Pumpkin Pie Smoothie

Serves 1


  • 1/2 cup canned or fresh pumpkin
  • 1 scoop protein powder (Biotics is the brand I recommend)
  • 1/2 of one frozen banana
  • 1/2 cup almond milk
  • 1 tsp almond extract (optional)
  • 1/8 tsp nutmeg (optional)
  • Any other spices that sound good as you mix and taste


Combine all ingredients in a blender. Blend on high until banana is completely blended. Serve chilled.


Hearty Pumpkin Muffins

 Serves 12


3/4 cup almond flour

3/4 cup flaxseed meal

1 1/2 tsp baking soda (aluminum free)

3/4 tsp Himalayan sea salt

1 15 oz. can pumpkin

9 dates

3 Tbsp olive oil

1/3 cup water

1/2 cup chia seeds

1/2 cup sliced almonds (optional)

1/2 cup chopped pecans (optional)

3/4 cup dried cranberries (organic)



Preheat oven to 315 degrees.

Combine almond flour, flaxseed meal, baking soda, and salt in a medium mixing bowl. In a blender, blend together pumpkin, dates, olive oil, and water until dates are completely blended. If you do not have a blender, you can use a food processor or hand-held mixer. Pour wet ingredients into the dry ingredients. Add chia seeds, nuts (if desired), and cranberries.

Pour batter into lined muffin tins, and bake at 315 for 40-45 minutes. Remove from oven and allow muffins to cool before serving.


Walnut Baked Apple with Nutmeg Spice

Serves 4


1/2 cup dried apricot, diced

3/4 cup walnuts, divided

1 teaspoon nutmeg

1 cup water

1/4 cup apple juice

2 teaspoons almond extract

4 apples, cored

4 tsp EVOO


Slice off the top third of each apple.  Core the apples, leaving the bottom peel intact.

Preheat oven to 350 degree F.  In a small bowl, toss apricots and 1/2 cup walnuts in nutmeg.  In a saucepan combine water, apple juice, and almond extract.  Place apples in baking dish and fill with apricot and walnut mix.  Drizzle with apple juice mixture.  Dot each apple with 1 teaspoon warm EVOO.  Bake 45 minutes to an hour, basting occasionally.  Top with reserved walnuts and sprinkle with extra nutmeg to taste.