Holiday Recipes

Plus: Marie Kondo’s spice cabinet, the most popular hot sauces, and the most-liked post on Instagram.

Trader Joe’s just released the results of its 10th annual Customer Choice Awards. The most popular product for 2018? Mandarin Orange Chicken. [PEOPLE]

Marie Kondo, author of The Life-Changing Magic of Tidying Up, says she only has five spices in her kitchen: Black pepper, salts, cumin powder, and turmeric. [Bon Appétit]

Keith Pandolfi writes about how shopping at Williams Sonoma is akin to the “embrace of a country French kitchen” in his essay, “Life Lessons Among the Pots & Pans at Williams-Sonoma.” [Food & Wine]

Instacart says these are the top 10 hot sauces in America right now. [Food & Wine]

A plain, boring brown egg has officially surpassed Kylie Jenner to become the most-liked post on Instagram. [New York Times]

This week President Donald Trump hosted college football champions, the Clemson Tigers, at the White House. He served the team an array of things from McDonald’s, Wendy’s, Burger King, and Domino’s Pizza. [Eater]

Whole Foods will end its 365 store format, but the current 12 locations will remain open. [Fortune]

Colorado Mountain Winefest. AKA wine and beautiful mountains. What could be better? We checked in with The Infinite Monkey Theorem, who helped put Colorado wine on the map, to find out more about the fest.

Although Winefest has been happening for 26 years, this is the first year Infinite Monkey Theorem will be participating and we are so excited.

The Infinite Monkey Theorem helped put Colorado wine on the map. Ben Parsons, the winemaker and entrepreneur behind IMT, felt passionately about using Colorado grapes for all of their wines. Some of their grapes are grown right near the site of Winefest, so you can even take a tour of the vineyards while you are there.

Yes, Colorado grows grapes. How cool is that?! Ben Parsons broke it down for us. Colorado has a great climate for growing Syrah, Albariño, Malbec, and Chardonnay grapes. He takes those grapes and makes them into an array of delicious wines that they serve in their taprooms and sell in cans.

Why cans? Being eco-friendly is important to Infinite Monkey. IMT cans 80,000 cases each year and they are proud to do it in Aluminum, the most recyclable packaging material we currently have.

Join in a beautifully paired Infinite Monkey Theorem wine dinner at 6:30 p.m. on September 15th at the amazing Bin 707 in Grand Junction. There are currently nine courses on the menu and our mouths are watering over them. Listen up: Heriloom tomatoes, spiny lobster, and Palisade peaches with a peach bellini from IMT that is made with Palisade peach juice and churros and chocolate with rosé, just to name two. DROOLING. Ben is particularly excited about this dinner, oh and the silent disco at the festival. Two great reasons to attend! (Four, if you’re also counting the beautiful mountain views and the wine.)

Cost for general public is $125, so go grab a ticket! Besides the dinner, there will also be a Festival in the Park at Winefest. Join in enjoying the live music, grape stomping and tastings of a whole slew of Colorado wineries. There’s going to be so much goodness in one place.

There’s no question that some of the simplest classic flavor combinations make the best meals. Ripe tomatoes, fresh mozzarella, and basil combine in a multitude of ways to create fabulous dishes. Caprese style pasta is nothing particularly revolutionary, but this recipe is by far my favorite rendition of this happy trio.

The brilliance of this recipe is in the use of the tomatoes three different ways – fresh, roasted, and blended into the vinaigrette that dresses the dish. This provides a multi-layered tomato flavor that takes this far beyond versions with only fresh tomatoes mixed in. The vinaigrette is seriously irresistible with a smoky sweetness nicely complemented by the brightness of the fresh basil and the rich fresh mozzarella.

I’ve been playing around with and tweaking my version of this recipe since this time last year and am happy to finally share it with you all. It’s a perfect way to make use of late summer tomatoes, and also a nice comforting dish in colder months when grape or cherry tomatoes are the only kind worth buying at the grocery store. If you opt to make the entire thing at once, it makes for an enjoyable leisurely cooking experience. If you are planning to enjoy this on a weeknight, roast the tomatoes the night before or the morning of. The remainder comes together very quickly, making this totally doable on a busy evening.

There are quite a few benefits to eating a vegan diet, but some people still fail to grasp how plant-only nourishment can be good for your health.

