Veggie Packed Autumn Oatmeal

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If you are looking for a breakfast that screams “AUTUMN”, then this is it!  I took some of the “sweeter” autumn veggies (butternut squash, pumpkin, and carrots), and made a oatmeal breakfast that is surprisingly similar to pumpkin pie!  The only difference is that this stuff is SO good for you!  Check out the following pins explaining some of the health benefits that the veggies in this dish provide!

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On top of that, the other ingredients (oatmeal, almond butter, cinnamon, nutmeg, etc.) are all great for you as well!  Trust me, you will love this stuff!  It makes for a perfect breakfast to start off your day!

AUTUMN OATMEAL

Ingredients (1 serving):

  • 1/3 cup oatmeal
  • 2/3 cup almond milk, plus a little extra for topping
  • 1-2 cups butternut squash chopped into small bite size pieces
  • 1/2 tsp. extra virgin olive oil
  • 1/4-1/2 cup pumpkin puree
  • 3/4 cups shredded carrots
  • 1/4 tsp. cinnamon, plus a little extra
  • 1/8 tsp. nutmeg, plus a little exttra
  • 1/2 tsp. alcohol-free vanilla
  • 1-2 Tbsp. almond butter
  • stevia, to taste

Directions:

1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  In a small bowl, toss the butternut squash and olive oil with a bit of cinnamon, nutmeg, and stevia.  Place on the prepared baking sheet and bake in the oven at 380 degrees for 25-30 minutes until the squash is tender.

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2.) Heat 2/3 almond milk over medium high heat.  When it begins to bubble, add the oats and carrots.  Reduce heat and simmer for 5-10 minutes until the oatmeal is at its desired consistency.  Add the pumpkin puree and the almond butter.  Stir to combine. Remove from heat, and then add the vanilla, cinnamon and nutmeg.  Add stevia, to taste.

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3.) Add the roasted butternut squash and stir in.

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4.) Transfer to a bowl, and top with a bit of almond milk.

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Now get ready to have an explosion of autumn flavors in your mouth!  Enjoy! 🙂

Butternut Squash Chocolate Muffins

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CHOCOLATE!!!!  Yeah!  believe it or not, these chocolaty morsels of deliciousness are not only good for you , but they actually contain veggies!  Butternut squash to be specific!

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Between the butternut squash and the raw cacao in these guys, they are jam packed with antioxidant goodness!  Plus, did I already mention chocolate?!?  these taste a lot like a brownie, but in the form of a healthy breakfast muffin.  Regardless, they are delicious and healthy, which makes them a winner in my book!

Not only that, but as most muffin recipes are, they are super easy to make…oh, and one more thing – they’re gluten free!!!  Seriously can’t say enough good things about these, but if you give them a try, the taste will speak for itself – SO YUMMY!

BUTTERNUT SQUASH CHOCOLATE MUFFINS

Ingredients (makes 12 muffins):

  • 1 cup butternut squash puree (you could also use sweet potato puree, pumpkin, carrot puree, or mixture of all of these)
  • 1/3 cup plain unsweetened almond milk
  • 1 tsp. alcohol free vanilla
  • 1/3 cup almond butter
  • 1/4 cup melted coconut oil
  • 1/3 cup raw honey
  • 1 1/4 cup gluten free oat flour
  • 2 tsp. aluminum free baking powder
  • 1/3 cup raw cacao powder
  • 1/2 cup dark chocolate chips

Directions:

1.) Preheat the oven to 400 degrees, and oil a muffin tin.  In a medium mixing bowl, combine the butternut squash, almond milk, vanilla, almond butter, coconut oil, and honey.  Stir until completely smooth.

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2.) In a small bowl, sift together the oat flour, baking powder, and cacao powder.  Add the dry ingredients to the wet ingredients and mix well.

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3.) Fold in the chocolate chips.

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4.) Fill each of the tins in the muffin pan about 3/4 of the way full (about 1/4 cup of batter in each tin).  bake in the oven at 400 degrees for 25-30 minutes.

