Category: Vegetarian

Roasted Red Pepper Hummus

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Ok… so I’ll admit it. 

I’m pretty obsessed with hummus. Like all kinds. 

Aside from just dipping Mary’s Jalapeño crackers into it (which I do often), it can easily be used for so many recipes. 

I love spreading it on my toast and then topping it with a poached egg, or spreading it on my favourite raw sun-dried tomato wraps and adding in some roasted chicken and sliced veggies. Both are great recipe ideas for any meal of the day!

Plus, it’s easily transportable when travelling or heading out for an afternoon. Pack it into a container, chop up some veggies and you’re golden!

Bottom line, I love it.

With my 21-Day Delicious Detox launching in just a few more days, I wanted to provide you with a delicious and healthy detoxifying recipe that you can enjoy guilt free. And if you don’t happen to be “detoxing,” you can still enjoy this recipe and all of the healthy benefits. 

Oh! and in case you missed my periscope where I share all about the important foods you need to include into your diet to support detoxification, you can catch it here.

So, moving onto those benefits, what are they?

Well… there’s plant based protein from chickpeas (great for balancing blood sugar), tons of vitamin C from red peppers (amazing for liver detoxification and skin health), fresh garlic (amazing for immune health and contains sulphur which is a detoxifying nutrient) and tahini paste (loaded with calcium which helps to strengthen your bones and ease PMS cramps). 

Um… need I say more?

This hummus is da bomb and I think you’re gonna love it just as much as I do. It’s not just any hummus, it’s a roasted red pepper hummus and it rocks!

Ok, so, let’s get to it because I know you’re dying to make it and try it on some gluten free toast with poached eggs. Yup… I knew I sold you on that one 🙂

Roasted Red Pepper Hummus
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3/4 cup roasted red bell peppers (about 1 lb. peppers, roasted)
  2. 2 cans organic chickpeas/garbanzo beans (15 oz. each), drained and rinsed well
  3. 1/4 cup tahini paste
  4. 2 tbsp extra virgin olive oil
  5. 1 1/2 tbsp fresh lemon juice
  6. 1 1/2 tsp crushed fresh garlic (or more to taste. *Roast for extra flavour!)
  7. 3/4 tsp smoked paprika (or more to taste)
  8. 1/4-1/2 tsp sea salt
  9. 1/4 tsp cayenne pepper (or more to taste)
  10. Warm water as needed
Instructions
  1. First, you need to roast some peppers. Alternatively you can used jarred peppers, just be sure it's free of GMO oils and additives. Otherwise, preheat oven to 400 degrees. Line a baking sheet with parchment paper and lay peppers on their sides, stems pointing sideways. Place in the oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes. Check to make sure the peppers have fully roasted. The skin should be charred and soft and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven and let them cool.
  2. Once peppers have cooled, add them to your food processor, along with the chickpeas, tahini paste, olive oil, lemon juice, garlic and spices.
  3. Pulse the ingredients for about 60 seconds, then process again until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste if necessary. Process again to blend any additional ingredients.
  4. Place in a bowl and allow hummus to chill. It tends to firm up while it chills.
  5. Serve with your favourite crackers or veggies or use as a spread in sandwiches or wraps.
Holistic Wellness https://holisticwellness.ca/
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Foodie Fridays – Sweet Potato, Beet & Arugula Detox Salad

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This is a delicious and satisfying salad that not only fills you up as a main, but offers many nutritional and detoxifying benefits. 

Beets are incredible blood cleansers and contain naturally occurring nitrates, which are converted into nitric oxide in your body. Nitric oxide helps to relax and dilate your blood vessels, which not only improves your blood flow, but helps to lower blood pressure! Plus, they contain potassium and magnesium, two minerals that help to support heart health. 

Sweet potatoes are rich in carotenoids; plant compounds that protect your cells from damage. You can tell fruits and veggies are rich in these compounds by their colour. Yellow, orange and bright red are all indicators of antioxidant rich carotenoids. Sweet potatoes are also rich in vitamin E, an antioxidant that helps to support heart health, plus it’s an anti-aging vitamin that can keeps your skin young, vibrant and wrinkle free!

And believe it or not, sweet potatoes contain even more potassium than bananas! 

