mini pumpkin pies⁣

📌1 cup pumpkin puree
📌1 large egg, lightly beaten⁣
📌½ tsp. pure vanilla extract⁣
📌2 Tbsp. or raw honey
📌¼ tsp. ground cinnamon⁣
📌¼ tsp. salt ⁣
📌⅓ cup unsweetened almond milk⁣
📌4 whole wheat wraps⁣

1️⃣Preheat oven 325° F.⁣
2️⃣Lightly coat a mini muffin pan with spray. Set aside.⁣
3️⃣Combine pumpkin, egg, extract, and maple syrup in a medium bowl; whisk to blend.⁣
4️⃣Add cinnamon, cloves, salt, and almond milk; mix until just blended. Set aside.⁣
5️⃣Take whole wheat wraps and cut 3 -4inch circles out (I trace around a shaker cup) out of each wrap and place into muffin tin ⁣
6️⃣Pour approx. 2-3 Tbsp. pumpkin mixture into each cup (or fill each cup about ¾ full).⁣
7️⃣Bake for 15 to 20 minutes, or until knife inserted in the center of one cup comes out almost clean.⁣
8️⃣Let Cool. Refrigerate until ready to serve.⁣
9️⃣Optional: top with 1/2 tbsp tru whip or we mixed plain Greek yogurt with vanilla shakeo! ⁣

Portion peeps: 3 pie cups = 1 yellow 💛

dijon chicken 

1.5 Chicken breast
1 medium yellow onion
2 TBSP dried oregano
1 cup chicken broth
3 Tbsp dijon mustard
Salt and pepper
Juice of 2 squeezed lemons


Combine all ingredients and cook on low for 6-8 hours.
Serve on top of a bed of cooked brown rice if you wish!

Flourless Blender muffins 

👩🏻‍🍳Flourless Chunky Monkey Blender Muffins

✅1 cup Peanut butter
✅2 Medium bananas, mashed
✅2 Large eggs
✅1/4 cup Honey
✅1/4 cup Unsweetened cocoa powder
✅1/4 cup Recover
✅1/2 tsp Baking soda
✅1/2 tsp Baking powder
✅1/4 Salt

1/4 cup chocolate chips

1️⃣Preheat your oven to 350 degrees. Spray a 12 cup muffin tin with cooking spray, or line with parchment or silicone liners.

2️⃣Place everything in a blender and blend until everything is well combined and smooth, (or you could mix everything together in a bowl, using an electric beater). Divide mixture between 12 muffin tins. Bake for 15 minutes, or until a toothpick comes out clean.

📝 I cut the ingredients in half and made six instead of 12, however I kept the recover still at 1/4 cup and it was perfect!!

½ cup coconut flour
2 scoops Vanilla Vegan Shakeology
1 tsp. pumpkin pie spice
¼ cup all-natural almond butter
⅓ cup pure maple syrup (or honey)
½ cup unsweetened applesauce
1 Tbsp. unsweetened almond milk (optional)
½ cup coarsely chopped raw walnuts
½ cup golden raisins (or dried cranberries)
Combine coconut flour, Shakeology, and pumpkin pie spice in a medium bowl; mix well. Set aside.
Combine almond butter and maple syrup in a microwave-safe bowl. Heat on high for 30 to 45 seconds, or until almond butter is melted; mix well.
Add almond butter mixture to coconut flour mixture; mix well with clean hands or a rubber spatula.
Add applesauce, almond milk, walnuts, and raisins; mix well.
Roll into 16 balls, about 1¼-inch in diameter each. 
Portions: 2 balls is 💜💛💙tsp

Crockpot Ziti

One of my favorite crockpot eats!! My family and I revisit this crockpot baked ziti recipe for dinner quite frequently! I’ve been sorting through all my clean eats recipes that will be posted during my 90 day online health and fitness group, and this one will just be one of many

😱!! Let me share 🤗 ...
🍁Baked Crockpot Ziti 🍁
▶️1 lb of ground turkey, chicken or lean beef (cooked)
▶️1 jar of clean organic pasta sauce
▶️1 box of pasta (we used lentil pasta)
▶️16 oz cottage cheese
▶️2 eggs
▶️⅓ cup freshly chopped basil (optional)
▶️ 1/2 cup shredded cheese
1️⃣ Cook meat and mix in pasta sauce after cooked. (Set aside)
2️⃣separately combine cottage cheese, eggs, and basil in a bowl and stir well
3️⃣ Grease the inside of a 6 qt slow cooker
4️⃣ Add 1 cup of pasta sauce to the bottom of the slow cooker
5️⃣Add 1/2 of the uncooked pasta
6️⃣Dot on half of the cottage cheese mixture and spread out evenly.
7️⃣Repeat and leave a little pasta & meat sauce for top.
8️⃣Top with cheese sprinkled
Cover and cook on high for 3 hours or until pasta is al dente .

📌 If you need to leave it on all day then you can also cook without noodles then boil noodles once home and add the cheese, sauce and meat mixture overtop.


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