Stock up on canned pumpkin so you can enjoy this cozy soup all season long. It’s the perfect balance of sweet, savory, and spicy! Pumpkin adds fiber and nutrients to this simple soup. After chopping onion and garlic, it’s as simple as opening cans and stirring. Save your cooking energy for the big meal!
Make it plant-based by replacing half and half with a plant-based creamer.
Servings 4
Ingredients
3tbspolive oil
1large yellow oniondiced
1tbspminced garlic
24-oz cans diced green chilies
1quartvegetable stock
115-oz can pumpkin puree
1tspground cumin
½tspdried thyme
½tspdried savoryoptional
2cupsfrozen corn
1cuphalf and half (or alternative)
1large baking potatopeeled and roughly mashed
1tbspsriracha hot sauce
½cupcilantrochopped (optional)
1 ½tspsea salt
Instructions
Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
Science shows that what you eat can influence how much quality sleep you get. So, with some savvy cooking, there is hope for finally getting the ever-elusive shut-eye of your dreams and feeling like a champ. These recipes feature the foods you need to help bring on sweet dreams.
Pumpkin Crusted Salmon with Sweet Potato Mash
Good news for the reluctant or harried cook: this dish comes together quickly but presents itself as something truly fanciful. Rainbow trout and arctic char are good stand-ins for salmon with nearly the same sleep-inducing nutritional make-up.
Heat oven to 325 F (162 C). Line baking sheet with parchment paper.
In blender or mini food processor, pulse pumpkin seeds, olive oil, garlic powder, cayenne, 1/4 tsp (1 mL) salt, and black pepper until mixture forms a semi-dry paste. Alternatively, in bowl, finely chop pumpkin seeds and mix with other ingredients.
Coat salmon fillets with pumpkin mixture. Bake salmon for 18 minutes, or until just barely cooked through in the center.
As salmon cooks, place sweet potatoes in large saucepan. Cover with cold water. Bring to a boil over high heat. Boil, uncovered, for 15 minutes, or until tender. Drain and mash with butter, thyme, mustard, and 1/4 tsp (2 mL) salt. Alternatively, steam sweet potato cubes until tender and then mash with the other ingredients.
Spread sweet potato mash on serving plates and top with salmon.
Yogurt Bowl with Tart Cherry Compote
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl. It’s also a great breakfast option with a little granola tossed on top.
1 cup (250 mL) tart cherry juice 1 Tbsp (15 mL) honey 1 cup (250 mL) dried tart cherries 1 Tbsp (15 mL) minced fresh ginger 2 tsp (10 mL) grated orange zest Pinch of salt 1 tsp (5 mL) vanilla extract 3 cups (750 mL) plain yogurt 1/2 cup (125 mL) chopped walnuts
In medium saucepan, place cherry juice, honey, dried cherries, ginger, orange zest, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer gently for 15 minutes.
With slotted spoon, remove dried cherries from pan and set aside. Raise heat to high and boil, uncovered, for 3 minutes, or until liquid is reduced by about half and syrupy. Stir cherries back into liquid and add vanilla.
Place yogurt in serving bowls and top with cherry compote and walnuts.
Southwest Tofu Scramble Tacos
Stuffing a highly seasoned tofu scramble into steamy tortillas proves that tacos can handle all sorts of whims and fancies. And it’s a speedy meatless meal that can help you snag more zzz’s.
1 block (12 oz/350 g) extra-firm tofu 2 tsp (10 mL) grapeseed oil or avocado oil 1 cup (250 mL) chopped yellow onion 2 garlic cloves, peeled and minced 1/2 tsp (2 mL) turmeric 1/2 tsp (2 mL) ground coriander 1/2 tsp (2 mL) ancho chili pepper or 1/4 tsp (1 mL) cayenne 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) black pepper 1 yellow or orange bell pepper, chopped 3 Tbsp (45 mL) nutritional yeast 1 cup (250 mL) cooked or canned black beans 1/2 cup (125 mL) chopped cilantro 8 corn tortillas, warmed 1 avocado, cubed 1/2 cup (125 mL) salsa of choice Lime wedges
Using large holes of box grater, grate tofu into pebble-sized pieces, or finely chop with knife.
