Gluten-free Zucchini Blueberry Muffins

These are the perfect muffins to bake in August! Sweet, plump blueberries are in season, and it seems like almost everyone has zucchini coming out of their ears. Why does everyone seem to grow so much zucchini year after year? Maybe it's so they have an excuse to make loads of delicious zucchini bread :) That's how I do it at least! So, maybe if your neighbor gives you some massive zucchinis from their garden, you can use this recipe to bless them back with some muffins. Or you could eat them all yourself and no one would know. Whatever floats your boat! 

 GF Zucchini Blueberry Muffins

Ingredients:

• 2 cups grated zucchini
• 1 c. almond milk
• 3 eggs
• 2 tsp. vanilla
• 1/2 c. coconut oil, melted
• 1/2 c. maple syrup
• 2 c. gluten free flour
• 1 c. oat flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1-2 c. fresh blueberries, chocolate chips, or both

Instructions:

1. Preheat the oven to 350. Grate the zucchini using a food processor or cheese grater. 
2. Combine the zucchini, nut milk, eggs, vanilla, coconut oil, and maple syrup in a bowl.
3. Combine the flours, baking powder, baking soda, salt, and cinnamon in another bowl.
4. add the wet ingredients to the dry ingredients, and stir together until well combined. Add the blueberries and/or chocolate chips.
5. Oil two loaf pans or muffin tins, and divide the batter evenly.
6. Bake the loaf for 50 minutes, stick a knife in the middle and see if it comes out clean. For the muffins, bake for 25-30 minutes, checking to see if done. Enjoy with butter, jam, almond butter and honey, or by themselves :)

Quinoa Basil Veggie Patties

I don't know about you, but when it gets super hot outside, I don't get that excited about cooking. I'm usually just ready to eat a smoothie and some peanut butter toast for dinner most nights! One thing that saves me from standing in a hot kitchen is these absolutely amazing veggie patties. They taste like a pesto yum bowl in veggie burger form. So full of flavor, packed with protein, and so versatile. When I make them, I just make a TON and eat them a bunch of different ways throughout the week. I eat them cold, hot, on a piece of toast, with a fried egg and avocado on top, or on a salad. So essentially the options for these delicious things are endless. It's amazing to have a ready-to-eat option in the fridge at all times. You also don't need anything to make them but a knife, a fork, a bowl, and a basic pan. Since I'm living in my van most of the summer that makes this recipe the DREAM. I hope you make these, and please tell me what you think!

Ingredients:

• 1 can chickpeas, mashed or food processed
• 2.5 cups cooked quinoa (1 cup unprepared)
• 4 eggs
• 1/3 c. feta or goat cheese crumbles
• 1/2 c. chopped fresh basil
• 1 c. chopped spinach
• 2 tsp. minced garlic (about 2 large cloves)
• 1 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions:

1. Cook 1 cup dry quinoa in chicken or vegetable broth.

2. While the quinoa is cooking, chop the basil and spinach. In a large bowl, mash up the chickpeas with a fork (or process in a food processor) till there are no more solid chickpeas left. It should look like a thick, chunky hummus.

3. Add the cooked quinoa, eggs, feta or goat cheese, chopped basil & spinach, lemon juice, garlic, salt, and pepper to the bowl. Set aside in the fridge until ready to cook.

4. When ready to cook, heat a cast iron skillet over medium-low heat. Place about 1-2 tsp. olive oil, ghee, or coconut oil in the pan. Form the mixture into patties, and place in the skillet. Cook 4 minutes on each side, or until they are a golden brown on each side and slightly firm. Enjoy on a bun, a salad, plain, or any other way you choose! I also love to sauté onions and mushrooms to put on top :)

Summer Orzo Salad

Ingredients:

• 1 cup orzo
• 1 medium zucchini
• 1 medium bell pepper
• 1 large carrot
• 1 ear fresh corn
• 1 cup mushrooms
• 10-12 cherry tomatoes
• 2-3 sprigs fresh basil
• 1-2 Tbs. olive oil
• salt and pepper
• goat cheese or parmesan cheese (optional)
• Organic chicken sausage, salmon, or another protein (optional)

Instructions:

