Paleo Pumpkin Chocolate Chip Bars

Paleo Pumpkin Chocolate Chip Bars


Are you on Team Cookie or Team Bar? If you said, “Cookie,” these Paleo Pumpkin Chocolate Chip Bars may just change your mind.

This post was created in partnership with our friends at King Arthur Flour. 

Are you on Team Cookie or Team Bar?

If you’re on Team Cookie, you might change your mind after trying these Paleo Pumpkin Chocolate Chip Bars. Don’t worry, there’s still plenty of everything you want from a cookie – slightly sweet, handheld, and studded with chocolate chips, they’re just in bar form and pretty much all we can think about right now.

Kickin’ it old school.

Having both grown up in the upper midwest, bars were far more popular at potlucks, parties and holiday gatherings than cookies. Maybe because they’re easier? Just stir up the batter, press it into the pan, and bake. No scooping, rolling or fiddling around with cookie cutters. Just ease and simplicity, the midwest itself.

We created these Paleo Pumpkin Chocolate Chip Bars during one of our recent “workcations” at Stacie’s house in Minnesota. We very briefly considered making them into cookies but really, who has time for that? Bars have always been and will continue to be king as far as we’re concerned.

But keepin’ it new.

The paleo diet wasn’t a thing when we were growing up, but in the last decade, it’s gone from obscure to the mainstream. So naturally, we’d want to keep pace with the times and create recipes like these Paleo Pumpkin Chocolate Chip Bars that make it easy for grain-free or allergy-aware eaters to indulge. To make it easy (read: no mixing of special grain-free flours), we used King Arthur Paleo Baking Flour and couldn’t have been happier with the results.

With Paleo baking, it can be tricky to replicate the texture and flavor of your beloved grain-based baked goods, but not with King Arthur Paleo Baking Flour. We were floored by its ease of use, reliable results, and great flavor. We even put it to the ultimate test: a batch of Paleo Pumpkin Chocolate Chips Bars made without eggs. Paleo and vegan don’t often work out well together, but not this time. The only difference was that the batches made with egg were slightly fluffier than those made with the egg-replacer but flavor, tenderness and snack-ability were the same across the board.

Made with a blend of almond, cassava, and coconut flours, King Arthur Paleo Baking Flour can be used as an equal substitute for conventional all-purpose flour in any non-yeasted recipe. We can’t wait to try our hand at some of our favorite holiday cookie recipes using this flour.

Why does it work so well?

According to the baking experts at King Arthur, “it’s all about the right balance of the blend: the fats in almond flour keep baked goods moist, tender, and fresh for longer. Cassava flour adds viscosity which lets eggs and leaveners do their job in keeping baked goods light. Coconut flour helps thicken batters and doughs with more fiber and moisture, too.”

Basically, King Arthur Paleo Baking Flour has been formulated with you, the home baker, in mind to deliver convenience and consistently excellent results that you can count on every time. Even if you are on Team Cookie. Wink, wink. 

Get your hands on some King Arthur Paleo Baking Flour and see for yourself just how delicious these Paleo Pumpkin Chocolate Chip Bars are. You can find it at KingArthurFlour.com, Amazon, Publix, Walmart, Harris Teeter, Meijer, Albertson’s, Price Chopper and more!

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Let’s Get Cookin’

Paleo Pumpkin Chocolate Chip Bars

  • Author: Stacie Hassing
  • Prep Time: 10 mins
  • Cook Time: 17-20 mins
  • Total Time: 27-30 mins
  • Yield: 16 bars 1x
  • Cuisine: Paleo, Vegan-Option

Ingredients

  • 1½ cup (155 grams) King Arthur Paleo Flour*
  • ½ cup coconut sugar
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1½ tsp. pumpkin pie spice
  • ¼ cup coconut oil, melted
  • ½ cup pumpkin puree
  • ¼ cup maple syrup pure
  • 1 whole large egg, whisked**
  • 1½ tsp. pure vanilla extract
  • 1 cup chocolate chips, divided (dairy-free for vegan)

Instructions

  1. Preheat oven to 350. Grease a 9×9-inch square baking pan, set aside.

  2. In a large mixing bowl, add all of the ingredients except for chocolate chips. Stir to combine.

  3. Gently fold in ¾ cup chocolate chips.

  4. Transfer dough to prepared baking pan. Spread batter into the pan. Top with remaining chocolate chips.

  5. Bake in preheated oven for 17-20 minutes or until the center is firm to touch.

  6. Remove from the oven and let cool. It’s best to let the bars cool completely (read: several hours) before slicing into 16 squares.

