Butternut Squash Quiche

INGREDIENTS

  • 1 unbaked 9-inch pie crust (optional, you can make this without the crust for an easier meal)

  • 1 tablespoon olive oil

  • 2 cups diced butternut squash (diced into 1/2-inch cubes)

  • 2 scallions, chopped with the white and green parts separated

  • 3 cloves garlic, pressed or minced

  • 1 handful chopped fresh kale (tough stems removed)

  • 1 teaspoon minced fresh rosemary

  • 5 ounces crumbled goat cheese

  • 6 large eggs

  • 1 cup half and half*

  • 1/2 teaspoon fine sea salt

  • a few twists of freshly-cracked black pepper

INSTRUCTIONS

  1. Partially blind-bake the pie crust. Press the pie crust evenly into a 9-inch pie pan. Transfer the pie crust to the freezer to chill for 15-20 minutes, while your oven heats to 400°F (205°C). Once the crust is chilled and firm, carefully line it with parchment paper. Then fill the crust with pie weights (or dried beans) and bake for 10-12 minutes, until the edges of the crust are lightly golden. Transfer the pie pan to a wire baking rack and carefully remove the parchment paper with the pie weights.

  2. Sauté the veggies. Meanwhile, heat the olive oil in a large non-stick sauté pan over medium-high heat. Add the butternut squash and sauté for 8 to 10 minutes, stirring occasionally, until mostly cooked through. Add the white parts of the chopped scallions and garlic. Sauté for 2 more minutes, stirring constantly, until the garlic is fragrant and the veggies are softened. Stir in the green parts of the scallions, kale and rosemary until combined, then remove the sauté pan from the heat.

  3. Layer the quiche. Arrange the veggie mixture in an even layer in the pre-baked pie crust and sprinkle the crumbled goat cheese evenly on top. In a separate mixing bowl, whisk together the eggs, half and half, salt and pepper until combined, then pour the mixture evenly over the veggies and cheese. Give the quiche filling a brief gentle stir so that some of the veggies and cheese float to the top.

  4. Bake. Then bake the quiche for 45 minutes, or until the top is golden and puffy, and a toothpick inserted in the center comes out clean.

  5. Cool and serve. Transfer the quiche back to the wire rack and let it rest for at least 10 minutes. Then slice, serve and enjoy!

Recipe from gimmesomeoven


Slow Cooker Chipotle Corn Chowder

Ingredients

  • 3 cups corn (about 3–4 ears of corn, shucked)

  • 8 small red potatoes, roughly chopped

  • 3 cloves garlic, minced

  • 2 chiles in adobo sauce, diced

  • 1 teaspoon adobo sauce

  • 2 tbsp flour

  • 1 teaspoon oregano

  • 1 teaspoon thyme

  • 1 teaspoon onion powder

  • 6 cups vegetable broth

  • 1 cup plain Greek yogurt*

  • 1 cup shredded cheddar cheese (4 ounces)

  • Salt and pepper, to taste

Instructions

  1. Place corn, potatoes, garlic, chiles, adobo sauce, flour, oregano, thyme, onion powder, and vegetable broth into the slow cooker.

  2. Turn on the slow cooker and cook for 7-8 hours on low or for 3-4 hours on high.

  3. Turn slow cooker off and fold in Greek yogurt until fully incorporated. Stir in cheese until melted. Season with salt and pepper, to taste.

Recipe from karalydon

Carrot Apple Pancakes, gf

Ingredients

  • 1 cup grated carrot

  • 1 cup grated apple

  • 1/2 tbsp vanilla extract

  • 1/4 cup coconut oil

  • 2 cups rolled oats (I used gluten free)

  • 2 tsp baking powder

  • 1/2 tbsp ground cinnamon

  • 1/4 tsp salt

  • 1/4 cup milk of choice

  • 3 eggs

  • 1/4 cup honey or maple syrup

Instructions

  • Combine all ingredients into a high-speed blender. If you don't have a high-speed blender, see above tips for blending suggestions.

  • Blend until smooth, being sure to scrape down the sides occasionally to ensure all ingredients is incorporated.

