Pumpkin Berry Baked Oatmeal

Breakfast, Recipes

I don’t know about you, but it’s still pumpkin season to me! Fall is so not over yet, and I’m still celebrating with this delicious, cozy, super fluffy baked oatmeal. Yum!

I’ve gotta admit, sometimes I don’t feel like making oatmeal from scratch in the morning and it’s SO NICE having breakfast ready. This is a heat up and serve kind of breakfast (although let’s be honest…I don’t heat this up…it’s delicious as is).

I hope you enjoy this simple, healthy fall breakfast delight. I make a batch every week because my taste buds still want all the spice and everything nice this season has to offer ๐Ÿ™‚ Serve it warm or cold with your favorite nut butter, yogurt, and a drizzle of maple syrup if desired.

Pumpkin Berry Baked Oatmeal

  • Servings: 8
  • Difficulty: easy
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Yields 8 Slices

INGREDIENTS:

  • 2 cups old fashioned rolled oats
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk
  • 1 large ripe mashed banana
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon melted coconut oil
  • 4 large egg whites
  • 1 cup frozen raspberries (you can use fresh)

DIRECTIONS:

  • Preheat the oven to 350 degrees F and grease an 8×8 dish with nonstick spray or butter.
  • Mix the dry ingredients together- rolled oats, spices, baking powder, salt in a medium bowl then set aside.
  • In a separate bowl mash a large ripe banana, and add the milk, pumpkin puree, vanilla, oil, egg whites.
  • Whisk everything together until it’s combined into a creamy mixture then add it to the bowl with the dry ingredients.
  • Fold everything together until just combined then add the raspberries and fold again. Careful not to over mix and mash the raspberries ๐Ÿ™‚
  • Pour the baked oatmeal mixture to the baking pan.
  • Bake for 30-35 minutes or until it’s nice and golden brown and let it cool for at least 15 minutes.

*Note- you can serve it warm but it will crumble a little bit. I find it best to slice it when it’s cool, and refrigerate until ready to eat. I also like to store these in the freezer- I just wrap each individual slice in plastic wrap and then put it in the refrigerator the night before.

Enjoy!

-Hilda โค

Healthy Pumpkin Bread

Breakfast, Recipes, Sweet Bread

Sharing a very delicious Pumpkin Bread recipe today! It’s not overly sweet, and quite healthy for you. There are no added sweeteners of any kind here, just the natural sweetness from the banana and spices with a hint of stevia (if preferred). You can absolutely add 1-2 Tablespoons of maple syrup to this recipe! Just reduce the amount of almond milk by the amount of maple syrup that you use.

The banana flavor isn’t over powering and adds a delicious amount of sweetness, this flavorful bread is fall in a bite. It’s perfect for breakfast with a cup of coffee, nut butter, pumpkin butter, or yogurt. A healthy pick me up in the afternoon as well ๐Ÿ™‚

Healthy Pumpkin Bread

  • Servings: 6-8
  • Difficulty: easy
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Yields 6-8 Slices

INGREDIENTS:

  • 1 Cups Oat Flour (rolled oats blended into flour)
  • 1/4 Cup Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 scoop whey protein (I use Hammer’s vanilla flavor)
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Unsweetened Almond milk
  • 6 drops Sweetleaf stevia (optional)
  • 1 Large Egg
  • 1 Mashed Banana
  • 1/2 Cup pumpkin puree
  • 2 Tbsp Nut Butter
  • 2 Tbsp Chocolate Chips for Topping (optional)
  • 2 Tbsp Nuts of Choice for Topping (optional)

DIRECTIONS:

  • Preheat the oven to 350 degrees F.
  • Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesnโ€™t stick.
  • In a medium bowl mix all of the dry ingredients.
  • Next, throw the wet ingredients into a blender (yogurt, milk, egg, banana, pumpkin puree, nut butter), or just mash them separately then incorporate them into the dry ingredients.
  • Mix gently until it just combines. Do not over mix 
  • Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 
  • Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
  • Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you donโ€™t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely. Then slice it into 6-8 slices.
  • Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!

