Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish

A Risotto Recipe to Warm You Up

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I can’t believe I haven’t posted this yet! This risotto is so yummy and comforting now that it’s getting cold. I made this right after the NCLEX — the boards to become a registered nurse — and it was a welcome distraction. There’s something so therapeutic about making risotto with all the stirring and mixing. I had this idea for a pumpkin leek combination and something about it seemed like it needed some bacon. For a curve ball, I used a dry red wine (since that’s what I had), but I think it adds some depth of color to this fall dish. I should also admit I’m not sure if it made a true 7 or 8 cup batch between all my “tastings” oops. . . Here’s a recipe for Pumpkin Leek Risotto with Turkey Bacon to soothe your soul and warm you to your toes.

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Breakfast/Brunch, Dairy-Free, Dessert, Lightened Up, Snack, Vegan, Vegetarian

Piece of Cake Donuts: Only 2 Ingredients

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Happy Saturday! What’s a better way to celebrate the weekend than with freshly baked donuts? It went from summer weather (I ran in shorts and a t-shirt on Monday) to winter creeping in (I may have broken out the scarf and gloves later this week). These Two Ingredient Pumpkin Spice Donuts are surprisingly easy! You just need a donut pan, canned pumpkin and a boxed cake mix. I chose a spiced cake mix to complement the pumpkin spice theme, but you can use any cake mix. Although these donuts may be comparable in carbs and sugar, the fat content is reduced by baking them and using pumpkin to bind the dry ingredients together. They’re best hot out of the oven and with a cup of coffee! At least in my opinion, these donuts are a piece of cake — pun intended.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

Craving Some Curry Pumpkin Soup

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Happy meatless Monday! Here’s a fun “pumpkin” recipe that you’d never know there’s pumpkin in it: Curry Pumpkin Soup with Swiss Chard. Pumpkin purée is a great way to naturally thicken a soup, make it heartier and add a bit more nutrients to it. I’m a curry fan Red Swiss chard was on sale at Whole Foods and it just looked too pretty not to add. I only had less than a cup of arborio rice, which is normally used for risotto (from vegetable risotto), and I tossed it in; it makes the soup much thicker than traditional rice. Overall, this is quite filling and bursting with flavor. It’s one of those fun dump, stir and simmer recipes that’s easy to meal prep and enjoy during the week.

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Better Than Takeout, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Soup

Buff Chick Chili FTW #TB12

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I was debating licking my bowl since this Buffalo Chicken White Bean Chili is THAT GOOD. I love checking recipes on Skinny Taste, and this chili seemed like a good one to try during and maybe make again for Super Bowl Sunday, since everyone in New England will be anxiously watching this weekend. This chili version is packed with veggies (obviously carrots and celery and I snuck in some puréed pumpkin as well) and with all of the taste of buffalo chicken, but in a more “guilt-free” packaging. I used  a plain, organic rotisserie chicken so then I could use the remaining meat for salads, sandwiches and bowls. (I also saved the carcass to try my hand at making homemade stock! Stay tuned…)  The only downside of this recipe is that it’s on the higher end for sodium, which is why I don’t add any extra salt and chose toppings like plain, non-fat Greek yogurt and chopped celery versus cheese, but do whatever floats your boat — just indulge in moderation!

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Pure Perfection for this Fall Pumpkin Oatmeal Bake

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Happy first day of fall, y’all! Naturally I have to kick off fall with all things pumpkin. You knew it was coming — it’s that time of year. I tweaked my recipe for Oatmeal Bake and concocted this Pumpkin Oatmeal Bake as an easy breakfast and as an early celebration. Plus, it’s so easy to pop a square into a mason jar, add toppings and you have breakfast on the go. My posts may be a bit sporadic because I have my first med surg exam tomorrow and NP school is kicking into high gear. Nevertheless, I forget to keep the healthy recipes coming. Hope you enjoy this as much as I do!

