Category: Fall

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Pumpkin Sourdough Cinnamon Rolls

Pumpkin Sourdough Cinnamon Rolls

Posted on by Amy MS, RD, LDN

Pumpkin Sourdough Cinnamon Rolls

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Pumpkin Sourdough Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 2 hours 50 minutes
  • Yield: 12 Rolls
  • Diet: Vegetarian
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Description

Soft, fluffy pumpkin sourdough cinnamon rolls loaded with warm spices and a sweet, cozy filling. The pumpkin keeps them extra tender, the sourdough adds great flavor, and the whole pan makes your kitchen smell incredible. Perfect for slow weekends, fall brunch, or anytime you want a homemade treat that feels a little special.

Ingredients

Units Scale

Dough:

  • 1/2 cup Sourdough Starter
  • 1/2 cup Milk
  • 3/4 cup Pumpkin Puree
  • 2 Tbsp Melted Butter
  • 1 Egg
  • 1/2 cup Maple Syrup
  • 1 1/4 tsp Yeast
  • 2 tsp Vanilla Extract
  • 3 cups All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 2 Tbsp Pumpkin Pie Spice
  • 1 tsp Kosher Salt
  • 1/2 tsp Baking Soda

Filling:

  • 2 Tbsp Melted Butter
  • 1/4 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice

Glaze:

  • 1 1/2 cup Powdered Sugar
  • 1 1/2 – 2 tbsp Milk

Instructions

  1. Prepare the Dough: To the bowl of a stand mixer add the starter, milk, pumpkin puree, melted butter, egg, maple syrup, vanilla extract and yeast. Mix together until fully incorporated.
  2. Add Dry Ingredients: In a separate bowl, whisk together the all purpose flour, whole wheat flour, pumpkin pie spice, salt and baking soda. Then, slowly and gradually add the dry ingredients into the we mixture, stirring in between, until a soft dough forms.
  3. Knead the Dough: Using the dough hook, knead the dough for 2-3 minutes until it becomes smooth and elastic. Cover your stand mixer bowl and allow the dough to rise in a warm place for 1-2 hours, or until doubled in size.
  4. Roll and Fill: Roll out the dough on a lightly floured surface into a rectangle about 8″ x 16″. Spread the melted butter over the dough, then sprinkle evenly with the filling mixture.
  5. Shape the Rolls: Starting from the top, long side, roll up the dough into a tight log roll. Pinch the seam to seal the rolls. Next, cut the log into 12 equal pieces. (Tip: Cut the log in half, then cut each half, in half again, then cut into 3.)
  6. Place the rolls into a greased 9×13″ baking pan, cover with aluminum foil, and allow to rise for an additional 45-60 minutes. The rolls should be nice and puffy and fill your pan.
  7. Bake the Rolls: Preheat your oven to 375°F. Place the rolls into the oven and bake for 25-30 minutes until golden on top and cooked through.
  8. Make the Glaze: While the rolls bake, mix up the glaze. In a small bowl whisk together the powdered sugar and milk.
  9. Glaze the Rolls: Let the rolls cool slightly for 5 minutes. Then drizzle the glaze over top.
  10. Serve warm, enjoy!
  • Prep Time: 20 Minutes
  • Rise Time: 2 Hours
  • Cook Time: 30
  • Category: Breakfast, Brunch
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Roll
  • Calories: 250
  • Sugar: 12g
  • Sodium: 220mg
  • Fat: 9g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 45mg

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Air Fryer Apple Fritters

Air Fryer Apple Fritters

Posted on by Amy MS, RD, LDN

Air Fryer Apple Fritters

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Air Fryer Apple Fritters

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 20 minutes
  • Yield: 10-12
  • Diet: Vegetarian
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Description

Air Fryer Apple Fritters are a lightened-up twist on the classic fall favorite—crispy on the outside, soft and fluffy inside, and made with wholesome ingredients. Each fritter packs 5g of protein and a boost of fiber for a more nourishing sweet treat. Perfect for a cozy breakfast, brunch, or healthier dessert made right in your air fryer!

Ingredients

Units Scale
  • 1 cup Greek Yogurt
  • 1 cup White Whole Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 3 tbsp Maple Syrup
  • 2 Large Apples, diced small

Glaze

  • 1/2 cup Powdered Sugar
  • 1 tbsp Milk

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
  2. Next, add the Greek Yogurt and maple syrup. Using a spatula, stir together to combine.
  3. Fold in the diced apples to form a thick fritter dough.
  4. Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
  5. Scoop about ¼ cup mounds of batter into the air fryer basket (about 5–6 at a time, depending on the size of your air fryer).
  6. Air fry for 8 minutes. Then increase the temperature to 400 F and air fry for an additional 1-2 minutes until the tops are deep golden brown.
  7. While the fritters cook, make the glaze. In a small mixing bowl whisk together the milk and powdered sugar until smooth.
  8. Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
  • Prep Time: 10 Minutes
  • Cook Time: 10
  • Category: Dessert, Breakfast, Snack
  • Method: Air Fry
  • Cuisine: American

Nutrition

  • Serving Size: 1 fritter
  • Calories: 111
  • Sodium: 127mg
  • Fiber: 2g
  • Protein: 5g

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Mini Pumpkin Dutch Baby Pancakes

Mini Pumpkin Dutch Baby Pancakes

Posted on by Amy MS, RD, LDN

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Mini Pumpkin Dutch Baby Pancakes

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Mini Pumpkin Dutch Baby Pancakes

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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 12
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Description

Mini Pumpkin Dutch Baby Pancakes are the ultimate cozy fall breakfast—light, fluffy, and full of warm pumpkin spice flavor. With a boost of vitamin A and fiber from real pumpkin, they’re a tasty (and nourishing) way to celebrate pumpkin season.

Ingredients

Units Scale
  • 2 tbsp Butter, melted
  • 3/4 cup Milk
  • 1/4 cup Pumpkin Puree
  • 3 Eggs
  • 3 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 cup All Purpose Flour
  • 1/4 cup Whole Wheat Flour
  • 1 tsp Pumpkin Pie Spice
  • 1/4 tsp Ground Cinnamon
  • Pinch Salt

Instructions

  1. Preheat your oven to 400°F. Lightly coat a 12-cup muffin tin with nonstick spray or oil, place onto a large sheet pan, and set aside.
  2. Add all ingredients to a high-powered blender and blend until the batter is completely smooth.
  3. Blend until batter is smooth and no lumps remain.
  4. Pour the batter evenly into the 12 muffin cups.
  5. Place into the oven and bake for 25 minutes until the pancakes are puffed and slightly golden.
  6. Dust with powdered sugar (or your favorite toppings) and enjoy warm!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Breakfast
  • Method: Bake
  • Cuisine: German, American

Nutrition

  • Serving Size: 2 Mini Pancakes
  • Calories: 164
  • Sugar: 7g
  • Sodium: 119mg
  • Fat: 7g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 113g

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Easy Sheet Pan Gnocchi with Chicken Sausage and Veggies

Easy Sheet Pan Gnocchi with Chicken Sausage and Veggies

Posted on by Amy MS, RD, LDN

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Easy Sheet Pan Gnocchi with Chicken Sausage and Veggies

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Easy Sheet Pan Gnocchi with Chicken Sausage and Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 6 Servings
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Description

Simple, quick and packed with flavor, this easy sheet pan gnocchi with chicken sausage and veggies is a one-pan dinner perfect for weeknights! Made with gnocchi, packed with veggies and fiber it all comes together in under 40 minutes—no boiling required! A drizzle of spinach pesto adds a fresh, herby finish.

Ingredients

Scale
  • 3 tbsp Olive Oil
  • 12 oz Italian Chicken Sausages, sliced into rounds
  • 1 (16oz) Package Shelf-Stable Potato Gnocchi
  • 1 Large Head Broccoli, cut into florets (about 3 cups)
  • 2, Bell Peppers (1 Yellow, 1 Red) seeded and chopped into 1-inch pieces
  • 1 (15 oz Can) Chickpeas, drained and rinsed for drizzling
  • 1/4–1/3 cup Spinach Pesto for drizzling

Instructions

  1. Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil.
  2. On the sheet pan, toss together the olive oil, sliced chicken sausage, gnocchi, broccoli, and chickpeas until everything is well coated.
  3. Spread the mixture into an even layer and bake for 25 minutes, or until the gnocchi is tender and the broccoli is mostly cooked through.
  4. Increase the oven temperature to 425°F. Add the bell peppers to the sheet pan and give everything a quick toss. Return to the oven and roast for another 5–7 minutes, until the peppers are just softened and the broccoli is starting to char on the edges.
  5. Remove from the oven and drizzle with spinach pesto just before serving.

