This nourishing, creamy tortellini soup gets its cozy texture from blended veggies and is loaded with Italian turkey sausage, kale, and cheese tortellini. It’s a veggie-packed, protein-rich, one-pot meal that’s comforting, satisfying, and perfect for busy weeknights or easy meal prep.
Ingredients
UnitsScale
2 Tbsp Olive Oil
16ozItalian Turkey Sausage
1 Yellow Onion, small diced
2 Carrots, small diced
2 Celery Stalks, small diced
4 Cloves Garlic, minced
2 Tbsp Sundried Tomatoes, minced
1 tsp Oregano
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
28ozCrushed Tomatoes
7cupsChicken Stock
2cupsKale, finely chopped
10ozCheese Tortellini
1/4 tsp Crushed Red Pepper
1/4cupParmesan cheese (plus more for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian turkey sausage and cook, breaking it up with a spoon, until browned and cooked through. Transfer the sausage to a paper towel–lined plate and set aside.
In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Add the garlic, sundried tomatoes, and oregano. Cook for about 30 seconds, until fragrant.
Next, pour in the crushed tomatoes and chicken stock. Stir to combine, scraping the pan to get the good and brown bits! Then, add ½ teaspoon salt and ½ teaspoon black pepper and bring to a gentle boil.
Reduce heat and simmer for 10–15 minutes to let the flavors come together.
Using an immersion blender, carefully blend the soup until mostly smooth (or to your desired texture).
Stir in the kale, cheese tortellini, crushed red pepper, and the cooked sausage. Simmer for 5–7 minutes, or until the tortellini is tender.
Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning as needed.
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
UnitsScale
Dough:
1/2cupSourdough Starter
1/2cupMilk
3/4cupPumpkin Puree
2 Tbsp Melted Butter
1 Egg
1/2cupMaple Syrup
1 1/4 tsp Yeast
2 tsp Vanilla Extract
3cupsAll Purpose Flour
1/2cupWhole Wheat Flour
2 Tbsp Pumpkin Pie Spice
1 tsp Kosher Salt
1/2 tsp Baking Soda
Filling:
2 Tbsp Melted Butter
1/4cupBrown Sugar
1 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
Glaze:
1 1/2cupPowdered Sugar
1 1/2 – 2 tbsp Milk
Instructions
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.
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.
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.
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.
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.)
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.
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.
Make the Glaze: While the rolls bake, mix up the glaze. In a small bowl whisk together the powdered sugar and milk.
Glaze the Rolls: Let the rolls cool slightly for 5 minutes. Then drizzle the glaze over top.
These air fryer apple fritters are everything you love about the classic fall treat, without the deep fryer. Crispy on the outside, soft and fluffy on the inside, and drizzled with a simple glaze, this easy apple fritters air fryer recipe comes together in just 20 minutes.
Made with Greek yogurt and whole wheat flour, each fritter delivers 5 grams of protein and a solid boost of fiber. Whether you are craving a cozy breakfast, a weekend brunch treat, or a lighter dessert, this recipe checks every box.
Why You Will Love This Recipe
Ready in 20 minutes. This apple fritters air fryer recipe is a true weekday-friendly win.
No deep fryer needed. You get a golden, crispy exterior without a pot of oil in sight.
Packed with nutrition. Greek yogurt and whole wheat flour bring 5g of protein and 2g of fiber to every single fritter.
Crowd pleaser. Kids and adults both love these, making them perfect for brunch, snack time, or a cozy fall dessert.
Ingredients
Fritters:
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
How to Make Air Fryer Apple Fritters
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Add the Greek yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about 1/4 cup mounds of batter into the air fryer basket, about 5 to 6 at a time depending on the size of your air fryer.
Air fry for 8 minutes. Then increase the temperature to 400°F and air fry for an additional 1 to 2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small bowl, whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Variations and Substitutions
Flour: All-purpose flour works just as well if you do not have white whole wheat on hand.
Sweetener: Swap the maple syrup for honey in equal amounts.
Spices: Add a pinch of nutmeg alongside the cinnamon and cardamom for a little extra warmth.
Glaze: Stir a tiny splash of vanilla extract into the glaze for added depth of flavor.
