Almond Flour Pita Chips

Ingredients: 

1 1/2 cup almond flour 

2 tablespoons flaxseed

1/2 teaspoon sea salt

1 tsp. thyme 

5 tbs. water 

Scoop dough onto a large piece of parchment paper (about the size of the baking sheet). Place a second piece of parchment paper or wax paper on top of dough. Using a rolling pin, roll dough into a 10-inch by 9-inch rectangle. Tear off pieces of the dough and squish them into place, as much as needed, to make a relatively even rectangle.

Remove the top sheet of paper and transfer the parchment paper with the dough onto the baking sheet. Using a pizza cutter or large knife, cut the rectangle into 1-inch squares. If desired, use a wooden skewer to make a hole in the center of each square.

Bake at 350° for 20 to 25 minutes until light golden brown and dry. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into squares.

Ingredients

• 1 medium yellow onion, diced
• ½ bunch cilantro, stems and leaves divided
• 1 red bell pepper, diced
• 2 large jalapeños, deseeded and finely diced
• ½ tsp cumin
• 1 tsp smoked paprika
• 4 cups navy beans, cooked and rinsed
• 3 ½ cups butternut squash, diced into  ¼” cubes
• 3 ½  cups  vegetable stock divided (¼ cup)
• salt and black pepper, to taste
• Instructions
• Add diced onion and chopped cilantro stems to a pot along with 1/4 cup of the vegetable stock. Reduce the heat to medium-low, and sauté the onion and cilantro until translucent, about 3-5 minutes.
• Then, add the bell Pepper, jalapeño, cumin, and smoked paprika to the pot along with another small splash of Stock. Sauté for an additional 1-2 minutes.
• Finally, add the beans, cubed butternut squash, and the remainder of the vegetable stock to the pot; bring everything to a boil over high heat, and then reduce the heat and simmer for 20-25 minutes, stirring every few minutes to help break down the squash and make things nice and creamy. Add salt and black pepper to taste, then divide into bowls, top with fresh cilantro, and serve warm.
• Leftovers will keep in the fridge for up to one week, or can be frozen for up to two months.

Enjoy!

Ingredients: 

1/2 red pepper

3/4 cup fresh cilantro

1 small tomato

1 clove of garlic

1  1/2 tbs.  lemon juice

1/2 tsp. sea salt

1 tbs. filtered water

1/4 tsp. black pepper

1/2 tsp. oregano 

*Blend all ingredients together in a food processor until smooth. Enjoy fresh or store up to two days in the refrigerator.

Ingredients

 15 oz. can chickpeas, drained and rinsed

1 cup pumpkin puree

1/4 cup nut butter (I used powdered pb2)

1/4 cup maple syrup

1 tbs. melted coconut oil

1 tsp. vanilla extract

1/4 cup almond flour

1/4 cup unsweetened organic cocoa powder

1/4 tsp. baking powder

1/4 tsp. baking soda

2 tsp. pumpkin pie spice
Instructions 

 1. Preheat the oven to 350 F / 175 C.

2. In a food processor, combine chickpeas, pumpkin puree, nut butter, honey, coconut oil, and vanilla extract. Blend until the mixture is smooth. 

3. Add the rest of the ingredients and mix in a large bowl. 

4. Pour into a greased 8×8 pan. Alternatively, you can use parchment paper instead of oil. Bake for 30-40 minutes. Insert a toothpick after baking for 30 minutes and if it’s mostly clean then your brownies are done. The toothpick won’t come out completely clean. The top should be clean but the bottom of the brownie will be gooey. That’s normal. The brownies will harden as they cool. Let sit for 10 minutes before cutting. Store in an airtight container for up to 5 days in the fridge.