Chocolate Pumpkin Bread

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A sweet and healthy dessert to enjoy.


  • ¾ cup pumpkin (canned)
  • ½ cup chocolate chips (dairy-free, paleo friendly)
  • 4 large eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1½ cups almond flour (blanched)
  • 1 teaspoon ghee
  • teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon baking soda
  • ½ teaspoon salt


  1. Preheat oven to 350F (175C).
  2. Line a loaf pan with parchment paper. Lightly coat with ghee and set aside.
  3. Stir the almond flour, salt, baking soda, cinnamon, cloves, and nutmeg in a large bowl.
  4.  In a separate bowl whisk together the eggs, pumpkin, maple syrup, and vanilla.
  5. Slowly pour in the wet ingredients into the center of the dry ingredients.
  6. Gently stir until the flour disappears and everything is well combined. Add in chocolate.
  7. Pour the mixture into the loaf pan and smooth the top.
  8. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean.
  9. Remove from oven and let it cool before slicing.
  10. Enjoy!

Chicken Stroganoff

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A creamy and filling dish.


  • 2 chicken breasts or thighs
  •  tablespoons  avocado oil
  • 1 cup mushrooms (thinly sliced)
  • 1 teaspoon ghee
  • ¼ small onion (diced)
  • garlic cloves (minced)
  •  cup coconut milk
  •  cup  chicken stock
  •  tablespoons chives
  • 1 teaspoon lemon (juiced)
  • 1 teaspoon salt


  1. Rinse the chicken and pat dry. Cut into small pieces and lightly season both sides with salt.
  2. Heat avocado oil in a pan over high heat.
  3. Add the chicken and cook until golden brown on both sides. Transfer to a plate and set aside.
  4. Lower the heat to medium, add the mushrooms and ghee to the pan.
  5. Season with a pinch of salt. Cook the mushrooms stirring frequently until soft.
  6. Once the mushrooms have browned, add the onions and again cook stirring frequently until soft.
  7. Add the garlic while stirring and continue to cook for another minute.
  8. Add the coconut milk and bring the pan to a simmer. Keep stirring and cooking until the liquid has reduced by half.
  9. Add the chicken stock and repeat the same step, until the liquid has reduced by half.
  10. Once the sauce is ready, add the chicken back to the pan. Stir until fully coated.
  11. Remove the pan from the heat, add the chives and lemon juice.
  12. Enjoy!