Apples: Any baking apple works here. Honeycrisp, Fuji, and Gala are naturally sweet, while Granny Smith gives you a slightly tarter fritter.
Dairy free: Use a plain coconut or almond milk yogurt in place of Greek yogurt and a splash of non-dairy milk in the glaze.
How to Store Air Fryer Apple Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. For best results, keep the glaze separate and drizzle it on after reheating. To freeze, place unglazed fritters in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months.
To reheat, pop them back in the air fryer at 350°F for 2 to 3 minutes straight from the fridge, or 5 to 6 minutes from frozen. They crisp right back up like fresh.
How to Serve Air Fryer Apple Fritters
These air fryer apple fritters are best served warm, right after glazing. A few ways to enjoy them:
As a fall breakfast or brunch alongside scrambled eggs and coffee
As a lighter dessert with a small scoop of vanilla yogurt or ice cream
As an after-school snack the whole family will reach for
On a holiday brunch spread next to other seasonal favorites
A dusting of cinnamon sugar on top right before serving takes them over the top if you want to skip the glaze entirely.
Frequently Asked Questions
Can you air fry apple fritters?
Absolutely. Air frying apple fritters works beautifully and is actually one of the best ways to make them at home. The hot circulating air creates a crispy, golden exterior while keeping the inside soft and fluffy, no deep fryer or pot of oil required.
How long do you air fry apple fritters?
These air fryer apple fritters cook for 8 minutes at 350°F, then 1 to 2 more minutes at 400°F to get the tops deep golden brown. Total cook time is about 10 minutes per batch.
Can you bake or air fry apple fritters?
You can do both, but the air fryer gives you a much crispier result than the oven in less time. Baking tends to produce a softer, more cake-like texture. If you have an air fryer, it is the way to go for that classic fritter finish.
How do you make air fryer apple fritters?
Mix your dry ingredients, fold in Greek yogurt, maple syrup, and diced apples to form a thick batter, then scoop into a preheated air fryer and cook at 350°F for 8 minutes followed by 1 to 2 minutes at 400°F. Drizzle with a simple powdered sugar glaze and serve warm. Full instructions are in the recipe card above.
Is an apple fritter considered a donut?
Technically yes, apple fritters are a type of donut. Traditional versions are made from a yeasted or batter-based dough mixed with apple pieces and deep fried, just like a donut. This version skips the deep fry and uses Greek yogurt for a lighter, higher-protein take on the classic.
Can an air fryer make food taste like it has been fried?
It gets pretty close, especially with recipes like these air fryer apple fritters that are designed for the appliance from the start. The key is finishing at a higher temperature, not overcrowding the basket, and using a light spray of oil so the exterior gets that satisfying crisp.
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
UnitsScale
1cupGreek Yogurt
1cupWhite 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
1/2cupPowdered Sugar
1 tbsp Milk
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Next, add the Greek Yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
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).
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.
While the fritters cook, make the glaze. In a small mixing bowl whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
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
12ozItalian 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
Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil.
On the sheet pan, toss together the olive oil, sliced chicken sausage, gnocchi, broccoli, and chickpeas until everything is well coated.
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.
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.
Remove from the oven and drizzle with spinach pesto just before serving.
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
UnitsScale
Dry Ingredients:
2 1/2cupsOld Fashioned Oats
1/3cupUnsweetened 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
1/2cupWalnuts, chopped
Wet Ingredients:
1 1/2cupsSoy Milk
1 Egg
1/3cupMaple Syrup
1 tsp Vanilla Extract
1 Apple, diced
Instructions
Preheat oven to 375 F. Spray an 9×9 pan with nonstick spray, set aside.
In a large mixing bowl add the dry ingredients. Stir together with a spatula to combine.
In a separate medium mixing bowl add the liquid ingredients, whisk together to combine.
Next, pour the liquid ingredients into the dry ingredients. Stir together with a spatula to combine. Then add the diced apple.
Bake for 30-40 minutes until the center of the oatmeal is set.
Allow to cool for 10 minutes before digging in. Enjoy!
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.
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
UnitsScale
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
2cupsVegetable Stock
4cupsBaby Spinach
1, 14oz Package Frozen Tortellini
OPTIONAL: Parmesan Cheese Rind
Toppings:
Parmesan Cheese
Basil
Instructions
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.
