3 Delicious Fall-Inspired Apple Recipes

It’s that time of year…apple season!

There’s truly nothing better taking a trip to the apple orchard (or grocery store if you don’t have an orchard near you), handpicking a variety of apples, and then taking them home to cook up a delicious recipe.

Even better, apples are filled with antioxidants and plenty of dietary fiber, so you don’t have to feel guilty when cooking with this sweet, crisp fruit.

Cooking with apples is one of our favorite things about the fall season. And for that reason, we thought it would be fun to share some of our favorite recipes with you.

Check them out below…

Roasted Pork Tenderloin with Apples Recipe

When you think of cooking with apples, chances are you think about dessert—apple pies, cakes, etc. But apples also pair extremely well with savory foods, especially pork. Give this roasted pork tenderloin with apples recipe a try!

Ingredients:

  • 2 pork tenderloins (about 1 1/2-pounds each)
  • 2 tablespoons vegetable oil, plus more as needed
  • 1 1/2 teaspoons salt, plus more as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)
  • 2 onions, sliced
  • 1 cup chicken stock, see our homemade chicken stock recipe
  • 1 tablespoon butter

Directions:

  1. Heat oven to 425 degrees F.
  2. Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it).
  3. Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.
  4. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
  5. Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil.)
  6. Add the apples and onions and then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
  7. Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.
  8. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
  9. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.

Recipe source: http://www.inspiredtaste.net/21117/perfect-roasted-pork-tenderloin-recipe-with-apples/

Dutch Apple Pie with Crumb Topping Recipe

We simply couldn’t have an apple recipe blog post without a recipe for an apple pie. This Dutch apple pie uses a crumb topping instead of a pastry shell topping, and boy, is it delicious! Here’s how to make it…

Ingredients:

Crust

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 8 cups sliced cored peeled apples
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon lemon juice

Topping

  • ½ cup unsalted butter, softened
  • 1 cup Gold Medal™ all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 tablespoon granulated sugar

Directions:

  1. In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  3. Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  4. In large bowl, toss filling ingredients. Pour into pie plate, mounding apples toward center.
  5. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
  6. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Recipe Source: https://www.bettycrocker.com/recipes/dutch-apple-pie/815d821f-058d-4177-93be-e157390e947b

Apple Cinnamon Ice Cream Recipe

Ice cream lovers, rejoice…we have a recipe for apple cinnamon ice cream, and we just know you’re going to love it! Put down the pumpkin spice latte, and instead, indulge in this sweet, creamy treat that’s perfect for the fall! Check out the recipe now.

Ingredients:

Ice Cream Base

  • 2-1/4 cups heavy cream
  • 1 cup milk
  • 3/4 cup powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt

Cinnamon Apple Swirl

  • 2 tablespoons unsalted butter
  • 2 large apples, peeled, cored, and chopped into small, bit-sized pieces
  • 1/4 cup (packed) brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Directions:

  1. In a mixing bowl, whisk together the cream, milk, sugar, vanilla, cinnamon and salt until well-combined. Cover and refrigerate for at least 2 hours until thoroughly chilled.
  2. Meanwhile, melt the butter in a skillet over medium heat. Toss the apples with the brown sugar and spices and add to the skillet. Cook, stirring often, until the apples are tender, about 2-3 mins. Remove from the heat and let cool. Cover and refrigerate along with the cream base.
  3. Prior to making the ice cream, whisk the cream base a few times, and pour into an 1-1/2 quart capacity ice cream machine. Follow the manufacturer’s instructions, and churn until the ice cream is frozen and fluffy, about the consistency of soft-serve (generally 20-25 minutes). About three to five minutes before the ice cream is ready, or when the ice cream looks like it is mostly set up, carefully pour in the cinnamon-apple mixture, and continue churning.
  4. Spoon the ice cream into freezer-safe containers, and for a firmer texture, cover and freeze for an hour or two.

Recipe Source: http://www.forkknifeswoon.com/apple-cinnamon-ice-cream/

Do you have a favorite apple-inspired recipe?

Share it with us in the comments below!

3 Healthy School Lunch Ideas Your Kids Will Love

PB&J, ham and cheese, and bologna sandwiches all have one similarity…they are the most common sandwiches that get packed into a kid’s lunchbox. But, after weeks of eating the same 3 sandwiches, lunchtime is bound to get boring.

With the school season quickly approaching for most and already started for others, we thought it might be fun to share some of our favorite and unique brown bag school lunch ideas to spice up your kid’s lunchbox.

And not to worry…all of these recipes are easy to make, can be prepared ahead of time, and are good for your kid’s growing body.

