Autumn Spiced Acorn Squash
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Autumn Spiced Acorn Squash
Ingredients:
- 1 acorn squash
- 1 tablespoon coconut oil
- 2-3 teaspoons maple syrup
- 2 teasppons minced sage
- cinnamon
- nutmeg
- salt and pepper
Directions:
- Preheat the oven to 375 degrees
- Cut an acorn squash in half, then clean out the seeds. Slice each half into 1/4 inch slices.
- In a bowl, melt the coconut oil until it is just in liquid form. Whisk in the maple syrup then toss the slices of acorn squash in the oil and syrup mixture to coat.
- Lay the squash in a single layer on a lined baking sheet.
- Sprinkle generously with cinnamon and sage {more generously with the cinnamon than what is portrayed in the photos above. Trust me.).
- Season with nutmeg, salt and pepper.
- Bake for 15-20 minutes, until fork tender.
- Serve immediately or store in the refrigerator for up to 5 days.
Claire
Tags:autumn recipes, squash recipes, thanksgiving recipes, thanksgiving side dish recipes
Plum Pie Recipe
Hi friends! HAPPY ELECTION DAY! Have you voted yet? I took care of that business before I left so I hope you are all out there making your vote count! Now, as you know, I’m in Scotland (please check out my instagram photos to catch up!) but I wanted to share one of my new favorite dessert recipes ever. It has nothing really to do with the election but it’s a pie recipe(a plum pie recipe to be exact) so therefore, it’s AMURICAN. And it’s election day, so eat Amurican!
So you’ve had apple, you’ve had cranberry, you’ve had walnut and pecan, but plum? I bet that’s a new one for you and trust me, it’s a new one you are going to fall IN LOVE WITH. The plums add just the right hint of tartness but are still perfectly sweet for your sweet tooth. Not only that, it’s a really pretty pie, wouldn’t you say? Perfect to have on your Thanksgiving table!
I seriously LOVE pie. I’ve always loved it. It’s one of my favorite desserts (I’ll always chose pie over cake if asked) and also love how fresh it can be. Unlike many cakes and cookies, you have to use a lot of dry, processed ingredients. Whereas pie, you can use fresh from the ground fruit and vegetables. Which, as a girl a wee bit obsessed with health, is kind of something I dig. Plus, there’s something so comforting, so warming and nostalgic about pie. I can’t imagine ever feeling down if there’s pie involved.
So, if you’re feeling tired, sad or blah today, make this pie. And have a sip of warm cozy cider to go along with it. And just to make you feel even better, I’ve recited this entire post in my head in the best Scottish accent you’ve ever heard! Okay, maybe not the best, but according to my new British friend, I’m getting a lot better. (Either that or she’s hoping I’ll stop talking so she just says I’m good at it).
For the delicious plum pie recipe, check out the post here on She Knows!
Nutritional information per 1/8 pie:
Calories: 300
Fat: 10 grams
Carbohydrates: 42 grams
Fiber: 2 grams
Protein: 2.25
Weight Watchers Points: 7
Chicken & Spaghetti Squash with a Light Creamy Mushroom Sauce
Try saying that title 3 times fast. DO IT! I dare you! Anyway, how’s your Monday going lovelies? Hope you had a fabulous weekend, wherever you are! I’m in London right now doing a press junket for the movie Brave (the DVD release) and tomorrow I’ll be GOING TO SCOTLAND to stay in a castle and take archery and falconry lessons. I know, absurdly awesome right? As excited as all that sounds, I have to be honest, I’m a teensy bit more excited to share this recipe for chicken & spaghetti squash with a light creamy mushroom sauce. Or, since that’s a long ass title, how about “bowl of delicious awesomeness.”
I mean, holy crap right? I couldn’t possibly hop over to the other side of the pond WITHOUT sharing this dish with you. That would have been illegal, wrong and worthy of a vote off the island.
Every time I look at it I salivate. The lightly skillet fried chicken breast paired with the low-fat creamy sauce is probably the star of the show. I mean, don’t get me wrong, I love me some spaghetti squash. But guys. THIS CHICKEN. It’s perfectly cooked with a slight crisp on the skin. And the mushrooms and onions are cooked in a tablespoon bacon fat. Before you throw a “but bacon fat? that’s horrible. you’re going to die of a heart attack, fatty” attacks, let me tell you a little something. 1 tablespoon of bacon fat = 1 tablespoon of butter. Which, duh, they are both fats from animals. However, when you say bacon fat, it sounds dirty. It sounds fatty. Nope, pretty much the same nutritional information per tablespoon as buttah.
