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Hudson Valley, NY Lifestyle & Wellness

Restoring Balance with Food, Wellness, Sustainable Handmade Crafts and Business

December 4, 2020 by Aimee Hockett Leave a Comment

Split Chicken Breast with Fall Marsala Pasta

I am getting nostalgic over this Split Chicken Breast with Fall Marsala Pasta. Marsala mushroom pasta used to be a favorite of mine at restaurants as a kid. Going dairy free eventually meant that I wouldn’t have it again until I decided to recreate the food memory (dairy free) with one of my regular weeknight meals – roast split chicken breasts.

Roast Split Chicken Breast with Pumpkin Mushroom Marsala Pasta

The recipe starts by searing the chicken breasts skin side down in butter until crispy. While the chicken finishes cooking in the oven, I add minced shallots to the pan to cook down and caramelize. The combination of rich mushrooms, sweet marsala wine, creamy cashew milk with the delicious roast split chicken makes for a seriously comforting meal.

I kept this recipe dairy free and gluten free but you can easily make with other options. You have the choice of using regular butter, milk and parmesan or feta cheese in this recipe but I kept it creamy and rich in fall flavor without the dairy with a few flavor enhancers like white miso paste and pumpkin pureƩ. The dairy free options I did use in this recipe are unsweetened cashew milk, cultured cashew butter and I added the optional topping of treeline cashew cheese. It is delicious without the added cheese at the end but does kick up the comfort factor.

To balance out the sweetness of the marsala wine, I added a few splashes of red wine vinegar and a few pinches of dried oregano and basil. The roast chicken is a perfect savory addition to the sweet and tangy sauce.

Split Chicken Breast with Fall Marsala Pasta
Split Chicken Breast
Split Chicken Breast with Pasta

Crispy roast split chicken breast with sauce appears often in my meal rotation but sometimes the quick and easy pre made sauces get boring so I like to switch it up with something that reminds me of ordering from a restaurant. This Split Chicken Breast with Fall Marsala Pasta has a great balance of flavors and can easily be made gluten free and dairy free. Some of the noteworthy nutrients from this dish are: Vitamin B1, B3, B5, B6, Calcium, Selenium, Vitamin D, Zinc.

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Crispy Split Chicken Breast with Pumpkin Marsala Pasta
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Split Chicken Breast with Fall Marsala Pasta

Crispiest Roast Split Chicken Breast with Fall Marsala Pasta is a tangy, sweet and savory comfort dish easily prepared gluten and dairy free.
Course Dinner
Cuisine Italian
Keyword chicken marsala, dairy free recipe, gluten free pasta, marsala pasta, roast split chicken breast, split chicken breast
Cook Time 45 minutes
Author Aimee from A.K. Kitchen & Nutrition

Ingredients

  • 2 split chicken breasts
  • 3 Tbsp butter (I use a dairy free option- not margarine)
  • 2 shallots minced
  • 1 c shiitake mushrooms sliced
  • 1 c rehydrated dried mushrooms I used chanterelle and oyster (optional)
  • 1 1/4 c marsala wine
  • 2 c chicken broth
  • 1 c cashew milk
  • 1 c pumpkin purĆ©e
  • 1 tbsp olive oil
  • 1 tsp white miso paste
  • 2 tsp red wine vinegar
  • 2 pinches dried oregano and basil
  • salt and pepper
  • pasta of choice

Instructions

Chicken

  • Preheat oven to 350 degrees F
  • In a large sauce pan, heat 1 tablespoon of butter on medium heat.
  • Thoroughly salt and pepper split chicken breasts.
  • Add chicken to pan skin side down. Cook until golden brown (about 3-6 minutes) and flip.
  • After searing all sides of the chicken, add to a baking sheet or pan and bake for an addiitonal 20-40 minutes, depending on how large the chicken cuts are.

