Harvest Pumpkin Bread

This pumpkin bread was just delicious! I love baking with spelt flour....it has such a great texture. It is also high in protein, fiber, and other nutrients like like iron and zinc. I definitely recommend using spelt flour to make this bread and not subbing for all-purpose. Sure, you can, but it won't have that same coarser texture that makes this bread unique. 

My family loved this subtly sweet bread.....we ate it for dessert and breakfast. Enjoy!

Ingredients:

1 1/2 cups spelt flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1/4 tsp ginger

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

4 Tbl butter, melted

1 Tbl coconut oil, melted (or canola oil)

7oz can of sweetened condensed coconut milk (you could also use regular sweetened condensed milk)

1 cup canned pumpkin

2 eggs

2 Tbl pure maple syrup

1 tsp vanilla

1/2 cup chocolate chips

3 Tbl pepitas, optional

Maple Drizzle (optional)

1/2 cup sifted powdered sugar

1 tsp milk 

1/4 tsp cinnamon

1 Tbl pure maple syrup

1/2 tsp vanilla

Directions:

Preheat oven to 350F

Add the spelt flour, spices, baking soda, baking powder, and salt to a large bowl.  Whisk to combine. 

In another medium sized bowl combine melted butter, coconut oil, sweetened condensed coconut milk, canned pumpkin, eggs, maple syrup and vanilla. Stir well. Add dry ingredients to wet ingredients and combine. Fold in chocolate chips. 

Pour batter into a greased loaf pan. Sprinkle pepitas on top, if using. Bake for 50 to 55 minutes until a toothpick inserted comes away clean. 

While the bread is baking, make the maple drizzle. This is optional, but it is a really yummy addition. Combine sifted powdered sugar, milk, cinnamon, maple syrup, and vanilla in a small bowl. Whisk until smooth. 

Let the bread cool in the pan for twenty minutes or so. Turn it out onto a cutting board and drizzle the maple glaze on top. Slice and enjoy!! 

Chocolate Chip Applesauce Muffin Treats

These pillowy treats make for a delicious grab-and-go breakfast or an equally yummy dessert. They are light, fluffy and have the texture of a muffin. I used Greek yogurt and applesauce to keep them moist and flavorful without too much butter. If you want to make them healthier, substitute the white and brown sugars for coconut sugar. The leftovers keep best in the refrigerator - separate layers with a piece of parchment paper to keep them from sticking to each other. 

I hope you enjoy these as much as my crew does! 

Yields: Approx 30 Muffin Treats

Ingredients:

4 Tbl butter, room temperature

3/4 c. plain, full fat Greek yogurt

1/2 c. brown sugar

1/2 c. white sugar

1 egg

3/4 c. applesauce

1 tsp vanilla

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

2 c. all purpose flour

1 c. rolled oats

1 c. chocolate chips

Directions:

Preheat oven to 350F

In a large bowl use a hand mixer to combine butter, Greek yogurt, and both sugars. Once fully combined add egg and mix. Add applesauce and vanilla. and mix. Next add the dry ingredients - flour, baking soda, salt and cinnamon until combined. Add the oats and then the chocolate chips. 

If you have time, place the batter in the refrigerator for an hour or two. It's okay if not, but I think they turn out better when they have been chilled before baking. 

Use a cookie scooper to scoop cookies, 2 inches apart, on a parchment lined cookie sheet. 

Bake cookies for 10 - 12 minutes. Remove from oven and let cool before removing from tray. 

Store leftover treats in the refrigerator. Use parchment paper in between layers to keep them from sticking to each other. 

Enjoy!

Zesty Tomato & Orange Soup

 

This recipe is a fun take on your classic tomato soup.  I added orange zest and little orange juice to add a hint of bright citrus flavor. The potato makes the soup creamy without adding heavy cream.  I made this

Beer Bread to eat along with it and it was the perfect addition! 

This recipe makes enough for three dinner servings. Enjoy! 

