OhYaGood

Whole Food Lover + Recipe Hacker

Autumn Quinoa Salad

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My husband and I were just in NYC where the food was of course outstanding. I only “cheated” with one dinner indulging in some fantastic gluten and soy filled ramen at Ivan Ramen. It was heavenly but I certainly paid for it with an instant headache and all swollen the next day. Nothing a little hike on the Brooklyn bridge couldn’t fix.

One of my favorite meals was at a place called Tiny’s near our hotel in Tribeca. It was an egg dish with crispy quinoa served with greens and poached eggs. Similar to a hash. Definitely something I’ll have to try in the kitchen. For now though, I need to detox which means salads every damn day, including this little gem.

Autumn Quinoa Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • ½ cup roasted sweet potatoes or butternut squash, 1-1½ inch cubes
  • 1 Tablespoon oil, I used avocado
  • 2 cups arugula
  • ½ cup quinoa
  • 4 slices of bacon, chopped
  • 10 dried figs, halved
  • 1/ 4 cup pumpkin seeds
Instructions
  1. Preheat oven to 400° F
  2. Toss potatoes with oil and spread onto a baking sheet to roast for 40 minutes or slightly browned
  3. Meanwhile prepare quinoa and render bacon on the stove for 10 minutes
  4. Let potatoes and bacon cool for five minutes before tossing with arugula, figs and pumpkin seeds
  5. Dress with your favorite vinaigrette or make one with 3 Tablespoons olive oil, 1 Tablespoon of your favorite vinegar, cracked pepper and salt to taste
  6. Best at room temperature

 

Pumpkin Spice Snickerdoodles

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Now that I feel like I completely mastered the chocolate chip cookie, I’ve been itching to try other kinds. Rough goal, I know. My family is happy to taste test.

This idea came to me after a few unsuccessful attempts at a ginger molasses cookie. Hopefully that will show up on here soon. I like pumpkin spice but not in a nutty way. I mostly enjoy it in a baked good which is why I made these lovely mounds of sugar. If you want to amp up those flavors you could mix in pumpkin pie spice into the cinnamon sugar mixture as well. Enjoy!

Pumpkin Spice Snickerdoodles
 
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Recipe type: Cookie
Cuisine: American
Serves: 24
Ingredients
  • 2½ cups almond flour
  • 2 teaspoons ground flax
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½-1 teaspoon pumpkin spice
  • ½ cup maple syrup
  • ½ cup oil, I use avocado
  • 2 Tablespoons molasses
  • Cinnamon sugar for rolling, I used brown but coconut works too.
Instructions
  1. Preheat oven to 350°
  2. Mix all the dry ingredients together with a fork.
  3. Add syrup, oil and molasses to combine.
  4. Roll 1½ inch balls in cinnamon sugar and flatten gently with a fork, crosswise.

 

 

Vegan Pumpkin Smoothie

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Pumpkin Smoothie

I guess I am a little fall-obsessed right now. I think it’s because of the beautiful weather we’ve been having. In the past, it’s always felt like immediately after my birthday (10/13) the weather takes a giant poo and it’s cold and rainy till the inevitable snow. Not this year friends. It’s been 60 and gloriously sunny here in Minnesota. That means being outside as much as possible.

All week I’ve said to myself-

“Clean up the kitchen or go outside?”

“Fold laundry or go outside?”

“Put on some decent clothes or go outside?”

No joke. We just go outside. Decent clothing not required.

This explains my short recipe this week. It’s inspired from a Whole Foods Pumpkin Smoothie recipe that I tweaked. If you don’t like pumpkin pie or anything pumpkin, I’d steer clear friend. If you do, drink on up!

Pumpkin Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 cup of pumpkin puree
  • 1 ripe banana
  • ¾ canned coconut milk (I used TJ's coconut cream)
  • ½ water
  • 1-2 T maple syrup depending on your sweetness preference
  • 1 T ground flax seed
  • 1½ t pumpkin pie spice
  • 1 t vanilla
  • juice of one lemon wedge
  • 5 ice cubes
Instructions
  1. Place all ingredients into blender and blend

 

Chocolate Pumpkin Loaf

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Chocolate_Pumpkin_LoafIn honor of National Kale Day, I’m not posting anything kale. Heck, it was our 8th anniversary yesterday so there was cause for chocolate and celebration in our house. I read a great quote recently by Oprah “The more you praise and celebrate your life, the more there is in life to celebrate” Wouldn’t it be fun if we celebrated even small victories everyday? I like that idea. I think that’s why I like making birthdays such a big deal. Why not?! We are here. We are living. Let’s celebrate. Just not with Kale.

This recipe is derived from Post Punk Kitchen’s Chocolate Pumpkin Loaf. I just tweaked a few ingredients to make it not so sweet and gluten free.

Chocolate Pumpkin Loaf
 
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Recipe type: Bread
Cuisine: America
Serves: 12
Ingredients
  • ¼ cup unsweetened applesauce
  • 2 tablespoons coconut oil (or canola oil)
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup + 2 tablespoons boiling water, divided
  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1½ cups gluten free, all purpose flour (I used King Arthur's)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chocolate chips
  • sea salt
Instructions
  1. Preheat oven to 350°F and lightly grease an 8 inch loaf pan.
  2. Put applesauce, coconut oil and cocoa powder in a mixing bowl.
  3. In a separate bowl, sift together flour, spices, baking soda and salt.
  4. Measure out ⅓ cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce.
  5. Add pumpkin, sugar and vanilla and mix well.
  6. Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again.
  7. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Do not to overmix.
  8. Fold in the chocolate chips.
  9. Spoon the batter into the prepared loaf pan.
  10. Bake for 55 minutes to an hour.
  11. Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way.