Now let’s talk about arugula. This peppery green is incredibly alkalinizing and supports liver detoxification. It belongs to the brassica vegetables (just like broccoli, brussel sprouts and cauliflower) and contains powerful detoxifying compounds such as sulforaphane and indole 3-carbinol. What does this even mean? Bottom line, it helps your liver to metabolize and breakdown excess estrogen, which in turn, helps to protect you against breast or ovarian cancer. Amazing right?

Many of my clients suffer with excess estrogen, otherwise known as estrogen dominance. Suffering with PMS, breast tenderness, excess weight, bloating and swollen lymph nodes can all be signs of estrogen dominance. It’s important to help flush this excess estrogen from your system to improve hormonal health and support the liver. This salad, along with other brassica vegetables and a lot of fiber can help you reduce excess estrogen and restore balance to your body. 

This salad can take minutes to prepare IF you have leftover roasted sweet potato and beets on hand. Two foods I typically like to roast a lot of to have on hand for easy, grab and go meals. Otherwise, roasting your veggies will take a little bit of time, but it’s so worth it! Be sure to make extra and keep them in your fridge to enjoy as leftovers. 

As with any salad, you can use whatever veggies you have on hand. It’s a great way to clean out your fridge. Feel free to get creative with this recipe by adding in cucumbers, celery, tomatoes or your favourite nuts and seeds. 

Happy Foodie Friday!

Enjoy your detox salad 🙂

Sweet Potato, Beet & Arugula Detox Salad
Serves 2
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 medium sweet potato, cut into 1-inch pieces and roasted*
  2. 2 medium beets, cut into cubes and roasted*
  3. 4 cups arugula or spinach
  4. 1/4 cup soft goats cheese, crumbled
  5. 2 tbsp hemp seeds
Dressing
  1. 2 tbsp olive oil
  2. 1 tbsp balsamic vinegar
  3. 1 tbsp freshly squeezed lemon juice
  4. 1 tsp dried oregano
Instructions
  1. Add arugula to a large bowl. Add in roasted sweet potato, beets and hemp seeds.
  2. In a small bowl, whisk together dressing ingredients. Drizzle over salad, add crumbled goats cheese and toss well.
  3. Divide among two plates and serve.
  4. *Roasting Sweet Potato - Preheat oven to 350 F. Cover baking sheet with parchment paper.
  5. Wash and peel sweet potatoes. (I personally like to leave the peel on, especially if buying organic). Cut into 1-inch size pieces. Place the cut sweet potatoes onto the baking sheet. Sprinkle with sea salt, pepper and some chill flakes (optional). Bake for 45-55 minutes or until soft and cooked through.
  6. *Roasting Beets - Remove stems and leaves from beets and wash. Wrap beets in foil. Bake in 350°F oven for about 1 hour or until vegetables are fork-tender. Remove from foil and let stand for 15 to 20 minutes or until cool enough to handle. Loosen skins from beets and cut into cubes. You can place the beets in the foil onto the same tray as the sweet potato to roast at the same time.
Notes
  1. *Candied walnuts, pecans, pumpkin seeds, or almonds would all make delicious and healthy additions to this salad.
Holistic Wellness https://holisticwellness.ca/
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Chocolate Hazelnut Protein Power Bowl

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Your breakfast needs a pick me up!

One of the biggest complaints I hear from my clients is that they don’t know what to eat for breakfast. Enter this power bowl. It’s not just any power bowl. It’s a friggin chocolate hazelnut bowl and I totally approve of you having it for breakfast! 

My breakfast varys often. From oats, to eggs (which can be made poached, fried or into a delicious veggie filled omelet) to leftovers, I eat quite the variety of things in the a.m.

And yes, by leftovers I mean I’ve eaten my leftover poached salmon with avocado and a side of greens for breakfast. It’s delicious, healthy and full of protein to fuel my body for a busy day. You should try it sometime!

I often tell my clients that they need to get over the idea that breakfast has to come in the form of a bagel, a donut, a box of cereal or any other type of breakfast-y type food. Breakfast is just another meal of the day, so don’t limit your choices. 

This power bowl has definitely gotten many of my clients up and out of bed in the morning. Even their kids enjoy it (which is a huge win!).

I mean, what kid (or adult) is going to pass up chocolate in the morning? I use cacao in this power bowl and if you haven’t gotten on the cacao-powder bandwagon, then I suggest you join. I use cacao in a lot of my smoothies and baking recipes, because it contains no artificial sugars, junk, or crap that you find in a typical cocoa powder. 

