Autumn Harvest Salad

Fall is my favorite time of the year! I love the weather, the colors, and the holidays. But most importantly, I love the flavors, specifically the produce. That’s why this salad combo is one of my favorites and an absolute go-to. It’s packed with brussels sprouts, sweet potato, and apple and all brought together by a delicious spicy honey mustard vinaigrette.

Here’s what you’ll need:

• 8-10 brussels sprout, de-stemmed and sliced

• 1/3 of a sweet potato, cubed

• 1-2 cups of your greens of choice (I used mustard greens)

• 1/3 Granny Smith apple, cubed (can sub with another apple or pear)

• 3-5 cherry tomatoes, sliced

• 2 tbsp chopped pecans

• 2 tbsp blue cheese crumbles

• 1/4 tsp chili powder

• 1 tsp spicy honey

• 1 tbsp apple cider vinegar

• 1 tsp dijon mustard

• 1 tsp EVOO

• 1/8 tsp garlic powder

• salt and pepper to taste

Instructions:

1. Toss the brussels sprouts with 1-2 tbsp avocado oil, salt, and pepper. Toss the sweet potatoes with 1-2 tbsp avocado oil, the chili powder, salt, and pepper. Roast both in a preheated 425 degree oven for 20-25 minutes.

2. Make your dressing by whisking together the apple cider vinegar, hot honey, mustard, EVOO, garlic powder, salt, and pepper in a bowl.

3. Assemble your salad - add the greens to a bowl and top with the apples, nuts, cheese, tomatoes, and roasted veggies. Drizzle the dressing over the top of everything.

4. Enjoy!

Let me know what you think in the comments below!

Cauliflower Parmesan

With the kickoff of fall, it’s about time that one of my favorite cozy cauliflower recipes finally makes its way over to the blog. If you follow me on Instagram, you know this is one my favorite fall/winter dinners to make on repeat, and it never disappoints. It’s so good, the entire family will love it, and it’s pretty easy to make as well! It’s vegetarian and can easily be made gluten free. It would also be a great, fun recipe to get the kids in on! So without further ado, let’s get to it.

Here’s what you’ll need:

• 1 head of cauliflower, sliced lengthwise into 4 “steaks” about 1.5” thick

• 2 eggs, whisked

• 1/2 cup almond flour

• 1/2 cup bread crumbs of choice

• 1/4 cup shredded parmesan

• 1/4 tsp garlic powder

• 1 cup marinara sauce

• 1/2 cup shredded mozzarella

• sea salt and black pepper to taste

Instructions:

1. Set up a dipping station of 3 shallow bowls - one with the eggs, one with the almond flour, and one with a mixture of the bread crumbs, shredded parmesan, garlic powder, salt, and black pepper.

2. Dip each cauliflower “steak” into the eggs, then the almond flour, back into the eggs, and finally the bread crumb mixture.

3. Lay each piece on a parchment lined baking sheet, and bake in a preheated 450 degree oven for 30 mins (flipping halfway through).

4. Evenly pour the marinara sauce over the cooked cauliflower pieces and top each with shredded mozzarella.

5. Broil in the oven for 3-5 minutes until the cheese melts.

6. Serve with your favorite side(s) and enjoy!

Let me know what you think in the comments below!

Breakfast Spaghetti Squash Boat

Fall is officially here! So what better way to celebrate than by combining my favorite autumn flavors and my favorite meal to cook, breakfast. This breakfast spaghetti squash boat is easy-to-make with minimal cleanup. Plus, it has all of the best cozy ingredients perfect for this time of year - brussels sprouts, spaghetti squash, bacon, eggs. It’s sure to be a hit with anyone who loves fall produce and breakfast food as much as I do!

Here’s what you’ll need:
(Makes 2)

• 1 small spaghetti squash

• 4 pieces of bacon

• 16-20 brussels sprouts, de-stemmed and sliced

• 1 clove garlic, chopped

• 2 eggs

• 2 tbsp shredded parmesan

• 1 green onion, chopped

• Salt and pepper to taste

• (Optional) red pepper flakes as desired

Instructions:

1. Halve and de-seed a small spaghetti squash (if it’s too hard to halve, score it where you want to halve it, poke holes through with a fork all the way around, and microwave for 3-5 mins to soften).

