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    Paleo Pumpkin Muffins with Coconut and Chocolate Chips

    Paleo Pumpkin Muffins with Coconut and Chocolate Chips

    Pumpkin Chocolate Chip Coconut Muffins (gluten, grain and dairy-free) 

    These muffins are heavenly! They're moist and delicious and have different textures from the soft pumpkin and chewy coconut. The bites of mini chocolate chips make them a sweet treat without being too sweet. We brought them to a party last weekend, and they were definitely one of the favorites on the table. Great for breakfast, snack, dessert, holidays and hosting! 

    Makes 24 mini-muffins 



    3/4 cup pumpkin puree

    2 organic eggs

    2 tbs organic, unrefined coconut oil

    1/2 c organic maple syrup

    1 tsp vanilla extract

    3 c Guiltless Superfoods flour

    1 1/2 tsp baking powder

    3/4 tsp sea salt

    2 tbs pumpkin pie spice

    1 c mini dark chocolate chips

    1/2 c unsweetened coconut flakes 



    Preheat oven to 350 degrees. 

    Spray mini-muffin pan with non-stick cooking spray.

    Mix all the wet ingredients in a small bowl until well combined.

    Mix flour, baking powder, sea salt and pumpkin pie spice together in a large bowl. 

    Pour the wet ingredients into the dry ingredients and stir to combine.

    Fold in chocolate chips and coconut. 

    Using an ice cream scooper or tablespoon, evenly divide the batter into the 24 mini-muffin holes. (After I'm done dividing out the batter, I'll go back and roll each muffin amount into a ball and drop it back into the muffin hole to make sure it's smooth and amounts are even.) 

    Bake for 20-22 minutes, or until muffins are slightly golden on top and hold together. 

    Cool on a cooling rack for 10 minutes. 


    Chocolate Covered Strawberry Brownies

    Paleo Chocolate Covered Strawberry Brownies with Toasted Coconut

    Most folks I know are prettyyy crazy about chocolate. So, if that's you, this recipe is for you, my friend! Personally, I am head over heels for these rich and decadent Toasted Coconut & Chocolate Covered Strawberry Brownies! This recipe includes three of the world's most favorite ingredients as it's MVP's: dark chocolate, fresh strawberries and unsweetened coconut, baked all together in the most delicious, tasty, Guiltless treat! And they're beautiful, too! 

    I sprinkled a layer of unsweetened coconut on top of the Guiltless brownie batter before baking, and the coconut toasted up perfectly on top while the brownies baked below! The coconut adds a slightly sweet, toasty, and nutty flavor to balance out the fudgy brownies and ooey-gooey chocolate sauce. The fresh and sweet strawberries tie all together!

    Gluten-Free, Grain-Free, Paleo Chocolate Covered Strawberry Brownies with Toasted Coconut Recipe 


    1/2 cup Coconut Oil (measured in solid state)

    8 oz (approx 1 1/2 cups) Dark Chocolate chopped or chips (your preferred %) 

    3/4 cup Coconut Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt

    1/3 cup unsweetened coconut flakes 


    Chocolate Sauce:

    1 cup organic strawberries, thinly sliced

    1/3 cup unrefined coconut oil

    1/3 cup cocoa powder

    2 tablespoons maple syrup



    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

    5. Add Guiltless 7 Seed Flour and Sea Salt, and whisk until well combined. 

    6. Transfer brownie batter to prepared baking dish, and spread evenly. Spread coconut flakes out evenly over the batter. 

    8. Bake for 35 minutes, on center rack, or until coconut is toasted and golden brown, and toothpick inserted into middle of brownies comes out clean or with a few crumbs attached. 

    9. Cool completely (at least 10 minutes) on a wire rack.

    10. In a small bowl, combine coconut oil, cocoa powder and maple syrup. Whisk together until smooth.

    11. Spread strawberries out evenly over the cooled brownies. Pour sauce over brownies. 

    10. Refrigerate for 1.5 hours or until sauce hardens. 

    11. Slice into 16 small brownies and enjoy! (Store in an airtight container in the fridge for up to 2-3 days)





    Immediately after taking these photos, I scarfed down 2 or 3 of these (depends on if you count the one I shared with Hank), and I still felt great afterwards! No carb coma, sugar crash or stomach ache - at all! Pretty amazing!

