Healthy Pumpkin Spice & Cranberry Muffins

You know when you go to your favorite restaurant and your faced with the major decision of ordering your safe delicious favorite or branching out and trying something new and potentially being disapointed? There is this local Mexican restaurant in my town and I'm pretty sure the last three times my husband and I have been there we have ordered the same thing as the times before. Despite my INTENT to try something new I always fall back on my favorite. Anyway, not related to Mexican food I found this tasty recipe for pumpkin chocolate chip muffins last year and pretty sure I have made them six times just in the last few weeks. If you have been following this blog than you know I love, love, love muffins! Although the original recipe was fairly healthy I wanted to make these truly guilt free and still taste and moist and delicious as the original recipe!

Once you try these you'll see why these have quickly become by favorite go-to muffin! Moist and fluffy bakery style muffins without all the sugar and bakery price tag.

Adapted from The Fit Housewife

Healthy Pumpkin Spice & Cranberry Muffins

Yield: 12 Muffins

2 scant cups whole wheat pastry flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Dash of cardamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg at room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup kefir or plain yogurt
1/3 cup raw honey, melted
1/4 cup olive oil
1 teaspoon pure vanilla extract
1 cup finely grated carrots
1 cup fresh cranberries, roughly chopped
1/4 cup ground flax seeds
Additional cinnamon to top muffins
Mini semi-sweet chocolate chips, optional


Preheat oven to 375 degrees. Prepare a muffin pan with liners or by lightly greasing the tins.

In a large bowl combine the flour, cinnamon, nutmeg, allspice, cardamon, baking powder, baking soda and salt.

In a separate bowl combine the egg, pumpkin puree, kefir, melted honey, oil and vanilla. Gently stir in the carrots and cranberries.

Gently fold in the dry ingredients to the wet and stir just until combined. Be careful not to over mix or your muffins will not rise properly.

Divide muffin batter evenly between tins and sprinkle with ground flax, cinnamon and chocolate chips(optional). Bake 18-22 minutes or until a toothpick inserted comes out clean.

Creamy Chicken Noodle Soup

As a long time lover of the classic chicken noodle soup the idea of turning the soup creamy was was new for me. Don't ask me why it took 20 something years to reach this "enlightened" stage. At this point I'm just trying not to regret the years I have lost with this new found delight! Fresh carrots, celery, onions, garlic, super tender chicken, my all time favorite homemade style egg noodles and whole milk create this fantastic fall soup. Homemade whole wheat bread makes this satisfying meal complete.

***My favorite and absolute easiest way for tender, fall off the bones chicken is with the crock pot. Pop a whole chicken in the crock pot, add 1/2 cup water, cover and set the crock pot for 6 hours. At this point lift your chicken out and fork off the meat. So tender, flavorful and easy!

Creamy Chicken Noodle Soup
Serves 6

Adapted from Cooking Classy

Olive oil
1 large onion, diced
4 celery stalks, diced
4 large carrots, diced
4 garlic cloves, minced
4 cups low sodium chicken broth
1/2 cup cooking juices from chicken
1/4 teaspoon crushed bay leaves
1 teaspoon parsley
Salt
Pepper
2 cups dry homemade style egg noodles
2 tablespoons butter
3 tablespoons whole wheat flour
1/2 cup water
2 cups whole milk
2 cups cooked chicken***


In a large stock pot, heat 1 tablespoon of olive oil over medium heat, add in onion, celery and carrots. Saute for 6 minutes than stir in garlic and cook, stirring for an additional minute. Pour in chicken broth and 1/2 cup of cooking juice from the chicken, Add spices and salt and pepper to taste.

Bring a large pot of water to boil and cook pasta until al dente.

Roux
In a small saucepan melt butter and whisk in flour. Cook and stir for 1 minute then remove from heat and whisk in water until mixture is smooth and there are no lumps.

Pour the roux back into the soup and stir until smooth. Bring to boil than reduce heat to medium-low and stir in milk. Stir in noodles and simmer soup on low until ready to serve.

