If you are like me and still have lots of apples in your fridge from your early fall apple picking days out in various farms and don’t quite know what to do with them anymore, then this recipe is for you. This Fall Cobb salad is a delicious healthy lunch and crowd pleaser to be shared with friends and loved ones and serves as a lighter meal in the days leading up to Thanksgiving. It makes a really impressive centerpiece and you don’t need to add anything more (except perhaps, some fresh bread and crisp white wine). You can play around and add different seasonal ingredients such as pear, apple, roast butternut squash, crunchy romaine lettuce or different nuts or seeds – whatever you might have in your pantry. The poppy seed dressing is tangy and creamy and adds a little pop to the taste of the salad. And any salad with bacon is a winner in my book!
Fall Cobb Salad
1 romaine lettuce, chopped
2 eggs, boiled and chopped
4 rashers bacon, cooked and sliced
1 chicken breast, sautéed until brown then cut into strips
10 cherry or grape tomatoes, cut in half
1 apple (of your choice), diced
1 pear, diced
1/2 cup walnut or pecan halves
1/3 cup crumbled feta or goat cheese
Optional extras: roasted cubed butternut squash, cubed avocado, , slices of roast portabello mushrooms, roasted sunflower seeds, pomegranate seeds
Poppy Seed Dressing
1/3 cup Greek yogurt
1/4 cup milk (almond or dairy)
1 tablespoon apple cider vinegar
2 tablespoons of maple syrup (to taste)
1 pinch sea salt
- Place chopped romaine in a large salad bowl.
- Arrange other ingredients in rows: bacon, tomatoes, pear, apple, chicken, eggs.
- Make poppy seed dressing in a glass jar and give it a good shake
- Pour the dressing lightly over the whole salad.
- Serve right away.
This turkey chili is one of those recipes that you can make over and over again during the fall and winter months. It’s hearty, warming and quite delicious! I play around with different ingredients and spices but this is the basic recipe. The key is to add lots of warming spices to the mix and make it as spicy as you want. I don’t eat beef or lamb so often use ground turkey as a substitute in recipes and I like its lighter flavor. If you are on a low-carb diet, this will be a full meal for you or you can add quinoa or brown rice as a side. To make it into a vegetarian or vegan recipe, simply omit the the turkey and replace with extra portabella mushrooms or cubes of butternut squash. It’s also a great recipe for a slow cooker. I prefer to brown the turkey first, then mix with the rest of the ingredients in the slow cooker and leave on low heat for 8 hours. This recipe serves about 4-6 people and it keep really well in the fridge to be heated up as a quick dinner during the week.
1 pack organic ground turkey
1 medium onion, minced
2 cloves garlic, mashed
1 small pack cremini or white mushrooms
1/2 bunch kale, cut into thin ribbons
1 red pepper, diced
1 large can whole plum tomatoes
1 small can navy or pinto beans
1/2 can organic pumpkin puree
2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chili powder
1 teaspoon cayenne powder (to taste/optional)
- Heat a large skillet or large saucepan. Add 1 tablespoon of olive oil. Add the ground turkey and stir occasionally. Cook until brown.
- Add the onion, pepper, mushrooms and spices. Stir under softened.
- Add the canned tomatoes, pumpkin, kale and garlic.
- Cover and simmer for 30-40 minutes on low heat until everything is cooked through and the flavors have developed. Add more spices (chili powder or cayenne) to taste.
- Serve alone in a bowl or with a side of quinoa or brown rice.
It feels as if I’ve been hibernating during this long cold winter. Eating lots of soup and stews. Heavier comfort foods. So with the arrival of a few crocuses in my front garden and a huge magnolia tree by my neighbor’s house, I can officially come out of hibernation and enjoy the spring sunshine and cheerier spring foods. I always tell my clients to use March and April to transition from the richer, heartier winter foods to lighter salads, soups and raw foods and this is a perfect recipe for that.
This coconut lime quinoa side dish is zesty and bright and reminds me of the warm tropical flavors of the Caribbean. It’s just as easy to make as regular quinoa and the lime really stands out in this recipe. I like to make a big batch and store in my fridge for 3-4 days. Eat with roasted chicken or vegetables for a delicious spring supper!
1 cup of quinoa
2 cups (1 can) coconut milk
Zest and juice of 1 lime
- Rinse quinoa with water in a sieve.
