Colorful, seasonal, satisfying and easy! What more could you ask for in a recipe to keep your off-season cooking on track? This recipe can also be customized with the ingredients readily available in your fridge or pantry (for example, if you don’t have brown rice, substitute with quinoa; have fennel to use up, add it in). Plus it makes a big batch, so you are sure to have leftovers.
Baked apples are like mini apple crisps, ready to go for breakfast or dessert. Try this spin using quinoa, instead of oats, to add a little protein to the dish. Nutmeg, ginger and pumpkin pie spice add all your favorite warm and cozy fall flavors, and are also good for reducing inflammation.
This time of year, it’s nice to have some light and fresh recipe options to balance out the heavy holiday fare. Shaved Brussels slaw will be a hit on your Thanksgiving table. Year-round, they can be a great side dish for a weeknight meal or are perfect served over a bowl of quinoa for a quick lunch.
Acorn Squash Stuffed With Kale, Apples And Wild Rice
The produce section of any grocery store is boasting with squash, signifying the time for fall cooking. Here’s a creative and flavorful way to use acorn squash, a vegetable loaded with carbohydrates, fiber and vitamins. Not only is squash nutrient-dense, but it’s also inexpensive, so take advantage of this ingredient while it lasts.
Whip up this veggie-packed frittata for a holiday brunch, or make it ahead of time for a quick post-training meal. Use up the veggies you already have in the fridge, in place of or in addition to the ones in the recipe, for your own creation.