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Pumpkin Cranberry Oat Crumb Bar

cranberry crumble

This Pumpkin Cranberry Oat Crumb Bar can easily lift your spirits with the satisfying flavor of something sweet, spicy, and warmth. 

Ease of Making: Medium

The texture is hearty with the rolled oats, chopped walnuts, and aromatic pumpkin spice. This dessert combines the best flavors of fall with pumpkin puree, dried cranberries, and vanilla extract.

Meal prep tips for Cranberry Crumb Dessert Bars

  • Bring the butter to room temperature so that it is easier to cream together with the sugar
  • You can use either dried fruit or fresh cranberries with this recipe
  • Finely chop the walnuts so that they are easier to fold into the batter and no one gets a big chunk of walnut in their bite
  • Cool the crumb bar before trying to cut them
  • You can also freeze them and reheat them when you are ready to enjoy them
cranberry crumble

Pumpkin Cranberry Crumble Cake

No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • mixing bowls
  • spoons
  • mixer

Ingredients
  

  • 1.25 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin spice (or ground cinnamon)
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 2 each eggs
  • 1 cup rolled oats
  • 3/4 cup chopped walnuts
  • 3/4 cup dried cranberries
  • 3/4 cup pumpkin puree

Instructions
 

  • Pre-heat the oven to 350F
  • In a bowl, add the softened butter and sugar and whisk them together until creamy
  • Next, add the eggs, pumpkin puree, and vanilla extract and whisk it together
  • Then, add the pumpkin spice, baking soda, baking powder, and salt. Pour in the flour in batches and continue to mix it all together
  • Afterwards, add in the rolled oats, cranberries, and chopped walnuts
  • Grease a baking dish and pour in the batter
  • Place it in the oven for 35-40 minutes until the center is fully cooked. Test it with a toothpick by inserting it into the center of the cake. If cooked, it should come out clean
  • Allow it to cool before slicing into bite size squares
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Creamy Cauliflower Mashed “Potatoes” with Roasted Pistachios

mashed cauliflower

This cauliflower mashed “potatoes” is so much creamier than you can ever imagine. It is filled with such great flavor and serves as a great low-carb alternative to your classic mashed potatoes.

Ease of Making: Easy

This would make a perfect side dish for any cold winter feast and will be a great addition to Thanksgiving entrees. 

If you’re looking for an easy side dish to prep for the holidays, try this dish. No need for peeling and cooks in less time than your classic mashed potatoes.

How to Cook Cauliflower Mashed “Potatoes”

  1. Start with steaming your cauliflower florets.
  2. Meanwhile, saute the garlic.
  3. After the cauliflower florets have gotten tender, add the garlic and florets into a blender.
  4. Season with salt and blend until smooth.
  5. Place the cauliflower in a heated pot and mix in the butter, sour cream, and parmesan cheese
  6. Top it off with fresh chives and roasted pistachios

Meal prep tips for Mashed Cauliflower

Does cauliflower really taste like mashed potatoes?

While the texture may be close, they will not exactly taste the same. Cauliflower will naturally be blander because of the water content. Try roasting the cauliflower instead of steaming for a firmer mash. Roasting it will also give it a sweeter and nuttier flavor. We also added the same herbs that we normally would add to mashed potatoes such as chives.

How to make mashed cauliflower creamy?

Mix in cheese, butter, sour cream, and milk to make it rich and smooth.

What can you eat with Mashed Cauliflower?

It is a great side dish to accompany any roasted or pan-fried protein such as tender roasted beef, pork chops, or roasted chicken.

mashed cauliflower

Creamy Mashed Cauliflower “Potatoes” with Roasted Pistachios

No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 6

Equipment

  • boiling pot
  • steamer
  • immersion blender or food processor

Ingredients
  

  • 8 cups cauliflower florets
  • 1/4 cup unsalted butter
  • 1/4 cup sour cream
  • 1/4 cup parmesan cheese
  • 6 each garlic cloves (peeled)
  • 1/2 cup roasted pistachios (shelled)
  • 2 tbsp chives (chopped)
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Boil water in a large pot. Place the cauliflower in the steamer and place it over the large pot. Steam for 15 minutes until the cauliflower is tender
  • Next, add olive oil to a medium pot and saute the garlic for about a minute until it is toasted
  • Add the cauliflower, garlic, and salt in a food processor and blend until smooth
  • Scoop the cauliflower into another heated medium sized pot and stir in the sour cream, butter, and parmesan cheese. Add salt to taste
  • Top it off with freshly chopped chives and roasted pisatchios

If you love this recipe, check out these other recipes we know you’ll love too:

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Roasted Radish with Cherry Tomatoes

roasted radish
roasted radish

Roasted Radish with Cherry Tomatoes

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 6 oz radish (diced)
  • 1 cup cherry tomatoes (sliced)
  • 1 each lemon
  • 1/4 cup cilantro (chopped)
  • 1/4 tsp italian seasoning
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 425F
  • Season the radish with Italian seasoning, paprika, onion powder, garlic powder, and salt. Then, coat it with olive oil
  • Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown
  • Remove from the oven and place on a serving dish
  • Add the cherry tomatoes on top and squeeze with lemon
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Sautéed Brussel Sprouts

brussels sprouts
brussels sprouts

Sautéed Brussel Sprouts

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 10 oz brussels sprouts (pre-sliced)
  • 1/4 cup red onions (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup coco aminos or soy sauce
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper

Instructions
 

  • Add oil to the saute pan on medium-high heat and saute the red onions until they soften
  • Then add the brussels sprouts and garlic. Season with garlic powder and pepper, and coco aminos (or soy sauce). Saute the mixture for 3 to 5 minutes.
  • Once the brussel sprouts softens, remove from the pan and place on a serving dish.
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Roasted Broccolini with Dried Cranberries

broccolini
broccolini

Roasted Broccolini with Dried Cranberries

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan

Ingredients
  

  • 6 oz broccolini
  • 1/4 cup red onions (diced)
  • 1/4 cup balsamic vinegar
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1/4 cup dried cranberries
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Preheat your oven to 400F
  • Place the broccolini on a sheet pan and top it off with the red onion and garlic.
  • Season with onion powder, garlic powder, salt, and pepper
  • Coat the broccolini with olive oil and balsamic vinegar
  • Cook in the oven for 15-20 minutes until crispy and roasted
  • Before serving, top it off with dried cranberries
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Parsnip Fries

parsnip fries

Parsnip Fries

No ratings yet
Prep Time 5 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 1 lb parsnips
  • 1/2 cup cherry tomatoes
  • 1 each diced avocado
  • 1 each lime
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp and pepper
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 425F
  • Peel the parsnips and slice into rectangular 3 x 1/2" pieces
  • Coat the parsnips with olive oil
  • Season with paprika, onion powder, garlic powder, salt and pepper
  • Place the parsnip fries on a sheet pan and cook in the oven for 15-20 minutes until golden brown and crispy
  • Meanwhile, slice the cherry tomatoes and lime, and dice the avocado
  • Once the parsnips are cooked and crispy, top it off with fresh cherry tomatoes, diced avocado, and the juice of the lime
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Cauliflower Fried Rice

cauliflower fried rice
cauliflower fried rice

Cauliflower Fried Rice

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 4 cups cauliflower rice
  • 1 cup frozen peas
  • 1 cup shredded carrots
  • 1/4 cup shredded red cabbage
  • 1/2 cup red onions (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup coco aminos
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • 1/4 tsp pepper

Instructions
 

  • Add 2 tbsp of olive oil to the saute pan on medium-high heat, then add the red onion, and garlic and saute until wilted
  • Then add the cauliflower and saute for 5 to 7 minutes until softened. Season with garlic powder, onion powder, and pepper
  • Finally, add the peas, shredded carrots, red cabbage, sesame oil, and coco aminos (or soy sauce). Stir all ingredients well for another 5 minutes
  • Remove from the pan and set aside in a serving dish
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Cauliflower Rice with Rainbow Veggies

rainbow cauliflower
rainbow cauliflower

Cauliflower Rice with Rainbow Veggies

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine American, Mediterranean
Servings 4

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 4 cups cauliflower rice
  • 1 cup cherry tomatoes (sliced)
  • 1 cup cucumber (diced)
  • 1/2 cup red onions (diced)
  • 1 each lemon (sliced)
  • 1/8 tsp oregano
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Add oil to the saute pan on medium-high heat. Add the red onions and the cauliflower. Saute the veggies for 5 to 7 minutes until the cauliflower softens. Season with oregano, garlic powder, onion powder, salt and pepper
  • Remove from the pan and place in a bowl. Add the fresh cucumber, cherry tomatoes, juice of the lemon, and mix well. 
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Stir Fry Snap Peas

snap peas
snap peas

Stir Fry Snap Peas

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • wok

Ingredients
  

  • 1 package (8oz) snap peas
  • 1/4 cup red onions (diced)
  • 1/2 cup cherry tomatoes (sliced)
  • 2 tbsp coco aminos
  • 1 tsp sesame oil
  • 1 tbsp olive oil

Instructions
 

  • Add olive oil to the saute pan on medium-high heat and saute the red onions until they soften (about 2 to 3 minutes)
  • Next, add snap peas to the pan and season with coco aminos and sesame oil
  • Cook the snap peas for 3 to 5 minutes.
  • Remove from the pan and top it off with the fresh cherry tomatoes.
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Roasted Rainbow Carrots and Green Beans

rainbow carrots and green beans
rainbow carrots and green beans

Roasted Rainbow Carrots and Green Beans

No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • sheet pan
  • oven

Ingredients
  

  • 2 cups Baby Rainbow Carrots
  • 1 cup thin green beans (haricot verts)
  • 1/4 cup balsamic dressing
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 425F
  • Season the vegetables with garlic powder and salt. Then coat them with olive oil and balsamic dressing
  • Place the vegetables on a sheet pan. Place in the oven and roast vegetables for 10-15 minutes