chocolate turtles

These chocolate turtles are a delicious and fairly healthy indulgence when you are in the mood for something sweet. You can substitute pecans for the almonds if you like.
recipe adapted from (and photo courtesy of) thegraciouspantry.com

Ingredients:

1/4 cup cocoa powder

4 Tbsp. coconut oil

3 Tbsp brown rice syrup

1 Tbsp honey (raw if possible)

72-84 raw almonds (6-7 almonds per turtle)

1. Add cocoa powder to melted coconut oil. Stir until smooth. Add brown rice syrup and honey and stir until smooth.

2. On a sheet of wax or parchment paper, arrange almonds in a turtle shape: head, legs, middle, and tail.  Spoon a dollop of chocolate over each cluster, rearranging pieces as needed and smoothing chocolate with fingers if you want a neater finish. Refrigerate for at least 2 hours. Store in refrigerator.

It doesn't take much imagination to see these as turtles. Kids will love them too.

spinach and bacon white pizza with cauliflower crust

I have been a fan of white spinach pizza since I was a kid. I love how the creamy ricotta complements the yummy melty cheese and tender spinach. When I saw a recipe I knew I had to make it. I have also been wanting to try a cauliflower pizza crust. This recipe takes regular pizza to a new level because you replace carbs with vegetable while retaining the absolute creamy and gooey deliciousness that pizza should have. toppings adapted from howsweettreats and crust adapted from Trim Healthy Mama.

ingredients:

crust
16 oz cauliflower, cut into florets
3/4 cup egg whites (about 5 eggs)
2 cups mozzarella cheese
italian seasoning
garlic or onion powder
sea salt

pizza
6 slices bacon, roughly chopped
8 oz fresh spinach
2 garlic cloves, minced
olive oil, about 1 Tbsp.
1/2 cup ricotta cheese
1 cup freshly grated provolone cheese
1/3 cup freshly grated fontina cheese (can substitute gouda or mild gruyere)
1/4 cup freshly grated parmesan cheese

directions:

crust

1. Lightly steam cauliflower. Put into colander and press out as much water as you can by pressing down with a plate, squeezing with hands, and blotting with paper towel. The drier you get it the crispier the crust will be. Preheat oven to 450º

2. Add to blender or food processor and pulse a few times until you have rice-sized pieces.

3. Add egg whites and pulse a few more times.

4. Add cheese, and seasoning and mix until combined.

5. Line a 9 x 15 cookie sheet with parchment paper and grease well.

6. Dump the cauliflower mixture into the middle of the sheet and spread out evenly.

7. Bake for 20 minutes. You can flip over the crust at 15 minutes, including the parchment paper, then removing the parchment paper from the top. Then bake 5 more minutes. This allows both sides to get crispy.

8. Cool while you prepare toppings and reduce oven to 375º.

pizza toppings

1. Heat large skillet over medium heat and add the bacon. Cook just until the fat has rendered because it will get crispy in the oven. Remove bacon and drain on paper towel. 

2. Reduce heat to low and add spinach and garlic, stirring well until spinach is wilted.

3. Brush pizza "dough" lightly with olive oil. Cover evenly with dollops of ricotta. Evenly sprinkle other cheeses on top. Add spinach and bacon. 

4. Bake for about 25 minutes, until cheese and crust are golden and bubbly. Oh yum!

cinnamon flax muffins

These tasty little treats look like bran muffins but are made with flax. The texture is perfect and they are fiber and nutrient rich (so drink plenty of water). They are great plain or for a more decadent treat top with plain greek yogurt, mascarpone, or butter plus some honey or jam. Adapted from Trim Healthy Mama.

makes 12 muffins (well it is supposed to but I always seem to get one less muffin out of a recipe :)

Ingredients:

wet:
3 eggs and 3 egg whites
3/4 cup plus 1 Tbsp. water
3 Tbsp. coconut oil (melted or olive oil)
1 tsp. vanilla
dry:
2 cups flax meal (I used mostly golden flax seeds - just grind it them in the blender) or you can mix 1 1/2 cups flax with with almond meal or ground dried coconut (what I chose) just as long as it adds up to 2 cups
1 tsp. baking powder
1 tsp. baking soda
4 Tbsp. cinnamon (yes, you read that right, tablespoon not teaspoon)
1/4 cup sweetener like honey or molasses or the equivalent in stevia (I used coconut sugar and stevia)

Directions:

1. Preheat oven to 350º

1. Put flax (or the mix you choose) in a large bowl.

2. Add baking powder, baking soda, cinnamon and sweetener (if it is a dry form). Mix well.

3. Blend wet ingredients (including sweetener if it is wet) in blender for 20 seconds. Add to dry, mix well, then let sit for 5 minutes to thicken.