Try some of these recipes out…

Pasta Salad Recipe

Pasta salad is a great alternative to packing a sandwich every day. When made with tri-color veggie pasta, this meal will keep your kid energized and free from carbohydrate-induced blood sugar crashes throughout the day.

Ingredients:

  • 1 pound tri-colored spiral pasta
  • 6 tablespoons salad seasoning mix
  • 1 (16 ounce) bottle Italian-style salad dressing
  • 2 cups cherry tomatoes, diced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 (2.25 ounce) can black olives, chopped

Directions:

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2. Whisk together the salad spice mix and Italian dressing.

3. In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.

Recipe Source: http://allrecipes.com/recipe/14385/pasta-salad/

 

Crunchy Veggie Rice Paper Wraps Recipe

If your kids are a fan of Asian-inspired dishes, they will love to find these crunchy veggie rice paper wraps in their lunchbox. The best part…these wraps can be made a few days in advance and will keep fresh in your fridge.

Ingredients:

  • 15 rice paper sheets (6 inch)
  • 1⁄2 cup green cabbage, finely chopped
  • 1⁄2 cup fresh carrot, finely chopped
  • 1⁄2 cup sweet onion, finely chopped
  • 1⁄4 cup celery, finely chopped
  • 1⁄4 cup sweet green pepper, chopped
  • 3 tablespoons black sesame seeds
  • 5 ounces imitation crabmeat (optional) or 5 ounces shrimp, chopped (optional)
  • Oriental sweet chili sauce (or any other favorite spicy sauce, allow 1/2 – 1 tsp per roll)

 

Directions:

1. Mix all the ingredients except rice paper and Chili sauce. Shortly before serving soften each rice paper wrap separately. Do this by submerging the wrap in a bowl of warm water for a minute of two.

2. When it is pliable it is ready, so remove that one from the water and drop in another one.

3. Lay out a couple of paper towels and place the softened wrap on the towel.

4. Don’t rub it; just place it on the towel. Place 1-2 tbsp. of the veggie mix in the center of the wrap and add 1/2- 1 tsp. sweet chili sauce.

5. Fold up the bottom and then fold in the sides and roll to form a sealed roll.

Recipe Source: http://www.food.com/recipe/crunchy-veggie-rice-paper-wraps-89246

 

Whole Wheat Waffle Strips Recipe

Breakfast foods are one of our favorites. So, we thought, why not pack them for lunch? This whole wheat waffle recipe is easy to make and is a treat any kid would love to take to school. Throw in some cut-up fruit and a yogurt as sides, and you’ve got a well-balanced meal in a box.

Ingredients:

  • 1 1/2 cups King Arthur White Whole Wheat Flour or Gluten-Free Measure for Measure Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg
  • 1 1/2 cups lukewarm milk
  • 1/3 cup melted butter or vegetable oil

Directions:

1. Preheat your iron while you make the waffle batter.

2. Whisk together the flour, baking powder, salt, and sugar.

3. In a separate bowl, whisk together the egg, milk, and butter or oil.

4. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that’s OK.

5. Cook the waffles as directed in the instructions that came with your waffle iron.

6. Cut waffles into strips, put the strips in a container, and throw the container into your kid’s lunchbox. Option to add a smaller container of maple syrup if desired.

Recipe Source: http://www.kingarthurflour.com/recipes/whole-wheat-waffles-recipe

Do you have any unique lunchbox recipes your kids love? Share them with us in the comments below!

 

 

3 Grilled Dinner Recipes the Entire Family Will Enjoy

Tired of eating the same foods every week? We don’t blame you. While your kids may not mind eating cartoon-shaped, cheese-covered noodles for dinner every night, we know that your more sophisticated palate may be craving a few new recipe options.

For that reason, we decided to pull together 3 of our favorite dinner recipes.

But here’s the best part…we’re not only giving you some new recipes to try out. We’re sharing recipes that are easy to make, healthy, and—unless you have incredibly picky kids—please all of your family members’ palates.

Get the recipes now…

BBQ Chicken Recipe

BBQ chicken is a classic summertime dinner staple. This recipe is savory, delicious, and best of all, takes less than an hour to make! Give it a try…

Ingredients:

  • 1 (3 1/2-pound) chicken, cut into 8 pieces
  • Salt and freshly ground black pepper
  • 3/4 cup ketchup
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons minced onion
  • 2 tablespoons Dijon mustard
  • 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped scallions (white and light green parts)
  • 1 1/2 teaspoons freshly grated lime zest
  • 1 1/2 teaspoons freshly squeezed lime juice
  • Lime wedges, for serving

Directions:

1. Mix up the BBQ sauce.

Easy BBQ Sauce:

In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.

2. Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

3. Season the chicken with salt and pepper, to taste. Put the chicken on the grill or, if broiling, put it on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side.

4. Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.

5. Baste the chicken with the remaining sauce and grill or broil for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce, and serve with lime wedges and the remaining reserved sauce.

Recipe Source: http://www.foodnetwork.com/recipes/paula-deen/easy-after-work-bbq-chicken-recipe-1921598

Orange Garlic Tuna Steaks Recipe

Fish is a very healthy food that is full of important omega-3s. Even if you don’t care for fish, we encourage you to give this recipe a try. The delicious orange garlic marinade masks any unpleasant fishy tastes. Try it out…

Ingredients:

  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon ground black pepper
  • 4 (4 ounce) tuna steaks

Directions:

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

2. Preheat grill for high heat.

3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Recipe Source: http://allrecipes.com/recipe/39455/marinated-tuna-steak/

Grilled Portobello Burger Recipe

For those of you who are vegetarians—or simply love your vegetables—you definitely want to add this recipe to your menu! This hearty, savory Portobello burger, topped with homemade onion jam is bound to get your mouth watering. Give it a try…

Ingredients:

  • 2/3 cup low-fat plain yogurt
  • 3 tablespoons prepared horseradish
  • 4 tablespoons extra-virgin olive oil
  • 3 medium-large red onions, thinly sliced (about 2 pounds)
  • 2 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine
  • 1/4 cup honey
  • 1/4 cup red wine vinegar
  • 1 garlic clove, crushed
  • 2 tablespoons balsamic vinegar
  • 4 large Portobello mushrooms, (about 1 pound) stemmed
  • Lettuce leaves
  • 4 whole grain buns, or whole wheat English muffins, split and toasted

Directions:

1. Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thicken, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.

2. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.

3. Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme.

4. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.

5. Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

Do you have a favorite grilling recipe? Share it with us in the comments below!

National Ice Cream Day Celebration Recipes

One of our very favorite holidays is just around the corner…National Ice Cream Day! We can’t wait to celebrate with a scoop (or two, or three!) of our favorite ice cream flavors.

National Ice Cream Day falls on July 16 this year. If you had no idea that this delicious holiday was happening in a less than a week, not to worry!

To help ice cream lovers across the country prepare for the celebration, we’ve decided to put together a handful of our favorite ice cream recipes. Check them out, stock up on all the ingredients you need to make the recipes, and you’ll be prepared to celebrate this decadent holiday!

Salted Caramel Pretzel Milkshake Recipe

This sweet and salty recipe will make you wish National Ice Cream Day was every day! Give this recipe a try…

Ingredients:

Sea Salt Caramel Sauce

  • 3/4 cup light brown sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 2 tablespoons butter
  • 1/2 cup whipping cream OR canned coconut milk
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract

Salted Caramel Pretzel Milkshake

  • 2 cups vanilla ice cream
  • 1/4 cup thoroughly chilled Sea Salt Caramel Sauce
  • 1/4 cup milk
  • 1/3 cup salted caramel pretzel pieces
  • whipped cream, optional

Directions:

Caramel Sauce

  1. Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute.
  1. Remove from heat; immediately stir in cream, sea salt and vanilla.
  1. Refrigerate to store. Microwave 30 seconds and stir before serving.

Salted Caramel Pretzel Milkshake

  1. Combine ice cream, sea salt caramel sauce, milk, and salted caramel pretzel pieces in a blender.
  1. Blend until smooth.
  1. Pour into 2 glasses and, if desired, garnish with whipped cream, more caramel sauce and pretzel pieces.

Recipe Source: http://www.mybakingaddiction.com/salted-caramel-pretzel-milkshake/

Peanut Butter Ice Box Ice Cream Cake

It wouldn’t be a celebration without a cake—made of ice cream! Try your hand at making an ice cream cake with this recipe…

Ingredients:

Chocolate Cake

  • 1 cup oil
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup of milk
  • 1 cup coffee, brewed strongly
  • 1 cup Dutch cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • Pinch salt

Ice Cream Cake

  • 1 pint chocolate ice cream
  • 2 cups creamy peanut butter
  • 1 pint vanilla ice cream
  • Chocolate cake

Directions:

1. Make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.

2. Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.

3. Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.

4. Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.

5. Make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.

6. Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and, if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.

7. Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread; do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.

8. Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.

9. Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.

10. To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems. Grab ahold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.

