Allie Doran, Author at Miss Allie's Kitchen

Butternut Squash and Kale Salad with Easy Cranberry Dressing

By: Allie Doran | Updated: September 13, 2022

This post is a roundup of festive recipes to serve at your Friendsgiving gathering. Today I’ll be featuring one of my favorite harvest salads.

Butternut Squash and Kale Salad with Easy Cranberry

Dressing

Friendsgiving. What a concept, right? Many of us spend the actual day of Thanksgiving with family members, some of us shuttling from house to house, stuffing ourselves with as much as we can eat. And of course, giving thanks for the food on the table, those around us, and this wonderful country we live in.

It is hard though, trying to see everyone you possibly care about in one day, to share this sacred meal. Here’s where Friendsgiving comes in! Friendsgiving is a hugely popular trend now; groups pick a mutual day to celebrate with harvest dishes, merriment, and the same attitude of thankfulness for those around the table.

What a great idea! I had every intention of hosting a full-fledged, sit down Friendsgiving this year, but my plans are slowly evolving to throwing a football bash the Saturday after thanksgiving. So a Friendsgiving/ tailgate mashup, if you will. However, I still teamed up with some of my FAVORITE blogger buds and we put together a killer recipe guide to throwing your very own Friendsgiving.

This post features all sorts of recipe inspiration for any dish you may want to pair with that turkey bird. I’ll be sharing my recipe for Butternut Squash and Kale Salad with Homemade Cranberry Dressing.

And can I just say that this dressing is life changing? Because we infuse the garlic with the olive oil (which takes all of 30 seconds), we’re creating a really rich and balanced flavor that actually pairs wonderfully with the tangy mustard and tart cranberries. Healthy foods have a tendency to get snubbed during the holidays, but with the flavor punch that this packs, even the pickiest of eaters may be whistling a different tune.

The ingredients for this side are simple and easily found. Most of the items can be found in the produce section with the rest of them living in the condiment or baking aisles. I like to have frozen cranberries on hand, and they are usually hanging out with the other frozen fruits in the store. I’ll explain how I made this rustic side below, but first, let’s get planning.

We can’t have JUST salad at Friendsgiving! Here is a compilation of some seriously fantastic recipes to kick your gathering up a notch. The links are all provided so you can easily click & find the recipes. My apologies in advance, I know I’m making these choices hard on you!

An InLinkz Link-up

OK, back to the deets on this Kale & Butternut Squash Salad with Easy Cranberry Dressing.

WHAT YOU’LL NEED:

Butternut Squash

Kale – I prefer curly kale for this, so look for the common variety with really wavy edges

Frozen Cranberries

Fresh Garlic

Dijon Mustard

Olive Oil & Olive Oil Spray

Pure Maple Syrup

Pumpkin Seeds

WHAT YOU’LL DO:

Cooking technique is everything in this recipe so I want you to pay attention to the way I’m telling you to prepare this salad. It is very simple, but perfect preparation makes all the difference, and you’ll be working on your cooking skills at the same time! We’re not doing anything complicated, but I want you to notice how I’m prepping/ washing veggies, how much oil I’m using as I roast, and when I’m telling you to add salt. Preparing foods mindfully is something I’m working on and I want you to do the same with me!

Preheat the oven to 400.

Start by thoroughly rinsing your kale and placing it on a towel to dry. You want to give it time to dry before cooking it so it doesn’t wilt further. We’re going to cook the kale for a very short amount of time and with a teeny bit of oil to just soften it. We still want a little crunch, and we don’t want it to cook down TOO much.

Begin peeling your butternut squash and dice it into about ½ inch cubes, or small bite size. Lightly spray a cookie sheet with olive oil, lay these down on the sheet, spray again with oil and sprinkle with ¼ tsp of salt. We’re going to salt each layer of this salad while preparing it to develop those layers of flavor. We’re not using a lot of oil here because I want these to dry out a little and firm up with a crisp. Place in the oven for 30-40 mins turning every 10 mins or so.

When you put your butternut squash in the oven, add your 2 tbsp. of olive oil to a small, heated saucepan on medium low. Mince the garlic clove. When the oil is warm, add your garlic and let this toast for about 2 minutes. Watch this during the 2 minutes. Once the garlic turns slightly golden, remove it from the heat and pour it into a glass jar. Infusing the olive oil and garlic makes ALLLL the difference in this recipe. The first time I tried this, I just sautéed the garlic alone and added it to the oil afterward. Cooking them together is quick, simple, but pays off big time in flavor. Isn’t that amazing?!

When the garlic oil is in the jar, return the saucepan back to the heat, turn the burner to high and add the cranberries and water. Bring to a boil and turn to medium high. You can let this go while the cranberries burst and reduce – which will take about 10 minutes. This will look watery at first, but I promise it will reduce and get thick and bubbly.

Pat your kale dry and take it to your cutting board. Remove that hard stem in the middle and cut to pieces about the size of your palm of smaller. If you have first-time kale eaters at the table, smaller pieces are best to avoid any rabbit-like feelings (see, I try to be funny). Heat your largest saucepan on medium high and add ¼ tsp of olive oil. This doesn’t seem like much but I don’t want that kale getting too soggy on you. Put the kale in the pan with ¼ tsp of salt and toss for 30 seconds to 1 min. That is ALL. Just until it starts to soften and deepen in color. Remove it from the heat and place in your bowl.

