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  • Healthy Spinach and Mushroom Scramble – Simply Scratch

    This Healthy Spinach and Mushroom Scramble is filling and delicious. A scrambled egg breakfast with sautéed onions and mushrooms and a diced veggie breakfast sausage. Serve with toast or on its own. This recipe serves 1 but can easily be doubled or quadrupled.

    This is a favorite breakfast of ours.

    I make this at least 3 times a week and it still hasn’t gotten old. And I always keep everything on hand; even prepped minced onion and sliced mushrooms so I can make this wholesome breakfast in minutes. The flavors are simple yet work so deliciously well together. I prefer use spicy veggie breakfast sausage in this scramble because for one, they’re already cooked and only need to be warmed up. And secondly, I like their flavor better than traditional breakfast sausage and they aren’t as greasy.

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    This healthy spinach and mushroom scramble is easy and filling, keeping you satisfied all morning long.

    ingredients for Healthy Spinach and Mushroom Scrambleingredients for Healthy Spinach and Mushroom Scramble

    To Make This Healthy Spinach and Mushroom Scramble You Will Need:

    • light olive oil
    • diced onion (red, yellow or white)
    • sliced mushrooms
    • kosher salt
    • freshly ground black pepper
    • baby spinach
    • eggs
    • cooked sausage patty (I prefer spicy veggie sausages)
    • grated Parmesan cheese.

    Add oil to panAdd oil to pan

    Heat 2 teaspoons olive oil in a 10-inch non-stick skillet over medium-low heat.

    Add onions, mushrooms and a pinch of saltAdd onions, mushrooms and a pinch of salt

    Add in 1 tablespoon (go ahead and eyeball it) of diced onion, a cup of sliced mushrooms and a pinch of kosher salt. As for the type of mushrooms, I use cremini but any mushrooms will work just fine.

    add eggs, salt and pepper in a bowl or liquid measuring cupadd eggs, salt and pepper in a bowl or liquid measuring cup

    Meanwhile crack two eggs into a bowl and add a pinch of kosher salt and freshly ground black pepper.

    whisk well to combinewhisk well to combine

    Whisk until light and fluffy, then set aside.

    sautéed onions and mushroomssautéed onions and mushrooms

    Once the onions are soft and the edges of the mushrooms are golden brown.

    add a handful of baby spinachadd a handful of baby spinach

    Next, add in 1 cup or a large handful of baby spinach. Season with freshly ground black pepper.

    sautéed spinachsautéed spinach

    Continue to stir until the spinach starts to wilt.

    scoot veggies off to the side and pour in whisked eggsscoot veggies off to the side and pour in whisked eggs

    Then scoot this mixture off to the side of the pan. Reduce the heat to medium-low and pour in the beaten eggs.

    stir until just about fully cookedstir until just about fully cooked

    Use a rubber spatula to scrape and fold the eggs until they just fully cooked.

    add in the diced veggie sausageadd in the diced veggie sausage

    Next add in the diced veggie sausage.

    add in the diced veggie sausageadd in the diced veggie sausage

    And stir to heat through.

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    Serve in a bowl and top with freshly grated parmesan cheese.

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    And micro greens, if you want to be fancy.

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    Enjoy! And if you give this Healthy Spinach and Mushroom Scramble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Healthy Spinach and Mushroom ScrambleHealthy Spinach and Mushroom Scramble

    Yield: 1 serving

    Healthy Spinach and Mushroom Scramble

    This Healthy Spinach and Mushroom Scramble is filling and delicious. A scrambled egg breakfast with sautéed onions and mushrooms and a diced veggie breakfast sausage. Serve with toast or on its own. This recipe serves 1 but can easily be doubled or quadrupled.

    • 1 olive oil spray
    • 1 tablespoon minced onion, red, white or yellow
    • 1 cup sliced mushrooms, white button or cremini
    • 2 large eggs
    • 1 pinch kosher salt, more or less to taste
    • 1 pinch freshly ground black pepper, more or less to taste
    • 1 cup baby spinach
    • 1 Morningstar Hot & Spicy breakfast sausage patty, heated through and diced
    • 1 tablespoon parmesan cheese
    • Heat olive oil in a 10-inch non-stick skillet over medium heat. Add in the onions and mushrooms and a small pinch of kosher salt. Stir and sauté until the onions are soft and the mushrooms edges are golden.

    • Meanwhile, crack the eggs in to a mixing bowl. Add a pinch of kosher salt and some freshly ground black pepper. Use a whisk to beat the eggs until light and fluffy. Set aside.

    • Next add in the spinach and a few grinds of freshly ground black pepper. Stir and sauté until it begins to wilts. Scoot the spinach mushroom mixture off to the side and reduce the heat under the pan to medium-low. Then pour in the beaten eggs. Stir and fold the eggs, cooking them until starting to set. Working the spinach and mushrooms into the eggs as they start cook.

    • Once the eggs are fully cooked, add in the diced sausage and heat through.

    • Serve the scramble in a bowl, sprinkle with 1 tablespoon of freshly grated parmesan and micro greens (if using).

    • This is optional but I like to serve this topped with micro greens.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 200kcal, Carbohydrates: 6g, Protein: 17g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 375mg, Sodium: 297mg, Potassium: 652mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3393IU, Vitamin C: 9mg, Calcium: 161mg, Iron: 3mg

    This recipe was originally posted on October 22nd, 2018 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

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  • The High-Protein Breakfast Casserole You Didn’t Know You Needed

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This healthy cottage cheese egg bake is a high protein breakfast recipe from both eggs and cottage cheese! Our fluffy and flavorful breakfast casserole is so easy to make with just a handful of ingredients (eggs, cottage cheese, tomatoes, basil cheese, and roasted red bell pepper) in less than 50 minutes!

    I eat eggs multiple times a week in many different forms. While I’m not opposed to making scrambled eggs or a fried egg on a daily basis, I love prepping a batch of spinach, sausage and egg casserole or a cheesy monterey jack souffle  (one of our most popular breakfast casserole recipes) to have on hand during the week.

    My favorite egg casserole with cottage cheese is the perfect meal prep recipe for the weekend! I love making a healthy breakfast casserole on the weekend that I can enjoy throughout the week. It’s such a great way to have easy breakfasts on hand for those busy weekday mornings and lunches when I need something quick, easy and good for me.

    a white 9x13 baking dish full of baked fluffy cottage cheese egg bake loaded with basil and cherry tomatoes

    Cottage Cheese is a Great Source of Protein!

    Um, cottage cheese is totally having a moment right now and I am here for it! I have vivid memories of my parents eating a bowl of peaches or pears with cottage cheese and now I see why.

    It’s loaded with proteinI’ve been experimenting with ways to add more protein to meals, and cottage cheese is a major winner. Using low-fat cottage cheese is a great way to increase protein without feeling too full. Try my 7 Minute Savory Oatmeal, VIRAL High-Protein Cottage Cheese Beef & Sweet Potato Bowl, or these fluffy cottage cheese pancakes!

    a serving of cottage cheese egg bake removed from a baking dish full of the casserolea serving of cottage cheese egg bake removed from a baking dish full of the casserole

    Diet for Perimenopause

    Carrian CheneyCarrian Cheney

    Being in my 40’s I’m fully aware of all the women dealing with Perimenopause. Because of this, I ensure my protein intake is well over 100 grams a day.

    Higher protein helps me with my goals of building muscle and strength as it’s important to maintain muscle as we age. Cottage cheese is also a high calcium food which is fantastic for bone health. Just one serving of this dish is 17 grams of protein!

