Let the pumpkin frenzy continue! I’ve been making pumpkin recipes as often as I have time for lately. Even the morning oatmeal can be easily turned into pumpkin spice oatmeal, yum!
This recipe is perfect for Sunday brunch. You can make it ahead the day before, pop it in the oven in the morning and relax in your pj’s until it’s ready. 🙂
Pumpkin French Toast Casserole
- 1 loaf of bread (I used sourdough, but ciabatta or french would be great as well), torn into bite sized pieces
- 7 large eggs
- 2 1/2 cups milk
- 1 1/4 cups pumpkin puree
- 1/4 cup granulated sugar
- 1 1/2 tablespoons vanilla extract
- 1 heaping teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon allspice
- pure maple syrup, for serving
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 6 tablespoons cold butter, cut into pieces
- Butter the bottom and sides of a 9×13 casserole dish. Place the bread in the dish and spread evenly.
- In a medium bowl whisk together the eggs, milk, pumpkin, sugar, vanilla and spices. Pour this mixture evenly over the bread chunks. Cover dish and refrigerate overnight (if you don’t have all night that’s fine, just let the bread soak up the liquid for at least 30 minutes on the counter).
- To make the streusel topping combine the flour, sugar, cinnamon and nutmeg. Cut the butter into the mixture using a pastry cutter or fork, until the mixture has a crumbly texture. Cover and refrigerate until ready to cook the casserole.
- When you’re ready to bake the casserole preheat your oven to 350 degrees. Sprinkle the streusel topping evenly over the french toast mixture. Bake for 35-40 minutes or until the french toast is set and beginning to golden.
Makes 8-10 servings.
Recipe adapted from Two Peas and their Pod
I was excited to pull out my slow cooker this week for the first time in a while. We use our slow cooker on a weekly basis in the fall and winter. I love making soup and stew in the cooler months, so you can anticipate many of those recipes in the months to come.
This recipe originally did not have any meat. I have been eating a lot less meat lately (not really intentionally, but I am kind of enjoying it). The chicken was a good addition, but I wouldn’t have missed it too much if I left it out.
I love the warm and distinct chipotle flavor, which is what really makes this soup unique. Also, unless you want it super spicy, don’t do what I did and add three chipotle peppers. For some reason I always think more is better… not the case with these spicy peps!
Chicken and Black Bean Chipotle Soup
- 1 lb. chicken breast, cubed
- 2 cans black beans, drained and rinsed
- 1 red and 1 green pepper, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 celery stalks, diced
- 3 carrots, diced
- 3 chipotle peppers in adobo sauce, minced
- 1 large can of crushed tomatoes
- 1 can of diced green chilies, drained
- 4 cups reduced sodium chicken broth
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- pepper, to taste
- cilantro and monterey jack cheese (optional for topping)
- Combine all ingredients (except for toppings) in a large slow cooker. Cook for 6-8 hours on low until chicken is cooked through and vegetables are tender.
- Serve and top with cilantro and cheese.
Makes about 8 servings.
When I first tried this recipe I basically had zero expectations that it would turn out. It just sounds weird, doesn’t it? I’m really not even sure why I made it. I’m happy to say I was pleasantly surprised! Pizza is one of my favorite foods and I love making my own crust from scratch (my pizza crust recipe is posted here). But in an effort to reduce carbs this recipe is a great alternative!
The topping options are endless. Top it with any and all of your favorite pizza fixings. Listed in the recipe are the ones I used, but you can change that however you would like.
I should also mention if you aren’t a big cauliflower fan, give this a try anyway. I didn’t even think I liked cauliflower until I gave it another shot recently, and I love it!
Pizza Cauliflower Casserole
- 1 medium head of cauliflower, chopped
- 2 tablespoons milk (I used skim)
- 1 1/2 tablespoons butter
- pepperoni slices, chopped
- 1/3 cup mozzarella cheese, shredded
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon garlic powder
- pinch of red pepper flakes
- salt and pepper
- 1/3 cup pizza sauce
- 3/4 cup mozzarella cheese, shredded
- pizza toppings of your choice (I used green peppers, onions, mushrooms and pepperoni)
- Steam cauliflower in a steamer for about 10 minutes, or until tender. (You could also boil or microwave the cauliflower, but steaming helps to keep all of the nutrients in the cauliflower). Put the cauliflower, milk, butter, 8 pepperoni slices and 1/3 cup mozzarella in a blender of food processor. Blend until smooth with some chunks of cauliflower. Stir in the spices and salt and pepper.
- Pour the cauliflower puree into a buttered 8×8 casserole dish. Top with a layer of pizza sauce. Followed by 3/4 cup of mozzarella and pizza toppings.
- Bake in a preheated 375 degree oven for about 20 minutes, or until all the cheese is melted and it’s beginning to bubble.
Adapted from I Breath… I’m Hungry…
Do you want to know what it takes to survive a stressful job?
1. Awesome coworkers.
2. Lots of good chocolate!
3. Daily exercise and vegetables to balance out the stress and chocolate consumption.
Vooala, that’s it! Well not really, but it’s a good start 😉 But seriously I am lucky to love my job and the people I work with. Tomorrow we are saying goodbye to one of our awesome team members, so of course we will need chocolate to properly send her off 🙂
These brownies are easy, peasy, squeezey. They literally take 10 minutes to make. I have to say I usually don’t care for a brownie that doesn’t have a super delicious frosting, but sometimes you just don’t have the time, so you make do without. And with the rich chocolate flavor in these babies you won’t miss the frosting too much.
Super Easy Fudge Brownies
- 3/4 cup granulated sugar
- 1/2 cup whole wheat flour
- 1/4 unsweetened cocoa powder
- 1/4 teaspoon baking powder (I actually use a little more than 1/4)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup semi-sweet chocolate chips
- In a large bowl combine sugar, flour, cocoa powder and baking powder. Make a well in the middle of the bowl. Add the butter, eggs and vanilla to the well and mix until combined. Fold in the chocolate chips.
- Butter an 8×8 baking dish. Pour the batter evenly into the baking dish. Bake in a preheated 350 degree oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool. Cut, serve and enjoy!
Adapted from 100 Days of Real Food