Campfire desserts are the best. You can never go wrong with s’mores or grilled pound cake topped with fresh berries, but what about those nights that call for a lighter option? I gotchu.

Today we’re making grain-free apple crisp foil packets!

They taste just like your favorite apple crisp, but without the mess or the hassle of turning the oven on.

And they’re made with simple, real food ingredients to keep things paleo-friendly!

I used the original granola from Steve’s Paleo Goods because it was the most affordable option at Whole Foods, but any grain free granola should work. If you’re up for it, you can even make your own slow cooker granola or try this homemade protein granola.

The granola is really crunchy straight from the bag, but it softens slightly as it cooks and creates the perfect crumble topping.

The paleo apple crisp is delicious on its own straight from the foil pack, but if you’re feeling more indulgent top it with a scoop of high-quality vanilla ice cream (here’s a paleo ice cream recipe) – the combination of warm apples, crisp topping, and creamy ice cream is to die for.

Looking for more flavorful gluten-free dessert ideas? Try these gluten-free cinnamon rolls!

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Grain Free Apple Crisp Foil Packs

Serve these apple crisp foil packs as is, with vanilla ice cream, over yogurt, or over pancakes – the options are endless!

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Additional Time 1 minute minute

Total Time 18 minutes minutes

Servings 2

Author Lauren Keating

Ingredients

• 2 apples sliced
• 2 teaspoons coconut sugar
• ½ teaspoon cinnamon
• 2 teaspoons ghee or coconut oil
• Scant 1/2 cup grain-free granola

Instructions

• Arrange two squares of heavy duty aluminum foil on a baking sheet. Arrange one sliced apple on each sheet; sprinkle each with half of the coconut sugar and cinnamon and a pinch of salt. Add 1 teaspoon ghee and half the granola to each packet, then fold over the sides of the foil to seal the apples inside. 
• Grill on high, seam-side up, for 12-15 minutes, or until the apples are tender. 
• Serve warm, at room temperature, or chilled. 

This post was sponsored by my client Side Delights® Steamables. Thank you for supporting the brands that keep me inspired in the kitchen. 

This might be the most hipster recipe I’ve ever made, and I’m not mad about it. In fact, I’m pretty obsessed with sweet potatoes for breakfast.

It makes sense, considering I love food served in bowls (see: Shrimp Taco Bowls with Pineapple Salsa, Winter Vegetable Quinoa Bowls with Brown Butter and Greek Chicken Rice Bowls.) I was a goner the second I ate my first spoon full and melted into a puddle of cozy bliss.

I mean, is there anything more comforting than a warm bowl of creamy potatoes? It might not be traditional, but it’s a lovely grain-free alternative to oatmeal or cream of wheat.  Plus it’s ready in just about 10 minutes!

How to make sweet potato breakfast bowls

To make these sweet potato breakfast bowls, start with a bag of Steamables petite sweet potatoes (yup – the same potatoes I used in this chimichurri potato salad earlier this year.) They cook up perfectly tender in 8 minutes, plus they’re triple washed so you don’t have to worry about scrubbing them. That’s especially important since I throw the whole potatoes – skin and all – into the blender along with 1/2 cup of coconut milk and a teaspoon of vanilla to make this puree. The puree itself is creamy and sweet, without any added sugar.

These bowls are really versatile and you can top them with whatever you want – from crunchy granola to a river of coconut milk to a scoop of cranberry sauce. I embraced early fall and topped them with thinly sliced pears that I caramelized in butter and a pinch of brown sugar for about 5 minutes, until they softened just a touch. I also added some blueberries – their tartness balances out the sweetness of the potatoes and pears – and a spoon full of nut butter for a little extra protein. A sprinkle of cinnamon ties everything together and echoes the fall flavors that you’ll enjoy in every bite.

Be sure to check out these other great recipes using Side Delights Steamables!

