Pumpkin Spiced Muffins

Bite into the fall season with these melt in your mouth muffins.
These baked treats are gluten-free and dairy-free, so almost everyone can enjoy!
  • ½ cup Alpha Red Palm Olein
  • 1 cup Coconut Sugar
  • 2 free-range eggs
  • 1.5 cup pumpkin puree
  • 1/3 cup filtered water
  • 1 tsp. vanilla extract
  • 1.5 cups gluten free all-purpose flour
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • ½ tsp. cinnamon
  • ¼ tsp. ground ginger
  • 1/8 tsp. nutmeg
  • Pinch cloves


  1. Preheat the oven to 350°F. Grease muffin tins or fill with muffin cups.
  2. In a large mixing bowl mix the oil, sugar and eggs until well blended. Add in the pumpkin and stir until everything is completely smooth. Stir in the water and vanilla.
  3. Sift the flour, baking powder, baking soda, salt, and spices. Slowly add into the pumpkin mixture while stirring. Keep stirring until all of the flour is incorporated.
  4. Pour the batter into the muffin tins so they are 3/4 full.
  5. Bake for 25-30 minutes. Remove from oven and allow to cool for 10 minutes before serving.

Thanks to Alpha Health for providing this healthy muffin alternative!

Sourdough Stuffing

Hearty, buttery and nutty, your family and friends will go bonkers for this flavourful stuffing.


  • 3 cups toasted sourdough, chopped
  • 3/4 cup celery, diced
  • 1/2 cup carrots, diced
  • 1 cup mushrooms, chopped
  • 1 small red onion, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup walnuts
  • 1 Tbsp. poultry seasoning
  • 1/2 tsp. sea salt
  • 1/2 tsp. cracked pepper
  • 1/4 cup melted butter
  • 2 Tbsp. Camelina Oil
  • 1/2 cup vegetable broth



  1. Preheat oven to 350°. Grease baking dishes with a little bit of butter.
  2. In a large bowl, combine all ingredients except liquids.
  3. Add butter and camelina oil, combine well.
  4. Add vegetable broth, combine until all bread is moist.
  5. Fill baking dishes and bake for 20 minutes.
  6. Remove from oven and allow to sit 5 minutes before serving.

Thanks to Alpha Health for providing this tasty recipe!

The Ultimate Autumn Smoothie Recipe

Yum yum. This is the smoothie for the season.

Packed with healthy fats, fibre and flavour – a perfect breakfast to get you through the mornings!

  • 1 cup pure pumpkin
  • 1 large orange, peeled
  • 1/4 cup almonds
  • 4 dates
  • 2 Tbsp. Alpha Supreme MCT Oil
  • 6 ice cubes
  • 1 1/4 cup almond milk
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg


  1. Add all ingredients to a blender. Blend until smooth and creamy.

Thanks to Alpha Health for providing this great recipe!

Baked Acorn Squash Rings

Keeping it simple with a lightly seasoned acorn squash.
Best thing about these – no peeling involved! Bake with the skin on and you get a bit of added texture with the melt-in-your-mouth squash.
  • 1 acorn squash, sliced in .5″ rounds
  • 2 Tbsp. Alpha Organic Fair Trade Red Palm Olein
  • 1 tsp. poultry seasoning
  • 1/2 tsp. sea salt
  • 1/2 tsp. cracked pepper
  • Fresh parsley for garnish


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Spread squash rings evenly along baking sheet.
  3. Mix seasoning, salt and pepper with Red Palm Olein. Drizzle over top squash rings.
  4. Bake for 20-25 minutes, until centers are soft.
  5. Remove from oven. Sprinkle with a little extra salt and pepper to taste. Top with parsley.

Thanks to Alpha Health for providing this amazingly simple and super tasty recipe!

Lisa’s First Gluten Free Stuffing

Wild Rice with Apple & Seeds Stuffing

I found this recipe on line and made a few alterations, but unfortunately I never recorded the original source.  But we send our collective thanks to the original cook!  This was the first stuffing I served in our newly gluten-free home.  It was a huge success!


½ Cup Organic Wild Rice

½ Cup Organic Brown Rice

2 Cups Water (alkaline if you’ve got it!)

1 TBSP Vegetable Oil (try Camelina or MCT oil for added nutrients)

Cook the rice in the water and oil.  While the rice is cooking move onto the next step.


1 Stalk Organic Celery – chopped

4 Organic Green Onions – chopped

2 Cloves Organic Garlic – chopped

I just toss these all into my hand powered food processor – then sauté them in a little oil or butter, and set them aside to cool.


1 Organic (& Local!) Red Apple – peeled & diced
(then set aside in lemon water to prevent browning)


½ Cup Organic (& Local!) Dried Cranberries

½ Cup Organic Raisins

2TBSP Organic Lemon Zest

Combine the drained apple, cranberries, raisins, and lemon zest with the cooked onions, celery and garlic and set aside.


3TBSP freshly squeezed Organic Lemon Juice

½ tsp Himalayan Salt

1/3 Cup Organic, Cold Pressed Olive Oil

Freshly Ground Organic Black Pepper to taste

Wisk together & pour over the cooked rice.


Finally mix everything together and serve hot or cold.

Baked Acorn Squash

Cut your organic acorn squash in half and remove the seeds.

Bake your squash , flesh side down, in the oven (350 degrees) in a 1/4 cup of water until fully cooked; soft throughout.

Warm a mixture of 1 cup of dried fruit cut into bite sized pieces in  1/2 a cup of brandy or wine.
Spoon this mixture into each half of the squash.
(try apricots, cranberries, raisins, goji berries, prunes … you’ve got al kinds of options!)

Serve warm.

Alternatively – bake your squash flesh side up with grass fed butter and organic & fair trade brown sugar / maple syrup in the middle.  Baked until soft and the syrup glazes.


Great side dish!


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