11. Drizzle with melted chocolate.

Recipe Source: http://www.foodnetwork.com/recipes/ice-box-cafe-peanut-butter-ice-cream-cake-recipe-2013443

Ice Cream Sundae

Last, but certainly not least, we recommend making one of the most timeless, ice cream-based desserts in the history of ice cream…a sundae!

Ingredients:

  • Ice cream (any flavor you love!)
  • Toppings of your choice

Here’s a list of our favorite toppings for inspiration:

  • Hot fudge
  • Sprinkles
  • Whipped cream
  • Strawberries
  • Raspberries
  • Pineapple
  • Bananas
  • Caramel sauce
  • Cookie crumbles
  • Cherries

Directions:

1. Scoop your favorite ice cream into a bowl.

2. Add your favorite topping.

3. Enjoy!

What’s your favorite ice cream-inspired dessert? Let us know in the comments below!

5 Homemade Delicious and Nutritious Popsicle Recipes

There’s nothing better than a frosty sweet treat after a long day of playing or working in the hot sun. Unfortunately, a lot of us end up reaching into our freezers only to grab popsicles filled with sugars and preservatives.

Now that doesn’t sound refreshing or appetizing!

While there’s nothing wrong with eating a store-bought popsicle from time to time, we figured you might like the option to make your own popsicles, made with fresh fruit and natural ingredients.

Here are a few of our favorite delicious and nutritious popsicle recipes. Give them all a try!

Strawberry Buttermilk Pops

It’s the perfect season for fresh strawberries. Visit a local berry-picking farm and grab a bushel of berries for this delicious strawberry buttermilk popsicle recipe.

Ingredients:

  • 1 pound strawberries, hulled
  • 1 cup buttermilk
  • 1 cup plain Greek yogurt
  • 1/2 cup honey
  • 1/4 cup sugar
  • Pinch of salt

Directions:

  1. Puree the strawberries, buttermilk, yogurt, honey, sugar, and salt in a blender until smooth.
  2. Pour the mixture into 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

Recipe Source: https://www.realsimple.com/food-recipes/browse-all-recipes/strawberry-buttermilk-pops

Cucumber, Agave, Mint Pops

Looking for a guilt-free desert to try? This recipe is it! Made with cucumbers and mint leaves—plants you can grow in your own summer garden—this refreshing pop is as nutritious as it is delicious.

Ingredients:

  • 2 large English cucumbers, chopped
  • 1 cup fresh mint leaves
  • 1 cup fresh lime juice
  • 3/4 cup agave nectar
  • Pinch of salt

Directions:

  1. Puree the cucumber, mint, lime juice, agave, and salt in a blender until smooth. Pour the mixture through a fine-mesh strainer, pressing with a spatula to remove as much liquid as possible.
  2. Pour the mixture into 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

Recipe Source: https://www.realsimple.com/food-recipes/browse-all-recipes/cucumber-agave-mint-pops

Peaches and Cream Pops

If you have a sweet tooth, this peaches and cream popsicle recipe, made with peach nectar and brown sugar, is for you. This popsicle is so fresh and tasty, it’s like eating a peach from your local roadside famer’s stand.

Ingredients:

  • 3 cups peach nectar (100% peach juice)
  • 3/4 cup heavy cream
  • 1/4 cup brown sugar
  • 1 tablespoon grated fresh ginger
  • Pinch of salt

Directions:

  1. Whisk together the peach nectar, cream, sugar, ginger, and salt in a large bowl until smooth.
  2. Pour the mixture into 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

Recipe Source: https://www.realsimple.com/food-recipes/browse-all-recipes/peaches-cream-pops

Dairy-Free Cherry Almond Pops

If you’re sensitive to dairy products, but are still looking for a creamy and delicious popsicle recipe to try, we highly recommend this dairy-free cherry almond pop recipe. This recipe, made with fresh cherries, almond milk, and lemon juice, is packed full of bright and tangy flavors.

Ingredients:

  • 2 cups pitted cherries (fresh or frozen)
  • 2 1/2 cups almond milk
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract
  • Pinch of salt

Directions:

  1. Puree the cherries, almond milk, sugar, lemon juice, almond extract, and salt in a blender until smooth.
  2. Pour the mixture into 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

Recipe Source: https://www.realsimple.com/food-recipes/browse-all-recipes/dairy-free-cherry-almond-pops

 Grape, Green Apple, Kale Pops

If you love tart and sour treats, this grape, green apple, and kale pop is perfect for you. The best part…the flavors of the grapes and green apples are so powerful you won’t even notice you’re getting a serving of antioxidant-rich kale in your dessert.