Notes

*May sub 1 cup almond flour + ¼ cup coconut flour + ¼ cup cassava flour

**For Egg-Free or Vegan substitute 1 flax “egg”  (1 Tbsp. flax meal + 2½ Tbsp. warm water and let sit 10 minutes while it thickens).

So, which team are you on – Cookie or Bar? Tell us about your favorite childhood treat. Share in the comments below.

Pin it now & make it later!


This post was made possible by our friends at King Arthur Flour. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.





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Grain-Free Spaghetti Pie (Whole30) – The Real Food Dietitians

Grain-Free Spaghetti Pie (Whole30) – The Real Food Dietitians


Grain-Free Spaghetti Pie comes together with less than 10 ingredients and is made all in one skillet. It’s a hearty, warm and scrumptious Whole30-friendly meal.

This post was created in partnership with our friends at Primal Kitchen.

Grain-Free Spaghetti Pie

Comfort food made healthy.

If you’re in search of a comforting, warm and tasty meal that the entire family will enjoy, this recipe is for you! Personally, I’m quite the fan of comfort food meals – especially this time of year. They’re filling, they’re tasty, and almost always pretty simple to make. However, it’s not uncommon for these classic comfort food recipes like casseroles, hot dishes, pasta dishes, creamy soups and slow cooker meals to be made with ultra-processed ingredients, cream of this or that, not enough veggies and 1,000 milligrams or more of sodium in just one serving. A combination that might leave you feeling overly full, tired and blah! But that’s why we’re here. To take your most favorite comfort foods and turn them into something that’s not only wholesome, but also incredibly delicious and that makes you feel GOOD.

Grain-Free Spaghetti Pie

Allow me to introduce Grain-Free Spaghetti Pie.

An Italian-inspired, grain-free, dairy-free and Whole30-friendly recipe that just might remind you of your favorite pasta dish, such as spaghetti or lasagna, but without the pasta. Instead, this recipe calls for spaghetti squash, a winter squash that resembles the texture and look of angel hair pasta, but is much lower in carbs and calories yet much greater in nutrients. Using spaghetti squash is an easy hack to lighten up your favorite pasta dishes while maintaining the filling volume and providing an extra boost of awesome nutrients!

The secret is not only in the squash, but also in the sauce. Grain-Free Spaghetti Pie is made with Primal Kitchen Tomato Basil Marinara Sauce.

This marinara sauce is made with organic tomatoes, full of flavor, has no added sugars and is Whole30-friendly.

Here is the full ingredient list: Organic Diced Tomatoes, Organic Tomato Puree (Water, Organic Tomato Paste), Organic Basil, Avocado Oil, Sea Salt, Organic Onions, Organic Garlic Powder, Organic Oregano, Citric Acid, Organic Garlic 

Choosing a marinara sauce can be overwhelming with the endless options to choose from at the grocery store. So a big thanks goes out to Primal Kitchen for taking it upon themselves to create their own marinara sauce that’s made with organic, real food ingredients, no added sugars and tastes amazing! You’ll definitely want to get your hands on this sauce and make it a staple in your pantry like it is in ours. P.S. They also came out with a creamy and totally tasty dairy-free Alfredo Sauce! 

Grain-Free Spaghetti Pie

Made all in one oven-safe skillet = quick kitchen clean-up!

Ahh…music to your ears. Recipes that can be made all in one dish are always a win in our book. Fewer dirty dishes result in a quicker kitchen clean-up! Yes, please. For this recipe, I like to use either a 12-inch cast-iron skillet or a 12 inch oven-safe skillet.  However, if you don’t have either of those on hand, no worries! You can simply transfer the ingredients to a 9×13 casserole dish to bake.

Did I mention that this recipe is freezer-friendly, too?!