Cacao is a superfood and it’s rich in vitamin C, magnesium and lends a perfect chocolatey decadence to just about anything.

Have you tried my Black Bean Brownies yet? They contain a delicious amount of cacao and are perfectly gooey, rich in protein and packed with fiber. Click here to get that recipe. 

Oh! and ladies! This power bowl is perfect for those sugar craving PMS days where all you want is chocolate and you’ll rip someones heads off until you get your fix. You know what I’m talking about! The thing is, when you’re craving chocolate around your period, what your body is actually telling you is that it needs magnesium.

Magnesium is a very important mineral that helps to ease cramps and release muscle tension. It’s basically like the perfect PMS mineral! So take some, or eat cacao. 

So get out that blender, whip up this delicious chocolatey goodness, bask in your all day soaring energy and tame the PMS monster. 

Chocolate Hazelnut Protein Power Bowl
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Ingredients
  1. 1 frozen banana
  2. ¼ cup hazelnuts, soaked 30 minutes
  3. 3 tbsp hemp protein (I used Progressive Organic Hemp)
  4. 2 tbsp raw cacao powder
  5. 1 scoop of your favourite chocolate protein powder (I love Progressive Harmonized Chocolate in this recipe)
  6. ¾ cup coconut milk
  7. 1 tsp cinnamon
  8. ice (optional)
  9. 1/4 avocado (optional and may be needed for additional thickness and consistency)
Toppings
  1. Banana
  2. Strawberries
  3. Cacao nibs
  4. Shredded coconut
  5. Hemp seeds
  6. Chia seeds
  7. Goji berries
  8. Hazelnuts
  9. Sesame Seeds
  10. Pumpkins Seeds
Instructions
  1. Place all ingredients (minus the toppings) into a blender and blend until well combined. Pour into a bowl and top with your favourite ingredients. Topping with hemp seeds, chia seeds and other superfoods will give this bowl a super antioxidant kick and supply you with a ton of plant based protein and healthy fats.
Holistic Wellness https://holisticwellness.ca/
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Almond Pulp Raw Brownies

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Fancy dinners, indulgent desserts and expensive wine tend to make up most Valentines Days.

Maybe the addition of chocolates, cinnamon hearts and lingerie get thrown in the mix too!

This year, my hunny and I are staying in. I’m getting treated to a delicious and healthy homemade meal (sweet!) and will get busy in the kitchen baking up something yummy!

That’s where these Almond Pulp Raw Brownies come in!

You heard right… I said Almond Pulp! Have you been busy making your own almond milk at home only to throw out the pulp? Well don’t! Save it for this delicious and raw brownie treat. 

This recipe only works if you have raw almond pulp on hand, so technically, this is a 2 phased recipe. First, make your own homemade almond milk by following this recipe HERE. 

Then, onto the un-baking. Since these delicious gems are raw, you don’t even need to turn on your oven!

Happy Valentines Day! xo

Almond Pulp Raw Brownies
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. 1/2 cup almond pulp (squeezed reeeally well to dry out. Pulp must be completely dry to use)
  2. 1/2 cup cashews
  3. 1 cup dates
  4. 5 tbsp cacao powder
  5. 4 tbsp dried unsweetened coconut
  6. 1 tbsp hemp seeds
  7. 2 tbsp raw honey
  8. 2 tsp cinnamon
  9. 1/2 tsp ground vanilla bean
  10. 1/4 tsp sea salt
Instructions
  1. Place cashews in your food processor and process until they become small and crumbly, like a cashew-flour.
  2. Add dates to the cashews and process again until the mixture sticks together and the dates are well processed and incorporated.
  3. Add the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery and creamy.
  4. Dump the mixture into a brownie dish or small cake pan and press down very firmly using clean hands.
  5. Place the brownies into the freezer for at least one hour.
  6. Slice before eating and eat right out of the freezer. They won't turn rock-hard. They will be nice and chewy, almost fudge-like.
  7. *Do not refrigerate or defrost. Keep brownies in freezer. They will last 7 days in freezer.
Notes
  1. Feel free to add in cacao nibs, goji berries, dried cherries or your other favourite superfood or dried fruits. Get creative and experiment!
Holistic Wellness https://holisticwellness.ca/
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Spinach and Lentil Soup – a Delicious Meatless Meal

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Lentil soup… a perfectly hearty, healthy and flavourful meal you can whip up for your family in no time.
 
