Minestrone with Fall Veggies and Quinoa

Alright people...this is not a drill. I am pleased to announce that it is officially SOUP SEASON! Feel free to throw confetti and rejoice.

There's nothing better than coming home on a cool fall or winter day to a steaming bowl of hearty vegetable soup. I made this recipe on a Sunday and I happily ate it for the next five days in a row. This soup is about as comforting as it gets, and is a true joy to share with others. Invite some friends over, put on some 30 Rock, and sigh with contentment as you slurp the last drops out of your bowl. 

Why is this soup so perfect? It has everything you could want.

Veggies: green beans, zucchini, carrot, onion, celery, tomato, bell pepper

Flavor: garlic, thyme, parsley, lemon

Heartiness: quinoa, chickpeas, cannellini beans 

This soup is about as wholesome as it gets, and I think your body could happily live on it for a long long time without any complaints. Plus it's amazing to make something on the weekend and then not have to worry about dinners all week. Still not convinced? My photos may not do it justice - but check out the original recipe for some drool worthy shots!

My only adjustment would be to add more kale - I want some of those leafy greens in every bite! Other than that, this recipe is set to be a staple in my kitchen for winters to come :) I can imagine mixing it up a bit by switching out the veggies. Call me crazy, but I'm thinking of subbing broccoli for the green beans, parsnip for the carrot, and cabbage for the kale? Pretty out there, I know, but I live for danger! 

Couldn't resist adding a touch of parmesan on top!

Fall Pumpkin Cookies

The holiday season has begun! And with it begins the cooler weather, less hours of light, and at least for me....the craving for hearty and comforting foods.  This turns out not to be the worst thing ~ I would be happy eating soup every day - so warm and filling! But holidays also mean sweets. You start seeing all of the pumpkin recipes on Buzzfeed, Pinterest, Facebook, and the ads for Starbucks...pumpkin has taken over!  And there's nothing wrong with pumpkin. It is super nutritious and 110% tasty. 

So I get pretty excited when I find a pumpkin goodie I can feel good about indulging in. This Pumpkin Spice Cookie recipe, courtesy of Dr. Mark Hyman, is a keeper! 

It is filled with nutritious ingredients like...

pumpkin, apple sauce, coconut oil, oat flour, pecans, and almond flour

It's flavored with...

vanilla, cinnamon, and pumpkin pie spice

And the only sweetener is 1 Tablespoon of maple syrup and a handful of raisins or chocolate chips.

Yep, that's right, this recipe is Vegan, Gluten free, AND low sugar! 

I made my own oat flour, by blending rolled oats in my magic bullet. This resulted in a more textured and earthy cookie - which I loved (more reminiscent of an oatmeal cookie) ! You could also use the finer store bought oat flour, which would probably make more of a typical cookie texture. If you do it yourself, still try to get it as fine as you can, but its ok if some bits are too big to fit through the sifter. 

Despite the small amount of maple syrup in the dough, the sweetness of the mini chocolate chips was the perfect amount for this cookie. They were brought to a party, alongside a loaf of perfect pumpkin bread (white flour, sugar, butter - the works!), and both were enjoyed equally by the party attendees! Now that's a true testament to their deliciousness! 

So this fall I hope you will indulge in these delicious pumpkin treats...they'd even be acceptable for breakfast! If you make them, please let me know what you think!