Pumpkin Spice Roasted Almonds // Pumpkin Spice Roasted Almond Butter

"It's beginning to look like fall in blog land!" (Sung to the tune of "It's beginning to look a lot like Christmas..." if It wasn't obvi...)

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I've brought out my boots, unpacked my leggings, and took the kids apple pickin'! I'm doing my best to scream, "Oh Faaaalllll! I'm READY!!" But unfortunately if I put on boots & leggings, I'd probably pass out from heat exhaustion since it basically feels like the middle of July still...

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I'm ready to sip on hot cocoa & apple cider, while I cover up my whole body with an oversized coat and frilly scarf. I'm also ready to put on sweat pants. Oversized and extra comfy with long fluffy socks.

I'm ready to be unattractive.

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So if the weather isn't going to act it's month, then I'll just do my best to bring other aspects of Fall to our life.

Like food. Pumpkin everything. Apples galore. And the smell of cinnamon...

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And maybe, just maybe...If I do just that, I will FINALLY get to put on my sweat pants...

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Pumpkin Spice Almonds // Pumpkin Spice Almond Butter

Prep time:

5 mins

Cook time:

20 mins

Total time:

25 mins

The smell that fills your home while toasting these almonds is everything fall! Eat the almonds one by one, or puree them for a great spread on whatever your heart desires! (That includes your finger!)

Ingredients

• (For the Almonds)
• 2 cups raw almonds
• 1 TB. pumpkin spice
• 3 TB. honey
• 1TB. coconut sugar (opt. or add more honey)
• (For the Almond Butter)
• 2 cups Pumpkin Spice Almonds (recipe below)
• 1 tsp. honey
• 1/4 tsp. pumpkin spice
• 1/2 tsp. molasses
• 1 TB. melted coconut oil (opt.)

Instructions

1. (To Make the Almonds)
2. Preheat oven to 400 degrees
3. Prepare a baking sheet with parchment paper and spray with cooking spray.
4. Place almonds on tray, toss a little, and cook for 10 minutes.
5. Remove from oven and sprinkle spice, then toss to coat.
6. Next add honey & sugar and toss to coat.
7. Return back to the oven and cook for an additional 5-7 minutes.
8. Remove from oven and place almonds on a covered plate. Let cool, then eat!
9. (To Make the Almond Butter)
10. Add almonds to a food processor and process until creamy. (This will take a few minutes. Just let it run completely until its creamy. You can scrape down the sides if you need to.)
11. Once almond butter is creamy, then add honey, spice, and molasses. It's important to do this step AFTER the almond butter is creamy because it will ruin the almond butter if you do it before it becomes creamy.
12. Blend until combined and creamy.
13. If it the almond butter becomes thick after adding the other ingredients, add coconut oil and blend.
14. Keep in air tight container in cool place.

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This is the perfect spread for those fresh picked apples that I know many of you will go pick! But of coarse my favorite way to eat homemade almond butter is with my hand a spoon. :)

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Happy Fall Everyone! Bring on the oversized sweat pants!

Simple Herb Cornbread Stuffing

I've been eating this stuffing every day for the past week. No complaining here, but I believe in the marathon world, that's what they call carb loading. And trust me, I've got no marathon coming up.

For years I can remember every Thanksgiving I always skipped the stuffing. Partly because a lot of times it came right of a turkey's hiney and that just scared me...But more so because the thought of eating carbs was even scarier. I remember loading my plate with the cool-whip salad, because cool-whip had like no calories so that was a safe option right? Then of coarse I would have some salad, a handful of olives...and then I'd be totally depressed because I wanted to eat all the good food so I would give in and scarf down on my grandma's funeral potatoes topped with potato chips.

I've grown through the years and learned to enjoy Thanksgiving meals without obsessing over the calories, the carbs, and the everything else. I now do my best to fill up on greens, veggies, and fruits that day and if I want to give in and enjoy that chocolate cake...I will! But if I get one too many sparkling apple ciders in me, watch out funeral potatoes...You are all mine!

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Yet now more than ever I've grown to realize the importance of how my attitude towards food reflects the children I'm raising. I don't want them to fear the food I once did, but I also want them to respect their bodies and what they put into it. Which is why it's perfectly healthy to eat some of those carbs on Thanksgiving. Or maybe you are looking forward to some warm and fruity pie. It's not an everyday occasion, which is why it's meant to be enjoyed while spending time with the ones you love. As long as you don't grab the whole baking dish of your grandma's funeral potatoes and tell everyone to "Back the He!! away from you", then by all means...