    Ingredients for the Best Cottage Cheese Egg Bake

    • Whole Eggs: The star of the casserole. Eggs provide structure, richness, and that fluffy, custard-like texture when baked. They also add protein to keep the dish filling.
    • Cottage Cheese: Adds creaminess, moisture, and a protein boost without making the casserole heavy. Use low fat or full-fat cottage cheese.
    • Shredded Mozzarella Cheese: Brings a mild, melty cheesiness to balance the tang of the cottage cheese. It adds richness and helps the top brown beautifully. You can use cheddar cheese or parmesan cheese or even omit the cheese altogether if you want.
    • Cherry Tomatoes: Juicy, slightly tangy bursts of flavor that cut through the richness of the eggs and cheese. They also add brightness and bursts of fresh flavor.
    • Roasted Red Bell Peppers: Adds a sweet, smoky flavor and a pop of color. Peppers also bring extra moisture and natural sweetness to balance the eggs. Can be omitted if desired.
    • Fresh Basil Leaves: Brings fresh, aromatic flavor and a touch of sweetness. Basil pairs especially well with tomatoes and mozzarella, and obviously I had to include basil!
    • Garlic Powder: Adds depth and a savory background flavor without overpowering the fresh ingredients.
    • Salt: Enhances all the flavors in the casserole. Eggs especially need salt to avoid tasting bland.
    • White Pepper (or Black Pepper): Adds a gentle heat and balances the creaminess. White pepper keeps the look of the casserole clean, while black pepper adds a little more bite.
    all the ingredients for a cottage cheese egg bake including cherry tomatoes, eggs, fresh basil, salt, milk, mozzarella cheeseall the ingredients for a cottage cheese egg bake including cherry tomatoes, eggs, fresh basil, salt, milk, mozzarella cheese

    How to Make a Protein-Packed Breakfast Casserole

    Here are the simple ingredients you need for this egg bake recipe:

    1. Prep: Preheat the oven to 375 degrees F and spread a 9×13 baking dish with cooking spray.
    2. First Layer: Place the tomatoes and fresh basil at the bottom of the prepared baking dish. They will float up throughout the eggs.
    3. Whisk: Mix together the remaining egg casserole ingredients. Pour the egg mixture over the tomatoes and basil.
    4. Bake: Bake until puffy and eggs are set, no liquid remaining.

    Variations and Add-Ins for Egg Casserole

    We love that this egg casserole is customizable! You can add in your own veggies like sauteed asparagus, onions, broccoli, zucchini or mushrooms. Up the protein with some sausage, bacon, or ham. It’s really open whatever flavor combination you love!

    a baking dish full of fluffy, baked egg casserole with cottage cheese, tomatoes, roasted red peppers and fresh basila baking dish full of fluffy, baked egg casserole with cottage cheese, tomatoes, roasted red peppers and fresh basil

    Make-Ahead and Storage Instructions

    Meal Prep

    This egg casserole can be served all week long or it makes a fantastic base for egg sandwiches on an English muffin or focaccia. You can mix everything together and store it unbaked and covered in the fridge overnight and bake it fresh in the morning.

    You can also bake it, let it cool and then reheat in the oven (350 degrees F for about 15 min) the next morning. It keeps and reheats beautifully!

    Storage

    Wrap the dish well in plastic wrap or place in an airtight container. It will last around 5 days in the fridge.

    This recipe is also perfect to freeze after baking! I like to cut in slabs and freeze in freezer bags!

    a serving of breakfast egg casserole loaded with cherry tomatoes, roasted red peppers and fresh basila serving of breakfast egg casserole loaded with cherry tomatoes, roasted red peppers and fresh basil

    Our viral breakfast cottage cheese bowl is a great one if I have time to chop and assemble, but this healthy egg and cottage cheese recipe is made one day and enjoyed all week long. Fuel your mornings with this protein-packed breakfast egg casserole with cottage cheese—easy, make-ahead, and full of wholesome ingredients.

    Watch How This Healthy Egg Casserole is Made…

    More Healthy Breakfast Options…

    Prevent your screen from going dark

    • Preheat the oven to 375℉. Lightly grease a 9×13 casserole dish.

    • Evenly spread the tomatoes and fresh basil on the bottom of the dish.

      1 ½ Cups Cherry Tomatoes, ½ Cup Fresh Basil Leaves

    • In a large bowl, whisk together the eggs, cottage cheese, and milk.

      14 Eggs, 2 Cups Low Fat Cottage Cheese, ½ Cup Milk

    • Add the mozzarella, salt, roasted bell pepper, pepper, and garlic powder and stir. Pour on top of the basil and tomatoes.

      ⅓ Cup Mozzarella Cheese, ½ teaspoon Kosher Salt, 1 Roasted Red Bell Pepper, ¼ teaspoon White Pepper, 1 teaspoon Garlic Powder

    • Bake for 30-35 minutes, or until casserole is puffed and eggs are set.

    • Let cool for 10-15 minutes before serving.

    Serving: 1cup, Calories: 161kcal, Carbohydrates: 4g, Protein: 17g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 262mg, Sodium: 521mg, Potassium: 229mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 653IU, Vitamin C: 8mg, Calcium: 114mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Carrian Cheney

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  • Can Vegan Fecal Transplants Lower TMAO Levels? | NutritionFacts.org

    If the microbiome of those eating plant-based diets protects against the toxic effects of TMAO, what about swapping gut flora?

    “Almost 2,500 years ago, Hippocrates stated that ‘All disease begins in the gut.’” When we feed our gut bacteria right with whole plant foods, they feed us right back with beneficial compounds like butyrate, which our gut bugs make from fiber. On the other hand, if we feed them wrong, they can produce detrimental compounds like TMAO, which they make from cheese, eggs, seafood, and other meat.

    We used to think that TMAO only contributed to cardiovascular diseases, like heart disease and stroke, but, more recently, it has been linked to psoriatic arthritis, associated with polycystic ovary syndrome, and everything in between. I’m most concerned about our leading killers, though. Of the top ten causes of death in the United States, we’ve known about its association with increased risk of heart disease and stroke, killers number one and five, but recently, an association has also been found between blood levels of TMAO and the risks of various cancers, which are our killer number two. The link between TMAO and cancer could be attributed to the inflammation caused by TMAO, but it could also be oxidative stress (free radicals), DNA damage, or a disruption in protein folding.

    What about our fourth leading killer, chronic obstructive pulmonary disease (COPD), like emphysema? TMAO is associated with premature death in patients with exacerbated COPD, though it’s suspected that it’s due to them dying from more cardiovascular disease.

    The link to stroke is a no-brainer—no pun intended. It is due to the higher blood pressure associated with higher TMAO levels, as well as the greater likelihood of clots forming in those with atrial fibrillation. Those with higher TMAO levels also appear to have worse strokes and four times the odds of death.

    Killer number six is Alzheimer’s disease. Can TMAO even get up into our brains? Yes, TMAO is present in human cerebrospinal fluid, which bathes the brain, and TMAO levels are higher in those with mild cognitive dysfunction and those with Alzheimer’s disease dementia. “In the brain, TMAO has been shown to induce neuronal senescence [meaning, deterioration with age], increase oxidative stress, impair mitochondrial function, and inhibit mTOR signaling, all of which contribute to brain aging and cognitive impairment.”

    Killer number seven is diabetes, and people with higher TMAO levels are about 50% more likely to have diabetes. Killer number eight is pneumonia, and TMAO predicts fatal outcomes in pneumonia patients even without evident heart disease. Kidney disease is killer number nine, and TMAO is strongly related to kidney function and predicts fatal outcomes there as well. Over a period of five years, more than half of chronic kidney disease patients who started out with average or higher TMAO levels were dead, whereas among those in the lowest third of levels, nearly 90% remained alive.

