Pumpkin Muffins

 I could easily eat pumpkin foods of all kinds any time of year. No question, if it's pumpkin it's for me. I stocked up on the canned stuff last week at Whole Foods, so I've got a lot of baking to look forward to. Pumpkin cheesecake, pumpkin streusel muffins, pumpkin and cream cheese swirl bundt cake. Endless possibilities. So much pumpkin so little time:)

2 cups Pamela's Baking Mix
1/4 cup ground flaxseed
1 tbs pumpkin pie spice
1 tsp salt
Dash cinnamon

Combine all dry ingredients and set aside

1 can pumpkin
2 eggs
1/2 cup olive oil
2/3 cup coconut sugar
1 cup buttermilk
1 tsp baking powder
2 tbs molasses

Combine all wet ingredients except buttermilk well with a mixer or whisk. Add dry to wet slowly alternating with buttermilk. Mix until combined. Line a muffin tin and fill each 2/3 of the way. Bake at 350 for 12-15 minutes.

Peanut Butter Chia Cups

Peanut butter cups ohhh how I love you! There is absolutely no need to buy these at the store!  I was having an insane craving for one the other day but couldn't imagine running out to the store. Unfortunately, and fortunately I guess at times, the closest grocery store is 20 minutes away. Sighhhhh. I am normally a huge lover of peanut butter but lately my pregnancy and  peanut butter (like I always ate before, right off the spoon) have not been mixing. Things with peanut butter in them sound great like peanut butter brownies, or peanut butter cups, but actual peanut butter; no thank you.  I know what a health nut. I even added chia seeds to these to bump up the crunch and health factor. Happy National Dessert Day!

-2/3 bag Ghiradelli dark chocolate chips and 1/2 bar Ghiradelli Midnight Dark Chocolate melted together; I used a double boiler

-1/2 cup natural peanut butter; crunchy or creamy (melt in microwave for 20 seconds to make more pourable)

-2 Tbs Chia Seeds- add to peanut butter

-12 Cupcake liners

Place liners in a cupcake tin. Melt chocolate and fill each cupcake liner with 1 large spoonful of chocolate. Place 1 spoonful of peanut butter on to of chocolate layer. Add the final layer of chocolate to cover the peanut butter. Place in fridge for a few hours to harden. 

Balsamic and Spinach Chicken Sausage Saute

If you haven't had a chance to try the Italian Chicken Sausage from Whole Foods Market, do yourself a favor and pick some up on your way home! I'm not a huge meat fan but these are delish, easy on the pocket, and super filling. They are flecked with fresh garlic, oregano and just ohhh soo good. I wasn't sure about which kind I was going to buy ( I don't think I've ever made raw sausages before.. cant even believe that haha) but the guy tending the meat counter was an enormous help! He narrowed it down by giving me a list of all the gluten free options, and was just an overall awesome guy. Thanks dude out there if you ever read this:) 

I paired these sausages with the classic combo of olive oil, fresh garlic, fresh baby spinach, and tomatoes.  To go along side I made a pesto and parm rice ( recipe to be posted soon). The nutritional highlights of this are the iron filled spinach, paired with the lycopene containing tomatoes, both nutritional  powerhouses. The lean protein from the chicken is filling and gives you a protein boost perfect for an after workout, or really anytime meal. 

In a large skillet saute 4 fresh cloves of garlic, 1/2 small onion, and 2 Tbs olive oil for 2-3 minutes

 Add in 3 chopped tomatoes, cook for a few more minutes

Add in enough fresh baby spinach to fill the entire skillet, this will look like entirely too much but will wilt down

Salt and pepper, dash

Place a few slits in the top of the sausages to allow them to cook and not burst. Place on top of the wilting spinach. 

Add in 1/3 cup balsamic vinegar

Cover and let cook for 7-9 minutes. Sausages will be firm to the touch. So yummy I hope you love this! P.S these would also be perfection on the grill!!