Pumpkin Banana Muffins

     Wow- these muffins are some delicious! I used a favorite pumpkin bread recipe and added the overly-ripe banana wondering how it would come out. I was happily surprised at how the banana accentuated the pumpkin flavor and I had to hold back from eating way more than I should've in one sitting! Excuse the random measurements, I've halved an original recipe and then altered some ingredients slightly to account for the mashed banana. Makes about 1/2 dozen large muffins.

Ingredients:
     1/2 Cup pumpkin puree
     1 Small, overly-ripe banana, mashed
     1 Egg
     1 TBSP vegetable oil
     2 TBSP water
     3/4 Cup white sugar
     3/4 Cup plus 2 TBSP all-purpose flour
     1/2 TSP baking soda
     1/2 TSP salt
     1/4 TSP ground cinnamon
     1/4 TSP ground nutmeg
     Pinch ground ginger

Directions:
     1. Preheat oven to 350 degrees. Prepare muffin tin with papers or lightly grease. 

     2. In a small bowl combine the wet ingredients until blended. In another bowl, whisk together the dry ingredients. Add the wet ingredients to the dry, and mix until just blended. Pour into cupcake tin, filling each cup at least 3/4 full. 

     3. Bake for about 35 minutes, until a toothpick inserted in the center comes out clean. 

Chewy Oatmeal Chocolate Chip Coconut Cookies

     It may be a mouthful to say, but it sure is a delicious cookie recipe! 

Makes one dozen cookies.

Ingredients:
     1/2 Cup butter, softened
     1/2 Cup plus 2 TBSP packed brown sugar
     1/4 Cup white sugar
     1 Egg
     1 TBSP milk
     1 TSP vanilla extract
     3/4 Cup plus 2 TBSP all-purpose flour
     1/2 TSP baking soda
     1/4 TSP salt
     1 1/2 Cups rolled oats
     1 Cup chocolate chips
     1/2 Cup shredded coconut


Directions:
     1. Preheat oven to 375 Degrees. Prepare a cookie sheet, or cover a baking sheet with parchment paper. 

     2. In a large bowl, cream together the butter and sugars until smooth. Beat in the egg, and then stir in milk and vanilla.

     3. In a separate bowl combine the flour, baking soda and salt. Stir into the sugar mixture until well blended. Stir in oats, chocolate chips and coconut. Drop by rounded tablespoons onto cookie sheet or parchment paper. 

     4. Bake 11-13 minutes for a chewier cookie, or 2-3 minutes longer for a firmer cookie. Cool for 1 minute, and then transfer to wire rack to cool. Store in a tightly sealed container, if there are any leftovers!

You Ate It... Now Negate It!

     

     A friend shared this on FB. I'm not sure who made it but I love it! Even if I don't do exactly as it says, it helps to remind me what all that Halloween candy does to the body...

Cheesy Tortellini

     A very simple slow cooker recipe that tastes great! Also makes a great leftover hot lunch. Add more or less cheese based on your preferences, or exchange the ground beef for turkey or sausage. 

Ingredients:
     1/2 Pound ground beef
     1 Jar marinara sauce
     1 Can italian-style diced tomatoes
     2 Carrots, diced
     1 package refrigerated or frozen cheese tortellini
     1/2 Cup shredded cheddar cheese
     1/2 Cup shredded mozzarella cheese

Directions: 
     1. Brown ground beef in large skillet.

     2. Add all ingredients EXCEPT the tortellini in a slow cooker. Cook on low for 4-5 hours. 

     3. Add tortellini to slow cooker about 30minutes- 1hour (based on it being refrigerated or frozen) before you are ready to eat. When tortellini is cooked through- do not overcook!- add cheeses and stir well. Serve or refrigerate leftovers immediately.

Roasted Asparagus

     A simple, fast way to cook and enjoy asparagus. 

Ingredients:
     Asparagus
     1-2 cloves minced garlic
     Seasoning Salt (or spice of your choice)

Directions:
     1. Preheat oven to 425 degrees. 

