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Brussel Sprouts and Cranberries 3.0

This might just might be my favorite version of Brussel Sprouts and Cranberries. The original version was Brussel Sprouts and Cranberries. The second version I add butternut squash, just as appealing and tasty as the first. However, this version ranks right up there with the first two.

The 3.0 version uses an orange and pecans – Yum. Just a little twist, but oh so good.

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  • 1 pound of Brussel sprouts, halved
  • 1 c cranberries, fresh or frozen
  • 1/2 c pecan, pieces
  • 3 tbsp vegetable broth
  • All-Purpose Seasoning 
  • 1/4 c maple syrup

Preheat oven to 400 degrees.

Spread Brussel sprouts, cranberries, pecans evenly onto a sheet pan.  Drizzle vegetable broth over veggies. Generously sprinkle all-purpose seasoning onto veggies.

Roast in oven about 20 minutes or until Brussel sprouts are fork tender.  Stir vegetables about midway through roasting time.

Drizzle Maple syrup over veggies. Stir. Serve. Eat. Enjoy.

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Pumpkin-Cranberry Cookies

I had about a cup of pumpkin puree left over from the pumpkin maple scones I had made. I was trying to think of something to make with the remaining pumpkin so it would not go to waste. I do not like waste, especially food. I had been thinking of making some type of cookies, and then I remembered I use to make some soft and fragrant pumpkin cookies. Perfect! I had to search for the recipe, and then change it to fit how we eat now compared to those many years ago.

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I first did not realize it, and was a little bit surprised, but these are VEGAN. Yep, I said the V word, and they are so delicious. My house smells incredibly good from baking these cookies.  They are cooling on the counter. I can’t wait anymore, gotta have one now.

  • 3/4 c maple syrup
  • 1 c pumpkin puree
  • 1/2 c almond butter
  • 1 tsp vanilla
  • 2 1/2 c Paleo All-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 c dried cranberries
  • 1/2 c pecans, chopped

Preheat oven to 350 degrees. Line sheet pans with parchment paper.

Mix maple syrup, pumpkin puree, almond butter and vanilla.

In a separate bowl mix together dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, ginger, cranberries, and pecans.

Mix dry ingredients into pumpkin mixture. Stir until well combined.

I used an ice cream scoop so the cookies are of substantial size. that is just the way I like my cookies. Bake 15-18 minutes. Let cool for at least 5-10 minutes. Share. Eat. Enjoy.

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Pumpkin Scones with Maple-Cinnamon Glaze

I have been thinking about scones for weeks. Since I love the flavor of pumpkin and maple I thought I would combine the two and have one great scone.  You can definitely taste both the maple and pumpkin. These are perfect for any time: breakfast, snack, afternoon tea, or a “just because” treat. They would make wonderful home-baked gifts.

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Dry Ingredients:

  • 1/2 c maple sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 c paleo all-purpose flour
  • 6 tbsp cold vegan butter, cut into 1/2 inch cubes

In a medium bowl combine dry ingredients: maple sugar, baking powder, cinnamon, nutmeg, ginger, salt and flour. Whisk to thoroughly to combine.

Using a pastry blender cut butter into dry ingredients until mixture resembles a coarse meal.

Wet Ingredients:

  • 1/2 c pumpkin puree
  • 1  flax egg (1 tbsp flax meal/3 tbsp water)
  • 1/2 c almond milk

Mix together flax egg and set aside for about 15 minutes.

In a separate bowl combine wet ingredients.

Fold wet ingredients into dry. Form a disk about an inch thick. Wrap with plastic wrap and chill for 30-60 minutes.

Preheat oven to 400 degrees.Cut disk into 6 pieces. Place on a sheet pan lined with parchment paper. Bake until golden brown. 12-15 minutes. Let cool on baking sheet.

Maple – Cinnamon Glaze:

Mix together glaze ingredients

Drizzle glaze onto each scone. Place on a cooling rack and let glaze set.

Note: Store in refrigerator if you have any leftover.

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Roasted Brussel Sprouts, Cranberries and Butternut Squash

My house has been counting down to when cranberries will arrive at the grocery. Well, the time has come and I am a happy girl. This is such a pretty and colorful side dish. It has a little twist to the original I brought to you before. My original version is the top veggie dish on my website. The flavors of this new version work so well together, a little tart, sweet and hearty all in one bite, yum. This would make a beautiful veggie dish for the holidays. Scratch that, do not wait for the holidays, make it now. Cranberries are only in season for so long. You do not want to miss out on something this delicious.

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  • 16 oz. brussel sprouts, quartered
  • 1 c fresh cranberries
  • 12 oz. butternut squash, cubed
  • salt and pepper to taste
  • 2 tbsp maple syrup

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Spread all vegetables on sheet pan. Add salt and pepper and stir.

