Lasagna Soup

Yield: 4-6 servings

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tbsp olive oil

1 tsp oregano

1 tsp basil

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

8 cloves garlic, finely chopped

1 lb ground beef (or Italian sausage, or both)

3 tbsp tomato paste

1/2 cup dry red wine

1 can San Marzano tomatoes or 24 oz marinara

6-8 cups beef broth

1 parmesan rind

2 bay leaves

1–2 fresh parsley stems or basil stems

1/2 cup whipping cream

1/2 lbs lasagna noodles, broken into bite-sized pieces

handful of freshly torn basil

salt and pepper, to taste

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly grated Parmesan

1 cup shredded mozzarella

1/4 cup fresh parsley, chopped

pinch of nutmeg

lemon zest

salt and black pepper, to taste

1. In a food processor, pulse onion, carrot, and celery until very fine.

2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.

3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.

4. Add the garlic and cook for another 30 seconds.

5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.

8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.

https://www.instagram.com/reel/DO7C3KykhpC/ https://www.instagram.com/reel/DCNIgRis9MC/?hl=en

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/

Pumpkin Pie Bars

Yield: 8x8 pan

Crust:

1/4 cup coconut oil, melted

1/3 cup coconut sugar

1 egg

1 tsp vanilla extract

1 cup almond flour

2 tbsp coconut flour

1/4 tsp baking soda

1/4 tsp salt

Filling:

1 can pumpkin puree (15 ounces)

2 eggs

1/4 cup unsweetened almond milk (or coconut milk)

1/4 cup maple syrup

1/4 cup coconut sugar

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp allspice or cloves

1. Preheat oven to 350F. Line an 8x8 baking pan with parchment paper.

2. Prepare the crust first. In the bowl of a food processor, add in coconut oil, sugar, egg, and vanilla extract. Process until well combined.

3. Add almond flour, coconut flour, baking soda, and salt. Process until a dough forms. Allow dough to rest for 5 minutes.

4. Add dough to the prepared baking pan. Use your hands to spread the dough evenly towards the edges.

5. Bake for 9 minutes. Remove from oven and set aside to cool for a 3-5 minutes.

6. To make the filling, in a large bowl, mix together all filling ingredients until smooth.

7. Pour over the crust, and tap gently on the counter to remove any air bubbles.

8. Bake for 45 to 50 minutes until set and filling no longer jiggles.

9. Remove and allow to cool completely at room temperature. Cover with plastic wrap and transfer to the fridge to cool for at least 6 hours or overnight.

10. Cut into 12 bars and serve with whipped cream or powdered sugar. Store bars in fridge for up to 5 days.

https://www.ambitiouskitchen.com/paleo-pumpkin-pie-bars-with-almond-flour-sugar-cookie-crust/

Carrot Muffins

Yield: 12

2 cups almond flour

3 tbsp coconut flour

3/4 tsp baking soda

1/4 tsp salt

2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

3 large eggs, room temperature

1/2 cup coconut oil, melted

1/2 cup honey

3 tsp vanilla

3/4 cup grated carrots

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

2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set aside.

3. In a large bowl, mix together the eggs, oil, honey, and vanilla.

4. Add the dry ingredients to the wet. Mix just until combined.

5. Gently fold in the grated carrots.

6. Divide the batter evenly into the muffin tray. Bake for 17 to 20 minutes, or until a toothpick inserted in the middle comes out clean.

7. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

https://www.texanerin.com/healthier-carrot-cake-cupcakes/

Coconut Flour Pumpkin Bars

Yield: 8x8 pan

1 cup pumpkin puree

1/4 cup maple syrup

1 tsp vanilla extract

1/4 cup almond butter (or nut butter of choice)

1 tbsp unsweetened almond milk

2 eggs

1/2 cup coconut flour

3/4 tsp baking soda

1/8 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/3 cup dark chocolate chips

