As promised here are my pumpkin chocolate chip oatmeal cookies – Gluten free. I have way more pumpkin recipes planned for you but I don’t want to over due it just with pumpkin for those that don’t like it that much so I will be alternating a few recipes and use apples instead.

Apples are also in season, so know that I will be posting some apple recipes over the month of September as well.

I have a huge list of recipes I want to tackle, most of them will be pumpkin and apple so wait for those. I think you are going to like them.

On another note, my kids are going back to school this coming Tuesday. Thank goodness for that. We have been traveling for 3 months and while I am really thankful and appreciative I really want to go back to normal being able to use my own kitchen and sleep in my own bed. Until next summer I think I am ready to settle down again.

Did your kids go back to school already?

Well, I leave you with these amazing pumpkin chocolate chip oatmeal cookies – gluten free. If you like pumpkin you will love these cookies.

Enjoy!

Pumpkin chocolate chip oatmeal cookies - Gluten free

Miryam's original recipe

Yield: 28 cookies

Total Time: 20 minutes

Ingredients:

• 1 cup unrefined sugar
• 1 cup pumpkin puree
• 2 tsp vanilla extract
• 1 organic egg
• 1/2 cup coconut oil, at room temperature
• 1 tsp aluminum free baking soda
• 1 cup gluten free rolled oats
• 2 cups brown rice flour
• 2 tsp pumpkin spice
• pinch celtic salt
• 1 1/2 cup dark chocolate chips

Directions:

Preheat your oven to 350F. Line two baking cookie sheets with unbleached parchment paper.

Add the eggs, sugar, coconut oil, vanilla extract and pumpkin puree to a stand mixer. and combine well. Alternatively you can use a mixing bowl and a wire whisk.

Add the rest of the ingredients and mix well.

With a medium cookie scoop place cookies apart 2-3 inches. Flatten with the palm of your hand and bake for 10-13 minutes. Leave the cookies in the baking sheet for 2-3 minutes before transferring them to a cookie wire rack to cool completely.

 

The post Pumpkin chocolate chip oatmeal cookies – Gluten free appeared first on Eat Good 4 Life.

I can’t stress enough how much we love making frozen popsicles. The weather is getting warmer and making healthy frozen popsicles to have as a snack is one of the things my kids look forward to the most. Most of the time, I actually let them have seconds, since the homemade frozen popsicles that I make are always healthy and nutritious.

For this recipe I used Yulu Yogurt, an Aussie Style yogurt made here in the USA. It is nourishing, honest and extra creamy. A whole new taste in yogurt inspired by an authentic Australian recipe with 9 grams of protein per serving. To learn more and to sign up for their newsletter for coupons giveaways, and more click here.

For this vanilla yogurt frozen popsicles I kept the recipe super easy and simple. If you are new to making frozen popsicles this is the recipe for you. Just make sure you purchase a popsicle mould and you are good to go. I have two. I have no idea what I would do without them since I used them so much.

I actually don’t use the top metal part that comes with it, never did. After placing the mixture in each popsicle hole and placing the wooden stick I go ahead and freeze them. Then, I just release each popsicle using some running warm water for a few seconds which works every time.

I think these vanilla yogurt frozen popsicles have become a top contender flavor in our house. Next time I make these I I will double the batch for sure!

Enjoy!

Vanilla yogurt frozen popsicles

Miryam's original recipe

Yield: 8 popsicles

Total Time: 5 minutes

Ingredients:

• 4 5.3 oz vanilla Yulu yogurt
• 1/3 cup almond milk
• 2 tbs maple syrup, optional

Drizzle

• 1/2 cup dark chocolate chips
• 1/4 cup raw pistachios, chopped

Directions:

Place the popsicle ingredients in a mixing bowl. With a wire whisk, mix until combined. Divide the mixture between the popsicle holes and place a wooden stick into each.

Freeze for at least 3-4 hours.

Before serving, melt the chocolate on a microwave-safe-bowl at 30 seconds intervals until the chocolate has completely melted. Spread some melted chocolate over each popsicle (I used a spoon for this step) and sprinkle some chopped pistachios over the chocolate.

This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine.

The post Vanilla yogurt frozen popsicles appeared first on Eat Good 4 Life.

But you may ask, what is MightyNest?

MightyNest is an online retailer with a positive mission: providing the natural, organic, and non-toxic products that parents seek for their home while also giving back to schools. Better Goods. Supporting your school!

Everything they sell is selected with the highest standards for safety and quality. Glass and stainless baking gear and food storage. Green cleaning supplies. Natural bath products, and other home essentials. And everything is selected to be free from known toxic ingredients such as: BPA, PVC, Phthalates, Lead, Formaldehyde, flame retardants, Parabens and more.

