Tag Archives: fall

Pumpkin Chocolate Chip Muffins (dairy and grain free)

Besides one minor 8 page paper, school is done and over with for the semester. So to celebrate, I made a batch of delicious paleo pumpkin chocolate chip muffins for my sweet 80 something year old poetry professor. I was in a bit of a hurry, so an instagram picture is the best I could do. I usually hesitate to post a recipe without at least halfway decent pictures, but I really wanted to share this one!
931423_589041617781561_538340145_nPumpkin Chocolate Chip Muffins (gluten, grain and dairy free)
Ingredients:
1 cup almond flour/meal
1 cup canned pumpkin
2 eggs
1/4 cup almond butter or sunbutter (sunbutter for the win)
1/4 cup honey
1 T maple syrup
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp pumpkin pie spice
3/4 cup chocolate chip (dairy free, gluten-free)
1/4 tsp salt

Directions
:
Preheat oven to 350 degrees. Mix all ingredients in a bowl. Blend thoroughly, that baking powder can be clumpy! Prepare a muffin dish with muffin liners or spray with non-stick spray. Pour the batter in evenly…mine made about 9 muffins. Bake for 40-45 minutes or until they’re firm and golden brown.  (I honestly can’t tell you exactly how long I cooked mine for, because I kept wanting them to be a little more crispier but it’s probably ended up more towards 45 minutes than 40. Definitely try 40 first, everybody’s oven’s is a little different I think:))

These came out super moist, light and fluffy. Even though it’s May, I will never get tired of smelling pumpkin in my apartment. I just wanted to light the pumpkin candle I STILL have sitting by my couch and drink some warm archer farms pumpkin flavored coffee. Is it Fall yet?!

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Butternut Squash Spinach Salad

butternutsalad

How many of you are obsessed with the grill station at Whole Foods? One of my all time favourite go-to meals is their prepared salmon, sweet potato fries and broccoli. It’s so fresh and delicious…but during the winter, there’s a new side in town that knocks all the other ones OUT of the water. Have you ever had their butternut squash salad with spinach and craisins? I don’t know if it’s just me but I literally crave this combination now that I’ve had it a few times. I finally decided to make it myself before the winter squashes are totally “last season.” It was surprisingly easy once I learned the proper way to slice and dice those blasted butternut squashes.
2013-03-02 02.19.42Peel first, next cut, then scoop out the seeds. I saved half of it for a future “butternut porridge” I want to create but the rest of it I cubed up.
2013-03-02 02.33.42Drizzle them up with a little olive oil and maple syrup. You can also add some spices but I just couldn’t think of what to use for this already-so-flavorful dish!
2013-03-02 02.55.11Craisins. The ever popular cranberry raisin. Good for you? Heck I don’t know. But I do know I love them. And that’s what matters here- right?

Anyways, here’s the recipe.

Ingredients:
1//2 butternut squash, peeled and diced
1/2 cup craisins
2 cups spinach
2 T olive oil
1 T pure maple syrup

Directions:
Preheat oven to 400 degrees. Once you’ve peeled, de-seeded and diced your butternut squash, disperse them on a baking sheet. Drizzle the olive oil and maple syrup on top of the butternut squash cubes and place the dish inside of the oven for about 25 minutes, or until soft. Add the craisins in the dish and stick it back in the oven for an additional 5 minutes. Saute the spinach in a skillet (or heat it in the microwave if you so desire) and mix it into the butternut squash once it’s done. Serve hot with dinner or enjoy it after it’s been chilled in the fridge for a few hours! Either way I guarantee it’s going to please your pallet! 🙂
2013-03-02 03.09.44MMMMMMM. So easy but so delicious.

2013-03-02 03.10.12
And yes, I almost created my Whole Foods go-to meal. Everything but the broccoli…which is fine by me. It was only 3:30…too early for broccoli, duh. Rosemary salmon and butternut squash hits the spot, every time.

2013-03-02 03.29.55

Chocolate PB2 Overnight Oats

It’s my last fall semester I’ll ever have in college again. Whew, time has flown by. My goal right now is to simply graduate on time and make passing grades.. but in all seriousness, finals week can really take a toll on your mental health. I’ve been writing papers, reading tons of Gothic literature, essays, Shakespeare plays, poetry and also studying for two elaborate exams coming up next week. Ah, the life of an English major. Plus I have an interview tomorrow and I’m trying to stay on top of my course work at the Institute for Integrative Nutrition!

When life gets busy and hectic like this I like to take mini breaks to do simple things that bring me joy, such as 1. cook 2. enjoy a bath 3. surf Pinterest 4. blog 5. workout 6. read a book. Those are my go-to activities when my brain is just about to explode. With that said, cooking can sometimes be more of a distraction because you KNOW you need to be doing work instead. One of the easiest and most simple morning meals to have on any hectic given day would be overnight oats. This is a perfect meal if you need to bring something healthy to work, an appointment, class, post-workout or if you just need a fast breakfast to take on the go!

I have class from 8-2 every Tuesday and Thursday with no breaks so I need something small I can munch on around 11:00 when I’m in my Classic to Romantic class, studying Jane Austen or whomever my professor assigns for the week. I make this or a shake every night and stick it in the fridge so I don’t have to worry about starting up the blender in the AM. The hardest part is just remembering to grab it on my way out of the door in the morning!

Please bear with me on this picture (I will be getting a new camera for Christmas so my pictures will be a lot more attractive, I hope!)

I even put it in a shaker bottle to show how conveniently portable overnight oats can be! 🙂

Ingredients:

3/4 cup oats

1 scoop chocolate protein powder

1 cup unsweetened almond milk

2 tbs PB2

1 packet Stevia

For extra protein, add liquid egg whites from the carton

Directions:

Just mix it all up at night in a tupperware or a shaker bottle and let it soak throughout the night! If the mixture doesn’t have enough liquid, add in more water or almond milk…there needs to be a slightly “watery” texture. In the morning, your oats will be ready to devour and you’ll have a whole new love for oats. Take it on the go or enjoy it with a fresh cup of coffee in that cute kitchen of yours:)