Happy Fall

Being the first day of Fall, it’s no surprise that our eldest asked, “Can we drink hot cocoa in the morning since it’s the Fall?” I love that girl. “Sure honey – nevermind the fact that we are in Georgia where it’s still almost 90 degrees.” Afterall, we are the family that started a fire in our yard the other night and roasted marshmallows and had s’mores.  🙂

Our family loves the Fall….and we anticipate the cooler weather that is right around the corner. In celebration of the first day of fall, here are a couple of delicious and healthy recipes true to the season…

Pumpkin Spelt Muffins

*note: using the left-over pumpkin, I added a few Tablespoon’s of pure maple syrup and a sprinkle of All-Spice to make “Pumpkin Butter” which we spread on the warm muffins, delicious!

  • 2 1/2 cups whole grain spelt flour (I used half Teff flour and half whole-wheat b/c I was out of Spelt)
  • 1 t baking powder
  • 1 t baking soda
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ground cloves (optional)
  • 1/2 t fine grain sea salt
  • 1/2 cup Earth Balance vegan buttery spread
  • 1/4 cup agave nectar
  • 1/2 cup organic cane sugar (or regular sugar)
  • 1 cup canned or fresh pumpkin
  • 1 flax egg (1 T ground flax + 3 T warm water, mixed)
  • 1 t vanilla
  • 3/4 C almond milk
  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Whisk flax egg in a small bowl and set aside.
  4. In a medium sized bowl, combine the dry ingredients (spelt, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves). Set aside.
  5. In a different bowl mix the butter, sugar and agave until smooth. I melted my butter a bit in the microwave for 15 seconds first as I find the Earth Balance is easier to work with when melted slightly.
  6. Now add pumpkin, flax egg, and vanilla. Beat well.
  7. Carefully mix in dry ingredients being sure not to over mix. Spelt is broken down very quickly when mixed and you can end up with a tough batter if you over mix it. But relax it will turn out regardless! The batter will be very moist and sticky, but don’t worry.
  8. Pour into muffin tins
  9. Bake for 15 minutes or until done


Red Lentil Soup(From Bob’s Red Mill)

*this soup was incredible – full of flavor and so satisfying. I served it with spelt biscuits and our children loved it as well. It says that it serves 6 – but our family ate off of it for 2 days…

  • 1 Chopped Onion
  • 1/4 cup Olive Oil
  • 2 Diced Carrots
  • 2 Chopped Celery Stalks
  • 2 Minced Garlic Cloves
  • 1 tsp Oregano
  • 1 Whole Bay Leaves
  • 1 tsp Basil
  • 1 (14.5 oz) Can Crushed Tomatoes
  • 2 cups Bob’s Red Mill Red Lentils
  • 8 cups Water
  • 1/2 cup Spinach, rinsed and thinly sliced
  • 2 Tbsp Vinegar
  • Salt and Pepper to Taste


In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper- add more vinegar if desired. Serves six.