If I am ever asked to compose a list of only 10 foods I could eat for the remainder of my life, sweet potatoes would – without question – be number 1. Why I disliked this superfood as a kid, I have no clue, but I’d have a difficult time living without the orange-fleshed vegetable now. Sweet potatoes require no ingredient additions to taste absolutely divine, but when dressed up a bit, they become nothing short of transcendent.
In this recipe, sweet potatoes are baked until they become so soft that the skin practically peels itself away from the flesh. The tender potato flesh is stirred into a butter-less yet creamy milk base, combined with tangy goat cheese and Greek yogurt, and finished off with a crown of dried cranberries and toasted pecans. The resulting soup is incredibly thick, surprisingly filling, and undeniably comforting.
Place potatoes directly on oven rack and bake for 50-60 minutes, or until very soft. Let rest until cool enough to handle. Cut potatoes in half lengthwise, scoop out the flesh, and coarsely mash in a bowl.
Place flour in a pot or Dutch oven and gradually add in the milk, whisking until blended. Cook over medium heat until thickened, (about 8 minutes), whisking often. Add in the mashed sweet potato flesh, crumbled goat cheese, salt and pepper to taste, and cinnamon. Stir until the goat cheese melts. Reduce stove heat to low.
Stir in the Greek yogurt and cook over low heat until heated through, a few minutes. Serve topped with the pecans and dried cranberries.
Here we are already at week four of Love Your Heart month! Today’s featured meal is dinner, and I’m excited to share with you a comforting soup recipe chock full of heart-healthy ingredients.
Be sure to check out all of the hearty-healthy dinner recipes featured today:
Cara’s Roasted Salmon with Kale & Tahini
Nicole’s Light Fettuccine Alfredo
Amy’s Fish Tacos with Avocados
Now, about that soup…
Research has shown that black beans can lower blood cholesterol levels, thereby decreasing risk of cardiovascular disease and heart attack. These little fiber-packed gems are also filled with both antioxidant and anti-inflammatory phytonutrients. One cup of black beans provides nearly two-thirds of the Daily Value for folate (a B vitamin vital for decreasing risk of cardiovascular disease) and about 180 milligrams of omega-3 fatty acids.
Potassium-rich sweet potatoes can help to prevent heart attack and aid in normal heart function and blood pressure. The orange-fleshed vegetable is also packed with antioxidants as well as anti-inflammatory nutrients for heart health.
Finally, avocados may help to decrease inflammatory risk factors while improving cholesterol levels. Omega-3 fatty acids and oleic acids – both inherent in avocados – are known to improve heart health.
Combining these three heart healthy foods into one dish is actually a common occurrence in our kitchen. Sweet potato & black bean tacos or enchiladas topped with guacamole are quick and easy to make, not to mention delicious to eat.
I decided to switch things up a bit by using these ingredients in a hearty soup, perfect for these lingering winter days.
This thick and creamy blended soup gets a flavor punch from chipotle peppers in adobo sauce, amongst other Mexican spices. Sweet potato cubes are pan-roasted to form crisp “croutons”, which are joined by creamy avocado and tangy Greek yogurt atop the steaming soup.
Spicy, satisfying, flavorful, healthy, and easy… what else could you want in a soup?!
Name
Spicy Chipotle Black Bean Soup with Crispy Sweet Potato “Croutons”
Cuisine
Mexican
Prep Time
15 minutes
Cooking Time
35 minutes
Total Time
50 minutes
Servings
6 servings
Ingredients
1 Tbsp extra virgin olive oil
1 cup finely chopped yellow or white onion (about 1 medium onion)
4 garlic cloves, finely minced
1 chipotle pepper in adobo sauce, minced
2 tsp adobo sauce
1 tsp ground cumin
1/4 tsp cayenne pepper, or more to taste
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can fire-roasted diced tomatoes with green chiles, undrained
2 cups low-sodium vegetable or chicken broth
Kosher salt and freshly ground black pepper, to taste
1/2 Tbsp freshly squeezed lime juice
1/2 avocado, peeled, pitted, and diced
chipotle hot sauce, optional
2% plain Greek yogurt, optional
Instructions
Heat olive oil in a large dutch oven or saucepan set over medium-high heat. Add in the chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add in the minced garlic cloves, chipotle pepper, adobo sauce, cumin, and cayenne; stir & cook for 30 seconds.