    How can we lower the TMAO levels in our blood? Because TMAO originates from dietary sources, we could limit our intake of choline- and carnitine-rich foods. They’re so widespread in foods,” though we’re talking about meat, eggs, and dairy. “Therefore, restriction of foods rich in TMA-containing nutrients may not be practical.” Can we just get a vegan fecal transplant? “Vegan donors provided the investigators with a fresh morning fecal sample…”

    If you remember, if you give a vegan a steak, despite all that carnitine, they make almost no TMAO compared to a meat-eater, presumably because the vegan hasn’t been fostering steak-eating bugs in their gut. See below and at 3:40 in my video Can Vegan Fecal Transplants Lower TMAO Levels?.

    Remarkably, even if you give plant-based eaters the equivalent of a 20-ounce steak every day for two months, only about half start ramping up production of TMAO, showing just how far their gut flora has to change. The capacity of veggie feces to churn out TMAO is almost nonexistent. Instead of eating healthier, what about getting some vegan poop?

    In a double-blind, randomized, controlled trial, research subjects either got vegan poop or their own poop back through a hose snaked down their nose, and it didn’t work.

    First of all, the vegans recruited for the study started out making TMAO themselves, in contrast to the other study, where they didn’t make any at all. This may be because the earlier study required the vegans to have been vegan for at least a year, and this study didn’t. So, there wasn’t much of a change in TMAO running through their bodies two weeks after getting the vegan poop, but the vegan poop they got seemed to start out with some capacity to produce TMAO in the first place.

    So, the failure to improve after the vegan fecal transplant “could be related to limited baseline microbiome differences and continuation of an omnivorous diet” after the vegan-donor transplant. What’s the point of trying to reset your microbiome if you’re just going to eat meat? Well, the researchers didn’t want to switch people to a plant-based diet since they knew that alone can change our microbiome, and they didn’t want to introduce any extra factors. The bottom line is that it seems there may not be any shortcuts. We may just have to eat a healthier diet.

    Doctor’s Note

    Want to become a donor? Find out How to Become a Fecal Transplant Super Donor.

    For more on TMAO, check out related posts below. 

    See the microbiome topic page for even more.

    Michael Greger M.D. FACLM

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  • In his national address, President Trump claimed he’s bringing prices down. Here’s what the data shows.

    After nearly two months without new consumer price data, the Bureau of Labor Statistics released its latest report Thursday, providing a glimpse at energy costs, food prices and other everyday expenses.

    According to the consumer price index, inflation slowed in November, with prices rising 0.2% over the 0.3% observed in September. (BLS could not collect October data because of the government shutdown.)

    Still, inflation remains stubbornly high. Compared with a year ago, consumer costs are up about 2.7%.

    Thursday’s report came just a day after President Donald Trump delivered a prime-time address from the White House in which he largely discussed affordability concerns, from housing costs to grocery prices, saying the U.S. is “poised for an economic boom.”

    “The last administration and their allies in Congress looted our treasury for trillions of dollars, driving up prices and everything at levels never seen before. I am bringing those high prices down and bringing them down very fast.”

    In truth, of the 11 everyday costs tracked month to month by the consumer price index, only five have decreased since January.

    Here’s a closer look at the president’s claims and how prices are changing, or not, during his second term in office.

    To see the average U.S. price of a specific good, click on the drop-down arrow below and select the item you wish to view.

    Eggs

    In the wake of all-time highs set earlier this year, egg prices have collapsed in recent months.

    That downward trend continued in November, with the price dropping a whopping 63 cents from September and settling at $2.86 per dozen. It’s the first time since June 2024 that the average nationwide price for a dozen large Grade A eggs registered below the $3 mark.

    This steep drop-off in prices is a result of a declining number of bird flu cases in commercial and backyard flocks. In the first two months of 2025, tens of millions of birds were affected by highly pathogenic avian influenza across 39 states, according to U.S. Department of Agriculture data. With entire flocks culled to prevent the spread of the virus, the egg supply was strained, leading to shortages in stores and record costs for consumers.

    Following another spike in cases in the early fall, the number of new infections appears to be subsiding again, with less than 2 million U.S. birds affected in the past two months. More notably, zero outbreaks among egg-laying chickens have been reported in November and December.

    Consequently, costs are “falling rapidly” as highlighted by Trump in his prime-time address earlier this week.

    “The price of eggs is down 82% since March, and everything else is falling rapidly. And it’s not done yet, but boy are we making progress. Nobody can believe what’s going on.”

    While egg prices have dropped considerably from March’s record high of $6.23 per dozen, the difference of roughly $3.37 from March to November represents a 54% decrease — not the 82% cited by the president.

    In a statement given to the Tribune, a White House official clarified that he was referring to wholesale costs, not retail prices.

    Milk

    The cost of milk also saw a measurable decrease from the previous month, falling 13 cents.

    A gallon of fresh, fortified whole milk is now priced at $4.00 — that’s 2.5% less than it was in December 2024, before Trump took office.

    Bread

    The average price of white bread fell in November to $1.79 per pound, marking a three-year low for the pantry staple. Time for bread pudding, anyone?

    Bananas

    The cost of bananas fell slightly from September’s all-time highs, dropping just a fraction of a cent to $0.66 per pound in November.

    Recent price inflation is likely a byproduct of the president’s trade war, with tariffs imposed on the country’s top banana suppliers like Guatemala, Ecuador, Costa Rica, Colombia, Honduras and Mexico — all of which are currently subject to an import tax of at least 10%.

    But in mid-November, Trump took action to combat rising grocery costs, announcing that some agricultural products would be exempt from tariffs due to “current domestic demand for certain products” and “current domestic capacity to produce certain products.”

    Both fresh and dried bananas were among the listed exemptions, indicating that lower prices may be around the corner.

    Oranges

    No data on orange prices was available for November.

    However, in September, the cost of navel oranges was listed at $1.80 per pound, less than a cent shy of record highs and nearly 18% more than they were at the start of the Trump administration.

    Drastically low domestic orange production combined with steep tariffs on foreign growers have been helping to push costs skyward. But, as with bananas, oranges are now exempt from most reciprocal tariffs.

    Tomatoes

    As of November, the cost of field-grown tomatoes was $1.83 per pound. That price is 8 cents lower than the previous month of data and down roughly 12% since Trump took power.

    The change is somewhat abnormal given the growing season, as prices typically rise in the fall and peak in the early winter months, and could be attributable to the Trump administration’s recent course reversal on many of its tomato tariffs.

    Chicken

    The cost of fresh, whole chicken fell for a fourth consecutive month, to $2.04 per pound — its lowest price in a year.

    Rising feed costs and the effects of bird flu on the poultry supply chain have driven persistently higher prices, but with the number of cases dropping again, we could see lower prices in the new year.

    Still, the average cost is only about 2 cents less than it was when President Joe Biden left the White House.

    Ground beef

    Ground beef is getting more expensive.

    After shoppers saw some relief in September from climbing costs, the price of ground beef jumped another 18 cents.

    Rising costs can be attributed to a confluence of factors. The U.S. cattle inventory is the lowest it’s been in almost 75 years, and severe drought in parts of the country has further reduced the feed supply, per the USDA. Additionally, steep tariff rates on top beef importers also played a part in higher prices stateside, but as of Nov. 13 high-quality cuts, processed beef and live cattle are exempt from most countries’ levies.