• Souffle Bombay – https://soufflebombay.com/2017/10/potato-fajita-bowl.html
• Allergylicious – https://allergylicious.com/savory-potato-breakfast-bowl/
• Vegetarian Momma – https://vegetarianmamma.com/southwest-potato-bowl/
• BitzNGiggles – https://bitzngiggles.com/twice-baked-potato-bowl/
• Half Her Size – https://www.halfhersize.com/chicken-bacon-potato-bowl/

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10-Minute Sweet Potato Breakfast Bowls with Brown Sugar Pears

Cook Time 9 minutes minutes

Additional Time 1 minute minute

Total Time 10 minutes minutes

Servings 4

Calories 223kcal

Author Lauren Keating

Ingredients

• 1 bag Side Delights® Steamables Petite Sweet Potatoes
• 2 pears
• 1 tablespoon butter
• 1 teaspoon brown sugar
• ½ cup full fat coconut milk from a can
• 1 teaspoon vanilla extract
• 1 cup blueberries
• 4 teaspoons cashew or almond butter
• Cinnamon

Instructions

• Microwave the bag of Steamables potatoes, seam-side down, for 8 minutes. Let cool 1 minute.
• While the potatoes cook, thinly slice the pears and discard the core. Melt the butter in a sauté pan set over medium heat. Add the pears and cook 4-5 minutes, or until they begin to soften. Stir in the brown sugar and cook until melted and syrupy.
• Remove the cooked sweet potatoes from the bag and cut them into quarters. Transfer them to a food processor or blender. Add the coconut milk and vanilla; blend until smooth and creamy.
• Divide the sweet potatoes between four bowls. Top with the cooked pears, blueberries, and cashew butter. Sprinkle with cinnamon, to taste.
• Serve warm.

Nutrition

Calories: 223kcal | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 24mg | Fiber: 6g | Sugar: 15g

Christmas was almost two weeks ago and we’re already well into the new year, but I’m not quite ready to say good-bye to that magical time of year when eating cookies for breakfast is socially acceptable.

Unfortunately I need to get a handle on this sweet tooth that I’ve developed before it gets completely out of control, so I took matters into my own hands and created a healthy gingerbread smoothie with all of the spicy sweet flavor of my favorite gluten-free gingerbread cookies. It was love at first sip and I’ve been drinking them all week. They’re completely crave-able and are just as delicious for breakfast as they are for dessert. (I’d whip up another batch right now, if I wasn’t all out of bananas.)

These gingerbread smoothies are made with lots of molasses, which gives them a complex flavor, and plenty of fresh ginger for a spicy kick. Banana and Greek yogurt make them nice and thick, and there’s just enough ice to give them a milkshake-like texture without making them too icy cold. If you must, you can add a hand full of baby spinach, but I think these gingerbread smoothies are pretty perfect just the way they are.

For more gingerbread recipes, try: Gingerbread Hot Chocolate // Gingerbread Creme Brûlée // Double Ginger Apple Gingerbread // Chocolate Gingerbread Crumb Cake // Caramel Gingerbread Thumbprint Cookies

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Gingerbread Smoothies

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Author Lauren Keating

Ingredients

• ½ cup Greek yogurt
• ½ cup milk or nondairy milk of your choice I use unsweetened coconut milk
• 1 banana
• 4 Tablespoons rolled oats uncooked
• 2 Tablespoons molasses
• 1 teaspoon fresh grated ginger
• ½ teaspoon vanilla
• ½ teaspoon cinnamon
• 1 pinch nutmeg
• 1 pinch allspice
• 1 cup ice

Instructions

• Add all of the ingredients, except the ice, to your blender. Cover and blend on high for 15-20 seconds, or until very smooth.
• Add the ice. Cover and blend on high for another 20-30 seconds, using the tamper to press the ice down into the blades.
• Pour into two glasses and serve immediately.