1. Begin by slicing the zucchini, carrot, and mushrooms into thin slices. Chop the bell pepper as well. Shuck the corn, and holding it over a cutting board or plate, slice off the kernals from all sides of the ear of corn.
2. Begin boiling a medium-size pot of water over high heat. Add a pinch of salt if desired.
3. While the water is boiling, begin sautéing the vegetables over medium heat. Using about 1 Tbs. of olive oil, sauté the zucchini, bell pepper, and carrots. Add the corn and mushrooms after 5 minutes.
4. Once the water is boiling, add the orzo and cook for 8-9 minutes, depending on desired texture. 
5. While the orzo is boiling, continue to stir the vegetables. When the vegetables are softened and start to brown, they can be taken off the heat.
6. If you have time here, chop the tomatoes in half, and chop the basil leaves into smaller pieces (This can also be done at the end).
7. When the orzo is cooked through, drain the water and place the orzo in a large bowl. 
8. Add the sautéed vegetables, tomatoes, basil, 1 Tbs. olive oil, and some crumbled goat cheese or parmesan. Season with salt & pepper to taste. 

This salad can be enjoyed hot or cold. I enjoyed it with salmon burgers and avocado. You could also add some organic chicken sausage, or any other form of protein that sounds delicious to you! 

Better Than Meatballs

Ingredients:

• 2 cups lentils, cooked

• 1.5 cups brown rice, cooked in chicken/vegetable broth

• 2 cups mushrooms, chopped into tiny bits or food processed

• 1 bunch green onions (6-8), finely chopped

• 1 egg

• 1 Tbs. fresh (or dried) rosemary, chopped*

• 1 Tbs. fresh (or dried) thyme, chopped*

• 1 Tbs. fresh (or dried) oregano*

• 3 cloves minced garlic*

• 3 Tbs. tomato paste

• 1/2 cup dairy free or regular parmesan (I've made them without the parmesan, and they're still amazing)

• 1/2 tsp. salt

• 1/4 tsp. pepper

*If you don't have fresh herbs, you can substitute 1 tsp. of the dried version for 1 Tbs. of a fresh herb. For garlic, about 1 tsp. of garlic powder would substitute for the 3 cloves of garlic. I prefer to use fresh herbs, because fresh always has more flavor!

instructions:

1. Cook the lentils and brown rice according to instructions (You can also buy precooked of both in order to save time!). While the rice and lentils are cooking, chop the mushrooms, green onions, and fresh herbs.

2. Preheat the oven to 400. Once the lentils and brown rice are done, combine all the ingredients in a large bowl and stir till well mixed. The mixture will be wet and sticky.

3. Generously rub olive oil over a large baking sheet. Form bite-size balls out of the mixture, and place on the greased baking sheet.

4. Cook for 15 minutes. Take the meatballs out of the oven, flip each one, then place back in the oven to cook for another 10 minutes. (It would also work to leave them in for the full 25 minutes without flipping them. They will just be a little more brown on one side, but still taste great!)

5. We ate them with spaghetti squash and organic pasta sauce. They would also be great with regular pasta, gluten free pasta, zucchini noodles, pesto, or even on a meatball sandwich!

Spring Market Salad

FRESH

SEASONAL

LOCAL

FLAVORFUL

COLORFUL

This salad stands out. Go to your local market and find a few herbs, a fresh fruit, some fresh lettuce, and throw it all together. You will be blown away by how it can make your salad go from good to extraordinary. Throw some chicken or fish on there and make it an entire meal! Have fun :D

Ingredients:

• 3-4 butter lettuce gems, cut in half
• handful of sorrel leaves, chopped
• handful of basil leaves, chopped
• 1 mandarin orange
• 1 sprig rosemary, chopped
• 2 sprigs fresh thyme, chopped
• 3-4 radishes, sliced
• 1 avocado, sliced or chopped

Dressing:

• Juice of 1 blood orange
• 1-2 Tbs. red wine vinegar
• 2-3 Tbs. olive oil
• salt and pepper to taste

Instructions:

1. Remove the herbs (basil, rosemary, thyme) from the stems and chop into small pieces. Slice the radish. Peel and cut the avocado. Peel and separate the mandarin orange slices.
2. Wash the butter lettuce gems and cut in half. Wash and chop the sorrel.
3. Arrange the gems on a platter, sprinkle the rest of the ingredients on top.
4. Combine all of the dressing ingredients. Drizzle over the salad.