Equipment

  • Prep Time: 10
  • Cook Time: 35
  • Category: Dinner, Sheet Pan
  • Method: Oven
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6
  • Calories: 386
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 11g
  • Carbohydrates: 51g
  • Fiber: 8g
  • Protein: 20g
  • Cholesterol: 50mg

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Golden Turmeric & Apple Baked Oatmeal

Golden Turmeric & Apple Baked Oatmeal

Posted on by Amy MS, RD, LDN

Golden Turmeric & Apple Baked Oatmeal

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Golden Turmeric & Apple Baked Oatmeal

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  • Author: Amy MS, RD, LDN
  • Total Time: 40-50 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
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Description

This Golden Turmeric & Apple Baked Oatmeal is packed with anti-inflammatory ingredients like turmeric and walnuts, making it a nourishing, healthy breakfast. With its naturally sweet apple flavor and heart-healthy walnuts, this easy recipe is perfect for meal prep and fueling your day.

Ingredients

Units Scale

Dry Ingredients:

  • 2 1/2 cups Old Fashioned Oats
  • 1/3 cup Unsweetened Shredded Coconut
  • 2 tbsp Ground Flaxseed
  • 2 tsp Ground Turmeric
  • 3/4 tsp Ground Cinnamon
  • 1/2 tsp Ground Cardamom
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Baking Powder
  • Pinch Salt
  • 1/2 cup Walnuts, chopped

Wet Ingredients:

  • 1 1/2 cups Soy Milk
  • 1 Egg
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 Apple, diced

Instructions

  1. Preheat oven to 375 F. Spray an 9×9 pan with nonstick spray, set aside.
  2. In a large mixing bowl add the dry ingredients. Stir together with a spatula to combine.
  3. In a separate medium mixing bowl add the liquid ingredients, whisk together to combine.
  4. Next, pour the liquid ingredients into the dry ingredients. Stir together with a spatula to combine. Then add the diced apple.
  5. Bake for 30-40 minutes until the center of the oatmeal is set.
  6. Allow to cool for 10 minutes before digging in. Enjoy!
  7. For meal prep, portion the oatmeal out into 8 servings, place into containers, label and place into the refrigerator until you are ready to enjoy. To reheat, place 1 serving on a microwave safe dish, microwave for 30-60 seconds and top with a drizzle of maple syrup.
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Category: Breakfast, Meal Prep
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 231
  • Sugar: 10g
  • Sodium: 131mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 126mg

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Tuscan Tomato, Tortellini & White Bean Soup

Tuscan Tomato, Tortellini & White Bean Soup

Posted on by Amy MS, RD, LDN

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Tuscan Tomato, Tortellini & White Bean Soup

Tuscan Tortellini Soup Crop
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Tuscan Tortellini Soup Crop

Tuscan Tomato, Tortellini & White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 30 minutes
  • Yield: 4 Servings
  • Diet: Vegetarian
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Description

Warm, comforting, and packed with flavor, Tuscan Tomato Tortellini & Bean Soup is a hearty one-pot meal perfect for any night of the week. Loaded with fiber, vitamins, and plant-based goodness from beans and spinach, it’s a nourishing, nutrient-dense dish the whole family will love!

Ingredients

Units Scale
  • 1 tbsp Olive Oil
  • 1 Shallot, minced
  • 1 Carrot, grated
  • 1 Celery Stalk, minced
  • 4 Garlic Cloves, minced
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tsp Dried Oregano
  • 1 tbsp Balsamic Vinegar
  • 1, 28oz Can Crushed Tomatoes
  • 1 Can, 14oz Cannelini Beans, drained and rinsed
  • 2 cups Vegetable Stock
  • 4 cups Baby Spinach
  • 1, 14oz Package Frozen Tortellini
  • OPTIONAL: Parmesan Cheese Rind

Toppings:

  • Parmesan Cheese
  • Basil

Instructions

  1. Heat a large dutch oven or stock pot over medium heat. Add the shallots, carrots, oregano, salt and pepper. Cook until tender, for 6-7 minutes, stirring occasionally.
  2. Turn the heat down to low and add the garlic and cook for another 1-2 minutes until fragrant.
  3. Add the balsamic vinegar, crushed tomatoes, vegetable stock and. Stir together and bring to a boil. Then reduce heat and simmer for 5 minutes.
  4. Using an immersion blender, blend the soup until smooth.
  5. Next, add the cannelini beans and frozen tortellini and simmer for 5-6 minutes until the tortellini are cooked through. (Add the Parmesan rind at this time if using!)
  6. Add the spinach and cook for an additional 1-2 minutes until the spinach just wilts.
  7. Spoon into bowls and top with grated Parmesan cheese if desired. Enjoy!

Notes

  1. The Parmesan cheese rind is optional but adds great depth of flavor to the soup if you have it!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4
  • Calories: 481
  • Sugar: 15g
  • Sodium: 900mg
  • Fat: 8g
  • Carbohydrates: 79g
  • Fiber: 15g
  • Protein: 22g
  • Cholesterol: 29mg

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Pumpkin Roll Out Cookies

Pumpkin Roll Out Cookies

Posted on by Amy MS, RD, LDN

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Pumpkin Roll Out Cookies

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Pumpkin Roll Out Cookies

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  • Author: Amy MS, RD, LDN
  • Total Time: 42 minutes
  • Yield: 24 Cookies
  • Diet: Vegetarian
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Description

Soft, spiced, and perfectly festive, these pumpkin roll-out cookies are a family favorite! Easy to cut into fun shapes and topped with a sprinkles for even more fun, they’re perfect for holiday baking or a cozy weekend treat.

Ingredients

Units Scale
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Maple Syrup
  • 1/4 cup Brown Sugar
  • 1/2 cup Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 1 cup White Whole Wheat Flour
  • 1 1/4 cup All Purpose Flour
  • 3/4 tsp Baking Powder
  • 2 1/2 tsp Pumpkin Pie Spice
  • 1/4 tsp Kosher Salt

Instructions

  1. In a medium sized mixing bowl, add the flours, baking powder, pumpkin pie spice and salt. Whisk together and set aside.
  2. In the bowl of a stand mixer, add the wet ingredients: butter, maple syrup, brown sugar, pumpkin puree and vanilla extract. Mix on low, then increase the speed to medium and cream together the ingredients until light and fluffy.
  3. Next, turn the mixer to low and slowly add the dry ingredients. Mix until the dough comes together.
  4. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat your oven to 350 F.
  6. Roll the dough out to about 1/4 inch thick. Using your cookie cutters, cut the cookies into your favorite shapes. (Top with sprinkles to jazz them up if you’d like!)
  7. Place the cookies onto a silpat lined sheet tray.
  8. Bake for 12-15 minutes until the cookies are set.
  9. Remove from the oven and allow to cool on a wire rack. Enjoy!

Equipment

  • Prep Time: 30 minutes
  • Cook Time: 12
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 104
  • Sugar: 6g
  • Sodium: 48mg
  • Fat: 4g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 10mg

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Peppermint Hot Chocolate

Peppermint Hot Chocolate

Posted on by Amy MS, RD, LDN

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Peppermint Hot Chocolate

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Peppermint Hot Chocolate

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  • Author: Amy MS, RD, LDN
  • Total Time: 7 minutes
  • Yield: 2 Servings
  • Diet: Vegan
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Description

Peppermint Hot Chocolate is the perfect cozy drink on a winter day. Dairy-free & naturally-sweetened.

Ingredients

Units Scale
  • 2 cups Unsweetened Soy Milk
  • 4 Pitted Dates
  • 2 tbsp Cocoa Powder
  • 2 tbsp Maple Syrup
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Peppermint Extract
  • Crushed Candy cane or marshmallows, optional for serving

Instructions

  1. Place the soy milk into a microwave safe container. Microwave for 1-2 minutes to heat it up.
  2. Pour the warm milk into a blender, then add the remaining ingredients to the blender.
  3. Blend on high for 1 minute until the mixture is smooth.
  4. Pour into two mugs and top with crushed candy canes, enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 2
  • Category: Drink
  • Method: Blender
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 143
  • Sugar: 23g
  • Sodium: 13mg
  • Fat: 2g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg

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Easy Maple Glazed Carrots

Easy Maple Glazed Carrots

Posted on by Amy MS, RD, LDN

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Easy Maple Glazed Carrots

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Easy Maple Glazed Carrots

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  • Author: Amy MS, RD, LDN
  • Total Time: 10 minutes
  • Yield: 4 Servings
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Description

Easy Maple Glazed Carrots are tender yet crisp, coated in a sweet, buttery maple glaze for a simple and flavorful side. This quick and easy recipe adds a touch of warmth and color to any holiday or weeknight meal.

