Pumpkin Baked Oatmeal Ingredients 1 cup canned pumpkin puree 1 cup unsweetened almond milk 2 large eggs ½ cup melted coconut oil, plus more for the pan ¼ cup brown sugar, plus 2 tablespoons for topping ¼ cup maple syrup 2½ cups whole rolled oats 1 teaspoon baking powder 1 teaspoon pumpkin pie spice ¼ teaspoon sea salt ¾ cup chopped pecans, plus ¼ cup for topping Powdered Sugar Glaze (optional) ½ cup powdered sugar, sifted if lumpy ½ to 1 tablespoon unsweetened almond milk ¼ teaspoon vanilla extract   Instructions Preheat the oven to 350°F and grease an 8×8-inch or similar baking dish. In a large bowl, whisk together the pumpkin puree, almond milk, eggs, coconut oil, brown sugar, and maple syrup. In a medium bowl, whisk together the oats, baking powder, pumpkin pie spice, and salt ...

Pumpkin Avocado Tostadas Ingredients 4 to 6 corn tortillas 1 cup sliced romaine lettuce 1 ripe avocado, sliced 1 radish, thinly sliced ¼ cup chopped scallions 2 tablespoons pepitas 1 lime, sliced into wedges coarse sea salt your favorite tomatillo salsa, optional hot sauce, optional Ancho Chile Pumpkin Spread: (this makes extra) 1 cup roasted pumpkin or sweet potato mash 1 tablespoon extra-virgin olive oil 1 teaspoon apple cider vinegar ½ small garlic clove 1 teaspoon ancho chile powder ½ teaspoon chipotle paste or powder, or to taste pinch of cumin and coriander up to ⅓ cup water, if necessary sea salt and freshly ground black pepper   Instructions Make the ancho chile pumpkin spread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice a small pumpkin in hal ...

Chocolate Zucchini Bread Ingredients 2½ cups all-purpose flour, spooned and leveled ⅓ cup unsweetened cocoa powder, sifted if lumpy 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon sea salt 1 teaspoon cinnamon ½ teaspoon nutmeg 3 large eggs 1 cup vegetable oil 1 cup granulated sugar 2 teaspoons vanilla extract 3 cups shredded zucchini 1 cup semisweet chocolate chips, plus more for sprinkling   Instructions Preheat the oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until just comb ...

Grilled Halloumi Salad Ingredients 6 to 8 ounces halloumi cheese Extra-virgin olive oil 2 Persian cucumbers, thinly sliced 3 cups cherry tomatoes, halved ¼ cup thinly sliced red onion Homemade Croutons (grilled option), from 2 large slices of bread Greek Salad Dressing ⅓ cup fresh basil leaves Flaky sea salt, optional   Instructions Preheat a grill or grill pan to high heat. Slice the halloumi into ½-inch-thick planks. Rub both sides with olive oil and place on the hot grill. Reduce the heat to medium and grill for 2 to 3 minutes per side, until well-charred. Remove from the grill and slice the planks into cubes. Assemble the salad with the sliced cucumbers, tomatoes, halloumi, red onions, and croutons. Drizzle with the dressing and top with fresh basil. Season to taste with flaky sea ...

Corn Dip Ingredients 5 ears fresh corn ½ cup thick whole milk Greek yogurt 2 tablespoons mayonnaise 2 tablespoons fresh lime juice ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon sea salt 3 scallions, chopped, reserve some for topping 1 jalapeño pepper, diced, reserve some for topping 1 tablespoon crumbled Cotija cheese, for serving Hot sauce, chili powder, and/or cayenne, optional, for serving Fresh cilantro leaves, for garnish Tortilla chips, for serving   Instructions Grill the corn according to this recipe. Slice the kernels off the cobs and set aside to cool. In a large bowl, mix together the Greek yogurt, mayonnaise, lime juice, garlic powder, onion powder, and salt. Set aside some of the corn, scallions, and jalapeño for topping the dip, then add the remaining corn, ...