Are you a fan of hazelnuts? 🌰 Then this recipe is for you! Hazelnuts are my absolute favorite during the fall and winter months. I love them in salads, as a milk or creamer in my coffee, in chocolate cake, and of course, as a spread like Nutella. 🤤 That recipe is coming soon by the way, so don’t you worry.
Let’s cover the nutrition profile of hazelnuts.👇🏼
🌰 Hazelnuts are rich in:
Vitamin E (an antioxidant and cell protectant), meeting 21% of the RDA (Recommended Daily Allowance)
Copper, which is an underrated nutrient in my opinion. Copper aids in iron absorption and helps iron form red blood cells in the body- SO important! Hazelnuts provide 24% of your RDA in copper.
Manganese, another under appreciated nutrient, that acts as an enzyme in a plethora of processes in your body, including but not limited to: bone, joint, and connective tissue health, nutrient metabolism, blood sugar regulation, and modulation of sex and thyroid hormones!! Hazelnuts provide a whopping 81% of your RDA in manganese. 🤩
Hazelnuts also provide fiber, but when you make this milk, we remove the fiber with the pulp. I personally freeze the pulp to use 1-2 Tbsp in smoothies so I can still receive those nutrients later on and reduce food waste (a 2022 resolution of mine is to become more sustainable and produce less waste).
Are you ready for the recipe? Let’s get to it!
Time to prep: 10-12 hours Time to make: 10-15 minutes
Yields: 5 1/3 cups (You may halve the recipe if you don’t need or want this much. I crafted this for families and to use in other meals, like oatmeal. Note: homemade nut milk only lasts about 3-5 days in the fridge.)
1 1/2 cups raw hazelnuts
7 cups cold water, filtered if possible.
1 1/2 tsp vanilla extract
1 1/2 tsp unsulphured molasses (contains a bit or iron- yippee! The copper in the hazelnuts will help absorb this)
2 medjool dates, soaked in hot water for 5 minutes to soften
2 small pinches salt (or 1/8 tsp)
Soak hazelnuts in water overnight.
Add both the hazelnuts and water to a food processor or high speed blender. You will probably need to halve the contents or even process 3 times because of the volume. I don’t want you to have a mishap like I did with an overflow of contents. 🙈 Whoops!
Add the vanilla extract, molasses, soaked dates and salt. Blend/process for 5 minutes or until a milk consistency is formed with little to no visible solids.
Use a sieve or colander with paper towel, nut milk bag, or cheesecloth to strain the “milk” and separate it from the pulp. *You can save the pulp and freeze for future use in smoothies.
That’s it! You have your hazelnut milk! Give it a taste test to determine if you want it sweeter or not. My reservations were with not being able to taste that hazelnut flavor anymore, but feel free to add more dates if you desire.
I typically reheat 1/2 cup fo this milk in the microwave and froth it before adding to my coffee. Enjoy, and please let me know what you think in the comments! I’d love to hear your thoughts.
P.S. That homemade hazelnut spread and other holiday recipes (new and old) will be well on their way, so keep your eyes peeled. I LOVE this time of year. 🥰 Do you?
If you’re into fall cooking and love squash varieties, then this soup is for you! There is just something about a cozy and flavorful bowl of creamy soup in the cooler months, isn’t there? It feels and tastes like a hug in a bowl to me. 😂 Too much? Okay, let’s get straight to the recipe for y’all rolling your eyes at me.
3 Tbsp olive oil (use per tbsp separately- instructions given when)
1 medium-large butternut squash
1 medium yellow onion
1 medium red pepper
1 Tbsp garlic
2 cups vegetable broth
1 can cannellini beans
1/2 cup nutritional yeast
1/3 cup coconut cream
1 tsp sea salt
1/4-1/2 tsp pepper (add to taste preference)
1 tsp smoked paprika
1/8 tsp nutmeg
1/2-1 tsp cinnamon (add to taste preference)
1 tsp herbs de provence, or add dried oregano, basil, thyme, etc.
Optional: fried sage to top, sriracha to top or blend in, parmesan to top, or better yet- parmesan crisps!