NOTES:

*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!

Hilda 

Cheesecake Brownies

Desserts, Recipes

Rich fudgy brownies with a sweet tangy cheesecake layer on top. Your cheesecake and chocolate lovers will rave about this delicious dessert ๐Ÿ™‚ You DON’T want to miss this treat!

Cheesecake Brownies

  • Servings: 8-12
  • Difficulty: easy
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INGREDIENTS:

For the brownies-

  • 1 stick melted butter
  • 1 1/4 cup white sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon ground instant coffee
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup all purpose flour
  • 1/3 cup dark unsweetened cocoa powder (I used Hersheys)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Chocolate chips for topping – if desired

For the cheesecake topping-

  • 1 8oz package cream cheese (softened at room temperature)
  • 1/3 cup white sugar
  • 1/2 tablespoon vanilla extract
  • 1 large egg (room temperature)*
  • pinch of salt

DIRECTIONS:

1.) Preheat the oven to 350 degrees F, and line a 9×9 baking sheet ( you can also use 8×8) with parchment paper. If you don’t have parchment, make sure to grease the pan really well then dust with flour. We want to make sure nothing sticks!

2.) In a medium sized bowl mix the melted butter, sugar, vanilla, coffee, and eggs. Mix everything until its nice and smooth. Add the flour, cocoa powder, baking powder, and salt and fold with a spatula until everything is mixed. The batter will be nice and thick.

3.) Pour the brownie batter into your baking sheet and spread it around with your spatula. Set it aside while you make the cheesecake layer.

4.) In a bowl whisk the softened cream cheese, and sugar until light and fluffy then add in the vanilla, egg, and salt. Whisk everything together until its smooth and silky and pour it on top of the brownie batter.

5.) Top the cheesecake brownies with extra chocolate chips on top or melted chocolate and create swirls with a toothpick. Bake at 350 degrees F for 10 minutes then turn the heat to 325 degrees F and bake for 35 minutes. Do not miss this step!

*Please note* – you can short cut the room temperature egg by placing it in warm water a couple of minutes while you beat the cream cheese and sugar or let it sit at room temperature at least 1 hour.

Enjoy!

-Hilda

Creamy Chicken & Biscuits

Dinner, lunch, Recipes

This is the ultimate crowd pleasing comfort food! It’s just perfectly decadent from the creamy chicken base, and then the warm buttery biscuits to soak everything up. It’s hearty from all the shredded bits of chicken and so flavorful. This is a favorite recipe, especially in the fall. You can even eat this for breakfast! I mean, who’s judging here? ๐Ÿ˜‰

I actually used chicken stock from my leftover rotisserie chicken in addition to store-bought low sodium chicken broth. All those juices that were left at the bottom when cooking the chicken were saved and used in this recipe. You can use whatever you have, but know you have that flavorful option as well!

Creamy Chicken & Biscuits

  • Servings: 6-8
  • Difficulty: easy
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Yields 6-8 Servings

INGREDIENTS:

For the base:

  • 12 Tablespoons unsalted butter
  • 1 1/2 chopped onion
  • 5 Cups chicken stock or broth* (I used half of each)
  • 2 Cups heavy cream or milk
  • 2/3 Cups flour
  • 1/2 Cup Corn kernels- frozen or fresh
  • 1/2 Cup finely chopped carrots
  • 1/4 Cup frozen spinach
  • Salt and pepper to taste
  • 1/2 teaspoon knorr chicken flavor bouillon* (optional)
  • 1/4 cup shredded or grated parmesan cheese
  • 1 lb Shredded cooked chicken breast

For the drop biscuits:

  • 2 Cups pancake mix
  • 1 teaspoon baking powder
  • 8 tablespoons cold cubed butter
  • 2 egg yolks
  • 1/2 Cup milk
  • Dried Herbs

DIRECTIONS:

1.) Drizzle a large pot with oil and cook the diced unions until they are translucent.