Ingredients:

  • 2 cups white grape juice
  • 2 cups seedless green grapes
  • 2 cups stemmed kale
  • 2 ripe bananas
  • 1 green apple, chopped
  • Pinch of salt

Directions:

  1. Puree the grape juice, grapes, kale, bananas, apple, and salt in a blender until smooth.
  2. Pour the mixture through a fine-mesh strainer, pressing with a spatula to remove as much liquid as possible.
  3. Pour the mixture into 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

Recipe Source: https://www.realsimple.com/food-recipes/browse-all-recipes/grape-green-apple-kale-pops

If you’re interested in adding additional healthy treat recipes to your recipe box, we suggest that you check out the Positive Health Wellness website.  This website contains tons of delicious recipes and gives great advice on how to live a healthier lifestyle.

 Do you have a favorite homemade popsicle recipe?

Share it with us in the comments below!

3 Delicious Picnic Recipes for a Great Memorial Day Picnic

Every Memorial Day, we celebrate the courageous men and women who have died serving our country. If you’re a retired or active member of any of our armed forces, we thank you for your service!

On this special holiday, many people get their friends and families together and host a delicious picnic or BBQ. And while traditional burgers, potato salad, and watermelon slices are always good picnic staples, we thought you might like a few new ideas for your picnic menu this year.

If you’re hosting—or attending—a Memorial Day picnic, we recommend adding the following recipes to your menu to mix things up. We hope you love them!

Crisp Cucumber Salad

If you’re attending a picnic feast, chances are someone is already bringing your standard potato or green leaf salad. In an effort to not double up on the same menu item, we recommend giving this recipe for a crisp cucumber salad a try.

Not only is this a unique salad option, but it’s a cool and refreshing menu option for a hot day.

Ingredients:

  • 2 cucumbers, thinly sliced
  • 4 scallions, thinly sliced
  • 1/2 small red bell pepper, chopped
  • 1/4 cup sour cream
  • 3 tablespoons white vinegar
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper

Directions:

1. In a medium bowl, combine cucumbers, scallions, and red pepper.

2. In a small bowl, combine remaining ingredients; pour over cucumber mixture.

3. Cover and chill at least 2 hours before tossing and serving.

Recipe Source: https://www.mrfood.com/Deli-Salad/Crisp-Cucumber-Salad

Shrimp Burgers

A burger is a classic summertime picnic staple. Yet, as tasty as they are, you’re bound to get bored of the traditional ground beef burger—especially if you cook out a lot or are attending more than one picnic over the weekend.

This year, impress your seafood-loving friends with a new twist on a classic menu item and make them a shrimp burger.

Ingredients:

  • 1 pound peeled and deveined medium shrimp
  • 1/3 cup panko breadcrumbs
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 scallions, white and green parts, thinly sliced
  • 1 large egg, lightly beaten
  • 1/4 cup canola oil

Old Bay Mayo Ingredients:

  • 1/2 cup mayonnaise
  • 1 tablespoon Old Bay seasoning

Directions:

1. Coarsely chop half of the shrimp.

2. Put the remaining shrimp in a food processor and pulse until smooth. Then, combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions, and egg, and mix.

3. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.

4. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.

5. Make the mayo by combining the mayonnaise and Old Bay to taste in a small bowl.

Recipe Source: http://www.foodnetwork.com/recipes/katie-lee/shrimp-burgers-with-old-bay-mayo

Lime Margarita Bars

No picnic is complete without a tasty dessert.

These lime margarita bars are sweet, tangy, and salty and will be sure to please any palate. And don’t worry, despite the name, there is absolutely no alcohol in this dessert so they are 100% kid friendly!

Ingredients:

  • 1 1/2 cups finely crushed pretzels
  • 1/4 cup sugar
  • 3/4 cup (1-1/2 sticks) butter, melted
  • 2 (14-ounce) cans sweetened condensed milk
  • 3 eggs, lightly beaten
  • 1/2 cup fresh lime juice
  • 4 teaspoons grated lime peel

Directions:

1. Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

2. In a medium bowl, combine pretzels, sugar, and butter. Press firmly into bottom of prepared baking dish.

3. Bake 8 to 10 minutes, or until crust is firm; remove from oven and cool slightly, leaving oven on.

4. Meanwhile, in a large bowl, combine remaining ingredients. Pour into cooled crust.

5. Bake 25 to 30 additional minutes, or until center is firm. Cool completely on a wire rack. Cut into bars and serve, or refrigerate until ready to serve.

