pumpkin cream cheese muffins

these are a fun and healthy treat with a surprise filling
adapted from annies-eats.com

makes 21-24 muffins

Ingredients

for the filling:

8 oz. cream cheese, at room temperature
2 Tbsp. honey

for the muffins:
3 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 Tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
1 cup brown sugar
2 cups pumpkin puree
1/2 cup oil
3/4 cup unsweetened applesauce

for the topping (optional):
4 Tbsp. whole wheat flour
7 Tbsp. rolled oats
3 Tbsp. turbinado (coarse) sugar
1/2 tsp. ground cinnamon
3 Tbsp. cold butter, cut into pieces

1. To make the filling combine the cream cheese and honey in a bowl. Beat with mixer until smooth. Transfer to a pastry bag and pipe 24 equal dollops onto parchment or wax paper. Freeze until firm, at least 3 hours.
2. To make the muffins, preheat the oven to 350ºF. Line muffin pans with paper liners or grease. In medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In a large bowl combine eggs, sugar, pumpkin, oil, and applesauce. Mix until blended. Add in dry ingredients, mixing just until combined.
3. To make the topping, combine flour, oats, sugar, and cinnamon in a small bowl. whisk to blend. Add in the butter and cut into try ingredients with a pastry blender or two forks (or handy dandy tupperware food mixer) until mix is coarse and crumbly. Transfer to refrigerator until ready to use.
4. To assemble muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom (about 1 Tbsp). Place the dollop of cream cheese on top. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Sprinkle each with topping if desired.
5. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving (because the filling is hot).

roasted acorn squash

Roasted squash topped with buttery crunchy walnuts and sweet dried fruit. Tastes like fall!

adapted from inspiredtaste.net

Ingredients:

2 acorn squash

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup brown sugar

4 Tbsp. butter

1/4 cup walnuts, coarsely chopped

1/4-1/2 cup dried fruit,  (I used a combination of cranberries, golden raisins, and figs)

1. Preheat oven to 400ºF.

2. Cut the squash in half and remove seeds. Carefully cut each half into 4 wedges.

3. Place wedges in large baking dish and drizzle or brush with olive oil and sprinkle with salt, pepper, and brown sugar.

4. Bake for 1 hour or until soft and caramelized around the edges.

5. When squash is almost done, in a small saucepan over medium add the butter, walnuts, and fruit. Cook until butter is melted, then drizzle over squash. Drizzle with some maple syrup for extra sweetness if desired, or hot sauce for a spicy twist.

pumpkin bran muffins

A healthy fall treat. Great for breakfast, snack, or along with soup.
adapted from womansday.com

Ingredients:

1 cup whole wheat flour

3/4 cup wheat bran

3/4 cup brown sugar

1 1/2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup pumpkin puree

2 eggs

2/3 cup buttermilk (or add slightly less than 1 Tbsp. vinegar to milk)

1/4 cup oil or applesauce (if you choose applesauce then spraying the paper liners helps the muffins not to stick)

orange mascarpone cream for serving (optional) Mix mascarpone with orange zest and honey to taste

1. Heat oven to 400ºF. Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, wheat bran, sugar, cinnamon, baking powder, baking soda and salt.

3. In a separate large bowl whisk together the pumpkin, eggs, buttermilk, and oil (or applesauce).

4. Fold the pumpkin mixture into the flour mixture and stir just until combined. Divide the batter between the muffin cups and bake until a toothpick comes out clean, 20-25 minutes.

5. If desired serve the muffins with orange cream.

apricot mango fruit roll-ups

100% real fruit roll ups. Simple to make. Adapted from Great Kitchen Stories
I decided to make these for our daughters first day of kindergarten. This is a new phase for us and I sure I will be delving into healthy lunch recipes!

makes 8-12 roll-ups per batch

Ingredients:

1 large ripe mago

7 oz dried apricots

1 orange (the juice)

1. Preheat oven to the lowest temperature (mine is 170º). Puree ingredients in blender until smooth. Spread 1 1/2-2 cups (so you may have some pure left) on greased or sprayed parchment paper (I lightly greased mine with coconut oil).

2. Put in oven with door slightly open. Leave in for 5-8 hours until puree is not sticky

3. Use a sharp knife or pizza cutter to cut and roll them with wax paper or parchment paper when they are still warm. Depending on how many you want you can cut them along the short or long side of the pan and can choose the width.

peach caprese salad

Peach season in upon us! This variation of caprese uses juicy peaches in place of tomatoes layered with creamy mozzarella and fresh basil and is finished with a delicious reduced balsamic glaze.

Ingredients:

1 large peach

1 8 oz. ball fresh mozzarella

8 fresh basil leaves

2 Tbsp extra virgin olive oil

3 Tbsp. reduced balsamic vinegar. (I used the recipe from mountain mama cooks but made half)

salt and freshly ground pepper

1. Cut the mozzarella into 8 slices, each about 1/4 inch thick

2. On a serving platter, arrange the cheese, basil leaves, and peaches in a fan pattern, alternating them in that order.

3. Drizzle with oil and balsamic and sprinkle with salt and pepper.

favorite lemon herb salmon

I have made this 3 times this summer. It is that good.

makes 4 servings

1 lb salmon fillet (skin on or skinless)
1 lemon
1 Tbsp. snipped dill
1 Tbsp. snipped tarragon
1 Tbsp.

snipped flat leaf parsley or chives
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp oil or butter (or mix)

1. Pat fish dry. Shred 1 tsp. of peel from lemon; set aside. Juice the lemon and reserve for later. In a bowl combine the lemon peel, snipped herbs, salt, pepper, and oil. Spread evenly on the salmon.
2. Preheat grill to 400º. Oil grate and add salmon herb side down. Grill 2-3 minutes. Turn salmon, pour lemon juice over. Grill 3-7 minutes until salmon begins to flake and center still has a trace of darker pink.

flash roasted broccoli and tomatoes with spicy crumbs

The delicious taste of roasted veggies is complemented by garlicky pepperoni breadcrumbs. This would also taste wonderful when prepared on the grill instead of in the oven. If you like you can use just broccoli or tomato instead of both. Slightly adapted from foodandwine.

