Carrot and Golden Beet Juice

July 29, 2013, 5:00 am

≫ Next: Kid-Friendly Egg Muffins

≪ Previous: Summer Salad

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Forget the fruit juice and try these bright, flavorful veggies!

Carrot and Golden Beet Juice

Brianne Williams, RD, LD

Ingredients:

• 3 large carrots
• 1 golden beet
• 1 cucumber
• 4 stalks celery
• 1 apple
• 1/2 inch fresh ginger

Method:

Juice each ingredient in your juicer and enjoy!   This recipe is approved on The Myers Way.

The post Carrot and Golden Beet Juice appeared first on Amy Myers, MD Functional Medicine.

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Kid-Friendly Egg Muffins

August 5, 2013, 5:00 am

≫ Next: Summertime Trail Mix

≪ Previous: Carrot and Golden Beet Juice

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These Kid-Friendly Egg Muffins are the perfect healthy breakfast for kids to help make and easy to enjoy on the go.

Kid-Friendly Egg Muffins

Brianne Williams, RD, LD

Ingredients:

• 12 organic eggs
• Sea salt, to taste
• Ground black pepper, to taste
• Your choice of veggies including bell peppers, tomatoes, spinach, onion*, diced
• Your choice of meat including nitrate free bacon and sausage
• Non-dairy "cheese'
• Coconut oil for greasing

Method: In a medium-sized bowl whisk eggs together and season to taste with salt and pepper.  Cook meat on stovetop and set aside.  *If you are using onion or peppers then sauté  in a separate pan in coconut oil before baking into muffins. Preheat oven to 350 degrees F and grease muffin tin with coconut oil.  Pour a small amount of the beaten egg into muffin tin (filling it 1/4 of the way), distributing evenly.  Then add preferred amounts of veggies, 'cheese' and meat to eat muffin cup.  Cover ingredients with the remaining egg by filling each muffin tin to the top. Bake for about 20 minutes and allow to cool before removing from tin. Enjoy right away and store leftovers in the fridge or freezer for later. You can add ANYTHING to these! Have fun and make it an activity with the children by allowing them to add their own ingredients to the muffin pan.

The post Kid-Friendly Egg Muffins appeared first on Amy Myers, MD Functional Medicine.

Summertime Trail Mix

August 12, 2013, 5:00 am

≫ Next: Salmon Stuffed Avocado

≪ Previous: Kid-Friendly Egg Muffins

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Between family vacations, kids camps, and road trips the summer can pose a difficult travel challenge for food.  This Summertime Trail Mix deliciously brings a solution.

Summertime Trail Mix

Brianne Williams, RD, LD

Ingredients:

• 1 cup mix of your favorite nuts (pecans, walnuts, almond, cashews, pine nuts)
• 3/4 cup mix of your favorite seeds (pumpkin seeds, sunflower seeds, hemp seeds, flax seeds, chia seeds)
• 1/4 cup mix of your favorite unsweetened dried fruit (cranberries, apricots, strawberries, apples, cherries)
• 1 tablespoon unsweetened coconut flakes
• 1 tablespoon coconut oil
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon

Method:

Raw Trail Mix: Mix all ingredients and enjoy! Roasted Trail Mix: Preheat oven to 350 degrees F.  Mix nuts, oil, cinnamon and salt.  Roast for 10 minutes on baking sheet lined with parchment paper or foil.  Removed from oven and mix with remaining ingredients in stainless steel bowl.  Let cool and serve.   This recipe is approved on The Myers Way.

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Salmon Stuffed Avocado

August 19, 2013, 5:00 am

≫ Next: Cabbage and Kelp Noodle Salad

≪ Previous: Summertime Trail Mix

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This Salmon Stuffed Avocado is a delicious and refreshing recipe combining two of our top inflammation-fighting foods!