I know, you could just KISS me for telling you this. I am a firm believer in butter and bacon fat. They add such an incredible depth of flavor that you just can’t get with anything else (besides oil). Nonstick cooking spray? Fa-getta-bout-it. Just use the fat, especially if you are like me and you are subbing in skinny ingredients elsewhere.
So, the spaghetti squash. I just, adore this vegetable. It is the perfect substitute for high-fat, high-carb pasta because it has the same texture you crave, just 100% lighter and better for you. I seriously can not get enough spaghetti squash. As I’m trying to lose these last 10 pounds (YAY!) I’m really focusing on less carbs > more healthy proteins and vegetables. I mean 2 cups of spaghetti squash has just 80 calories, 20 grams of carbs and 1 gram of fat! Plus, I love the taste of spaghetti squash so I’m really not missing anything. As for the light cream sauce, I just used a scant pour of low-fat homemade alfredo. You can use cream or yogurt, but the alfredo adds the PERFECT element of creamy awesomeness.
Y’all just have to make this. And USE BACON FAT. Okay? Okay.
Chicken & Spaghetti Squash with a Light Creamy Mushroom Sauce
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 3 servings (1/2 cup pasta, 4 tablespoons sauce & 4 ounces chicken).
Prep time: About 15 minutes
Cook time: About 20 minutes
Ingredients:
- 1 pound spaghetti squash, cooked and scooped out
- 12 ounces boneless, skinless chicken breasts
- 1 1/4 cup chopped shiitake mushrooms
- 3/4 cup chopped onions
- 3 cloves of garlic, chopped
- 1 tablespoon bacon fat (or butter/oil)
- Salt and pepper
- 1 tablespoons oregano
- About 1/3 cup low-fat alfredo sauce (use this recipe) *
Directions:
- Cut chicken into slices. In a large skillet over medium-high heat bacon fat. Add onions and cook for about 2 minutes. Add in garlic and mushrooms and cook until just soft, another 2 minutes. Add chicken, salt, pepper and oregano reduce heat to medium and cook until chicken is fully cooked through, about 10 minutes. Remove chicken from the skillet and place on a cutting board.
- Remove vegetable mixture from heat and stir in alfredo. Add additional sauce if you want it creamier. Scoop about 3 – 4 tablespoons of creamy vegetable mixture onto of 1/2 cup of spaghetti squash. Place 3 ounces of chicken on top of the creamy mixture and enjoy!
- *IF you are making the sauce: Remove chicken from the skillet. Pour wine into the skillet and simmer until almost evaporated, scraping up any browned bits. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and simmer for about 2 minutes. Serve over the pasta!
Nutritional information per serving:
Calories: 274. 33
Fat: 9 grams
Carbohydrates: 22 grams
Fiber: 1.2 grams
Protein: 28.6
Weight Watchers Points: 7
Claire
Tags:chicken recipes, healthy recipes, low carb recipes, low fat alfredo recipes, spaghetti squash recipes
Crock-Pot Balsamic & Honey Carrots
Are y’all ready for the easiest side dish you could ever make for Thanksgiving? Yes, I said Thanksgiving. Even if the thought of T-day has you poppin’ a few xany’s, let me just reiterate that this recipe for crock-pot balsamic & honey carrots is the easiest thing you will ever make in your life.
How easy? Well, let’s see here. You cut the carrots up. Put them into the basin of your beloved crock-pot. Then you pour some balsamic and honey onto them. Do a few sprinkles of salt and pepper, cover it and then 4 hours later you are welcomed with this plate of pure, unadulterated awesome.
I love helping prepare the Thanksgiving meal. I love making the stuffing, mashing the potatoes and sneaking spoonfuls of whipped cream before we put it on the pie. But you know what else I love doing on Thanksgiving? Catching up with my family! Laughing, telling jokes, drinking wine, all things you can’t do when you’re slaving away in the kitchen all day. So, friends, use the crock-pot for some of your sides. Just let it happen. Because it give you more time to spend with those you are thankful for (see what I did there?) and the dishes turn out just as perfect as if you spent hours whisking and baking them. Case in point? These gorgeous carrots cooked to absolute perfection with a sweet, tangy marinade.
