A fun and tasty way to incorporate beets into your diet is here!!! Beets are no longer just for salad..... and it makes for a great table conversation when your loved ones are eating their fudge! This "fudge" has more a texture of a flourless torte and serves well with coconut whipped cream and fresh raspberries!
Ok, so this may not be a typical meal that you would create on a weeknight...
BUT IT SHOULD BE!!!
It is quick, filling, tasty, high fiber, rich in vegetables, EASY, and affordable!
This is a fun twist on an Italian classic that is normally high in cholesterol and saturated fat!!! This will have your entire family reconsidering a MEATLESS MONDAY!!!!
Want a tasty alternative to overnight oats?
Today I'm sharing an easy porridge recipe that involves NO COOKING!!! Enjoy!
Coconut Cream Chia Porridge
Serves 4-5 -- Recipe Inspired By Half Baked Harvest
- 1 cup Unsweetened Almond Milk
- ½ can Coconut Milk
- 2 Tbsp Local Honey
- 1/3 cup Chia Seeds
- 1 Tbsp Vanilla Extract
- Dash of Sea Salt
- Sliced Banana
- Unsweetened Coconut Flakes
- Hemp Seeds
- Almond Butter
- Cocoa Nibs (optional)
In a bowl, stir together almond milk, coconut milk. Honey, chia seeds, vanilla extract, and sea salt. Cover and place in fridge overnight. Scoop porridge mixture into bowl and top with toppings of choice! Toppings shown in picture is sliced bananas, hemp seeds, cherries, almond butter drizzle and coconut flakes! Enjoy!
Thanksgiving is only 11-days away and I'm busting at the seams with joy and excitement! I absolutely LOVE this time of year! I love the anticipation of what each day holds. Yesterday, as I walked with my husband (Mike), I spent the majority of the time rambling about the different possibilities for Thanksgiving and how special this day was going to be. Almost as if I was willing it to be! Of course I had to confirm that watching the Macy's Day Parade and reading the Black Friday ads were first on the agenda! I love an excuse to make a fuse, to throw a party, to gather with family and friends, the justification to showering others with gifts and the wonderful joy in the air of closing out another year with the hope and expectations of dreams to come in the looming year ahead! Its AMAZING!!!! It feels... HOPEFUL because I find I am more reflective this time of year than any other which allows me the chance to acknowledge the purposeful gifts and mighty ways God has shown up and showed off in my life!
Ok.... so I will stop digressing and get back to my point in writing this post.... THIS SOUP. AHHHHMAZING! (and full of amazing nutrients as well!) If you really want to get creative this Thanksgiving and take the pressure off of providing a labor intensive meal... join me in my Laid-Back GREATFUL Holiday Extravaganza movement!!! I'm going rogue this year and getting away from traditional, and embracing more free time to enjoy the loved ones in my life!!!
I'll be serving up this amazing Maple & Bourbon Sweet Potato Soup alongside a fresh Cranberry & Spinach Salad with Turkey & Brie Crostini. Nutritious. Delicious. And Easy!!!
Maple & Bourbon Sweet Potato Soup (Recipe Inspired by Half Baked Harvest)
- 4 medium Sweet Potatoes
- 1/2 cup Pure Maple Syrup
- 2 Cinnamon Sticks
- 2 1/2 cups Low-Sodium Vegetable Broth
- 1 cup Apple Cider
- 1 tablespoon Fresh Thyme, chopped
- 1/4 teaspoon Nutmeg
- Pinch of cayenne (to your taste)
- Salt + Pepper, to your taste
- 2 Tablespoons Bourbon (optional)
- 1 can full-fat coconut milk (I recommend Trader Joe’s Coconut Cream)
- 1/2 cup sharp cheddar cheese, shredded (optional)
- 2 Tablespoons Coconut Oil
Preheat your oven to 400 degrees F. Wrap sweet potatoes in foil and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
Meanwhile, add the maple syrup and cinnamon sticks to a large soup pot, bring to a boil and then reduce the heat to a simmer and allow to cook for 10-15 minutes. You want the maple syrup to thicken and reduce to a syrup like the consistency of honey.
Once the sweet potatoes are cool enough to handle, peel away the skins and add the orange flesh to the bowl of a food processor or high powered blender. Add 1 cup of broth and puree until smooth. Slowly stir the sweet potato mixture into the thickened maple syrup. Add the remaining 1 1/2 cups broth, the apple cider, thyme, nutmeg, cayenne and a pinch of salt + pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon (if using) and cream. Continue to cook another 5 minutes and then add the cheese + butter, cook until the cheese is melted and the soup is silky smooth. If the soup seems too thick, add more broth to thin. Keep over low heat until ready to serve.
Whether you are planning a traditional menu or creating new menu, I would love to hear what you are planning on having for Thanksgiving! Regardless of your main entrée, make sure you serve it up with plenty of gratitude for the beautiful life that you lead!!!!
Ingredients * 1 can Pumpkin Purée
* 2 Tbsp Cinnamon
* 1/2 Tbsp Pumpkin Pie Spice
* 1 tsp Baking powder
* 3 Eggs + 4 Egg Whites
* 1 cup Oats
* 1 cup Water
Put all of the ingredients in a bowl and blend well!
Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Serve warm with dollop of Greek Yogurt, a drizzle of Orange Blossom honey and sprinkled with Two Seed Gingerbread granola or granola of choice.
Need an easy and healthy side dish for Easter!!! Look no further than this flavorful and colorful dish..... Edamame, Cranberry, & Feta Salad makes 6 servings 2 cups frozen shelled edamame 2 cups dried cranberries 1 tablespoon extra virgin olive oil freshly grated pepper to taste 1 cup crumbled feta cheese
Defrost edamame in microwave and allow to cool completely. Toss edamame and cranberries together with olive oil and pepper until combined. Gently stir in the feta cheese. Refrigerate until ready to serve.
Recipe from: www.loveandzest.com