Salmon Stuffed Avocado

Brianne Williams, RD, LD

Serves 2

Ingredients:

• 2 avocados, sliced in half
• 5 ounce wild-caught salmon, cooked and cut into small chunks (can also use pre-packaged boneless salmon)
• ½ cup lettuce, chopped
• 2 tablespoons cilantro, chopped
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• ½ teaspoon cumin
• Salt and pepper to taste

Method:

Add all ingredients to a bowl and mix gently by hand. Season with salt and pepper as desired.  Spoon mixture into each avocado half. This recipe is approved on The Myers Way.

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Cabbage and Kelp Noodle Salad

August 26, 2013, 5:00 am

≫ Next: Paleo Rainbow Chard and Chicken Stir-Fry

≪ Previous: Salmon Stuffed Avocado

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Got Kelp?  Try these unique sea vegetable noodles in this Cabbage and Kelp Noodle Salad.  Sea vegetables are high in iodine to help support your thyroid function.

Cabbage and Kelp Noodle Salad

Brianne Williams, RD, LD

Serves 2

Ingredients:

• 8 ounces Kelp noodles, rinsed
• 1 chicken breast, cooked and chopped
• ½ cup red cabbage, sliced thinly
• ½ cup green cabbage, sliced thinly
• ½ red onion, sliced thinly
• ½ cup Brussels sprouts, chopped or shredded (stems discarded)
• ¼ cup carrot, shredded
• 1 tablespoon olive oil
• Juice from ½ lemon
• 1/4 teaspoon salt
• 1 medium avocado, sliced
• 2 tablespoons sunflower seeds, hulled

Method:

You can use the kelp noodle raw or blanch for 1 minute in boiling water.  Toss noodles, chicken, cabbage, onion, Brussels sprouts and carrots together in medium-sized bowl.  Whisk together olive oil, lemon and salt.  Drizzle preferred amount over salad.  Top with avocado slices and sprinkle with sunflower seeds. This recipe is approved on The Myers Way.

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Paleo Rainbow Chard and Chicken Stir-Fry

September 2, 2013, 5:00 am

≫ Next: Vanilla Berry Chia Pudding

≪ Previous: Cabbage and Kelp Noodle Salad

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This flavorful stir-fry is sure to satisfy the whole family at dinnertime. Experiment with different seasonings to switch up the flavor profile!

Paleo Rainbow Chard and Chicken Stir-Fry

Brianne Williams, RD, LD

Serves 4

Ingredients:

• 1 small red onion, sliced
• 2 tablespoons coconut oil
• 1 ½ pounds boneless, skinless organic chicken breast cut into bite-size pieces
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• Juice from ½ lemon
• ¼ cup yeast-free, gluten-free chicken broth
• 1 cup sliced mushrooms*
• 1 bunch rainbow (or swiss) chard, chopped
• 1 8.5-ounce can artichoke hearts, chopped
• Salt and pepper to taste

Method:

Saute the sliced onion in a pan with coconut oil over medium heat, until the onion starts to brown. Add the chicken pieces to the pan and cook for 3 minutes, stirring occasionally. Add the minced garlic and cumin and cook for an additional minute. Next add the lemon juice, chicken broth and mushrooms. Mix well and bring to a boil, then cover pan and cook for another 3-5 minutes. Add the chard and cook until the chard is wilted. Add in the artichoke hearts and stir. Season with salt and pepper to taste. This recipe is approved on The Myers Way. *If you're following the Candida protocol, please eliminate mushrooms.  

The post Paleo Rainbow Chard and Chicken Stir-Fry appeared first on Amy Myers, MD Functional Medicine.

Vanilla Berry Chia Pudding

September 9, 2013, 5:00 am

≫ Next: Broccoli and Kale Soup

≪ Previous: Paleo Rainbow Chard and Chicken Stir-Fry

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Chia is quite the super-food! It's loaded with fiber, antioxidants, omega-3 fatty acids, and it's a complete protein. This pudding is easy to prepare and makes a great dessert or snack any time of day.