Add in the drained beans, fire-roasted tomatoes, and vegetable broth. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
Puree using an immersion blender OR by transferring the soup into a blender in 3 batches.
Stir in lime juice. Season to taste with salt and pepper.
Serve topped with Sweet Potato Croutons, diced avocado, and optional accoutrements.
Heat olive oil in a medium skillet set over medium-high heat. Add in the sweet potato cubes, a generous pinch of Kosher salt, and the chile powder. Stir to coat the sweet potato, then let sit for 2-3 minutes, or until crisp and browned on the bottom.
Stir the potatoes and brown the other side for another 2-3 minutes.
Repeat step 3 until all sides of the sweet potato cubes are crisp and browned. Drain on paper towel and season to taste with salt and pepper.
Nutritional Information Per Serving
Calories: 275 kcal
Carbohydrates: 52g
Protein: 8g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Fiber: 11g
Sugar: 7g
Sodium: 752mg
1. First up we have The Vegan Slow Cooker cookbook by none other than my fellow Key Ingredient Back Burner blogger, Kathy Hester. I can tell you from working with her that Kathy has some fantastic vegan recipes up her sleeve; and this cookbook has given me an incentive to finally buy a slow cooker!
2. Another winner will receive one 12 can variety pack from Pure Alaska Salmon. Canned wild salmon is great to have on hand in the pantry, and would make a perfect quick substitute for fresh salmon in my Salmon Caesar Salad Sandwiches.
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Giveaway Rules: No purchase necessary. The contest will close on Monday, February 27th at 11:50pm EST, at which point a winner will be chosen via random number generator. Winner must reside in the United States and supply a valid email address in the commenting form. Winner will be contacted and have 3 days to respond, at which point s/he forfeits the prize and another winner will be chosen. Winner will provide name, email address, shipping address and phone number and give me permission to supply this information to the sponsors of the giveaway items.
You see, a couple of months ago we went to dinner at a local seafood restaurant and John ordered the lobster macaroni & cheese. We both had high hopes for his selection, but what was put down in front of him resembled boxed mac & cheese in both appearance and taste.
Needless to say, we were disappointed.
I told him right then and there that I would make a homemade version for Valentine’s Day, and I held true to my word.
I turned to one of my cooking idols, Ina Garten, for a base recipe on which I could put my healthier spin, and the Barefoot Contessa did not let me down!
I’m not sure I really have words for how lusciously delectable this dish is, but I will try.
The rich gruyere and sharp cheddar do not compete with the sweet and succulent lobster meat, which is like hidden treasure amongst the creamy cheese sauce and crisp breadcrumb topping. This is one of those dishes that compels you to close your eyes as you relish in each delicious bite… until your plate is picked clean.
Yeah, John loved it :). As did I!
Name
Lobster Mac & Cheese
Cuisine
American
Prep Time
15 minutes
Cooking Time
40 minutes
Total Time
55 minutes
Servings
6 servings
Ingredients
canola oil cooking spray
1/2 lb penne (preferably whole wheat or whole wheat blend)
1/4 cup flour (I used all-purpose, but any will work)
6 oz (about 2 cups) grated gruyere cheese
4 oz (about 1 1/4 cup) grated 50% reduced fat sharp cheddar cheese, such as Cabot
1 tsp Kosher salt
freshly ground black pepper, to taste
1/2 lb freshly cooked lobster meat, chopped into 1-inch pieces (I purchased cooked lobster – a combination of claw, knuckle, and tail meat – from my local fish monger)
2 slices whole wheat sandwich bread, lightly toasted and pulsed in a food processor to form fine crumbs (alternately, you can use 3/4 cup unseasoned breadcrumbs, but fresh is much better!)
Estimated Nutrition Per Serving
Calories: 600 kcal
Fat: 38g
Saturated Fat: 23g
Cholesterol: 170mg
Sodium: 900mg
Carbohydrates: 33g
Fiber: 2g
Sugars: 6g
Protein: 29g
Directions
Preheat oven to 350°F. Lightly coat an 11 x 7 inch baking dish with canola oil cooking spray.
