I admit it- I have fallen off the cyber wagon. I could give you a million excuses as to why I haven’t been blogging as of late (the major ones being wedding planning & a new job) but the reality is I just wasn’t that inspired. Salads, BBQ, tacos, zoodles and veggie burgers were repeat offenders this summer and I had nothing new or exciting to report. But then, FALL HAPPENED. And with that, my appetite and creativity went cray cray .
Fall is my fave time of year food wise. The produce is on another level with squash (butternut, acorn, delicata, kabocha, spaghetti OH MY!), mushrooms, sweet potatoes, pumpkin, bell peppers, apples, pears and root vegetables like brussel sprouts and carrots making a sweet seasonal appearance. The weather gets cooler and our bodies (especially mine) naturally begin craving warming foods (like soups) and spices (such as curry, cinnamon, turmeric, ginger, etc). Lucky for us, these foods are metabolism boosting and waistline friendly. We just have to make the right choices as far how we prepare them and what we combine them with.
Below are a few of my favorites I’ve been whipping up in the kitch that are super satisfying and delicious. Trust, you won’t miss the butter, cream, and hard to digest meat. Even ask the MLF (meat lovin fiance)……he has tested and approved every single one.
OMFG- this is seriously the best thing I’ve made all year. Well, let me clarify. This plus my whipped sweet potatoes (recipe coming soon), plus my crispy roasted brussel sprouts with maple soy sriracha glaze is the best thing I’ve made all year. This will be going down Thanksgiving, and meat-lovers and vegans alike will love it!
You didn’t think I’d just tease you like that without giving you the recipe, didya?! This is the MLF and mine’s fave way to eat brussel sprouts and I think it’ll soon be yours too.
I could literally eat soup all day err day. Especially in the fall/winter when it’s dark and cold out and I am craving something bright, warm, and nourishing. This soup is INSANELY satisfying with tons of seasonal squash, protein & fiber rich chickpeas and forbidden rice, flavorful spices like curry, turmeric and cilantro and creamy coconut milk. I’ve been making a big batch of this on Sundays and eating it throughout the week.
As is the case with soup, I could literally eat oatmeal everyday. This pumpkin oatmeal is all I’ve been cooking for breaky on the weekends, and I haven’t gotten tired of it yet. I use certified GF oats and top it with almond butter and maple syrup for extra protein/flavor.
What’s better than pumpkin oatmeal? Pumpkin pancakes, DUH. This is my signature recipe, and one of the MLF’s all time faves. Serve these bad boys with some tempeh bacon for the like, the betchiest brunch EVAR.
My go-to dessert this fall. Creamy, peanut-buttery, fudgy, rich, and did I mention nutritionally dense and vegan/GF? Let’s just say the MLF doesn’t complain when I whip up a batch of this sweet treat.
Starting a new job is like drinking from a firehose (so.much.information) so I downloaded this app to give my head some space (literally). Meditation has always intimidated me (stop my mind from….thinking….thoughts?) but this guided app is teaching me that meditation is not about being perfect, rather about recognizing your thoughts as exactly that (thoughts) and not letting yourself attach to them or have them define you. Shit’s legit (and only ten minutes long- BOOM).
And there you have it, a few of my fall faves. Enjoy, betches.
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