By this point, your squash should start to brown a bit, if not, turn your oven on low broil and let it go for 2-3 mins. When the cranberries have reduced, pour them into the glass jar and add the salt, maple syrup and Dijon. Screw on a lid and shake. You dressing is DONE! This should be think and some of the cranberry skins will be a tad chunky. I think this adds fabulous texture.

When your squash is finished, scoop it to top the kale, and sprinkle on the pumpkin seeds. Top with the dressing just before eating & wait for the thankful feels to hit ya.

This dressing works great on any salad and you’ll have a little leftover, I usually end up using about half in this recipe. I know this seems like a lot of prep, but I was able to do it in about 30 mins! And let’s be honest, you can’t beat that ingredient list!

Tell me! Are you hosting a Friendsgiving this year?! What is your favorite harvest dish to make?

xoxx,

Miss AK

Butternut Squash and Kale Salad with Easy Cranberry Dressing

Oven: 400 degrees {gluten free, dairy free, vegetarian}

Author: Allie Doran
Yield: 8 1x
Category: Salad

Ingredients

1 Butternut Squash
1 large bunch of Curly Kale – I prefer curly kale for this, so look for the common variety with really wavy edges
1 cup of Frozen Cranberries
2 cloves of Fresh Garlic
1 tsp of Dijon Mustard
2 tbsp + 1/4 tsp of Olive Oil
Olive Oil Spray (optional but makes roasting squash easier)
1 tbsp of Pure Maple Syrup
1/4 cup of Pumpkin Seeds
1 tsp of Salt
Pepper to taste to finish

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Instructions

Preheat the oven to 400.
Start by thoroughly rinsing your kale and placing it on a towel to dry. You want to give it time to dry before cooking it so it doesn’t wilt further.
Begin peeling your butternut squash and dice it into about ½ inch cubes, or small bite size.
Lightly spray a cookie sheet with olive oil, lay these down on the sheet, spray again with oil and sprinkle with ¼ tsp of salt.
We’re not using a lot of oil here because I want these to dry out a little and firm up with a crisp.
Place in the oven for 30-40 mins turning every 10 mins or so.
When you put your butternut squash in the oven, add your 2 tbsp. of olive oil to a small, heated saucepan on medium low.
Mince the garlic clove.
When the oil is warm, add your garlic and let this toast for about 2 minutes. Watch this during the 2 minutes.
Once the garlic turns slightly golden, remove it from the heat and pour it into a glass jar. Infusing the olive oil and garlic makes ALLLL the difference in this recipe.
When the garlic oil is in the jar, return the saucepan back to the heat, turn the burner to high and add the cranberries and water.
Bring to a boil and turn to medium high.
You can let this go while the cranberries burst and reduce – which will take about 10 minutes. This will look watery at first, but I promise it will reduce and get thick and bubbly.
Pat your kale dry and take it to your cutting board.
Remove that hard stem in the middle and cut to pieces about the size of your palm of smaller. If you have first-time kale eaters at the table, smaller pieces are best to avoid any rabbit-like feelings (see, I try to be funny).
Heat your largest saucepan on medium high and add ¼ tsp of olive oil. This doesn’t seem like much but I don’t want that kale getting too soggy on you.
Put the kale in the pan with ¼ tsp of salt and toss for 30 seconds to 1 min. That is ALL. Just until it starts to soften and deepen in color.
Remove the kale from the heat and place in your bowl.
By this point, your squash should start to brown a bit, if not, turn your oven on low broil and let it go for 2-3 mins.
When the cranberries have reduced, pour them into the glass jar and add the salt, maple syrup and Dijon.
Screw on a lid and shake.
You dressing is DONE!
This should be think and some of the cranberry skins will be a tad chunky. I think this adds fabulous texture.
When your squash is finished, scoop it to top the kale, and sprinkle on the pumpkin seeds.
Top with the dressing just before eating & wait for the thankful feels to hit ya.

Pumpkin Spice Squares

By: Allie Doran | Updated: August 1, 2022

A deliciously healthy spin on a seasonal favorite

Healthy Pumpkin Spice Squares

I really don’t know what my favorite pie is, honestly. I can’t pick, please don’t make me. But when it comes to choosing pie for breakfast (which tends to happen during the holidays) Pumpkin Pie is always my first choice.

This is a family tradition of mine. We all come downstairs, brew a pot of coffee, and see who can pile more whipped cream on their slice of pumpkin goodness.

As much as I love to indulge in these little rituals, isn’t it nice when a favorite treat turns into something that can actually be good for you, too? YASSS.

There are more than 10 ingredients here (I actually created this as a guest post on The Melrose Family a while back before my shift into dishes with 10 ingredients or less) so don’t hate me.

I love this treat because it is SO easy to pull together. When making traditional pie crust, you have to follow the process of chilling the dough several times, which can be time-consuming. The oat date crust here can easily be made in the blender and baked right away for convenience.

Another added bonus, we’re using Greek yogurt to add a creamy texture, and to give ourselves a little protein puch. Between the oats & Greek yogurt, not only are these are decadent and flavorful, but they are healthful and filling, too! Check out the deets below.

WHAT YOU’LL NEED:

Canned Pumpkin Puree

Greek Yogurt

Cashew Milk (or non dairy milk of choice)

Pumpkin Pie Spice

Cornstarch

Maple Syrup

Vanilla

Eggs

Oats – I like Bob’s Red Mill Quick Cooking Oats

Walnuts

Dates

Coconut Oil

Blender/ Food Processor

Baking Dish – I used an 11×7

WHAT YOU’LL DO:

Preheat oven to 375 degrees.