  • Heat a skillet over medium heat and add a little oil. Once the oil is warm, portion the batter out into pancakes.

  • Cook for about 2-3 minutes per side.

  • Enjoy warm, topped with favorite topping

  • Allow leftovers to cool completely and store in air-tight container in fridge for up to 5 days.

Recipe from thenaturalnurturer

Southwest Salad

Ingredients

  • 4 cups lettuce mix

  • 1 tomato, cubed

  • 1 avocado, cubed

  • 15 oz black beans, drained

  • 1/2 cup corn, drained

  • Crushed tortilla chips for topping, Optional

  • Salsa, optional

  • Dressing of your choice. I like Chipotle Ranch from Aldi
    Homemade Greek Yogurt Ranch Dressing

Instructions

  1. In a large bowl mix lettuce with black beans, tomatoes, corn, and avocado. Season with an extra pinch of salt and pepper to your taste.

  2. Top with your choice of dressing, salsa and tortilla chips.

Recipe adapted from contenrednesscooking

Crispy Chickpea Kale Caesar Salad with Sweet Potatoes

INGREDIENTS

FOR THE ROASTED SWEET POTATOES

  • 2 small sweet potatoes – cut into 1-inch cubes

  • 1 tablespoons extra virgin olive oil

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

FOR THE CRISPY ROASTED CHICKPEAS

  • 1 (15 ounce) can chickpeas, drained and rinsed

  • 2 teaspoons chili powder

  • 2 teaspoons garlic powder

  • 1 teaspoon ground cumin

  • Kosher salt and black pepper to taste

FOR THE SALAD

  • 4 cups of curly kale-sliced thin

  • 2 cups romaine lettuce-sliced thin

  • 1/2 cup diced avocado – about 1–2 avocados depending on their size

  • 1/4 cup diced red onion

  • 1/4 cup chopped walnuts

  • Shredded parmesan cheese for serving – optional

FOR THE CREAMY TAHINI DRESSING

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons plain green yogurt or mayo (I like to use vegan mayo)

  • 2 tablespoons Dijon mustard

  • 2 tablespoons tahini paste

  • The juice of 1-2 lemons-about 2 tablespoons

  • 1 tablespoon honey or maple syrup

  • 2 teaspoons Worcestershire sauce

  • 2 cloves garlic-peeled and minced

  • kosher salt and black pepper

  • 1/3 cup grated manchego cheese, parmesan cheese or feta cheese

  • 2 tablespoons dried parsley

  • 1 tablespoon dried basil

INSTRUCTIONS

 ROAST THE SWEET POTATOES AND CHICKPEAS

  1. Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Place the cubed sweet potato onto the baking sheet, drizzle with olive oil and a sprinkle of kosher salt and black pepper. Toss to coat. Roast in the oven for 20 minutes.

  2. Mix up the chili powder, garlic powder, cumin, salt and pepper in a small bowl. Move the sweet potatoes to one side of the pan flipping them over as you move them. Then pour the chickpeas onto the same pan on the empty side. Drizzle the chickpeas with 1 tablespoon olive oil and sprinkle them with the seasoning mix. Toss them with your hands to coat everything in the oil and seasoning. Return the pan to the oven and continue to roast for another 20 minutes. Remove and let cool for 5 minutes.

ASSEMBLE THE SALAD

  1. While the potatoes and chickpeas are roasting you can prep the rest of the salad. Place the shredded kale and romaine into a salad bowl or large rimmed dish, lightly drizzel with olive oil and massage for one minute.

  2. Add the diced avocado, red onion, and chopped walnuts to the bowl with the kale and romaine.

  3. Make the dressing: Add all dressing ingredients to the bowl of a food processor or blender and pulse for 30-45 seconds to combine and emulsify into a creamy dressing.

  4. Add the roasted chickpeas and sweet potato to the salad. Drizzle some of the dressing over the salad and lightly toss to coat all of the ingredients in the dressing.