Chicken Parmesan & Cream Cheese Egg Rolls

There is something almost magical about egg roll wrappers and their uncanny ability to transform just about anything into a delicious pocket of food bliss. These chicken, Parmesan & cream cheese egg rolls are positively perfect! Okay, I've probably gone off the deep end just a bit but seriously these rolls may have just become my favorite party appetizer, that is if they can make it from the oven to the table without me sneaking the whole tray!

Chicken Parmesan & Cream Cheese Egg Rolls
Yield: 18 Rolls

Olive oil
1/2 cup button mushrooms, minced
4 garlic cloves, minced
6 oz cream cheese
1/4 cup Parmesan cheese
1/3 cup onions, minced
2 cups cooked chicken, finely diced
18 egg roll wrappers

Preheat oven to 400 degrees and lightly grease a large cookie sheet.

In a large skillet over medium heat, drizzle in about 1 teaspoon of olive oil. Add in the mushrooms, garlic and onion and saute for about 5 minutes or until veggies have softened. Reduce heat to low and stir in cream cheese, Parmesan cheese and chicken. Gently stir until cheeses have melted.

Fill each wrapper with 1 tablespoon of the chicken filling in the center of the wrapper and dampen edges with water. Beginning with one corner fold up towards the center then fold in the sides like an envelope and tightly roll. Place seam side down on prepared cookie sheet. Lightly brush tops with olive oil.

Bake at 400 degrees for 20 minutes, flipping rolls halfway through. Rolls should be golden brown and crisp to the touch.

My husband and a friend of ours sampled these with a variety of sauces and the winners were:

1. Valentina Salsa Picante (Hot Sauce)
2. Stubbs Original BBQ Sauce
3. Kraft Sweet and Sour Sauce

***For an easy make ahead appetizer, freeze unbaked rolls between layers of wax paper. Simply pop into the oven when ready to serve. No need to thaw before baking. ***

In retrospect, I should have left these rolls in the oven a couple minutes longer, but I was fighting the daylight to get some good pictures before the sun went down :)

Creamy Fresh Pumpkin Soup

Last month we packed up the car and made the 12 hour road trip to spend some time with my husband's grandparents. It was lovely visit, from shopping, attempting to play poker (and losing miserably), pumpkin patches and apple orchards, local boutiques, yummy breakfast nooks and delicious coffee stands. On one of the evenings my husband's grandmother served us this absolutely gourmet meal. Roasted pork loin, herb quinoa and brown rice stuffing, sauteed apples with pears and bacon. Waldorf salad, dutch apple pie from a local shop and this incredible creamy pumpkin soup. Soooo goooood! Borrowing a few favorite elements from the soup she served us and adding some of my own I promise you this soup will quickly become a Fall favorite!

Creamy Fresh Pumpkin Soup
Inspired by Doris C. 
Serves 6

1 baking pumpkin (about 3 1/2 cups chopped pumpkin)
1 onion, roughly chopped
4 garlic cloves, roughly chopped
2 carrots, roughly chopped
1 golden delicious apple, chopped with peel
8 cups chicken broth
1/2 teaspoon black pepper
1 teaspoon dried parsley
3/4 half n half

Peel and remove seeds and pulp from your baking pumpkin. Cut pumpkin into two inch pieces. In a large pot combine the pumpkin, onion, garlic, carrots, apple, chicken broth, pepper and parsley. Bring to boil then reduce heat to medium, cover and simmer for about 35-45 minutes or until vegetables are fork tender. Using a blender, blend soup until smooth and no lumps remain. Transfer soup back to your large pot and stir in half n half. Check for seasons and serve.

Optional Toppings
Roasted pistachios
Dried cranberries
Roasted pecans
Sour cream
Plain Greek yogurt

Sweet Potato Ravioli with Balsamic Caramelized Onions

Autumn is my absolute favorite season. Between the gorgeous fall colors against a clear blue sky, the warm days and cool nights, cozy soups, chai tea and the excuse to pull out every recipe calling for pumpkin, squash or sweet potato I adore this season!

These ravioli are the essence of Autumn wrapped up in a savory sweet potato filling encased in a crispy won ton pastry and topped with incredible warm and rich caramelized onions. These would make an awesome harvest party appetizer and can easily be made ahead, popped in the freezer and cooked when convenient for you.