1. Preheat oven to 350F. Line an 8x8-inch baking pan with parchment paper.

2. To a large bowl, add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk, and eggs. Mix until well combined.

3. Add coconut flour, baking soda, salt, and spices. Stir to combine.

4. Gently fold in chocolate chips.

5. Spread batter evenly in prepared pan, and bake for 20 to 25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.

6. Cut into 12 bars.

https://www.ambitiouskitchen.com/chocolate-chip-coconut-flour-pumpkin-bars/

Pumpkin Oat Bars

Yield: 16 bars

3 cups oats

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

pinch ground cloves

1 cup canned pumpkin

1/2 cup unsweetened applesauce

1/2 cup coconut sugar

1 tbsp olive or coconut oil

2 tsp vanilla extract

1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top

1. Preheat oven to 350F. Line a 9-inch baking pan with parchment paper.

2. Place oats into a high-speed blender. Blend for 15 to 30 seconds, or until oats resemble flour. Measure out 2 1/2 cups of the oat flour.

3. In a medium bowl, add oat flour, baking powder, baking soda, salt, and spices. Set aside.

4. In a separate large bowl, whisk together pumpkin, applesauce, coconut sugar, oil, and vanilla extract until smooth and creamy.

5. Slowly add oat flour mixture to wet ingredients and mix until just combined.

6. Gently fold in 1/3 cup of chocolate chips.

7. Pour batter into prepared pan and sprinkle remaining chocolate chips on top. Bake for 15 to 20 minutes or until knife inserted into center comes out clean or with just a few crumbs attached.

8. Cool for 15 minutes on wire rack. Cut into 16 slices.

https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-oat-bars-vegan-gluten-free/

Best Apple Crisp

Yield: 6 servings

Filling:

5 cups apples (at least 2 varieties), peeled, small diced

1/4 cup brown sugar

2 tbsp flour

2 tbsp unsalted butter, melted

1 tbsp lemon juice

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp cloves

Topping:

1/2 cup flour

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup unsalted butter, cold

1. Preheat oven to 350F degrees. Line a 9 x 13-inch baking dish with parchment paper or lightly coat with non-stick spray.

2. In a large mixing bowl, combine the apples, brown sugar, flour, butter, lemon juice, and spices. Toss until evenly coated. Spread into an even layer in the prepared baking dish.

3. In a medium mixing bowl, stir together the flour, oats, brown sugar, cinnamon, salt, baking powder, and baking soda. Using a pastry blender, cut the butter into the mixture until pea-size clumps form. Sprinkle the mixture evenly over the filling.

4. Place in the oven and bake for 40 to 50 minutes or until the apples are tender and topping is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

https://lifemadesimplebakes.com/2017/11/the-best-apple-crisp/

Pumpkin Pie Overnight Oats

Yield: 2 servings

1 cup rolled oats
1 cup almond milk

1/2 cup plain nonfat greek yogurt (optional)

1/2 cup pumpkin puree

1/4 cup maple syrup
1 tbsp chia seeds

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger
optional toppings: pecans, pumpkin seeds, maple syrup, cranberries, coconut

1. Combine all ingredients in a medium mixing bowl.
2. Pour into a glass jar/container and refrigerate for 4 hours or overnight.
3. Top with any additional toppings, if using, before serving.


https://www.ambitiouskitchen.com/2016/08/pumpkin-pie-overnight-oats/

Pumpkin Loaf

Yield: 1 loaf

1 3/4 cups pumpkin puree

1/4 cup butter, melted
1/4 cup coconut oil, melted

3 eggs

1 cup sugar
2/3 cup coconut sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

2 1/4 cups all-purpose flour

1 tbsp coconut sugar

1 tsp cinnamon

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, whisk together pumpkin, butter, coconut oil, eggs, sugar, and coconut sugar until smooth.
3. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over batter and whisk until well combined.
4. Add flour and stir with a spoon, just until mixed.
5. Scrape into prepared pan and smooth the top.
6. In a small bowl, stir coconut sugar and cinnamon together. Sprinkle over top of batter.
7. Bake bread for 60 to 70 minutes until a tester poked into all parts of cake come out clean, turning the cake once during the baking time.

8. Cool completely.

9. Cake keeps at room temperature for one week.


https://smittenkitchen.com/2016/10/pumpkin-bread/