Pumpkin Coffee Cake

Remember my banana coffee cake? Well, I figured it was time to try a pumpkin coffee cake! This twist on the fall classic uses the same streusel topping, with the addition of pumpkin pie spice. I served this bread for dessert with olive oil ice cream and it was a perfect fall treat but would be great for breakfast on Thanksgiving morning!


For the pumpkin bread

  • 1 3/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoons nutmeg
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 15oz can pumpkin puree
  • 1/2 cup vegetable oil

For the streusel topping

  • 1 1/2 tablespoon butter (cold)
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice


  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg
  3. In a large bowl, whisk eggs, sugar, brown sugar, pumpkin puree and oil
  4. Using a rubber spatula, slowly fold dry ingredients into the wet ingredients
  5. Line a loaf pan with parchment paper and pour in batter
  6. In a medium bowl, use a fork to combine the streusel ingredients (should look like crumbs)
  7. Sprinkle the streusel topping over the batter
  8. Bake for 55-65 minutes or until a toothpick comes out clean

Pumpkin Granola

I have been on a major granola kick lately. It is so easy to make, uses ingredients that are always stocked in my kitchen and makes my apartment smell AMAZING. Seriously, better than any fall candle I’ve found. My favorite way to eat granola is on top of apple slices with a smear of almond butter. It is the perfect hearty snack.


  • 3 cups rolled oats
  • 1.5  cups raw pecans, roughly chopped 
  • 3 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1/3 cup pumpkin puree


  1. Preheat the oven to 350
  2. In a large bowl, combine the oats, pecans, brown sugar, salt and pumpkin pie spice
  3. In a small saucepan, mix coconut oil, maple syrup and pumpkin puree over low heat until combined
  4. Let cool slightly and pour mixture over dry ingredients. Mix until combined
  5. Line 2 baking sheets with parchment paper and spread oat mixture between the two sheets
  6. Bake for 20-25 minutes or until golden brown (will get more crispy when it cools)
  7. Store in an airtight container and store in your pantry or on the counter for up to a few weeks

Maple Butternut Squash with Goat Cheese

Now that it is fall, I constantly find myself leaving the grocery store with multiple types of squash. Usually some combination of butternut, spaghetti or delicata. Butternut squash can be intimidating because it does take some prep (peeling, cutting, removing seeds, etc.) but I was so happy with how this recipe came out that I can’t wait to make it again. The maple syrup creates a rich, caramelized flavor and the goat cheese adds a great tanginess. I cooked half of this in the air fryer and I roasted the other half in the oven and the air fryer did turn out better (more caramelized) but the oven works well too.


  • 1 butternut squash
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • Salt & pepper
  • 1-2 oz goat cheese


  1. If using the oven, preheat to 400
  2. Peel the skin off the squash, cut off the ends, scoop the seeds out with a spoon and cut into 1-2 inch cubes
  3. Place cubes in a large bowl and toss with olive oil, maple syrup, salt and pepper
  4. If using the air fryer, cook at 400 for 20-25 minutes
  5. If using the oven, cook for 40-50 minutes
  6. Add goat cheese prior to serving

Everything Bagel Chicken

I LOVE Trader Joe’s Everything but the Bagel seasoning. I eat it with eggs, avocado toast and most recently, chicken! The flavors pair so perfectly and mixing it with the panko gives the chicken a wonderful crispy texture. I cooked these in the air fryer but have also made them in the oven and they turned out great. These were made with chicken tenders but you can also use breasts, just increase the cooking time.


  • 1 package chicken tenders
  • 1-2 eggs
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons everything but the bagel seasoning
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon salt
  • Few grounds of pepper


  1. If using an oven, preheat to 425
  2. Remove chicken from package
  3. Whisk the egg(s) in a bowl
  4. In a separate bowl, combine remaining ingredients
  5. One tender at a time, coat first in whisked egg and then in panko mix (I like to use tongs but feel free to use a fork or just your hands). Place on baking sheet covered with parchment paper
  6. If using an air fryer, spray both sides of chicken with olive oil and bake at 400 for 5-6 minutes per side
  7. If using an oven, bake on baking sheet for 20-25 minutes

I love these on top of a salad but they are also great with air fryer sweet potato fries!

Fall Harvest Salad

My go-to order at Sweetgreen is their Harvest Bowl. The combination of kale, wild rice, apples, sweet potatoes, chicken, goat cheese and almonds is perfectly hearty and satisfying. I’ve attempted to recreate this bowl at home a few times and I think I have it figured out! I modified the ingredients a bit but the result is pretty close to perfect. If you have leftover quinoa and/or butternut squash, this recipe comes together in under 10 minutes. If you have to cook those, it takes a little longer but still worth it!

