Fall Harvest Salad With Cinnamon Almond Butter Dressing

Fall Harvest Salad With Cinnamon Almond Butter Dressing

There is no better salad in October and November than Betsy’s Fall Harvest Salad. Her recipe features amazing autumn veggies and a delicious cinnamon almond butter dressing.  Give it a try! We bet you’ll be proclaiming “It was #LoveAtFirstTaste!”

Salad Ingredients:

1 butternut squash, peeled and cut in cubes, or 1 bagged cut butternut squash

2 Tbsp coconut oil

2 T Betsy’s Best Cinnamon Almond Butter

1/2 tsp sea salt

5 oz. spinach or arugula

2 beets, cooked and cut in cubes, or precooked beets, cut in cubes

1/4 cup roasted pumpkin seeds

1 oz. crumbled goat cheese

Dressing Ingredients:

1/2 cup Betsy’s Best Cinnamon Almond Butter

1/2 cup extra virgin olive oil

1/4 cup water

2 Tbsp balsamic vinegar

1 Tbsp honey

1 garlic clove

Step By Step Fall Harvest Salad Recipe Directions:

Step 1Preheat oven to 400F.  In a small bowl combine the coconut oil and Betsy’s Best until well incorporated.  Combine the butternut squash pieces with the coconut oil, Betsy’s Best, and sea salt in a large bowl until well coated.  Spread the squash out on a baking sheet lined with parchment paper and roast for 40 minutes, until tender and golden brown.

Step 2: While the butternut squash is roasting, cut the beets in 1/4 – 1/2 inch cubes and set aside.  Place the Betsy’s Best Almond Butter with Cinnamon, olive oil, water, balsamic vinegar, agave, and garlic in the food processor.  Process until smooth.

Step 3: When the squash is done roasting, remove and allow to come to room temp.  Layer the salad starting with greens, squash, beets, pumpkin seeds and goat cheese.  Drizzle with the dressing. 

Step 4: Enjoy your fall harvest salad!

Recipe Yield: 4 salads with leftover dressing

What’s your favorite part of Fall?  Is it the changing of the seasons? Getting to wear comfy sweaters? Beautiful leaves? Or, maybe now it’s Betsy’s Fall Harvest Salad recipe? Let us know in the comments below!
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Butternut Squash Soup with a Cardamom Cashew Butter Twist

Butternut Squash Soup with a Cardamom Cashew Butter Twist

Betsy’s butternut squash soup recipe makes for the perfect Fall appetizer, lunch, or dinner. Thanks to Betsy’s Best Cardamom Cashew Butter the soup is loaded with flavor and the nutrients to satisfy.  The “Nutty” topping adds a nice crunchy contrast to the creamy broth.  Trust Betsy! It will be #LoveAtFirstTaste!

Soup Ingredients:

2 T Betsy’s Best Cardamom Cashew Butter

1 bag chopped butternut squash or 1/2 squash cooked and chopped

1/4 tsp cardamom

1 can unsweetened coconut milk or almond milk

1/2 tsp sea Salt

1/2 tsp garlic powder

1/4 tsp chili powder (optional but recommended)

Nut Pesto Topping:

3/4 cup unsalted cashews

1 Tbsp Betsy’s Best Cardamom Cashew Butter

2 Tbsp honey

1 handful fresh cilantro, chopped

1 handful fresh mint, chopped

1/4 tsp sea salt

Step By Step Butternut Squash Soup Recipe Directions:

Step 1First make the pesto. 

Step 2: Add all pesto ingredients in a blender or food processor and pulse until the cashews resemble small bits similar to the look of pesto. 

Step 3” Remove and set aside. 

Step 4: No need to clean the blender or food processor. 

Step 5: Now place all of the ingredients for the soup in the blender or food processor and blend until smooth and creamy. 

Step 6: Remove and if eating right away place on the stove and cook until bubbly. 

Step 7: Remove and place in bowls and top with nut pesto. 