Ingredients

Units Scale
  • 1 lb Carrots, peeled and ends trimmed
  • 1/2 tbsp unsalted Butter
  • 1/2 tbsp Olive Oil
  • 1 tbsp Maple Syrup
  • 1/8 tsp Kosher Salt
  • Ground Black Pepper
  • Parsley, minced for Garnish (Optional)

Instructions

  1. Prep your carrots by slicing them into sticks
  2. Heat a large cast iron pan or sautee pan over medium high heat.
  3. When you pan is warm, add the butter and olive oil.
  4. Next add the carrots, salt and pepper and cook, for 4-5 minutes, stirring occasionally or tossing carrots in the pan so that they brown evenly.
  5. Then add the maple syrup to the pan and cook for an additional minute.
  6. Serve hot or warm. Top with parsley if desired. Enjoy!

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 5
  • Category: Sides, Holiday
  • Method: Sautee
  • Cuisine: American

Nutrition

  • Serving Size: 1 Serving
  • Calories: 160
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 5g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 3g
  • Cholesterol: 4mg

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Healthy Baked Potato Soup

Healthy Baked Potato Soup

Posted on by Amy MS, RD, LDN

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Creamy, comforting and absolutely delicious, this healthy baked potato soup wins at dinner time, every time!

Healthy Baked Potato Soup

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Healthy Baked Potato Soup

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  • Author: Amy MS, RD, LDN
  • Total Time: 30 minutes
  • Yield: 5 Servings
  • Diet: Vegetarian
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Description

This healthy baked potato soup with cauliflower is a creamy, lighter twist on the classic. Cauliflower adds extra fiber and smoothness, while keeping the dish rich and satisfying. This is the perfect comfort soup, especially when topped with chives and cheddar cheese.

Ingredients

Units Scale
  • 2 Large Russet Potatoes, peeled and diced into 1-inch pieces
  • 4 cups Frozen Cauliflower florets
  • 1 1/2 cups Vegetable Stock
  • 1 1/2 cups Milk
  • 1/2 cup Greek Yogurt
  • 2 tsp Kosher Salt
  • 3/4 tsp Ground Black Pepper

Instructions

  1. To a dutch oven or large pot, add the vegetable stock, diced potato, frozen cauliflower and 1 tsp salt. Bring mixture to a boil, then lower the heat and simmer for 10-12 minutes, until the potatoes are tender.
  2. Using an immersion blender, blend the cauliflower, potato mixture until smooth.
  3. Then, to the pot add the milk, Greek Yogurt and remaining salt and pepper. Stir together with a wooden spoon or spatula to combine. Turn the heat to low to cook the soup through for an additional 5 minutes.
  4. Taste for seasoning and add salt and preference to taste.
  5. Top with chives, cheddar cheese or crumbled bacon. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/5
  • Calories: 121
  • Sugar: 6g
  • Sodium: 350mg
  • Fat: 2g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 7mg

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Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

Posted on by Amy MS, RD, LDN

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Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

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Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 1 hour 30 minutes
  • Diet: Vegetarian
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Description

Market fresh produce turn these simple ingredients into a show-stopper appetizer, Roasted Turnips with Kale & Garlic Scape Chimichuri on top oven Baked Potato Chips! This recipe was created for the Black Forest Farmer’s Market.

Ingredients

Units Scale

Roasted Turnips

  • 1 lb Turnips (4 cups) Trimmed, scrubbed and diced into 1/2-inch pieces
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Black Pepper

Kale & Garlic Scape Chimichuri

  • 1 cup Baby Kale
  • 5 Garlic Scapes
  • 1/2 cup Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Lime Juice
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Red Pepper Flakes (Optional)

Oven Baked Potato Chips

  • 1 lb Russet Potatoes (2-3 potatoes), Scrubbed
  • 3 tbsp Olive Oil
  • 1 tsp Kosher Salt

Instructions

Roasted Turnips:

  1. Preheat oven to 400° F. Get out a sheet tray. Set aside.
  2. In a large bowl, toss together the turnips, olive oil, spices, salt and pepper.
  3. Spread the mixture out onto your sheet tray in an even layer.
  4. Roast for 25-30 minutes, stirring halfway through roasting until the turnips are nicely golden brown and slightly crispy.

Kale and Garlic Scape Chimichuri:

  1. Into the bowl of a food processor, add all the ingredients, kale, garlic scapes, olive oil, red wine vinegar, lime juice, salt, pepper and red pepper flakes.
  2. Process on 15 second intervals until the chimichuri reaches your desired consistency. (Traditionally chimichuri is not blended until smooth but left slightly chunky.)
  3. Taste and adjust seasonings as needed.

Oven Baked Potato Chips:

  1. Preheat oven to 375°F Convect or 400°F regular. Get out a large sheet tray and set aside.
  2. Using a mandoline or a sharp knife, slice the potatoes into 1/8″ slices. Place the slices into a large bowl of warm water. This helps to remove some of the starch from the potatoes.
  3. Drain the potato slices and pat them dry with a clean dish towel or paper towel.
  4. In a large bowl toss the potato slices with the olive oil and salt.
  5. Place the potato slices onto your sheet tray in one single layer. This make take a few rounds, do not overlap or the chips will not cook evenly.
  6. Bake for 10 minutes, then using a spatula, flip the chips over and bake for another 10 minutes on the other side. Take care in the last few minutes to watch so that the chips do not burn!
  7. Remove from the oven and allow to cool on a wire rack.

Assembly:

  1. Place one chip onto a plate, top with a tablespoon of roasted turnips, then top with a drizzle of chimichuri. Continue with remaining ingredients. Enjoy!

Equipment

  • Prep Time: 30
  • Cook Time: 60
  • Category: Appetizer
  • Method: Roast
  • Cuisine: Mediterranean

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Carrot Cake Quick Bread

Carrot Cake Quick Bread

Posted on by Amy MS, RD, LDN

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Carrot Cake Quick Bread

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Carrot Cake Quick Bread

Carrot Cake Quick Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 1 hour
  • Diet: Vegetarian
Print Recipe

Description

Carrot Cake Quick Bread combines the flavors of classic carrot cake with a healthy twist. Packed with shredded carrots, warm spices, and a touch of sweetness, it’s the perfect treat for breakfast, snack time, or a light dessert!

Ingredients

Units Scale

Carrot Cake Bread:

  • 3/4 cup All Purpose Flour
  • 1/2 cup Oat Flour
  • 1/2 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cardamom (Optional)
  • 2 Tbsp Ground Flaxseed
  • 1/2 cup Olive Oil
  • 1/2 cup Honey
  • 1/2 cup Unsweetened Applesauce
  • 1 cup Grated Carrot
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/3 cup Walnuts, chopped

Icing Glaze:

  • 1/4 cup Powdered Sugar
  • 2 tsp Milk

Instructions

  1. Set out all ingredients and equipment needed for happy baking!
  2. Preheat oven to 325° F. Spray a bread pan with nonstick cooking spray and set aside.
  3. In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
  4. In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
  5. Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
  6. Add in the chopped walnuts to the batter.
  7. Pour the batter into prepared bread pan and bake for 40-50 minutes, until just browned around the edges and a toothpick comes out clean from the center. *Note! Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.*
  8. Remove from the oven and allow to cool on a wire rack for 5 minutes. Then, run a butter knife along the edges of the pan and carefully remove the bread from the pan.
  9. While the bread cools, prepare the glaze icing
  10. In a small bowl whisk together the powdered sugar and 2 tsp milk.
  11. Using a spoon, drizzle the icing over top of the bread.
  12. Slice into 1 inch sections and enjoy!

Equipment

Notes

  1. Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 233
  • Sugar: 13g
  • Sodium: 180mg
  • Fat: 11g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 27mg

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Mini Rosemary & Parmesan Focaccia Bites

Mini Rosemary & Parmesan Focaccia Bites

Posted on by Amy MS, RD, LDN

Mini Rosemary Focaccia Bites

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Mini Rosemary & Parmesan Foccacia Bites

Mini Rosemary & Parmesan Focaccia Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 12
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Description

Mini Rosemary & Parmesan Focaccia Bites are packed with protein and make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.