Bring a medium pot of water to a boil. Add in penne and cook until al dente (about 2-3 minutes less than amount of time recommended on the package). Drain.
Meanwhile, heat milk in a small saucepan over medium-low heat until hot but not boiling. Turn off heat.
Melt 3 Tbsp butter in a large saucepan over low heat. Whisk in flour for 1 minute.
While continuing to whisk, pour in the hot milk and whisk mixture until smooth and thick, about 1 minute. Remove from heat and stir in the grated cheeses, salt, and pepper.
Stir in the drained cooked penne and lobster meat until fully combined. Pour mixture into the prepared baking dish.
Melt the remaining 1 Tbsp butter in the microwave and stir in the breadcrumbs until moistened. Evenly spread the buttered breadcrumbs over the penne, cheese, and lobster mixture. Bake for 25-30 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.
Do you have a favorite flavor of ice cream? Or, like me, do you stand dumbfounded in front of the ice cream counter or grocery store freezer doors peering at all of the different offerings, attempting to choose just one?
With the ever-expanding plethora of ice cream varietals, it can be tough to choose a favorite… but once you become comfortable with making your own at home, there’s no need to choose one because virtually any flavor is right at your fingertips.
Cookies & cream is a classic that appeals to kids and adults alike, and this particular recipe couldn’t be easier to make.
Just stir together coconut milk, sugar, vanilla, & crushed sandwich cookies and then dump the mixture into your ice cream maker. No tempering of eggs or heating of milk!
The coconut flavor is very slightly discernible, but the vanilla and chocolate cookie flavors definitely dominate the ice cream. If you really dislike coconut, you can try adding in double the amount of vanilla, but I can’t personally attest to how that will turn out.
What I can tell you is that this (almost) vegan ice “cream” is beautifully creamy and packed full of bite-sized chocolate sandwich cookie pieces. Using full-fat canned coconut milk ensures that the final product is scoopable straight from the freezer, (unless you keep your freezer at the coldest setting), and that the consistency is similar to that of real ice cream.
It is also insanely delicious.
For nutritional information purposes, I listed the yield as 8 servings, but I’m pretty sure I polished this batch off in less than a week.
By myself.
Hey, I am pregnant after all! (<– I’ve been using that excuse for all sorts of things, from word retrieval problems to not cleaning out the cat litter box. Let’s just say that John is a trooper).
There are so many other flavor additions swirling around my ice-cream obsessed brain right now, but I’m certain that I’ll be making this one over and over again.
Seriously so good!
Vanilla Bean Cookies & Cream Ice Cream
by Lauren Zembron (inspired by 4 Ingredient Chocolate Cookies ‘n’ Cream Ice Cream from Savory Sweet Life, as seen on Two Peas and Their Pod)
1/2 cup unrefined granulated sugar, such as evaporated cane juice
1 Tbsp vanilla bean paste
20 all-natural cream-filled chocolate sandwich cookies, such as Back to Nature, roughly chopped/crushed
Instructions
Refrigerate the cans of coconut milk for 1 hour (no longer). Chilling the coconut milk will cause the coconut cream to rise to the top of the can and slightly solidify. Carefully scrape out the coconut cream and milk from both cans into a large mixing bowl. Add in the sugar and vanilla bean paste. Hand-whisk lightly to break up the solidified cream, and then whip with an electric mixer for about 10-20 seconds, or until smooth and thick. If you whip for much longer that this, you’ll start to make vegan whipped cream (not a bad thing, but not what we’re aiming for here!).
Pour mixture into your ice cream machine and churn according to manufacturer’s instructions, gradually adding in the chopped/crushed cookies during the last 5 minutes.
Transfer mixture to a freezer-safe air-tight container and freeze until desired consistency is reached (at least a few hours).
Nutritional Information Per Serving
Calories: 320
Fat: 14g
Carbohydrates: 47g
Fiber: 2g
Sugars: 18g
Protein: 4g
Cholesterol: 55mg
Sodium: 310mg
Please note that the nutrition information is an estimate and may vary depending on specific ingredients and serving sizes.