Pasta sauce

  • Turn stove to low heat.
  • Add minced shallots with salt to the pan you seared the chicken in.
  • Stir occaisonally and cook for several minutes until they begin to caramelize.
  • Add sliced fresh mushrooms and sautĆ©e until soft.
  • Deglaze the pan with the marsala wine & add the rehydrated (dried) mushrooms if using.
  • Add remaining ingredients: olive oil, butter, pumpkin purĆ©e, chicken broth, cashew milk, red wine vinegar, spices.
  • Mix miso paste in a little of the liquid and add to the sauce pan.
  • Add 1/3 c pasta water.
  • Boil until the liquid reduces and begins to thicken. Once it starts to look more like sauce, turn the heat down to low to finish with your pasta.
  • Once your sauce is nearly thickened enough, add pasta that is cooked al dente and finish cooking it in the sauce.
  • Grate or add dollops of your favorite cheese and a drizzle of olive oil to serve with roast split chicken breast on the side.
dairy free gluten free chicken marsala
Roast Split Chicken Breast

Filed Under: B Vitamins, B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic Acid), B6 (Pyridoxine), Calcium, Copper, Dairy Free, Dinner, Fat Soluble Vitamins, Gluten Free, Iron, Magnesium, Minerals, Pasta, Phosphorous, Recipe, Selenium, Sodium, Vitamin A, Vitamin D, Zinc

November 19, 2020 by Aimee Hockett Leave a Comment

non traditional and cheap two person thanksgiving

2020 menu plan for a non traditional and cheap two person thanksgiving. We are making our leftovers a priority this year. Isn’t it every other year that we go through the best sides first and don’t know what to do with the rest of the leftovers? Since it will only be two of us this holiday, we might as well make the most of what we can, and for now that looks like an excess of thanksgiving sides for two. I included some indulgent elements to our plan but ultimately the main part of the meal was very affordable with lots of leftovers!

non traditional and cheap two person thanksgiving

Drinks:

Cranberry Lime Cocktail
Make Ahead: Zest limes, juice limes & clementines and freeze with pieces of dried wild apple mint.

Thanksgiving Day: Mix Frozen Juice Ice Cubes with Cranberry juice and Elderflower Rum (this was on sale at the Big Y in Great Barrington!)

Italian Pinot Noir
Hot Chocolate with Whipped Cream – if we aren’t already stuffed.

Appetizers/Lunch:

Dairy Free Port Cheese with Treeline Plant Based cheese (I have never tried making it before so I do not have the recipe details yet.)

Goat Camembert (for my partner that eats dairy)
A selection of crackers – Simple Mills, Hu Kitchen & a fancy fig/pumpkin seed option.
Apples

Bacon Bites
Make Ahead: Caramelized onion

Thanksgiving Day: Assemble onion, sage, mustard, date & treeline cheese with bacon

non traditional and cheap two person thanksgiving
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Gluten Free Baked Bacon Cheese Bites

The most crowd pleasing appetizer. They are always gone within 10 minutes and are the easiest appetizer to make. Makes about 16 bites.
Course Appetizer
Prep Time 10 minutes
Servings 4 people

Ingredients

  • 1 packet bacon- gluten free, free range cut in half down the middle
  • 1 onion* caramelized (see below)
  • 3 tbsp dijon mustard
  • 1/2 cup dates thick slices
  • fresh sage leaves
  • firm cheese (I like goat gouda) cut into cubes
  • 1 tbsp ghee
  • 1/4 tsp. salt