Recipe source: https://www.mrfood.com/Bar-Cookies/Lime-Margarita-Bars-1550

What’s your favorite picnic recipe? Share it in the comments below!

3 Decadent Dessert Recipes for a Treat Yourself Day

Every day people go to work, run a business, care of their children, take care of their pets, volunteer, and do many other tiring jobs.

It’s possible you do at least one, or even more, of the things we just mentioned above.

The bottom line is that we know you work hard every day to make ends meet, care for your family, and help those in need. And most of the time, you probably even do it without getting one “thank-you” in return.

Well, we believe it’s time to thank yourself. And one of the best ways to do that is to set aside a time to indulge in a decadent “treat yourself” dessert.

We, at The Center for Natural Breast Reconstruction, love to indulge in a sweet treat from time to time ourselves. So, we thought we’d share 3 delicious recipes that we think you’ll enjoy.

Ready for a much-needed treat yourself day? Give one of the following recipes a try!

Chocolate Lava Cake Recipe

There’s nothing more decadent than a warm, gooey piece of cake filled with rich, molten chocolate lava. If you’re a chocolate lover, this recipe is for you.

The best part, it’s super simple to make. Check it out…

Ingredients:

  • Baking spray, for spraying custard cups
  • 1 stick butter
  • 2 ounces bittersweet chocolate
  • 2 ounces semisweet chocolate
  • 1 1/4 cups powdered sugar
  • 2 whole eggs
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • Vanilla ice cream, for serving

Directions:

1. Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.

2. Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

3. Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Recipe Source: http://www.foodnetwork.com/recipes/chocolate-lava-cakes

Strawberry Shortcake Recipe

If you prefer a dessert made from fresh, sweet, and juicy berries, you’re going to want to give this strawberry shortcake recipe a try.

This light, yet decadent dessert, topped with a sweet homemade whipped cream, is so easy to make even a novice chef can do it. Give it a try.

Ingredients:

  • 3 pints fresh strawberries
  • 1/2 cup white sugar
  • 2 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 tablespoons white sugar
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 1 egg
  • 2/3 cup milk
  • 2 cups whipped heavy cream

Directions:

1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8-inch round cake pan.

3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Recipe Source: http://allrecipes.com/recipe/8201/strawberry-shortcake/

Vanilla Bean Mousse Recipe

Vanilla lovers, rejoice!

This 4-ingredient recipe is simple and delicious, and leaves you wanting to come back for seconds. And we say, go ahead and grab that extra serving—today is a day to indulge, right? The next time you have a vanilla craving, whip this recipe up…

Ingredients:

  • One vanilla bean, seeds scraped from the pod
  • 2/3 cup sugar
  • 2 egg whites
  • 1 cup heavy cream

Directions:

1. Whip heavy cream with vanilla bean seeds and 1/3 cup sugar until soft peaks form (err on the side of slightly overwhipped). Set aside.

2. In a medium mixing bowl, beat egg whites until foamy. Add 1/3 cup sugar and beat until stiff peaks form.

3. Fold together the whipped cream mixture and the egg mixture (I folded the eggs into the whipped cream).

4. Gently pour into individual serving dishes and refrigerate at least six hours, or overnight.

5. Serve!

Recipe Source: http://www.sugarlaws.com/vanilla-bean-mousse

Do you have a favorite decadent dessert recipe? Share it with us in the comments below!

 

Delicious and Nutritious Plants for Your Spring Vegetable Garden

Spring has officially sprung, and it’s time to start planting your spring garden, packed with delicious and nutritious veggies. Yum!

If you’ve never planted a vegetable garden before, or are looking for some new ideas for your existing garden, you’ve come to the right place. Today, we’re going to share some of our favorite veggies that thrive in gardens during the cooler spring months.

Even better, we’re going to share some delicious recipes you can use once your veggies are mature and ready to harvest.

Keep reading to discover the best types of veggies to plant this time of year and a variety of different recipes you can use to make these nutritious veggies taste great!

Lettuce

From iceberg to romaine, spring is the prime season for growing lettuce. In fact, it’s the best time you should have this leafy vegetable in your garden.

That’s because as soon as the weather gets hot, lettuce wilts and dies. So, start planting now!

We recommend growing romaine lettuce in your garden. The darker-colored lettuce varieties tend to have more vitamins and nutrients, like manganese, potassium, biotin, vitamin B1, copper, iron, and vitamin C, and are a very good source of dietary fiber.

Once you’ve harvested your lettuce, try out this delicious lettuce wrap recipe!