     2. Clean asparagus, breaking tops just slightly at the bend. Chop off any white on the bottoms. After drying, lay in a shallow pan and spray with cooking oil. Sprinkle with seasoning salt (I prefer TJ's garlic salt) and garlic. 

     3. Cook in preheated oven about 10-15minutes, until asparagus has softened. 

Brussels, Chickpeas and Quinoa-Rice Blend Mix

Gather:

Boxed Quinoa and Rice Mix: Near East, zesty lemon flavor

Roasted Chickpeas
Best Brussels Sprouts

Best Brussels Sprouts

     A sweet and tangy way to enjoy fresh brussels sprouts! They also taste great at room temperature.

Ingredients:
     1 Pound fresh brussels sprouts, cleaned, trimmed and cut in half
     2 TBSP olive oil
     Salt
     3/4 Cup water or veggie stock
     2 TBSP sugar
     2 TBSP apple cider vinegar
     Black pepper


Directions:
     1. Heat oil in sauté pan over medium-high heat. Add brussels sprouts and sprinkle with salt to taste. Sauté, stirring occasionally, until the sprouts began to turn golden, about 5-10 minutes.

     2. Add 1/2 cup of the water or stock and bring to a boil. Lower the heat and simmer, covered with lid slightly ajar, until brussels sprouts are almost tender and the water is mostly cooked away, about 10 minutes. 

     3. Remove the lid and add the last 1/4 cup of water or stock, the sugar and apple cider vinegar. Cook at a lively simmer, stirring occasionally, until the liquid is reduced to a syrup, about 5 minutes. Season with pepper as desired. 

Sweet Cornbread

     Fluffy and delicious, and also vegan! If you prefer a loaf versus muffins, cook in a 8" x 8" pan for 5-10 minutes longer. 

Ingredients:
     2/3 Cup maple syrup
     1/3 Cup canola oil 
     1 Cup soy or almond milk
     1 Cup whole wheat flour
     1 Cup fine organic cornmeal
     1 TBSP baking powder
     1 TSP salt


Directions: 

     1. Preheat oven to 350 degrees. Prepare muffin cups in muffin tin, or grease. 

     2. In a small bowl combine the wet ingredients (syrup, oil, milk). In another bowl combine the dry ingredients and whisk together (flour, cornmeal, baking powder, salt). Mix wet and dry ingredients together and pour into muffin cups. 

     3. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. 

Pumpkin Soup

Gather:

     TJ's Pumpkin Soup

     Avocado, cubed

     Cheese, cubed

     Tortilla chips

Vegetable Chili

     Finally, a hearty and delicious true-chili-flavored vegan chili for the slow cooker! I've tried numerous vegan chili recipes but this one by far takes the cake. I also love how there are so many vegetables and beans in this, and the eggplant gives it a unique flavor. 

Ingredients: 
     1 Eggplant, cut into 1" slices
     1 TBSP olive oil
     1 Lg. red onion
     1 Yellow sweet pepper
     2 Carrots, chopped
     2 Small zucchini, chopped
     6 Scallions, finely chopped
     1 Can kidney beans
     1 Can chili beans
     3-4 Cloves garlic
     1 Can chopped tomatoes
     1 TBSP chili powder
     1/2 TSP ground cumin
     1/2 TSP dried oregano
     1/2 Cup tomato juice
     Grated cheese, for topping


Directions:
1. Heat oil in large pan over medium-high heat. Arrange eggplant in a single layer in the pan and sear each side, cooking about 5-6 minutes per side. When browned on both sides, remove from pan and cute into chunks.

2. In the same pan cook onions and bell pepper just until soft but not yet browned. Add the garlic and cook 2-3 minutes longer, just until onion is beginning to color. 

3. Add all ingredients in the slow cooker and stir gently to combine. Cover, and cook 4-5 hours until veggie and beans are soft. Be careful not to overcook or the eggplant will be too soft and mushy. 

4. Serve with grated cheddar cheese over the top.

Leftover Idea: Serve over fresh baked SWEET CORNBREAD MUFFINS

Roasted Chickpeas

     Great as a snack, or can be a meal side dish packing in protein. Try adding different spices such as curry or paprika, and even use nutritional yeast flakes for a cheesy, vegan-friendly taste.

