Monthly Archives: October 2016

Roasted Pumpkin Seeds

I’m posting this a couple of days early in case some of you still have pumpkin seeds you need to use up. We have a lot of pumpkin seeds from carving 5 pumpkins and this is a recipe we like to make once we’ve scooped out all the guts and washed off all the slimy stuff.

2016-10-25-15-00-45

I’ve heard that for more even baking, it’s good to boil the seeds first for 10 minutes, then dry and then bake, so that’s what I do and it’s worked well. I mix up the seeds with the oil and the spices right on the sheet pan (with a silicone liner) and then spread them out and bake.

2016-10-25-14-48-55

THE RECIPE:

Roasted Pumpkin Seeds

2-2 1/2 c raw whole pumpkin seeds (washed and dried)
1 1/2 Tbsp coconut oil, melted
1 tsp chili powder
1/4 tsp garlic powder
1 tsp sea salt

Preheat oven to 300 degrees. Dump washed and dried seeds on a jelly roll/sheet pan lined with silicone or parchment. Drizzle with coconut oil and sprinkle with spices. Stir together and spread out over pan. Bake 1 hour.

*for more even baking, I’ve found it helpful to boil the seeds in salty water for 10 minutes, drying them and then roasting them in the oven.

Advertisements

Leave a comment

Filed under Halloween, Snacks/Sides/Appetizers

Overnight Oats (in a jar)

I’ve seen recipes for  overnight oats posted on instagram and pinterest for some time now, and I finally decided to give them a try when my running buddy mentioned that she makes these weekly, the night before a busy day, and then just grabs it out of the fridge in the morning and takes it along with her. Some days are busier than others and having a healthy and filling snack on hand and ready to go, is so nice. Like oatmeal, these overnight oats have a mushy consistency; the chia seeds and oats soften with the milk and yogurt, and the yogurt gives it a little bit of a tang,but you also get the sweetness from the syrup and the optional grated apple. I really like this, though I know oatmeal and mushy dishes aren’t everyone’s thing, but give it a try before you judge!

2016-10-25-14-01-01

2016-10-14-11-36-23

I took this picture below, right after I combined all the ingredients and stirred them together, so as you can see, the oats and chia seeds haven’t yet softened. If you decide to use steel cut oats, just make sure you really do let this sit overnight, or for at least 8 hours. You can get away with 4 hours with regular rolled oats, in fact I do that all the time, throwing this together in the morning and eating it for lunch or as a late afternoon snack.

2016-10-13-15-06-57

2016-10-13-15-07-10

THE RECIPE:

Overnight Oats (in a jar)

1/2 c rolled oats (can also do steel cut if you like the chewier texture)
1 Tbsp chia seeds
2 Tbsp plain yogurt
2/3 c unsweetened almond milk
1 Tbsp pure maple syrup
1 tsp vanilla extract
optional: 1/4 apple, grated (I prefer without skin)

Combine all ingredients in a 12-16 oz mason jar and stir to combine. Cover with a lid and allow to sit overnight, or at least 4 hours (8+ hours if using steel cut oats; steel cut would be fine left in fridge for a couple of days). Eat chilled.

 

Leave a comment

Filed under Breakfast, gluten-free, Snacks/Sides/Appetizers

Gingerbread Pumpkin Trifle

2016-10-06-16-14-59

Here’s the recipe I promised last week. It’s a Gingerbread Pumpkin Trifle recipe that I adapted from the Our Best Bites cookbook. The original recipe calls for 1 c powdered sugar in the whipped cream, so I lightened it up with a little pure maple syrup.

2016-10-13-17-36-39

I also like to use coconut sugar in place of brown sugar whenever possible as it’s an unrefined sugar, and it tastes great in this recipe for the pumpkin mousse.

2016-10-13-17-38-46

You can use the gingerbread recipe I posted last week which is made with whole wheat flour and is AMAZING all on it’s own! Once it has cooled, cut it into 1/2 inch cubes for this recipe. I’ve cooked it in a 9×13 dish and a large loaf pan and both work well.

2016-10-05-13-08-23

2016-10-13-17-51-59

If you’re layering into the smaller, individual serving dishes, I found it helpful to put a few of the gingerbread cubes in the bottom, and then gently push them down with a spoon. Next, using a cookie scoop or tablespoon, add in a couple scoops of the pumpkin mixture, gently tapping the glass on the counter and gently swirling the jar which helped fill in some gaps, and then adding the whipped cream and doing the same tapping and swirling motion to get it all spread out evenly.

2016-10-06-16-13-02

2016-10-06-16-14-30

2016-10-13-19-22-38

THE RECIPE:

Gingerbread Pumpkin Trifle-adapted from Our Best Bites

1 recipe gingerbread (or 14.5 oz box gingerbread mix)
3 c heavy cream
1/4 c pure maple syrup
1 tsp vanilla extract

Mousse:
1/4 c cold water
1 (1 0z) packet unflavored gelatin (can find near jello at grocery store)
1 (15 oz) can pumpkin puree
1/2 c coconut sugar (or brown sugar)
1 1/2 tsp cinnamon
1/8 tsp nutmeg, plus additional for garnish
1/8 tsp cloves

Bake gingerbread according to recipe. Cool and cut into 1/2 inch cubes. Set aside. Combine heavy cream, maple syrup and vanilla in a large mixing bowl. Beat with an electric mixer until medium-stiff peaks form and set aside.

