Quick and Easy Healthy Deviled Eggs

Enjoy these micronutrient-packed deviled eggs without all the heavy lifting. It’s a cheat code on deviled eggs that delivers familiar flavors and satisfaction, but none of the usual mixing and mashing required.

Healthy Pumpkin Pie Bars

Healthy Pumpkin Pie Bars are the best healthy pumpkin dessert! Just like classic pumpkin pie, in a bar! Paleo, gluten free and dairy free.

Instructions

1. Preheat oven to 350 degrees.
2. Spray an 8×8 pan with cooking spray or line with parchment. We recommend a glass or light aluminum pan over dark nonstick pan to prevent the crust from getting brown while baking.
3. Mix all of the crust ingredients together with a fork. The mixture will be a smooth dough, but a little looser than traditional dough.
4. Moisten your hands with water and spread it out into the pan.
5. Bake the crust for 10 minutes. Remove from the oven and allow to cool while you prepare the filling.
6. In a large mixing bowl whisk together all ingredients until smooth. Pour into the prebaked crust and bake for 40-45 minutes or until no longer jiggly.
7. Cool completely then cover with plastic wrap. You want the plastic wrap to touch the top of the pie bars and make a nice seal. This helps a skin not to form on your pie.
8. Refrigerate for 7-8 hours or over night.
9. Serve chilled with coconut whipped cream, powdered sugar and a dust of cinnamon or pumpkin pie spice.
10. Store in the refrigerator for up to 1 week.

Notes:

Baking pan: This recipe was tested in both glass and metal baking dishes. Metal conducts heat far better than glass so it got done quicker. You’ll also notice some cracking if you bake it past the just set stage. This is fine and doesn’t affect the flavor at all.

Flour: I don’t recommend other flours for the crust, especially coconut flour. The crust is a tried and true formula of almond and tapioca. The tapioca provides a binder along with the egg. We tested this with coconut flour and the bars fell flat.

Eggs: You can’t substitute eggs in this recipe. They are essential for the taste and texture.

Ghee: Ghee was used for flavor. We don’t recommend coconut oil for a swap for two reasons -you don’t get that cookie flavor if you use it, and it also is really greasy. Grass fed butter, regular butter (if not paleo) are all fine subs for the ghee.

Maple Syrup: We haven’t tried substituting maple syrup for honey, but I think it might work. I can’t be sure without testing it!

Coconut Sugar: The coconut sugar is swappable 1:1 with brown sugar if not paleo.

Doubling the recipe: I haven’t tried doubling this recipe but I’m sure it would work in a 9×13 pan.

Spices: You can replace the spices with 1 tablespoon of regular pumpkin pie spice.

Source: The Clean Eating Couple

https://thecleaneatingcouple.com/healthy-pumpkin-pie-bars/

Grandma’s Old Fashioned Easy Peanut Butter Apple Crisp

Directions:
Combine the cream cheese, condensed milk, lemon juice and vanilla and beat until smooth.
Pour this filling over the crust and add toppings of your choosing. Can use fresh fruit or canned pie filling.
Keep refrigerated until ready to serve.

Pulled Pork with Carolina Mustard Sauce

Directions

1. Trim the pork butt to about ¼ to ½ inch thick, removing much of the fatty top.

2. Prepare seasoning and rub the pork butt down completely on all sides with the seasoning. Let sit for about 30 minutes.

3. Heat smoker to 225 degrees.

4. Place meat on smoker with an internal meat thermometer. Close the lid to the smoker and leave for a minimum of 4 hours.

5. After 4 hours remove the meat from direct heat by wrapping it in aluminum foil or butcher paper. Internal temperature of the pork should be around 150-179 degrees at the time it’s wrapped.

6. Once wrapped allow to cook for another 3-4 hours. Internal temperature needs to be between 190-205 degrees.

Lemon Lavender Scones

Preheat oven- to 425 F (220 C / gas mark 7). Line a baking sheet with parchment paper.

Create a flax egg- by energetically whisking the flaxseed meal and water with a fork or small whisk for around 30 seconds. Set it aside to gel.

Combine the dry ingredients- Place a medium-sized mixing bowl on a kitchen scale. Set the tare to zero. Scoop 313 g of flour into the bowl. Reset the scale to zero and then scoop 50 g of powdered sugar over the flour followed by the lavender, baking powder, and salt. If you don’t have a kitchen scale, scoop your flour and powdered sugar into measuring cups and level the top with the flat end of a knife. Whisk it all together.