Step 8: Enjoy your butternut squash soup with Cardamom Cashew Butter Pesto topping!!!

Recipe Yield: Four 1-cup servings

As a registered Dietitian, Betsy is always looking for ways to make healthy eating easier. Her butternut squash soup recipe is also great stored in empty Betsy’s Best jars and throw in the freezer for single serve use.  Just place in the fridge the night before and it will thaw in time for lunch the next day!  

What was your favorite part of the recipe? Was it the butternut squash soup or was it the cardamom cashew butter pesto topping?

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Homemade Trail Mix | A Fall Harvest Treat

Homemade Trail Mix | A Fall Harvest Treat

As the fall harvest comes to an end celebrate the holidays and stay healthy with this delicious homemade Trail Mix recipe.  Featuring the healthy fats of your favorite nuts, nut butters and fall flavors like pumpkin and cranberry it is sure to please.

Harvest Trail Mix Ingredients:

1 T Betsy’s Best Cinnamon Almond Butter

1/2 c pecans

1/2 c cashews

1/2 c peanuts

1/2 c dried cranberries

1/4 tsp pumpkin pie spice

1/2 c white chocolate chips

 

Step By Step Homemade Trail Mix Recipe Directions:

Step 1In a bowl combine all the nuts and cranberries.

Step 2: In a microwaveable safe bowl melt chocolate at 50% power for 1 min.

Step 3: Stir until chocolate is melted and there are no lumps.

Step 4: Add spice and Betsy’s Best and stir to combine.

Step 5: Pour chocolate over nuts and toss.

Step 6: Place on wax paper and spread out to allow to cool and harden.

Step 7: Place in airtight container or scoop into single-serve snack bags.

Step 8: Enjoy your homemade harvest trail mix

We hope you “Fall” in love with Betsy’s homemade trail mix.  Betsy makes bags of it so her family always has a grab and go healthy snack.  Please tell us how you use homemade trail mix to help stay healthy and fit.

More of Betsy’s Yummy and Healthy Snack Recipes

Betsy’s Healthy Fruit Pizza with Peanut Butter

Betsy's healthy fruit pizza recipe is a fun way to enjoy all the incredible health benefits of fruit.  Featuring a watermelon crust and topped with all of your favorite fruits this is one snack you can indulge with guilt-free abandon. And by the way, Betsy's Best...

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Pumpkin Spice Peanut Butter Protein Balls

Get fit in the fall season with Betsy’s pumpkin spice peanut butter protein balls recipe.  Featuring almond flour, this gluten-free recipe will fuel your active day.  They make a great snack at work or an even better treat on a Fall leaf-peeping hike. Trust Betsy! It...

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Betsy’s Cinnamon Peanut Butter Dip

Betsy's cinnamon peanut butter dip is the best choice if you're looking for a healthy treat for the family to enjoy!  This high protein bean dip is the perfect combo with fresh cut veggies.  The sweet and savory combo goes well together and is the perfect appetizer...

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Cranberry Pumpkin Parfait

Cranberry Pumpkin Parfait

What a fun and creative way to present a holiday treat! These pumpkin parfaits are a perfect portion for a wonderful dessert. The Betsy’s Best is a perfect compliment to the cranberry and pumpkin. This dairy and gluten free dessert will be sure to be the hit at your holiday gathering.

 

Parfait Ingredients:

Ginger Whipped “Cream” Layer

 ½ cup cashews, soaked overnight, rinsed and drained

½ cup water

½ cup coconut oil, melted

2 Tbsp fresh ginger, grated

2 Tbsp honey

Pecan Layer

1 cup pecans

1 tsp cinnamon

Pumpkin Purée Layer

½ medium sugar pumpkin, peeled, seeded and cut into chunks

¼ – ½ cup water

1 tsp cinnamon

2 Tbsp honey

2 T Betsy’s Best Cinnamon Almond Butter

Cranberry Layer

1 cup frozen cranberries, thawed

¼ cup honey

Step By Step Cranberry Pumpkin Parfait Recipe Directions:

Step 1 – The Ginger Layer: Place cashews and water in blender. Blend on high until smooth.  Add melted coconut oil, fresh ginger and honey. Process until thoroughly blended. Chill in refrigerator until set.

