Figs are something you don’t often think to cook with- at least in my house. The majority of the time when you think of figs, you think “fig newton”…

Let’s get a little grown up with our figs, shall we? This was a little treat tonight with our grilled cheese (talk about trying to be an adult with the fig situation and then eating the biggest kid thing ever with the grilled cheese…)

I purchased some mission figs from the grocery store the other day because, well why not?! This makes a really nice appetizer and looks ultra fancy if you’re looking to host people for dinner. I could see this pairing well with some white wine and crackers.

Stuffed Figs

Ingredients

• Mission figs washed and scored, stems removed.
• Uncured deli ham, sliced into about 1” cubes
• Honey
• Gorgonzola or sharp cheese cut into 1” cubes
• Rosemary

Preheat oven to 375

Stuff figs with ham, then cheese, sprinkle a small amount of rosemary and drizzle a bit of honey.

Bake for about 12/13 minutes or until cheese is bubbly and ham is browned.

Enjoy right out of the oven!

I don’t know about you, but I love pumpkin. I love the versatility of canned pumpkin too. Muffins, breads, pies, desserts. You can do so much with it. I came up with this recipe as I was laying in bed the other morning.

This. This is a warm, fall morning breakfast that is grain free, sugar free and full of protein and nutrients. It’s also going to give you at least a couple of meals worth. I used my blender to pulse everything together and then simply heated it in the microwave. The rest went into the fridge for another busy morning for me to grab and go.

Some notes about my ingredient choices: Firstly, You may notice I tend to use a protein powder in some of my recipes. I really am loving Primal Kitchen, Primal Fuel in Vanilla Coconut. I really enjoy this brand and I recommend you give it a shot. I’m sure any vanilla protein powder will suffice in it’s place. If you don’t have protein powder on hand you don’t have to use it. I just appreciate the added protein here, plus this adds just a hint of sweetness. Second, I have to note, I absolutely die over Hannaford’s generic brand of Crunchy Almond Butter. I have tried a lot of almond butters and this really takes the cake in my book! Lastly, I peel and freeze bananas so I can grab them for smoothies and recipes any time. I was able to thaw one in the microwave for a few seconds to add to this.

Pumpkin Breakfast Porridge

Ingredients:

• 1 can of organic pumpkin
• 2 Tbsp coconut flour
• 3 Tbsp crunchy almond butter
• 1 scoop of protein powder
• 1 banana
• 1/2 c unsweetened shredded coconut
• 1/2 c. frozen cauliflower rice
• 1/2 tsp cinnamon
• pinch each ginger and nutmeg
• Toppings of choice- almond slivers, walnuts, coconut and raisins are all great on top.

Add all ingredients into your food processor. Pulse for at least 10 seconds to make sure everything has been incorporated. Pulse a few seconds more if needed, just don’t over pulse to ensure it still has a bit of a nutty texture. Warm a portion in the microwave and add toppings just before eating.

Cheers to a good start to the day!

This is an awesome way to get a low carb, high protein lunch in without sacrificing flavor. You’ll be really full and held over for hours with this no mayo tuna salad. I added my absolute favorite marinated cheese in there for some added fat and flavor too. You won’t miss the mayo or the dressing!

Grown Up Tuna Salad

• 1/2 c shredded carrots
• 1/2 c edamame
• 1/4 c pumpkin seeds
• 1 packet wild caught tuna salad in water
• 2 juicy tomatoes, chopped
• two chunks of cheese Meredith Dairy sheep and goat cheese
• drizzle of oil from jar
• salt and pepper to taste

Eat with crackers or on its own.

Enjoy your lunch!

Kassie

Lately I’ve been doing a lot of grain free meals. It makes you be pretty creative and fancy in the kitchen! Today I wanted cereal and I thought I’d share something deliciously crunchy and cool I’ve been making for myself in the mornings. This is packed with protein, healthy fats, fiber and fills you up for a long time.

• 1 tablespoon each: chia seeds, sliced almonds, chopped walnuts, shredded coconut
• 3 tablespoons hemp hearts
• dash of cinnamon
• chopped fruit or berries (I love peaches, apples or bananas on top)
• milk of choice

Enjoy your day!