Let’s start by making that oat date crust – you’ll need a blender or food processor. All you’ll do to make the oat flour is place 1 cup of oats into the blender/ processor and pulse until it is finely ground. Next, add the walnuts, dates, maple syrup, and coconut oil. Blend this until everything is glossy, sticky and combined. You may have to stop the machine and scrape the sides a few times. Add the rest of the whole oats, mix and push into a baking dish greased with coconut oil.

Pre-bake the crust in the oven for 10 minutes. In the meantime, prepare the filling. Pour pumpkin puree, maple syrup, cashew milk, cornstarch, vanilla and spices into a bowl and whisk lightly. Beat your eggs, and pour into the filling mixture. Whisk everything together well.

When the crust has finished pre-baking, pull it from the oven, pour the pumpkin filling over top and place back into the oven for 30 mins, or until the center is set and not jiggly- haha!

Pull the dish from the oven and allow it to cool on a wire rack. I like my pumpkin pie cold, so I tend to let it cool overnight in the pan before slicing.

Healthy Pumpkin Bars — Going, going, going…

These keep well wrapped in the fridge for a least a week…if they last that long!

xoxx,

Miss AK

Pumpkin Pie Bars with Gluten Free Oat Crust. Get the healthier pumpkin pie alternative!

Easy Apple Compote Parfait

By: Allie Doran | Updated: September 13, 2022

A simple, yet impressive & balanced seasonal breakfast or snack.

this post contains affiliate links

Easy Apple Compote Parfait

Have you ever walked into the grocery store, seen one of those 8-10lb apple bags for less than $5 and decided the thing just NEEDED to come home with you? You haul your fruit inside, while simultaneously sipping your pumpkin spice latte because you just HAD to stop and can’t put it down, and realize that you have enough apples to feed you & your neighbors for 2 weeks. Hmmmmm.

Buying in bulk is such a great way to save yourself a buck or two, but it does get tricky with produce when you have a small family, I know. But honestly, $5 for about 25 apples…COMEEEE ONNNN, who can resist?!

I think Greek yogurt is such a great way to get your morning protein (and a dose of probiotics) and JMan and I eat it for breakfast regularly. I really try to stay away from foods with added sugar when I can (which many flavored yogurts have), and I’ve found that adding fresh fruit & nuts to my PLAIN Greek yogurt makes it just sweet enough to me. There are those mornings, however, where I don’t have time to cut up 4 strawberries, or maybe I just want something a little more special.

If you’re interested in trying a great brand of probiotics for gut health, I’ve been taking and loving the probiotics by Life Equals – check them out here – LifeEquals.com. This link will also get you a free pack of their Balance Shots which have 1/2 of your needed fruits and veggies for the day! Boooyaa!

I decided to make an apple compote with some of my apples and found that I really LOVED it in my morning yogurt. So, what is a compote?

A compote is basically whole fruit, or pieces of fruit cooked down in some sort of a sugar & spice mixture. Sounds fancy (and makes me feel VERY culinary), but it consists of chopping up the fruit and letting it cook down in a pan. You don’t have to tell your guests that if you use this as a brunch recipe. Make them think you are a classically trained French chef. It’s fiiiiiiiiiine.

This compote was great on just about anything: toast, peanut butter, my finger, but the real winner was mixed with my yogurt.

Before we go any further I’m going to tell you we’re cooking these apples in a little butter. HOLY CRAP, BUTTER?!! THAT IS THE DEVIL, RIGHT?! Nope. Butter, especially grass-fed butter (which comes from cows with a natural/ grass diet) is actually very high in Vitamins such as A & K and is a great source of fatty acids. Some of these fatty acids can help with a variety of things such as boosting your energy level. There is still a LOT of controversy over how much saturated fat is good for the body, so we’re just using about 2 tbsp today, keeping it in moderation *my sources can be found below if you’re interested*

I’ve found that foods with a high fat content do really help me feel fuller longer – please note: this is my opinion that has been formed from eating a variety of high-fat foods like coconut oil, grass-fed butter, and almonds. I have also found that eating a reasonable amount of good fat in my meals soothes my belly and does make me feel a little flatter {note: I am not intolerant of dairy}. I am not saying you should drown your mashed potatoes in butter and eat it until you feel like you’re going to explode. I think that being mindful and intentional with our fat consumption can be helpful because our bodies do need fat! I hope you all find this info helpful – and believe me, it is HARD to find good information these days on controversial topics like this. I wanted to do the research for you because it is important to know why we eat what we do. Okay – end butter rant!

Yes, grass fed butter is more expensive than non-grass-fed, but please remember buying on a budget doesn’t mean buying poor quality, it means making room where is matters and being mindful about the rest. I justify this because Greek yogurt is so affordable when I buy the large tub and I got the apples in bulk for a steal! Ha-strategy!

So, we’ve got a combo of healthy fat in our grass fed butter, protein in the Greek yogurt, and some complex carbs in the granola we’ll be topping this with. This compote makes enough to add in to your breakfasts for about 5 days- meal prep say hayyyy!

WHAT YOU’LL NEED:

Fresh Apples

Butter

Maple Syrup

Cinnamon

Greek Yogurt

Your Granola of Choice (preferably one with wholesome oats, nuts & no refined sugar) – I used my favorite recipe which you can find here!

WHAT YOU’LL DO:

Peel, core, and slice your apples. While you’re doing this heat a pan or cast iron skillet over medium. When the pan is warm, add your butter and let it brown a little for about 2 mins. Add your apples, the bit of maple syrup, and cinnamon.

