health HEALTHY FALL RECIPES (FALL IN LOVE WITH THESE SEASONAL TREATS!) It’s the most beautiful season in New York – at least in my opinion. Nothing beats the crisp air and leaves on the ground. I love seeing pumpkins, squash and apples all over the farmers market and I’m obsessed with eating all the delicious seasonal flavors. A lot of times when you’re buying food, seasonal treats can be less than stellar for your health but I’m here to show you it doesn’t have to be so! Here are some of my absolute favorite fall flavored treats that will not only hit the spot but also give your body the nourishment it needs. I’d love to see your pictures if you whip up some of these delicious seasonal sweets, so feel free to tag me in your picture on social media @gosweetandskinyy for Instagram and facebook.com/gosweetandskinny on Facebook! And of course, if you’re jonesing for even MORE for you fall recipes, head on over to my blog Go- SweetandSkinny.com and get on my email blast. I’ll be sending out new recipes every week! Healthy vegan pumpkin spice donuts 2 cups of Trader Joe’s whole grain baking mix (you can use any baking/biscuit mix) 1 cup of organic pumpkin puree 3 tablespoons of coconut oil 2 flaxs -’eggs’ (2 teaspoons flaxseed meal + 6 teaspoons of water whisked) 3 teaspoons of pumpkin pie spice 1 teaspoon of vanilla extract Dust top with coconut sugar + pumpkin pie spice Directions: • Whip all ingredients together in your mixer and place in a pastry bag (or a ziploc baggy that you cut a corner off) for easiest dispensing into your doughnut pan • Bake in the oven on 375 degrees until golden on the edges. • Plop out on cooling rack and sprinkle your dusting ingredients to your liking. Enjoy! French toast-style Seckel pears over a bed of cashew yogurt sprinkled with chopped hazelnuts 2 Seckel pears 1/3 cup coconut oil 2 teaspoons of pumpkin spice 1 teaspoon of vanilla extract Handful of chopped hazelnuts 1/2 cup of cashew yogurt (or almond, coconut, soy) Directions: • Start by slicing 2 Seckel pears into 1/2 inch thick slices. Then, heat your sauté pan on the stove. • Combine 1/3 cup coconut oil, 2 teaspoons pumpkin spice, 1 teaspoon vanilla extract and whisk together. • Dip the pear “toast” in mixture and then place each slice gently in the pan. • The slices brown very quickly, so leave them for about 30-60 seconds and then keep flipping them. • You can use almond or coconut yogurt from the store, spoon that along the base of your dish. And lastly, place browned pear slices over and then sprinkle with hazelnuts. Pumpkin Quinoa Pancakes 1/2 cup quinoa 1 cup water 1/2 cup pumpkin purée 2 tablespoon of pumpkin pie spice 1 egg or a flaxseed ‘egg’ substitute 1 tablespoon coconut oil Filling: Tofutti cream cheese 2 tablespoon date syrup Sprinkle of nutmeg, cinnamon Touch of vanilla extract Directions: • First cook your quinoa: place 1/2 cup of quinoa and a full cup of water into a soup pan, let the water come to a boil and stir until only quinoa is left in the pan and all water has evaporated. • Now place drained and rinsed quinoa into your food processor with all the other ingredients at the top and pulse until you get a pancake-like batter consistency. • In a frying pan on the stove place a tiny bit of coconut butter and scoop a tablespoon of batter to get the cute little stacks shown in the picture. Flip when the middle bubbles and edges start to crisp. • For the filling, simply whip up the Tofutti, date syrup and vanilla extract. Season to taste. Spread in between pancakes and drizzle with maple syrup, if desired! These are adorable, delicious and so satisfying! Vegan Pumpkin Balls 3 cups gluten free oats 1 cup pumpkin puree 1 teaspoon vanilla 1/2 teaspoon cinnamon 1 teaspoon pumpkin pie spice 1 tablespoon flax seed meal 1 cup of crushed cashews 1/2 cup vegan/regular dark chocolate chips Directions: • Mix it all together, make baby balls and place them on a parchment paper lined baking sheet. • Put them in the oven at 350 for about 5 minutes. • You just want them to set a bit – you don’t need them to bake. Let them cool and enjoy! Maple Cinnamon Butternut Squash 1 butternut squash 1/2 teaspoon of cinnamon 1/2 teaspoon of nutmeg 1/2 teaspoon of cloves 1 tablespoon of brown sugar 2 tablespoon of macadamia nut oil Directions: • Preheat your oven to 375 degrees and get out your Pyrex or other oven-safe dish. Skin and chop your squash to small chunks. • Place your squash in the oven dish and drizzle with oil. • Sprinkle some brown sugar, cinnamon, nutmeg and cloves. I’d use about a tablespoon of sugar and two shakes of each spice but do it to your preference. • Move your butternut squash around in the pan to evenly distribute the spices and oil. Let it bake in the oven for 45 minutes, until the squash is nice and soft. • When it cools, drizzle some room temperature grade b maple syrup. CASSANDRA BODZAK
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