Dawn Desoto RD, CDCES, celebrates the fall and winter season with a collection of recipes that nourish and heal. Dazzle your taste-buds and energize your gut bacteria with this delicious and seasonal compilation.
Choose a pie pumpkin and wash it’s exterior. Cut in half lengthwise and remove the seeds and pulp. Roast in your oven for about 45 minutes at 350 degrees F.
Simply peel away the skin from the flesh and toss the pumpkin pulp into your food processor or blender.
In a large bowl, whisk eggs and pumpkin puree together. Add the rest of the ingredients and whisk them together while slowly pouring in the evaporated milk.
Pour mixture into pie crust. Bake in the oven for 20 minutes at 390 degrees, reduce oven to 350 degrees and bake for another 45 – 60 minutes until inserted toothpick comes out clean. Store in the refrigerator overnight.
Mix the melted butter or coconut oil, walnuts, and cinnamon together and pour over the apples. Bake in the preheated oven until the apples are soft, about 20 – 30 minutes. Stir once during the baking.
Pour the wine into a small saucepan along with the orange zest and juice and all of the spices
Bring almost to a boil and add the pear halves. Turn down the heat and let the pears simmer gently for 20 – 30 minutes, or until they have slightly softened. Carefully turn the pears over a few times throughout the cooking time to ensure they color evenly. When the pears are cooked remove them from the wine and place them on plates. Add a tablespoon of yogurt to each plate and sprinkle with toasted almonds.
Combine coconut milk, oats, chia, banana, maple syrup in a pint-sized jar and stir. Top with blueberries and coconut. Cover and refrigerate overnight. Heat up and sprinkle with walnuts and cinnamon in the morning.
285 calories, 6 gm protein, 57 gms carbohydrate, 7 gms fiber 6 gm fat
To add more color into our diets, I am sharing my Spinach Pomegranate Salad recipe
Toss the spinach leaves with the rest of the ingredients. Serves 4
We hope you enjoy these delicious recipies!
October 6 8:00 am – October 8 3:00 pm
April 28 11:30 am – 1:30 pm
April 29 11:30 am – 1:00 pm
May 6 11:30 am – 1:00 pm
May 18 11:30 am – 12:15 pm
July 8 11:30 am – 12:45 pm