    Still, since the change of administrations, ground beef costs have ballooned by 18% — translating to $1 per pound price increases at the grocery store.

    As of November, a pound of 100% ground beef chuck would set you back about $6.50.

    Electricity

    Electric costs have also been steadily rising.

    At approximately 19 cents per kilowatt-hour, the current price of electricity is a fraction of a cent off August’s high. According to the U.S. Energy Information Administration, the average American household uses 899 kWh every four weeks, translating to a monthly bill of about $170.

    Thankfully, the White House appears to be working to mitigate mounting costs. In his presidential address, Trump claimed that within the next 12 months his administration will have opened 1,600 new electrical generating plants.

    “Prices on electricity and everything else will fall dramatically,” Trump said.

    For many Americans, relief is needed. Since last December, the average price of electricity per kilowatt-hour has increased more than 7%.

    Gasoline

    Declining gas prices were another highlight of Trump’s Wednesday night remarks.

    The cost of gasoline has tumbled from the record-setting prices Americans saw three summers ago under Biden, and just last month, the price at the pump dropped more than 10 cents per gallon.

    “On day one I declared a national energy emergency,” Trump said. “Gasoline is now under $2.50 a gallon in much of the country. In some states, it by the way, just hit $1.99 a gallon.”

    According to the latest CPI data, the average nationwide cost for a gallon of regular unleaded gasoline is $3.23. And though prices are noticeably lower than they were two to three years ago, that average remains higher than it was just a year ago and up nearly 3% during the Trump presidency.

    Prices in Chicago, meanwhile, are about the same month-over-month, costing an average of $3.29 per gallon, according to EIA data.

    Natural gas

    Bucking its previous downward trend, piped utility gas, or natural gas, is another expense that’s climbing. The nationwide cost jumped 3 cents in November, landing at $1.64 per therm.

    On average, Americans are paying close to 8% more to heat their homes, ovens and stovetops than when Biden left office. Year-over-year, that gap is even more drastic: a roughly 10% change or difference of 15 cents per therm.

    Claire Malon

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  • California Eggs Recalled For Possible Salmonella Contamination – KXL

    (DIXON, CA – More than 15-hundred eggs are being recalled due to possible salmonella contamination. The recall from the California Department of Health applies to 12-count cartons and 30-count cartons from Vega Farms. They have a sell by date of December 22nd or earlier. A spokesperson for the company said the issue was due to processing equipment and not from the chickens that hatched the eggs.

    Officials say that while, the main distribution for this Vega Farms recall was in California, and Oregon wasn’t specified, it is always wise to be aware of food recalls and practice safe food handling, especially with eggs.

    More about:

    Tim Lantz

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  • Best Of Houston® 2025: Best Brunch – Rice Village – Houston Press

    Overview:

    We choose this year’s winner of the Best Rice Village Brunch.

    Best Brunch – Rice Village: Maximo

    Buzzy Rice Village hotspot turns weekend brunch into a celebration of nixtamalized corn masa. Think masa cornbread with chorizo gravy, masa pancakes topped with peach jam and brown sugar whip, and confit brisket tacos on hot corn tortillas. Tack on roasted oysters dripping in green garlic butter, fat housemade bacon with salsa ranchera and an agave-smooched sangria or some bubbly to wash it all down.

    6119 Edloe 

    713-878-7774 

    maximo-htx.com

    Houston Press

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  • The Easiest Corn Pudding You’ll Make This Season

    A cozy, creamy classic that belongs on every Thanksgiving table, this corn pudding comes together with simple pantry staples. It bakes up sweet, soft, and full of warm corn flavor, making it an easy side everyone loves.

    casserole dish of Corn Pudding with a scoop taken out
    • Flavor: Sweet corn flavor in every bite with a buttery, light topping.
    • Skill Level: Very easy! Just whisk, pour, and bake!
    • Texture: This dish is different from cornbread casserole, which has a more bread-like texture. It’s a smooth, spoonable custard base with bits of tender corn throughout.
    • Serving Suggestions: Corn pudding is a delicious side for Thanksgiving dinner, or next to a Sunday ham.

    Ingredient

    • Corn: Cream-style corn gives this recipe just the right consistency; use canned or try a homemade creamed corn recipe. Whole kernel corn adds little bursts of sweetness and texture in every bite; use canned, frozen, or fresh corn on the cob.
    • Eggs: The eggs are the base that creates the puddings custard-like texture. Bring the eggs to room temperature for the smoothest mix.
    • Dairy: Milk and butter add creaminess to this dish. Use cream in place of milk for a richer, silkier finish. If using salted butter, adjust the salt as needed.
    • Brown Sugar: Adds a touch of sweetness and a warm, cozy flavor to corn pudding.
    • Cornstarch: Cornstarch helps the pudding set as it bakes without becoming firm like cornbread.

    Easy Add-Ins

    • Veggies: Add finely diced jalapenos or mild green chilis. Swap out the chives for minced white onion.
    • Cheese: Add 1 cup of shredded cheddar or pepper jack cheese for some savory flavor.
    • Bacon: You can’t go wrong with bacon, so try sprinkling the top with ¼ cup of crumbled bacon before baking.

    How to Make Corn Pudding

    1. Combine all ingredients in a large bowl (full recipe below).
    2. Pour into a casserole dish and bake.
    3. Cool slightly before serving.
    1. Combine all ingredients in a bowl and refrigerate for up to 48 hours.
    2. Before baking, stir well and pour into the prepared baking dish. Bake as directed.

    If the ingredients are really cold from being refrigerated,  you may need to add about 10 minutes of cooking time.

    Corn pudding in a white casserole dish

    Save it For Later

    Leftovers will keep in the refrigerator for up to 4 days. Reheat in the microwave or bake, covered, at 300°F until warmed through.

    This casserole freezes well and stays soft and creamy! Freeze individual portions for up to two months. Thaw in the refrigerator overnight and reheat as desired.

    More Holiday Side Dishes

    Did you enjoy this Homemade Corn Pudding? Leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

    • Preheat oven to 400°F. Grease a 2-QT baking dish.

    • In a large mixing bowl, add eggs and whisk.

    • Whisk cornstarch and cold milk separately, then add to egg mixture. Add melted butter and brown sugar.

    • Stir in creamed corn, drained corn kernels, & chives.

    • Pour mixture into casserole dish and bake for 1 hour or until set.

    • You can use cream in place of milk in this recipe.
    • Use salted or unsalted butter, and adjust the salt in the recipe as needed.
    • This side dish is a pudding and has a moist custard-like texture, it is not expected to have a crumb similar to cornbread casserole.

    Make Ahead: Combine all ingredients in a bowl and refrigerate for up to 48 hours. Stir before pouring into a baking dish (the cornstarch will settle). Bake as directed, adding about 10 minutes to the baking time.
    Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.

    Serving: 0.5cups | Calories: 138 | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 44mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 0.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Side Dish
    Cuisine American
    Corn pudding in a casserole dish with writing
    Corn pudding in a dish with text
    a casserole dish of Corn pudding with a title
    ingredients to make Corn pudding in a glass bowl and Corn pudding in a dish with writing

    Holly Nilsson

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  • Best Of Houston® 2025: Best Brunch – Montrose – Houston Press

    Overview:

    We choose this year’s winner of the Best Montrose Brunch.

    Best Brunch – Montrose: Októ

    Another hit from Sof Hospitality (the team behind Doris Metropolitan and Hamsa), Októ has brought its playful, modern Mediterranean flair to the brunch scene earlier this spring. The menu moves from Lox & Latkes with Osetra caviar and Green Shakshuka with spinach and feta, to Octopus Carpaccio and Frena French Toast with blueberry clove compote. Cocktails and luxe snacks like mini caviar-tinis keep the energy high, even when it’s not patio weather.