The doubt about the vegan choice of foods stems partly from the fact that human beings have evolved to be omnivores. The omnivore nature of humans can be observed in the teeth. Humans, like most other omnivores, have canines, incisors, and chewing molars—ideal tools for their usual meals.

In the contemporary world, however, people don’t have to hunt for meat in order to survive and thrive. In fact, the vegan diet benefits may even exceed the advantages of an omnivore diet.

Take a look at some of the top benefits vegan foods may bring. These benefits should help you get a better understanding of all the positive changes your choice to go vegan may bring.

You Can Shed Excess Weight

A growing number of people resort to a vegan diet to lose weight, and there are some good reasons for making this kind of choice.

As a rule, vegans are much thinner and leaner than non-vegans. A 2013 study found that the participants on a vegan diet were able to lose 9.3lbs more than the group on a regular controlled diet. This is an interesting fact because the participants on a vegan diet were allowed to eat as much as they wanted.

So if you are looking for an effective way to shed excess pounds, going vegan may be just the thing you need. You won’t have to starve yourself or feel hungry all the time. To get the best results, make sure to consume only healthy fresh fruits and vegetables.

Rich in Nutrients

The richness of nutrients that comes with some vegan foods is among the primary vegan diet benefits. As a matter of fact, the vegan diet is even richer in some essential nutrients than most other diet options.

When you decide to ditch animal-based products, you consequently rely solely on other types of food for sustenance. Most vegans, for example, resort to whole foods as a good replacement for animal-based protein and nutrients. Since a vegan diet consists mainly of whole foods, there is a higher intake of healthy nutrients.

What’s more, clear scientific evidence shows that a vegan diet is richer in minerals, vitamins, and antioxidants. As such, your body won’t lack any of these essential compounds that are required for healthy living.

Improved Heart Health

Cardiovascular diseases are among the most widespread chronic illnesses in the modern world. Recent data indicates that about one in every three deaths in the U.S. is linked to a heart disease or some other cardiovascular condition.

On the bright side, the vegan diet benefits can significantly improve the health of your heart and blood vessels. Namely, eating a lot of fresh vegetables and fruits provides all the fibers, minerals, and other nutrients your cardiovascular system needs.

On top of that, vegan foods like nuts and legumes may keep your blood pressure at an optimal level. Due to this, there is much less risk of stroke and you will feel fitter and more energized.

An Energy Boost

Non-vegans tend to consume a great number of processed sugars and fats. The negative side-effect of these foods is that they notably reduce your energy levels. On the other hand, a vegan diet provides an opposite effect.

When you eat fresh vegan foods rich in minerals and vitamins, you will feel a significant improvement in your energy levels. Even if you are new to the vegan diet, it takes only a week or so for these vegan diet benefits to kick in.

However, being a vegan does not mean that you should deprive yourself of sugars. There are a lot of healthy syrups that add sweetness to your vegan meals. At the same time, you can go for some sugar alternatives like stevia, rapadura, or maple sugar.

Improved Brain Health

Vegans generally feel less anxious and stressed out compared to omnivores. They also tend to have sharper brains than their non-vegan friends. This mental stability and capacity are inextricably linked to the vegan diet and lifestyle.

As you already understand, a vegan diet is packed with foods that are rich in vitamins. The vitamins B12, D, and A are all essential for the proper function of your brain. These vitamins affect the brain’s metabolic processes and may influence your mood and cognitive functions.

When planning your vegan diet, look for fruits and vegetables that are rich in the vitamins mentioned above. This will ensure that you are a sharp and happy cookie.

Healthy Bones

Calcium is the most important element for healthy bones. Non-vegans mostly get their calcium from milk and cheese. However, animal-based dairy products are not the only source of this mineral.

Great calcium sources for vegans include black-eyed peas, figs, and turnip greens. Spinach is another leafy green that contains a bunch of calcium and iron as well. You can also give some animal milk alternatives a try, seeing as plant-based milk substitutes can be highly beneficial for your bones.

You can take almond or soy milk since they are both rich in magnesium and potassium. These minerals are also important for the strength of your bones.

On top of that, a study shows that vegan metabolism is also better at absorbing calcium and some other essential elements.

