I have a love affair with making my own granola. I just can’t imagine a better breakfast than granola and some milk or yogurt. I make it a little different every time, and I always find better and more interesting combos. This time, I found some awesome (and cheap!) dates from TJ’s and I knew I had to add them to my latest mix.

There’s something about homemade granola on a weekday morning that feels like self-care. Call me crazy, but I always thank my past self for taking the time to make something delicious for rushed mornings. I’ve been feeling rushed and nuts for a few weeks (guys, we now have two kittens and a puppy and I have to literally sit on the floor and watch them eat breakfast so they’ll play nice) so getting up and seeing granola on the counter calms my heart and mind.

You can make this with whatever nut you like, and whatever seed you like, and some dried sweetness. Make it exactly like I make it, or change out everything – it’s all in the ratios. Balance oats with sweet, nutty, earthy…you get it, right?


Pepitas are my jam right now because a) it’s fall so pumpkin everything and b) they’re so damn easy to add to all things for a boost of protein and fiber! Add them to your soup, your breads, your cookies, your granola, have a handful for a snack, throw them in your stir fry. They are good in all the ways.


The recipe is below, and I suggest you double it if you’ve got more than one granola-eater in the house, otherwise this’ll disappear quite quickly. It’s so easy to make more of there’s no reason not to! Store room temp in a jar (or three, as is the case in our house.)

Type: Baking, Breakfast
Author: Jennie
Oven Temperature: 250°
Difficulty: Easy

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6-8


  • 1/2 cup pecans, chopped
  • 1/2 cup pepitas
  • 1 1/2 cup old fashioned oats
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 3 tablespoon maple syrup
  • 1 1/2 tablespoon coconut oil
  • 1/4 cup dried cranberries
  • 1/4 cup dried dates, chopped
  • 1/2 cup unsweetened coconut flakes


  1. Preheat oven to 250. Chop pecans. Mix together with pepitas, oats, pumpkin spice, salt, maple syrup, and coconut oil.

  2. Cook for about an hour, tossing every 15 minutes or so.

  3. When toasty and browned, remove from oven and added cranberries, dates, and coconut. Serve warm or room temperature with milk or yogurt!

Pumpkin Muffins | Garlic, My Soul

I’ve been putting pumpkin spice on everything I’ve made in the past few weeks, and I don’t regret it. Cinnamon evokes a deep memory of autumn and walks in a breeze smelling of snow and crunching leaves. It brings me to walking through shallow puddles after a fall storm, the smell of those same leaves damp and clingy to the bottom of my shoes and pant legs; but then, into a warm kitchen for a cinnamony-something. Coffee, coffee cake, cider, cider donut…the list goes on.

Pumpkin Muffins | Garlic, My Soul Pumpkin Muffins | Garlic, My Soul

And so, with the beginning of October comes the need for me to grab the cinnamon-heavy pumpkin pie spice and go to town. Although I live in a place now where the rains will not come and the air will never quite smell of impending snow, I’d still like to think a hot glass of cider and a pumpkin muffin toasted with butter are the sure signs that cold days are here to stay.

These Pumpkin Muffins are perfect for breakfast on the go – I grabbed one every morning as I headed out the door after a few minutes in the toaster oven. They’re great with our without butter, or a little drizzle of honey. Reheated something magical happens to the tops of them.

Pumpkin Muffins | Garlic, My Soul

The recipe is below – feel free to get crazy and add some apple chunks, some cardamon spice into the mix, or even add chocolate chips for an ultimate treat! Note: the recipe below makes just 7 muffins, because that was enough for a week since I was the one eating ’em. If you want, go ahead and double the recipe and they’ll be just as great.

Type: Baking, Breakfast
Author: Jennie
Oven Temperature: 350°
Difficulty: Intermediate

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 7 Muffins


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup pumpkin pureé
  • 3 tablespoon coconut oil
  • 1 large egg
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/3 cup plus 2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350.

  2. Mix flour and baking powder together in a small bowl.

  3. In a medium sized bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1/3 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

  4. Stir together cinnamon and remaining sugar in the flour bowl.

  5. Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 30 minutes.

  6. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Italian Wedding Soup | Garlic, My Soul

It’s October. I am sick of the weather being 95 degrees, and I am ready to turn off the AC. At some point, the weather will oblige, but until then I am ignoring the weather and making soup every Sunday for lunches during the week.

Italian Wedding Soup has been on my list to make for quite some time and I am mad at myself for not making it sooner. Don’t be like me – make this soup ASAP. The meatballs are a labor of love, but the soup is great and gets better the next day, and it’s the perfect lunch to bring to work. Trust me on this – don’t give up on making them tiny. The tiny meatballs are the keys to my heart.

