After several years in the big city, I moved to a cabin in the woods of Northern California. Inspired by local ingredients I create simple, beautiful, healthy recipes anyone can make.

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I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving. Happy Halloween! By Erin Gleeson for The Forest Feast

I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! If you’re in a time crunch, you could always use canned pumpkin as well. Sprinkle a little cinnamon on top before serving.

Happy Halloween!

By Erin Gleeson for The Forest Feast

Challah dough makes for great cinnamon rolls- the dough is sweet and a little chewy, yum! Use my recipe for challah dough as is (or add a little pumpkin puree when you’re mixing it together). I found a jar of pumpkin butter at Trader Joe’s which was a great glaze, but you can also just make a basic icing (1c powdered sugar + 2T butter + 2t milk+ 1/2t cinnamon). Glaze right as they come out of the oven and enjoy immediately!

Challah dough makes for great cinnamon rolls- the dough is sweet and a little chewy, yum! Use my recipe for challah dough as is (or add a little pumpkin puree when you’re mixing it together). I found a jar of pumpkin butter at Trader Joe’s which was a great glaze, but you can also just make a basic icing (1c powdered sugar + 2T butter + 2t milk+ 1/2t cinnamon). Glaze right as they come out of the oven and enjoy immediately!

Whenever I am working from home on Fridays (which is pretty much weekly) I make Challah for Shabbat dinner.  I have tried and adjusted many recipes, and this is the version I like best. Most recipes make 2 loaves (because it’s traditional to have 2 loaves for Shabbat) but I created a recipe that makes one loaf, which is usually plenty. To mix it up, you can add raisins, craisins, nuts, fruit, chocolate chips, etc. I learned to do the 6-piece braid on youtube via this link (I think about 100 of those views are mine). You can sprinkle sesame seeds, poppy seeds, crushed nuts, sea salt…whatever you like on top. Whatever you don’t finish makes for great french toast the next morning. Shabbat Shalom!

Whenever I am working from home on Fridays (which is pretty much weekly) I make Challah for Shabbat dinner.  I have tried and adjusted many recipes, and this is the version I like best. Most recipes make 2 loaves (because it’s traditional to have 2 loaves for Shabbat) but I created a recipe that makes one loaf, which is usually plenty. To mix it up, you can add raisins, craisins, nuts, fruit, chocolate chips, etc. I learned to do the 6-piece braid on youtube via this link (I think about 100 of those views are mine). You can sprinkle sesame seeds, poppy seeds, crushed nuts, sea salt…whatever you like on top. Whatever you don’t finish makes for great french toast the next morning. Shabbat Shalom!