Pumpkin Muffins (Gluten + Dairy + Refined Sugar Free + Vegan Option)

I seriously looooovvvvveeee pumpkin. Anything pumpkin, especially once the weather changes, is the best. thing. ever. Hot cup of coffee & a pumpkin muffin? Yes please!
These totally hit the spot & have become my families favorite treat. My husband loves his packed with chocolate chips. They're gluten + dairy free and have refined sugar free + vegan options, so they please everyone in my house! Enjoy!

PUMPKIN MUFFINS (Gluten & Dairy free with Refined sugar free and Vegan options)

• 1 Cup Gluten Free Flour Blend (I use and love Sarah's G/F flour blend recipe) 
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 3 eggs* (vegan notes below)
• 1 cup pumpkin
• 1 cup coconut sugar (substitute up to half with honey or maple syrup)
• 1/3 cup applesauce or apple butter
• 1/4 cup + 1 Tablespoon coconut oil, melted
• 2 tsp cinnamon
• 1/2-3/4 cup chocolate chips or carob chips (optional) 

Preheat oven to 350 degrees.

In a small bowl mix the gluten free flour blend, baking soda & salt. Set aside.

In a medium size bowl combine eggs, pumpkin, sugars, applesauce, coconut oil & cinnamon. Mix together until well combined.

Add the dry ingredients to the wet & stir until combined. Don't over mix.

Place 12 paper liners into a standard size muffin tin. Use an ice cream scoop to fill each cup & then bake at 350 degrees for 18-20 minutes. Muffins are done when the center is pushed on and is firm and doesn't sink but springs back.

*To make vegan, replace eggs with 4 1/2 teaspoons of ener-g egg replacer blended with 6 Tbs water until frothy. I also added 1 tsp baking powder to the dry ingredients to give the muffins a little more rise.

Ginger Cookies (Gluten free/Vegan/Refined sugar free)

So I'm on my iphone right now doing about 10 things at once, but one of those 10 things is making cookies, and I just had to post the recipe ASAP. I recently discovered I can't have chocolate (I know. Don't even get me started.) so I've been doing a lot of self discovery through finding non-chocolate recipes I like. First thing I've discovered along my journey? Everything needs chocolate. BUT these ginger cookies are pretty darn good, they're SUPER simple, and they make me feel like the holidays are coming, even if it is 86 degrees out.

Hope you enjoy!

Ginger Cookies (Gluten Free, Vegan, Refined Sugar Free)

1 Cup Honeyville almond flour
1/2 Cup oat flour (or 1/2 cup old fashioned oats) *you can use all almond flour if you want. Cookies will be much softer and chewier instead of crisp and chewy.
1/4 tsp baking soda
1/4 cup Spectrum shortening
1/4 cup honey
1/4 cup coconut sugar
1/4 tsp ginger
1 teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon molasses
Dash of salt

Preheat oven to 350 degrees.

• Put everything in the bowl of your food processor and process until the dough comes together. If you're using oats instead of oat flour put your oats in first and pulse a few times until they're ground up, then continue adding everything else.
• Roll into Tablespoon size balls and press down with a fork, or if you want a thicker cookie just leave them.
• Bake at 350 for 7-9 minutes. Let cool on pan for a few minutes before transferring to baking rack.

These would taste really yummy frosted. Just saying.

The Absolute Best Ever Gluten Free, Dairy Free Chocolate Chip Cookies (Vegan Option)

It's been far too long between posts lately! Such is life I suppose. I'm working really hard to get my health back in order, and hopefully I'll be able to share bits of my journey with you all at some point. So much to do, so little time & energy. I ALWAYS have time for chocolate chip cookies though! These are especially tasty, probably my favorite treat at the moment!

I was at Trader Joe's and saw they had these gluten free chocolate chip cookies & got really excited. Then I read the ingredients and got really un-excited. Of course they're filled with lots of unhealthy things as well as dairy, which I cannot have at all.  So, I had to make up my own for when I'm not being extraordinarily good and eating my OMG chocolate chip cookies (which have no refined sugar in addition to being g/f & vegan). I took them to one of my best friends who is my foodie friend and critic. She LOVED them, as did my husband, and her husband, and my brother, and sister-in-law….you get the point. Everyone loved them. These are my most requested treat I make, and I make them too much. Now I'm sharing them with you so YOU can make them too much. It's always more fun to eat a sweet treat when someone else is joining you, isn't it? 