2.) Add the butter and melt with the onions.

3.) Add the flour and cook until you form a paste then slowly add in the chicken stock/broth along with the seasonings (salt, pepper) and the chicken flavor bouillon.

4.) Allow it to bubble up a little bit 1-2 minutes then add the milk. Mix everything together and then add the vegetables- corn, diced carrots, and spinach. Cover and cook for 6-8 minutes.

5.) Stir in the cooked shredded chicken, and the parmesan cheese. Then turn off the heat and pour the creamy chicken mixture into a greased casserole dish.

6.) Make your biscuits! Mix the flour, and baking powder together.

7.) Add the cubed butter and with a pastry mixer or fork mix it in until the butter resembles pea sizes throughout the mixture.

8.) Slowly add in the milk just until you reach a sticky fluffy dough (you may add more or less milk depending on the consistency).

9.) with an ice cream scoop or a large spoon, spoon the drop biscuits into the creamy chicken casserole one at a time 6-8 biscuits). Make sure to spread then out evenly.

10.) Top the biscuits off with a little bit of the dried herb mix and brush with extra milk on top if desired.

11). Bake for 35 minutes or until the biscuits are baked through- nice and golden brown and fluffy. Make sure to move the biscuits half way through since they tend to expand quite a bit.

12.) Serve warm. Store it tightly with plastic wrap and foil in the fridge for 4 days. When reheating, gently place it in a microwave safe bowl and heat for about 1-2 minutes.

Enjoy!

-Hilda โค

Snickerdoodle Bites

Breakfast, Desserts, Recipes, snacks

These little bites are heaven in your mouth, and they are the perfect snack at any time of the day. They are delicately sweet with the dates, and the outer candy coating of cinnamon and sugar. You’ve got to give these a try!

I used a vitamix blender to make these but a food processor would work perfectly here.

The perfect pre-workout snack!

Snickerdoodle Bites

  • Servings: 15
  • Difficulty: easy
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Yields 15 Bites

INGREDIENTS:

For the base of the bites:

  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 scoop whey protein (I used Hammer’s vanilla flavor)
  • 1/4 cup flaxseed meal
  • 1/2 cup pretzels*
  • 100g medjool dates
  • 3 tablespoons maple syrup or honey
  • 3 tablespoons melted coconut oil
  • 1/2 tsp ground cinnamon
  • 1/4 cup water

For the coating:

  • 1-2 tablespoons melted butter or coconut oil
  • 1 tablespoon ground cinnamon
  • 3 tablespoons granulated white sugar or coconut sugar

DIRECTIONS:

  • Place all the ingredients except the water in a blender and blend until it gets crumbly.
  • Add in the water a little bit at a time until you form the dough then turn the blender off.

*Please note: the pretzel is optional, but I like the texture and the savory to sweet taste ๐Ÿ™‚

Enjoy!

-Hilda โค

Harvest Salad with Tahini Goddess Sauce

lunch, Recipes, salads

Does anything scream Fall more than a delightful harvest salad? Let’s celebrate delicious sweet butternut squash perfect for the season! This is such an incredible salad combination. I’m a huge fan of tasty flavorful meals, and this one is up there for sure.

You have the fresh base of the crisp greens, the combination of creamy goat cheese and crunchy pecan and roasted nuts with the creamy homemade dressing and roasted buttery pumpkin. This is going to melt in your mouth! Last but not least, the protein from the turkey that soaks up the goddess tahini dressing. Yum! Nutrition wise too- this is a winner.

This salad is also a great way to use leftovers from Thanksgiving. Add in some dried cranberries or avocado to jazz it up a bit. It’s perfect.

