Gluten-Free Cranberry Apple Crisp

Cranberries have got to be the best Fall to Winter flavor ever. Can I get an amen?

Orange and cranberry is one of my favorite combinations. Another one is apple and cranberry.  And this crisp, you will love it.

For a last minute addition to your Thanksgiving table or a warm and delicious, healthy dessert throughout the cooler months, this will be your new go to.

Gluten-Free Cranberry Apple Crisp

  • 1 bag cranberries
  • 1 sweet apple, diced
  • 1/2 cup honey (or Vegan preference)
  • 1 cup orange juice
  • a pinch of salt

Add everything to a medium sauce pan on medium heat. Cook for 20 minutes. Turn the IMG_20171121_120649heat to medium-high or high heat and “boil” for about 5 minutes, or until the sauce thickens.

Topping

  • 1/3 cup of GF oats
  • 1/3 cup diced pecans
  • 1/4 teaspoon cinnamon
  • a pinch of salt
  • 1 tablespoon coconut oil

Combine everything together.

In a coconut oil greased pie pan, add in the cranberry apple mixture. Sprinkle the topping and drizzle with honey. Bake at 350 degrees for 15 minutes. Enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Pumpkin Pie Protein Shake

It’s Fall, right? Are you sick of pumpkin yet? Let’s hope not.

This pumpkin protein shake is a healthy, delicious start to the day and if you’re anything like Nick, you’ll want it all the time.
Pumpkin Pie ShakeIMG_20171009_094447

  • 1 cup fresh pumpkin
  • 1 cup water
  • 1 tablespoon chia seeds
  • 1 scoop protein powder
  • 1/2 cup oatmeal (not instant)
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Blend everything together in a blender and serve. You can also store (I only do it overnight) it in the freezer, ready to go in a jar as pictured and take out first thing in the morning to thaw.

Do you love this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

How To Make Pumpkin at Home for All Your Fall Favorites (Starting with Pumpkin Seeds)

Pumpkin Spice or Apple Cinnamon, forever the Fall debate. Our house is both, I’m #teamapple and Nick, #teampumpkin.

But just because I don’t love (or really even like pumpkin) doesn’t mean I don’t enjoy the season. In fact, I love Fall. But here in South Florida, we’re lucky if it “feels” like fall by January. So anyhow, we do fall things while overheated and sweating instead of in flannel. Such is life.

Back to it. Let’s make pumpkin! It’s easy to do and eating fresh pumpkin is beyond healthful. Here’s how and a recipe for those seeds:

How to Make (Bake) Pumpkin at Home

  1. First, cut out the stem and discard. IMG_20171007_082515 (1)
  2. Next cut it in half. (If you have a problem cutting all the way through it, you can pull the pieces apart at the end.)
  3. Next, take out the guts. Yes, this is the gross part. But you can roast the seeds and yum, you should.
  4. In a glass pan, place the pumpkin halves and 1/4″ water, flesh
    IMG_20171007_085239
    Ready for the oven

    side down, and bake for 1 1/2 hours at 375 degrees. You know when it’s done because the skin is a little burnt and the you can easily pierce the inside with a fork. (It should be a mashable texture.) Let cool.

  5. From here, you scoop out the insides, separating flesh from skin and mash it. (Use a food processor or a masher for this.) Prepared pumpkin lasts 6-8 months in the fridge and can be frozen too, for the off season.

Homemade Baked Pumpkin Seeds

You know those nasty guts you just pulled out of the pumpkin? Well those seeds, those seeds are yummy. Here’s how to clean them up and prep them for the oven:
IMG_20171007_083223

  1. First, rinse them in a strainer. Try to get most of the orange pumpkin slime off, but honestly, a little is good IMG_20171007_090855for flavor.
  2. Next, lay them out on a baking sheet that’s covered in parchment paper. (Pumpkin seeds are very sticky.)
  3. Let dry for several hours, overnight if you can.

 

Sweet Pumpkin SeedsIMG_20171008_094646

  • 1 cup pumpkin seeds
  • 1 tablespoon coconut oil
  • 1/2 tablespoon coconut sugar (or vegan preference)
  • 1/2 teaspoon cinnamon

For baking, again line a piece of parchment paper to the bottom of the pan. In a bowl, combine the pumpkin seeds, oil, and seasonings. Add the pumpkin seeds to the lined pan and cook at 300 for about 30 minutes.

For Pumpkin Pie-Spiced Pumpkin Seeds, click the link. Yay, Fall!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Banana Bread Pancakes With A Cinnamon Maple Yogurt Drizzle

On a chilly morning, warm fresh banana bread pancakes are the best. These pancakes are light, fluffy and filled with banana bread flavor! Top them with this one of a kind syrup and enjoy.

Banana Bread Pancakes

  • 3 bananas, mashed
  • 1/2 teaspoon vanilla
  • 1 cup milk
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup regular flour
  • 1/2 cup whole wheat flour (you can use a full cup of either or, I just like the mixture)
  • 1 1/2 teaspoons cinnamon
  • 2/3 cups walnuts, chopped (optional)
  • 1 tablespoon butter or oil (for each pan of pancakes)

Mash the three bananas until soft and easily stirred. Add in vanilla, milk, egg and combine. Next is the baking powder and soda, both (or either) flours and cinnamon. Stir until all the ingredients are incorporated. Add nuts last and stir.

Cook over medium to low heat until bubbles begin to form on one side and flip, or about 5 minutes on each side.

Tip: Use 1 full tablespoon butter/oil to cook your pancakes and help them not stick.

 


Cinnamon Maple Yogurt Drizzle20161017_082756

  • 2 heaping tablespoons Greek yogurt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 1/3 cup maple syrup

Combine ingredients in a small bowl until smooth and well mixed.