Pumpkin and carrot muffins

Makes 12 muffins

Ingredients:

• 3 large eggs at room temperature
• 4 medium carrots, grated and squeezed of juice (final volume: 1½ cups shredded carrots)
• 1½ cups almond flour, spooned and leveled
• 1½ teaspoons five spice powder (or pumpkin pie spice blend)
• 1 teaspoons baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt
• ¾ cup pumpkin purée (canned or fresh-cooked from pie pumpkins)
• ½ cup local honey
• 2 tablespoons almond butter
• 1 teaspoon melted coconut oil, and a bit extra for greasing the muffin tin if not using paper liners
• 1 tablespoon sliced almonds
• 1 tablespoon toasted pumpkin seeds

Steps:

-Heat oven to 350°F with the rack in the middle position

-Sprinkle sliced almonds and toasted pumpkin seeds on top before placing the muffins in the oven.

-Bake for about 30 minutes, or until a toothpick, when inserted all the way comes back out without wet bits clinging to it. The tops should be firm.

Two meatball recipes

Pesto meatballs

Ingredients

• 1 bunch fresh basil, leaves only
• 1 clove fresh garlic, minced
• 1 tsp fresh lemon juice
• 1 tsp salt
• ⅛ tsp black pepper
• 3 TBS coconut oil or butter, melted
• 2 eggs, beaten
• 2 pounds ground meat

Directions

Leftover roasted root vegetable soup

You can make this recipe dairy free and vegan if you substitute coconut oil for butter and full-fat coconut milk for the cream.

If you don't have leftovers you can roast up some cauliflower, parsnips and carrots

Leftover roasted root vegetable soup with caramelized onions and apples

• Roasted root veggies
• 2 tablespoons butter
• 2 cloves garlic, minced (uless there's already garlic in your roasted veggie mix)
• Enough vegetable broth to cover your veggies
• 1/2 cup cream (or more, to taste, especially if you're making a big pot of soup)
• 1 large yellow onion
• 1 large apple, diced
• 1 teaspoon oil of your choice (or butter)
• Salt and pepper