Carrot Cake Muffins

My daughter and I created these together. We think they turned out great. If you are gluten free you could try making these will oat flour. Or a mix of your two favorite gluten free flours.

They turned out very moist which is great when working with wheat flour. This is a GREAT way to get some veggies in your morning or on the go! Plus, coconut oil is said to help reduce appetite. Win Win!

Carrot Cake Muffins

Ingredients:

Makes 12-18 muffins

• 2 cups white whole wheat flour
• 1 cup coconut sugar (I like to grind mine in the Vitamix)
• 1 Tbps cinnamon
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt 
• 1 Tbps pure vanilla extract (read the ingredients not the front label)
• 1 cup raw pecans
• 6 dates (if you don't have these, then add more coconut sugar by 1/4-1/2 cup)
• 1 cup pure pineapple juice (or you could just grind pineapple into a liquid in your Vitamix)
• 3/4 cup Organic Coconut Oil, unrefined. (My favorite is Barlean's but I often use Costco Organic due to budget and the amount we go through)
• 3 eggs
• 3 cups grated carrots (I chopped mine in the Vitamix instead)

Directions:

Preheat the oven to 350.

1) Mix the flour, coconut sugar, cinnamon, baking soda, baking powder and sea salt in a bowl. Set aside. 

2) Add pineapple juice, pecans, vanilla and dates to high speed blender (I'm obsessed with my Vitamix) and blend until smooth. You can leave it chunkier if you wish but my kids don't care for nuts in their muffins so I hide them.

3) Whisk the eggs together and gradually add in the coconut oil (You will need to melt the coconut oil, but don't get it too warm and cook the eggs)

4) Add items from steps 2 and 3 to the bowl in step 1. Mix until incorporated.

5) Fold in the carrots.

6) Scoop into muffin tins and bake for 15-20 minutes (until toothpick comes out clean)

NOTES: When using whole wheat flour you need to move quickly, so don't make it and walk away. Or forget you are even baking muffins in the first place.  It will lead to firm muffins. You need to scoop it right after it is mixed.  

My baking isn't rocket science. If it isn't easy, them I'm not doing it! With that being said, if you don't have coconut sugar you could use raw cane sugar instead. You could even try honey instead of coconut sugar (which is a great choice).  It's all about finding what you want to sweeten the muffins with that is considered clean. 

Also, keep in mind my family is off refined sugar. This muffins are plenty sweet to us but that may not be the case for someone just starting to {eat clean}. You can always add more dates to help sweeten and get more fiber in the process. Everyone needs a little more fiber in their life. 

ENJOY!

{gluten free & dairy free} Clean Brownies

I have only made this recipe in mini bite size Silicone molds.  It was a huge hit and they are perfect for fitting into the kid's Planetbox lunch system.

This recipe is sweetened only with dates and coconut sugar.

{gluten free & dairy free} Clean Brownies

Ingredients:

• 1/4 cup Organic (cold pressed) Coconut Oil (I love Barlean's), melted
• 1/2 cup Water + 12 pitted dates (blended in Vitamix until creamy)
• 2 eggs
• 1/3 cup Organic Coconut Sugar
• 1 tsp pure vanilla extract
• 1/3 cup unsweetened cocoa powder (I recommend Ghirardelli)
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup Millet Flour

Optional: I added 5 mini Enjoy Life dairy free chocolates on top of each before baking. 

Directions:

1) Mix coconut oil, "date water", 2 eggs, coconut sugar, and vanilla extract together in a large bowl.

2) In a small bowl mix the cocoa powder, baking powder, sea salt, and millet flour.

3) Add the dry to the wet and mix well.

4) Add batter to whatever baking dish you will be using (spray with oil). I'm guessing 9 x 9 pan if you are going a full pan brownie route. I will have to update that later if I try it. 

5) Bake at 350 until toothpick comes out clean. Approx 13-18 minutes.

Dairy Free Cinnamon Rolls

I have yet to come up with an icing for this but I wanted to get it posted for you. My kids both liked them without icing, but, of course,  love icing (aka more sugar) and would LOVE it even more then. 