We all experience those nights when cooking sounds like quite the dreadful task. It’s maybe even the last thing you want to do. The solution –> making sure you have a freezer stocked with last-minute meals. This Grain-Free Spaghetti Squash is the perfect freezer-friendly meal. I like to divide it into 1 to 2 servings per freezer /oven safe container, then you can reheat exactly what you need for how many people you are feeding. To reheat, place it in the oven set at 350ºF and reheat until cooked through. You can do this from either frozen or thawed.

Grain-Free Spaghetti Pie

It’s time to give this Grain-Free Spaghetti Pie a try!

Plan ahead and bake the spaghetti squash the day before. This will help speed up the time it takes to make this dish the night it’s on your menu. If you’ve never cooked a spaghetti squash, here’s a step-by-step photo tutorial on how to bake a spaghetti squash.

And lastly, if cheese is part of your diet and you’re not following a Whole30 at the moment, by all means add the cheese! I like to top this Grain-Free Spaghetti Pie with a little mozzarella and/or parmesan cheese.

This recipe calls for grass-fed beef. Curious about red meat? Read this blog post to learn how to choose quality red meat. 

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let’s Get Cookin’

Grain-Free Spaghetti Pie

Searching for a warm and hearty dinner? Look no further. This Grain-Free Spaghetti Pie is a comforting, tasty, family-friendly weeknight dinner!

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8 servings 1x
  • Category: One-Dish | Main-Entree
Grain-Free Spaghetti Pie

Ingredients

  • 1 medium spaghetti squash (3 lbs.)
  • 1 lb. grass-fed ground beef (or ½ lb. ground beef + ½ lb. ground Italian sausage)
  • 1 medium green pepper, diced (~1 cup)
  • 1 small onion, diced (~1 cup)
  • 4 garlic cloves, minced
  • 3 cups spinach (about 3 large handfuls)
  • 1/4 cup fresh basil, roughly chopped
  • 1 tsp. crushed red pepper flakes (omit if you don’t like spice)
  • 124 oz. jar Primal Kitchen Tomato Basil Marinara Sauce
  • 2 large eggs, whisked
  • Salt & pepper

Instructions

For the Squash:

  1. Pre-heat oven to 400ºF.
  2. Cut spaghetti squash in half length-wise, scoop out seeds and place face down on a baking sheet. Bake for 30-40 minutes or until squash is slightly soft to touch. Remove from oven and allow to cool.
  3. Once you can handle the squash, scrape squash with a fork to remove the spaghetti squash strands. (click here for photo tutorial). Place strands on a baking sheet that’s double layered with paper towels. Let set for 5-10 minutes to allow liquid from the spaghetti squash to be absorbed.

While squash is baking:

  1. Place a 12-inch oven-safe skillet (round casserole dish) or cast-iron skillet over medium high-heat, add the beef, peppers, onions and garlic. Season with sea salt and pepper. Brown beef and sauté until peppers and onions are cooked through. **If you don’t have a 12-inch oven-safe skillet or cast-iron, see instructions below.
  2. Next add basil and spinach. Sauté until spinach is wilted.
  3. Turn off heat and stir in marinara sauce and whisked eggs.
  4. Lastly, carefully stir-in spaghetti squash strands. Cover with foil.
  5. Place spaghetti pie in the oven and bake for 35 minutes on the lower shelf. Remove foil and bake for an additional 10 minutes for a total of 45 minutes.
  6. Once baking time is complete, remove from oven and let set for 10-15 minutes before serving.
  7. To serve, garnish with fresh basil, crushed red pepper if you like a little heat and parmesan or mozzarella cheese (note: cheese is not Whole30 or dairy-free).

Notes

**If you don’t have an oven-safe skillet or appropriate casserole dish, you can simply transfer the ingredients to a 9×13 casserole dish to bake.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 215
  • Sugar: 5 g
  • Sodium: 350 mg
  • Fat: 11 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 15 g

Comment below with your favorite comfort food dish?

 

Pin now to make later!

 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

This post was made possible by our friends at Primal Kitchen. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.





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Paleo Apple Crisp – The Real Food Dietitians

Paleo Apple Crisp – The Real Food Dietitians


Warm, nutty, cinnamon-infused Paleo Apple Crisp is calling your name! The perfect treat to enjoy on a crisp, fall day.

Paleo Apple Crisp

Made with less sugar and only real food ingredients.

