone on my counter (we can address my produce addiction another time). Now, I’m not telling you to use a rotten pineapple, but if it’s just a bit too ripe, cut it up into cubes, lay them out on a baking sheet lined with waxed paper and throw them in the freezer until frozen. From there you can use some to whip up this drink then put the rest in a zipper bag and back into the freezer for future margaritas or smoothies. Cheers!

Frozen Pineapple Margarita

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about 9 ice cubes
2 C. frozen cut pineapple
1 C. orange juice

1 can organic coconut milk
1  1/4 cup (depending on the sweetness of your pineapple)

2 lemons, juiced

1 lime, juiced
zest of one lime
turbinado sugar for serving

lime wedge for serving

Put all ingredients into the blender. Blend on high speed for about one minute. If you’d like to rim the glasses with the turbinado, fill one shallow dish with lime juice and water and one with some sugar in it. Dip the glass into the lime water. Let the excess drip off, then dip into the sugar. Pour the margarita into chilled margarita glasses and garnish with a wedge of lime.

Serves about 4 margaritas.

It’s as EASY as 1-2-3

DIET – This word is not allowed at my house, the first three letters spell DIE.  Which is what you feel like when you change your food habits!

I am guest posting over at http://simplerecipebox.com, thanks Heidi for having me over, you are a blessing and it is a pleasure.

The topic of discussion is Meal Planning; how to follow a 60/40 lifestyle. 60% Raw food, and 40% cooked, alkalizing food.

As a family of seven you might wonder where, how, or even why we would choose to eat in a way that some might say; could cost a fortune, is inconvenient, or too hard.  It’s all in perspective, I had to wrap my brain around the idea of changing, not just my food habits, but our way of living. You see, change doesn’t come naturally, to most people. We were programmed to eat or behave in a manner of convenience based on our situations. So, it became very clear to me that I needed to change my way of thinking in order to provide the most healthful, yet convenient, and cost-effective way for my family to live.
So, I devised a simple PLAN:
It’s as Easy as 1-2-3

Step 1.  Meal Plan – Spend two days of your week, no more than 1 hour each, to plan your meals for the month. Use only 10 recipes for the entire month, then rotate them throughout the weeks to feel as though you have a variety. Create a shopping list according to your recipes for week 1 only. This will be cost effective and time effective. 

 
Step 2. Commit – Commit to replacing one “unhealthy” food in your families lives a week. Ex… Substitute white sugar for AGAVE, or COCONUT PALM SUGAR. Make this commitment for 90 days, and I guarantee you’ll see and feel a difference in both you and your family. This change in our lives immediately made a difference in my children’s behaviors. Less aggression, more focus (which is key for homeschooling), and sleep through the night.
 
Step 3. Take action – Involve your family in this new healthful way of living. Ask your kids what their favorite meal is and then substitute some of the ingredients to accommodate this change. (See recipes on meal plan)
 
You’ll notice on my MEAL PLAN I have named the days, this is to get the family excited for the meals I have planned and to also have them help with the planning, prepping and creating. You never know, you may have a budding chef among you!
I’ve included a sample of a weeks worth of menu items that I’ve planned for my family of seven. There is very little variety. That’s on purpose. The more we have, the less content we become. If I offer to many choices, then it becomes more difficult and defeats my purpose.
The key here is to do what works for your family. This Weekly-meal-planner is an example of a 60%/40% MEAL PLAN that works for my family. And, not all people are one-size-fits-all, so I have outlined just a sample of what we do to offer you encouragement, with easy to follow recipes, to implement this into your lives.
Let me ask you a question, how do you eat an elephant? That’s right, one bite at a time. So, understand that in making a lifestyle change, whatever that change is, is not going to happen overnight. When you develop a plan, commit, then take action, your plan will be successful!
Rawfully yours, Jackie Reiter
Simple Organic Solutions for EVERYDAY Life