Dairy Free Cinnamon Rolls

Ingredients:

• 2 1/2 cups white whole wheat flour
• 1/4 cup powdered cane sugar (or try regular cane sugar)
• 1/4 tsp sea salt
• 3-5 Tbps Coconut Oil (I recommend Barlean's) + a little extra (or use organic butter)
• 3/4 Coconut Milk, Vanilla (I used sweetened)
• 1/2 tsp Pure Vanilla Extract
• 2 1/4 tsp yeast
• 1/2 cup coconut sugar (grounded to fine preferred)
• 2 Tbps cinnamon

Directions:

1) Add flour, sugar, salt and coconut oil to a bowl and combine. (I melted my coconut oil first)

2) Heat the 3/4 cup of coconut milk for 45 seconds in microwave to reach around 120 degrees.  Add vanilla and yeast to milk and let sit for about 2-3 minutes. It will look frothy.

3)Add the wet to the dry. Mix well. Then knead if necessary for a couple of minutes until it can form a ball.

4) Roll out on a floured surface to about 1/4 inch thick rectangle that is about 12 inches long. (make more out of the scraps, until all is gone)

5) Combine the coconut sugar and cinnamon in a Vitamix or any blender (or simple mix by hand without)

6) Coat the dough with melted coconut oil with your fingers (or brush). Sprinkle heavily with the coconut sugar/cinnamon mixture.

7) Cut long strips in the dough (about 1 inch wide).

8) Roll the strips into a cinnamon roll shape and place on a nonstick pan.

9) Bake at 350 for about 13-15 minutes.

NOTE: I had leftover coconut sugar/cinnamon mixture I will save for another recipe. 

Cinnamon Baked Donut with Sugar Glaze

I have no idea why I have decided to start making donuts again...but I have!  My kids are happy about this new found passion for all things donut!

I found a donut tin at Goodwill a couple years back (I need to keep looking for another one there!) Goodwill is a swell place to find lots of great deals on kitchen tools that need a new home. You can save a lot shopping there and chances are high that a lot of items didn't get much love in their old kitchen before landing themselves on a shelf at Goodwill.

As far as donuts go, I am going to call these a WHOLE FOOD treat.  It has WHOLE white wheat flour, it has coconut sugar instead of regular sugar, it has a whole pear in the recipe and is dairy free! And I should mention the obvious...it's baked not fried.

Now, remember I said TREAT, this is not something I recommend you eat daily, but compared to donuts elsewhere there is no comparison to nutrients in this donut! And, in my world, I don't think there is much you should have to live without! 

Cinnamon Baked Donut with Sugar Glaze

Adapted from: JoyTheBaker

Ingredients:

Makes 6 donuts

For the Donuts:

• 1 cup white whole wheat flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/3 cup coconut sugar (see notes)
• 2 Tbps Extra Virgin Cold Pressed UNrefined Coconut oil (I recommend Barlean's), melted
• 1 large egg
• 1/2 cup unsweetened coconut milk
• 1 teaspoon pure vanilla extract
• 1 pear or apple (grated, minced, or pulverized by the Vitamix)

For the Glaze:

• 1/2 cup coconut sugar (see notes)
• pinch of salt
• 1-3 tsp of unsweetened coconut milk
• 1/2 teaspoon pure vanilla extract

Directions:

1)  Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Lightly grease a doughnut pan and set aside.

2)  In a medium bowl, whisk together flour, baking powder, baking soda, salt, spices, and coconut sugar.  Set aside.

3) In a smaller bowl whisk together coconut oil, vanilla, milk, pear/apple and egg. Add to dry ingredients.

4) Stir together until no flour bits remain and all of the ingredients are well combined.  Try not to overmix the batter.  That might create rubbery doughnuts.

5) Use a small spoon to dollop batter into the prepared pan.  Smooth out and fill each doughnut in the pan three-quarters full with batter.

6) Place in the oven and bake for 8 to 10 minutes.  Keep an eye on them and try not to over-bake them.  Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

While the doughnuts cool, make the glaze.

1) In a small bowl whisk together the powdered coconut sugar, salt, vanilla and milk.  Start out with 1 tsp of milk and add more if needed.

Once the doughnuts are completely cool, use a butter knife to spread each doughnut with glaze.  Allow to rest for 15 minutes in the fridge to harden the glaze.  These doughnuts are best serve the day they’re made.  

Enjoy!

NOTES: When baking with coconut sugar I like to blend the coconut sugar into a super fine powder in the Vitamix. I am sure a Magic Bullet would work great too! Make sure when melting the Coconut Oil not to over heat because you don't want to be cooking that egg when you add them together. 

