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Fall

Roasted Cauliflower with Olives and Raisins

Roasted Cauliflower with Raisins and Olives

Whether you’re planning for the holidays or are simply looking for a healthy (and crave-able) dish to pack in some veggies in between, this cauliflower dish comes highly recommended.

While rather simple, the recipe has a complexity of flavors going on that gives it that must-reach-for-seconds quality.

Roasted Cauliflower with Raisins and Olives

It all starts with cauliflower, a cruciferous I love to make comparisons with to a giant-sized brain. (Anyone else ever think that?!)

The cauliflower gets caramelized in the oven (yum!), and then tossed with a sweet-and-salty combination of raisins and olives.

Olives and Almonds

Parsley adds a freshness and almonds finish it all off with toasty aromas and a nice crunch.

Seriously, so good.

Roasted Cauliflower with Raisins and Olives

This came as a collaboration with my friend Nicole from vestige HOME. It’s always a treat to cook up a lunch with her and then play around with her beautiful boards and wooden spoons in the photo process.

I definitely recommend checking out her work…certainly good holiday gifting inspo!

Cauliflower

Serve this as a side dish or have it for lunch alongside a hunk of crusty bread and a salad.

If you double the recipe, this would also work as a great dish to put on the holiday table.

It’s not “traditional” per-say, but I guarantee it’ll be a crowd-pleaser!

Roasted Cauliflower with Raisins and Olives

Throw a few extra olives on the side to munch on as you share this meal with friends/family, and enjoy.

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Pumpkin Spice Amaranth Muffins

Pumpkin Spice Amaranth Muffins

Fall has arrived and so too has butternut squash, both in my mom’s garden and at my local farmer’s market.

I’ve been loading up on the creamy orange treat and roasting it by the masses in my oven.

Pumpkin Spice Amaranth Muffins

With a full tupperware container of leftover butternut, I decided to pull out my spatula and basque in one of my favorite cool-weather activities — baking.

Muffins became the mission and pumpkin spice the theme.

Pumpkin Spice Amaranth Muffins

In honesty, I’m definitely not one of those PS-obsessed gals, and in fact, I actually kind of despite the trend. From cereal to yogurt to bagels to popcorn, the amount of pumpkin spice flavored foods is getting out of control. Pumpkin pie spice english muffins…really?!

Although in muffins…that’s a different story. The spice combination worked quite well with this recipe, and left the whole kitchen smelling like autumn upon baking. Love.

Also, fun fact: I learned last year, most canned pumpkin is made up primarily of squash. So, no need to blink twice when you see this recipe swapping pumpkin puree for mashed butternut.

Pumpkin Spice Amaranth Muffins

In my mission, I also set out to use amaranth flour, which I’ve had idling in my cabinet for some time now. It’s a gluten-free, high-protein flour, which makes it great for adding a boost of nutrition.

I haven’t been able to find many recipes that utilize it, so if you have a favorite way of cooking/baking with the flour yourself, please do share!

Pumpkin Spice Amaranth Muffins

I find these muffins best served slightly warm with a smear of almond butter and a drizzle of honey. Add a glass of almond milk on the side, and you’re in for a true seasonal treat, perfect as a cozy snack or senses-awakening breakfast.

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Turmeric Butternut Squash Soup with Sage Lentils and Kale

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Hey there – it’s me, Grace. Remember me?

Yeah, I know. It’s been awhile.

But I’m back, just in time to bring you this bowl full of all things fall and all things that’ll nourish you as we prepare to take on the changing of the seasons.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Is it just me or is everyone seemingly getting sick a few weeks too early this year?

No one likes being sick. But nearly everyone likes butternut squash soup.

And this one packs a punch of healthful ingredients – i.e., a powerhouse, germ-fighting tonic of turmeric and ginger. (Praise hands emoji.)

Turmeric Butternut Squash Soup with Sage Lentils and Kale

I love this soup because it’s both warming and hearty, yet at the same time it’s clean and light. Lentils add both a solid source of protein and some crunch while kale adds to the texture swimming in this soup’s oh-so velvety base.

Place it in a blue or green bowl, and its golden goodness really shines. Inside and out.

I’m telling you, it’s a winner all around.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

 

Serve with a side salad or a crusty slice of bread, or both. And then you’ve easily got a full meal – one that’s perfect for the autumn days that surround us!

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Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

Asian Cabbage Slaw

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash of color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

Asian Cabbage Slaw

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

Asian Cabbage Slaw

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

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Sweet Potato, Greens and Beans Burrito

Sweet Potato, Greens and Beans Burrito

What do you get when you ask three healthy food bloggers to tell you their #1 fall veggie? Too many answers to count. So, Philadelphia Magazine’s Be Well picked the produce (sweet potatoes) for us, and tasked two friends of mine and I to come up with an accessible way to use it.

The results: three kick-butt recipes that’ll make you mash what you think you already know about cooking sweet potatoes.

Sweet Potato, Greens and Beans Burrito

I chose to create a rendition of burritos with a healthy beans and greens twist. Like sweet potatoes, it’s hard to go wrong with bringing burritos to the dinner table.

Sweet Potato, Greens and Beans Burrito

I love how sweet potatoes compliment the earthiness of young fall greens. In this recipe, these two star ingredients are given the majority of the attention so that the preparation of the beans can remain quick and simple. Spices infuse the veggies, while the beans are simply tossed with a spritz of citrus to complete a weeknight meal that comes together in no time.

Head over to Be Well for the recipe, where you’ll also find a Sweet Potato Falafel (!) and a hearty Sweet Potato, Kale, and Wild Rice Soup!

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