I switch up my breakfasts every 2 days so I will eat oats and fruit for two days, then protein and veggies, then egg on toast with a fruit and veggie for Friday, Saturday & Sunday.  So I was extremely happy when this recipe was suggested to me as it is quick and easy for me to chow down before my morning workout.  

I eat mine cold in the mornings and also take them for protein snacks when I am on the road.  

I thought I would give baking another try and surprising, even with this super healthy loaf with no sugar, the kids loved it.  The entire loaf was gone in a day!

​Ingredients

• 1 cup raw almond flour (not blanched)*
• ½ cup coconut flour
• ½ teaspoon sea salt
• ½ teaspoon cream of tartar
• ¼ teaspoon baking soda
• 2 ½ tablespoons cinnamon
• 3 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ¼ teaspoon ground cardamom
• 4 large eggs, at room temperature
• ½ cup organic, unrefined coconut oil, at room temperature
• 1 cup organic pumpkin puree
• 20 drops liquid stevia (plain or vanilla flavored)
• ½ cup raw walnut halves (optional)

Directions

1. Preheat oven to 350 Fahrenheit.  Lightly grease a 5” x 9” loaf pan with coconut oil.
2. In a medium bowl, combine almond flour, coconut flour, salt, baking soda, cream of tartar, cinnamon, ginger, cloves, nutmeg and cardamom. Mix well and set aside.
3. In a large bowl, beat eggs and coconut oil together, using an electric mixer, for 3-4 minutes. Add the pumpkin and stevia and continue beating for another minute.
4. Gradually beat in the almond flour mixture until combined.
5. Pour into prepared loaf pan and top with walnut halves (optional).

Bake for 60 to 70 minutes (a toothpick inserted should come out clean). Let cool completely before slicing. 

A super easy but yummy pasta dish.  

Ingredients

• 1 pound lean ground beef
• 1 cup chopped onion
• 2/3 cup chopped green bell pepper
• 2 cups tomato sauce (sugar-free and organic — or homemade)
• 2 tablespoons tomato paste
• 1 1/2 teaspoons prepared mustard
• 1 1/2 teaspoons tamari
• 1 1/4 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 3/8 teaspoon powdered stevia
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• Cooked quinoa macaroni

Directions
Heat a large skillet over medium heat. Cook the beef, onions, and green peppers together, stirring until the beef is crumbled and browned. Stir in the remaining ingredients, and reduce the heat to medium-low. Cover and cook 15 minutes, stirring occasionally.

Stir the cooked macaroni into the beef mixture and serve.

**make a double batch and freeze half for a later date**

Okay, I was away for the Blitz Snowshoe Fun Run & Walk Jasper which meant no cooking needed, and then in Mexico for a week, but I am back now and ready to continue my goal of trying one new recipe a week.  This week on Monday I tried a soup.  It was quick, easy, and full of nutrition.

Ingredients

• 1 pound lean ground beef
• Sea salt
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 28-ounce can diced tomatoes
• 15-ounce can tomato sauce
• 2 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 cups cooked brown rice
• 1/4 cup finely chopped fresh parsley

Directions
In a large pot, brown the ground beef on high heat and season with a pinch of sea salt. Drain the fat if any, reduce the heat to medium, and add the peppers, onions, and garlic. Cook, stirring often, about 5 minutes.
Add the tomatoes, tomato sauce, chicken broth, oregano, and black pepper. Cover and simmer on low heat for 30 minutes. Stir in the brown rice and parsley, and add salt and pepper if needed.  

I made mine in the morning and let it simmer on low all day.  Delicious and so easy!