autumn recipe Archives - Amazing Health Advances

Pumpkin Pie Smoothie Recipe

The AHA! Team — Mon, 09 Dec 2024 06:39:36 +0000

Recipe by: Nutrition Facts – Pumpkin Pie Smoothie Recipe A smoothie that combines simple ingredients for a tasty fall treat! COURSE: Breakfast, Dessert, Drinks, Snack DIFFICULTY: Easy SERVINGS: 2 Ingredients ▢1 15 oz Tetra Pak or BPA-free can of pumpkin puree* ▢1 cup frozen cranberries ▢4 medjool dates pitted ▢1 ½ teaspoons pumpkin pie spice (or to taste) ▢¼ teaspoon turmeric powder ▢1 ½ cups unsweetened soy milk (or as needed) ▢ice as needed Instructions Combine the ingredients and blend until smooth. Taste the smoothie and adjust ingredients as desired Notes *If time allows, remove the pumpkin puree from the can or Tetra Pak and place in a glass container. Freeze for 3-4 hours before making the smoothie. To read the original article click here.

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Gluten-Free Pumpkin Bread Recipe

The AHA! Team — Wed, 20 Nov 2024 06:56:24 +0000

Recipe by: Dr. Josh Axe, DC, DNM, CN – Gluten-Free Pumpkin Bread Recipe This easy pumpkin bread is good for breakfast or to serve alongside a cup of coffee or tea. This gluten-free pumpkin bread recipe is soft, sweet and satisfying. The fluffy texture melts in your mouth with a rich pumpkin flavor. COURSE: Snack DIFFICULTY: Easy SERVINGS: 8-10 INGREDIENTS ▢1 cup almond flour ▢¼ cup coconut flour ▢½ teaspoon sea salt ▢½ teaspoon baking soda ▢1 teaspoon cinnamon ▢½ teaspoon pumpkin pie spice ▢¾ cup pumpkin ▢¼ cup maple syrup ▢¼ cup melted coconut oil ▢3–4 eggs INSTRUCTIONS Preheat oven to 325 F. Combine all wet ingredients in a bowl. Mix. Add the dry ingredients to the wet ingredients. Stir until well-combined. Pour the mixture into a greased loaf pan. Bake for 60 minutes. (Check at 50 minutes, as some ovens vary in temperature.) To read the original article click here.

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Marinated Tempeh and Vegetables Recipe

The AHA! Team — Mon, 28 Oct 2024 05:52:12 +0000

Recipe by: Dan the web developer via Nutrition Facts – Marinated Tempeh and Vegetables Recipe Here’s a delicious, customizable recipe that includes several Daily Dozen items. Pick your favorite whole grains, beans, and vegetables and start cooking! This recipe is from Dan, our Web Developer. COURSE: Main Course DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS Tempeh-Marinade ▢1½ cups Light Vegetable Broth ▢2½ tablespoons red wine vinegar ▢2-3 tablespoons Umami Sauce ▢½ tablespoons Italian seasoning ▢1 teaspoon garlic powder ▢8 ounces tempeh, cut into cubes Template ▢¼ cup water or Light Vegetable Broth ▢Additional spices, to taste (e.g., red pepper flakes, black pepper, curry powder) ▢1-2 cups cubed starchy vegetables (e.g., sweet potatoes, potatoes, squash) ▢1 bunch greens, chopped (e.g., kale, spinach, collards, cilantro) ▢1½ cups cooked beans or 1 (15-ounce) BPA-free can or Tetra Pak salt-free beans of choice, drained and rinsed ▢3 cups cooked whole grains (e.g., quinoa, BROL, hulled barley, oat groats) INSTRUCTIONS In a bowl or a reusable silicon bag, combine the marinade ingredients. Stir together or shake until well combined. Add the cubed tempeh and cover completely with the marinade. Allow to marinate for 30 minutes or longer. Pour the tempeh and marinade into a large pot with a lid. Add an additional ¼ cup of water or Light Vegetable Broth. Optional to add any additional spices to taste. Bring to a boil on high heat. Layer the cubed starchy vegetables on top of the tempeh. Cover and reduce the heat to simmer. After about 10 minutes, add the chopped greens to the pot. Cover and continue cooking for 5 minutes. Add the beans. Cover and cook for 5 minutes. Uncover the pot and cook to reduce the remaining marinade by about half. Adjust the heat, as needed. Stir in the whole grains. Cook until the remaining marinade is absorbed, and the vegetables reach desired texture. Serve warm. Notes Marinade recipe inspired by Sweet Simple Vegan. To read the original article click here.