Cocoa Coconut Balls

Ingredients:

• 1/2 cup organic peanut/almond/cashew butter

• 1/2 cup oats

• 1/2 cup unsweetened coconut

• 8 organic medjool dates

• 2 Tbs. coconut oil

• 2 Tbs. cacao nibs

• 1 Tbs. hemp seeds

• 1 Tbs. Chia seeds

• 1 Tbs. cocoa powder

Melt the coconut oil. Combine all ingredients in a food processor, roll into bite-size balls, and store in the fridge or freezer :)

Veggie Tacos w/ Mango Salsa

"These are the best tacos I've ever had" - Sid Beck, my husband.

If that's not enough for you to try these out... Well, your loss.

If I'm being honest, I didn't really measure out any of the spices while I was making these. I gave the ingredient list my best guess, but you can't really go THAT wrong with spices. Hopefully they will turn out just as amazing for you as they did for us :) 

There's something so special about the sweet and savory flavors of these tacos. The mango salsa and the creamy cilantro sauce perfectly compliment the sautéed vegetables and spices used in the recipe. If you want more protein, feel free to add some grilled chicken, fish, or beans. Any protein choice would taste amazing with the salsa and cilantro sauce!

Tacos:

• 1 Poblano chili, chopped

• 2 bell peppers, thinly sliced

• 1 red onion, thinly sliced

• 1 package mushrooms, sliced

• 2 sweet potatoes, cubed

• 2-3 tsp. garlic powder

• 1 tsp. chili powder

• 2 tsp. oregano

• 1 Tbs. cumin

• 2 Tbs. avocado, coconut, or olive oil

• salt and pepper

1. Preheat the oven to 400. Cube the sweet potatoes, drizzle with 1 Tbs. oil, 1 tsp. garlic powder, 1/2 tsp. chili powder, 2 tsp. cumin, and salt and pepper. Cook for 25 minutes, or until soft.

2. While the sweet potatoes are cooking, chop the poblano chili, the bell peppers, the red onion, and the mushrooms. Sauté the chili, peppers, and onion in 1-2 tsp. garlic powder, 1/2 tsp. chili powder, 1 tsp, oregano, 2 tsp. cumin, and 1 Tbs. oil.

3. Once the peppers and onion are soft, about 10 minutes, add the mushrooms and cook for another 5-10 minutes.

Mango Salsa: 

• 1 organic mango

• 1/4 c. red onion, chopped

• 2 organic tomatoes

• 1/4 c. chopped cilantro

• 1/2 lime, juiced

• salt and pepper

1. Chop the mango, red onion, and tomatoes into small pieces. Chop the cilantro and add everything to a bowl.

2. Drizzle with the lime juice and a few dashes of salt and pepper.

Creamy Cilantro Sauce:

• 1/2 plain greek yogurt

• 1/2 lime, juiced

• 1/4 cup cilantro, chopped

• water to thin

1. Chop the cilantro and mix in a bowl with the rest of the ingredients. Add small amounts of water until desired consistency.

Cauliflower Steaks with Beetroot Sauce

CAULIFLOWER STEAK?

I always thought that "cauliflower steaks" sounded pretty awful. How could you replace meat with a white vegetable? Well, I actually had never tried it before this, and even though it's not exactly steak, it is still DELICIOUS. After slicing the head of cauliflower, I only came up with about three "steak" looking slices while the rest fell into pieces, but that's the beauty of this recipe! You can use cauliflower florets, steaks, or even cauliflower rice as your base. Whatever you have on hand will work.