Notes

Click here for nutrition information

There’s an ice cream stand not too far from our house that has the most amazing selection. My standard order is one scoop of cajun strawberry and one scoop of horchata on a chocolate cookie cone. It’s so good – but what else would you expect from an ice cream place that literally serves six different varieties of vanilla? They definitely understand the nuances of flavor.

We usually associate vanilla with sweet recipes, but it’s warm, musky flavor is just as suitable for savory dishes. When Nielsen-Massey challenged me to create a side dish featuring vanilla, it didn’t take me very long to brainstorm a whole page of ideas. I finally settled on this simple salad topped with vanilla vinaigrette. It would be lovely on your Thanksgiving table or as part of your holiday meal, or you can add prosciutto and serve it as a light lunch.

Vanilla is featured throughout this recipe – it’s in the butter that I used to roast the pears, on the spiced nuts, and in the vinaigrette. Although bourbon vanilla (what you probably have in your baking cabinet) would be fine for this salad, it’s a great reason to try out a different variety. I chose to use Nielsen-Massey’s Mexican vanilla, which has a deep, earthy flavor and a slightly spicy undertone similar to cloves. It’s delicious in sweet recipes, but it really shines in savory recipes (try adding a splash to your favorite tomato soup!)

The pears and spiced pecans in this salad contribute a sweetness that makes the vanilla seem warm and familiar, but spicy greens, creamy cheese, and plenty of freshly cracked black pepper keep thing firmly on the savory side of the flavor spectrum. I like to serve it on mâche (also known as lamb’s lettuce), a tender green with a mildly spicy, nutty flavor. You could also use a mild lettuce, like butter lettuce, mixed with endive.

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Winter Salad with Roast Pears and Vanilla Vinaigrette

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 Tablespoon butter
• ½ teaspoon Nielsen-Massey Mexican Vanilla Extract
• 2 firm pears
• ½ cup halved pecans
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• ¼ cup extra virgin olive oil
• ¼ cup champagne vinegar
• 1 teaspoon Nielsen-Massey Mexican Vanilla Extract
• 1 teaspoon honey
• Salt and Pepper to taste
• 8 cups mâche or other tender salad greens
• 2 ounces soft goat cheese crumbled
• 2 ounces prosciutto optional

Instructions

• Heat your oven to 400ºF.
• Add the butter to a small baking pan and place it in the oven for a minute or two, until melted. Stir in 1/2 teaspoon vanilla extract.
• Cut each pear into 6 sections; remove and discard the stem and seeds. Place the pears, cut side down, into the melted butter. Roast 10-15 minutes, or until the pears are soft and begin to brown at the edges. Use a slotted spatula to remove the pears from the pan, reserving the vanilla butter.
• Spread the pecans on a baking sheet and roast for 6-8 minutes, or until toasted. Transfer to a small bowl. Add the vanilla butter and stir to coat. Stir in the brown sugar, cinnamon, salt, and cayenne pepper, coating the nuts evenly. Let cool.
• Meanwhile, prepare the vanilla vinaigrette. In a small bowl, whisk together the olive oil, vinegar, 1 teaspoon vanilla extract, and honey. Season to taste with salt and pepper.
• To serve, toss the salad greens with 1/4 cup of vinaigrette. Divide among four plates. Top with pear slices, spiced nuts, and cheese. Top with prosciutto, if using. Serve with remaining vinaigrette.

I created this recipe for my client, Nielsen-Massey. Thank you for supporting the brands that keep me inspired in the kitchen and help bring you creative new recipes. 

A few weeks ago, the Dairy Council asked me if I was interested in creating a high-protein post-workout snack and sharing a little bit about a new web video series that they’re promoting. It was actually really great timing, since I was already planning to share these parfaits with you!

Over the summer, Shawn joined a local gym that allows him to bring a guest for free on the weekends. They have a pool, so that’s where I’ve been spending my Saturday mornings. I’ve always loved swimming, and I’ve really enjoyed getting back into it. But one thing I don’t love is how hungry I am when I get out of the pool. It’s a little insane. I pretty much need to eat something immediately, otherwise I can get really cranky.