Ingredients:

• 4 Tbl. butter
• 1 medium yellow or red onion, chopped
• 3 medium carrots, chopped
• 3 cloves garlic, peeled and chopped
• 2 Tbl. tomato paste
• 4 cups vegetable broth
• 1 15oz can of fire roasted tomatoes
• 1 russet potato, peeled and diced
• 1 Tbl dried basil OR 1/2 cup fresh basil, chopped
• 1/2 to 1 tsp fresh orange zest, to your taste
• juice from one orange, about 2-4 Tbl
• 1 ⁄2 cup milk, <I used whole milk>
• salt & pepper, to taste
• cooked rice, optional

Directions:

Heat butter in a large soup pot over medium heat. Once butter has melted add chopped onions and carrots. Cook for 7 minutes. Add garlic and cook for another 3 minutes, stirring often so garlic doesn't burn. Add tomato paste and cook for an additional 5 minutes, stirring often. 

Add vegetable broth, fire roasted tomatoes, and diced potato. Bring soup to a slow boil, then reduce heat to simmer. Add basil and orange zest. Let soup simmer for 30 minutes. Turn the heat off, cover and let soup sit for an hour. Once soup has cooled use an immersion blender or regular blender to blend until smooth. Once soup is smooth, return to pot and add orange juice, milk and salt & pepper to taste. Let soup warm over low heat. Ladle into bowls, add cooked rice, if desired. Serve with a side salad and a good crusty bread or cheese toast. 

Bakery-Style Blueberry Banana Muffins

I whipped these delicious bakery-style blueberry banana muffins up yesterday and they got two big thumbs up from the fam. They are full of flavor, perfectly sweet, and the crumble on top takes the yumminess to another level. I love having homemade muffins on a hand for quick breakfasts in the morning.....but my husband liked these so much he also ate one (or two) for dessert last night. 

This will definitely be my go-to blueberry muffin recipe from here on out! Hope it becomes yours too. Enjoy!

Ingredients:

1 1/2 cups flour + 1 tsp flour

3/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

2 very ripe bananas, smashed

3 Tbl butter, melted and slightly cooled

2 eggs, room temperature

1/2 cup buttermilk, room temperature

2 tsp vanilla

1 cup frozen blueberries (I like Wyman's wild blueberries the best)

Crumble:

1/4 cup brown sugar

3 Tbl flour

1 Tbl cinnamon

2 Tbl cold butter, cut into tiny pieces

Directions:

Preheat oven to 350F

Line a 12 cup muffin tin with muffin liners. 

Combine 1 1/2 cups flour, sugar, salt, and baking powder in a medium sized bowl. Whisk to combine. 

In a separate large sized bowl mash bananas.  Add melted butter to bananas and stir. Add eggs, one at a time, stir. Add buttermilk and vanilla, stir. Add half of the dry mixture to banana mixture, stir. Add the other half and stir just until combined.  

Add the frozen blueberries and 1 tsp flour to the now empty flour mixture bowl. Gently toss the blueberries with the teaspoon of flour. This will keep the blueberries from sinking to the bottom of the muffin tin as they bake.  Gently fold the flour-dusted blueberries into the batter. Fill each liner up to just below the top - you want to leave room for the crumble you are about to add to each muffin. 

To make the crumble combine brown sugar, 3 Tbl flour and 1 Tbl cinnamon in a small bowl. Add the tiny little pieces of butter to the bowl. Use your fingers to push the butter into the mixture- don't think too hard about this....you just want lots of little butter pieces coated in cinnamon flour. Don't worry if not all of the cinnamon flour combines with the butter.

Evenly sprinkle the buttery crumbs (and the loose cinnamon flour) on top of each muffin. This top crust is just delicious!

Bake the muffins for 15 minutes on 350F. Without opening the oven, increase the temperature to 400F and bake for another 7-8 minutes. The muffins are ready when they spring back once touched and a toothpick inserted comes away clean. 

Let cool on the counter for a few minutes before devouring. Enjoy!

Watermelon Salad with Feta & Basil

I don't know about you, but our family has been eating watermelon this season like it's our job. If you are like us and can't get enough, you must try this very simple, yet delicious salad. It is refreshing, sweet and salty. It seems super fancy, but it is just about the easiest, freshest thing you can make this summer. Make more than you think you will eat, because I promise you, you will want more! Enjoy!

Ingredients:

perfectly ripe, seedless watermelon
block of good quality feta cheese
fresh basil leaves. thinly sliced
balsamic glaze

Directions:
Cut watermelon into thin triangles. Arrange on a platter. Top each triangle with a smaller triangle of feta cheese. Drizzle with balsamic glaze and sprinkle cut basil on top. That's it! Yum!