Turn the heat down to low and add the garlic and cook for another 1-2 minutes until fragrant.
Add the balsamic vinegar, crushed tomatoes, vegetable stock and. Stir together and bring to a boil. Then reduce heat and simmer for 5 minutes.
Using an immersion blender, blend the soup until smooth.
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!)
Add the spinach and cook for an additional 1-2 minutes until the spinach just wilts.
Spoon into bowls and top with grated Parmesan cheese if desired. Enjoy!
Notes
The Parmesan cheese rind is optional but adds great depth of flavor to the soup if you have it!
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
UnitsScale
1/2cupUnsalted Butter, softened
1/2cupMaple Syrup
1/4cupBrown Sugar
1/2cupPumpkin Puree
1 tsp Vanilla Extract
1cupWhite Whole Wheat Flour
1 1/4cupAll Purpose Flour
3/4 tsp Baking Powder
2 1/2 tsp Pumpkin Pie Spice
1/4 tsp Kosher Salt
Instructions
In a medium sized mixing bowl, add the flours, baking powder, pumpkin pie spice and salt. Whisk together and set aside.
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.
Next, turn the mixer to low and slowly add the dry ingredients. Mix until the dough comes together.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350 F.
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!)
Place the cookies onto a silpat lined sheet tray.
Bake for 12-15 minutes until the cookies are set.
Remove from the oven and allow to cool on a wire rack. Enjoy!
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
UnitsScale
2 Large Russet Potatoes, peeled and diced into 1-inch pieces
4cups Frozen Cauliflower florets
1 1/2cupsVegetable Stock
1 1/2cupsMilk
1/2cupGreek Yogurt
2 tsp Kosher Salt
3/4 tsp Ground Black Pepper
Instructions
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.
Using an immersion blender, blend the cauliflower, potato mixture until smooth.
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.
Taste for seasoning and add salt and preference to taste.
Top with chives, cheddar cheese or crumbled bacon. Enjoy!
Easy Cashew Curry is a creamy, anti-inflammatory dish brimming with cashews and vibrant vegetables, simmered in a blend of soothing spices. This comforting meal is not only delicious but also quick, making it a perfect weeknight meal.
Ingredients
UnitsScale
1 tbsp Olive Oil
1/2 Large White Onion, diced
4 Cloves Garlic, Minced
1 tbsp Fresh Ginger, Minced
2 tsp Turmeric
2 tsp Ground Coriander
1 tsp Smoked Paprika
1 tsp Curry Powder
1/2 tsp Ground Black Pepper
2 tbsp Tomato Paste
2cupsVegetable Stock
2cupsCoconut Milk
2cupsRaw Cashews
Instructions
Heat a large sautee pan to medium heat. Add the olive oil, then the diced onion. Cook for 7-8 minutes until the onion is translucent and begins to brown slightly.
Turn the heat down to low and add the garlic and ginger to the pan. Cook for 1-2 minutes.
Next, add the spices, turmeric, coriander, smoked paprika and curry powder. Stir into the onion mixture. Then add the tomato paste and stir again.
Next add the vegetable stock, stirring up any browned bits on the bottom of the pan (this is flavor!)
Then add the coconut milk and cashews, stir again to combine.
Bring the mixture to a simmer, cover and cook for 10 minutes.
After 10 minutes check the curry, stir again and crack the lid to allow some steam to escape.
Cook for another 10 minutes.
Then, turn off the heat and add a pinch of salt if desired.
Serve with brown rice, flatbread and sauteed greens for an anti-inflammatory packed meal.
Notes
If you like more heat, top the curry with crushed red pepper flakes, sriracha or your favorite hot sauce.
Roasted Broccoli with Parmesan and Pepitas is a simple and nourishing side dish packed with vitamins A, C, K and magnesium.
Ingredients
UnitsScale
1 Large Head Broccoli
1/3cupParmesan, Grated
1/4cupPepitas (Pumpkin Seeds)
Instructions
Preheat your oven to 425° F. Get a large sheet tray out and set aside.
Using a large chef’s knife, trim the florets from the broccoli stem and place into a microwave safe bowl.