If you’re a fan of the warm, comforting flavors of apple pie and want to start your day with a wholesome and nutritious breakfast, then you’re in for a treat! Our Apple Pie Steel Cut Oats recipe combines the heartiness of steel-cut oats with the sweetness of apples and the aromatic spices reminiscent of a classic apple pie. This dish is not only delicious but also packed with essential nutrients to fuel your day. So, let’s dive into how to make this delectable and healthy breakfast option.
Is it really November already?! Yikes… time is flying by.
Before getting to the recipe post, I wanted to acknowledge the millions of people affected by Hurricane Sandy. We were lucky enough to emerge with only a bunch of leaves + tree limbs scattered throughout our yard and a mere hour without electricity on Monday, but otherwise unscathed. I’m not sure if footage of the devastation in places such as NYC and New Jersey is being broadcast where you live, but it is estimated that repair efforts will be in the billions.
Even when a fir tree impaled itself in our roof during Hurricane Ike when we lived in Houston – and we had to replace an entire corner of our newly purchased house – neither of us was hurt nor did we lose any valuable items. I feel extremely lucky to have lived through two horrendous hurricanes without any injuries and with minimal personal losses.
My thoughts continue to be with those struggling through house repairs, lack of transportation, and power outages.
If I could deliver a steaming bowl of this comforting oatmeal to all of those people, I would!
My typical morning oatmeal is comprised of old-fashioned rolled oats, banana slices, water, milk, ground cinnamon, and oftentimes pumpkin puree + dried cranberries… all topped off with a generous spoonful of peanut or almond butter. This breakfast is ready in about 5 minutes, serves 1, and it’s perfect for a busy morning.
Every once in a while, however, it’s nice to make a big pot of steel cut oats while leisurely watching the morning news, reading the paper, or catching up on blog reading.
Yes, steel cut oats take a considerably longer time to cook than the old-fashioned variety, but the time is well worth it as you are rewarded with super chewy – but still creamy – oatmeal.
In this version, apples play three starring roles in the form of cider, chopped pieces, and caramelized slices. Warm autumnal spices join the party to clinch the deal and truly make this oatmeal taste like apple pie.
Every bite is full of apple-y flavor thanks to the cider and tender chopped pieces that cook right along with the oats, but the really special component is the caramelized slices that adorn the top. A dab of butter, a bit of maple syrup, and a few shakes of cinnamon transform apple slices into a decadent-tasting pie filling that is so delicious, I wouldn’t blame you if you scarfed it down before even getting to the oatmeal.
Yep, it’s that good!
Even if you’re feeding only yourself with this recipe, I encourage you to make the entire batch of 4 servings as the oatmeal actually reheats very well with a few additional splashes of milk.
Name
Apple Pie Steel Cut Oats
Cuisine
Fusion
Prep Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Servings
4 servings
Yield
Approximately 4 cups
Ingredients
2 medium apples, preferably organic, one finely chopped and one thinly sliced
1 cup steel cut oats
2 cups water
1 cup apple cider or unsweetened apple juice, preferably organic
1 cup milk (I used skim), preferably organic
2 Tbsp brown sugar
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1/2 Tbsp butter
1 Tbsp pure maple syrup
a few shakes of ground cinnamon
Estimated Nutrition Per Serving
Calories: 270 calories
Protein: 5g
Carbohydrates: 45g
Dietary Fiber: 6g
Sugars: 18g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 12mg
Sodium: 180mg
Potassium: 210mg
Vitamin A: 6%
Vitamin C: 8%
Calcium: 20%
Iron: 6%
Instructions
Prepare the Steel Cut Oats
In a medium-sized saucepan, bring the water to a boil.
Stir in the steel-cut oats and a pinch of salt.
Reduce the heat to low and let the oats simmer for about 20-25 minutes, stirring occasionally, until they reach your desired level of tenderness and thickness.
Stir in the almond milk and continue to cook for an additional 5 minutes. Remove from heat and set aside.
Prepare the Apple Pie Topping
In a separate skillet or pan, melt the unsalted butter over medium heat.
Add the diced apples and sauté for 3-4 minutes until they start to soften.
Sprinkle brown sugar, ground cinnamon, and ground nutmeg over the apples. Stir to coat the apples evenly with the spices and sugar.
Continue to cook for another 5-7 minutes, or until the apples are tender and caramelized.
Stir in the vanilla extract and cook for an additional minute. Remove from heat.
