Happy Monday my Fruits and Veggie Friends! Hope your weekend included a wee bit of R&R!
Now that I’ve had a few days to gather my thoughts and spruce up the nest after the bird family migration I’m ready to begin celebrating the fall season! I love so many fruits and veggies harvested during the fall season. Thanks to the multitude of squash, fruit and nut varieties available during this time of year, time spent in the kitchen is truly enjoyable. Beware…you’ll be seeing lots of my “experiments” so stay tuned, lol!
Did I mention it’s Monday?
You know what that means don’t you? It’s time for @lenasveganliving’s Fruits and Veggies Monday! Fantastic recipes, unique fruits and veggies are shared each week from all around the world! If you haven’t checked it out yet, please do! We would love to have you! A big thanks to dear Lena for continuing to host this gathering, she continues to be a huge inspiration to all of us!
and Spring forward! Many of us in the United States, Canada and Mexico just experienced the semi-annual time change! As the saying goes ….we set our clocks back one hour in the fall and forward an hour in the spring. Initiated as a means to save utility costs by utilizing natural daylight as the seasons shift, we just gained another hour of daylight this week! More daylight each morning to create in the kitchen I think!
was the inspiration for me this week. Apple Orchards, cider, hayrides and bonfires...the special fall experiences. I’ve always enjoy sending healthy baked treats with the girls so this was the perfect opportunity to utilize the fresh pear-applesauce in the fridge! My grandson loved it while he was here. I shared this little treat with you a couple of weeks ago.
With Raw Pepitas…
in hand we're ready to go! Pepitas are pumpkin seeds you know! Did you save your pumpkin seeds or did you toast them for an amazing fall snack? They’re a great source of protein, iron, magnesium and tryptophan! Did you know tryptophans can help boost mood behaviors and magnesium helps combat migraines.
Bird’s Apple Carrot Pepita Muffins
- Gluten Free Oats (3 cups)
- Raw Pepitas (3/4 cups)
- Maple Syrup (1/3 cup)
- Birds Pear-applesauce (1/2 cup)
- Vanilla (1 tsp)
- Sea Salt (1/2 tsp)
- Baking Soda (1 ½ tsp)
- Cinnamon (1/2 tsp)
- Nutmeg (1/4 tsp)
- Almond Milk (1 cup)
- Shredded Carrot/pulp (1 cup)
- Raisins (1/2 cup)
Grab your blender!
While I made my morning juice I blended everything except the carrots and raisins! As you would imagine I planned to use my juice pulp! I know, I know…. Just look at those carrots!
It’s worth the wait…
using fresh carrots really increases the flavor. Packaged shredded carrots from the market are fine if you don’t juice. When everything was nicely blended I stirred in the carrots and raisins.
Into the oven at 375 degrees for about 25 minutes or until an inserted toothpick comes out clean. A perfect batch, enough for a nice breakfast and a care package to send with my daughter.
The kitchen smells wonderful! Cinnamon and Fall and tasty muffins, a perfect match!
She’s on her way, treats packed safely in her bags. Just in time for a quick cup of tea!
Cheers to a great week full of fresh fruits and veggies!
We don’t have too many leaves falling but we definitely feel a change in the air…fall! Luckily my daughter left quite a few gifts from her homestead; I can’t wait to share them with you! Thanks for stopping by today.
And as always, blessings to you all