Coconut sugar is rich in nutrients. It is especially high in potassium, and containing almost 10,300 milligrams per liter of coconut sugar. With the same measurement of milligrams per liter, there are 2,020 milligrams of nitrogen, 790 milligrams of phosphorus, 60 of calcium, 290 of magnesium, 450 of sodium, 4,700 of chlorine, 260 of sulfur and also trace amounts of boron, zinc, manganese, iron and copper

The Best Dairy-Free Banana Split Sundae Ever

This is so simple for me to make because I have all these items at home all the time (except the ice cream). But, we may have to change that! ha!

For this recipe I used frozen pineapples and strawberries that I defrosted for a bit prior to making. The frozen pineapple from Costco is amazingly sweet. Highly recommend trying it. Typically in the summer I always have fresh strawberries, but that's not the case in the winter months in Indiana.

The Best Dairy-Free Banana Split Sundae Ever

Ingredients:

• Banana, ripe
• Coconut Bliss Dairy Free Ice Cream-Vanilla
• Strawberries, chopped
• Pineapple, chopped
• Enjoy Life Dairy Free mini chips
• Magic Shell Topping (recipe)
• Raw pecans, chopped

Directions:

1) In a bowl, slice or chunk a ripe banana. Lay it out nicely. You want your sundae to be pretty.

2) Scoop one large scoop of Coconut Bliss on your bananas.

3) Arrange strawberries, and pineapples on ice cream as you wish.

4) Pour magic shell topping over ice cream.

5) Sprinkle Pecans and Chocolate Chips.

6) Enjoy!

NOTES: I get the Enjoy Life at Kroger or Earth Fare.  The ice cream is at Earth Fare or Whole Foods. Make sure there are no oils in your nuts. You could try making dairy free whipped cream from full fat coconut milk but I only had light on hand and that won't work!

Dairy-Free Magic Shell Chocolate Topping

This is beyond simple to make and will impress your kids (if you don't have kids, impress yourself)! 

Dairy-Free Magic Shell Chocolate Topping

recipe adapted from The Coconut Mama

Ingredients:

• 1/2 Cup Coconut Oil (I recommend Barlean's)
• 1/2 Cup Cocoa Powder (I recommend Ghirardelli)
• 1/4 Cup Raw Honey or Maple Syrup
• 1 Tablespoon Vanilla Extract
• Pinch of Sea Salt

Directions:

Gently heat the coconut oil, cocoa powder and honey together in a small saucepan over low. Stir until ingredients are melted. Add vanilla and salt and mix.  Pour warm magic shell sauce over ice cream or dessert of choice. 

Store in an air tight container in the refrigerator. Reheat over low to reuse.

This recipe makes approximately 1 1/4 cup of magic shell sauce.

NOTES: I added 1/4 cup Barlean's Silk Chocolate Greens powder (which I buy from Amazon) and 1/4 cup cocoa and it turned out great. I don't plan to store this in the fridge, but plan to keep at room temp and use within a few days.

{dairy free} Hot Cocoa

Every once in a while I treat the kids to Hot Cocoa (with marshmallows) after school on a cold winter day.  Holy sugar!  If you look closely at the store bought hot cocoa ingredients you will quickly realize there are many added preservatives, added dyes, etc in those convenient little packets. A big NO NO!

Here's the recipe we use to make our hot cocoa. Enjoy!

{dairy free} Hot Cocoa

Ingredients:

• 2 cups dairy-free milk (I use Unsweetened Coconut Milk)
• 2 Tbps Cane Sugar (Coconut Sugar Or Maple Syrup would work too)
• 2 Tbps Cocoa Powder (higher quality the better)
• 1-2 ounces Enjoy Life dairy free chocolates
• pinch sea salt
• pinch of cinnamon

Directions:

1) Add all ingredients to high speed blender (like a Vitamix) and run on high for a few minutes until warmed. Or you can blend and then heat in microwave if you want it hot!

2) Top with marshmallows. I chose Campfire Brand because they do not have added dyes. I found them at Kroger and Bed, Bath, and Beyond.

Gluten Free Muffins {Chocolate Chip Coconut}

I am always looking for something that is simple to make for breakfast or an after school snack with no guilt. These muffins were adapted from a recipe at  100DaysofRealFood.com

I wanted these to be dairy free and gluten free. They are also lacking many other things, like colors, preservatives, and trans fats!