Lentil & Black Bean Tacos with Shredded Carrots & Avocado

Here is another great vegetarian taco recipe for you to try! Full of flavor, full of health....these tacos are a total win!

This recipe makes about 8 small tacos. If you want to add meat, I think shredded chicken would be a good addition. Enjoy!

Ingredients:
1 Tbl coconut oil or extra virgin olive oil
1 medium onion, diced
5 garlic cloves, peeled and chopped
1 15oz can lentils, drained and rinsed
1 15 oz can black beans, drained and rinsed
12 cherry tomatoes, cut into quarters
1 tsp dried cumin
1 tsp dried coriander
1/2 tsp salt
1 tsp chili powder
juice of one whole lemon
8 taco sized tortillas

Topping Ideas:
shredded carrots
ripe avocado, cut or smashed
shredded cabbage
thinly sliced kale, green stems removed
chopped red or green bell pepper
chopped fresh or pickled jalapenos
sliced radishes
pickled onions (this is a must for my family!)
hot sauce
salsa
sour cream or plain Greek yogurt
pepitas
cooked brown rice

Directions:
Heat oil over medium heat. Add onions and cook for for 3 minutes. Add garlic and cook for an additional 2 minutes, stirring often so the garlic doesn't burn. Add quartered cherry tomatoes and cook for about one minutes. Add lentils, black beans, and spices. Stir and cook for a few minutes, until everything is incorporated and warm. The lentils and beans will start to break down a bit and become mashed, this is fine. Turn off the heat and squeeze the juice of one lemon over the lentil mixture and give a good stir. Now you are ready to assemble the tacos.

While lentil mixture is cooking warm tortillas. Add about 1/4 cup of the lentil mixture to a warmed tortilla and top with your desired toppings. I used shredded carrots, thinly sliced kale, pickled onions, cooked brown rice, sliced avocados and hot sauce on mine. Try to get as many fresh veggies in there as you can for a very healthy veggie taco! Enjoy!

Roasted Cauliflower Tacos with Chickpeas & Aioli Sauce

Who doesn't love tacos? Mexican food is a favorite around here, for sure! I make these cauliflower tacos all the time and they are always a big hit.  They are full of fiber and therefor filling, meat-free yet full of complex flavors, and most importantly, healthy and delicious!  

This recipe makes enough for about 8 small tacos. So if you have a hungry crew, I suggest doubling the recipe! Serve with rice, beans, and a small side salad. Oh and don't forget the chips and salsa! Enjoy! 

Ingredients:

Cauliflower

• 1 large head of cauliflower, rinsed and chopped into small florets
• 2 Tbl melted coconut oil or olive oil
• 1/2 tsp salt
• black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Roasted Chickpeas

• 15 oz can of chickpeas, drained and rinsed
• 1 Tbl coconut oil (melted) or olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Quick Chipotle Aioli

• 3 Tbl mayonaise or vegan mayo
• 2 tsp vinegar based hot sauce (I like Hank's)
• 2 tsp fresh lemon or lime juice
• 1 tsp honey
• pinch of salt & pepper

Other Ingredients:

• small flour or corn tortillas
• perfectly ripe avocado, cut into slices
• pickled onions
• a squeeze of lime juice, chopped cilantro, thinly slice radish, all optional toppings

Directions:

Preheat oven to 425F

Toss cauliflower with oil, salt, pepper and spices. Spread out on a parchment lined cookie sheet. Roast in the oven for 25-35 minutes, to desired doneness. Check on the cauliflower every 15 minutes or so and toss with a spatula so it cooks evenly. 

The chickpeas have the same spices as the cauliflower so you can make them both at the same time, if you like. Toss the chickpeas with oil and spices. Roast at 425F for 20-25 minutes on a parchment lined cookie sheet. I think the chickpeas are better a little on the soft side for these tacos, so don't cook them for too long making them crispy.

While cauliflower and chickpeas are roasting, slice the avocados and make the aioli sauce. Mix all the ingredients in the aioli sauce in a bowl and whisk until smooth. 

Warm tortillas by wrapping in foil and placing in a 300F oven for 5 to 10 minutes, or so. Or you can also warm them one by one in a dry frying pan turned to medium low heat. To assemble tacos place cauliflower, chickpeas, and sliced avocados on top of a warmed tortilla. Drizzle with the chipotle sauce and any other toppings you like! Serve with rice and beans or a small side salad. Enjoy!