Fall Sausage, White Beans, and Kale, by Diane

 

I whipped this up for dinners this week and it was really easy quick and delicious! I had some leftover white wine from a party this weekend and thought to use it here, and this is good alone or with a crusty bread!

Ingredients:

Pre-cooked chicken apple sausage (I got one with bourbon in it too!), sliced into coins

1 can cannellini beans, drained and rinsed

1 large bunch kale, leaves removed and chopped (discard stems)

1 large shallot, thinly sliced

3 cloves garlic, minced

1 cup white wine

1 cup chicken broth

Seasonings: salt, pepper, poultry seasoning, powdered rosemary

Directions:

1. In a large pan, brown sausage over medium heat. 

2. Add in shallots and garlic and a little broth to deglaze the pan and cook until browned. 

3. Add beans and a little more broth, cook for about 2 minutes and add seasonings and stir.

4. Deglaze the pan with wine and remaining broth, bring heat up to a low simmer.

5. Add kale and cook until kale is wilted and liquid is mostly cooked out. 

The Best Fall Salad, by Diane

This is my latest lunch obsession, so quick and easy to meal prep and packed with autumn flavors! I've decided the formula for this to work best is two roasted veggies, one protein, something crunchy (usually nuts or seeds), something sweet (usually apples, dates or dried cranberries), a leafy green, and my dressing creation which seems to remain the same because it goes with everything!! This version is the best so far, so I'm posting it to remember in the future! 

This can make about 3 salads for the week if you use one whole squash, 2 apples, 1 bag of pre-grilled chicken, and about 1 lb of sprouts (dressing amounts remain the same). If meal prepping- combine the veggies and the chicken and cheese, then on the day of eating chop the apples so they stay fresh and add the arugula (so it won't wilt) and pecans (so they stay crunchy!). 

PS- delicata squash is my most favorite veggie of fall, you can eat them with the skin on and when roasted and browned they get almost caramelized. My favorite way to eat them is here, roasted in coconut oil until both sides are fully browned, then tossed with sea salt and rosemary powder (not dried rosemary)- it tastes like thanksgiving and I can eat a whole squash in one sitting!

Ingredients:

1 cup sliced grilled chicken (I use pre-grilled strips for ease)

Coconut oil

Roasted delicata squash

Powdered rosemary

Salt

Brussels sprouts, halved and trimmed

Gala apple, chopped

Gorgonzola cheese, crumbled

Chopped pecans

2 cups arugula or a large handful

Dressing: 2 roasted shallots, 4 tbsp EVOO, 1 tbsp maple syrup, salt and pepper to taste, 1 tbsp or more ume plum vinegar, 1 tsp dried thyme, water as needed

Drizzle blackberry balsamic vinaigrette on top

Directions:

1. Preheat oven to 400 and place coconut oil (about 2 tbsp each) on two trays while the oven warms.

2. When the oil is melted, toss the sprouts and shallots with salt and oil on one tray, and the squash with salt and rosemary powder and oil on the other. Coat well and roast until charred, flipping halfway.

3. For the dressing, combine all the ingredients and whiz until creamy. This will stay creamy in the fridge for days. Add the water or more oil if the consistency needs to change, and feel free to adjust the vinegar too.

3. When the roasted veggies are room temp, toss with chicken, apples, cheese, pecans, arugula and dressing. Mix well then drizzle balsamic on top and enjoy!

Fall Chopped Salad, By Diane

 

I came up with this recipe the other week before traveling as I needed something quick and healthy, and the weather was just starting to turn to feel like fall. This has been an amazing meal to have prepped in the fridge ready to go! I also made it when I got home from traveling and it has been really nourishing. The ingredients are easy to swap out, and sometimes I can reduce cook time by heading to Whole Foods bar and grabbing a few of the roasted veggies- they always have roasted butternut squash with herbs and roasted brussels with apples on their bar! That combined with pre-made chicken strips makes this super easy to chop up and prep. YUM.

This recipe makes 3 servings (b/c I work 3 days a week and need quick lunches!)

Ingredients:

2 breasts grilled chicken (I just buy one pack of grilled chicken strips)

One head red butter lettuce

12 Dates

1 small butternut squash, cubed and roasted with evoo/poultry seasoning/salt until browned

1 large golden beet, cubed roasted w evoo and salt until browned 

1 large red apple, roasted until softened

2 cups brussels sprouts, roasted w evoo and salt

6 tbsp blue cheese, crumbled

6 tbsp chopped pecans

Drizzle blackberry balsamic vinegar

Champagne vinaigrette to taste

Directions:

1. Roast all the veggies together with noted seasonings and allow to cool- the squash, beets, apples, brussels.

2. Combine lettuce, roasted veggies, chicken, dates, and cheese on a large cutting board and chop finely all together.

3. Divide into 3 bowls and store until ready to serve. This makes great meal prep!!

4. When ready to serve, add in chopped pecans, balsamic vinegar, and vinaigrette and combine well. 

Immunity Fire Cider, by Diane

 

I love to make a fire cider in the start of fall to be ready for cold and flu season as well as to combat the fatigue and stress of the long dark days. This recipe is so good for you, and so easy to customize as you like it! It's also kind of fun to watch as the days go on. I don't remove any skins or stems like you normally would, because the nutrients in these are good for the cider. This can be used daily for prevention, or for when a cold or illness strikes, or just as a fun tasting additive to recipes for a health boost!