Instructions

  • Peel and cut your choice of onion in half. Then make sautĆ© slices along the grow lines of the onion and cut away from the end of the bulb. 
  • *Heat a large frying pan to medium low heat.
  • *Once pan is heated, add about a tablespoon of your choice of fat- make sure to use a high heat oil like ghee or avocado oil and salt, stir frequently.
  • *Continue cooking, adding more salt if necessary, until onions are transparent and sweated through. 
  • *Once onions begin to brown, turn the heat up to medium or medium high (setting can vary depending on how hot your stove runs), and begin to stir less often. Only do so to prevent blackening or sticking to the pan.
  • *Once onions begin to caramelize, before they burn, add your choice of liquid to deglaze the pan. Set aside to cool.
  • Cut one package of bacon strips in half, hamburger style. Each bite will be half a strip of bacon.
  • Set your oven to 425 degrees F to preheat while you assemble.
  • On a lined baking sheet (preferably with raised sides), place a few strips of bacon to begin assembling.
  • Smear a dollop of mustard onto the bacon and layer with 1/2 tsp of caramelized onions, 1/2 a date, 1 cube of cheese, 1 medium sized sage leaf.
  • Fold over the ends of the bacon slice and turn over so the fold side is touching the pan. 
  • Leave about 1-2 inches of space between each bite.
  • Bake for 15-25 minutes, checking occasionally. Time can vary depending on your oven and how thick your bacon pieces are. 
  • Once out of the oven, use a spatula to scoop each bite onto a plate lined with paper towels to catch excess grease. Let cool for 10 minutes. Enjoy!

Notes

* The caramelized onions are optional. If you are short on time, no need to cook them up. If you do have the time, it is incredible!

The Cheap Meal Elements:

Main Protein:

Pork Tenderloin (I can find organic at $5 – $7 for 2 people w/ leftovers)

Thanksgiving Day:

cut into 3-4 sections. coat in salt and pepper.
-with dairy free butter in the pan, fry each side on medium low until golden.
Set aside then bake at 400F until done.

Sides:

Day Before Thanksgiving:
Garlic Confit in the Oven (I already made this and saved the garlic with some oil in the fridge and stored the rest of the excess oil in the freezer for a later day)
Mashed Potatoes (To reheat: add liquid to rehydrate then bake in the oven until golden on top)
Sweet Potato Casserole with Marshmallows (same as mashed potatoes but add marshmallows)
Homemade Cranberry Sauce
Stuffing 2 ways (one gluten free and one regular)

*To keep ingredients fresh for the stuffing, I like to use mushrooms and sausage. I will be defrosting and browning sausage that I have frozen and will be rehydrating dried mushrooms.

Thanksgiving Day:
Corn & lightly dressed green salad (olive oil, mustard, red wine vinegar)
Gravy

Dessert:

All miniature pie bites using a mini muffin tin

I have already made & frozen:
Gingerbread Topping for the Pumpkin Spice Apple Cider Bites
A double recipe of pie crust
Pumpkin Spice Apple Cider Pie filling
Cherry Pie Filling

Weekend before Thanksgiving: make pumpkin pie filling & defrost frozen elements in the fridge
Two days before Thanksgiving: bake the pies so I don’t have to make the pies and sides all the day before or on Thanksgiving.

Pumpkin Spice Apple Cider Bites
Holiday flavor overload that just works and is the most deliciously nostalgic treat in a tiny bite sized package.
Check out this recipe
Pumpkin Pie Apple Cider Pie Bites
mini gluten free cherry pie filling
Tart fresh and cozy- the best elements in a berry pie. Swap almond extract in this pie with vanilla and nutmeg.
Check out this recipe
mini gluten free cherry pies

Topped with whipped cream of course!

Dairy Free Pumpkin Pie Filling
Delicious, creamy and not too sweet dairy free pumpkin pie filling that is not complicated to make. Don't forget to let it sit in the oven with the door open and the heat off once the pie has finished to avoid cracks forming in the center.
Check out this recipe
Print Pin

Flaky Gluten Free Pie Crust

This crust is hands down the flakiest and most flavorful gluten free crust. Tastes delicious and turns out crispy and holds well every time.
Author Aimee from A.K. Kitchen & Nutrition