Here's why I'm a believer in cauliflower steaks. Cauliflower is a superfood. It's packed with vitamins and minerals, fiber, and anti-inflammatory and antioxidant properties. It's even been known to contain compounds that help prevent cancer, along with other cruciferous vegetables. Cauliflower is a real food that will benefit your body in real ways. Why not find a way to make it more interesting? So, I came up with this recipe for you :)

Cauliflower Steaks:

• 1 head cauliflower

• 1-2 tsp. fresh rosemary, chopped

• 1-2 tsp. fresh thyme, chopped

• 1-2 tsp. fresh oregano, chopped

• 1 tsp. garlic powder

• 2 Tbs. olive oil

• salt and pepper

Toppings:

• 1 onion

• 1 package mushrooms

• 1 small bunch swiss chard, kale, or spinach

Beetroot Sauce:

• 3-4 cooked beets (I found pre-cooked beets at Whole Foods. Makes the recipe 10x easier)

• 1 can cannellini beans (or any white bean)

• 1/4 c. tahini (optional)

• 3-4 cloves garlic, minced

• salt and pepper to taste

Directions:

1. Preheat the oven to 400. Carefully slice the cauliflower into "steaks". It crumbles easily, but small pieces are totally ok. Rub the steaks with olive oil and sprinkle with chopped herbs, salt, pepper, and garlic powder. Roast for 15 minutes. Gently turn over the cauliflower pieces and roast for another 15 minutes.

2. While the cauliflower steaks are cooking, chop the onion, mushrooms, and swiss chard. Start by sautéing the onions with a little olive oil. After about 5 minutes, add the mushrooms and leafy greens. Continue cooking for another 5-10 minutes, or until everything is done to your liking.

3. Finally, throw all of the sauce ingredients into a blender or food processor, and blend until smooth and well-combined.

4. Once the cauliflower is done, top with the sautéd toppings and a drizzle of the beetroot sauce.

5. Enjoy! If you want more protein, add some roasted organic chicken or sausage.

The Best Dip of Your Life

Herb Roasted Carrots:

• 1 bunch colorful carrots
• 2 Tbs. olive oil
• 2 tsp. fresh rosemary, chopped
• 2 tsp. fresh thyme, chopped
• 2 tsp. fresh oregano, chopped
• salt and pepper

Tahini Yogurt Sauce:

• 1/4 c. tahini
• 1/2 c. greek yogurt (substitute with coconut yogurt)
• 1/4 medium lemon, juiced
• 2 Tbs. water
• 3-4 cloves minced garlic (can replace with 1/2 tsp. garlic powder)
• salt and pepper

Directions:

1. Preheat the oven to 400. Slice the carrots lengthwise, coat in olive oil, chopped herbs, salt and pepper. 
2. Bake in the oven for 25-30 minutes, or until soft.
3. While the carrots are baking, combine all of the sauce ingredients. Add more water if you want a thinner sauce. 

Chickpea Brown Rice Burgers

I love how versatile veggie burgers are. You can eat them on a bun, on a piece of toast, on salad, or just plain. They also taste delicious with a wide array of toppings, such as avocado, sauces, tomatoes, etc. This particular veggie burger recipe has a simply, earthy flavor. They freeze really well, and make a super quick and easy meal. You can basically eat them with anything you have in your fridge at the moment! 

Ingredients:

• 1 can chickpeas
• 1 c. pre-cooked brown rice or quinoa (you can cook your own, but I bought a pre-cooked package from the store to save time).
• 1 small onion
• 1 c. mushrooms
• 3/4 c. walnuts or pecans
• 4-6 cloves minced garlic (or 1/2-3/4 tsp. garlic powder)
• 1 Tbsp. cumin
• 1/2 tsp. dill (sub with turmeric or coriander for another flavor variation)
• 1 Tbsp. tahini sauce
• Salt and pepper to taste (about 1/2 tsp. each)

Directions:

1.  Combine all of the ingredients in a food processor. Pulse until well combined. If you don't have a food processor, finely chop all of the ingredients and mash with a potato masher or fork.
2. Heat a drizzle of olive oil in a skillet over medium-low heat. Cook for 5 minutes on each side, or until browned and slightly crispy. 

GF Apple Carrot Pecan Muffins

I'm currently working at a coffee shop. It's not necessarily what I expected I would be doing post-graduation. There have been many days where I've questioned the purpose of my life while wiping coffee-stained hands onto my blue jeans, picking up yet another pitcher of milk, and watching the bubbles rise and then disappear into the white whirlpool. Michael wants his daily medium latte, and I get to be the one that pours foamy milk into caramel-colored espresso, forms a decent rosetta, and hands it over with a smile.