Ingredients:

1 small red onion, quartered

1 large knob of ginger, sliced with the skin on (enough to make about 1/2 cup of slices)

1 large knob of turmeric, sliced with the skin on (enough to make about 1/2 cup of slices)

1/4 cup grated fresh horseradish

1 medium bunch thyme

1 medium bunch rosemary

4 smashed cloves garlic, peels removed

1 jalepeno, sliced lengthwise (option to keep ribs and seeds if you want this spicier!)

1 large cinnamon stick

Apple cider vinegar, with the mother

Raw honey

Other options: serrano pepper or other peppers, elderberries, ground black pepper, burdock root

Directions:

1. Fill a large mason jar with all the dry ingredients onion through cinnamon. You may have to pack the ingredients down to fit.

2. Fill the jar to the top with vinegar until there is no more room in the jar, making sure to cover all ingredients completely.

3. Place a plastic lid on the top, or if using a metal lid cover with plastic wrap in between the liquid and the lid. 

4. Store in a warm place for 6-8 weeks, shaking daily to infuse all ingredients. 

5. At this point, the liquid can be strained and saved discarding the solid ingredients, OR you can blend all ingredients in a high speed blender and let sit for an additional week without shaking to allow the solids to settle before straining.

6. Once step 5 is done, add the honey in to taste and combine well. 

7. This can be used as a digestive tonic on it's own, added to water (1 oz to 8 oz), or even in dressings.

Warm Grain Bowls, by Diane

These have been on repeat as of late for dinners. They are quick to meal prep and even easier to grab on a busy weeknight. I especially love the combination of flavors and textures, and that it is warm on a cold night! Makes 4 servings

ps- I also love this with arugula too!

Ingredients:

For the bowls:

1 large bunch kale, stems removed and chopped

2 tbsp lemon flavored olive oil

1 tsp salt

4 cups brown rice and quinoa mixture

4 cups diced chicken breast 

4 cups roasted butternut squash

2 cups roasted broccoli (I used my beloved burnt broccoli here)

2 gala apples, diced (I dice these on the spot so they don't go brown)

8 tbsp chopped roasted pecans

8 oz goat cheese crumbles

For the dressing:

2 large shallots, roasted

2 tbsp dijon mustard

4 tbsp EVOO

1/2 lemon, juiced

salt and pepper

1/2 tsp dried thyme

1 tsp honey

Directions:

1. Prep the kale by massaging it well with the salt and lemon olive oil. Set aside in it's own bowl.

2. Roast the squash and broccoli, as well as the shallot, until golden. 

3. Add the squash and broccoli to a bowl with the rice mixture and chicken and set aside on it's own.

4. Blend the roasted shallots with the other dressing ingredients until smooth, sometimes I have to adjust for seasonings or consistency by adding water.

5. When you're ready to eat, in a personal sized bowl combine kale, chicken/rice/squash/broccoli mixture, dressing, and goat cheese. Heat in the microwave for one minute. 

6. Top with diced apples and pecans, mix well and enjoy!

Fall Bowl, by Diane

I created this warm bowl for dinners this week and haven't wanted anything since!! It is SUCH a great combo of flavors and so freakin easy to meal prep and heat up during the week. And it's healthy to boot. Total win! Side note, this was my first time whipping up my own vinaigrette, and it was SO delicious. I was out of dijon mustard so I had to get creative, and I'm pretty impressed with the outcome. I think it's what makes the whole bowl shine, and I can see this used as a marinade or dressing for so many other recipes! I ran out of pecans which I was going to chop and add to this bowl for crunch, and I think that would be a good addition! I also added it over some kale one day as a salad, and one day there was some goat cheese in it. Yum!

Note: this made about 4 bowls across the week, with some leftovers for another 1/2 bowl at the end of the week. For leftovers, I warmed up all the ingredients except the apple and the dressing.