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/4 c cassava flour
  • 1/4 tsp xanthan gum
  • 1/3 c powdered sugar
  • 1/4 c bobs red mill all purpose baking flour OR 1/4 c white rice flour + ( 1/8 tsp more xanthan gum OR 1 tsp tapioca/corn starch)
  • 1 tbsp flax chia mix
  • 3 tbsp shortening or 4 Tbsp Butter/Dairy free butter (cold)
  • 1 tbsp ghee (cold)
  • 2-4 Tbsp ice cold water

Life never works out exactly as planned so I will be going with the flow with what I have on hand and what we feel inspired to eat and cook for our non traditional and cheap two person thanksgiving. I hope this was helpful for you to find some new items to spice up your thanksgiving or try new meal prep tricks!

Filed Under: Beverage, Condiment, Dairy Free, Dessert, Dinner, Gluten Free, Pantry Tips, Recipe, Side Dish, Snack

November 18, 2020 by Aimee Hockett Leave a Comment

Mini Gluten Free Cherry Pies

It’s simple, cherry pie is easily and has always been my favorite pie flavor. Not all cherry pies are great however. The best ones are worth having as leftovers for breakfast. Since this holiday season is very non traditional, I decided to go with a more varied dessert spread. It started with my Pumpkin Spice Apple Cider Pie Bites and decided my two person spread needed more than one mini pie flavor. Of course my favorite flavor needed to make an appearance so I put together these Mini Gluten Free Cherry Pies.

mini gluten free cherry pies

The Cherry Pie Filling

The filling is easily the most important part of this recipe. I could eat it by itself, however the magic of cherry pie is when the tart filling meets a sweet, crunchy crust. My mini pie recipes are all inspired off of one of my childhood favorites- mini pecan pie Christmas cookies. The most important element of that recipe is the sweet crust. It’s slightly different from a regular pie in that you include powdered sugar for a slight added sweetness to pair with the flavorful filling. I carried that concept over when creating the gluten free crust featured in my Pumpkin Spice Apple Cider Pie Bites and these Mini Gluten Free Cherry Pies.

This cherry pie filling is slightly different in what flavor enhancers I use to achieve that perfect heartwarming holiday taste. Instead of using traditional almond extract, I use almond flour in the crust and vanilla extract plus a dash of nutmeg and lemon juice in the filling to emphasize the tartness of the cherries.

The order in which you put these ingredients into the filling is very important. To enhance the flavor of the vanilla and nutmeg, I am careful not to add them until right when I turn off the heat. Heat is a tricky element to master when intensifying the flavor of your spices and can completely ruin the flavor of these mini gluten free cherry pies by burning the vanilla and nutmeg. When you add the vanilla and nutmeg right after cooking your pie filling, it has a more robust aroma and the end result has a more mouth watering sweetness. Don’t forget that the pie filling will be heated again once it is filled in the mini pie shells and baked so if there is any left over alcoholic taste from the vanilla extract, it will all mellow out in the oven.

Print Pin

Flaky Gluten Free Pie Crust

This crust is hands down the flakiest and most flavorful gluten free crust. Tastes delicious and turns out crispy and holds well every time.
Author Aimee from A.K. Kitchen & Nutrition

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/4 c cassava flour
  • 1/4 tsp xanthan gum
  • 1/3 c powdered sugar
  • 1/4 c bobs red mill all purpose baking flour OR 1/4 c white rice flour + ( 1/8 tsp more xanthan gum OR 1 tsp tapioca/corn starch)
  • 1 tbsp flax chia mix
  • 3 tbsp shortening or 4 Tbsp Butter/Dairy free butter (cold)
  • 1 tbsp ghee (cold)
  • 2-4 Tbsp ice cold water
mini gluten free cherry pies
Print Pin

mini gluten free cherry pie filling

Tart fresh and cozy- the best elements in a berry pie. Swap almond extract in this pie with vanilla and nutmeg.
Course Dessert
Cuisine American
Keyword cherry pie, dairy free pie, gluten free pie
Cook Time 20 minutes
Author Aimee from A.K. Kitchen & Nutrition