Vanilla Berry Chia Pudding

Brianne Williams, RD, LD

Serves 2-4

Ingredients:

• ¼ cup chia seeds
• 1 ½  cup non-dairy milk substitute (almond milk, rice milk, coconut milk, hemp milk)
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• Fresh berries of choice, for topping
• ½ tablespoon unsweetened coconut flakes, for topping
• ½ tablespoon sliced almonds, for topping

Method: Put chia seeds, non-dairy milk substitute, vanilla, and almond extract in a glass jar and tighten the lid. Shake vigorously to combine ingredients well. Refrigerate for at least 3 hours or overnight, until the mixture becomes thick and pudding-like. Remove from refrigerator and stir once more when ready to serve. Spoon into bowls and top with fresh fruit, coconut flakes and almonds. This recipe is approved on The Myers Way.  

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Broccoli and Kale Soup

September 16, 2013, 5:00 am

≫ Next: Coconut Lemon Breakfast Bars

≪ Previous: Vanilla Berry Chia Pudding

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Looking for another great way to eat your greens? Blend them into a soup!

Broccoli and Kale Soup

Brianne Herman, RD, LD

Serves 4

Ingredients:

• 2 tablespoons extra virgin olive oil
• 8 cups yeast-free, gluten-free vegetable broth
• 4 heads broccoli, chopped
• 4 stalks celery
• 2 large handfuls kale
• 2 handfuls spinach
• 2/3 cup tahini (sesame seed butter)
• 2 teaspoons Celtic sea salt

Method:

Heat olive oil in a large pot. Add vegetable broth and bring to a boil. Once boiling, add broccoli. Cover and simmer for 10 minutes or until bright green. Add celery and kale, and cook for 4 minutes. Remove from heat. Add spinach, tahini and sea salt, and stir. Let cool for at least 15 minutes, then transfer to a blender and blend until smooth. This recipe is approved on The Myers Way.  

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Coconut Lemon Breakfast Bars

September 23, 2013, 5:00 am

≫ Next: Skillet Squash and Greens

≪ Previous: Broccoli and Kale Soup

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Running out of ideas for breakfast? Change up your breakfast routine with these delicious Coconut Lemon Breakfast Bars. They also make for great snacks and delectable desserts!

Coconut Lemon Breakfast Bars

Aicacia Young RD, LD

Makes 16 bars

Ingredients:

• 1 Tbsp ground flax seed
• 3 Tbsp water
• 2 cups coconut flour
• 1 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp sea salt
• 2 lemons (for zest and juice)
• 1/2 cup unsweetened, dried coconut flakes
• 1 cup organic, unsweetened applesauce
• 1 tsp vanilla extract
• 1/4 cup olive oil
• 1/2 cup unsweetened almond milk*
• 1/2 cup coconut milk (in a carton or can)
• 1 tsp apple cider vinegar

Method: Preheat oven to 350 F. Combine the flax seed and water in a small bowl, whisk together, and set aside. It should absorb the water and form a gel. In a large mixing bowl, combine the coconut flour, baking soda, baking powder, and sea salt. Add the zest of two lemons and the dried coconut flakes; gently mix with a spatula. In a separate mixing bowl, combine the applesauce, lemon juice, vanilla extract, and olive oil. Whisk together until ingredients are thoroughly combined. In another small bowl, combine the almond milk, coconut milk, and apple cider vinegar. It may curdle a little, but that's fine. Add all the liquid ingredients, including the flax seed, to the dry ingredients. Gently fold the dry ingredients into the wet ingredients with a spatula. Be sure not to overwork the mixture. When a loose batter has formed, spoon the mixture on to a prepared baking sheet. If your mixture is too dry, add more coconut or almond milk to moisten. Form mixture into small 2x3" rectangular bars, and bake in oven for 30-40 minutes. Remove bars from oven, let cool, and serve. Notes: *If you are following the autoimmune protocol or have tree nut allergies, you can replace the almond milk with coconut milk or hemp milk. This recipe is approved on The Myers Way.  

The post Coconut Lemon Breakfast Bars appeared first on Amy Myers, MD Functional Medicine.

