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.


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!!




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


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!


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


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!