dairy free pumpkin muffins

From a great website: www.eatbelive.wordpress.com

Moira says these are moist, low in sugar and make a great afternoon snack or breakfast addition. I made 12 and ate 6 :) alex and ava shared the others.

1/3 cup sugar

1/4 cup oil (canola or olive)

2 eggs

3/4 cup pumpkin puree (use 100% pure pumpkin puree- unsweetened)

1/4 cup water

1 1/2 cup flour (all purpose, whole-grain, whateva you want)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/3 cup finely chopped walnuts or pecans (optional)

1/3 cup semi-sweet chocolate chips (i used the nut,wheat,egg,dairy free)

Preheat the oven to 400 degrees. Lightly oil a 12-cup muffin pan or 24-cup mini muffin pan or use cups. Whisk together the first 5 ingredients in small bowl. Blend together flour, powder, soda, spices in med bowl. Add wet mixture and stir until just blended. Fold in nuts & chips. Spoon into pan. Bake 20-25 min Enjoy!

butternut squash & macaroni casserole

I just got the Whole Foods App and have tried a few recipes. I really liked this one.

Ingredients

2 tablespoons olive oil

1 large yellow onion, thinly sliced

1 butternut squash (about 2 lb), peeled, seeded and cut into 1 in pieces

1 (15 oz.) can coconut milk

salt & pepper to taste

1 tablespoon chopped sage (i didn't have this and i thought it was still good)

3/4 pound dried elbow macaroni (i used penne b/c that's all i had)

1/2 cup chopped toasted walnuts

1/2 cup bread crumbs

Method

Prehead oven 350. Lightly oil a 9x13 in casserole dish, set aside

Heat oil in med pot over med heat. Add onions and cook, stirring often, unstil softened, 5-7 min. Add squash, cocount milk, s & p and bring to a boil. Cover, reduce heat to med low and simmer until squash is tender, about 20 min. Stir in sage & simmer 1 min more. (This part can be made ahead, up to 1 day in advance).

Meanwhile, brin ga large pot of salted water to a boil. Add macacroni (or other pasta) and cook until tender but still firm, about 8 min. Rince in cold water, drain and transfer to a large bowl. Transfer squash mixture to bowl with macaroni. Add walnuts, s&p and toss to combine.

Transfer to prepared dish and top with bread crumbs. Bake until just golden brown and hot throughout, about 30 minutes.

Serves 8

roasted sweet potatoes with honey!

Okay! i'm back! Pregnancy sure does mess with your desire to cook and eat! I'm back to wanting to eat healthy again and have deleted some recipes and will begin adding more soon!

This one comes from the referral of a friend Laurin. It's on the Food Network Site (Tyler Florence) and i'm making it tonight for the third time! So easy, simple and yum.

Roasted Sweet Potatoes with Honey! (link here)

Ingredients

• 4 sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
• 1/4 cup honey
• 2 teaspoons ground cinnamon
• Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.