DOLCE DIET LIFESTYLE:
3 Fun Fall Recipes
by Samantha Coogan, MS, RDN, LD
With the weather cooling down, it’s time to turn on that oven and cozy up to some warm, nutritious recipes. Here are just a few that we have up our sleeves!
Pumpkin Spice Breakfast Cookies
Makes 12 cookies
Ingredients
• ¼ cup coconut oil, melted
• ¼ cup honey
• 1 cup rolled oats
• 1 cup quick cooking oats
• ⅔ cup dried cranberries
• ⅔ cup pumpkin seeds
• ¼ cup ground flax
• 1 tsp. pumpkin pie spice
• ½ tsp. salt
• ½ cup pumpkin puree
• 2 eggs, beaten
Directions
1. Preheat oven to 325 F.
2. In a small bowl warm coconut oil and honey (either inside preheating oven or on the stove top).
3. In a large bowl combine both oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
4. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten with back of a greased spoon. Bake for about 15-20 minutes until edges are lightly browned.
5. Let cookies cool on baking sheet.
Pumpkin Bread
Ingredients
• 6 cups whole wheat flour
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 ½ tsp. cinnamon
• 1 tsp. nutmeg
• ½ tsp. ground ginger
• ½ tsp. ground cloves
• 5 eggs
• 2 cups sugar
• 1 ½ cups very ripe banana, mashed
• 1 tbsp. vanilla extract
• 2/3 cup coconut oil
• 1 1/3 cups unsweetened almond milk
• 2 cans pumpkin puree
Directions
1. Mix flour, baking soda, baking powder, salt, and spices in large bowl; set aside.
2. Beat eggs & sugar on low until mixed, then on high for 30 seconds.
3. Add banana, vanilla, coconut oil, and almond milk. Blend for 30-60 seconds.
4. Add 2 cans pumpkin puree; mix until blended.
5. With mixer on low, slowly add flour mixture to wet ingredients. Blend until mixed well, but be sure not to over mix.
6. Grease loaf pans with coconut oil or grass-fed butter. Divide the batter into the four pans. Tap each one gently on a dish towel on the counter to remove air bubbles.
7. Bake at 350 degrees for 45-50 minutes, until knife or skewer inserted in the middle of the loaf comes out clean. Let cool on wire rack for 10 minutes, then remove from pan and let cool completely. Makes 4 loaves.
Butternut Squash Quinoa with Cranberries & Walnuts
Serves 4
Keep this in mind as a Thanksgiving side dish
Ingredients
• 1 medium butternut squash, diced
• 1 large leaf of kale, stem removed
• ½ cup cranberries
• ¼ cup walnuts, toasted
• ¼ cup crumbled goat cheese or feta or blue cheese
• 1 cup quinoa
• 2 cup vegetable broth
• Grapeseed oil
• Salt and pepper
Directions
1. Cook quinoa according to package directions using vegetable broth instead of water to add flavor. Cool completely.
2. While quinoa is cooking, add a few drizzles of grapeseed oil to a sauté pan and place over medium heat.
3. Add diced butternut squash and sauté until tender, about 10-12 minutes. Remove from pan and let cool.
4. In the same sauté pan add a little more grapeseed oil and kale. Wilt slightly, 1-2 minutes. Remove from pan and roughly chop. Set aside to also cool.
5. In the same pan, add walnuts. Toast for a few minutes on low heat but do not burn. Remove from pan and let cool.
6. Add all of the cooled ingredients along with the cranberries, cheese, salt and pepper, and gently mix.
Join our online training program today!
Guaranteed results or your money back!
Lose up to 21 pounds in 21 days!
