NO BAKE PALEO VEGAN PUMPKIN SPICE
LATTE ENERGY BALLS
1 cup almond butter Can use any smooth nut or seed butter of choice
2 tbsp pumpkin puree
1 tbsp Secret Ingredient
2-3 tbsp coconut flour
1 serving liquid sweetener of choice
In a large mixing bowl, combine your almond butter with pumpkin puree and mix well.
Add your coconut flour, secret ingredient and liquid sweetener and mix until fully incorporated, and a thick batter remains. If the batter is too thin, add a little extra coconut flour.
Line a large plate with parchment paper. Using your hands, form 18 small balls and place in the plate. Refrigerate until firm.
What’s YOUR favorite pumpkin spice recipe?
When you say you’re gonna detox but then the weather is so cool and cozy you just gotta break out the manchego and bread and olives and razor clams and iberico and steel Chardonnay 🤷🏻♀️ #oops
New fall special: Salmon with beluga lentils, apple cider glaze and crispy leeks
Tis the season for Pumpkin Spice Lattes!
[And Pumpkin Pie Cheesecake and Pumpkin Pie Ice Cream and lots of tasty Halloween goodies too 😜]
I had some leftover pumpkin puree and felt like using it in a dish. So, for dinner I whipped up this simple vegan sausage, pumpkin and greens meal. Super simple to make. Just add some sliced Field Roast vegan apple sausage to a pan, some pumpkin puree, a little coconut milk, some spices such as Old Bay Seasoning, pumpkin spices, and garlic, a little water, and heat and stir until hot. Add handfuls of fresh Organic Girl’s mixed protein greens to the pan, and mix and heat until the greens begin to wilt. Remove from heat and serve. Not only is this meal easy and fast to make, but easy clean-up too.👍
Most importantly, this meal is truly warming, festive, flavorful, filling, and super delicious! Yum-yum!!!😋😋😋
-1 pound fettuccine (reserve 1 cup of pasta water)
-6 tablespoons butter
-2 cloves garlic, minced
-1 cup pumpkin puree (not pie filling)
-1/8 teaspoon nutmeg
-2/3 cup half & half
-1/2 cup freshly grated Parmesan cheese
-1 tablespoon fresh chopped parsley
Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).
Add pasta and cook over medium-high
Pumpkin Patch is a Fall must. We all know NY Fall only lasts so long, so stop by and try some before the winter fully settles in!
Don’t throw away the seeds! Make the most of pumpkin carving by roasting your pumpkin seeds! Recipe link in bio.
Delicious & Nutritious: pumpkin seeds are high in protein and fiber and are a good source of zinc and iron
This totally happened over the weekend and we will be having MORE of it tonight WITH homemade apple cider ice cream....😍😍😍
Want the recipe? I'll be sharing it later today in my Facebook group Stop Dieting and Live Your life (link in profile 👆🏻👆🏻👆🏻) where I'll ALSO be sharing the second of my 5 keys that YOU need to know in order to stop dieting!✨✨✨✨
Tag a friend who loves apple tart below! 🍎
This weather, y’all!!! Cold and rainy...everything cancelled...kids stuck indoors...and on top of that, allergies are somehow going nuts??? Today I made a cup of hot Golden Milk, sweetened with @naturenates
raw honey and it was just what I needed to feel better and tackle the rest of my day. Stay warm and dry, friends! And search “golden milk” at GingerCasa.com for the super easy recipe! 🍯
AD #choosereal #naturenates #stayinside #fallflavor #drinkrecipe #honey #goldenmilk
NOW SCOOPING our Pumpkin Flavor for this fall, Pumpkin Meringue Pie: Pumpkin Spice Ice Cream (made with organic cheese pumpkins from @freshfromzone7
) swirled with Pumpkin Spice meringue and salted graham crumb. Available at the shop in scoops and pints and for delivery through @ubereats #milksugarlove
Vermont Maple Balsamic Vinegar is here for the fall season only! This full-flavored aged dark balsamic vinegar is made with real maple syrup, produced at a Vermont family farm. Use it as a sweet glaze for ham, drizzle it over sweet potatoes, or add it to your favorite caramel sauce. You can even combine it with our Butter Olive Oil and take your pancakes to the next level...without any guilt! This popular flavor is truly a fall favorite!
