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