Lower Risk of Cancer

Among all other vegan diet benefits, a lower risk of developing certain types of cancer might be the most important one.

According to research, if you eat seven or more portions of fresh vegetables or fruits a day, there is 15% less chance you’ll die from cancer. The vegan diet consists of large amounts of legumes and soy products that provide protection from some types of cancer.

In addition, vegans don’t smoke their food or cook it at high temperatures. As a rule, food that has not been processed too much retains all the nutrients and provides better nourishment. Consequently, there is a lower risk of developing cancer.

The Final Takeaway

In today’s fast-paced world, a healthy diet is of utmost importance. Contrary to popular belief, the vegan diet provides your body with all the nourishment it needs. That’s not to mention all the other vegan diet benefits for your overall health. Thus there is no reason to deprive your body of the minerals, vitamins, and nutrients it can get from a vegan diet.

Post sponsored by Dr. Praegers. See below for more details.

One of the things I’ve become really good at since having kid: lowering expectations. This hasn’t been easy because I’m always wanting to try new things, explore new places, and hand-make everything I can. Add a toddler to this mix and while I can still do all of those things, I might not be able to do them as fast or as frequently.

Dinner has been hit the hardest. I pick my son up from school at 3:30 and we’re off on an adventure. Sometimes that’s the park while other times it’s just being at home, playing together. Most nights I look up only to realize I really should have started dinner 20 minutes ago. It’s in these moments I’m glad for products, like Dr. Praeger’s All-American Veggie Burgers, that I can cook and have a solid meal.

This particular version is my favorite way to gussy-up a burger. The curried ketchup adds a bit of spice while the avocado provides the fresh flavor. Plus, with the ease of the burgers, this dinner is ready in about 20 minutes. Add a salad, pan-fried shishitos (pictured) or make some homemade french fries– you’re good to go!

Disclosure: This recipe was created in partnership with Dr. Praegers. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

This easy Buffalo Shrimp Dip makes a spicy and delicious party appetizer. This creamy, warm, and cheesy dip has the flavor of Buffalo wings. There’s plenty of hot sauce plus some blue cheese sprinkled on top. Serve with celery sticks or crackers for the perfect gameday food.

There are so many great ways to serve this dip. If you have any leftovers, use them as an omelet filling or top a baked potato with them. Buffalo Shrimp Dip also tastes fantastic mixed in with pasta.

The amount of hot sauce in the recipe makes it mildly spicy. To spice it up more just drizzle some additional hot sauce on top.

When you saute the shrimp, only partially cook them. They’ll cook more in the oven and you don’t want them to get overcooked and rubbery. I use cream cheese as a base for this dip with a little mayonnaise mixed in. You could use sour cream instead of mayonnaise. I mix in a mixture of mozzarella cheese and cheddar cheese, but you could use all one or the other. Monterey Jack or Colby cheese would work well too.

More Shrimp Recipes

Disclosure: This post contains affiliate links.

Mini Chocolate Chip Pumpkin Bread – Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!

This mini chocolate chip pumpkin bread is fast, easy, you don’t need a mixer, and tastes more like cake than bread. I’ll never complain about that since bread for breakfast is totally acceptable.

The bread is so soft, tender, ridiculously moist without being dense or heavy, and loaded with chocolate in every bite.

Chocolate Chips Galore

Last year I made this Cinnamon Sugar Pumpkin Bread and it became one of my hottest fall recipes on my blog, Pinterest, and on Facebook. This video showing you just how I make the bread has been watched 8 million times and counting.

For this recipe, rather than sprinkling the tops with cinnamon-sugar, I loaded up these mini loaves with mini chocolate chips – both in the batter and sprinkled on top. The more chocolate, the merrier.

I recommend using mini chocolate chips rather than regular sized chips for more even distribution and less sinking.

Do I Have To Make Mini Loaves

Rather than making one big loaf I made three mini loaves using these mini loaf pans. Mini food just tastes so much better and in all seriousness it cooks faster and more evenly than one large loaf.

If you don’t have a set of mini loaf pans and you’re even somewhat of a baker, I recommend buying a set. They come in handy all the time.

For example if there’s a muffin recipe that makes 14 muffins rather than an even dozen, you can fill your regular 12-count muffin pan with batter and the rest can go in a mini loaf pan and the two can bake at the same time, on the same oven rack for more even cooking.