Ingredients

Units Scale
  • 1 cup Greek Yogurt
  • 1/2 cup All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1/8 tsp Kosher Salt
  • 1 tbsp Rosemary, Minced
  • 1/4 cup + 1 tbsp Parmesan Cheese, Grated
  • 6 tsp Olive Oil
  • Flaked Sea Salt for topping, Optional

Instructions

  1. Preheat oven to 400°F.
  2. Get a muffin tin out and prep for the foccacia bites by pouring 1/2 tsp olive oil into each muffin tin section.
  3. Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
  4. Remove the bowl from the mixer and divide the dough into 12 equal portions.
  5. Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
  6. Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
  7. Bake for 12-15 minutes until slightly golden.
  8. Carefully remove the bites from the muffin tin and allow to cool on a wire rack.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 84
  • Sugar: 1g
  • Sodium: 114mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 4mg

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Naturally Sweetened Hot Cocoa

Naturally Sweetened Hot Cocoa

Posted on by Amy MS, RD, LDN
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Naturally Sweetened Hot Cocoa

Naturally Sweetened Hot Cocoa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Diet: Vegetarian
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Description

Sweetened with dates and a touch of honey, this hot cocoa is naturally sweet and dairy-free with no artificial ingredients, plus it’s easy on the tummy!

Ingredients

Units Scale
  • 1 cup Unsweetened Almond Milk
  • 2 Pitted Dates
  • 1 tbsp Cocoa Powder
  • 1 tbsp Honey (may also substitute Maple Syrup)
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Vanilla Extract

Instructions

  1. Place the almond milk into a microwave safe container. Microwave for 1-2 minutes to heat up.
  2. Pour the warm milk into a blender and then add the remaining ingredients to the blender.
  3. Blend on high for 1 minute until the mixture looks smooth.
  4. Pour into a mug and enjoy!
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Category: Drink
  • Method: Blend

Nutrition

  • Serving Size: 1
  • Calories: 157
  • Sugar: 28g
  • Sodium: 178mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

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Gingerbread Biscotti

Gingerbread Biscotti

Posted on by Amy MS, RD, LDN

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Gingerbread Biscotti

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Gingerbread Biscotti

Gingerbread Biscotti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 46 minutes
Print Recipe

Ingredients

Units Scale
  • 1 cup Oat Flour
  • 1 cup Whole Wheat Flour
  • 2 tbsp Ground Flaxseed
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1 1/2 tsp Ground Ginger
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Cardamom
  • 1/4 tsp Ground Cloves
  • 1/3 cup Brown Sugar
  • 2 Eggs
  • 2 tbsp Molasses
  • 1 tsp Vanilla Extract

Instructions

  1. Start by preheating your oven to 350 F. Line a sheet tray with a silpat or parchment paper, set aside.
  2. In a large mixing bowl, add the eggs, vanilla extract, brown sugar and molasses. Whisk together until all ingredients are fully incorporated.
  3. Next, add the oat flour, wheat flour, flaxseed, baking soda, spices and salt. Using a rubber spatula, stir the dry ingredients into the wet ingredients.
  4. Let the dough sit for at least 5 minutes. The oats will soak up some of the moisture and the batter will get slightly thicker.
  5. After the dough as rested, get your sheet tray and form the dough into logs. Wet your hands slightly and divide the dough in half, placing half on one side of the pan and the other on the other side.
  6. Using your hands or a bench scraper, form the dough into two logs that are about 7-inches long and 3-inches wide. Use your hands shape the dough so it is an even thickness.
  7. Place the sheet tray into the oven and bake for 18-20 minutes until the logs are firm to the touch.
  8. Move the biscotti logs onto a wire rack to cool for 15 minutes.
  9. After 15 minutes, slice the logs into biscotti! Take a sharp knife and slice the biscotti logs width-wise into 3/4-inch slices.
  10. Reduce the oven temperature to 300 F and bake for 6 minutes. Then, remove the tray from the oven and use a spatula to turn each biscotti over to cook on the other side. Place back into the oven and bake for another 6 minutes.
  11. Remove the biscotti to a wire rack and allow to cool fully. The biscotti will continue to harden as they cool.
  12. Dip into hot cocoa, coffee or tea and enjoy!

Equipment

  • Prep Time: 10
  • Cook Time: 36
  • Category: Dessert, Snack
  • Method: Bake

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Gingerbread Granola

Gingerbread Granola

Posted on by Amy MS, RD, LDN

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Gingerbread Granola

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Gingerbread Granola

Gingerbread Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 10 Servings
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Description

Gingerbread Granola is a festive and easy breakfast to start your day with fiber and nutrients!

Ingredients

Units Scale
  • 3 3/4 cups Old Fashioned Oats
  • 1 tbsp Ground Flaxseed
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Allspice
  • 1 Pinch Ground Cloves
  • 1/4 tsp Salt
  • 1 cup Pecans
  • 1/2 cup Sliced Almonds
  • 1/4 cup Coconut Oil, Melted
  • 1/2 cup Maple Syrup
  • 2 Tbsp Molasses
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat your oven to 325° F. Line a large sheet tray with a silapt or parchment paper and set aside.
  2. To a large bowl, add the oats, flaxseed, spices, salt and nuts. Mix together with a spatula.
  3. In a medium size bowl, add the coconut oil, maple syrup, molasses and vanilla extract. Whisk together to combine.
  4. Pour the liquid ingredients into the bowl of the oats and use your spatula to combine all the ingredients.
  5. Pour the granola onto your lined sheet tray and then spread it out evenly with your spatula.
  6. Bake for 25 minutes total, stirring every 10 minutes. Bake 10 minutes, remove from the oven and stir. Then bake for another 10 minutes, stir again and then bake for a final 5 minutes.
  7. After it is done baking, use the back of a spatula to press the granola down to create granola clusters.
  8. Allow to cool for at least 15 minutes.
  9. Serve over Greek Yogurt and berries, or as a snack, enjoy!

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 326
  • Sugar: 13g
  • Sodium: 60mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Carbohydrates: 37g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

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Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion

Posted on by Amy MS, RD, LDN

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Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion
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Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 40 Servings
  • Diet: Vegetarian
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Description

Delicata Squash and Apple Fritters are a fun and delicious appetizer, created for the Black Forest Farmer’s Market.

Ingredients

Scale
Fritters
  • 1 Delicata Squash, Peeled, Seeded and Shredded
  • 2 Apples (Gala, Honeycrisp), Cored and Shredded
  • 8 oz Cheddar Cheese
  • 1 Egg
  • 1/2 cup Feta
  • 1/2 cup All Purpose Flour (or Gluten-Free Flour)
  • 2 tbsp Pear & Beet Shrub or Apple Cider Vinegar
Caramelized Onion & Apple Topping
  • 2 Onions
  • 2 tsp Canola Oil
  • 1 tsp Kosher Salt
  • 1 Apple, Julienned
  • 1 tbsp Pear & Beet Shrub or Apple Cider Vinegar
Cheddar Crisps
  • 1 cup White Cheddar Cheese, Shredded

Instructions

Make the onions
  1. Heat a large cast iron pan to medium-high heat, add the oil, then the onions and salt. Cook on medium-high for about 2 minutes then lower the heat to low and cook for 30-45 minutes until the onions have cooked down and caramelized.
Make the fritters
  1. In a large bowl combine all the ingredients for the fritters, squash, apples, cheddar cheese, eggs, feta, salt, pepper and vinegar.
  2. Heat a large skillet over medium heat. Using a tablespoon, scoop your fritter mixture and then place into the hot skillet. With a spatula press the fritter batter to flatten slightly so it cooks evenly. Cook for 3 minutes on one side and then flip and cook for an additional two minutes. Continue this with the remaining batter.
  3. In a small bowl combine the caramelized onions, julienned apples and vinegar.
Make the cheddar crisps
  1. Preheat your oven to 400° F. To make the cheddar crisps, line a baking sheet tray with parchment paper or a baking silpat. Place teaspoon size portions of shredded cheddar onto the tray, spacing one inch in between each pile of cheese. Bake for 7 minutes, remove from the oven and allow to cool for 5 minutes to set.