In Minnesota here, it’s prime apple-picking season. Apple orchards are the place to be on the weekend and everyone is making their favorite apple treats. Today, I’m sharing one of my favorite desserts to make in the fall – Paleo Apple Crisp – made with only real food ingredients and much less sugar. The entire recipe calls for only 1/4 cup of maple syrup and no refined sugar, which perfectly allows the natural sweetness of the apples to really shine through.

 That nutty, crisp topping though!

The topping on this Paleo Apple Crisp is everything you’d hope for and more. The ratio between the crisp and apple filling is absolute perfection (I promise, I didn’t skimp on this part of the recipe). The crisp texture with the hint of cinnamon & nutmeg is 100% spot on. You’re going to love the the crunch from the toasted nuts and the slight sweetness that comes from the maple syrup and coconut flakes. The topping definitely adds to the deliciousness of this Paleo Apple Crisp because let’s face it, the topping just might be the best part!

Warm, nutty, cinnamon-infused Paleo Apple Crisp is calling your name! The perfect treat to enjoy on a crisp, fall day. Click To Tweet

Paleo Apple Crisp

Add a scoop of your favorite vanilla ice cream or whipped topping.

The thought of a scoop of vanilla ice cream on top of a fresh, out-of-the-oven serving of Paleo Apple Crisp makes my mouth water like nothing else. While this Paleo Apple Crisp is quite delicious served as is (even cold), adding a scoop of ice cream, in my opinion, takes it to the next level. The combination is simply indescribable. Now if you follow a dairy-free diet or you’d like to keep this recipe paleo-friendly, you could certainly give our Dairy-Free Vanilla Bean Ice Cream a try or there’s plenty of ice cream options to choose from at most grocery stores.

A quick tip about this recipe: I like to leave on the peels of the apples to not only save a considerable amount of time but also because the peels contain a good amount of fiber. As we know, fiber has a vast variety of health benefits and most of us could use a little more fiber in our diets. Additionally, because apples are ranked No. 5 on the EWG dirty dozen list, I recommend choosing organic apples. 

Paleo Apple Crisp

You’re in for a real treat!

It’s time to take advantage of the abundance of apples available during this time of year and give this insanely delicious Paleo Apple Crisp a try!

Looking for more apple recipes? Try our Blender Waffles with Cinnamon Pan-Fried Apples or Gluten-Free Harvest Apple Crisp.

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let’s Get Cookin’

Paleo Apple Crisp

  • Author: Stacie Hassing
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Category: Dessert, Paleo
Paleo Apple Crisp

Ingredients

For the Apple filling:

For the topping: 

Instructions

  1. Preheat oven to 350ºF. 
  2. In a food processor (or blender), add the topping ingredients. When adding the coconut oil, break up into smaller chunks. Pulse just a few times or until ingredients resemble a course texture and stick together slightly. Set aside.
  3. In a greased 9×9 inch baking dish, add the apple filling ingredients except for the water. Toss until apples are evenly coated. Stir in water. Add 1-2 additional tablespoons of water if apples seem dry.
  4. Top the apples evenly with the crisp topping. 
  5. Bake in the oven for 25 minutes uncovered. Cover with foil and bake for an additional 15-20 minutes or until apples are soft. Let set for 5-10 minutes before serving.
  6. Serve warm. Top with whipped topping such as Coco Whip or ice cream if you wish! Garnish with chopped pecans and a dusting of cinnamon. 

Nutrition

  • Serving Size: 1/9th of recipe
  • Calories: 250
  • Sugar: 15 g
  • Sodium: 80 mg
  • Fat: 18 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 2 g

Pin now to make later! 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.





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Tex-Mex Sweet Potato Hash – The Real Food Dietitians

Tex-Mex Sweet Potato Hash – The Real Food Dietitians


Make good use of leftover taco meat by giving this easy Tex-Mex Sweet Potato Hash a try. A tasty and hearty breakfast or weeknight dinner option.

Tex-Mex Sweet Potato Hash

When tacos are on the menu, ALWAYS double (or triple) the taco meat.

Taco meat is freezer-friendly, can also keep in the fridge for a good 5 days and the options are endless when it comes to using the leftovers. While I love a good ol’ taco salad, I also really really enjoy this Tex-Mex Sweet Potato Hash and know you will, too!