Or use a mini pan for those times where you have just a bit extra banana bread batter than will comfortably fit in a 9×5-inch loaf pan, add the extra to a mini loaf pan.

Although if you’re resistant to using a mini loaf pan, you can bake this recipe as one large loaf, increasing the baking time as needed.

Fall Flavors In Full Swing

These adorable little loaves are brimming with the flavors of fall including pumpkin pie spice and molasses.

While you probably could skip the molasses, I wouldn’t. It helps the loaves stay extra moist, reacts with the baking powder to create fluffiness and lightness, and adds a different layer of cozy fall flavoring.

Accidentally Vegan

The pumpkin bread is vegan but you’d never know it. No eggs, butter, or traditional dairy involved, and yet it tastes so rich and decadent.

I find pumpkin has a way of mimicking eggs by naturally keeping baked goods fluffy and perfectly light without being airy.

If you’re in need of other vegan pumpkin recipes, the first five recipes in the Related Recipes section below are also vegan.

Other favorite pumpkin recipes:

• My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and there are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon to check it out!
• Cinnamon Sugar Pumpkin Bread – Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!
• Mini Pumpkin Chocolate Chip Muffins – Easy, no mixer recipe for the softest, moistest, most adorable little muffins ever! Rich pumpkin flavor and chocolate in every bite!
• Oatmeal To-Go Pumpkin Chocolate Chip Muffins –  A huge reader favorite year after year! Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!

Mini Chocolate Chip Pumpkin Bread

Yield: three 5x3x2-inch mini loaves

Total Time:1 hour, for cooling

Prep Time:5 minutes

Cook Time:35 minutes

Mini Chocolate Chip Pumpkin Bread – Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt, or to taste
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/3 cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
• 1/4 cup milk (regular, soy, almond, etc.)
• 2 tablespoons mild or medium molasses
• 2 teaspoons vanilla extract
• 3/4 cup mini semi-sweet chocolate chips, plus more for sprinkling on top

Directions:

1. Preheat oven to 400F. Spray three 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
2. To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
3. To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
5. Add the chocolate chips and stir to combine.
6. Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
7. Evenly sprinkle a couple generous pinches of chocolate chips to the top of each pan.
8. Bake for about 35 to 40 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 30 minutes because all mini pans, ovens, and climates vary. Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

Adapted from Cinnamon Sugar Pumpkin Bread, Vegan Chocolate Chip Pumpkin Muffins, Mini Cinnamon Sugar Pumpkin Muffins and Mini Pumpkin Chocolate Chip Muffins

Only Eats

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes

My FAVORITE PUMPKIN RECIPES on my blog!

My cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and there are over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon to check it out!

Cinnamon Sugar Pumpkin Bread – Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!

Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

Mini Pumpkin Chocolate Chip Muffins – Easy, no mixer recipe for the softest, moistest, most adorable little muffins ever! Rich pumpkin flavor and chocolate in every bite!

Mini Cinnamon Sugar Pumpkin Muffins – Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!

The Best Pumpkin Chocolate Chip Bread – Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the BEST!

Pumpkin Chocolate Chip Bundt Cake – Fast, EASY, and the moistest pumpkin cake you’ll ever taste!! Loaded with chocolate chips in every bite and topped with a heavenly chocolate ganache! Sinfully rich and decadent!!

Oatmeal To-Go Pumpkin Chocolate Chip Muffins –  Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!

The Best Pumpkin Chocolate Chip Cake with Chocolate Ganache – One of my all-time favorite cakes, EVER! This is a must-make that everyone loves!

The Best Pumpkin Chocolate Chip Bread – Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the BEST!

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies – A thick, hearty oatmeal cookie and a soft, chewy pumpkin cookie all in one! Lots of chocolate, not at all cakey, easy, and your new favorite pumpkin cookie recipe!

Soft and Chewy Pumpkin Chocolate Chip Cookies –  No cakey cookies here! Soft, chewy, thick, loaded with chocolate and bold pumpkin flavor! Your new favorite pumpkin cookies!

Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Soft Pumpkin Chocolate Chip Bars – Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!

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Check out my Pasta alla Norma (Eggplant Pasta) recipe on Pomì!

Throw some basil pesto on it!