Combine the wet ingredients- Pour the almond milk into a small bowl followed by the lemon juice, zest, and vanilla. Whisk in the flax egg until no lumps remain.

Cut the vegan butter into the flour- first cut the butter into chunks and plop them into the bowl with the flour mixture. Using a pastry blender or two knives, scissor-style, work the butter into the flour until you have a coarse crumbly texture with some pea-size lumps.

Combine the wet and dry ingredients- Pour ¼ of the milk mixture over the flour mixture. Use a fork to lift the flour up from the bottom of the bowl to help the milk saturate the flour. Repeat this with the rest of the milk, mixing and fluffing as you go. Now use your hands to gently knead the dough so all the flour is worked in, and you can shape it into a tidy ball.

Sprinkle your work surface lightly with flour- Shape the dough into a disk that is 7-8” across and ¾-1” thick. Cut the disk into 8 equal-sized triangles by cutting the disk in half, rotating it, and cutting it in half again. Repeat this one more time. (It will look like a wagon wheel.)

Transfer the scones to a baking sheet- using a spatula. Brush the tops with almond milk so they look shiny. Sprinkle with granulated sugar.

Bake- for 20 minutes. Let them cool completely then drizzle the tops with easy lemon glaze by dipping a fork into the glaze and zigzagging the stream over the scones.

Storage: Scones taste freshest when eaten within a day or two of baking. Store in an airtight container for up to a week. Gently reheat in the microwave for 10-20 seconds to enjoy warm.

Apple, Pecan and Maple Salad

Shepherd’s Pie

Preheat oven to 400°. In a medium saucepan, cover potatoes with water by 1/2″; season with 1 tablespoon salt. Bring to a boil over high heat. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain potatoes; set aside in a colander.

In the same pot over medium-low heat, cook half-and-half and butter, stirring until butter is melted. Return potatoes to pot. Mash potatoes with a potato masher or a fork. Stir in 1 tablespoon parsley; season with salt and pepper. Remove from heat.

Meanwhile, in a large skillet over medium-high heat, heat oil. Add beef; season with 2 teaspoons salt and 1/2 teaspoon pepper. Break up beef with a wooden spoon and cook until crumbled and no longer pink, 6 to 8 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 2 tablespoons of beef drippings.

In the same skillet over medium heat, cook onion and carrots, stirring, until onions begin to soften, 5 to 6 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 2 minutes more. Return beef and accumulated juices to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 3 to 4 minutes. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Stir in corn and peas.

Pour beef mixture into a 13″ x 9″ pan and dollop mashed potatoes on top. Lightly spray a rubber spatula with cooking spray and spread potatoes over the beef mixture. Sprinkle with Parmesan; season with a pinch of pepper.

Bake shepherd’s pie until beef mixture is bubbling, about 25 minutes. Remove from oven. Place a rack in the upper third of the oven and turn the broiler to high. Broil until top begins to brown, 1 to 2 minutes.

Sprinkle with remaining 1 tablespoon parsley. Let cool for 10 minutes before serving.

Red Velvet Cookies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together butter and sugars until light and fluffy, about 2 minutes.

Add eggs and vanilla and beat on low until combined. Add the red food coloring and beat until mixed well.

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and beat until combined. Fold in 1 ¼ cups of the white chocolate chips (reserve the remaining ¼ cup for the tops)

Use your hands to roll dough into small balls and place on the baking sheet spaced about 2 inches apart. Bake for 8-11 minutes until the edges start to brown and the middle is still soft. After the cookies cool for a minute, press in extra chocolate chips on top of the cookies. Leave on the baking sheet to cool for 5 more minutes and transfer to a wire cooling rack to cool completely.

Easy Winter Stew

Combine flour, garlic powder, salt and pepper. Toss beef in flour mixture.

Heat olive oil in large Dutch oven or pot. Cook the beef and onions until browned.

Add beef broth and red wine while scraping up any brown bits in the pan.

Stir all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer for 1 hour or until beef is tender (up to 90 minutes)

Stir in peas and simmer 5-10 minutes before serving. Season with salt and pepper to taste.

Cream of Broccoli Soup