Feel free to play around with the ingredients! I didn’t add chicken but the Sweetgreen salad does. I also subbed butternut squash for sweet potatoes but either would be great. And I used pecans but walnuts, almonds, etc would also work. The Sweetgreen salad uses a balsamic vinaigrette but I made a quick lemon dijon dressing and it was perfect.


  • 1-1.5 cups baby kale
  • 1/3 cup quinoa (or rice)
  • 1/2 cup roasted butternut squash (or sweet potatoes)
  • 1/2 apple, cubed (I used honeycrisp)
  • 2 tbsp chopped pecans (or almonds)
  • 1 tbsp goat cheese, crumbled

For the dressing

  • 2 tablespoons olive oil
  • 1/2 tsp dijon
  • Juice from 1/2 lemon
  • Salt & pepper to taste


  1. Layer the ingredients! I usually start with the kale and quinoa, add the squash and apples and then top with the pecans and goat cheese
  2. Drizzle the dressing and enjoy!

Sweet and Spicy Brussels Sprouts

I love crispy roasted brussels sprouts but usually keep it simple with olive oil, salt and pepper. This is a great alternative when you want a more flavorful side dish! Just make sure to roast the brussels sprouts long enough that they get brown and crispy. I ate mine in a bowl with quinoa and shredded chicken!


  • 1 pound of Brussels sprouts (one standard bag)
  • 3 tablespoons high-heat oil (canola oil, avocado oil, grapeseed oil)
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1/2 tablespoon sriracha sauce
  • Juice from 1/2 lemon
  • 1 garlic clove, minced (or 1/2 teaspoon if using jarred garlic)
  • Salt & pepper


  1. Preheat oven to 400 degrees
  2. Rinse and dry brussels sprouts
  3. Slice off the base of each sprout and then cut in half (you can leave smaller ones whole)
  4. Cover baking sheet with aluminum foil, add sliced brussels sprouts, coat in 3 tablespoons high-heat oil, sprinkle with salt and mix thoroughly
  5. Cook for 45 minutes or until browned, stirring halfway
  6. When the brussels are close to brown, begin preparing sauce
  7. In a small saucepan, combine, soy sauce, maple syrup, sriracha sauce, lemon juice and garlic
  8. Reduce for roughly 5 minutes, until sauce starts to thicken
  9. Transfer brussels to large bowl and slowly drizzle sauce over, stirring as you go
  10. Add salt and pepper to taste and enjoy!

Banana Coffee Cake

Yes, this technically is the third iteration of banana bread that I am posting on here. First there was the hearty chocolate chip banana bread, then there was the zucchini banana bread and finally, here is the banana coffee cake! I always buy bananas and inevitably a few get too ripe to eat straight so, what else can I do but whip up some banana bread?

This bread is a delicious crossover between banana bread and coffee cake, meaning it makes a great breakfast, snack or dessert! The cinnamon crumble on top truly makes the bread pop. Eat it right out of the oven or zap it in the microwave for ~20 seconds with a smear of butter and you will not be disappointed.


For the bread

  • 3 overripe bananas
  • 1/3 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

For the streusel

  • 1 1/2 tablespoon butter (cold)
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 350 degrees
  2. In a large bowl, mash bananas
  3. Mix in melted butter, sugar, egg, maple syrup and vanilla
  4. In a separate bowl, add flour, baking soda, salt and cinnamon
  5. Slowly add flour mixture to banana mixture (I do 1/3 at a time) until just combined
  6. Pour batter into an 8×4 loaf pan lined with parchment paper and sprayed with non-stick spray
  7. In a small bowl, combine streusel ingredients with a fork (should look like crumbs)
  8. Sprinkle streusel mixture over batter
  9. Bake for 55-60 minutes or until a toothpick comes out clean
  10. Let cool for 10 minutes before removing from loaf pan

Almond Butter Cups

These almond butter cups are a great, healthy dupe for the classic Reeces. The only ingredients are dark chocolate, almond butter, coconut oil, maple syrup and sea salt. You can make them when you have a free moment and they keep in the freezer for up to a few months. They are the perfect thing for when you’re craving a light dessert or need a mid-afternoon pick-me-up.