Let this cook down for about 10 mins until the apples are very soft, and have created their own cinnamony syrup. You can serve this warm or cold, either will be delicious.

Add your Greek yogurt to your bowl or glass, layer in your apple compote and top with granola! Dare I say it feels like your eating apple crisp?! See for yourself!!!

xoxx,

Miss AK

Easy Apple Compote Parfait

{gluten free, refined sugar-free}

Author: Allie Doran
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 4-5 1x
Category: Breakfast/Snack

Ingredients

For the compote:
5-6 Fresh Apples
2 tbsp of Grass Fed Butter
1 tbsp of Maple Syrup
1 tsp of Cinnamon
Add Ins:
About 3/4 cup Plain, nonfat Greek Yogurt
1-2 tbsp of Granola

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Instructions

For the compote:
Peel, core, and slice your apples.
While you’re doing this heat a pan or cast iron skillet over medium.
When the pan is warm, add your butter and let it brown a little for about 2 mins.
Add your apples, the bit of maple syrup, and cinnamon.
Let this cook down for about 10 mins until the apples are very soft, and have created their own cinnamony syrup.
To Make the Parfait:
Layer the Greek yogurt and about 1/4 cup of the compote in a bowl or glass.
Top with granola & enjoy!

souces: https://draxe.com/why-butter-is-better/, http://www.todaysdietitian.com/newarchives/1016p26.shtml

Apple Spice Skillet Cake

By: Allie Doran | Updated: September 13, 2022

A Sweet & Simple Rustic, Fall Dessert

a thank you to Arctic Zero for sending me some of their amazing products – as always, all product opinions and feedback are my own. affiliate links are enclosed.

Apple Spice Skillet Cake

Famous pairs…ahhh I can think of a few: Peanut Butter and Jelly. Ham and Cheese. Bread and Butter. Apples and Cinnamon. Kale and Red Wine Vinegar – no really trust me on this one – haha. Okay, but let’s go back to Apples and Cinnamon.

Can you think of a more perfect pair? I’m not sure I can! But here’s the dilemma, and it is one I often face: We all love crisp apple pie, but let’s be real, pie is not a throw it together, I need a dessert in the next hour, fix it and forget it kind of dessert. And as much as we all hate to admit it, this is true!

SO, here’s where I tell you something exciting. Well, two things actually. I’ve decided to narrow my focus on Miss Allie’s Kitchen, and I think you’re going to like where this is going. The recipes I create will now be entirely weeknight friendly {even the desserts}. They’ll be simple, your prep time will be under 30 minutes, most of them will be one pot or pan dishes. Basically, you’ll be able to make any of my new recipes, stress-free, on the busiest of Monday’s.

Oh, and that other exciting thing, we’re doing an incredibly easy & but still pungently flavorful apple cinnamon cake today. All you need is one bowl & a skillet to harness all of those apple pie flavors and simplify your routine.

Alright, let’s get down to it.

WHAT YOU’LL NEED:

Fresh Apples

Apple Sauce

Whole Wheat Flour

Brown Rice Flour *optional but I can’t speak for your results* I buy Brown Rice Flour in bulk via Amazon. The link to the product I buy and have great results with is below*!

Coconut Oil – I also buy cocnut oil in bulk, this is the brand I use. I find that this saves a pretty penny & lasts FOREVER*!

Full Fat Coconut Milk

Eggs

Maple Syrup

Baking Powder

Cinnamon

Vanilla

WHAT YOU’LL DO:

Preheat your oven and grease your skillet with coconut oil.

Start by melting and cooling your coconut oil. While you do this, peel, core and dice your apples.

Add the coconut oil, coconut milk, beaten eggs, maple syrup and vanilla to a bowl and whisk vigorously until everything is well combined. Measure in the whole wheat flour, brown rice flour, baking powder, and cinnamon. Fold everything gently together until the flour is incorporated. Lastly, add the chopped apples and mix a few times.

Pour the batter into the skillet and back for 40 minutes or until the edges are brown and pull away from the skillet. Let this cool and serve it up warm, in thick wedges. This goes incredibly well with Arctic Zero Cinnamon Bun.

Tell me! Are you a fan of easy dishes, or are you a fan of more labor intensive cooking?!

xoxx,

Miss AK

Don’t forget to follow me on Facebook for more foodie fun!

Apple Cinnamon Spice Cake

Preheat Oven – 350 {whole grains, refined sugar free, dairy free}

Author: Allie Doran
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 8 1x

Ingredients

Fresh Apples – about 4 cups peeled and chopped
1/3 cup of Apple Sauce
1 cup of Whole Wheat Flour
1/2 cup of Brown Rice Flour *optional but I can’t speak for your results
2 tbsp of Coconut Oil
1/2 cup of Full Fat Coconut Milk
2 Eggs
1/2 cup of Maple Syrup
2 tsp of Baking Powder
1-2 tbsp of Cinnamon (depending on how much you like!)
1 tsp of Vanilla

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Instructions

Preheat your oven and grease your skillet with coconut oil.
Start by melting and cooling your coconut oil. While you do this, peel, core and dice your apples.
Add the coconut oil, coconut milk, beaten eggs, maple syrup and vanilla to a bowl and whisk vigorously until everything is well combined.
Measure in the whole wheat flour, brown rice flour, baking powder, and cinnamon.
Fold everything gently together until the flour is incorporated.
Lastly, add the chopped apples and mix a few times.
Pour the batter into the skillet and back for 40 minutes or until the edges are brown and pull away from the skillet.
Let this cool and serve it up warm, in thick wedges.

