Polenta Pie!

1 cup stone ground corn (grits)
1 cup black beans
1/2 cup organic salsa
1/2 cup cheese (your favorite!)
1 clove garlic - minced
1 T Bragg Liquid Amino

Cook grits according to package directions. Immediately add garlic, Bragg, and salt & pepper to taste. Pour into a 9 inch pie pan. Spread black beans and salsa on top. Sprinkle with cheese. Broil dish until cheese is melted. Remove from the oven and allow dish to sit about 20 minutes before serving.

Cut into pie wedges and serve with avocado dip and chips!

Alterations- you can line the pie pan with a tortilla, add avocado/sour cream/cilantro/green onions/ etc. I just use what I have on hand each time!

Pumpkin Muffins

1 1/2 cup whole grain flour
1 tsp baking powder
1 1/2 c pumpkin purée
1/3 cup olive or coconut oil
2 eggs (optional)
2 tsp cinnamon/nutmeg/clove combination*
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt

Combine wet ingredients; add dry. Stir until just combined. Bake at 350 for @ 15-18 minutes!

I baked these in a mini muffin pan. I usually double the recipe. They freeze well (although mine usually disappear before that can happen).

*Nutmeg and clove have a stronger more intense flavor than cinnamon. I put 1/4 a tsp of nutmeg and clove and 1 1/2 tsp cinnamon.