Pumpkin Muffins

Yield: 12

1 cup pumpkin puree

1/2 cup maple syrup

1/4 cup coconut oil, melted

2 eggs

1/4 cup almond milk (or any milk)

1 tsp vanilla extract

1 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

optional: 1/3 cup chocolate chips

1. Preheat oven to 350F. Line a muffin tin with liners.

2. In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk, and vanilla.

3. In a separate large bowl, whisk together the flours, baking soda, spices, and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold in the chocolate chips, if using.

6. Evenly divide batter between 12 muffin cups. Bake for 23 to 28 minutes, or until tester comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-muffins/

Turkey Soup with Couscous and Spinach

Yield: 4 servings

2 tbsp olive oil

1 onion, chopped

2-3 carrots, chopped

2-3 stalks celery, chopped

salt and pepper

2 cloves garlic, minced

1 tsp thyme

1 bay leaf

6 cups turkey stock

3/4 cup pearl couscous

2 cups leftover turkey, chopped

juice of 1/2 lemon

2 cups spinach

1. In a large pot, heat oil over medium heat. Add onion, carrot, and celery. Season with salt and pepper. Cook for 5 to 8 minutes until partially softened.

2. Add the garlic, thyme, and bay leaf and cook another minute.

3. Add the stock (or water) and bring to a boil. Reduce heat to a simmer and simmer for 10 to 15 minutes.

4. Add the pearl couscous. Simmer another 10 minutes until couscous is cooked.

5. Add the turkey and lemon juice. Cook for another few minutes until turkey is warmed through.

6. Add spinach just before serving. Stir to wilt spinach.

7. Taste and adjust seasoning as needed. Remove bay leaf before serving.

https://thefoodiephysician.com/dining-with-doc-tasty-ways-to-use-your/

Mushroom, Tomato, and Greens Frittata

Yield: 2 servings

8 eggs

optional: 1/2 cup milk (or milk alternative)

salt and pepper

1 tbsp olive oil

1/2 onion, diced

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 cup greens (eg kale, spinach, chard, arugula), roughly chopped

1 tsp thyme

optional: 1/4 cup cheese

1. Preheat the oven to 375F. Line a 8- or 9-inch baking pan with parchment paper.

2. Crack eggs into a large bowl. Add milk, if using. Season with salt and pepper. Whisk to combine.

3. In a sauté pan, heat the olive oil over medium heat. Add onions and sweat for 5 minutes, or until translucent and tender.

4. Add mushooms and sauté for 2 minutes.

5. Add cherry tomatoes, greens, and thyme. Stir until greens are just wilted.

6. Place cooked vegetables into prepared baking dish. Pour egg mixture over and gently stir to combine.

7. Sprinkle cheese on top, if using.

8. Bake for 20 to 25 minutes, or until eggs are set.

https://thefeedfeed.com/crowded_kitchen/mushroom-tomato-and-greens-frittata

Teriyaki Salmon Bowl

Yield: 2 servings

1/3 cup teriyaki sauce (recipe below)*

2 salmon fillets (115-170g)

4-8 stalks bok choy

1 cup cooked rice (or noodles)

1 avocado, sliced

2 stalks green onion, thinly sliced

1 tbsp sesame seeds

lime, quartered

Teriyaki sauce:

1/4 cup tamari (or soy sauce or coconut aminos)

1 tbsp maple syrup

2 cloves garlic, minced

1-inch knob of ginger, minced

juice of 1/2 lemon

1 tsp sesame oil

1. If making teriyaki sauce, combine all ingredients in a small bowl and stir together.

2. Place the salmon in a shallow bowl or baking sheet. Pour half the teriyaki sauce over the fillets ensuring each piece is well coated. Let marinate for 15 minutes or up to 2 hours in the refrigerator.

3. Prepare your rice (or noodles).

4. Prepare the bok choy. If they are small, they can be left whole. Otherwise, cut into half (or quarters if very large). Wash thoroughly.

5. Preheat the oven to 400F. Line a baking sheet with parchment paper.

6. Place marinated salmon (skin-side down) onto prepared baking sheet. Add bok choy around salmon.

7. Bake until salmon is cooked through, about 10 minutes (can vary based on thickness of the salmon pieces). The salmon should flake easily.

8. To serve, place cooked salmon and bok choy over rice. Drizzle with remaining teriyaki sauce. Add avocado and garnish with green onion, sesame seeds, and lime.

https://www.eatingbirdfood.com/teriyaki-salmon-bowls/ https://astepfullofyoublog.com/easy-vegan-soba-noodle-bowl-with-maple-sesame-sauce-gluten-free/ https://getinspiredeveryday.com/food/healthier-sheet-pan-teriyaki-salmon/

Butternut Squash Apple Soup

Yield: 3-4 servings

1 small butternut squash, peeled and cubed

1/2 onion, chopped

1 apple (fuji, gala, honeycrisp), cored and diced

4-6 cloves garlic

2-3 tbsp olive oil

1 tsp dried thyme

1/2 tsp chili flakes

1/4 tsp cinnamon

salt and pepper

1/2 can coconut milk

1/2 - 2 cups water, if needed

1/4 cup coconut cream

1/4 cup sunflower seeds

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Place the squash, onion, apple, and garlic onto prepared baking sheet.

3. Drizzle olive oil over vegetables, then sprinkle with the spices.

4. Roast for 30 to 40 minutes, or until vegetables are fork tender.

5. Transfer all roasted vegetables to a blender or food processor. Add coconut milk. Blend until smooth, adding water if needed to reach desired consistency.

6. Garnish with coconut cream and sunflower seeds.

https://thefeedfeed.com/themodernproper/creamy-butternut-squash-and-apple-soup

Chickpea Corn Tomato Curry

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, chopped

1 cup cherry tomatoes, halved

1 tbsp chili powder

1 tbsp curry powder

1 tbsp ground cumin

1 tsp red chili flakes

3 cloves garlic, minced

1 14-oz can chickpeas, rinsed and drained

3/4 cup corn

1 can coconut milk

salt and pepper

1 1/2 cup spinach

juice of 1/2 lime

cilantro, roughly chopped

1. In a large pot, heat the oil over medium heat.

2. Once hot, add the onions with a pinch of salt. Sauté for 3 to 5 minutes, or until soft.

3. Add the tomatoes and spices, and cook for 3 minutes, stirring.

4. Add garlic, chickpeas, corn, and coconut milk. Stir to combine. Simmer for about 10 minutes, stirring occasionally.

5. Season with salt and pepper.

6. Add spinach and lime juice and stir until spinach wilts.

7. Garnish with cilantro. Serve over rice.

https://thefeedfeed.com/janetsmunchmeals/chickpea-tomato-curry

Banana Walnut Chocolate Chip Cookies

Yield: 24

2 cups almond flour

1 tsp baking powder

1/4 tsp salt

1/3 cup chocolate chips

1/2 cup walnuts, chopped

1 ripe banana, mashed

1/3 cup almond milk

1/4 cup almond butter

1 tbsp coconut oil, melted

1 tbsp maple syrup

1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine the almond flour, baking powder, salt, chocolate chips, and walnuts. Stir to combine.

3. In a separate large bowl, combine the remaining ingredients. Stir to combine.

4. Fold the dry ingredients into the wet, and mix to combine.

5. Using a tablespoon, spoon cookies onto prepared baking sheets.

6. Bake until golden brown, about 15 minutes.

https://thefeedfeed.com/upbeetandkaleingit/vegan-chocolate-chip-walnut-cookies