Pumpkin Bars

3/4 cup pumpkin puree can use canned or frozen)
1/2 cup agave nectar
3 eggs

1 cup of almond flour (totally white) or almond meal (has brown flecks).
1/2 t. baking soda
1/4 tsp. sea salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp  cloves

Combine the pumpkin puree, agave nectar and eggs in blender for 2 minutes.

Add combined dry ingredients to the pumpkin mixture and blend in blender for an additional minute.

Pour into a 8x8 baking dish or do it Demarle style.....

Bake at 350 for 30-35 minutes.

Absolutely delic!  I love them alone....the kids prefer it with ice cream...we are all a work in progress....this wellness dining is a journey.

Thankful to have found a version of this recipe at Elana's Pantry  I revised it to my liking.  I found hers to be a bit too sweet, so I added another egg and a bit more pumpkin.  She has so many wonderfully delicious yet healthy recipes on her blog.  I am soooo thankful to have found her website! Her info links are very helpful resources as well.

Chicken Fiesta Soup

Perfect soup weather.  It is a simple, flavorful, and healthy treat!   I made it for the staff at the Wellness Center.  It pleased everyone and their various therapeutic wellness plans....AKA...diets;-)

1/2 cup chopped onion
3 chicken breasts (about 12 oz)
2 garlic cloves, pressed
1/2 tsp chili powder
1/2 t ground cumin
30 oz chicken stock
1 can diced tomatoes with juice
4 oz can green chilies with juice
4 tsp. fresh cilantro, chopped
15 oz. can of white northern beans with juices (I cook beans in the crockpot and freeze them for using in soups)

Chop onion very finely...a little food chopper works great or a knife:-) Cut chicken into 1/2 inch pieces.

Heat skillet med high...pour in about a TBS of oil and cook chicken and stir 3minutes.  Add onion, garlic, cili powder and cumin.  Cook and stir 2 minutes. 

At this point the chicken and seasonings can be transferred to a slowcooker or this can be completed in a 4-qt pan.

Stir in chicken broth, tomatoes, white northern beans and chilies.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Add cilantro right before serving.


This recipe has been revised from Pampered Chef's Chicken Tortilla Soup recipe.  I leave out the tortillas, cheddar cheese, sour cream and lime.