Chocolate Cupcakes (with Beets)

I have young ones, and don't all young ones love cupcakes? Well, mine do at least. They've been asking me to make cupcakes for a while now, and happily, I obliged them with this healthful version of the iconic kids dessert.

This recipe brings me back to the Deceptively Delicious days, when I was putting pureed veggies into nearly everything I cooked. I'm out of that phase now, mostly because I currently don't have any babies eating pureed foods. My focus now is on getting my children to eat veggies- whole- and this proud mama must say that they are really good veggie eaters. (Of course some days they still refuse, but I keep trying!)

But with these cupcakes, there's no need to coerce anyone to eat their veggies, as you can't even tell they're in here. The beet puree lends these cakes to their nice moist consistency (and added nutritional value). As noted, you can also use a squash or pumpkin puree in its place, or a combination of any of the three, without notice to the overall taste.

Cupcakes they may be, but indulge my friends, completely guilt-free, as these babies are so good for you!

Chocolate Cupcakes (with Beets)

Wet ingredients:
1 1/4 cups beet, squash, or pumpkin puree (or a combination of these)
1 cup dates, pitted
1/2 cup coconut oil, melted
4 eggs
1 tablespoon apple cider vinegar
1 teaspoon vanilla


Dry ingredients:
1/2 cup coconut flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon stevia powder
pinch salt

Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper or silicone liners.

Add all wet ingredients in the order listed in a Vitamix or other high powered blender. Blend until completely smooth.

In a bowl, combine all dry ingredients. Add blended wet ingredients and stir to combine.

Pour mixture prepared muffin tin. Bake for 30 minutes, until a toothpick inserted into a cupcake comes out clean. Let set for 15-30 minutes before eating.

Taco Pie

This recipe is an ode to my Minnesota heritage and our famous hot dish.

A simple, delicious one-pot meal that will leave you filled and satisfied.

I have served this dish to several friends and family and always have requests to make it again, from kids and adults alike. Gotta have those go-to, no-fail, crowd-pleasing recipes on hand, and this will hopefully become one of those for you like it has for me.

Taco Pie 

1 tablespoon coconut oil or grass feed butter
1 yellow onion
2 garlic cloves
1 pound grass fed ground beef
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon paprika
salt, pepper
1 14 oz. can fire roasted tomatoes
1/2 cup green olives, sliced

1/2 package Bob's Red Mill Gluten Free Cornbread Mix 
1 egg
1/3 cup coconut oil
3/4 cup almond milk or raw cow's milk
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees. Grease a 8x8 inch baking dish with coconut oil.

Melt coconut oil in a large saucepan over medium-low heat. Chop onion and add to pan. Cook for about 3-5 minutes, until translucent. Mince garlic and add to onions. Cook about a minute, stirring once or twice. Add beef and, using a wooden spoon, break the beef up as it cooks. While the beef is browning, add spices (cumin through salt and pepper), stirring occasionally. Once the beef is completely browned, add tomatoes and olives and stir to combine.

Pour contents of half a bag of Bob's Red Mill Gluten Free Cornbread Mix into a bowl. In a separate, smaller bowl, whisk eggs with coconut oil and milk. Add to dry cornbread mix and stir to combine.

Pour beef mixture into prepared baking dish. Add cornbread mixture to the top, spreading out to evenly coat. Sprinkle cheese over the top of the cornbread mixture.

Cover hot dish with foil and bake in preheated oven for 15-20 minutes, until the cornbread mixture is set and cheese is melted. Remove foil, let stand about five minutes before serving.