I know that I won't be here forever. I'm finishing school and a new wedding photography season is coming up. Even though it's short-lived, I don't want to look back on this time as a waste. How can I make these countless interactions and mindless tasks mean more? I'm so much more than what I do, and I want that to be apparent in the way that I live. 

Career, vocation, purpose... It's a lifelong journey. I will admit that I used to think it was an educational one. You get your degree, figure out who you want to be, and the rest just sort of... well... happens? Fortunately, I'm learning that's most definitely not the way it is. If it was, we wouldn't be nearly as strong or our stories nearly as interesting. 

I'm trying to take what I have and where I am, and let it teach me something. Something that is not merely wasted time. Something that will be valuable to who I am now and where I am going. How will we get anywhere if we don't learn from the seemingly insignificant spaces in between the big moments?

I guess the reason I started talking about all of this is because of apple carrot pecan muffins. The chef at the coffeeshop makes them, and this recipe was inspired slightly by her brilliance. I don't know what she puts in hers besides apples, carrots, and pecans, but I wanted to make my own healthy version.

I used gluten free flours, and they are only sweetened with a banana and a small amount of maple syrup. These muffins are guilt-free and full of good things for you. The absolute best part is that they actually. taste. amazing. They're not dry, bland healthy muffins. They are moist, sweet, and flavorful healthy muffins. You have got to try them.

Ingredients:

• 1 1/4 c. oats, blended or food processed into flour
• 3/4 c. coconut flour (you can sub any regular or gluten free flour for the coconut flour and almond meal)
• 1/4 c. almond meal
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/2 c. chopped pecans
• 1 apple
• 2-3 large carrots
• 1 egg
• 1 banana, mashed
• 1/4 c. maple syrup
• 1/2 c. oil (I used 1/2 coconut and 1/2 avocado oil)
• 1 tsp. vanilla
• 1 c. almond milk (or any other milk/milk alternative)

Instructions:

1. Preheat the oven to 350 F.
2. In a food processor, pulse the apple and then carrots until finely chopped. Place in a large bowl. Add the mashed banana, egg, maple syrup, oil, vanilla, and almond milk. Stir until well combined
3. In a separate bowl (or the same bowl), add the flours, cinnamon, salt, baking powder, and pecans. Stir until well combined.
4. Scoop into a greased muffin tin. Bake for 25-30 minutes.
5. Enjoy plain, with butter, or with a smear of almond butter :)

The Green Bowl

Recipe:

• 2 cups brussel sprouts
• 1 bunch broccolini
• 4 cups spinach
• 1 can chickpeas
• 1/2-3/4 c. pesto
• 1 cup quinoa
• olive oil
• salt and pepper

Directions:

Preheat the oven to 425. Chop the brussel sprouts in half. Toss the brussel sprouts and broccolini on a baking sheet with olive oil, salt and pepper. Cook in the oven for 20-25 minutes. While the vegetables are cooking, boil the quinoa with 2 cups of vegetable or chicken broth, and simmer till done. Sauté the spinach and chickpeas in a frying pan. Combine the quinoa, brussel sprouts, spinach, chickpeas, and pesto in a large bowl and serve with the roasted broccoli on top.

This recipe would be amazing with some additional organic grilled chicken or sausage. 

Red Lentil Curry

Recipe:

• 1 cup red lentils
• 4-5 large carrots
• 1 medium onion
• 2 medium zucchini
• 4-5 cloves garlic, minced
• 1 tsp. minced ginger
• 1 can light or regular coconut milk
• 1 can diced tomatoes
• 1 can chickpeas
• 4 cups spinach
• 1 Tbs. Curry Powder (start with 1 Tbs. and add more as needed)
• 1/8 tsp. or a "dash" of cayenne pepper
• 1/2 lime, juiced
• olive oil
• salt and pepper

Directions:

1. Cook the lentils according to instructions on package.
2. While the lentils are cooking, chop the carrots, onion, and zucchini. Sauté with 1 tbs. olive oil and minced garlic and ginger until slightly soft. 
3. Add the curry powder, cayenne, lime juice, chickpeas, and spinach. Continue to cook for 3-5 minutes. 
4. Add the coconut milk, diced tomatoes, and cooked lentils. Simmer over medium-low heat for another 3-5 minutes. Add salt and pepper to taste.
5. Serve over rice or cooked quinoa!