Ingredients:
     1 Can chickpeas, drained, rinsed and dried
     1 TBSP olive oil
     Salt and pepper to taste, or spice of your choice 

Directions:
     1. Preheat oven to 400 degrees. Prepare a baking sheet by covering with foil or parchment paper.
     2. In a large bowl mix chickpeas, oil, and spice or yeast flakes. 
     3. Spread out chickpeas in single-layer on baking sheet. 
     4. Bake for 20-30 minutes until chickpeas are golden brown and slightly crispy, stirring halfway.

Super Simple Veggie Soup

     I wanted a veggie-rich, simple soup one night and threw this together easily with a mix of fresh veggies as well as frozen. It went great with pumpkin muffins on the side!

Ingredients: 
   6 Cups Water
   3 Veggie Bouillon Cubes (I prefer Edward & Sons Garden Veggie, found at Sprouts, NG, WF)
   1/4 Cup each veggies:
         Corn
         Carrots
         Green Beans
         Peas

Directions: Simmer all ingredients in large pot for about 1.5- 2 hours, or until veggies are tender. 

**Note: My recipe reflects the water/bouillon cube ratio as directed on the package. Check yours to make sure that you are using the right amount of cubes per cups of water. 
   
   

Fried Veggies and Quinoa Mix

     I wanted to try a new quinoa and rice blend box mix, roasted red pepper flavor. While it cooked I pan fried purple potatoes and a red pepper. Delicious, healthy and simple!

Notes:

- I prefer to scrub my potatoes and scrap out any black spots. Peel yours if you prefer

- I used about 1 TBSP olive oil, salt and pepper to season frying veggies

Roasted Sweet Potato and Egg

I added some beets above.

Heres a simple go-to recipe that is easy to make although requires about an hours time. 

1. Preheat oven to 425 degrees. Scrub a large sweet potato.

2. Place dried sweet potato in a glass pie plate and spray with cooking oil, and add salt if you desire ( prefer TJ's garlic salt grinder). Cook in preheated oven about a half hour (about half the total potato cooking time). 

3. Remove pie plate from oven and cut potato into chunks (You may also choose to cut your potato like this to start, although it is softer and easier to cut halfway versus before cooking). Gather potatoes in single-layer as close to each other as possible. Crack an egg over the top of the potatoes and poke the yoke gently. Immediately put back into the oven. 

4. Continue to cook another 15-20 minutes until the egg has set and the potatoes are roasted well. 

Roasted sweet potato with egg over some cheesy noodles.

Lunch Idea

Bright Colors and interesting shapes invite children to try foods they may otherwise not want to. Try cutting foods differently and offering at various meals to spice things up. 

Pictured:   Turkey, cheese and spinach roll-up, sliced into circles
                  Strawberries, cut in quarters lengthwise
                  Golden Beets, roasted, cut into thin triangles
                  (Two leftover tortellini, just for fun)

Triple Chocolate Cupcakes (Vegan!)

Another fabulous cupcake recipe thanks to Vegan Lunchbox.  I used Chocolate Vegan Buttercream frosting, also from Vegan Lunchbox (recipe at bottom).

Ingredients:

3 C all-purpose flour

1/2 C cocoa powder

2 Tsp baking soda

1 Tsp kosher salt

1 C sugar

1 C packed golden brown sugar

2 C water

1 C canola oil

1 Tbsp vanilla

1 C chocolate chips (optional)

Directions:

1. Preheat oven to 350. Spray muffin tins or line with cupcake liners and spray the liners. 

2. Sift the flour, cocoa powder, baking soda and salt into a large mixing bowl. Add the sugar and brown sugar, water, canola oil and vanilla. Smith with a handheld beater or stand mixer until well combined and smooth.

3. Divide the batter evenly into the muffins cups (about 1/4 cup batter in each cup- the cupcakes will rise when cooking). If desired, sprinkle the tops with chocolate chips. 

4. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes after removing from oven, and then transfer to a wire rack to finish cooling. 