Chicken Lettuce Wraps

Ingredients:

  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
  • 3/4 cup chopped fresh mushrooms
  • 1 can (8 ounces) water chestnuts, drained and diced
  • 1 tablespoon minced fresh gingerroot
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cups shredded carrots
  • 1/2 cup julienned green onions
  • 12 Bibb or Boston lettuce leaves
  • 1/3 cup sliced almonds, toasted

Directions:

#1. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.

#2. In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.

#3. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.

Recipe source: http://www.tasteofhome.com/recipes/chicken-lettuce-wraps 

Broccoli  

Broccoli is another hardy cool weather veggie, which makes it perfect for springtime planting.

The best part—it’s a very low maintenance plant to grow. As long as you plant it in an area with full access to sunlight and water it every day, you’ll have beautiful broccoli stalks shooting up in your garden before you know it.

Tip: Broccoli does not like hot weather. For this reason, we advise you to pick up partially grown stalks from your local plant nursery so it has time to mature before summer hits.

Once harvested, each stalk is packed with dietary fiber, vitamin B6, vitamin E, manganese, phosphorus, vitamin B1, vitamin A, potassium, and copper. All of these nutrients are vital for a healthy body.

When your broccoli is ready to eat, we recommend trying out this broccoli salad recipe.

Broccoli Salad

Ingredients:

  • 1 teaspoon salt
  • 5-6 cups fresh broccoli florets (about 1 pound of florets)
  • 1/2 cup toasted slivered almonds
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup of red onion, chopped
  • 1 cup of frozen peas, thawed (or fresh peas if you can get them)
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup honey

Directions:

#1. Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm.

#2. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. After the broccoli cools, drain it well before dressing it in the next step.

#3. Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey.

#4. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Recipe Source: http://www.simplyrecipes.com/recipes/broccoli_salad/

Asparagus

Asparagus is a delicious and hardy spring vegetable. The only downside—this type of produce tends to be expensive when you buy it from a grocery store.

The solution: Grow your own at home and save big!

Because asparagus is typically grown from asparagus crowns that you buy at your local garden store, this veggie is pretty easy to grow. It’s also low maintenance, which makes it the perfect vegetable for those who are new to gardening.

On top of being easy to grow, it’s also very nutritious. It’s a very good source of fiber, folate, vitamins A, C, E and K. It also contains chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

Pretty neat!

Personally, my favorite way to consume asparagus is by cooking it on the grill.

Simply coat the asparagus stalks in a little bit of olive oil, then lightly salt and pepper.

Throw the stacks directly on the grill, or use a grill pan, and cook for about 10-15 minutes. The longer you cook the stalks, the softer they will become.

Super easy and delicious!

Tip: You can add whatever seasoning you like to asparagus. Experiment with different seasoning combinations until you find the flavoring you like best!

Do you have a favorite spring vegetable?

Let us know in the comments below!

Give Yourself the Gift of Health This New Year


With the holidays behind us, it’s time to get excited and look forward to the new year ahead of us. Before we officially close out the season of giving, there is one more gift we want to talk about.

And that gift is the gift of health.

We believe that taking care of your body and being aware of your health are the keys to living a happy and healthy life. There’s no better time than right now to put yourself on the path to health and happiness as we begin a new year.

It doesn’t matter how good or poor your health currently is. There are many small lifestyle changes you can make to help ensure you’re giving your body the things it needs while also getting the medical care you need to stay happy and healthy.

The new year means starting fresh. We hope you’ll take advantage of this time to put in place a plan for the year that promotes your health and happiness.

Not sure where to start? No worries, we have a few suggestions!

Keep reading to discover a few things you can do to give yourself the gift of health this year.

Eat Healthy

Your health begins with what you put in your body.

Of course, there’s nothing wrong with indulging in a tasty treat every once in a while. But it’s also important to ensure that you are getting the nutrients from fresh meats (if you’re not a vegetarian), vegetables, and fruits.

Here are a few of our favorite recipes you can add to your weekly meal plan.

Go for Regular Physicals

Visiting your doctor for a yearly exam is a great way to make sure you’re in tip-top shape.
Most important, your doctor might be able to detect health problems before you notice them. And that’s important because early detection is the key to saving lives, especially for cancer patients.

You can’t go wrong with a yearly exam to make sure you’re in good health.

Get Exercise

Exercise is an important part of staying healthy. It helps you build muscles, burn excess fat, and keep your heart strong.

If you’re someone who feels as if you can’t exercise, don’t worry. It’s ok to start slow. Something as simple as a walk around the block is a great place to get started.

Check out some of our favorite ways to get into an exercise routine.

Perform At-Home Breast Exams

Ladies, this one is super important!

