Halloween treats aren’t just for kids! This Matcha Panna Cotta is perfect for a fall dinner party or as a special date night treat.
Momma’s Meatloaf
Potato chips are back on the menu! These are lighter than most store-bought varieties because we oven-bake them. Smoked paprika makes them even more flavorful.
Pumpkin Seed Chia Granola with Mango
I’m a sucker for good granola. But so much of the stuff you find at the market is either loaded up with extra oil and sugar or is incredibly expensive. While making granola is slightly time-consuming, it is really easy. And this recipe yields a hearty amount, so you’ll be able to enjoy it for several breakfasts. It also makes a welcome housewarming gift.
Avocado Smoothie
We’re really into avocados at my house. Between me, my husband, and my son, Leo, we eat several each week. They usually get diced and tossed into salads and tacos, or smeared onto bread, but it wasn’t until recently that we started to drink them. An avocado might not seem like a go-to smoothie component, but when it’s blended with ingredients that are sweet, it provides body and richness. With its super-high potassium content, it’s just the right thing, along with banana, to enjoy after a tough workout. If you want to make this a vegan smoothie, just omit the yogurt, or use cultured coconut or almond milk.
Spice Girl Pumpkin Muffins
If you ever need to sell your home, whip up a batch of these muffins before the open house. The scent of all the warm fall spices creates a cozy atmosphere that’s worth almost as much as a good home stager. Plus, these muffins are amazingly moist, with absolutely no oil or butter, making them even more magical.
Apricot-Almond Clafoutis
Serves 6 The word “clafoutis” used to intimidate me. It sounded so fancy and French, but it’s actually quite easy to make. Cherries are the classic fruit to make this …
Berry Yogurt Parfaits with Cherry-Almond Granola
Makes 4 servings Ingredients: 4 Rudi’s GF Cherry-Almond bars, crumbled (1 cup) 1¼ cups low-fat vanilla yogurt 1½ cups mixed berries (blueberries, raspberries and quartered strawberries) 2 teaspoons honey …
Double Blue Scones
My first experience making scones was—believe it or not—on an island in the Great Barrier Reef. I was on a scuba excursion that was set up through the university I was attending in New South Wales, Australia. While staying on Lady Musgrave Island, the small boat we were using to take us out into deeper waters drifted away, so we had plenty of time on our hands to cook. I don’t recall exactly how we managed to make the scones, but I do remember that they had dates in them and were delicious. This version is equally good, and you don’t need to be stranded on an island to enjoy them.
Mega Mango Coconut Smoothie
This sunny smoothie is excellent for starting your day or fueling up before a morning run. Mangos have two seasons, spring/summer and fall/winter, which means you can always find at least one variety at the store. Mangos needn’t be red to be ripe—just give them a gentle squeeze and if they “give” a bit, they’re ripe.
Cherry Almond Smoothie
If there’s a bowl of ruby red cherries in front of me, chances are I’ll just sit and eat the whole thing. But occasionally I’ll restrain myself long enough to actually pit the cherries and use them in a recipe.