Frosting:

3 C powdered sugar

1/2 C cocoa powder

1/2 C non-dairy butter

3 1/2-4 Tsp non-dairy milk

1 1/2 teaspoons vanilla

- Sift together the powdered sugar and cocoa powder in to a medium-sized mixing bowl. Add the butter, milk, and vanilla and beat well with a handheld mixer until the frosting is smooth. 

Fluffy Vanilla Cupcakes (Vegan!)

Excellent vegan recipe thanks to Vegan Lunchbox. I made a simple  frosting with powdered sugar and butter, plus mashed in some fresh strawberries.

Ingredients:

1 Tbsp apple cider vinegar

1 1/2 C scant cups soymilk (plain or vanilla)

2 1/8 C all-purpose flour

1 1/8 C sugar

2 Tsp baking powder

1/2 Tsp baking soda

1/2 Tsp kosher salt

1/2 C canola oil

1 1/4 Tsp vanilla extract

1/2 Tsp coconut extract

Directions:

1. Preheat oven to 350. Spray muffin tins or line with cupcake papers and spray the liners. 

2. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soy milk to equal 1 1/2 cups. Stir well and set aside (the mixture will curdle).

3. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. In another mixing bowl whisk together the soy milk mixture, canola oil, vanilla and coconut extract.  Add the wet to the dry ingredients and beat until smooth using a handheld mixer or stand mixer, stopping to scrape down the sides of the bowl. 

4. Fill each muffin cup with 1/4 cup of batter. Bake for 15-20 minutes, until cake tester inserted int eh middle of a cupcake comes out clean. 

5. Let cool in the pan for 5 minutes, then remove the cupcakes from the pan and place them on a wire rack. Let the cupcakes cool completely before frosting. 

Zucchini Garden Chowder

What a delicious chowder this is! I would have to say the best part is that you can use all of your garden veggies or  late summer/autumn farmers market finds in one dish. 

Ingredients:

2 Tbsp butter

2 Med zucchini, chopped

1 Lg carrot, chopped

1 Med onion, chopped

1 Tsp dried Parsley (or 1 Tbsp fresh, chopped)

1 Tsp dried Basil (or 1 Tbsp fresh, chopped)

1/2 C flour

3/4 Tsp salt

1/2 Tsp pepper

3 C water

3 Veggie bouillon cubes

1 Tsp lemon juice

2 C tomatoes, chopped

1 1/2 C evaporated milk (375mL can)

2 C corn

1/4 C cheddar cheese, shredded

1/4 C parmesan cheese, grated

1 Tsp sugar

Directions:

1. Melt butter in soup pot over medium heat.

2. Add zucchini, carrots, onion, parsley and basil and sauté until veggies are tender.

3. Stir flour and seasonings into vegetables, and slowly add the water to make a smooth stock.

4. Add the bouillon cubes and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for about 2 minutes. 

5. Add tomatoes, corn and evaporated milk and return to a boil. Reduce heat; cover and simmer 5-10 minutes until corn is tender.

6. Just before serving add sugar and cheeses; stir until melted.

Fresh Fruit Ready to Go

  I always make sure to have an array of fresh fruit at home, and to make it even easier I try to wash, cut and sort some into individual containers that are ready to eat. If I'm really busy or under the weather I'll splurge on pre-cut fruit at Whole Foods and then sort it into individual containers that I can grab and go. Throwing together a quick, light and simple meal is easy if the fruit is ready to go. Here is a simple breakfast idea: Fried egg (with pepper) and raspberries + mangoes.

Crustless Kale Quiche

A simple yet delicious quiche recipe. I prefer kale and muenster, but you can alternate spinach and your favorite cheese as you desire.

Ingredients:

1 Tbsp vegetable oil

1 Onion (sm) chopped

1 10oz Package frozen chopped kale (or spinach), thawed and drained

5 Eggs, beaten

3 c Shredded muenster cheese

Sausage, chopped (optional)

1/4 Salt

1/8 Tsp ground black pepper

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and sausage and cook, stirring occasionally, until onions are soft. Stir in kale and continue cooking until excess moisture has evaporated. 

3. In a large bowl combine eggs, cheese, salt and pepper. Add kale mixture and stir to blend. Scoop into prepared pie pan. 

