Fall Flavors: Easy and Delicious Chicken and Dumplings!

This chicken and dumplings recipe is super easy to make, and it takes under an hour! It is delicious and full of great immune boosting ingredients to give your body the boost it needs to feel great!

Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes Servings: 6-8

Ingredients: 2 chicken breasts (or 2 breasts from a premade rotisserie chicken, this is what I use)

2 32 oz chicken broth

2 cups AP flour

1/2 tsp baking powder

2 tbsp butter, cold

1 1/2 tsp ground turmeric, divided

1/2 tsp ground ginger

1 garlic clove, minced (or 2 tsp garlic powder)

salt and pepper

1 cup milk


  1. Pour the chicken broth into a soup pot on the stove on high, bring to a boil.
  2. While the chicken broth is being brought to a boil: If using a premade rotisserie chicken, then shred the chicken breasts at this point. If using raw chicken, then cook the chicken breasts all the way through with a method of your choice, and shred.
  3. Add the chicken and garlic to the pot.
  4. Combine the flour, baking powder, and 1/2 tsp of turmeric in a large bowl.
  5. Cube the butter and use your hands to combine it with the flour mixture, until the mixture is a crumbly texture.
  6. Add the milk to the flour and butter mixture and combine well.
  7. Flour a clean counter top and flour a rolling pin.
  8. Place the dumpling dough on the well floured counter top, and roll out the dough into a square shape, about 1/4- 1/2 inch thick.
  9. Use a pizza cutter to cut the dough into 1 inch squares.
  10. Put the dumplings back into the bowl and collect the extra flour on the table into the bowl.
  11. Place each dumpling one at a time into the pot, stirring in between.
  12. After all of the dumplings have been added to the pot, pour the remaining flour from the bowl into the pot, and add the rest of the turmeric, ginger, and salt and pepper to taste.
  13. Turn the stove on low and let simmer, stirring occasionally.
  14. Once all of the dumplings are a tan color and floating at the top of the pot, they are done cooking.
  15. Remove from heat and serve!

Recipe Notes: If using raw chicken in this recipe, make sure it is fully cooked and at 165 degrees before adding to the soup. You may leave out any of the seasonings in this recipe, and it will still work. This is great served with a side salad or garlic bread! And if you wish to save and reheat the next day, store in an airtight container in the refrigerator for 3-4 days.

**Side Note: Turmeric and ginger are fantastic ingredients to add to any recipe when you are sick or just want an immune system boost!

Fall Flavors: Pumpkin Chocolate Chip “Muffin Top” Cookies, Fluffy, Soft, and so Easy!

These “muffin top” cookies get their name because they are soft, fluffy, and moist, just like the top of a muffin! They are full of delicious pumpkin flavor, and taste and smell just like all of the delicious spices of fall!

Prep time: 5 minutes Bake time: 15-20 minutes Total time: 20-25 minutes Servings: 30 cookies

Ingredients: 1 15 oz can pumpkin puree

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup coconut oil (or vegetable oil)

1 egg

1 tbsp vanilla

2 cups AP flour (I use unbleached)

2 tsp baking powder

2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp salt

1 tsp baking soda

1 tsp milk

chocolate chips

1/4 cup chopped pecans (optional)

cooking spray


  1. Preheat oven to 350 degrees, spray cooking sheets with cooking spray and set aside.
  2. In a large bowl, combine pumpkin puree, white and brown sugar, coconut oil, and vanilla.
  3. Add egg to sugar mixture and combine well.
  4. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  5. Add milk to wet ingredients and combine.
  6. Add the dry ingredients to the wet ingredients and combine well.
  7. Add the chocolate chips and pecans and combine.
  8. Make 1- 1 1/2 inch dough balls and place them 2 inches apart on the prepared cooking sheets.
  9. Bake for 15-20 minutes, or until the edges of the cookies are light golden brown.
  10. Remove from oven, serve, and enjoy!

Recipe Notes: Fresh pumpkin puree works just as well in this recipe, do not overbake these cookies or they will be tough. Any kind of chocolate chips work for this recipe, including white chocolate chips. Store these in an airtight container for up to a week, or in the freezer for up to a month.

Fall Flavors: Wonderful Apple Crisp, Easy, Quick, and Delicious!

This apple crisp is the perfect addition to your evening meal or even a brunch! It is quick and easy to make in under an hour and SO delicious by itself or topped with ice cream!

