RECIPES

FARE INSPIRED BY FALL FLAVORS

BREAKFAST PUMPKIN BREAD

3 tablespoons coconut oil 1 egg 2 teaspoons vanilla extract ½ cup maple syrup 1 cup pumpkin puree 1.5 cups oat flour 1 tablespoon cinnamon 1 teaspoon ginger ½ teaspoon nutmeg ¼ teaspoon cloves 1 ½ teaspoons baking powder 1 teaspoon baking soda

Grease a loaf pan and preheat

the oven to 350 degrees. In a large mixing bowl, combine oil, egg, vanilla extract, maple syrup and pumpkin puree. Stir in flour, spices, baking powder and baking soda. Pour batter into a loaf pan and bake for 40-45 minutes.

LUNCH APPLE SPINACH SALAD

8 cups baby spinach 1 medium green apple, diced 1 medium red apple, diced ½ cup toasted walnuts 2 ounces crumbled feta cheese 3 tablespoons olive oil 1 tablespoon red wine vinegar or apple cider vinegar

Toss the spinach, apples, walnuts,

and cheese together. Lightly drizzle olive oil and vinegar over the top and serve.

SNACK CARROT CAKE COOKIES

½ cup unsalted butter 1 cup light brown sugar 1 large egg 1 teaspoon vanilla extract 1½ cups rolled oats 1 cup whole wheat flour ½ teaspoon baking powder 1 ½ teaspoons ground cinnamon ½ teaspoon ground allspice ¾ teaspoon ground nutmeg ⅛ teaspoon salt 1 cup grated carrot ½ cup chopped walnuts ½ cup raisins

Preheat the oven to 350 degrees.

Next, add softened butter and sugar in a mixing bowl and cream together. Add the egg and vanilla extract, then mix until combined. Lightly blend oats in food processor to break down size. In a large bowl, add flour, oats, baking powder, spices and salt. Slowly add dry ingredients to wet ingredients and mix into dough. Gently fold in grated carrots, walnuts and raisins. Use a tablespoon to scoop dough on a cookie sheet covered in parchment paper, and bake for 12-14 minutes.

DINNER VEGGIE SOUP

2 garlic cloves, chopped 1 large onion, chopped 1 zucchini, chopped 2 celery stalks, chopped 2 medium carrots, chopped 3 cups butternut squash 1 can diced tomatoes (can substitute with 4-6 freshchopped tomatoes) 1 teaspoon dried parsley 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste

In a large soup pot, heat olive

oil over medium heat and add onions. Saute for two minutes, then add butternut squash and carrots. After about five minutes, add stock celery, zucchini and tomatoes, then stir. Add dried spices, then chopped garlic cloves. Bring to a soft boil, then reduce to a simmer for 20 minutes. Stir and serve hot. Freeze jars of soup for up to three months.