*indicates an affiliate link: I’ve partnered with Amazon – the links noted above are affiliate links which means that I receive a small commission if you purchase through the link. As always, all opinions are my own!

Pumpkin Pie Power Balls

By: Allie Doran | Updated: September 13, 2022

bringing a pumpkin punch to power you through your day

Pumpkin Pie Power Balls

The other day I was asked to think about my favorite part of blogging {besides eating all of the things}. I love to come up with new recipes and write, but my absolute favorite part is being able to connect with you all.

I love chatting about your needs, likes, favorite dishes and what your food & fitness goals are. I love to hear what you want to be tasting and feeding your families. This morning, I have the opportunity to do just that.

This recipe was written with a special goal in mind. It is not only meant to nourish and energize all of you at home, but it was written to feed a very special group of people & supporters.

This beautiful October morning I’ll be presenting live to the public {eek yes live, thanks mom & dad for the Auburn education where I completed 3 public speaking courses, phew} at Healthy Habits Market in Orwigsburg, PA.

I’ll be talking about this here blog, my healthy & whole home cooking philosophy, and whipping up a batch or two of my favorite new snack: Pumpkin Power Balls.

If you are or already attended my event today, I’d like to thank you from the bottom of my heart. I can’t explain how grateful I am for each and every one of my supporters and I am truly blessed to have friends like those at Healthy Habits that share very similar philosophies on healthy living.

As promised, here’s the deets on my Pumpkin Power Balls

WHAT YOU’LL NEED:

Quick Cooking Oats – I like Bob’s Red Mill GF

Canned Pumpkin Puree

Peanut Butter – or nut butter of your choice

Maple Syrup

Chia Seeds

Pumpkin Pie Spice

WHAT YOU’LL DO:

Combine all ingredients in a large bowl. Mix everything until it is very well combined. When everything is incorporated, start to roll pieces of the “batter” into balls. Each ball should be about 1.5-2 tbsp of your mixture. You can also use a cookie scoop if you have one of those!

I find that putting these in the freezer for 20 minutes sets them well. They can be stored in an airtight container in your fridge for about a week. These are excellent additions to any lunch box or snack pack!

Happy Snackin’

xoxx,

Miss AK

Pumpkin Spice Power Balls

Author: Allie Doran
Yield: 25 1x

Ingredients

2 cups of Quick Cooking Oats – I like Bob’s Red Mill GF
1/2 cup of Canned Pumpkin Puree
1/2 cup of Peanut Butter – or nut butter of your choice
3 Tbsp. Maple Syrup
2 Tbsp. Chia Seeds
1 Tsp. Pumpkin Pie Spice

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Instructions

Combine all ingredients in a large bowl.
Mix everything until it is very well combined.
When everything is incorporated, start to roll pieces of the “batter” into balls.
Each ball should be about 1.5-2 tbsp of your mixture. You can also use a cookie scoop if you have one of those!
I find that putting these in the freezer for 20 minutes sets them well.
They can be stored in an airtight container in your fridge for about a week.
These are excellent additions to any lunch box or snack pack!

Spicy Chorizo & Collard Green Slow Cooker Soup

By: Allie Doran | Updated: September 13, 2022

Slow-cooker solutions: taking easy weeknight meals from bland to BAM!

Spicy Chorizo & Collard Green Slow Cooker Soup

Being a food blogger, many people assume I cook these elaborate meals each day of the week. A common misconception that many people have (and I had in the past) is that cooks and foodie bloggers love to make BIG, fancy meals ALL THE TIME.

Honestly, this couldn’t be farther from the truth. Some nights cooking (aka doing dishes) is the last thing I want to do. I’ve gotten to the point where I can cook 2-3 meals during the week, and spend one night roasting some chicken and veggies for lunches. Not very glamorous, but hey it works!

Tuesdays are almost ALWAYS slow-cooker meal nights. If I’m not traveling, I’m in the office late so I can make it to my weekly horseback riding lesson. My barn time is sacred, so many nights I don’t make it home until late, and I often find myself publicizing the day’s blog post, which leaves me little time to cook. The best feeling is to walk in the door and find a hot, delicious dinner waiting for me.

This soup is a mash-up of cleaning out my pantry and wanting to use as many good-for-you ingredients as possible. I always have canned tomatoes, beans, potatoes, and broth on hand. After a quick pit stop to the grocery, I easily had all of the needed ingredients.

Soups are great because you can pile in the veg & protein, add a killer spice blend and you’re on your way to a seriously nutritious & filling meal.

WHAT YOU’LL NEED:

Chorizo Sausage (mine was pre-cooked)

Fingerling Potatoes

Fresh Collard Greens

Onion

A Can of Diced Tomatoes

A Can of Cannellinii Beans

A Box of Unsalted Beef Stock

Sea Salt

Oregano

Pepper

Chilli Powder

Cayenne

WHAT YOU’LL DO:

This is a dump and go meal – for sure. One thing I’ll ask you to do is to pay attention to how I layer the soup in the crock pot; the food on the bottom needs the most cooking time. Chop your potatoes and lay them on the bottom of the pot. Next, slice the chorizo, you’ll want to make the slices about the same size as the potatoes for easy eating. Add those to the pot. Chop the onion and add this next.

You’ll then add the canned tomatoes, drain the beans and add them on top. Next, add in your seasoning and spices. Lastly, chop and pile in your collard greens. Stuff them in there as well as you can, these will majorly cook down. The reason I have you put these on top is because the steam will rise and cook them beautifully, and they won’t overcook in the bottom of the pan.