If you're vegan, I used egg replacer with fabulous results! My friend who has been a vegan for years raved about them! YAY! win win. (You'll find notes below how to make them vegan).

I apologize for the lame pictures, they don't do these bad boys justice! This was a 'running out the door snap some iphone pictures' kind of day.

THE ABSOLUTE BEST EVER GLUTEN FREE/DAIRY FREE CHOCOLATE CHIP COOKIES (VEGAN OPTION)

3/4 cup spectrum organic shortening

1/2 cup brown sugar

2 Tbs white sugar

1 egg, room temperature (for vegan cookies use 4 1.2 tsp ener-g egg replacer blended with 6 Tbs water. you MUST put egg replacer in blender or processor & mix until frothy & thick!)

2 tsp vanilla

1 1/2 cups gluten free flour mix (I use Sarah's g/f flour blend. If your mix doesn't have xantahn gum, add 1/4 tsp.)

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 - 2 cups chocolate chips (I pretty much use the whole bag!) 

1. Preheat oven to 350 degrees.

2. In the bowl of your mixer, cream together shortening & sugars on medium-high speed until light and fluffy. Turn the mixer to low & add the egg and vanilla beating for another minute or so working up to medium-high.

3. In a separate bowl combine gluten free flour mix, baking soda & salt, mixing well. with your mixer on stir, slowly add the flour mix until it just comes together. Turn off the mixer and take the bowl out. Gently fold chocolate chips in by hand.

4. Place Tablespoon size dollops of dough onto a parchment paper covered baking sheet. Bake at 350 degrees for 7-9 minutes or just until cookies are a light golden brown around the edges. Remove from oven letting cool for a few minutes before removing to a cooling rack.


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Fancy Food Thoughts Presents - Eating to Health - Week Two

Last week was my first meal plan and Week One to my "Eating to Health"  post. You can always message me or comment below to let me know what types of meals you would like to see or what has looked good to you! 

Menu - Week 2

Day One

BREAKFAST - Easy Bacon + Eggs 

LUNCH - Peanut Butter + Jelly on Gluten Free Bread (I love Canyon Bakehouse! If you can't do eggs, Trader Joe's makes a brown rice bread that is gluten free & vegan.) 

SNACK - Frozen Grapes

DINNER - Homemade Chicken Soup 


Day Two

BREAKFAST - Oatmeal with "Fried" Honey Bananas 

LUNCH - Leftovers

SNACK - Endurance Crackers

DINNER - Protein Style Hamburgers, sweet potato wedges and grilled onions + mushrooms


Day Three

BREAKFAST - Strawberry Coconut Smoothie or any of These Shakes or Smoothies (just make sure if you pick a different smoothie to adjust your shopping list by adding the ingredients!) 

LUNCH - Leftovers

SNACK - Mixed nuts or your favorite trail mix

DINNER -  Lasagna 


Day Four

BREAKFAST -Silver Dollar Pancakes 

LUNCH - Leftovers

SNACK - Coconut Cranberry Bars  or buy Organic Green Food Bars

DINNER - Chicken + Veggie Skewers, with Classic Green Salad + Amazing House Dressing


