Roasted Broccoli and Lemon White Beans

This roasted broccoli with lemon white beans is a very easy and quick with a little extra pizzaz. It always amazes me how with such little ingredients, you can still create an amazing flavorful meal. This dish is packed with protein, fiber, and vitamins! It is the perfect paring for poultry and seafood, or can be eaten alone! I used this beautiful side dish as a nontraditional addition to my Thanksgiving feast!



2 heads of organic broccoli

3 shallots

1 tbsp minced garlic

2 cans of organic white



one large lemon

1/4 cup white wine

1 tbsp olive oil



Clean and chop the broccoli.




Lay it out on a baking sheet, drizzle a little olive oil, salt and pepper on top, and place in the oven to roast for 15-20 minutes.




Chop the shallots fine.




In a large pan, add 1 tbsp of olive oil and garlic. Cook for one minute on medium. Then add the shallots, cook for 2 minutes.




Add in the beans, lemon juice, white wine, and a little more pepper to taste. Allow to cook for 5 minutes.


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Toss in the broccoli and serve warm.



Apple Crumble



This is my husbands absolute favorite dessert of all time. He asks me to make this every week when we are home for the holidays! I don’t mind making it because it’s super easy, makes my house smell amazing, and it’s healthy!! I always top it over vanilla ice cream for him, but I  also like to to eat it by itself, over yogurt, and even oatmeal. Possibilities are endless here! It’s so good you’ll want to put it on everything!



6 Granny smith apples

1 cup rolled oats

1/3 cup almond flour

1 tsp tapioca starch

1/2 cup lemon juice

2 tbsp chia seeds

1/4 cup coconut oil

1/2 cup shredded coconut flakes

pinch of salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 tsp vanilla

1/2 cup walnuts

1/4 cup pumpkin seeds

1/2 cup shaved almonds

2 tbsp maple syrup

1/2 cup light brown sugar

(you could also add things like raisins, craisins, dates, or other dried fruits)


Preheat the oven to 350 degrees. Peal the apples and chop into small cubes. Place the apples in a bowl, and cover with lemon juice. This will not only add to flavor but keep the apples from turning brown.




Add the tapioca starch, maple syrup, and vanilla.




In another larger mixing bowl, add your oats, almond flour, shaved almonds, pumpkin seeds, coconut flakes, walnuts, melted coconut oil, and pinch of salt.




Mix well.

In a 8×10 baking dish, spread out the apples. Cut the butter into small cubes and drop evenly on top of the apples. Then sprinkle with the chia seeds, brown sugar, cinnamon, nutmeg, and ginger evenly as well.




Finally, top the apples with the crumble.




Place the dish in the oven for 35 minutes. Serve warm with a scoop of vanilla ice cream on top! This dessert is fall in a bowl!

Autumn Medley Bake



This Autumn Medley bake can be served for a meatless meal or a side dish to complement your holiday table. I’ve even put an egg on top of it for a quick satisfying breakfast in the morning. All these wonderful flavors come together to make an easy delicious dish! It can be prepped the night before and baked the day of your Thanksgiving celebration saving you time and energy on such a kitchen-stressful holiday.





2 cups of quinoa

4 large Granny Smith apples

2 tbsp lemon juice

3/4 cup maple syrup

dash of sea salt

4 tbsp coconut oil



2 tbsp fresh thyme

1 cup chopped hazelnuts

1 bag cranberries

3 stalks of celery

1 medium butternut squash



Cook quinoa as directed on the package. Peal the apples and chop into cubes. Place the apples in a medium size bowl, and cover them with lemon juice.


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Cut the butternut squash into cubes, eliminating the skin if you choose.


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Add the butternut squash, chopped celery, and maple syrup to the apples and toss well.




Spread the mixture out onto two foil lined baking sheets. Add int he cranberries evenly.




Sprinkle with cinnamon, thyme, and ginger.




Place in the oven to roast for 35 minutes.




Combine the quinoa and roasted vegetables together, and top with the chopped hazelnuts.


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Serve warm and enjoy!

Raw Vegan Pumpkin Pie


It’s fall ya’ll!! And for me that means pumpkin EVERYTHING! The holidays are upon us, which brings a lot of yummy treats that aren’t always the best for our health, but taste so good. I’m a big believer in enjoying your life and not stressing over what you are eating as long as its quality food with good natural ingredients. This pumpkin pie is health-conscious without loosing the flavor that we all love from our grandmother’s homemade pumpkin pie! You won’t feel guilty going back for seconds! I hope you make this delicious pie a new addition to your fall table.

Crust Ingredients:




8 pitted medjool dates

1 1/4 cup organic oats

1/2 cup pecans

1/2 tsp cinnamon

dash of Himalayan salt


Filling Ingredients:




1 cup raw cashews (soak for at least 2 hours)

1 cup organic canned pumpkin puree

3/4 maple syrup

1/2 cup coconut oil

2 tsp vanilla extract

3/4 tsp cinnamon

1/4 tsp salt

dash of ginger

dash of nutmeg





Preheat the oven to 350 degrees. In food processor, combine all the ingredients for the crust and blend.




Grease the pie dish with a little coconut oil, then pour the crust into the pie dish.




With your fingers, pat out the crust evenly and firmly.


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Place the crust in the oven for 25 minutes, to allow it to lightly brown. Once it is cooked, set aside to cool.

In the food processor, add all the filling ingredients, and blend until creamy.





Pour the filling into the cooled pie crust. Cover the pie with foil and place on a level shelf in the freezer to harden over night or for at least 4-5 hours. Remove the pie from the freezer when you are ready to serve. Allow the pie to sit for 10 minutes to allow it to defrost slightly. Served chilled. You can also pour the filling into a small cupcake pan with liners, and serve as little bite sized pumpkin pies!



Not Your Traditional Fall Tablescape



Autumn is finally here. Cooler crisp air nights, pumpkin spice everything, big sweaters, and camp fires… who doesn’t love fall?! I also love decorating for fall around the house, bringing the outdoors charm in. I started with my tablescape! A quick run to my local Michael’s Craft Store, grocery, and TJ Maxx and I was all set. I was so pleased with how this design turned out. It was the perfect combination of warmth and elegance.




The salad plates were on from the beloved Pottery Barn, I seriously can’t go in that store without buying something. The dinner plates are from our wedding china, and the gold leaf chargers were $1.99 from Michaels! I already had the linens in my hutch, and borrowed my mother’s gold flatware. I am always mixing my bargain buys and finer pieces.




How gorgeous does that centerpiece look?!




These wonderful birch wood risers were purchased along with the silk flowers at Michael’s Crafts. The beautiful amber crystal candle sticks, acorn, and apple were bonus matches found treasure hunting at TJ Maxx. For extra golden touches, I found a bag of fall themed gold leafed potpourri, and sprinkled a few pieces throughout the center piece.




The beautiful white pumpkins were actually found while I was grocery shopping!




A touch of greenery, willow branches, and feathers gave this centerpiece length across the table and more aesthetic dimension.




I hope this “not your traditional fall tablescape” inspires you for your next autumn themed project! Fall leaves and Autumn breezes will be coming your way!