I usually assemble this on a Monday and place in the fridge overnight. In the morning, I add the stock and turn the slow cooker on. You can cook this for 8+ hours on low or for 4 on high.

This is another incredibly versatile recipe. You can sub any type of bean in the mix, swap in kale or swiss chard for the collard and use whatever type of sausage for a different flavor.

Side note: this soup goes great with a LARGE glass of hot cider and your favorite fuzzy blanket.

Slurps up, baby!

xoxx,

Miss AK

Spicy Chorizo & Collard Green Soup

{gluten free, dairy free, oil free} Slow Cooker Meal

Author: Allie Doran
Yield: 6 1x

Ingredients

1 lb of Chorizo Sausage (mine was pre-cooked)
about 1 lb of Fingerling Potatoes
1/2 half of a large bunch of Collard Greens – about 4 cups chopped
1 small Onion – diced
1 can of Diced Tomatoes with the juice – no salt added
1 can of Cannellini Beans – drained
1 32 oz box of unsalted Beef Stock or Bone Broth
1 tsp of Salt
1 tsp of Oregano
1/2 tsp of Pepper
1/2 tsp of Chilli Powder
1/2 tsp of Cayenne

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Instructions

One thing I’ll ask you to do is to pay attention to how I layer the soup in the crock pot; the food on the bottom needs the most cooking time.
Chop your potatoes and lay them on the bottom of the pot.
Next, slice the chorizo, you’ll want to make the slices about the same size as the potatoes for easy eating.
Add those to the pot.
Chop the onion and add this next.
You’ll then add the canned tomatoes, drain the beans and add them on top.
Next, add in your seasoning and spices.
Lastly, chop and pile in your collard greens.
Stuff them in there as well as you can, these will majorly cook down.
The reason I have you put these on top is because the steam will rise and cook them beautifully, and they won’t overcook in the bottom of the pan.
The potatoes need the most heat to cook so they are on the bottom.
I usually assemble this on a Monday night and place in the fridge overnight.
In the morning, I add the stock and turn the slow cooker on.
You can cook this for 8+ hours on low or for 4 on high.

Spinach & Artichoke Dip with Turmeric – For Two!

By: Allie Doran | Updated: September 13, 2022

Alight y’all, let’s get dippy with it

Spinach & Artichoke Dip With Tumeric – For Two!

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Remember a few weeks ago when I asked what YOU all wanted to see on Miss Allie’s Kitchen? Well here’s proof I make good on my promises. This one was a request from one of my gal pals, Lizzy. She does a lot of entertaining (her fiance is close with JMan so she always has a houseful of boys raiding the pantry), but she was wanting a healthy twist on a personal favorite: Spinach & Artichoke Dip!

Before I start gushing about this dip, let’s talk about my latest obsession: turmeric. There is a laundry list of reasons why I love this herb, but I’m mainly using it for the immune boosting and anit-inflammatory properties. Reducing inflammation in my body has become a big priority as of late. An inflamed gut (which can be caused by a variety of foods and factors) can be painful, and I like to heal my sore muscles out after an intense workout. And NO ONE wants to be sick, so that’s a given!

The addition of turmeric in this dish is actually helping a typically “unhealthy” dip work with our bodies instead of against them. How about them apples??!

Turmeric is a relatively inexpensive herb, and a little goes a LONG way, which is why it is a great supplement for those of us on a budget. I think it goes really well in eggs, soups, and I love making batches of Golden Milk, which is a hot, spiced drink that uses turmeric. Here’s the recipe I follow by: Happy Healthy Mama . It has a distinct flavor, but it works well in both sweet and savory recipes. Y’all know I like to give you options so that purchase doesn’t go to waste in the pantry!

OK, so back to our dip! We’re swapping the cream cheese for greek yogurt (duh), and sticking to parmesan cheese. Hard cheeses have much less fat in them, making it lighter and easier to digest. The turmeric takes on a nutty, almost cheesy flavor that works really well with the artichoke & spinach.

This dip recipe can easily be doubled, or even tripled to feed a crowd, but I feel like we often struggle to make something portioned for small groups of people so we prevent over-eating!

WHAT YOU’LL NEED:

Greek Yogurt

Frozen Chopped Spinach

Artichoke

Garlic

Tumeric

Onion Powder

Salt

Pepper

Fresh Parmesan Cheese – Grated

Small cast iron, or baking dish

WHAT YOU’LL DO:

Preheat the oven to 350 degrees.

If you’re using a cast iron, start by heating the pan & sauteeing the garlic. Add the frozen spinach in, and when it defrosts, measure in the artichoke. Cook this for about 2 mins, or until everything is warm.

Pull the pan from the heat, and in a separate bowl, add the greek yogurt, spices, cheese and the cooked veggie mixture. Give this a good stir before spooning it back into the cast iron or dish. Top with a sprinkle of extra cheese.

Put the pan into your hot oven and let it bake for 5-7 minutes, turn the oven on broil and let it go for 1 additional minute to brown the cheese a smidge.

I love to serve this with a healthful cracker option, like these Nut Thins from Almond Breeze. Delicious & nutritions!!
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xoxx,

Miss AK

Spinach & Artichoke Dip with Turmeric – For Two!