  5. Top with a sprinkle of parmesan cheese if desired.

  6. Serve cold or at room temperature and enjoy!

Recipe from pinchmegood

Chopped Thai Salad with Peanut Ginger Dressing

INGREDIENTS

FOR THE SALAD:

  • 1/2 cup raw, unsalted peanuts (or other nut)

  • 1/2 head ( about 1.5 lbs.) green or red cabbage

  • 1/2 teaspoon kosher salt, optional

  • 2 – 3 carrots (about 1/2 lb.), unpeeled, ends trimmed

  • 2 small beets (about 1 lb.), unpeeled, ends trimmed, see notes above

  • 3 to 6 scallions, thinly sliced

  • 1 cup fresh cilantro, roughly chopped

FOR THE DRESSING:

  • 1/4 cup peanut butter or other nut butter

  • 3 tablespoons fresh lime juice

  • 2 garlic cloves, finely minced or grated

  • 2 teaspoons grated (or finely minced) fresh ginger

  • 2 tablespoons soy sauce or tamari

  • 1 tablespoon sesame oil

  • 1 tablespoon maple syrup

  • pinch cayenne, optional

  • Flaky sea salt such as Maldon

INSTRUCTIONS

  1. Make the salad: Heat the oven to 350ºF. Spread the peanuts out in a single layer on a small baking dish. Transfer pan to oven and toast till lightly golden, about 10 minutes.

  2. Shred the cabbage finely and transfer to a large bowl. If your cabbage is a little tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside.

  3. Fix your food processor with the shredder attachment. Send the carrots down the food chute and shred. Transfer to bowl with cabbage. Repeat with beets, transferring beets to the bowl as well.

  4. Make the dressing. In a medium bowl, stir together the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir until smooth. If necessary, thin with water a tablespoon at a time. Consistently, I’ve been adding 2 tablespoons of water.

  5. Add dressing to the bowl with the cabbage, carrots and beets. Toss to coat. Add the scallions, cilantro, and peanuts, and toss again. Serve or transfer to storage containers and store in fridge.

Recipe from alexandracooks

Orange Cranberry Almond Salad with Orange Poppy seed Dressing

INGREDIENTS

  • 10 ounce bag spring mix (or spinach)

  • 11 ounce can mandarin oranges

  • 1/2 cup dried cranberries

  • 1/3 cup sliced almonds (can use walnuts or pecans as well)

ORANGE DRESSING

  • 1/4 cup frozen orange juice concentrate

  • 1/2 teaspoon orange rind

  • 1/4 cup olive oil (or vegetable oil)

  • 2 Tablespoons sugar

  • 1 Tablespoon vinegar (I used apple cider)

  • 1/2 Tablespoon lemon juice

  • 1 teaspoon poppy seeds

  • 1/4 teaspoon salt

INSTRUCTIONS

  • Add the spinach, oranges, cranberries and almonds to a large bowl.

  • Add the orange juice, orange rind, olive oil, sugar, vinegar, lemon juice and salt to a mason jar. Shake until well combined. Add the poppy seeds and shake just before serving. Then pour over the salad. Toss until combined.

Recipe from iheartnaptime

Braised Kale with White Beans and Tomato

Ingredients

  • 1 pound dried navy beans

  • 2 large cloves garlic

  • 1 1/2 teaspoons dried oregano

  • scant 1/4 teaspoon red pepper flakes

  • 1 bay leaf

  • 1 15 ounce can diced tomatoes

  • 1 1/2 teaspoons kosher salt

  • 1 1/2 tablespoons duck fat can substitute olive oil or butter

  • 2 cups finely chopped kale tough stems removed

Garnish:

  • parmesan cheese freshly grated

Instructions

Sort through the beans, discarding any pebbles or stones that may have inadvertently gotten through the sorting process. Cover with one inch of water, cover with a lid and let rest 8 hours or overnight.

Drain the water and rinse the beans. Add the beans back to the pot and cover with another inch of water. Bring to a boil, reduce heat to simmer, cover the pot and cook until the beans become tender, about 1 1/2-2 hours. There should still be about 1/4" of water covering the beans. If not, add more water until they're just barely covered.

