0 Pumpkin Chocolate Chip Cookies (Gluten Free, Low Carb, Wheat Free, Soy Free, Low Sugar)

Serving Size: 1 cookie
Yield: 15 -20 cookies, depending on how big or small you make them

Pre-heat oven to 350 degrees.

Dry Ingredients:

2/3 c Almond flour/meal
1/3 c Coconut flour
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/3 c Coconut sugar OR Organic Sugar
1/3 c Organic Dark Chocolate Chips or Cocoa Nibs (I used mini chocolate chips)
1 Tbsp Pumpkin Pie Spice

Wet Ingredients:

1/4 c Pumpkin Puree
1/8 c Coconut Oil
1 tsp Vanilla Extract
1 egg OR 1/4 c Egg Whites

Directions:

Combine your dry ingredients into a bowl with a whisk & slowly add in your coconut oil.
Continue to add in the remaining wet ingredients.
Batter should be sticky but not runny.
If your batter is too watery, add in more almond meal & combine.

Roll out dough into 1 Tbsp sized balls and flatten with 3 fingers, on a non-stick pan.
Bake for approximately 15-18 minutes or until golden brown on top!

Eat warm right out of the oven with a cup of coffee or top with my Homemade Pumpkin Butter!

0 Homemade Pumpkin Butter

1 c Pumpkin Puree
1/4 c Coconut Oil
2 Tbsp Organic Sugar, Agave OR 2 Packets Stevia

Mix all ingredients together in a microwave safe bowl.
Microwave at 15-20 second intervals to reach desired temperature and texture.
Store in an airtight container or Mason Jar & refrigerate.
Warm up your pumpkin butter before each use to ensure spread-ability!

*The coconut oil will harden the mixture in the fridge, so microwaving before use is recommended!


*This recipe has been designed, measured, concocted & created by ME*

0 Pumpkin Spice Oatmeal Cookies (Gluten Free, Low Carb, Wheat Free, Soy Free, Low Sugar)

Yield: 16-20 Cookies

Preheat oven to 350 degrees.

Dry Ingredients*:

2 c Rolled Oats
1.5 c Almond Meal/Flour
1/2 c Organic Sugar
1 tsp Baking Soda
1 tsp Baking Powder
2 Tbsp Flaxmeal
1 tsp Pumpkin Pie spice

Wet Ingredients:

1/2 c Coconut Oil or Melted Butter
1/8 c egg Whites OR 1 Egg
1/4 c Pumpkin Puree
2 tsp Vanilla Extract
A splash of almond milk (optional)

Combine your dry ingredients in a medium bowl. Stir in your coconut oil so the mixture is crumbly. Continue to add in the egg whites, pumpkin puree, almond milk (optional) & vanilla extract.


Drop by golf-ball sized balls onto a non-stick baking sheet & flatten slightly.
Bake for 15 -20 minutes or until golden brown.


**If using carton egg whites, use 1/8 c or 2 Tbsp

Cookies will be soft. Let cool before serving!

Top with my Home made Pumpkin Butter & Pumpkin Seeds for extra pumpkin flavor!


*This recipe has been designed, measured, concocted & created by ME*

[The fats contained in this recipe are all considered healthy fats. The fats come from the almond meal and coconut oil. ]

1 Faux Apple Pie (Gluten Free, Vegetarian, Low Carb)

My friend Brittany recently made these faux apples and used them on top of pancakes.. so one day i wondered... Can I pull of a Faux Apple Pie? The answer was HELL YES! I used the gluten free crust recipe from my Pumpkin Pie recipe & created a delicious crumble for the topping. This is a MUST HAVE for Thanksgiving or cold fall & winter nights!

This pie is Gluten Free, Low Card & Vegetarian.

If you are not watching your carbs, you may follow the same recipe, but using real apples instead.

Macros for Chayote Squash Versus Apples:

Chayote:

0g fat, 6 carbs, 2g fiber (4 net carbs), 0g sugar, 1g protein, 2% Vitamin A, 15% Vitamin C, 2% Calcium, 2% Iron

Apple: (Gala)

0g fat, 22 carbs, 5g fiber (17 net carbs), 17g sugar, 0g protein, 2% Vitamin A, 20% Vitamin C, 2% Calcium, 2% Iron



For the Crust:

3/4 c Almond Meal
3/4 c Oats
1/4 c Organic Sugar*
1/4 c Coconut Oil
1 egg or 2 egg whites

Crumble Topping:

1/4c Almond Meal***
2 Tbsp Organic Sugar*
1 tsp Cinnamon
1 Tbsp Butter, melted

Faux Apple Filling:

2 Large Chayote Squash
2 packets of Stevia
2 packet True Lemon OR the juice from two lemon
1/4 c Tbsp Coconut Oil**
1 tsp Cinnamon
1/2 tsp Apple Pie Spice

Preheat oven to 350 degrees.
Combine all of your crust ingredients in a medium bowl & press along the bottom and sides of a baking dish.
Bake for 20-25 minutes or until golden brown.

