Tag Archives: autumn

Fall for foods that are good for you – with recipes

Image result for fall foodsFall is one of our favorite times to eat. When the weather cools off, nothing is cozier than a hot pot of soup of a nice casserole to accompany your snuggling.

Here we’ve got a few of our favorite fall foods that pack some nutritional punch with some recipes to make them even tastier.

Squash Casserole

This simple casserole is actually pretty decadent, with a cracker crust and a cheesy sauce to offset the earthiness of this root veggie.

Ingredients

  • 4 cups sliced yellow squash
  • 1/2 cup chopped onion
  • 35 buttery round crackers, crushed
  • 1 cup shredded cheddar cheese
  • 2 eggs, beaten
  • 3/4 cups milk
  • 1/4 cup butter, melted
  • 1 tsp salt
  • black pepper to taste
  • 2 tbsp butter

This one-pot dish comes together in a snap. See some photos and get the instructions.

Apple-Almond Farro Salad

We love this recipe because it’s super versatile and doesn’t have to be followed exactly. You can substitute any cheese, fresh herbs or vinegar that you prefer over what’s on the ingredient list. And, this keeps really well for lunches the next day.

Ingredients

  • 10 garlic cloves
  • 1 tbsp honey
  • Splash of white wine
  • 1 cup farro
  • 1 tsp salt
  • 1/2 cup blanched, chopped almonds
  • 2 apples
  • Juice of 1 lemon
  • 1 cup craisins
  • 1/3 fresh parsley
  • 6 oz. smoked mozzarella, cubed
  • 1/3 cup extra-virgin olive oil
  • 2 1/2 tbsp balsamic vinegar
  • Salt and pepper

This list might look lengthy, but keep in mind that you can substitute just about any of these ingredients. Learn the technique here.

Brussels Sprout and Hazelnut Salad with Goat Cheese

This salad uses the technique of “salt wilting” –  mixing raw sprouts with salt to soften them – to make this salad full of great textures and flavors. Combine that with tangy goat cheese, toasted hazelnuts and a tangy vinaigrette, and this will become a favorite around your house.

Plus it’s our favorite fall veggies – Brussels sprouts!

Ingredients

  • 1 3/4 Brussels sprouts, sliced thinly
  • 2 tsp salt
  • 1 tangerine
  • 1/2 shallot
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 6 tbsp extra-virgin olive oil
  • Black pepper
  • 3/4 cup skin-on hazelnuts
  • 4 oz. fresh crumbled goat cheese

Learn all about the salt-wilting technique and get the full list of instructions here.

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Three light and simple Thanksgiving recipes

Image result for glamorous thanksgiving foodIt’s our favorite time of year for food – autumn! Thanksgiving is just around the corner, which can very easily lead to an overindulgence and a sour stomach.

But with a few substitutions, you can have a slightly lighter holiday, potentially fewer tummy troubles, and more room for pie.

Sassy Holiday Wine Spritzer

Cocktails are a fun addition to Thanksgiving Day festivities. Fall is a great time to experiment with warmer flavors, such as cinnamon, maple syrup, and even pumpkin puree!

But alcohol has a lot of calories and it can be easy to overdo it. A wine spritzer lets you cut some of that excess and still have a fun fizzy drink to sip on.

Ingredients

  • 1cup ice cube
  • 6 – 8 ounces of your favorite blush wine
  • a maraschino cherry and juice
  • 6 -8 ounces carbonated lemon-lime beverage

Experiment with different fruits and juices. See how the pros do it.

Lightened Up Cranberry Sauce

Canned cranberry sauce has a lot of extra sugar and corn syrup added. Fresh is so much better! In this simple recipe, you substitute applesauce and honey for the traditional sugars.

  • 2 bags of fresh cranberries
  • ¾ cup pineapple juice or orange juice
  • ½ cup of applesauce (no sugar added)
  • ½ cup of water
  • juice and zest of one orange
  • 3-4 Tablespoons of honey or to taste (optional)

Find the complete (and simple!) instructions here.

Simple and Satisfying Squash Soup

This super yummy and seasonally inspired recipe comes together pretty quickly for a great first course. Or you can make this the next day with the squash you have leftover. Try this with sweet potatoes for a great digestive aide.

  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and pepper

Garnish with some fresh parsley, toasted pumpkin seeds, or a dollop of Greek yogurt. Get the full list of instructions here.

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Three cozy fall recipes that are good for your gut

Image result for fall foodFall is a wonderful time of year for food. Apples, pumpkins, squash – and the better news is that
all of these are great for your digestive health. In honor of the cooler weather calling for slippers and the couch, we found three great recipes that will make you feel indulgent without throwing off your tummy.

Baked Pumpkin Pie Oatmeal

This oatmeal removes the effort of the stove top and the mess of the microwave. You mix the ingredients together and throw it in a warm oven, and in less than an hour, you’ve got a seasonal treat. Plus, the pumpkin, banana and oats are great for digestion.

