3 Savory Family Friendly Fall Inspired Recipes

With the crispness of the Autumn air seems to bring a resurgence of inspiration for us to get back into our kitchens. Not only does the lower temperatures offer more inspiration to turn the oven on, and even the stove for that matter, but also the more routined schedule of fall lends a hand. Cooking for me takes the approach of ease, nutrient dense, and flavor packed dishes to get my creativity going, also a hungry son and husband help convince me to cook too.

Shifting into Autumn comes an abundance of new seasonal veggies that helps to inspire me into wanting to try new recipes, and needing to perfect the recipes so I can add them to dishes I can bring to holiday festivities. Here are a few recipes that are not overly complicated, and can be made ahead of time and are freezer friendly if you are trying to meal prep, or make bigger batches while being nutrient dense without cutting down on flavor. 

RECIPE
Butternut Squash & Cheese Crostini

Ready in 50 minutes

Serves 8 people

 Ingredients

• 1 Loaf of Sourdough Bread

• 1 Butternut Squash

• 2 Tablespoons Of Thyme, Rosemary, Oregano, Salt 

• 1 Container of Plain Vegan Cream Cheese ( I Used Kite Hill Brand)

• 1 Whole Head of Garlic

• 1 Yellow  Onion

Preparation

1. Preheat Oven to 375 F  Peel, Discard seeds, then Cut Squash into bite sized pieces. Toss pieces in Olive Oil, Salt also Add 1 Tablespoons of Rosemary,Thyme and Oregano, Stir then add seasoned squash to baking tray. 

2. Cut Yellow Onion into bite sized pieces, then Add to baking sheet with Butternut Squash. Then Remove extra skin on Garlic and remove the top off the Garlic. Place Whole Garlic Bulb also on baking tray. 

3. Place Tray in oven Bake around 30 mins until Squash is tender when poked

4. While Baking Squash, Onions and Garlic. Add Cream Cheese to bowl, including Thyme, Rosemary, Oregano and Salt. Place back in the Fridge. Cut up loaf of bread.

5. Remove Cooked Veggies From Oven, let cool for a few mins until cooled enough to handle. Start removing each clove of garlic from its skin, should just squeeze out of skin. Set aside about 5 cloves, Mash rest of cloves making a garlic like paste. Add the mashed cloves to Cream Cheese Mixture. Place mixture back into the fridge. 

6. Place sliced bread onto a baking sheet put into oven, let slices get a light brown color on edges, once to desired color remove from oven and let slices cool.

7. Loosely mash Butternut Squash with onion (chunks are ok) you want the mixture to be able to be scooped onto crostini, taste and add salt to your taste.

8. Layer Cream Cheese on to each Crostini Slice. Next Butternut Squash Mixture on top and ENJOY!

Tips

Sprinkle on top of each Crostini extra Herbs that you might have left over, Chives, or Sea Salt which adds flavor and a bit of polish look. 

RECIPE
Roasted Tomato and Bell Pepper Soup

Ready in 60 minutes

Serves 4 people

Ingredients

• 4 Large Tomatoes

• 2 Red Bell Peppers

• 1 Whole Garlic Bulb

• 1 Yellow Onion

• 1 Cup of Vegetable Broth

• 1 Teaspoons of Smoked Paprika

• 1 Tablespoon of Crushed Red Pepper

• Salt to Taste

• 4-5 Basil Leafs

Preparation

1. Preheat Oven on 375 F  Chop Tomatoes into quarters or large chunks. Next cut Bell Peppers into 1in wide strips, discarding seeds. Next discard extra skin on Garlic bulb, cut top skin off of bulb. 

2. Once chopped place Tomatoes, Bell Peppers, and Garlic on a baking sheet. Drizzle with Olive Oil and Sprinkle with Salt. Place baking sheet in the oven. Bake until tender and roasted on edges.