Kassie

This weekend was great since we got to spend time together at a family friend’s camp in Errol, NH. It’s wayyyyy up north, almost in Canada. We love that it has spotty cell service which, honestly is wonderful! Love to be able to unplug for a bit with people I love.

We ate A LOT of good food. Friday we grilled and enjoyed this side that I thought I would share with all of you. It’s a great addition to most meats and pasta dishes. We ate it with grilled steak and sweet potatoes.

Camp Broccoli

Ingredients:

• Two to three heads Broccoli, chopped
• Juice of one lemon
• 2-3 tablespoons EVOO (plus an extra drizzle or two to use separately)
• 1/4c grated parm cheese
• 1tsp Dijon mustard
• 2 Tablespoons Mayo
• sprinkling of red pepper flakes
• salt and pepper to taste

Preheat oven to 400 degrees

Toss chopped broccoli with drizzle of EVOO and S&P. Roast in the oven for about 15/20 min, or until slightly browned. This will give it an al dente crunch. If you like it cooked more add an extra five min or so.

While Broccoli cooks, whisk together all remaining ingredients. Set aside.

Once Broccoli is cooked, toss everything together in a large bowl. Enjoy immediately.

Extra mixture tip- I had extra mixture this past weekend and I drizzled some over roasted red potatoes. Also very delish!

Cheers to family time!

Kassie

Yes, just about anything can be made healthier or unique based on what you have on hand. I for one, often make it my mission to sneak extra veggies into just about everything we eat. Having a toddler or picky eater around often makes it especially tricky to get them to eat extra veggies. It’s also very fun to experiment with different flavor combos- I feel it’s also important to expose my daughter to lots of different flavors and foods.

When it comes to sneaking veggies into your foods, in my experience, its easiest to sneak veggies into things like sauces, stews and casseroles and in this case, tacos. In my latest meal I was also trying to use up some food into my fridge before things went bad.

Seasoned taco meat made from scratch went a little something like this yesterday…

Chopped onion sauteed with garlic, a couple of spoonfuls of tomato paste, bag of riced veggies (sweet potato, edamame and cauliflower), smashed cherry tomatoes, some Mitchell’s Fresh Salsa and some water to give it a little juice to simmer it all together. I then added maybe only a 1/4lb of ground beef that was already cooked in my fridge. Seasonings included, chili powder, salt and pepper, cumin, garlic and onion powder, paprika and a bit of cayenne. Combined everything in the pan and simmered together until it was perfectly saucy and thick. Although I only had 1/4lb beef to feed my family, I was able to stretch it super far, use up a bunch of ingredients and add nutritional value all at once. In fact it was two dinners worth! That my friend is busy parent gold. Added the typical taco fixings and called it a night! We love pickled red cabbage, gauc, sour cream, cheese, salsa, cilantro… you get it. ALL the goods.

You’ll see that when I cook, I literally often use everything but the kitchen sink! It’s fun to be creative. If whatever you make comes out just OK or even terrible, make it a different way next time! TRY NEW THINGS, COOK NEW THINGS and sometimes, do it without following a recipe. You might surprise yourself or your family.

Cheers!

Kassie

So, I have been conscious about my intake of certain foods as of lately. I have been very aware of what I put in my body for a while but I have been especially been watching my intake of processed foods and unnecessary sugar. I am eating healthy fats and oils (hence the full fat whipped cream that goes into this)

I do however LOVE ice cream and chocolate. I scoured the internet for a recipe and found one similar to this but I wanted to try it with my protein powder. Yes, this does have protein powder in it. I like Primal vanilla coconut whey or collagen. This comes out like a soft serve consistency and it’s delish! I figured I couldn’t be the only one who craves a chocolate treat! Give it a shot, I think you’ll enjoy it!

Heres the recipe:

Chocolate “Ice Cream”

Ingredients:

1/2 cup organic whipping cream

1 scoop primal whey protein powder

2 tsp organic cocoa powder

Using a hand or stand mixer on high, pour in the cream. Gradually add the protein powder and cocoa. Once everything is well incorporated, turn mixer off (don’t over mix). Put in freezer for 10 minutes and enjoy!