Pour 2 tbsp of water into the bowl with broccoli, cover and microwave for 2 minutes to slightly steam the broccoli.
Sprinkle half of the grated Parmesan onto your sheet tray. Then top with the broccoli florets, then sprinkle the pepitas over top and finally top with the remaining Parmesan.
Place the broccoli into the oven and roast for 15-18 minutes until the cheese is melted and the broccoli is crispy.
Remove from the oven and using a thin spatula, lift up the cheesy broccoli goodness and place onto a serving platter. Enjoy hot!
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
UnitsScale
1cupUnsweetened 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
Place the almond milk into a microwave safe container. Microwave for 1-2 minutes to heat up.
Pour the warm milk into a blender and then add the remaining ingredients to the blender.
Blend on high for 1 minute until the mixture looks smooth.
Start by preheating your oven to 350 F. Line a sheet tray with a silpat or parchment paper, set aside.
In a large mixing bowl, add the eggs, vanilla extract, brown sugar and molasses. Whisk together until all ingredients are fully incorporated.
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.
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.
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.
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.
Place the sheet tray into the oven and bake for 18-20 minutes until the logs are firm to the touch.
Move the biscotti logs onto a wire rack to cool for 15 minutes.
After 15 minutes, slice the logs into biscotti! Take a sharp knife and slice the biscotti logs width-wise into 3/4-inch slices.
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.
Remove the biscotti to a wire rack and allow to cool fully. The biscotti will continue to harden as they cool.
Gingerbread Granola is a festive and easy breakfast to start your day with fiber and nutrients!
Ingredients
UnitsScale
3 3/4cupsOld 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
1cupPecans
1/2cup Sliced Almonds
1/4cupCoconut Oil, Melted
1/2cupMaple Syrup
2 Tbsp Molasses
1 tsp Vanilla Extract
Instructions
Preheat your oven to 325° F. Line a large sheet tray with a silapt or parchment paper and set aside.
To a large bowl, add the oats, flaxseed, spices, salt and nuts. Mix together with a spatula.
In a medium size bowl, add the coconut oil, maple syrup, molasses and vanilla extract. Whisk together to combine.
Pour the liquid ingredients into the bowl of the oats and use your spatula to combine all the ingredients.
Pour the granola onto your lined sheet tray and then spread it out evenly with your spatula.
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.
After it is done baking, use the back of a spatula to press the granola down to create granola clusters.
Allow to cool for at least 15 minutes.
Serve over Greek Yogurt and berries, or as a snack, enjoy!
Classic snowball cookies made with almond flour to be gluten-free!
Ingredients
UnitsScale
1cupAlmond Flour
1 Tbsp Arrowroot Flour or Cornstarch
1/4 tsp Baking Powder
3/4cupPecans (1/2 cup finely chopped, 1/4 cup larger chop)
3 Tbsp Butter, softened
2 Tbsp Maple Syrup
1 1/2 tsp Vanilla Extract
Pinch Salt
1/4cupPowdered Sugar
Instructions
Preheat oven to 325° F. Get out a sheet tray and silpat or nonstick cookie sheet, set aside.
In a medium sized bowl, add the almond flour, arrowroot or cornstarch, baking powder, pecans, butter, maple syrup, salt and vanilla extract.
Stir the batter together with a spatula until all ingredients are fully mixed and incorporated.
Using a 1 1/2-inch scoop, scoop the dough and roll it into ball shape with your hands, then place onto your sheet tray or cookie sheet. Continue with remaining dough, you should have about 12 cookies.
Place cookies into the oven and bake for 10-12 minutes until golden.
While the cookies bake, place the powdered sugar into a bowl and set aside.
Allow cookies to cool for 5 minutes and then roll in powdered sugar.
Place onto a cooling rack to finish cooling before digging in!
Preheat oven to 400° F. Set a large sheet tray out for roasting.
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.
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
Scrub the potatoes, peel and cut them into large dice.
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.
Drain the potatoes and return to same pot you boiled them in.
Using a potato masher, hand held mixer or potato ricer, mash the potatoes until your desired consistency.
Add the cauliflower puree, additional 1/4 cup of milk, 1/2 tsp kosher salt and butter to the potatoes and mix to combine.