My sweet tooth friend came over the other day and tried these. She loved that they were moist and sweet! Yes, even she thought they were sweet. These do not last in my house so I am going to have to make a lot and freeze some for later.

You can add whatever toppings you would like to this recipe.

Gluten Free Muffins {Chocolate Chip Coconut}

INGREDIENTS

DRY

• 2 cups quick oats (blended into flour with the Vitamix) or 2 cups of oat flour
• ½ cup flaxmeal (I use golden)
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ cup unsweetened shredded coconut

WET

• 2 eggs
• 1 tsp pure vanilla extract
• ¼ cup coconut oil (I use Barlean's), melted or ¼ all natural apple sauce
• 1 cup apple juice (You can juice your own if you have time)

FILLING

• About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)

DIRECTIONS:

1) Heat oven to 400 degrees F.

2) In a large bowl mix together the DRY with a fork or whisk.

3) In a separate bowl mix the wet together.

4) Add the dry to the wet and stir.

5) Then add 1/2 cup shredded unsweetened coconut. (This is just for this variation of the recipe)

6) Grease muffin tins or use liners. Fill them ⅔ to ¾ of the way full with batter. Sprinkle 1 – 2 teaspoons of Dairy Free mini chocolate chips. onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. 

7) Bake for 10-13 minutes or until toothpick comes out clean.

Serve warm or at room temperature and freeze some for a later date. 

Enjoy!

Here are some options to consider for the fillings:

- blueberries

- diced strawberries

- peeled and diced pears

- applesauce

- either diced or mashed up bananas and chopped walnuts

- raisins and chopped pecans

- grated carrot and chopped walnuts

- orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin)

- a mix of dried fruit bits

- jelly

NOTE: You can easily add the toppings in last and mix in the bowl to avoid the individual mixing of the muffins but that step does insure all muffins have equal ingredients. And please note, my kids don't like coconut but love these!

When I make this using my Vitamix I do all dry ingredients in Vitamix then add them to the wet mixture.

{clean} snow cone

Snow cones used to be such a symbol for summer for our family. We would look forward to the snow cone hut opening up so we could begin sucking down the artificial dyes and heavy syrups. Those days are gone. 

It's not that my kids don't see one and want one from time to time. Kids will be kids. These companies added the dyes in there for a reason, to appeal to the average customer! 

I decided last year to "give in" and let both of my kids have a big snow cone with artificial dyes before school started (see, I'm not completely hardcore). That little trip to the snow cone hut ended with two kids with sick bellies that couldn't finish their snow cone.  I was actually happy I decided to let them try one after we had been eating clean for so long.  

Snow cones are so fun on a hot summer day, but not when it makes you sick and creates a sugar crash down the road. 

I decided to create 3 flavors that were made with all natural ingredients and NO artificial dyes. Here's the result:

Rockin' Raspberry

• 2 cups Frozen organic raspberries (thawed), then juiced
• 1/2 cup water
• 1 scoop Barlean's Strawberry Kiwi Greens
• 1 tiny scoop of all natural organic stevia (not Truvia or such)

Limalicious (my daughter named this one)

• 2 limes (skin removed), juiced
• 1/2 cup water
• 1 heaping handful of organic spinach, juiced
• 1-2 tiny scoops of all natural organic stevia

Wacky Wildberry

• 1 cup Frozen wildberries (thawed), then juiced
• 1/2 cup water
• 1 Tbps organic Agave Nectar
• 1 tiny scoop of all natural organic stevia

NOTES:  I used the Vitamix to make the "snow". It's best if you use your fridge and put in a small amount of chopped ice at a time (maybe a cup worth). Using the tamper as it chops because don't have much time before it all becomes stuck in the blades. I made each snow cone at a time. 

For the wildberry, I actually did it the method you would have to if you do not have a juicer. I blended the water, wildberries, agave, and stevia together then strained it through my milk bag that I used for homemade nut milks. I will use the juicer next time because I find it easiest.

These are rough measurements but give you a great starting point to make your own. Keep in mind you can use fresh fruits, however, they aren't always best because frozen ones are usually picked at the peak of season and have the most flavor and color concentration! Next time I'll leave leave out the agave nectar. I hope this helps. Enjoy!

{clean} Frozen {dairy-free} Chocolate Covered Banana Pops

I've been wanting to make these for some time now, but I just keep forgetting...until now! It was so simple and the good news (for me) is that I always have these ingredients on hand in my kitchen.  