One of the things I like the most about MightyNest is that anytime you order from them, they’ll give 15% back to the school of your choice. It’s a great way to be healthier and support your local school.

Plus, the Simax glass bundt pan is made of borosilicate glass and can withstand temps up to 932 degrees F, whereas tempered glass can go to 425 degrees. And it’s easy to clean! I really love it!

MightyNest has offered the following to a new Eat Good 4 Life Reader:

Disclaimer: This post is sponsored by MigthyNest. All opinions are my own. I speak from personal experience. The end :-)

Triple chocolate bundt cake

Miryam's original recipe

Yield: 12 servings

Total Time: 1 hour 15 minutes

Ingredients:

• 4 oz dark chocolate, melted
• 1 tbsp instant espresso powder
• 2 tbsp unsweetened cocoa powder
• 3/4 cup almond milk
• 3/4 cup coconut oil, melted
• 1 cup unrefined sugar
• 3 organic eggs
• 1 cup warm water
• 2 cups whole wheat pastry flour
• 1 tsp aluminum free baking soda
• 1/2 tsp himalayan salt
• 2 tsp vanilla extract

Drizzle

• 1/3 cup dark chocolate, roughly chopped
• 2 tbs coconut oil
• 1/4 cup walnuts, chopped

Directions:

Preheat your oven to 350F. Grease the Simax glass bundt cake generously. Set aside.

In a large mixing bowl add the eggs, sugar, coconut oil, vanilla and warm water with the expresso powder dissolved in it and mix with a wire whisk. Add the melted chocolate gradually whisking at the same time if possible. Add the rest of the ingredients and combine.

Pour the mixture in the prepared bundt cake and bake for 50-60 minutes or until a tester comes out clean. I baked mine for 50 minutes.

Cool in the pan for 15-20 minutes before unmolding. Let the cake cool completely on a wire rack. On the meantime in a small microwavable bowl add the chocolate and coconut oil and melt in your microwave at 20 seconds intervals. Drizzle the chocolate over the bundt cake and sprinkle some walnuts if using.

The post Triple chocolate bundt cake – a MightyNest Giveaway appeared first on Eat Good 4 Life.

I originally listed this Baileys chocolate mousse as being vegan without realizing that Baileys is actually not vegan. Big mistake but at least I have corrected myself here so sorry about that!

There are a few recipes on the internet with homemade Baileys versions which are vegan in case you need it. I have a homemade Baileys Irish cream recipe but it is not vegan though.

For this recipe you can get more creative and add other ingredients if you like. For this time around I wanted to keep this Baileys chocolate mousse version simple and straight forward. Simplicity is sometimes best.

Please, don’t be afraid of the tofu in here, I promise, you can’t taste it and when you purchase soft tofu make sure it is GMO free or organic.

As far as the Baileys is concern, you can add as much as you like, well not literally, but if you like to add more than what I did I think the recipe will still be good. I used 1/3 cup and for me that was enough however a little bit more will still be fine.

I also used dark chocolate chips, vegan are easy to find if you need to used them vegan, otherwise any type would do. The Baileys chocolate mousse wasn’t that sweet at all. If you like it sweeter just add a little bit more chocolate chips or 1-2 tbsp of maple syrup.

Either way I hope you give this Baileys chocolate mousse a try. It is superb, delicious and not so bad for you.

Enjoy!

Place the Baileys and the soft tofu in your food processor and pulse until smooth. This will take 1-2 minutes.

Add the melted chocolate chips and pulse for another 1-2 minutes or until the chocolate has incorporated into the tofu.

Divide the mixture between four glasses and top with any chopped nuts of your choice as well as some cacao powder.

Baileys chocolate mousse

Miryam's original recipe

Yield: 4 servings

Total Time: 10 minutes

Ingredients:

• 16 oz GMO free soft tofu
• 1 cup dark chocolate chips, melted, vegan if need be
• 1/3 cup Baileys Irish cream, use black coffee for vegan version
• 1 tbsp pistachios, chopped optional
• 1 tsp cacao powder, optional

Directions:

In a safe microwavable dish melt the chocolate chips in 45 second intervals stirring in between.  Set aside.

In your food processor place the tofu and Baileys and pulse until smooth, just like in the pictures. It should take 1-2 minutes. Add the melted chocolate chips and pulse until everything is well incorporated. You may have to scrape the sides of the food processor a couple of times.

Divide mixture between four individual glasses and garnish with the cocoa powder and chopped pistachios if you like. Place mousse glasses in the refrigerator for at least 2-3 hours to harden. It will not harden at a lot, just enough to resemble soft mousse consistency.

 

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