Pumpkin Spice Roasted Cashew Butter

 
pumpkin spice roasted cashew butter
 

Pumpkin Spice Roasted Cashew Butter

2 cups raw cashews

Avocado oil spray

1/2 tsp salt

1/2 Tbsp pumpkin pie spice

pumpkin spice roasted cashew butter

Arrange the cashews in a baking dish in an even layer. Spray them with the avocado oil spray. Shake the pan to toss the nuts around some, then spray them with the avocado oil again. 

Bake the cashews on 400 for 5 minutes. Pull the pans out of the oven and shake to redistribute the cashews. Return them to the oven and bake for an additional 3 minutes.

Remove the cashews from the oven and let them cool for 5-10 minutes. 

Add the roasted cashews to an 11-cup (or larger) food processor. Process for 10 minutes. After about 1 minute, add in the salt and pumpkin pie spice. You may need to stop the food processor and scrape down the sides 1-2 times during the 10 minutes of processing. You'll know it's done when the butter is very liquid-y, and your kitchen smells like heaven! 

This recipe will make about 8oz. of cashew butter. 

Spiced Carrot Apple Slaw

 
spiced carrot apple slaw
 
spiced carrot apple slaw
spiced carrot apple slaw

This recipe is so versatile, serve hot or cold, by itself or with a tangy yogurt sauce, with chicken or over rice... the possibilities are endless. The new Sprouts Organic Pumpkin Spiced Apple Cider is the perfect fall flavor enhancer and makes this dish perfect for any occasion all season long!

This recipe was sponsored by Sprouts Farmer's Market.

All recipe ideas, thoughts, and opinions, are my own.


spiced carrot apple slaw

Spiced Carrot Apple Slaw

2 Tbsp avocado oil

8oz grated carrots

1/4 cup Sprouts Organic Pumpkin Spiced Apple Cider

1/3 cup raisins or dried cranberries

1 apple, diced

1 Tbsp apple cider vinegar

1 tsp cumin

Juice from 1/2 a lemon

1/3 cup pepitas (optional)

Heat avocado oil in a large pan. Sauté carrots for 8-10 minutes until they start to soften. Add raisins, diced apple, cider, vinegar, and cumin. Let it cook with lid on for 10-15 more minutes. Squirt lemon juice on top. Stir. Serve immediately or store in the refridgerator for up to 7 days.

 
 
spiced carrot apple slaw
 

Cheesy Apple Toast

cheesy apple toast

Cheesy Apple Toast

2 slices whole grain or gluten free bread

1 slice provolone cheese

1/2 Honeycrisp apple

2 Tbsp feta cheese

Arrange bread slices on a baking sheet. Top each piece with 1/2 slice provolone, 1/4 apple (sliced thin), and 1 Tbsp feta cheese! Place baking sheet in the oven and broil for 4-5 minutes until cheese starts to brown. Enjoy!

High Protein Gingerbread Cookies

 
high protein gingerbread cookies
 

It's officially Fall!!... or at least that's what my newsfeed keeps telling me. It's still topping 90 degrees around here everyday, but that hasn't stopped my love for all the delicious fall foods and recipes coming out. Pumpkin, cranberry, squash, apples, gingerbread... you name it... I love pretty much all the fall foods

This summer, I posted my High Protein Oatmeal Chocolate Chip Cookie recipe... and you guys LOVED it! It's the most popular recipe on my website to date, so I figured maybe I was on to something here and you all would want to try another flavor variety? Because, let's be honest cookies are good regardless of what the temperature is outside. 

These High Protein Gingerbread Cookies are insanely delicious, low sugar (just a little sweetness from some medjool date paste), high fiber, high protein, gluten free, and vegan... so, I think it's safe to say they're safe for almost everyone. I hope you enjoy them as much as our family does!

 
high protein gingerbread cookies
 

high protein gingerbread cookies

High Protein Gingerbread Cookies

1 cup rolled oats

1 can low sodium garbanzo beans, rinsed and drained

1/4 cup avocado oil

1 1/2 tsp vanilla extract

1/4 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 Tbsp ground ginger

1 tsp ground cinnamon

1/2 cup medjool date paste*

Blend all ingredients in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.

