Pumpkin Walnut Oat Muffins

It's definitely fall here even if the weather disagrees! I always go pumpkin crazy this time of year- so I decided to attempt to alter my banana nut muffins to make them pumpkin and I think I actually did with great success~ so here ya go!

Pumpkin Walnut Oat Muffins

Ingredients:
2.5c gluten free rolled oats
1/2 can pumpkin
1T  +/- pumpkin spice
1T +/- molasses
1C apple sauce
1 over ripe banana
1/4c raw cane sugar
1/4t vanilla
1t baking soda
2t baking powder
1/2c walnuts or 1/4c walnut pieces


First make oat flour out of the gluten free oats by processing for a minute or so in the food processor. Then- add everything except the walnuts and process until smooth. When everything is combined add in the walnuts and pulse a couple times to mix in. Divide evenly among 12 muffin cups. Bake at 400 for 18 minutes. Enjoy!

Tortilla Soup with Soy Chorizo

I wasn't sure whether or not I wanted to post this recipe since it does use a soy "meat" product. I am not typically a fan of them, nor do I feel that they are healthy for you...but, I had it in the freezer(for a loooong time!) and decided to add it to this soup- it would be just as delicious without it but I will include it in the recipe just because that is how I made it and that is whats pictured.

Soy Chorizo Tortilla Soup

Ingredients:
2 jalapenos
1 onion
1/2 bell pepper
1 handful julienne cut carrots
1 small zucchini
6oz soy chorizo(I used Trader Joes, its gluten free and vegan)
1 can or 2c pinto beans rinsed and drained
1 can diced tomatoes
2-4c veggie broth
3T cashew cream
1t dried cilantro(Fresh is best but I had to improvise)
1t cumin
1t chili powder
3-4 green onions
baked tortilla chips


First sautee the first 4 ingredients in a bit of veggie broth. When onions are translucent add in the chorizo and zucchini then continue to cook until the zucchini starts to get soft. Mix in the pinto beans, tomatoes, 2C veggie broth and spices. When the soup starts to boil add in the cashew cream and more veggie broth if desired. Bring back to a boil, turn off the heat and add the green onions. Serve with crushed baked tortilla chips and garnish with green onions, cilantro, black olives, or avocado! Enjoy!

Autumn Harvest Stuffed Squash

It's been a very long while since I have posted any recipes. While visiting California last week I was inspired to start creating again. I have went to a more"natural" or "whole" way of eating so some of my previous recipes are no longer used it my house as is- but less refined and more whole. I strive to eat a lot of raw foods, which I hope to share in the coming months as well! OK, so here is the stuffed squash recipe I created tonight!

Autumn Harvest Stuffed Squash

Ingredients
2 Acorn Squash
1C canellini beans(great northern or white beans-any bean will do actually)
1C rice of your choice(I used TJ's Wild Rice Medley with veggies)+water or veggie broth
10oz chunky cut mushrooms
1-2C kale destemmed and torn into bite size pieces.
small diced celery, red pepper, and carrots
1-2 Large cloves garlic
1 Shallot finely diced
1t thyme
crushed red pepper
cracked pepper
sea salt

Directions
First, cut the squash in half and scoop out the seeds.Next bake in a pre-heated oven at 425 for about 40-45 minutes. While the squash is cooking prepare the rice according to package directions. In a large pan(I found a wok to be convenient) water sautee the shallots, carrots, celery, peppers, and mushrooms until all are soft(you could use EVOO if you prefer, but I chose not to add the fat). Then add in the kale until wilted. Stir in the beans and rice. Stuff the squash with this mixture and place back in the oven for about 5 minutes-just to give the outside rice a little crunch. Enjoy!