Muesli

Recipe:

• 1 cup rolled oats
• 1 cup mixed nuts (almonds, cashews, pecans, pumpkin seeds)
• 1 Tbs. chia seeds
• 1 tsp. cinnamon

INstructions:

Mix all of the ingredients in a bowl. Spread out on a baking sheet, and toast in the oven at 350 for 10-15 minutes.

Great with plain yogurt, honey, and berries, or with your favorite milk :)

Cauliflower Rice with Herbed Lemon Salmon

RECIPE:

• 2 wild salmon fillets
• 2 cups riced cauliflower
• 1 cup butternut squash, in very small cubes (Trader Joe's has pre-cut butternut squash cubes. Highly recommend because cutting butternut squash is the worst).
• 1 large handful crimini mushrooms
• 1 small onion
• Large handful arugula
• 4 cloves garlic
• 3-5 sprigs fresh rosemary (about 1 Tbs. dried)
• 3-5 sprigs fresh thyme (about 1 Tbs. dried)
• 1/2 lemon, juiced
• olive oil
• salt & pepper

Instructions:

1. Preheat the oven to 400. Chop the butternut squash into small cubes and place on a pan with olive oil. Roast in the oven for 20 minutes.
2. While the butternut squash is roasting, slice the mushrooms and chop the onion.
3. Put half the rosemary and thyme in a pan with olive oil and 2 cloves of minced garlic (or 1-2 tsp. pre-minced garlic). Add the onion and cook for 5-7 minutes over medium heat, or until they begin to soften. 
4. Drizzle the salmon with olive oil and lemon juice, then sprinkle with salt, pepper and the rest of the herbs.
5. Add the mushrooms and cauliflower rice to the onion and continue to cook.
6. In a separate pan, sear both sides of the salmon for 3 minutes over medium-high heat. Turn the heat down to medium low, cover with a lid, and continue cooking for 3-5 minutes or until the salmon is no longer raw inside.
7. Combine the butternut squash with the cauliflower rice mixture, add arugula, and season with salt and pepper. 
8. Eat the salmon on top of the cauliflower rice with some avocado. Yum!

Turmeric Roasted Carrots

CARROTS:

• 1 bag large, organic carrots
• 2 Tbs. olive oil or avocado oil
• 1-2 tsp. turmeric
• Handful raw pumpkin seeds
• salt and pepper

SAUCE:

• 1/4 c. tahini
• 1/2 large lemon or 1 small lemon, juiced
• 1/4 tsp. garlic powder
• water to thin

Directions:

1. Preheat the oven to 425.
2. Slice the carrots into quarters lengthwise.
3. Arrange the carrots and pumpkin seeds on a large sheet pan. Drizzle with oil and sprinkle with turmeric, salt, and pepper (The measurements in this recipe are estimates. Feel free to make your own adjustments).
4. Roast for 20-25 minutes, or until tender.
5. While the carrots are roasting, whisk or blend the sauce ingredients.
6. Serve carrots drizzled with tahini sauce.

Pumpkin spice bread (gf)

In my twenty-two years of life, Christmas has always been a time of togetherness, warmth, delightful smells, delicious food, cold weather, cozy fires, and searching for snow when we don't have it outside our doors. Unlike the traditions and rhythms of holiday seasons past, this Christmas has been marked by change and newness. It can be hard to find the Christmas spirit when family is far away, fires are raging in our backyard, and suppressing smoke and ash fills the air. I'm learning how to bring the Christmas spirit to life in my heart, apart from the people and environment that I am so used to.

The name "Fresh Roots" has more meaning to me now than I ever thought it would. I created the name because of my belief in a whole food, plant-filled lifestyle, but it holds a much deeper meaning now. Uprooting our lives in Washington and moving to Santa Barbara, I have been learning how to grow my own fresh roots in an entirely new place and community of people. It's a process. A slow one. However, there are things that make me feel grounded and at home in the midst of change. One of those things being food. 

The process, the creativity, the smells, the tastes; the whole experience feels welcoming and nourishing to me.

It's something that is always familiar through different seasons.

Food can transport me back to a cherished memory in an instant, and it can create something beautiful around a new table. Around the table is found laughter, conversation, and the sharing of hearts. 

