Spring, so many sights and so many sweet smells, passing by faster than a blink of an eye. Luckily this simple salad can be made in only a few minutes! On a somewhat ironic note, I cannot believe it took me so long to make this post. I pretty much thought it had only been a week since my last post. The time flew by and I was left wondering what happened to all the budding trees who are now showcasing their bright green leaves. 

Lemons have always been a favorite of mine. Perfect for a morning detox, a simple salad dressing or even a homemade natural cleaner! These vibrant fruits contain a healthy amount of antioxidants, which help to fight off free radicals and boost the immune system. Lemons also contain flavonoids which have been found to help prevent cancer. 

Asparagus, is one of my favorite spring veggies! Not only does it provide a hefty dose of anti-inflammatory nutrients but also an array of antioxidant nutrients including beta carotene, vitamin C, vitamin E, zinc and manganese. Asparagus also contains a unique carbohydrate called inulin which helps maintain digestive support. The vitamin B content in these green beauties has been found to aid in blood sugar regulation as well as supporting heart health!

Gluten Free, Vegan, Nut Free

Ingredients:

1 cup dry quinoa (soaked overnight) 

1 bunch fresh asparagus, ends trimmed and cut into 1 in pieces 

1/2 cup fresh or frozen sweet green peas 

1/2 frozen edamame 

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil 

juice of 3 lemons 

1 large handful almonds or sunflower seeds (optional) 

good quality raw cheddar cheese (optional) 

cracked black pepper

Instructions:

To cook the quinoa, add 1 1/2 cups filtered water and the soaked quinoa to a pot and bring to a boil. Boil for about 1 minute, remove from heat, cover and set aside. Prepare all chopped ingredients and set aside. 

Heat a skillet over medium heat and add in the chopped asparagus. Stir fry for about 3 minutes or until bright green and tender. Remove the asparagus from the skillet and set aside. Next, add in the peas and edamame, cook until warm. 

To assemble, add all ingredients to a bowl and fluff to combine. Garnish with fresh herbs, raw almonds and cheese. Serve warm or at room temperature. Enjoy! 

Post by: Rebecca 

I am proud to say all of these recipes have been party approved! My friends remarked that they tasted oh so delicious while also making them feel healthy. When you find yourself running around like a chicken with your head cut off, right before a party, you really need some simple recipes you can mindlessly toss together for your guests. Whether you need an appetizer, a snack or a side dish, these easy recipes can come to your rescue! Several different serving suggestions are written before each recipe, but feel free to customize the pairings to your palate. 

I love incorporating herbs into my winter cooking. Not only do they provide excellent flavor, but they also introduce many health benefits. Rosemary originated in the Mediterranean and has been used for therapeutic purposes for many decades. Today rosemary is enjoyed for both it's fragrance and it's aid in wellness. Rosemary contains anti-inflammatory, circulation and immune building compounds making it an excellent digestive aid. Rosemary is also known to help memory and concentration as well as overall neurological health. 

Ingredients:

2 cups raw shelled pecans (473g)

2 tbs coconut oil

2 tbs dried rosemary

1/2 tsp sea salt

2 tbs raw honey or agave 

Instructions:

Pre-heat your oven to 325F degrees (163C). Spread the raw pecans out on a baking sheet lined with parchment paper.

Add the coconut oil, rosemary and sea salt to a mortar and pestle and mash until a paste has formed. Add the paste to the pecans and massage it together with your hands. Next, evenly drizzle on the honey and continue to toss the pecans with your hands. (I usually taste one before roasting to make sure they do not need more honey or salt.) 

Roast the pecans for about 15 minutes (on a convection oven) or 18 minutes (on a normal setting). Once they have roasted, let them cool before breaking apart to serve. Enjoy! 

Ingredients:

3/4 cup rye flour (170g)

1/2 cup spelt flour (120g)

1 cup slightly warm water (230g) 

2 tbs coconut sugar

1 tsp instant yeast

1/2 tsp sea salt

2 tbs ground flax seed

3 tbs pumpkinseeds

3 tbs seseame seeds

3 tbs whole flax seeds

2 tbs poppy seeds

Insructions:

Mix together all the dry ingredients, except the seeds. Next, slowly add the wet to the dry to form a dough. Add about 1 tbs flour if the dough seems to wet or 1 tbs water if too dry. 

