Apple cider glazed roasted carrots with pumpkin seeds and rosemary is an easy healthy side dish perfect for any gathering.
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Paleo butternut squash muffins made with almond flour and coconut sugar are a fluffy, delicious breakfast or treat!
This healthy vegetarian meal plan includes options for vegan and gluten-free eaters. Focused on seasonal produce, this nutritious meal plan makes weeknight dinners a breeze!
Hellooooo, November!
How was your Halloween? If you aren’t already SO OVER pumpkin and have not had a chance to whip up my Roasted Pumpkin Breakfast Bowls or Gluten-Free Pumpkin Cookie Bars, both make for lovely weekend baking projects! Not to mention: delicious!
Meals this week! Let’s chat.
On this week’s healthy vegetarian meal plan: Cheesy Vegan Broccoli Soup, Easy Vegetable Teriyaki Stir Fry, Roasted Sweet Potato Kale Salad with Avocado and Jammy Egg, Roasted Vegetable Harvest Salad with Sesame Chili Sauce, and Easy Parmesan Pasta.
Enjoy!
xo
Keto-friendly donut holes are a carb-conscious version of a fast food classic! Grain-free and dairy-free, these tasty donut holes are ideal for those with dietary restrictions looking to enjoy a sweet treat!
Beef and lentil chili is easy to prepare and is so comforting during the fall and winter months. This easy-to-prepare healthy dinner recipe requires just one pot and about 1 hour to make. Chili lovers, what’s your chili theory? We all have preferences! Thick and meaty, soupy and vegetable-packed, spicy, mild, loaded with toppings, …
A healthy vegetarian meal plan featuring seasonal fall produce. Lunches and Dinners have never been so nutritious and easy with this meal plan!
This fall weather has me craving all the hearty soups, stews, and winter squash recipes. If you’re in the same boat, you’re in for a treat, as this week’s meal plan is packed with fall-inspired eats!
Check it!
On this week’s Healthy Vegetarian Meal Plan: Butternut Squash Quinoa Chili, Vegan Broccoli Cheddar Stuffed Sweet Potatoes, Vegetarian Lentil Minestrone, Pumpkin Quesadillas with Black Beans and Green Chile, and Tempeh Butternut Squash Noodle Bake!
Oh, and if you’re looking for recipes to use up your fall apple harvest, be sure to check out my Instant Pot Apple Butter recipe!
Enjoy!
xo
Grain-free banana cake made with almond flour is a healthy dessert (or breakfast!) recipe perfect for sharing. Whip up a cashew-based “cream cheese” frosting for an otherworldly experience!
A seasonally inspired healthy vegetarian meal plan with options for gluten-free and vegan eaters!
Heyo!
Another weekend, another fabulous opportunity to meal prep for the upcoming week!
This week we have Easy Mexican Stuffed Peppers, Spaghetti Squash with Roasted Pecan Pesto, Thai Red Curry with Roasted Cauliflower and Delicata Squash, Fall Harvest Salad, and Creamy Vegan Tomato Basil Pasta on the menu!
…And if you’re looking for a healthy snack recipe to tide you over between meals, check out my Pumpkin Spice Protein Balls!
Print out the grocery list at the bottom of this post to make grocery shopping super easy breezy for the week!
Enjoy!!
xo
Gluten-free peanut butter chocolate chip cookies are melt-in-your-mouth delicious and are absolute crowd-pleasers!
Alternative title: How to please your family and make a batch of cookies disappear in 1 hour flat.
Made with ghee, coconut sugar, a touch of pure maple syrup, creamy peanut butter, gluten-free all-purpose flour and a chopped up dark chocolate bar, these cookies are melt-in-your mouth DELICIOUS! …And are soooo peanut buttery, chocolatey, and the perfect balance of salty and sweet when you sprinkle them with some coarse sea salt.
It’s all about the sprinkle of coarse sea salt at the end, my friends! Coarse sea salt a true cookie makes.
I made this batch of cookies for a family dinner and not only did the cookies go quickly with enthusiasm, but each of my family members raved while savoring them. Each and every one of them made a comment on how much they loved the salty-sweet combo.
It was like a broken record cookie rave, sponsored by sugar and burritos.
Seriously, my people descended upon these peanut butter chocolate chip cookies like vultures. This is why they’re my people.
So let’s bake them, already!
Sweet potato breakfast bake made with only a few basic ingredients! Grain-free, dairy-free, paleo, vegetarian, and delicious!>
Fish en Papillote (or cod in parchment paper) with Arugula Pumpkin Seed Pesto – an easy, delicious cod recipe in parchment paper, perfect for any night of the week.
Happy Saturday! My weekend lineup is hot yoga, hiking, and paddle boarding…with a side of Summer Vegetable Red Curry, because I’ve been craving is like crazy!
Have you checked out my Flourless Zucchini Fudge Brownies yet? If you have a hefty stock of zucchini to use up, these brownies (on repeat) are a great use for it!
Let’s meal plan!
On the menu this week: The Best Pumpkin Macaroni and ‘Cheese’, Slow Cooker Smoky Vegetarian Chili with Walnuts, Vegan Soap Azteca, Caramelized Onion, Fig, Ricotta Pizza, and Pesto Pasta with Vegetables.
Enjoy!
xo
Moist, fudgy Flourless Zucchini Brownies made with nine basic wholesome ingredients featuring hidden veggies! This healthier brownie recipe features a generous amount of chocolate for a decadent treat!
Heyo! What are you up to this weekend? I’m up in Tahoe per usual, putzing around on trails and enjoying nature.
Have you made the Paleo Strawberry Banana Bread I showed you this week? Or the Coconut Flour Zucchini Muffins? Both were a huge hit with my family! They are a great way of enjoying strawberry and zucchini season before they come to a close 😀
Coming up on the menu this week: Sheet Pan Cabbage and Tempeh, Prebiotic and Probiotic Macro Bowls, Crispy Baked Tacos with Seasoned Cauliflower, Indian Ratatouille, and Asian Peanut Noodles.
Enjoy this week’s healthy eats!
xo
Cod salad with basil-walnut pesto is so easy to make and a quick and delicious dinner that can be prepared any night of the week. This healthy recipe is all-things low-carb, low-FODMAP, paleo, keto, and Whole30.
As we all know, I’m a major salmon lover. Just check out my extensive salmon archives!
In spite of the fact that I can put my Teriyaki Salmon Bowls, Mediterranean Salmon, and Pesto Salmon in Parchment Paper on repeat over and over, I’ve made it my mission to branch out to the other fishies.
Enter: Cod.
It’s no salmon, but it’ll do 😉
What I love about cod is it absorbs flavor of marinades really well, as it has a subtle, buttery flavor. For this recipe, I whipped up an easy coconut milk-based marinade using full-fat canned coconut milk, fresh basil, ginger, and lemongrass.
The result is magnificent! If you have your own favorite marinade, you can always whip that up instead, or just drizzle the fish with some avocado oil and lemon juice and a sprinkle of sea salt and call it bueno.
Serving the cod salad with cherry tomatoes, avocado, and roasted pumpkin seeds, along with a homemade basil-walnut pesto as the dressing takes this fishuation (<- get it? fish…situation…buhdumching…??) up another 17k notches.
So let’s do it already!