4. Place in greased muffin cups and bake for 20-25 minutes (check at 19 minutes)

roasted cumin spiced cauliflower

These tender golden gems are a great alternative to roasted potatoes

1-2 heads cauliflower
olive oil
cumin seeds or ground cumin
salt and pepper
garlic brown butter bread crumbs (optional)

Preheat oven to 400º

Separate cauliflower into florets. Place on roasting pan and drizzle generously with olive oil. Sprinkle with salt, pepper, and cumin. Roast until tender and crispy (about 20 minutes), shaking pan or stirring half way through. Top with garlic brown butter bread crumbs if desired during the last couple minutes of cooking time.

sautéed garlic parmesan green beans

inspired by a recipe from Trim Healthy Mama, these beans are so flavorful and nutritious (plus they are very easy to make) 

green beans
coconut oil
garlic powder
salt and pepper
Brag Liquid Amenos (super healthy soy sauce alternative)
freshly grated parmesan

Add a generous dollop of coconut oil to a large pan over medium high heat. Once the oil is melted and hot add beans, sprinkle with garlic powder salt and pepper and sauté until slightly tender and nicely browned in spots, stirring occasionally. Drizzle with Liquid Amenos to taste and continue to cook for another couple minutes. Sprinkle with parmesan then serve.

honey roasted carrots

delicious! honey and orange help bring out the natural sweetness of these beauties
adapted from delicious happens.com

1 lb carrots (I used a bunch of small carrots with the tops still on but baby carrots or large would work fine) , cleaned and trimmed

2 tablespoons olive oil (or melted butter)

2 tablespoons honey

Salt and freshly ground black pepper to taste

freshly grated orange zest

Directions

Preheat oven to 350 degrees

Lay the carrots in a single layer on a foil lined cookie sheet.  Drizzle with olive oil and mix until the carrots are evenly coated.  Drizzle with honey and season with salt and pepper.  Bake for about 25-30 minutes or until the carrots are just tender.  If you’re using regular carrots in lieu of baby carrots – then slice them in about 1/4 inch slices.   Turn the carrots once or twice for even baking.  Transfer the carrots to a serving dish and sprinkle with freshly grated orange zest.

whipped sweet potatoes with coconut and ginger

Here is an easy way to change up a traditional fall or Thanksgiving dinner side dish. This version uses coconut cream and ginger to give delicious flavor.

Ingredients

6 lb yams or sweet potatoes (6 large)
1 stick unsalted butter, melted (if you are wanting to go lighter use less)
3/4 cup unsweetened coconut cream (I used the cream off the top of a can of coconut milk, you may need 2 cans)
1.5 Tbsp. finely grated peeled fresh ginger
unsweetened shredded coconut for garnish

1. Preheat the oven to 400º. Bake yams on a baking sheet for about 1 hour, until tender. Let cool slightly.
2. Peel the yams and transfer to a food processor or blender (may need to do in batches). Add butter, coconut cream, ginger and blend until smooth.
3. Reheat, sprinkle with coconut and serve.

maple glazed squash stuffed with quinoa and mushrooms

The maple thyme glaze is incredibly delicious and turns this squash into an exceptional side, or main dish if served with the quinoa. If you want even more substance serve with roasted root vegetables brushed with the same glaze. from food and wine

serves 6

ingredients

squash: 
salt and pepper
1 3.5 lb kabocha squash, halved lengthwise, seeded and cut into 6 wedges
olive oil for brushing

2 Tbsp. unsalted butter

1 Tbsp. brown sugar

2 Tbsp. maple syrup

3 thyme sprigs

sauce:

1/2 cup heavy cream
2 Tbsp. maple syrup
1 garlic clove, crushed
2 thyme sprigs

filling:

3 Tbsp. unsalted butter

1 shallot, minced plus 2 shallots thinly sliced

1 bay leaf

4 thyme sprigs

2.5 cups water

salt and pepper

1.5 cups quinoa

2 Tbsp. olive oil

1 lb mushroom, preferably oyster, chantrelle, or shiitake (or combination), sliced

1/3 cup chopped parsley

1. to prepare the squash, preheat the oven to 350º. Brush with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned. Flip wedges and roast for 20 minutes, until just tender.