Fold in about 1 tbs each of poppy seeds and sesame seeds. 

Add the dough to a lightly greased bowl and cover with a tea towel to rise for about an hour to an hour and a half. 

Once the dough has risen, divide it in half and roll one piece out into a rectangle on a floured surface until about 1/8 inch thick. 

Cut the dough into rectangles using a floured pizza slicer. Pull the pieces apart and place them on a parchment lined baking sheet. 

Next, using wet fingers, rub the top of each cracker so that the seeds will stick. Finally top them off with the remaining seeds. Leave the crackers to rise again for about 30 minutes. 

Pre-heat your oven to 350F degrees (178C). 

Bake for about 20 - 30 minutes or until lightly browned. Store in an air-tight container. Enjoy! 

Ingredients:

1 8oz block feta cheese

2 - 3 tbs fig jam (I used this recipe)

1 tbs dried rosemary (or 2 tbs fresh, chopped) 

Instructions:

Pre-heat your oven to 350F degrees (178C).

Add the feta to a casserole dish and top with the fig jam and rosemary.

Bake for about 8 - 10 minutes or until soft. Serve immediately, while warm, alongside some seeded crackers. Enjoy! 

*Don't like feta? Try this recipe with brie instead. 

Post by: Rebecca 

The hummus trend has swept the nation, although I knew this delicious snack was more than just that the first time I tried it. You might be well acquainted with the popular store bought hummus, but there is nothing that can mimic homemade. This is by far my favorite hummus recipe to date. You will not find this kind of flavor in the store! Creamy cashew cheese, classic chickpeas and zesty paprika come together to create the perfect match.

Nutritional yeast has been a staple in my diet for several years now. It houses so many health benefits, almost too many to count. In addition to housing B complex vitamins, nutritional yeast is an excellent source of complete proteins! Not to mention its great nutty, cheezy flavor, which goes along quite nice with so many dishes. 

The life of a party. Hummus is the perfect party food, it is easy to make and easy to eat. Unfortunately when it comes to serving hummus, I am sometimes at a bit of a loss. What should I serve it in? Should I serve it with crackers, chips, veggies or bread? Well, here is a small list of some favorites of mine.

• Carrots
  
• Toasty Bread
  
• Crackers, Homemade or Bought (these are my favorite)
  
• Roasted Cauliflower
  
• Halved Button Mushrooms
• Red Pepper
• Roasted Broccoli
• Celery  
• Roasted Blue Potatoes 
• (as an occasional treat) Organic Blue Corn Chips

Gluten Free, Vegan

Ingredients:

1/3 cup raw cashews

2 cups cooked chickpeas

1/3 cup nutritional yeast

2 tbs brewers yeast 

1/2 tsp smoked sea salt

1 - 1 1/2 tsp smoked paprika

1/2 tsp chili powder

1/4 - 1/2 tsp turmeric 

a pinch cumin 

1/2 cup filtered water (or more as needed) 

2 tbs tahini 

juice of one large lemon

Instructions:

Start by adding the raw cashews to a high speed blender or food processor and pulse until a very fine meal is produced. Remove the cashew meal and set it aside for later. 

Next, add in the rest of the ingredients, including the spices, and blend until very smooth (add more water if needed). Now, add in the cashew meal and continue to blend until very smooth. 

Taste your hummus and add more salt or lemon juice if needed. Serve alongside your favorite crudités or crackers, topped with smoked paprika. Enjoy! 

Post by: Rebecca 

Simple, easy soup for the soul. Chili is one of those wintertime foods not to be forgotten. It warms the soul and the body with nutrients and flavor. While most traditional chili recipes call for hours of simmering, this recipe harnesses the bold flavors without the extra time. Packed with protein and boasting an array of health benefits, this delightful chili is sure to satisfy. 