Prep time: 10 minutes Bake time: 35 minutes Total time: 45 minutes

Ingredients: 5-6 apples (mix of granny smith and gala for best results)

1/4 cup AP flour

1/2 cup white sugar

2 tbsp cinnamon

1/2 tsp nutmeg

4 tbsp butter, cold and cubed

1/4 cup lemon juice

Topping ingredients: 1 cup rolled oats (quick or old fashioned)

1/4 cup AP flour

3/4 cup brown sugar

1 tsp cinnamon

3 tbsp butter, melted

1 tsp vanilla

1/2 cup chopped pecans (optional)

caramel sauce (optional)


  1. Prepare a 9 by 9 casserole dish with cooking oil or line with foil, set aside.
  2. Wash, peel, and cut apples into slices, then place in a large bowl.
  3. Pour lemon juice over prepared apple slices and mix.
  4. Add the flour, sugar, cinnamon, nutmeg, and cold butter to the bowl with the apple slices and mix until well combined.
  5. Pour the apple mixture in the prepared dish and spread evenly.
  6. In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and chopped pecans, and mix.
  7. Add the melted butter and vanilla into topping mixture and combine until crumbly.
  8. Spread the topping mixture evenly over the apple mixture.
  9. Bake for about 35 minutes on 350 degrees, or until the topping is golden brown and the apples are tender.
  10. Remove from oven and let cool for about 10 minutes and then drizzle with your favorite caramel sauce.
  11. Serve and enjoy!

Recipe Notes: You may replace all purpose flour with almond flour and white sugar with coconut sugar, and butter with coconut oil for a healthier option. It is delicious by itself, but also delicious topped with vanilla ice cream.

Fall Flavors: Pumpkin Spice Applesauce Waffles, Healthy and Amazing!

These deceptively healthy applesauce waffles are the perfect make ahead breakfast for your busy family because they freeze wonderfully! They are sweet, delicious, and pumpkin spicey!

Prep time: 5 minutes Cook time: 7-8 minutes Total time: 10-15 minutes Servings: 6-8 waffles

Ingredients: 10 tbsp AP flour

1/2 tsp baking powder

1/2 tsp baking soda

2 tbsp white or coconut sugar

2 tsp cinnamon

1 tsp pumpkin pie spice

2 tsp vanilla

1/2 cup unsweetened applesauce

6 tbsp water


  1. Mix all of the dry ingredients together in a large bowl.
  2. Add the vanilla, applesauce, and water to the bowl until just combined.
  3. Let the batter sit and spray a waffle maker of your choice with cooking spray and let it heat up.
  4. Use a 1/4 cup to spoon the waffle batter into the waffle maker and let each waffle cook for 7-8 minutes, or until the waffle is lightly browned.
  5. Remove the waffles from heat and serve with butter pecan or maple syrup.
  6. Enjoy!

Recipe Notes: If you are planning to freeze these waffles, let them cool completely and place them in an airtight ziploc bag or container and freeze for up to a month. Heat them up in a the oven or toaster when ready to eat. You may add in anything of your choice like: walnuts, pecans, chocolate chips, or fruit.

Fall Flavors: Easy Vegetable Soup (slow Cooker Version Included)

This super easy vegetable soup recipe is full of nutritious and fresh vegetables and can be made on stove top, as well as, in the crock pot!

Prep time: 15 minutes Cook time: 35 minutes (stove top) 2 hours (crock pot) Total time: 50 minutes (stove top) 2 hours 15 minutes (crock pot)

Ingredients: 32 oz vegetable broth

16 oz chicken broth

15 oz tomato sauce

3-4 russet potatoes, peeled and quartered

1 large zucchini

2 garlic cloves, minced

2 large carrots, diced

1 large tomato, diced

1- 8 oz can of corn

salt and pepper

red pepper flake

Instructions: Stove top

  1. Pour the vegetable broth and chicken broth in a pot on the stove and bring it to a boil.
  2. While the pot is heating up, wash, peel, and quarter potatoes, add them to the broth in the pot and cover.
  3. Wash and cut up zucchini, garlic, carrots, and tomato, set aside.
  4. Add the tomato sauce to the pot, then add the zucchini, garlic, carrots, and tomato to the pot.
  5. Open and drain the can of corn, then add the corn to the pot.
  6. Add salt, pepper, and red pepper flake to taste.
  7. Turn the pot to low heat and stir occasionally to avoid a film forming on the bottom and sides.
  8. Cook on low until the vegetables are tender, then remove from heat.
  9. Serve and enjoy!

Instructions: Crock pot

  1. Put the chicken broth, vegetable broth, and tomato sauce in the crock pot and turn on high.
  2. Wash, peel, and quarter the potatoes, add them to the crock pot.
  3. Wash and cut up zucchini, garlic, carrots, and tomato and add to crock pot.
  4. Drain the can of corn, and add to crock pot.
  5. Add salt, pepper, and red pepper flake to taste.
  6. Cook on high for about 2 hours or until the vegetables are tender.
  7. Turn off crock pot, serve, and enjoy!