3. Dice Yellow Onion. Add Onion to Sauté Pan Simmer until Translucent and tender. Place Tomatoes and Bell Pepper into pan, slowly add 1 Cup of Veggie Broth with mixture. Remove skin from Garlic cloves then add to pan. Add All Seasoning to Pan. CAREFULLY!!! Blend ingredients with immersion blender, or CAREFULLY Add ingredients to a normal blender. Blend to desired consistency add season and more Broth if desired.

4. When Serving Soup, Lightly Drizzle on top Olive Oil and Basil Leaves

Tips

This recipe is freezer friendly, great to make ahead or in big batches especially with Tomatoes and Bell Peppers being peak season, making produce cheaper at Farmers Markets and stores.

RECIPE
Super Charged Green Pasta Bake

Ready in 50 minutes

Serves 4 people

Ingredients

• 1 Package of Penne Pasta

• ¼ Cup of Hemp Seed, Sunflower Seeds, Flax, Pumpkin Seeds, Pine Nuts (Sub in your favs)

• ½ Cup of Panko Crumbs

• 2 Tablespoon of Italian Seasoning (sub for whatever you have on hand)

• Zest of 1 Lemon

• 4 Tablespoons of Vegan Butter or Olive Oil

• 4 Tablespoons of Flour

• 1-1 ½ Cups Of Plain Soy Milk

• 4 Cloves of Garlic

• 1 Bunch of Kale, Swiss Chard, Spinach (use what your family prefers, also can mix your greens)

Preparation

1. Preheat Oven to 375 F. Prepare Penne Pasta as recommended on the package, leaving pasta Al Dente. 

2. Next remove Greens from Stem and chop. Crush Garlic set aside.

3. Sauce: Place Butter in pan and melt, slowly sprinkle Flour in, whisking the butter and flour together, as the butter absorbs the flour add a small amount more in until you have used up all you flour, if the ratios seem off you can add a few drop of Olive Oil. Next add Garlic and allow the flour/butter to brown lightly. When mixture has a light brown color add milk SLOWLY. As your pouring small amounts of milk(can sub ½ cup of a dry white wine) in whisk continually and let the mixture absorb the liquid, continue until you have desired sauce consistency. Add seasoning and salt.

4. Add Greens to saucepan, folding in. Heat is off.

5. Next add Cooked pasta to saucepan folding together until well mixed. If the mixture is dry, add a bit of the pasta water until creamy enough. Stir in Lemon Zest

6. In a Food Processor or Blender add Seeds Pulse until mixture is consistent in size. Add Panko pulse until blended together 

7. Add Pasta with Sauce into a baking dish, Add Seed/Panko on top of pasta. Bake for around 20 mins or until Panko is golden brown! Serve and enjoy!

Tips

Options: top with Pine Nuts, Nutritional Yeast.

 This recipe is great to make ahead of time,  just bake when ready to serve. Once baked is a freezer friendly recipe.

No-Cook Watermelon Recipes That Everyone Will Savor This Summer

Watermelon Cooler

Watermelon the yummy classic cooling and delicious watery fruit of the summer. At our house we have been going through and eating a few watermelons a week. And yes the one doing most of the consuming of the watermelon is me, just give me some watermelon and a bottle of Tajin seasoning, such the perfect combo for my taste bud who prefers food that is on the savory side. When days are longer and hotter during the summer I have been noticing a difference in my appetite, sometimes not getting hungry until later in the day. Also with the warmer days I don’t want to spend a lot of time in the kitchen so I love a good salad and since we always have watermelon on hand I have been finding creative ways to use it, including my smoothies, salads and cocktails. So let me share my hydrating recipes.

