Pumpkin Spice Trail Mix + Oatmeal Topper

This Pumpkin Spice Trail Mix recipe is sponsored by iHerb

Pumpkin Spice Trail Mix - Use this trail mix on your oatmeal, on your roasted squash salad, or on top of your smoothie bowl

In autumn we all take a deep breath out, our memory box filled with summer adventures and good times, and we slowly make the transition into winter. For me, autumn is time to turn the oven back on to prepare meals for family and friends, and also start trialing holiday recipes and edible gifts. In our busy lives, we can all appreciate a versatile dish, something that can be used in multiple ways. That’s why I created this Pumpkin Spice Trail Mix and Oatmeal Topper because that’s exactly what it is. As a trail mix, it can be enjoyed as a quick and filling afternoon snack, or perhaps given to friends or coworkers as a holiday gift. As a meal, it tastes great added to your warming bowl of oatmeal or sprinkled on your next roasted winter squash salad. I’ve included more ideas below on how to enjoy this tasty holiday essential pumpkin spice trail mix, and some tips on how to maximise the nutritional quality.
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So Simple Pumpkin Spiced Coffee

So Simple Pumpkin Spiced Coffee Recipe

It’s hard to not get caught up in all the pumpkin spiced hype. Coffee shops have been on the band-wagon even before the leaves started to turn. Now that October is here, I think it is fair to start filling the kitchen with pumpkin spiced everything. I love cafe style Pumpkin Spiced Lattes but I also know that they are so loaded with sugar and not worth the post-latte crash. Here is my healthier alternative to the sugar-loaded versions. This So Simple Pumpkin Spiced Coffee may turn out to be a regular in your autumn morning routine.
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Creamy Summer Slaw with a Yogurt Dressing

Creamy Summer Slaw with Yogurt Dressing

The summer markets are bursting with berries, stone fruit and fresh tomatoes. With the overload of delicious blueberries and wild blackberries, e sometimes forget about the more humble harvests. Cabbage springs into season in summer and has a lengthy season lasting over 6 months depending on the climate. Cabbage is also packed full of antioxidants and is an easy addition to summer salads, BBQs and stir-fries. I’m sharing one of my favourite recipes -Creamy Summer Slaw with a Yogurt Dressing, adapted from My New Roots Sarah Brittons’s Cookbook Naturally Nourished. Her version is a beautiful creamy autumn slaw, using seasonal Brussels sprouts and apple. I’ve revamped it to suit the summer months, showcasing one of the most undervalued vegetables on our shelves – cabbage of course.
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Easy Curry Lentil Soup with Kale

A Simple Curry Lentil Soup with Kale

I’m writing this post from the tropics, from Sumatra Indonesia. While I’m sitting beach front eating papayas and mangoes for breakfast the autumn chill is in full force at home. This is my third trip to Indonesia, and I am understandably a big fan of Indonesian food. Sumatrans like their food spicy, and tempeh and tofu are always on the menu, alongside fresh seafood and dark leafy greens. Despite my love affair with South-East Asian cuisine, I do find myself craving for the hearty lentils based soups of home. This soup was a regular before I left home, and will be one of the first things I make once I return. Don’t get me wrong, I am going to savour every last bit of Indonesian food while I can, but sometimes a Curry Lentil Soup with Kale is what your body needs.

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Simple Beet Dip with Balsamic Vinegar and Cream Cheese

Simple Beet Dip with Balsamic Vinegar and Cream Cheese

If I have learned one thing from having a weekly vegetable box delivered to my door it is this – beets are always in season. Well, they are on Vancouver Island anyway. From June, straight through to October, they haven’t missed a beet, and I have heard down the grapevine that the winter edition is set to include even more of this tasty vegetable. I have only just begun the experience the versatility of beets, from Beet Apple and Kale Salad with Walnuts and Dill to Beet and Goat Cheese Salad with Green Beans and even Gluten Free Beet Chocolate Muffins with Chickpea Flour. And now another beet inspired dish to add to the repertoire – a super Simple Beet Dip with Balsamic Vinegar and Cream Cheese. The best part? It’s only five-ingredients.
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Protein Rich Zucchini Noodle Lasagna with Cottage Cheese

Recipes for High Protein Zucchini Lasagna - Simplified and Gluten Free

When your roommate is intolerant to lentils, vegetarian sources of protein are limited. We have had more than our fair share of Summer Tofu Salad Bowl and Vegetable Packed Crustless Quiche with Feta but there are only so many egg and tofu dishes you can stomach in a week. So I turned to protein-rich cottage cheese to help square out our vegetarian dinners. Using our high supply of zucchini from our weekly veggie box and my motivation to get some protein versatility into our diets, I came up with this Zucchini Noodle Lasagna with Cottage Cheese. Not only is this vegetarian dish high in protein, it is also great for those looking for a low carbohydrate meal. And the best part is… it’s easy!
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Simple Vegetable Crustless Quiche with Feta

A simple Crust-Free Vegetable Quiche - Gluten-free

The abundance of zucchini is a guarantee that summer is in full swing. Creative uses for zucchini have taken over my Pinterest news feed – ranging from stuffed, to chips, to zucchini noodles. People are mad about this summer veg but no need to get too fancy, zucchini can produce some quick and easy dishes as well. This Simple Vegetable Packed Crustless Quiche with Feta recipe is exactly that. No stove stop required (less dishes, yes!), and with 2 1/2 servings of vegetables per serve and a whole lot of protein, it’s super healthy as well!
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Kale Salad with Beet Apple and Dill

Recipe for Beet Apple Dill Salad with an ACV vinaigrette

As the years go by, I can start to appreciate the presence of fruit in salads. Where the sight of strawberries in a salad used to make my stomach churn, I can now appreciate the surprise burst of sweetness from a blueberry or the tartness from an apple in a salad. This April the veggie stands are showcasing beets, kale and apples. When these seasonal delights are jazzed up with a little bit of fresh dill and a simple vinaigrette style dressing, an exciting springtime Kale Salad with Apple, Beet and Dill is created. What I love about this spring dish is that it continues to showcase the produce of the autumn and winter, while the addition of fresh dill reminds us that spring has come.
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Roasted Vegetable Buddha Bowl with Kale Pesto, Lentils and Barley

Recipe for Roasted Vegetable Buddha Bowl with Kale Pesto, Lentils and Barley

Ever thought about what’s in season in March? There is no question that Spring has arrived- the flowers are out in full force and the winter jackets are back in storage. But even though the cherry blossoms are in bloom, not much is being harvested from the veggie gardens at this time of year. Luckily, last years parsnips, carrots and beets have been kept cold in cellars for us all winter so we can still enjoy last seasons bounty while we wait for the new years crop. This Roasted Vegetable Buddha Bowl with Kale Pesto, Lentils and Barley is a great versatile dish, and an easy way to use up excess produce in your fridge.
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Protein Packed Vegan Pesto with Hemp

Protein Packed Vegan Pesto with Hemp

Pesto in autumn I hear you ask? Thanks to my container gardening course last spring (see Container Gardening – 8 Edible Plants To Grown Indoors) I’ve been able to grow basil indoors, and it has been thriving up until now! What else better to do with the last basil leaves of the season than to make a pesto. Pesto pasta is a great simple meal, though protein can be lacking which can lead to blood sugar spikes, followed by the corresponding drops. This Protein Packed Vegan Pesto with Hemp offers more protein than your standard pesto thanks to the hemp hearts. Another twist is the addition of miso in place of parmesan cheese. Not sure how you feel about that? Read on.
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