Thanksgiving Sides (Zesty Cranberry Sauce + Orange Basil Sweet Potatoes)

Its the beginning of the best time of year, holiday season!! Its Thanksgiving this week and I have been non-stop getting in the holiday spirit, baking, making recipes for Thanksgiving and spending time with friends and family. But, lets be real, the holiday season is one of the busiest times of year and who doesn't want an easy way out or a quick recipe to make! Thats why I am sharing with you these two amazing and incredible easy recipes that your friends and family will love. 
Push that can of already made cranberry sauce to the side and say hello to this fresh & zesty cranberry sauce that takes no longer than 10 minutes. Throw in some fresh cranberries, orange zest, some sweeteners and let boil, then you're ready to go! You can find the recipe and details, here. 

Moving on to my second favorite and technically more healthy item than your average mashed potato is this incredible orange, basil mashed sweet potatoes from Andie Mitchell's recipe book Eating in the Middle.  Throw a few whole sweet potatoes in the oven for an hour. When the sweet potatoes are soft in the middle scoop the insides out and transfer to a bowl. Add 2 Tbsp of butter, 1/4 cup of maple syrup, nutmeg, salt & pepper and mash together well! Before serving add some chopped fresh basil and serve!! 

Duh, these are the two easiest side dishes you could make on this crazy day of cooking, prepping, traveling, or just relaxing. Make prepare these ahead of time and reheat as well to ease your stress away! 

Thanks again for following and have the best Thanksgiving day!  

Triple Chocolate Banana Bread (V + GF)

Recently, I've been on a baking kick, looking for the best, most delectable recipes, while still being conscious of the sugar and ingredients added into them. This past week, I came across this vegan & gluten-free Triple Chocolate Banana Bread Recipe from the website Dear Kitchen and knew this would be the perfect thing to share with you all. Especially with the upcoming holiday season.  

This banana bread was so moist, because of the ripened bananas added to it, which also gave the banana bread some its sweetness as well. But, the best part about this banana bread is that it only uses natural sweetener, like maple syrup to sweeten it up. The gnash topping encapsulates this delicious treat and bumps up the flavor and sweetness as well. I adapted this recipe slightly and added a bit of maple syrup to the gnash and sprinkled with toasted hazelnuts opposed to blueberries. But, if you want to be creative, most anything can be added to the top: coconut flakes, blueberries, raspberries, nuts, etc. 

I love seeing the pictures and recipes you post, so make sure to tag your social media posts with #tripleo and @oliviasobjectsofobsession 

Ingredients: 

1. 2 cups (500 ml) oat milk
2. 2 tsp apple cider vinegar
3. 3 tbsp maple syrup
4. 1/4 cup (60 ml) coconut oil
5. 3 ripe bananas, mashed
6. 1 cup all purpose flour
7. 2/3 cup (60 g) cocoa powder
8. 1 tsp baking soda
9. 2 tsp baking powder
10. 1/2 tsp salt
11. 4 tsp cinnamon
12. 100 g dark chocolate chips 

Ganache: 

1. 100 g dark chocolate
2. 1/4 cup (60 ml) coconut oil

Directions: 

1. Preheat the oven to 350°F (175°C). Line a bread rectangular baking dish (34x12 cm, 2 litres) with baking paper.
2. Mix together oat milk and vinegar and leave for a few minutes. In a larger bowl whisk together maple syrup and coconut oil. Add the milk and vinegar mixture and mashed bananas. Whisk to combine.
3. Sift together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Slowly add to the wet ingredients while whisking on low speed or with hand. Fold in the coconut chips and transfer to baking dish. Bake for 1 hour.
4. Leave it to cool completely. On a double boiler melt together the chocolate and coconut oil. Pour over the bread and leave to cool down and harden.

Butternut Squash & Quinoa Salad + Pumpkin Seeds

Theres no doubt that I've been on a pumpkin kick lately and this salad is just another item to add to the list. But, this salad gets even better as it is packed with incredible nutrients and super foods such as butternut squash, quinoa & pumpkin seeds, and it is gluten free & guilt free! Click to see the recipe details here or below

There are so many ways in which you can incorporate pumpkin seeds into dishes as well as butternut squash and quinoa. They are such versatile foods that can be used within a side dish or for this instance the main course. I have been eating this light and filling salad all week & its the perfect thing to tide over my hunger and keep me feeling full for hours. Lastly, since most of the items within this dish are savory, the hints of sweetness from the dried cranberries are the perfect thing to liven this salad up. 

I also am obsessed with how colorful this dish is and it will make the perfect item to bring to your upcoming Fall get togethers or a Thanksgiving side dish as well. This dish takes no longer than 30 minutes total and that is mainly due to the required time for the quinoa to cook. 

I can't wait for all of you to enjoy & when you do, because I know you won't be able to resist, share and spread some love with me on Instagram @oliviasobjectsofobsession or on my Facebook page, here. 

Ingredients: 

1. 3 cups butternut squash, cubed
2. 1 cup uncooked quinoa
3. 2 cups water
4. 1/3 cup dried cranberries
5. 1 red onion (or whatever your preference) 
6. 3 Tbsp roasted pumpkin seeds
7. Salt and pepper
   Vinegarette Dressing: 
8. 1/2 cup olive oil 
9. 1/4 cup balsamic vinegar 
10. 1 tsp honey
11. 1 tsp dijon mustard
12. 1 tsp minced garlic 

Directions: 

1. Preheat the oven to 400 degrees
2. In a large bowl, place the cubed butternut squash. Season with olive oil and salt and pepper and place into the oven until soft. (20-25 minutes). 
3. While squash is roasting, place the quinoa on the stovetop for 15 minutes to cook, until water has absorbed. Bring to a boil and then reduce down to a simmer. 
4. Once squash and quinoa have finished cooking, let the quinoa and butternut squash cool completely and combine squash, quinoa, dried cranberries, red onion, pumpkin seeds and vinaigrette with salt and pepper. 
5. Chill in fridge. 
6. Enjoy! 

Pumpkin Maple Pecan Granola (GF)

Since its officially Fall, I have seriously been craving anything to do with Pumpkin. Pumpkin spice, pumpkin seeds, pumpkin pie, pumpkin patches...pretty much anything that involves pumpkins! Therefore, this week for our Motivation Monday recipe, I have decided to focus on an easy, homemade Pumpkin Maple Pecan granola. It not only has roasted pumpkin seeds, but also pumpkin puree in it. 

This recipe is so easy, it takes only about 30 minutes and 25 of those are in the oven! It also only uses a handful of ingredients and since its homemade it isn't overloaded with sweetness and extra sugary ingredients. It tastes like Fall on a spoon and a burst of flavors in your mouth. Its crunchy, not too sweet, light, pumpkin-ey, nutty and all around amazing! I found this incredible recipe here, so make sure to check it out, on how to make. 
 

Make sure to note, that even if you do not believe the granola is done in the oven, remember that it continues to crisp when it is cooling.  

This granola is the perfect thing to put on your yogurt or to bring to work with you as a snack and since it is filled with healthy fats, proteins and fiber, it will keep you feeling full and satisfied throughout the day. 

If you do end up making this amazing granola, and how could you not, make sure to tag me on Instagram @oliviasobjectsofobsession and @minimalistbaker where I found the recipe!! 

Happy Fall!