Breakfast

Smoothie Bowl 

Ingredients

• 16oz Almond Milk 

• 2 Frozen bananas 
• Handful of frozen blueberries 
• Frozen Acai Berry packet (in frozen section at grocery store)
• Peanut Butter (optional)
• Protein Powder (your choice)
• Kale or Spinach

Blend for two minutes. Top with your favorite berries, granola, chia seeds, etc.

Pumpkin Chocolate Pecan Baked Oats

Ingredients

• 1/2 cup rolled oats
• 1/4 cup pumpkin purée
• 1/2 tsp pumpkin spice
• dash of salt
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 cup milk of choice
• 1/2 tbsp maple syrup

 

1. Preheat oven to 350f
2. Mix all ingredients together until combined
3. Pour into a greased ramekin or baking dish
4. Add chopped roasted pecans and dark chocolate chunks
5. Bake for 20-25 mins
6. Drizzle with maple syrup​ and dive in!

PS: We think this one doubles as a dessert. Dessert for breakfast!

Dessert

Pumpkin Dump Cake

Ingredients

• 1 can (29 oz.) pure pumpkin (not pie filling)
• 1 can (12 oz.) evaporated milk
• 3 whole eggs
• ​1 cup with sugar
• 3 teaspoons cinnamon
• ​1 box Betty Crocker Super Moist yellow cake mix
• 1 cup chopped pecans (optional)
• 1/4 cup butter, melted

1. Preheat oven to 350 F and grease a 9X13 baking dish
2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet. 
3. Sprinkle cake mix evenly on top of the batter. If adding pecans ,sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes. 
4. Cool completely. Top with whipped cream or ice cream. 

Happy Hour

Negroni

Ingredients

• 1 ounce gin
• 1 ounce Campari
• 1 ounce sweet vermouth
• Garnish: orange peel

 

1. Add all the ingredients into a mixing glass with ice, and stir until well-chilled.
2. Strain into a rocks glass filled with large ice cubes.
3. Garnish with an orange peel.

Pumpkin Fizz

Ingredients

• 1 oz. pumpkin puree (not pie filling)
• 1 teaspoon honey
• 1/2 lemon juice 
• 1 1/2 oz. bourbon
• 1/2 bottle ginger beer (or a splash if you fancy)
• 1 long slice of lemon twisted

 

1. Mix the first four ingredients together in a shaker.
2. Pour into a glass filled with ice and top with ginger beer and lemon.  

Entrees

Pork Tacos

Ingredients 

• 1 pound ground pork 
• 1 small yellow onion 
• 1 package taco seasoning 
• 3 cups shredded cabbage 
• 1 cup shredded carrots 
• 1 cup shredded cheese 
• 12 flour tortillas 
• 2 avacados 
• Sour cream 
• 1 small lime 

 

1. Place a drizzle of olive oil in a large pan on medium heat. 
2. Dice onion and saute. 
3. Add ground pork, season with salt and pepper and cook until done.
4. Add taco seasoning and one fourth cup water and simmer on low for several minutes.
5. Place one fourth cup ground pork in each tortilla, top with cabbage, carrots and cheese, add avocado and sour cream. Add a squeeze of lime juice and garnish with lime slice. Enjoy! 

Butternut Squash and Black Bean Enchiladas

Ingredients 

• 1 cup red enchilada sauce (homemade or canned) 
• ​1 tsp olive oil 
• 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice 
• salt and pepper, to taste 
• 1 small onion, diced 
• 3 cloves garlic, minced 
• 1 jalapeno, seeded and diced 
• 10 oz can Rotel tomatoes with green chilies 
• 1 1/2 cups reduced sodium canned black beans, rinsed and drained 
• 1/4 cup cilantro 
• 1 tsp cumin 
• 1/2 tsp chili powder 
• 1/4 cup water 
• 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory) 
• 1 cup reduced-fat shredded Mexican cheese 
• 2 tbsp chopped scallions, for garnish 
• reduced-fat sour cream, for serving (optional) 

 

1. Preheat the oven to 400°F. 
2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish. 
3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. 
4. Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes. 
5. Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. 
6. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired. ​

Whole Wheat Bread

Ingredients

• 2 pkg. active dry yeast
• 1/4 cup warm water
• 1/2 cup firmly packed brown sugar or honey
• 3 teaspoons salt
• 1 1/2 cups hot water
• 1/4 cup butter
• 4 1/2 cups whole wheat flour
• 1 1/4 to 3 1/4 cups all purpose flour

 

1. In a small bowl, dissolve yeast in warm water (105 - 115 F). In a large bowl, combine brown sugar, salt, hot water, and butter; cool slightly. To cooked mixture, add 3 cups whole wheat flour. Blent at low speed until moistened; beat 3 minutes at medium speed. Add remaining whole wheat flour and dissolved yeast; mis well. By hand, stir in an additional 2 1/4 to 2 3/4 cups all purpose flour until dough pulls cleanly away from sides of bowl. 
2. On a floured surface knead in 1/2 to 1 cup all purpose flour until dough is smooth and elastic, about 10 -15 minutes. Play dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 F) until light and doubled in size, about 30 - 45 minutes. 
3. Generously grease two 8X4 or 9X5-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts, shape into loaves. Place in greased pans. Cover, let rise in warm place until light and doubled in size, about 30-45 minutes.
4. Heat over to 375 F. Uncover dough. Bake 30 minutes. Reduce oven to 350 F; bake an additional 10 - 15 minutes or until loaves sound hollow when lightly tapped. Immediately remove from pans; cool on wire racks.