Skillet Squash and Greens

September 30, 2013, 5:00 am

≫ Next: Warm Coconut Berry Delight

≪ Previous: Coconut Lemon Breakfast Bars

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Fall is the perfect time to enjoy nutritious butternut squash in its peak season.

Skillet Squash and Greens

Brianne Herman, RD, LD

Serves 4

Ingredients:

• 1 butternut squash, peeled, seeded and cubed
• 1 bunch Swiss chard, chopped
• 3 cups arugula
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Method:

Peel the butternut squash, spoon out the seeds and membranes, and cut into rough 1/2 inch cubes. Place into a pot and cover with water. Boil until squash is tender but not mushy (approximately 5-7 minutes). Drain the butternut squash, and place in skillet with olive oil, zucchini, garlic, onions, arugula and Swiss chard. Saute until the chard is wilted. Season as desired. Tip: The seeds of the butternut squash can be seasoned, roasted and enjoyed as a snack! This recipe is approved on The Myers Way.  

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Warm Coconut Berry Delight

October 7, 2013, 5:00 am

≫ Next: Hearty Veggie Frittata

≪ Previous: Skillet Squash and Greens

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Here's a simple and naturally sweet treat that the whole family will love!

Warm Coconut Berry Delight

Brianne Herman, RD, LD

Ingredients:

• 2 cups frozen organic berries (blueberries, raspberries, blackberries or mixed)
• ½ cup unsweetened shredded coconut
• ½ cup sliced raw almonds
• 4 tablespoons fresh lemon juice

Method: Preheat oven to 350. Place the berries in a pie pan and sprinkle the shredded coconut evenly over the berries, followed by the sliced almonds. Drizzle the dish with fresh lemon juice. Bake for 15 minutes. Finish under the broiler on high heat for another minute or until the almonds start to brown. This recipe is approved on The Myers Way.

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Hearty Veggie Frittata

October 14, 2013, 6:37 am

≫ Next: Vegan Pumpkin Ice Cream

≪ Previous: Warm Coconut Berry Delight

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This dish would be perfect for a big weekend brunch, or a filling family dinner. You can also add ground sausage for even more protein and flavor.

Hearty Veggie Frittata

Brianne Herman, RD, LD

Ingredients:

• 10 eggs
• 1 sweet potato, peeled and grated (like hash browns)
• 1/2 large yellow onion, diced
• 4 green onions, diced
• 1 zucchini, sliced
• 3 tablespoons coconut oil
• Salt and pepper, to taste
• Cinnamon and/or ground ginger, to taste

Method:

In a large oven-proof skillet, heat coconut oil over medium heat. Add the zucchini, yellow onion, and grated sweet potato and cook until tender. Add the diced green onions and saute together with the zucchini and sweet potatoes for another 2-3 minutes. In a separate bow, whisk together the eggs. Spread the vegetable and sweet potato mixture evenly over the bottom of the pan, then pour the whisked eggs evenly on top. Season as desired. Cook for approximately 3 minutes, or until bubbly and the edges of the frittata appear to be almost cooked. Transfer the skillet to the oven and cook under the broiler on low until the frittata is cooked all the way through (time depends on the oven, but usually no longer than 4-5 minutes). Serves 4-5. *For an egg-free version, use 3 grated sweet potatoes and saute with desired vegetables or sausage to make a sweet potato hash.

The post Hearty Veggie Frittata appeared first on Amy Myers, MD Functional Medicine.

Vegan Pumpkin Ice Cream

November 4, 2013, 4:00 am

≫ Next: Butternut Squash Soup

≪ Previous: Hearty Veggie Frittata

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Looking for an ice cream fix without all the dairy and eggs? Look no further. This Vegan Pumpkin Ice Cream is the perfect fall treat!

