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Nutrition
is at the core of
everything your body
does for you.

From health to sickness,
from energy to lethargy,
from happiness to depression –
the necessary nutrients your cells
receive or do not receive affect
everything about you. If only one cell
in your body is deprived, it slowly affects
the rest of you.

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Let me count the ways!
When I was a kid
going to the dentist,
my dentist always told me
I had to brush harder.
What did that mean?
When my family moved to another city,
my new dentist told me totally different
things about brushing my teeth.
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My Favorite Paleo Recipes:
Pumpkin, Nut, Chocolate-Chip Bread

      Alvin H. Danenberg, DDS     Nutritional Periodontist
      September 21, 2016  

 
 
     

pumpkin-nut-chocolate-chip-breadI published my Banana, Nut, Chocolate-Chip Bread recipe in the past. It was, and still is, unbelievable. Now, my pumpkin edition is here. This also is moist and perfect for my taste just like its banana cousin. See what you think. Remember, this is a treat. You can’t eat the whole loaf and still call your diet “healthy”. There are approximately 2,650 calories in the entire loaf with 136 grams of net carbs (grams of carbs minus grams of fiber) and 60 grams of fiber. I get about 18 thin slices from the loaf, and freeze them for later.

 

In the photo, I topped the slices with organic applesauce, fresh raspberries and fresh blackberries.

 

Pumpkin, Nut, Chocolate-Chip Bread

 

Ingredients:

  • 1 Can (15-oz) organic pumpkin
  • 4 Eggs
  • 1/2 Cup crunchy almond butter, unsalted
  • 4 Tbs coconut oil
  • 1/4 Cup raw honey
  • 1/2 Cup coconut flour
  • 1/2 Tsp cinnamon (I use Ceylon cinnamon)
  • 2 Tsp pumpkin spice
  • 1 Tsp baking soda
  • 1 Tsp baking powder
  • 1 Tsp vanilla extract
  • 1/8 Tsp sea salt
  • 1 Bar (2.82.oz) of dark chocolate (my favorite is 85% Dark Blackout by Alter Eco), chopped
  • Optional toppings: applesauce, fresh berries

 

Preparation:

  1. Preheat oven to 350°F
  2. Combine pumpkin, eggs, almond butter, coconut oil, honey and mix thoroughly; then blend with a stick blender
  3. Add coconut flour, cinnamon, pumpkin spice, baking soda, baking powder, vanilla extract, sea salt, and chopped chocolate; stir in until well mixed
  4. Grease a 9×5 glass or metal loaf pan with coconut oil
  5. Pour in batter, and place in oven
  6. Bake about 50-55 minutes (until a toothpick inserted into the center comes out clean)
  7. Remove from oven, and remove from pan after cool
  8. Slice, place toppings, and serve

 

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