Day Five

BREAKFAST - Granola

LUNCH - Leftovers

SNACK - Baked Kale Chips

DINNER - Pot Roast + Garlic Roasted Potatoes


Day Six

BREAKFAST - Loaded Paleo Breakfast Hash

LUNCH - Leftovers

SNACK - Almond or Peanut Butter + Green Apple Slices

DINNER - Green Bean Chicken + Rice


Day Seven 

BREAKFAST - Banana Flax Scones

LUNCH - Leftovers

SNACK - Carrot, cucumber and bell pepper spears

DINNER -  Roasted Pork Loin + Spicy Green Beans + Baked Sweet Potatoes


SHOPPING LIST

Produce

Grapes
2 green apples
2 lb fresh green beans
Carrots
Celery
2 bunches kale
4 packs of mushrooms (white or crimini)
1 bag yellow or brown onions
5 zucchini squash
1 bunch ripe bananas
2-3 heads of garlic
Head of lettuce
1 bag of sweet potatoes
1 package strawberries
2 red bell peppers
1 orange or yellow bell pepper
1 bag of baby spinach
Fresh basil
Fresh parley 
Bag of lemons
Bg of lettuce (baby spring mix or dark greens are great!) 
Fresh thyme
Fresh rosemary 
3 pounds small red or white potatoes
1 shallot
Persian cucumbers or 1 english cucumber

Meat/Eggs

1 pack of bacon
2 dozen Eggs 
1 lb ground beef
1 Whole chicken, cut up (or your choice of chicken for soup)
3 boneless skinless chicken breasts
1 whole 4-5 pound chuck roast
1 1/2 lbs boneless skinless chicken thighs
2 pounds boneless pork loin roast

Pantry Items

Gluten free bread (Canyon Bakehouse is my favorite!)
Peanut butter
Jelly 
Dried oregano
Coconut oil
Dried basil
Salt
Pepper
Bay leaf
Oatmeal
Chia seeds
Sunflower seeds
Pumpkin seeds/pepitas
Sesame seeds
Vanilla
Coconut milk (canned, light or full fat)
Unsweetened shredded coconut
Mixed nuts or trail mix
Gluten free lasagna noodles
1 lb jar of marinara or your favorite pasta sauce (watch for added sugar!)
1 28 oz can tomato sauce
Bag of raw cashews
Bag of almonds
1 cup macadamia nuts
Olive oil
Dijon Mustard
Honey
Almond flour
Baking soda
Dates
Dried cranberries
White wine
Red pepper flakes
Red wine vinegar
Garlic powder
Onion powder
Raisins
Cinnamon
Beef stock
Red wine (optional, you can use beef stock)
Dried dillweed 
Basamati rice (if you want brown rice, try Trader Joe's quick cook brown basamati!)
Chicken stock
Oat flour
Brown rice flour
Arrowroot/tapioca or non GMO cornstarch
Golden flax meal
Spectrum organic shortening
Liquid stevia
Dried rosemary

Fancy Food Thoughts contains some contextual affiliate links which advertisers have agreed to pay a commission if a purchase is made from that click-through. Everything I recommend are products I use & love! 

Fancy Food Thoughts Presents: Eating to Health - Week One

There are three major reasons why I love meal planning

     1. It makes my life easier!

     2. I don't forget things when I go to the store

     3. It keeps me eating healthy, on track with sugar & carbs, 

and we don't eat out!

A huge goal aside from cutting sugar back has been adding more veggies, raw and cooked, and drinking way more water! Try drinking an 8 ounce glass of water first thing in the morning, 30 minutes before you eat. I usually drink room temperature water with a pinch of pink salt. Drinking water first thing in the morning aids in good digestion and get's everything flowing.

I would love to challenge you all to take one month to evaluate what you eat! Whether these recipes are drastically different from your usual, or you're just looking for more meal ideas, I hope you are inspired to eat heathy, wholesome food & feel great.

We have a lot of food intolerance at my house, so all of my recipes are dairy free, gluten free (some with the option to add it when you want), and almost all sugar free. One of my daughter's cannot have eggs, so breakfast for her is not very creative, and she eats a lot of oatmeal and fresh berries or a protein smoothie. I don't cook differently for her necessarily, but do substitute when there is nothing else she could have.

Menu- Week 1

Day One

BREAKFAST - Oatmeal with fresh dark berries, cinnamon & flax meal

LUNCH - Easy Egg Salad with sliced tomatoes, avocado & arugula

SNACK - Carrot sticks & unsweetened peanut butter

DINNER - Crock Pot Roast Chicken, Brussels Sprouts (Here is another brussels sprout recipe I like!) & steamed carrots (Make sure you start dinner in the crock pot 6-8 hours before you plan on eating!) 

