Pumpkin Maple Cashew Granola

This granola is perfect for fall and makes a great healthy snack. This recipe is filled with flavors of fall. It is also wonderful because it has pumpkin in it! Pumpkin makes fall extra special and I try to incorporate pumpkin into everything that I can–especially since there are only few weeks left where pumpkin is allowed in recipes!
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Pumpkin Maple CashewGranola

Pumpkin Maple CashewGranola

Crunchy, healthy, sweet and perfect for fall!

Ingredients

3 cups rolled oats

1/2-1 cup raw cashews

3 Tbsp sugar

¼ tsp of sea salt

3/4 tsp pumpkin pie spice (I also added an extra dish cinnamon)

1/4 cup butter

1/3 cup maple syrup

1 Tbsp. honey

1/3 cup pumpkin puree

Instructions

  1. Preheat oven to 350 degrees F. Mix the oats, cashews, spices, sugar, and salt together in a large bowl.
  2. In a small saucepan over medium-low heat, warm the butter, maple syrup, honey and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
  3. Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 20-25 minutes. Flip with a spatula after the first ten minutes of baking. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
  4. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
  5. Transfer to an airtight container. Should keep fresh for a couple weeks. Enjoy with as cereal, or a yogurt topper, or just as a snack!
http://kathrynskitchenblog.com/2016/11/pumpkin-maple-cashew-granola/

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Leftover Breakfast Bowl

This bowl can really be for breakfast or lunch. I call this my “leftover breakfast bowl” because 90% of this was from dinner the night before. You can certainly make everything the same day as well. I just loved the idea of combining ingredients that I already had in my refrigerator. Combining all of these nutritious colorful ingredients is a great way to start or power through your day! #TheRecipeRedux

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Leftover Breakfast Bowl

Serving Size: 1 serving

Leftover Breakfast Bowl

Ingredients

1 egg

¼ cup cooked sweet potatoes

¼ cup cooked spinach

¼ cup roasted peppers

1-2 cooked sausage (I used the Sweet Italian Sausage from Trader Joe’s)

Salt and pepper to taste

½ tsp garlic powder

1 tsp butter

2 tsp olive oil

Toast; optional

Instructions

  1. To make eggs: In a frying pan on medium heat, melt butter. Crack and egg in a small bowl and whisk until scrambled. Pour in frying pan and sprinkle salt and pepper. Cook for about 3-5 minutes until eggs are fully cooked. Set aside.
  2. To make the cooked spinach: in a frying pan on medium heat, add about 1 tsp olive oil. Add about 2 cups of fresh spinach. Saute until cooked completely, about 5-7 minutes. The spinach will dramatically shrink in size. Sprinkle with salt and pepper.
  3. To make sweet potatoes, roasted bell peppers and sausage: drizzle a baking sheet with olive oil. Cube sweet potatoes, slice the bell peppers, and cut sausage into ½ inch pieces. Season with salt, pepper and garlic powder. Spread on baking sheet and bake for 40 minutes, flip after the first 20 minutes.
http://kathrynskitchenblog.com/2016/10/leftover-breakfast-bowl/



Pumpkin French Toast

Fall is perfect for indulging in pumpkin everything! Pumpkin spice and everything nice is what this recipe is made of. This Fall season has me craving and wanting to try everything pumpkin…from my coffee to my breakfast..and everything sweet in-between. Pumpkin has quite a few perks as well such as its potassium and vitamin K content. It is also heart healthy, an immune booster and is full of fiber–so there is a reason to indulge! This pumpkin french toast is sweet with a hint of spice and makes a great Fall breakfast. It is easy to make and it will make your kitchen smell delicious as well, enjoy!
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Pumpkin French Toast

Serving Size: 2 servings

Pumpkin French Toast

Try this fall inspired breakfast with a pumpkin twist-- Sliced bread dipped in a pumpkin coating then cooked in butter and topped with maple syrup!

Ingredients

1-2 Tbsp butter

4 slices of whole wheat bread (or white bread)

2 whole eggs

1/4 cup whole milk

1 tsp vanilla extract

1/4 cup pumpkin puree

1/4 tsp pumpkin pie spice (or cinnamon)

Instructions

  1. Melt 1 Tbsp of butter on frying pan over medium heat.
  2. In the meantime, whisk eggs, milk, vanilla extract, pumpkin and pumpkin pie spice together in bowl. Soak one slice of bread at a time in the pumpkin egg mixture, then place in the prepared buttered frying pan. Repeat with the remaining slices of bread. Make sure to keep buttering the frying pan (this will make it get golden brown).
  3. Cook the bread on each side until golden brown, about 3 minutes. Top with butter, maple syrup or whipped cream. Enjoy!
http://kathrynskitchenblog.com/2016/10/pumpkin-french-toast/

 