Remove and let cool slightly.

Heat a large sautee pan over medium heat & add your coconut oil or butter.

While the crust bakes, peel your chayote squash with a vegetable peeler and cut off the "butt" ends. (they literally look like butts hehe).

Cut the chayote in half lengthwise, and then in half again.

Slice into semi-thin slices as you would an apple.

Make sure to remove the core.

Add your sliced chayote, true lemon, cinnamon & apple pie spice to the sautee pan.

Cook for 10-15 minutes or until fork tender.
Drain on paper towels to remove excess coconut oil.

Add your chayotes into your crust pan with tongs & be careful around the edges as to not break the "wall."

Mix your Crumble Topping ingredients in a small bowl and sprinkle atop your chayotes.
Return to the oven and bake for an additional 10-15 minutes or until the crumble comes out golden!

***If your crumble topping is too wet, add more almond meal to dry it out.
**you may substitute the organic sugar for coconut, brown or cane sugars.
*you may substitute butter

*This recipe has been designed, measured, concocted & created by ME with the help of Mrs. Brittany K.*

Let me know if you have any questions!!!!

-skinnyfitchick

0 Lower Body Workouts & Current Weights

Hams, gluteus & calves

Seated leg press stack (feet together, shoulder width, wide)
6-12x10 @ 658
3x6 @ 748

Seated leg curl
3x8 @ 125
3x6 @ 130
3x5 @ 135
3x5 @ 140

Seated calf raise
6x12 @ 170

Hack press
3x12 @ 330

Hack press calf raises
3x12 @ 330

V-squat calf raise (standing calf raises)
(9x12 @ 300)
3x12-shoulder width
3x12- toes in, heels out
3x12-heels in, toes out

V-Squat
3x10 @ 300

Hip abduction
3x25 @ 220
3x15 @ 230
3x10 @ 240

Kneeling leg curl
3x10 @ 35, each leg

Hip extension kickbacks -cables
3x10 @ 17.5, each leg

Cable kickbacks
3x10 @ 17.5, each leg

Quads, gluteus & light hammies

Seated leg press stack
6x10 @ 658
3x6 @ 748

Leg extension (lows, mids, highs)
2x10, 8, 10 @ 130
2x10, 8, 10 @ 135
2x10, 8, 10 @ 140

Glutes machine
3x10 @ 140, each leg

Hack press
6x12 @ 330

V-Squat
3x12 @ 300

Hip adduction
3x20 @ 230
3x15 @ 235
3x10 @240

6x8 squats w/115 lb barbell

3x12 lunges w/40lb barbell, each leg

3x12 squats w/40lb barbell

Cable kick forwards
3x10 @ 17.5, each leg

Hip flexion, knee ups, cables
3x10 @ 17.5, each leg

Weighted Bridges
3x10 @ 35lb plate

Flutter kicks

0 Gluten Free Oatmeal Cookies

Yield: 16-20 cookies
10 net carbs, 3 g of protein, 10 g of fat

Preheat oven to 350 degrees.

Dry Ingredients*:

2 c Rolled Oats
1.5 c Almond Meal/Flour
1/2 c Organic Sugar
1 tsp Baking Soda
1 tsp Baking Powder
2 Tbsp Flaxmeal

Wet Ingredients:

1/2 c Coconut Oil or Melted Butter
1/4 c Egg Whites OR 2 Eggs
2 tsp Vanilla Extract
A splash of almond milk (optional)

Combine your dry ingredients in a medium bowl. Stir in your coconut oil so the mixture is crumbly. Continue to add in the egg whites, almond milk & vanilla extract.

Drop by golf-ball sized balls onto a non-stick baking sheet & flatten slightly.
Bake for 15 -20 minutes or until golden brown.

*Feel free to add 1/2 c chocolate chips, dates or raisins to this recipe for an extra hint of awesomeness!
Enjoy!!!

Nutritional Fats Per Cookie (based on MY ingredients)

*This recipe has been designed, measured, concocted & created by ME*

The fats contained in this recipe are all considered healthy fats. The fats come from the almond meal and coconut oil. My husband absolutely loved these cookies when i used him as a guinea pig to taste test them! At first he said "they still taste too healthy" but 10 seconds later he said "I want another bite!"

These were definitely winners in the Tode household this weekend!

I just took my Gluten Free Pumpkin Pie out of the oven to cool & I will refrigerate it for 1-2 hours before serving!

I  just LOVE fall! Only it wont ever be "fall" here on Guam, but a girl can pretend, right?

How will you spend your fall nights? xoxo Kelly