fall favourites

i love autumn.  the cooling of earth's crust, the leaf shaking wind wallows, bare branches veining clear blue sky, a change of palette, the embers, burnt yellows & deep flushed reds.  beautiful.

with temperatures cooling, one may need a little warmth, a blanket for comfort.  here are some of my favourite fall comforts.

{pumpkin spice smoothie}
*this makes enough to fill three tall sippie cups & a tall glass for me!

2 bananas
1 can of pureed pumpkin {i always stock up on pumpkin this time of year, because you can't find it any other time of year...& i love pumpkin!  i have substituted squash before, which is also quite nice}
1 cup plain greek yogurt {when i make this for the kids, i substitute unsweetened goat or soy yogurt}
1 cup unsweetened almond or goat's milk
a dash of cinnamon & nutmeg to taste, drop of vanilla to taste
2 egg whites or one scoop of vanilla protein powder {i don't add this every time, just when this smoothie is substituting a meal}


combine all ingredients in blender & blend away.  i like my smoothies pretty thick so just add more milk if it's too thick {especially if using a sippie cup for the kids}.
*this is a great on-the-go snack or meal for the kids, with a nice serving of veggies

{pumpkin cranberry loaf}
this is a "cookie jen" recipe... also know as jen jones recipe!

2 cups multigrain flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup of butter {or you can use 1/2 cup coconut oil}
zest of one orange
1 and 1/2 cups of cranberries, fresh or frozen
1 tsp baking soda
1 tsp sea salt
1/2 tsp cloves
1 cup pumpkin puree
1 cup orange juice {i just squeezed a cup of fresh orange juice...always trying to find uses for those things}
2 eggs
1/2 tsp ginger
1 cup sugar {i used 1/2 cup of sucanat}
1 tsp vanilla

preheat oven to 375F. sift together dry ingredients.  cream together wet. add cranberries. grease pan. bake for 60-75 minutes. cool before slicing.

{banana squash muffins}

1 and 1/4 cup mashed banana {3 medium bananas}
1 egg
1/3 cup coconut oil {melted}
1 squash, baked & pureed
1/4 cup agave nectar
1/2 cup sucanat
2 cups multigrain flour
1/4 cup flaxseed
1/4 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 and 1/2 tsp cinnamon
1 and 1/2 tsp allspice

preheat oven to 350F.  mix all ingredients together.  fill muffin tins & bake for 25 minutes.

{steel cut oats}

add desired amount of steel cut oats into big bowl {i usually use 2 cups for the kids & I in the morning}.  combine oats, 1/2 cup raisins, 1 or 2 apples diced, 1 zucchini pureed, dash of cinnamon & nutmeg.  heat on high in microwave for 15 minutes {i usually do this the night before & then refrigerate}.   add milk & enjoy!
* also try peanut butter & banana!