Enjoy! :)

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Ingredients:

1 recipe homemade cornbread (optional recipe below)

1 loaf stale whole wheat/grain bread-not the sandwich kind

3 TB. coconut oil

3 shallots diced

3 stalks celery

4-5 garlic cloves diced

3-4 c. vegetable stock

1-2 TB. fresh thyme chopped

1-2 TB. fresh rosemary chopped

1-2 TB. fresh sage chopped

1/3 c. dried cranberries

optional: 1/2 c. pine nuts

sprinkle of salt & pepper

Ingredients for Cornbread:

4 TB. melted coconut oil, plus more for pan

1 c. whole wheat pastry flour

1 c. yellow cornmeal

1 TB. baking power

1 tsp. salt

2 eggs

1 c. non dairy milk mixed with 1 tsp. vinegar-makes a 'buttermilk'

1/4 c. honey

Directions: (for cornbread)

1. To make cornbread, grease a small square pan and preheat oven to 425.

2. In a medium bowl mix flour, cornmeal, BP, and salt. In a separate bowl whisk eggs together. Then whisk in buttermilk, honey, and melted coconut oil to the eggs.

3. Whisk together wet and dry ingredients until incorporated. Bake for about 20 minutes, or until done. let cool and then remove cornbread from pan.

Directions: (for stuffing)

1.Once cornbread is done and cooled, chop cornbread into cubes. It will crumble a little, that's ok. Place cornbread cubes/crumbs onto baking sheet and set aside. Cut and cube stale bread, should be about 4 or so cups (maybe more). Spread that bread on a separate baking sheet. Place cornbread tray and bread tray in a 350 degree oven for 7-8 minutes. Remove trays, toss bread, and place back in oven for another 7-8 minutes. If you bread is super stale, you can remove it earlier just so it doesn't turn into burnt toast! :) Once its cooked, add bread to a large (9x13) baking dish.

2. In a stove top pan, melt your coconut oil over medium-low heat. Add your shallots and celery. Toss and cook until they become translucent, about 4-5 minutes. Add in garlic and cook another 2 or so minutes. Next throw in your herbs, 1/2 c. of the veggie stock,  and dried cranberries. Stir then turn off heat.

3. Grab your bread dish. Spoon herb mixture over bread crumbs and toss to coat. Then using a measuring cup, slowly add in the rest of the stock. Start with 1/2 c. increments, and add enough until bread is completely moistened. You don't want it to be super wet, like mushy. You also don't want it to be super dry. Toss bread as you add liquid, you may not need all of the stock. The cornbread will also start to crumble, that's ok! If you want to add pine nuts, go ahead and fold those into the bread as well.

4. Place in the oven for about 35-45 minutes.

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Want to know the best part about this stuffing...

It didn't come from the Turkey's hiney.

Pumpkin Spice Drink

I love this time of year. All of the seasonal flavors just make me excited.

My favorite flavor of coarse is pumpkin. Not just because it does the body good, but also because it's one of the true seasonal flavors that truly remind me of this time of year.

Which brings me to this:

Pumpkin Drink.

It's like Fall in your mouth...

no joke.

The blend of pumpkin and spices make it a perfect drink to wake you up in the morning. Before you know it you will want to rake the leaves, put on that ugly sweater and build a fire.

Ok, I might be exaggerating just a tad, but get over it.

Pumpkin Spice Drink

Adapted by:

Oh She Glows

1 Cup Almond Milk (or your choice of milk)

1/2  Cup Pumpkin Puree

1 Heaping tsp. Pumpkin Spice

1 tsp. Molasses

1 scoop vanilla protein powder ( I used chocolate too and it tasted pretty good)

2 TB. Agave Nectar

Ice

Directions:

Blend together, and Enjoy!

Along side with the Christmas in my mouth drink, I also enjoyed a

fistful

 spoonful of peanut butter.

I think peanut butter is making it's way up on my list with chocolate...

Scary.

Pumpkin Butter

Have you ever heard of pumpkin butter?

Neither have I...

Well until recently.

Apparently if your a big pumpkin fan, well then you probably will go into a pumpkin coma.

You see, pumpkin butter, or BuTtA', is a creamy blend of seasonal flavors. You spread it on toast, put in on pancakes, add it to your oatmeal, top it onto ice cream,

smear it all over your face...

So you start with very simple ingredients... Easy Easy

(you will notice I used bottled lemon juice...I didn't have any lemons. Don't judge)

Then you throw all your ingredients into a saucepan, minus the lemon juice...

 Stir and bring to boil. Then reduce to a simmer for 30 minutes.

When it's done, patiently wait for it to cool..

she's so excited!

Then when it's ready it becomes a creamy goodness of pumpkin. (This is where you add the lemon juice)

You can either dip your hands in a lick away, or put in a jar and give it to someone...

But why do that, it's not like its a time for giving! =]

For the original recipe you can find it

HERE

.

Now go make some Butta'!