Dorm-Friendly, No-Bake Pumpkin Coconut Cookies
(Adapted From www.fastpaleo.com)
Makes 18 cookies.
Requirements: microwave oven, mini-refrigerator, microwave safe bowl, large spoon, measuring spoons, measuring cups, and a baking sheet or large, flat surface on which to rest the cookies.
These healthy, autumnal cookies are gluten-free, dairy free and even refined sugar free! If you’re looking for a healthy alternative to truly nourish your brain before midterms, try these out!
1/4 cup pumpkin puree
1/3 cup honey or maple syrup
1/3 cup almond butter
1/3 cup coconut oil
1 ½ Tbsp. pumpkin pie spice
1/2 tsp. vanilla extract
2 cups unsweetened shredded coconut
1. Combine all ingredients except for the shredded coconut in a large, microwavable bowl. Stir until well thoroughly combined. Place bowl in microwave and microwave for 20 seconds.
2. Add the shredded coconut to the bowl with wet
ingredients. Mix well until the coconut is fully dispersed
throughout the pumpkin and honey mixture.
3. Scoop 1 tablespoon mounds onto a cookie sheet (lined with parchment paper if you have it.) Refrigerate cookies for 2 hours to set.
4. Serve and enjoy! Any leftover cookies can be stored in an airtight container in the fridge for up to five days.
Maple-Spiced Delicata Squash, Fennel and Kale
(Adapted from www.sproutedkitchen.com)
Requirements: a fully functional kitchen, a well-stocked pantry, and attention to detail.
Delicata squash, in addition to being adorable, is also remarkably delicious. Roasted with maple syrup, it becomes a caramelized and chewy epitome of fall flavor. This dish highlights autumn’s bounty and features the one winter squash that doesn’t require peeling! Impress your family and friends during Thanksgiving with this delectable side dish.
– 3 small delicata squash (about 1-1.5 lb. total) skin on, halved & seeded
– 1 large fennel bulb,
reserving fronds for garnish
– 2 Tbsp. extra virgin olive oil, divided
– 1 Tbsp. maple syrup
– 1 tsp. whole grain mustard
– 1/2 tsp. cayenne
– Pinch of red pepper flakes
– 1/2 tsp. cinnamon
– 1/4 tsp. fresh grated nutmeg
– Salt (smoked or sea salt) + pepper
– 1 bunch kale, stems removed
– 3 Tbsp. minced red onion
1. Preheat oven to 400’. Arrange one rack in the upper third and one on the bottom third.
2. Slice the squash into 1’’ half moons. Slice the fennel down the center, cut out the tough core and slice into 1/2’’ wedges.
3. Spread everything on a rimmed baking sheet. Drizzle with 1 Tbsp. of the olive oil, maple, mustard, cayenne, red pepper, cinnamon, nutmeg and a few generous pinches of smoked salt and pepper. Toss gently to coat everything, adding another drizzle of oil or maple if it seems too dry.
4. Roast in the upper third of the oven for 35-40 minutes or until the squash is tender and caramelized, tossing the
vegetables half way through.
5. Rip the kale into large chunks, drizzle it with remaining olive oil and a pinch of salt and pepper. Spread it on
another baking sheet.
6. At the 30 minute mark, move the squash tray to the lower rack and put the kale on the top rack. Bake for 10 minutes until the edges are crisp.
7. Add your minced onion and gently toss everything
together. Enjoy warm.