Beans, beans, beans and more beans. During the colder months I tend to enjoy a variety of beans both big and small. While canned beans might seem convenient, home cooking your own will make up for the time. When I cook beans at home I usually use my pressure cooker, it cuts the time back to about 1/4 that of boiled beans. I also cook a large batch so that I can use them throughout the week! 

Polenta is made of ground corn, prepared similar to grits (if you are from the south), but much smoother in texture. Though originally from Italy, polenta has now made its way into the global market. It boasts a slightly larger amount of protein per serving than a large egg, making it an excellent main dish. Polenta also contains many vital nutrients such as vitamins A and C, phosphorus and potassium. To top it off, this gluten free grain is so versatile it can be used in some desserts. 

Nutritional yeast, a powerhouse of nutrition. Low in fat and sodium, free of gluten, dairy and sugar, what else can you ask for? This small but powerful yeast is also a complete protein while also boasting B-complex vitamins! Due to its delicious cheezy flavor, nutritional yeast is commonly enjoyed as a cheese substitute. My favorite way to enjoy this superfood is to sprinkle it on popcorn along with some smoked paprika! 

Gluten Free, Vegan, Nut Free

Ingredients:

2 cups cooked black beans 

1 cup cooked kidney beans 

1 28 oz can organic chopped tomatoes

1 12 oz can organic crushed tomatoes 

3/4 cup pumpkin puree

1/2 - 3/4 cup water 

3 tbs tomato paste 

1 tbs chili powder

2 tsp smoked paprika

1/2 tsp cinnamon 

a few shakes cayenne pepper (optional) 

Tahini or greek yogurt for garnish 

Instructions:

Add your beans and canned tomatoes to a large pot and bring them to a boil. Next, add about 1/2 cup water along with the spices and tomato paste. Lower the pot to a simmer and continue to stir until everything is throughly heated. Now, add in the pumpkin puree along with more water if needed. (At this same time I usually taste it to see if I need to add any more spices.) 

Ladle into bowls and garnish with tahini or greek yogurt. 

Gluten Free, Vegan, Nut Free

Ingredients:

1/2 cup dry instant polenta

2 cups filtered water (or follow the instructions on the package)

1/4 cup nutritional yeast 

1/2 tsp smoked paprika 

1/2 tsp smoked sea salt 

Instructions:

Bring the water to a boil and add in the instant polenta. Remove the pot from the heat and stir the mixture until all the liquid has been absorbed. Next add in the nutritional yeast, paprika and smoked salt, continue to stir until incorporated. Add more salt if needed and serve topped with chili! 

Today's Question: What is your favorite wintertime comfort food? 

Fear the brussels sprout no more. Just think of them as cute little cabbages yearning to be roasted up. Once you try a roasted brussels sprout you will never go back to the tasteless boiled method. This salad is by far my favorite way to eat brussels sprouts. There is just something about the sweetness of the vinegar that combines so well with the bitter notes within the brussels. This recipe combines that sweet taste of balsamic vinegar with an array of flavors from crunchy chickpeas to hearty quinoa. So kick aside that childhood fear and try roasting up some fresh brussels, they might just take you by surprise (and as for those who already love brussels sprouts, keep spreading the word)! 

Eat those sprouts.
Brussels are thought to have originated from Belgium, but their true roots have not yet been determined for sure. Needless to say, these little veggies have been enjoyed for centuries, not only for their easy preparation but also their health benefits. Brussels contain more glucosinolate than most veggies, which makes them essential when it comes to cancer protecting nutrients. Brussels sprouts have also been found to regulate thyroid health. Additionally, brussels contain both antioxidant and anti-inflammatory support with vitamins A, C and K. As if this is not enough, brussels also provide cardiovascular, cholesterol and digestive support. 