{clean} Frozen {dairy-free} Chocolate Covered Banana Pops

Ingredients:

(adapted from spoonful.com)

• 3 bananas
• 1/3 cup creamy nut butter (I used Parkers Farm brand peanut butter from Costco)
• 1/2 teaspoon cinnamon
• 1/3 cup dark chocolate (I like dairy free Enjoy Life brand)
• 1 Tablespoon coconut oil (I highly recommend Barlean's brand)
• 6 wooden craft sticks

Directions:

1)  Mix nut butter and cinnamon together.

2)  Cut each banana in half and then slice each half lengthwise.
3)  On one side of each half, spread the nut butter mixture and press a stick flat onto it, about halfway up. 
4)  Add other half of the banana and press together. Freeze for about 45 minutes.
5)  In a small microwavable bowl, melt coconut oil and chocolate chips together, stirring until smooth. (30 seconds at a time) With a spatula or table knife, spread a thin layer of the chocolate over the outside of the banana. (Mine was so runny that I poured the chocolate over each side with a spoon) Freeze for another five minutes, until the chocolate is frozen.
6)  Serve frozen. Store in an airtight container in the freezer for up to three days.

NOTE: Make sure to use parchment paper or your banana pops will stick to the tray (or whatever you are using).  Feel free to add unsweetened coconut or chopped nuts to the outside.  Make them "super" pops by mixing in some ground flax with the butter. Or, if you love chia seeds and their crunch you can sprinkly chia seeds on the outside too! So many options with this recipe.

{clean} Chocolate Chia Pops

These are a big hit from kids to adults. They are simple to make and are packed with superfoods (Chia seeds and Cacao Nibs). Chia seeds are a great source of Omega 3's and high in antioxidants (much higher than flaxseeds even). They are also high in fiber and protein.  Cacoa Nibs are an excellent source of antioxidants as well.  They are also known to be one of the highest dietary sources of magnesium. 

I will have these on hand often through the Spring - Fall months. 

{clean} Chocolate Chia Pops

Ingredients:

• 1 cup unsweetened almond milk (or filtered water if you don't have almond milk on hand)
• 1 ripe banana
• 2-3 Tbps Chia seeds
• 1 1/2 Tbps Unsweetened Cocoa Powder (I use Ghirardelli brand often)
• 1-2 Tbps Cacao Nibs (optional)
• 2 Tbps honey (local is best)
• 1/4 tsp vanilla extract

Directions:

1) Add all ingredients to a high speed blender (like the Vitamix) and blend on high until smooth.

2) Add to Popsicle molds.

3) Freeze overnight.

NOTE: The higher quality of these ingredients you go the better they will taste. I use my own homemade almond milk recipe. Sometimes with just almonds and filtered water (as in this case). 

Also, I use Barlean's Chocolate Powdered Greens for half the cocoa powder when I have it on hand to give them a boost of greens. 

Clean Cuisine Chia Seed and Chocolate Cookies

This recipe comes from the new book, Clean Cuisine: An 8-Week Anti-Inflammatory Nutrition Program that Will Change the Way You Age, Look & Feel by Ivy Larson and Andy Larson, M.D.  I'm sure that they could look better, but these were made basically by my 4 year old. Creating memories, that's more important than cookies being picture perfect. Right?

These are really simple to make. They can be gluten free if you use a gluten free flour. They have no processed sugar which is awesome. In my opinion, they are very sweet cookies. Since I used vegan chocolate chips they are dairy free as well.

Clean Cuisine 

Chia Seed and Chocolate Cookies

Ingredients

• 1½ cups raw almonds
• 8 pitted dates
• 2 cups barley flour
• ¼ cup Barlean's Organic Chia Seeds
• ½ cup Barlean's Organic Extra Virgin Coconut Oil, softened
• ½ cup real maple syrup
• ½ teaspoon unrefined sea salt
• ½ cup vegan mini chocolate chips

Directions

Preheat oven to 350 degrees.

Put the almonds in a food processor and process into crumbs. Transfer almond crumbs to a large mixing bowl.

Put the dates in the food processor and pulse 6 to 7 times, or until dates are well ground. Add the dates to the almonds.

To the mixing bowl, add the barley flour, chia seeds, coconut oil, maple syrup and salt. Combine all ingredients with a wooden spoon. Form the mixture into tablespoonful balls and space them evenly on a large cookie sheet. Using your index finger, make an indent in each cookie. Fill each cookie with 4 or 5 mini chocolate chips.

