Yogurt: healthy. Pumpkin: healthy, delicious & reminding me of autumn & Halloween. Granola – crunchy and tasty. This is THE ultimate pumpkin pie in a cup! A pinch of traditional taste with a modern twist (yogurt in a cup). Looks really good and decorative too!


Pumpkin pie yogurt parfait



  • 1/2 cup pumpkin puree’ (divided in half)
  • 1/3 cup Fall Spiced Pumpkin Granola (divided in half)
  • 1/2 cup nonfat Greek yogurt (use a dairy-free yogurt if desired)
  • 1 Tbsp nut butter
  • Sprinkle of cinnamon and/or nutmeg

Dessert with pumpkin and granola.  


  1. To make the parfait, we are going to layer each ingredient into a jar or bowl. Start with half the pumpkin puree’ at the bottom
  2. Sprinkle half the granola on top then 1/2 cup of yogurt
  3. Next, add 1 Tbsp nut butter then continue layering with the other half of the pumpkin puree’ first, then the rest of the granola on top
  4. Sprinkle with cinnamon and/or nutmeg on top and dig in!

If you like this recipe you are gonna love Banana Oatmeal Cookies with Chocolate Chips.

Nutritional Info


Pumpkin pie yogurt parfait nutrition info

Slow-Cooked Red Wine Beef Stew

Fall apart beef & tender vegetables – that’s what you’ll get by using a slow cooker. Try this slow-cooked red wine beef stew, and I promise you won’t regret!

I am not a big fan of red wine, but boy do beef turns soft & flavory cooked in it! If you are a fan of a more “fatty” flavor, you can alter the recipe and use oxtails, like I did here. But have in mind it will take longer to cook (oxtails tend to be on the bony & fatty side).

Slow cooked red wine beef stew



  • 3 pound beef chuck roast
  • Kosher salt (Diamond brand)
  • 3 tablespoons extra-virgin olive oil
  • three shallots, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 4 whole garlic cloves, peeled
  • Black peppercorns in a peppermill
  • one and a half cups hearty red wine, such as syrah, merlot or Cotes-du-Rhone
  • 1 – 2 cups beef or chicken broth or water
  • 2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string
  • two large carrots, peeled and sliced into 1-inch chunks
  • 1 cup chopped leeks
  • one fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges
  • 1 tablespoon extra-virgin olive oil
  • Chopped fresh Italian parsley
  • Grated fresh orange zest (optional)


Slow cooked red wine beef stew recipe


  1. Heat oven to 350 degrees with the rack in the center.
  2. Trim the beef of excess fat and and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.
  3. Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
  4. Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until it’s softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and 15 turns of the pepper mill.
  5. Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
  6. Place in the oven to braise for 2 1/2 – 3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.
  7. Put the carrots, leeks and fennel in a large skillet with 1/4 cup water, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Place over high heat until the water boils. Cover and lower heat to a simmer. Cook until the vegetables are tender but still colorful, about 10 minutes.
  8. Just before serving, stir the vegetables into the stew. Taste for seasoning  Sprinkle with parsley and about a teaspoon fresh orange zest. Serve over wide egg noodles, parmesan polenta or with crusty bread alongside.


Use a 4 1/2 – 6 quart capacity pot. When reheating, add a bit more stock or water to the stew as the sauce will thicken when refrigerated.

If  you liked this recipe, check out our Beefy Mexican Rice Soup.


Are you ready for a healthy and vegan oatmeal cake? You can shape it as muffins or cake bars, whichever you prefer. Also, you can decorate it with dried fruit, making it even healthier! This cake does well refrigerated for a week, but I bet it won’t survive for that long in your fridge! This cake is so decadent and yet so healthy and easy to make (and easy to eat too)!

Chocolate brownie cake, dessert with nuts and fruits on dark background, directly above. Vegan, diet concept, sugar free.