*Remember to strain your chicken stock and refrigerate it for the minestrone soup we are making on day 3!

Day Two

BREAKFAST - Your favorite style of eggs (we love over easy!) on a slice of sprouted or gluten free bread, with sliced avocado & a sprinkle of sea salt
(A few ideas….Egg in Peppers, Avocado Egg, Soft Boiled Eggs, Scrambled Eggs, Fried Eggs, Poached Eggs)

LUNCH - Leftovers with Strawberry Coconut Kale Salad

SNACK - Mixed berry fruit salad

DINNER - Salmon, asparagus or zucchini & Brown Rice Pilaf

Day Three

BREAKFAST - Sweet Potato Hash and Eggs
(A few ideas….Egg in Peppers, Avocado Egg, Soft Boiled Eggs, Scrambled Eggs, Fried Eggs, Poached Eggs)

LUNCH - Leftovers

SNACK - Vegan Strawberry Milkshake

DINNER - Minestrone Soup

Day Four

BREAKFAST -  Stovetop Donuts

LUNCH - Leftovers with a Classic Green Salad

SNACK - Zucchini Hummus & veggie sticks (try red bell pepper, carrots & cucumbers!)

DINNER - Sweet Potato Shepherds Pie

Day Five

BREAKFAST - Carrot Cake Oatmeal

LUNCH -  Leftovers

SNACK - Green Monster Smoothie

DINNER - Beef or Chicken tacos in organic corn tortillas or lettuce cups or over salad with homemade salsa, guacamole, fresh cilantro & crock pot white beans

Day Six

BREAKFAST - Quinoa Cereal Flakes or Rice Puffs (no added sugar!) with homemade almond milk

LUNCH - Leftovers

SNACK - Almond Pulp Cinnamon Raisin Crackers

DINNER - Meatloaf, collard greens & Sweet Potato Casserole 

Day Seven 

BREAKFAST - Omelet topped with Avocado

LUNCH - Leftovers

SNACK - Sliced green apples

DINNER - Crunchy Cashew Thai Quinoa Salad



SHOPPING LIST
(There is a print option available at the bottom of the page)

We are a family of two adults and three small children. All the quantities are what feed my family for breakfast, leftovers for lunch & dinner. Feel free to customize shopping list amounts for your family size!

• 2 packages blackberries (I buy the most of whatever berries are season/on sale)
• 1 package blueberries
• 3 packages strawberries
• 2 bananas
• 2 green apples
• Small red cabbage
• 2 red bell peppers
• Bag of red onions
• Bag of brown or sweet onions
• 1 lb Brussels sprouts
• Small piece of fresh ginger
• 1 bag sweet potatoes
• 4 pounds carrots
• 1 bunch scallions/green onion
• 1 chili pepper
• 1 bag/bunch baby spinach
• 1 bag/head of lettuce
• 6 avocados
• 1 bunch dino kale
• 6 zucchini
• 2 yellow squash
• 1 English cucumber or 1 pk persian cucumbers
• Bag of lemons
• 2-3 limes
• 2 heads of garlic
• 1 bunch asparagus
• 6 tomatoes (preferably vine ripened)
• 1 bunch cilantro
• 1 bag arugula
• 1 bunch collard greens
• 1 bag of frozen mixed veggies
• 1 small bag frozen green beans
• 1 pound white navy beans (dry)
• Organic corn tortillas (non GMO)
• 4 pounds ground beef
• 1 1/2 pounds of salmon
• 1 1/2 pounds chicken breast or thighs (or skip & buy extra ground beef for beef tacos if you prefer)
• 1 whole chicken
• 4 dozen Eggs
• Loaf of sprouted wheat or gluten free bread (make sure you read ingredients if you buy g/f. A lot of popular brands aren't healthy at all!)