 

Fireworks. In. Your. Mouth.

My absolute favorite salad greens lately have been the little leaf farms “baby crispy green leaf”. Just like the name, it’s perfectly crispy.

Salad for lunch today included a large amount of little leaf farms salad greens, beets, sprouts, pea shoots, tomatoes, carrots, beets and avocado, lemon juice, basil and parsley (add any or all of these ingredients or add others if you want!) The fire and ice kick is this- you’ve got to use some cayenne pepper olive oil with fresh mint! It’s honestly so fresh and your mouth will be partying with all the flavahh! Don’t forget to season with S&P.

Whats your favorite way to dress a salad? Comment below for some new ideas! I’m always up for trying new recipes.

Muffins are one of our favorite things to keep on hand for a quick breakfast or snack throughout the day. This recipe I created includes garbanzo bean flour. It’s a great alternative to wheat flours. These muffins are PACKED with nutrients and are grain free. They’re also high in protein (see hemp hearts!) and are made with maple syrup instead of sugar.

I wanted to give these muffins a lot of flavor so I added two teaspoons of pumpkin pie spice and a smidge of black pepper which gives them such a nice warmth.

I recommend using parchment paper lined tins (parchment paper is my jam).

Spiced Pumpkin muffins 

by Kassie Dubois

Ingredients

• One cup organic pumpkin purée
• 1/2 cup melted coconut oil
• 1 Teaspoon baking soda
• 1/2 cup maple syrup
• 2 teaspoons pumpkin spice
• Pinch of black pepper
• 1 tsp grated fresh ginger ( or 1/4 teaspoon dried ginger)
• 1/2 teaspoon salt
• 2 teaspoons of vanilla
• 4 Eggs
• 1/2 cup hemp hearts
•  One a half cups garbanzo flour
• Mix in’s- 1/2 cup chopped walnuts
  Handful of Dark chocolate chips (optional)

Instructions:

Preheat oven to 350, line muffin pan with muffin tins or spray with a non stick spray.

Beat eggs, set aside. Mix together pumpkin, vanilla, maple syrup and coconut oil, add in eggs and fresh ginger.

In a large bowl whisk together all dry ingredients and slowly add in pumpkin mixture with a rubber spatula. Add in optional mix in’s.

Fill each muffin tin just over halfway. Bake for about 12 min. Check to make sure a toothpick inserted in middle comes out clean to ensure they’re done! Enjoy!

Tip: smother them with a bit of grass fed butter  or a bit of jam if your feeling jazzy.

Holy moly do we love roasted cauliflower in this house. Per request of my daughter, cauliflower was on tap for dinner tonight. Her favorite veggie seems to be cauliflower…. I say “seems” because typically she loves it. Just like most almost three year olds she “seems” to like things until sometimes she doesn’t. I digress…

I don’t know how I lived this way for far too long but sadly I did. I made the most rookie move with my roasted veggies for the longest time. I cooked them around 350 degrees which is WAY too low. They won’t be perfectly browned and crisp and they’ll possibly be overcooked by the time they brown on the outside. I now know to roast them at about 400- 425 degrees. It’s roasted veggie perfection. If you don’t know to do this, I hope you change your ways my friend. Just crank that oven right up.

Summer Roasted Cauliflower

Recipe by Kassie Dubois

Ingredients:

• One head cauliflower washed and chopped
• Small handful of fresh parsley and basil roughly chopped
• Juice of 1/2 a lemon
• About 3 tablespoons olive oil
• Dash of cayenne pepper or cayenne pepper olive oil (Spectrum Organic Cayenne Pepper Olive Oil is amazing)
• 1 teaspoon of minced garlic
• 1 dash garlic powder
• Salt and Pepper to taste

Preheat the oven to 400 degrees

Whisk oils, lemon juice, herbs and seasonings in a small bowl. Drizzle over cauliflower in a larger bowl and stir to coat. Pour everything onto a large baking sheet and bake for about 20 minutes or until cauliflower is golden brown. Eat immediately and enjoy!

Tip: Have leftover cauliflower? Eat over some salad greens for lunch the next day with some seeds and a little extra lemon juice and olive oil.