Make good use of leftover taco meat with this Tex-Mex Sweet Potato Hash. #eggfree Click To Tweet

Tex-Mex Sweet Potato Hash

Savory and sweet flavors come together in this recipe with the combination of taco-seasoned meat and sweet potatoes and an assortment of vegetables. Feel free to add some heat with some jalapeño peppers or keep it cool with creamy avocado and cilantro. You can top it with whatever sounds good to you, or nothing at all, because it’s really quite delicious on its own. I share some topping ideas below!

Tex-Mex Sweet Potato Hash

Tex-Mex Sweet Potato Hash is made with less than 10 ingredients.

You know us, we like to keep it simple with easy meals because eating a wholesome and real food diet does not need to be complicated or require endless hours in the kitchen. We’re here to show you how that can be done by sharing simple, healthy and tasty recipes! You’re going to love how quick and easy this recipe is and if you already have taco meat kickin’ around in the refrigerator or freezer, this recipe will take just 20 minutes. AND it’s even meal-prep friendly and reheats ever so nicely. I like to make this recipe during a weekend meal prep and then divide it among 5 glass containers for an easy reheat-and-eat meal throughout the week.

Wondering if you should purchase grass-fed beef? Learn how to choose quality red meat in this post!

Tex-Mex Sweet Potato Hash

A one-dish wonder!

One pan is all you need to make Tex-Mex Sweet Potato Hash. I don’t know about you, but kitchen clean-up is not my thing! This recipe is perfect because it only requires one sauté pan, a cutting board and a knife to make, which makes for a speedy kitchen clean-up.

Tex-Mex Sweet Potato Hash

Top Tex-Mex Sweet Potato Hash however you please!

Here are some fun topping ideas to add even more flavor to this already tasty recipe:

  • Fresh cilantro
  • Sliced green onions
  • Sliced jalapeños
  • Diced or sliced avocado
  • Homemade Guacamole
  • Pica de gallo
  • Salsa
  • Fresh-squeezed lime juice
  • Fried egg
  • Sour cream (not Whole30)
  • Shredded cheese (not Whole30)
  • Black Bean & Corn Salsa (not Whole30)

And if you’re in need of a homemade taco seasoning, well, we’ve got ya covered there, too! Try our Homemade Taco Seasoning.

Looking for another way to use leftover taco meat, try our Taco-Stuffed Sweet Potatoes!

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let’s Get Cookin’

Tex-Mex Sweet Potato Hash

Make good use of leftover taco meat by giving this easy Tex-Mex Sweet Potato Hash a try. A tasty and hearty breakfast or weeknight dinner option that’s Whole30-friendly, too!

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 56 servings 1x
  • Category: Breakfast | Egg-free | Whole30

Ingredients

  • 1 lb grass-fed ground beef or ground turkey (or leftover taco meat)
  • 3 Tbsp. taco seasoning (homemade or organic store-purchased – omit if using leftover taco meat)
  • 1/2 cup water (omit if using leftover taco meat)
  • 1 Tbsp. cooking fat of choice (ghee, avocado oil, coconut oil, etc.) 
  • 1 medium sweet potato, peeled and cut into small cubes (about 2½ cups)
  • 1 red bell pepper, diced
  • 1/2 medium red onion, diced
  • 2 cups sliced mushrooms, chopped
  • 2 cups spinach, roughly chopped
  • Optional Toppings: Fresh cilantro, green onions, avocado, jalapeños, fried egg, sour cream (omit for dairy-free) etc.

Instructions

  1. Place a sauté pan over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned.
  2. Remove beef from pan, set aside.
  3. In the same pan the beef was browned in, add ½ Tbsp. of cooking fat and heat over medium until melted and hot.
  4. Add sweet potatoes, dash with salt and pepper, and sauté for about 10 minutes or until just before fully cooked through.
  5. Add remaining ½ Tbsp. of cooking fat, onions, red pepper and mushroom and sauté for about 3 minutes or until vegetables are tender. Add additional cooking fat if needed.
  6. Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.
  7. Serve with optional toppings.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 228
  • Sugar: 5 g
  • Sodium: 220 mg
  • Fat: 10 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 18 g

Comment below and let us know what how you like to enjoy leftover taco meat!!