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Healthy Apple Cinnamon Muffins Recipe

AHA Publisher — Thu, 04 Nov 2021 07:00:41 +0000

Dr. Josh Axe, DC, DNM, CN – Apple treats always seem really complicated. I think it’s because making them requires peeling and coring your apples first. But trust me, the step is worth it when it comes to these Apple Cinnamon Muffins that are both gluten-free and Paleo. For starters, these muffins are much healthier than anything you’d find in stores. They’re made with Paleo flour, natural coconut sugar and two of my favorite versatile ingredients, coconut oil and cinnamon. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too. Clocking in a 270 calories and 14 grams of healthy fats (coconut oil, eggs and the almond/coconut flour part of the Paleo blend), each apple cinnamon muffin will power you through your day. Best of all, they are super easy to make. Key Ingredients Apples: Of course, these are No. 1 for this recipe. This fiber-loaded, low-glycemic fruit can help lower disease-causing inflammation, improve heart health and help you better manage your weight. Cinnamon: Did you know that researchers have found that the spice ranks No. 1 out of 26 of the most popular herbs and spices in the world in terms of its protective antioxidant levels? Cinnamon also boasts a wide range of other health benefits, including antibacterial, antifungal and anti-diabetic properties. Paleo flour: To make a quality Paleo apple muffin, you’ve got to have the right flour mixture. Going with just coconut flour, for example, won’t work. You need a blend like my own Paleo flour mix with almond, arrowroot, tapioca and coconut flours — it’s both grain-free and gluten-free. You can also easily find a Paleo flour these days, as even King Arthur and Bob’s Red Mill makes their own variety. How to Make Apple Muffins Start by preheating the oven to 300 F and lining a muffin tin with liners. Then mix the baking soda, flour, salt and apples in a bowl. In a different bowl, combine the coconut oil, cinnamon, sugar and eggs. Combine the two bowls and mix them until they’re just combined; you don’t want to overmix the dough in these gluten-free apple muffins. Fill each of the liners with a scoop about 3/4 of the way full. Kids love this step, but beware of sneaking bites, since the eggs are still raw! Bake the gluten-free apple cinnamon muffins for 25 minutes or until a toothpick comes out clean. These Paleo muffins require such little prep work that there’s no excuse — get these in the oven! Apple Cinnamon Muffins Recipe These apple muffins are much healthier than anything you’d find in stores. They’re made with Paleo, gluten-free flour, natural coconut sugar, eggs and coconut oil. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too. INGREDIENTS 3 cups Paleo flour (or buy a version in-store or online) 1 teaspoon baking soda 1 teaspoon sea salt 3 apples, peeled, cored and finely chopped ½ cup coconut oil 1 cup coconut sugar 3 eggs, beaten 2 teaspoons cinnamon INSTRUCTIONS Preheat oven to 300 degrees F and fill cupcake pan with liners. Mix flour, baking soda, salt and apples in a bowl. In a separate bowl, mix coconut oil, coconut sugar, eggs and cinnamon with a beater. (Or use a stand-up mixer.) Combine both bowls and mix until just combined. Fill cupcake liners 3/4 full and bake for 25 minutes. Prep Time: 10 min Cook Time: 25 min Category: Snacks, Desserts Method: Baking Cuisine: American NUTRITION Serving Size: 1 muffin Calories: 270 Sugar: 21.8g Sodium: 316mg Fat: 14.2g Saturated Fat: 8.5g Unsaturated Fat: 4.7g Carbohydrates: 34.6g Fiber: 2.7g Protein: 3.2g Cholesterol: 41mg To read the original article click here.

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Candied Pecan Butternut Squash Salad Recipe