Combine and Serve
Divide the cooked steel-cut oats into serving bowls.
Top the oats with the apple pie topping, ensuring each serving gets a generous spoonful of the spiced apples.
For added texture and flavor, you can sprinkle some chopped nuts (such as walnuts or pecans) or a dollop of Greek yogurt on top.
Granola Bars. Health food or sugar & fat bombs masquerading as a wholesome snack? The answer quite simply is: it completely depends on what ingredients go into the bars.
I used to buy granola bars at the grocery store without a second glance (or first glance for that matter) at the nutrition label. A few years ago, when I started making a conscious effort to research what was in the food I purchased, I was disappointed to discover that most pre-packaged granola bars are over-processed and filled with sugar. One of my favorite brands of granola bars while growing up – hint: it has “Nature” in the title – lists sugar as the second ingredient, with both honey and brown sugar syrup following close behind for a combined total of a whopping 12 grams of sugar per serving. That’s a lot of sugar for a supposedly “healthy” snack or breakfast, folks. Dessert? Sure. Pre-workout fuel? No thanks.
Name
Cherries & Chocolate Peanut Butter Granola Bars
Cuisine
Snack/Dessert
Prep Time
15 minutes
Cooking Time
No baking required
Total Time
2 hours (includes chilling time)
Servings
12 bars
Yield
1 8×8-inch pan
Then we come to the multitude of recipes for homemade granola bars. Scour the Internet for said recipes, and I guarantee you’ll find that most call for butter, oil, and at least two types of refined sugar. Are those ingredients really necessary to achieve a delicious homemade granola bar?
I think not.
So I set out to make a batch of granola bars that a) taste fantastic and b) meet my nutritional preferences. I adore the flavor combination of chocolate and dried cherries, but lurking in certain versions of both ingredients is a large amount of – you guessed it – sugar. In order to fulfill my desire for low-sugar granola bars, I used unsweetened dried cherries (found at Trader Joe’s) and Sunspire grain-sweetened chocolate chips [one of my pantry staples; sweetened only with malted grains, these chocolate chips have half the amount of sugar (4 grams per serving) of regular chocolate chips (8 + grams per serving)]. In order to keep the fat content in check I replaced the typical addition of butter or oil with unsweetened applesauce and a modest amount of creamy peanut butter, which yields a pleasantly chewy granola bar.
Cherries & Chocolate Peanut Butter Granola Bars
Ingredients
canola oil cooking spray
1/2 cup unsweetened applesauce
2 Tbsp brown rice syrup (alternately, you could use the equivalent amount of honey, agave nectar, or pure maple syrup)
1/4 cup creamy natural peanut butter, at room temperature
1 tsp vanilla extract
1 cup old fashioned rolled oats
1 cup puffed brown rice cereal
1/4 tsp salt
1/2 cup unsweetened & unsulfured dried cherries
1/2 cup grain-sweetened chocolate chips
Instructions
1. Prepare Your Ingredients
Measure out all the ingredients in advance to streamline the process.
2. Toast the Oats
Preheat your oven to 350°F (175°C).
Spread the rolled oats evenly on a baking sheet and toast them for about 10 minutes or until they turn a light golden brown. This enhances the flavor and texture of your granola bars.
3. Heat the Wet Ingredients
In a medium saucepan, combine peanut butter, honey, coconut oil, vanilla extract, and a pinch of salt.
Heat the mixture over low heat, stirring constantly until it becomes smooth and well combined. Remove it from the heat.
4. Mix the Dry Ingredients
In a large mixing bowl, combine the toasted oats, dried cherries, chocolate chips, and chopped almonds (if using).
5. Combine Everything
Pour the warm peanut butter mixture over the dry ingredients in the bowl.
Stir everything together until all the dry ingredients are evenly coated.
6. Press into a Pan
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
Transfer the mixture into the pan and press it down firmly with a spatula to compact it.
7. Chill and Set
Place the pan in the refrigerator for at least 2 hours, or until the granola bars have set.
8. Cut and Enjoy
Once the bars are firm, lift them out of the pan using the parchment paper overhang.
Place them on a cutting board and slice into your desired bar size.
9. Store
Store your Cherries & Chocolate Peanut Butter Granola Bars in an airtight container at room temperature for up to a week or in the fridge for longer freshness.