Bake cookies for 18 minutes. The cookies should be done at this point, but the chocolate will not be totally melted. As soon as you remove the cookies from the oven, take the back of a spoon and gently press down on the chocolate so that it melts. Set the cookies aside to cool and harden before eating.

Clean Freak Notes: I have tried this recipe with both Maple Syrup and honey. Honey gave it a very strong honey flavor. I think I prefer the Maple Syrup.  I have also made this with Barley and Oat Flour. I like both equally.  I suggest cooking this less time than recommended because mine got rather brown around the 15 min mark. Next time I may try baking at 325 degrees and see if that helps.  The chia seeds will get stuck in your teeth so this isn't the best on-the-go cookie. We do love them though. 

{Gluten-free} Monkey Muffins-Cinnamon Banana Chia Muffins

We love bananas. Monkeys love bananas. With the help of my 4 year old we named these muffins "Monkey Muffins". Would you like another Monkey Muffin? 

These muffins are gluten free and dairy free. They are packed with nutrients. They taste like banana nut bread and are extra delicious right out of the oven, all warm and heavenly.  They are super awesome because you can grab one in a rush out the door.

Don't be alarmed, these muffins will get darker in color the longer they sit and cool.  The color doesn't change how yummy they are. My kids LOVE these muffins. They don't even turn their nose up to chia seeds anymore. Their mind is very open for their age regarding trying new things.

 I truly believe if you teach them about food young and what is really acceptable as food they won't think it's so strange to eat a chia muffin, chia smoothie, or a chia cookie.  Now, as for the adults that grew up on processed food, it takes a day or two (ok, maybe a week) to move past the fact chia seeds were used to grow hair on pottery pets! 

New to chia seeds? Read more about them here: Chia Seeds {Nature's Tiny Powerhouse}

{Gluten-free} Monkey Muffins

Cinnamon Banana Chia Muffins

Ingredients:

• 1/4 cup chia seeds
• 1 c water
• 1 tsp pure vanilla extract
• 12 dates, pitted
• 1 tsp fresh lemon juice
• 4 ripe bananas
• 1/2 cup honey
• 1/4 cup Barlean's Extra Virgin Coconut Oil, melted
• 3 eggs
• 1 Tbps cinnamon
• 1 1/2 cups almond flour
• 1 1/2 cups oat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt

Directions:

1) Add chia seeds, water, vanilla, dates, lemon juice, bananas, honey, and coconut oil to high speed blender, like the Vitamix, and blend on high until dates are chopped very well.

2) Add eggs to blender and run on low for a minute until eggs are incorporated.

3) Add dry ingredients to a bowl and mix.

4) Add wet ingredients to dry ingredients and mix well.

5) Scoop mixture into greased cupcake tins (I use EVOO or EV Coconut Oil) and bake at 350 for 15-20 minutes or until toothpick comes out clean.

Optional add-ins:

Vegan chocolate chips

Raisins

Walnuts

Dark chocolate chips

{clean} Pumpkin Chocolate Chip Muffins

I decided to make pumpkin chocolate chip muffins when a recipe came across my Facebook news feed that intrigued me.  Of course I thought it would be as simple as to copy the recipe, but that wasn't the case.  I ended up changing it quite a bit to fit my lifestyle and pack in more nutrition. I'm always looking for ways to do just that!

These are rather dense muffins.  They are packed full of nutrients. There is NO added processed sugar. Pitted dates, honey and apple puree are used to sweeten the muffins. These muffins are a fantastic source of protein and fiber. 

I think it's awesome my 4 year old son helped me make these muffins. He didn't flinch once when we added all these {unique} ingredients. He even helped me count out the dates and stir in the "black stuff" (chia seeds). He's so proud of himself that he can help mommy now!

I will say, if you are still addicted to processed sugar these 

may not be for you...yet! 

Or, maybe that picture changed your mind...

{clean} Pumpkin Chocolate Chip Muffins

Ingredients:

• 2 cups oat flour
• 1/2 cup ground golden flaxseed
• 3 Tbps chia seeds (optional)
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ground ginger
• 1 tsp salt
• 1 tsp pure vanilla extract
• 1 15 oz. can {all natural} pumpkin 
• 1/4 cup Organic Extra Virgin Coconut oil (I recommend, Barlean's), liquefied
• 1 cup {all natural/no sugar added} apple sauce or homemade puree
• 12 pitted dates
• 3 eggs
• 2 oz dark chocolate chips (70% or greater is best) or you can use Dairy Free Enjoy Life mini chips.

