Tag Archives: fall foods

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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