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Toffee Pumpkin Coffee Creamer ½ cup almond milk, or liquid of choice ½ tsp pumpkin pie spice 15 drops English toffee liquid stevia Place all ingredients in a shaker bottle and mix well. Refrigerate between uses.

Pumpkin Pie Almond Butter 3 cups organic almonds 1 Tbsp pumpkin pie spice 3-4 packets of stevia in the raw (or 10 drops liquid vanilla stevia) Blend almonds in a food processor for 15 to 20 minutes, stirring when clumping begins. Mixture will look crumbly, then start to thicken. Oils come out towards the 15-minute mark. When at desired consistency, add spice & stevia. Blend 10 to 20 seconds to incorporate flavors. Store in airtight containers. Enjoy!

Pumpkin Meatballs 1 lb ground turkey 1 egg ¼ cup Parmesan cheese ¼ cup ketchup 1 pinch of Himalayan salt & fresh ground black pepper ¼ cup pumpkin puree 1 small onion 2 cloves garlic Sauté garlic & onions. Mix all ingredients together and form into meatballs. Cook at 350º for about 15 minutes (depending on size) or until meatballs start to brown.

Pumpkin or Sweet Potato Chocolate Chip Cookies ¼ cup egg whites (or 2 eggs and decrease coconut oil to 3 Tbsp) 1½ cups cooked mashed sweet potato or pumpkin 4 Tbsp coconut oil 1 Tbsp vanilla extract

½ cup coconut flour 5 packets stevia in the raw (can use liquid stevia – 20 drops or to taste) 1 teaspoon baking powder 1 pinch Himalayan salt ½ tsp cinnamon ¼ cup chocolate chips (or can break up organic chocolate stevia bar) Mix first 4 ingredients until well blended. In a separate bowl mix remaining 6 ingredients. Add to sweet potato or pumpkin mixture. Cookies: Spoon into cookie shape on parchment paper or greased cookie sheet. Muffin cups: Press into greased muffin cups Bake at 350º for about 20 – 25 minutes or until slightly browned. Let cool to reduce crumbling.

Pumpkin Brownies 1 cup pumpkin puree or 1 medium sweet potato, baked & mashed ½ cup stevia (if using liquid, adjust to taste . . . about 4 droppers full) ¼ tsp vanilla 3 eggs ¼ cup coconut oil, melted 3 Tbsp coconut flour ¼ cup cocoa powder ¼ tsp baking powder ¼ tsp cinnamon 1 pinch salt Mix stevia, vanilla, eggs & coconut oil. Once mixed, add next 5 ingredients. Pour into greased 8x8 baking dish. Bake about 30 minutes.

Homemade Pumpkin Puree – Crockpot Style Use any size pumpkin, stem removed Place in a crockpot with about 2 inches of water, set to high & cook 4+ hours until pumpkin is soft to the touch. Cooking time varies per size. Once done, cut open, remove seeds, & use.   For pumpkin puree:  place meat in blender or food processor once done cooking.

RECIPES By:

Melissa Kirdzik MS, RD, LDN

18 winter 2013 / 2014 • newportnaked.com

Newport Naked Winter 2013  
Newport Naked Winter 2013  

Think Hwang