Oven to 350 degrees

Author: Allie Doran

Ingredients

1/4 cup of Greek Yogurt
1/4 cup of Frozen Chopped Spinach
1/4 cup of canned Artichoke hearts
1/2 tsp of fresh, minced Garlic
1/2 tsp of Tumeric
1/4 tsp of Onion Powder
1/4 tsp of Salt
1/4 tsp of Pepper
1/4 cup of Fresh Parmesan Cheese – Grated

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Instructions

Preheat the oven to 350 degrees.
If you’re using a cast iron, start by heating the pan & sauteeing the garlic.
Add the frozen spinach in, and when it defrosts, measure in the artichoke.
Cook this for about 2 mins, or until everything is warm.
Pull the pan from the heat, and in a separate bowl, add the greek yogurt, spices, cheese and the cooked veggie mixture.
Give this a good stir before spooning it back into the cast iron or dish.
Top with a sprinkle of extra cheese.
Put the pan into your hot oven and let it bake for 5-7 minutes, turn the oven on broil and let it go for 1 additional minute to brown the cheese a smidge.
Go ahead – get dippy with it

Sweet & Spicy Chickpea Pub Mix

By: Allie Doran | Updated: September 13, 2022

Turning the dial up on a grab & go crowd pleaser

SWEET & SPICY PUB MIX

We’re 3 weeks into our tailgate series and I hope you are all having JUST as much fun as I am!

Do you know when you’re sitting there watching TV (maybe in a bar, maybe on your couch in footie pajamas- no judgement here) and there’s that bowl of super salty and addicting pub mix RIGHT next to you? Yeah, about that.

You look up at about your 6th handful (feeling like a squirrel) and think, “what is happening here?!”, “why am I eating SO much?!”, “um, what is even in this stuff?!”. I have totally been there. I’m not even into salty & greasy snacks (sweet tooth queen over hurrrr) but that is a hard trap to resist.

What I love to do with popular processed foods in simplify them. Nothing drives me more crazy than a laundry list of processed and freaky ingredients added into something that looks so simple and harmless. This sweet & spicy pub mix is all kinds of easy and fun to make and creates for some pretty guilt free snackage.

This version is super simple using my favorites: chickpeas, almonds, and pumpkin seeds. You can use different nuts or seeds here, but I love this combo together!

WHAT YOU’LL NEED:

Chickpeas

Almonds

Pumpkin Seeds

Maple Syrup

Coconut Oil

Cayenne Powder

Chili Powder

Salt

WHAT YOU’LL DO:

To roast the chickpeas, I used the Lean Green Bean’s method which you can find: here. Basically, you’ll pour the chickpeas out of the can into a strainer and rinse. Pour them onto a paper town to drain.

Pour the chickpeas on to a pan sprayed with coconut oil. Did I mention this is a one pan recipe? Yup. Spray the chickpeas again with coconut oil and place them into a COLD oven. Set the oven for 400 degrees and the timer for 10 mins. The total cook time for these chickpeas is 40 minutes. You’ll take them out every 10 mins to toss so they roast evenly, so I like to set my timer for 4 10 minute increments.

While the chickpeas roast, measure the maple syrup, melted coconut oil and spices into a small mason jar or jar with a lid. Shake it up and you’re done.

Get out your pumpkin seeds and almonds and measure out how much you need. Set aside.

After 30 minutes has gone by, pull the pan from the oven, toss the chickpeas into a bowl with the almonds and pumpkin seeds. Drizzle on the maple mizture, and toss everything until isi is well coated. Dump the mix back onto the pan and roast for the last 10 minutes.

Take the mixture out, mix up the pan and place it back in the oven after you have turned it off. Let this “cool” in the still hot oven for at least an hour. This gets everything really crispy!

Pour into a bowl, munch, and enjoy!!!

xoxx,

Miss AK

Sweet & Spicy Chickpea Pub Mix

{gluten free, dairy free, preservative free, refined sugar-free}

Author: Allie Doran
Yield: 10-12 1x

Ingredients

2 cans of Chickpeas
1 cup of Almonds
3/4 cup of Pumpkin Seeds
2-3 tbsp of Maple Syrup
1 tbsp of Coconut Oil
1 tsp of Cinnamon
1/2 tsp of Cayenne Powder
1 tsp of Chili Powder
1 tsp of Salt (or to taste)
*spray coconut oil or oil of your preference

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Instructions

Pour the chickpeas out of the can into a strainer and rinse.
Place them onto a paper town to drain.
Pour the chickpeas onto a pan sprayed with coconut oil.
Spray the chickpeas again with coconut oil and place them into the oven.
Set the cool oven to 400 degrees
Set the timer for 10 mins.
The total cook time for these chickpeas is 40 minutes.
You’ll take them out every 10 mins to toss so they roast evenly.
The last 10 mins you’ll add the almonds, pumpkin seeds & spicy maple glaze. If you added the almonds & pumpkin seeds in too early, they’ll burn.
While the chickpeas roast, measure the maple syrup, melted coconut oil and spices into a small mason jar or jar with a lid.
Shake it up and you’re done.
Get out your pumpkin seeds and almonds and measure out how much you need.
Set aside.
After 30 minutes, take out your chickpea pan, dump the almonds and pumpkin seeds into the pan, and pour the glaze over the mix.
Coat everything really well.
Place this back into the oven for 10 mins.
Take the mixture out, mix up the pan and place it back in the oven after you have turned it off. Let this “cool” in the still hot oven for at least an hour.

Mini Buffalo Chicken Sandwiches

By: Allie Doran | Updated: September 13, 2022

A Clean Kick on a Classic Favorite

MINI BUFFALO CHICKEN SANDWICHES

I don’t know about you guys…But I am super big into re-purposing. Like sometimes (all the time) I use mascara as eyeliner because I am too lazy (cheap) to go buy more at the store. Or, like when I rip up old college tee shirts and use them as cleaning rags & horse towels. And people come over and wonder why I have shards of sorority tees piled in my hamper. LOLZ.