I’m gonna say that this is probably THE BEST lentil soup I’ve ever made! It’s perfect for a chilly winter day and if you’ve got yourself a thermos, this is great heated up and enjoyed for lunch the following day at work. Nothing beats leftovers that you can reheat quickly and is healthy at the same time. 
 
Lentils are full of soluble and insoluble fiber, both which help keep you regular, assist in balancing blood sugar and lowering cholesterol.
 
Lentils are also full of B vitamins and protein, which are both energizing and fuelling for the body.
 
These little green gems will help fill you up, not fill you out!
 
Enjoy making this recipe and share with me how much you love it! 🙂
 
P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!
 
Spinach and Lentil Soup
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium celery stalk, diced
  3. 1 medium carrot, peeled and diced
  4. 1/2 medium yellow onion, diced
  5. 3 medium garlic cloves, minced
  6. Sea salt
  7. Freshly ground black pepper
  8. 1 quart low-sodium vegetable broth
  9. 1 (15-ounce) can diced tomatoes with their juices
  10. 1 1/4 cups green lentils (any colour will do except red), rinsed
  11. 1 bay leaf
  12. 1/4 teaspoon finely chopped fresh thyme leaves
  13. 1/2 tsp dried oregano
  14. 1 teaspoon red wine vinegar or sherry vinegar
  15. 1 large bunch spinach leaves
Instructions
  1. Heat the oil in a large saucepan over medium heat. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
  2. Stir in the garlic and cook until fragrant, about 1 minute.
  3. Season with several generous pinches of salt and pepper.
  4. Add the broth, tomatoes with their juices, lentils, bay leaf, thyme and oregano, stir to combine. Cover and bring to a simmer, about 15 minutes.
  5. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
  6. Taste and season with more salt or pepper as needed, then stir in the vinegar.
  7. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender or with a hand blender. ENJOY!!
Holistic Wellness https://holisticwellness.ca/

 

Health & Abundance,
Samantha 🙂

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Sweet Potato Mac n’Cheese

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I don’t think I’ve met anyone that doesn’t like mac n’cheese. Who doesn’t love a bowl of macaroni covered in creamy gooey cheesy goodness?

If you’re dairy and gluten intolerant, I’m sure you’re cursing me at this moment as you’d love to dive into a bowl of mac n’cheese, but your tummy wouldn’t be so pleased with you! I know the feeling. I avoid gluten and dairy 90% of the time, but there are definitely some treats and slip ups here and there. 

Enter Sweet Potato Mac n’Cheese. No gluten or dairy here! Creamy and gooey and almost cheesy like, this recipe is sure to please. Of course, if you can handle diary (always buy the best quality!), then you can feel free to sprinkle some on top. Some parmesano reggiano would be nice 😉 

My boyfriend loves mac n’cheese and every so often we try to whip up a health conscious version to indulge in. This one really does the trick! 

You can also try my Butternut Squash Mac n’Cheese recipe, or my Gluten Free Mac n’Cheese, which contains dairy and has been a fan favourite so far 😉 I think it’s the cheesy crust that wins everyone over!

In the meantime, you can ditch the dairy and still enjoy a creamy bowl of mac n’ cheese. This recipe will surely win you over. The sweet potato (which is loaded with potassium, magnesium and vitamin C) lends the perfect creaminess to this recipe and replaces the dairy.

Enjoy!

