October, one of our favorite months. Even more now that we have a tiny newborn to hang with! It’s still 95 degrees in LA, but hopefully soon the temperature will be going down and it’ll be time for this Lentil Pumpkin Soup. It’s the perfect soup for the month of Halloween, and squash and gourd and orange everything. Siån made us an awesome calendar for this month in honor of this soup, and you can download it below!
PSST – here is your tablet version in portrait, and landscape!
There’s something about homemade bread that feels so fancy even though it’s actually pretty easy, you guys. I made these last winter, but I thought you needed them again. These rolls are from the King Arthur Flour All-Purpose Baking Cookbook, and they are so, so amazing. I recently bought yeast in a large jar, rather than just in those tiny packets, and I don’t regret it.
I feel like making rolls or bread on a whim is now possible, and there is just so magical about baking – you feel like you’re creating something from nothing. One second you have a blob of dough, and the next you have a crusty bread ready to go with your dinner.
These rolls came together easily thanks to my mixer (which is a bonus, because I hate touching flour!) and the recipe made 16 rolls – so many that I had extras to use for a dinner party last night where they were a heat reheated (they reheat AWESOMELY.)
I tried to find the recipe on King Arthur’s website, but it wasn’t there, but I did find it on Mel’s Kitchen Cafe. The crusty Parmesan breadcrumb topping is so worth it and adds a little crunch – my fave thing. I used cheddar cheese inside, but I suspect you could use any kind you had, and honestly I think you could even go without the cheese and these bad boys would still be a crowd pleaser!
Fall is here, and we’re reminding you of this delicious recipe we made because you guys, we deserve it. Fall is our favorite season, because the temperatures in Los Angeles cool off, we can finally turn the oven on again without feeling guilty, Thanksgiving is coming soon which is our favorite day of the year, and because PUMPKIN. Or, in this case, MAPLE. Both great, either make our hearts sing.
This is also gluten free, but you don’t need to point this out because it doesn’t really matter, it’s delicious and amazing and just HAPPENS to be gluten free.
Even we weren’t sure that bacon in granola was really going to work. But it exceeded all our expectations. We’ve been eating it for breakfast with a nice plain greek yogurt and it has been just heavenly. Salty, sweet…healthy? Probably not. But that’s half the fun.
We didn’t set out to but we did inadvertently prove that keeping to a gluten-free diet doesn’t mean you always have to eat healthy either. Eat what you want (except gluten, duh) and live well, wheat-sensitive friends. You deserve it. Being gluten-free can be hard so why not make it fun and even sometimes enviable along the way?
Treat yourself to that fancy cut of bacon you’ve been eyeing (we used Applegate brand) and pour in those bacon drippings unashamedly. For life is far too short not to eat bacon (if you adhere to that sort of thing. Sorry veggies! This is still a great gluten-free recipe just ditch the pork!)
Ingredients
½ cup gluten free steel cut oats
½ cup gluten free rolled oats
¼ cup golden flax seeds
2 tablespoons golden flax seed meal
1 tablespoon pure maple syrup
2 teaspoons coconut oil, in liquid form
All the bacon drippings (optional but amazing)
¼ cup chopped gluten free, preservative free bacon
Directions
1. Preheat the oven to 375.
2. Cover a large baking sheet with tin foil. Set aside.
3. Measure and mix all dry ingredients in a large bowl.
4. If you’re preparing bacon yourself, cook to your own desired done-ness. We love ours extra crispy, which also just happens to work amazingly for this recipe. Just a tip.
5. Drizzle in maple syrup, coconut oil (heat/melt if your coconut oil is solid) and bacon drippings.
6. Mix until fully incorporated.
7. Spread evenly on foiled baking sheet.
8. Place on top rack for approximately 20 minutes, rotating after 10. Depending on your oven, you may need more time, you may need less. Keep an eye on it. It’ll burn easily!
9. Remove from oven when it is your desired crispiness and enjoy with plain greek yogurt or even an egg. Go wild this morning!
September! Back to school! Temperatures lowering enough that we can finally (maybe) turn the air conditioning off! Apples and Brussels sprouts galore! Moving to California has made me really, really love fall – I love the temperatures getting back to somewhere in the pants-weather, I love all of the food, and I love putting cinnamon in/on everything. Here’s what we got going on this month:
Apples
Bok Choy
Brussels Sprouts
Broccoli
Cabbage
Cauliflower
Corn
Peppers
Pomegranates
Potatoes
Persimmons
Pears
Radishes
Snap Peas
Stone Fruit – Peaches & Plums
Turnips
So what to make? Well first of all, I am so into crisp/crumble right now.
This Pear Crisp is perfect for the start of cooler nights and makes a great party dessert (but also reheats swimmingly.) You can use stone fruit if that’s what you got, too, crips are forgiving and magical like that.
I am into baking right now, so you’ll have to forgive me, but up next guys, you need this Apple Bread.
This just tastes like fall. It’s a great dessert, but you can also enjoy it as a snack or as a breakfast – the choice is yours. Either way it’s great reheated and good paired with ice cream, butter, or just on its own.
Now, onto the (somewhat) healthier. HAHA jk actually put bacon all over everything. You can leave the bacon off, but live a little, eh? This Brussels Sprout Hash is a fave over here, and a great fall side, bacon or not.
This Pumpkin Lentil Soup is great for cooler nights, and you can throw in some broccoli or potatoes or corn in addition to the ingredients I originally made it with. This might be one I pull out and make to fit in the freezer for when the baby shows up for dinner.
So there you go – what to make this month and this fall to enjoy the delicious produce that’s around now. Stay tuned for October – I can’t wait for a whole season of my fave things. As a side note, Baby Charlie is coming any moment now (I am 38 weeks!) so if I go quiet for a bit, that’s why. Can’t wait to introduce you guys to her and start cooking some good baby dishes!
It’s September, and I literally can’t believe it. I’m due in a month you guys! A month! This month’s post is based on my renewed love for breakfast foods. I am obsessed with all bready breakfast foods and I can’t help it. These Buckwheat Waffles are amazing, and they’ve been helping me through a second round of nausea/cravings for just bread on top of bread.
Anyways, besides your options below, check out the tablet version here, too. Enjoy this month, and I hope where you are it’s cooling off (it is NOT here.)
