Extraordinary Health Magazine Extraordinary Health Vol 25 - Page 23

Cheer for your favorite team and score big with these delicious, healthy tailgate recipes on game day—or any time. Punt-a-Pumpkin Pie Bread Goal Line Grilled Veggies DRY INGREDIENTS: 1 cup gluten-free flour (Such as Arrowhead Mills Organic Gluten Free Baking Flour) ½ cup coconut flour 2 Tablespoons Garden of Life RAW Organics™ Organic Golden Flaxseed & Organic Chia Seed 1 Tablespoon pumpkin pie spice ½ teaspoon cinnamon ½ teaspoon baking powder 1 /8 teaspoon sea salt VEGGIES: 1 Portabella mushroom 1 zucchini 1 red onion 1 red bell pepper WET INGREGIENTS: 4 eggs ¼ cup maple syrup ¼ cup honey 1 /3 cup Garden of Life coconut oil, melted 1 can of pumpkin (15 ounces) 1 teaspoon vanilla extract DIRECTIONS: Preheat oven to 350 degrees and grease a 9x9 pan or loaf pan. Mix together dry ingredients and set aside. Beat eggs, then mix in remaining wet ingredients. Slowly add the dry ingredients into the wet ingredients and stir until everything is well mixed together. Pour mixture into pan and cook for 65-75 minutes and the top of the bread is golden brown. Lasts 5-6 days; keep in container unrefrigerated. Serves 12 DIRECTIONS: Mix all marinade ingredients together and pour into a ziplock bag. Wash and slice veggies for grilling. Add veggies into bag with marinade and let sit for several hours before grilling. Grill veggies on medium-high heat for 4-to-5 minutes on each side. MARINADE: 3 Tablespoon olive oil 2 teaspoon coconut aminos (or wheat-free tamari) 2 teaspoons balsamic vinegar 1 teaspoon honey 1 teaspoon dried dill ½ teaspoon garlic powder Serves 2