Preheat oven to 425F. Line a large baking sheet with parchment paper.
Take your butternut squash and cut off the top and bottom. Then cut in half lengthwise. (See below.) Scoop out the seeds and discard (or clean, dry and roast later to avoid food waste).
Take your yellow onion and cut into 8ths. (See below). Place both the butternut squash, skin-side down, and the onion on the parchment paper. Use 1 Tbsp of olive oil and brush to coat both. Sprinkle the butternut squash with sea salt and cinnamon. Place in oven and set timer for 50 minutes.
4. In the meantime, you may air-fry the red pepper for 15-20 minutes at 400F or add this to your baking sheet with 20 minutes left in the oven. Don’t forget to coat in olive oil! 😉
5. Once roasted, take a fork to pierce and ensure the squash is thoroughly cooked. Once cooked and cooled a bit, scoop out the butternut squash from its skin and add to a large blender or food processor. Add onion and red pepper then puree. Add the next 4 ingredients (garlic, veg broth, beans and nutritional yeast) and puree again until a smooth consistency is formed (about 3-5 minutes, depending on the tool you’re using).
6. If you have enough room in your blender or food processor, add the coconut cream. If not, transfer the puree to a large pot with 1 Tbsp olive oil over low-medium heat. Warm, add coconut cream and spices, then mix.
7. Once warm- hot, serve in bowls with toppings of choice. Enjoy!
Did you enjoy this bowl of warming, fall joy? If so, then please leave a review below and/or treat me to a matcha! 🍵 You can donate one here.
Thank you in advance for your following and support! For more delicious, healthy recipes, follow me @feed.me.happy and join my email list here!
It is that time of the year again, folks, and with my current flexibility in schedule, I plan on delivering a brand new collection of fall recipes! 💃🏽🍁🍂🎃🍏🍎
To start, I wanted to provide a simple Iced Pumpkin Spice Latte recipe, especially because it isn’t quite full-fledged fall weather yet. Please let me know what you think in the comments below! Thank you for your visit and support. 🧡
1 cup milk of choice
3 Tbsp pumpkin puree
1/4 tsp pumpkin spice
1 cup coffee
1/2 scoop vanilla or pumpkin spice protein powder
Optional to sweeten: 1-2 tsp sweetener of choice (honey, agave, maple syrup)
Sprinkle of cinnamon to top!
1. Blend all ingredients together then serve over ice OR to save yourself from more dishes, shake in a protein shaker.
Last but not least for my Thanksgiving 2020 meal edition are these turkey enchiladas! Fun and different, right? I mean, most of us love tacos, burritos, and anything wrapped up, so why not combine Turkey foods into an enchilada then bake it!?
Prep time: Varies Cook time: 10 minutes
Serving size: 2 Serves: 3
Cooked turkey breast, shredded
Pumpernickel stuffing OR your stuffing of choice
Cranberry chutney OR cranberry sauce
Swiss OR goat cheese (if you like tangy flavors, goat cheese is awesome, but it can be overpowering with the cranberries)
Preheat oven to 350F and line baking pan with tine foil.
Ideally, everything will be cooked by the time you’re ready to assemble these. To do so, lay out a tortilla wrap. Drizzle gravy (may 1-2 Tbsp) down the middle. Add 4 oz of turkey, then top with 1/4 cup stuffing and 2 Tbsp cranberry chutney/sauce. Roll up and place fold at the booth to stay secured.
Continue doing this for all tortilla wraps. Top with Swiss or goat cheese, fresh thyme, and extra cranberry sauce.
Bake at 350F for 10 minutes, or until cheese melts.
The theme of Thanksgiving this year was taking traditional staples and giving them a fresh look. Insert: Mashed Potato Hush Puppies. They’re basically mashed potatoes with a sprinkle of goodness then baked- yummmmm! I didn’t make the gravy from scratch, but I did purchase the turkey gravy from Trader Joe’s then infused it with fresh sage to add an herby kick. I hope you enjoy them as much as my husband and I did!