Recipe Notes: You may leave out the chicken broth for a vegetarian option, just add 16 oz more of vegetable broth. You can replace any of these vegetables or add other vegetables in addition to these, such as: green beans.

Fall Flavors: Pumpkin Pecan Coffee cake (egg free)

This is the first of weekly fall flavors that will be dropping the next couple of months, this pumpkin pecan coffee cake is moist, soft, delicious, and exudes all of the flavors and scents of fall that your whole family will love! This is kid tested and kid approved by my 7 year old and 2 year old.

Prep time: 10 minutes Bake time: 35 minutes Total time: 45 minutes Servings: 8

Ingredients: 2 cups AP flour

3/4 cup white sugar

2 tsp baking powder

1/2 tsp salt

1 tbsp pumpkin pie spice

1 tsp ground ginger

1/4 tsp ground instant espresso (optional)

1 cup pumpkin puree

1/2 cup milk

1/2 cup coconut oil, melted

1 tsp vanilla

1/4 cup chopped pecans

Streusel Topping Ingredients: 1/2 cup brown sugar

3 tbsp butter, melted

3 tsp AP flour

3 tsp ground cinnamon

1/2 cup chopped pecans


  1. Preheat oven to 350 degrees, prepare a 9 by 9 baking dish with cooking spray or line with parchment paper. Set aside.
  2. Mix all dry ingredients except for chopped pecans together in a large bowl. Set aside.
  3. Mix all wet ingredients together in a bowl with a paddle attachment in an electric mixer.
  4. Add dry ingredients to wet ingredients and mix well, then add 1/4 cup of chopped pecans.
  5. Transfer cake batter to prepared baking dish, set aside.
  6. Melt the butter in a microwave safe dish.
  7. Add the brown sugar, cinnamon, 3 tsp flour, and 1/2 cup of chopped pecans to the butter and combine well.
  8. Spread the streusel mixture evenly over the cake batter and use a butter knife or toothpick to swirl the mixture across the top of the cake.
  9. Bake in oven for about 35 minutes or until the center comes out clean.
  10. Remove from the oven and let cool completely in the pan before removing.
  11. Serve and enjoy!

Recipe Notes: This recipe is delicious on it’s own, but also great when served with whipped cream, coconut cream, or vanilla ice cream. Chocolate chips are another great add in for this cake, simply add them when you add the pecans.

Amazing Fall Flavors: Apple Cinnamon Crock Pot Pudding Cake

This super easy crock pot pudding cake will have your house smelling of fall the whole time it is slow cooking! It is very easy and fast to make, and so delicious to share with your loved ones! The best part about it: The crock pot does most of the work for you!

Prep time: 10 minutes Cook time: 2-3 hours Servings: 10-15

Ingredients: 2 cups AP flour

2/3 cups plus 1/4 cup of white sugar, divided

2 1/2 tsp baking powder

1 tsp salt

1/2 butter, cold plus 2 tbsp butter, melted

1 cup milk

2 Gala apples, peeled and diced

1/2 cup unsweetened applesauce

1 1/2 cup orange juice

1/2 cup brown sugar

1 tbsp cinnamon

1 tsp ground ginger


  1. Combine the flour, 2/3 cup of white sugar, baking powder, and salt in a large bowl.
  2. Add the 1/2 cup of cold, cubed butter to the flour mixture and combine with your clean hands, pressing the butter into the batter until it forms a crumbly texture.
  3. Stir the milk into the crumbs until just combined.
  4. Spray the bottom and sides of your crock pot with cooking spray.
  5. Pour the batter into the crock pot and spread evenly across the bottom.
  6. Place the diced apples over the top of the batter.
  7. In a medium sized bowl combine the orange juice, applesauce, brown sugar, 2 tbsp melted butter, 1/4 cup of white sugar, cinnamon, and ginger until well dissolved.
  8. Pour the orange juice mixture over the apples in the crock pot.
  9. Cover the crock pot with a clean dish towel, and place the lid on top.
  10. Turn the crock pot on high and cook for 2-3 hours, until the cake is baked.
  11. Uncover and serve warm.
  12. Enjoy!

Recipe Notes: This cake is delicious by itself, or topped with whipped cream or vanilla ice cream. You may replace the white sugar with coconut sugar and the brown sugar with honey for a healthier version and it will not affect the taste of the cake. The towel over the top of the crock pot prevents the condensation that will form from dripping back down on the cake, causing it to be wet. Store cake in airtight containers in the refrigerator and reheat in the microwave before serving.

Wonderful Fall Flavors: Pumpkin Pecan Baked Oatmeal

This delicious baked oatmeal is the perfect make ahead breakfast, or a scrumptious side for brunch. It is simple and easy to make, and even your pickiest eaters will love it!