Ingredients

  • 2 cups frozen cherries
  • juice from 1 lemon
  • 1/2 cup sugar add 1 Tbsp more if cherries used are very tart
  • 1/4 tsp vanilla extract
  • dash nutmeg
  • 1/4-1/2 tsp salt
  • 1 1/2 tsp tapioca starch
  • 1 Tbsp (Dairy Free) Butter

Instructions

  • Add cherries and lemon juice to a pot and bring to a boil.
  • Add sugar and butter, stir until dissolved.
  • Once it begins to thicken, sift in tapioca starch and stir thoroughly to avoid lumps
  • Turn the temperature down when it begins to thicken. Cook the mixture down until it is thick and coats the back of a spoon and leaves a line when you draw through it.
  • Turn heat off and add vanilla, salt and nutmeg.
  • Let cool before filling into pre baked pie shells.
  • Bake in mini pie crusts at 325 for 10-20 minutes, depending on how hot your oven gets and how crispy you want your crust to be.

Filed Under: Dairy Free, Dessert, Gluten Free, Recipe

November 16, 2020 by Aimee Hockett Leave a Comment

25+ dairy free pumpkin recipes

With a stressful holiday season ahead of us. it’s natural to have a host of questions regarding diet and what can be done to just feel better. Whether you feel healthy these days or have some things you want to work on, it’s no secret a lot of us will be indulging during this particular holiday season. I always recommend exploring mindful eating while still enjoying what indulgences you are accustomed to. It’s no secret to me as a nutritionist that people will consume extra dairy during this time of year, whether or not it is something your digestive system can handle. If you’re wondering how to balance those indulgences, my best tip is to switch up a few of those options with something dairy free to help carry you through the season feeling a little better. Browse 25+ dairy free pumpkin recipes for last minute holiday additions or if you have leftover ingredients to use up.

25+ dairy free pumpkin recipes

Since nothing seems to be normal this year, try mixing up your routine this holiday season. It can be nourishing and satisfying to try and include new things that are delicious and positive experiences. Browse 25+ dairy free pumpkin recipes for basic How-To’s like dressing, ways to cook just the pumpkin, cozy drinks, cocktails, lots of easy soups, and some delicious holiday baked treats! Going dairy free means you can go traditional with the flavor or intensify your spice game.

If you are dairy free all the time like me or vegan, it is so important to find new recipes that satisfy that umami cozy comfort food craving. If you are able to tolerate dairy in your life, I still hear all the time how it can help you feel healthier on a more consistent basis to not rely on dairy too much and find options that are just as delicious but dairy free. I promise, these 25+ dairy free pumpkin recipes do not skimp on flavor or comfort!

