Skinny Pumpkin Cheesecake Dip Recipe {nature Valley $500 Gift Card

Skinny Pumpkin Cheesecake Dip - this healthy dip is perfect for snacking. Made with just five ingredients!

This Skinny Pumpkin Cheesecake Dip is great for healthy snacking, with less than 120 calories per serving. No guilt here!

Skinny Pumpkin Cheesecake Dip - this healthy dip is perfect for snacking. Made with just five ingredients!

This post is sponsored by Nature Valley

Skinny Pumpkin Cheesecake Dip - this healthy dip is perfect for snacking. Made with just five ingredients!

I love pumpkin, especially this time of year. Although we don’t make pumpkin pie until Thanksgiving, there’s no reason you can’t enjoy pumpkin pie in dip form. I came up with this Skinny Pumpkin Cheesecake Dip for a healthy after school snack for my son. He’s always starvingwhen he gets off the bus so this quick and easy dip paired with apple slices and Nature Valley Roasted Nut Crunch Barscame in handy the other day.

Skinny Pumpkin Cheesecake Dip - this healthy dip is perfect for snacking. Made with just five ingredients!

Nature Valley recently introduced a new line of ten Gluten Free Nut & Protein Bars to make gluten-free snacking even easier. There are crunchy bars and chewy bars, so depending on your preference, you can choose your favorites.

Personally, I likethe Simple Nut, Nut Crisp and Roasted Nut Crunch Bars because I love crunchy snacks. These nutty bars pair really nicelywith this creamy Skinny Pumpkin Cheesecake Dip.

Fresh sliced apples are a natural dipper. As for thisSkinny Pumpkin Cheesecake Dip, cottage cheese is the secret skinny ingredient. Not only does it make this dip creamy without all the fat and calories, but it also adds some protein. Of course, I always love it when I can sneak inextra fruits and vegetables at snack time ;).

Nature Valley is running a Nature Valley Perfect Pair Sweepstakes on Instagram and Facebook where 2 winners will receive a $500 gift card. All you have to do is show a photo of your perfect pairing of a Nature Valley Gluten-Free Snack Bar with your favorite person, place or thing, and share it on Instagram, using the hashtag#NVPerfectPairSweepstakes. You can also upload your photo to the Nature Valley Facebook Contest page (contest terms and conditions available on Nature Valley Facebook Contest page).

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Serves: 3

Source: Jeanette’s Healthy Living

Roasted Carrots with Farro & Chickpeas

This roasted carrot recipe looks gourmet, but it's surprisingly easy to make! It would look beautiful on your Thanksgiving table. cookieandkate.com

This post is brought to you by Vermont Creamery.

roasted carrot salad ingredients

Can we talk about how beautiful those rainbow carrots are?! You are looking good today, carrots. Looking good. So utterly dazzling, in fact, that I can hardly take my eyes off of those carrots to write about the rest of this recipe. Here we go.

Roasted carrots - cookieandkate.com

This stunning roasted carrot recipe features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce. Don’t be intimidated by its gourmet looks—it’s remarkably simple to make, once you get down to it. This recipe would be a lovely vegetarian option/side dish on the holiday table or a well-balanced weeknight dinner.

Vermont Creamy creme fraiche

Whew. I want to point out that crème fraîche sauce. Crème fraîche is new to me, so I imagine it’s probably new to a lot of you as well. Basically, it’s a French version of sour cream. It’s a thick, cultured cream that offers lovely, rich flavor and a light tang.

Crème fraîche parsley sauce - cookieandkate.com

You can use crème fraîche in recipes that call for sour cream or heavy cream, whether savory or sweet. It’s a great addition to soups because, unlike sour cream, it won’t curdle at high temperatures.

This gourmet roasted carrot dish is surprisingly easy to make! cookieandkate.com

Crème fraîche is becoming more widely available at grocery stores now, thanks to Vermont Creamery . You may have noticed that bright pink container in the gourmet cheese area of your stores, so you now you know what it is! I have found it at Whole Foods and at several grocery stores near me. Vermont Creamery works with dairy farmers in the Vermont area to produce superior dairy products without added growth hormones, so I feel good recommending their products to you.

Roasted rainbow carrots with farro, chickpeas, pepitas and parsley - cookieandkate.com

  • This roasted carrot dish would look great on your holiday table! It's also a well-balanced weeknight dinner. cookieandkate.com

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    Author: Cookie and Kate

    Recipe type: Entree

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    Serves: 4 to 8 servings

    Ingredients

    Source: Cookie and Kate

  • Skinny Pumpkin Chai Latte Recipe {progressive Eats}

    Skinny Pumpkin Chai Latte Recipe - there are just 143 calories in a serving in this warm, cozy pumpkin chai latte

    This Skinny Pumpkin Chai Latte, scented with cloves, allspice, cinnamon, cardamon and star anise, has just 143 calories.