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Vegan, Vegetarian

Paramount Pumpkin Pancakes

Pumpkin Banana Pancakes
Detox the day after Thanksgiving with some Pumpkin Banana Pancakes. A spin off of my Banana Oat Pancakes and my Chocolate Banana Pancakes, these are sure to delight. Unlike the other two versions, I used a blender (a food processor works as well) to seamlessly incorporate the pumpkin purée and effortlessly combine all the ingredients. The consistency resembles your more traditional pancakes, but is still packed with all the flavor you’d expect from a fall brunch.

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Breakfast/Brunch, Dairy-Free, Dessert, Gluten-Free, Low Sugar, Snack, Vegan, Vegetarian

Yes, Another Pumpkin Recipe: Pumpkin Parfait

Pumpkin Pie Parfait

In the wise words of my roommate, Dee, “Kiss fall goodbye because winter is coming, ya betches.” Apparently it’s crucial I post this Pumpkin Pie Parfait recipe in case we get some early snow to dash our fall dreams. Pumpkin Spice Granola over a sweetly, spiced pumpkin layer and vanilla yogurt of choice. (Do I sense a vanilla frozen yogurt could be a substitute?) As breakfast or a mid-afternoon pick-me-up, this parfait is going to make you wish you stumbled upon it sooner.

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Dairy-Free, Entrée, Gluten-Free, Vegan, Vegetarian

Time for CPS: Creamy Pumpkin Sauce

Creamy Pumpkin Sauce

This recipe is an oldie, but a goodie, and it’s too decadently delicious to not share again. Sometimes, we need a gentle reminder to resurrect the been-there-done-that recipes. This time, I substituted Whole Foods’ Unsweetened Almond Milk for half & half and I can honestly say that I hardly noticed the switch. Whole Foods’ version is much heavier, richer and less watered-down than its Silk or Almond Breeze counterparts. That’s just my take, but I’ve found Whole Foods’ almond milk to be a perfect substitute for cream or half & half. But back to the pumpkin sauce. The nutty, barely sweet and standalone flavor provided by the nutmeg is all you need — unless you’re like me and enjoy a kick, and the cayenne pepper does just that. This Creamy Pumpkin Sauce is rich, flavorful and the perfect fall dish.

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Breakfast/Brunch, Dessert, Lightened Up, Meal Prep, Snack, Vegetarian

‘Tis the Season for All Things Pumpkin

Pumpkin Scones

When I think of fall, I think of all things pumpkin. Pumpkin lattes, apple cider, pumpkin donuts, mulled wine, pumpkin bread, pumpkin chai . . . We’re getting basic over here. In honor of the first weekend of October, I whipped up a batch of pumpkin scones. Using real pumpkin, egg whites, less butter and unsweetened almond milk, the scones are lightened up. Sprinkled with cinnamon sugar rather than slathered with frosting, the scones keep all of the flavor. These Pumpkin Scones will make your kitchen smell heavenly.

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Entrée

Pasta & “Pasta” Pairings for Pumpkin Sauce

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Ok, I promise — this is my last pumpkin recipe, but does it really count as new if I’ve previously posted this recipe? I love this Creamy Pumpkin Sauce; it’s quite easy to make and sure to impress. Maybe you’ve already exhausted that original spaghetti squash pairing idea or maybe you just have no idea what to do with the sauce in general or with its leftovers. Not a fan of spaghetti squash? Try these tortellini pairings below. Love spaghetti squash? Make the below recipes swapping tortellini for spaghetti squash. (Discover an easy way to cook spaghetti squash here.) Not a pasta fan? Just use sautéed kale and/or spinach as a substitute for anything pasta. No matter the way you choose to prepare this, you honestly can’t mess up because any combination is delicious. As a possible contender for holiday dishes or entertaining, here’s two options to transform any meal (pasta or not) using the creamy pumpkin sauce:

  • Creamy Pumpkin Sauce Tortellini with Tuscan Kale, Browned Chicken & Roasted Purple Cauliflower
  • Creamy Pumpkin Sauce Tortellini with Rosemary, Delicata Squash, Baby Spinach & Cherry Tomatoes

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