- Add quinoa and coconut milk to a small saucepan and simmer, covered, for about 12 minutes or until the quinoa is cooked.
- Stir in the lime zest and juice at the end.
I was asked this week by my daughter’s pre-school teacher to make their Easter snack so I came up with these muffins – quick and easy and full of carrots…perfect for the Easter Bunny so now they are officially called Bunny Muffins. There is no sugar in these muffins (the sweetener comes from maple syrup or mashed banana and apple) and they have a hearty blend of carrots, oats and apples and would make a delicious healthy breakfast on the go or a perfect snack for your little ones. I like to make them in mini muffin tins for small hands and bite size snacks. I literally whipped them up as I was packing lunches this morning so they aren’t fussy and pretty quick to make.
Makes 12 large or 24 mini muffins
1 3/4 cup whole wheat or white whole wheat flour
1/2 cup oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
(you can add extra spices too such as ginger or nutmeg)
2 cups grated carrots (preferably organic)
1 small apple, grated
1/3 cup melted coconut oil
1/2 cup maple syrup – OR 1 small banana, mashed
1 cup Greek yogurt
1 teaspoon vanilla essence
- Pre-heat oven to 350F.
- Whisk together all the dry ingredients in one bowl.
- In a separate bowl, mix together all the wet ingredients.
- Combine both wet and dry ingredients until mixed together.
- Distribute among lined muffin tins.
- Bake in oven for 15 minutes.
- Cool on a rack for about 10 minutes.
Thanks to Cookie + Kate for the recipe inspiration!
Thanks so much to Doug from The Kitchen Professor my guest blogger today for some great tips about how to make your own vegetable stock. This tastes so much better than anything you can buy in the store!
I don’t know about you…
But I always seem to be out of vegetable stock whenever I need it.
There are some big advantages to making your own vegetable stock:
1. You won’t feel silly when you don’t have it and need it.
2. You can control the amount of salt, i.e. sodium, in your meal.
3. It is much cheaper to make your own stock than to buy it premade.
I’ve been baking for as long as I can remember and it’s a wonderful tradition that I now love to share with my children. Both my children love it – the measuring out of ingredients, the mixing and the licking of the bowl after everything is in the oven. Think baking needs to be just sugary chocolate cupcakes with sprinkles on the top? Think again. There are so many ways to bake with lowering the sugar content and adding in nutritious ingredients like fruit or vegetables.
I’ve posted on my blog many times about some really great alternatives to traditional baked goods. Try my delicious sweet potato brownies or chocolate ginger beet and pear muffins with chocolate gaze or my apple and oatmeal bars. These all make perfect after school snacks or weekend teatime treats.
These simple muffins came about because we belong to a winter CSA where we get a weekly share of apples and pears (cue the cockney rhyming slang) and I was looking for a recipe that used fruit as a sweetener. There’s only a little but of sugar in this recipe but I think you could probably omit it entirely (except for the honey) and not notice it at all. These are easy and quick to make and taste delicious hot and fresh from the oven and keep for a couple of days in a cookie/biscuit tin too.
Apple – Banana – Oat – Raisin Muffins
Makes 12 muffins
1 stick unsalted butter (1/2 cup of butter)
1/3 cup of brown sugar
2 medium eggs
2 tablespoons of local honey
1 mashed banana
1/2 cup raisins
1 apple, cored and cut into very small fine pieces
1/2 cup whole wheat flour
1 cup of oats (I like jumbo oats but instant will do too)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
a good pinch of salt
- Preheat oven to 350F
- Cream together the butter and sugar and then mix in the eggs.
- Add the mashed banana and apple and honey. Mix well.
- Add the flour, oats, baking powder, baking soda, salt and cinnamon and mix very well. Mix in the raisins. The mixture will be fairly moist.
- Spoon into muffin liners in your muffin tin.
- Bake for about 15 minutes or until the top is brown. Leave in the muffin tin for about 10 minutes to cool.
One of my detox breakfasts: oatmeal with frozen berries, pumpkin and chia seeds with a swirl of almond milk
I completed my Fresh Start 10-Day Cleanse at the beginning of this year with a group of clients and it was the perfect timing for me – after a non-stop party and holiday season with definitely too much sugar, carbs and alcohol. I love working with clients to do a gentle seasonal detox at the beginning of the year as it can shake up your diet, hit the reset button and help you lose a few pounds and feel more energetic and ready to tackle anything at the beginning of a New Year.