Stir in the diced garlic, oregano, red pepper flakes, bay leaf and tomatoes. Braise for 10-15 minutes, until the flavors start to meld.

Add the duck fat and kale. Stir to combine and braise another 5 minutes or so, just until the kale is tender. Serve with parmesan cheese.

Recipe from garlicandzest

One Pot Spinach Rice

Ingredients

  • 1 cup white rice (rinsed and drained)

  • 2-3 cups fresh baby spinach

  • 2 Tomatoes diced

  • 1 medium onion diced

  • 2-3 cloves garlic minced

  • 1 cup Pinto beans canned (rinsed and drained)

  • 2 cup chicken stock low sodium (or vegetable stock or water if vegan)

  • 1 1/2 tsp curry powder

  • 1 tsp cooking oil

  • salt and pepper

Instructions

  • Heat oil in a large skillet on medium heat. Add garlic and saute until fragrant for about 30 sec

  • Add onion and saute until translucent. Then add diced tomatoes and cook them until they soften for about 3-4 mins

  • Add spinach, beans, rice and cook for a couple of minutes. Now add water, chicken stock or vegetable stock (if vegan) and bring the mixture to a boil

  • Season with curry powder, salt and pepper. Adjust salt and pepper according to taste

  • Simmer the rice mixture for 18-20 min (or until rice is tender) on low heat with lid on

  • Turn off the heat and serve warm.

Recipe from watchwhatueat

Beet Apple Salad with Maple Vinaigrette

Ingredients

  • 1 tbsp pine nuts or walnuts

  • ½ cup grated beets

  • ½ apple

  • 2 handfuls arugula, spinach, or other green

For maple vinaigrette

  • 1 tbsp olive oil

  • ½ tbsp balsamic vinegar

  • 1 tsp maple syrup

Instructions

  • Gently toast the pine nuts or walnuts in a dry skillet/frying pan or under a broiler/grill. Keep a close eye on them so they don’t burn then set aside.

  • Grate the beet and core and slice the apple.

  • Put the arugula in the bottom of a bowl, top with the grated beet, apple and nuts.

  • Shake together the vinaigrette ingredients (oil, vinegar and maple syrup) in a small jar or whisk in a small bowl. Drizzle over the salad, toss and serve.

Recipe adapted from carolinescooking

Roasted Garlic Miso Soup with Greens

INGREDIENTS

  • 2 heads of garlic

  • 2 tablespoons olive oil

  • 6 cups water or vegetable broth

  • 3 to 4 tablespoons white miso, to taste

  • 4 cups kale, chopped

  • pinch of red pepper flakes, garnish

  • squeeze of lemon, optional

  • sliced green onions, optional

  • himalayan salt to taste

INSTRUCTIONS

Preheat oven to 400 degrees

Roast garlic: Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together. Cut off the tops of the garlic bulbs. Place bulbs cut side up on a piece of tin foil large enough to fold over and close tight at the top when done. Drizzle 1 tablespoon olive oil over each bulb. Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends. Bake for 45 – 50 minutes. Let cool for 10 minutes.

Miso soup: In a large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon. Add liquids, turn heat to medium-low. Add your miso and stir to incorporate the paste. Add in greens and let wilt until deep dark green, about 5 – 10 minutes.

Serve with a slice of lemon, scallions and pinch of red pepper flakes. 

Serves 4

Recipe from simple-veganista

Cozy Autumn Wild Rice Soup

INGREDIENTS

  • 6 cups vegetable stock (or chicken stock)

  • 1 cup uncooked wild rice*

  • 8 ounces baby bella mushrooms, sliced

  • 4 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 ribs celery, diced

  • 1 large (about 1 pound) sweet potato, peeled and diced

  • 1 small white onion, peeled and diced

  • 1 bay leaf

  • 1 1/2 tablespoon Old Bay seasoning

  • 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

  • 2 large handfuls of kale, roughly chopped with thick stems removed

  • fine sea salt and freshly-cracked black pepper

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

  2. Pressure cook. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.

  3. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  4. Serve. Serve warm and enjoy!

CROCK-POT (SLOW COOKER) METHOD:

  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.