Prep time: 32 minutes Cook time: 50 minutes
Serving size: 4 hush puppies Serves: 4
1 lb baby red potatoes
3 Tbsp ghee (or butter)
3/4 tsp salt (use 1/4 + 1/2 tsp separately)
1/4 tsp pepper
3/4 cup Italian breadcrumbs
Optional for seasonings: dried or fresh thyme and oregano
1 cup grated parmesan cheese (use 1/2 + 1/2 cup separately)
olive oil spray
Optional: pre-made or homemade gravy with fresh sage
Fill a large pot halfway with water. Bring to a boil. Add a generous sprinkle of salt and whole potatoes after washing. Boil for 30 minutes.
Once you can easily stick a fork in the potatoes, remove from heat. Pour into a colander then transfer to a large bowl.
Mash the potatoes well (with skin intact) with a masher or fork. Add the melted ghee or butter, 1/2 cup parm, salt and pepper. You can even add herbs inside if you’d like too!
Stir well, then place in refrigerator for at least 30 minutes, or until cool.
Preheat oven to 375F and line a baking sheet with parchment paper.
Remove from fridge. Form into little balls, perhaps 1/4 cup in size. They should maintain form.
Grab two small bowls. Break two eggs into one and mix. Add the breadcrumbs, 1/2 cup other parm, and a touch of salt, pepper or other seasonings as desired in another small bowl.
Cover 1 potato ball in egg. Let drip being transferring to other bowl and coating with breadcrumb mix. Continue to do this until complete.
Add potato balls to sheet. Liberally spray or coat with olive oil. Bake for 30 minutes.
Check 15 minutes in to see if breadcrumbs are turning golden. If they aren’t, add another coat of olive oil.
Remove from oven. Let cool. If using gravy, heat up with freshly chopped sage to add flavor. You can either pour the gravy over the hush puppies or dip the potatoes in the gravy.
Cranberry sauce- people love it or hate it.. I personally do not like the overly sweet goop you find at the store, but that’s just me. I grew up with my family making cranberry relish, which is basically minced fresh cranberries, orange peels, and sugar. I adjusted this recipe to use less sugar over the years, and even substituted the cane sugar with honey (still sugar btw, just a different taste). I knew there was an opportunity to really elevate this side dish, so I took advantage this year to brainstorm on what that could be and look like. I came to the conclusion that cranberry chutney would offer complex flavors with less sugar while also remaining simple to whip up. It also highlights a cultural staple from India, but obviously utilizes different fruits, spices, etc. It’s always fun to infuse traditional American dishes with other ethnic foods. 🙂
Here’s the recipe for those interested in trying it out this holiday season!
Prep time: 5 minutes Cook time: 10-15 minutes
Serving size: 1/3 cup Serves: 4 (Adjust ingredient measurements accordingly to serve more people)
1 small shallot or 1/2 med-large
1/2 tbsp olive oil
2 green apples
1 cup fresh cranberries
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
pinch of salt
2 tsp honey
1/4 cup orange juice (fresh or bottled)
2 tsp ACV (apple cider vinegar)
1/2-3/4 cup water (you can start with 1/2 and add more later if you need it)
2 Tbsp grated orange rind
Mince shallot. Add 1/2 Tbsp olive oil to sauté pan over medium heat. Add shallot and sauté for 2 minutes.
Add whole fresh cranberries and diced green apples.
Add all spices, honey, orange juice, ACV, and water.
Bring to a boil, then reduce to a simmer until most of the water evaporates and a sauce like consistency is formed.
Cool before serving, which may be done the day of or stored in the refrigerator and served cold at a later time. It’s really personal preference.
Upon serving, grate 2 Tbsp fresh orange peel/rind on top.
This is my all-time favorite fall recipe, as it’s a twist on a classic and serves as delicious comfort food. I used this original recipe from Larissa Another Day blog and put my own twist on it (along with J.P.’s influence). I’ve been making it every fall, at least 2-3 times per season, for the last 6 years now. The pumpkin puree and spices are very subtle, so they don’t alter the traditional chili flavor profile too much. If anything, they ADD creaminess and warmth to the dish. I hope you enjoy it as much as we do!
