Inspired by Thanksgiving, I have created a super simple and delicious side dish. This colorful mash is a tasty combination of both sweet potatoes and butternut squash. Sweetened with maple syrup, spiced with lots of cinnamon, and topped with crunchy roasted pecans really seals the deal for your taste buds.  

I hope you enjoy this fun twist on eating good foods.  Family and friend approved!

Sweet Butternut Pecan Mash
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Ingredients:

• 4 small or 3 large sweet potatoes, halved
• 1 butternut squash or 4 cups, cubed
• ​2 tbsp extra virgin olive oil
• salt and pepper, to taste
• 2 tsp cinnamon
• 2 tbsp maple syrup
• 1 tbsp coconut oil, melted
• 1 cup of pecans

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1. Preheat oven to 400 degrees. Line 2 large baking pans with aluminum foil for easy clean up.   
2. Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with 1 tbsp extra virgin olive oil. Sprinkle with a pinch of salt and pepper.
3. Roast both butternut squash and sweet potatoes for 30-35 minutes or until soft and tender. 
4. Remove from oven, and let cool for 5 minutes.  Place butternut squash in a large baking dish.  Scoop sweet potato out of the skin and place inside the same dish. 
5. Use a hand-masher to mash both squash and sweet potatoes until it's a soft, mushy consistency. 
6. Add maple syrup, coconut oil, and cinnamon into the mash. Mix altogether with a spatula. 
7. Smooth out your mash mixture with a spatula until the mash is an even flat surface.  Place pecans on top of your mash any way you wish.  Sprinkle a heavy layer all over or make a pecan art piece - :). 
8. Bake mash in the oven for 10-15 minutes, or until heated through. Let cool before serving. 

Serve this healthy sweet mash as a side dish with any dinner or lunch meal!  


          Always craving good food,
                           Jillian 

 A party without cake is just a meeting.
                          -Julie Child

So do you want a party or a meeting?

I had some coffee left over in my coffee pot, and decided that it would be best to drink it with something sweet and cinnamon-y. Poof! The Maple Cinnamon Coffee Cake was born. Whip this cake up, and it will be in your mouth in less than 50 minutes.  

This coffee cake will be kind to your mind, body and soul :) 

Maple Cinnamon Coffee Cake

​Ingredients:

• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 2 eggs
• 1/4 cup almond milk or any milk
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 1/2 cups of oat flour (rolled oats blended in the food processor)
• dash of salt 
• pecans or any nuts, for cake topping

1.  Preheat oven to 350 degrees. 

2. In a large mixing bowl, add all wet ingredients and whisk together.  

3. Next, add all dry ingredients in with the wet ingredients.  Whisk these together until most of the flour clumps have dissipated. 

4. Grease a small baking pan with coconut oil and pour in your cake batter. 

5. Sprinkle an even layer of pecans on top of cake batter. 

6.  Bake cake for 30-35 minutes.  I always do a toothpick check as well (insert toothpick into bread and if it comes out clean you are good to go).  

7.  Let cake cool for 10 minutes before slicing and serving to family and friends!  

P.S. I hope you have a fresh pot of coffee brewed to eat with this delicious treat! 

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        Always craving good food,
                            Jillian 

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Turmeric, part of the ginger family, is a beautiful yellow-orange spice imported from India.  Turmeric not only makes are food look bright, but also are bodies.   Bursting with antioxidants, turmeric can help reduce inflammation, as well as having many other healing properties. Click here to read more about how turmeric is beneficial to our bodies!

Let's do the "bright" thing for our bodies, and use more turmeric in our cooking.  I hope you enjoy this deliciously creamy roasted cauliflower mash!

Roasted Cauliflower Turmeric Mash

Ingredients:

• 1 head of cauliflower, cut into florets
• 4 cloves of garlic
• ​3 tbsp extra virgin olive oil
• 1 yellow onion, chopped
• 1 cup of organic apple juice
• 1 1/2 cup low sodium vegetable stock
• 5 sprigs of fresh thyme, leaves only
• 2 tsp turmeric
• salt and ground pepper, to taste
• dash of cayenne pepper

1.  Preheat oven to 425 degrees. Gently toss cauliflower florets with 1 tablespoon extra virgin olive oil, salt and pepper. Place on a baking pan, spreading out florets evenly. Place whole garlic cloves on the pan as well. Roast, stirring once halfway through, until cauliflower is lightly browned, 25 to 30 minutes.

2.  While cauliflower is roasting, heat 2 tbsp extra virgin olive oil in a medium-size pot over medium heat. Add onion and cook until onions are translucent, about 5 minutes.

3.  Next, add in the apple juice, vegetable broth, thyme, turmeric, and cayenne. Let this stock mixture heat up for about 6 more minutes.

4.  Once cauliflower has finished roasting, place the stock mixture and roasted cauliflower and garlic in a blender or food processor and blend until smooth.

