Pumpkin Gingerbread Pie

Easy and Cruelty Free Pie From Making Thyme For Health , Sarah’s recipes are nothing short of amazing!

Vegan Pumpkin Gingerbread Pie- a simple recipe for ginger-spiced pumpkin pie that’s made in a blender and cooked in a gingersnap crust …

Recipe For: Vegan Pumpkin Gingerbread Pie

Mini Pumpkin Pie Pops

Aren’t these the cutest things, EVER?? Debbie @ One Little Project shows how to make these darling, and easy Pie Pops!! Her site is all about food, crafting & home projects and ideas. I spent some time roaming through her pages and will be sure to have her bookmarked for holiday food and fun!

Get The Recipe: Mini Pumpkin Pie Pops

Winter Squash & A Recipe

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Pecan and Sage-Stuffed Acorn Squash
INGREDIENTS:
1 large acorn squash, halved and seeded
1 shallot, diced
2 cloves garlic, diced
1/4 cup celery, diced
1/4 cup dried cranberries
1/2 cup cooked quinoa
2 tablespoons pecans, chopped
1 tablespoon balsamic vinegar
2 tablespoons smart balance or butter
2 tablespoons fresh sage, chopped
1/4 cup dried unsulfured apricots, diced
INSTRUCTIONS:
Bake acorn squash halves face down in 1/2 inch water for 45 minutes at 350 degrees F.
Saute shallot, garlic, celery and red cranberries in a hot, dry stainless steel pan for 2-3 minutes, stirring constantly. Stir in the quinoa, pecans, vinegar, butter, sage, and apricots
Turn acorn squash face up and stuff with quinoa mixture. Bake for an additional 15 minutes.
Serve with a sprinkle of diced red pepper on top.

Brussels Sprouts + Butternut Squash =

This guest recipe by Veggies Save The Day looks amazing! Haven’t tried it yet, but I’m planning to some time this month!

Roasted Brussels Sprouts & Butternut Squash

If you love roasted Brussels sprouts and butternut squash, you will really enjoy them together. Shallots, salt and pepper add to the complimentary flavors.

Recipe @ Veggies Save The Day

Creamy Cauliflower Soup | Gimme Some Oven

HAVE to make this and so I HAD to share it 🍵

Found @ Gimme Some Oven

This Creamy Cauliflower Soup recipe is made with healthier ingredients, it’s quick and easy to make, and it is so comforting and tasty!

Source: Creamy Cauliflower Soup | Gimme Some Oven

Butternut Squash “Meatloaf” By: Jerry James Stone

This recipe just appeared in the latest Cotsco Magazine and it sounds delicious!!!!!

You can find more of his fabulous recipes here & here!!

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80’s in November! Indian Summer? And of course, a recipe I found!

What, …..
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82° ???? The last week, I’ve had the air conditioning turned off and some nights it’s been cool enough to shut the windows. Fall arrived and “Indian Summer” pushed back in! So I put on monkey (INKnBURN of course – and there are a few sizes left!), laced up my shoes, threw on some capri joggers and out the door I went.

A good dose of vitamin D, a little bit of sweat, and a nice mile later I’m back home looking at the beauty of autumn and just stopped and took in the colors and spent a few moments drinking in the little bit of “summer” we have left. Forcast is looking to fall back into the 60’s this week, great for running & training!! But knowing sunny warm beach days are quickly passing by till next year, does make me a little blue 🌊

Cooler temps means better running days ahead, and that I am more than ready for! But the warm breeze and bright sun today made me realize I’ve heard the term “Indian Summer” my whole life and really, I’m not sure what it actually means. So in my search here is the actual definition via the Farmer’s Almanac

 

 

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WHEN IS INDIAN SUMMER?

Here are criteria for an Indian summer:

  • As well as being warm, the atmosphere during Indian summer is hazy or smoky, there is no wind, the barometer is standing high, and the nights are clear and chilly.
  • A moving, cool, shallow polar air mass is converting into a deep, warm, stagnant anticyclone (high pressure) system, which has the effect of causing the haze and large swing in temperature between day and night.
  • The time of occurrence is important: The warm days must follow a spell of cold weather or a good hard frost.

