Autumn Chicken & Phyllo Dough Pot Pies Tart

A delightful tart filled with tender chicken, autumn vegetables, and creamy sauce, encased in crispy layers of phyllo dough. Perfect for cozy autumn evenings.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced butternut squash
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 6 sheets phyllo dough
• 1/4 cup melted butter

Instructions:

Preheat the oven to 375F 190C

In a large skillet, heat olive oil over medium heat

Add onions and garlic, saut until softened

Add carrots, butternut squash, thyme, sage, salt, and pepper

Cook until vegetables are tender

Sprinkle flour over the vegetable mixture and stir to combine

Cook for 1-2 minutes

Gradually pour in chicken broth and heavy cream, stirring constantly until thickened

Stir in shredded chicken and parsley

Remove from heat

Brush each sheet of phyllo dough with melted butter and layer them in a tart pan, allowing edges to hang over

Pour chicken and vegetable mixture into the phyllo-lined tart pan

Fold overhanging edges of phyllo dough over the filling to partially cover

Bake for 25-30 minutes, or until phyllo dough is golden brown and crispy

Serve hot, garnished with additional parsley if desired

Gingersnap Sweet Potato Mousse with Homemade Marshmallow Fluff

A delightful dessert that combines the earthy sweetness of sweet potatoes with the warm spices of gingersnap cookies, all topped with a fluffy homemade marshmallow fluff. It's the perfect treat for fall or holiday gatherings.

Ingredients:

• 2 cups sweet potatoes, peeled and diced
• 1/4 cup brown sugar
• 1/4 cup gingersnap cookies, crushed
• 1/4 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• For Homemade Marshmallow Fluff:
• 2 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Instructions:

Boil the sweet potatoes in a large pot of water until they are fork-tender, about 15-20 minutes

Drain the sweet potatoes and let them cool slightly

In a food processor, blend the sweet potatoes, brown sugar, crushed gingersnap cookies, heavy cream, ground cinnamon, ground nutmeg, ground ginger, vanilla extract, and salt until smooth and creamy

In a separate bowl, prepare the Homemade Marshmallow Fluff: In a heatproof bowl, combine egg whites, granulated sugar, light corn syrup, and cream of tartar

Place the bowl over a pot of simmering water and whisk continuously until the sugar dissolves and the mixture becomes fluffy and glossy

This will take about 5-7 minutes

Remove the marshmallow fluff from heat and stir in the vanilla extract

To assemble, divide the sweet potato mousse into serving glasses or bowls

Top each serving with a generous dollop of homemade marshmallow fluff

Use a kitchen torch to lightly brown the marshmallow fluff for a toasted finish, or place them under the broiler for a few seconds

Serve the Gingersnap Sweet Potato Mousse with Homemade Marshmallow Fluff immediately and enjoy!

Vegan One-Pot Mac and Cheese

This vegan mac and cheese only needs one pot to make it creamy. Nutritional yeast and almond milk make a cheesy sauce that coats soft elbow macaroni. This meal is comforting and filling.

Ingredients:

• 2 cups elbow macaroni
• 3 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 cup nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric
• Salt and pepper to taste

Instructions:

In a large pot, combine the elbow macaroni, vegetable broth, almond milk, olive oil, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, salt, and pepper

Bring the mixture to a boil over medium-high heat, stirring occasionally

Once boiling, reduce the heat to low and let simmer for 10-12 minutes, or until the pasta is cooked and the sauce has thickened, stirring occasionally

Remove from heat and let sit for a few minutes to allow the sauce to further thicken

Serve hot, optionally garnished with chopped parsley or vegan cheese shreds

Italian Baked Parmesan Cracker Crusted Flounder

This dish is based on Italian food and has flounder fillets covered in a crunchy mixture of Parmesan cheese, crushed Italian herb-flavored crackers, and spices. It has a great mix of tastes and textures and is baked just right, making it a savory seafood treat.

Ingredients:

• 4 flounder fillets
• 1 cup crushed Italian herb-flavored crackers
• 1/2 cup grated Parmesan cheese
• 1/4 cup melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

In a bowl, mix together crushed crackers, Parmesan cheese, melted butter, garlic powder, dried oregano, dried basil, salt, and pepper

Dip each flounder fillet into the crumb mixture, coating evenly on both sides

Place the coated fillets on a baking sheet lined with parchment paper

Bake in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork and the crust is golden brown

Serve hot, garnished with fresh parsley if desired

Vegan Strawberry Rhubarb Oatmeal

This Vegan Strawberry Rhubarb Oatmeal is a delightful and healthy breakfast option. It's gluten-free and bursting with the flavors of spring. The combination of sweet strawberries and tart rhubarb makes this oatmeal truly irresistible.

Ingredients:

• 1 cup rolled oats
• 1 1/2 cups almond milk
• 1/2 cup chopped rhubarb
• 1/2 cup chopped strawberries
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: sliced strawberries, chopped nuts, coconut flakes

Instructions:

Oats, almond milk, rhubarb, strawberries, maple syrup, vanilla extract, and salt should all be mixed together in a medium-sized saucepan

Set the heat to medium-low and stir the ingredients together until they start to simmer

For 5 to 7 minutes, or until the oats are soft and the mixture has thickened, stir the mixture every now and then

Take it off the heat and let it sit for one or two minutes to thicken even more

In bowls, put the oatmeal

If you want, you can add sliced strawberries, chopped nuts, and coconut flakes on top

Enjoy while still warm!

Fudgesicles - Dairy Free Paleo

These fudgesicles are dairy-free and Paleo-friendly, but they taste rich and creamy. They're the perfect treat for a hot day without feeling bad about it.

Ingredients:

• 1 can full-fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a saucepan, whisk together coconut milk, cocoa powder, maple syrup or honey, vanilla extract, and salt over medium heat until well combined

Bring the mixture to a simmer, then remove from heat and let it cool slightly

Pour the mixture into popsicle molds

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until completely set

To unmold, run warm water over the outside of the molds for a few seconds and gently pull out the popsicles

Enjoy your dairy-free Paleo Fudgesicles!

Paleo Double Chocolate Cherry Cookies

Savor the rich and luscious flavors of these double chocolate cherry cookies that fit the Paleo diet. Made with dark chocolate, dried cherries, and almond flour, they're a delicious treat that fulfills your sweet tooth without making you break your Paleo diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 cup dark chocolate chips Paleo-friendly
• 1/4 cup dried cherries, unsweetened
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, combine almond flour, cocoa powder, baking soda, and salt

In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, egg, and vanilla extract

Pour the wet mixture into the dry mixture and stir until well combined

Fold in the dark chocolate chips and dried cherries

Scoop out spoonfuls of cookie dough and place them onto the prepared baking sheet, spacing them apart

Use the back of a fork to flatten each cookie slightly and create a crisscross pattern on top

Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are slightly golden

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your Paleo Double Chocolate Cherry Cookies!