Gluten Free, Vegan

Ingredients:

1/3 cup red quinoa (dry) 

3 - 4 tbs balsamic vinegar, divided (I never really measure this)

1 1/2 cups brussels sprouts, halved 

1/2 cup cooked chickpeas

1 tbs raisins

2 tbs chopped walnuts (or pumpkinseeds for a nut free version) 

1 tbs tahini

pinch sea salt  + pepper

Instructions:

To prepare your quinoa place about 2/3 cups filtered water in a pot along with the 1/3 cup dried quinoa. Bring the pot to a boil and then set it aside from the heat. 

To prepare the brussels, pre heat your oven to 350F degrees. Spread the halved brussels out in a parchment lined baking sheet and toss them in about 2 tbs balsamic vinegar and 1 pinch sea salt. Roast the brussels for about 30 - 45 minutes. (I usually toss my chickpeas in with my brussels sprouts to save on time) 

For the chickpeas, spread the chickpeas out on a roasting pan lined with parchment paper and toss them with salt and pepper. Roast the chickpeas for about 25 - 35 minutes or until crispy. 

To assemble, fluff your prepared quinoa with a fork. Add the roasted brussels, chickpeas and raisins to the fluffed quinoa and toss to combine. Next stir in about 1 tbs tahini, 1 tbs balsamic vinegar, and sea salt to taste. Serve garnished with chopped walnuts, enjoy! Serves one, but is easily doubled. 

I just had to share this completely awesome fruit that I found at the market this week! I have had it several times before, but it never does cease to amaze me. Though this hairy fruit might look like something your cat coughed up, it is actually very light and refreshing on the inside. The rambutan is a tropical fruit native to Malaysia and Indonesia with a sweet taste and a dense yet smooth texture. Despite its size, the rambutan packs a powerful punch with its fiber, iron and copper content. Rambutans are also great sources of vitamin C in addition to plenty of antioxidants. Additionally, this unique fruit has been found to relieve stomach issues as well as kill parasites! 

Today's Question: What is the weirdest food you have ever eaten? 

Beautiful black beans are combined with the zesty flavor of lemon and creamy texture of avocado to create a lunch worthy of waiting for. Bean salads are one of my favorite quick and easy lunches, all you have to do is throw them together the night before! This recipe is kept simple so that the true flavors would shine through. 

Black beans might seem like a rather neutral colored veggie, but look a little closer and you will find hints of vibrant purple and blue. These beautiful beans are a key factor in optimizing both colon and digestive health. Black beans also contain phytonutrients, which are common to most colorful fruits and veggies. Additionally these tasty beans can help regulate blood sugar levels as well as fight off the development of type two diabetes. Black beans, as most of us know, contain a heathy dose of both fiber and protein, which makes them an excellent food to help fill you up! 

Avocados, a superfood at its best, can be used in anything from cakes to salads!! With their super creamy texture, these odd veggies add a extra dimension of creaminess to any dish. While avocados might seem decadent, they too have some special health benefits including, anti-inflammatory properties and heart healthy fats. Avocados also aid in the absorption of lycopene and beta-carotene, which is found in carrots and sweet potatoes. Vitamins and minerals including, fiber, vitamin K and folate are also included in these unique veggies. Whether you enjoy avocado in your salads or in your desserts do not let the fat scare you away. Avocados contain healthy fats which work differently within the body, and can actually promote weight loss so feel free to indulge! 

Gluten Free, Vegan
 
Ingredients:

1 1/2 cups cooked black beans

1/2 large avocado, cut into small cubes

juice of 2 lemons + extra pulp*

juice of one lime + extra pulp

2 tbs good quality olive oil

3 tbs chopped fresh basil

4 tbs chopped fresh parsley 

2 tbs chopped fresh oregano

1 tsp fresh black pepper

1/2 tsp sea salt

2 tbs apple cider vinegar 

Instructions:

For the dressing, add the, herbs, vinegar, oil and citrus juice in a  blender and blend until smooth.

Next, combine all ingredients in a large mixing bowl and toss with the lemon herb dressing. Then, set the mixture aside in the fridge for about 20 minutes in order for the flavors to come alive! Lightly stir before serving, serve along side some fresh homemade bread, corn chips or inside a warm tortilla, enjoy! 

* In order to add just a little extra zing, I use a knife to cut out some of the citrus pulp after squeezing. 

