A southern girl's cooking on a skinny girl's lifestyle


September 2014

Almond Pancakes

  • 3 cups almond flour
  • 6 eggs
  • 3/4 cup almond/coconut milk (or any non dairy milk, we like the almond and coconut blend.  One of the boys’ pediatricians said that this blend is best for brain development or something like that.  I’m no doctor, but this stuff is delicious.)
  • 6 T organic coconut oil
  • 3 T local honey
  • cinnamon
  1. Mix all of this together and prepare like normal pancakes.

We all used different toppings.  Batman used honey, Superman used sugar free syrup, the Husband had a mixture of those two, and I mixed some Greek yogurt with coconut oil and honey.  My mixture with some pineapple would be awesome, or maybe some berries.  This could also be good topped with my Muscle Gain filling.


Pumpkin Chili and Pumpkin Cookies

It’s pumpkin season, y’all!  I was making this chili and realized that I had extra…so…cookies happened.  This happened yesterday and the cookies were gone this morning.  Just saying.


Pumpkin Chili

  • grapeseed oil (or another high heat cooking oil)
  • 1 onion, chopped
  • 1 lb meat (I used ground turkey), cooked accordingly
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (there is exactly enough left over to make the cookies!)
  • 1 can organic diced tomatoes
  • 1 cup chicken broth
  • 1 can no salt added black beans
  • 1 can no salt added garbanzo beans
  • 1 T cumin
  • 2 T chili powder
  • sea salt and black pepper
  1. Sautee chopped onion in oil until translucent (go ahead and make the next step easier and do so in a big pot).
  2. Add everything else to the pot and heat through.  Nom.

Pumpkin Cookies

  • 1 can no salt added chickpeas, drained, rinsed, and peeled (yes, this part is kind of a pain.  I usually will only put this kind of effort into 2 foods: crawfish and pomegranates.  But these cookies are the so they were worth it)
  • 2 t pure vanilla extract
  • 1/3 cup almond butter
  • 1/3 cup pumpkin (or just the rest of the can from the chili!)
  • 3 T  honey
  • 1 t baking powder
  • 2 t pumpkin pie spice
  1. Put chickpeas in the food processor and blend until powdery (what?  It gets powdery.  Who knew?)
  2. Add everything else and blend until gooey (this part wasn’t much as a surprise).
  3. Drop by glops (you know) onto a very lightly greased cookie sheet.  Bake at 350 degrees for 15ish mins or until the bottoms are browned (NOTE:  they will be soft.  Let them cool and they will harden up slightly).
  4. OPTIONAL:  I added Ghiradelli 60% cacao chocolate chips to about half of them.

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