seasonal eats | fall
eat. drink. give thanks. and be sure to enjoy some of our favourites.
Baked oatmeal for two!
Mexican Roasted Corn and Quinoa Stuffed Squash - Pinch of Yum
Salted Pumpkin Caramels » The Tart Tart
NomEatNom - Mashed Cauliflower with Garlic and Rosemary
Maple and Cinnamon Baked Apples : KIWI Magazine Online
Red Quinoa with Butternut Squash, Cranberries and Pecans ... I find red quinoa is a tad crunchier than the usual quinoa I cook, so I add a bit more water to make it softer. If you like your quinoa al dente, use a grain to liquid ratio of 1:2 with red quinoa. If you prefer it a little softer, add another 1/4 cup water.
Brenda's Healthy Dinner Recipes
Chickpea Tomato Minestrone: 1 Tablespoon olive oil 1 medium onion, chopped 2 celery stalks, chopped 2 carrots, chopped 3 garlic cloves, minced 2 Tablespoons tomato paste 1 can of diced tomatoes 4 cups vegetable broth 1/2 teaspoon dried oregeno 1 cup of pasta 1 can chickpeas, 1 bunch of swiss chard, Salt / Pepper Dash of Red Pepper flakes Parmesan, for garnish
Chickpea Tomato Minestrone |
Oh-So-Sweet Snack: Honey Roasted Cinnamon Chickpeas