    Skinny Pumpkin Chai Latte Recipe - there are just 143 calories in a serving in this warm, cozy pumpkin chai latte

    We’ve been having some beautiful Fall days lately, with leaves turning color and the air turning cooler, which makes me crave warm, cozy drinks. I had my first chai latte several years ago and loved the warm spices and aroma. I’ve recreated this chai latte in a lighter recipe, adding pumpkin because I’m kind of obsessed with pumpkin this time of year.

    Skinny Pumpkin Chai Latte

    What makes this chai lattelighter? I used unsweetened non-dairy milk (there are many types available these days – choose the unsweetened versions with the lowest calories, whether it’s almond milk, cashew milk, or coconut milk). Plant based milk has no cholesterol, so I like to use it in place of dairy.Iused unsweetened cashew milk (25 calories/cup),so each serving comes out to just 143 calories.

    progressive-eats-logo1

    If you like this Skinny Pumpkin Spice Chai Latte, then you’re going to love my Skinny Pumpkin Spice Latte , made with coffee and pumpkin pie spice. Both are warming and perfect for chilly Fall days.

    Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Pumpkin and is hosted by Jeanette Chen (that’s me!) who blogs at Jeanette’s Healthy Living. With Autumn’s arrival, it’s the perfect time to start using fall’s harvest in our menus. We have some great ideas this month to use pumpkins in all sorts of dishes, both Savory and Sweet.

    If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

    We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

    Please be sure to see what everyone made for today’s event:

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    Source: Jeanette’s Healthy Living

    Spaghetti Squash Burrito Bowl Recipe

    This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! cookieandkate.com

    Man alive! Monday snuck up on me after a weekend away. (Park City, Utah—have you been? It’s my new favorite mountain town.) No amount of black coffee or dark chocolate peanut butter cups have managed to wake me up from my post-trip fog, but I have this totally epic burrito bowl recipe for you. Let’s get to it.

    spaghetti squash burrito bowl ingredients

    Basically, all you do is roast some spaghetti squash until it’s tender and caramelized on the edges. While the squash is in the oven, you’ll have plenty of time to toss together a simple, colorful red cabbage slaw. It has lots of lime and some black beans for protein. Then, blend up some salsa verde with avocado for a creamy sauce that completes the dish.

    how to make spaghetti squash burrito bowls

    These bowls are so simple and crazy delicious that I almost saved them for my cookbook, but I just couldn’t wait. Make them for dinner tonight?

    Roasted spaghetti squash - cookieandkate.com

  • These beautiful spaghetti squash burrito bowls are super healthy and bursting with fresh flavors! cookieandkate.com

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    These spaghetti squash burrito bowls taste amazing! They're vegan and gluten free, too. cookieandkate.com

    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Mexican

    Prep time:

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    Serves: 4 servings

    Ingredients

    Source: Cookie and Kate

  • Apple Buttermilk Spelt Coffee Cake Recipe

    Apple Buttermilk Spelt Coffee Cake - serve this warm for breakfast or as a snack - it's the ultimate essence of Fall

    ThisApple Buttermilk Spelt Coffee Cakeis perfect for Fall.Made with whole grain spelt flour, it’s a healthy treat for breakfast or a snack.

    Farmer's Market Fuji Apples

    I look forward to Fall when all sorts of apples pop up at our local farmer’s market. There are so many more varieties available these days. My favorites are the Honey Crisp apples, Fuji apples and Mutsu apples.

    Apple Buttermilk Spelt Coffee Cake - serve this warm for breakfast or as a snack - it's the ultimate essence of Fall

    I love snacking on apple slices, but I also love baking with them and tossing them into salads. I made this Apple Buttermilk Spelt Coffee Cake recently when my niece was staying with us. She has a sweet tooth, although she doesn’t like overly sweet foods, so this coffee cake fit the bill.

    Apple Buttermilk Spelt Coffee Cake - serve this warm for breakfast or as a snack - it's the ultimate essence of Fall

    I used whole grain spelt flour, so this cake is actually on the healthier side. Low-fat buttermilk adds richness, moisture, little tanginess, and a little sprinkling of almond slices and a drizzle of icing add a special touch.