    888 Westheimer

    713-485-0841

    oktorestaurant.com

    Houston Press

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  • Best Of Houston® 2025: Best Brunch – Heights – Houston Press

    Overview:

    We choose this year’s winner of the Best Heights Brunch.

    Best Brunch – Heights: Squable

    Squable doesn’t shout about its brunch, but it doesn’t have to — the food speaks for itself. The menu runs from a cloudlike Dutch baby with maple butter to beef-fat tater tots topped with salmon roe. Fried chicken gets a spicy lemon-pepper kick, the confit egg yolk carbonara is rich and savory, and the French cheeseburger might be the best in town. Pair it with a green chile Bloody Mary or a Casablanca Carajillo and settle in. Brunch runs Saturday and Sunday, 11 a.m. to 4 p.m.

    632 West 19th

    832-834-7362

    squabletime.com

    Houston Press

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  • Fasting and Plant-Based Diets for Migraines and Traumatic Brain Injuries  | NutritionFacts.org

    What effects do fasting and a plant-based diet have on TBI and migraines?

    An uncontrolled and unpublished study purported to show a beneficial effect of fasting on migraine headaches, but fasting may be more likely to trigger a migraine than help it. In fact, “skipped meals are among the most consistently identified dietary triggers” of headaches in general. In a review of hundreds of fasts at the TrueNorth Health Center in California, the incidence of headache was nearly one in three, but TrueNorth also published a remarkable case report on post-traumatic headache.

    The U.S. Centers for Disease Control and Prevention (CDC) estimates that more than a million Americans sustain traumatic brain injuries (TBIs) every year. Chronic pain is a common complication, affecting perhaps three-quarters of those who suffer such an injury. There are drugs, of course, to treat post-traumatic headache. There are always drugs. And if drugs don’t work, there is surgery, cutting the nerves to the head to stop the pain.

    What about fasting and plants? A 52-year-old woman presented with a highly debilitating, difficult-to-manage, unremitting, chronic post-traumatic headache. And when I say chronic, I mean chronic; she experienced pain for 16 years. She then achieved long-term relief after fasting, followed by an exclusively plant-foods diet, free of added sugar, oil, or salt.

    Before then, she had tried drug after drug after drug after drug after drug—with no relief, suffering in constant pain for years. Before the fast, she started out in constant pain. Then, after the fast, the intensity of the pain was cut in half, and though she was still having daily headaches, at least there were some pain-free periods. Six months later, she tried again, and eventually her headaches became mild, lasting less than ten minutes, and infrequent. She continued that way for months and even years, as you can see below and at 1:45 in my video Fasting for Post-Traumatic Brain Injury Headache

    Now, of course, it’s hard to disentangle the effects of the fasting from the effects of the whole food, plant-based diet she remained on for those ensuing years. You’ve heard of analgesics (painkillers). Well, there are some foods that may be pro-algesic (pain-promoting), such as foods high in arachidonic acid, including meats, dairy, and eggs. So, the lowering of arachidonic acid—from which our body makes a range of pro-inflammatory compounds—may be accomplished by eating a more plant-based diet. So, maybe that contributed to the benefit in the fasting case, since many plant foods are high in anti-inflammatory components. In terms of migraine headaches, more plant foods and less animal foods may help, but you don’t know until you put it to the test.

    Researchers figured a plant-based diet may offer the best of both worlds, so they designed a randomized, controlled, crossover study where those with recurrent migraines were randomized to eat a strictly plant-based diet or take a placebo pill. Then, the groups switched. During the placebo phase, half of the participants said their pain improved, and the other half said their pain remained the same or got worse. But, during the dietary phase, they almost all got better, as you can see here and at 3:11 in my video.

    During that first phase, the diet group experienced significant improvements in the number of headaches, pain intensity, and days with headaches, as well as a reduction in the amount of painkillers they needed to take. In fact, it worked a little too well. Many individuals were unwilling to return to their previous diets after they completed the diet phase of the trial, thereby refusing to complete the study. Remember, the participants were supposed to go back to their regular diets and take a placebo pill, but they felt so much better on the plant-based diet that they refused. We’ve seen this with other trials, where those trying plant-based diets felt so good, they often refused to abandon them, harming the study. So, plant-based diets can sometimes work a little too well.

    All my videos on fasting are available in a digital download here.  

    Michael Greger M.D. FACLM

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  • This Easy Egg Casserole Might Be the Best Thing You Bake This Week

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Tender eggs are baked with savory ham, melty cheese, and earthy sautéed mushrooms for a hearty, make-ahead breakfast that is golden, bubbly, will have everyone wandering into the kitchen asking, “What smells so good?” This is a breakfast egg casserole that everyone loves!

    This simple low carb, no bread egg casserole is perfect for breakfast, brunch or dinner! Full of Mushrooms, Ham, and Cheddar Egg Bake has so many great flavors, and it’s great for Weekend Food Prep!

    Ingredients for Breakfast Egg Casserole Recipe

    • Butter: Provides fat for sautéing, helps mushrooms brown, and adds flavor richness. Olive oil can also be used.
    • Baby Bella Mushrooms: Add earthy depth and umami, and sautéing removes excess moisture so the casserole isn’t watery. 
    • Ham: Adds a salty, savory protein boost and balances the richness of the eggs and cheese. 
    • Eggs: The base of the casserole, binding everything together while giving it a rich, custardy texture .
    • Skim Milk: Lightens the texture of the eggs, keeps them moist, and prevents the casserole from being rubbery. 
    • Salt and Black Pepper: Enhance and balance flavors so the casserole doesn’t taste flat.
    • Cheddar Cheese: Melts into creamy pockets, adds bold cheesy flavor, and helps bind ingredients together.
    • Dried Oregano: Brings a subtle herby aroma and Mediterranean flavor to complement ham and mushrooms. 
    • Fresh Spinach: Adds freshness, nutrients, and a pop of color; balances the richness with a mild, earthy taste.
    a baked egg casserole with sauteed mushrooms, spinach, cheese, and diced ham

    How to Make Ham and Cheese Breakfast Casserole

    1. Prep: Preheat the oven and grease a casserole dish.
    2. Sauté: Heat a skillet pan over medium heat and add the butter or oil, then add the mushrooms and cook without stirring until browned. Season with salt and pepper. Set aside.
    3. Beat: Beat the eggs and milk in a large bowl with a whisk. Season with about 1/2 teaspoon salt and pepper to taste. 
    4. Combine: Add in the ham, mushrooms, cheese, oregano and spinach to the egg mixture. Stir to combine.
    5. Bake: Pour into the prepared baking dish and bake until a knife inserted into the middle comes out clean.

    Tip About Mushrooms

    Carrian CheneyCarrian Cheney

    Mushrooms should not be seasoned pre-browning. This draws out excess water and will never create the caramelization that you’re looking for in a sautéed mushroom.

    Are Breakfast Casseroles Healthy?

    Breakfast casseroles can fall anywhere on the spectrum of healthy to completely unhealthy depending on what kind of breakfast casserole it is. For this version, one serving is 172 calories, 14 grams of protein, 12 grams of fat and just 2 carbohydrates. A hearty and satisfying breakfast!

    a baked breakfast egg casserole with a piece missing a baked breakfast egg casserole with a piece missing

    What to Serve with Breakfast Egg Casserole?

    When it comes to just anything eggy, I love to eat it with a good homemade salsa or pico de gallo. Those flavor compliment this breakfast casserole beautifully! 

