Fresh simple dish with grape tomatoes, broccoli, creamy low fat sauce and whole wheat pasta. Cooks in under 20 minutes!
A great alternative to traditional potato salad made with mayo – this recipe uses plain yogurt and sour cream to be just as tasty!
A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won’t disappoint!
As fall is upon us, I’m always looking for new ways to eat some of my favorite fall foods like sweet potatoes. I’ve made them into a soup, baked them as fries, and now I’ve made some pretty sweet frites :)
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. It’s is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. While this soup is typically eaten in the summer, it fit well into my raw food project, so I am going to post it now. Top with an avocado to add even more raw food benefits :)
This recipe is great for the winter holiday season, especially around Thanksgiving. Enjoy the flavor of this classic holiday dessert (or appetizer!) minus the baking (I’m not much of a baker). It’s really easy to make and it tastes great! Serve with cinnamon pita chips. As with any of my recipes, please double, triple or quadruple the ingredients to make enough for your party.
Pumpkin muffins, pumpkin coffee, pumpkins in everything when the leaves start to change colors! Pumpkin is an excellent ingredient for many dishes (have you tried my Pumpkin Turkey Chili yet?). This spread is sweet, tangy and full of that autumn spice we all crave at one point or another. Plus it adds fiber and vitamins! I use this spread on cinnamon raisin bagels, fruit breads like banana or apple, or even on seasonal crackers. Since cream cheese lasts for a while, this recipe is not for a single serving of the spread (sorry!). Keep it in your fridge through the fall for a nice addition to your favorite autumn dishes.
This is one of those dishes that can be either a main course or an appetizer. Frozen or fresh shrimp will work for this recipe, just make sure if you choose to work with frozen that they are thawed before you cook them. The spicy sweetness of dish never ceases to please my palette. I usually serve this dish with steamed Basmati rice and pineapple chunks because they compliment the shrimp very well. You can up the spiciness of this dish by adding more than the recommended amount of chili paste (or crushed red pepper flakes). A great summer dish enjoyed by many! :)
Nothing says fall in New England like apples picked right from the orchard. My mother took my brother and I apple picking every year from the time I was little until I left the house to go to college. It’s a tradition that I always have in my memory. Apples have many natural health benefits, including lowering cholesterol, reducing your risk of certain cancers, asthma prevention, diabetes prevention and more.
The fall season is upon us and one of my favorite dishes to make is Chili. It’s filling, full of flavor and relatively healthy if you use turkey. You can also make this dish vegetarian by using beans and vegetable broth. This is a variation of a chili I found on allrecipes.com about 2 years ago. This chili will yield 2 portions (one of the hard ones to make for one….but I figure having some leftover is okay since it tastes good reheated!).