Once the batter is one consistency, remove the blade. Using an ice cream scoop, drop batter onto a baking sheet lined with parchment paper. Using a fork gently press the dough scoops flat. Bake at 350 degrees for 25 minutes. Let the cookies sit on the pan for 5 minutes. Then transfer to a cooling rack. Store in an airtight container for up to 3 days. 

 

Medjool Date Paste

6 Natural Delights pitted medjool dates

2 cups filtered water

Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.

Pumpkin Pie Protein Bites

 
pumpkin pie protein bites
 
pumpkin pie protein bites

It's officially that time of year... when every food blogger on the internet busts out all the pumpkin, cranberry, apple, (insert fall food of your choice) recipe he/she has been hiding from you all year long. So, it shouldn't surprise you that I decided to give my Pumpkin Pie Protein Bites a little makeover this week. I'll be making these on repeat for the next few months and I know once you make them yourself, you'll want to do the same. 

Sprouts Farmers Market finally has all of their pumpkin goodies in stock and in stores, and I had so many different ideas for things to include in these protein bites... but ultimately decided on their Toasted Pumpkin Loops for two reasons:

pumpkin pie protein bites
  1. I love them! I mean, who doesn't love pumpkin cereal?!
  2. My kids love them! (See picture, ha) And quite honestly, that trumps number 1 most of the time.

So, go ahead... make them. And then come back here and let me know what you thought in the comments. 

This recipe was sponsored by Sprouts Farmer's Market.

All thoughts, opinions, and recipe ideas are my own. 


pumpkin pie protein bites

Pumpkin Pie Protein Bites

1 cup pecans

1/2 cup chopped almonds

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp clove

2 Tbsp chia seeds

1/2 cup Sprouts Toasted Pumpkin Loops

2 Tbsp The Natural Citizen Organic Protein*

3/4 cup raisins

3/4 cup medjool dates, pits removed

1/4 cup Sprouts pumpkin puree

Combine the first 9 ingredients (through the protein powder) in the food processor and pulse until they form a powder (about 20 seconds).

Add in the remaining ingredients until it starts to ball up (about 1-2 minutes). You may need to scrape down the sides once or twice, and resume processing.

Using wet hands:

  • Roll batter/dough into balls, and roll in crushed almonds or cereal if desired OR
  • Press batter/dough into a plastic wrap lined square pan, then place another piece of plastic wrap on top and press flat.

Refrigerate for at least 2 hours. If you pressed the batter/dough flat, remove the plastic wrap pieces, and cut into desired shape.  Enjoy!

*Use code: MILKANDHONEY for 15% off at The Natural Citizen

pumpkin pie protein bites
pumpkin pie protein bites
pumpkin pie protein bites

Turkey Veggie Sloppy Joes

 
turkey veggie sloppy joes
 

Quite honestly, I'm not a big fan of sloppy joes... but my husband is. SO, when he came home from work one evening and saw that I'd made these Turkey Veggie Sloppy Joes, he was just a tad bit excited (and may or may not have done his own version of a happy dance, ha). 

And if you're not into sandwiches, that's ok! You can serve the turkey/veggie mixture on top of a salad, with quinoa, or even over a sweet potato!

This is a great meal to make on the weekend before the week gets started. It makes 8 adult servings and is perfect for leftovers on those busy week nights!


turkey veggie sloppy joes

Turkey Veggie Sloppy Joes

Yield: 8 adult servings

1/2 yellow onion, sliced

1 medium sweet potato, diced

1 red bell pepper, sliced 

Avocado oil

1 pound ground turkey

3/4 cup water

3/4 cup preservative free ketchup

1 dash Worcestershire sauce

3 Tbsp coconut sugar

1 tsp Dijon mustard

1/2 tsp salt

1/4 tsp black pepper

Serve with: Hamburger buns, bread, quinoa, greens, sweet potato, etc.