Ingredients:

For the Bowl:

Chicken, grilled and sliced (I used 2 bags of pre-grilled chicken to make this easier)

2 crowns broccoli, cut into bite size pieces

2 large sweet potatoes, peeled and cubed

4 portobello mushrooms

2 cups wild rice and quinoa mixture, cooked according to package directions (I used 1/2 cup warmed rice in each bowl)

2 sweet crisp apples, peeled and cubed (I used 1/2 an apple in each bowl)

EVOO

For the Dressing:

5 tbsp EVOO

2 tbsp white vinegar

1 tbsp shaoxing wine

1 tsp mustard powder

1 medium shallot, minced

1 stalk rosemary leaves, minced

5 stalks thyme leaves

Salt and pepper to taste

1/2 tbsp fig jam

Instructions:

1. Toss the broccoli, sweet potatoes, and mushrooms in EVOO and roast until tender at 350. I made sure the sweet potatoes really caramelized on each side before pulling them out to add extra flavor. 

2. Whisk all dressing ingredients together and set aside.

3. Combine all ingredients and devour :)

 

Orchard Applesauce, by Diane

This is not the world's most complex recipe, so I debated putting it on here, but applesauce wasn't something I knew how to make before so I'm adding it! Plus we have a goal to meet, right Cheryl?!? Apple picking is one of my most favorite fall traditions, and this year I had a lot of extra apples leftover. This recipe is quick and super easy, and only gets better each day in the fridge if you can make it last!

The key to this applesauce is which apples you choose. First off, orchard apples in the fall just simply taste better than store bought apples year round, so go for that if you can! We have found in our family that selecting sweet/tart varieties work best. All sweet makes it too sweet, and all tart...well...yeah. If your goal is to have it be healthier and unsweetened as mine is, I would recommend choosing either all apples that are both sweet and tart, or 1 sweet apple per 3-4 tarts. 

Ingredients:

5-7 large apples (see above), peeled and cubed

1 cup water (for a thicker sauce, see below)

2 tsp cinnamon

Optional: honey

Directions:

1. Place the apples and water in a large pot with a lid on medium heat.

2. Cover and let simmer until the apples break down, stirring occasionally. 

3. When the apples start to break down you can help them along with the back of a spoon if you want chunky applesauce like we love, or you can use an immersion blender to get it smooth. Add more water if you want it thinner or if the bottom starts to brown.

4. Add in cinnamon, and if desired, sweetener of choice (honey works great!).

 

Buttercup Squash and Carrot Soup, by Diane

 

Tonight I wanted to make a squash soup, and I came across a new type of squash I hadn't seen called buttercup. It's apparently sweeter than butternut, and so I created this recipe with some help from looking at other squash recipes from the internet. This is SO dang good. Really comforting, and fairly easy once you skin and cut the squash! 

Ingredients:

1 large buttercup squash, peeled and cut into large chunks

2 cups baby carrots

1 large shallot, cut in half and skins removed

EVOO

Salt

1 tbsp butter

1 tsp fresh thyme leaves

3-4 cups chicken bone broth

1 tbsp maple syrup

1/8 tsp ground nutmeg

1/4 tsp black pepper

1 tsp poultry seasoning

Directions:

1. Preheat oven to 425 and grease two baking sheets. Place squash, carrots, and shallots on the baking sheets, drizzle with EVOO and sprinkle with salt, toss, spread evenly, and roast for 45-60 minutes until browned and softened.

2. When the mixture is cooked, add butter and thyme to a soup pot over medium heat and cook for 2 minutes, stirring often. 

3. Add in squash mixture, broth (start with 2 cups and go from there to your desired consistency), and seasonings. Blend with an immersion blender until smooth and adjust seasonings. 

Fall Harvest Moon Bake, by Diane

 

This was the main course meal for a recent Hunters Full Moon ceremony I went to and the food theme was fall harvest. I had my doubts about this recipe because there was no liquid added to the ingredients, so I switched the dried rice to cooked, added a splash of chicken broth, and reduced the heat. I also added spinach for a more complete meal, and when I cooked it the second time, I did it in a dutch oven to make this a one pot dinner, which I'll likely repeat again. This came out SO good I made it again the next week for dinners too! It is just a really good, healthy, and easy mix of the best fall flavors, and I'll definitely make this one again soon!

Ingredients:

1 lb chicken (I used rotisserie chicken as a short cut, the recipe calls for thighs)

EVOO

1 butternut squash, peeled and cubed

1 small yellow onion, diced

1 tsp salt

2 tbsp fresh diced sage

1 tbsp fresh thyme leaves

1/2 tbsp fresh diced rosemary leaves

1 package cooked wild rice in a pouch (don't heat this, just add to the pot as is from the package)

1/2 cup dried cranberries (unsweetened or low sugar if possible)

2 cups fresh spinach leaves

Splash chicken broth

1/2 cup diced pecans

Directions:

1. Cook the chicken fully and set aside. When cool, shred or dice into bite size pieces.

2. While the chicken cooks, heat EVOO in a large pot on medium heat. Add in onions and brown. 

3. Add the butternut squash to the pot along with the herbs and salt, stir and cover. Uncover and stir for about 10-15 minutes until the squash softens. Add in rice and stir, cooking two more minutes then remove from heat.