Dairy Free Pumpkin Recipes

Pumpkin Spice Apple Cider Bites
Holiday flavor overload that just works and is the most deliciously nostalgic treat in a tiny bite sized package.
Check out this recipe
Pumpkin Pie Apple Cider Pie Bites
Dairy Free Pumpkin Corn Chowder
Chowder without the dairy. First mash defrosted frozen corn with nuts, pumpkin, onion, and broth for an easy dairy free pumpkin corn chowder.
Check out this recipe
Dairy Free Pumpkin Corn Chowder
Dairy Free Pumpkin Pie Filling
Delicious, creamy and not too sweet dairy free pumpkin pie filling that is not complicated to make. Don't forget to let it sit in the oven with the door open and the heat off once the pie has finished to avoid cracks forming in the center.
Check out this recipe
Easy Granola Pie Crust Recipe
A flavorful and crunchy replacement for a grahm cracker pie crust featuring granola as the secret ingredient.
Check out this recipe
2 traditional thanksgiving pies with easy granola pie crust recipe
Dairy Free Pumpkin Butter
Easily Made Creamy Dairy Free Pumpkin Butter. So good you will want to just eat it like a dip.
Check out this recipe
dairy free pumpkin butter
Flaky Gluten Free Pie Crust
This crust is hands down the flakiest and most flavorful gluten free crust. Tastes delicious and turns out crispy and holds well every time.
Check out this recipe
5-Minute Pumpkin Yogurt Bowl – Flora & Vino
Whip up this easy pumpkin yogurt bowl in just five minutes and less than five ingredients! Top with your favs % for a fun fall breakfast, snack, or dessert!
Check out this recipe
Creamy Vegan Pumpkin Pasta JuliĆ©nas – Flora & Vino
Creamy vegan pumpkin pasta sauce with pumpkin puree, almond milk, and herbs served over chickpea pasta. Pair with a glass of red for pasta night!
Check out this recipe
Curried Pumpkin Soup
A delicious, velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings. It’s vegetarian and easily adapted to be vegan and is also glutenfree.
Check out this recipe
Vegan Pumpkin Chili
This Vegan Pumpkin Chili is a delicious and healthy twist on a classic recipe. Pumpkin purée and pumpkin spice are added to a traditional blend of spices and red beans.
Check out this recipe
SpicyTamarind – Pumpkin Peel Chutney
Pumpkin peel chutney step-by-step recipe with photos. Pumpkin peel chutney is a very simple flavourful and highly nutritious accompaniment.
Check out this recipe
Pumpkin Vinaigrette Salad Dressing – Melissa Traub
Tangy and addictive! Easy salad dressing for the autumn or anytime.
Check out this recipe
Vegan Pumpkin Pasta
This rich vegan pumpkin pasta is the essential fall-inspired cozy meal that you can make tonight in just 20 minutes!
Check out this recipe
Easy Vegan Wellington (7-ingredient Mushroom Filling) – My Pure Plants
Delicious, vegan Wellington with roasted butternut squash wrapped around in sautƩed rosemary walnut-mushroom filling baked in a puff pastry.
Check out this recipe
Vegan Pumpkin Soup
Vegan pumpkin soup is creamy, rich and nourishing. It’s flavorful and a great option for cold days. Plus, it’s gluten-free and takes only 30 minutes to make!
Check out this recipe
Healthy Pumpkin Pie Smoothie Recipe With Protein – Honey Lime
This healthy pumpkin pie smoothie recipe is perfect for the fall season, plus it packs protein. If you love pumpkin, try this easy pumpkin smoothie recipe!
Check out this recipe
Slow Cooker Chipotle Pumpkin Chicken
Slow Cooker Chipotle Pumpkin Chicken is a creamy spicy new way to have a great gluten-free and paleo dinner with minimal effort and all the flavor!
Check out this recipe
Creamy Vegan Pumpkin Pasta (Gluten-Free, Allergy-Free)
A Creamy Autumn Pumpkin Pasta recipe that brings you all the healthy comfort of the season. Gluten-free, nut-free, and vegan this dinner is quick & easy!
Check out this recipe
Pumpkin Cider Margarita
Pumpkin Cider Margarita combines real pumpkin, apple cider, tequila and warm spices for an easy, refreshing fall cocktail.
Check out this recipe
Savory Pumpkin Hummus
From dipping to scooping, spreading to mixing in, the savory pumpkin hummus is the perfect flavor for all you fall snacking, cooking, and tailgating!
Check out this recipe