Food connects you to the place that you are in and the people around you.

I am slowly sinking fresh roots into this Santa Barbara earth, and food, in its nourishment, joy, and the shared experiences it brings, is  helping me grow.

This is one of those recipes that brought me back to old memories. Back to when my mom, sisters and I would spend hours baking cookies and bread for friends and family members as Christmas gifts. I created this pumpkin spice bread in an attempt to bring the smells and tastes of Christmas to my world, but in a healthier and more satisfying way.

It's perfectly sweet, moist, and full of flavor.

It's gluten-free.

AND the only sugar in this recipe comes from real maple syrup.

What I love about this recipe is that you can use it for so many things: pumpkin cake, pumpkin muffins, or pumpkin bread!

Add dark chocolate chips, add nuts, add grated carrot, or add all three. I chose to put a thin layer of maple cream cheese frosting on mine. Be creative with it :) 

Time: About 1 hour

Serves: 12

dry ingredients:

• 1 1/2 c. oat flour
• 1/2 c. almond flour
• 1/2 c. gluten free flour blend
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg, cloves, & allspice
• 1/4 tsp. ginger
• 1/4 tsp. salt

wet ingredients:

• 1 egg
• 1/3 c. coconut oil, melted
• 1/2 c. almond milk
• 1/3 c. plain greek yogurt
• 1 tsp. vanilla
• 1/4 c. + 2 Tbs. real maple syrup
• 1 c. pumpkin puree

cream cheese frosting:

• cream cheese
• splash of maple syrup

directions:

1. Preheat oven to 350.
2. Place all of the dry ingredients in a large mixing bowl.
3. Place all of the wet ingredients in a separate bowl. Beat with a whisk until combined.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Add chocolate chips or chopped nuts if desired.
6. If baking in a cake pan, bake for 40-45 minutes, or until a fork comes out clean when poked in the middle.
7. If baking muffins, bake for 20-25 minutes.
8. If baking bread, bake for 55-60 minutes.
9. To make the frosting, beat the maple syrup and cream cheese with an electric mixture until a smooth consistency. Add maple syrup until desired sweetness.

Thai Peanut Sweet Potato Noodles

INgredients:

• 1/2 head purple cabbage
• 1 bag snow peas
• 4 sweet potatoes, spiralized*
• 4 cloves garlic, minced
• 1 inch section fresh ginger, grated or finely chopped
• 3 sprigs fresh basil
• 1 can chickpeas
• 1 cup Thai Peanut Sauce (I made my own, but Trader Joe's has a good one)
• 1/4 cup pumpkin seeds

directions:

1. Slice the head of cabbage into thin strips. Spiralize the sweet potatoes.
2. In a large pan, sauté the sweet potatoes over medium heat with 2 cloves garlic, half the ginger, and olive oil. Add 1/4 cup water to the pan and covered with a lid for 10 minutes, stirring occasionally. Remove the lid and heat until soft, adding more water if necessary.
3. In a separate pan, sauté the cabbage and snow peas in the remaining garlic, ginger, splash of olive oil, and 1/2 cup water. Cover with a lid and steam for 15 minutes. Remove the lid and continue cooking until the water is evaporated and the cabbage and snow peas are soft. 
4. Add the basil leaves and drained chickpeas to the cabbage and snow peas, cooking until the chickpeas are warm and the basil leaves are wilted.
5. Serve the cabbage and snow pea mixture over the sweet potato noodles. Drizzle with your favorite Thai Peanut Sauce and pumpkin seeds.

*If you don't have a spiralizer, you could easily slice the sweet potatoes and roast them in the oven :) It would taste just as good!

Stuffed Squash

Somehow Thanksgiving is around the corner already! Although this isn't a typical Thanksgiving dish, it would be a great one to serve at any dinner with family or friends surrounding the holiday. It's quick and easy, and you could even use some leftover turkey in the stuffing. Full of fragrant herbs, warmth, and so much flavor, this is such a comforting recipe. I hope you try it!