5.  Then transfer this smooth mash back into the pot.  Add more salt and pepper if needed. 

6.  Serve this creamy mash by itself or with your favorite protein. 

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             Always craving good food,
                              Jillian 

It is not the quantity of the meat, but the cheerfulness of the guests, which makes the feast.

Thanksgiving is almost here, which means feasting with family and friends!  Here are my Top 4 Clean and Simple Thanksgiving Recipes that can be used as a side dish, appetizer or sweet treat.  Eat well and feel well this holiday season!
                           

I am grateful for the nights that turned into mornings, friends that turned into family, and dreams that turned into reality. 

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            Always craving good food,
                          Jillian 

The 5 Day BRINNER Challenge starts tomorrow loves!  What better way to fuel your body with whole delicious foods, than cooking breakfast for dinner 5 days in a row!  Here are some recipe ideas for you to try this week.  

Don't forget to snap a photo and post your brinner creations on Instagram or  Facebook and tag #brinnerchallenge and me-@the.clean.and.simple.life!

MONDAY:
​Hummus Rice Salad with Eggs
serves 2
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Ingredients:

• 4 eggs, cooked to your liking
• 1 cup cooked whole grain rice (I used Royal Blend Whole Grain brown and red rice with barley and rye)
• 1-2 cups broccoli, chopped
• 1 clove of garlic, minced
• 2-3 tbsp hummus
• 1/2 lemon, juiced
• 1 tbsp extra virgin olive oil (EVOO)
• 2 tsp Italian seasoning 
• Fresh ground pepper, to taste

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1.  In a medium size bowl, mix whole grain rice with broccoli and garlic.

2.  Add hummus,  lemon juice, and EVOO.  Sprinkle Italian seasoning and ground pepper. Mix altogether.  

3.  Serve with eggs cooked your favorite way! This is a great salad for breakfast, lunch and/or dinner.  

TUESDAY:
Soft Scramble Eggs + Roasted Brussels + Avocado Sriracha Toast
serves 2

Ingredients :

• 4 eggs
• 2 tbsp milk (I use unsweetened almond milk)
• 2 cups brussel sprouts
• 1 avocado
• 2 slices of whole grain bread, toasted
• Sriracha sauce

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1.  Chop your brussel sprouts in half, put on a large baking pan with a heavy drizzle of EVOO, and season with S & P.   Place tray in the oven at 400 degrees and bake for about 20 minutes or until bright green.  

2. While brussels are cooking, whisk together 4 eggs and 2 tsp of milk together.

3. Pour eggs into a small skillet on low- medium heat.

4.  As your eggs are cooking slowly, use a rubber spatula to gently fold the eggs over and over until they are almost cooked.  Add fresh oregano for a healthy addition and flavor.

5.  Take the eggs out of the skillet while they are still soft and almost fully cooked.

6.  Slice some avocado on your favorite whole grain toast and top with spots of Sriracha sauce if you like it hot!

WEDNESDAY:
Vegan Maple Chia Seed Pancakes
Makes about 6-8 medium size pancakes

Ingredients:
Dry

• 1 ½ cup whole wheat flour or gluten-free flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 3 tbsp chia seeds 
• ½ tsp ground cinnamon
• Add 1 tbsp green tea matcha powder for a health boost* (optional)

Wet

• 3 tbsp maple syrup 
• 1 tsp pure vanilla extract
• 1 ½ cup almond milk (or any type of milk)
• 1 tsp apple cider vinegar

1. In a large bowl, whisk together the dry ingredients.  
2. Next, add the wet ingredients and whisk until combined.
3. Let the batter rest for a couple of minutes to thicken up.
4. Preheat and lightly grease (I used coconut oil) a pan or skillet on medium heat. Using a measuring cup, pour about a ½ cup of batter into the hot skillet to form a nice size pancake. 
5. When the pancake begins to bubble, flip it over and cook the other side (nice golden brown color).
6. Remove the pancake from the skillet and place on a cooling rack to keep them lightly crispy on the outside, and moist on the inside.  
7. Top with some delicious blueberry syrup. --Place a handful of blueberries and enough syrup to cover them in a small microwaveable bowl.  Heat in the microwave until mixture is hot and the syrup is a nice blue color. Delicious!  

Serve with a side salad or some sauteed greens! 

FRIDAY:
Eggs Benedict with a Cool Avocado Hollandaise Spread
serves 2

Ingredients:

• 4 eggs
• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 1/2 lemon, juiced
• Cayenne pepper, pinch
• Fresh ground pepper, to taste
• 2 slices of whole grain bread, toasted

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1.  Poach 4 eggs to your liking.

2. As eggs are poaching, mix together well: 1 ripe avocado, Greek yogurt and lemon juice. Add some fresh ground pepper and cayenne pepper if want a little kick. 
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3. Spread this cool avocado mixture on your favorite whole grain toast. 