2. Brush the inside of each half with avocado oil and season with sea salt and black pepper.

3. Bake the two halves of the spaghetti squash in a preheated 400 degree oven for 30 min face down on a baking sheet.

4. In the meantime cook the bacon by desired method, and separately sauté the brussels sprouts in a little avo oil with garlic for about 8-10 minutes. You want both the bacon and sprouts to be just slightly uncooked because they will continue to cook in the oven.

5. Once the spaghetti squash is done, let it cool, and using a fork scrape the insides of each to make it stringy and spaghetti-like.

6. Mix in half of the brussels sprouts and chopped bacon into each half.

7. Form a shallow hole in the middle of the mixture big enough for an egg, and crack an egg into each spaghetti squash boat.

8. Bake in the oven for 15 minutes. If the eggs aren’t fully cooked, broil for 3-5 mins until cooked through.

9. Top with shredded parmesan, chopped green onion, and red pepper flakes as desired.

10. Enjoy!

Let me know what you think in the comments below!

Open-Faced Spicy Tuna Melt on Sweet Potato Toast

When it comes to lunch, I’m all about quick and easy meals with minimal ingredients and cleanup. Bonus points if it’s preppable, and I can just warm it up the next day. So that’s where this open-faced tuna melt comes in. It’s made with pantry staples and veggies you may already have on hand, it comes together in under 20 minutes, and it’s easily made in advance to just heat up the next day. Doesn’t get much better than that!

Here’s What You’ll Need:
(Makes about 2 servings)

• 1 Sweet Potato, sliced length-wise into ~1/4” slices

• 1 can tuna, drained

• 2 tbsp avocado oil mayo (or mayo of choice)

• 1-2 tsp sriracha (can omit the sriracha if using a spicy mayo)

• 2 stalks celery, chopped

• 1/8 small red onion, chopped

• 1/4 c shredded cheddar

• (Optional) Red pepper flakes as desired

• Salt and pepper to taste

Instructions:

1. Cook your sweet potato toasts - I like to pop mine into the toaster on high for 2-3 rounds, but you can also bake them until softened.

2. In a bowl, mix together the tuna, mayo, sriracha, red onion, celery, red pepper flakes, and salt and pepper as desired.

3. Spread the tuna mixture over the pieces of sweet potato “toast” on a baking sheet.

4. Sprinkle the cheddar over the tuna.

5. Broil the toasts for 3-5 minutes until the cheese is melted.

6. Serve with your favorite veggies or sides, and enjoy!

Let me know what you think in the comments below!

Lemon Butter Cod Over White Wine Parmesan Zoodles

I recently started using the meat and seafood subscription service Good Chop to get great quality proteins shipped straight to my door. I talk all about Good Chop, why I love it, and my experience with it in my blog post here which I highly encourage you to check out. I also have a great discount you can use to enjoy $100 off your flexible Good Chop subscription here!

In my recent box, I received Pacific Cod, which I thought would be perfect for an end of summer zoodle dish. This meal is light and refreshing and really is meant to highlight the amazing quality of the fish.

Here’s what you’ll need:

• ½ tbsp softened butter

• 1 tsp EVOO

• 4 cloves garlic, chopped and separated

• 1/2 tsp dried parsley

• 1/4 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 3 pieces of cod

• 8 mushrooms, sliced

• 4 shishito peppers, de-stemmed and sliced

• 1/4 cup dry white wine

• 2 zucchinis, spiralized

• 1/4 cup shredded parmesan

Instructions:

1. Mix together the softened butter, EVOO, half of the garlic, dried parsley, red pepper flakes, salt, and pepper. Spread the mixture over the cod, and bake in a preheated 400 degree oven for 10-12 minutes.

2. In the meantime, heat up 1-2 tbsp EVOO in a pan on the stovetop. Once hot, add in the remaining garlic, mushrooms, and shishito peppers. Cook for 4-5 minutes until everything softens.

3. Add in the white wine and cook for 3-4 minutes until the alcohol burns off.

4. Add in the spiralized zucchinis, turn off the heat, and allow the zoodles to cook/soften for 2-3 minutes (without getting mushy). Sprinkle in the shredded parm over everything, and season with salt and pepper.

5. Split the zoodles between two bowls, and top with the baked cod.

6. Enjoy!