Check the seasonings and adjust the salt and pepper as needed. Serve hot and enjoy!
Roasted Brussels Sprouts with Balsamic Glaze are crispy, caramelized, and coated in a sweet-tangy drizzle that makes veggies feel exciting again. They’re the perfect simple side that adds color, flavor, and a little nourishment to any holiday table.
Ingredients
Scale
Roasted Brussels
1 1/2lbsBrussels Sprouts
1tbspOlive Oil
1tspKosher Salt
1/2tspGround Black Pepper
Balsamic Glaze
1/2cupBalsamic Vinegar
1tbspSugar
Instructions
For the Brussels Sprouts
Preheat your oven to 400° F. Set a large sheet tray out for roasting the Brussels sprouts.
Rinse the Brussels sprouts. Trim the root end off and discard. Slice each sprout in half and place on the sheet tray. Some leaves will fall off, this okay simply add them to the sheet tray too. Discard any outer leaves that are yellow and not green.
Pour one tablespoon of olive oil, 1 tsp kosher salt and 1/2 tsp ground black pepper over the Brussels. Using your hands mix it all together to coat the Brussels. Place the tray into the oven and roast for 25-30 minutes, stirring halfway. Watch them carefully for the last few minutes as the leaves can burn easily.
For the Balsamic Glaze
While the Brussels sprouts roast, make the balsamic glaze. Heat a sauce pan over medium heat.
Add the balsamic vinegar and sugar. Turn the heat up to medium high and bring the mixture to a low boil.
Once it has reached boil, turn it down and simmer on low for 15-20 minutes. The mixture will cook down and get slightly thicker. You will know its done when the liquid will coat the back of a spoon.
After the 20 minutes turn the heat off and allow the glaze to cool slightly. It will thicken and become glaze like as it cools.
To Serve
Using a spoon drizzle the balsamic glaze lightly over the roasted Brussels sprouts. Enjoy hot!
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
UnitsScale
Salad:
1cupFarro
1/4cup Dried Cranberries
1/4cupRaw Pecans, chopped
1/2 Granny Smith Apple, diced
1/2cupRaw Baby Spinach
1/4cupGoat Cheese or Feta (Optional)
Vinaigrette:
1/4cupOlive 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
Cook the farro according to the package directions.
While the farro cooks, prep the rest of the salad.
In a small bowl, whisk together the vinaigrette ingredients, set aside.
Once the farro is finished cooking, drain off any excess liquid and place farro into a large bowl.
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.
After 30 minutes, add the diced apple, dried cranberries, pecans, spinach and cheese (if using) to the farro. Stir with spatula to combine.
Cover the salad and refrigerate before serving. Enjoy!
This vibrant salad brings together sweet, savory, tart, and crunchy flavors in every bite—perfect as a nutritious side dish!
Ingredients
UnitsScale
Salad:
1 Sweet Potato
4cupsBaby Spinach
1/4cupPecans, Chopped
1/4cupPomegranate Arils
1/8cupParmesan Shavings
1 tbsp Olive Oil
1/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
Dressing:
1/4cupBalsamic Vinegar
1/4cupOlive Oil
1/2tspDijon Mustard
1tbspHoney
1/2tspKosher Salt
1/4tspGround Black Pepper
Instructions
Start by roasting your sweet potato. Preheat oven to 400° F, get a large sheet tray out and set aside. Peel and dice the sweet potato into 1-inch dice.
Place the diced sweet potato onto your sheet tray and top with 1 tbsp olive oil, kosher salt and pepper. Place into the oven and roast for 25-30 minutes until just starting to brown and crisp, stirring halfway. Allow the sweet potato to cool for at least 10 minutes before adding to the salad. (If it is hot it will wilt the spinach!)
While the sweet potato roasts, prepare the rest of the salad. Place the baby spinach into a large bowl. Add the pomegranate arils and pecans and using two spoons, toss together.
Next, mix up the dressing. Add all the ingredients into a mason jar, pop a lid on and give it a shake. Or, add the ingredients to a small bowl and whisk together. Set aside.
After the sweet potato has cooled, add to the salad mixture.
Next, pour over 3/4 of the dressing and toss the salad together. Taste for seasoning and add more dressing if you’d like.