Post by: Rebecca

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Just because it is spring, does not mean soup is gone for good. While the flowers are poking through, the winter chill is still among us! The perfect veggie soup, everyone has a recipe for one, but is it really the best? Is it all from scratch, does it let the true flavor of the veggies shine through? Well this recipe might not be like the one in your family, but it certainly has pleased mine! The term "limitless" serves this recipe well since you really can add any veggies to your liking. During the summer months, this soup can be filled with garden fresh veggies while in the wintertime, feel free to add some savory sweet roots to the mix. The true key to veggie soup is both flavor and nutrition, so try to pack in as many fresh veggies as possible! 

In this recipe I literally used a little of almost every veggie I had in the fridge. I also tried to incorporate that sweet and comforting taste into it by adding roasted garlic. Raw garlic might serve well in some recipes but in soups, it truly need be roasted. Roasting, as it does many veggies, really brings out the true sweet aroma of this root. Garlic, despite its odd smell, holds some interesting health benefits such as providing a boost for our metabolism, increasing immunity, detoxification and regulating the number of fat cells within the body! 

Carrots, though quite a common veggie, are almost never enjoyed to their full potential. My favorite way to enjoy carrots is roasted, it really brings out the sweet caramel-like flavors. Along with their own unique properties, carrots contain beta-carotene, just as sweet potatoes do, which helps inhibit the growth of colon cancer cells. These skinny root veggies also contain a hefty amount of vitamin A and K. Onion, although thought of as a flavor enhancer, is rather a bit of a wonder veggie of sorts. Onions provide concentrated amounts of polyphenols and flavonoids. These minerals do not get degraded even after cooking, just make sure you do not over peel the onion which can cause it to lose up to 75% of its nutrients. 

Blue potatoes are very similar to white potatoes in taste and texture, but when it comes to vitamins the blues take the stand! Blue potatoes contain higher amounts of carotene, antioxidants and flavonoids than the common white potato. I enjoy making oven-roasted fries and colorful mashed potatoes out of blue potatoes. 

I included several different types of beans and peas in this recipe just so there would be some variety in tastes and textures. Lima beans are one of my favorite beans in that they have a really creamy texture and a rather simple flavor that combines well with anything! Lima beans have also been known to lower the risk of heart attacks, provide energy while stabilizing blood sugar and even help fight against some certain types of cancer. Green peas are actually quite sweet in taste, despite the fact that I would have rather jumped off a cliff than bear the sight of one when I was younger. Children all over the world dislike this little veggie, for some reasons we may never know; our only hope is that they come to their senses some day. Even Veggie Tales could not even get me to eat these when I was little, and believe me, that is saying a lot. Lentils though foreign to some, who only stick to the common legumes, are quite versatile and easily prepared within 30 minutes. Regardless of their size, these tiny beans pack a powerful nutritional punch. Originating in central Asia, lentils have been eaten for many years and are traditionally served with barley and wheat. Lentils are also known to fight against heart disease (even more so than lima beans) and help prevent disorders such as irritable bowel syndrome. 

We all know soup is just not complete without bread. Whether it is homemade cornbread, crackers or some fresh rolls, we all have our preference. I personally enjoy cornbread out of all of these, the flavor and texture just calls for the accompaniment of soup! For this cornbread recipe I combined the delicious texture of cornbread with the familiar taste of a biscuit. Sweet potato adds a hint of sweetness to this favorite of mine, while herbs provide a savory sensation. Sweet potatoes, though they do contain a good amount of carbs, actually have the opposite effect of stabilizing blood sugar. These vibrant root veggies also contain anti-aging properties; antioxidants, antibacterial properties and a healthy dose of vitamin A. Studies have actually shown that eating brightly colored veggies on a daily basis can literally give a healthy tan-like glow to your skin! 