These yogurt parfaits are perfect – I make them ahead of time and store them in small canning jars. They look cute and are super portable, so they’re ready to go whenever I am. Plus they’re packed with protein and complex carbohydrates to fill me up, help my muscles repair, and replenish my energy.

The flavors in these parfaits are perfect for this time of year. I start with a tablespoon or two of homemade apple pie filling, then layer on low fat Greek yogurt sweetened with a touch of maple syrup. Due to the straining process, Greek yogurt has twice the protein of most regular yogurt – 14-17 grams per serving! I also love it’s rich texture and tangy flavor. I top it off with my homemade apple butter granola, with walnuts, dried fruit, and seeds. They’re so delicious.

I love learning more about where my food comes from. I love shopping at the Farmers Market and talking to the people who produce my food. In fact, I’m visiting two farms out in Western New York later this week (be sure to follow along on Instagram!) Most people don’t think of farms when they think of New York, but they’re all over once you get out of the city! In fact, NY is ranked fourth nationally in dairy farming, with over 5,000 farms across the state. It’s also the top yogurt producing state in the country. Sometimes I feel like almost everyone I know knows a dairy farmer or two!

The new web series Avenues + Acres pairs dairy farmers with millennials to learn from each other in a sort of “job swap.” The first episode features Abbey, a NY dairy farmer (and fellow blogger! and RD! She certainly keeps busy) and Dana, a local boxing coach. It touches on the  link between nutritious farm-to-table food and sports nutrition. It also kind of makes me want to take up boxing… (I love that the episode features two women doing what you’d traditionally think of as male-dominated activities.) You can watch the episode right here, then join me for a Twitter Party on Wednesday, Nov. 4 for 9-10pm EST to chat with the farmers featured in it.

For more protein-packed snacks perfect for before or after the gym, check out Pumpkin Chocolate Chia Pudding, Apple Pie Yogurt Parfait, Peanut Butter Pumpkin Greek Yogurt Dip,Banana Bread Smoothie, or Autumn Acai Bowl with Greek Yogurt Figs and Pomegranate.

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Apple Butter Granola

I love to layer this granola with apple pie filling and Plain Greek yogurt sweetened with a little maple syrup. For a quick and easy apple pie filling, combine 3 peeled and diced apples, 1 tablespoon cornstarch, 1 tablespoon brown sugar, and some cinnamon in a saucepan. Add 1/2 cup of water and bring to boil, then reduce the heat and simmer for 8 minutes. The mixture will thicken as it cools.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Lauren Keating

Ingredients

• ⅓ cup apple butter preferably homemade
• 2 tablespoons coconut oil melted
• 1 tablespoon chia seeds
• 1 tablespoon flax meal
• 1 teaspoon cinnamon
• ½ teaspoon vanilla
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 2 cups old-fashioned rolled oats
• 1 cup roughly chopped walnuts
• ½ cup dried fruit like apples, apricots, or raisins

Instructions

• Heat the oven to 325ºF.
• In a saucepan set over medium heat, warm the apple butter and coconut oil. Stir in the chia seeds, flax meal, cinnamon, vanilla, salt, and nutmeg. Remove from heat and mix in the oats and walnuts.
• Spread the oat mixture onto a baking sheet. Bake for 15-20 minutes, until toasted. Remove from the oven and let cool. Stir in the dried fruit.
• Store in an airtight container.

A few years ago, I went on a pumpkin rampage. I made everything from homemade pumpkin ravioli to pumpkin chili. I must have overdone it, because I hardly used any pumpkin at all for the next few years. This year, I’m ready to tiptoe back into the world of pumpkin.

I’ve been in the mood to bake lately, and have spent the past few weekend in the kitchen perfecting some new pastry recipes. These pumpkin pie sticky buns were an immediate favorite – they’re perfect as an easy breakfast along with a cup of steaming hot coffee.

