{Pumpkin Oat Breakfast Squares}

It's December! Can you believe how quickly it has come? I love this season.  It's full of everything cozy.  Recently I've had the urge to bake with pumpkin...courtesy of a wonderful Thanksgiving. The treat I'm sharing with you was a complete experiment and turned out quite tasty.  It just might satisfy your pumpkin lovin' too!

{Pumpkin Oat Breakfast Bars}

1 cup Pureed Pumpkin

2 Small Zucchinis (whirled in a food processor)

1/4 cup Agave + 1/4 cup Pure Maple Syrup

1/4 cup Unsweetened Applesauce

1 tsp. Vanilla Extract

1 tbsp Grapeseed Oil

1 cup GF Oats (Trader Joes)

1 cup Almond Meal/Flour (Trader Joes)

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

Process all the wet ingredients in a food processor or with a hand blender and place in large bowl.  In a separate bowl whisk the dry ingredients together.  Slowly add the dry to the wet until well blended.  Pour into a muffin tin or baking pan; it's a versatile batter.  Bake at 350 degrees for 35-40 minutes, depending on your oven and the baking pans you choose. Stay close and keep an eye on it.  Once it's a golden brown pull it out and let it cool.  Eat with a smear of butter or raw honey or even just as is! It reheats well, so feel free to store leftovers (if you have any...) in the refrigerator.  Tasty, tasty!

Enjoy!

Fresh Veggie and Chicken Tacos

I love produce and tend to purchase more than I or my family can eat.  As I opened the fridge today such was the case.  Produce, produce, produce.  I wouldn't have it any other way, but it needs to be grilled, sautéed or baked...soon! Grabbing a few of the goodies I decided to try my hand at a veggie chicken taco.   As typical, the meal evolved as I tried new flavors and seasonings.  Goat creamed cheese somehow found its way in there along with my favorite, brown rice.  A nice warm lunch my mom and I loved the results and hopefully you will to.

A Southwestern Chilisoup....

It's summer and Mexican food is prevalent, not that it's really rare any other time, but summer seems to inspire the taste buds in a southern direction for me.  I decided to whip up a spicy batch of southwestern style soup or as I like to term it, a light chili.  A quick meal that calls for sides of salty corn chips, guacamole and perhaps a little margarita...

Ingredients:

2 cups of Gluten-Free Chicken Broth
2 cups of organic Kidney Beans
2 cups of organic Black Beans
2 cups of organic diced Tomatoes (if you want more of a kick I added a bit of organic green chiles)
2 cups of organic roasted Corn
2 cups of water + juices from all the above
2 large Chicken breasts
1 large organic zucchini

Seasonings:

Olive oil
Paprika
Cumin
Oregano
Dill
Fresh crushed Garlic
Sea Salt
Pepper (white and black)

To begin I sauteed the chicken breasts in olive oil and seasoned them with a sprinkle of Paprika, Oregano, Sea Salt, Black Pepper and Cumin.  Keep flipping and rotating breasts until almost cooked through.  While cooking, wash Zucchini and cut long ways, then dice into cubes.  Take Chicken out of pan and cut up into smaller pieces.  Using the same pan drizzle more olive oil and toss Zucchini around until slightly blackened (almost a grilled look).

In a large pot pour in all the ingredients, including the chicken and zucchini when done.  Stir on medium high for about 10 minutes. Season to taste with more of the above seasonings, including the White Pepper and crushed Garlic.

Let it simmer for about 10-15minutes on low heat.  Serve with a sprinkle of "safe" cheese, broken corn chips or perhaps torn fresh corn tortillas on top.  Don't forget the side of guac or salsa and you will thank me for a feisty fiesta in your mouth.