Gluten Free, Vegan

Ingredients:

1 large onion, chopped

2 large carrots, chopped

1/2 tsp chili powder

1/4 tsp cayenne powder (or to taste)

1 tsp each of dried basil, oregano and parsley

salt + pepper (to taste)

1 tbs vegetarian worstcheshire sauce

2 medium blue potatoes (or red)

1/2 cup peas (you can use frozen or cook your own) 

1 cup lima beans (you can use frozen or cook your own) 

1 cup cooked green lentils

2 cups chopped tomatoes + juice

2 cups filtered water

1/3 cup sweet roasted garlic spread + more for topping (recipe below)

sweet potato corn biscuits (recipe below)

Instructions:

Cut and prepare the vegetables, cook the lentils and beans (if needed). Add 1/2 tbs oil to a large stock pot and heat over medium heat. Add the chopped onion and saute for about 1 minute, next, add in the carrot and continue to saute until the onion has turned translucent. Next, add in the chopped carrots and potatoes followed by all the herbs and spices. Continue to saute for about 3 - 4 more minutes, or until the carrots are beginning to soften. Now, add in the tomatoes, water and worchestire sauce. 

Bring the soup to a boil and then simmer over medium low for about 20 minutes. After the potatoes are fully cooked, add in all the beans, peas and 1/3 cup garlic spread, then continue to simmer for another 10 minutes. Finally taste your soup and adjust any seasonings to your liking. Enjoy topped with some sweet garlic spread and fresh corn biscuits!

Gluten Free, Vegan, Low Carb

Ingredients:

3 heads garlic (tops cut off for roasting)

salt + pepper

1 large onion, sliced

water (as needed)

Instructions:

Pre-heat the oven to 375F degrees. 
Wrap your garlic heads in tin foil and place them in the oven to roast. Add your onion slices to a tray and roast along with the garlic heads for about 45 - 50 minutes. 

Once the veggies are done, unwrap the garlic and quickly (without burning yourself) squeeze out the garlic cloves into a small bowl. Next, add the roasted onion and skinned garlic cloves to a blender along with the salt and pepper. Add about 1/4 cup water then blend until smooth. Season with more salt and pepper if needed. Eat on anything from toast to baked potatoes!

Gluten Free, Vegan

Ingredients:

1 2/3 cups GF oat flour (ground from rolled oats)

1 2/3 cup corn meal

1/3 cup almond meal

3 tbs arrowroot or corn starch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 cup cooked sweet potato puree*

2/3 cup almond milk + about 3 tbs

1/3 cup coconut oil (cool/ room temperature)*

1 tsp cinnamon

dried or fresh herbs (I used parsley, oregano, thyme and rosemary)

Instructions:

Pre- heat the oven to 450F degrees.

Add all the dry ingredients to a blender and gently pulse to combine. Next, add in the coconut oil and continue to pulse until the mixture resembles a sandy texture. Pour this mixture into a bowl and add in the rest of the wet ingredients. Mash the mixture together with your hands until it is fully incorporated (I felt the need to get dirty here). 

Now, plop the biscuits out on a parchment lined baking sheet about 2 inches apart, then shape them into circles using your hands (or you can use a biscuit cutter as your guide). Bake for 22 - 25 minutes, eat while warm with some fresh butter or jam! 

*If you like your biscuits more moist try adding about 2 - 4 extra tbs coconut oil.
*Pumpkin would be a great substitution for sweet potato! 

Post  by: Rebecca

               Featured Articles from FEM by mgid:

I just love the taste and smell of chai tea during the winter months! It is just so relaxing. Chai tea consists of several spices including cinnamon, nutmeg, ginger and cloves, which are the primary spiced I use all winter long. So I thought why cant I pack all that chai flavor into my baked goods?? Well, here it is! This recipe is so delicious, It does not even need frosting.

To make these cupcakes I combined all the delicious chai spices with that perfect cupcake texture we all love, and not to mention their gluten free and vegan! What more could you ask for? Chai spices come together perfectly with delicious malty coconut sugar. Oat flour and sorghum flour lend a rich and hearty taste to these cakes, while coconut flour gives them a smooth texture. For the frosting I tried to keep it simple and easy: organic powdered sugar, coconut oil and vanilla. These cakes are perfect for a party and are very easy to whip up in a pinch! 