Vegan Pumpkin Ice Cream

Aicacia Young, RD, LD

Serves 8

Ingredients:

• 2 cups pitted Medjool dates
• 1 quart water
• 2 cans unsweetened organic full-fat coconut milk
• 1 1/2 cup almond milk
• 1 can organic pumpkin
• 1 tsp organic vanilla extract
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp sea salt

Method:

Store canned coconut milk in the refrigerator overnight to allow it to thicken. Bring 1 quart of water to a boil in a small pot. Once water reaches a rolling boil, remove it from heat. Let dates soak in boiling water for 10 minutes. Drain dates and place them in a blender with all the other ingredients. Process mixture in ice cream maker and store in freezer. If you do not have an ice cream maker, you can freeze mixture immediately, removing it from the freezer and quickly whisking it every 20 minutes until frozen. Note: This ice cream hardens very quickly in the freezer. When you're ready to enjoy it, just remove it from the freezer and let it thaw out for about 20 minutes before serving. This recipe is approved on The Myers Way.

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Butternut Squash Soup

November 11, 2013, 4:00 am

≫ Next: Walnut Baked Apple with Cinnamon Spice

≪ Previous: Vegan Pumpkin Ice Cream

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This Butternut Squash Soup is the perfect Paleo starch and can be enjoyed any time of day!  Heat it up for breakfast, pair it with a side salad for lunch, or use it as a quick afternoon snack.

Butternut Squash Soup

Aicacia Young, RD, LD Ingredients:

• 5 fresh slices fresh ginger
• 2 garlic cloves, peeled (keep whole)
• 1 tablespoon extra virgin olive oil
• 1 ½ cup butternut squash (can use frozen cubes)
• 3 medium sweet potatoes, peeled and cut into chunks (can use frozen cubes)
• 1 sweet onion, diced
• 1 apple, peeled, cored and chopped
• ½ teaspoon cinnamon
• 4 cups yeast-free, gluten-free broth (vegetable or chicken), add more if needed
• ¾ cup full fat coconut milk
• ½ cup water
• 2 tablespoons lemon juice
• Celtic sea salt, to taste
• Ground black pepper, to taste

Method: In a large soup pan, sauté ginger and garlic in olive oil until aromatic.  Add squash, potatoes, onion and apple to the pan, sprinkle with cinnamon and sauté for 3-5 minutes, stirring frequently.  Add broth and bring to a boil.  Turn heat down and continue to simmer, partially covered until potatoes, apple and squash are tender.  Remove the pot from the stove.  Using tongs or slotted spoon, remove and discard, garlic and ginger.  Blend the remaining mixture with an immersion blender or transfer to a separate blender.  Blend until completely smooth.  Return the soup to the stove on low heat and mix in the coconut milk, water and lemon juice.  Continue to heat through on low heat, stirring well.  Season to taste with salt and pepper. This recipe is approved on The Myers Way.

The post Butternut Squash Soup appeared first on Amy Myers, MD Functional Medicine.

Walnut Baked Apple with Cinnamon Spice

November 18, 2013, 4:00 am

≫ Next: Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce

≪ Previous: Butternut Squash Soup

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Ready to warm up by the fire and enjoy a sweet treat? This Walnut Baked Apple with Cinnamon Spice recipe is the perfect treat on a cold night.

Walnut Baked Apple with Cinnamon Spice

Aicacia Young, RD, LD Serves 4 Ingredients:

• 1/2 cup dried apricot, diced
• 3/4 cup walnuts, divided
• 1 teaspoon cinnamon
• 1 cup water
• 1/4 cup apple juice
• 2 teaspoons vanilla
• 4 apples, cored
• 4 tsp coconut butter, manna or oil

Method:

Slice off the top third of each apple.  Core the apples, leaving the bottom peel intact. Preheat oven to 350 degree F.  In a small bowl, toss apricots and 1/2 cup walnuts in cinnamon.  In a saucepan combine water, apple juice, and vanilla.  Place apples in baking dish and fill with apricot and walnut mix.  Drizzle with apple juice mixture.  Dot each apple with 1 teaspoon coconut butter/manna or coconut oil.  Bake 45 minutes to an hour, basting occasionally.  Top with reserved walnuts and sprinkle with extra cinnamon to taste.   This recipe is approved on The Myers Way as an occasional treat.

