Tag Archives: fall

Baked Maple PB Pumpkin Oatmeal

The minute the calendar hits October 1st, I start breaking open the cans of pumpkin and don’t look back until at least December. And since Southern California hasn’t quite gotten the memo that it’s fall yet, I’ll consider my pumpkin recipes an offering to the fall weather gods. Starting with this baked maple pb pumpkin oatmeal.

I’ve teamed up with Peanut Butter and Co. and Bob’s Red Mill (two of my favorite brands) to help celebrate #Oatober! But since I love oatmeal so much, pretty much every day is #Oatober for me.

Yumsquad-oatober-sweetpotatobitesI decided to combine three of my favorite things: oats, peanut butter and pumpkin into a delicious breakfast dish that is the perfect leisurely weekend breakfast that can then be reheated into leftovers for the week. This recipe is simple, requires minimal ingredients, and is oh so delicious.

maple-baked-pumpkin-oatmealI used Mighty Maple peanut butter in this, but regular PB would do just fine. If you are feeling a bit more decadent, I think Dark Chocolate Dreams would make an excellent choice…but then again, when is chocolate peanut butter not a good idea?

Baked Maple Pumpkin Oatmeal


1/2 cup Mighty Maple Peanut Butter

1/2 cup canned pumpkin

2 cups Bob’s Red Mill Gluten-Free Oats

1/4 cup almond milk

1 egg

1 tsp cinnamon

1 tsp vanilla

1/4 tsp baking powder

1/4 tsp salt


Preheat your oven to 350F.

In a large mixing bowl mix your pumpkin, egg, almond milk, vanilla and peanut butter until all is well blended. Gently fold in your oats, salt, baking powder and cinnamon and continue to mix.

Fold your mixture into a greased baking dish and place in the oven for 25-30 minutes.

maple-baked-pumpkin-oatmealRemove from the oven, eat and enjoy! Leftovers will keep in the fridge for 2-3 days.

maple-baked-pumpkin-oatmealThanks Peanut Butter Co. and Bob’s Red Mill for sending me the delicious goodies!

Grain Free Pumpkin Zucchini Muffins

In case you haven’t heard, it’s been quite hot in Southern California.  I’m talking sleep with all the windows open, don’t want to turn on the oven hot.  We finally got a couple of days with cool(er) temperatures, and I used the opportunity to finally light my pumpkin candle and whip up some grain free pumpkin zucchini muffins.

grain free pumpkin zucchini muffinsEven though pumpkin recipes have been popping up all over the web since August, and pumpkin spice lattes have been available for weeks now (really Starbucks?), I always try to wait and bust out the pumpkin until the weather starts to give a hint of fall, and then it’s all pumpkin, all the time.  So consider these grain free pumpkin zucchini muffins a taste of what’s to come over the next few months.

The inspiration for these muffins came from Balanced Bites’ Carrot Pumpkin Spice Muffins, only I used a combo of eggs and egg whites, and swapped carrots for zucchini instead.

At first I wasn’t sure how the zucchini-pumpkin combo would pan out, but I was pleasantly surprised!  These muffins also have just a small touch of sweetness from the maple syrup (the good stuff from Canada since we know it tastes better), and contain minimal ingredients.

grain free pumpkin zucchini muffins pinGrain Free Pumpkin Zucchini Muffins (makes 12 muffins)


1/4 cup canned pumpkin

2 cups shredded zucchini

3 eggs

3 egg whites

1/2 cup water

3 tbsp maple syrup

1 tsp vanilla

1/2 cup coconut flour

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 tsp ground ginger


Preheat your oven to 350F.

In a small mixing bowl whisk your eggs, pumpkin, vanilla, maple syrup and water until well blended.  Gently fold in your coconut flour, baking soda, salt, cinnamon and ginger.  Mix well.

Gently spoon your batter into paper-lined muffin tins and place in the oven for 35 minutes.

grain free pumpkin zucchini muffins bowlRemove from the oven, cool and enjoy!  They are the perfect breakfast/snack/anytime treat.

What’s your favorite pumpkin recipe?

How to Make a Hot Toddy

One of the benefits of living with someone from the UK is that you get to learn about all sorts of different food and drink like Toad in the Hole, Bangers and Mash and of course, Pimms Cup.  Another drink he introduced to me that I fancy quite a lot is the Hot Toddy.  Now that the weather is finally cooling down, it’s the perfect time to learn how to make a hot toddy.

The hot toddy comes from Scottish origin, and is a drink that has of black tea, lemon, honey and either whiskey or brandy.  Hot Toddies are known as a good cold and flu remedy, but they are also a nice beverage to drink even when you aren’t sick.