To Serve

  1. Top each fritter with 1 tablespoon of the onion and apple mixture. Enjoy hot!

Equipment

  • Prep Time: 15
  • Cook Time: 40
  • Category: Appetizer
  • Method: Stovetop

Nutrition

  • Serving Size: 1 Fritter
  • Calories: 65
  • Sugar: 2g
  • Sodium: 137mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg

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Lightened Up Garlic Mashed Potatoes

Lightened Up Garlic Mashed Potatoes

Posted on by Amy MS, RD, LDN

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Lightened Up Garlic Mashed Potatoes

Lightened Up Garlic Mashed Potatoes
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Lightened Up Garlic Mashed Potatoes

Lightened Up Garlic Mashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 40 minutes
  • Yield: 8 Servings
  • Diet: Gluten Free
Print Recipe

Ingredients

Scale
  • 1 Head Cauliflower
  • 5 Garlic Gloves
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 2 lbs Russet Potatoes
  • 1/2 cup Unsweetened Almond Milk
  • 4 tbsp Unsalted Butter

Instructions

Roasted Cauliflower and Garlic
  1. Preheat oven to 400° F. Set a large sheet tray out for roasting.
  2. Rinse the cauliflower. Using a sharp knife cut around the root of the cauliflower to remove the florets. Continue working your way around the cauliflower until all florets are removed. Place cauliflower florets onto the sheet tray. Add the whole garlic cloves to the tray. Sprinkle kosher salt and drizzle 1 tbsp olive oil over top. Using clean hands mix together. Place into the oven and roast for 20-25 minutes until the cauliflower is soft tender.
  3. Allow the cauliflower and garlic to cool slightly. Place cauliflower and garlic into the bowl of a food processor. Add 1/4 cup of milk. Process until smooth. Set aside.
 
Mashed Potatoes
  1. Scrub the potatoes, peel and cut them into large dice.
  2. Fill a large pot with water and heat to boiling. Add the diced potatoes. Cook the potatoes until they are fork tender, about 12-15 minutes.
     
  3. Drain the potatoes and return to same pot you boiled them in.
  4. Using a potato masher, hand held mixer or potato ricer, mash the potatoes until your desired consistency.
  5. Add the cauliflower puree, additional 1/4 cup of milk, 1/2 tsp kosher salt and butter to the potatoes and mix to combine.
  6. Check the seasonings and adjust the salt and pepper as needed. Serve hot and enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 30
  • Category: Dinner, Sides, Holiday

Nutrition

  • Serving Size: 1
  • Calories: 172
  • Sugar: 2g
  • Sodium: 289mg
  • Fat: 8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 15mg

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Apple Cinnamon Dutch Baby (Gluten Free)

Apple Cinnamon Dutch Baby (Gluten Free)

Posted on by Amy MS, RD, LDN

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Apple Cinnamon Dutch Baby (Gluten Free)

Apple Cinnamon Dutch Baby (Gluten-Free)
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Apple Cinnamon Dutch Baby (Gluten-Free)

Apple Cinnamon Dutch Baby (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Amy RD, LDN
  • Total Time: 26 minutes
  • Yield: 6 Servings
  • Diet: Gluten Free
Print Recipe

Description

This gluten-free dutch baby will fill your kitchen with the warming smell of apple and cinnamon.

Ingredients

Units Scale
  • 3 tbsp Butter, unsalted
  • 3 Eggs
  • 1/2 tsp Ground Cinnamon
  • 2 Apples, thinly sliced
  • 1/4 cup Sugar
  • 1 pinch Salt
  • 2/3 cup Almond Milk (or milk of your preference)
  • 2/3 cup Gluten-Free Flour
  • 1/4 tsp Xantham Gum

Instructions

  1. Preheat your oven to 425° F.
  2. Heat a cast iron pan or large saute pan to medium heat. Add the butter and melt.
  3. Add the sliced apples and 1/2 tsp cinnamon to the pan. Cook for 3-5 minutes until the apples are softened, stirring occasionally.
  4. While the apples are cooking make your batter.
  5. In a large bowl add 3 eggs and whisk vigorously. (This incorporates air into the eggs and helps your dutch baby rise!)
  6. Next, add the sugar, milk, salt, flour and Xantham gum. Whisk until all ingredients are incorporated.
  7. Pour the batter over top of the apples in the pan, spreading it evenly in the pan.
  8. Place the pan into the oven and bake for 18-22 minutes until golden brown.
  9. Remove from the oven and bask in the glory of your puffed dutch baby! (It will deflate quickly after you remove it from the oven.
  10. Sprinkle with powdered sugar if desired, slice and enjoy!

Equipment

  • Prep Time: 8
  • Cook Time: 18
  • Category: Breakfast, Dessert, Gluten-Free
  • Method: Bake

Nutrition

  • Serving Size: 1/6
  • Calories: 204
  • Sugar: 14g
  • Sodium: 101mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 108mg

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Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

Posted on by Amy MS, RD, LDN

Pumpkin Chipotle Chili

Pumpkin Chipotle Chili
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Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
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Description

The perfect fall dinner! You won’t even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.

Ingredients

Units Scale
  • 1 Onion, diced
  • 1 tbsp Olive Oil
  • 1 Orange Bell Pepper, diced
  • 3 Garlic Cloves, minced
  • 2 cups Chicken Stock or Vegetable Stock
  • 1/4 cup Water
  • 15 oz Pinto Beans, Canned
  • 15 oz Kidney Beans, Canned
  • 15 oz Black Beans, Canned
  • 15 oz Canned Pumpkin Puree
  • 1 Chipotle in Adobo + 1 Tbsp Chipotle Sauce
  • 30 oz Petite Diced Tomatoes
  • 1 tbsp Chili powder
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Cumin
  • 1 pinch Cinnamon

Instructions

  1. Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes.
  2. Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
  3. In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture.
  4. Next, add the remaining ingredients. Stir together with a wooden spoon or spatula.
  5. Cover and cook on low for 6-8 hours.
 
 

Notes

  1. If you like extra spice, add more chipotle peppers or adobo sauce!
  2. When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
  • Prep Time: 10
  • Cook Time: 6 Hours
  • Category: Chili, Slow Cooker
  • Method: Slow Cooker
  • Cuisine: Slow Cooker

Nutrition

  • Serving Size: 1
  • Calories: 220
  • Sugar: 7
  • Sodium: 1175
  • Fat: 1
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 41
  • Fiber: 14
  • Protein: 12
  • Cholesterol: 0

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Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

Posted on by Amy MS, RD, LDN

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Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

Beet Pizzette
Beet Pizzette
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Beet Pizzette

Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 2 hours 10 minutes
  • Yield: 35 Servings
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Description

A fun and flavorful appetizer, this recipe was developed for the Black Forest Farmer’s Market.

Ingredients

Units Scale
Turmeric Pickled Onion
  • 1 Large Sweet Onion
  • 1 cup Distilled White Vinegar
  • 1/2 cup Water
  • 1 tbsp Kosher Salt
  • 1/4 cup Sugar
  • 1/2 tsp Turmeric
Roasted Beets
  • 3 Beets
  • 3 tsp Olive Oil
  • 2 pinches Kosher Salt
Broccoli Pesto
  • 1/2 lb Broccoli Florets, Steamed
  • 2 Garlic Scapes
  • 1/2 cup Basil, Parsley or Spinach
  • 1/2 cup Olive OIl
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Kosher Salt
  • 1/4 cup Parmesan Cheese, Shredded
  • 1 tbsp Balsamic Vinegar
Beet Pizza Crust
  • 1 cup Warm Water
  • 1 tsp Sugar
  • 2 1/4 tsp Dry Active Yeast
  • 1 1/2 tsp Kosher Salt
  • 3 3/4 cups All Purpose Flour
  • 3/4 cup Beet Puree

Sugar Snap Peas

  • 1/2 lb Sugar Snap Peas

Instructions

Make the Turmeric Pickled Onions
  1. Combine all the ingredients into a mason jar or a glass container with a lid. Allow to marinate for at least 12 hours, ideally 24 hours.
Roasted Beet Puree
  1. Preheat your oven to 400 F.
  2. Scrub the beets to remove any dirt then cut off the tops and bottom and peel the beets. Place each beet into a square of aluminum foil, top with olive oil, salt and pepper. Pinch and seal the foil then place each parcel onto a large sheet tray. Place the sheet tray with beets into the oven and roast for 40-50 minutes until the beets are very tender.
  3. Place the roasted beets into the bowl of a food processor with 1/2 cup water. Puree until mixture is smooth.
Beet Pizza Dough
  1. In the bowl of a stand mixer add 1 cup of warm water, sugar and yeast. Allow the yeast to bloom for 5 minutes.
  2. Next, add the salt, flour and beet puree. Mix on low to incorporate all the ingredients, then increase the speed to medium. Add additional flour as needed to form a soft and spongy dough. Cover the bowl and allow dough to rise for 1 hour.
  3. Get ready to roll and cook the dough! Preheat your oven to 475 F.
  4. Flour a countertop or large board to roll out the dough. Using a rolling pin, roll to 1/4 inch thick. Then, using a small 2 inch cutter, cut out the dough and place onto a large sheet tray. Continue to cut out the rest of the dough, place on the tray and then bake at 475 F for 5 minutes. Allow to cool on a wire rack.
Broccoli Pesto
  1. Combine the broccoli and garlic scapes into the bowl of a food processor and process for 1 minute.
  2. Add the salt, pepper and balsamic vinegar and pulse again to mix. Next, with the processor on, drizzle the olive oil in through the feed tube. Then add the Parmesan cheese and process once more to fully incorporate all ingredients. Taste the pesto and adjust seasonings to your preference.
Assembling the Pizzettes
  1. Heat a large skillet over medium heat. Add 1 tsp olive oil. Crisp a pizzette in the oil, turning over after 1 minute and then cooking the other size for 1 more minute.
  2. To the pizzette, add 1 tsp broccoli pesto, top with 1 tsp julienne sugar snap peas and two small, pickled onions. Finally top with a sprinkle of sea salt. Serve immediately, enjoy!
 

