Pumpkin Bread

Christy's Non Toxic Lifestyle | Christy Begien

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

Ingredients:

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)

Directions:

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

Ingredients:

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

Ingredients:

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

Directions:

  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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