  • 1 1/2 cup dark chocolate (I used chips but you can use chunks, broken up chocolate bar, etc)
  • 4 tablespoons coconut oil
  • 2/3 cup almond butter
  • 2 tablespoons maple syrup


  1. Add chocolate and 2 tablespoons of coconut oil to microwave-safe bowl
  2. Microwave in 30 second increments until smooth (I did 2 minutes total)
  3. Line a muffin tin with cupcake wrappers and add about 3/4 tablespoon of the melted chocolate mixture to each cup (I then use a knife to make sure the chocolate spreads evenly across bottom of cups)
  4. Place in freezer for 10 minutes
  5. While chocolate is freezing, add almond butter, remaining 2 tablespoons coconut oil and maple syrup to a microwave-safe bowl
  6. Microwave for 30 seconds and stir (won’t be as smooth as the chocolate)
  7. Remove muffin tin from freezer and add a heaping tablespoon of the almond butter mixture to each
  8. Using a knife, spread almond butter mixture evenly across chocolate layer
  9. Add remaining chocolate on top of almond butter (again, just under a tablespoon per cup)
  10. Use a knife to spread chocolate evenly and sprinkle top with sea salt
  11. Freeze for an hour and enjoy! (store extras in the freezer)

Blueberry Maple Oat Bars

These blueberry bars are the perfect summer dessert! The lemon juice adds a layer of freshness, the oats keep them chewy and the maple syrup adds a rich, sticky sweetness. Serve it with a scoop of vanilla ice cream and eat it outside.

This recipe calls for 1 cup of oat flour, which you can easily sub for regular flour, but I made it by grinding up 1 1/4 cup oats in a food processor until it was the texture of flour! Very easy to do.

Honestly, the hardest part of this recipe is waiting for it to cool once it comes out of the oven. Don’t try to cut into bars until it has cooled completely!


For the oat layers

  • 1/2 cup melted butter
  • 1 cup oat flour (or other flour)
  • 3/4 cup oats
  • 3/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

For the blueberry filling

  • 2 cups blueberries
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • Juice from 1 lemon


  1. Preheat oven to 350
  2. In a large bowl, combine all ingredients for oat mixture with a rubber spatula
  3. Line an 8×8 baking dish with parchment paper and spray with nonstick spray
  4. Divide the oat mixture in half and layer one half on the bottom of the pan
  5. In a separate bowl, combine ingredients for blueberry filling
  6. Layer blueberry mixture over oat layer in the baking dish
  7. Layer remaining oat mixture over blueberry mixture
  8. Bake for 45-50 minutes or until golden brown (blueberry mixture should be bubbling)
  9. Allow to cool completely in baking dish before transferring to a platter
  10. Cut into 8 pieces, serve with ice cream!

Macadamia Cashew Chicken Wraps

Before I start, this recipe requires a bit more prep time than the ones I usually post. You have to dice up the chicken into bite-size pieces which took me ~10 minutes to do and, if you’re anything like me, handling raw chicken for that long isn’t very appealing. BUT, this recipe is worth it. Trust me, I don’t mess with raw chicken for just anything.

The flavors and textures of the macadamia nuts, cashews, chicken, and vegetables combine into perfect bites. The amount of sauce is just right for the lettuce wraps (coats it well but no sauce squeezing out and causing a mess) but if you choose to serve this over rice instead, I would suggest making a little extra sauce.

I used romaine leaves because that’s what I had on hand but iceberg or butter lettuce may make it slightly easier to eat.


  • 1 lb chicken breasts
  • 3 tablespoons corn starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • 1 cup diced red bell pepper
  • 1/2 cup diced onion
  • 1/2 cup roasted macadamia nuts
  • 1/2 cup roasted cashews
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Sriracha
  • 1 tablespoon maple syrup
  • 2 garlic cloves, minced
  • 8 large romaine leaves


  1. Dice chicken breasts into bite-size pieces
  2. Transfer into a large ziplock and add cornstarch, salt and pepper. Seal and toss until coated
  3. In a large skillet, heat sesame oil and olive oil. Add chicken and cook until no longer pink
  4. Once chicken is mostly cooked, add broccoli, onion and peppers and cook for additional 5 minutes
  5. While the vegetables are cooking, roughly chop cashews and macadamia nuts and add to skillet
  6. Combine soy sauce, rice wine vinegar, sriracha, maple syrup and garlic in a small bowl and pour into skillet
  7. Cook in sauce for additional 2-3 minutes
  8. Prepare the romaine leaves — cut off stem, wash and dry
  9. Evenly distribute chicken mixture into romaine leaves
  10. Serve warm!