Recipe Time: 40 minutes

Serves: 4

Recipe:

• 2 acorn squash (on the smaller side)
• 1 package crimini mushrooms
• 1 sweet yellow onion
• 3 cups chopped kale
• 1 cup frozen sweet corn
• 1 cup quinoa, dry
• 1 Tbs. minced garlic
• 1 Tbs. chopped fresh rosemary
• 2 sprigs fresh basil, chopped (about 15-20 leaves)
• olive oil
• salt and pepper to taste
• cranberry chèvre (Trader Joe's) or regular goat cheese

Instructions:

1. Preheat the oven to 425. Cut the acorn squash in half, scoop out the seeds, rub with a little olive oil, and place face down on a baking sheet. Cook in the oven for about 30 minutes, or until soft enough for a fork to easily poke through and the inside is slightly carmelized.
2. While the squash is cooking, chop the onion, mushrooms, and kale (I bought pre-sliced mushrooms from Trader Joe's, as well as pre-chopped tuscan kale). Begin cooking the quinoa as well, according to instructions (I use chicken broth for more flavor instead of water).
3. Add a little olive oil, garlic, rosemary, basil, and chopped onion to a pan. Sauté over medium heat for about 5-7 minutes, then add the kale, mushrooms, and corn. Cook over medium-low heat for another 10-12 minutes.
4. Once the quinoa is done, add it to the vegetable and herb mixture. Mix together and add salt and pepper to taste.
5. Fill the center of the squash halves with the stuffing. Top with the chèvre or goat cheese, parmesan, or even some pesto. Amazing!

*There will be plenty of extra stuffing because the squash doesn't hold very much. I definitely piled more on my plate to eat with the squash as I scooped it out of the squash skin. 

VEGETABLE CHICKPEA COCONUT CURRY (GF, VEGAN)

Warm, creamy, flavorful, slightly sweet, a little spicy, and full of protein and fiber. This is a must have. It can also be made for pretty much anyone and everyone, despite their diet. Let me just share with you some of the nutrition packed into this amazing dish:

• Bell peppers: Vitamin C, Vitamin B6, Vitamin A, folate
• Carrots: Vitamin A, biotin, Vitamin K
• Ginger: anti-inflammatory, antioxidant, aids in digestion 
• Garlic: anti-bacterial, aids in digestion, lowers cholesterol levels, boosts the immune system
• Kale: Vitamin K, Vitamin A, Vitamin C, Manganese, anti-inflammatory, anti-oxidant, and of course FIBER
• Quinoa: High in protein (complete protein containing all 9 essential amino acids), fiber, Magnesium, Manganese, Folate, Phosphorus, Zinc

This recipe leaves you feeling full and satisfied, and your body will be so happy inside!

Recipe Time: 10 minute prep, 25 minute cook time

Serves: 6

Recipe:

• 1 Tbs. minced garlic
• About a 1 inch section of fresh ginger, grated (or 1/4-1/2 tsp. ground)
• 1 Tbs. olive oil
• 1 lime, juiced
• 3-4 Tbs. red curry paste (Or more, depending on how spicy you like it. I used Thai Kitchen)
• 1 onion, chopped
• 4 carrots, sliced into thin circles.
• 1 green or red bell pepper, sliced into thin strips
• 1 cup chopped cauliflower (optional)
• 1 can chickpeas
• 1 can coconut milk
• 1 Tbs. soy sauce (use gluten free if necessary)
• About 1/2 cup water
• 2 large handfuls of chopped kale
• Quinoa

Instructions:

1. Chop the onion into small pieces, chop the kale and cauliflower, and slice the carrots and bell peppers.
2. Place the cauliflower in a steamer, and cook until tender. Begin cooking the quinoa according to instructions.
3. While the cauliflower and quinoa are cooking, in a large pan or pot, sauté the garlic, ginger, and onions in olive oil over medium heat for 3 minutes. Add the bell pepper and carrots, and continue to cook until tender (about 10 minutes). 
4. Once the bell pepper, carrots, and onion are tender, add 1 Tbs. of the red curry paste, drained chickpeas, soy sauce, and lime juice. Continue to cook over medium-low heat for 3-5 minutes. 
5. Add the coconut milk, water, kale, and cooked cauliflower to the pan. Heat over medium-low heat until kale is wilted and the curry is simmering. Add more curry paste if you want more spice/flavor. Serve over cooked quinoa and ENJOY :D