Healthier Mini Pumpkin Pies KIDS Approved!

Mini Pumpkin Pies! A Healthy Alternative

Who says we can't eat the dessert for the holidays.. or ever? 

The holiday season is here and with it you are probably thinking, "I'll just starve myself all week so I can eat all the delicious food at the Christmas party."🙋🏼‍♀️. Ya that used to be me...OR, if there was 1.. ok maybe 2.. fine, half a pie left I would be down there eating it before anyone else got to it... #guilty? 

Here is the deal. When we make little tweaks and eat fairly good 80-85% of the time, there is no reason why we can't indulge just a little. Plus, these individual cups are PERFECT with their no-traditional wonton wrapper crusts that is much lighter than pie crusts.

These Mini Pumpkin Pies fit into the portion fix, for all you fixers out there as a yellow container. 

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Here is the recipe:

Ingredients:

• Nonstick cooking spray
• 1 cup pumpkin puree
• 1 large egg , lightly beaten
• ½ tsp . pure vanilla extract
• 2 Tbsp . pure maple syrup (or raw honey)
• ¼ tsp . ground cinnamon
• 1 dash ground ginger
• 1 dash ground cloves
• ¼ tsp . fine sea salt (or Himalayan salt)
• ⅓ cup unsweetened almond milk
• 12 wonton wrappers

Instructions:

1. Preheat oven 325° F.
2. Lightly coat a mini muffin pan with spray. Set aside.
3. Combine pumpkin, egg, extract, and maple syrup in a medium bowl; whisk to blend.
4. Add cinnamon, ginger, cloves, salt, and almond milk; mix until just blended. Set aside.
5. Place a wrapper in each muffin cup. Press down so that wrapper fits snugly and forms a cup shape.
6. Pour approx. 2 Tbsp. pumpkin mixture into each cup (or fill each cup about ¾ full).
7. Bake for 15 to 20 minutes, or until knife inserted in the center of one cup comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.
8. Serve with some whipped cream or better yet, dairy-free coconut whipped cream! Made by whipping the cream not the liquidy milk with a little coconut sugar and pure vanilla! It is now my go to.

If you want to save this recipe be sure to click the picture to pin it or share it to your social media!

Healthy Fudgy Brownies *Fix Approved*

These were a go to for me for my refeed days last year when I was following the 80 Day Obsession timed nutrition and fitness program. They are the perfect sweetness for me and there is no guilt what so ever. There shouldn't be any guilt when enjoying your food to begin with but that is a whole other topic :p 

I have this love hate relationship with dairy. I love it but it hates me ... anyone else? I lost so much weight when I was living daily free after we found out my son was having problems with dairy through my breastmilk and now that he can have it again I was pumped to eat all the cheese again but my body keeps rejecting it. So here I am trying my dangedest to stick to a dairy free plan. 

Ingredients:

1 15oz can of chickpeas (drained and rinsed)

1/4c Earth Balance Vegan butter 

2 Large Eggs

1/2C Coconut sugar 

2tsp pure vanilla 

1/2C unsweetened cocoa powder

1/2t baking powder

dash sea salt

1/3C dairy free dark chocolate chips/chunks

Directions: 

Add everything to a blender (except chocolate chips) and blend about 3 mins until smooth. 

Add chocolate into the batter after or place on top.

Transfer batter to a greased 8x8 or 9x9 baking dish and bake at 350 for 28 mins or until tooth pick comes out clean.

If you melted your chocolate chips on top once it comes out of the oven you can spread the chocolate out to almost make an icing . (Thats how I do it )

 Cut into 16 squares . 1 square = 1Yellow 

Let me know if you try them by tagging me on social media and using the hashtag #KristieSeredaFitFood

Be sure to click the pic and pin the recipe to share! Sharing is caring right? 

Healthified Chocolate Cake

Chocolate lovers beware! This cake is to DIE for and you can't even tell it is healthified!

I found a delicious Healthy Chocolate Cake Recipe and then of course tweaked it to my liking!

You can ice it or leave it plain. It is super moist and delicious just the way it is so that is your call!

Cake:

2 Med Zucchini (Shredded 3-4 cups)
7T unsweetened Cocoa Powder
2T unsalted butter, softened (can sub Coconut Oil)
3 Eggs
1C Brown Sugar or 1/2 Brown Sugar and 1/2 Cup honey or pure maple syrup
1 1/2C Applesauce
1T Vanilla ( I love pure vanilla from Watkins)
2C Whole Wheat Flour
1t Baking Soda
1t Salt
1C Semi-sweet chocolate chips

Directions:

Preheat oven to 350F Degrees.

Grate the zucchini and wring out in cheesecloth or a tea towel to get out all excess moisture. You may end up with a little more or a little less but it won't affect the recipe any.

Combine sugar, eggs, applesauce,zucchini, butter/coconut oil, and vanilla.

Combine the chocolate chips with a little flour to keep them from sinking to the bottom while the cake is baking.

Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips.

Stir until all ingredients are thoroughly combined.

Pour the batter into a well-greased bundt pan. Bake the cake for 60-70mins or until a cake tester or toothpick comes out clean.

Be sure to let the cake before inverting onto a plate.

SOUNDS AMAZING RIGHT?!

Ok now if you wanted to go ALL OUT,you can use this chocolate glaze recipe to go over the cake.

Chocolate Glaze:

3/4C Dark Chocolate Chips

3T Coconut Oil

1T Light Corn Syrup

1/4t Vanilla

Directions:

Combine chocolate chips, coconut oil, corn syrup and vanilla in a microwavable dish. I use big glass measuring cup, making it easy to drizzle over the cake. Heat in the microwave in 30 seconds intervals making sure to stir in between until nicely melted. Pour over the cake and enjoy!

If you make and modifications post a comment below! I would love to try :)