    If you like apples, you might like to try these healthy apple recipes:

    Almond Crusted Cinnamon Apple Grilled Cheese

    Tangy Brussels Sprout Apple Salad

    Warm Brussels Sprout Apple Salad with Blue Cheese and Pecans

    Beet Kale Apple Walnut Goat Cheese Salad

    Source: Jeanette’s Healthy Living

    Raspberry Hand Pies Recipe

    Raspberry hand pies - cookieandkate.com

    Have you ever made hand pies? Or homemade pastries? These little raspberry-orange pies were my first experience. Driscoll’s challenged me to come up with a raspberry pie recipe, so I stepped up to the plate and spent a slow Sunday perfecting these babies. I tested different whole grain flour combinations, experienced an epic coconut oil crust-shattering fail, squished so much butter into dough and popped raspberries when I just couldn’t resist.

    hand pie ingredients

    Finally, I was finally rewarded with perfectly golden, flaky crust wrapped around juicy raspberry-orange filling. Raspberries are the star ingredient in the filling, which might seem a little unexpected given the time of year. I’ve always associated raspberries with blazing hot summer days, but did you know that there’s actually a second raspberry season that lasts until the first frost? Like all other sweet fall produce, raspberries play nicely with warming spices and winter citrus.

    how to make pie dough

    These portable little pies aren’t complete without that orange zest-flecked cinnamon glaze, which contributes a Pop Tart-level irresistibility and some fun abstract stripes. I can’t imagine a kid or an adult who wouldn’t smile when they took a bite of these unexpected treats around the holidays.

    raspberry filling

    Fair warning: hand pies can be a little tricky, but if I can manage them, then I am confident you can, too. The key to a manageable dough and perfectly crackling crust is cold butter—you want little chunks of butter in there, which create flaky pockets in the dough.

    hand pie dough

    Source: Cookie and Kate

    12 Vegetarian Pasta Recipes

    Find 12 hearty vegetarian pasta recipes at cookieandkate.com!

    Yes! It’s about time to pull out the cozy sweaters and dive into some pasta. I’m not a fan of being outside in the cold, but I do love the emphasis on comfort that comes with cooler temperatures. Now where are my stretchy pants?

    Below, you’ll find twelve hearty (and pretty healthy) vegetarian pasta recipes that I’m looking forward to eating this fall and winter. I always opt for whole grain pastas, which keep me fueled so much longer (DeLallo brand is my favorite) and load them up with veggies. You can read feedback from C+K readers who made these recipes below.

    I tried to pick recipes that feature seasonally appropriate produce for this roundup. For more pasta dishes, check out my full pasta archives and my vegetarian dinners board on Pinterest!

    No. 1: Spinach Artichoke Lasagna

    “I made this lasagna last night and it was delicious! never thought I would knew how to make lasagna, my husband was impressed 😉 Thanks Kate!” – Cecilia

    No. 2: Parmesan-Crusted Cauliflower Steaks with Marinara

    “Made this last night for dinner and it was great! I used marinara sauce that I bought from Trader Joe’s. I also added a little bit of basil as a garnish. I will be keeping this as one of my busy weeknight dishes. Thanks for the great recipe!” – Stacey

    No. 3: Spicy Roasted Ratatouille with Spaghetti

    “I am new to your website and this is the first recipe to try. Me and my husband both greatly enjoyed it. We made it because it looked so beautiful in your pictures and it sounded delicious. It was a win on both fronts in my kitchen. It looked just as beautiful on my table and wow the taste was amazing. Can’t wait to try more.” – Rebekah

    No. 4: Creamy (vegan!) Butternut Squash Linguini with Fried Sage

    “My 11 month old son gobbled this up!! As did my husband, and he thinks ‘vegan’ is a dirty word 🙂 Thanks for this truly family friendly, satisfying, healthy meal.” – Mary

    No. 5: Roasted Eggplant Spaghetti with Miso Brown Butter Sauce

    “THIS WAS DELICIOUS!! My teenage daughter deemed it ‘a restaurant-worthy meal.’ Can not wait for the leftovers for lunch tomorrow!” – Monica

    No. 6: Lentil and Mushroom Meatballs

    “I just finished eating this for dinner and it was absolutely delicious! My carnivorous husband has declared it his favorite vegetarian dish :)” – Karen

    No. 7: Pumpkin Fettuccine Alfredo

    Source: Cookie and Kate

    Mom’s Extra Crunchy Five Spice Roasted Peanuts Recipe

    Mom's Extra Crunchy Five Spice Roasted Peanuts - scented with Chinese five spice powder, these are a specialty of my mom's, passed down to me.

    My Mom’s Extra Crunchy Five Spice Roasted Peanuts are a specialty that my mom perfected over the years ~ it’s a treasured heirloom recipe.