Harvest Salad with Tahini Goddess Sauce

  • Servings: 1
  • Difficulty: easy
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Yields 1 Big Salad or 2 Small Side Salads

INGREDIENTS:

  • 4-6 cups baby spinach
  • 1/2 cup (85 g) roasted butternut squash*
  • 4 oz. ground turkey
  • 1/2 oz. goat cheese
  • 2 Tablespoons (.5 oz) roasted nut mix ( I used an Olive and Herb nut mix)
  • 2-3 Tablespoons of my Goddess Tahini Dressing

DIRECTIONS:

  • Start by assembling the salad with the spinach or mixed greens first, then top the salad off with the roasted butternut squash, turkey, goat cheese, nuts, then drizzle the tahini dressing.
  • Toss and enjoy!

*Please note- you can roast the butternut squash ahead by peeling, and cutting into cubes, drizzling with olive oil, then topping it off with EBB seasoning, or salt and pepper, and garlic powder. Roast for 450 degrees for 30 minutes.

Enjoy!

-Hilda โค

Tahini Goddess Sauce

Breakfast, Dinner, lunch, Recipes

I add this sauce on my scrambled eggs, buddha bowls, salads, and more! It’s absolutely divine. Once I started this recipe, I never went back. I make a couple batches at a time since I never want it to run out ๐Ÿ™‚

Tahini Goddess Sauce

  • Servings: 12
  • Difficulty: easy
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Yields 12 servings of 2 Tablespoons

INGREDIENTS:

  • 1 big bunch of cilantro
  • 2 medium cloves of garlic
  • Juice of 2 lemons
  • 3/4 cup water
  • 1/3 cup pure tahini (sesame paste)
  • 1 jalapeno (seeds in, stem cut off)*
  • 1/2-3/4 tsp ground kosher salt

DIRECTIONS:

  • Fill a blender with all the ingredients ( I used a vitamix) and blend until smooth. The sauce will appear thin but will thicken up when it sits in the fridge for at least 2 hours. You can also add more tahini if you desire to thicken it up instantly.

*Please note- if you want it with less garlic flavor just add 1 clove. If you want it less spicy you can remove the seeds or leave out the jalapeno. I find that it ads a small kick and it’s not too spicy ๐Ÿ™‚

** Store it in an airtight container such as a mason jar in the fridge for up to 1 week **

Enjoy!

โค Hilda

Apple Pie

Desserts, Recipes

This has to be my new favorite apple pie recipe! The crust is a no fail flaky, melt in your mouth crust that is absolutely perfect in this recipe.

The filling is simple but delightful. I use a combination of apples to get the most flavor- tangy and sweet! There’s nothing better than a nice warm slice of apple pie with ice cream on top to welcome the autumn leaves, and the season of fall.

I hope you enjoy this recipe!

Apple Pie

  • Servings: 6-8
  • Difficulty: easy
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Yields 6-8 slices

INGREDIENTS:

For The Crust:

  • 2 cups white all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 1/4-1/2 cup iced cold water

For The Filling:

  • 2 apples cored and sliced ( I used a combination of fuji and granny smith)
  • 1/4 cup ground white sugar
  • 1 teaspoon cornstarch
  • juice of 1 lemon
  • 1 teaspoon cinnamon

For The Caramel Sauce:

  • 2 tablespoons butter
  • 1/3 cup ground white sugar
  • 2 tablespoons brown sugar
  • juice of 1 lemon+ zest
  • 1/3 cup half and half (or milk)

Extras for Pie Assembly:

  • 1 egg (for brushing)

DIRECTIONS:

For the crust:

  • In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
  • Add the ice cold water little by little, until you form a the dough.
  • Cut the dough into 2 equal pieces and refrigerate for at least 30 minutes.
  • Roll the first piece of dough into a circle and place the first one a pie dish. Create tiny holes with a fork so the dough doesnโ€™t bubble up too much. Save the other half for the top.

For the filling:

  • Mix the sliced apples with sugar, lemon juice, corn starch, cinnamon, and pour on top of the uncooked pie crust.

For the Caramel Sauce:

  • In a sauce pan melt the butter, and add the sugar + lemon + zest and cook for about 5 minutes until it gets bubbly. Add the half/ half and keep mixing for 2 minutes or so. Turn off the heat and let it cool for 5 minutes.