4. Preheat the oven to 400. Place chicken, squash mixture, spinach, and cranberries in a casserole dish, mix well. Add a splash of chicken broth to the mix.

5. Top with pecans, cover with foil, and bake for 15 min or until everything is heated through.

Cinnamon Sugar Crusted Pumpkin Bread, by Diane

 

I made this recently as part of a Harvest Full Moon ceremony, and it was really good! I have never seen a pumpkin bread rise like this one did, and I even scooped out some of the batter to make muffins just in case! Clearly, that wasn't enough as evidenced by this photo. No matter, this recipe was really good and the cinnamon sugar crust was really nice! The flavors were really well balanced and it came out nice and moist. 

Ingredients:

1 15 oz can pumpkin puree

1/2 vegetable oil

3 large eggs

1 2/3 cup sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp sea salt

3/4 tsp ground cinnamon

Heaping 1/4 tsp fresh grated nutmeg (I used dried bc I didn't have this on hand)

Heaping 1/4 tsp ground ginger

2 pinches ground cloves

2 1/4 cups all purpose flour

Plus: 1 tbsp each sugar and cinnamon

Directions:

1. Heat oven to 350 and butter a 6 cup loaf pan.

2. Whisk together pumpkin, oil, eggs, and sugar until smooth. Add in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until the batter is well-combined. 

3. Add flour and stir until just mixed (batter will be lumpy). 

4. Pour into the loaf pan and sprinkle the cinnamon and sugar on top. 

5. Bake 65-75 min until toothpick comes out clean from the top and center.

Pumpkin Seeds Two Ways, by Diane

This year I made two batches of pumpkin seeds- sweet and savory. For the sweet batch, I did a version of my Pumpkin Pie Roasted Pumpkin Seeds but with the addition of butter. For the savory batch, I got creative and added old bay and some spices. These turned out great and highly addictive! This is the recipe I’m posting below.

Ingredients:

Pumpkin seeds, dried

EVOO

Sea salt

Garlic powder

Onion powder

Old Bay

Directions: Combine all ingredients well, and spread on a greased baking sheet evenly. Roast at 400 for 15 minutes, flip, and roast until golden (about 10-15 more minutes). 

Pumpkin Spice Turmeric Latte, by Diane

I didn’t even bother with this photo, because this was horrid!! I had such high hopes for this recipe, but the spices were so intense that even with more milk added I had to pour the entire thing out. Ah well. 

Ingredients:

3/4 cup almond milk

3 tbsp pumpkin purée

1/2 tsp ground turmeric

1 tsp cinnamon

1 tsp coconut oil

1/2 tsp vanilla

1/4 tsp each ginger, nutmeg, clove, cardamom

Pinch black pepper

Directions: combine all ingredients in a saucepan over medium heat for 5 min, then transfer to a blender to thicken. Top with coconut cream. 

Fall Stuffed Delicata Squash, by Diane

Pretty much every fall flavor conceivable was in this dish! This was really easy to make and pretty tasty. It also looked really pretty. The original recipe called for quinoa, but I swapped it out for chicken apple sausage which went great with this dish. I kept out the goat cheese crumbles because of Whole30, but they would have gone very well with this dish!

Ingredients:

3 medium delicata squash

2 large shallots, peeled and left whole

EVOO

Salt and pepper

3 chicken apple sausage links, diced

1/2 yellow onion, diced

1 pack sliced shiitake mushrooms

5-6 cups kale

2 sprigs sage leaves, rough chopped 

1/2 cup chestnuts, roasted and diced (I subbed in walnuts bc my store didn’t have them yet)

8 basil leaves

1/2 cup champagne vinegar (I subbed acv)

1 tsp Dijon mustard

2 tsp honey (I subbed date syrup)

1/2 cup pomegranate seeds

Optional: chicken bone broth, crumbled goat cheese 

Directions:

1. Set oven to 350. Slice the squash horizontally and scoop out the seeds and innards (save some of the seeds). Brush the squash with evoo, salt and pepper, and roast on baking sheets dome side up for 25 min or until golden. 

2. In the same oven, place the whole peeled shallots and squash seeds on another baking tray. Coat with evoo, and roast until golden brown (15-20 min).

3. While the squash roasts, add evoo to a large skillet at medium high heat. Cook the sausage and onions until the onions are translucent. Add in mushrooms and sage.

4. Add kale to the pan and stir until it wilts. If needed, add some broth to the pan to deglaze. 

5. Combine basil, vinegar, mustard, honey, and 1/2 cup evoo in a blender with the cooled shallots until smooth and creamy. 

6. Assemble the squash boats by adding the sausage filling, then sprinkling chestnuts, pomegranate seeds, squash seeds, and goat cheese. Drizzle with the shallot dressing.