3 Ingredient Pumpkin Puree Spice Dip (With Gingersnaps) | Bite Sized Kitchen
This Easy Pumpkin Puree Spice Dip is packed with pumpkin flavor! I used 3 simple ingredients: canned pumpkin puree, vanilla pudding mix and pumpkin pie spice! If you are a pumpkin lover, you will be licking the bowl clean.
Check out this recipe
Easy Pumpkin Soup – tastebotanical – A warming vegetarian soup
This Easy Pumpkin Soup with Sweetcorn and Thyme is thick, savoury and warming and has a delicious and comforting natural sweetness.
Check out this recipe
Instant Pot Vegetarian Pumpkin Chili
With just a hint of pumpkin spice, and a kick of cayenne, this vegetarian pumpkin chili is a delicious meal that will keep…
Check out this recipe
Pumpkin Spice Granola
Made with fresh ingredients, this pumpkin spice granola is the perfect everyday snack
Check out this recipe
Pumpkin Soup – JackSlobodian
This Pumpkin Soup is simple yet delicious. We use the pumpkin flesh, seeds and oil to give you a wave of different pumpkin flavours.
Check out this recipe
Air Fryer Pumpkin | Recipe This
Air Fryer Pumpkin. The three best ways to cook pumpkin in the air fryer. If you would like to roast pumpkin in the air fryer this is how it is done. The…..
Check out this recipe
Instant Pot Pumpkin | Recipe This
Instant Pot Pumpkin. Learn how to cook a whole pumpkin in the Instant Pot Pressure Cooker. So easy and flavoursome you will wonder why you hadn’t cooked your…
Check out this recipe
Slow Cooker Beef & Pumpkin Stew | Recipe This
Beef & Pumpkin Stew. A delicious hearty beef and pumpkin stew that is cooked in the slow cooker. Paleo and low carb friendly and ideal for a healthy meal during…
Check out this recipe
Best Chocolate Fudge Recipe • Happy Kitchen
This sweet and gooey chocolate fudge recipe is made without condensed milk or sugar and is 100% guilt-free, vegan, easy to make and packed with nutrients!
Check out this recipe
Chocolate Pumpkin Cake with Whipped Cream – Cookie Dough Diaries
This chocolate pumpkin cake has a deep, rich chocolate flavour with hints of pumpkin spice. Topped with thick whipped cream and perfect for the holidays.
Check out this recipe
Butternut Squash Fondant | Vegan Easy – About Annella
This easy but delicious Butternut Squash Fondant tastes absolutely amazing and makes the perfect side dish for your next dinner party.
Check out this recipe
Pumpkin rice
This delicious Jamaican style pumpkin rice is a great savoury side dish to add to your dinner table during the holiday season.
Check out this recipe
Instant Pot Spicy Pumpkin Soup | Low Carb Africa
This keto and vegan instant pot spicy pumpkin soup has all the warm, fall flavors you crave this season. It is thick, creamy and so comforting!
Check out this recipe
Caffeine Free Pumpkin Spice Latte from Real Pumpkins • Oh Snap! Let’s Eat!
This Caffeine Free Pumpkin Spice Latte is made from Real Roasted Pumpkins – it’s paleo, dairy free, gluten free, and vegan!
Check out this recipe
Sweet Potato Pumpkin Fritters {Paleo, Vegan} — Tasting Page
Certified Nutrition and Wellness Coach who creates real food gluten free, dairy free, and sugar free recipes. You’ll also find health information to live your best life, as well as healthy dining and travel options when exploring Los Angeles and the rest of the world.
Check out this recipe
Creamy Butternut Squash Mac And Cheese [Vegan, 15 Minute Dinner]
A healthy take on macaroni and cheese that’s vegan and filled with nutrition butternut squash. So creamy and flavorful, your entire family will clamor for more.
Check out this recipe
Pumpkin Chocolate Chip Chickpea Cookie Dough – Radical Strength
The words chickpeas cookie dough don’t usually go together, but you’ll be surprised how delicious this cookie dough hummus tastes. Vegan, gluten free, and healthy!
Check out this recipe
Heavenly Butternut Squash and Chickpea Curry
A creamy butternut squash and chickpea curry that is perfect for a healthy weeknight dinner or weekly meal prep. A great vegan option for a cold evening.
Check out this recipe

Filed Under: Beverage, Breakfast, Condiment, Dairy Free, Dessert, Dinner, Lunch, Recipe, Side Dish, Smoothies, Snack, Soup, Uncategorized

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