For the Pie Assembly:

  • Pour the caramel sauce on top of the apple cinnamon filling, and top with the second rolled out pie dough. Crimp the edges to form a nice crust.
  • Slit 3 slices on top of the pie, and brush with the beaten egg.
  • Bake at a 375 degree preheated oven for 25 minutes.
  • Cool the pie, then slice into 6-8 equal slices. Serve warm with french vanilla ice cream or whipped cream!

Enjoy ๐Ÿ™‚

-Hilda

Caprese Chicken Casserole

Dinner, lunch, Recipes
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Caprese Chicken Casserole

  • Servings: 6-8
  • Difficulty: moderate
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Yields 6-8 servings

INGREDIENTS:

  • 1 lb chicken breast
  • 1 cup frozen spinach
  • 1 1/2 cups Cream Sauce
  • 1 lb rotini pasta
  • kosher salt
  • black pepper
  • 1/2 cup shredded colbi jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup bread crumbs ( I made my own by blending 4 slices of day old bread)
  • 4 tablespoons melted butter
  • 1/4 teaspoon paprika
  • 1/2 cup tomato slices
  • Basil (for garnish)
  • 1 tablespoon olive oil

DIRECTIONS

  • Grease a large baking dish with cooking spray or butter and preheat the oven to 450 degrees F.
  • Season your chicken breast with salt and pepper.
  • Heat a non-stick skillet with olive oil, and sear the chicken breast on both sides. Cover, and let it cook until the internal temperature hits 165 degrees. Shred the chicken with a fork. It should pull apart easily.
  • While the chicken is cooking, boil some water for the rotini pasta. Season the water with a generous amount of salt. Add the rotini, and let it cook for about 8 minutes or until al dente (just enough to bite into).
  • Add the frozen spinach to the cooked shredded chicken and sautรฉ for about 3 minutes.
  • Add the cream sauce to the chicken mix  and let it bubble for about 5 minutes. Add the shredded colbi jack cheese, and mix well until the cheese is nice and melted. Turn off the heat. Add some of the pasta water to the creamy chicken mix, and the cooked pasta.
  • Mix everything together, and pour it into your baking dish and set aside.
  • In a small bowl mix the bread crumbs, and the melted butter and set aside.
  • Top the casserole with the mozzarella cheese first, then the bread crumb mix, paprika, and finally tomato slices.
  • Wrap the top of the dish with aluminum foil and let it bake for 10 minutes.
  • Remove the foil, and let it bake uncovered for an additional 20 minutes.
  • Top the dish with fresh basil and serve immediately ๐Ÿ™‚ It will be hot.

Enjoy! โค

Hilda

Cream Sauce

Dinner, lunch, Recipes

This is one of my favorite recipes to have on hand. It’s luxurious, flavorful, and turns a simple dish into something decadent. I use this sauce to make Potato Au Gratin, Classic Chicken Alfredo, or my favorite Caprese Chicken Casserole! It’s SO GOOD!

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Cream Sauce

  • Servings: 6-8
  • Difficulty: easy
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INGREDIENTS:

  • 1 1/3 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons โ€‹all purpose flour
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1/4 cup parmesan cheese
  • 1 minced clove garlic

DIRECTIONS:

  • Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge. Turn the heat off, and keep it warm
  • In a sauce pan, melt the butter, and garlic over medium-low heat. Add the flour, and stir until the mixture is combined. Continue mixing for about 2 minutes to form a roux. Make sure the mixture does not turn brown.
  • Add the hot milk to the flour mixture, and let it boil. Turn the heat to low, and stir frequently for 5 minutes. Stir in the salt, pepper, and parmesan cheese.
  • Serve immediately with pasta, or let the sauce sit and cool for 5 minutes or so, then store it in a mason jar in the fridge for 7-days.

Notes: You can also store it in the freezer for months, and defrost in the fridge a couple of days before using.

-Enjoy โค

Hilda