As we mentioned before, early detection saves lives. Which is why at-home breast exams are so important, even if you don’t have a family history of breast cancer.

BreastCancer.org gives a great overview on how to do an at-home breast exam. Check it out here.

Your doctor can also teach you how to do a self-exam. Ask your doctor to show you at your next appointment.

Take Note of Changes in Your Body

Nobody knows your body better than you do.

If you notice any changes—including lumps, spots, marks, bumps, rashes, or even less visible changes like unusual headaches or pains—be sure to report those changes to your doctor.

Your doctor can diagnose any health concerns and put you on the path to health and happiness.

What do you do to live a healthy life? Share with us below!

Delicious Pumpkin Spice Recipes for Fall

 

Fall is right around the corner, and that means one thing…it’s also officially pumpkin spice season! (One of our favorite things about fall here at The Center for Natural Breast Reconstruction.)

It’s the season many of us have been waiting for all year, and we can’t wait to indulge in our favorite pumpkin spice cookie, pie, and latte recipes!

And there is no better time than now to whip out some of our favorite delicious pumpkin spice recipes.

The best part is that many of our favorite pumpkin spice recipes actually contain pumpkin, a very healthy and nutritious food.

So healthy, in fact, that pumpkin is well known for the following health benefits:

  • Pumpkin is loaded with vitamin A, a vitamin essential to keep your eyes healthy.
  • Pumpkin is packed with fiber, which is good for heart health.
  • Pumpkin is full of antioxidants, which make it an anti-inflammatory food.

That being said, please understand that eating copious amounts of pumpkin will in no way give you all the nutrients you need to live a healthy life.

However, the many health benefits that pumpkins do have surely make us feel less guilty as we consume our favorite pumpkin spice treats!

Keep reading to discover some of our favorite pumpkin spice recipes.

Whole Grain Pumpkin Spice Waffles

Ingredients:

  • 2¼ cups (200 grams) oat flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice or cloves
  • 3 large eggs
  • Scant 2/3 cup milk of choice (I used plain, unsweetened almond milk)
  • Scant ½ cup melted coconut oil or 7½ tablespoons butter, melted
  • ½ cup (122 grams) packed pumpkin puree
  • 3 tablespoons maple syrup
  • 1 tablespoon vanilla extract

Directions:

#1 In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.

#2 In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.

#3 Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.

#4 Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.

#5 Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200-degree oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.

Recipe Source: http://cookieandkate.com/2014/gluten-free-pumpkin-spice-waffles/

Pumpkin Chai Latte

Ingredients:

  • Latte
  • 1 tea bag of spiced chai (or decaf spiced chai rooibos)
  • ½ cup plain, unsweetened almond milk or milk of choice
  • 2 tablespoons real pumpkin purée
  • 1 tablespoon real maple syrup or honey
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • Dash nutmeg
  • Dash cloves
  • Tiny dash salt
  • ½ teaspoon arrowroot starch or cornstarch (optional, makes the latte super creamy)
  • Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream
  • Optional coconut whipped cream
  • 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer to chill while you’re at it.)
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon cinnamon

Directions:

#1 In a small saucepan, bring ½ cup water to a gentle boil. Remove the water from heat, add the tea bag, and let it steep for 4 minutes. Before removing the tea bag, squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.

#2 Add the almond milk, pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt to the pan. Whisk in the optional arrowroot starch or cornstarch. Pour the mixture into a stand blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy. (You can alternatively use an immersion blender, but I had much better results with my stand blender.)

#3 Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise.

#4 To make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl (you can use the remaining coconut water in smoothies). Using an electric hand mixer, beat the cream until fluffy and smooth. Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and more firm when cold).

Recipe Source: http://cookieandkate.com/2014/homemade-pumpkin-chai-latte/

 Pumpkin Spice Ice Cream

Ingredients:

  • 15 ounces (1 and 1/2 cups) pumpkin
  • 1 (13.5 ounce) can coconut milk
  • 1 (13.5 ounce) can light coconut milk
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup molasses
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • Pinch of ground ginger
  • Pinch of nutmeg
  • Pinch of salt

Directions:

#1 Combine all the ingredients in a large bowl, whisking well to break up any lumps of pumpkin.

#2 Chill in the refrigerator until cold, then whisk again.

#3 Store the ice cream in an airtight container in the freezer, and let it soften at room temperature for about 15 minutes before scooping.

Recipe Source: http://acalculatedwhisk.com/pumpkin-spice-ice-cream-vegan-paleo/

 What is your favorite pumpkin spice recipe? Comment below!