Roasted Cabbage Wedge Salad

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Okay – so for real, I ate the entire cabbage head in one sitting! It was that yummy! The edges & top leaf were crisp & the inside was perfectly tender. This is a simple side dish for any meal that I will be making ALL the time, especially with St. Patty’s day approaching!

  • Preheat oven to 450degrees
  • Using a large knife quarter the savoy cabbage (any cabbage works but savoy is oh so pretty) – if pieces are still to large halve the quarters
  • Grab a cookie sheet,spray with cooking oil & arrange cabbage slices
  • Drizzle the cabbage with EVOO & salt
  • Cook for 30minutes & flip at 15minute mark – watch this bc mine roasted quicker
  • While roasting prepare dressing – whisk 5T EVOO, 3T sherry vinegar, 1t dijon mustard & S/P to taste

Plate the cabbage wedges, drizzle with dijon vinaigrette & sprinkle with your fancy of a cheese – for me no cheese  & only a little bit of dressing was needed..Enjoy getting your cabbage on!

Find original recipe here.

Nutritional Info for Per Serving varies due to dressing amount

Pumpkin Gingerbread Cupcakes with Spiced Buttercream Icing

gingerbread cupcake

Yum in the tum for real. This is one heck of a tasty recipe that I made for the holidays – brought to our families Thanksgiving dinner & my hubs office for treats before Christmas break. Let me tell you…I was a hit, on both occasions! Next holiday season I will take a better picture – this one doesn’t even do it justice!

  • Preheat oven to 350degrees
  • Toast 1/2C walnuts for 10minutes or until golden – set aside
  • In large bowl mix:  1 & 2/3C all purpose flour, 1 & 1/4t baking soda, 2t pumpkin pie spice, 1t salt, 1t baking powder & 1/8t ground cloves
  • In a medium bowl add: 1 can pumpkin (NOT canned pumpkin pie), 3T maple syrup, 3/4C sugar, 1/3C softened coconut oil, 1/4C molasses & a chia egg (1T chia seeds/3T water)
  • Add wet mixture into dry bowl & blend all together – fold in walnuts
  • Line pan with baking cups & place in oven for 50-60minutes or until toothpick comes out clean – set cupcakes on wire rack to cool

While cupcakes are baking away make the ever so tasty buttercream! Watch out, if you taste test you won’t stop tasting!

  • In food processor blend 1/2C softened Earth Balance original, 1 & 3/4C confectioners sugar, 1t vanilla extract, 1T pumpkin pie spice & 1T almond milk
  • Scrape sides when needed – add more almond milk if necessary
  • Set aside & wait for the cupcakes to cool before icing

This is def a higher calories dessert…cause you all know I am going in for seconds with this one. However, it is the holidays & this is such a scrumptious treat – INDULGE!

Find original recipe here.

Nutritional Info Per Cupcake w Icing (16 Cupcakes): 290 calories – 13 grams of fat – 40 carbs – 3 grams of protein
 
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