  2. Slow cook. Cook on high for 1 to 2 hours*, until the rice is cooked and tender.

  3. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  4. Serve. Serve warm and enjoy!

STOVETOP METHOD:

  1. Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

  2. Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.

  3. Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

  4. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  5. Serve. Serve warm and enjoy!

Recipe from gimmesomeoven

Almond Flour Thumbprint Cookies (vegan, gf)

Ingredients

  • 2 cups Blanched almond flour

  • 1/4 cup Melted coconut oil

  • 1/4 cup Maple syrup

  • 1/4 teaspoon Salt

  • 1/4 teaspoon Baking powder

  • 1 teaspoon Vanilla extract

  • 1 teaspoon Almond extract

  • 1 teaspoon apple cider vinegar - or lemon juice

To fill the cookies:

  • ▢1/4 -1/3 cup raspberry jam

Instructions

  • Preheat oven to 350F. Line a cookie sheet with parchment paper. Set aside.

  • In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking powder, salt, apple cider vinegar, vanilla extract, and almond extract.

  • Stir with a spoon to form the cookie dough batter. It should be sticky but easy to roll into a cookie ball, not wet or runny - see picture above in my post. If it is too wet, add more almond flour 1 tablespoon at a time.

  • To make 32 small thumbprint cookies, scoop 1/2 tablespoon of cookie dough per cookie otherwise, to make 16 large cookies, scoop 1 tablespoon of dough per cookie.

  • Roll the cookie dough in your hand to form a small cookie dough ball and place the ball on the prepared cookie sheet. Repeat to form 32 cookie balls, leaving a 1-inch (2cm) space between each cookie ball.

  • For small cookies, place the back of a 1/2 teaspoon measuring spoon in the center of the cookie dough ball. Press gently to form a hole in the center of the cookie, the sides of the cookie may crack slightly, and that's ok. If you made larger cookies, use your thumb to press down each cookie dough ball.

  • Fill each thumbprint cookie up to the 3/4 of the hole - not up to the top, or it may overflow in the oven.

  • Bake for 12-14 minutes or until the sides of the cookies are slightly golden brown. They will be soft when you take them out of the oven, and that's fine.

  • Cool 5 minutes on the cookie sheet, then slide a spatula under each cookie to transfer onto a cooling rack.

  • If some jam evaporates or fades in color during the baking process, you can add a little more after they completely cool down.

Recipe from theconciousplantkitchen

Maple Gingerbread Popcorn

Ingredients

  • 1/2 cup organic popcorn kernels generates 15 cups popped

  • 3 tbs. coconut oil

  • 3 tbs. maple syrup

  • 3/4 tsp. ground ginger

  • 1/2 tsp. cinnamon

  • 1/4 tsp. nutmeg

  • 1/4 tsp. salt

Instructions

  • Preheat the oven to 325 degrees.

  • Pop the popcorn.

  • Place the solid coconut oil in a large roasting pan or on a cookie sheet that has sides. Put the pan in the oven until the oil melts.

  • Remove the pan from the oven and add the maple syrup and spices. Stir to combine.

  • Add the popped popcorn to the pan and stir so that the popcorn is evenly coated.

  • Bake for 6-8 minutes, stirring every couple minutes. Once it starts to brown a little, it's done.

  • Remove and cool on a wire rack.

Recipe from realfoodrealdeals

Candied Ginger Recipe

Ingredients

  • 16 oz. fresh ginger, peeled and diced or sliced

  • 2 cups granulated sugar, plus 1/2 cup

  • water (about 2 cups)

Instructions

  • Cut ginger into small pieces or thin slices. Pieces should be about 1/2 inch in diameter. Slices should be about 1/4" thick. Pieces will keep a slightly chewy bite in the center, while slices are easier to dip in chocolate.

  • Place the ginger slices in a saucepan and cover with water. Simmer for 20 minutes, then drain.

  • Place back in sauce pan, add 2 cups of sugar and cover with water. Heat to boiling, then simmer for 45 minutes.

  • Drain (reserving the syrup) then spread on a parchment or wax paper lined baking sheet.