    I also love to balance out all the savory with just a little pop of sweetness with some homemade blueberry muffins or a slice of banana bread or coffee cake.

    Can I Make Egg Casserole Ahead of Time?

    This recipe can be made one day ahead of time by preparing everything as written in the instructions up until baking it. Cover it with plastic wrap and store it unbaked in the refrigerator overnight and then bake in the morning according to the instructions.

    You can also make the casserole completely and then freeze it for another day. See section below for freezing and reheating.

    a baked ham, egg, cheese and sauteed mushroom breakfast casserolea baked ham, egg, cheese and sauteed mushroom breakfast casserole

    Storing and Reheating

    To store this easy breakfast casserole, let it cool completely and then place in an airtight container and store it in the fridge. It will keep for 3-4 days. I like to reheat single servings in the microwave, but if you are reheating a big portion of the casserole, use the oven. 

    This recipe also freezes extremely well. Let it cool completely then wrap it in plastic wrap followed by aluminum foil. It will keep in the freezer for 3-4 months. Let it thaw in the fridge overnight and then reheat in the oven until warmed through, 350 degrees for 10-15 minutes.

    a spatula lifting a piece of breakfast egg casserole from a pana spatula lifting a piece of breakfast egg casserole from a pan

    Start your day off right with this delicious breakfast egg casserole filled with ham, cheese, and sautéed mushrooms. Perfect for a crowd or as meal prep for the week ahead. We also love this recipe for Christmas morning or Easter breakfast!

    More Breakfast Casserole Recipes:

    Watch How This Breakfast Egg Casserole is Made…

    Prevent your screen from going dark

    • Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

    • Heat a skillet over medium heat and add the butter or oil. Add the mushrooms and cook without stirring until browned, about 3-5 minutes. Stir and cook another 2-3 minutes. Season with salt and pepper. Set aside.

      1 Tablespoon Butter, 1 ½ cups Baby Bella Mushrooms, ½ teaspoon Salt, Black Pepper

    • Beat the eggs and milk in a large bowl. Season with about 1/2 teaspoon salt and pepper to taste. Stir in the ham, mushrooms, cheese, oregano and spinach.

      11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, Black Pepper, 2 Cups Cheddar Cheese, 1 teaspoon Dried Oregano, 2 Cups Fresh Spinach, 1 ½ cups Ham

    • Pour into the prepared dish and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

    Serving: 1cup, Calories: 172kcal, Carbohydrates: 2g, Protein: 14g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 178mg, Sodium: 495mg, Potassium: 208mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 866IU, Vitamin C: 1mg, Calcium: 141mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Sweet Basil

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  • Should We Fast for IBS? | NutritionFacts.org

    More than half of irritable bowel syndrome (IBS) sufferers appear to have a form of atypical food allergy.

    A chronic gastrointestinal disorder, irritable bowel syndrome affects about one in ten people. You may have heard about low-FODMAP diets, but they don’t appear to work any better than the standard advice to avoid things like coffee or spicy and fatty foods. In fact, you can hardly tell which is which, as shown below and at 0:27 in my video Friday Favorites: Fasting for Irritable Bowel Syndrome.

    Most IBS patients, however, do seem to react to specific foods, such as eggs, wheat, dairy, or soy sauce, but when they’re tested with skin prick tests for typical food allergies, they may come up negative. We want to know what happens inside their gut when they eat those things, though, not what happens on their skin. Enter confocal laser endomicroscopy.

    You can snake a microscope down the throat, into the gut, and watch in real-time as the gut wall becomes inflamed and leaky after foods are dripped in. Isn’t that fascinating? You can actually see cracks forming within minutes, as shown below and at 1:03 in my video. This had never been tested on a large group of IBS patients, though, until now.

    Using this new technology, researchers found that more than half of IBS sufferers have this kind of reaction to various foods—“an atypical food allergy” that flies under the radar of traditional allergy tests. As you can see below and at 1:28 in my video, when you exclude those foods from the diet, there is a significant alleviation of symptoms.

    However, outside a research setting, there’s no way to know which foods are the culprit without trying an exclusion diet, and there’s no greater exclusion diet than excluding everything. A 25-year-old woman had complained of abdominal pain, bloating, and diarrhea for a year, and drugs didn’t seem to help. But, after fasting for ten days, her symptoms improved considerably and appeared to stay that way at least 18 months later. It wasn’t just subjective improvement either. Biopsies were taken that showed the inflammation had gone down, her bowel irritability was measured directly, and expanding balloons and electrodes were inserted in her rectum to measure changes in her sensitivity to pressure and electrical stimulation. Fasting seemed to reboot her gut in a way, but just because it worked for her doesn’t mean it works for others. Case reports are most useful when they inspire researchers to put them to the test.

    “Despite research efforts to develop a cure for IBS, medical treatment for this condition is still unsatisfactory.” We can try to suppress the symptoms with drugs, but what do we do when even that doesn’t work? In a study of 84 IBS patients, 58 of whom failed basic treatment (consisting of pharmacotherapy and brief psychotherapy), 36 of the 58 who were still suffering underwent ten days of fasting, whereas the other 22 stuck with the basic treatment. The findings? Those in the fasting group experienced significant improvements in abdominal pain, bloating, diarrhea, loss of appetite, nausea, anxiety, and interference with life in general, which were significantly better than those of the control group. The researchers concluded that fasting therapy “could be useful for treating moderate to severe patients with IBS.”

    Unfortunately, patient allocation was neither blinded nor randomized in the study, so the comparison to the control group doesn’t mean much. They were also given vitamins B1 and C via IV, which seems typical of Japanese fasting trials, even though one would not expect vitamin-deficiency syndromes—beriberi or scurvy—to present within just ten days of fasting. The study participants were also isolated; might that make the psychotherapy work better? It’s hard to tease out just the fasting effects.

    Psychotherapy alone can provide lasting benefits. Researchers randomized 101 outpatients with irritable bowel syndrome to medical treatment or medical treatment with three months of psychotherapy. After three months, the psychotherapy group did better, and the difference was even more pronounced a year later, a year after the psychotherapy ended. Better at three months, and even better at 15 months, as you can see here and at 3:58 in my video.

    Psychological approaches appear to work about as well as antidepressant drugs for IBS, but the placebo response for IBS is on the order of 40%, whether psychological interventions, drugs, or alternative medicine approaches. So, doing essentially nothing—taking a sugar pill—improves symptoms 40% of the time. In that case, I figure one might as well choose a therapy that’s cheap, safe, simple, and free of side effects, which extended fasting is most certainly not. But, if all else fails, it may be worth exploring fasting under close physician supervision.

    All my fasting videos are available in a digital download here.

    Check the videos on the topic that are already on the site here. 

    For more on IBS, see related posts below. 

