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Pumpkin Almond Butter

As fall continues, we want to add pumpkin to EVERYTHING. This week Emily had a lot of organic pumpkin on hand and decided to make something practical to use every day with it so why not, Pumpkin Almond Butter? This is the easiest most delicious recipe you will find on the internet.  Use this on apples, toast or straight out of the jar!



1/2 C creamy almond butter
2 C Organic canned pumpkin (use organic, it has a much cleaner, more pumpkin-y taste)
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla

How to:

Mix all together in a bowl and store in a jar in the refrigerator. This recipe can easily be doubled because chances are, you will eat the whole thing!

About the creator: Emily Sundberg, @shelovesfoodnyc is a regular contributor to this blog and an amazingly creative cook and baker. Follow her on instagram and tumblr.

Healthy Pumpkin Spice Latte

Emily @shelovesfoodnyc used to be addicted to the #PSL Pumpkin Spice Latte at Starbucks. Specifically the Frappuccino. However, since learning you can make a pumpkin spice latte at home using actual pumpkin and real ingredients, she decided to test it out and the results were amazingly tasty and good for you!


2 C strong brewed coffee. If you have an espresso machine, make 2 shots and set aside
3 T organic pumpkin puree
2 T of the top chilled part of canned coconut milk
2 C almond milk ( sweetened or unsweetened)
2 T maple syrup
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger
1/2 tsp almond extract (optional)

How to:

Heat almond milk over low heat until simmering. Add all ingredients to high speed blender and process until frothy. Pour into big mugs and top with more chilled coconut milk (if desired). Add more sweetener if you like!

Superfood Oats with Cacao and Raspberries

This is the perfect autumn morning pick-me-up or any season when you just want something low sugar, healthy, filling and delicious. I used Purely Elizabeth organic Original hot cereal which has hemp seeds, flax and chia in the mix but you can use any kind you like!


1/2 C gluten free oats or hot cereal mix
1 C almond milk (I used Califa Farms)
1 tsp Cinnamon
1 tsp Vanilla

How to:

Combine all ingredients in a microwave safe bowl and heat on high 2 minutes. Or prepare on stove top following stove top directions for your oats.

Stir and add your toppings such as chia seeds, raspberries, defatted shredded coconut, raw cacao and blueberries!

Honey Roasted Butternut Squash with Goat Cheese

I am obsessed with Honey Goat Cheese. I actually think I may have a problem. It’s just so good and it works on everything! If you can’t find Honey Goat Cheese in your grocery store or gourmet market, try Trader Joes, they usually have some.


1 Butternut squash, peeled, seeded and cut into chunks
Herbed Olive Oil to coat the pan
3 oz Honey Goat Cheese
Balsamic Vinegar

How to:

In a cast iron skillet, place the chunks of butternut squash, drizzle with the herbed olive oil, salt & pepper. Roast at 400 degrees 15-20 minutes or until fork tender. Remove and toss in the crumbled goat cheese, drizzle with the vinegar and honey. You can add some cranberries if you like or even pecans would be a good compliment!

Serve hot or cold. I used the leftovers in my hot quinoa cereal the next morning with a little extra goat cheese, cranberries and honey…amazing!!!

French Onion Chicken Noodle Soup

Yep. I did it. I combined my love for a good chicken noodle soup with my craving for cheesy crusted french onion soup and here’s what happened…deliciousness! Try this as soon as you have a few hours at home in the kitchen and you will be so pleased with the outcome. One of my new favorite soups for the winter!


1 container good quality chicken stock ( I used Rachel Ray’s)
1/3 Onion diced very small
3 Carrots, diced very small
3 Stalks Celery, diced very small
1/2 yellow onion sliced
The meat from one store roasted chicken breast
1 diced white potato (or one can diced potato)
1/2 bag wide noodles
Garlic powder to taste
Pepper to taste

Olive oil-to coat the stock pot

1 loaf quality French bread (sliced thick)
1 C Shredded Gruyere cheese

How to:

In a preheated stock pot saute’ the onion, pepper, celery, potato, carrot in a little olive oil until lightly cooked (approx 10 min)  Add the broth and bring to a boil. Lower heat to simmer and cover. Let simmer 30 minutes. Add the chicken, noodles, garlic powder and pepper. Bring to a boil and then simmer, stirring occasionally for 30 minutes.

Ladle the soup into small crocks and top with the bread and cheese. Place under broiler in oven until cheese is bubbly and golden. Let cool slightly and enjoy!

Oatmeal Peanut Butter Bars

My friend Emily Sundberg (@shelovesfoodnyc) created this recipe for me using our black chia seeds! Knowing how much I love bananas and pumpkin together, this is the perfect bar that combines the two. So GOOD you will eat the entire pan so be careful and share!


1 Cup GF Oats
1 1/2 Cup GF Oats, ground into oat flour (I used my blender)
1/2 Cup chia seeds
1tsp baking powder
1 tsp each: pumpkin pie spice, ginger, nutmeg, cinnamon
1 tsp coarse sea salt
Mix all of these ingredients together and set aside.
2 Overripe bananas
1/2 cup peanut butter (you can use almond butter or tahini if you prefer)
2 egg whites
1/4 cup almond milk
3/4 cup organic pumpkin puree
3 tbs melted coconut oil.

How to:

Blend all of these ingredients, and once smooth stir into dry ingredients.

Stir into your other ingredients until well combined. Mixture should be thick, but spreadable.

Pour into a parchment paper-lined 9X9 and bake at 350 degrees for 20-25 minutes, until top is golden. Let cool completely before cutting into squares — the coconut oil will harden more when cooled and create an easier-to-cut sheet of oatmeal bars.

Peanut Butter and Banana Blondies

I don’t know how I didn’t think of this recipe sooner but I now feel as if my life is complete. If you love peanut butter and bananas, you will faint when you try these! You could easily sub another nut butter for the peanut butter and chocolate chips for the cacao and I’m sure they would be just as good!


1/2 cup softened butter (salted)
1/2 cup peanut butter (chunky is my favorite)
1/2 cup whole wheat flour
1/2 cup whole oats
3 T hemp seeds
1 cup brown sugar (or coconut sugar works too)
1 egg
1/2 cup cacao nibs
1 ripe banana

Hot to:

In the bowl of your electric mixer, blend together the butter and sugar until combined. Add the banana, peanut butter, egg and mix. Stir in on low speed, the flour, oats, chia and hemp seeds. Mix until just combined.

Spread into a greased 8″ square pan. Bake at 350 degrees 25-30 minutes. Should be soft set and golden brown. Remove and allow to cool before cutting (if you can’t wait, just be sure you don’t burn your mouth!)

We gobbled these up so quickly they were gone within a half hour!