PANTRY ITEMS

• Flax meal
• Rolled oats
• Garlic powder
• Onion powder
• Dried Oregano
• Dried basil
• Dijon mustard
• Italian seasoning
• Long grain brown rice
• Peanut butter
• Quinoa Cereal flakes or rice puffs (or your favorite "healthy" cereal!) 
• Raw almonds
• Walnuts
• Raw cashews
• Coconut aminos 
• Honey
• Unsweetened shredded coconut
• Red wine vinegar
• Sesame oil
• Olive oil
• Cinnamon
• Pink salt
• Pepper
• Cumin
• Tahini
• 1 cup green lentils or mung beans
• 1 15 oz can crushed tomatoes
• Coconut oil
• Chia seeds
• Stevia
• Raisins
• Mayonnaise (or if you're making your own check out this recipe to see what you need)
• Parchment paper

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10 Healthy Ways to Eat Sweet Potatoes

Sweet Potatoes are extraordinarily versatile and are definitely one of my top favorite foods! You can do everything from dessert, to a side dish, to a main entree with these beautiful and healthy root veggies. Packed with vitamin A, they are also anti-inflammatory, an antioxidant, contain fiber, magnesium, vitamin C, vitamin B6, and potassium. This is an especially great option instead of white potatoes! They are very interchangeable and can be used to make mashed potatoes, french fries & potato wedges to name a few. In my opinion, they're even tastier than white potatoes and you don't have to feel guilty eating them! Check out these 10 recipes I've selected below and add some healthy, nutritious and delicious sweet potatoes into your diet! 

1. Sweet Potato Brownies

Image by: The Healthy Foodie

2. Sweet Potato Chips 

Image by: Paleo Grubs

3. Baked Sweet Potatoes 

Image by: nom nom paleo

4. Sweet Potato Hash 

Image by: Our Savory Life

5. Sweet Potato Casserole

6. Herbed Sweet Potato Mash 

Image by: Slim Palate

7. Garlic Dill Sweet Potato Wedges 

Image by: Paleomg

8. Curried Lentils and Sweet Potatoes 

Image by: Smitten Kitchen 

9. Sweet Potato Shepherds Pie 

Image by: At House of Lovelock

10. Sweet Potato Pancakes 

Image from: Pinterest

Fancy Food Thoughts contains some contextual affiliate links which advertisers have agreed to pay a commission if a purchase is made from that click-through. Everything I recommend are products I use & love!

Banana Flax Scones

I absolutely adore scones. For as long as I can remember they've been one of my favorite indulgences. We have always been big tea drinkers in my family, and I cannot think of a more complimentary treat to eat with a cup of tea than a nice warm scone with lemon curd or jam. I lived in England for a few months for school during my college years, and there were eight girls living in my flat! I made scones once a week EVERY week we lived there. It was our special tradition and I will treasure those memories always. I haven't had scones for so very long, and I figured it was high time I figured out a way I could still enjoy this delightfully delicious treat.

Banana Flax Scones

• 1/2 cup oat flour
• 1/4 cup brown rice flour
• 1/4 cup arrowroot/tapioca/cornstarch (non GMO)
• 2 Tablespoons golden flax meal 
• 1/4 teaspoon pink salt
• 1/4 teaspoon baking soda
• 1/4 cup Spectrum Organic Shortening
• 1/4 cup almond or coconut milk
• 1/2 teaspoon vanilla
• 1 rip banana, mashed
• 1/2-1 teaspoon cinnamon (optional)
• 1 Tablespoon honey
• 20 drops liquid stevia

1. Preheat oven to 350 degrees

2. In a medium bowl, mix oat flour, brown rice flour, starch of choice, golden flax meal, salt & baking soda. When flours are completely combined, cut in shortening and work it in with a fork until flour mix is coarse and crumbly. 

3. In another medium sized bowl mash your banana. Add the non dairy milk, cinnamon, vanilla, honey & stevia, mixing well. 

4. Add the dry ingredients to the wet, stirring well to combine. 

5. Using an ice cream scoop, scoop onto a cookie sheet lined with a silpat liner or parchment paper. 

Bake at 350 degrees for 17-20 minutes.



Fancy Food Thoughts contains some contextual affiliate links which advertisers have agreed to pay a commission if a purchase is made from that click-through. Everything I recommend are products I use & love!