Butternut Squash Chili

2 cans fire-roasted tomatoes with juices 1 can black beans + 1 can red kidney beans 1 Butternut squash, cubed 2 Green bell peppers, sliced 1 sweet Onion, diced 2 tsp ground Coriander 3 Tbs minced Garlic 2 tsp Oregano 2 Tbs Chili powder 1 Tbs ground Cinnamon 2 Tbs Olive oil 1 Tbs groundContinue reading “Butternut Squash Chili”

Fall Granola

  2 ½ cup pecans and walnuts, chopped ½ cup raw pumpkin seeds 1 cup coconut flakes ¾ cup raw sunflower seeds ¼ sesame seeds ¼ cup ground flax seed 1 tbs cinnamon, or as much as your heart desires ½ tsp pumpkin spice about ¼- ½ tsp sea salt ¼ cup coconut oil, meltedContinue reading “Fall Granola”

Roasted Acorn Squash with Collard Greens and Kale

1 bunch of Kale, chopped 1 bunch of collard greens 3 cloves of garlic, minced 2 Tbs coconut oil 1 lemon, for juice 1 acorn squash 2 Tbs maple syrup 1 tsp cinnamon ¼ tsp nutmeg dash of salt and pepper Pomegranate seeds Preheat oven to 400′ Slice squash in half, spray with coconut sprayContinue reading “Roasted Acorn Squash with Collard Greens and Kale”

Pumpkin Cinnamon Roasted Chickpeas

I’m usually starving when I finish running. It could quite possibly be because I leave the house rarely eating breakfast before I go, I know it’s a bad habit. It could also be that I spend 60+ minutes in my own head, all those random thoughts bouncing around as I zone out along the strand.Continue reading “Pumpkin Cinnamon Roasted Chickpeas”

Butternut Squash and Fig Pizza

Vegan dough (use this recipe or you cut this step by getting the pre-made vegan whole wheat dough at Trader Joes) 1 cup butternut squash cut into small pieces (1/4 inch thin) 1/2 sweet onion, thinly sliced 1 clove garlic, minced 1-2 cup arugula 10 figs, sliced thinly 1 Tbs olive oil Pre-heat oven toContinue reading “Butternut Squash and Fig Pizza”

Pumpkin Spice Bars

Oh, you know what time it is: OCTOBER, officially the kickoff of everything Pumpkin. Here I try my hand out something relatively healthy enough to eat for breakfast, or a quick snack, yet sweet enough to keep the crowd happy.  It’s vegan and gluten free! Pumpkin spice bars ¾ cup pumpkin puree 5 Tsp almondContinue reading “Pumpkin Spice Bars”

Quinoa, Kale, and Roasted Veggies

I’m a big fan of cooking in a Cast Iron Skillet. It brings great memories of cooking at my grandma’s house growing up and I swear it makes the food taste better! The more seasoned, more flavor, and crispier your entrée. Today I went to the market with the intention of grabbing the largest selectionContinue reading “Quinoa, Kale, and Roasted Veggies”

Pumpkin Cornbread

If there’s one thing you learn about me in the upcoming months, it’s that I absolutely love fall and I will try to put pumpkin in everything. Wait…and you’ll see. Pumpkin Cornbread 1 ¼ cup flour ¾ cup cornmeal 1/3 cup pumpkin puree ¼ cup coconut or vegetable oil ½ cup agave or maple syrupContinue reading “Pumpkin Cornbread”

Spinach-Basil Pesto

-1 large handful of spinach -Pick as much Basil as you can pull off your basil plant (I can usually fill my blender) -2/3 cup of olive oil -¼  cup almonds 1 tbs nutritional yeast 1 garlic clove (add water as need to thin out sauce)   Throw all ingredients in blender. Blend until smooth. UseContinue reading “Spinach-Basil Pesto”

Pumpkin Chili

1 tablespoon coconut oil 2 medium sweet onions, diced 2 red bell peppers, diced 1 garlic clove, minced 1 butternut squash, peeled and sliced into cubes 1/2 cup pumpkin puree 16 oz vegetable broth 1 can diced tomatoes 1 can tomato paste 1 cup black beans, drained and rinsed 2 can kidney bean, drained and rinsed 1Continue reading “Pumpkin Chili”