fall

Fall Granola

Fall is by far my favorite season. It’s that time of the year when I get to bring out my scarves, oversized sweaters, leather boots, and- oh yeah, it’s socially acceptable to eat basically all of my favorite foods: pumpkin, sweet potatoes, apples, brussels sprouts, you get the idea.

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Greek yogurt has taken grocery stores by storm for quite some time. But have you ever had Icelandic yogurt? It’s slightly thicker, a little less tangy and, when made by Siggi’s, just sweet enough without being overwhelming, and FREAKIN delicious. My favorite fall flavor? You guessed it- Pumpkin & Spice. The other day I made a batch of homemade fall granola, and I knew it would go just perfectly with the yogurt, with hints of pumpkin, cinnamon and nutmeg. See recipe below and please go out and buy this yogurt ASAP!!

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FALL GRANOLA

INGREDIENTS

2 cups rolled oats

1/3 cup shredded coconut (I like the big shards)

1/3 cup uncooked quinoa

2 tbs honey

2 tbs coconut oil, melted

1/4 cup unsweetened apple sauce

2 tsp brown sugar

dash of cinnamon & nutmeg

DIRECTIONS

Preheat the oven to 325 degrees. In a small bowl, combine coconut oil, apple sauce and honey. Set aside. In a large bowl, combine oats, quinoa, coconut, brown sugar and cinnamon. Stir to combine. Drizzle in coconut oil mixture and stir until the dry ingredients are completely coated. Spread the granola into an even layer on a nonstick cookie sheet and cook 20-25 minutes, stirring occasionally. Let cool completely and store in an airtight container for up to a week. Great with yogurt, milk, or just as a crunchy snack!

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Soup Season Already?

It’s barely fall but I’m already in the mood for everything autumn: Pumpkin Spice Lattes, knit sweaters, leather boots and, most importantly, fall ingredients and soup! I bought a few extra peppers last week at the grocery store and felt inspired to make my first-ever roasted red peppers, which would then be converted into soup. The recipe is very simple, but the flavors are devine. Add some chicken or quinoa and make it a meal, or serve it on the side of a salad or light dinner. Fall, I’m ready for ya!

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INGREDIENTS (makes 4 servings)

Roasted Red Pepper Soup

3 red peppers

2 tbsp. olive oil, divided

1 onion, chopped

2 cloves garlic, chopped

1 tsp. smokey paprika

dash of cayenne pepper

3 cups low-sodium vegetable or chicken broth

salt and pepper

greek yogurt

DIRECTIONS

Preheat broiler. Cut each pepper in half and remove the seeds and stem. Place each half, skin side up, on a foil-lined cookie sheet and brush with 1 tablespoon of the olive oil. Broil peppers until the outsides are completely charred, 15-20 minutes. Once charred, place the peppers in a plastic bag and seal for about 20 minutes. The steam will help the skins come off more easily. Meanwhile, heat the remaining olive oil in a saucepan over medium heat. Add the onions and garlic and sautee until soft and translucent. Add the cayenne and paprika and stir for a minute. Add the stock and lower the heat. Once cooled, remove the skins of the peppers and tear them into strips. Put them in a blender or food processor and pulse a few times. Add the stock mixture and puree until the soup is smooth. If the soup is too spicy, add a dollop or two of greek yogurt and blend again. Return soup to the saucepan and heat to your desired temperature. Garnish with a dollop of greek yogurt, sour cream, olives, olive oil, etc.

FALLing in Love with Pumpkin

I always get really excited around this time of the year. Not only do I get to bring out all my scarves, boots and sweaters, but I also have the amazing excuse to eat as much squash and other fall-related produce as possible. I don’t know where my love of squash came from, but it’s here to stay. I found this makeshift recipe for pumpkin chili on Bon Appetit’s 11 Ways to Use Canned Pumpkin slideshow, so I decided to try my own version (with proper measurements) and see how it would turn out. All I can say is I’ve been eating it once a day for the past four days and still have yet to grow tired of it. The pumpkin flavor is mild but nothing says fall quite like a warm bowl of chili.

Pumpkin Chili with Spicy Pumpkin Cream 

Ingredients for the Chili (makes 8 servings)

1 lb ground turkey

1 medium yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 tsp chili powder

2 tsp paprika

dash of hot sauce or red pepper flakes

2 cans cannellini beans, drained and rinsed

2 cans crushed fire roasted tomatoes

1/2 can pumpkin puree (this can be increased or decreased depending on your liking for pumpkin flavor)

salt and pepper, to taste

Directions

In a large pot, brown the ground turkey over medium heat until cooked all the way through, making sure to break it up into small chunks. Add the onion, peppers and spices and cook until the peppers are just soft. Stir in cannellini beans, tomatoes and pumpkin puree. Simmer for 20 minutes and season with salt and pepper. Serve with spicy pumpkin cream and cornbread.

For the Cream (per individual bowl of chili):

2 tbs pumpkin puree

2 tbs greek yogurt or sour cream

Siracha, as desired

Combine all ingredients in a bowl. Dollop on top of hot chili and enjoy!