Whole Wheat Pumpkin Bread

This recipe is SO good! It's moist, not too sweet and absolutely wonderful when topped with maple cinnamon cream cheese spread.

Ingredients:

• 3 1/2 cups whole wheat flour (I used 365 brand from Whole Foods)
  
• 1 1/2 cups sugar (I used raw can sugar which makes this recipe much healthier)
  
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp salt
• 1 can pumpkin (15 oz) (Walter and I pureed a pumpkin we bought at the Farmer's Market about a month ago, so we have a freezer full of pumpkin puree to be used)
  
• 4 eggs
• 1 cup coconut oil; melted (coconut oil is a very healthy fat that is a great substitution for canola, vegetable or other not so great oils)
  
• 2/3 cup water
• 1 tsp vanilla

Directions:

1. In a large bowl, mix dry ingredients well. Set aside.
2. In a medium bowl, mix wet ingredients.
3. Pour wet ingredients in the center of dry and mix together until well incorporated.
4. Pour into 3 bread pans that have been greased & floured.
5. Bake at 350 degrees for 45min-1 hr, until a knife comes out clean.

*You can freeze the other two loaves until you're ready to eat them.

No-Bake Energy Bites

These are so easy to make and super yummy.

Courtesy of Smashed Peas and Carrots

Ingredients:

• 1 cup oatmeal
• 1/2 cup all-natural peanut butter (or other nut butter)
• 1/3 cup honey
• 1/2 cup raisins
  
• 1/2 cup mini chocolate chips

Directions:

1. Mix everything above in a medium bowl until thoroughly incorporated.
   
2. Let chill in the refrigerator for about 45min. to 1 hour.
   
3. Once chilled, roll into balls and enjoy!
   
4. Store in an airtight container and keep refrigerated for up to 1 week.

Sweet, Crispy Pecans

Another healthy and addicting recipe! If only pecans weren't so expensive.

Courtesy of Deliciously Organic

Ingredients:

• 2 cups raw pecans
• 1 1/2 teaspoon sea salt
• 3-4 tablespoons maple syrup

Directions:

1. Place pecans and salt in a medium bowl. Cover with water and stir to dissolve salt. Sit on the counter overnight at room temperature.
2. The next day, preheat the oven to 170, drain the nuts, pour into a bowl and toss with maple syrup.
3. Spread pecans on a baking sheet lined with parchment paper.
4. Bake the nuts overnight, or 8-10 hours, or until crispy.