    After all the training I was doing for the marathon, I took a break, only running a handful of times since Valentine's Day!  I broke my running hiatus this morning with a 4.5 mile run with a good friend and Luke's Locker running club that runs downtown, around the Capitol, over the Lamar bridge and through Town Lake. It's beautiful, and I felt AMAZING all day. I was still on a runner's high well into the afternoon. I've had so much energy and just a strong and happy state of mind. The power of exercise and endorphins is so real!! How do I ever forget that?! And during my 6am run, I was definitely looking forward to getting home and having a Guiltless brownie for breakfast! ;) 

    Oh, and one last thing, this recipe is a keeper because these brownies are as pretty as they sound! Definitely nice enough to make for a special occasion, wedding or baby shower! 


    (Chocolate Strawberry Sauce adapted from Bakerita.)

    Guiltless Steak Quesadillas


    Guiltless Superfoods Tortillas (made with seeds)

    Fresh Mozzarella Cheese
    Grilled Peppers & Onions
    Chopped Jalapeños
    Chopped Cilantro
    Fully Cooked Steak or Chicken Strips

    Top a tortilla with the ingredients, pile it on high or low.
    Put another tortilla on top to finish.

    Cook on a skillet or grill until cheese has melted and tortillas, turning once or twice.


    Guiltless Chili Lime Fish Tacos

    Fresh, light and delicious marinated fish tacos with crisp slaw and tangy sauce. 


    Makes: 4 servings

    2 to 4 Limes
    1 Clove Garlic, finely chopped
    1/4 tsp Ground Cumin
    1/2 tsp Dried Chili Flakes
    Olive Oil
    Coarse Salt & Ground Black Pepper (to taste)
    1 lb. Firm Fresh Caught White Fish (not farm raised)

    1/2 Small Head Green Cabbage, thinly sliced
    1/2 Medium Red Onion, thinly sliced
    1/4 Cup Chopped Cilantro

    8 Guiltless Superfoods Tortillas

    Marinate the Fish:
    Combine the Juice of 1 Lime, 2 Tbs Olive Oil, Garlic, Cumin, Chili Flakes, Salt and Pepper.

    Place the fish in a baking dish and pour mixture over the fish, coating both sides. Refrigerate and let marinate 15 minutes.

    Make the Slaw:
    Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime over it. Drizzle with 1 or 2 tablespoon oil, season with salt and pepper, and toss to combine. Add more lime juice and oil if too dry. Taste and add more salt and pepper if necessary.

    Warm The Tortillas:
    Heat a frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides. Wrap the warm tortillas in a clean dishcloth and set aside.

    Cook the Fish:
    Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Place the fish on the grill.

    Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until opaque, about 2 to 3 minutes.

    Making the Tacos:
    Place pieces of the fish on a tortilla and garnish with slaw, more cilantro and drizzle with the sauce.

    Tzatziki Sauce

16 oz. Plain Greek Yogurt
2 Cucumbers - peeled, seeded and diced 
2 Tbs Olive Oil
1/2 Lime - juiced 
Salt and Pepper to taste
1 Tbs Cilantro - chopped
3 Garlic Cloves

    In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

    Simple Poached Salmon

    This is my favorite way to make a delicious, moist, flavorful salmon filet. It's quick, clean and simple, infused with flavor and the easiest way I've found to cook salmon just to my liking, about medium done. 



    Wild Caught Salmon (skinless)
    Chicken or Vegetable Stock
    1/2 Onion - sliced
    1 Clove Garlic - minced
    Fresh Dill - chopped

    Add water and stock to skillet (50/50 Mixture), just enough to lay fish in without covering it.
    Add onion and garlic and bring to a simmer.
    Add salmon to skillet and season with salt and pepper.
    Simmer about 5 to 7 minutes until desired doneness. I like to see some real nice pink inside, but if you refer well-done, cook another couple minutes. 
    Remove from skillet and top with fresh dill and lemon slices.

    Salmon Salad

    This salmon salad is fresh and delicious. Clean ingredients in a satisfying and nutrient-rich dish. I crave this salad year round! 


    1 lb. Poached Salmon Filet
    2 to 3 Celery Stalks - diced
    1/2 Red Onion - finely sliced
    1/2 Cucumber - sliced or diced
    1 TBS. Salt Packed Capers - rinsed and drained
    Juice of 1 Lemon
    1 to 2 TBS. Olive Oil
    2 TBS. Fresh Dill
    Salt & Pepper to taste


    Combine Celery, Red Onion, Cucumber, Capers in a large bowl.

    In a separate bowl, mix Lemon Juice and Olive Oil.

    Pour dressing over salad mix and toss.

    Break Salmon into chunk sized pieces and gently fold into salad mix.

    Season with Salt and Pepper.