Sweet Potatoes Lentils Sage makes the perfect combo. This hearty fall dish is quick to make and budget friendly.
We are still in the process of cooking out of our pantry and I had a lot of green lentils to use up. Since I have a delicious soup on my blog with sweet potatoes and green lentils, I knew these flavors would go great in a skillet dish too.
Slow Cooker Pumpkin Caramel Oatmeal. It’s been raining here for days, so a warm recipe like this pumpkin oatmeal was in order. Not only is this healthy and comforting, it will also make your house smell amazing!
This recipe is super easy to make and very budget friendly too! The caramel flavor comes from the date paste. There is no added sugar in this recipe. You can always add some maple syrup if you like.
Peanut Butter Jelly Bars are where it’s at. Your favorite childhood snack made into one tasty dessert bar.
This recipe came about because I accidentally contaminated a jar of jelly. My youngest daughter is allergic to tree nuts and I used a spoon that had touched cashew butter in the jam. So I needed to use it up in a recipe.
I made these bars for my husband to take to work for snacks.
These delicious bars are packed with peanut butter flavor. They also happen to be vegan, gluten free and oil free! I used raspberry jam, but you can use any jam flavor you like. You can also use sunflower butter if you need a nut free option.
Vegan Slow Cooker Quinoa Chili. It’s been raining on and off for a week here in Dallas. So weather like this makes me want to make soup or chili. So I made some chili for you!
This healthy chili is vegan and gluten free! It also happens to be oil free.
You can make the whole thing in the slow cooker while you are not even home. I love no fuss meals like that.
Pumpkin Raspberry Thumbprint Cookies. I had this raspberry jam I needed to use up in the fridge, so I made these paleo pumpkin cookies. These cookies are a super cinch to make and don’t require too many ingredients.
Pumpkin Spice Banana Chocolate Chip Muffins. These muffins are a must make for Fall! I know it’s not Fall yet, but it’s technically September and that is good enough for me!
Actually, I eat pumpkin all year long. Why limit it to one season? These healthy muffins are vegan, gluten free and oil free!
You can make up a big batch of these muffins and freeze them. So whenever you have a pumpkin craving, even if it’s during Spring or Summer, you can have a taste. They also make great additions to your kids lunchboxes!