  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Natural nut butter of choice 1 tsp Vanilla Extract
  • 3/4 Cup Old Fashioned Rolled Oats (Processed into fine flour)
  • 3/4 tsp Baking Powder
  • 1/8 tsp Salt
  • 3 to 4 Tbsp Oat Milk/Almond Milk
  • 1/4 Cup Chocolate chips, divided (optional)

Chocolate brownie cake, dessert with nuts and fruits on dark background, directly above. Vegan, diet concept, sugar free.


  1. Preheat oven to 350 deg F and line a 6×6″ square baking pan with parchment paper overhanging on sides. This will help to take out the baked bars out of pan easliy. Set it aside.
  2. In a mixing bowl add nut butter, sugar and vanilla. Cream them together on high for 1-1 1/2 minutes. You can use either stand mixer with paddle attachment or a hand mixer works too.
  3. Now add oats flour, baking powder and salt to the bowl and pour oats/almond milk over it. Now again beat on low speed first and gradually increase the speed to medium. Beating the mix won’t take more than 30 seconds. Take care not to over mix it. The dough will pull together easily into big mounds as it moves around in the mixing bowl.
  4. Fold the chocolate chips (if adding) in. Save a few to press on top.
  5. Transfer the dough in the pre-lined pan. And press it down evenly. Dot the top with remaining chocolate chips.
  6. Bake for 20-25 minutes. Or till the edges are crackly and golden. Tooth pick inserted in the middle should come out with a few moist crumbs. If you want firmly set bars bake for about 5 minutes extra. But keep an eye on them, you don’t want over baked and dry bars!
  7. Let them cool down in the pan and then remove from pan holding the edges of parchment paper. Slice into 9 bars.

If you like desserts check out our Banana Oatmeal Cookies with Chocolate Chips-


Nutritional info


Chocolate brownie nutrition info


This easy, gluten free salad is a delightful, sweet & tasty way to kick off fall!  With low nutritional intake but very effective for Weight Control, i guess you will smile every evening when you are very hungry and you will devour this healthy brussels sprouts salad. Did you know that a daily Salad will aid your intake of Healthy Fats, it helps you toget strong bones, improve muscle performance and protect your heart?  I guess now you’re convinced to eat more salads, even it’s autumn.  For those who eat often brusells sprouts, please leave a comment and tell us why you love it soo much! Love ya and enjoy!

Cuisine: American

Healthy salad for dinner
See nutritional facts above!



Prep Time                                                                   Total Time

15 mins                                                                        15 mins

Servings: 6




  • 12 oz. Brussels sprouts, ends trimmed, halved
  • 1 bunch lacinato (Tuscan) kale, finely chopped
  • 1 large red apple, chopped
  • 1/2 c. Graceland Fruit No Sugar Added dried cranberries
  • 1/2 c. shaved Parmesan cheese (omit if vegan)
  • 1/3 c. toasted walnuts
  • 1/4 c. thinly sliced red onion

For the Creamy Tahini Vinaigrette

  • Juice of 1 large lemon
  • 3 Tbsp olive oil
  • 2 Tbsp tahini
  • 2 Tbsp water
  • 1 Tbsp pure maple syrup
  • 1/2 tsp salt

Brussels sprouts recipeInstructions

  1. Place the Brussels sprouts into the bowl of a food processor. Pulse several times until shredded and finely chopped.  Remove to a large bowl.  Add the chopped kale, dried cranberries, Parmesan cheese if using, toasted walnuts, and sliced red onion.  Core and chop the apple, then add to the bowl.  Toss to coat.


  1. To make the dressing, whisk together the lemon juice, olive oil, tahini, water, maple syrup, and salt. Drizzle over the salad; toss to combine.  Refrigerate up to 3 days.

