Pumpkin Bread

Christy's Non Toxic Lifestyle | Christy Begien

This recipe for Pumpkin Bread is as good for you as it is tasty.


3 1/2  cups sifted white whole what flour or a mix or that and whole wheat
(You can also substitute 1/2 -3/4 cup flour for almond meal which adds protein and moistness. Also, can substitute 2-4 Tablespoons ground flax seed for the flour to increase the fiber)
1 3/4  -2 cups combo Turbinado raw sugar and organic sugar
2 teaspoons organic baking soda
2 Tbsp. Cinnamon
2 teaspoons nutmeg
3/4 teaspoons ground cloves
3/4 teaspoons ground allspice
1 1/2teaspoons salt
4 eggs, beaten
1/2 cup coconut oil melted and ½ cup nonfat greek yogurt
2/3 cup water
2 cups mashed, cooked pumpkin or 1 15 oz. can of organic pumpkin puree (not pie filling)


Sift together flour, sugar, soda, cinnamon, nutmeg, other spices and salt.

Combine eggs, oil, water and pumpkin and mix well.

Stir wet ingredients into dry ingredients. Turn into 3 greased 3 greased 8 X 4 inch loaf pans.

Bake at 350 degrees. Start checking for doneness between 35 and 40 minutes. To test for doneness, insert a wood toothpick, the bread is done when the toothpick is not wet. Don’t overcook to preserve moistness. If using glass pans, adjust temp down 10-15 degrees. Cool 10-20 minutes, then remove from pan to cool on wire rack.

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Chickpea and Kale Shakshouka

Healthy Recipes at The Non Toxic Lifestyle

Kale and Chick Peas are the cornerstones of this healthy, hearty meal.

Alison Kent | Clean Eating April 2015

Serves: 4
Hands-on Time: 20 Minutes
Total Time: 30 Minutes


1 tsp olive oil
1 Yellow Onion, diced
4 Cloves garlic, minced
1 tsp ground cumin
½ tsp ground coriander (cilantro)
½ tsp smoked paprika
¼ tsp sea salt
¼ tsp ground cayenne pepper
1 15 ounce BPA-free canned organic chickpeas, drained and rinsed
2 cups BPA-free canned, jarred or boxed organic unsalted diced tomatoes
1 large bunch kale, stemmed and chopped (about 10 cups loosely packed)
4 large eggs
2 ounces feta cheese, crumbled

Preheat oven to 400 degrees. In a large ovenproof nonstick skillet on medium, heat oil. Add onion and sauté for about 5 minutes, until softened. Add garlic, cumin, coriander, paprika, salt and cayenne. Cook, stirring for 1 minute more.

Add chickpeas, tomatoes and 1 ½ cups water. Increase heat to medium high and bring to a simmer. Add kale, a few handfuls at a time, stirring with each addition until kale wilts. When all the kale has been added, reduce heat to medium-low and cook until kale is tender, 5 minutes.

Turn off heat. With the back of a spoon, create a4 shallow indentations in vegetable mixture. In a small bowl, crack 1 egg; slide into 1 indentation. Repeat with remaining eggs. Sprinkle cheese over eggs and vegetable mixture. Transfer skillet to over and cook until eggs are set, 8 to 10 minutes.

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Chicken Chili with Sweet Potatoes

Christy Begien | Christy's Non Toxic Lifestyle

Delicious chicken chili with sweet potatoes. © Meredith Corporation. All rights reserved. Used with permission. EatingWell.com.

Active: 25 min
Total: 40 min


2 Tbsp. chili powder
2 teaspoons ground cumin
1 tsp. dried oregano
1 15 oz. can low-sodium cannellini beans, rinsed
2 cups low sodium chicken broth
1 cup frozen corn
2 cups cubed cooked organic chicken (1/2inch)
¾ tsp. salt
¼ tsp. ground pepper Avocado and/or cilantro for garnish


  1. Heat oil in a large pot over medium high heat. Add onion, garlic, sweet potato and bell pepper. Cook, stirring occasionally, until veggies are slightly softened, 5-6minutes. Stir in chili powder, cumin and oregano and cook, stirring until fragrant, 1minute.
  2. Add beans and broth and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes. Increase heat to medium high and stir in corn and cook 1 minute. Add chicken and cook until heated through, 1-2 minutes more. Remove from heat. Stir in salt and pepper. Serve with avocado and/or cilantro as garnish.

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