Equipment

  • Prep Time: 2 Hours
  • Cook Time: 10 Minutes
  • Category: Appetizers, Black Forest Farmer’s Market, Dinner

Nutrition

  • Serving Size: 1 Pizzette
  • Calories: 91
  • Sugar: 3g
  • Sodium: 281mg
  • Fat: 4g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 1mg

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Roasted Cherry & Goat Cheese Crostini

Roasted Cherry & Goat Cheese Crostini

Posted on by Amy MS, RD, LDN

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Roasted Cherry & Goat Cheese Crostini

Roasted Cherry & Goat Cheese Crostini
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Roasted Cherry & Goat Cheese Crostini

Roasted Cherry & Goat Cheese Crostini

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 20
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Description

Roasted Cherries topped onto a goat cheese crostini is a lovely sweet and savory appetizer. This appetizer was created for the Black Forest Farmer’s Market

Ingredients

Scale
  • 1 lb Cherries, Pitted and Halved
  • 2 tsp Olive Oil
  • 2 tsp Maple Syrup
  • 1/2 tsp Lemon Zest
  • 3 oz Goat Cheese
  • 2 tbsp Basil, Julienned
  • 1 Baguette

Instructions

  1. Preheat your oven to 400° F.
  2. On a large sheet tray, place a piece of parchment paper. Next add the cherries, olive oil and maple syrup and stir together gently.
  3. Roast for 7 minutes until the cherries are tender and slightly bubbling.
  4. Slice the baguette into 1/2 inch slices. Place slices onto a sheet tray and drizzle with 1 tablespoon olive oil. Roast for 5 minutes then flip the slices over and roast for another 3 minutes until fully crisp.
  5. To serve, spread 1/2 tablespoon goat cheese onto a crostini and top with 1 tablespoon roasted cherries then sprinkle with basil.

Equipment

  • Prep Time: 10
  • Cook Time: 10
  • Category: Appetizer, Sides, Snack, Black Forest Farmer’s Market
  • Method: Roast

Nutrition

  • Serving Size: 1 Crostini
  • Calories: 73
  • Sugar: 4g
  • Sodium: 120mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 4mg

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Pumpkin Pie Energy Bites

Pumpkin Pie Energy Bites

Posted on by Amy MS, RD, LDN

Pumpkin Pie Energy Bites

Pumpkin Energy Bites
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Pumpkin Energy Bites

Pumpkin Pie Energy Bites

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  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 18
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Description

Energy bites perfect for fall! These bite size treats are a great pre or post workout snack, or anytime treat!

Ingredients

Units Scale
  • 1 cup Oats
  • 1/2 cup Oat Flour
  • 1/4 cup Ground Flaxseed
  • 1 Scoop Vanilla Protein Powder
  • 2 tsp Pumpkin Pie Spice
  • 1/4 cup Almond Butter
  • 1/4 cup Pumpkin Puree
  • 1/3 cup Maple Syrup
  • 1/4 cup Mini Chocolate Chips

Instructions

  1. Add the oats, oat flour, flaxseed, protein powder and pumpkin pie spice to a bowl and mix together with a spatula.
  2. Next, add the almond butter, pumpkin, maple syrup. Using your spatula, mix together until all ingredients are incorporated.
  3. Add the mini chocolate chips and mix thoroughly.
  4. Using a 1 1/2 inch scoop, scoop the mixture into balls and gently roll in your hands to form their shape.
  5. The recipe will yield 16-18 bites.

Notes

Store in a sealed container in the refrigerator!

  • Prep Time: 10
  • Category: Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1
  • Calories: 94
  • Sugar: 6
  • Sodium: 14
  • Fat: 4
  • Saturated Fat: 1
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 2

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Harvest Farro Grain Salad

Harvest Farro Grain Salad

Posted on by Amy MS, RD, LDN

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Harvest Farro Grain Salad

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Harvest Farro Grain Salad

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
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Description

Enjoy the ultimate fall flavors with this Harvest Farro Grain Salad, packed with dried cranberries, crisp apples, and a tangy maple lemon dressing—perfect for a healthy, seasonal meal or side dish!

 

Ingredients

Units Scale

Salad:

  • 1 cup Farro
  • 1/4 cup Dried Cranberries
  • 1/4 cup Raw Pecans, chopped
  • 1/2 Granny Smith Apple, diced
  • 1/2 cup Raw Baby Spinach
  • 1/4 cup Goat Cheese or Feta (Optional)

Vinaigrette:

  • 1/4 cup Olive Oil
  • 1 tsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Maple Syrup
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper

Instructions

  1. Cook the farro according to the package directions.
  2. While the farro cooks, prep the rest of the salad.
  3. In a small bowl, whisk together the vinaigrette ingredients, set aside.
  4. Once the farro is finished cooking, drain off any excess liquid and place farro into a large bowl.
  5. Pour the vinaigrette over top the farro and stir with a wooden spoon or spatula. Place the farro into the fridge to chill for at least 30 minutes.
  6. After 30 minutes, add the diced apple, dried cranberries, pecans, spinach and cheese (if using) to the farro. Stir with spatula to combine.
  7. Cover the salad and refrigerate before serving. Enjoy!

Equipment

  • Prep Time: 5
  • Cook Time: 15
  • Category: Lunch, Salad
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 209
  • Sugar: 6
  • Sodium: 10
  • Fat: 4
  • Saturated Fat: 0
  • Carbohydrates: 32
  • Fiber: 5
  • Protein: 5
  • Cholesterol: 0

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Homemade Pumpkin Pie Spice

Homemade Pumpkin Pie Spice

Posted on by Amy MS, RD, LDN

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Homemade Pumpkin Pie Spice

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Homemade Pumpkin Pie Spice

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  • Author: Amy RD, LDN
  • Total Time: 5 minutes
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Description

Homemade pumpkin pie spice mix, perfect for fall baking!

Ingredients

Scale
  • 3 tbsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Ground Nutmeg
  • 1 1/2 tsp Ground Cloves
  • 1 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Cardamom

Instructions

  1. Add all spices to a bowl and mix together with a whisk or fork.
  2. Store in an airtight container until ready to use!
 

Equipment

  • Prep Time: 5
  • Category: Spice
  • Method: No Cook

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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Posted on by Amy MS, RD, LDN
Pumpkin Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 12 Muffins
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Description

Pumpkin Chocolate Chip Muffins are full of fall flavors, packed with fiber and made extra special with chocolate chips.

Ingredients

Units Scale
  • 1/2 cup Oat Flour
  • 1/2 cup Wheat Flour
  • 1/2 cup All Purpose Flour
  • 1/4 cup Ground Flaxseed
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 3/4 cup Pumpkin Puree
  • 1/2 cup Honey
  • 1/4 cup Olive Oil
  • 1/4 cup Almond Milk
  • 1 Egg
  • 1/2 tbsp Vanilla Extract
  • 1/2 cup Chocolate Chips

Instructions

  1. Preheat oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
  2. In a large bowl add the flours, flaxseed, baking soda, pumpkin pie spice and salt and whisk together. Set aside.
  3. In a medium bowl whisk together the pumpkin puree, olive oil, honey, egg, milk, and vanilla.
  4. Slowly add the dry ingredients to the wet ingredients.
     
  5. Set 2 tbsp of chocolate chips aside. Add the rest of the chocolate chips to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
  6. Spoon the batter evenly into 12 muffin cups then sprinkle the remaining 2 tbsp chocolate chips over top of each muffin batter.
  7. Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
  8. Allow muffins to cool on a wire rack for 10 minutes.
 
  • Prep Time: 10
  • Cook Time: 20
  • Category: Snack, Breakfast, Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 211
  • Sugar: 18g
  • Sodium: 196mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 16mg

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Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Posted on by Amy MS, RD, LDN

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Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Pumpkin Scones
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Pumpkin Scones

Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
  • Yield: 10 Scones
  • Diet: Vegetarian
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Description

Better than bakery scones, these homemade pumpkin scones save on fat and calories but not on flavor.