Pin now to make later!


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.





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Gluten-free Pumpkin Chocolate Chip Muffins

Gluten-free Pumpkin Chocolate Chip Muffins


Your Fall baking list is now complete with the addition of these Gluten-free Pumpkin Chocolate Chip Muffins! Studded with chocolate chips and pecans, you’re really in for a treat!

Gluten-free Pumpkin Chocolate Chip Muffins

The joy is in the pumpkin.

Tis the season for all the pumpkin goodies – pies, bars, smoothies, cookies, muffins and more. Cooking and baking with pumpkin brings me much joy. I love the time of the year, the flavor of pumpkin spice, the aroma of pumpkin goodies baking away in the oven – it’s simply the best. You know what also brings me joy? Sharing my favorite recipe creations with you so that you can experience the joy, too. You’ll know exactly why I’m talking about when you sink your teeth into one of these soft, fluffy, Gluten-free Pumpkin Chocolate Chip Muffins. Pure joy!

And PS: this recipe was not a planned share. Jess and I have our editorial calendar planned months in advance but I couldn’t resist sharing this recipe with you as a bonus post for this week. Especially after I saw the gorgeous photos that were taken by Jess of Plays Well with Butter who helps us with about 50% of recipe photos. Girls got skills!

Gluten-free Pumpkin Chocolate Chip Muffins

Soft, fluffy and made with less sugar, these Gluten-free Pumpkin Chocolate Chip Muffins are calling your name!

I know you’re going to love this recipe. It’s very similar to our Gluten-free Banana Chocolate Chip Muffins which have become a reader favorite. In fact, this recipe was created when I wanted to make the banana muffins during a meal prep a couple weekends ago but didn’t have any ripe bananas on hand so I grabbed my lonely can of pumpkin instead. Some of my best recipes are created on a whim and purely by accident and I love when that happens.

These Gluten-free Pumpkin Chocolate Chip Muffins are soft, tender, fluffy and studded to perfection with chocolate chips and pecans. They’re incredibly easy to make and perfect for weekend meal preps, adding to lunchbox, breakfast on-the-go, afternoon snacking, serving at a party or gift giving to a new parent or heck, anyone who could use a little pick-me-up! You’ll also appreciate that they’re made with less sugar yet you’ll never know. They’re just so darn good!

Your Fall baking list is now complete with the addition of these Gluten-free Pumpkin Chocolate Chip Muffins! Studded with chocolate chips and pecans, you’re really in for a treat! Click To Tweet

Gluten-free Pumpkin Chocolate Chip Muffins

Freezer-friendly, too.

You bet my freezer has a nice stash of these Gluten-free Pumpkin Chocolate Chip Muffins (along with our Gluten-free Banana Chocolate Chip Muffins and Grain-free Sweet Potato Banana Muffins). I’m slowing building up a good freezer supply of my favorite foods for when baby arrives in October. I can’t believe my due date is only about month away. Certainly excited, but of course a little nervous, too!

If you’re looking to stash some of these muffins away in your freezer for future enjoyment or maybe you have guest coming to visit soon, I definitely recommend doubling this recipe. You can never have too many muffins on hand in my opinion.

Gluten-free Pumpkin Chocolate Chip Muffins

Are you ready to whip up a batch on these Gluten-free Pumpkin Chocolate Chip Muffins?

Yes, me too! And while you’re at it you, you could spread the joy by brewing up a pot of coffee and inviting a friend over for good company and conversations AND the most delicious pumpkin muffins!

Gluten-free Pumpkin Chocolate Chip Muffins

I hope this recipe brings you so much joy! If you give it a try, we’d love to hear what you think in the comments below.

*For a nut-free option, simple omit the pecans.

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let’s Get Cookin’

Gluten-free Pumpkin Chocolate Chip Muffins

  • Author: Stacie Hassing
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack
Gluten-free Pumpkin Chocolate Chip Muffins

Instructions

  1. In a bowl, combine the flour, pumpkin pie spice, baking soda and salt. In a second bowl, combine the pumpkin puree, brown sugar, eggs, oil, maple syrup and vanilla; mix well. 
  2. Stir the wet ingredients into the dry ingredients just until moistened. 
  3. Fold in chocolate chips and pecans.
  4. Fill greased or paper-lined muffin wells ½ to ¾ full. A silicone muffin pan also works great. 
  5. Bake at 375° for 17-21 minutes or until toothpick inserted in the center comes out clean.
  6.  Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 215
  • Sugar: 14 g
  • Sodium: 220 mg
  • Fat: 11 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 3 g

Pin now to make later! 