Smoothies

Watermelon Cleanser

Watermelon Refresher

• 1 Frozen Banana

• 1/2 of Smaller Watermelon, (Flesh Only, Seedless)

• Handful Cilantro

• 2 Sprigs of Mint

• 1 Cup of Coconut Water

Directions: Blend if you want it a bit Thicker or Colder Add Ice

Tip: Blend up Watermelon, then Pour Liquid in Ice Tray. Add the Ice Cubes to smoothie then blend or Add Ice Cubes to Keep Drink Colder Longer

Watermelon Cleanser

• 1/2 Watermelon (seedless)

• 1 Romaine Lettuce

• 1 Apple

• 1 Lemon (juice)

• Add Water or Ice to get desired consistency (hint: Add a little at a time)

Directions: Blend

Salad

Watercress and Arugula add a nice spice to the salad that offsets the Watermelon’s sweetness

Savory Watermelon Salad

• 1/2 of a Seedless Watermelon, Cubed into Bite Sized Pieces

• Arugula and/or Watercress

• 1/2 Red Onion or more if you Love Onion like me

• 2-3 Sprigs of Mint and/or Basil

• 1 Can Garbanzo Beans

• 1 Avocado

• 1 Cucumber

• 2 Ripe Tomatoes

• 1 Package of Feta ( used Miyokos Vegan Feta)

• Optional: Add Slivered Almonds, Or Pinenuts

Dressing: Mix together Olive Oil, Balsamic Vinegar, Chilli Pepper Flakes, Garlic Powder, Salt and Pepper. Add All According to your Taste Buds. Add Dressing to salad ingredients and enjoy!

Tip: If making ahead of time or going to have over the next few days add Arugula or Watercress as you serve salad, the lettuce won’t wilt and salad will last longer.

Cocktail

Watermelon Jalapeño Margarita

• 1-3 Cups of Blended Watermelon, Chilled

• 1 Lime, Juiced

• 2 Ounce of Silver Tequila

• 2-3 Slices of Jalapeño, Muddled

• Add 2 leaves of Basil, Muddled

• Ice

Directions: Put all ingredients in a shaker, Salt glass rim, Pour ingredients over ice.

Tip: Make ahead Watermelon Ice Cubes, Use as ice in Drink

Three Health Boosting Smoothies To Try Out In 2019

It is the beginning of 2019 naturally we are feeling inspired to start the new year off with a fresh start. Even though you might not have made resolutions for the new year it is common when overlooking the new year we want to focus our attention on our habits  that we would like to shift. Most of us think of our health during this naturally reflective period and look for areas in which our health can be improved or tweaked. I find that my mind usually drifts to my health after being stunned that another year has passed so quickly. For 2019 I have found a couple of areas that I want to improve in relations to my health like getting more fresh raw fruits and veggies into my diet every meal, be more consistent with my yoga practice, and focus on my gut health.

Depending on your health goals I think a tip that benefits many and that will help my own goals is smoothies. When friends and family ask me for tips about how to eat more veggies for themselves or their kids smoothies are my first recommendation due to how quick they are to make and if your on the go they can be taken with you. Smoothies can also be prepped ahead of time and if that doesn’t suit your schedule you can just make bigger batches and store the extras in the fridge(what I usually do). The other factor I like is how you can really make them to your liking and needs. Stuff as many greens, superfoods in and not be able to taste them count me in. While juicing is great and another way I enjoy giving my diet an extra punch smoothies are more filling with their fiber content and I usually add protein powder to mine making them great for when I workout. 

So if your a smoothie newbie or a pro I wanted to share three of my favorite smoothie recipes. These recipes are vegan, gluten free and kid approved. And according to your taste buds you really can tailor these drinks to your liking. I must also admit I usually eyeball the amount of ingredients I put in depending on my tastebuds and ingredients I have around that day. These recipes are filled with antioxidants, protein, fiber, minerals and adaptogens. All of these factors benefit anyone who is looking to be healthier. Beyond that adding adaptogens support our bodies with balancing our hormones and cognitive functions by helping our bodies adapt with daily emotional and environmental stressors. At the end of the recipes listed below I put some great ingredients that can be added to any smoothie for even an additional boost.