The vast majority of food bloggers are currently posting fall-inspired recipes, many of which feature pumpkin puree. I know it must be torturous for those of you who still cannot track down cans of pumpkin puree where you live, so I thought I’d post a tutorial for how to make your own!
Start with “sugar” or “pie” pumpkins – they are smaller and sweeter than the big pumpkins used for carving into jack-o-lanterns.
Roast halved & seeded pumpkin in the oven at 350 degrees F until it becomes super soft.
Let cool.
Scrape all of the gorgeous brightly-hued flesh into the bowl of a food processor or blender…
… and puree until smooth.
Strain the puree to extract the excess water.
And there you have your own homemade pumpkin puree, which tastes infinitely better than the canned variety!
Start by selecting a medium-sized pumpkin, preferably a sugar pumpkin or a pie pumpkin. These varieties have a sweeter and smoother flesh, which is perfect for making pumpkin puree. Avoid using large carving pumpkins, as they tend to be stringy and less flavorful.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C). This temperature will help to soften the pumpkin and make it easy to work with.
Step 3: Prepare the Pumpkin
Wash the pumpkin thoroughly to remove any dirt or debris. Then, using a sharp knife, carefully cut off the top stem of the pumpkin. Next, cut the pumpkin in half vertically.
Step 4: Remove Seeds and Strings
Use a spoon to scoop out the seeds and stringy pulp from the center of each pumpkin half. You can save the pumpkin seeds for roasting if you like.
Step 5: Bake the Pumpkin
Place the pumpkin halves, cut side down, on a greased baking sheet. This will help the pumpkin cook evenly and retain its moisture. Bake in the preheated oven for about 45-60 minutes or until the flesh is tender.
Step 6: Scoop Out the Flesh
Once the pumpkin is fully cooked and can be easily pierced with a fork, remove it from the oven and let it cool for a few minutes. Then, using a spoon, scoop out the soft flesh from the pumpkin skin.
Step 7: Puree the Pumpkin
Transfer the pumpkin flesh to a food processor or blender. Blend until smooth and creamy. If the puree seems too thick, you can add a small amount of water to achieve your desired consistency.
Step 8: Store or Use
Your homemade pumpkin puree is now ready to use in your favorite recipes. If you have more than you need, you can store it in airtight containers in the refrigerator for up to a week or freeze it for longer storage.
Directions
Preheat oven to 350 degress F.
Coat a roasting pan or jelly roll sheet with parchment paper or aluminum foil.
Cut pumpkin in half. Scoop out and discard seeds and pulp.
Place pumpkin halves – cut sides down – into the pan or onto the sheet.
Bake for about 60-90 minutes, or until pumpkin is tender and easily pierced with a fork.
Let roasted pumpkin rest at room temperature until cool enough to handle.
Flip pumpkin halves over and scoop flesh out of the skin and into the bowl of a food processor. Puree until smooth.
Line a sieve or colander with two layers of heavy-duty paper towel or cheesecloth and place over a bowl. Spoon puree into lined sieve and let drain for about 30 minutes.
Store in an air-tight container in the fridge.
Estimated Nutrition Per Serving
Calories: 25 calories
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 1mg
Total Carbohydrates: 6g
Dietary Fiber: 1.5g
Sugars: 2.5g
Protein: 1g
Vitamin A: 280% DV (Daily Value)
Vitamin C: 8% DV
Calcium: 2% DV
Iron: 2% DV
Please note that the nutritional values are approximate and may vary depending on the size and type of pumpkin used.
This is a basic estimation and can be adjusted based on the specific recipe or dish you use the pumpkin puree in. Enjoy your homemade pumpkin puree!
I tried to wait until it was officially Autumn to post a pumpkin recipe, but apparently I just couldn’t quite hold off. It certainly feels like my favorite season here in New England, and we’re a mere few days away according to the calendar.
The ultimate summer-into-fall beverage (well, other than pumpkin beer of course) is the ever-popular iced pumpkin spice latte. Starbucks started the trend a while back and food bloggers everywhere have posted their own version over the years.
Two years ago I posted a couple of horrifically bad Instagram photos of my recipe and I’m back with revisions!
The recipe itself hasn’t changed, but I like the marbled effect of the pumpkin mixture swirled with the coffee when I made it this time around, so I photographed it as such.