Sea Salt & Cracked Pepper Veggie Sandwich

I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. #ad

Happy Thursday! Last week Sabra® shipped me 3 samples of their new Sabra® spreads. I was pleasantly surprised when I opened the package because I love hummus and I love sandwiches so these spreads were perfect for me. I received their 3 new flavors: Honey Mustard, Garlic Herb and Sea Salt and Cracked Pepper. I used the Sea Salt and Cracked Pepper Sabra® Spread on my veggie sandwich to add additional flavor—and it did! The flavors on all 3 are bold and they bring on a new take to sandwiches or wraps. Each spread has 75% less fat than the leading mayonnaise brand and has great flavor, NOT fat. The spreads are a bit creamier than a hummus spread so it’s actually perfect for spreading on sandwiches! I also forgot to mention they come in a perfect squeeze bottle that you can just squeeze with no mess which is key for most of us.
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Sea Salt and Cracked Pepper Veggie Sandwich

Yield: 1 serving

Sea Salt and Cracked Pepper Veggie Sandwich

Fresh cracked pepper sea salt Sabra® Spreads make this sandwich extra delicious. It's packed with tons of fresh veggies to keep you feeling healthy!

Ingredients

2 sliced of whole wheat bread (toasted is optional

2 Tbsp Sabra® Sea Salt and Cracked Pepper Spreads

4-6 thin slices of tomato

4-6 thin slices of onions

4-6 thin slices of yellow bell pepper

6 spinach leaves

2 Tbsp micro greens; or sprouts

Sliced avocado; optional

Instructions

  1. Toast your bread (optional). Spread 1 tablespoon of hummus on each piece of bread.
  2. Layer your veggies on top. I layered in the order of: tomatoes, onions, bell peppers, spinach, then micro greens. Avocado makes a great addition to this also!
http://kathrynskitchenblog.com/2016/10/sea-salt-cracked-pepper-veggie-sandwich/

These Sabra® spreads helped me recreate this heart healthy recipe because I swapped out the usual mayonnaise and mustard that I normally put on my sandwiches. For my hearty veggie sandwich, I used the sea salt and cracked pepper Sabra® Spreads spread (instead of mayonnaise of course). It worked so well with this sandwich because of the salt and pepper flavor that I got in every bite from the spread.  I normally like to add some type of protein to my sandwiches besides veggies but the hummus was plenty for this hearty sandwich–yes, sandwiches can be hearty without meat too! The amount of veggies you can add to your sandwich are endless and you can add any of your favorites. I used some of my favorites that I sliced with my new slicing mandolin. I hope you get a chance to try out at least one of these spreads with my recipe!

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Hearty Minestrone Lentil Soup

When the weather gets chilly, a big bowl of hot soup is my kind of meal. I love soup, all kinds of soup..especially hearty minestrone. Now that Fall is right around the corner, I am wanting to try out more soups with my crock pot so stay tuned! Usually I add pasta to some of my soups but I found cooked lentils (a healthier alternative) at Trader Joe’s and thought they could be an exceptional addition to this pot of soup–and it was! My Nana makes the best soups and I grew up eating her soups often. She has inspired me to make my own, so here I am trying out new recipes. Cooking big pots of soup is a great way to get plenty of vegetables. It’s also a great way to experiment and try out new vegetables that you normally wouldn’t opt to try. One serving of this soup is low in calories, high in protein and high in fiber! Your body will thank you for this. Make sure to take the time to make this healthy pot of goodness! You will be happy that you did! #TheRecipeRedux

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Minestrone Lentil Soup

Minestrone Lentil Soup

Ingredients

1 Tbsp olive oil

1 yellow onion; peeled and chopped

2 cloves garlic; peeled and minced

3 carrots; peeled and diced into 1/4-inch pieces

3 celery stalks; sliced into 1/4-inch pieces

1 zucchini; diced into 1/4-inch pieces

2 cups canned low-sodium, diced tomatoes or whole tomatoes (including liquid or fresh tomatoes)

1 cup cooked lentils (I buy my cooked lentils from Trader Joes)

6 cups vegetable stock or chicken stock

4 cups kale; washed and chopped into 1/4-1/2-inch pieces

Instructions

  1. Put a soup pot on the stove over medium-high heat. When the pot is hot, add the oil, chopped onions and garlic--cook about 7 minutes until golden.
  2. Add carrots, celery and zucchini and cook about 10 minutes until slightly tender.
  3. Add tomatoes, lentils, vegetable or chicken stock and bring to a boil over high heat. Turn the heat down to low, cover and cook 20 minutes.
  4. Add the kale and cook an additional 20 minutes. This soup makes great leftovers and you can even freeze extra leftovers for up to a few months! Enjoy!
http://kathrynskitchenblog.com/2016/09/hearty-minestrone-lentil-soup/