Gluten Free and Vegan

Ingredients:

1/2 cup oat flour (I ground mine from rolled oats) 

1/2 cup + 2 tbs sorghum flour

1/4 cup coconut flour 

1 1/2 tbs ground flax or whole chia seeds

1/2 tsp sea salt

2 1/2 tsp chai spice mix (recipe below) or more to taste

2 tsp vanilla extract

1/3 cup coconut sugar

3 tbs coconut oil, melted

3/4 cup almond milk

1 tsp baking powder

1/2 tsp baking soda

3 tbs apple sauce

Icing:

1/4 cup coconut milk

4-6 tbs coconut oil, melted

2/3 -3/4 cup organic powdered sugar (I just ground organic sugar crystals in my blender) 

1 scoop brown rice protein powder*

Chai spice mix:

2 1/2 tsp ground cinnamon

1 tsp ground ginger

1/4-1/2 tsp ground nutmeg

1/4 tsp ground cloves

Instructions:

Pre heat oven to 350F degrees. Combine the chia or flax seeds with 3 tbs water and set aside to gel up.

Combine all the dry ingredients, including the spices, in a mixing bowl. In a separate bowl, combine all the wet ingredients, including the chia/flax gel, and whisk to combine. 

Add the wet to the dry and fold be careful not to over stir. Pour the mixture into paper lined muffin tins and bake for about 25-30 minutes. 

For the icing, put the powdered sugar in a bowl and then add in the melted coconut oil, protein powder and vanilla, whisk to combine. Once the mixture is smooth throughout, place it in the refrigerator for about 20 minutes to let it firm up. If the mixture is still not firm add more melted coconut oil and put it back into the refrigerator, if the mixture is too firm add more coconut milk to thin.

To assemble, take a pastry bag or sandwich bag (with one corner slightly cut off) and stuff it with the icing. Pipe the icing on the cakes to the amount desired, and top with freshly ground cinnamon. Enjoy! 

*You can omit the protein powder but you may have to add some more sugar in order to soak up some moisture, or just add less milk. 

Cooler weather means warmer meals, and oatmeal is top on my list. Oatmeal is definitely one of my staples, I go through at least one bag every other week! There are so many variations to oatmeal that I just never get tired of it! Although pumpkin oats is my favorite variation, there are many more to come on the blog. 

Even if you do not like pumpkin this recipe is for you. Pumpkin actually changes the texture more than the taste of the oatmeal, and if you do not like oats, well this recipe might just change your mind. Many people remember oats as that tasteless mushy stuff their mom made for them when they were little. This recipe is NO WAY near that! The secret to good oatmeal is adding in flavors while it is cooking, that way the flavors have time to infuse and melt together. 

Oats have many different forms, old fashioned rolled oat, Scottish oats, Irish oats, steel cut and oat groats. We all know what rolled oats are but as for the others, few are aware. Irish oats are just like steel cut, which are basically are just coarsely copped oat groats. They take a longer time to cook than regular oats, but have a distinctive and unique texture. Scottish oat are a quicker cooking variety of steel cut, while as for the oat groat is the raw form of the oat grain. For this recipe I recommend using classic rolled oats or Scottish oats. 

In this recipe I tried to keep it simple and just add the basics like banana and vanilla. Adding banana to your oats while they are cooking makes them perfectly sweet without adding any sugar. There are two ways you can add the banana, thinly sliced or in chunks. Thinly slicing the banana makes the banana all together disappear into the oats while as for the chunks will turn into soft marshmallow like pieces in your oats. I also usually add a fraction of almond milk or coconut milk to my oats in order to make them a little more creamy than with just water. Another key to the perfect bowl of oats is toppings! I enjoy adding peanut butter and granola on top of my oats, but I also sometimes add jam or some gluten free muffin crumble (usually from whatever muffins I have made that week). 