Italian Wedding Soup | Garlic, My Soul Italian Wedding Soup | Garlic, My Soul

The cannellini beans pair perfectly with the meatballs, the kale adds an earthy heartiness to the soup, and the macaroni gives the whole thing some thickness. I recommend ditalini, but all I had on hand was elbows – just some tiny sized pasta to do the trick. Also, guys I used Kettle & Fire bone broth, and it was delicious. If you can get your hands on some, I think having rich broth makes a difference (or make your own!) (PSST – buy some here. This is an affiliate link, just FYI.)

Italian Wedding Soup | Garlic, My Soul

The recipe is below, but feel free to sub out your veggies and green – use celery, or parsnips, or use spinach, etc. Do what you feel in your heart. (Unless your heart tells you to make regular sized meatballs, then ignore your heart.)

Happy Soup Season, everyone!

Type: Soups
Author: Jennie
Difficulty: Intermediate

Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6-8


  • 1 package Italian chicken sausage
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup breadcrumbs
  • olive oil
  • 3 medium carrots, diced
  • 1 onion, diced
  • 6 cloves garlic, diced
  • 4 cup chicken stock
  • 1/2 cup small macaroni (elbows or ditalini)
  • 1 can cannellini beans
  • 1 bunch kale
  • red pepper flakes
  • pesto for topping
  • s/p


  1. Make the meatballs: Remove the chicken sausage from its casing. Roll into tiny meatballs. In a cast iron, heat a layer of olive oil over medium heat. Roll the meatballs in a mixture of your breadcrumbs and 1/4 cup Parmesan cheese. Brown meatballs in a single layer until golden brown on all sides, about 2 minutes per side.

  2. Make your soup: dice carrots, garlic, and onion. Heat about 1 tablespoon olive oil over medium heat, then add veggies, and sauté for about 4 minutes.

  3. Add 4 cups of chicken stock and bring to a boil. Add cannellini beans, macaroni, and red pepper flakes.

  4. Cook until macaroni is al dente (7-9 minutes), then add in your kale and meatballs. Cook until meatballs are done, about 15 minutes. Serve with a dollop of pesto, more Parm, and crusty bread.

Autumn is our favorite season, you guys. Thanksgiving, cooler temperatures, brisk walks and rustling leaves…we love it. Now, it may not be as brisk in LA as we want, but we can pretend, right? And, with Halloween around the corner, we though October the perfect month to highlight caramel apples. These are one of our favorite seasonal treats (along with cider donuts & pumpkin-spiced everything), and we’re glad to be celebrating them this month! Download & enjoy!

October Produce | Garlic, My Soul | Megan Roy Designs

Finally, October is here, and in LA today it’s a temperature I can pretend is “fall.” (It’s 78 here, folks, and I am wearing shorts and a t-shirt and am almost chilly and I will take it.)

Fall is hands-down my fave time of year for produce. I love a berry, don’t get me wrong, but there’s nothing better than pumpkin, pomegranate, and all the hearty greens combined with some spaghetti squash.

Apples * Acorn Squash * Brussels Sprouts
Kale * Mushrooms * Pomegranates
Pumpkins * Spaghetti Squash * Tomatoes

Pesto Spaghetti Squash | Garlic, My Soul

This Pesto Spaghetti Squash is one of our go-tos in the season. I love adding beets, chicken, a hearty green, and some sundried tomatoes. The basics are a spaghetti squash and pesto. (I recommend maybe using goat cheese, too, if you want to go crazy!)

Gluten Free Pumpkin Pasta | Garlic, My Soul

I had forgotten we made this until I was looking for pumpkiny recipes for this post, and I’m glad I found this again! Pumpkin Goat Cheese Gluten Free Pasta is an awesome way to get in pumpkin that’s not a muffin or something sweet. I really love using pumpkin in savory dishes, and having a can or two in the cupboard means I always have it available for recipes like this one.

Fontina & Jam Grilled Cheese | Garlic, My Soul

I also love putting apples into savory dishes. I love an apple crumble or tart as much as the next person, but I hate that baking always makes things just that much more unhealthy. (Although let’s be honest, this grilled cheese isn’t a salad either…oh well, it’s delish!) Fontina Apple Grilled Cheese with some soup are perfect and quick dinners.

Butternut Squash Bread Pudding | Garlic, My Soul

Butternut Squash. Kale. Bread Pudding. This one is also gluten free, and delicious, and easy, and makes great leftovers. I can’t get enough of winter squash, you guys. This is a good one for chilly weeknights and/or lunches for the week. You can use an acorn squash, too, if you want, whatever’s your fave winter squash.

So there you go – a guide to October, one of my fave months of all time. Enjoy this best of harvest seasons!