Monthly Archives: October 2013

Pumpkin Bars with Spiced Whipped Cream

I love all things pumpkin, and when Fall rolls around I can’t get enough of it! These pumpkin bars are similar in taste to pumpkin bread, but are a lighter in texture and are super simple to make. Lightly sweetened with honey and maple syrup, warming you with clove, cinnamon, and ginger, these grain-free and dairy-free pumpkin bars are a great fall treat!

Eat your vitamins:
Pumpkin is such a versatile fruit, that can be used for sweet or savory dishes. Like most other orange winter squash, pumpkin is full of lutein and both alpha and beta carotene, which the body converts to vitamin A (over 200% of your daily value in just one serving!). Pumpkin is also full of fiber and vitamins C, K, and B6 which makes it high in antioxidant support. It even contains omega-3 fats, which are helpful in warding off inflammation in the body. Now let’s go eat some pumpkin! Continue reading →

The Best Kale Salad

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This kale salad is one of the dishes I get the most requests for, and it’s also one of the simplest. The hearty kale, balanced by the acidity of the lemon with a zip from the chili flakes and a nice crunch from the breadcrumbs, is addicting and it’s probably my favorite way to enjoy this dark, leafy green.

Eat your vitamins:

I have a friend who wouldn’t touch kale for years because the only way he had experienced it was as a green buffet garnish covered in spilled food (sound appetizing?). Well, kale is so much more than that! It is a member of the brassica family, cousins to broccoli and cabbage, rather than romaine or other salad greens. Kale is a powerhouse of nutrients, fulfilling your daily requirements of vitamins A, K, and C in just one serving! It is particularly high in vitamin K (over 1,000% of our daily value in 1 cup), which is key in helping regulate our body’s inflammatory responses. It also boasts over 45 different flavonoids, making kale a front-runner against inflammation and oxidative stress, which can help lower your risk of cancer. Go Kale!

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Frittata with Butternut Squash, Caramelized Onions, and Mustard Greens

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I believe we’ve just turned the corner here in Nashville. It seems like we are finally making our way into the cooler temperature of fall. I’m so thankful I live in a place that has distinct seasons. I always get excited when the seasons begin to change, and I start to see different produce in my CSA box. Oh how I’ve missed you butternut squash, dark leafy greens, pumpkin, beets, brussels sprouts, and carrots!

One of the things I received in my CSA box this week was a butternut squash, and I decided on trying it roasted in a frittata. Did you know butternut squash is actually a fruit, rather than a vegetable because it contains seeds? It’s really a powerhouse of a fruit! It’s full of vitamins A and C, which are helpful in maintaining good vision and a healthy immune system, and boasts loads of antioxidants, specifically carotenoids (think orange and yellow fruits), which can prevent cancer and heart disease. This squash also contains 15% of your daily value of folate, which pregnant women need for healthy fetal brain development. The seeds, which are a good source of iron, can be washed and lightly roasted for a delicious snack.

A frittata is very versatile, and a great way to enjoy vegetables from your farmer’s market or CSA, especially ones you aren’t sure what to do with. I will admit I’ve never had mustard greens, let alone cooked with them. So, for me this was a good introduction. Slightly spicier than kale, the mustard greens added a nice kick, nuzzled up against warming butternut squash, and complimented with the sweet, rich flavor of caramelized onions, this frittata is a great way to celebrate fall produce!

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The Life Changing Loaf aka Bird Seed Bread

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I have been wanting to try this bread recipe for awhile after I first saw it on Sarah’s blog, My New Roots, back in February. Months later, I finally got around to it, and I’m so glad I did. This bread is different than traditional breads–it doesn’t include yeast or flour, instead it is dense, and full of nuts, seeds, and chewy oats. Psyllium seed husks are the ‘glue’ that binds this bread together. These little husks are also a great source of soluble fiber, which expands when ingested, helping to ‘scrub’ the intestines and aiding in the transport of waste and toxins through the intestinal tract. Yay!

We had friends over for dinner the other night, and one affectionately called this ‘bird seed bread’, and proceeded to ask for another piece. It may look different than traditional bread, but trust me, it’s delicious! Full of fiber and protein, this bread keeps you satisfied for hours and would make a lovely breakfast, topped with smashed avocado, a little squeeze of lemon, sprinkle of salt and red pepper flakes or on the side of a steamy bowl of soup with a smudge of butter or as a post workout snack with nut butter or jam–the options are endless. I think this bread will become a staple in our house, and I hope the same for you. Continue reading →

Maple Bourbon Pear Cake with Caramel Sauce

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Mike and I took a trip to visit my great Aunt and Uncle and several second and third cousins of mine recently. I was very much looking forward to the trip, as I visited their lake house often as a child. I remembered the house, tucked away in the trees, feeling so warm and inviting, with a stone pathway that led to the still water. I’ve realized in the past few years how important family really is–especially family you really connect with. The ones who tell you stories of their past–your family history, and give you wisdom for the future. My great Uncle is the brother of my Grandfather, whom I never had the privilege of meeting. I’ve heard they have very similar personalities, warm and inviting, much like the way I remember the lake house, with a keen sense of adventure and a quick wit. I was anxious to see if my memories aligned with reality, and they did.

The only stipulation of coming for a visit was that I bring something delicious to share. A friend of mine picked an abundant amount of pears, and graciously shared them with me, so I decided on a warm, pear cake with a hint of spice to welcome the fall season.

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Blackened Salmon Tacos with Jalapeño Corn Salsa

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We will be going out of town soon, so our fridge is looking a bit bare. These tacos came together by using things we had on hand–grilled corn from a cookout with friends, jalapeños from my garden, and salmon from a dear friend’s dad in Alaska, who is a fantastic fisherman and an even more wonderful human. Sometimes these simple dinners are the best ones. The tacos were a delicious combination of sweet-from the corn, and spicy-from the blackening seasoning and jalapeños. And it all comes together in about 15-20 minutes, which is perfect for weeknight cooking.

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