Most Popular Pumpkin and Winter Squash Recipes from Simply Healthy Family

Fall is indubitably my favorite time of the year. Sure you've heard that from countless people for all of the same legitimate reasons but fall is eagerly and vehemently anticipated here in the desert, most especially by me I think. While we don't have any trees that change color in October and it's still to hot to wear our cute scarves or UGG boots there is a very distinct and rousing change in the air one can almost call crisp and is just enough to stimulate one's senses into the favor of Fall. 

The season's change also brings my favorite flavors and foods. Pumpkin everything and every variety of squash. Acorn, Butternut, Kabocha, Carnival, Sweet Dumpling, Delicata and Spagetti Squash are everywhere you look, even here in the Sonoran Desert. Roasting them is always a simple and delicious option to prepare squash as is a pumpkin pie but there are SO many other ways to take advantage of Fall's bountiful squash varieties. Here are my very favorites!



Healthy Cinnamon Apple Pumpkin Cakes #PumpkinWeek

Who says healthy has to be boring? Not me, that's for sure! These cute little pumpkin-apple cakes are perfect for enjoying with a cup of coffee for breakfast or tea for a healthy afternoon snack. Can't you just see yourself wrapped up in your favorite plaid wrap, sitting on the porch picking at one (or two) of these little cakes in the cool, crisp Autumn weather?



Upside Down Spiced Pear Cake #SundaySupper

This chewy and moist molasses spice cake waits all year long to ring in the Fall. Fresh pears in every bite along with cinnamon, ginger, nutmeg and cardamom linger on your taste buds. The thinly sliced pears slightly caramelize in a bit of brown sugar on the bottom of the pan and turn just chewy and sweet enough to have you wanting one more bite. Enjoy with a cup of hot, spiced tea. 

“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.” ― Sarah Addison AllenFirst Frost



How to Make Vegetable Stock from Freezer Scraps #theRecipeRedux

If you've ever bought a box of vegetable stock at the grocery store only to be sorely disappointed in it's taste you're not alone. Isn't it supposed to taste like, well vegetables? You won't believe how simple and frugal making your own vegetable stock really is. Using all of your favorite vegetables that you purchase every week and by saving the odds and ends you have the most flavorful and healthy vegetable stock right at your fingertips. 

This month at Recipe Redux we are sharing our favorite freezer meals. Only one thing popped into my mind (ok fine, breakfast burritos were floating around in there too), home made vegetable broth. It's like liquid gold to me. It comes in handy when making home made soups more flavorful and healthy and adds a punch of flavor to rice and lentils.



Mediterranean Stuffed Grilled Artichokes

Artichokes may be the most under appreciated and misunderstood vegetable out there, aside from maybe beets, who knows what to do with beets I mean really? Even so, they happened to be one of the very first vegetables I turned to when learning how to cook in my early 20's. I guess I've always had a soft spot for the misunderstood and unappreciated.

“By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.”



Over Night Banana Bread Oatmeal

We all know how important a good, healthy breakfast is right? This simple recipe for overnight banana bread oatmeal will give you energy all morning long. This Banana Bread Oatmeal is even healthier than most oatmeal recipes out there because it uses my favorite whole grain oats, protein and Omega rich hemp hearts and almond-coconut milk to make it creamy delicious. 

Over Night Banana Bread Oatmeal  from Simply Healthy Family



Red Quinoa South Western Lettuce Wraps with Chipotle Sour Cream

Making simple food swaps can make a huge impact on your diet and your health. By skipping the flour tortilla and using a crunchy lettuce leaf instead you skip the empty calories and fat and add vitamins. These South Western Lettuce Wraps are so flavorful and filling, you won't miss the tortilla. 

These make a wonderful lunch or a light and healthy dinner. The quinoa cooks up in less than 30 minutes while you chop the veggies. 

Red Quinoa South Western Lettuce Wraps with Chipotle Sour Cream Recipe #glutenfree #vegetarian



Fish Tacos with Pickled Purple Cabbage Salsa #weekdaysupper

All you need to add a ton of flavor to fish tacos is this slightly spicy and tangy pickled salsa.
If you've ever wondered how to make your own  fermented cabbage aka sauerkraut I've got good news  for you, it's crazy simple. In fact, it's perfect for the beginner when it comes to fermenting or pickling. It's practically fool proof, requires minimal ingredients and a mason jar and lasts for months and months in the fridge at your disposal for adding flavor and beneficial probiotics to lots of foods. 

Let's start with tacos shall we?

Fish Tacos with Pickled Purple Cabbage Salsa #weekdaysupper



How to Find, Save and Organize All of Your Recipes Using Yummly

There are so many great recipes out there on the Internet that it can be daunting to try and save them in an organized manner. One of my favorite ways, and pretty much the only way I organize all of my hundreds upon hundreds of recipes is by using Yummly. 


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