This Southern inspired, sweet vegetable dish is what Thanksgiving is all about, in my humble opinion. Easy, delicious food made from the heart that just makes you feel good with each bite. I’m tripling this recipe and serving it at my table this year because SOMEONE may have eaten one whole batch themselves. With their fingers directly from le crock-pot. You see officer, I was just minding my own business and then when I looked, they were gone. I can explain the honey, balsamic mess on my fingers and face…I was…erm…exfoliating.
Want this amazing recipe? Check it out here on Fabulous Foods!
Nutritional information per serving (makes about five 1/2 cup servings):
Calories: 155
Fat: 5.3 grams
Carbohydrates: 15 grams
Fiber: 2.5 grams
Protein: 0.2 grams
Weight Watchers Points:
Claire
Tags:carrot recipes, healthy recipes, side dish recipes, Thanksgivingrecipes
Gluten-free Peanut Butter Pumpkin Donuts
Need some last minute fun Halloween snacks? Check out my favorite creations on She Knows!
Happy Halloween! Despite Sandy’s best intentions to ruin Halloween, I’m persevering and celebrating it like I do every year. Luckily we have power and heat, so I’m really thankful for that. I’m still praying for my NYC & Jersey friends who aren’t having such luck 🙁 Send them some good vibes, okay? Since Sandy has had enough media coverage (that little B), let’s move onto something a little more uplifting, donuts! Gluten-free peanut butter pumpkin donuts with cinnamon sugar to be exact.
Donuts are as important to Halloween for me as Michael Myers, witches fingers and bite-size candy. When I was growing up, we always had donuts on Halloween. My mom would buy a dozen sprinkled, glazed and powdered and we’d munch on them with a glass of apple cider before we went trick-or-treating. So whenever I think of Halloween, I think of donuts. Soft, cakey, decadent donuts. I also think of the insanely elaborate costumes my mom made for us. Guys, she literally made me a headless horseman costume once, complete with a dangling head.
This year, I decided to keep the tradition alive and stick to my healthy point of view by making these gluten-free and low-fat!
You save over 5 grams of fat alone just by baking them. Then, I subbed out 1/2 of the oil with applesauce and used gluten-free all purpose flour (from Bob’s Red Mill) in place of regular. And you know what? You can’t tell a damn bit of difference. In fact, I was halfway through this post and realized I didn’t even mention these were gluten-free because I completely forgot they were.
They don’t look, taste or even feel like a gluten-free donut. They are so fluffy, moist and decadent without even a hint of dryness. I think the pumpkin and the applesauce help moisten the flour so they stay perfectly soft.
I made these last night and there are about 11 left. I made 22. With the rate we are going here, I doubt there will be any left come Halloween night. At least this means I’ll be too full to eat all the Halloween candy, right? RIGHT?
Gluten-free peanut butter pumpkin donuts
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 18 donuts. Recipe adapted from King Arthur Flour.
Prep time: 5 minutes
Cook time: About 15 minutes
Ingredients:
- 2 tablespoons vegetable oil
- 1/3 cup unsweetened applesauce
- 3 eggs
- 2/3 cup brown sugar
- 3/4 cup pumpkin puree
- 3/4 cup reduced-fat peanut butter
- 2 teaspoons cinnamon
- Dash of salt
- 1 1/2 teaspoons baking powder
- 1 1/2 cups gluten-free all purpose flour
- White sugar (for dusting)
- Cinnamon (for dusting)
Directions:
- Preheat oven to 350 degrees F. Grease a donut pan with nonstick cooking spray and set aside.
- In a large bowl, mix vegetable oil, applesauce, eggs, brown sugar, pumpkin puree, peanut butter and cinnamon together until fully combined. Gradually add the baking powder, salt and flour and mix until fully combined.
- Fill each donut cavity about 2/3 the way full. Bake for about 15 minutes, or until golden brown. Let cool for about 2 minutes.
- While donuts are still warm, roll them into a mixture of white sugar and cinnamon. Let sit for another minute or so and enjoy!
Nutritional information per donut:
Calories: 147.5
Fat: 6 grams
Carbohydrates: 14 grams
Fiber: 4.3 grams
Protein: 9.9 grams
Weight Watchers Points: 4
Claire
Tags:donut recipes, gluten-free recipes, Halloween recipes, low fat recipes, pumpkin recipes
