Fall has arrived in Northern America; the leaves are turning into beautiful colors and the weather is cool and crisp. Many of the lucky ones who escape the winter to the Caribbean are boarding their boat or a boat they have chartered. Celebrate the season with some of my favorite ‘fall’ easy to prepare recipes and one of my favorite sayings “Once you go fresh, you will not want to go canned!”
PORTABELLA VEGETABLE STACK
Prep time: 15 minutes. Cooking time: 15 minutes. Serves: 4
Virgin olive oil
4 Portabella mushrooms
Pesto or Goat Cheese
Yellow, Red and Orange Bell Peppers
Zucchini or Summer Squash
Each individual vegetable is cooked separately and seasoned accordingly. Sauté the portabella slowly on the stovetop with pesto or goat cheese inside. Important to cook slowly. Sear, brown and season the zucchini and/or summer squash rounds. Season with oregano and/or different herbs. Roast yellow, red, and orange pepper slices (sliced a little smaller than the portabella).
Oven roast tomato slices and onions, etc. Stack them together with a layer of sliced cheese in the middle, skewer and place in oven for 10 minutes to melt the flavors together. You can use basil leaves or other herbs inside to add the flavors.
Note: Serve with sautéed asparagus and spinach or any other side dishes that you may like.
Prep time: 10 minutes. Chilling time: 1 – 4 hours. Serves: 4
2 tsp vegetable oil
1 tbsp minced fresh ginger root
1 lime, juiced
1 clove garlic, minced
1 tsp soy sauce
½ tsp crushed red pepper flaked
1 lb large cooked shrimp, peel, tails on
½ cup chopped fresh cilantro
In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.
Hint: Great for a hors d’oeuvre or starter over lettuce
TRIPLE CHOCOLATE FUDGE PROTEIN BROWNIES
Prep time: 15 minutes. Cooking time: 34 – 38 minutes. Cooling time: 30 minutes. Serves: 16
1-1/2 scoops of chocolate protein powder
½ cup almond-meal flour
½ cup coconut flour
¼ cup cacao powder
½ cup Splenda
1 cup peeled, cooked, mashed sweet potatoes
1 tsp baking powder
¼ melted coconut oil
3 egg whites
½ cup plain nonfat Greek yogurt
¼ cup maple syrup
½ cup gluten-free, sugar-free chocolate chips
Preheat oven to 325 degrees F. Line an 8×8 baking dish with parchment paper, and spray with cooking spray. Set aside. In a blender or food processor, add in protein powder, almond-meal flour, coconut flour, cacao powder, Splenda, baking powder, sweet potatoes, coconut oil, egg white, Greek yogurt, and maple syrup. Turn the mixer on and blend the batter until it is completely smooth. Stop and scrape the bottom and sides of the mixer to ensure the batter is well combined.Stir in chocolate chips.
Spoon brownie batter into prepared baking dish and smooth down with a spoon. Bake in the oven for 34-38 minutes. Remove from the oven and let cool for at least 30 minutes. Slice brownies into 16 even pieces. Serve and enjoy.