As you sip, the two liquids mix into one delicious & refreshing concoction that is perfect for these end-of-summer-cool-but-not-cold days.
Bottoms up!
Iced Pumpkin Spice Latte
Name:
Iced Pumpkin Spice Latte
Cuisine:
Fusion
Prep Time:
5 minutes
Cooking Time:
5 minutes
Total Time:
10 minutes
Servings:
2 servings
Yield:
1 glass per serving
Ingredients
3/4 cup milk (I used unsweetened vanilla almond milk from Trader Joe’s)
3 Tbsp pure pumpkin puree
1 tsp pure maple syrup
1/2 tsp ground cinnamon
pinch ground ginger
tiny pinch ground nutmeg
tiny pinch cloves
ice cubes
1/2 cup strong cold-brewed coffee or brewed coffee that has chilled thoroughly in the fridge
Estimated Nutrition Per Serving
Calories: 120 calories
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 30mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Total Sugars: 15g
Protein: 3g
Instructions
1. Brew the Coffee
Start by brewing a cup of strong coffee. You can use your preferred brewing method, whether it’s a classic drip machine, French press, or espresso. Allow the coffee to cool to room temperature.
2. Prepare the Pumpkin Spice Mix
In a small bowl, combine the pumpkin puree, maple syrup, vanilla extract, and the pumpkin spice blend. Mix well until the ingredients are thoroughly combined.
3. Mix the Latte Base
In a blender or shaker, combine the cooled coffee, milk, and the prepared pumpkin spice mix. Shake or blend until the mixture is well combined and frothy.
4. Add Ice
Fill a glass with ice cubes. Pour the pumpkin spice latte mixture over the ice.
5. Optional Garnishes
If desired, top your iced pumpkin spice latte with a dollop of whipped cream and a sprinkle of cinnamon. For an extra touch, add a cinnamon stick for stirring or garnish.
6. Serve and Enjoy
Give your iced pumpkin spice latte a final stir, and your refreshing autumn beverage is ready to be enjoyed. Sip and savor the delightful blend of pumpkin, spices, and coffee – a perfect treat for Throwback Thursdays or any day that calls for a touch of nostalgia.
It’s basically an almond version of Nutella, and although it’s suuuuuper sweet, it is pretty delicious… in small amounts. By now you must know how much I adore desserts, but this spread on its own is almost too sweet for my palate (I know, I know… I also hate it when people say that, but in this case it’s true).
I was wracking my brain in an effort to come up with a recipe featuring the rich spread weeks before I made that outrageous Peanut Butter Cheesecake Pudding, which became the inspiration for this chocolate almond version.
To highlight the almond flavor, I added 1/4 tsp almond extract to the pudding; although that doesn’t sound like a lot, almond extract is very potent… and a little goes a long way.
I didn’t add any sugar, because – as I mentioned above – the cocoa almond spread is very sweet (sugar is actually the first ingredient). The whipped cottage cheese mellows out the sweetness, but additional cocoa powder ensures that the chocolate flavor is not muted. For even more chocolaty goodness, you can add a touch of chocolate extract, but this addition is not absolutely necessary to achieve chocolate decadence.
As for the consistency, I’ll let the following photo do the talking:
I mean, c’mon. Just look at how thick and fudgy this pudding is (especially after chilling in the fridge)!
I polished off the two servings for dessert on back-to-back evenings, and felt bereft on the third night; so I highly recommend doubling the recipe ;).
I could totally go for a cup right now…
Name:
Chocolate Almond Cheesecake Pudding
Cuisine:
Fusion
Prep Time:
15 minutes
Cooking Time:
10 minutes
Total Time:
2 hours and 25 minutes (including chilling time)
Servings:
6 servings
Yield:
3 cups of pudding
Ingredients (2 servings)
3 Tbsp Trader Joe’s Cocoa Almond Spread (available online here if you don’t have a TJ’s near you)
2 Tbsp unsweetened cocoa powder
1/2 cup whipped 1% cottage cheese, such as Friendship
1 oz neufchatel (1/3-less-fat) cream cheese
1/4 tsp almond extract
1/8 tsp chocolate extract, optional
Instructions
In a mini food processor (or medium-sized mixing bowl) combine the cocoa almond spread, cocoa powder, cottage cheese, cream cheese, almond extract, and chocolate extract (if using). Puree (or beat with an electric mixer) the mixture until very smooth, scraping down the sides of the bowl as necessary.
