📝 Cinderella’s Pumpkin and Snow White’s Apple got together and made something delicious! Pumpkin Apple Butter on Sweet Corn Muffins!
🎃Pumpkin butter: Mix 1 large can of pumpkin purée and 2 cups of unsweetened apple sauce with 1 TBS apple cider vinegar and 1/4-1/2 cup sweetener of your choice. I like brown sugar or Truvia depending on how sweet you like it. For the spices I like to add 1 TBS Pumpkin Pie Spice and 1/2 TBS Ceylon Cinnamon. But you can add anything you’d like! Place in a slow cooker and cook on high for 4 hours. Place into mason jars and enjoy for up to three weeks in the fridge!
🌽Sweet Gluten Free Corn Muffins
1 cup corn meal
2 tsp GF baking powder
1 whole egg
1 can of creamed corn
1 TBS sweetener of choice
Mix all ingredients together until just combined. Spray 12 muffin liners and scoop batter into muffin pan. Bake at 400°F for 12-15 minutes. •
📝 Happy Winnie the Pooh Wednesday! One of my favorite Disney VHSs is Winnie the: Pooh Boo to You Too! 🎃 Have you seen it? What's your favorite Pooh movie? Enjoy this extra sweet Honey Kettle Corn while you watch! 🍯 🍿
3 cups plain air-popped popcorn
2 TBS honey
2 TBS @earthbalance or butter of your choice
1 TBS raw coconut sugar
Arrange popcorn on a lined baking sheet. Melt sugar, honey, and butter and drizzle over popcorn. Bake popcorn on ovens lowest temp (170-190°F) for 10-15 minutes until coating is set. It will still be sticky so let it cool slightly and enjoy!
📝 Chip and Dale Creamy Acorn and Butternut Squash Soup! It's #paleo#vegan and full of #vitaminA *****************************************What is your favorite thing about fall? Soup? Sweaters? Boots? PSLs? •
1 Acorn Squash
1 Butternut Squash
2 Stalks Celery
4 cups Water + 1 TBS salt or Vegetable Stock
1 TBS Parsley
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Cinnamon
1 tsp Nutmeg
2 cups Unsweetened, Plain Almond Milk
Optional: Dolop of Coconut Plain Greek Yogurt
Peel and cube all vegetables. Place in crockpot and cover with water or stock. Cook on high until veggies are soft, about 3 hours. Once veggies are soft, blender with immersion or stand blender until completely smooth. Add puréed soup back into crockpot, along with parsley, spices, and almond milk. Cook on high in crockpot for 1 hour and then turn pot down to low. Serve plain or with a dollop of Coconut Greek yogurt or Vegan sour cream on top. Enjoy!