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.

gluten free multigrain bread

I was hopeful (but kind of skeptical) that gluten free bread could be tasty based on sampling products in the past.  I searched around until I found some promising recipes. This is my first attempt and I have to say I think it turned out great. It actually tastes like bread and has an excellent texture. Since it doesn't require kneading it is pretty simple to make. I am on a gluten free diet for at least a month until my allergy tests come back, so it possibly I will have to stay away from gluten for life (yikes!), hence the recent gluten-free recipes. After tasting this bread I know it won't be too horrendous if I am gluten intolerant :)

adapted from Allergy Free Alaska. She also has some other great-looking GF bread recipes

 Ingredients:

dry:
1 cup millet flour
1 cup tapioca starch/flour
1/2 cup blanched almond meal/flour
1/2 cup amaranth (or teff flour). I had to grind some amaranth in the blender to make it fine
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 tsp. xanthan gum
1 1/2 tsp. sea salt

wet:
3 eggs
3 Tbsp. olive oil
1 Tbsp. molasses
1 tsp. apple cider vinegar

yeast ingredients:
1 1/4 cup hot water (110º-115ºF)
2 Tbsp. honey
2 1/2 tsp. dry active yeast (NOT instant)

Directions:

1. In a small mixing bowl, combine the honey and hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes exactly (set a timer). Make sure you have all the other wet and dry ingredients mixed and ready to go when the time is up!

2. In a large bowl, combine the dry ingredients and whisk together (This and the next steps can also be done in a mixer if you happen to have one, which I don't).

3. In a separate bowl, whisk together the eggs, oil, molasses, and vinegar.

4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then slowly add the yeast mixture. Mix for about 30 seconds. Scrape sides of bowl then mix on medium 2-3 minutes or until the dough is smooth.

5. Pour dough into parchment lined and well greased 9x5 metal bread pan. Cover with plastic wrap. Allow to rise for 45-60 minutes (check at 30 minutes). When dough is close to reaching the plastic wrap, remove it; allow dough to rise remaining time uncovered. When bread is finished rising, bake in preheated 375º oven for about 30 minutes. Remove loaf from pan and allow it to cool on a wire rack. Allow to cool completely before slicing.

homemade granola bars

These make a great nutrient packed snack or breakfast on the go. I am excited to play more around with flavors, maybe substituting honey for the molasses and raisins or chocolate chips in place of apricots.

ingredients:

1 cup pitted prunes
1/3 cup maple syrup
1 Tbsp molasses
1 tsp. ground cinnamon
1 tsp. vanilla extract
pinch sea salt
2 1/2 cups rolled oats, divided
1/2 cup finely chopped dried apricots
2/3 cup chopped walnuts, pecans, or almonds (or combination)
1/3 cup raw sunflower seeds

1. Preheat oven to 325º. Line an 8x8 or 9x9-inch baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Lightly grease or spray with nonstick spray.

2. Cover prunes with hot water and soak for 10 minutes. Drain and place in the bowl of a food processor or blender. Add syrup, molasses, cinnamon, vanilla, and salt. Process to form a thick paste, about 20 seconds, stopping to scrape down sides a couple times. Add 2 cups of the oats and pulse 8-10 times, until the oats are coarsely chopped. Transfer mixture to a large mixing bowl. Stir in remaining 1/2 cups oats, apricots, nuts, and sunflower seeds.

3. Using slightly dampened hands, press the mixture firmly and evenly into prepared pan. Bake 25-30 minutes.

4. Cool dish for 15 minutes at room temperature, then transfer to freezer and chill until completely cooled (about 30 minutes). Cut into 10-12 bars. Store in an airtight container at room temperature.

lemony quinoa apricot muffins

These little goodies are also delicious gluten free; just substitute whole wheat flour for an all purpose gluten free flour.adapted from prevention magazine

makes 10-12 muffins

ingredients:

3/4 cup milk

3 Tbsp. canola oil

1 egg

zest of 1 lemon

1 tsp. vanilla extract

1 3/4 cup flour

2/3 cup sugar

1 1/2 tsp. baking powder

1 tsp. salt

1 cup cooked quinoa*

1/3 cup chopped dried apricots

directions:

1. Heat oven to 350º. Line or grease muffin pan. Whisk milk, oil, egg, lemon zest, and vanilla in a large bowl.

2. In a separate bowl, whisk flour, sugar, baking powder, and salt. Stir into wet ingredients.

3. Fold in cooked quinoa and apricots. Divide in muffin pan. Bake 30 minutes. Makes 10-12 muffins.

*cover 1 cup quinoa with water and soak for at least 15 minutes. Rinse well in strainer. Heat in pot with 1 1/4 cup water. Bring to boil then simmer covered for about 30 minutes. Remove from heat and allow to rest 5 minutes.

thai curry butternut squash soup

This gives a delightful Thai twist to a traditional fall soup. Modified from howsweeteats.com

serves 4-6

ingredients:

3 Tbsp. coconut oil

1 sweet onion, diced

4 garlic cloves, minced

2 tsp. freshly grated ginger

2 Tbsp. red curry paste

3 cups vegetable stock

4 cups uncooked butternut squash, cubed in 1-inch pieces

1 -2 (14 oz.) can coconut milk

¼ cup fish sauce
coconut aminos or soy sauce to taste
coconut sugar to taste

1 lime, juiced

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup torn fresh cilantro for serving

1/3 cup chopped roasted peanuts for serving

directions:

Heat a large pot over med-low heat and add coconut oil. Once it is melted, add in the onions and garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in ginger and curry paste and stir until incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase heat to medium. Cook until the squash is soft, about 20 minutes.

Once the squash is soft, turn off the heat and allow to cool slightly. Puree in blender (in 2 batches if needed) until smooth. Pour back into pot and heat over med-low. Add in coconut milk, lime juice, fish sauce, coconut aminos, coconut sugar, salt, and pepper, and stir. Cover and cook until heated through. Taste and season additionally if desired. Serve with a garnish of cilantro and crushed peanuts.

updated 10/28/15

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).