Christina's Pumpkin Smoothie

adapted from DoTerra

1 1/2 cup almond milk (or milk of choice)

3/4 cup pumpkin puree
1/2 cup vanilla yogurt
2 frozen bananas
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon pumpkin pie seasoning
2-3 drops On Guard Protective Blend
1 cup ice

Combine all ingredients into blender and blend until smooth.

Christina's Coconut Milk Mashed Potatoes

adapted from Perry's Plate

2 medium to large sweet potatoes (about 2 lbs)

6-8 red potatoes (about 2 lbs)

6 T butter, softened

1 cup coconut milk

salt and pepper to taste

Peel and cut all the potatoes into 1-inch chunks. Bring a large pot of water to boil, add the potatoes, and cook for about 15 minutes or until the potatoes are fork tender. Drain the water and return potatoes to the pot over medium-low heat. Stir the potatoes around, letting the small amount of water sizzle away, about 30 seconds.

Remove from heat and add butter and coconut milk to the potatoes. Mash, using a potato masher or a large fork, adding salt and pepper to suit your taste. Transfer to a small bowl to serve.

Christina's Coconut and Almond Crusted Fish

adapted from Perry's Plate

4 tilapia, cod or halibut fillets (or any other firm, white fish)

1/2 lemon or lime

1/4 cup coconut milk

1/2 cup almond meal, ground almonds, or almond flour

1/2 cup finely shredded unsweetened coconut

1/2 tsp salt

1/4 tsp black pepper

1 tsp ground ginger

1 tsp dried mint

oil for frying (coconut oil is recommended)

Pat and dry fish fillets. Sprinkle both sides with a pinch or two of salt and pepper. Squirt juice from 1/2 of the lemon and drizzle the coconut milk over top. Turn to ensure everything is coated well. Let them sit at room temperature for 15 minutes to marinate.

Meanwhile prepare the breading by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.

Cover the bottom of a large skillet with oil and bring to medium heat. Lay fillets carefully in the skillet and cook, flipping fish halfway through cooking, until both sides are golden brown and fish flakes easily with a fork. Three to five minutes per side for thin fillets, longer if they're thicker.

Christina's Pumpkin Chiffon Pie

from Andrea Despain

3 egg yolks
1/2c sugar
1 1/4 c cooked or canned pumpkin
1/2 c milk
1/2 t salt
1/2 t ginger
1/2 t cinnamon
1/2 t nutmeg
1 envelope gelatin
1/4 c cold water
3 stiffly beaten egg whites
1/2 c sugar

Beat egg yolks and 1/2 cup sugar well, add pumpkin,milk,salt, and spices. Cook in double boiler stirring constantly 5 to 7 min. until it starts to thicken. Soften gelatin in cold water then stir into hot mixture.  Cool to room temp. Beat egg whites until soft peak add sugar and fold into cooled mixture. Pour into cooked pie shell. Refrigerate for at least a few hours before serving.

Christina's Maple Pumpkin Pie

adapted from Out of the Box Food

• 3 eggs, separated
• 1/4 C pure maple syrup
• 1 3/4 C pumpkin puree
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp salt
• 1/4 C heavy cream
• 1/4 C half and half
• single pie crust
• 1 egg for egg wash

• If making fresh pie crust, make dough and chill in refrigerator for 1 hour.
• Preheat oven to 350 degrees.
• Roll dough between two sheets of parchment until thin.
• Remove top sheet of parchment, place exposed side of dough into pie plate then remove bottom sheet of parchment.
• Trim excess dough and crimp edges decoratively.  Prick bottom of crust several times with a fork.
• In a small bowl, whisk 1 egg for egg wash.
• Pour dried beans in foil and make packet.  Put bean/foil packet on bottom of pie crust and bake crust for 20 minutes.  Remove foil packet and gently brush edges of crust with egg wash.  Continue baking for additional 10 to 15 minutes or until golden brown all over.  Cool completely.
• Meanwhile, in a large mixing bowl mix pumpkin, 3 egg yolks, cream, half and half, maple syrup and spices.  Mix well.
• In a separate bowl, whisk 3 egg whites until very frothy.  Gently fold egg whites into pumpkin mixture.
• Pour pumpkin mixture into baked pie crust.  Bake at 350 degrees for 50 minute – 1 hour or until center is slightly jiggly but set.
• Let cool.
• Top with Maple Whipped Cream or Maple Sour Cream Glaze 

Christina's Winter Minestrone

adapted from Barefoot Contessa

Winter Minestrone - Barefoot Contessa

Good olive oil

4 ounces pancetta, 1/2 -inch-diced

1 1/2 cups chopped yellow onions

2 cups (1/2-inch) diced carrots (3 carrots)

2 cups (1/2-inch) diced celery (3 stalks)

2 1/2 cups (1/2-inch) diced peeled butternut squash

1 1/2 tablespoons minced garlic (4 cloves)

1 teaspoon thyme

1 TBSP basil

26 ounces canned or boxed chopped tomatoes, such as Pomi

6 cups chicken stock, preferably homemade (page 62)

1 bay leaf 

Kosher salt and freshly ground black pepper

2 (15-ounce) cans cannellini beans, drained and rinsed

1/2 cup white wine or red wine

Freshly grated Parmesan cheese, for serving

To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside.

You can make this soup ahead and reheat it before serving. It will need to be reseasoned.

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, basil and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 2 teaspoons salt, and 1 teaspoon pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and wine and heat through. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

Christina's Creamy Corn with Bacon

from Mel's Kitchen Cafe

INGREDIENTS

• 8 slices bacon, chopped
• 2 12-ounce packages frozen corn kernels, white or yellow
• 1/2 cup chopped onion, white, yellow or red
• 1/2 cup finely chopped red bell pepper
• 1 (8-ounce) package cream cheese, light or regular, cubed
• 1-2 tablespoons milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 4 green onions, green parts finely chopped (white parts discarded)

DIRECTIONS

1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
4. Serve warm topped with the reserved bacon.
5. This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.

Christina's Carrot and Zucchini Latkes

from myhealthyeatinghabits.com

1-½ cups grated carrot (or other root veggie like turnips, beets or even eggplant)

1 cup tightly packed grated zucchini (can use frozen)

2 tablespoons cup finely minced onion

6 tablespoons plain breadcrumbs

2 large eggs lightly beaten

2 tablespoons chopped fresh parsley (optional)

1 tsp salt

1/4 C sunflower, safflower or grape seed oil

½ cup plain yogurt or tzaziki

1. After you grate the zucchini pour about 1/8 teaspoon salt over it and stir the zucchini well. Set it aside for 10 minutes. (If using frozen, skip this step.)

2. Combine all the ingredients: the carrot, onion, breadcrumbs, eggs, parsley and salt.

3. Squeeze the water from the zucchini and then add the zucchini to the other ingredients. Form the mixture into 12 patties. (I used a cookie baller and it made about 16).

4. Heat 1 tablespoon oil in a skillet, or on a flat grill. When the temperature reaches medium-high begin to cook the latkes. Cook until they are golden brown on each side.