    Michael Greger M.D. FACLM

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  • Weekly Meal Plan Oct 13, 2025

    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

    Holly Nilsson

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  • Fall’s Coziest Breakfast Starts with This Spiced Swirl

    These pumpkin cinnamon rolls are baked with a sweetened pumpkin puree and topped with a decadent cream cheese frosting to make a light, fluffy, and fragrant treat that is guaranteed to bring all the cozy fall vibes.

    close up of Pumpkin Cinnamon Rolls on a plate with a fork
    • Flavor: Soft and fluffy with warm fall spices, sweet pumpkin filling, and a rich cream cheese frosting on top. 
    • Skill Level: This is an easy, fun recipe for teaching baking basics to little chefs!
    • Time-Saving Tip: Canned cinnamon rolls can be used if you’re short on time; simply unroll them, spread the filling, and roll them back up!
    • Freezing: Pumpkin cinnamon rolls freeze beautifully and are perfect for a lazy day brunch or last-minute guests.
    pumpkin puree , salt , water , cream cheese , powdered sugar , egg , butter , sugar , whipping cream , flour , vanilla , yeast , brown sugar , pumpkin pie spice and milk with labels to make Pumpkin Cinnamon Rolls

    Simple Ingredients, Cozy Flavors

    • Pumpkin: Use pumpkin puree and not pumpkin pie filling (which is pre-seasoned). It’s easy to make pumpkin puree from scratch. Even the seeds can be roasted for a healthy snack.
    • Dough: This easy recipe yields tender and fluffy cinnamon rolls using basic pantry ingredients. Be sure to check the expiration date of the yeast for freshness.
    • Frosting: This cream cheese frosting is so easy, you’ll want to make extra for topping muffins and waffles. Add a little maple syrup or extra pumpkin puree to the frosting for a flavor bump if desired.
    • Variations: Buy or DIY? Make pumpkin pie spice with basics from the spice cabinet and have it on hand for festive recipes like pumpkin pie or a homemade pumpkin spice latte. Mini chocolate chips, chopped nuts, dried cranberries, or raisins can be rolled up in the rolls or sprinkled over the top after they’re frosted.

    How to Make Pumpkin Cinnamon Rolls

    1. Prepare the cinnamon roll dough (full recipe below).
    2. Mix filling ingredients and spread over the dough.
    3. Roll the dough up from the longer end and cut into pieces.
    4. Arrange rolls in a prepared casserole dish, and pour heavy cream over the top.
    5. Bake. Combine frosting ingredients and spread over the cooled rolls.
    dish full of Pumpkin Cinnamon Rolls with one on a spatula

    Storing Cinnamon Rolls

    Keep leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4 days.

    Freeze them on a baking sheet before transferring them to zippered bags so they don’t stick together. Warm pumpkin cinnamon rolls in the microwave if desired.

    More Perfect Pumpkin Recipes

    Did you enjoy these Pumpkin Cinnamon Rolls? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    5 from 5 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Pumpkin Cinnamon Rolls

    These soft pumpkin cinnamon rolls, swirled with spiced brown sugar filling and topped with creamy pumpkin spice frosting, are a cozy fall treat perfect for breakfast or dessert.

    Prep Time 45 minutes

    Cook Time 15 minutes

    Total Time 1 hour

    • Grease a 9×13-inch pan or baking dish and set aside.

    • Add the milk and 6 tablespoons of butter to a wide, shallow saucepan over medium heat, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.

    • Remove from the heat and allow the milk to cool for 15 minutes, or until the temperature goes below 115℉.

    • In the bowl of a stand mixer combine the warm water and yeast. Let stand for 5-10 minutes until the yeast starts to bubble.

    • Add the cooled milk, egg, pumpkin puree, sugar, and salt to the bowl, mixing until combined.

    • Add 3 cups of flour. With a dough hook, mix on medium-low speed until combined. Add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.

    • Let the stand mixer knead the dough on low speed for 5 minutes (or knead it on a lightly floured surface until it is smooth and elastic, about 8 minutes).

    • Transfer the dough to a large oiled bowl. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.

    • Turn the dough onto a lightly floured surface, and roll it into a 15 x 12-inch rectangle.

    • In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the filling. Spread the mixture evenly over the dough, leaving a 1-inch gap on one of the long sides to seal the roll.

    • Gently roll into a log starting on the long end (the filling is very soft and may ooze out a little). Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces and place them in the prepared pan.

    • Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Preheat oven to 375°F.

    • Pour heavy cream over the rolls.

    • Bake 20-25 minutes, until tops are golden brown.

    • Remove from oven, and let cool.

    • Meanwhile, In a medium bowl combine softened cream cheese and butter with a hand mixer until fluffy, about 2-3 minutes. Mix in vanilla, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth. Spread icing over rolls once cooled.

    Double-check the date on your yeast to ensure it has not expired. If the yeast does not foam, it should be replaced with new fresh yeast.
    Use a digital thermometer to check if the rolls are done. They should be between 190°F and 200°F.
    Keep leftovers in an airtight container in the refrigerator for 4 days or at room temperature for 3 days. 

    Serving: 1cinnamon roll | Calories: 449 | Carbohydrates: 68g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 174mg | Potassium: 157mg | Fiber: 2g | Sugar: 39g | Vitamin A: 3266IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cuisine American
    plated Pumpkin Cinnamon Rolls with a title
    rich and warm Pumpkin Cinnamon Rolls with writing
    Pumpkin Cinnamon Rolls in a dish and a plated piece with a title
    top view of Pumpkin Cinnamon Rolls on a plate with a title

    Rachael

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  • Weekly Meal Plan Sep 15, 2025

    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

    Holly Nilsson

    Source link

  • See how your cost of living has changed with the ABC Price Tracker

    The app includes prices for many of your basic needs, from food to housing to transportation, spanning a decade of data points.

    Tuesday, September 9, 2025 3:00PM

    The ABC Data Team has launched the Price Tracker, an interactive tool that provides up-to-date information on the price of household necessities in your area.

    It displays regional prices of essentials for the 100 largest U.S. metro areas over the last decade. Simply search for your area to see how the cost of living has changed for households like yours. Then select groceries, housing or utilities to drill down into each category of basic expenses.

    The ABC Price Tracker can help you answer questions like:

    • How have rent and other housing expenses changed over the last 10 years?

    • Which grocery items have seen the biggest price hikes nationwide?

    • When was the last time gas cost less than $3 per gallon in my area?

    The interactive tool will automatically update with the latest data available, so you can give your sticker shock a gut check.

    Go here to use the ABC Price Tracker.

    Copyright © 2025 KABC Television, LLC. All rights reserved.

    WLS

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  • Brown Sugar Baked Oatmeal

    A comforting blend of oats, brown sugar, and warm spices is baked into a sweet, satisfying, and endlessly customizable breakfast!

    adding cream on top of a piece of Brown Sugar Baked Oatmeal
    • Flavor: Slightly chewy and slightly sweet, this baked oatmeal has a warm, comforting flavor everyone loves to wake up to.
    • Prep Note: This oatmeal can be refrigerated for up to 5 days, making it perfect to enjoy easy breakfasts all week long!
    • Recommended Tools: A 9×9 baking pan is essential for the oatmeal to bake to the right texture. Adjust the baking times if using a different pan or a muffin tin for individual portions.
    Ingredients for brown sugar baked oatmeal including baking powder, eggs, butter, cinnamon, vanilla, milk, brown sugar, and oats

    Ingredient Tips for Baked Oatmeal

    • Oatmeal: Old-fashioned oats (AKA rolled oats) are less processed, so they retain their shape and texture better. Other kinds of oatmeal will produce a softer texture, but can still be used.
    • Eggs & Milk: To ensure this baked oatmeal is fluffy and holds together well enough to be sliced, eggs and milk are essential. You can swap in almond or oat milk.
    • Sweetener & Flavoring: Brown sugar and cinnamon are cozy and comforting. For your own signature flair, try adding nutmeg, coconut extract, or pumpkin spice.
    • Topping: Butter is blended with oats and brown sugar, making a sweet crumble topping.

    Tasty Topping Options

    The oat topping used in this recipe gives a nice sweet crunch when baked, but there are so many fun options to choose from!

