I seriously love all things pumpkin. You can tell the moment you step into my home – pumpkin scents everywhere. Now that it is almost fall there are some gourmands here and there… Imagine, it’s only September which means there is still time for me to up my game even more. Look out friends.
Pumpkin. What do you know? Well for starters: 1) High in fiber which helps with satiety and blood glucose control, 2) High in antioxidants as well as vitamin-A and vitamin-C which supports retinal function, hair, skin, and nail growth/support, and 3) High in water content thus if you’re slacking with fluids this will help. This awesome beta carotene/orange goodness is full of flavor which can be enhanced by spices such as cinnamon, cumin, and of course, pumpkin pie spice. This recipe is a wholesome way to get all your nutrients in while on the run and has been a breakfast lifesaver!
- 1/2 cup pumpkin; canned
- 2 frozen bananas; softened
- 1 cup unsweetened almond milk
- 2 tbsp almond butter; smooth (unsalted)
- 2 tbsp dry oats
- 1 1/2 scoops vanilla protein powder of choice
- 4 tbsp chia seeds
- 1/2-1 tbsp pumpkin pie spice
- 6 medium-large strawberries; fresh and chopped
- Combine all ingredients sans strawberries and mix/mash well until a homogenous mixture is formed. Divide pumpkin mixture among two mason jars or similar containers.
- Top with chopped strawberries and seal with a cover.
- Refrigerate overnight or 2-3 hours prior to consumption.
- Grab a spoon and get moving!
xxx – Sarah
Oh hey… It’s almost fall which means my favorite time of the year is coming up aka apple and pumpkin galore. Yes, I already got my PSL fix with my obvious modifications (almond milk for regular milk and no whip).
This dish literally came to me as I was craving for something sweet yet slightly tart with a crunch. I wanted to use the ingredients I had at home without having to run out to grab something processed, sugary, and high calorie. Are you looking to impress someone with your cooking skills but without breaking the bank, filling up on calories, and killing your schedule? This recipe is totally for you.
- 1 large Granny Smith apple; thin slices
- 1/2 cup dry oats
- 2-3 tbsp unsweetened coconut flakes
- 2 tbsp ground cinnamon
- 2 tbsp coconut sugar
- 2 tbsp coconut oil; melted
- 1 handful walnuts; chopped
Layer Two in Progress
Finished Layer Two
- Preheat the oven to 350 degrees Fahrenheit.
- Coat a small circular cooking dish/pan with coconut oil.
- Cover the bottom of the dish/pan with half of the apple slices then sprinkle oats, coconut flakes, and cinnamon on top – this is layer one.
- Cook for 10 minutes.
- Remove pan from heat and prepare layer two. Cover the first layer with the remainder of the apple slices allowing for the center to be without any apple slices.
- Sprinkle walnuts in a circular motion outside the center that is void of apples then add a few in the center.
- Combine the melted coconut oil and coconut sugar then drizzle over the apple slices. Add the remainder of the sugar/oil mixture to the center that is void of apple slices.
- Cook for 10-15 minutes depending on the level of crispiness desired.
- Serve plain, with cider, or ala mode!
- Happy almost fall!
xxx – Sarah
Tables during football parties and fall gatherings tend to be filled with wonderful dishes that are usually heavy, fried, and/or cream based… I encourage you to change it up with this pickled dish. Everyone loves a good pickle – therefore why not spruce things up with some color and a powerful taste? Also, this dish is vegetarian, gluten-free, kosher, and dairy-free for your guests who may follow certain dietary specifications.
One of the ingredients utilized in the dish for the ‘pickling’ was mustard seeds derived from mustard plants which are sparse looking yellow dandelion-like delicate flowers. The flowers can be added to a bouquet for color and variety, or they can be matured to form brown pods which hold the seeds and are removed before they can further ripen/burst. The mustard plant leaves and stems are also edible like any other greens.
When added to the pickled mixture the seeds add a nutty taste to the dish. There are several variations to the seeds – those white and brown in color are commonly used for pickling. These seeds may be little but they pack quite a punch. The seeds are filled with phytonutrients, minerals, vitamins, and antioxidant properties. Notable benefits include their high content of essential oils and plant sterols which may play a role in lowering blood cholesterol levels.
- 3 cucumbers; thinly sliced
- 1 small, sweet yellow onion; sliced, diced, and slivered into various sizes
- 1 cup, white vinegar
- 2 tsp brown mustard seeds, whole
- 1/4 cup coconut oil
- 2/3 cup sugar
- 1/4 cup mango, diced or chunks
- 1 cup yellow/red/green bell peppers; minced (variety is optional)
- 3 tbsp apple cider vinegar
- 1 avocado, diced
- In a medium saucepan over high heat combine the pickling ingredients, brown mustard seeds, sugar, coconut oil, vinegar, salt, and sugar, then bring to a boil. (If you prefer your onions cooked like I do – add the onions to the pickling ingredients otherwise they can be added later.)
- Remove the pickled mixture from heat and set aside for 20-30 minutes.
- In a large bowl, combine the cucumbers, peppers, mango, and onions (if not cooked in step 1).
- Stir the pickled mixture into the large bowl with the cucumbers.
- Chill mixture for a minimum of 3 hours to overnight for a delicious yet tangy taste.
- Prior to serving add the diced avocado into the mixture and toss.
- Time to get pickled!
xxx – Sarah