2. Meanwhile, in a saucepan, melt the butter with the sugar, maple syrup and thyme. Cook over medium-low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.

3. For the sauce: In a saucepan, whisk the cream and maple syrup. Add garlic and thyme and simmer over med-high heat until reduced to 1/3 cup. Discard garlic and thyme and keep warm.

4. To make the filling: In a medium saucepan, melt the 2 Tbsp. of butter. Add minced shallot and cook over med. until softened, about 3 minutes. Add the bay leaf, thyme, and water and bring to a boil. Season with salt and pepper then add quinoa. Cover and cook over med-low heat until tender and the water has been absorbed, about 15 minutes.

5. In a large skillet, melt the remaining 1 Tbsp. butter in the oil. Add the sliced shallots and cook over med-high heat, stirring until lightly browned. Add the mushrooms and cook until browned on the bottom, 3 minutes. Continue cooking, stirring occasionally, until the mushrooms are browned and tender, 5 minutes or so more. Stir in quinoa and parsley and season with salt and pepper.

6. Arrange the roasted squash on plates. Fill each wedge with quinoa stuffing, drizzle with the sauce.

autumn arugula salad

yum! caramelized squash, spiced pecans, avocado, pomegranate and pomegranate ginger vinaigrette. adapted from howsweeteats

serves 4-6

Ingredients:

2 Tbsp. coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds then in half, seeds removed
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. brown sugar
1/2 cup chopped pecans
1/4 tsp pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed (check out these easy instructions)
1 long english cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 tsp. freshly grated ginger
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil

1. Heat coconut oil in a large skillet over medium heat. Add squash slices, sprinkle with salt and pepper. Cook until golden, about 5 minutes per side. If desired, add the brown sugar to help the squash caramelize. Set aside
2. Heat a small saucepan over low heat and add the pecans. Toast until slightly golden and fragrant, stirring and shaking pan as they toast, about 5 minutes. Toss them with pumpkin pie spice.
3. For the dressing: combine pom juice, vinegar, ginger, garlic, salt and pepper in bowl and whisk together. slowly add olive oil while constantly whisking until the dressing comes together.
4. Add arugula to large bowl. Add in avocado, pomegranate, cucumber, pecans, and squash. Drizzle with dressing.

roasted pumpkin soup

How fun is this? Eating this pumpkin soup out of a pumpkin is a clever idea (and it saves doing dishes). You scoop out pumpkin with each spoonful of creamy vegetable soup.You can also try a kabocha squash.

serves 2-4
Ingredients:
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 large onion, chopped
2 garlic cloves, minced
2 stalks celery
1 large ripe tomato, seeded, chopped
2 sprigs thyme
2 sprigs rosemary
3 tsp. salt
1 tsp. pepper
2 1/2 cups chicken stock
1/4 cup heavy cream
2 sugar pumpkins
grated parmesan and chopped flat-leaf parsley for garnish

1. Heat oven to 375º
2. In a pot over medium heat, melt butter with olive oil. Add onion, garlic, celery, tomato, and herbs. Saute 10 minutes, stirring occasionally. Add 2 tsp. of the salt, 1/2 tsp. of the pepper, and chicken stock. Bring mixture to a boil, remove from heat, stir in cream and set aside. (if you prefer a creamy vs. chunky soup then puree).
3. To prepare pumpkins, cut off tops and reserve and scoop out seeds. Season insides with remaining salt and pepper. Ladle soup into pumpkins discarding herb sprigs. Place tops on pumpkins.
4. Roast on a foil lined cookie sheet for 1-1.5 hours or until pumpkins are tender when pierced with a knife.
5. Serve soup out of pumpkins or ladle into bowls and divide pumpkin flesh. Garnish with parmesan and parsley.