Oats are packed with both fiber and protein which help you kick start your day. Pumpkin, as I have said before, contains a multitude of vitamins while being low in carbs. Adding nut butters to your breakfast will help keep you full and satisfied while adding that buttery and rich flavor we all love.  Try not to stick to just peanut butter, but also try some almond or coconut butters as well. If you have nut allergies, then you must try sunbutter, it is made from sunflower seeds, and better than peanut butter if you ask me! 

(gluten free, vegan) 

Ingredients:

1/4 cup rolled or Scottish oats

1/4 cup almond milk

3/4 cup filtered water

1/2 very ripe banana

1/3 – 1/2 cup pumpkin puree

1/2 tsp vanilla (optional)

1 tbs nut butter of choice  ( I enjoy peanut or almond butter on mine) 

3 tbs homemade granola of choice (or use this recipe)

Instructions:

Combine oats, almond milk, water and sliced banana in a small pot. Bring to a boil and reduce to a simmer. Continue cooking while stirring occasionally for about 10 minutes or until all the liquid is absorbed. Keep the pot on the burner and add in the vanilla and pumpkin puree, stir to combine. Cook just until it is back up to temperature. Pour into your favorite bowl and top it off with nut butter and granola. Enjoy! 

Thanksgiving is among us! And we all know what that means, visits to relatives, creamy mashed potatoes and dressing, pumpkin and pecan pie! Well, while this recipe might not be any of those type things, but it is still worthy enough to be displayed at your thanksgiving table. If you are tired of the same old dressing, the same old green bean casserole, then you should definitely try this out! This stuffed squash is pretty enough to be a vegetarian center piece at Thanksgiving, or you can try the wild rice pilaf on its own as a side dish. 

In this delicious recipe, sweet roasted squash encases a tart and savory wild rice filling. Dried cranberries along with apricots provide that burst of tartness and color to the mix. While at the same time savory feta cheese tones down the flavors a bit. Pecans also bring a slight nuttiness to the mix which gives us that feeling of fall. This recipe is hearty enough on its own or you can serve it alongside a fresh fall salad or roasted brussels sprouts. 

Ingredients:

2 acorn squash halved and de seeded

¾ cup dry wild rice

¾ cup veggie broth

3 stalks celery, finely chopped

1 medium onion, chopped

3 cloves garlic, chopped

1 tsp sage

1 tsp thyme

1 bay leaf

¼ cup raisins

¼ cup chopped dried unsulfured apricots (they will look a bit brown)

¼ cup dried cranberries

½ cup chopped pecans, roasted

1 cup cooked chickpeas

1/3 cup feta cheese

Instructions:

Pre heat oven to 350

Roast squash upside down in a baking tray filled half way with water for about an hour.

While the squash is roasting, add rice to a large pot and add in veggie broth along with 1 ½ cups water. Bring to a boil, add in bay leaf and then simmer until all the liquid is absorbed.

While the rice is cooking prepare the veggies and add oil to a skillet on medium heat. Cook the celery, onion and garlic for about 5 minutes or until tender. Add in herbs and continue to cook for another minute.

When the rice is done cooking remove the bay leaf and stir in the sautéed veggies and dried fruits. Add in another ½ cup water and cook until it is absorbed. Lastly add in roasted pecans, chickpeas and feta.

To assemble, turn squash over and stuff with the rice mixture, to the degree desired. Top with more feta and roasted pecans. Bake at 350F degrees for another 20 minutes. Remove the squash from the oven and top with fresh chopped apple, feta and more pecans if desired. Enjoy!

*for a vegan option, omit the feta and just top it with freshly ground sea salt or crumbled, marinated tofu.

The trick to getting the squash just right is roasting them in a water bath. Adding the water actually steams the squash as they are roasting, which prevents them from drying out. My mom taught me how to do it this way and I have never found another method I have liked more. Roasting the squash before you stuff them is also key. If you do not pre roast, the filling will dry out and burn before the hard squash has time to cook. Another important fact about this recipe is using organic unsulfured apricots. While you might easily find regular bright orange dried apricots in the store, finding these more scarce brown ones is will worth it. I also have another delicious Thanksgiving recipe coming up tomorrow! One hint, potatoes.