Whole Wheat Pumpkin Cobbler

November 14, 2019 Amanda Plott

Are you getting tired of the same ol’ - same ol’ when it comes to the dessert options around the holidays? Shake things up this year and try out this delicious Whole Wheat Pumpkin Cobbler! If a pumpkin pie and a cobbler had a love child, this cobbler would be it!

This delicious wonder of a dessert makes it’s own gooey pumpkin caramel sauce while a spiced up cake forms on top to make one hell of a Fall inspired cobbler, if I do say so myself. Lightened up and made just a little better-for-you with just a few simple swaps…

One Pot Vegan Pumpkin Curry Soup

October 23, 2019 Amanda Plott

It’s starting to really cool off and stay cooled off here in Austin and I couldn’t be any more ready than I am! Bring it on Fall! This One Pot Vegan Pumpkin Curry Soup is a great Fall soup. It’s thick, ‘creamy’ without any cream added, and perfectly guilt-free. It’s also gluten-free with no added oils or sugars! The best part is, you get 2 heaping cups in each serving that comes in well below 300 calories.

Even with all of that? This soup is easily made in ONE pot in under 30 minutes! How can a dinner time soup get any easier than that? Did I mention this soup is completely delicious? Yeah, that too…

Overnight Pumpkin Spice Oatmeal

October 11, 2019 Amanda Plott

It’s almost the weekend and that means it’s time for some meal prepping! This Overnight Pumpkin Spice Oatmeal is a great way to get that pumpkin spice goodness of Fall in there for breakfast with minimal effort. And I do mean very minimal.

These oats are mixed together with pumpkin purée, spices, milk and some greek yogurt to create the perfect breakfast bite to grab-and-go out the door come the busy week ahead. It’ll fill you up and keep you going all the way through to lunch time!…

Skinny Butternut Squash & Apple Soup

October 4, 2019 Amanda Plott

Oh, my goodness. Oh. My. Goodness.

The first time I intended to make this soup, I had it planned for a while , and oddly enough a similar butternut squash soup was served to me at The King's Feast of The Texas Renaissance Festival. I had never had butternut squash soup before then, but I immediately fell in love. It was thick and rich and served with some sort of toasted seed and herb topping.

It was such a good soup that I thought I would have dreams about it that night.

I was a bit curious when I got home if the recipe that I had come up with would be anything similar to the amazing one that I had at the feast. Needless to say I was somewhat skeptical that so few of ingredients would actually come together to make such an amazing soup…

Beef & Barley Stew

February 19, 2019 Amanda Plott

It is cold, raining, and yucky here today. So, naturally… that calls for a hearty meal. Stew sounds about right to me! And with St. Patrick’s Day coming up soon, you know I’ve got to be sure there’s some Irish stew going on.

This beef stew is one of my new favorite dinners for cold weather. Which let me just say, isn’t a label that comes lightly. I haven’t worked with barley a whole lot before, so I wasn’t entirely sure what to expect. But, it was a wonderful addition to stew! There’s big chunks of beef, mushroom, vegetables, and of course that barley in there to help thicken it all up…

Skinny Leftover Turkey & Mushroom Pot Pie

January 5, 2019 Amanda Plott

Can you believe it…? I STILL have meat in my freezer that’s leftover from Christmas, y’all! The turkey has now OFFICIALLY been all used up. (Though there is still plenty of ham socked away. - Someone buy me a deep freezer please and stop this madness!) With all this meat still taking over my freezer, I’m still working on coming up with delicious ways to use it all up.

So far… it’s been in a quiche, which is one of my favorite ways to use up leftovers. Another fun way is… pot pie! Even though I’m a southern girl, I don’t think I ever had a homemade pot pie. And now that I’m an adult and sticking with this healthier lifestyle, this Skinny Leftover Turkey & Mushroom Pot Pie is as close as we’re going to get!…