El Dorado County_Foothills_Style Magazine - November 2018

Acorn Squash with Apple Stuffing
Submitted by Allie and Dan, Sacramento-based
bloggers at Love & Risotto, loveandrisotto.com,
@loveandrisotto
• 2 acorn squash, cut in half
• 2 tbsp. olive oil
• Salt and pepper
• 1 apple, chopped
• 1 box stuffing
• 1 1/2 cups water
• 1/4 cup parmesan cheese, grated
• 1/4 cup dried cranberries
Preheat oven to 425 degrees Fahrenheit.
Halve the acorn squash from each pointy end. Remove
the seeds and rub with olive oil. Season with salt and
pepper. Turn squash halves over and place in a
baking dish. Quarter the apple and put in the
same baking dish. Place in oven and bake for
25-30 minutes.
Mix stuffing and water and cook on stovetop according
to package directions.
With baked apples, stuffing, and cranberries, this
stuffed acorn squash is completely tasty. In a few steps and
with very little time and energy, the perfect bite of fall is ready.
Once the acorn squash is roasted, evenly spoon in the
stuffing. Top with the baked apple, dried cranberries,
and parmesan cheese.
Submitted by Genevieve
Jerome, Folsom-based
blogger at Fitty Foodlicious
and cookbook author,
fittyfoodlicious.com,
@fittyfoodlicious
These bars are similar to
the Cranberry Bliss Bars you
can buy at “that one” coffee shop
but without all of the chemicals, refined sugars,
additives, and oils.
• 1 cup organic flour
• 1 tsp. organic baking powder
• 1/4 tsp. Himalayan sea salt
• 1 tbsp. fresh ginger
• 1/2 tbsp. fresh turmeric
• 1 scoop (add more if you want!) Vital
Protein’s Collagen Beauty Water
(Strawberry Lemonade)
• 1/4 cup organic coconut sugar
• 1 tbsp. vanilla extract
• 2 tbsp. organic coconut oil
• 1 organic egg
• 1 cup fresh organic cranberries
For the Frosting:
• 1 brick softened organic cream cheese
• 1 tbsp. lemon zest
• 1 tbsp. organic coconut sugar
• 1/2 cup unsweetened dried cranberries
Add flour, baking powder, and sea salt to a
medium mixing bowl, then add the fresh ginger
and turmeric and combine. Next, add 1 scoop of
collagen beauty water and combine again.
In a separate mixing bowl, combine the coconut
sugar, vanilla extract, coconut oil, and egg and
whisk together (do not overmix). Combine all
ingredients together with a mixer on low speed.
Remember: Do not overmix or your dough may
Healthy Cranberry Delight Bars
come out in clumps. For the smoothest dough possible, mix everything together
slowly; no need to rush this part.
Once your dough is at the desired consistency, fold in 1 cup of fresh cranberries
until combined. Spread dough mixture evenly into a greased baking pan (I use
coconut oil spray). Bake at 350 degrees Fahrenheit for 15-20 minutes. (Do not
overbake if you want a chewy-gooey middle). Stick a toothpick in the bars to
ensure they’re done; if it comes out clean, your bars are ready!
While the bars cool, make the frosting. Combine softened cream cheese, lemon
zest, and coconut sugar in a mixer until the frosting comes out smooth.
Place the bars in the fridge for 10 minutes to thicken up a bit. Once cooled, cut
them. Top with frosting, dried cranberries, and more lemon zest. The bars will keep
in the fridge for up to one week in an airtight glass container.
FOR MORE SEASONAL RECIPES, VISIT STYLEEDC.COM!
NOVEMBER 2018 // styleedc.com 41