Here also you can find a easy vegan outmeal  cake

Tasty Mint Juleps for a great  Derby Day

You already know that no Derby is complete without Juleps, soo we called the all-star squad of bartenders from each region of the United States — Northeast, South, West Coast, & Midwest — to bring their shares on this minty classic. Don’t be upset anyone but the most well-known place for this is, well, Kentucky so we partnered with the state’s own Woodford Reserve to present the bourbon. Drink in (responsibly) the recipes and enjoy the derby.


Hill county julep drink
Mint julep for hot days


  • 1½oz Woodford Reserve
  • half oz apple brandy
  • 1/2oz simple syrup
  • rhubarb bitters
  • 1 mint swizzle
  • mint and powdered sugar as garnish


  • Take a handful of mint leaves and muddle them at the bottom of a tin to bruise them.
  • Add the rest of the ingredients and add pebble or shaved ice.
  • Swizzle to mix the ingredients then top off with ice and garnish.


Orchard julep drink
Mint julep is refreshing…


  • 1/2lb fresh ginger, washed and peeled, cut into chunks
  • one  cup boiling water
  • 1/2lb sugar
  • 2oz Woodford Reserve bourbon
  • 1oz fresh apple juice
  • half oz fresh lemon juice
  • 1/2oz ginger syrup
  • 8-10 mint leaves


  • To make the ginger syrup, put the ginger in a blender and add the boiling water and sugar.
  • Blend thoroughly, and then strain through a fine-mesh sieve. Your syrup won’t be perfectly clear; that’s okay.
  • Bottle, label, and store in the refrigerator for up to one week.
  • To make the cocktail, in a mason jar or julep cup, put the mint leaves and the ginger syrup. Muddle gently.
  • Add the rest of the ingredients. And add crushed ice and swizzle it.
  • Add more crushed ice. Garnish with a lemon wheel and a big mint sprig. Put a straw in the cup too.


Orchard julep drink recipe


  • 6 oz simple syrup
  • 1/2 oz ground celery
  • 15 mint leaves
  • salt
  • 2 oz Woodford Reserve
  • 1/4 oz mint celery salt syrup
  • fourth oz Letherbee Besk
  • 1/4 oz Carpano Bianco


  • To make the celery salt syrup, in a blender combine the simple syrup (1:1 sugar to water) with the ground celery, 15 mint leaves, and a dash of salt.
  • Blend and strain through a fine strainer and cheesecloth.
  • To make the cocktail, combine all ingredients in preferred rocks glass/julep cup.
  • Add crushed ice and garnish with fresh mint sprig and sprinkled celery salt.

To enjoy another fabolous drink check out our Nutritious Easy-To-Make Kale Smoothie-


New orchard julep drink


  • 2oz Woodford Reserve bourbon
  • 1/2oz amber vermouth
  • 1/4oz maple syrup (Grade B or Grade A dark amber)
  • 3 dashes orange bitters
  • 8-10 mint leaves
  • mint sprigs and edible yellow flowers for garnish


  • Take 8-10 mint leaves and gently bruise them at the bottom of a julep tin.
  • Add the remaining ingredients and fill the tin halfway with cobble or shaved ice.
  • Swizzle mix the ingredients. Add more ice and swizzle a little more.
  • Top off with ice and garnish


Ganache cookie recipe choco
Ganache balls

Everybody loves dark chocolate, and for this today we will cook a ganache recipe. Just enjoy seeing that melting dark coating chocolate.Yield:  Varies

Time: much but it worth


  • 2 lbs dark chocolate
  • 1 ½ cups heavy cream
  • 1 ½ cups bourbon
  • 12 ounces white cake
  • dark coating chocolate


  • To create the ganache, heat cream to steaming in a saucepan over medium high heat.
  • Pour over dark chocolate in a large mixing bowl and cover with cellulose wrap for at least 15 seconds.
  • In a separate bowl, crumble white cake and mix in bourbon. Stir chocolate and cream mixture until well blended.
  • Add the white cake mixture to the chocolate ganache and stir till blended. Cover and place in the fridge until the ganache mix-up is set up, about two hours.
  • Melt dark coating chocolate. With a scoop, compose the desired size ball from the ganache mixture.
  • Dip the ganache ball in the coating chocolate to cover. Let the excess run off and set on parchment paper until it is set.

You like cookies, isn’t it? Here are some deserts your kid will gonna love it.

“HOT BROWN” SANDWICH personal recipe

Hot brown sandwich


Yummy, just try this amazing ‘hot brown’ sandwich and you won’t regret!

Yield:  2 Hot Browns
Time: 15 min
“hot brown” sandwich
“hot brown” sandwich recipe

INGREDIENTS for hot brown sandwich:

  • 1 ½ tablespoons salted butter
  • one and a half tablespoons all-purpose flour
  • 1 ½ cups heavy cream
  • 1/4 cup Pecorino-Romano cheese, plus extra for garnish
  • Pinch of ground nutmeg
  • salt
  • pepper
  • 14 ounces roasted turkey breast, sliced thick
  • 4 slices Texas toast, crust removed and sliced in half diagonally
  • four slices bacon
  • 2 Roma tomatoes, halved
  • Paprika
  • Parsley


  • In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux.
  • Continue to cook roux for 2 minutes over medium-low heat, stirring frequently.
  • Whisk heavy cream into roux and cook over medium heat until cream begins to simmer, about 2-3 minutes.
  • Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until sauce is smooth.
  • Add nutmeg, salt and pepper to taste.
  • For each Hot Brown, place one slice of toast in an oven-safe dish and cover with 7 oz. turkey.
  • Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast.
  • Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese.
  • Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top.
  • Sprinkle with parsley and paprika and serve immediately.

If you need something more healthier  please take a look here

‘Black-eyed’ pea burger recipe


Pea Burgers often are seen like fast-food type recipe but from time to time keep in mind that these can be veery tasty and delightful. Enjoy this pea burger recipe!

Yield:  6

Time: 15 min


Black-eyed pea burgers recipe
Black-eyed pea burgers recipe

INGREDIENTS for black-eyed pea burger:

  • 1/4 lb carrots, peeled and diced
  • 1 tablespoon vegetable oil
  • 3/4 cup red onion, diced
  • 1/4 cup, plus 2 tablespoons poblano peppers, diced
  • 1/2 tablespoon, plus 2 teaspoons garlic, minced
  • half tablespoon cumin
  • 1/2 tablespoon paprika
  • 1 tablespoon salt
  • 2 tablespoons white wine
  • half cup smoked tomatoes, puréed, or canned tomatoes, puréed
  • fourth cup smoked tomato water, or water
  • 1½ cups collard greens, puréed and pressed dry
  • 2 15-ounce cans black-eyed peas, drained and smashed
  • two tablespoons Crystal hot sauce
  • 1/4 tablespoon oregano
  • half tablespoon black pepper
  • 1/4 bunch parsley, minced
  • 2 ¾ cups panko


  • In a sauté pan on high, cook carrots in vegetable oil until golden brown, about 4 minutes. Add onions and poblano peppers and continue cooking until browned, approximately 5 minutes.
  • Add garlic, cumin, paprika, and salt and continue cooking until garlic is aromatic and spices are toasted, about 45 seconds.
  • Deglaze with white wine and cook until almost dry, about 10 minutes. Add smoked tomatoes, smoked tomato water, and collard greens. Reduce heat to low and simmer for 15 minutes. (Note: If deglazing mixture becomes too dry and begins to burn, add 1 tablespoon of water and repeat as necessary.)
  • Add black-eyed peas, hot sauce, oregano, and black pepper and mix well. Transfer to sheet pan and allow to cool.
  • In a large bowl, combine cooled mixture with parsley and panko. Add salt and pepper to taste.
  • Portion in to 7-ounce patties and serve on brioche bun with chipotle mayo, lettuce, tomato, and onion.
Also you will love this slow cooker beef stew recipe