In large skillet, heat oil over medium heat. Add onion and garlic, and cook for 5 minutes, stirring often. Stir in turmeric, coriander, ancho pepper or cayenne, salt, and pepper; heat for 30 seconds. Add tofu, bell pepper, and nutritional yeast to skillet and cook for 3 minutes, stirring often. Stir in black beans, heat for 2 more minutes, and then add cilantro.
Divide tofu mixture among tortillas and top with avocado and salsa. Squirt on lime juice.
This Pumpkin Soup is like a warm hug on a chilly Thanksgiving day.
It’s a simple yet flavorful addition to your holiday spread, and it’s a great way to embrace the flavors of the season.
Enjoy the comfort and healthiness of this soup as you gather with loved ones to celebrate Thanksgiving.
Elisa Franco
Pumpkin Soup
Warm up your Thanksgiving dinner with a cozy and nutritious Pumpkin Soup. This hearty soup is a fantastic way to incorporate seasonal flavors into your holiday menu while keeping it healthy.
1cupheavy creamor substitute with coconut milk for a dairy-free option
2tblspolive oilor butter
roasted pumpkin seedsfor toppings
1bunchparsleychopped, for toppings
1dollopsour cream or yogurtfor toppings
Method
In a large soup pot or Dutch oven, heat the olive oil or melt the butter over medium heat.
Add the chopped onion and minced garlic. Sauté for about 5-7 minutes, or until the onions are soft and translucent.
Add the canned pumpkin to the pot and stir well.
Season the mixture with the ground cinnamon, nutmeg, ginger, salt, and pepper. Continue to stir, ensuring the spices are evenly distributed.
Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes, stirring occasionally to meld the flavors.
Reduce the heat to low, and then stir in the heavy cream (or coconut milk) to the soup. Let it heat through but avoid boiling.
Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
Serve hot, garnished with your choice of toppings, such as roasted pumpkin seeds, fresh parsley, or a dollop of sour cream or yogurt.
Looking for a healthier alternative to traditional French fries for your Thanksgiving gathering? These Baked Sweet Potato Fries are a tasty and nutritious choice. They’re crispy on the outside and tender on the inside, making them a perfect side dish for the holiday.
Elisa Franco
Baked Sweet Potato Fries
These Baked Sweet Potato Fries are a crowd-pleaser that won't leave you feeling guilty after indulging. Add them to your Thanksgiving menu for a healthier twist on a classic favorite. Your guests will love the crispy, flavorful goodness of these fries!
Acorn squash is a quintessential fall ingredient, and this Cranberry and Walnut Stuffed Acorn Squash recipe celebrates its natural sweetness while adding a delightful twist. It’s a gorgeous and healthy dish that will elevate your Thanksgiving table.
Elisa Franco
Cranberry and Walnut Stuffed Acorn Squash
This Cranberry and Walnut Stuffed Acorn Squash is a work of art on your Thanksgiving table, and its taste is just as impressive. With the sweetness of the squash, the tartness of cranberries, and the crunch of walnuts, it's a symphony of flavors. Enjoy this healthy, elegant dish as you give thanks this holiday season.
As Thanksgiving approaches, it’s essential to have some healthier options on the menu. This Roasted Butternut Squash and Quinoa Salad is not only delicious but also packed with nutrients. It’s a perfect side dish to balance out the indulgent treats on your Thanksgiving table.
Elisa Franco
Roasted Butternut Squash and Quinoa Salad
This Roasted Butternut Squash and Quinoa Salad is a delightful addition to your Thanksgiving spread. It's not only a treat for your taste buds but also a nourishing choice for your body. Enjoy this healthy, colorful dish as you celebrate gratitude and good food this Thanksgiving!
Are you looking for a delicious and wholesome twist on classic banana bread?
You’re in for a treat! This recipe combines the comforting flavor of ripe bananas with the heartiness of oats, making it a perfect breakfast or snack option.
Plus, it’s gluten-free without the need for any specialty flour. Let’s dive into making this delectable oat-based banana bread.
Elisa Franco
Gluten Free Banana Bread with Oats
A delicious and gluten-free banana bread recipe made with hearty oats!