Sweet Potato Mac n'Cheese
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 pound elbow macaroni (I buy GoGo Quinoa brand)
  2. 3 tablespoons olive oil
  3. 1/3 cup Bobs Red Mill gluten free all-purpose flour
  4. 1 1/3 cup mashed cooked peeled sweet potato, (about 1 medium sweet potato)
  5. 3 ½ cups unsweetened almond milk
  6. 2 teaspoons sea salt
  7. Fresh black pepper
  8. 2 cloves garlic, minced
  9. 1 teaspoon Dijon mustard
  10. 1 teaspoon coconut aminos
  11. 1 teaspoon lime juice (optional)
  12. 2 to 3 teaspoons chopped fresh rosemary
Instructions
  1. To cook sweet potato: Peel and cut sweet potato into 2 inch chunks. Add to a pot, cover with water and bring to a broil. Turn heat to medium-low and cook until sweet potato becomes soft. Approximately 15 minutes. Mash and set aside 1 1/3 cup.
  2. Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.
  3. Meanwhile, in a large saucepan, make a 'paste' by whisking the olive oil and flour over medium heat for 3 to 5 minutes. It will become clumpy.
  4. Add mashed sweet potato, almond milk, salt, pepper, garlic, mustard, coconut aminos, and lime juice to the saucepan and bring to a slight boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens, 3-5 minutes.
  5. Whisk until smooth. Some sweet potato chunks may remain. This is fine.
  6. Add rosemary and combine.
  7. Add cooked pasta to the large saucepan and mix well until all ingredients are combined.
  8. Adjust seasonings to taste.
Adapted from From Chef Chloe
Adapted from From Chef Chloe
Holistic Wellness https://holisticwellness.ca/
 Happy Cooking!

Samantha xo

 

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Apple, Walnut and Sausage Stuffing

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It’s true…

This is the first time I’ve ever made stuffing. I’ve never attempted it as my mother’s stuffing is so damn good and I wouldn’t want to compete with it.

But, I hosted a belated Thanksgiving at my place with my man last weekend and we created a deliciously epic stuffing. I was quite impressed with my skills, and based on the silence of our guests chewing away (and the little leftovers we had), it’s fair to say that everyone enjoyed it!

So, it was a stuffing success! 

Image 4

I’m excited to share the recipe with you and hope you enjoy it as much as we did!

I decided to make a stove top stuffing as it takes longer for the turkey to cook and can potentially dry it out a little when cooked inside. I kept hearing mixed reviews on this! Some like it stuffed in the turkey, others prefer separate. How do you make your stuffing? 

I thought about going gluten free on this one, but decided to use an organic french loaf fresh from the bakery. To me, it made sense to go full out and stick to a simple and basic recipe as much as possible. So, it’s not gluten free. But I did use all organic ingredients and a local grass fed sausage. 

You can make this recipe vegan by taking out the sausage and using vegetable broth in place of chicken broth. 

So here’s how I did it…

Apple, Walnut & Sausage Stuffing
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Ingredients
  1. 1 large french loaf with crust on (sliced, then added to food processor to make into 1inch crumbs). You should have approximately 8-10 cups of bread.
  2. Half a stick of butter
  3. 1 large onion, chopped
  4. 4 celery stalks, chopped
  5. 1 cup walnuts, roughly chopped
  6. 1 apple, roughly chopped into 1 inch pieces
  7. 1 1/2 cups cured summer sausage, chopped into 1 inch pieces (optional)
  8. 3 tbsp fresh sage, chopped
  9. 2 tbsp fresh thyme leaves, stems removed
  10. sea salt and pepper
  11. 1 1/2 cups low sodium chicken stock
Instructions
  1. Heat oven to 375F and grease a 9x13 pan with 2 tablespoons of butter.
  2. In a large pot, melt the remaining butter over medium-low heat. Once it's melted, add the onion and celery, stirring occasionally, 3-5 minutes.
  3. Once vegetables have softened, add in apple, walnuts and sausage, stirring for 2-3 minutes.
  4. Add the breadcrumbs, fresh herbs, sea salt and pepper.
  5. Mix until the bread is well incorporated and slightly softened. The bread will be slightly wet but not soggy.
  6. Stir in 1 cup of chicken stock and stir. If the stuffing looks too dry, add in remaining 1/2 cup of stock. (I used all the stock - 1 and 1/2 cups).
  7. Adjust seasonings if necessary and stir once more.
  8. Transfer the stuffing to the prepare pan and bake for 40 minutes, or until top is nice and golden.
  9. Cool, cover with foil and let sit out on the counter.
  10. Once completed cooled off, transfer stuffing to the fridge.
  11. You can leave this in the fridge overnight and cook the next day in the oven at 375 for 15-20 minutes to heat, or I prepared mine in the morning, and just before my guests arrived, I popped it into the oven to heat up. 15-20 minutes should do the trick.
Holistic Wellness https://holisticwellness.ca/
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Raw Cacao Energy Bites

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Nothing like a little bit of energy to perk you up during your day! Add some chocolate in the mix and you’re good to go!

