Fall Recipes – Leaves + Bubbly

Snickerdoodle Zucchini Loaf

This cinnamon-y loaf is the perfect treat to get rid of all those summer zucchini and a sneaky way to get more / any veggies into the kiddos. Let me know what you think about this one! always love seeing what you guys make! use the hashtag #leavesandbubbly ! What You’ll Need: 1 cupContinueContinue reading “Snickerdoodle Zucchini Loaf”

Vegan Cauliflower Cream Soup

We’ve fully embraced the holidays over here. There really is no better way to feel warm + cozy, than to have the best bowl of hearty ( vegan ) vegetable soup. Promise you won’t miss the dairy in this bowl. It is creamy and soooo delicious! as always tag your creations with #leavesandbubblyContinueContinue reading “Vegan Cauliflower Cream Soup”

Recipe RE-DO Pumpkin Spiced Cake Cookies

I thought that I would choose a recipe that looked super delicious and try to make it over to swap out all the not-so-healthy ingredients for cleaner versions. The cleaned up version is still as amazingly delicious but you may feel just a tad better about eating 5 at one time 🙂 Original Recipe: PumpkinContinueContinue reading “Recipe RE-DO Pumpkin Spiced Cake Cookies”

Pumpkin Spiced Choc-Chip Banana Bread

It’s officially cozy season, aka pumpkin spice everything ever season. This banana bread is the bomb. Perfect as a treat breakfast on a cold fall morning or snack among the crispy leaves. Try it out! Pre heat the oven to 350 degrees What You’ll Need: 1 cup light spelt flour 1 tsp pumpkin pie spiceContinueContinue reading “Pumpkin Spiced Choc-Chip Banana Bread”

Rhubarb Cherry/Berry Crumble

With summer winding to a close (waaah. sorry I said it). This warm and toasty rhubarb berry crumble with a peanut butter twist is the perfect breakfast/snack to enjoy when those mornings are cool and crisp. My mom gave me this amazing rhubarb from her garden & I knew that I had to make aContinueContinue reading “Rhubarb Cherry/Berry Crumble”

Cinnamon Chia Pudding Layered with Banana Icecream

Originally, I had made this layered parfait for a school assignment. We had to create recipes tailored to specific conditions. I chose Endometriosis, a super painful condition where tissue forms outside the uterus causing mega painful cramps and tons of inflammation. So by eating foods that reduce inflammation, yes even desserts… the body will benefitContinueContinue reading “Cinnamon Chia Pudding Layered with Banana Icecream”

Pumpkin Spiced Energy Balls

Hows about some super easy, tasty, peanut buttery, pumpkin spice latte inspired fall explosion balls! What You’ll Need: For the Simple – Chocolate / Pumpkin Spiced Version: 1 cup quick oats – 1/2 cup ground flax seed – 1 tbsp chia seeds – 1 tbsp pumpkin spice – 2/3 cup unsweetened coconut -2/3 cup darkContinueContinue reading “Pumpkin Spiced Energy Balls”

Zero Flour Peanut Butter Gooey Muffins

These Muffins are so delicious with 0 fake sweeteners or flours, easy to throw together quickly! Set oven to 350 degrees What You’ll Need: You will need a food processor for this one, I like the medium sized ones they hold just enough 2 medium sized brown spotty bananas 1 cup natural, organic peanut butterContinueContinue reading “Zero Flour Peanut Butter Gooey Muffins”

Tomato Spaghetti Squash with Feta & Shrimp

To mark the first day of autumn I thought I would post my Tomato Basil Spaghetti Squash with Feta & Shrimp! This dish is perfect for chilly nights & makes tons for leftovers to take to work. Pre heat oven to 375 degrees: What You’ll Need: 1 large spaghetti squash 1 lb of wild shrimpContinueContinue reading “Tomato Spaghetti Squash with Feta & Shrimp”

YUM Coconut Kale Salad

I love this fiber filled kale salad, its sweet because of the honey & coconut chips and a little salty and savory because of the tamari! What You’ll Need: 3 bunches of kale , de-stemmed and cut up with scissors 1 avocado 2 tbl of tamari Juice of 1/2 a lemon 2 Tbsp of good qualityContinueContinue reading “YUM Coconut Kale Salad”