Directions:

1) Add all dry ingredients to a bowl and stir. Flour, flax, chia seeds, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

2) In a high speed blender add coconut oil, dates, apple sauce, vanilla and pumpkin and blended until smooth.

3) Add eggs. Blend again on low until incorporated.

4) Add wet to dry and mix well. Fold in chocolate chips.

5) Spray or coat muffin pan with EVOO or coconut oil.  Scoop equal amounts into muffin tins.

6) Bake at 350 degrees for 20-25 minutes. Let cool.

NOTES:  I made my oat flour out of rolled oats in the Vitamix. You could try a different flour of your choosing to fit your needs. Instead of using apple sauce, I cored a Gala apple and pulverized it in the Vitamix (leaving the skin on). It made approx. 1 cup. Also, I chop my dark chocolate chips to make it seem like more (they are quite large).

{clean} Wild Blueberry Freeze

In my house, we treat any signs of sickness with food. Yes, that's right, food.  When anyone comes down with the start of a common cold, we up the antioxidants...Big time! Not to mention the water or green tea.

If you haven't had wild blueberries you have been missing out!  We get the 4 pound bag of frozen wild blueberries at Costco and they are fantastic. They are delicious, but more importantly very high in antioxidants!

According to USDA studies, Wild Blueberries have the highest antioxidant capacity per serving, compared with more than 20 other fruits. Using the Oxygen Radical Absorbance Capacity (ORAC) testing procedure, researcher Ronald Prior, Ph.D., found that a one-cup serving of Wild Blueberries had more total antioxidant capacity (TAC) than a serving of cranberries, strawberries, plums, raspberries and even cultivated blueberries. Animal studies have show blueberries to improve motor skills and reverse short term memory loss. (source)

I know I tell you ALL THE TIME, but the Vitamix is the best kitchen appliance ever for clean eaters!  I own the 5200 series and we love it. I use it 2-3 times a day, if not more.  It turns frozen fruits into the creamiest texture in about 60 seconds.

My 4 year old son helped me come up with this recipe. It's simple and so yummy! He loves adding the frozen wild blueberries on top of the creamy goodness! This has NO added colors, sugars, or preservatives!

{clean} Wild Blueberry Freeze

Ingredients

• 1 cup frozen wild blueberries
• 1 frozen banana
• 3 pitted dates
• 1/4 cup unsweetened almond milk

Directions

Add all ingredients into a high speed blender, like the Vitamix, and blend until smooth. Approximately 60 seconds. Top with extra frozen berries if you wish.

NOTE: This makes one huge serving. You can double it easily and keep the same consistency. I wouldn't try making more than 2 servings at a time. Do not over blend or it will not be Gelato texture.

{clean} Power Brownies

I pulled this recipe out of Health magazine over 6 months ago to make and I just found it folded up in my spice cabinet. Wow, I'm SO organized.

I changed the recipe to fit my needs. These were originally called energy bars, but my daughter said they tasted like brownies! So, the name Power Brownie was born. 

{clean} Power Brownies

Ingredients:

• 1/2 cup oat flour
• 1/2 tsp baking soda
• 1 cup coconut sugar
• 1/2 cup peanut butter 
• 2 large eggs
• 1 Tbps organic coconut oil (I use Barlean's)
• 1 tsp pure vanilla extract
• 1 1/2 cups rolled oats
• 2 Tbps hemp seed or flaxseed (more if you wish, I prefer flaxseed)
• 1/2-3/4 cup dark chocolate chips, plus extra for drizzle (over 60% is best)

Optional: 

1/2 cup raw peanuts (I left them out b/c my kids don't like nuts whole in baked goods)

1/2 tsp cinnamon

Directions:

1)  Preheat oven to 350. Spray or coat with fingers a 13 x 9 baking dish with Extra Virgin Olive Oil or Coconut Oil. (Mine was a little smaller)

2)  In a small bowl, whisk together flour, baking soda, and hemp seed. In a large bowl, beat coconut sugar and peanut butter until well combined. Beat in eggs, oil, and vanilla. Stir in flour mixture. Add oats and chocolate (and peanuts), stirring to combine.

3)  Spread evening in prepared pan. Bake 20-25 minutes until lightly browned and firm to the touch. Cool completely in a pan on wire rack.