Prep time: 5 minutes
Cook time: 70 minutes
Total time: 75 minutes
2 Tbsp olive oil
1 chopped yellow onion
1 lb ground turkey
1 Tbsp cumin powder
1 Tbsp chili powder
2 tsp pumpkin spice
1 cup halved grape tomatoes and/or 1 can roasted tomatoes
1 cup bone broth
1 can kidney beans
1 can pumpkin puree
1/2 cup hot sauce
1/4 tsp black pepper
Optional toppings: sour cream, goat cheese (or another variety), chopped jalapeños, cilantro, green onions
Warm a large stock pot over medium heat. Add olive oil, followed by the chopped yellow onion. Toss to coat and cook for 2 minutes.
Add ground turkey and spices. Cook for 6 more minutes, or until turkey is nearly cooked (but not all the way). Occasionally break up and stir.
Add halved grape tomatoes (or can of diced tomatoes). Cook for 2 minutes, stirring as needed.
Add the bone broth, kidney beans, pumpkin puree, and hot sauce. Stir until combined. Bring to a boil then simmer, covered, for 60 minutes.
Serve 1 cup with toppings of choice (goat cheese is incredible!), then sprinkle with black pepper.
Cozy up, put on a fall flick, and enjoy every bite!
Let me know what you think please! I value your feedback on my work and recipes, as I want to grow and adapt as needed. Thank you for the follow and read!
You know those meals that just taste like the season you’re in? Well, I know this dish doesn’t contain the popular kids at the moment (apples or pumpkins), but this Quinoa Stuffed Acorn Squash absolutely oozes autumnal flavors! The cranberries, sage and maple infuses the quinoa mixture that you then stuff the roasted acorn squash with- just heavenly! Did I mention I added cumin spiced ground turkey as a protein? Oh ya! This is optional, of course. I will definitely be making this again before fall is over, and I hope you enjoy it just as much as I do!
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
2 acorn squashes
2 Tbsp olive oil
1 cup dry quinoa (any color- I used tricolor)
1/4 cup sliced yellow onion
1 lb ground turkey
1/4 cup dried cranberries
Fresh sage (about 10 leaves)
1 tsp minced garlic (about 2 cloves)
1 Tbsp cumin
1 Tbsp vegan chicken-less seasoning from TJs (or a blend of sea salt, onion and garlic powder, turmeric, celery seed, ginger powder, and pepper)
1 tsp cinnamon
2 tsp maple syrup
1/3 cup crumbled feta
Preheat oven to 425F. Line a baking sheet with aluminum foil and lightly coat with oil.. Cut the very ends of each squash, but not too deep. This is meant to stabilize the squash to sit upright in the oven. Continue by cutting the squash in half, parallel to the cut you just made. Scoop out the middle with seeds- enough to stuff but not too much so you have enough squash to dig into!
Brush the squash liberally with olive oil, then season with a few pinches of salt and grinds of black pepper.
Roast for 40 minutes, or until a fork easily breaks the meat.
While that’s cooking, bring a medium sized pot with 2 3/4 cups water to a boil. Rinse 1 cup quinoa then add to boiling water. Reduce to a simmer and cook for 20 minutes, or whatever the package instructions reads. Once done, drain in colander and transfer to a large bowl.
Warm 1 large sauté pan over medium heat. Add 1 Tbsp olive oil. When warmed, add the sliced onions. Cook for 3-4 minute before adding the ground turkey, followed by the cumin, chicken-less seasoning (or alternative), and cinnamon. Sprinkle with sea salt and pepper. Cook for about 7-8 minutes (or when turkey is nearly cooked but not completely), stirring occasionally.
Add the sliced (chiffonade) sage, cranberries and garlic. Let cook for 2-3 minutes longer.
Add this turkey mixture in the quinoa, along with 2 tsp maple syrup. Mix well.
When the acorn squash is done. Remove from the oven. Stuff each squash with quinoa mix. Crumble feta on top of each before serving (I also added a few pieces of fresh sage for an elevated kick!), and you’ve got yourself an amazing fall dish!