Ingredients

Scale
For the Scones
  • 2 cups Whole Wheat Flour
  • 3/4 cup Oat Flour
  • 1 tbsp Baking Powder
  • 3/4 tsp Kosher Salt
  • 2 1/2 tsp Pumpkin Pie Spice
  • 5 tbsp Unsalted Butter
  • 2/3 cup Pumpkin Puree
  • 1/3 cup Maple Syrup
  • 1 Egg
  • 2 tsp Vanilla Extract
Simple Vanilla Icing
  • 1/2 cup Powdered Sugar
  • 1 tbsp Almond Milk (or soy for nut free)
  • 1/4 tsp Vanilla Extract

Instructions

  1. Preheat oven to 425°F and line sheet tray with Silpat or parchment paper. Set aside.
  2. In a large bowl, add the whole wheat flour, oat flour, baking powder, salt and pumpkin pie spice. Whisk together to combine.
  3. Next, cut the 5 tbsp of unsalted butter into small pieces. Then, add to the dry ingredients. Using a pastry cutter or a fork, blend the butter into the dry ingredients until the butter is incorporated and the size of peas.
  4. Add the wet ingredients to the bowl: canned pumpkin, maple syrup, egg, and vanilla extract. Stir into dry ingredients with a spatula until the dough just comes together.
  5. Place dough onto prepared sheet tray. Form into 9 inch round circle. Using a bench scraper or butter knife, score the dough in half then each half into 5 slices.
  6. Bake for 12-15 minutes until firm to the touch. While scones are baking, mix up the icing.
  7. In a small bowl, whisk icing ingredients together until smooth. Allow scones to cool for at least 5 minutes before topping with icing. Using a spoon, drizzle icing over the scones. Enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 15
  • Category: Breakfast, Snack, Dessert, Vegetarian
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 244
  • Sugar: 14g
  • Sodium: 301mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Carbohydrates: 39g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 34mg

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Savory Pumpkin & Lentil Quesadillas

Savory Pumpkin & Lentil Quesadillas

Posted on by Amy MS, RD, LDN

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Savory Pumpkin & Lentil Quesadillas

Lentil Pumpkin Quesadillas
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Lentil Pumpkin Quesadillas

Savory Pumpkin & Lentil Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Sam PharmD
  • Total Time: 15 minutes
  • Yield: 1
  • Diet: Vegetarian
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Description

Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!

Ingredients

Scale
  • 1/2 cup Canned Lentils (drained and rinsed)
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Baby Spinach
  • 1/4 cup Bell Pepper, Diced
  • 1/4 cup Reduced Fat Mexican Shredded Cheese
  • 1/8 tsp Ground Cumin
  • 1/8 tsp Onion Powder
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Paprika
  • Chili Powder
  • 2 Whole Wheat Tortillas
  • 1 tsp Olive Oil

Instructions

  1. Heat a skillet or cast iron pan to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
  2. Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
  3. Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
  4. Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)
 

Equipment

  • Prep Time: 10
  • Cook Time: 5
  • Category: Appetizers, Lunch, Dinner, Vegetarian
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 376
  • Sugar: 7g
  • Sodium: 456mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 19g
  • Cholesterol: 17mg

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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Posted on by Amy MS, RD, LDN

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Butternut Squash Mac and Cheese

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Butternut Squash Mac and Cheese

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5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 50 minutes
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Description

Creamy, cheesy, and absolutely delicious! Butternut Squash Mac and Cheese is packed with flavor, fiber and nutrients. It is the perfect dish for your holiday meals.

Ingredients

Units Scale
  • 1 Butternut Squash
  • 3 Garlic Cloves
  • 2 tsp Kosher Salt
  • 1 1/2 tsp Ground Black Pepper
  • 1 tbsp Olive Oil
  • 1 cup Vegetable Stock
  • 4 oz Gruyere Cheese, Shredded
  • 8 oz Sharp Cheddar Cheese, Shredded
  • 16 oz Cavatappi Pasta

Breadcrumb Topping:

  • 1/2 cup Whole Wheat Panko Breadcrumbs
  • 1 tbsp Chopped Herbs (Such as Thyme, Sage)
  • 1 tbsp Olive Oil

Instructions

  1. Preheat oven to 400° F. Line a large sheet tray with foil, set aside.
  2. Using a sharp knife, slice the butternut squash in half lengthwise. Be careful as the squash’s skin is quite tough! Using a spoon, scoop out the seeds and bit of flesh from the squash.
  3. Spread 1 tablespoon olive oil over the squash halves. Place garlic cloves into each squash half. Add 1 tsp kosher salt and 1/2 tsp ground black pepper. Place sheet tray into the preheated oven and roast for 40-60 minutes, depending on the size of your butternut squash. You will know the squash is done when you can press it with a fork and it is soft.
  4. While the squash is roasting, cook your pasta. Fill a large pot with water and bring to a boil. Add 2 tsp salt to your water. Add your pasta and cook 1 minute under the recommended time. You want your pasta to be “al dente” and have a little bite to it. Drain the pasta and set the pot aside to use again.
  5. Let the squash cool for at least 10 minutes. After 10 minutes scoop the flesh of the butternut squash out and place into the bowl of a food processor. Be sure to scoop all the flesh and the garlic!
  6. Add 1 cup of stock to the food processor. Process the mixture until it is smooth and creamy.
  7. Place the pot you used for the pasta onto the stove and heat to low. Using a spatula spoon the butternut squash mixture into the pot. Add both the shredded gruyere and cheddar cheeses. Stir the cheeses into the butternut squash mixture until they are melted. At this point check your mixture for seasoning. Add additional salt and pepper to taste.
  8. Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
  9. Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
  10. Sprinkle 1/2 cup panko breadcrumbs over top of mac and cheese. Then top with herbs and drizzle 1 tbsp olive oil over top.
  11. Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
 

Equipment

  • Prep Time: 20
  • Cook Time: 30
  • Category: Comfort Food
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/8
  • Calories: 395
  • Sugar: 3
  • Sodium: 851
  • Fat: 15
  • Saturated Fat: 8
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 48
  • Fiber: 3
  • Protein: 19
  • Cholesterol: 46

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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

Posted on by Amy MS, RD, LDN

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Roasted Tomato and Red Pepper Soup

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Roasted Tomato and Red Pepper Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
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Description

Healthy, flavorful and comforting, this is the BEST tomato soup recipe out there!

Ingredients

Scale
  • 10 Roma Tomatoes, halved and seeded
  • 2 Red Bell Peppers, quartered and seeded
  • 1 Onion
  • 8 Cloves Garlic
  • 2 Carrots, peeled and sliced into 2 inch pieces
  • 4 tbsp Olive Oil, divided
  • 2 tbsp Balsamic Vinegar
  • 6 oz Tomato Paste
  • 1/4 cup Basil Leaves, julienned
  • 6 cups Vegetable Stock
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper

Instructions

  1. Preheat oven to 400° F degrees. Prep vegetables as listed above.
  2. On a sheet tray toss together tomatoes, red pepper, onion, garlic, 2 tablespoons olive oil, balsamic and salt and pepper. Arrange tomatoes and peppers skin side up. Roast for 45-50 minutes until lightly charred.
  3. In a large pot, warm the remaining 2 tablespoons olive oil, stir in the tomato paste and mix well. Add the roasted vegetables including juices and stir to combine with tomato paste. Stir in the stock, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Transfer soup to a blender in batches so that soup fills blender only halfway. Place kitchen towel over blender lid and puree soup to desired consistency. Blend remaining soup and return to soup pot.
  5. Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.
 

Equipment

  • Prep Time: 20
  • Cook Time: 60
  • Category: Dinner, Soup, Mediterranean
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 143
  • Sugar: 17g
  • Sodium: 718mg
  • Fat: 3g
  • Carbohydrates: 28g
  • Fiber: 8g
  • Protein: 5g
  • Cholesterol: 0mg

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Cozy Fall Harvest Soup

Cozy Fall Harvest Soup

Posted on by Amy MS, RD, LDN

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Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño

Cozy Fall Harvest Soup
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Cozy Fall Harvest Soup

Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian
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Description

Sweet and savory fall flavors with a kick of heat. Cozy up this fall with a soothing bowl of Harvest Soup. Roasted squash and apples along with a jalapeno for surprising heat make this the perfect fall soup!