6 servings

ingredients:

2 oz sliced pepperoni - you must try the wonderful all natural Olli pepperoni salame (available at the Green Barn of course)

1 cup panko (see note in this post)

1/4 cup plus 2 Tbsp olive oil

2 lbs broccoli, trimmed and cut into long spears

1/2-1 pint grape tomatoes

salt

2 Tbsp Dijon mustard

1. Preheat the oven to 425º. In a mini food processor or blender, pulse the pepperoni with the garlic until finely chopped (If you don't have a mini processor just mince the garlic and pepperoni then add with crumbs to blender and pulse). Add the panko and pulse to combine.

2. In medium skillet, heat 2 Tbsp olive oil. Add the crumb mixture and cook over medium until crisp and golden, about 5 minutes. Scrape onto plate and let cool.

3. Meanwhile, in a large bowl, toss the broccoli and tomatoes with the remaining 1/4 cup of olive oil and season with salt. Spread on baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots. Brush once side with mustard and sprinkle with the crumbs, pressing slightly to help them adhere.

crunchy coconut chicken fingers with peach honey mustard

tender chicken pieces with tasty coconut coating.
adapted from howseeteats.com

ingredients:
1 1/2 pounds boneless skinless chicken tenders
1 can coconut milk
2 cups unsweetened, shredded coconut
1/2 cup panko bread crumbs*
1/2 cup flour
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder

1/4 cup dijon mustard
1/4 cup honey
1 ripe peach, peeled and chopped

directions:
1. Shake or blend coconut milk until smooth and creamy. Place chicken tenders in a baking dish, sprinkle with a little salt and pepper and cover with coconut milk. Refrigerate 1-2 hours or more.
2. Preheat oven to 450º. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
3. In a large bowl, combine coconut, flour, panko, garlic, salt and pepper. Stir well. Dredge chicken pieces in the mixture, pressing gently to coat well. Place chicken on rack.
4. Spray all chicken tenders with coconut oil spray or other nonstick spray. Bake for 15 minutes, then gently flip and spray the other side. Bake for 10-15 minutes more, until golden and crispy.
5. While the chicken is baking, add peach chunks to blender or food processor and puree. In a bowl, whisk together honey, dijon, and peach puree.

* These could hardly be easier to make: cut a few slices of whole wheat or multigrain bread into pieces. Pulse in blender until you have coarse crumbs. Lay on baking sheet in single layer and toast in oven at 350º for about 10-15 minutes, stirring every 5 minutes, until crispy but not browned. Voila!

cedar planked salmon with maple glaze

A delicious way to treat yourself or guests at your next BBQ. The cedar plank gives a subtle smokey flavor. These are available at grocery or hardware stores (or if you know someone in the woodwork/cabinet making industry have them give you one (: ). If you can't get one this recipe is still delicious cooking the salmon on tin foil.

Ingredients:
salmon fillet with skin (size depends on how many people you want to feed. I used a whole fillet)
honey mustard marinade (optional. I used the Bolthouse dressing)
untreated cedar plank (soaked for several hours)
greens from one bunch scallions (green onion) or chives

sauce:
1 cup maple syrup
2 Tbsp finely grated peeled fresh ginger
4 Tbsp. lemon juice
3 Tbsp. liquid amenos or soy sauce
1 1/2 tsp minced garlic

1. If you want extra flavor, marinate salmon in honey mustard for a least 2 hours. Discard marinade and remove excess from fish.
2. In a small saucepan simmer maple syrup, ginger, lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup (about 30 minutes) and let cool. Can be made up to 2 days ahead.
3. Preheat grill to low. If using cedar plank, oil lightly then arrange scallions on top and place salmon, skin side town on the scallions. Brush with glaze (reserve some for serving). Season with salt and pepper to taste. Grill 15-30 minutes until beginning to flake (when the center has only a touch of dark pink left). Watch that the wood doesn't catch on fire. You can use the top rack or you can place the plank on top of a cinder block to keep it farther from the flames.
4. Drizzle with remaining sauce.

cucumber honeydew salad with feta

A unique and tasty salad; the prefect blend of sweet and tangy.
adapted from Better Homes and Gardens

10 servings
Ingredients:
2 Tbsp. lemon juice
1/4 cup olive oil
1 tsp. honey
1/4 tsp. salt
1/8 tsp. black pepper
1/4 tsp. poppy seeds (optional)
1 medium honeydew melon, seeded and cubed (5 cups)
1 cucumber, unpeeled and cubed
1/3 cup finely chopped red onion (rinsed and patted dry if you want to tame the raw taste)
3 Tbsp. chopped fresh dill
4 oz. feta, crumbled

In a large bowl pour the lemon juice. Whisk in olive oil in a slow steady stream until incorporated. Whisk in honey, salt, pepper and poppy seed. Add melon, cucumber, onion and dill. Toss to combine. Just before serving top with feta. Yep, it's pretty simple.