You can top with walnuts, toasted pumpkin seeds or flaked coconut for a little extra crunch.

Ingredients:

  • 3 cups old fashioned oatmeal
  • 1 15 oz. can pumpkin puree
  • 1 tsp. pumpkin spice
  • 1 tsp. cinnamon
  • ¼ cup egg whites (around 2 large eggs)
  • 1 mashed ripe banana
  • ½ cup Truvia
  • 2 tsp vanilla
  • 1 scoop of whey protein powder unsweetened
  • 1 cup almond milk

Apple, Bacon, Butternut Squash Hash

Just a handful of ingredients come together for this warm and satisfying one-pot meal. The fussiest part of the recipe is preparing the squash, but most grocery stores sell pre-cut squash if you don’t want the mess. You can also substitute turkey bacon, chicken sausage, or your favorite autumn protein to make this meal even healthier without losing the hardiness.

Warm up these leftovers and crack an egg in it for a quick and delicious breakfast on a cold day.

 

Ingredients:

  • About 2 cups peeled and diced butternut squash (fresh not frozen)
  • 1 cup diced tart apples (about 1 large apple)
  • 4-5 strips Bacon
  • 1/4 cup or more chopped green onions
  • 1/2 tsp coarse ground salt (or to taste)
  • fresh cracked pepper to taste

Autumn Fruit Salad with Maple Dressing

This salad is y-u-m-m-y! You can vary the fruit based on what you have in the house, what’s in season, or what looks good at the store. The dressing looks like a lot of ingredients, but they’re fairly simple, with some staples from your spice cabinet and fresh lemon juice to punch it up. You can top it with your favorite chopped nuts for added crunch at the end.

Ingredients:

  • 2 medium Bartlett pears (or other ripe but firm pears), diced
  • 2 medium apples (a fresh, crisp variety like honeycrisp, cripps, or pink lady is best), diced
  • 1 cup red grapes, halved

For the dressing:

  • 1/3 cup Greek yogurt
  • 2 teaspoons freshly grated lemon zest (from 1 medium lemon)
  • 1 tablespoon fresh lemon juice (from the zested lemon)
  • 2 tablespoons pure maple syrup (can substitute honey)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoons ground nutmeg
  • 1/3 cup pecans, chopped
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Three hearty soups for a cool fall night

Hearty stews are a great way to get extra veggies in your diet during the cool fall months.

Fall is the favorite time of year for hearty stews. But that doesn’t mean they have to be unhealthy.

Autumn is upon us once again. The cool air has slowly taken over, the foliage has begun its descent into hibernation. As for us? We’re ready to eat!

Fall is a great time to make hot, hearty stews with seasonal vegetables that can be healthy, comforting and decadent all at the same time. We’ve found three that are satisfying and simple so you can spend more time cuddled up and eating!

Lentil Soup

Giada De Laurentiis of Food Network fame gives us this simple soup that’s loaded with veggies. It also calls for lentils, which are great for your digestive tract.

There are a few steps in the process, each one easier than the next. You saute carrots, celery and onions, then add tomatoes and broth, boil the lentils and at the very end, add some pasta.

With a recipe like this, you can add any veggies you have. Zucchini and squash would make it a fall favorite. And if there’s something you don’t have, just leave it out.

Here are the ingredients.

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Get the directions here.

Roasted Butternut Squash Soup

Another Food Network star, Ina Garten, brings us this filling and healthy autumn soup. Just a handful of ingredients come together quickly, and a variety of toppings makes it easy to fit any tastes.

You roast squash, apples and onions until they’re sweet and tender. Then you mix them with chicken stock and curry and blend to get a smooth and chunky, super healthy soup.

Ina says to use a food mill, but a food processor or blender works just the same. This recipe calls for homemade chicken stock, but the canned or boxed stuff works just as well.

For the toppings, Ina suggests scallions, cashews, flaked coconut and even diced banana. All of these bump up the nutritional value and the flavor.

Here are the ingredients.

For the Soup:
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock
1/2 teaspoon curry powder

For the Condiments:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Get the directions here.

Creamy Black-Eyed Pea Soup

This simple and tummy-friendly soup comes together in a snap. You make the whole thing in one dish, which is always a plus, and you can adjust the spices based on your mood.

The recipe calls for sour cream, but if you’re avoiding dairy, full-fat coconut milk or even Greek yogurt would be a good substitute.

One warning, this recipe serves two people. If you have a family to feed, you can easily double or triple the recipe. The black eyed peas come in a can, so there would be little extra work or cost.

Here are the ingredients.

Olive oil
1 teaspoon cumin
Red pepper flakes (optional)
4 cloves garlic, minced or mashed
1 tablespoon tomato paste
1 tablespoon chopped fresh thyme
1 can black-eyed peas, rinsed and drained
1 cup water
1/4 cup sour cream
Salt and pepper, to taste

Get the directions here.

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