Try out these Eat Right. Live Well recipes!

                Flourless & Healthy Pumpkin Chocolate Chip Cookies
                                                (posted 10/16)
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 2 tablespoons honey
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- Pinch of Salt
- 1 cup oat flour oats that have been blended
- 1/2 cup dark chocolate chips or milk chocolate, semi-sweet, or nuts
- 1/4 cup chocolate chunks optional


1. In a bowl, beat together the pumpkin, honey, egg, and vanilla extract. Beat in the brown sugar.
2. In another bowl, stir together the cinnamon, pumpkin pie spice, baking soda, salt, and oat flour.
3. Oat flour is just old-fashioned or quick oats that have been blended in a blender or food processor until they are at a flour consistency. *Make sure to measure the oat flour AFTER blending the oats and not before*
4. Combine the wet and dry and mix until just combined. Do not overstir.
5. Stir in the chocolate chips.
6. Chill the dough for 30 minutes and then preheat the oven to 350 degrees F.
7. Using a cookie scoop, scoop out the dough onto a cookie sheet.
8. Press the chocolate chunks (and extra chocolate chips if desired) into the tops of these cookies and bake for 6-8 minutes.
9. These cookies taste best (in my opinion) a little under-baked. They are soft, chewy and chocolatey!

                                            Fall Harvest Granola  
                                                  (posted 10/7)
- 3 cups rolled oats
- 1 1/4 cup raw honey
- 1/4 cup extra virgin coconut oil, melted
- 1 tbs. chia seeds
- t tsp. pumpkin pie spice
- 1/2 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/3 cup dried cherries
- 1/4 tsp. sea salt
1. Preheat oven to 325 degrees F.
2. Heat the coconut oil and honey on low.
3. Mix the dry ingredients (except for the dried cherries) with the coconut oil and honey in a large mixing bowl until combined.
4. Spread on cookie sheet. Bake for 30-45 minutes stirring every 5 minutes or so, until lightly browned.
5. Remove from the oven and mix in the dried cherries.
6. Allow the granola to cool completely before storing
7. Store in a mason jar or an air tight container in the pantry for 2-3 weeks or in the freezer for up to 6 months.

                                         Spring Green Power Juice
                                                    (posted 5/23)


- 1 cucumber
- 1/2 bulb of fennel
- 5 romaine leaves
- 1 cup baby spinach
- 1 green apple
- 1/2 green pear
- 1/4 cup cilantro
- 1/2-inch pinch of ginger root
- 1/4-inch piece turmeric root (optional)


1. Run all ingredients through a blender or juicer, one piece at a time.
2. Pour into a glass and enjoy!


- Use organic when possible, and if your cucumber is not organic, be sure to peel it before using.
- If you use a blender instead of juicer, strain before drinking.

Taco Mason Jar Salad Recipe (paleo, high protein, super simple and low carb) 
                                                    (posted 5/15)  
- 1 tablespoon olive oil divided
- 8 ounces chicken breast (cut into bite-sized pieces)
- 2 cups large carrots (sliced)
- 1 large red bell pepper (sliced)
- 1/2 cup large onion (roughly chopped, about 1/2)
- 2 teaspoons garlic (minced)
- 2 teaspoons cumin seed (not the powder)
- Add salt
- 1 large avocado
- 1 large lime juiced
- 1 cup salsa of choice
- 2 cups roma tomatoes (chopped, about 1)
- 1/2 cup cucumber (chopped, about 1)
- 1/2 cilantro (roughly chopped)
- Add fresh spinach
- 2 quarts wide-mout sized mason jars


1. Heat 1/2 Tbsp of olive oil in a large skillet over medium heat. Cook the chicken breast until golden brown, and no longer pink on the outside. Set aside in a small bowl.
2. Add the remaining 1/2 Tbsp olive oil into pan turn to medium/high heat. Cook the carrots until they begin to just soften, about 3 minutes. Turn the heat down to medium and add in the pepper, onion and garlic. Cook until soft and the outsides begin to look charred.
3. While the veggies cook, place the cumin seeds in a small, dry pan over medium/high heat and toast them, stirring frequently until golden brown and fragnant, about 2-minutes. Transfer them to a cutting board and crush. I use the bottom of a glass, which works really well.
4. Add the crushed seeds into the pan with the veggies and season with salt. Mix well and turn off the heat.
5. Scoop the avocado and the lime juice into a small food processor and blend until smooth and creamy. You can also just mash them toether in a bowl if you wish.
To Assemble:
- Place 1/2 cup of salsa in the bottom of each jar, spreading evenly. Divide the avocado/lime mixture on top, gently spreading out. Then, divide the cumin roasted veggies, followed by the chicken. You may need to lightly pack everything in to get it all to fit.
- After the chicken, place the chopped tomatoes, and then the cucumbers. Finish off by dividing the cilantro and then as much spinach as you can stuff in there!
- Seal and refrigerate until ready to devour.


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