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before cutting and serving.

Chickpea Curry with Turnips

Ingredients:

     Olive oil
½  Onion, diced
2  Cloves minced garlic
1 Tbsp ground cumin
2 Tbsp curry powder
1 (15oz) Can garbanzo beans, undrained
1 Red bell pepper, diced
2 Small turnips (or 1 large), peeled and diced
1 Cup corn kernels
1 (15oz) Can diced, fire roasted tomatoes
1 Pinch crushed red pepper flakes
1 Pinch salt
1 Pinch cracked black pepper

Directions:

1. Heat the olive oil in a saucepan. Add the onion, garlic, cumin, and curry powder and cook until onion is translucent and soft. 

2. Add all ingredients to the slow cooker and heat on low, about 6 hours.

Optional: Pour over baked sweet potatoes or basmati rice.

Overnight Chai Steel Cut Oats

An easy, high protein breakfast that you can split and put into smaller portioned jars in the refrigerator (keeps the seeds fresher). The night before you want to eat the oatmeal just add the wet ingredients, in the morning grab the jar and go, or heat jar in lightly boiling water (I do not have a microwave). 

1 cup steel-cut oats

1 cup hemp milk or non-dairy milk of your choice

2 Tbs. chia seeds

¼ tsp. ground cardamom

¼ tsp. vanilla extract

¼ tsp. ground ginger or 1 Tbs. crystallized ginger

¼ tsp. ground cinnamon

1 pinch nutmeg

1 pinch black pepper

1 Tbs. maple syrup, optional

1 Tbs. shredded coconut, optional

1 Tbs. chopped pistachios, optional

Lemon Quinoa Cilantro Chickpea Salad

Ingredients:

1/2 c Dry quinoa

2 c Vegetable broth

1 Can garbanzo beans (drained and rinsed)

1 c Cherry tomatoes, halved

2 Avocados, diced

2 c Spinach

1 Bunch cilantro, chopped

1/4 c Onion

1-2 Cloves garlic

For the dressing:

Juice of 2 lemons

Zest of 1 lemon

2 Tsp. dijon mustard

2 Tsp. olive oil

1 Tsp. agave nectar

1/2 Tsp. cumin

Dash of salt and pepper

Directions:

1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

2. Dice your spinach and cilantro. 

4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those, and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

Make Your Own Hummus

Use this simple hummus recipe plain, or add your own ingredients to spice it up (spinach, artichokes, roasted red peppers, tomatoes and dill are some ideas).

1 clove garlic

1 (19 oz) can garbanzo beans, 1/2 the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 teaspoon salt

 Combine ingredients in blender until smooth.

Lunchbox: Light Lunch w/Muffins

Key lime yogurt sprinkled with flax seed
Fresh Peach, diced
Carrot Sticks, halved
Whole-meal Muffins (Recipe from Vegan Lunchbox)

Elderberry Cough Syrup

  The ultimate, all-natural remedy for relief from the common cold. Start taking this syrup as soon as you feel the cold coming on and continue until your symptoms subside. Start with 1 Tablespoon a day, and increase up to hourly depending on level of symptoms. You can find elder berries at a local health food store such as Natural Grocers. 

Ingredients:

6 c Water
1 1/2 c Elder berries
1/2 c Honey

Directions:

Simmer the elder berries with the water until a light syrup is created (about 2 hours). Place in a clean mason jar and mix in honey. Refrigerate for up to 3 months. 

Lunchbox: Sushi

Veggie Sushi rolls with sauce
Grapes
Mixed nuts
Bean and corn salad

Simple Tomato Avocado Melt

A quick lunch or snack to serve alongside fresh fruit.

Ingredients:

- Bread (or pitas)

- Avocado, sliced

- Tomatoes, diced

- Cheddar cheese

- Trader Joe's Garlic Salt (GS, parsley, sea salt)

Directions:

Lay sliced avocado across bread or pitas, followed by diced tomatoes and cheese. Broil until cheese is melted and edges are crisp. Sprinkle with garlic salt to taste. Vinaigrette or olive oil may also compliment this well.