Paleo Zucchini Brownies

These have been tried and tested by my husband and he loves them! So here’s another winner for ya’ll to try! I’m sending a shout out to http://mybattlebuddyfitness.wordpress.com for the recipe! And I hope y’all love it as much as us!

Paleo Zucchini Brownies Ingredients

1½ cups grated zucchini
1 cup almond butter
1 tsp vanilla
1 egg
¼ cup organic honey
1 tsp baking soda
1 tsp cinnamon
½ tsp all spice
1 cup dark chocolate chips
2 Tbsp cocoa powder

Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Pour mixture into a greased 9×9 baking dish. Bake for 35 minutes or until a toothpick comes out clean.

Sweet and Salty Peanut Butter Chocolate Chip Cookies (Grain Free!)

A shout out to http://sweetandsweatylife.wordpress.com for this great recipe! I made these this afternoon before my husband got home, he’s been home for about 15 minutes and they are almost gone! They turned out great! Its definitely going to take me a minute to get fully dedicated to Paleo b/c of my love for sweets. Hopefully soon we will be on a 80/20 ratio.

Sweet and Salty Peanut Butter Chocolate Chip Cookies (Grain Free!)

Ingredients

* 1 cup of creamy peanut butter (I got fresh ground at the store just the peanuts and nothing else.)
* 1/4 Tsp of salt (If your p.butter has salt dont add this step)
* 1/3 cup of honey
* 1/2 tsp of baking soda
* 1 egg
* 1/2 cup of semi-sweet chocolate chips (I did just under 1 cup, we have a sweet tooth)

Instructions

* Preheat your oven to 350.

* Mix the first five ingredients together until it forms a gooey but thick batter, and then fold in the chocolate chips. If you need to put the mixture into the fridge until it hardens up.

* Scoop it into 1 inch balls onto a baking sheet

* Bake for 8-10 minutes, until the cookies are golden brown
Let cool for about 10 minutes.

* Enjoy!!!!

A “Lighter” Pumpkin Bread

My Pumpkin bread just came out sat for 30 minutes and is now 1/2 gone. I would say it was a success and husband approved! lol.

A “Lighter” Pumpkin Bread Recipe

Ingredients
1 1/2 c. All Purpose Flour (Next time I’m going to try to sub whole wheat flour)
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
2 c. light brown sugar
1/2 c. Fat Free greek Vanilla Yogurt
3 Egg Whites
1 c. Canned Pumpkin ( Just pumpkin not the pie mix )

Instructions

1. Preheat oven to 350º. Grease a loaf pan, set aside.

2. Stir the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.

3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.

4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.

5. Let cool on a wire rack.

Makes 8 serving.