The post Walnut Baked Apple with Cinnamon Spice appeared first on Amy Myers, MD Functional Medicine.

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Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce

November 25, 2013, 4:00 am

≫ Next: Coconut Chicken Soup

≪ Previous: Walnut Baked Apple with Cinnamon Spice

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Getting ready for Thanksgiving with family or friends? Don't miss out on the Thanksgiving classics! With a little time and creativity, you can create your own gluten-free, dairy-free Thanksgiving meals from scratch! To help get you started, try our Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce.

Herb-Roasted Thanksgiving Turkey

Aicacia Young, RD, LD Serves 12

Ingredients:

• 1 turkey (16 pounds)
• 1 tablespoon sea salt
• 8 cloves garlic, coarsely chopped
• 20 fresh sage leaves, thinly sliced (removed from stem)
• 1/4 cup fresh thyme (removed from stem)
• 5 pears (sliced in half and cored)
• 1/2 cup melted coconut oil (optional)

Instructions:

1. Preheat oven to 325 degrees and arrange rack as low as possible in the oven. Remove the gizzards of the turkey. Rinse and dry turkey with paper towels, and tie legs together with a string. Place turkey in roasting pan with the breast facing up. Sprinkle 1/2 tablespoon of sea salt over turkey. Place garlic, half of sage, half of thyme on a cutting board and mince until a paste forms. Carefully pat herb paste all over turkey just underneath the skin.
2. Place pear halves around the turkey in the roasting pan and sprinkle with remaining herbs.
3. Roast turkey in oven for 4 hours (about 15 minutes per pound). If the skin begins browning too soon, cover the turkey with foil.
4. Insert a meat thermometer into the turkey's thigh. Once the internal temperate reaches 175 degrees, your turkey is done.
5. Once turkey is done, remove it from the oven, lightly coat skin with coconut oil if desired, and let it cool off for 20 to 30 minutes. Carve and serve!

Ginger Cranberry Sauce

Serves 6

Ingredients:

• 1 pound cranberries, fresh or frozen
• 1/2 cup unsweetened apple sauce
• 1/4 cup water
• 1/4 cup fresh lemon juice
• 1 Tbsp finely grated ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 Tbsp maple syrup

Instructions:

Combine all ingredients in a medium saucepan. Bring the sauce to a boil, then reduce to a simmer until the berries begin to burst, or about 20 minutes. Remove saucepan from heat and allow the sauce to cool to room temperature. Allowing the sauce to cool will give time for it to thicken up. Enjoy chilled with warm, roasted turkey.

The post Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce appeared first on Amy Myers, MD Functional Medicine.

Coconut Chicken Soup

December 2, 2013, 4:00 am

≫ Next: Hearty Pumpkin Muffins

≪ Previous: Herb-Roasted Thanksgiving Turkey and Ginger Cranberry Sauce

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Stay warm this winter with our warm and spicy Coconut Chicken Soup. This rich, savory dish is perfect for any time of day.

Coconut Chicken Soup

Aicacia Young, RD, LD Serves 4

Base Ingredients:

• 1 can coconut milk
• 1 cup of water
• 6 kaffir lime leaves - crumpled
• 12 half-inch slices of fresh ginger
• 1 Tbsp of turmeric
• Zest from half a lime
• 4 thai chilies, insides removed
• 1 stalk of lemon grass cut in 3 inch chunks and broken apart

Other Ingredients:

• 1 raw chicken breast, cut into bite-size pieces
• 1 sweet potato, cut into large chunks
• 1 small stalk of broccoli, or other seasonal vegetable
• Juice from 1 lime
• Sea salt to taste
• Cooked rice (optional)

Method:

Combine base ingredients in a medium pot, and bring to a boil. Reduce to medium and add uncooked chicken pieces. Add sweet potato chunks and broccoli. Continue cooking until chicken is thoroughly cooked and no longer pink in the middle. Add the juice from one  lime. Salt to taste. Serve over cooked rice, or enjoy without. Variation: Remove thai chilies and replace lime with lemon if you are on The Myers Way.