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5.) Allow to cool in the muffin pan for 5-10 minutes, then remove and serve.

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Chocolaty goodness!  Enjoy! 🙂

Butternut Squash and Eggs Breakfast

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Ah, butternut squash – you are one of my favorites, and I’m not afraid to say it…I love you.  Though traditionally thought of as a vegetable, this nutrition packed goody is technically a fruit.  I’ll tell ya what though, veggie or fruit, this thing is packed with healthy nutrients and benefits!

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See?  I told ya so!  Anyway, this fruit veggie really lends itself to this breakfast skillet that I made this morning for breakfast!  Delicious and nutritious, this dish makes for a PERFECT start to your day!  Not only does the butternut squash provide some awesome nutrition, the eggs provide gobs more!

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So. Much. Nutrition.  Oh, and don’t worry, it tastes amazing!

BUTTERNUT SQUASH AND EGG BREAKFAST

Ingredients: Makes 1 serving

  • 2-3 cups butternut squash, peeled, seeded, and cubed
  • 1/4 – 1/2 medium red onion, chopped
  • 1 Tbsp. olive oil, divided
  • 1/4 – 1/2 tsp. garlic granules
  • 1/4 – 1/2 tsp. dried rosemary
  • 1-2 eggs
  • sea salt and pepper for seasoning

Directions

1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the baking sheet, drizzle with 1/2 Tbsp. Olive oil and sprinkle with the garlic granules and dried rosemary.  Toss to coat.  Bake in the oven for 35 minutes at 380 degrees.

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2.) Heat the remaining 1/2 Tbsp. of olive oil in a frying pan over medium heat.  Add the onion and cook until softening, about 5 minutes.  Add the butternut squash, season with sea salt and pepper and stir to combine.  Transfer to a plate and set aside.

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3.) In the same pan that you cooked the onions in, crack two eggs into the pan.  Cook on one side for about 2-3 minutes until you can get a spatula underneath to flip it without breaking it.  Flip the eggs and cook for another 2-3 minutes.

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4.) Place the eggs on top of the butternut squash and onion mixture.  Season with sea salt and pepper, to taste.

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Super tasty and super good for you! Enjoy! 🙂

Butternut Squash Porridge

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Okay, this is my new favorite breakfast (until I come across my next new favorite breakfast 😉 )  But for now, this is it!  I LOVE that butternut squash is a vegetable!  It’s SO versatile, and has so many uses.  And now, I’ve got a new one for you – porridge, or hot cereal, you could really call it either or, but once you try it, you will definitely call it delicious!

Yes, I have professed my love for butternut squash many times before on here, but I can’t help it!  Check out this pin with some great health benefits of butternut squash!

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Look at all those nutrients!  No wonder why I love this stuff!  Oh, and as a HUGE added bonus, when you are baking the butternut squash for this recipe, it will fill your house with some amazing smells!  Your house will smell like a bakery or doughnut shop, and your mouth will be watering!

BUTTERNUT SQUASH PORRIDGE

Ingredients – makes one serving

  • 2 cups cubed butternut squash
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • pinch of stevia
  • 1/2 tsp. alcohol free vanilla
  • 2-3 fresh strawberries chopped
  • handful of fresh blueberries
  • 1/2 – 1 cup unsweetened almond milk
  • 1-2 Tbsp. unsweetened shredded coconut
  • 1 tsp. chia seeds

Directions

1.) Preheat the oven to 350 degrees.  In a small bowl, add your butternut squash, cinnamon, nutmeg, and stevia.  Toss to coat.

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2.) Line a baking sheet with parchment paper, and spread out the butternut squash on the sheet.  Bake for 50-60 minutes till the squash is tender at 350 degrees.

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3.) Place in a bowl, add the vanilla, and mash with a fork.

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4.) Add the almond milk, strawberries, blueberries, coconut, and chia seeds.

