Pancakes

1/2 cup oatmeal
1/2 cup cottage cheese
2 eggs
1 tsp vanilla

Place all ingredients in the blender and puree.

Cook pancakes on a frying pan until the bottom side is light brown.  Flip and cook for 2 more minutes.

Enjoy(-:

Chocolate Goodies

1 1/2 cups sunflower seeds
1 1/2 cups pumpkin seeds
1/2 cup coconut
1/2 cup hemp hearts
1/2 cup chia seeds
1 cup chocolate chips
1 tsp cinnamon
1/4 cup honey

Place all ingredient in a pot.  Heat over medium heat until the chocolate melts.  Stir to mix well.

Drop onto a cookie sheet and let cool.  These are delicious and packed with nutrition!

Chocolate Chip Cookies (grain-free, sugar-free, egg-free, dairy-free)

1 can chick peas
2/3 cup peanut butter
1/3 cup honey
2-3 Tbsp coconut oil, melted
1 tsp baking powder
chocolate chips (1/2 bag of mini chocolate chips work well)

Puree chick peas in a food processor.   Add peanut butter, honey, coconut oil and baking powder.  Process again until smooth.

Remove blade and stir in chocolate chips (we like the mini ones).

Spoon onto a cookie sheet and bake for 13-15 minutes at 350.

Enjoy!

Chocolate "No Bakes" (no sugar, no gluten)

1/2 cup coconut oil
1 1/3 cup honey
1/2 cup almond milk
4 Tbsp cocoa
1/2 cup peanut butter
3 cups quick cooking oats
1/2 cup coconut (or more)
2 tsp vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the remaining ingredients and drop onto wax/foil paper. Let cool until set.

Banana Muffins (no sugar, no gluten)

4 bananas (ripe)
4 eggs
1/2 cup almond butter
4 Tbsp coconut oil
1/2 cup coconut flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanila
** chocolate chips (optional)

Place bananas, eggs, almond butter and coconut oil in your blender (we use our VitaMix).  Mix well.

Add in coconut flour, cinnamon, baking soda, baking powder and vanilla and mix well.

** If you are adding chocolate chips then stir them in at this point.

Pour batter into lined muffin cups and bake at 350 degrees until toothpick comes clean.  These are our "newest" family favourite banana muffin!

Quinoa Chocolate Cupcakes (no sugar, no gluten)

*gluten-free, naturally sweetened

2 cups quinoa (cooked)
1/3 cup almond milk
4 eggs (I use flax eggs)
1 tsp vanilla
3/4 cup coconut oil (melted)
1 cup agave (or honey)
1/2 cup brown rice syrup
1 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda

In a food processor place the quinoa (cooled slightly) along with the milk, eggs, vanilla and coconut oil.  Process until smooth.

Add the honey and brown syrup, cocoa, baking powder and soda.  Puree again.

Pour mixture into 24 muffin tins.

Bake at 350 for 25 minutes or until a toothpick comes out clean.

Alternately bake in 2 x 8" round cake pans at 350 for 40-45 minutes.

Pumpkin Chocolate Fudge

Thanks to our new friend Tara for this amazing recipe!

Pumpkin Layer

1 cup pumpkin puree
5 medjool dates, pitted
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves

1/2 cup coconut oil, melted

Puree in a food processor or blender.
In a 24 MINI muffin cups spoon the mixture about 1/2 way up the muffin cups and place in the freezer.

Chocolate Layer 
1 large banana, very ripe
3 medjool dates, pitted
6 tbsp cocoa powder
1/2 tsp cinnamon
1 tsp vanilla


1/2 cup coconut oil, melted

Puree in a food processor or blender.
Spoon the fudge mixture on top of the pumpkin mixture and place back in the freezer.

These are DELICIOUS and my entire family was asking for seconds (even my hubbie who does not have a sweet tooth!).

Mashed Potato Alternative (Cauliflower Mash)

1 head cauliflower
1 can coconut milk
1 Tbsp red curry paste

Place all ingredients in a pot.  Cook until the cauliflower is cooked.  Puree in a blender and serve as is or with a few cashew nuts on top.

DELICIOUS(-: