Recipe

Pumpkin Spice Bread with Maple Glaze – A Cozy October Recipe

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There’s something magical about October baking. The crisp air, falling leaves, and golden glow of autumn invite us into the kitchen to stir up something comforting and full of seasonal spice. And while pumpkin spice is everywhere this time of year, nothing beats a homemade loaf of Pumpkin Spice Bread with Maple Glaze.

This bread is tender, perfectly spiced, and just sweet enough. The drizzle of maple glaze takes it from everyday snack to showstopper dessert. Serve it with a cup of tea or coffee, or wrap it up as a gift for a friend—it’s pure autumn comfort.

Ingredients

For the Pumpkin Spice Bread:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 1 cup pumpkin purée (not pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract

For the Maple Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Splash of milk, if needed to thin

Directions:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
  2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, whisk pumpkin purée, oil, sugars, eggs, milk, and vanilla until smooth.
  4. Add dry ingredients to wet and stir gently until just combined—don’t overmix.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely before glazing.
  8. For the glaze, whisk powdered sugar, maple syrup, and vanilla until smooth. Drizzle over cooled bread.

Tips for the Perfect Pumpkin Bread

  • Use fresh pumpkin purée if you can—it gives richer flavor.
  • Add a handful of chopped pecans or walnuts for crunch.
  • For extra decadence, sprinkle a little cinnamon sugar on top before baking.

Embracing October in the Kitchen

Baking isn’t just about food—it’s about ritual, warmth, and connection. When we bake with the flavors of the season, we’re aligning with nature’s rhythm and giving ourselves a delicious reminder to slow down and savor.

So light a candle, play your favorite cozy playlist, and let this Pumpkin Spice Bread with Maple Glaze bring a little extra sweetness to your October days.

Cozy Autumn Butternut Squash & Apple Soup Recipe

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Autumn Harvest Butternut Squash & Apple Soup

There’s something magical about the crisp fall air—it calls for comfort food that warms your heart and belly. This Autumn Harvest Butternut Squash & Apple Soup is light, flavorful, and perfectly seasonal.

The natural sweetness of roasted butternut squash blends beautifully with tender apples and warming spices like cinnamon and nutmeg. It’s satisfying without being heavy, and perfect for lunch, dinner, or even a cozy afternoon snack.

Ingredients:

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • Salt and pepper to taste
  • 1 tbsp olive oil or butter
  • Optional: a splash of apple cider or a drizzle of cream
  • Optional garnish: pumpkin seeds, fresh thyme, or a swirl of yogurt

Instructions:

  1. Heat olive oil or butter in a large pot over medium heat. Sauté the onion and garlic until fragrant, about 5 minutes.
  2. Add the cubed squash and chopped apples. Cook for another 5 minutes, stirring occasionally.
  3. Pour in the broth, then add thyme, nutmeg, and cinnamon. Bring to a boil, reduce heat, and simmer for 20–25 minutes until the squash and apples are tender.
  4. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
  5. Season with salt, pepper, and a splash of apple cider if desired. Reheat gently.
  6. Serve warm with optional garnishes like pumpkin seeds, a swirl of cream, or fresh thyme.

Tips for Extra Comfort:

  • Roast the squash beforehand for deeper, caramelized flavor.
  • Pair with crusty bread or a light salad for a full autumn meal.

This soup is a hug in a bowl for crisp fall evenings. Cozy up, savor slowly, and let the flavors of autumn wrap around you. ?

Call to Action:
Love this soup? Share your cozy creations on Instagram with #AutumnHarvestSoup and join our fall recipe celebration!

Soft Pumpkin Spice Cookies

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Soft Pumpkin Spice Cookies

As the leaves begin to turn and the air carries that unmistakable crispness, I always find myself drawn back into the kitchen. There’s something grounding about baking in autumn — measuring, mixing, and filling the house with warm, spiced aromas. These Soft Pumpkin Spice Cookies are one of my favorite ways to celebrate the season. They’re tender, fragrant with cinnamon and nutmeg, and just sweet enough to make every bite feel like a little moment of comfort.

I love to enjoy these with a mug of tea in the afternoon or to share with friends who stop by for a visit. They remind me that fall is about slowing down, savoring flavors, and welcoming cozy traditions.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (spoon & level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp pumpkin pie spice (or blend cinnamon, nutmeg, ginger, cloves)

Optional cream cheese maple icing

  • 4 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • ½ cup powdered sugar
  • 1 Tbsp maple syrup
  • A pinch of cinnamon

Instructions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Beat in the egg, then stir in pumpkin puree and vanilla.
  4. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Scoop dough (about 2 tablespoons each) onto prepared baking sheets, leaving space between.
  7. Bake 12–15 minutes, until edges are set and centers still look soft. They’ll continue to firm as they cool.
  8. Cool 5 minutes on the pan, then transfer to a wire rack.
  9. For icing: beat cream cheese and butter until smooth, add powdered sugar, maple syrup, and cinnamon. Spread over cooled cookies.

Cozy Notes & Tips

  • Use pumpkin puree, not pie filling. If it’s watery, blot with a paper towel.
  • Don’t overbake! The secret to soft pumpkin cookies is letting them stay a little tender in the middle.
  • Store plain cookies in a tin for 3–4 days, or iced cookies in the fridge.

There’s magic in the simple ritual of baking cookies — measuring flour, breathing in the scent of warm spices, and sharing the results with people you love. These Soft Pumpkin Spice Cookies are more than a treat; they’re an invitation to pause, savor, and celebrate the season.

So brew a cup of tea, light a candle, and let the comfort of pumpkin spice wrap around you.

Apple Cider Donut Muffins

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Apple Cider Donut Muffins (Easy Fall Baking Recipe)

Fall is here, and nothing says cozy like warm apple cider donuts… but what if you could have all that cinnamon-sugar goodness without the hassle of frying? Enter these Apple Cider Donut Muffins—soft, fluffy, and rolled in cinnamon sugar, they taste just like the ones you get at the orchard, but baked right at home.

Every year I look forward to sipping hot apple cider, wandering pumpkin patches, and grabbing a warm cider donut. These muffins bring that tradition into my kitchen, filling the house with the most incredible fall aroma. They’re perfect for a weekend treat, Thanksgiving breakfast, or anytime you want to bring a little fall magic to the table.

Ingredients

For the muffins:

  • 1 cup apple cider (reduced, see note)
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ? cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ½ tsp salt
  • ½ cup milk

For the coating:

  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 1 ½ tsp cinnamon

Instructions

  1. Reduce the cider: In a small saucepan, simmer apple cider until reduced to about ½ cup. Let cool slightly.
  2. Mix wet ingredients: In a large bowl, whisk melted butter, sugar, brown sugar, eggs, vanilla, and reduced cider until smooth.
  3. Add dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Gradually stir into wet mixture.
  4. Add milk: Stir in milk until just combined (do not overmix).
  5. Bake: Divide batter evenly into a greased muffin tin. Bake at 350°F (175°C) for 18–20 minutes or until a toothpick comes out clean.
  6. Coat in cinnamon sugar: Let muffins cool slightly, then dip each warm muffin in melted butter and roll in cinnamon-sugar mixture.

Tips & Variations

  • Try swapping pumpkin spice for the cinnamon/nutmeg mix.
  • Use apple pie spice for an orchard-style twist.
  • Serve warm with a drizzle of caramel sauce for dessert vibes.
  • Freeze extras (without coating) and rewarm before rolling in cinnamon sugar.

Perfect For

  • Cozy weekend mornings
  • A sweet Thanksgiving breakfast
  • Fall gatherings & bake sales
  • Pairing with hot apple cider or coffee

Hearty Autumn Harvest Stew: A Cozy Fall Recipe Full of Flavor

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There’s something magical about fall — the crisp air, golden leaves, and the scent of warm spices filling the kitchen. For me, autumn means slowing down, savoring comfort foods, and nourishing both body and spirit.