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Now get ready to have a new favorite, because you will be so addicted once you try this!  YU-UUU-UUUUM!!!  Enjoy! 🙂

Butternut Squash and Banana Breakfast Mash

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Get ready for the yummiest breakfast ever!  I love this stuff – it’s got a great autumn vibe to it, and it tastes like a little piece of heaven!  What a great way to start your day!  The two main ingredients in this dish are butternut squash and banana, both of which are REALLY good for you!  Check out these pins listing some of the health benefits of each of these foods.

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All this in a breakfast?!  Yes, please!!!

Another plus when it comes to this dish is that when it is baking in the oven, it makes your house smell AMAZING!  The pumpkin pie spice makes your kitchen smell like a bakery in the middle of fall!

I topped mine with dried cranberries, coconut, and chia seeds, but there are SO many possibilities!  You could top it with raisins, chopped nuts of your choice, nut butter, blueberries, dried fruit, goji berries, strawberries…like I said, the possibilities are endless!  Okay, let’s get to the recipe!

BUTTERNUT SQUASH AND BANANA BREAKFAST MASH

Ingredients (makes two servings)

  • 1 large butternut squash, seeded, peeled, and chopped into cubes
  • 1 banana
  • 1/4-1/2 tsp. pumpkin pie spice
  • 1/4 tsp. alcohol free vanilla
  • Toppings (I used shredded coconut, dried cranberries (apple juice sweetened), and chia seeds)

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the baking sheet and sprinkle with the pumpkin pie spice.  Bake in the oven for 35-40 minutes.

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2.) In a bowl, mash the banana with a fork.  Add the baked butternut squash and vanilla.  Mash again with a fork.

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3.) Top with your toppings.

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Now your house smells as amazing as this breakfast will make you feel!  Enjoy! 🙂

Healthy Butternut Squash Doughnuts

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Guys!!!  Autumn is HERE, and you know what that means???  It’s cider and doughnuts season!  Woo-Hooooo!!!  Now, you’re probably thinking, yeah, but that means a bunch of extra sugar and fat that will ultimately make me feel a bit like garbage.  Well, I have good news!  I came up with this amazingly delicious recipe for butternut squash doughnuts that are SUPER good for you!  And they go PERFECT with a nice cup of hot apple cider!  This means you get to enjoy the fall tradition of cider and doughnuts while nourishing your body in the process!  Added bonus?  They’re gluten free too, yeast free, and there is no refined sugar!

Oh, and did I mention that they also contain butternut squash, which means they have the health benefits, that the following pin points out, of butternut squash in a doughnut!

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You can also replace the butternut squash puree with pumpkin to make a pumpkin doughnut.  It’s completely up to you!  Okay, let’s take a look at this recipe!

BUTTERNUT SQUASH DOUGHNUTS

Ingredients – makes 8-10 doughnuts

  • 1 1/4 cup gluten free oat flour
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 4-5 packets of stevia
  • 1 egg
  • 1/4 cup unsweetened applesauce
  • 1/4 cup butternut squash puree
  • 1/3 cup plain greek yogurt
  • 1/4 cup plain almond milk
  • 1 tsp. alcohol free vanilla

Directions

1.) Preheat the oven to 350 degrees.  Sift together the dry ingredients (oat flour, cinnamon, baking powder, sea salt, baking soda, and stevia) in a large mixing bowl.

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2.) Add the wet ingredients (egg, applesauce, butternut squash puree, yogurt, milk, and vanilla), and stir to combine completely.

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3.) Very lightly spray a doughnut baking pan with olive oil.  Fill the doughnut tin with the batter, taking care not to fill it too full, and bake in the oven for 18-20 minutes at 350 degrees.  Keep an eye on them, so they don’t dry out.

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4.) Allow to cool for about 5 minutes in the pan, then remove and allow to cool completely.

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DOUGHNUTS!!!!

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Nom, nom, nom!