The conditions described above must occur between St. Martin’s Day (November 11) and November 20. For over 200 years, The Old Farmer’s Almanac has adhered to the saying, “If All Saints’ (November 1) brings out winter, St. Martin’s brings out Indian summer.”

WHY IS IT CALLED INDIAN SUMMER?

Why is Indian summer called Indian summer? There are many theories. Some say it comes from the early Algonquian Native Americans, who believed that the condition was caused by a warm wind sent from the court of their southwestern god, Cautantowwit.

The most probable origin of the term, in our view, goes back to the very early settlers in New England. Each year they would welcome the arrival of a cold wintry weather in late October when they could leave their stockades unarmed. But then came a time when it would suddenly turn warm again, and the Native Americans would decide to have one more go at the settlers. “Indian summer,” the settlers called it. Watch a video from Editor-in-Chief Judson Hale about the origin of Indian Summer.

 

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INDIAN SUMMER APPLESAUCE

INGREDIENTS
4 quarts (1/2 peck) apples
3 or 4 purple plums, pitted
2 cups sugar
juice from 1/2 to 1 lemon, to taste
cinnamon
nutmeg
INSTRUCTIONS
Wash and quarter apples and plums. (No need to peel or core apples.) Place in a large pot and add 2 cups water. Cover and boil until apples are soft and the peels are falling off. Add sugar. Simmer another couple of minutes, until sugar is dissolved. Pour by small amounts into a food mill or other sieve, and press out the applesauce, discarding peels, seeds, and cores. Stir lemon juice, cinnamon, and nutmeg into applesauce.
YIELD:
2 quarts

Source: The Old Farmer’s Almanac (of course 🍎)

 

 

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Tomorrow is a strength training day. I think I’ll be checking out a Les Mills Grit workout. But for now, I’m just going to enjoy the evening and what may be the last warm temps for the next few months 🌃

 

 

Slow Cooker Black Bean and Rice Soup

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This is the recipe, but I never use the exact amounts with any recipe. I use what I have available. For this I had less beans and tomatoes so I upped the amount of rice, added some canned carrots and just watched closely.

(makes 6 servings)

In small Crockpot, combine beans, tomatoes, vegetable stock, garlic, cumin, oregano, and Chile powder  Cook on low for 6-8 hours (or 3-4 hours on high), until tomatoes are disintegrating and beans are starting to fall apart.

When soup has reached the consistency you want, turn Crockpot to high if you were cooking on low. Add 1/4 cup rice and cook until rice is done, about 30 minutes.

Add kale or cilantro and cook 5 minutes more.  Serve hot!

Sweet & Savory Stuffed Acorn Squash By: Vegan Hugs

This vegan Stuffed Acorn Squash is sweet, savory, hearty and oh-so gorgeous! It’s gluten-free and packed with nutrition. Perfect for fall!

Ingredients

1 cup dry quinoa , cooked according to package instructions. (add a pinch of salt to the water)
3 acorn squash (medium-sized)
2 1/2 tablespoons olive oil (or preferred cooking oil)
1 cup onion, diced
2 cloves garlic, minced
1/2 cup celery, diced
1 large apple, diced
2 cups cremini mushrooms, cleaned and chopped (about 8 oz)
1/2 cup cranberries (fresh or frozen)
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon cinnamon
1 teaspoon sea salt, more to taste

Source & Instruction: Sweet & Savory Stuffed Acorn Squash (Vegan & GF) – Vegan Huggs

Because it’s Halloween, here’s a recipe for spicy curried pumpkin soup!

I love Halloween. It’s one of the best times of the year to me. I love seeing the creativity that can come from some of the costumes and the way people decorate their homes. I love scaring my…

Source: Because it’s Halloween, here’s a recipe for spicy curried pumpkin soup!