Prep time: 10 minutes Bake time: 25 minutes Total time: 35 minutes Servings: 4-6

Ingredients: 2 cups old fashioned oats

2 eggs

1 1/2 cups pumpkin puree

1/4 cup coconut sugar

1/4 cup maple syrup

1/2 cup milk

1/2 tsp baking powder

2 tsp vanilla

1 tsp pumpkin pie spice

1 tsp ground cinnamon

3/4 cup chopped pecans


  1. Preheat oven to 375 degrees. Spray a 9 by 9 casserole dish with cooking spray, set aside.
  2. Combine all ingredients, except for 1/2 cup of chopped pecans, and combine well.
  3. Pour batter into prepared casserole dish, top with remaining 1/2 cup of chopped pecans.
  4. Bake for about 25 minutes or until the center comes out clean.
  5. Remove from oven, plate, and top with maple syrup, coconut cream, or whipped cream, and enjoy!

Recipe Notes: You may use any kind of milk you like and it will not affect the recipe. You may change out the coconut sugar for white or brown sugar. You may also add in chocolate chips, raisins, or any other add in of your choice. If you want to make the night before it is needed, cover it with plastic wrap and put in the refrigerator and then pull it out and bake it the next morning.

Fall Flavors: Cinnamon Applesauce Pancakes, Amazing!

These cinnamon applesauce pancakes are the PERFECT make ahead breakfast for your on-the-go mornings, and the best part: They are healthy but your kids will still LOVE them! These pancakes can be frozen and heated up before work or school on your busy mornings!

Prep time: 10 minutes Cook time: 15 minutes Servings: 10 pancakes

Ingredients: 1 cup AP or whole wheat flour

2 tbsp white or coconut sugar

2 tsp baking powder

1 tbsp cinnamon

1 egg

1 cup applesauce

2 tsp vanilla

1 tbsp water

1/4 cup chopped pecans or walnuts (optional)


  1. Mix all dry ingredients, except for nuts, together in a medium bowl and set aside.
  2. Combine all of the wet ingredients, except for the water, together in a large bowl and combine.
  3. Add the dry ingredients to the wet ingredients until just combined, do not over mix.
  4. If the batter is too thick for pancakes, add the tbsp of water and mix. Add in nuts.
  5. Let pancake batter set for 5 minutes while you prepare the skillet or pan with cooking spray or melted butter.
  6. Use a 1/4 cup to pour each pancake onto the skillet or pan, wait until small bubbles appear on top of the pancake, then flip it.
  7. Serve topped with bananas, coconut cream, or maple syrup, and enjoy!

Recipe Notes: Do not over mix pancakes or flip more than once, this will result in tough pancakes. Make sure your skillet or frying pan is well greased in order to easily flip pancakes and avoid sticking. Only add water to recipe if your pancake batter is too thick for pancake consistency, this will depend on the brand of applesauce you use. Store these in a freezer safe container ( I use a ziplock bag that’s air tight), for up to 2 months, then simply reheat in the microwave or toaster when ready to eat!

Pancake Tip: Do not cook with your heat up too high, this will result in pancakes burning on the outside and being raw on the inside. Pancakes cook best on medium heat.

Under an Hour Easy Pasta Primavera

This pasta is delicious and full of nutritious veggies! Topped with parmesan cheese and taking less than an hour to make this recipe will quickly become a go-to dinner favorite!

Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes

Ingredients: 1 large zucchini

1 1/2 cups broccoli

1 large carrot

3 garlic cloves, minced

1 lemon

3/4 cup chicken broth

1 16 oz box of penne pasta

salt and pepper

4 tbsp olive oil

6 tbsp butter

parmesan cheese, shredded


  1. Bring water to a boil in a large pasta pot, add penne pasta, and cook for about 10 minutes, or until the noodles are al dente.
  2. While the pasta is cooking, chop all vegetables and garlic cloves and add to a large sauce pan with olive oil and salt and pepper to taste.
  3. Cover vegetable mix and cook on high, stirring occasionally, until the vegetables are soft.
  4. Once pasta is al dente, strain pasta and return to pot.
  5. Pour vegetable mixture into pasta pot with noodles and mix.
  6. Cut lemon in half, squeeze one half of the lemon juice into the pot.
  7. Add chicken broth and butter to the pot.
  8. Use the other half of the lemon to zest over the pot.
  9. Cover pot and cook on low for 10-15 minutes, stirring occasionally.
  10. Remove from heat, cover pasta with parmesan cheese to taste.
  11. Serve and enjoy!

Recipe Notes: You may use any pasta of your choosing and it will not affect recipe. If you do not want to use butter in this recipe, simply replace the 6 tbsp of butter with 6 tbsp of olive oil for a healthier option.