  • Let the ginger dry overnight on the kitchen counter.

  • Place 1/2 cup sugar in a bowl, along with the dried ginger (ginger will still be sticky) and mix to coat the ginger with the sugar.

  • Place ginger back on the baking sheet and let sit for several hours.

  • Remove excess sugar and store in an airtight container.

Recipe from whenthere8this



Helathy Hot Cocoa

Ingredients

  • 2 ½ cups unsweetened almond milk 9or milk of your choice)

  • 2 ½ tablespoons organic unsweetened cocoa powder (OR raw cacao powder)

  • 1 tablespoon raw honey or maple syrup (plus more to taste if needed)

  • ¼ teaspoon pure vanilla extract

INSTRUCTIONS

  1. Warm the almond milk on the stove over medium heat until hot but not boiling. Simmer about 5 minutes. Add the rest of the ingredients and whisk to combine (1-2 minutes).

  2. Heat another 1-2 minutes and serve immediately.

  3. Optional: add a small dash of cinnamon on top and serve.

Recipe from elizabethrider

Homemade Cranberry Sauce with Maple Cinnamon & Orange

Ingredients

  • 4 cups cranberries, frozen or fresh

  • 3/4 cup fresh orange juice

  • 1 tablespoons orange zest

  • 1 teaspoon vanilla extract

  • 1/4 cup pure maple syrup

  • cinnamon stick

Instructions

  1. Heat a medium-sized saucepan to medium heat. Add cranberries, pure maple syrup, orange zest, orange juice, vanilla extract and cinnamon stick.

  2. Bring mixture to a boil, stirring occasionally. About 5-7 minutes.

  3. Once boiling, reduce heat to medium and continue to cook until the cranberries burst and begin to break down until they for a sauce, will be about 15-20 minutes. You can smush them with a spoon if you’d like.

  4. Test the sauce to make sure it’s too your liking. If it’s too tart, you can add more syrup.

  5. Remove the cranberry sauce from the heat and it let cool.

  6. SERVE!

Recipe from joyfulhealthyeats

Honey Butter Skillet Corn

Ingredients

  • 2 tablespoons butter

  • 2 tablespoons honey

  • 1 bag (16 oz) frozen corn

  • 2 ounces cream cheese cut into chunks

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions

  • In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.

  • Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.

  • Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.

Recipe from togetherasfamily

Healthy Sweet Potato Casserole

INGREDIENTS

  • 8 cups sweet potatoes (about 4 large potatoes)

  • 1 cup canned coconut milk (light or regular)

  • 1/4 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 1 Tablespoon ground flaxseed

  • 1 teaspoon vanilla

  • 1 teaspoon cinnamon

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon freshly grated or ground nutmeg

Topping:

  • 1/2 cup brown sugar or coconut sugar

  • 1/2 cup chopped pecans

  • 1/3 cup gluten-free old-fashioned oats

  • 1/3 cup gluten-free oat flour or almond flour

  • 3–4 tablespoons coconut oil, in solid form

INSTRUCTIONS

  1. Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.

  2. Meanwhile, preheat your oven to 350°F and spray a little cooking spray on a 9×13 or 9×9 inch casserole dish.

  3. In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.

  4. Place sweet potatoes into a large bowl and mash them with fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.

  5. Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan mixture. Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.

Recipe from eatingbirdfood

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Ingredients

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed

  • 3 tablespoons olive oil

  • 1/4 teaspoon Salt to taste

Roasted Butternut Squash:

  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

  • 2 tablespoons olive oil

  • 3 tablespoons maple syrup

  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves

  • 1 cup dried cranberries

  • 2-4 tablespoons maple syrup optional

Instructions

How to roast Brussels Sprouts:

  1. Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  2. Trim ends of Brussels sprouts  and remove yellow leaves. 

  3. Then, slice all Brussels sprouts in half. 

  4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 

  5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Butternut Squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

How to toast pecans:

  1. Toast pecans in the preheated oven at 350 F

  2. Line a baking sheet with parchment paper.

  3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.  

  4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords. 

Assembly:

  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. 

  2. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe from juliasalbum