Heat a large skillet over medium heat. Saute the onion, sweet potato, and red bell pepper in avocado oil for 10-15 minutes until soft and starting to brown. 

Add the ground turkey to the pan and cook until no longer pink, breaking up the meat as it cooks. 

While the turkey is cooking, combine the remaining ingredients in a bowl and mix with a whisk until combined. 

Once the turkey is cooked through, add the sauce to the veggies and turkey and mix to combine. Let the mixture simmer for 15 minutes (with the lid off). Serve as desired, and enjoy!

 
 
turkey veggie sloppy joes
 

Chocolate Chip Snowball Cookies

 
chocolate chip snowball cookies
 

If you've read enough of my blog posts, or followed me on Instagram for long enough, you know I am a firm believer in enjoying the "real deal" when it comes to sweets... but in moderation of course. And these Chocolate Chip Snowball Cookies are just that.

I don't buy pre-made cakes, cookies, pies, etc. from the store. When I want one of these things, I force myself to make it at home before I can eat it. I have to consider if I really want to take the 45 minutes to an hour it will take to prep them? But if the answer is yes, you better believe I'm going to enjoy them with zero guilt or regret!

These cookies are perfect for times like that... There's nothing "diet" about them. Made with high quality, nutrient dense ingredients, like the new Sprouts Brand Ghee (clarified butter), unsweetened coconut, and whole grain oats, they are a tasty indulgence that any crowd will love!

 
chocolate chip snowball cookies
 

This post was sponsored by Sprouts Farmers Market. All thoughts and ideas are my own.


Chocolate Chip Snowball Cookies

chocolate chip snowball cookies

1 1/2 cups unsweetened shredded coconut

2 cups rolled oats or quick oats

1/2 cup chocolate chips

2 eggs

Chocolate Chip Snowball Cookies

1/2 cup Sprouts Brand Ghee (clarified butter) , melted

2 tsp vanilla extract

1/2 cup coconut sugar or brown sugar

Preheat oven to 325 degrees.

Chocolate Chip Snowball Cookies

Mix all ingredients, except chocolate chips, together using a spatula or spoon.

Mix in chocolate chips.

Scoop the dough onto a baking sheet lined with parchment paper, foil or a silpat baking mat. (If you use a standard ice cream scoop, you will get 10-11 cookies.)

Bake for 20-25 minutes until golden brown and the tops are crispy.

Remove cookies from the oven and let them sit for 5 minutes. Transfer to a cooling rack. Enjoy warm, or store in an airtight container unrefrigerated for up to 3 days. Freeze any remaining cookies after 3 days.

 
 
Chocolate Chip Snowball Cookies
 

Coconut Crusted Zucchini fries

 
coconut crusted zucchini fries
 

These Coconut Crusted Zucchini Fries are a great game-day snack, or just another way to get some veggies in at a meal. And they take less than an hour to prepare!


coconut crusted zucchini fries

Coconut Crusted Zucchini Fries

2 zucchini or yellow squash, cut into strips or rounds

coconut crusted zucchini fries

1 cup crushed potato chips, crackers, or bread crumbs

1/3 cup unsweetened coconut flakes

1/4 tsp salt

1 tsp garlic powder

2 eggs, beaten

Preheat your oven to 400 degrees. Combine the potato chips, coconut flakes, salt, and garlic powder in a small food processor or blender, and process the mixture until ground. Pour the mixture into a shallow baking dish. 

Dip the zucchini pieces in the beaten eggs, and shake off any excess liquid. Then coat the zucchini with the potato chip/coconut mixture. Arrange the prepared zucchini slices on a baking sheet lined with parchment paper. Bake for 25 minutes or until golden brown. Enjoy!

 
 
coconut crusted zucchini fries