AHA Publisher — Tue, 05 Oct 2021 07:00:28 +0000

Dr. Josh Axe, DC, DNM, CN – My favorite part of winter and cooler weather is all the hearty produce that comes along with it, like butternut squash and pecans. I’ve included these ingredients in this candied pecan butternut squash salad for a nourishing and filling meal that will warm you right up. You might be thinking, how is a salad appropriate for cooler weather? With this salad, it is actually a medley of warming foods — including black rice, butternut squash and candied pecans — that can be served piping hot or make great leftovers. Types of Candied Pecans Candied pecans come in all varieties of sweetness and spices. I’m focusing on how to maximize the health potential of candied nuts while still having the right amount of sweet and salty flavors. For these glazed pecans, I used one of my favorite all-natural sweeteners, maple syrup, and a pinch of sea salt to bring out the subtle sweetness. You could certainly play around with spices for these sugared pecans and make spiced pecans or cinnamon pecans. For extra decadence, you could add some grass-fed butter to your pecan recipe to make praline pecans. A little goes a long way in this candied pecan butternut squash salad. Benefits of Pecans The benefits of pecans and other nuts are enormous, including heart health, cancer prevention and brain booster. The pecan alone contains over 19 vitamins and minerals. One serving of pecans (about one ounce or 28 grams) includes: 195 calories 4 carbohydrates 2.6 grams protein 20.3 grams fat 2.7 grams fiber 1.3 milligrams manganese (64 percent DV) 0.3 milligrams copper (17 percent DV) 0.2 milligrams thiamine (12 percent DV) 34.2 milligrams magnesium (9 percent DV) 1.3 milligrams zinc (9 percent DV) 78.2 milligrams phosphorus (8 percent DV) How to Make Candied Pecans Prepare to make your candied pecans by preheating your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, and set aside. Toss together raw pecans, maple syrup and sea salt until evenly coated, and spread across the baking sheet. Roast for 10 minutes, and remove from the oven. You will have beautiful caramelized pecans. Next, take your cubed butternut squash, and place it on a baking sheet. Pour a little avocado oil on the butternut squash with some sea salt. Toss together the butternut squash until it is well-coated with the oil and salt. I roast mine for about 20 minutes at 400 F until the butternut squash starts to brown and soften. I love butternut squash for its hearty texture, not to mention its beneficial impact on your health. This autumn squash is bursting with nutrients such as vitamins A, C and E, along with potassium, magnesium and manganese to name just a few. The butternut squash is high in antioxidants and is a surefire immunity booster, especially helpful in these cold winter months. It makes a perfect pairing in this candied pecan butternut squash salad. Assemble Your Candied Pecan Butternut Squash Salad Another superfood I have added to this winter salad is black rice, or forbidden rice. It contains substantially higher levels of protein than other brown or white rice varieties, along with high levels of anthocyanin. Using black rice keeps this candied pecan dish completely gluten-free and vegan as well. Boil two cups of water in a large pot, and add in black rice. Turn heat down to simmer, and let rice cook for 40 minutes with a lid on. After 40 minutes, remove rice from heat, and keep lid on the pot for an additional 10 minutes. Fluff rice with a fork, and set aside. Take a small mixing bowl, and whisk together avocado oil, lemon juice, apple cider vinegar, maple syrup, ginger powder and sea salt. This salty-sweet dressing pairs perfectly with this fall salad. You’re ready to assemble your candied pecan butternut squash salad. Take a large mixing bowl, and add in cooked black rice, candied pecans, roasted butternut squash and pour in the maple ginger dressing. Toss together until it is well-combined, and top with chopped green onions. Serve this delightful salad warm alongside your other favorite fall dishes. Candied Pecan Butternut Squash Salad Recipe DESCRIPTION Looking for an autumnal or winter salad to warm you up? Try this Candied Pecan Butternut Squash Salad for a nourishing and filling meal. INGREDIENTS 1 cup black rice Candied pecans: 2 cups raw pecans ¼–½ cup maple syrup 1 teaspoon sea salt Butternut squash cubes: 1 large butternut squash, peeled and cubed 1 tablespoon avocado oil ½ teaspoon sea salt Dressing: ¼ cup avocado oil 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 tablespoons maple syrup 1 teaspoon ginger powder sea salt, to taste Topping: 1 cup chopped green onion 2 cups arugula (optional)* INSTRUCTIONS In a large pot, boil two cups of water with one cup of black rice. Turn down heat to simmering for 40 minutes with pot lid on. Remove from heat and leave lid on for 10 minutes. Fluff with a fork once rice is cooked. While rice is cooking, preheat oven to 400 F. Line a baking sheet with parchment paper and set aside. Toss raw pecans with maple syrup and sea salt and spread out on baking sheet. Roast pecans for 10 minutes and set aside. Place butternut squash cubes on a baking sheet, and toss with avocado oil and sea salt. Roast for 20 minutes. In a mixing bowl, whisk together avocado oil, lemon juice, apple cider vinegar, maple syrup, ginger powder and sea salt. Assemble your salad in a large mixing bowl: Add in cooked rice, candied pecans, roasted butternut squash and toss with dressing. Top with chopped green onions. Serve warm. Add salad to the top of arugula, if desired. NOTES You can play around with spices for these sugared pecans and make spiced pecans or cinnamon pecans. You can add some grass-fed butter to your pecan recipe to make praline pecans. You can use a leafy green of your choice or just eat this “salad” with the rice, sans greens. To read the original article click here.

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