After running a 10 mile race this past weekend all I wanted to do is put my feet up, watch some football and drink a hot toddy.  So that’s what I did.

How to Make a Hot Toddy pinHow to Make a Hot Toddy (makes 2)


2 oz Irish Whiskey (I used Red Breast)

2 black tea bags

1 lemon

2 tbsp maple syrup

1 tsp cinnamon

Hot Water


Boil a pot of hot water.  Place teabags into two mugs and pour water over tea.  Let tea steep for a few minutes, then remove tea bags.

How to Make a Hot Toddy TeaSlice a lemon in half and squeeze the juice of the lemon into each cup.  If you don’t want your tea to have a strong lemon flavor, only use one half of the lemon for juice.

How to Make a Hot Toddy LemonPour 1 oz of whiskey into each mug.  This will give the hot toddy a nice whiskey flavor.  Again, use more or less whiskey based on personal preference.

How to Make a Hot Toddy WhiskeyAdd 1 tablespoon of maple syrup to each mug.  Honey also works excellent in this recipe.

How to Make a Hot Toddy Maple SyrupSprinkle cinnamon on top of each mug, and enjoy!

How to Make a Hot Toddy and BreadI personally enjoyed my hot toddy with some paleo pumpkin bread, and am already planning on making another one soon.  The perfect fall drink!

New Fall Menu at True Food Kitchen

It’s been far too long since I’ve dined at True Food Kitchen, and even longer since I have written about it.  I was recently invited to try the new fall menu at True Food Kitchen, and I invited my two favorite bloggers to join me for a girls night out.

We decided to order a bunch of different plates and share amongst the table which always makes it more fun.  The first item was the newest item to hit the fall menu: the Inside Out Quinoa Burger which has the quinoa patty as the “bun” and the “burger” part is filled with hummus, avocado, feta, tomato and onion.

New Fall Menu True Food Kitchen Quinoa BurgerI wasn’t sure what to expect with the quinoa burger but it was delicious!  I really liked the idea of using quinoa as the bun instead of a traditional roll.  And this burger is gluten-free and vegan which is great for those with dietary restrictions.  My favorite sweet potato hash and kale salad also came on the side.

New Fall Menu True Food Kitchen Butternut Squash PizzaNext up was the Butternut Squash Pizza which came with smoked Mozzarella, caramelized onion and arugula.  It also normally comes with walnuts but I asked for those to be omitted since I am allergic.

I love fall root vegetables and this pizza was divine.  There is just something amazing about the smoky cheese paired with the sweet squash and caramelized onion.  I could’ve eaten the entire pizza myself but I decided to be kind and share.

New Fall Menu True Food Kitchen Farm ChoppedTrue Food Kitchen also recently introduced a myriad of fall salads to their menu, so we decided to try the Farm Chopped which came with roasted broccoli, thinly sliced root vegetables, almonds, sultanas, coconut, goat cheese and kale with a herb vinaigrette on the side.

I personally liked this salad, but I can see how the coconut and the sultanas might make it a bit off-putting.  It was bordering on the line of too sweet, but overall the flavors complemented each other nicely.  This is definitely something I will try to recreate at home.

New Fall Menu True Food Kitchen Onion TartThe Caramelized Onion Tart is a year-round offering at True Food, but since it is so good I just knew we had to order one for the table.

Topped with caramelized onion, black figs and gorgonzola, this tart masters the art of sweet and savory perfectly.  There’s a reason this is on the menu year round.

New Fall Menu True Food Kitchen Squash PieNo trip to True Food Kitchen is complete without some of their delicious desserts, so we ordered two of my favorites: Squash Pie with Coconut Whipped Cream and Lemon-Ginger Frozen Yogurt.

I actually first tried the squash pie at the media dinner I attended last year and loved it.  It tastes almost exactly like pumpkin pie and is dairy-free and vegan.  True Food also sells whole squash pies for the holidays, so be sure to get your order in now.

New Fall Menu Lemon Ginger yogurtThe lemon ginger frozen yogurt was the perfect palette cleanser.  It was nice and light, and the lemon and ginger complemented each other perfectly.  I often drink lemon ginger herbal tea at home, so I knew this flavor combination would be good.

So that’s just a snippet of what you can expect from the new fall menu at True Food Kitchen.  I highly recommend checking out the inside out quinoa burger and the butternut squash pizza if you get a chance.  And of course, save room for some squash pie.

Thanks True Food for inviting me and thanks to Sam and Karla for being such fabulous dinner dates!