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A circle of goodness!  Enjoy! 🙂

Healthy Butternut Squash Rosemary and Garlic Dip

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Okay, so I recently had to have a tooth pulled – not cool, guys!  I had to have a filling replaced, and I ended up getting irreversible pulpitis in the tooth (basically inflammation of the pulp) – can you say ouch???  Wow – talk about some of the worst pain you’ve ever felt in your life!!!  Anyway, the only treatment for irreversible pulpitis is either a root canal or having the tooth extracted.  I would NEVER get a root canal, and I would NEVER recommend anyone getting a root canal, so extraction it was!

You may be wondering why I am so against root canals.  Well, the truth of the matter is, I didn’t know how dangerous they really are.  I don’t have any, so I never really gave it any thought, but when this tooth started acting up, I spoke with a nutritional consultant that works for Dr. Lawrence Wilson, and she told me that Dr. Wilson NEVER EVER recommends root canals.  In fact, when someone goes on his nutritional balancing program, he actually recommends having any root canaled teeth removed, and his clients report feeling dramatically better after having done so.

It was explained to me that almost all root canals harbor extremely dangerous infections.  It is a known fact that 97% of terminal cancer patients have had this dental procedure.  It is also known that root canals can lead to many chronic diseases such as MS, arthritis, heart, kidney, bone, and brain disease.  After she told me all this, I did my own research – all the while considering yanking this tooth out myself because I was in so much pain!  I was shocked to find out how well known it is that this procedure is extremely dangerous, and yet it is still being practiced today!

The following pins ink to multiple sites that explain the dangers of a root canal and explain why this dental procedure is just not a risk that anyone should be willing to take.

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And this is only a few!  Do a google search on the dangers of root canals, and you will get thousands of results!

Needless to say, I quickly came to the conclusion that a root canal was not an option.  I’ve heard the saying “Save your teeth at all costs”, but at the cost of my health???  Sorry, that just doesn’t add up to me.  Moral of the story is – do your research, and make an informed decision if you are facing a root canal.  Also, if you have root canalled teeth, and you’re feeling ill, and are having a hard time finding a diagnosis – consider those teeth!  They could be the culprit…just something to consider.

Alright, now that I’ve given you something to think about, some good news!  My pain is your gain, because after getting the tooth extracted, I was on an all soft food diet while healing.  I would puree all my food in a food processor so that I wouldn’t have to chew it.  In full disclosure, I also may have overindulged in some organic vanilla bean ice cream as well – why?  Because I deserved it after dealing with that awful toothache and then getting it extracted!

Anyway, during this time, I stumbled upon an amazing recipe for a butternut squash dip!  I was pureeing some butternut squash and threw a few other ingredients in to make it extra tasty, and when it came out, I was like – oh my gosh, this would make an AMAZING dip for crackers, chips, veggies, bread, anything really – it is SO good!!!  I told my mom about it and she whipped up a batch for a get together she was having, and it was a HUGE hit!  Let’s get to the recipe, which is surprising simple for how delicious is tastes!

BUTTERNUT SQUASH ROSEMARY AND GARLIC DIP

Ingredients

  • 2-3 cups cubed butternut squash
  • olive oil
  • 1/4  – 1/2 tsp. garlic granules
  • 1/4 – 1/2 tsp. dried rosemary
  • sea salt, to taste
  • 1/3 cup plain greek yogurt (you can increase this for a less “thick” dip)
  • 1-2 oz. soft goat cheese (If you don’t like goat cheese, you can substitute another cheese in here)

Directions

1.) Preheat the oven to 390 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the prepared baking sheet, drizzle with olive oil, sprinkle with garlic granules, dried rosemary, and sea salt.  Toss to coat, and place in the oven.  Bake for 35-40 minutes at 390 degrees.

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2.) When the squash is done, place it in a food processor, and add the greek yogurt and goat cheese.  Process on high till smooth.  Scrape the sides down, if needed, take a taste and add more salt if needed.  Process on high again until completely smooth.

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3.) Transfer to a bowl, and serve as a dip for something yummy…unless you’ve just had a tooth pulled, then just enjoy it without dipping anything in it! 😉

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Ahhh, beauty from pain!  Delicious and nutritious!  Enjoy! 🙂