Holiday Brussels Sprout Salad
This is a delicious salad, perfect for your holiday table!
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.
Chocolate Covered Strawberries
Valentines Day calls for some fun, healthful treats! Molten lava cakes are my absolute favorite, butttt I'm trying to keep it on the lighter side today. I use the darkest chocolate I can find, but semi-sweet or milk will work too. The darker you get on the chocolate scale the less sugar it contains. Chia seeds add a nice crunch and a good dose of healthy fats, but any small "crunchy" thing will do!
-1 package strawberries; washed and dried, tops left on
-1 1/2 bars Endangered Species 88% Dark Chocolate
-Sprinkling of chia seeds or any other favorite topping. Chopped roasted almonds, peanuts, or other candies work well!
Melt chocolate in a double boiler or you can do this in 30 second increments in the microwave. Dip each strawberry into the chocolate and place on parchment or wax paper. Sprinkle with topping while drying.