    • Swirl on cream cheese frosting, then top with berries or bananas. Try peanut butter with sliced apples, too.
    • For a fun twist, add strawberry jam and mini chocolate chips.
    • A splash of cream with fresh berries makes it extra special.
    • For a dessert-style dish, top bars with ice cream and a drizzle of caramel, honey, or maple syrup.
    • This recipe can easily be prepared up to a day ahead and refrigerated until ready to bake.
    • Once baked, store it in an airtight container in the refrigerator for up to 5 days.
    • To freeze, bake, and cool. Then wrap individual portions in plastic wrap and freeze for up to two months.
    • When ready to reheat, microwave it directly from frozen. Check every 1 to 2 minutes until heated through.

    More Ways to Love Oats

    Did your family love this Baked Oatmeal? Leave a rating and comment below! 

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Two slices of brown sugar baked oatmeal stacked

    5 from 46 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Brown Sugar Baked Oatmeal

    Brown Sugar Baked Oatmeal is a sweet and satisfying breakfast that will fuel your energy all morning long.

    Prep Time 10 minutes

    Cook Time 40 minutes

    Total Time 50 minutes

    • Preheat oven to 350°F.

    • Combine the topping ingredients in a small bowl. Mix well and set aside.

    • In a large bowl combine oats, brown sugar, cinnamon, baking powder, and salt. Add in eggs, milk, butter, and vanilla extract. Mix well and spread in a greased 9×9 pan.

    • Sprinkle topping over oatmeal and bake 40–45 minutes.

    • Serve warm, drizzled with cream if desired.

    • Baked oatmeal can be prepared one day ahead and kept in the fridge for a quick breakfast throughout the week!
    • Try baking oatmeal in muffin tins for a quick grab-and-go breakfast. Adjust cooking time as needed.
    • Baked oatmeal will last about 5 days in the refrigerator if it’s covered.
    • It can also be frozen. Cut into individual portions and freeze in zippered bags labeled with the date. Baked oatmeal can be frozen for a couple of months. Reheat in the microwave.

     

    Calories: 487 | Carbohydrates: 75g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 349mg | Potassium: 477mg | Fiber: 5g | Sugar: 43g | Vitamin A: 570IU | Vitamin C: 0.02mg | Calcium: 208mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast, Snack
    Cuisine American
    sweet and spiced Brown Sugar Baked Oatmeal with writing
    Brown Sugar Baked Oatmeal in the dish with a title
    Brown Sugar Baked Oatmeal with cream and a title
    Brown Sugar Baked Oatmeal in the dish and plated with a title

    Holly Nilsson

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  • Weekly Meal Plan Sep 8, 2025

    Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

    Holly Nilsson

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  • More than 70 Californians sickened in salmonella outbreak tied to eggs recall

    Federal health officials are warning consumers in California and nationwide to avoid certain eggs after a multistate salmonella outbreak sickened nearly 100 people.The Centers for Disease Control and Prevention announced Thursday that it is investigating the outbreak alongside the U.S. Food and Drug Administration and state partners.So far, 95 people across 14 states have fallen ill, including 73 people in California. Eighteen people have required hospitalization, and no deaths have been reported. The last known case was recorded on July 26, according to the FDA, although local experts have expressed concern that more are out there. “This is likely a vast underestimate since many people recover without being tested and the CDC is also limited in capacity with the federal funding cuts,” Dr. Monica Gandhi, an infectious disease expert at UC San Francisco, wrote in an email to SFGATE. “It is imperative that the CDC is restored to full funding and that political influence is left out of our public health system so that they can do their job and not just investigate this outbreak but hopefully contain it as soon as possible.”RELATED | Pet food recalled due to salmonella, listeria concernsThe CDC’s announcement followed a Wednesday recall from Country Eggs LLC on large, brown cage-free “sunshine yolks” and “omega-3 golden yolks” eggs. The recalled products were distributed between June 16 and July 9 in California and Nevada, according to the CDC fact sheet. The FDA noted that the eggs could have been distributed farther and could have reached more states than they are presently aware of. The eggs were sold in cartons under the brand names Nagatoshi Produce, Misuho and Nijiya Markets, bearing the code CA-7695 and sell-by dates ranging from July 1, 2025, through Sept. 18, 2025. Bulk cartons labeled “sunshine yolks” or “omega-3 golden yolks” with the same code and dates were also recalled. “If you have recalled eggs in your home or business, throw them out or return them to the store,” the CDC said. Officials also advised consumers to clean items and surfaces using soapy water or a dishwater just in case they had contact with the recalled eggs. The CDC did not mention any specific stores where the contaminated products had been sold, saying only they’d been “sold to grocery stores and food service distributors.” Most people who contract salmonella develop diarrhea, fever and stomach cramps within six hours to six days after exposure, with symptoms typically lasting four to seven days, according to the CDC. While many recover without treatment, children under 5, adults 65 and older, and people with weakened immune systems are more likely to develop severe illnesses that can require medical care or hospitalization.The FDA noted that states with confirmed cases so far include: Arizona, California, Florida, Georgia, Hawaii, Iowa, Minnesota, North Carolina, Nebraska, New Mexico, Nevada, New York, Pennsylvania and Washington. See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel

    Federal health officials are warning consumers in California and nationwide to avoid certain eggs after a multistate salmonella outbreak sickened nearly 100 people.

    The Centers for Disease Control and Prevention announced Thursday that it is investigating the outbreak alongside the U.S. Food and Drug Administration and state partners.

    So far, 95 people across 14 states have fallen ill, including 73 people in California. Eighteen people have required hospitalization, and no deaths have been reported. The last known case was recorded on July 26, according to the FDA, although local experts have expressed concern that more are out there.

    “This [number] is likely a vast underestimate since many people recover without being tested and the CDC is also limited in capacity with the federal funding cuts,” Dr. Monica Gandhi, an infectious disease expert at UC San Francisco, wrote in an email to SFGATE. “It is imperative that the CDC is restored to full funding and that political influence is left out of our public health system so that they can do their job and not just investigate this outbreak but hopefully contain it as soon as possible.”

    RELATED | Pet food recalled due to salmonella, listeria concerns

    The CDC’s announcement followed a Wednesday recall from Country Eggs LLC on large, brown cage-free “sunshine yolks” and “omega-3 golden yolks” eggs. The recalled products were distributed between June 16 and July 9 in California and Nevada, according to the CDC fact sheet. The FDA noted that the eggs could have been distributed farther and could have reached more states than they are presently aware of.

    The eggs were sold in cartons under the brand names Nagatoshi Produce, Misuho and Nijiya Markets, bearing the code CA-7695 and sell-by dates ranging from July 1, 2025, through Sept. 18, 2025. Bulk cartons labeled “sunshine yolks” or “omega-3 golden yolks” with the same code and dates were also recalled.

    “If you have recalled eggs in your home or business, throw them out or return them to the store,” the CDC said. Officials also advised consumers to clean items and surfaces using soapy water or a dishwater just in case they had contact with the recalled eggs.

    The CDC did not mention any specific stores where the contaminated products had been sold, saying only they’d been “sold to grocery stores and food service distributors.”

    golden yolk eggs

    Most people who contract salmonella develop diarrhea, fever and stomach cramps within six hours to six days after exposure, with symptoms typically lasting four to seven days, according to the CDC. While many recover without treatment, children under 5, adults 65 and older, and people with weakened immune systems are more likely to develop severe illnesses that can require medical care or hospitalization.

    The FDA noted that states with confirmed cases so far include: Arizona, California, Florida, Georgia, Hawaii, Iowa, Minnesota, North Carolina, Nebraska, New Mexico, Nevada, New York, Pennsylvania and Washington.

    See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel

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