Double Apple Grain Free Muffins
Makes 12
Recipe by Beth Lipton

Ingredients: 
1/2 cup coconut flour
1 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. salt
3 large eggs
1 cup unsweetened apple sauce
3 Tbsp. coconut oil
2 Tbsp. almond butter
1 Tbsp. raw honey
1 1-inch piece fresh ginger, chopped
2 tsp. vanilla extract
1 medium sweet apple, cored, finely chopped

Directions:
1. Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners.

2. In a large bowl, combine coconut flour, baking powder, baking soda, cinnamon and salt. In a high-speed blender or food processor, blend eggs, apple sauce, coconut oil, almond butter, honey, ginger and vanilla until smooth. Fold into coconut flour mixture, then fold in apple.

3. Divide batter among muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, 22 to 26 minutes. Let cool in pan on a wire rack for 5 minutes before turning out muffins to cool completely. Store leftovers covered in the refrigerator.

 

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Ingredients: 
1 Medium Kabocha squash, skin cut off, de-seeded and cut
into 1 inch cubes 
2 large Gala apples, chopped 
5 medium carrots, chopped
1 shallot, chopped
2 cups chicken bone broth
1/2 cup coconut milk
1 tsp. ground turmeric
1 tsp. ground ginger
Black Pepper
1/2 tsp. sea salt

Directions: 
1. Place all ingredients in a slow cooker and cook on low for 6-7 hours or on high for 3 - 4.
*If you do not have a slow cooker, you can roast the squash, apples and carrots at 375F for 35-40 minutes. 

2. If using the slow cooker, once vegetables are tender, transfer to a blender and blend. 
*If roasting, sauté shallot in olive oil for 1 minute and then transfer roasted produces shallot and liquid to a blender. 

3. Divide into bowls and enjoy.
For a protein boost, top with 2 tbsp. pumpkin seeds.

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Warm Brussels Sprout Salad
Serves 4
Recipe by Beth Lipton

Ingredients:
1/4 cup sliced almonds
5 tablespoons avocado oil
2 cloves garlic, minced (about 2 tsp.)
2 tablespoons rice vinegar
1 tablespoon miso
2 teaspoons low-sodium tamari or soy sauce
1 teaspoon raw honey
1 pound brussels sprouts, trimmed and shredded (about 4 cups)
Salt
1/4 cup pomegranate seeds
Freshly ground black pepper (optional)

Directions
1. Preheat oven to 350ºF. Spread almonds on a baking sheet and bake until fragrant and lightly toasted, about 5 minutes, shaking pan halfway through. Transfer to a bowl.

2. Place 2 tablespoons oil in a small, unheated skillet. Add garlic. Turn heat to medium-low; cook, undisturbed, until garlic begins to sizzle. Let sizzle for 30 seconds, then transfer to a bowl. Add vinegar, miso, tamari, and honey and whisk until well blended.

3. Warm 2 tablespoons oil in a large skillet over medium heat. Add brussels sprouts, season lightly with salt, and cook, stirring often, until sprouts have softened but are still bright green, about 3 minutes. Pour in dressing and saute 1 minute. Transfer to a serving bowl, drizzle with remaining 1 tablespoon oil, sprinkle with almonds and pomegranate seeds, season with salt and pepper if desired, and serve.

*Add roasted chicken breast or fish