Pumpkin Pie Tartlettes (gluten free, sugar free, dairy free)

October 8, 2012

Pumpkin Tartlettes

Ingredients

Filling:

1 cup mashed pumpkin

1 egg

1 Tbsp coconut sugar (you can add 4 Tbsp if you want a much sweeter version!)

2 Tbsp coconut cream

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

sea salt

Crust:

2 Tbsp coconut oil, softened

1 cup almond flour

1 cup oats (get certified gluten free if you are gluten free)

1/8 tsp sea salt

2 medjool dates

Directions

1. Preheat the oven to 350.
2. Blend the crust ingredients together in a food processor until a crumbly mixture forms. From into mini muffin tins. It is best to line the tins with muffin papers. Bake for 5 minutes. Then remove from the oven.
3. While the crusts are baking, mix together the filling ingredients in the food processor.
4. Carefully scoop a spoonful of filling into each tart.
5. Bake for 20 minutes, until set.

Mid-Day Snack: Watermelon Kale Cooler & Avocado Mango Salsa

September 6, 2012

Watermelon Kale Cooler

Ingredients:
2 cups watermelon, chopped
1/2 cup ice cubes
1/2 cup cold water
large handful kale, chopped

Directions:
Blend everything together in a blender until icy and smooth.

Sweet Summer Salsa

Ingredients:

1 avocado, chopped in cubes

1 mango, chopped in cubes

1 ear of corn (organic is best!!)

1/4 cup fresh basil or cilantro, chopped

pinch of sea salt

1 lime, squeezed

Directions:

1. Steam corn in a pot for a few minutes, until cooked lightly.

2. Chop and avocado into small cubes. Chop the mango into small cubes.

3. When the corn is done cooking, cool under cold water and then cut the kernels off the cob.

4. Mix everything together in a bowl.

5. Serve with corn tortillas or rice crackers or fresh vegetables.

Simple Kale Salad

September 1, 2012

The 30 Day Nutrition Challenge programs are overflowing with recipes for you. But, you can never have too many recipes- for inspiration, for special dinner parties, for new lunch ideas, and for reading on lazy afternoons. So, we decided to launch a blog on the 30 Day Nutrition Challenge website for your reading pleasure!!

We will start with one of our classic favorite recipes of all time- Kale Salad. We have hundreds (no joke) of different variations on the kale salad. But, today we will keep it simple and basic…fresh, vegetarian, and gluten free.

Simple Kale Salad

Ingredients:

4 cups kale, chopped
1 cup purple cabbage, chopped finely
1/3 cup pinenuts (or other nuts of your choice)

Dressing:

2 Tbsp apple cider vinegar
3 Tbsp olive oil
1 Tbsp maple syrup
1/8 tsp sea salt

Directions:

1. Prepare the vegetables.
2. Mix together the dressing ingredients.
3. Pour the dressing over the kale and cabbage. Massage with your fingers for a few minutes, until softer.