Chocolate Pumpkin Apple Butter


1 can of pumpkin purée (or 1 + 4/5 cup)

1 to 1 + 1/2 cups homemade unsweetened applesauce (About 1 to 1 + 1/2 apples, cut in chunks and boiled down with 1/4 to 1/2 cup water, 1 tbsp cinnamon, and 1 tbsp vanilla extract)

1/4 cup cocoa powder

2 tbsp almond butter

2-4 tbsp maple syrup ( I usually add 2 tbsp maple syrup and then 2 tbsp of stevia)

1 tbsp cinnamon

1 tsp salt


I usually start by making the applesauce and adding the other ingredients immediately when the applesauce is still in the pot. Simmer over low heat while stirring constantly for about 10 to 20 minutes.

Keeps well in the fridge for up to a week, also freezes well. Tastes great hot by itself, or hot or cold as a topping on various things.  I love it over protein pancakes.



Sweet and Savory Protein Pancakes


1 Egg

1/4 cup Egg whites

1 scoop Protein Powder (I use Vanilla flavored Brown Rice Protein from Prairie Naturals)

3 Pieces Nitrate-free Canadian Back Bacon

1 tsp cinnamon

1 tsp vanilla

1 tbsp stevia ( or 1/3 of a banana, mashed up)


Oil your pan (I use coconut oil) and get the back bacon cooking, cut in small pieces. Flip to cook both sides.

Put all other ingredients together in a bowl and mix until a smooth batter is created.

When the back bacon is pretty much cooked, turn down the heat a bit and add the pancake batter over the back bacon bits. Let sit until it moves easily, then flip with a spatula and reduce the heat a little more.

Serve with syrup or fresh fruit and yogurt for a more luxurious pancake, but tastes great as is!