Today I’m sharing 9 recipes to get your pumpkin spice kick! Some are perfect for a warm Fall breakfast, others are tasty desserts and of course there’s a couple drinkable recipes in here as well. Click pics to check out any of these tasty recipes:
Pumpkin Spice Waffles via Lovely Little Kitchen
Pumpkin Spice Bedtime Drink via Apple of My Eye *vegan
Pumpkin Cookies via Just So Tasty
Pumpkin Muffins via This Grandma is Fun
Pumpkin Spice Latte via Inspired Taste
Pumpkin Energy Balls via Well Plated *vegan
Pumpkin Spice Pancakes via Hot for Food Blog *vegan
Pumpkin Spice Truffles via Sally’s Baking Addiction
Pumpkin Spice Spread via Jodeze Home and Garden
I’m excited to share my Top 7 early Fall recipes with you! I’m including both meat and vegan recipes in these delicious top 7 that are perfect for chilly nights or mornings. So there’s a little something for everyone.
It’s time for another Meatless Monday post! So lately I’ve been looking for quick and easy dinner ideas. Things have been so extremely busy in my jewelry studio that I haven’t had the time I usually put into cooking a dinner. What I love about this Green Goddess Pizza recipe is not only is it quick and crazy easy to make but it’s delicious and loaded with greens! Also instead of using a red sauce, I made a simple basil garlic sauce which adds nicely to the flavors of the fresh veggies. Grab the recipe below.
Time: 20 minutes or less!
- pre-made pizza crust – I used Mama Mary’s because it was diary free.
- 1/4 cup olive oil
- 1/2 cup fresh basil leaves
- 3 cloves of minced garlic
- 1/4 tsp sea salt
- 1/4 paprika
- pepper to taste
For this you can really add whatever you want! but here’s what I used:
- small handful – baby spinach
- 1/4 green peppers – thinly sliced
- 1/4 zucchini – thinly sliced
- 1/2 avocado – sliced
*I forgot to add some broccoli I had in the fridge, but I’m thinking artichokes and asparagus would be delicious too!
- preheat oven to 425′
- mix sauce ingredients together in the food processor
- brush sauce all over pizza crust including the edges (you’ll have extra sauce, just set this aside)
- pile on all veggies except avocado
- do an additional brushing of the sauce on top of the veggies
- place pizza in oven for about 8 minutes
- top with avocado and you’re ready to eat!
*I made an individual size pizza but it’s so easy to double or triple this recipe. There’s enough sauce for three individual size pizzas or one large one.
It’s Summer and all this warm weather has me itching to sit out in the sun and relax with a tasty cocktail! Try one of these 7 Summer cocktail recipes or try them all. I know I’m making my way down the list and through the produce isle.
This meatless Monday recipe for my black bean veggie burger has been my latest foodie obsession! It’s scrumptious and full of flavor. What started as a recipe for meatless meatballs, turned into a veggie burger recipe due to the fact that the meatballs fell flat. I mean, literally, they wouldn’t keep their shape as round meatballs but did resemble a very nice burger pattie. So now here I am, sharing my veggie burger recipe with you! One main thing that I love about this recipe, besides the fact that it’s super easy and quick to make, is that it’s also incredibly easy to make gluten-free. I have so many friends and family members who have some form of gluten intolerance. I’m pretty sure I’m not alone. All you have to do to make this recipe gluten free, is swap out the rolled oats for gluten free rolled oats. That’s it! Easy peasy!
- 1 can of black beans – drained and rinsed
- 3/4 cup water
- 1 cup rolled oats
- 2 cloves garlic – minced
- 1/4 minced sweet onion
- 1 1/2 tbsp hemp or flax seeds
- 1 1/2 tbsp nutritional yeast
- 1/4 tsp paprika
- 3/4 tsp sea salt
- 1/2 tsp crushed red pepper
- pepper to taste
- 1/2 tsp olive oil for frying
- optional: toppings of your choice – I used homemade guacamole, lettuce and cilantro
Serves 3 -4
Time: 15 – 20 minutes
- Pulse your rolled oats and hemp seeds in the food processor.
- Now add the rest of your ingredients and blend till smooth. Let sit for a few minutes and you’ll see the mixture start to thicken.
- Place some olive oil in the frying pan (you can skip this step if you’re bbq-ing) along with 1/3 – 1/4 of the black bean mixture.
- Cook on medium heat, about 4 – 5 minutes per side. Add your favorite toppings and you’re ready to eat!
Get ready to celebrate!
I’m excited to share with you another Meatless Monday recipe! This pesto recipe is perfect for Summer because it’s quick and can be served warm or cold, which makes left-overs just as tasty as the night you made it. It’s also naturally gluten-free, diary-free and and carries a decent amount of protein even though there’s no meat in it! (about 11 grams per serving) Scroll down to see what’s in it:
Servings: 3 – 4
Time: 30 minutes
- 16 oz package of zoodles or 1 large zucchini per person
- 4 ears of corn or 1 per person
- 1 package of cherry tomatoes
- 2 cups fresh basil
- 1/2 cup walnuts
- 1/4 cup olive oil
- 1/2 cup water
- Salt and pepper to taste
- Start by shucking and grilling the corn. Using a high heat, turn the corn every 4 – 5 minutes until fully cooked. Set aside.
- Throw the basil, walnuts, olive oil, water, salt and pepper into the food processor and pulse. The pesto should be on the thick side.
- Steam your zoodles for 3 – 4 minutes. I used a double boiler set up. (If you purchased zucchini instead of zoodles you’ll have to spiral them first)
- While the zoodles are steaming, take a kitchen knife and stripe the kernels off the cob. Next chop up your cherry tomatoes.
- When the zoodles are finished cooking, mix everything together and dinner is ready to be served!
I really hope you enjoy this Meatless Monday recipe. I couldn’t stop eating it this past week! We had some really warm days and having this as a cold dish was the absolute best. Not to mention that you feel really healthy eating it. I also found the zoodles to be very filling, which is something I wasn’t expecting. Not to mention that the sweet smell of basil filling my kitchen every time I whipped up a batch of the pesto is perfection. I’m definitely going to be using fresh basil in a lot more of my recipes! Make sure to scroll down to the bottom of this post to check out some additional recipes.