Seahawk cupcake

Seahawks cup cake.topper with royal icing

Sweet Potato muffin

 Sweet Potato cake
1/3 cup. almond flour
2 Tbls melted coconut oil
1 egg
1/2 cup mashed, cooked sweet potato
1 tsp of pumpkin spice I used  nutmeg, cloves, cinnamon and ginger
1 Tbls pure maple syrup grade B
1 tsp vanilla extract
dash of salt
1/2 tsp baking powder
Combine all ingredients
my coconut oil didn't stay melted I should have warmed potatoes. they were boiled then mashed

bake 350 20 min

Ginger lemon muffin

1/2 cup honey
 1/4 cup olive oil
2 large eggs, at room temperature, separated
 2 tablespoons freshly grated lemon or  lemon zest
1/3 cup fresh  lemon juice
1 Tbls ginger,
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt

 whip egg whites add oil and honey combine dry fold into wet. bake 15 min 350

Bran muffin

One an half cups bran cereal blended
Two mashed banana
One.half cup Greek yogurt
1/4 c brown sugar
2 tbl honey
1/3 cup wheat flour
Cinnamon
1/4 c Blueberries
Two tbl Flax meal
Two tsp baking powder
1/4 c almond butter
1/3 cup canola or coconut oil
1 tsp vanilla
Mix together well bake at 350 in muffin cups until knife comes out clean or brown o top about 20 min in my oven

Creamy green smoothie

Ginger green apple half
Banana
Bunch spinach
Protein powder
Water
Ice

While wheat turkey bacon pizza

Cucumber tuna wrap

Brown rice curry with spinach and turkey meatball

Cashew cheesecake

Cashew cheesecake pecan date crust

Soak 1 and 1/2 cup cashews in water or overnight
2 tbl lemon juice
1/3 cup warm honey
1/3 cup melted coconut oil
One tsp vanilla
1/3 cup cocoa powder
Blend soaked cashews in blender with warm ingredients add almond milk to thin.

Crust is 1 cup pecans
10 dates soaked in water
Puree in food processor and press into pan
Pour over cashew filling on crust sprinkle with dark chocolate chips

Lemon chia seed muffin sugar free

3/4 c almond flour
1 tsp baking powder 1/2 tsp salt
2 tbl chia seeds
Mix dry
Melt 1/4 c coconut oil
Mix with 1/2 c honey
1/2 cup almond milk
And 4 eggs
Mix wet with dry and add
1 tbl apple cider vinegar
Bake 350 for 20 min in muffin liner

Curd
Melt one cube organic butter in pan
Whisk 6 egg yolks with 1/2 cup sucralose or xytol sweetener and 1/2 cup lemon juice
Add zest of lemon
Bring all to low heat in pan whisking until thickened

Chocolate almond flour honey Beet muffin

Serves: 12
INGREDIENTS
2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)  or two eggs
1 cup beet puree
1/4 cup maple syrup or honey
1/3 cup palm.coconut sugar
1/4 tsp salt
2 tsp baking powder
1/4 cup melted coconut oil  1/4 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1 1/3 cups whole wheat pastry flour (or almond flour
1/3 cup dairy-free semisweet chocolate chips + more for topping
INSTRUCTIONS
roast a beet. Otherwise, you could sub another fruit puree, such as pumpkin or applesauce.
Preheat oven to 375 degrees F and line 12 muffins with paper liners, or lightly grease.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add beet puree, melted oil, and ingredients. fold together.
Then divide batter evenly between muffin tins and sprinkle with a few more dark chocolate chips .
Bake for 17-20 minutes or until a knife inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack. Will keep covered for several days. Freezer for longer-term storage.
NUTRITION INFORMATION
Serving size: 1 muffin Calories: 171 Fat: 6 g Saturated fat: 4 g Carbohydrates: 27 g Sugar: 12 g Sodium: 233 mg Fiber: 3 g Protein: 3 g