*NOTE* Acorn squash vary in size, and the room you have for the quinoa mixture also depends on the hole you scooped. If the well is smaller then you’d like, add some quinoa mixture on the side for more bites! Omgosh it’s soooo good. Bon Appetit!
Caramel apples are so nostalgic for me, as I’m sure they are for many of you. As a kid, I remember the air start to cool. When that happened, those caramel apples in the plastic containers would start lining the produce stands at the grocery store. Man, I loved those things- with peanuts and without.
Well, it’s fall again, and just because we’re no longer those kids begging our parents for that caramel treat, you can get whip up these delicious muffins that deliver the same flavor profile. And guess what? They are healthy! These babies contain only natural sugars provided by the dates and apples in them. There are a few prep steps, so I hope you don’t mind and love these fall babes as much as I do!
Prep time: 30 minutes
Cook time: 30 minutes
1 1/2 cups rolled oats
1 1/2 cups almond flour
1/2 tsp fine sea salt
1/4 tsp ground clove
1/2 tsp ground ginger
1 Tbsp cinnamon
1 tsp baking soda
1 cup packed medjool dates, about 13-15 depending not the size (instructions on how to make the date syrup below, or you can buy date syrup instead!)
1/4 cup date water (if you use date syrup, just add regular ‘ole water)
1/4 cup ghee (or butter, but I used ghee, and YUM!)
2 medium apples
1 Tbsp olive oil
Optional: 1/2 cup chopped walnuts
Preheat oven to 350F. If using walnuts, toast for 10 minutes then let cool.
Next, remove the pits from the medjool dates. Boil water and pour over dates to soak for 20 minutes.
While those are soaking, add the oats to a blender or food processor and pulse until a flour forms (should be only 15-30 seconds).
Add all of the dry ingredients to a large bowl and whisk until mixed well.
Add the eggs to a separate smaller bowl and whisk. Add the ghee and 1/4 cup of the water the dates were soaking in. Stir then pour on top the dry ingredients.
Use a rubber spatula to mix until all of the dry ingredients combine with the wet ingredients (double check the bottom, where the extra flour tends to hide).
If the dates are ready, blend only the dates in a blender. Add 1/8 cup of the date water and blend until it forms a caramel.
Put aside. Heat up a sauté pan over medium heat . Add 1 Tbsp olive oil, add diced (small) apples, and sprinkle generously with cinnamon. Stir, cover and let cook for 5 minutes, stirring occasionally or as needed.
Now you can add the walnuts (if you used), apples, and date caramel to the mix! Fold in well with rubber spatula- the date is where the sweetness comes from, so you want it to be evenly distributed.
Oil or line the muffin tin. Use 1/3 measuring cup to add batter in wells. Level out the top of each and bake for 30 minutes.
Cool for 15 minutes, and you have yourself some caramel apple muffins!
Fun tip! You can just make the date caramel to dip apples in as a healthy alternative snack snack!
I developed a version of this recipe in my undergrad program as an exercise to share with children and their parents. What better time than fall to reintroduce an improved version of this apple pie granola?! It honestly tastes like fall and wafts cinnamon throughout your house- amazing and the perfect cozy breakfast or treat! Did I mention it only requires 6 simple & affordable ingredients?!
Ingredients 🔸2 red apples, cubed (size of die) 🔸1 cup rolled oats 🔸1-2 tsp cinnamon 🔸1/4 tsp fine sea salt 🔸1 1/2 Tbsp honey (or agave/maple syrup) 🔸1 tsp olive oil
🔸Optional: add raw almonds or pecans for a crunch factor midway through baking!! And top your choice of yogurt to make a parfait!
Instructions 1. Preheat oven to 350F and line a baking sheet with parchment paper. 2. Add all 6 ingredients in 1 bowl. Mix well (especially so salt doesn’t clump in one area!) 3. Place mix spread out on lined baking sheet. 4. Bake for 20 minutes, stirring midway through. 5. Remove from oven and let cool for 5-10 minutes. 6. Enjoy as is or make an Apple Pie Sundae with yogurt!
P.S. Refrigerate if you don’t eat immediately to save safely for later.
Please let me know what you think. Enjoy! Happy fall, y’all!