Pumpkin Pie Overnight Oats

Try making this Pumpkin Pie Overnight Oats recipe for your next fall inspired breakfast option! Pumpkin is rich in antioxidants and helps reduce your risk of developing chronic disease. It also helps boost immune health due its high source of Vitamins A and C. Oats are a healthy source of complex carbohydrates and help maintain healthy blood sugar levels. Cinnamon reduces the risk of developing cancer, helps fight off infections, and reduces inflammation. Top these overnight oats with your favorite fruit and nuts and enjoy!

Ingredients:

• ½ cup gluten-free rolled oats

• ⅓ cup coconut milk

• 3 tbsp pumpkin puree

• 2 tsp maple syrup

• ¼ tsp cinnamon

• ¼ tsp sea salt

• Sliced fruit, nuts, and extra cinnamon for topping, optional

Instructions:

1) Combine all ingredients in a mason jar and stir to combine. Cover the mason jar with a lid and shake well. Refrigerate overnight.

2) When ready to serve, top with sliced fruit, nuts, and extra cinnamon if preferred and enjoy!

Chocolate Almond Bark

Try making this Chocolate Almond Bark for your next dessert option! Almonds are an excellent source of both protein and antioxidants. They also aid in blood sugar control and help lower cholesterol levels. Coconut oil helps boost energy levels, promotes healthy skin, protects against hair damage, and improves oral health. Chocolate is rich in polyphenols and flavonoids, both of which act as antioxidants. Enjoy!

Ingredients:

• 2 cups dairy-free chocolate chips

• 1 tsp coconut oil

• ½ cup raw unsalted almonds, chopped

Instructions:

1) Line a baking sheet with parchment paper and set aside.

2) Add the chocolate chips and coconut oil to a small saucepan and cook over low-medium heat. Stir while chocolate is melting and be careful not to let the chocolate burn.

3) Remove from heat and mix in the chopped almonds. Pour mixture onto the lined baking sheet and spread out evenly.

4) Place in the freezer and allow to chill for about 20 minutes. Remove from the freezer and allow the bark to sit until it reaches room temperature.

5) Break apart the bark with your hands or transfer to a large cutting board and cut with a knife.

6) Store the bark in an airtight container and keep in the freezer. Enjoy!

Pumpkin Hummus

Try making this Pumpkin Hummus for your next appetizer option! Fall is quickly approaching, and this hummus is the perfect dip to serve at your next family gathering! Pumpkin is a powerhouse of antioxidants, helps reduce the risk of chronic disease, and boosts immunity. Chickpeas serve as an excellent source of fiber and promote bowel regularity. Cumin is packed with iron, promotes healthy digestion, reduces inflammation, and improves cholesterol levels. Serve this hummus with your favorite tortilla chips and/or veggies and enjoy!

Ingredients:

• 1 14 oz can chickpeas, rinsed and drained

• 1 cup pumpkin puree

• 1 tbsp extra virgin olive oil

• 2 tbsp tahini

• 2 tbsp lemon juice

• 3 cloves garlic, minced

• 1 tsp sea salt

• ½ tsp cumin

• ½ tsp chili powder

• Cilantro, pumpkin seeds, and sesame seeds for topping (optional)

Instructions:

1) Place all ingredients in a food processor and blend until smooth.

2) Transfer to a bowl and top with cilantro, pumpkin seeds, and sesame seeds if preferred.

3) Store in an airtight container and keep in the refrigerator for up to four days and enjoy!

Mashed Purple Sweet Potatoes

Try making these Mashed Purple Sweet Potatoes for your next dinner side option! Purple sweet potatoes serve as an excellent source of both fiber and antioxidants. Compared to regular potatoes, purple sweet potatoes have a lower glycemic index and help improve blood sugar levels. Garlic protects against the common cold, lowers the risk of heart disease, and promotes neurological health. Thyme boosts immunity and helps prevent bacterial infections. Serve these mashed purple sweet potatoes as a healthy side for your next dinner and enjoy!

Ingredients:

• 2 lbs purple sweet potatoes

• 2 oz grass-fed or Miss Alexa-Approved plant-based butter (see approved brands here: https://www.missalexanutrition.com/fermented-foods)

• 2 cloves garlic, minced

• ¼ cup minced thyme and chives

• ½ cup unsweetened coconut milk

• Sea salt and black pepper to taste

Instructions:

1) Peel the purple sweet potatoes and rinse in cold water. Dice the potatoes into large chunks.

2) Transfer the sweet potatoes to a large pot and cover with cold water. Cover the pot with a lid and boil for about 20 minutes or until potatoes are fork tender.

3) While the potatoes are boiling, heat butter in a small saucepan over low-medium heat. Toss in the garlic, thyme, and chives.

4) Cook until the butter has soaked into the herbs. Set aside.

5) Once the potatoes are done cooking, drain the water from the pot. Pour in the coconut milk, salt, and pepper. Mash until creamy.

6) Pour the butter and herb mixture over the potatoes and combine well. Top with extra sea salt and pepper if preferred and enjoy!