Ah, tempeh meat sauce. This is quickly becoming one of my favorite comfort meals to make. I was supposed to make it with a spaghetti squash, but it was a cold, windy night when this was being tested in the kitchen and I just couldn’t resist good old (whole wheat) pasta. Don’t get me wrong – I’m usually a regular pasta kinda girl, but I gave Justin the option and this is what he chose. It’s been a few days and that poor spaghetti squash is still sitting on my counter. Continue reading “Tempeh Bolognese”
If this isn’t the quintessential autumn dish, I don’t know what is. Not only are the ingredients and colors the epitome of fall, the aroma from this dish in your home is pure heaven. Comfort food at its finest, but also giving you the nourishment your body craves. Acorn squash is loaded with vitamins, minerals, and fiber. It’s probably best known for its high levels of vitamin A and C, which will keep your skin glowing and boost your immune system. Continue reading “Acorn Squash with Candied Pecans, Cranberries, and Israeli Couscous”
This granola came to me in a dream the other night. Randomly, I’ll wake up with an answer to a question I’ve had or a new idea to use in the classroom. This time, however, it was an idea for granola using dried apples. I used my peanut butter granola recipe as a starting point, since it’s pretty popular and people seem to enjoy it. My mother, who has never been a fan of anything granola-related thoroughly enjoyed this granola. And when I asked her if I should try it again with apple butter or apple extract, she said No, it’s perfect! Not too sweet, not too crunchy, just right. So I took my granola-born-again mother’s word for it. Continue reading “Apple Pie Granola”
Having taken the year off from work to be with my little guy, visions of sugar plums and recipe tastings danced in my head. However, I’m lucky if I remember to make dinner. Period. Every day is filled with craziness and I have no idea where the hours go, and I absolutely love it. So those moments when I am able to make something new for my blog (and photograph it!) is just icing on the cake. I just sat down after a crazy day of making to-go lunches, playing with my 4 1/2 month old little dude, and having my upstairs gutted, and I gave myself two choices…work on that blog post that I started 3 days ago or continue reading that awesome book that came yesterday (I think I’m on page 2). Cleaning was off the table since that is the reason I never take naps when Oliver does. So I decided to treat myself tonight. By the way, the book is In the Company of Women by Grace Bonney and it’s quite inspirational. Anyway, I digress… I’m going to continue writing this blog post even though I’m half expecting Mr. Oliver to wake up any minute since he wakes up All. The. Time. He’s lucky he’s adorable. Everyone asks me if he’s a good boy. I tell them he’s the best. The sweetest. The most precious. Then they say…He’s a good sleeper? And I reply, Oh no, he’s the worst. I was going to wait until the 6 month mark to begin introducing foods for reasons I’ve only read about; however, I’m second guessing that in hopes that (perhaps) he’ll sleep better. (Some swear by it; some say it doesn’t work. Your thoughts? Comment below please!) I realize that most of my posts lately have been about motherhood, but it’s tough not to write about it since it consumes my every waking moment…and I wouldn’t have it any other way! Okay, onto the recipe. Continue reading “Chocolate Peanut Butter Energy Balls”
With the fall season upon us, it’s not just a time to whip out all things pumpkin (pumpkin pie spice potato chips? Yes, it’s a thing. It’s not my thing, but it’s a thing), but it’s also time for local fall/holiday shopping events and I like to have new and delicious things on the menu. This recipe is (very) loosely based on my pumpkin nut raisin bread recipe. The beauty of this muffin is that it can connect to many. The pumpkin lovers and the pumpkin not-so-muchers. The pumpkin in this muffin is not very detectable, but what it does do is add a lot of moisture. These are extremely hearty and a little goes a long way. Not to mention, it’s a superfood powerhouse – loaded with fiber, protein, calcium, omega-3’s, vitamin A, beta-carotene, vitamin C, and potassium. I usually have leftover pumpkin because I use large cans, so Roscoe my Rottie mix is treated to a colorful and healthy dinner as well. For those of you who live locally and do not feel like making an entire batch of these, I definitely intend on making these at future events!
Ingredients (Makes 12 muffins):
- 3 cups oats
- 3/4 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp chia seeds
- 2 Tbsp cinnamon
- Pinch of nutmeg (I used less than 1/4 tsp)
- 2 cups pumpkin puree (canned pumpkin)
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 cup dates, chopped (optional)
- 1 cup walnuts, chopped (optional)
- Oil for greasing
- Preheat the oven to 350 degrees F.
- Mix the oats in a blender until they resemble flour.
- Add the oat flour, baking soda, baking powder, chia seeds, cinnamon and nutmeg to a medium sized bowl and stir.
- Combine the pumpkin, maple syrup, brown sugar, and vanilla extract into a large bowl and stir well.
- Pour the dry ingredients into the large bowl with the wet ingredients and stir until mixed together.
- Add the optional dates and walnuts, removing all the pits if your dates are not pitted.
- Grease a standard 12 cup muffin tray (I used coconut oil).
- Pour the batter to the top of each cup.
- Bake for 30-35 minutes. Let them sit for a few minutes before removing them.