Preheat Your Oven: Start by preheating your oven to 350°F. Grease a 4×8 inch loaf pan or line it with parchment paper.
Prepare the Bananas: In a mixing bowl, mash the ripe bananas with a fork until they form a smooth puree.
Combine Wet Ingredients: Stir the melted butter into the mashed bananas. Then, add the baking soda, and a pinch of salt. Mix well.
Sweeten It Up: Add the coconut sugar to the banana mixture, followed by the beaten egg and vanilla extract. Stir until all the ingredients are thoroughly combined.
Oats and More: In a separate bowl, combine the old-fashioned rolled oats, baking powder, and ground cinnamon.
Mix Everything Together: Gradually add the dry oat mixture to the banana mixture, stirring until just incorporated. Be careful not to overmix; simply combine until there are no visible streaks of dry ingredients.
Optional Add-Ins: If you desire extra texture and flavor, fold in the chopped nuts or chocolate chips.
Baking Time: Pour the batter into your prepared loaf pan.
Bake to Perfection: Bake in the preheated oven for approximately 45-60 minutes. To check for doneness, insert a toothpick or cake tester into the center of the loaf; it should come out clean. Depending on your oven, start checking around 40 minutes.
Cooling and Serving: Once done, remove your oat-based banana bread from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely.
The oven won’t be the only thing heating up this weekend! These stuffed jalapeño poppers are the perfect combination of easy and fancy. Don’t let the puff pastry scare you. Creamy, cheesy, and wrapped up like a nice package, these poppers will be equally at home during halftime or a party spread.
Preheat oven to 400°F. Halve jalapeño peppers and remove seeds and pith.
In a medium bowl, combine cream cheese, Monterey jack cheese, Parmesan cheese, scallions, and salt.
Fill jalapeños with cheese mixture and smooth off the top. Set aside.
Lay out puff pastry and brush with beaten egg then sprinkle with poppy seeds. Cut pastry into ¼ inch strips, then wrap strips of pastry around jalapeños in a crisscross pattern.
Place assembled peppers on a parchment lined baking sheet and bake for 20–30 minutes or until puff pastry is golden in color. Serve with barbecue sauce.
Tender beets can stand up to strong flavors like curry in this colorful fall salad. For a shortcut, opt for pre-steamed beets for a stunning salad in no time!
Opt for a seasonal goat cheese with cranberry flavor for an ideal pairing in this recipe.
Servings 2
Ingredients
2poundsred beets
2ozbaby arugula
½cupwalnutstoasted
½cupcrumbled feta or 2 ounces herbed goat cheesecrumbled
⅓cupavocado oil
3tbsprice vinegar
1tbsphoney
½tbspcurry powder
¼tspsea salt
Instructions
Preheat oven to 350°F. Place whole beets in a deep baking dish and cover with water. Cover and bake for 2–4 hours or until beets are knife tender, depending on the size of the beets.
When beets are tender, drain and submerge in cold water. Remove skins and set aside to cool completely.
To prepare salad, chop beets and place in a mixing bowl. Add arugula, walnuts, and feta or goat cheese. Whisk together avocado oil, rice vinegar, honey, curry powder, and salt. Pour over salad and toss. Adjust seasoning to taste and serve.
Bananas and chocolate are a classic combination for good reason. They simply taste better together! Try this banana-chocolate crumb cake with fair trade ingredients for a dish that tastes as good as it is for people the people and the planet.
Preheat oven to 350°F. Grease a 9 by 9 inch baking pan and line with parchment paper. In a small bowl combine the crumb topping ingredients until well mixed. Set aside.
In a large bowl combine remaining flour, baking powder, nutmeg, and salt. In a separate bowl, cream together remaining brown sugar, and cane sugar until well blended. Beat in eggs, one at a time until incorporated. Stir in bananas, and vanilla.
Add half of the dry ingredients into the wet mixture. Stir gently to combine. Add half the buttermilk and stir gently to combine. Repeat with remaining dry ingredients and buttermilk.
Fold chocolate chips into the batter. Pour batter into the prepared baking pan and top with crumb mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes before removing from pan.
