Apple Pumpkin Butter

Peel and core apples, then cut into 1-inch chunks. Transfer to a 5- to 6-quart slow cooker and fold in pumpkin, pumpkin pie spice, and cider. Cook on Low for 6 hours, then let cool slightly. Working in batches, puree until smooth.   Recipe from: Total time: 6 hrs. viewprint

Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still […]

Flourless Pumpkin Brownies

Preheat your oven to 350°F and prepare an 8 x 8 in baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside. Add all the ingredients except for the chocolate chips to a high-speed blender or food processor […]

Roasted Brussels Sprouts Salad with Butternut Squash, Cranberries and Pumpkin Seeds

Roasted Brussels sprouts: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), […]

Sweet Potato and Apple Breakfast Bake

Have all your ingredients ready to go before beginning. You can make this recipe all in one skillet, or, transfer to a baking dish when it’s time to bake Preheat your oven to 400 degrees and heat a medium skillet over medium heat and add the coconut oil to the pan. Add the shredded sweet […]

Sesame Tofu

Press the Tofu: Remove tofu from the package and drain the water. Slice in half lengthwise so you end up with 2 thinner slices. Place on a lint free towel lined plate and fold the sides over. Cover with another lint free towel and place a heavy item on top, something with good balance. Allow […]

Pumpkin Bread

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 8×4-inch loaf pan with nonstick spray, line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again. In a large bowl, stir together the almond flour, […]

Stuffed Zucchini Boats

Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray. Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in […]

Twice Baked Potatoes

Rub the potatoes with coconut oil and sprinkle with salt if desired, Bake the potatoes at 400 for 1 hour or until soft inside**** Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer. You will use the inside of 3 of the potatoes, discard the inside only of […]

Veggie Tofu Scramble

Heat the oil in a skillet over medium high heat. Add the veggies and saute until just tender, about 3 minutes. Meanwhile, pat the tofu with paper towels to absorb some of the water. Crumble the tofu and add to the pan. Add the turmeric and nutritional yeast, and season with salt and pepper. Saute […]

Egg Roll in a Bowl

  In a large saute pan over medium heat drizzle 1 tablespoon oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and […]

Chickpea Salad

  Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar). Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we […]