4)  In a small bowl, add 1/4 cup or less of chocolate chips and melt in microwave for approx 1 min. Or until melted completely. Do not overheat. Stir until smooth. With a fork, drizzle chocolate over bars. Refrigerate until set. 

NOTE:  I make my own peanut butter with 1 cup raw peanuts and 1 Tbps organic coconut oil in the vitamix. I also add the sugar, vanilla, and eggs on low in the vitamix after the peanut butter is smooth.  If you don't, I suggest you slightly heat coconut oil until it's liquid form before mixing.

Use organic products when available.

Use certified gluten free oats and oat flour if you need to completely avoid gluten.  After I am done with my oat flour I have on hand, I will be making my own in the vitamix.  It truly is the best kitchen appliance EVER! 

Also, I will play around with this recipe, I may up the peanut butter to one full cup since my kids don't like raw peanut chunks.  Maybe up the oats too. I will also try making this with honey or maple syrup instead of brown sugar. I'll update when I do. Enjoy.

2013 UPDATE: I now make my oat flour in my Vitamix. You can sub out the coconut sugar for light brown sugar if in a pinch. Also, you could do half coconut sugar and half dates. If you want completely dairy free I suggest Enjoy Life brand chocolates.

{clean} Almond Butter Chocolate Chip Cookies

I really can't believe I am baking. Little ol' me! The one that used to screw up everything I attempted to bake.  Has {clean eating} changed me in the baking department too? Maybe so....Anyway, on to the point...

A friend suggested I try this recipe. It's fabulous. It has NO processed flour in it! When I was making the recipe and added in the sugar (evaporated cane juice), my daughter kept saying "that's a LOT of sugar!". I couldn't help but laugh and say "Well, it's Christmas time! It's time to make special cookies." 

 This recipe is super simple.  I even made my own Almond Butter with 2 cups of raw almonds and a tsp of Barlean's Coconut Oil in the Vitamix.

{clean} Almond Butter Chocolate Chip Cookies 

Recipe from : www.cleaneatingmag.com

Ingredients:

• 1 c unsalted almond butter, stirred well
• 3/4 cup Sucanat (I used evaporated cane juice)
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 oz dark chocolate (70% and greater is best), chips or broken into pieces

Directions:

1) Preaheat oven to 350. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

2) Drop dough by rounded tablespoonfuls onto parchment lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

TIP: After I was done baking I simply slid the parchment paper and cookies on to the top of the stove to cool.  I still don't own a wire rack! It's very important you don't move these cookies until they are completely cooled.

Whole Wheat {clean} Chocolate Chip Cookies

I love chocolate chip cookies!  This recipe is a healthier alternative to the typical chocolate chip cookie you find on store shelves. It has real butter, but half the amount called for in the original recipe (no trans fats).  I used unbleached all natural sugars, coconut oil in place of vegetable oils, and wheat flour in place of bleached flour. Oh, and believe it or not, half the amount of chocolate and still felt like there was plenty.  

Whole Wheat Chocolate Chip Cookies

Ingredients:

• 1 stick of organic unsalted butter (softened)
• 3/4 c beet sugar
• 3/4 c cane sugar
• 1 tsp pure vanilla extract
• 3 egg whites
• 1/4 cup Barlean's coconut oil (melted)
• 2 1/2 c whole wheat pastry flour (or you could use unbleached wheat or white)
• 2 Tbps flaxseed (I used golden)
• 3/4 tsp baking soda
• 1 tsp salt
• 1 cup mini chocolate chips (I use Ghiradelli)

Directions:

1) In a large bowl, beat butter and sugar until blended well.

2) Add egg whites, vanilla, and coconut oil and beat.

3)Whisk flour, baking soda, flaxseed, and salt together in a separate bowl.

4) Stir the flour mixture into the wet mixture.

5) Add chocolate chips to the dough and chill for 30 minutes.

6) Roll into 1 inch balls and bake 8 to 12 minutes at 375 degrees.

7) Let cookies cool completely.

NOTE:  Make sure not to get the coconut oil hot so it won't cook the eggs when mixing together. It takes very little time in the microwave to melt the oil. If you don't have beet sugar you could use all cane sugar.  If you don't care for the taste of wheat, I would opt for trying this with unbleached white flour. Cooking temps and times can vary depending on what products you use, so keep an eye on them the first time you make them.