This Hearty Autumn Harvest Stew is one of my favorite ways to celebrate the season. Packed with root vegetables, earthy herbs, and a hint of sweetness from butternut squash and apple, it’s the perfect blend of savory and soul-warming. Whether you’re serving it on a chilly evening with crusty bread or meal-prepping for the week, this stew will wrap you in comfort and flavor.

Hearty Autumn Harvest Stew

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups butternut squash, cubed
  • 1 large sweet potato, cubed
  • 1 apple, peeled and diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 4 cups vegetable broth (or chicken broth)
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 1 tsp rosemary
  • 1 tsp smoked paprika
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 cups chopped kale or Swiss chard
  • Optional: squeeze of lemon juice or splash of apple cider vinegar before serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
  2. Add the butternut squash, sweet potato, and apple. Stir in thyme, rosemary, smoked paprika, salt, and pepper. Cook for another 5 minutes to release the flavors.
  3. Pour in diced tomatoes, beans, and broth. Add the bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until vegetables are tender.
  4. Stir in the kale or Swiss chard and cook another 5 minutes, until wilted.
  5. Remove bay leaf. Taste and adjust seasoning. Add a squeeze of lemon juice or a splash of apple cider vinegar for brightness.
  6. Serve hot with crusty bread or cornbread on the side.

Closing Reflection:

This fall-flavored stew is more than just a meal — it’s a reminder of how food can bring comfort, warmth, and connection to the season. As the days grow shorter and evenings cooler, take time to nourish yourself with wholesome ingredients and a little kitchen magic.

What’s your favorite cozy fall recipe? Share in the comments below — I’d love to hear!

If you love my content and want more tools for mindfulness & movement, check out my digital products on my digital storefront!

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.

Sourdough Pumpkin Spice Pancakes

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Sourdough Pumpkin Spice Pancakes with Cinnamon Maple Syrup

Fall mornings call for something warm, cozy, and a little bit indulgent. These sourdough pumpkin spice pancakes are the perfect way to use your sourdough starter while enjoying the flavors of the season. Light, fluffy, and full of pumpkin spice goodness, this recipe combines the tang of sourdough with the comforting taste of pumpkin.

Whether you are cooking for your family or simply want to treat yourself to a homemade fall breakfast, these sourdough pumpkin pancakes will quickly become a seasonal favorite.

Why You’ll Love This Recipe

  • A delicious way to use sourdough discard or active starter
  • Perfect balance of pumpkin spice and sourdough tang
  • Freezer-friendly for quick breakfasts throughout the week
  • Made with simple pantry ingredients

Ingredients

For the Pancakes:

  • 1 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup canned pumpkin puree
  • 1/2 cup sourdough starter (active or discard)
  • 3/4 cup milk (dairy or non-dairy)
  • 1 egg
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract

For the Cinnamon Maple Syrup:

  • 1/2 cup pure maple syrup
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Mix the Dry Ingredients
    In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  2. Prepare the Wet Ingredients
    In another bowl, combine pumpkin puree, sourdough starter, milk, egg, melted butter, and vanilla extract. Stir until smooth.
  3. Combine Wet and Dry Ingredients
    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
  4. Cook the Pancakes
    Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for 1-2 more minutes until golden brown.
  5. Make the Cinnamon Maple Syrup
    In a small saucepan, heat the maple syrup over low heat and stir in the cinnamon. Simmer gently for 1-2 minutes, then remove from heat.
  6. Serve and Enjoy
    Stack the pancakes, drizzle with warm cinnamon maple syrup, and enjoy immediately.

Tips and Variations

  • Add a handful of chocolate chips or chopped pecans for extra flavor.
  • Make a double batch and freeze leftovers. Reheat in the toaster or oven for a quick breakfast.
  • Use sourdough discard for a mild tang, or active starter for extra rise.

Frequently Asked Questions

Can I make these dairy-free?
Yes, substitute non-dairy milk and coconut oil for butter.

Can I make these ahead of time?
Absolutely! Freeze in a single layer on a baking sheet, then store in a freezer bag. Reheat in the toaster or oven.

What type of sourdough starter works best?
Both discard and active starter work well. Discard will give a denser texture, while active starter makes the pancakes fluffier.

Final Thoughts

Sourdough pumpkin spice pancakes are a delicious way to enjoy fall flavors while putting your sourdough starter to good use. With their warm spices, fluffy texture, and sweet cinnamon maple syrup, they are sure to become a breakfast tradition in your kitchen.

If you love my content and want more tools for mindfulness & movement, check out my digital products on my digital storefront!

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.

Pumpkin Spice Scones: Cozy Fall Baking at Home

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Pumpkin Spice Scones: Cozy Fall Baking at Home

There’s something about fall baking that just feels like a hug — the warm aroma of spices, the touch of pumpkin, and the crisp air outside. These pumpkin spice scones are soft, lightly sweet, and perfect for savoring with a cup of tea or coffee. Best of all, they’re simple enough to make any morning feel special.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree
  • 1/4 cup milk (or cream for richer scones)
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional: 1/2 cup chopped nuts or chocolate chips

Glaze with Pumpkin:

  • 1/2 cup powdered sugar
  • 1–2 tsp milk (or more as needed for consistency)
  • 1/4 tsp vanilla extract
  • 1–2 tsp pumpkin puree (adjust for desired color and flavor)

Instructions for Glaze:

  1. In a small bowl, whisk together powdered sugar, milk, vanilla, and pumpkin puree until smooth.
  2. Adjust consistency by adding a tiny bit more milk if needed — you want it thick enough to drizzle but not runny.
  3. Drizzle over warm scones for a lightly orange, autumn-inspired glaze.

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. Cut in butter: Use a pastry cutter or your fingers to work the cold butter into the flour mixture until it resembles coarse crumbs.
  4. Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, milk, egg, and vanilla.
  5. Mix dough: Add the wet mixture to the dry ingredients and stir until just combined. Fold in nuts or chocolate chips if using. The dough will be slightly sticky.
  6. Shape scones: Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges (or use a cookie cutter for rounds).
  7. Bake: Place scones on the prepared baking sheet and bake 18–22 minutes, or until golden brown.
  8. Glaze (optional): When cool, drizzle with glaze. Serve warm and enjoy!

Tips for Cozy Fall Flavor:

  • Sprinkle a little cinnamon-sugar on top before baking for a sweet, sparkling crust.
  • Serve slightly warm with butter, cream cheese, or a drizzle of maple syrup.
  • Pair with your favorite fall beverage — pumpkin spice latte, cold brew, or a comforting herbal tea.

These pumpkin spice scones are the perfect way to embrace the flavors of fall and create a mindful, delicious moment in your morning routine.

If you love my content and want more tools for mindfulness & movement, check out my digital products on my digital storefront!

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.

Sourdough Apple Muffins with Crumble: Cozy Autumn Treats Made Easy

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There’s something so comforting about the smell of warm muffins baking in the oven, especially when they carry the gentle tang of sourdough and the sweet, cozy flavor of fresh apples. These Sourdough Discord Apple Muffins with Crumble are the perfect treat for autumn mornings, weekend brunches, or whenever you need a little homemade magic. With a tender, slightly tangy crumb and a sweet, buttery topping, these muffins are bound to become a favorite in your kitchen. Plus, they’re a fun way to use your sourdough starter beyond bread!