    Mom's Extra Crunchy Five Spice Roasted Peanuts - scented with Chinese five spice powder, these are a specialty of my mom's, passed down to me.

    My Mom did not know how to cook when she first got married, but quickly picked it up once she realized how much fun it really was. She even learned to make flakey Danish pastry, hand spun Chinese spring roll wrappers, and boneless stuffed duck (I have yet to master any of these recipes). She and my Dad used to prepare elaborate multiple-course Chinese meals for their friends, with each of them preparing their specialty dishes.

    Mom's Extra Crunchy Five Spice Roasted Peanuts - scented with Chinese five spice powder, these are a specialty of my mom's, passed down to me.

    There were also recipes like these Extra Crunchy Five Spice Roasted Peanuts that my Mom perfected over the years. Although the recipe appears simple, the method my Mom discovered quite by accident, resulted in extra crunchy peanuts one day. She found that by boiling the peanuts before roasting them, that the peanuts acquired a firmer and crunchier texture that my Dad prefers.

    Mom's Extra Crunchy Five Spice Roasted Peanuts - scented with Chinese five spice powder, these are a specialty of my mom's, passed down to me.

    The peanuts are then slow roasted in the oven for a couple of hours, before letting them sit in the oven overnight with the heat turned off.

    This recipe is easy to make, although it takes a bit of time for the peanuts to acquire their ultimate crunchiness. The key is low and slow roasting in the oven, even leaving them overnight in the oven to finish off their roasting. Now that I have the recipe, I can makethese peanuts and send them to my mom and dad.

    I’m sharing my Mom’s Extra Crunchy Five Spice Roasted Peanuts for this month’s Recipe Redux Theme “A Nutty Nut Day.” Today isNational Nut Day so we’re all sharinghealthy recipes featuring nuts.

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    Source: Jeanette’s Healthy Living

    Gluten Free Fruit and Nut Snack Bars {nature Valley $500 Gift Card

    Gluten Free Fruit and Nut Snack Bars make a quick and easy afternoon snack, sure to satisfy any crunchy, sweet cravings.

    This post is sponsored by Nature Valley

    About five years ago when I put my son on a gluten-free diet, I remember how challenging it was to find good gluten-free snacks that I could pack for school, or bring along for quick pick-me-ups. Fortunately, things have come a long way since then.

    Nature Valley recently introduced a new line of ten Gluten Free Nut & Protein Bars to make gluten free snacking even easier for those on a gluten-free diet. There’s something for everyone, whether you like crunchy, crispy or chewy bars. Personally, I’m more of a crispy, crunchy kind of gal.

    To be honest, I’m pretty picky about snack bars, but when I heard that Nature Valley’s new line of gluten-free bars includes a nice variety of crunchy, nutty bars, I decided to give them a try. My favorites are the Nut Crisp, Simple Nut, and Roasted Nut Crunch bars – they’re crunchy, full of nuts and seeds, and not too sweet.

    They’re great for grab and go – I stuffed a few in my son’s backpack this past weekend when he went back to college after a weekend visit, and in my niece’s briefcase before she left for work today.

    The other day when my youngest son got home from school, he was starving, so these snack bars paired with fresh apples were an easy way to tide him over while I prepared a hearty snack. So far, his favorite is the Salted Caramel Nut bar.

    Source: Jeanette’s Healthy Living

    Thai Red Curry Recipe with Vegetables

    Homemade Thai red curry recipe with vegetables! So much better than takeout. cookieandkate.com

    You know dinner was good when you want to eat it for breakfast. Speaking of, it’s 10 am and I’m writing with a happy belly. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm and comforting, just perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.

    Thai red curry ingredients

    I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It might be the best curry I’ve ever had, restaurant versions included! Yeah, I said it.

    how to make Thai red curry with vegetables

    The secret to making amazing Thai curries is to use plenty of aromatics (like onion, ginger and garlic), full-fat coconut milk for richness (you won’t regret it!), and just a little bit of rice vinegar and sugar, which add loads of complexity. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, it’s vegetarian, too. You can make your own if you’re so inclined, though.

    Thai red curry with coconut milk and vegetables! Learn how to make it at cookieandkate.com

    You should be able to find everything you need for this simple curry at a well-stocked grocery store. I hope you’ll stop by and make this curry tonight! Let me know how it turns out for you!

    This Thai red curry with vegetables is the best! cookieandkate.com

  • This red thai curry recipe is just as good as your favorite Thai restaurant's! cookieandkate.com

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    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Thai

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    Source: Cookie and Kate