Grain-Free Chocolate Chip Pumpkin Cookies

Grain-Free Chocolate Chip Pumpkin Cookies

These are SO good!!  I could eat the whole batch at one time!


Ingredients:











1 cup blanched Almond Flour
1 Tbsp Coconut Flour
1 Egg
1 Tbsp Coconut Oil
1/4 cup Pumpkin Puree
3 Tbsp raw organic Honey
1 tsp Vanilla Extract
1/8 tsp Himalayan Sea Salt
1/4 tsp Baking Soda
1/4 tsp Pumpkin Pie Spice (More to taste)
1/4 cup (or more) Chocolate Chips


Directions:

1) Preheat oven to 350 degrees

2) In a medium bowl, sift together Almond Flour, Coconut Flour, Baking Soda, and Salt.  Stir until mixed.










3)  Add Pumpkin Pie Spice and Chocolate Chips.  Stir until mixed.

4)  Add in Pumpkin Puree, Egg, Honey, Coconut Oil and Vanilla.  Mix well.

5) Drop tablespoons of dough on lined baking sheet.  Flatten slightly.

6)  Bake for about 15 minutes.

7) Sprinkle Pumpkin Pie Spice on top of cookies when putting on the cooling rack as an option for more pumpkin flavor.

8)  Let cool and serve!

Taken from: http://lexiscleankitchen.com/2013/08/29/chocolate-chip-pumpkin-cookies/

Ranch Roasted Pumpkin Seeds

Ranch Roasted Pumpkin Seeds

Oh So Yummy!!

Ingredients:


2 cups Raw Pumpkin Seeds, Washed and Dried
(I cheated and used the prepackaged ones)
1 Tbsp Powdered Ranch Dressing Mix
2 Tbsp Olive Oil
1/2 tsp Sea Salt







Directions:

1) Preheat oven to 375 degrees

2) Line a baking sheet with aluminum foil

3)  Mix together ranch mix, oil and salt.

4) Toss in pumpkin seeds and mix well.

5) Spread on lined cookie sheet and roast for 35-45 minutes.  (If using the prepacked seeds, only roast for about 10 minutes).

 
6) Allow to cool and enjoy!

Taken from: http://www.familyfreshmeals.com/2012/10/ranch-roasted-pumpkin-seeds.html

Sausage Keto Breakfast Casserole

Sausage Keto Breakfast Casserole

Ingredients:

8 Eggs, beaten
1 small Head of Chopped Cauliflower
2 lbs Sausage, Cooked and Crumbled
2 cups Heavy Whipping Cream (Or Almond Milk, Or Regular Milk)
1 cup Sharp Cheddar Cheese (We use a whole block, grated)
        (You can also use the pre-shredded)
1 tsp Salt
1 tsp Dry Mustard

Directions:

Cook sausage and crumble.  Drain if excess grease.

While sausage is cooking, cut up cauliflower.  We use the grating blade on our food processor.  

In a LARGE bowl beat 8 eggs.

Add the heavy whipping cream, salt and dry mustard.  Mix well.

Next add the cooked and drained sausage.  Mix well.

Add the grated cheese and mix well.

Add the chopped cauliflower and mix well.

 Make sure everything is mixed well.  As you can see the bowl is VERY full.  Since these pictures I have used an even larger bowl so it doesn't spill over each time I stir.

Spray a 9X13 casserole dish (preferably one with a lid) with Pam.  Pour the mixture into the casserole dish and make sure it is spread evenly.

The next step can go either way.  You can cook the meal right now and eat it.  Or you can put a lid on it and stick it in the fridge overnight.  We prefer it in the fridge overnight so all the flavors blend together.  Either way, the cooking directions are the same.

Bake covered with aluminum foil at 400 for 45 minutes.  Uncover and bake for 30 minutes or until liquid is gone.  Baking time depends on your oven and the size of the cauliflower head used.