My favorite way to re-purpose however, is to take recipes that are REALLY popular, and turn them into something new, exciting, and equally as delicious.

Remember that super awesome recipe for Buffalo Chicken Zucchini Boats that I found on Maria Makes? Yeah, so I’m currently making a batch of that buffalo chicken about once every two weeks. I kid you not. That is how much JMan (I love) loves it.

While making it one night I had an idea…what if I could make these into little sandwiches for tailgate time? You bet your sweet behind I did.

May I introduce to you the Mini Buffalo Chicken Sandwiches.

You guys, I really love these babies. It is awesome how far ahead of time you can make the components (aka the buff chick & cucumber slices) and slap it all together at your tailgate, party, kitchen, couch, WHATEVER!

WHAT YOU’LL NEED:

Cucumbers

Chicken

Frank’s Red Hot

Whole30 Mayo

Almond Meal

Salt

Cayenne

Garlic Powder

Onion Powder

Chili Powder

WHAT YOU’LL DO:

You’ll start here by combining your spice rub. Yep, this stuff is pretty potent. Cut your chicken into about 2oz pieces, trim the fat, pat dry and rub with your spice mix. Place them on a baking sheet covered with cooking spray. Bake them off for about 15 mins, or until juices run clear and there is no longer any pink in the middle.

Once finished, place your chicken in a medium mixing bowl to cool. When cool to the touch, shred the chicken with a fork (or with your hands if you’re a barbarian like me).

If you haven’t already made your mayo, this is a great time to do it! Check out the method below in the recipe printout. To make everything easier on myself, I like to make my mayo a night or two ahead of time, and double check that I have enough almond meal pre-made. Make sure to check out one of my recent posts: How To: Make Almond Meal for further reference.

Add almond meal, mayo, and hot sauce to the pulled chicken in your bowl. Give it a big ole’ stir. Take about a tbsp of this mixture and scoop it onto your cucumber slices. Top with another cucumber slice and you’re done! If you’re transporting, it helps to throw a toothpick through them, just a tip!

xoxx,

Miss AK

Mini Buffalo Chicken Sandwiches

Author: Allie Doran
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins

Ingredients

1 -2 large cucumbers
2 2/3 cups shredded, cooked chicken
1/2 tsp salt
1/2 cup Frank’s Red Hot
1/4 cup Whole30 Mayo (I use this recipe from The Healthy Foodie)
1/4 – 1/2 cup almond meal
Seasoning for Chicken:
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
Mayo:
1 full egg
1 egg yolk
1 cup of LIGHT TASTING olive oil – not EVOO
Juice of 1/2 lemon
pinch of salt

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Instructions

You’ll start here by combining your spice rub.
Cut your chicken into about 2oz pieces, trim the fat, pat dry and rub with your spice mix.
Place them on a baking sheet covered with cooking spray.
Bake them off for about 15 mins, or until juices run clear and there is no longer any pink in the middle.
Once finished, place your chicken in a medium mixing bowl to cool.
When cool to the touch, shred the chicken with a fork (or with your hands if you’re a barbarian like me).
If you haven’t already made your mayo, this is a great time to do it! Check out the method below.
Add almond meal, mayo, and hot sauce to the pulled chicken in your bowl.
Give it a big ole’ stir.
Take about a tbsp of this mixture and scoop it onto your cucumber slices.
Top with another cucumber slice and you’re done!
If you’re transporting, it helps to throw a toothpick through them, just a tip!
To Make Whole 30 Mayo
Place eggs, lemon juice and salt into a blender.
Pulse once or twice
Turn the blender on and slowly the stream the olive oil into the mixture
This will emulsify and thicken like magic and voila!

Early Autumn Adventures

By: Allie Doran | Updated: September 18, 2016

A little bit of life, lately

Early Autumn Adventures

Hi friends! I’m trying something new and sharing a little bit of my everyday life & what has been going on lately! I’ve said it before and I’ll say it again – I’m a total fall fanatic. This may be coming at you at little early (seeing that it isn’t officially fall – HAHA), but I’m already up to my eyes in everything pumpkin & I couldn’t be more excited about it!

Yep, I already broke out the flannel!

The weather in Central, PA has been stunning lately, I’m sitting here writing & it is sunny, breezy and about 72 degrees. So, I’ve been soaking up as much time as I can before I’m holed up for the winter!

Here are my 3 favorite fall highlights

Fall Decorating:

I spent a little time lazily getting out some of my fall decorations. I love lighting a candle, putting on some college football & letting the day melt away. I’m often (always) rushing around clumsily, so times like these are really sacred for me.

Here’s some of what I have going so far! Check out that cutie antler pumpkin!

I’m still drooling over this sweet wreath! Front porch decorating is still underway, but this is what we’re looking at so far!

Hiking:

JMan and I went for the most beautiful hike last weekend; I jump at the chance to do something active to switch up my routines on the weekends. We only went for about 2 miles but a lot of our little treck was on a good incline!

Pumpkin Picking:

This is my #1 highlight so far, we came to this adorable little roadside stand selling pumpkins for SUCH a steal. I stocked up and am ready to get decorating and carving when the time comes!

Here we are at last year’s pumpkin patch!

What I’m Looking Forward To

Football Games:

I can’t wait to be knee deep in football season cheering away for my favorite teams. Actually as your reading this I’m probably in the stands at the Penn State v. Temple game.