Step 2 – The Pecan Layer:  Place pecans and cinnamon in food processor and pulse until chopped.

Step 3 – The Pumpkin Puree Layer:  Place pumpkin, cinnamon, Betsy’s Best and honey in food processor or high-speed blender. Pulse until puréed, adding water as needed.

Step 4 – Cranberry Layer: Place cranberries and honey in food processor and process until a chunky purée is achieved.

Step 5: Once all layers have been prepped, place a pecan layer in the bottom of a parfait glass. Top with pumpkin purée. Top with cranberry layer, then a layer of the ginger whipped “cream”. Repeat topping with more pecans until glass is filled. 

Step 6: Enjoy your Cranberry Pumpkin Parfait!

Recipe Yield: Eight 1-cup servings.

Betsy’s Tip: If you don’t want to use the mini dessert glasses this pumpkin parfait recipe could be doubled and placed in a trifle bowl as a centerpiece to your holiday party.

Betsy knows her cranberry pumpkin parfait recipe will become a part of your healthy Thanksgiving traditions! After all, her dessert is not only healthy, it is also extremely tasty. It’s Thanksgiving and you shouldn’t have to sacrifice flavor as you keep your family healthy.

Did you know Betsy is a registered Dietitian? Read her blogs posts about the health benefits of natural almond butter.

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Cinnamon Almond Butter Apple Hand Pies

Cinnamon Almond Butter Apple Hand Pies

What is more American than a apple hand pies? Well, maybe one made with Betsy’s Best award-winning Gourmet Almond Butter with Cinnamon.  Fresh out of the oven, these hand pies are going to please everybody that you bake for! They could even become a favorite part of your Thanksgiving traditions!

Hand Pie Ingredients:

1 T Betsy’s Best Cinnamon Almond Butter

1½ c peeled and chopped Granny Smith apples

1 tsp fresh lemon juice

1 tbsp all-purpose or gluten free flour

¼ c sugar

2 tsp sugar

½ tsp apple pie spice

1/8 tsp apple pie spice

10 sheets phyllo dough

Nonstick cooking spray

¼ tsp coarse sea salt

1 c plain nonfat Greek yogurt

3 tbsp maple syrup

How to Make Apple Hand Pies:

Step 1: In medium bowl, mix apples, lemon juice, Betsy’s Best Gourmet Almond Butter, flour, 1/4 cup sugar, and 1/2 teaspoon apple pie spice.  Set aside.

Step 2: Place 1 phyllo sheet on work surface; lightly coat with cooking spray. Top with another sheet; spray top. Cut lengthwise into three 3-inch-wide strips. Mound 1 heaping tablespoon filling at the end of 1 strip, about 1 inch from corner. Fold 1 corner of phyllo diagonally across filling to opposite edge to form triangle. Continue to fold triangle onto itself to end of strip. Repeat with remaining phyllo sheets and filling and set aside.

Step 3: Preheat oven to 400 degrees F. Lightly spray cookie sheet with cooking spray. Place pies seam side down on prepared sheet; spray tops with cooking spray. In small bowl, mix salt and remaining 2 teaspoons sugar and 1/8 teaspoon apple pie spice; sprinkle over pies.

Step 4: Bake 10 to 12 minutes or until golden brown. Remove to wire racks to cool slightly.

Step 5: For topping, stir together yogurt and maple syrup. Serve pies

Step 6: Enjoy your cinnamon almond butter apple hand pies!

Please let us know how nice your house smelled while baking Betsy’s apple hand pies! Will this recipe become a part of your healthy Thanksgiving meal?  Was it #LoveAtFirstTaste!

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