 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.





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One-Pan Pork Loin with Brussels and Apples

One-Pan Pork Loin with Brussels and Apples


Weeknight meals don’t have to be complicated or involve every. dish. in. kitchen. when they’re as simple as this One-Pan Pork Loin with Brussels and Apples!

This post was created in partnership with the Minnesota Pork Board.

Be the boss of busy weeknights.

When it comes to busy weeks, you basically have two choices: Roll with the punches and let the week’s activities dictate what you’ll throw together for dinner or have a (flexible) plan in place that allows you to call the punches.

After years of the former, I’m not a firm believer in the latter. Especially now that my kids are older and have after school activities most nights of the week. Despite working hard to not overschedule them, life is hectic during the week.

For that reason, I’ve become a super fan of meals you can prep ahead and cook when you’re ready – like this One-Pan Pork Loin with Brussels and Apples.

The herbed-mustard rub can be prepped up to 3 days in advance as can the veggies so when it’s time to make dinner magic, everything just needs to be assembled on a sheet pan and popped into the oven to roast while you take care of more pressing issues. Or just stop for a big in-breath.

Lean protein for the win.

Since bacon comes from pigs, many people assume that all cuts of pork are high in fat which isn’t true. In fact, certain cuts of pork are quite lean and are a great alternative to chicken when you want to change things up a bit. So if it’s lean protein that you’re after, look for these cuts the next time you’re at the store:

  • Sirloin pork chop
  • Bone-in rib pork chop
  • Bone-in center pork chop (Porterhouse chop)
  • Boneless top loin hop (New York pork chop)
  • Boneless top loin roast (New York pork roast)
  • Pork tenderloin

 

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Let’s Get Cookin’

One-Pan Pork Loin with Brussels and Apples

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 25-35 mins.
  • Total Time: -26134300.1 minute

Ingredients

  • 11 ¼ lb. pork loin, patted dry (It works best to use a loin that isn’t super thick – about 3 inches in diameter works best to get meat and veggies done at the same time)
  • 2 Tbsp. Dijon or spicy brown mustard (Whole30-compliant, if needed)
  • 2 Tbsp. olive oil or avocado oil, divided
  • 1 Tbsp. maple syrup (optional, omit for Whole30-friendly option)
  • 2 cloves garlic, finely minced
  • 1 Tbsp. fresh rosemary, chopped
  • 2 tsp. fresh thyme leaves
  • ¾ tsp. salt, divided
  • ¾ tsp. black pepper, divided
  • 1 lbs. Brussels sprouts, trimmed and cut in half if large
  • 2 medium apples (such as Honeycrisp, Braeburn, or Pink Lady/Cripps), cut into ¾-inch chunks
  • 1 small red onion, cut into ½-inch thick slices

Instructions

  1. Preheat oven to 400℉.
  2. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. 
  3. To make the rub, combine mustard, 1 Tbsp. oil, maple syrup (if using), garlic, rosemary, thyme, ½ tsp. salt, and ½ tsp. pepper in a small bowl. 
  4. Place the pork loin in the center of the baking sheet and rub with the mustard mixture, coating all sides. 
  5. Add Brussels, apples, and onions to the baking sheet around the pork loin. Drizzle vegetables with 1 Tbsp. oil, sprinkle with ¼ tsp. each of salt and pepper and toss well to coat. 
  6. Place the baking sheet in the oven and bake, uncovered, for 25-30 minutes, tossing vegetables halfway through cooking time. Pork loin is done when an instant-read thermometer reads 140℉ when inserted into the thickest part. 
  7. When pork is done, remove the baking sheet from the oven, tent loosely with foil and allow to rest for 5 minutes before slicing pork and serving with roasted veggies. 

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Pin it now and make it later!


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter

This post was made possible by our friends at the Minnesota Pork Board. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

 

 

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.





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