When I first started dreaming up this recipe, I thought I would use pumpkin in the sweet dough and fill them with a classic cinnamon roll filling. After giving it some more thought, though, I decided to keep the dough plain and make an easy pumpkin pie filling for the rolls instead. I couldn’t be happier with my choice! The custardy filling gives the buns loads of pumpkin flavor and eliminates the need for any butter in the filling.

I topped the pumpkin pie sticky buns with chopped hazelnuts and Amoretti Crema di Pumpkin Pie syrup. I love the way the sweet, buttery hazelnuts pair with the pumpkin-pie flavor but, if you prefer, you can also use pecans for a more traditional sticky bun. Whichever you choose, be sure to completely cover the bottom of your pan with chopped nuts – they’ll form a barrier between the syrup and the dough, ensuring you’ll get that nice, sticky topping that’s so important in a sticky bun.

Amoretti Crema di Pumpkin Pie Syrup made the perfect sticky topping without having to mess around with boiling sugar.It has a great pumpkin pie flavor – I can really taste the nutmeg in it – and I love that it’s made from all natural ingredients. It’s richer and more concentrated than other flavored syrups, without being as cloyingly sweet. You can buy it on Amazon here.

I’ve been enjoying the syrup in my coffee for the past few weeks (it’s delicious in hazelnut coffee, which is where I got the idea to use them instead of pecans on these buns) but since a little goes a long way, there’s plenty in the bottle to use in culinary experiments, too (call me crazy, but I really want to try it in baked beans. I think it would be fantastic!)

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Pumpkin Pie Sticky Buns

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Author Lauren Keating

Ingredients

• 1 cup milk or unsweetened nondairy milk of your choice
• 3 Tablespoons butter
• 1 packet 0.75 ounces instant yeast
• 2 Tablespoons sugar
• ½ teaspoon salt
• 3 cups all purpose flour

For the filling:

• 1 cup pumpkin puree
• 1 Tablespoon milk or nondairy milk of your choice
• 1 Tablespoon cinnamon
• 1 Tablespoon sugar

For the topping:

• 12 pumps Amoretti® Crema di Pumpkin Pie syrup
• 2 tablespoon butters cut into 12 pats
• 1 cup hazelnuts roughly chopped

Instructions

• Add the milk and butter to a medium saucepan set over low heat. Cook until the butter is melted and the milk is very warm, but not hot (about 120ºF.)
• Transfer to a large mixing bowl. Sprinkle the yeast into the warm milk; let sit 10 minutes. Stir in the sugar and salt. Add the flour little by little, stirring to form a thick dough. When the dough gets too thick to stir, turn it out onto the counter and knead it a few times to work in the lats of the flour. Shape the dough into a ball.
• Lightly grease your mixing bowl, then add the dough. Cover loosely and let rest in a warm place until doubled in size – about 40 minutes.
• Heat your oven to 350ºF.
• While the dough rests, prepare the filling by mixing together the pumpkin, milk, cinnamon, and sugar. Prepare two 6-cup cupcake tins by adding 1 pump of syrup and 1 pat of butter to each cup. Divide the hazelnuts among each cup.
• Roll the dough into a large rectangle (about 9x13 inches). Spread the dough with a thin, even layer of the pumpkin filling. Working from a long side, tightly roll the dough.
• Use a serrated knife to cut the dough into 12 rolls. Place 1 roll into each prepared cup.
• Bake 20-25 minutes, until the buns are puffed and golden brown. Remove from the oven and let rest 5 minutes, then run a knife along the edge of each roll to help loosen it and invert onto a baking sheet. If any topping remains in the pan, spoon it back onto the sticky buns.

Notes

I've made these sticky buns with unsweetened coconut milk, since that's usually what I have in my fridge, and they're delicious. Please note, however, that the syrup itself does contain dairy so the recipe in it's entirety isn't dairy free.