Sweet Potato Ravioli with Balsamic Caramelized Onions 

Serves 4

Potato Filling
2 Sweet potatoes pealed and cubed
1 tablespoon butter
1/4 cup milk
Pinch of fennel
1/4 teaspoon cumin
Dash of sea salt
Dash of black pepper

Caramelized Onions
1 large onion, thinly sliced
1 tablespoon butter
1 teaspoon olive oil
1 tablespoon balsamic vinegar

25 won ton wrappers

Peal and cube sweet potatoes. Bring to a boil and cook until tender. When potatoes are fork tender, drain water and add butter, milk, fennel, cumin, sea salt and black pepper. Mash until smooth.

In a skillet heat olive oil and butter over medium heat, add sliced onion and saute until soft. Stir in balsamic vinegar and set aside.

To prepare ravioli. Place 1 teaspoon of the sweet potato filling in the middle of the won ton wrapper. Dip your finger in water and wet the edges of the won ton wrapper. Fold and seal ravioli and set on a lightly greased cookie sheet while you prepare the remaining ravioli.

In a large nonstick skillet over medium heat, drizzle in a little olive oil. brown ravioli in batches until each side is golden brown. Serve with warm caramelized onions and wilted spinach and kale greens.

***To make ahead. Freeze in single layers between wax paper before cooking. Allow to thaw in the fridge before pan frying. ***

Kale & Feta Pasta Salad

This pasta salad is delicious, super quick to whip up and reminisce of a Mediterranean Greek salad. Enjoy as a tasty vegetarian meal on its own or serve with some marinated grilled chicken on the side. Either way, light, summery and the perfect weeknight meal.

Yield: 2 Servings

Kala & Feta Pasta Salad
2 1/2 cups whole wheat pasta shells, cooked
1 cup kale, chopped and tightly packed
1 large tomato, diced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon Dijon mustard
Dash of pepper
1/4 cup feta cheese
1 tablespoon chives

Bring a medium pot of water to boil and cook pasta until al dente. Drain, rinse and run under cool water then set aside. Saute kale in a drizzle of olive oil over medium heat until lightly wilted. Whisk together balsamic vinegar, olive oil, mustard and pepper in a small bowl. Combine pasta, diced tomato, and kale. Drizzle with the olive oil mixture and stir. Gently fold in feta cheese and chives. Serve cold.

Trio Cheese Zucchini Melts

With my zucchini plants on mass production mode I've been trying to get creative on preparing this versatile vegetable. Last night the hubs was out so I just needed to cook for one. Technically for two but the 7 month old doesn't eat much yet. These trio cheese melts are perfect for a quick lunch or dinner. Ricotta, mozzarella and Parmesan cheese meld beautifully in this essence of pizza zucchini melt. Simple and delicious, what more you want? Try pairing these melts with a fresh garden salad for a balanced meal.

Yield: 1 Generous Serving

Trio Cheese Zucchini Melts

1 medium zucchini, halved lengthwise and seeds removed

1/4 teaspoon olive oil
2-3 tablespoons pasta sauce
1 heaping tablespoon ricotta cheese

1/4 cup mozzarella cheese, shredded

2 tablespoons, Parmesan cheese, shredded

1/4 teaspoon pizza seasoning*

Preheat over to 400 degrees. Lightly spread the bottom of a baking dish with olive oil. Place zucchini face up in the prepared dish and bake for 8 minutes. Remove zucchini from oven and evenly spread sauce in each zucchini half. Dollop the ricotta across the zucchini and cover with the remaining cheeses. Sprinkle pizza seasoning over cheese and bake for an additional 12-15 minutes or until cheese is melted and bubbly. 

*The seasoning I used contains a blend of onion powder, bell pepper, fennel, oregano, garlic, basil, chilies, parsley, thyme, marjoram and celery flakes. If you don't have the premixed seasonings a dash of basil, oregano and little garlic would also be fantastic. 

Peanut Butter Banana Oat Muffins

Yesterday afternoon I found myself in a serious muffin mood. Actually, I often crave muffins but don't always act on my baking cravings. In that moment I needed action and muffins stat. These muffins will test your self-control. Seriously, I wanted to eat the whole tin but had to remind myself that the hubs was going to take them to an event and if I ate them all...well...you understand. With about 11 grams of refined sugar these aren't the healthiest treat you'll ever eat but definitely one of the tastiest. Still even with 11 grams of sugar, you'll find treats like a slice of Starbucks Banana Nut Bread with 31 grams of sugar and their Blueberry Yogurt Muffin with Honey having 28 grams of sugar. I'll stick my recipe in the Healthy(ier) category.