If you follow me on social media and have cooked or baked up some of my recipes, then there’s a good chance you’re aware of the fact that I love cacao!

This unprocessed, raw and mineral rich superfood is a staple in my house. 

Best part is, cacao is one of the richest sources of Magnesium; a mineral we just don’t get enough of. 

Magnesium is involved in over 300 detoxification processes in our body, plus it helps to ease menstrual cramps and gives you a feeling of calm. I recommend taking magnesium before bed as it can help ease you into sleep. How great is that! A little cacao before bed never hurt anyone 😉

I made these tasty energy bites this afternoon after my workout. They have the perfect amount of natural sugars, plant based protein and healthy fats to refuel my body after a sweat session. 

Post workout, mid afternoon, or perhaps a sweet treat in the evening, these delicious bites can be enjoyed many times throughout your day 🙂 Plus, they are perfect for kids! If you’re looking for a nut-free version, you can swap the walnuts for pumpkin seeds, or use a mixture of pumpkin and sunflower seeds. 

Get creative with this recipe. Add in your other favourite super foods, or up the ante on the sweetness with some dried cranberries or goji berries. 

Let’s get un-baking! These bites are raw and take little time to make.

Raw Cacao Energy Bites
Yields 10
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup walnuts
  2. 1/4 cup sunflower seeds
  3. 2 tbsp hemp seeds
  4. 1/4 cup raw cacao powder (I used giddy yoyo)
  5. 12 pitted medjool dates, (soaked in water for 5 minutes to soften)
  6. 1 tsp vanilla powder (I used giddy yoyo)
  7. 1/4 tsp sea salt
Instructions
  1. Add all ingredients, except dates, into a food processor and pulse to break up the nuts and seeds. Then add in dates and blend until mixture sticks together.
  2. Using your hands, roll into balls and place onto a parchment lined dish.
  3. Place in the fridge for 15 minutes to slightly harden.
  4. These will last about 1 week in the fridge.
Notes
  1. You can roll these into flaked coconut or cacao nibs for an extra boost!
Holistic Wellness https://holisticwellness.ca/

 

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Flourless Chocolate Chip Pumpkin Mini Muffins

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The perfect bite sized treat, you will LOVE these muffins. 

They are so easy to make and free of grains and gluten. I whipped these up twice last week. Once because I was testing the recipe and two, because I had a girlfriend come over and not only cooked her up a fabulous meal, but I treated her to these mini muffins. In fact, I got her to whip all the ingredients together and I threw them in the oven. 

So if you ever come visit me at my house, you now know I’ll put you to work in the kitchen 😉

You’ve heard me say it before and I’ll say it again… I love pumpkin! Try my pumpkin pie smoothie recipe HERE. It’s delicious! Oh and my pumpkin waffles HERE. Yes, waffles! So yummy! 🙂 

My cat is a fan of pumpkin too. He’s really just a fan of food in general. It’s interesting some of the things I’ve seen him eat. And not because I gave it to him, but because he’s sneaky and managed to grab food off the counter and run with it under the bed. You can see him in the below photo trying to sneak some muffins!

Image 14

No onto the easiest muffins you’ll ever make. You’re kids will love them and you’ll feel like a super star for treating them to something good and without having to mess up the kitchen. Less mess is a huge bonus when it comes to baking.

Flourless Chocolate Chip Pumpkin Muffins
Yields 20
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 3/4 cup pumpkin puree
  2. 1 cup raw almond butter
  3. 1/3 cup maple syrup
  4. 1/4 cup walnuts, roughly chopped
  5. 1 egg
  6. 1 tsp cinnamon
  7. 1 tsp pumpkin pie spice
  8. 1 tsp ground vanilla
  9. 1 tsp baking soda
  10. 1/2 cup mini chocolate chips
Instructions
  1. Preheat oven to 325.
  2. Grease a mini muffin pan with coconut oil or use muffin cups.
  3. Combine all ingredients, except chocolate chips into a bowl. Mix until well combined, then fold in chocolate chips.
  4. Place evenly into muffin tray.
  5. Bake for 15 minutes.
Holistic Wellness https://holisticwellness.ca/
 Check out more delicious and gluten free recipes in My Qualitarian Cookbook. It’s full of healthified treats, like my quinoa chocolate chip bars! They are a customer favourite! 

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@holisticwellnessfoodie