Sourdough Discord Apple Muffins with Crumble

Ingredients (makes 10–12 muffins):

For the Muffins:

  • 1 cup (240g) active sourdough starter (100% hydration)
  • ½ cup (120ml) milk (dairy or plant-based)
  • ? cup (80ml) vegetable oil or melted butter
  • ½ cup (100g) brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 large apple, peeled and diced (or 2 small apples)

For the Crumble Topping:

  • ¼ cup (30g) flour
  • 2 tbsp brown sugar
  • 2 tbsp cold butter, diced
  • ½ tsp cinnamon

Instructions:

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 10–12 cup muffin tin with liners or lightly grease.
  2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, milk, oil, brown sugar, egg, and vanilla. Whisk until smooth.
  3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  4. Combine: Gently fold the dry ingredients into the wet mixture until just combined. Fold in the diced apples.
  5. Make Crumble: In a small bowl, mix flour, brown sugar, cinnamon, and butter with your fingers until it forms coarse crumbs.
  6. Assemble: Divide the batter evenly into the muffin cups. Sprinkle crumble generously on top of each muffin.
  7. Bake: Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool & Enjoy: Let muffins cool for 5–10 minutes before digging in (if you can wait!).

Tips & Fun Notes:

  • Toss apple pieces in cinnamon and nutmeg for extra flavor.
  • Muffins freeze beautifully for a quick grab-and-go snack.
  • Serve warm with butter or nut butter for maximum cozy vibes.


Baking is about more than ingredients—it’s about creating moments of joy, comfort, and connection. These Sourdough Discord Apple Muffins with Crumble invite you to slow down, enjoy the warm aromas, and savor each bite. Whether you’re sharing them with friends, family, or treating yourself, these muffins are little reminders that the simplest ingredients can bring the sweetest moments.

If you love my content and want more tools for mindfulness & movement, check out my digital products on my digital storefront!

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.

Protein Chia Seed Pudding with Kefir & Almond Milk

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Protein Chia Seed Pudding with Kefir & Almond Milk

This protein-packed chia seed pudding is more than just a delicious grab-and-go snack—it’s a nourishing way to start or fuel your day. Chia seeds are tiny powerhouses, loaded with fiber, omega-3 fatty acids, and protein to keep you feeling full and energized. Pairing them with kefir adds probiotics for a happy gut, while almond milk keeps it light, creamy, and plant-based. It’s the perfect balance of taste and nutrition in every spoonful.

Trying to hit my protein and fiber goals is a big deal to me these days. These make it easier!

Benefits of Protein
Protein is essential for building and repairing tissues, supporting strong muscles, and keeping your metabolism active. It also helps stabilize blood sugar, curbs cravings, and keeps you feeling satisfied longer. Adding protein to meals—like in this chia seed pudding—turns a simple snack into lasting fuel for your body and mind.

Benefits of Chia Seeds
Chia seeds may be tiny, but they’re packed with powerful nutrition. They’re a great source of plant-based protein, omega-3 fatty acids, fiber, and antioxidants. These little seeds help keep you fuller longer, support digestion, balance energy, and even promote heart and brain health—all in just a spoonful.

Benefits of Kefir
Kefir is a probiotic-rich fermented drink that supports a healthy gut and strong immune system. It’s loaded with beneficial bacteria and yeast, along with vitamins, minerals, and protein. Regularly enjoying kefir can improve digestion, boost nutrient absorption, and help maintain overall wellness.

Protein Chia Seed Pudding with Kefir & Almond Milk

Ingredients (Makes 5 half-pint jars)

  • 2 ½ cups unsweetened kefir
  • 2 ½ cups unsweetened almond milk
  • 11 ? Tbsp chia seeds (about 2 Tbsp + 1 tsp per jar)
  • 5 tsp agave syrup (adjust to taste)
  • Optional: 1 tsp vanilla extract, pinch of cinnamon, or cocoa powder.

Instructions

  • 1. In a large mixing bowl or measuring pitcher, whisk together kefir, almond milk, protein powder, and agave until smooth.
  • 2. Stir in the chia seeds and mix well to prevent clumping.
  • 3. Divide evenly into 5 half-pint jelly jars.
  • 4. After 10 minutes, stir each jar again (this keeps the chia from settling).
  • 5. Cover and refrigerate at least 4 hours or overnight, until thick and pudding-like.
  • 6. Top with fresh fruit, nuts, or granola before serving, if desired.

Whether you enjoy it for breakfast, a midday pick-me-up, or even a healthy dessert, this pudding is a simple way to fuel your body and support your well-being. Each jar is a reminder that eating well can be both effortless and delicious. Nourish yourself, savor the goodness, and let this little pudding keep you going strong.

Nutrition approx. (per jar)

  • Calories: ~228
  • Protein: ~17.8 g
  • Carbs: ~17 g
  • Fat: ~9.1 g

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating. 

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.

The Benefits of Spaghetti Squash + Simple Roasted Recipe

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From Garden to Table: The Benefits of Spaghetti Squash + My Favorite Recipe

This year, I had the joy of growing spaghetti squash right in my garden — and what a rewarding experience it has been! Watching those vines stretch and curl, then finally harvesting those golden, oblong fruits felt like a small miracle. Gardening always connects me deeper to the rhythms of nature and the nourishment food can bring, and spaghetti squash became a delightful new favorite.

If you haven’t tried spaghetti squash yet, you’re in for a treat. Beyond its unique texture and mild, slightly nutty flavor, spaghetti squash offers some wonderful health benefits:

  • Low in calories and carbs, making it a fantastic choice for balanced, mindful eating.
  • High in fiber, which supports digestion and keeps you feeling full longer.
  • Rich in vitamins and minerals like vitamin C, potassium, and manganese that support overall wellness.
  • Gluten-free and naturally grain-free, perfect for those with dietary sensitivities.
  • Versatile in the kitchen, it easily swaps in for pasta in many dishes, helping you enjoy comforting meals with a nutritious twist.

Growing spaghetti squash myself has made me appreciate its subtle sweetness and versatility even more. The process of nurturing the plants, tending the soil, and finally cooking my harvest added a whole new level of connection and gratitude for this humble veggie.

Here’s my favorite simple way to prepare spaghetti squash — a recipe that lets the squash shine while keeping things light and fresh:

Simple Roasted Spaghetti Squash with Garlic and Herbs

Ingredients:

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)
  • Salt and pepper, to taste
  • Fresh parsley or basil, chopped (optional)
  • Grated Parmesan or nutritional yeast (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the inside of each half with 1 tablespoon of olive oil, then sprinkle with salt, pepper, garlic, and dried herbs.
  4. Place the halves cut side down on a baking sheet lined with parchment paper. Roast for about 40-45 minutes, or until the flesh is tender and can be shredded easily with a fork.
  5. Remove from oven and let cool slightly. Using a fork, scrape the flesh to create spaghetti-like strands.
  6. Toss the strands with a bit more olive oil, fresh herbs, and sprinkle with Parmesan or nutritional yeast if you like. Serve warm.

Growing and cooking my own spaghetti squash has become a joyful ritual — a reminder of the magic in simple, wholesome food and the power of tending something with care. If you haven’t tried growing or cooking spaghetti squash, I hope this inspires you to give it a go!

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Sourdough Banana Crumble Bakery-Style Muffins

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Sourdough Banana Crumble Bakery-Style Muffins

If you’ve ever had a banana crumble bakery muffin — you know, the kind that’s perfectly domed, tender on the inside, and topped with that irresistible crunchy crumble — you’ll be thrilled to make these Sourdough Banana Crumble Muffins at home. The sourdough adds just enough tang and so much moisture the muffins are tender and delicious.

Making sourdough banana crumble muffins are the perfect way to use up overripe bananas and sourdough discard, and they stay moist for days. Pair with your morning coffee or enjoy as an afternoon treat.

Why You’ll Love This Recipe

  • Bakery-worthy texture: tall, domed tops and tender crumb.
  • Sourdough flavor: discard adds subtle tang and depth.
  • Easy to make: no mixer required.
  • Freezer-friendly: great for make-ahead breakfasts.