Roast in oven for 20 minutes; stirring midway through roasting time. Vegetables should be fork tender. Remove from oven. Drizzle maple syrup over vegetables. Stir.

Serve. Eat. Enjoy.

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Plantain Tortillas

I have tried making different kinds of tortillas and they just did not hit the spot. These are amazing. I love the hint of sweetness from the plantain. My husband raved about these, wanting more. This recipe makes six small tortillas. Just right for two people.

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  • 1 large plantain, chopped
  • 3 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tsp arrowroot
  • 1 tbsp garlic, minced
  • 1 tsp lime juice
  • salt and pepper

Preheat oven to 350 degrees. Line sheet pan with parchment paper, or use a silicone mat. Set aside.

Assemble all ingredients in a food processor and process. Process until everything is well combined and the plantain is creamed together with the other ingredients..

Pour six tortillas onto parchment paper/silicone mat lined sheet pan.  Bake in oven for 15 minutes.

Serve. Eat. Enjoy.

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Peach Broccoli Slaw

This recipe came by in a roundabout way. I got thinking about making tacos, which called for cabbage in the recipe. I thought I would make a little twist and use broccoli slaw. For ease and time I used bagged broccoli slaw, I recommend either making this early in the day or the night before. The extra time helps the flavors meld together. It is truly delicious. The slaw could be used in tacos, or just as a side. We have had it both ways.

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  • 1 bag broccoli slaw
  • 1 large peach, diced
  • 1 lime, zested, juiced
  • 1/2 – 3/4c sweet cashew cream
  • 1/2 c cilantro, roughly chopped
  • 1/2 tsp garlic, minced
  • salt and pepper

This is the exciting part. Once you have chopped, diced and minced your ingredients all you have to do is mix thoroughly. Chill.

Serve. Eat. Enjoy.

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Peach Guacamole

I had all the fixings for guacamole and decided to give it a little twist. Fresh peaches takes this from ordinary guacamole to extraordinary. The peaches add a little sweet.

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  • 3 Haas avocados, diced
  • 1/4 large onion, diced
  • 1 tomato, diced
  • 1 peach, diced
  • 1 lime zested, juiced
  • pinch salt
  • 1/4 c cilantro, chopped

Combine all ingredients and stir thoroughly. Refrigerate for at least 30 minutes. Serve. Eat. Enjoy.

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Confetti Quinoa with Garbanzo Beans

Here is another Meatless Monday Recipe.Even though it is meatless it is protein packed by using quinoa and garbanzo bean (chick peas). This is one of my favorite meatless dishes because it is loaded with color and flavor. Oh yeah, nutritious too. It is a winner.

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  • 1/2 large onion, diced
  • 1 large red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 zucchini, medium, diced
  • 1 yellow squash, diced
  • All-purpose seasoning (see website)
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 1 can garbanzo beans, drained and rinsed
  • 1 tomato, diced
  • 2 oz. baby spinach, chopped
  • 1 c quinoa, rinsed
  • 2 c vegetable broth

In a large dutch oven, over medium heat, add onion, red bell pepper and garlic. Sprinkle All-purpose seasoning over onion mixture and stir. Cook onion mixture until veggies have softened and onions are translucent. Add lemon zest and juice, scraping bits off the bottom of the skillet.

Add zucchini, squash, garbanzo beans, tomatoes and spinach. Sprinkle with more All-purpose seasoning. Stir well. Remove once all veggies have been heated through and set aside.

Add quinoa. Toast quinoa in pan for a couple of minutes. Add broth and cook until quinoa is cooked through. The quinoa will look like it has burst with little rings. Return veggies to quinoa and stir well.

Serve. Eat. Enjoy.

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Cucumber and Tomato Herb Salad

What I like about this salad is that it is fresh tasting, colorful and has a crunch. Down here in Florida we are in the height of our growing season. So while those up north are planning and preparing their gardens, we are enjoying ours now. It is wonderful. This is the easiest salad I think I’ve ever made. I served this with a pan seared chicken breast. Delicious.

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  • 1 cucumber, quartered, diced
  • 1 c cherry tomatoes, quartered
  • 3 large basil leaves, cut into strips
  • 1/2 c creamy herb dressing/sauce

Combine all ingredients and stir. Serve. Eat. Enjoy.

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Creamy Herb Dressing/Sauce

I initially made this sauce to go with salmon patties. However, it has taken on a life of its own. This makes a nice dressing for a salad, dip for veggies, and even a marinade for chicken. It is very versatile. This has become a staple in my refrigerator.

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Combine all ingredients and mix well. Chill for 30 minutes. Store in a a 8oz. mason jar with lid. Serve. Eat. Enjoy.