Adapted from Delicious In a Dash

Yield: 12 Muffins

Peanut Butter Banana Oat Muffins

1 1/4 cup plus 1 tablespoon whole wheat flour
3/4 cup old fashioned oats
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 very ripe bananas
1/2 cup raw, unsalted peanuts
1 tablespoon olive oil
1 large egg
2/3 cup lightly packed dark brown sugar
1 teaspoon vanilla
1 1/4 cup unsweetened almond milk
1 tablespoon cinnamon sugar
1 tablespoon butter, melted

Preheat oven to 375 degrees.

In a large bowl, combine the flour, oats, baking powder, salt and cinnamon. In a separate bowl, mash the bananas until smooth. Using a blender, pulse the peanuts until a course chop forms. Remove 2 tablespoons of the peanuts and set aside. Continue pulsing until peanuts form a course meal. Remove from blender and combine it with the mashed bananas, oil and egg. Mix well then stir in the brown sugar, vanilla and almond milk just until combined. Be careful NOT to over mix or you'll end up with dense, heavy muffins.

Pour into greased or lined muffins tins. Combine reserved chopped peanuts, cinnamon sugar and butter in a small dish. Sprinkle over muffins before baking. Bake 16-18 minutes or until a toothpick inserted comes out clean. Let set in pans for a couple minutes then allow to finish cooling on a cooling rack (that is if their not already eaten).

Cheddar Gougères

Light, airy, and a little crunch are the textures as you bite into these delicious appetizer morsels. A fantastic accompaniment to fresh summer berries, prosciutto and asparagus roll-ups or simply on their own. You can also slice these and use them as the "bread" for mini sandwiches. I'm thinking roast turkey, Munster cheese, avocado slices and fresh sprouts. Gougères are similar in texture and taste to puff pastry with the addition of cheese and herbs.

Cheddar Gougères

Yield: 25-30 Gougères

1 cup water

1/2 cup unsalted butter (1 stick)

3/4 cup whole wheat pastry flour

1/4 cup flour

4 large eggs

1/4 teaspoon Italian seasoning

1 cup sharp cheddar cheese, shredded

Preheat oven to 400 degrees.

Crack eggs into a small bowl and set aside. Combine water and butter in a large saucepan over medium heat. Bring to a roaring boil then add flour and reduce heat to low. Stir for about 2 minutes or until a ball forms with the pastry. Remove pan from heat and add eggs in all at once. Continue mixing until the eggs are incorporated into the pastry. Gently fold in seasoning and cheese. Drop teaspoon sized balls onto an ungreased cookie sheet. Bake for 15 minutes or until golden brown. Serve warm. 

Easy Super Food Brussels Sprouts and Chicken Salad

Brussels sprouts???? I know what your thinking, somehow this poor little veggie has been programmed to make it to one of the top disliked foods in America. I may have not conducted any formal survey but growing up it seemed if there was one vegetable in particular that people didn't like it was Brussels sprouts. Perhaps we have all been scared by overcooked sulfuric smelling sprouts, bad enough to turn any nose. Honestly, I think we need to give this cruciferous vegetable another chance! Touted for it's cancer preventing, detox support, and anti-inflammatory and antioxidant benefits you may want to give the sprout another look. Fresh sprouts are nothing like their frozen counter-parts and have a great mild taste.This salad is delicious, super healthy and perfect for warm summer days.

Yield: 4 Servings

Super Food Brussels Sprouts and Chicken Salad

3 cups fresh Brussels Sprouts, finely sliced
2 celery stalks, finely sliced
1 red pepper, diced
1/2 cup fresh mango, diced
2 cooked chicken breasts, shredded
1/4 teaspoon black pepper
Large handful fresh cilantro, chopped
1-2 tablespoons olive oil
1-2 tablespoons Balsamic vinegar
1 tablespoon raspberry vinaigrette dressing
1/2 cup unsalted hazelnuts
Parmesan cheese, shaved

Combine Brussels Sprouts, celery, red pepper, mango, chicken, black pepper and cilantro in a large bowl. Drizzle 1 tablespoon of olive oil, balsamic vinegar and raspberry vinaigrette over the salad. Stir and taste. Add additional olive oil and balsamic vinegar to taste. Serve and top with hazelnuts and Parmesan cheese.

