Pumpkin Apple Muffins

Every bite of these muffins tastes like fall, evoking cooler weather and a kaleidoscope of orange, gold, rusts and red color in the trees.

The flavor and texture is so lovely and the nutrition of pumpkin, apple, nuts and seeds motivate me to make them at other times of the year as well.

[su_expanding_quote_book source_author=”Steven Pratt, M.D., and Kathy Matthews” source_title=”SuperFoods Rx: Fourteen Foods that Will Change Your Life” affiliate_link=”http://amzn.to/1TGUOyo” full_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E. The key nutrient that boosts pumpkin to the top of the Superfoods Rx list is the synergistic combination of cartenoids. Pumpkin contains one of the richest supplies of bioavailable cartenoid known to man. Cartenoids are deep orange, yellow or red colored compounds that help protect us from free radicals, modulate our immune response, enhance cell-to-cell communication, and decrease the risk of cataracts and macular degeneration. Cartenoid-rich foods have been shown to reduce the risk of various cancers, lower and rates of heart disease.” short_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E”]
pumpkin and apples
Pumpkin Apple Muffins
Print Recipe
Servings
18 muffins
Servings
18 muffins
pumpkin and apples
Pumpkin Apple Muffins
Print Recipe
Servings
18 muffins
Servings
18 muffins
Ingredients
Adjust servings: muffins
Units:
Instructions
  1. Preheat oven to 350°F. Grease muffin pan with a pastry brush (or paper towel dipped in) expeller-pressed canola or coconut oil.
  2. Mix first flour, cardamom and baking power into medium bowl.
  3. Stir pumpkin, oil, sugar and eggs in large bowl until well mixed. Mix in dry ingredients. Add apples, raisins and walnuts mixing just until blended.
  4. Place equal amounts of batter into prepared cups, fill almost to rim. Sprinkle pumpkin seeds on top.
  5. Bake 25 – 30 minutes.
Recipe Notes

Adapted from Epicurious: Pumpkin Apple Muffins

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A Healthy Twist on a French Classic

I find bison a better alternative to beef, because bison are grass-fed and industry standards don’t allow the use of hormones or routine antibiotics, which are often given as growth promoters to cattle.

Meatballs are usually associated with spaghetti sauce, but this recipe takes them to another level, rich, hearty and satisfying.

My daughter eats just about everything, but she balked at the wine sauce, so here are two options to make it child friendly:

– Omit the brandy and replace 1 cup of wine with another cup of beef broth for a total of 2 cups of broth. It tastes much lighter. Some adults might prefer it this way too.

– Reserve some of the baked meatballs and serve them to children without the sauce.

My favorite way to serve this is with rice, but is also pairs nicely with roasted potatoes, or even noodles with poppy seeds in a goulash-like style.

Bison Meatball Bourguignon
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Servings
4 - 6
Servings
4 - 6
Bison Meatball Bourguignon
Print Recipe
Servings
4 - 6
Servings
4 - 6
Ingredients
Meatballs
  • 3/4 cup oats old-fashioned
  • 1 1/2 pounds bison ground
  • 2 eggs large, beaten
  • 1/4 cup red onion finely chopped
  • 2 tablespoons parsley fresh, finely chopped
  • 2 tablespoons thyme optional, finely chopped
  • 1 1/2 teaspoons salt kosher
  • 1/2 teaspoon black pepper coarsely ground
Bourguignon sauce
Adjust servings:
Units:
Instructions
  1. To make the meatballs, mix all the meatball ingredients—oats, ground bison, eggs, onion, parsley, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
  2. Position a rack in the center of the oven and preheat to 375°F. Lightly oil a metal roasting pan.
  3. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes.
  4. Transfer the meatballs to a plate.
  5. Meanwhile, start the sauce. Heat canola oil and butter in large saucepan over medium heat and add the mushroom and onion. Stir occasionally, until browned, about 7–8 minutes. Stir in the carrot. Sprinkle with the flour and stir well. Stir in broth, wine, brandy, tomato paste, and thyme and bring to a boil. As soon as it boils, reduce to low heat and simmer until lightly thickened, about 10 minutes, checking periodically to make sure it does not dry. Add a couple of tablespoons of water if needed.
  6. Return the meatballs to saucepan and cook another 10–15 minutes. Season with salt and pepper.
  7. Serve hot, sprinkled with parsley.
Recipe Notes

Adapted from Epicurious: Beef Meatballs Bourguignon

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Cottage Cheese Pancakes

One of my favorite resources for breakfast recipes is Weelicious.com. These pancakes are a huge hit in our house. They are especially yummy with berry puree. I double the recipe and freeze the extras to have on hand during the week. Pop them in the toaster and breakfast is ready in minutes on a busy weekday morning.

For the Berry Puree, simply defrost a package of frozen berries (raspberries, black berries, mixed berries) and puree until smooth. Add 2 tablespoons of orange juice or water to dilute if it is too thick.
Sweeten if desired with 1 – 2 tablespoons maple syrup or honey

Cottage Cheese Pancakes
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Servings
4
Servings
4
Cottage Cheese Pancakes
Print Recipe
Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. In a bowl whisk together eggs, cottage cheese, vanilla and honey
  2. In a separate bowl whisk the dry ingredients.
  3. Pour the dry mixture into the wet mixture and stir until just combined.
  4. Heat a large sauté pan or griddle over medium heat, brush with butter or coconut oil. Pour a spoonful of batter at a time. When begin to bubble, flip them over.
  5. Cook for 2 minutes on each side or until pancakes are set and golden.
  6. Serve with maple syrup of berry sauce on top.
Recipe Notes

Modified from

Weelicious: Cottage Cheese Pancakes

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