Lastly, using a peeler, shave thin pieces of Parmesan cheese to top the salad. Enjoy!
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
UnitsScale
1Butternut Squash
3Garlic Cloves
2tspKosher Salt
1 1/2tspGround Black Pepper
1tbspOlive Oil
1cup Vegetable Stock
4ozGruyere Cheese, Shredded
8ozSharp Cheddar Cheese, Shredded
16ozCavatappi Pasta
Breadcrumb Topping:
1/2cupWhole Wheat Panko Breadcrumbs
1 tbsp Chopped Herbs (Such as Thyme, Sage)
1 tbsp Olive Oil
Instructions
Preheat oven to 400° F. Line a large sheet tray with foil, set aside.
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.
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.
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.
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!
Add 1 cup of stock to the food processor. Process the mixture until it is smooth and creamy.
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.
Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
Sprinkle 1/2 cup panko breadcrumbs over top of mac and cheese. Then top with herbs and drizzle 1 tbsp olive oil over top.
Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
This is hands-down the BEST roasted tomato and red pepper soup—healthy, comforting, and made with real ingredients. Perfect with a grilled cheese for serious dipping.
Ingredients
Scale
10Roma Tomatoes, halved and seeded
2Red Bell Peppers, quartered and seeded
1Onion
8Cloves Garlic
2Carrots, peeled and sliced into 2 inch pieces
4tbspOlive Oil, divided
2tbspBalsamic Vinegar
6ozTomato Paste
1/4cupBasil Leaves, julienned
6cupsVegetable Stock
2tspKosher Salt
1tspBlack Pepper
Instructions
Preheat oven to 400° F degrees. Prep vegetables as listed above.
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.
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.
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.
Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.
Lentil Bolognese is a plant-based one-pot meal that takes just 30 minutes to come together.
Ingredients
Scale
16ozShells Pasta, Whole Wheat
28ozCrushed Tomatoes, Canned
1tbspOlive oil
1Onion, minced
2Garlic Cloves, minced
1/2cupVegetable Stock
1/2cupUnsweetened Almond Milk (or milk of your preference)
14ozBrown Lentils, can, drained and rinsed
1/2cupParmesan Cheese, grated, plus extra for topping
1tspDried Oregano
1tspOnion Powder
1tspGarlic Powder
1/8tspRed Pepper Flakes
1/2tspKosher Salt
1/4tspGround Black Pepper
1/4cupNutritional Yeast
Instructions
Heat a large stock pot with water. Add a pinch of salt to the water. Cook the pasta according to package directions. Before draining, set aside 1/2 cup pasta water.
In a large skillet, add 1 tablespoon olive oil and then add the onion and sautee over medium heat for 7-10 minutes until softened. Turn the heat down to low and add the minced garlic, sautee for 1-2 minutes until fragrant.
Next, add the crushed tomatoes, vegetable stock, onion powder, garlic powder, oregano, red pepper flakes, salt and ground black pepper. Simmer for 15-20 minutes, stirring occasionally.
After 20 minutes add 1/2 cup of almond milk and the lentils. Stir and allow to simmer another 5 minutes.
Finally, add the Parmesan cheese, pasta and nutritional yeast. If the pasta seems a too thick, add a few tablespoons of pasta water to thin.
To serve, spoon into bowls and top with a sprinkling of Parmesan. Serve hot and enjoy!
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-SizedButternut Squash
2Garlic Cloves
2tspKosher Salt
1 1/2tspGround Black Pepper
2tbspOlive Oil
1cupMilk or Vegetable Stock
4ozAged Gouda Cheese, Shredded
8ozSharp Cheddar Cheese, Shredded
8ozOyster Mushrooms (Optional)
16ozPasta, Cavatappi
Breadcrumb Topping
1cupSourdough Bread
1Garlic Clove
1/4cupHerbs (Parsley, Basil)
1tspOlive Oil
Instructions
Preheat oven to 400° F Line a large sheet tray with foil, set aside.
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.
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.
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.
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!
Add 1 cup of milk or stock to the food processor. Process the mixture until it is smooth and creamy.
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.
Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
In a small bowl, mix together the breadcrumbs, herbs, minced garlic and olive oil. Spread mixture evenly over top of your mac and cheese.
Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
