Yield: 10-12 cups

Ingredients:

1 1/2 cup chocolate chips, melted

1 cup peanut butter

1/4 cup maple syrup

1/4 cup pumpkin puree

1/2 tsp pumpkin pie spice

Ingredients:

  1. In a small bowl, mix together peanut butter, maple syrup, pumpkin puree and pumpkin pie spice until smooth.
  2. Layer melted chocolate, peanut butter filling and more chocolate in mini muffin tins.
  3. Freeze for 20-30 minutes until firm.

Yield: 2-3 cups

Ingredients:

1/4 cup coconut oil

1/3 cup maple syrup

1/3 cup pumpkin puree

1 tsp pumpkin pie spice

1 tsp vanilla

1/2 tsp salt

3 cups oats

1 cup walnuts

1/2 cup flaxseeds, ground

1/4 cup chia seeds

Directions:

  1. Preheat 325 degrees. Mix together coconut oil, maple syrup, pumpkin puree, pumpkin pie spice, vanilla and salt in a large bowl until smooth.
  2. Add oats, walnuts, ground flaxseeds and chia seeds. Toss until fully combined.
  3. Spread in an even layer onto a sheet pan and bake for 20-25 minutes, stirring half way through.
  4. Let the granola cool before storing in an airtight container.

Yield: 6-8 servings

Ingredients: 

2 Tbsp olive oil

2 bell peppers, diced

1 onion, diced

2 cups rotisserie chicken, shredded

1 can black beans, drained and rinsed 

4 oz (half brick) cream cheese 

1 jar salsa 

1 cup cheddar cheese, shredded

1 bottle enchilada sauce (optional) 

6 tortillas

Directions: 

  1. Preheat oven to 375 degrees. 
  2. In a small saute pan, heat olive oil over medium heat. Add in bell peppers and onions and cook for 5-7 minutes or until tender. Cool completely. 
  3. In a large bowl, mix together the chicken, black beans, cream cheese, ½ the jar of salsa and ½ cup cheese. Add in the cooled vegetable mixture and mix until combined. 
  4. Fill each tortilla with ⅓ -½ cup of filling and roll tightly. Place each enchilada close to one and other in a baking dish. 
  5. Top with ⅓-½ cup enchilada sauce or additional salsa and remaining ½ cup cheese. Bake for 20-25 minutes or until cheese has melted and enchiladas are bubbly.

Yield: 10-12 bars

Ingredients:

1 1/2 cups chocolate chips, melted

1/2 cup peanut butter

1 1/2-2 cups puffed rice cereal

Directions:

  1. Mix all ingredients in a large bowl until fully incorporated.
  2. Pour mixture into a loaf pan and freeze for 20-30 minutes or until solid.
  3. Cut into bars and enjoy!

Yield: 1 cup each flavor

Ingredients:

3 cups pumpkin seeds

1/4 cup olive oil

1 tsp cinnamon

1 Tbsp sugar

1 packet ranch seasoning

2-3 Tbsp parmesan cheese, grated

1 tsp Italian seasoning

Directions:

  1. Preheat oven to 325 degrees. Divide pumpkin seeds into three bowls (1 cup in each).
  2. Drizzle each bowl of seeds with 1-2 Tbsp olive oil and toss to coat evenly.
  3. First bowl: add cinnamon and sugar. Second bowl: add 1-2 Tbsp ranch seasoning. Third bowl: add parmesan cheese and Italian seasoning.
  4. Toss each bowl of seeds until evenly coated in seasonings. Pour seeds onto a baking sheet pan and roast for 15-20 minutes, tossing occasionally.

Yield: 4-6 servings

Ingredients:

1 1/2 cups pumpkin puree, canned

2 tsp garlic powder

1/2 tsp salt

2 Tbsp butter

1 cup milk

1 cup cheddar cheese, shredded

1 lb pasta, cooked and drained

Directions:

  1. Combine pumpkin, garlic, salt, butter and milk in a sauce pan over low heat. Stir until mixture is hot and slightly bubbly.
  2. Add in the cheese and stir until smooth and cheese has completely melted.
  3. Turn off heat and add in pasta, tossing to evenly coat noodles in the sauce.

Yield: 10-12 cookies

Ingredients:

1 cup peanut butter

1/3 cup pumpkin puree, canned

1 egg

1/2 cup sugar

1 tsp pumpkin pie spice

2 cup oats

Directions:

  1. Preheat oven to 325 degrees. Mix all ingredients together until a dough forms and ingredients are incorporated.
  2. Scoop 2 Tbsp sized cookies evenly onto a greased baking sheet and bake for 15-17 minutes or until lightly browned.

Yield: 1-2 servings

Ingredients:

5 cups kale, stems removed

3 Tbsp olive oil

3 Tbsp balsamic vinegar

1 apple, diced

1/3 cup dried cherries

1/2 cup pecans, toasted and chopped

1/3 cup goat cheese, crumbled

Salt & Pepper, to taste

Directions:

  1. Chop kale into bite-sized pieces and place in a large bowl.
  2. Drizzle kale with olive oil and balsamic, season with salt and pepper. Massage kale with dressing for 3-5 minutes until dark green and softened.
  3. Add in apples, dried cherries, pecans, and goat cheese. Toss salad to combine.

Yield: 4-6 servings

Ingredients:

4-6 apples (any kind)

1 1/2 cup oats

1/4 cup maple syrup or honey

1 tsp vanilla

1 tsp cinnamon

3-4 Tbsp butter, melted

Directions:

  1. Preheat oven to 375 degrees.
  2. Cut apples in half (vertically through the core). Scoop out the seeds and place apples on a lined baking pan.
  3. In a small bowl, mix together oats, maple syrup, vanilla, cinnamon and butter until well combined.
  4. Pour 2-3 Tbsp of the oat mixture into/onto each apple.
  5. Cover with aluminum foil or a lid and bake for 15 minutes. Remove the top and bake for an additional 10-15 minutes or until the apples are soft and the crumble is crispy. Serve with ice cream!

Yield: 10-12 bars

Ingredients:

1/2 cup chocolate nut butter (I used Nuttzo) or 1/2 cup nut butter + 3 Tbsp cocoa powder

1/4 cup maple syrup or honey

1 1/2 cup almond flour

1/2 cup chocolate chips

1 Tbsp coffee concentrate (I used Jot)

1 tsp vanilla

Directions:

  1. Mix all ingredients in a bowl until a smooth dough forms.
  2. Press the mixture into a loaf pan or 8×8 baking pan and freeze for 20-30 minutes or until firm before cutting into bars.