No matter what you're doing or where you are there's always time to shop. Bentley and I take evening walks and it's easy to shop and browse on my phone while we stroll. @onbbweddings
Don't sacrifice your time with friends, family or your adorable pets! Hop on the ONBB Wedding app and start shopping for your wedding day today! Find designer wedding dresses, shoes, and much more all from the convenience of your phone!
Save money before and make money after - the wedding day your way! ONBB - Old. New. Borrowed. Blue. the wedding resale app.
#dogsofinstagram #designerwedding #idoONBB
I’m pretty proud of this one. Butternut squash soup with a sweet potato brussel sprout pasta salad. Full of fall flavor and super healthy. #whatsfordinner #fallflavor
What to do with 20lbs of fresh zucchini?
Make a whole lotta 🥒🍞! I went for a savory take on the traditional Zucchini bread.. This Cheddar, Zucchini & Chive Bread is super easy and requires no yeast.
What You Need: *
1-1/2 cups grated zucchini *2 cups all purpose white flour
*2 teaspoons baking powder
*1/2 teaspoons baking soda
*1/2 teaspoon salt
*1 cup milk
*1 tablespoon vinegar - white or apple cider
*3 tablespoons butter, melted
*1 1/2 cups grated sharp cheddar
*2 chives/green onions- chopped
Preheat oven to 350 degrees and spray a 9 x 5 bread pan with non stick spray.
Wrap grated zucchini in a paper towel and squeeze until towel is soaked through. It doesn't need to be completely dry, just enough so no liquid is visible.
In a large bowl, combine flour, baking powder, baking soda & salt.
In a small bowl, combine milk and vinegar. The milk will curdle a bit. (This is a super easy way to make homemade buttermilk ) then whisk in melted butter and egg.
Add buttermilk/egg mixture to your dry mixture, being careful not to over mix. (over mixing will make for a low rising bread). Add grated zucchini, cheese and chives, mixing lightly until just combined.
Pour batter into prepared loaf pan and bake at 350 degrees for one hour.
If toothpick inserted comes out clean, bread is done! Cool for 10 minutes in the pan. Remove carefully and cool on wire rack.
*I recommend covering your loaf about half way through baking to prevent it from browning too quickly.
#zucchini #zucchinibread #harvesttime
#savory #food #cooking #gardenfresh #farmtotable #freshfood #foodie #instafood #foodphotography #bread #fallflavor #yum #instayum #foodies #foodfood #eatfresh #bhgfood #thekitchn #todayfood #foodstagram #thefeedfeed #topchef #foodiesofinstagram #huffposttaste #food52 #forkyeah @foodiesinannarbor
@thekitchn @food52 @huffposttaste
Pumpkin Crème Brûlée
-1 1/2 cups heavy cream
-1 1/2 tsp. freshly grated cinnamon
-1/4 tsp. ground allspice
-1/2 tsp. freshly grated ginger
-3/4 tsp. freshly grated nutmeg
-5 egg yolks
-1/2 tsp. vanilla extract
-Pinch of salt
-6 Tbs. pumpkin puree
-1/3 cup plus 4 tsp. granulated sugar
-1 Tbs. firmly packed light brown sugar
Preheat an oven to 300°F. Have a pot of boiling water ready.
Pour the cream into a small saucepan and whisk in the cinnamon, allspice, ginger and nutmeg. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes. Remove from the heat and let stand for 15 minutes.
In a large bowl, whisk together the egg yolks, vanilla, salt, pumpkin puree, the 1/3 cup granulated sugar and the brown sugar until smooth and blended. Slowly pour in the cream mixture, stirring until blended. Pour the mixture through a fine-mesh sieve set over a bowl. Divide the mixture among four 8-fl.-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 30 minutes.
Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
Just before serving, sprinkle 1 tsp. granulated sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 4.