Tuesday, September 26, 2017

Pumpkin Power Cookies


I am normally of the mindset "LONG LIVE SUMMER", but as soon as September 22 rolled around on the calendar I was ready to switch to Fall. Will has been super excited about the seasons changing over, well, since Summer started, and he told me that because Friday was the first day of Fall, all of the leaves were going to fall off of the trees at once. Cutest little kid comment ever. 

The season comes and goes so fast here and even though we are still hovering in temperatures around 80 degrees, I want to soak it up before Christmas is knocking at our door. Which is three months from yesterday. Whoah.

These power cookies are the perfect healthy snack, sweet treat and everything in between. My Paleo Snack Bites are my go-to pre workout snack, but I needed a change this week. The 5:15am wakeup call to hit the gym is never easy, but it's been a little easier this week to crawl out of bed knowing I can eat one of these. My kids LOVE them, too! They are packed with all kinds of good nutrients and filled with the flavors of Fall. They are also grain free and refined sugar free! What more could you want!?



Pumpkin Power Cookies
recipe from Primally Inspired

1/2 cup pumpkin puree
1/4 cup melted coconut oil
1/4 cup raw honey
1.5 tsp. pumpkin pie spice
1/2 tsp. sea salt
2 eggs
1 cup chopped walnuts
1 cup chopped pecans
1/2 cup dried cranberries
1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Prep a baking sheet with parchment paper.

In a medium sized bowl, whisk pumpkin, coconut oil, honey, pumpkin pie spice, salt and eggs. Mix until combined. Stir in walnuts, pecans, cranberries and chocolate chips.

Using a spoon, drop about a tablespoon or two of the cookie mixture onto the prepared baking sheet. Bake for 15-18 minutes. 

Once they are done and completely cooled, transfer them to an airtight container and store in the fridge.


Thursday, September 21, 2017

Roasted Cauliflower + Chickpea Salad



I posted this photo on my Instagram stories earlier this week and seriously got TONS of replies asking for the recipe- so here it is! Who knew so many people loved roasted cauliflower!? I always thought I was in the minority. I could eat it every day.

The best part about this recipe is that I kind of just made it up. It started as this salad (linked HERE) and has kind of evolved over time. I buy a head of cauliflower almost weekly and chickpeas are a pantry staple so this is such an easy go-to. Fresh parsley isn't necessary but adds a little color and extra flavor! (another thing that's almost always on my grocery list).

A great way to make this salad even heartier is by adding a few stalks of chopped kale. Just add a little more olive oil to your dressing! My new favorite kitchen tip: mix your salad dressing up right in your salad bowl! Add salad ingredients and toss when you're ready. 

Roasted Cauliflower + Chickpea Salad

1 large head of cauliflower, chopped into florets
1 can chickpeas, drained and rinsed
1/4 cup olive oil + more for drizzling
2 Tbsp. dijon mustard
1 lemon, juiced
handful flat leaf Italian parsley, chopped
salt + pepper

Preheat oven to 425 degrees.

Arrange cauliflower and chick peas in an even layer on a baking sheet. Toss with a bit of olive oil and season with salt and pepper. Roast for 30 minutes, tossing about halfway through.

In a large bowl, whisk together the olive oil, lemon juice, mustard, salt and pepper. Once the cauliflower and chickpeas are done, transfer to the salad bowl and toss in the dressing. Add chopped parsley and toss once more.