- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup light-brown sugar
- 1 tbsp baking powder
- 2 tsp baking soda
- 2 tsp pumpkin spice
- 3/4 cup pumpkin puree
- 1/2 cup applesauce unsweetened
- 1/2 cup vegetable oil
- 1 medium apple shredded
- 1 tbsp vanilla extract
- 4 medium carrots grated
- 1/2 cup dried cranberries
- 1/2 tsp salt
- 1/2 tsp cinnamon
-
Line a 12-mold muffin tin with paper liners, set aside. Preheat oven to 400 degrees (F).
-
In medium bowl add the flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt; whisk well to combine, set aside. In a large bowl add the pumpkin, applesauce, coconut oil, grated apple, vanilla, and carrots; whisk to combine. Fold the dry ingredients into the wet mixture and stir until just combined. Fold in the cranberries; stir until just combined. Divide batter evenly among prepared muffin cups.
-
Bake for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean Cool muffins in the pan for 10 minutes before serving.
- 2 tbsp olive oil
- 2 parsnips large
- 1 onion chopped
- 1 sweet potato peeled and cubed
- 1 cup carrots diced
- 1 Granny Smith Apple peeled, cored and sliced 1/4 inch thick
- 1 quart chicken stock
- 1/2 cup light cream
- 1/4 tsp ground nutmeg
- salt and pepper to taste
-
1. Heat olive oil in a large pot over medium heat. Stir in parsnips and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
2. Carefully puree the soup in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in cream. Season with nutmeg, salt and pepper, simmer gently for 5 minutes.
Recipe and Photo adapted from EatingWell
- 2 tsp extra virgin olive oil
- 2 cups yellow onion chopped
- 2 cups carrots chopped
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/4 tsp ground pepper
- 1/4 tsp ground cinnamon
- 6 cups vegetable broth
- 2 cups water
- 3 cups cauliflower chopped
- 1 3/4 cups lentils
- 1 28-ounce can tomatoes
- 2 tbsp tomato paste
- 4 cups fresh spinach chopped
- 2 tbsp lemon juice
- 1/2 cup fresh cilantro
-
Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
-
Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes.
-
Stir in spinach and cook until wilted, 5 minutes. Just before serving, stir in cilantro and lemon juice.
- 2 ea acorn squash halved and seeded
- 2 tbsp olive oil
- salt and pepper to taste
- 4 cups vegetable stock
- 2 cups quinoa
- 1/4 cup olive oil
- 1 ea butternut squash peeled, seeded, diced
- 2 small zucchinis cut into 1 inch cubes
- 1 bunch green onion chopped
- 1 cup dried apricots diced
- 1 cup dried cranberries
- 1 ea lime juiced
-
Preheat oven to 350 degrees. Place each half of the acorn squash onto a baking dish, sprinkle with 2 tbsp olive oil and salt and pepper to taste. Bake for 45 minutes or until tender.
-
Meanwhile, bring vegetable stock to a boil in a saucepan, reduce heat to low and stir in quinoa. Cover pan and simmer until quinoa absorbs liquid, 10 to 15 minutes. Remove from heat.
-
Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, and cranberries into the stuffing. Drizzle with lime juice to taste.
-
Once tender, remove acorn squash from oven. Scoop quinoa mixture into each of the squash halves and serve.