The post Coconut Chicken Soup appeared first on Amy Myers, MD Functional Medicine.

Hearty Pumpkin Muffins

December 9, 2013, 4:00 am

≫ Next: Pumpkin Pie Smoothie

≪ Previous: Coconut Chicken Soup

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Looking for a new breakfast idea? These Hearty Pumpkin Muffins are sure to hit the spot and give you the energy to take on the morning!

Hearty Pumpkin Muffins

Aicacia Young, RD, LD Serves 12

Ingredients:

• 3/4 cup almond flour
• 3/4 cup flaxseed meal
• 1 1/2 tsp baking soda
• 3/4 tsp sea salt
• 1 can pumpkin
• 9 dates
• 3 Tbsp olive oil
• 1/3 cup water
• 1/2 cup chia seeds
• 1/2 cup sliced almonds (optional)
• 1/2 cup chopped pecans (optional)
• 1/2 cup unsweetened shredded coconut
• 3/4 cup raisins

Method:

Preheat oven to 315 degrees. Combine almond flour, flaxseed meal, baking soda, and salt in a medium mixing bowl. In a blender, blend together pumpkin, dates, olive oil, and water until dates are completely blended. If you do not have a blender, you can use a food processor or hand-held mixer. Pour wet ingredients into the dry ingredients. Add chia seeds, nuts (if desired), coconut flakes, and raisins. Pour batter into lined muffin tins, and bake at 315 for 40-45 minutes. Remove from oven and allow muffins to cool before serving. This recipe is approved on The Myers Way.

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Pumpkin Pie Smoothie

December 16, 2013, 4:00 am

≫ Next: Peppermint Brownie Bites

≪ Previous: Hearty Pumpkin Muffins

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This Pumpkin Pie Smoothie is a delicious seasonal option. Packed with protein and warm, fall flavors, this smoothie is sure to get your day off to a great start!

Pumpkin Pie Smoothie

Aicacia Young, RD, LD Serves 1

Ingredients:

• 1/2 cup canned or fresh pumpkin
• 1 scoop vanilla protein powder
• 1/2 of one frozen banana
• 1/2 cup almond milk
• 1 tsp vanilla extract (optional)
• 1/4 tsp cinnamon (optional)
• 1/8 tsp nutmeg (optional)

Method:

Combine all ingredients in a blender. Blend on high until banana is completely blended. Serve chilled. This recipe is approved on The Myers Way.

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Peppermint Brownie Bites

December 23, 2013, 4:00 am

≫ Next: Beet & Carrot Juice

≪ Previous: Pumpkin Pie Smoothie

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Looking for an occasional treat or some goodies to bring to a holiday party? Look no further! These deliciously simple Peppermint Brownie Bites are the perfect treat for any occasion.

Peppermint Brownie Bites

Aicacia Young, RD, LD Serves 18

Ingredients:

• 1 cup raw pecans
• 1 cup raw cashews
• 2 cups (~20) fresh Medjool dates, pitted and chopped
• 1/3 cup cocoa powder
• 1 1/2 tsp peppermint extract
• 1/4 tsp sea salt
• cocoa powder for dusting (~1/4 cup)
• 1/4 cup unsweetened coconut flakes (optional)

Method:

Line baking sheet or pan with parchment paper. In a food processor, pulse the cashews until finely chopped. Add the pecans, dates, cocoa powder, and salt and pulse until dough comes together. Sprinkle in the peppermint extract and pulse again to combine. Using a tablespoon, roll the dough into tight balls and dust in cocoa powder and coconut flakes, if desired. Place dough balls on parchment paper and place them in the refrigerator for 20-30 minutes. Once brownie bites have had a chance to set, remove from refrigerator and enjoy! This recipe should be enjoyed as an occasional treat.  

The post Peppermint Brownie Bites appeared first on Amy Myers, MD Functional Medicine.