Ingredients

Scale
  • 2 Large Apples
  • 2 Yellow Onions
  • 6 Cloves of Garlic
  • 3 lbs Squash (Buttercup, Carnival, whatever you like!)
  • 2 tbsp Olive Oil
  • 2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 4 cups Vegetable Stock
  • 1 Jalapeno
  • 1 tsp Apple Cider Vinegar

Instructions

  1. Preheat oven to 400°F. Get out two sheet trays and set aside.
  2. Prep the veggies. Peel and chop onion, garlic cloves, apple and squash into large chunks
  3. Place vegetables evenly on both sheets and drizzle each with 1 tbsp olive oil.
  4. Season with salt and pepper and toss gently with your hands. Add the whole jalapeno to one of the sheets. Roast for 50 minutes to 1 hour until the squash is fork tender. Remove from the oven and allow to cool.
  5. Once the vegetables are cool enough to handle, remove the skins from the apples, jalapenos, and squash and de-seed the jalapenos.
  6. In a large soup pot, add roasted vegetables and vegetable stock. Let simmer for 20 minutes.
  7. Turn off the heat, and puree the soup a blender in batches until smooth – be sure not to overfill your blender!
  8. Place pureed soup back into pot over stove, stir in the apple cider vinegar and warm through. Serve with toasted sourdough bread, croutons or gluten-free bread.
 

Equipment

  • Prep Time: 10
  • Cook Time: 70
  • Category: Black Forest Farmer’s Market, Dinner, Gluten-Free, Mediterranean, Vegan, Vegetarian
  • Method: Roast
  • Cuisine: Soup

Nutrition

  • Serving Size: 1
  • Calories: 153
  • Sugar: 14g
  • Sodium: 498mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 2g
  • Cholesterol: 0mg

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Black Forest Butternut Squash Mac and Cheese

Black Forest Butternut Squash Mac and Cheese

Posted on by Amy MS, RD, LDN

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Black Forest Butternut Squash Mac and Cheese

Black Forest Butternut Squash Mac and Cheese
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Butternut Squash Mac and Cheese

Black Forest Butternut Squash Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 10 Servings
Print Recipe

Description

A take on butternut squash macaroni and cheese with farm fresh ingredients from the Black Forest market. Key ingredients from the market include butternut squash, Gouda cheese, cheddar cheese, sourdough breadcrumbs, mushrooms, and garlic along microgreens for garnish.

Ingredients

Scale
  • 1 Medium-Sized Butternut Squash
  • 2 Garlic Cloves
  • 2 tsp Kosher Salt
  • 1 1/2 tsp Ground Black Pepper
  • 2 tbsp Olive Oil
  • 1 cup Milk or Vegetable Stock
  • 4 oz Aged Gouda Cheese, Shredded
  • 8 oz Sharp Cheddar Cheese, Shredded
  • 8 oz Oyster Mushrooms (Optional)
  • 16 oz Pasta, Cavatappi
Breadcrumb Topping
  • 1 cup Sourdough Bread
  • 1 Garlic Clove
  • 1/4 cup Herbs (Parsley, Basil)
  • 1 tsp Olive Oil

Instructions

  1. Preheat oven to 400° F Line a large sheet tray with foil, set aside.
  2. Using a sharp knife, slice the butternut squash in half lengthwise. Be careful as the squash’s skin is quite tough! Using a spoon, scoop out the seeds and bit of flesh from the squash.
  3. Spread 1 tablespoon olive oil over the squash halves. Place 1 garlic clove in each squash. Add 1 tsp kosher salt and 1/2 tsp ground black pepper. Place sheet tray into the preheated oven and roast for 40-60 minutes, depending on the size of your butternut squash. You will know the squash is done when you can press it with a fork and it is soft.
  4. While the squash is roasting, cook your pasta. Fill a large pot with water and bring to a boil. Add 2 tsp salt to your water. Add your pasta and cook 1 minute under the recommended time. You want your pasta to be “al dente” and have a little bite to it. Drain the pasta and set the pot aside to use again.
  5. Let the squash cool for at least 10 minutes. After 10 minutes scoop the flesh of the butternut squash out and place into the bowl of a food processor. Be sure to scoop all the flesh and the garlic!
  6. Add 1 cup of milk or stock to the food processor. Process the mixture until it is smooth and creamy.
  7. Place the pot you used for the pasta onto the stove and heat to low. Using a spatula spoon the butternut squash mixture into the pot. Add both the shredded Gouda and cheddar cheeses and the mushrooms (if using). Stir the cheeses into the butternut squash mixture until they are melted. At this point check your mixture for seasoning. Add additional salt and pepper to taste.
  8. Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
  9. Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
  10. In a small bowl, mix together the breadcrumbs, herbs, minced garlic and olive oil. Spread mixture evenly over top of your mac and cheese.
  11. Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 75
  • Category: Dinner, Sides, Holiday
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 388
  • Sugar: 2g
  • Sodium: 1155mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 38g
  • Cholesterol: 36mg

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Waffled Veggie Latkes

Waffled Veggie Latkes

Posted on by Amy MS, RD, LDN

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Waffled Veggie Latkes

Waffled Veggie Latkes
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Waffled Veggie Latkes

Waffled Veggie Latkes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 35 minutes
  • Yield: 6 Servings
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Description

Waffled Veggie Latkes are a fun and nutritious twist on laktes and waffles. Add your favorite veggies, crisp them up in the waffle iron and top with scallions, Greek Yogurt or your favorite toppings.

Ingredients

Scale
  • 3 Carrots
  • 2 Zucchini (medium size)
  • 1 Orange or Red Bell Pepper
  • 1/2 Red or Yellow Onion
  • 4 Russet Potatoes (medium size)
  • 1/2 cup Flour
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 3 Eggs
Toppings
  • Cream Cheese
  • Greek Yogurt
  • Smoked Salmon
  • Scallions
  • Everything Bagel Seasoning

Instructions

  1. Shred those veggies! Spread a clean kitchen towel over your work surface. Using a box grater, grate the carrots, zucchini, potatoes and half onion right onto the towel.
  2. Finely dice the bell pepper and add to the veggies on the towel.
  3. Gather the towel with the shredded vegetables and move to a sink or bowl. Squeeze the towel with the veggies to remove as much liquid as possible.
  4. Place the shredded vegetables into a large mixing bowl. Add the 3 eggs and mix together. Next, add the 1/2 cup flour, baking powder, salt and pepper. Using a large spatula or spoon thoroughly stir the mixture.
  5. Heat a waffle iron to medium heat. Coat waffle iron with olive oil or spray with cooking spray. Place 1/2 cup of the mixture into the waffle iron. Cook for 4-5 minutes until golden brown. Tip: Keep the cooked Latkes in a 300° oven to stay warm and avoid getting soggy while the others cook.
  6. Top waffled veggies with your choice of toppings. Suggestions include, cream cheese, Greek yogurt, smoked salmon, scallions and everything bagel seasoning.
 

Equipment

  • Prep Time: 15
  • Cook Time: 20
  • Category: Dinner, Lunch, Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 192
  • Sugar: 5g
  • Sodium: 452mg
  • Fat: 3g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 93mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Fall Apple & Pear Compote

Fall Apple & Pear Compote

Posted on by Amy MS, RD, LDN

Fall Apple & Pear Compote

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Apple and Pear Compote

Fall Apple & Pear Compote

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy RD, LDN
  • Total Time: 30
  • Diet: Vegetarian
Print Recipe

Description

This fall compote is an easy appetizer, snack or even breakfast! Mix it up with your favorite apples or pears and serve on crostini or whole wheat waffles for a fall twist to your morning meal.

Ingredients

Scale
  • 3 Honey Crisp Apples
  • 2 Bartlett Pears
  • 2 tbsp Butter
  • 1 tbsp Honey
  • 1/2 tsp Cinnamon
  • 1/2 tsp Lemon juice
  • Pinch of Salt

Instructions

  1. Peel and core the Apples and Pears.
  2. Cut fruit into 1/2-inch pieces. Set aside.
  3. Heat a small saucepan over medium heat. Add butter and melt.
  4. To the saucepan add apples, pears, cinnamon, honey, lemon juice and a pinch of salt.
  5. Bring the mixture to a boil. Once the mixture has been brought to boil, reduce heat to low and simmer for 20 minutes, stirring occasionally, until the apples and pears are soft and tender.
  6. Serve over pancakes, a toasted baguette with goat cheese, or ice cream.
 
  • Prep Time: 10
  • Cook Time: 20
  • Category: Appetizer, Snack, Black Forest Farmer’s Market, Breakfast, Dessert

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 94
  • Sugar: 13g
  • Sodium: 19mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 8mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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