Finding ourselves on the brink of autumn, with school and work-life back in full swing, this September I’ll be sharing a series of one-pot, super simple, and inexpensive yet healthful recipes- perfect for those on a tight or student’s budget, with a particularly small kitchen, or with a sparse amount of free time (check, check, check to all of the above!). Limited resources- financial, space, or otherwise- shouldn’t have to put a damper on your nutrition needs or access to a delicious meal- look no further.
With the anticipated temperature drops ahead, I’ve been slowly finding myself ever more drawn to the warm and the cozy – reaching for porridges instead of smoothies, that piping mug of coffee instead of iced. But though my inner bear cub wants nothing more than to curl up and call it hibernation quits, burrowing into a heaping nest of wool blankets and one too many layers, I’m always mindful of nourishing with meals that not only warm my bones and my spirit, but still remain waist line friendly. An intimate blend of late summer stone fruit and soothing and immune boosting autumn spices, recently I’ve been elevating my first meal with a healthy dollop of Gingered Plum and Walnut Compote -naturally sweetened with a touch of pure maple syrup and glowing crimson from the ripest, reddest plums. Perfect for topping simmering or overnight oats, that sweet potato waffle, or almond butter toast, this simple, one-pot, and vegan plum compote is just the adornment to take your early autumn breakfasts and snacks to the next level. Especially served up with Susty Party’s back-to-real life tableware.
Perfect for those heading back to school or just getting resettled into that workweek grind, Susty Party’s tableware provide early risers an environmentally friendly and playfully vibrant way to serve up something special. Made from 100% recycled, biodegradable, certified compostable, and disposable materials, their line includes wood cutlery, to-go cups with lids, and napkins. Susty’s back to school collection can be found on the Susty Party website; be sure to use my code inmybowl10 at checkout for an extra $10 off your purchase (!).
Gingered Plum and Walnut Compote [makes 12 servings]
note: for this recipe I used red plums, but any ripe plum will do!
½ cup raw walnuts
5 ripe plums (about 1 ¼ pounds), pitted + roughly chopped
I tablespoon minced fresh ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 tablespoons pure maple syrup
In a small skillet over medium heat, heat the walnuts for 1-2 minutes, stirring constantly, until slightly golden and fragrant. Remove from heat, roughly chop, and set aside.
In medium saucepan over medium heat, bring the plums, ginger, cinnamon, cardamom, and maple to a simmer (you’ll see the maple and plum juices bubbling on the bottom). Reduce heat to medium-low, cover, and cook the fruit for an additional 10-15 minutes, stirring occasionally, or until the plums are very soft and syrupy.
Allow the compote to slightly cool, then gently stir in the walnuts. Transfer to a tightly sealable glass container and store for up to one week in the refrigerator.
Nutritional Information [per serving = 2 tablespoons]
60 Calories, 3g Fat, 8.3g Carbohydrates, 1g Fiber, 7g Sugar, 1g Protein
Thank you Susty Party for sponsoring this post, and thank you for reading!