Chicken Basil Pesto Pasta

I love using fresh herbs and greens in my dishes. Not only are they good for you but they make anything you cook look so pretty. This pesto pasta dish is easy to throw together and tastes delicious!

Adapted from Two Peas & Their Pod

Yield: 4 Servings

Chicken Basil Pesto Pasta
3 chicken breast, cut into bit sized pieces
2 tablespoons olive oil
13 oz whole wheat Farfalle (bow tie) pasta
1/3 cup sun-dried tomatoes, diced
1 medium tomato, diced

Pesto
3 cups fesh spinach
1 1/2 cups fresh basil
2 garlic cloves
1 tablespoon fresh lemon juice
1/3 cup shaved Parmesan cheese
1/2 teaspoon black pepper
1/4 cup pine nuts
1/4 cup olive oil

Combine all pesto ingredients minus the olive oil in a food processor or blender, slowly drizzle in the olive oil and process until smooth.

Bring a large pot of water to boil and add pasta, cook until desired tenderness, then drain, rinse and set aside. Heat 2 tablespoons of olive oil over medium-high heat in a large skillet, add chicken and saute just until cooked through and juices run clear.

In a large serving bowl, combine the cooked pasta, chicken, sun dried tomatoes, fresh tomatoes and pesto. Serve warm or cold.

Mango Lemon Mint Sparkling Water

Over the weekend the Hubs, Baby and I drove over to our local park and enjoyed a lovely picnic. I wanted something bubbly to drink without drinking a glass full of sugar. I have to say this sparking water is delicious! I was excited to use the mint from our garden in this refreshing summery beverage.

Serves 4

Mango Lemon Mint Sparkling Water
1 mango finely chopped
6 mint leaves, roughly chopped
3 tablespoons fresh lemon juice
1 teaspoon honey
Club soda

Combine the mango, mint, lemon juice and honey. Gently mash with the back of a spoon or a potato masher to release the juices. Add a heaping tablespoon of the mixture to individual glasses and top with the club soda.

Roasted Sweet Potato Salad

With grilling season upon us, here is a great salad that can stand solo as a meal or serve as a fantastic accompaniment to your favorite grilled protein. I'm envisioning bbq chicken , bratwurst or a juicy hamburger. Planning your Memorial Day menu? You won't regret serving this bright, fresh and flavor packed salad. If you need that extra kick, add a diced jalapeno or two to suite your taste.

Serves 6 as a side salad

Roasted Sweet Potato Salad

3 sweet potatoes, peeled and cut into bit-sized pieces

2 tablespoons olive oil

Salt 

Pepper

1/2 cup onion, diced

1 cup shredded cheese (combination of mozzarella and cheddar) 

3 ears of corn, husks and silk removed

3 roma tomatoes, diced

1 sweet red pepper, diced

1 can of black beans, rinsed and drained

1 lime, juiced and zested

1/2 teaspoon Mccormick's Moroccan Seasoning **

1/2 teaspoon garlic powder

Large handful of fresh cilantro, chopped

**Note: The Moroccan seasoning is a blend of cinnamon, cumin, black and red peppers and turmeric. 

Preheat oven to 375 degrees. Spread prepared sweet potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with a couple dashes of salt and pepper. Roast for 10 minutes, than flip the potatoes and add the diced onion. Continue roasting until potatoes are fork tender. When potatoes are done, increase temperature to 400 degrees and sprinkle cheese over the potatoes and onions. Roast for approximately 5-7 minutes or until cheese is bubbly and golden brown.  Meanwhile, bring a large pot of water to a boil, add corn and cook for 5 minutes. Slice corn off of the ears. In a large serving bowl, combine the corn, tomatoes, red pepper, black beans, lime juice, lime zest, Moroccan seasoning, garlic powder and cilantro. Fold in the warm potato mixture and serve.