Pineapple Banana Cacao Smoothie

You will need:

2 Cups Pineapple Fresh/Frozen

2 Ripe Bananas Fresh/Frozen

1 1/2 Tablespoons Cacao Powder

2 Scoops of SunWarrior Vanilla Protein Powder (or your favorite vegan protein powder)

2 Cups Almond Milk (or your favorite milk)

1 Tablespoon Almond Butter

OPTIONAL:
1 Teaspoon Ashwagandha Root Powder

1 Teaspoon Maca Powder

Super Green Pineapple Smoothie

You will need:

2 Cups Pineapple (Frozen/Fresh)

2 Ripe Bananas (Frozen/Fresh)

2/3 Cups Fresh Kale (use your favorite greens)

2 Scoops Navitas Organic Vanilla and Greens Superfood Powder (use your favorite vegan protein powder)

3 Cups of Almond Milk

OPTIONAL:
1/2 Teaspoon Vanilla Extract

Ultimate Blueberry Smoothie

You will need:

3 Cups Blueberries (Fresh/Frozen)

2 Ripe Bananas (Fresh/Frozen)

2 Scoops of Sun Warrior Vanilla Protein Powder

2 Handfuls of Organic Gluten Free OldFashioned Oats

2 1/2 Cups of Almond Milk (or your favorite

milk)

Optional Smoothie Add Ins:

-Hemp Seed

-Chia Seeds

- Favorite Nut Butters

- Spirulina

- Barley Grass

-Your Favorite Adaptogen: Ive been loving Four Sigmatic’s variety of easy to add Mushroom Mixes. Also Amazing Grass superfood and beauty blends that you can add to smoothies or water when your on the go.

And Cheers to you and your health in the New Year and all your smoothie making endeavors! Let us know your favorite recipes and superfood add ins I am always for looking for new tips and tricks.

The Best Simple Vegan Pumpkin Muffins

These Pumpkin Muffins are delicious

Here in California its January meaning that it is still winter here. However if your like me when fall ended awhile ago it didn’t mean your love for pumpkin died. Also like me you probably still have a stash of canned and fresh pumpkin around your kitchen. So the other morning when my son requested muffins for breakfast I was able to whip up some super yummy vegan pumpkin muffins that were a hit with the family and came out so yummy and moist. And if you have seen any of my other recipes I have posted I only do easy recipes haha. This recipe is easy, vegan and kid approved. 

Before the recipe I have a request would you who are reading my recipes let me know if you would like more info and commentary at the beginning of the recipe post. I am writing this for you however I am writing this in a manner I would prefer because I do get irritated when I read other writers post for recipes and you have to scroll FOREVER just to find the recipe. So I prefer to get the recipe info as up front as possible in my post. So feel free to post in comments below to let me know your personal preference. Thanks and happy baking!

What you will Need:

15 ounce canned Pumpkin (or fresh)

1/3 cup melted Coconut Oil

1/2 cup Almond Milk, Unsweetened

1 1/4 cups Brown Sugar

1 3/4 cups All Purpose Flour

1 tablespoon Baking Powder

1/4 teaspoon Salt

2 teaspoons ground Cinnamon

1/2 teaspoon ground Nutmeg

1/4 teaspoon ground Cloves

1 teaspoon Vanilla

Instructions:

1. Preheat the oven to 375 degrees F and lightly grease a muffin pan (I used silicon muffin liners that are awesome and reusable and skipped this step).

2. In a large mixing bowl, add the pumpkin, oil, almond milk and brown sugar. Whisk until well combined and smooth.
   

3. Sift the flour, baking powder, salt and spices over the wet mixture
   

4. Mix the dry ingredients into the wet gently using a large spatula or spoon until just combined, being careful not to over mix.
   

5. Fold in any optional ingredients, if using, and fill the muffin cups two-thirds full. Bake for 22-24 minutes, until a toothpick inserted in the middle comes out clean.

So I hope you all enjoy these muffins through out the new year of 2019. Let me know how your baking turns out and if you experimented around with the recipe. Also thought I would mention these muffins freeze well so if you make an extra big batch feel free to throw them in the freezer so you have a quick and yummy treat.