Featured Seasonal Recipes

Chunky Apple Muffins

The complete recipe can be found within the Fall Mornings section on page 120 of the cookbook.
These muffins are filled with over 2 cups of fresh local apples and are a tasty and filling treat for a crisp fall morning. I prefer a mix of apples in this recipe and love the sweetness of a Macintosh and the crunch of a Cortland.  These muffins are best served warm alongside a fresh cup of local coffee with a dash of my spice blend for added antioxidants.

Ingredients
  • 1 3/4 cup white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup apple, peeled and diced
  • 1 cup apple, peeled and grated
  • 1/3 cup coconut oil, melted
  • 1/3 cup pure maple syrup
  • 2 eggs
  • 1/2 cup almond milk (add 1/2 tsp of apple cider vinegar and let sit for 5 minutes)
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanillaa 

Roasted Squash & Apple Soup

Ingredients
  • 1 large butternut squash, cut in half with seeds removed
  • 2 apples, cored, sliced in half
  • 2 large whole carrots, peeled
  • 1 red onion, sliced into quarters
  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tsp salt, more to taste
  • 1 tsp cinnamon, more to taste
  • Sprinkle of nutmeg
  • Optional: toasted pecans, goat cheese, and pumpkin seeds
The complete recipe can be found within the Fall Salads and Soups section on page 142 of the cookbook.