November 10, 2019
Recipe: Maple Pecan Morning Muffins
November 10, 2019
Recipe: Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette
We love this healthy and delicious Spinach Salad with Roasted Sweet Potatoes and Shallot Vinaigrette recipe, a gluten free, vegetarian dish great for the holidays!
Ingredients
2 cups Maple Cinnamon Roasted Sweet Potatoes (see notes)
for the salad
8 cups baby spinach
1 firm pear, thinly sliced
1 cup toasted walnuts
3/4 cup crumbled goat cheese
salt and pepper to taste
freshly chopped parsley
sea salt and pepper to taste
for the dressing
1 shallot, finely chopped
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
pinch of fine sea salt
drizzle of honey
freshly ground black pepper
1/3 cup olive oil
Directions
Roast the sweet potatoes (see notes)
Assemble the spinach, pear and roasted sweet potatoes in a large bowl or serving platter.
Place all the dressing ingredients in a mason jar or bowl. Shake or whisk the ingredients to combine. Adjust ingredients to taste.
Drizzle the dressing over the salad, top with the walnuts and goat cheese. Season to taste with salt and pepper.
Sprinkle with some fresh parsley and serve.
~ Marla Meridith
November 10, 2019
Recipe: Vegan Maple Cranberry Oatmeal
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Roasted Brussels Sprouts & Shallots
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Coffee Cake Banana Bread
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Strawberry Feta Salad with Balsamic Dressing
We love this simple, fresh and healthy Strawberry Feta Summer salad with a delicious homemade balsamic dressing. Enjoy as a side dish or main course.
Ingredients
‘–for the salad
6 cups artisan lettuce, rinsed, dried and coarsely chopped
2 cups fresh strawberries, chopped
1 1/2 cups feta cheese, cut into 1/2 inch cubes
1 cup toasted pecans, chopped
for the dressing
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 tsp garlic powder
salt to taste
freshly ground black pepper, to taste
Directions
Combine the salad ingredients in a large bowl.
To make the dressing: Add all ingredients into a mason jar. Shake until well combined. Using a piece of lettuce for tasting, dip it into the dressing and add salt and pepper to taste.
Toss the salad with dressing to taste before serving.
This dressing will last for a few weeks stored in the refrigerator, simply shake before serving to emulsify it again.
~ Marla Meridith
November 10, 2019
Recipe: Perfect Vegan Veggie Burgers
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Maple Pumpkin Pie with Pecan Streusel Topping
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Baked Peach Steel Cut Oatmeal
This oatmeal can be prepared ahead of time, it’s great for busy morning and brunch. Keep it in the fridge, grab and go as needed. Can be re-heated in the microwave.
Ingredients
1 cup steel cut oats
1/2 cup chopped pecans
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 cups unsweetened almond milk
1/4 cup maple syrup
1 egg
2 ripe peaches, pitted, and cut into small pieces
cooking spray
Top with
more chopped pecans
sliced fresh peaches
Directions
Pre heat oven to 375 degrees. Grease a pie dish or 8X8 inch casserole dish with cooking spray.
Combine the dry ingredients in a large bowl. Whisk together the wet ingredients in another bowl.
Layer the peaches on the bottom of the pie dish. Combine the wet and dry ingredients. Pour over the peaches.
Bake for 50-55 minutes until the top is golden brown and the oatmeal is mostly set. It will continue to firm up as it cools.
~ Marla Meridith
March 19, 2019
Recipe: Maple Pecan Morning Muffins
We love these Maple Pecan Morning Muffins recipe that are quick and easy to bake up. They are a just right breakfast that you will crave as an afternoon snack too!
12 muffins
2 cups unbleached all-purpose flour
1/2 cup packed light brown sugar
2 tsp baking powder
1/2 tsp Kosher salt
3/4 cup whole milk
1/2 cup unsalted butter, melted
1/2 cup pure maple syrup
1/4 cup 2% Greek yogurt
1 large egg
1/2 tsp pure vanilla extract
–streusel topping
3 tbsp unbleached all-purpose flour
3 tbsp light brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
2 tbsp cold butter
Preheat oven to 400˚ with the rack in the middle. Prepare a standard muffin pan with liners.
In a large bowl whisk together the flour, sugar, baking powder and salt.
In another large bowl, whisk together the milk, butter, maple syrup, yogurt, egg and vanilla.
Stir the wet ingredients into the dry until just combined.
In a bowl combine the streusel topping ingredients until crumbly.
Fill the muffin cups 3/4 full. Top each muffin cup with some streusel.
Bake for 16-20 minutes or until a toothpick comes out virtually crumb free.
Cool for 5 minutes, then remove muffins from the pan and transfer to a wire rack to cool completely.
~ Marla Meridith
December 17, 2018
Recipe: Coffee Cake Banana Bread
We can’t get enough of this Coffee Cake Banana Bread recipe, great for breakfast, brunch & snacks! Brown butter adds to the deliciousness!
10-12 slices
1/2 cup unsalted butter
3-4 medium or large very ripe bananas
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup light brown sugar
2 large eggs
2 cups whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
2 tbsp sour cream or Greek yogurt
–crumble topping
6 tbsp unsalted butter, cold
1 cup light brown sugar
1 cup whole wheat pastry flour
1/2 cup pecans, chopped
1 tsp ground cinnamon
1/8 tsp salt
Preheat oven to 350˚ Fahrenheit. Grease a 9X5 loaf pan with butter or baking spray.
In a medium stainless steel skillet, melt the butter over medium heat. Continue to heat until it foams, pops and crackles. You will start to see brown flecks. Transfer to a bowl to let cool.
In a large bowl, mash the bananas with a fork. Mix in the vanilla and cinnamon.
Mix the brown butter, sugar and eggs into the banana mixture.
To the wet ingredients, sift in flour, baking soda and salt. Combine well. Mix in the sour cream.
Using clean fingers, combine all the streusel ingredients in a medium bowl. The mixture should resemble coarse crumbs.
Transfer the batter to the prepared loaf pan. Top with the streusel.
Bake for about 40 minutes or until a wooden skewer comes out virtually crumb free.
Allow to cool for 10 minutes then transfer to a serving platter.