Serve chilled or at room temperature.
Nutritional Information Per Serving
Calories: 370 kcal
Fat: 23g
Saturated Fat: 13g
Cholesterol: 60mg
Sodium: 260mg
Carbohydrates: 37g
Dietary Fiber: 2g
Sugars: 26g
Protein: 7g
Please note that these nutritional values are approximate and may vary depending on the specific brands and ingredients you use.
The values provided are for a single serving of Chocolate Almond Cheesecake Pudding. Enjoy your delicious dessert while keeping these estimates in mind!
Warm, comforting, and bursting with flavors, Red Lentil and Butternut Squash Curry Stew is a hearty and nutritious dish that’s perfect for cold days or when you simply crave a wholesome, plant-based meal. This recipe combines the earthy goodness of red lentils, the sweetness of butternut squash, and the aromatic spices of curry to create a satisfying stew that’s both easy to prepare and delightful to savor.
Overall flippin’ fantastic.
There are some serious nutritional powerhouses at play in this thick vegan stew adapted from Angela of Oh She Glows.
One of the main components is red lentils.
This actually marks the first time I’ve cooked with lentils, and I was pleasantly surprised not only by how quickly they cook but also by how stellar the nutritional information is.
Spices – namely curry powder and garam masala – play a vital role in this meal. My mom gave me this Madras curry powder, and it is the best I’ve cooked with!
Another superfood that goes into this stew is kale… which is one of the most nutrient-rich foods you can put into your body. I used red kale, but any kind would work.
If you’re put off by the tough texture of raw kale, fear not; the leaves are simmered in the soup until softened.
Finally, the key ingredient! Butternut squash.
Butternut squash that has been coated in aromatic spices and roasted until caramelized.
I could have easily eaten that entire pan of delectable roasted squash, but it was destined to jump into the pot to become this:
Topped with a dollop of Greek yogurt and served with warm whole wheat naan bread, this stew is a comforting winter meal that won’t wreck your New Year’s resolutions.
In fact, I feel healthier just looking at these photos!
Red Lentil and Butternut Squash Curry Stew
by Lauren Zembron (adapted from Oh She Glows, originally from Martha Stewart)
Name
Red Lentil and Butternut Squash Curry Stew
Cuisine
Indian-inspired, Vegan
Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Ingredients
Spice Roasted Squash:
1 small butternut squash, peeled and chopped into 1/2-inch cubes (about 3 cups cubed)
Kosher salt and freshly ground black pepper, to taste
1 tsp Madras curry powder
1 tsp garam masala
Stew:
1 tsp extra virgin olive oil
1 small yellow or white onion, finely chopped
2 garlic cloves, minced
1 1/2 tsp Madras curry powder
1/2 tsp garam masala
2 cups vegetable broth
1/2 cup red lentils
Spice Roasted Squash
a big handful of washed kale, torn into small pieces
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 425°F. Toss cubed squash with olive oil and seasonings. Lay out in an even layer on a baking sheet. Roast for 30 minutes, or until soft and lightly browned, stirring once halfway through. Set aside.
Heat oil for the stew in a large saucepan set over medium heat. Add in the onion and saute until soft, about 5 minutes. Add in the garlic, curry powder, and garam masala and saute for 30 seconds.
Pour in the broth and add in the lentils. Bring mixture to a boil; reduce heat to low and simmer for 10 minutes, stirring occasionally.
Stir in the roasted butternut squash and kale. Cook an additional 10 minutes.
Serve hot topped with Greek yogurt and naan bread, if desired.
Nutritional Information Per Serving
Calories: ~340 calories
Total Fat: ~15g (varies based on the coconut milk used)
Carbohydrates: ~45g
Dietary Fiber: ~12g
Protein: ~12g
These values are approximate and can vary based on the specific brands and types of ingredients used. Additionally, the total fat content can vary depending on the choice of coconut milk (full-fat, reduced-fat, or light), so it’s a good idea to check the nutrition label on the coconut milk you use for more precise information.
