Pumpkin Custard Bars ( SF, DF, GF- Restart Compliant )

Snacks | September 29, 2016 | By

Pumpkin Custard Bars
a sugar free, dairy free, gluten free, paleo and restart compliant treat.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 can coconut cream - From Trader Joes
  2. 1 can Organic pumpkin puree
  3. 3 eggs
  4. 2 bananas
  5. 1/2 t. nutmeg
  6. 3 T coconut flour
  7. 3 T almond butter
Instructions
  1. Blend all ingredients together in a bowl using a hand blender. Grease a 9 x 13 pan with coconut oil. Pour batter in the pan. Bake 350 for 30-40 min.
  2. Serve warm or chill for a firmer consistency.
Nourishing Tables http://nourishingtables.com/
It’s pumpkin season and as I am on day 9 of the RESTART program, I wanted to find a delicious grain free, gluten free and sugar free treat that me and my whole family could enjoy. I stumbled upon a pumpkin bar recipe but didn’t have all the ingredients that I needed so I made my own variation and have to say, it is pretty AH-MAZING. It’s made with coconut cream, full of healthy fats, so it’s dairy free as well. And because its full of healthy ingredients, I can feel good about letting my kids eat this for breakfast too!

Enjoy friends!

pumpkin-bar-ingredients-in-bowl

 

Put all ingredients in a bowl

 

 

 

 

 

 

 

 

Blend with an immersion blender or use a regular blender. Bake at 350 for 30-40 min. Serve warm or chill for a firmer consistency. 

pumpkin-bar-blended

One pot AMAZING

 

One pot meals have always been some of the quickest and tastiest meals that I cook. The flavors blend so well together and to be honest, who doesn’t want a quick and easy meal. Lately, as I’ve been studying for my finals with NTA, I have been all about making nutrient dense healthy meals that don’t take a lot time or prep. This one is a winner! Packed with a power house of super greens, sweet potato, zucchini, bone broth and sweet onions. It’s sure to please. And its, grain free, gluten free, egg free and delicious. The sausage is from my local farmer, creek side farms and it’s so good. 

Enjoy friends! 

Sweet potato, sausage and power greens
A delicious one pot wonder
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 medium sweet potato
  2. 1 medium zucchini
  3. 1/4 sweet onion
  4. 1/2 cup bone broth
  5. 2 cups power greens ( spinach, kale, swiss chard )
  6. 1/4 pound of sausage
Instructions
  1. Chop the onion, sweet potato and zucchini in medium sized chunks.
  2. Sauté the sausage until done.
  3. All everything to a skillet and cook on medium for 15 minutes.
  4. add salt and pepper to taste.
Nourishing Tables http://nourishingtables.com/

Coconut flax low carb pancakes

coconut flax pancakesTomorrow our family starts the 30 clean family challenge. We will be eliminating gluten, dairy, soy and sugar for 21 days. So today I am experimenting with what to make for breakfast tomorrow. These are a winner!

For those of you that are following a clean eating program that focuses on real food that is dairy free and grain free, these are a delicious option. They fit into a Keto diet and even a whole 30 program and they really hit the spot when you are feeling like you need something similar to a bready carb. Who would have thought you could eat pancakes? Well these are low carb and filled with healthy fats too! 

You can serve them with sliced strawberries or even top with some heavy whipping cream if you are on the Ketosis diet (and can do dairy- Or use coconut cream that has whipped.) Serve them for breakfast, a snack or even “breakfast for dinner.”

I’ll be making theses again and again. They taste even better than the ones made with flour. Give them a try. They may be one of your new favorites too. 

Enjoy Friends,

Chris

Coconut flax low carb pancakes
Serves 4
A delicous grain free, dairy free low carb pancake that is filled with yummy goodness.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. ¾ cup almond or any nut butter
  2. 4 large eggs
  3. 1/4 cup unsweetened shredded coconut
  4. 1/2- 3/4 C. Ground Flax meal
  5. ⅓ cup coconut cream
  6. 1 tsp cinnamon
  7. 2 tbsp ghee or coconut oil for greasing
  8. Optional: Fresh sliced organic strawberries
Instructions
  1. Dump everything in a bowl. I used my hand blender to mix it all up.
  2. Cook on a cast iron skillet that has been greased with coconut oil or ghee to keep it dairy free. If you can eat diary- go ahead and use butter! 😉
Nourishing Tables http://nourishingtables.com/