For the mousse: Place water in a small, microwave safe bowl and sprinkle gelatin over it. Gently stir and then set bowl aside for 5 minutes for gelatin to soften. Combine pumpkin, coconut sugar, cinnamon, nutmeg and cloves in a medium mixing bowl. Whisk to combine. Place bowl of gelatin in microwave and heat 30 seconds and then stir until dissolved completely. Add gelatin to pumpkin mixture and whisk until fully combined. Fold 2 cups of whipped cream into the pumpkin mixture, gently folding until incorporated.

Place half of gingerbread cubes on the bottom of a trifle bowl or other glass bowl with tall sides. Top with half of pumpkin mousse and half of remaining whipped cream. Repeat layers, ending with whipped cream, and sprinkle top lightly with nutmeg. Chill 1 hour before serving.

*When I served these for my book club, I found that putting them in individual serving dishes, like 1 cup mason jars, was perfect and kept them looking nice since large trifles tend to look a little messy when served.

Leave a comment

Filed under Desserts

Whole Wheat Gingerbread

A couple of weeks ago, Scott baked a new gingerbread recipe for the family on a Sunday afternoon, and it was gone by the next morning. I loved it so much that I made it again that same week, and I made a double batch so I could share some with my book club.

2016-10-06-12-50-08

This whole wheat gingerbread is super moist and so yummy. For book club, I  layered the gingerbread with a pumpkin mixture and some whipped cream.  I served it in 1 -cup glass mason jars which was great for individual portions and it looked so pretty!  I will post the trifle recipe next week so be sure to check back for the rest of that recipe. In the meantime, let’s make some gingerbread sweet bread, which will also make your house smell amazing!

2016-10-06-16-14-59

Here are your ingredients. Be sure to use a molasses like this Grandma’s one pictured below that is NOT blackstrap molasses. Blackstrap is not sweet. You can tell if it’s blackstrap molasses by reading the ingredients on the jar; it’ll say ‘blackstrap molasses’.

2016-10-05-08-19-31

You can either bake it in a 9×13 pan or a large bread loaf pan. I’ve used both, and the bake times are pretty close.

2016-10-05-10-07-28

The bottom of your bread will look a bit crumbly like this if you forget to line your pan with parchment(like I did). But if you forget, no worries, it tastes the same and once you flip it over right side up, you can’t even tell.

 2016-10-05-10-31-19

2016-10-05-11-13-08

2016-10-05-11-13-23

2016-10-05-11-13-37

2016-10-05-11-14-07

THE RECIPE:

Whole Wheat Gingerbread

1/2 c organic cane sugar (or any granulated sugar)
1/2 c butter, softened
1 egg
1 c molasses (not blackstrap)
1/4 c unsweetened apple sauce
2 1/2 c whole white wheat flour
1 1/2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1 c hot water

Preheat oven to 350 degrees. Line the bottom of a large bread loaf pan( a 9×13 works too) with parchment paper and then spray with Pam with flour. Set aside.

In your Bosch or large mixing bowl, cream together the sugar and butter. Beat in the egg. Add molasses and applesauce and mix. Add in the flour, baking soda, salt, cinnamon, ginger and cloves and mix. Add in the hot water and mix again. Pour into your prepared pan.

Bake about 45 minutes to an hour in the preheated oven until a toothpick inserted in the center comes out clean. Allow to cool in pan for 5-10 minutes before removing from the bread loaf pan to cool completely on a cooling rack. (To get bread out of loaf pan, take a bread knife around the edges, then put a cooling rack or cutting board on top of bread, flip it over so the bread is now on top of the rack, and then gently remove the pan, knocking on the bottom of the pan if it’s sticking slightly.). If you made the bread in a 9×13, it can cool in the pan completely and you can serve it straight out of the pan. Top with a little whipped cream and it’s perfect! I love it with this easy to make coconut whipped cream. 

3 Comments

Filed under Breads, Desserts

Sloppy Joes

This is a pretty fast and easy, whole foods recipe, for Sloppy Joes. As I’m a vegetarian, I’ve never actually tasted this recipe before (I always pull out my frozen, chipotle black bean burger when we have meat on buns) but I’ve made it multiple times for my husband and children, and they all say it’s great, so give it a try! Most sloppy joe recipes call for ketchup, but as it has some added sugar, and many brands have high fructose corn syrup, I decided to use extra tomato sauce as a substitute (make sure you buy the can that doesn’t have sugar listed in the ingredients) and it turned out well. I usually make this with a ground chicken or turkey for my family, but my husband prefers sloppy joes with beef so on special occasions I will use beef since I rarely cook and serve red meat.

2016-08-25 18.58.00

Sloppy Joes

1 1/2 lbs ground meat (chicken, turkey, beef)
1/2 white or yellow onion, chopped
1 (8oz) can tomato sauce
1 tsp mustard
1 tsp sea salt
1 tsp vinegar

Brown ground meat and onion together on medium high heat. Add a little water, a tbsp at a time, if needed to keep from burning. Add remaining ingredients and let simmer for at least 15-30 minutes. Spoon on buns and serve. Can optionally top with grated cheddar cheese.

Leave a comment

Filed under Dinner