4.  Then place your poached eggs on top of this hollandaise spread.
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5. Serve this delicious meal with some sauteed greens, like kale  or spinach!


I hope these recipe ideas help you with cooking this week.  Remember to follow the 5 Rules (see previous blog post) if you are using your own brinner recipes.  

Happy Brinner-ing!  

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             Always craving good food,
                                Jillian 

I am more than excited to be announcing a fun healthy challenge to help keep you feeling energized and at your best! The 5 Day BRINNER CHALLENGE is a work-week of eating breakfast for dinner, or also known as brinner. For 5 days in a row (starting Monday), you have to cook (yup--I said COOK!) 5 different breakfast meals for dinner.  

Who is pumped to devour waffles, poached eggs, pancakes, french toast, and more?!?!? 

There are tons of breakfast recipes on my blog if you need some inspiration. You could also make your own favorite breakfast meals as well.   But, please be aware that there are 4 rules to this challenge. 

RULES
1. Your plate has to include colorful vegetables, such as broccoli, spinach, peppers, kale, etc. 

2.  Your plate has to have good carbs, such as sweet potatoes, whole grain bread, oats, flour (sorry, no white flour) etc.

3.  Your plate has to include protein, such as eggs, chicken sausage, bacon (turkey or pork), beef, etc. 

4. No sugar can be added, except from pure maple syrup or honey.

5.  You have to cook it!  Sorry, but no diners my friends :)

I encourage you to snap a photo and post your brinner creations on Instagram or Facebook ---- tag #brinnerchallenge and me-@the.clean.and.simple.life !  

I look forward to breakfasting at night, or brinner-ing :) with all of you lovelies!!

Challenge starts Monday, November 14, 2016!  

Muesli??  What the hay is muesli?  

I asked myself that very same question when I first saw that strange "m" word- haha.  Muesli is generally a breakfast dish based on raw oats and other ingredients, such as fresh or dried fruits, seeds and nuts, and may be mixed with any type of milk.  This is such a delicious and filling breakfast or snack.  You can choose to eat muesli dry, like cereal or let it soak over night. I am a soaker! It is especially convenient to prepare this the night before, since it needs some time to sit in the fridge.  The chia seeds transform the milk into a pudding-like texture, which is absolutely delicious!

This recipe is extremely versatile and can be made using any type of milk, fruit, nuts, and/or seasonings. This is my favorite muesli combination, so I hope you enjoy! 

Berry Vanilla Protein Muesli

Ingredients:

• 1/2 cup rolled oats
• 1-2 tbsp chia seeds
• 1 scoop vanilla protein powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 3/4 cup almond milk (or any type of milk)

Toppings:

• handful of berries (Raspberries are my favorite!!) 
• Dollop of plain Greek yogurt, optional

1.  In a shallow bowl or container, mix dry ingredients together first.  Then add milk and stir altogether.

2. Let the muesli mixture sit overnight in the refrigerator, or for at least 1-2 hours. The more chia seeds added, the quicker it turns into a "pudding". 

​3.  Add your toppings before slowly
devouring.  Yummy!

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            Always craving good food,
                                  Jillian 

Pumpkins, pumpkins and more pumpkins please!  Not only are pumpkins in season, but they are filled with the GOOD stuff :). Check out this quick article to learn the 8 Impressive Health Benefits of Pumpkins! 

Here is a simple and delicious recipe for a new tasty fall soup that will make you feel cozy and warm.  The base for this soup is the perfect blend of smooth pumpkin and creamy coconut milk.  The seasoning combination of curry, ginger, cinnamon, and nutmeg, is what really helps brings the taste of the fall season to your taste buds!  
                                     Enjoy!

Coconut Curry Pumpkin Soup

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped 
• 1 clove garlic, minced
• 2- 15 oz. of cans of pumpkin puree 
• 5-6 tbsp. maple syrup (depending on sweetness liking) 
• 32 oz.  vegetable or chicken stock  
•            (low sodium)
• 1 - 13-oz. can of coconut milk

Seasonings

• 1 tsp. ground ginger
• 2 tsp. curry powder
• 1 1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. cloves
• Salt + Ground Pepper, to taste

Toppings:

• Plain Greek yogurt
• Fresh herbs (Basil or Cilantro) 
• Pecans and/or pumpkin seeds

1.   Heat oil in a large pot over medium-high heat. Add onion and cook until tender, about 5 minutes.

2.  Add in garlic and seasonings, stirring together until fragrant. 

3.  Whisk in pumpkin puree, maple syrup, and vegetable stock and bring to a boil. Reduce heat and simmer until slightly thickened, about 15 minutes.

4.  Add in coconut milk, cooking over low heat. Let this cook for about 5 more minutes to heat thoroughly. 
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5.  Serve and top your bowl of pumpkin soup with a dollop of Greek yogurt, fresh herbs, and a small handful of pecans and/or pumpkin seeds! 


        Always craving good food,
                         Jillian