Enchilada Cups

Ingredients

• 1 package of small flour tortillas
• 1 10oz can of enchilada sauce
• 1 14oz can black beans, rinsed and drained
• 1 14oz can corn
• 1 4oz can of chopped green chiles
• 1 rotisserie chicken, shredded
• 1 cup Mexican blend cheese
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onion, sliced 

Instructions

1. Heat oven to 350 degrees Fahrenheit.
2. Place the tortillas into the muffin tin holder, gently pleating the edges.
3. Bake for 10 minutes, remove and set aside.
4. While the tortillas are baking, combine all the ingredients (enchilada sauce, shredded chicken, black beans, green chiles, corn). Toss until the ingredients are evenly combined.
5. Add your chicken filling into each tortilla cup. 
6. Place a pinch of cheese on top of each cup.
7. Bake for 15 minutes.
8. Remove from the oven and sprinkle cilantro and green onions. 

This is a great dish to make to share with friends. I served mine with a side of guacamole and sour cream. I also had a homemade salsa for the ones that wanted to add a little spice to take it to the next level. I'm all about being stressed free in the kitchen and this definitely is a stress free dish.

Bruschetta Pizza

Ingredients

• 2 cups halved cherry tomatoes
• 2 tbsp chopped fresh basil
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 store brought pizza dough
• 1 cup tomato sauce
• 2 cups shredded mozzarella cheese

Instructions

1. Pre-heat the oven to 500 degrees Fahrenheit.
2. Mix your ingredients together.
3. Spread your pizza dough round and place on a pizza sheet.
4. Add your pizza sauce and sprinkle mozzarella cheese to the top.
5. Place the bruschetta mix on your pizza and add a little more cheese. 
6. Bake your pizza for 12 minutes.

This pizza is so easy and simple to make. It only takes a few minutes that you can make it as an appetizer or enjoy it for lunch.

Old Fashioned Apple Crumble

Ingredients

• 6 green granny smith apples, peeled and sliced
• 1/2 cup flour
• 3/4 cup brown sugar
• 1 cup quick oats
• 2 tsp cinnamon
• 1/2 cup butter, chopped

Instructions

1. Peel and slice the apples. 
2. Place the apples in an 11 x 7 oven proof dish.
3. In a separate bowl combine the flour, brown sugar, quick oats, cinnamon and butter until it is crumble like.
4. Pour the crumble on top of the apples.
5. Place your dish in the oven (350 degrees F) for 35 minutes.

Serve warm with vanilla ice cream and enjoy this sweet treat with your loved ones.

Apple Pie

Ingredients

• 2 premade pie crusts
• 7-8 granny smith apples, peeled, cored & chopped
• 3/4 cup, brown sugar
• 2 tsp ground cinnamon
• 2 tbsp flour
• 1 large egg, whisked (for egg wash)
• 1 tbsp, sugar for sprinkling

Instructions

1. Preheat the oven to 350 degrees F
2. In a large bowl, coat the apple slices with the brown sugar, cinnamon and flour. Mix well.
3. Pour the apple mixture into the pie shell and egg wash the visible pie dough.
4. Top with the rolled out pie dough and egg wash the top.
5. Sprinkle over the sugar and cut 2 holes in the top of the pie to allow steam to escape. 
6. Bake until the crust is golden and the apples have softened, about 45 to 50 minutes.
7. Allow the pie to cool slightly before serving. 

This is a perfect treat for a holiday party or just for a cozy night in. I can't believe how simple it is to make a delicious treat for the family to share!

Paleo Pumpkin & Chocolate Chip Cookies

Ingredients

• 2 cups blanched almond flour
• 1/4 cup coconut sugar
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp coconut flour
• 2/3 cup pumpkin puree, canned
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup coconut oil, melted
• 1/2 tbsp honey
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Combine all the dry ingredients in a large bowl (almond flour, coconut sugar, pumpkin pie spice, cinnamon, baking soda, baking powder and coconut flour). Mix them well.
3. Whisk together all wet ingredients (pumpkin, egg, vanilla, melted coconut oil and honey) in a medium size bowl. 
4. Add wet ingredients to the dry ingredients and mix until dough forms. 
5. Fold chocolate chips.
6. Place the cookie dough in the refrigerator for 30 minutes.
7. Scoop 2 tablespoons of dough & roll each one into a ball then gently flatten on the cookie sheet.
8. Bake for 23 minutes or until cookies are set.
9. Let cool for 5 minutes before eating. 

By far my favorite pumpkin chocolate chip cookies. These are soft and perfect for a cozy day. Enjoy!!

Paleo Pumpkin Spice & Chocolate Chip Energy Balls

Ingredients

• 1 cup raw almond butter
• 1 cup unsweetened shredded coconut
• 8 pitted dates
• 2 tablespoons honey
• 2 tablespoons vanilla protein powder
• 2 tablespoons flaxseed meal
• 2 tablespoons ground chia seeds
• 1 tablespoon pumpkin spice
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Place all ingredients in a food processor (except for the chocolate chips) and pulse until completely combine.
2. Then fold in chocolate chips until combine. Place in fridge to firm up for about 30 minutes.
3. Scoop mixture & form balls.
4. Store in fridge until serving. 

Enjoy!

No Bake - Vegan Brownies

Ingredients

• 1 1/2 cups blanched almond flour
• 1/2 cup raw cacao powder
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups raw cashews

Chocolate Ganache

• 3 tbsp coconut oil, solid
• 3 tbsp raw cacao powder
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 2 tsp almond milk

Instructions

1. In a large bowl, mix together with a spatula the almond flour and cacao powder until well combined and you see no more lumps. 
2. Add to a food processor the maple syrup, vanilla, salt and cashews. Process for a few seconds until the mixture is creamy. 
3. Using your spatula or your hands, mix the cashew mixture with the almond/cacao mixture in the bowl until it forms into a dough. 
4. Line an 8x6 inch pan with parchment paper and press the dough evenly in the pan. Freeze for 20 minutes and start making the ganache. 
5. In a bowl over simmering water (double boiler) melt together the coconut oil, maple syrup, vanilla and cacao powder. Once melted, remove it from the stove and add the milk, and stir to combine. Allow the ganache to cool and thicken. 
6. Remove your brownie from the freezer and top it with the chocolate ganache. Place it back into the freezer for 10 minutes, then cut into squares.

Seriously one of the easiest and most delicious brownie I've ever tasted. First time making this no bake brownie and now I regret not making this sooner. Give it a try I promise you that you will love it.