Ingredients

Muffins

  • 1 cup (240g) mashed ripe bananas (about 2–3 bananas)
  • ½ cup (120g) sourdough starter discard (unfed)
  • ½ cup (120ml) melted butter
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (50g) white sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg (optional)

Crumble Topping

  • ½ cup (65g) all-purpose flour
  • ¼ cup (50g) brown sugar
  • ¼ cup (50g) white sugar
  • ½ tsp ground cinnamon
  • 4 tbsp (55g) cold unsalted butter, cubed
  • ½ cup (60g) chopped pecans

Instructions

1. Make the Crumble Topping

In a small bowl, mix flour, both sugars, chopped pecans, and cinnamon. Add cold butter cubes and use a pastry cutter or your fingertips to rub the butter into the mixture until it looks like coarse crumbs. Refrigerate while you prepare the muffin batter.

2. Preheat the Oven

Preheat to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.

3. Mix the Wet Ingredients

In a large mixing bowl, whisk together mashed bananas, sourdough discard, oil, brown sugar, white sugar, eggs, and vanilla until smooth.

4. Add the Dry Ingredients

In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix — a few streaks of flour are fine.

5. Fill and Top

Divide the batter evenly between the muffin cups, filling each about ¾ full. Sprinkle generously with crumble topping.

6. Bake

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for Perfect Muffins

  • Room-temperature eggs help the batter mix more evenly.
  • Don’t skip the crumble — it’s the bakery magic.
  • For taller muffin tops, start baking at 400°F (200°C) for 5 minutes, then reduce to 375°F (190°C) for the remaining time.

Storage & Freezing

  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze muffins (without the crumble losing too much crunch) for up to 3 months. Thaw at room temp or warm in the oven for a few minutes.

If you love these you’ll also love this recipe for peach sourdough muffins!

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating. 

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.

Peach Cobbler Sourdough Muffins

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There’s something magical about opening the freezer and pulling out a taste of last summer. These Peach Cobbler Sourdough Muffins are made with the golden sweetness of Palisade peaches I froze at their peak last year—and let me tell you, the flavor is still sunshine in every bite. Any frozen peaches will do, though.

Soft and tender from the sourdough discard, filled with juicy chunks of peach, and topped with a warm cobbler-style cinnamon crumble, these muffins are pure comfort. A little tangy, a little sweet, and everything you want in a late spring or early summer treat.

Perfect for slow mornings, afternoon tea, or a thoughtful gift for someone who needs a little homemade goodness.

Peach Cobbler Sourdough Muffins

Makes 12 muffins

Ingredients

For the muffins:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or more all-purpose)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup sourdough discard
  • 1/2 cup milk of choice
  • 1/3 cup melted butter or coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup frozen peaches, diced (don’t thaw)

For the cobbler topping:

  • 1/4 cup flour
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp cold butter or coconut oil

Instructions

  1. Preheat oven to 375°F and line or grease a muffin tin.
  2. In a large bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.
  3. In a separate bowl, mix the sourdough discard, milk, melted butter, egg, and vanilla.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Fold in the frozen peach pieces (keep them frozen so they don’t make the batter soggy).
  6. Spoon batter evenly into the muffin cups.
  7. Make the cobbler topping: In a small bowl, mix the flour, sugar, and cinnamon. Cut in the butter with a fork or your fingers until crumbly. Sprinkle on top of each muffin.
  8. Bake for 18–22 minutes, or until a toothpick comes out clean and the tops are golden.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Why I Love These Muffins

  • A delicious way to use sourdough discard
  • Nostalgic summer flavor from Palisade peaches
  • The crumble topping gives it a cozy, cobbler vibe
  • Not too sweet—just right for breakfast or snack time
  • Easy to freeze and reheat

If you have peaches in your freezer and sourdough discard in your fridge, this recipe is calling your name.

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating. 

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

If you would love to be part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.