PUMPKIN PIE ~ for Type Os

Crust

    1 1/2 cups spelt flour
    1/4 tsp sea salt
    1/2 tsp baking soda
    1/2 cup butter, melted
    2 tablespoons maple syrup

Preheat oven to 350 degrees. Mix all ingredients together and press into a 9″ pie plate. Bake for 10 minutes or until lightly browned. Let cool before filling. While the crust is in the oven, mix together the filling.

Filling

    2 cups pumpkin
    3 eggs
    slightly less than 1 3/4 cup almond milk
    3/4 cup maple syrup
    1 tsp cinnamon
    1 tsp ginger
    1 tsp nutmeg
    1/2 tsp allspice
    Pinch cloves
    1 tsp vanilla extract

Preheat oven to 425°. Mix together all ingredients with a mixer or a whisk until blended well. Pour the filling batter into the pre-baked pie crust. Bake in oven for 15 minutes at 425° then reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted near center comes out clean.

CROCKPOT CHICKEN WINGS ~ for Type Os

With a hint of Asian flavor, these will spice things up.

12 to 18 chicken wings
1/3 c soy sauce
1 teaspoon ground ginger
2 garlic cloves minced
2 green onions minced
1 tablespoon honey
2 teaspoon oil
thinly sliced green onion tops or sesame seeds, optional

Wash the chicken wings and pat dry. With kitchen shears, cut off wing tips; cut each trimmed wing into two pieces at the joint.

Combine wings and remaining ingredients in slow cooker; cover and cook on LOW for 6 to 8 hours. Sprinkle with sesame seeds or sliced green onion tops, if desired. Serves 4 people as an appetizer.

Adapted from recipe found at: http://southernfood.about.com/od/crockpotchicken/r/bl87c13.htm

PUMPKIN WAFFLES ~ for Type Os

2 1/2 cups spelt flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups almond milk
1 cup canned solid-pack pumpkin
6 tablespoons butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Adapted from recipe found at:  http://smittenkitchen.com/blog/2007/11/pumpkin-waffles/

BANANA BREAD MUFFINS with ALMOND BUTTER FILLING ~ for Type Os

Serves: 8

2 tablespoons unsalted butter
2 tablespoons raw honey
½ teaspoon vanilla extract
2 very ripe bananas
1 cup whole wheat or white spelt flour
1 heaping teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ cup natural almond butter
pinch of salt

Preheat oven to 350 degrees.

Melt butter, honey, vanilla extract in pan on low heat. Remove. Set aside.

Mash bananas in a bowl.

In another bowl, measure out flour, baking powder, baking soda, cinnamon, salt.

Mix honey mixture with bananas. Then mix that into dry ingredients. Be sure not to over-mix.

Grease a muffin tray, or use liners if you wish.

Fill each muffin cup ½ full of mixture.

Drop in one tablespoon of almond butter in each muffin cup, then top each muffin cup with a small amount of muffin batter just to cover the almond butter.

Bake in oven for about 20-25 minutes. Leave in muffin tin for 5 minutes, then remove and cool.

Nutritional Information
Serving size: 1 muffin Calories: 151.7kcal Fat: 6.4g Saturated fat: 2.2g Unsaturated fat: 3.8g Carbohydrates: 22.7g Sugar: 7.6g Fiber: 2.8g Protein: 3.2g




Adapted from recipe at: http://www.nutritionistinthekitch.com/2012/12/24/banana-bread-muffins-with-almond-butter-filling/

EASY EGG MUFFINS ~ for Type Os

olive oil spray
4 scallions (or green onions), minced
2 carrots, shredded
1/2 red bell pepper, minced
12 large eggs
1/2 tsp basil
1 slice partly skimmed mozzarella cheese, or 1/4 cup shredded
Dash of sea salt and pepper

Preheat oven to 375 degrees F. Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking.

Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.

Whisk eggs and seasonings in a large mixing bowl.

Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Top each cup with a sprinkle of cheese.

Bake for 30 minutes or until muffins have risen and are slightly browned.

Serve or keep in the refrigerator for up to 5 days and grab as snacks to go!

Adapted from recipe at: http://www.nutritionistinthekitch.com/2012/08/10/easy-egg-muffins/

DARK CHOCOLATE "TURTLES" ~ for Type Os

These turtles can be kept at room temperature, but the chocolate and date may soften and become sticky, so refrigerate to keep them at their best!

Serves: 15 ~ Prep time 5 mins ~ Total time 5 mins

3½ oz dark chocolate (at least 70% cocoa, preferably unsweetened or with unrefined sweetener)
½ cup pitted dates
2 oz pecan  or walnut halves

Process dates in a food processor until they become a sticky and very thick jam-like consistency.  Roll the processed dates into 15 small balls, place on a lightly greased cookie sheet. Press 3 pecan halves into the date balls.

Heat a small saucepan over low heat, add in dark chocolate and slowly melt into a sauce.

Pour a small amount of sauce over each date/pecan ball.  Place in the fridge to set for at least 10 minutes – the chocolate will harden and hold everything together. Enjoy!

Nutritional Information

Serving size: 1 turtle Calories: 80.9kcal, Fat: 5.3g, Carbohydrates: 9.8g, Sugar: 7.7g, Fiber: 0.8g, Protein: 0.9g

Adapted from recipe found at: http://www.nutritionistinthekitch.com/2013/02/24/clean-eating-dark-chocolate-turtles-vegan-gluten-free-delights/ 

SIRLOIN STEAK with MUSHROOM SAUCE & CHIVE-GARLIC RICE ~ for Type Os

 Preparation time: 10 minute(s) ~ Cooking time: 15 minute(s) ~ Number of servings (yield): 4

4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
3/8 teaspoon black pepper, divided
1/4 teaspoon salt, divided
1 tablespoon olive oil
1 (8-ounce) can sliced cremini mushrooms
1/2 cup dry red wine
1/2 cup water
2 teaspoons spelt flour
1 (1 lb.) package rice
1/3 cup chopped chives
1/2 teaspoon garlic powder
 
Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.

Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently. Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.

Prepare rice according to package directions. Stir in chives and garlic powder. Place 3/4 cup rice on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce. Serve with sautéed green beans.

Adapted from recipe found at: http://what2cook.net/2013/03/06/sirloin-steaks-with-mushroom-sauce-and-chive-garlic-potatoes/