Fall 2025 Recipes -
Full of Health, Flavor, & Deliciousness!
Roasted Squash & Arugula Salad
Recipe adapted from That Clean Life.
Ingredients:
1/4 cup tahini
2 tablespoons balsamic vinegar
Sea salt & black pepper, to taste
2 tablespoons water
1 delicata squash (cut in half lengthwise, seeds removed, cut into slices)
Spritz of extra-virgin olive oil
6 cups arugula
1/3 cup red onion, sliced
1/4 cup pumpkin seeds
Directions:
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the tahini, vinegar, salt, pepper, and water until smooth. Add more water if needed. Set aside.
Add the squash to the baking sheet. Spritz with oil and season with salt and pepper. Toss to combine. Spread out into an even layer.
Cook for 20 to 25 minutes or until the squash is fork tender, flipping halfway through. Alternatively, you may cook in the air fryer until fork tender.
In a serving bowl, add the arugula, onion, cooked squash, pumpkin seeds, and dressing, mix, and enjoy!
Coconut Curry
Recipe adapted from Love and Lemons.
Ingredients:
Spritz of avocado or coconut oil
1 cup chopped yellow onion
3 garlic cloves, minced
½ teaspoon grated fresh ginger
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon ground cardamom
1 teaspoon sea salt
2 cups cubed butternut squash
3 red Thai chiles, or 1 serrano or jalapeño, thinly sliced
2 cups cauliflower florets
1 (13.5-ounce) can coconut milk
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice, plus lime wedges for serving
4 cups fresh spinach
½ cup fresh or frozen peas
Freshly ground black pepper
For serving:
2 cups cooked basmati or cauliflower rice
Fresh basil or cilantro leaves
Directions:
Heat the oil in a large Dutch oven or large deep skillet over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes, or until the vegetables are tender.
Add the lemon juice, lime juice, spinach, and peas and stir. Taste and adjust the seasonings, adding additional lime juice, salt, and pepper, as desired.
Serve the curry over the rice with fresh basil, if desired, and lime wedges on the side.
Sweet Potato Hash
Recipe adapted from Love & Lemons.
Ingredients:
Spritz of avocado oil
1 medium red onion, chopped
2 poblano or jalapeño peppers, stemmed, seeded, and chopped
4 garlic cloves, minced
4 cups sweet potatoes, cut into ½-inch cubes
2 teaspoons chili powder
1 pound lacinato kale, stemmed and torn or chopped
8 large eggs
1 avocado, sliced
Fresh cilantro leaves, for garnish, optional
Hot sauce, for serving
Lime wedges, for squeezing
Sea salt and freshly ground black pepper
Directions:
Heat the avocado oil in a large lidded skillet over medium heat. Add the onion, poblano, garlic, and ¼ teaspoon sea salt and cook, stirring occasionally, for 3-5 minutes, or until softened. Remove from the pan and set aside.
For the sweet potatoes, either cook on the stove or air fryer. For the stove, heat avocado oil in the skillet. Add the sweet potatoes and ¼ teaspoon sea salt and cook, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender OR place in the air fryer for 10-15 minutes. Add the sautéed veggies back to the pan and stir in the chili powder and kale.
Make 8 shallow wells in the hash and crack in the eggs. Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes, or until the eggs are just set. Season with salt and pepper to taste.
Top with the avocado slices and garnish with cilantro, if using. Serve with hot sauce and lime wedges for squeezing.
Kale Salad
Adapted from Love and Lemons.
Ingredients:
Carrot Ginger Dressing
3/4 cup chopped carrots
⅓ to ½ cup water
¼ cup extra-virgin olive oil, plus more for drizzling
2 tablespoons rice vinegar
2 teaspoons minced fresh ginger
¼ teaspoon sea salt, plus more for sprinkling
Salad
1 15-ounce can garbanzo beans
Splash of extra-virgin olive oil or avocado oil
Spice and salt, to taste – for the chickpeas (could use curry powder, paprika, cumin, or other spice)
1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
1 teaspoon fresh lemon juice
½ teaspoon extra-virgin olive oil
1 small carrot, grated
1 small red beet, grated
½ watermelon radish, very thinly sliced
1 avocado, cubed
2 tablespoons dried cranberries
¼ cup pumpkin seeds, toasted
1 teaspoon sesame seeds
Sea salt and freshly ground black pepper
Directions:
Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
On the second baking sheet or you can use an air fryer, mix the chickpeas, oil, spice, and salt, and place on cookie sheet at 425°F or in air fryer for 20 or so minutes until the chickpeas are roasted and crunchy.
Place the kale leaves in a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and a few grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.
Almond Flour Pumpkin Bread
Recipe adapted from Hummusapien.
Ingredients:
1 ¼ cups super fine blanched almond flour, packed
1 ¼ cup oat flour or blend old fashioned oats in the blender to make oat flour
1 tablespoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
¼ teaspoon 100% monk fruit powder
1 15-ounce can pumpkin puree
2 large eggs
¼ cup pure maple syrup
2 tablespoons avocado oil or melted coconut oil
1 teaspoon vanilla extract
Optional: ½ cup raisins, cacao nibs, or chocolate chips
Directions:
Preheat oven to 350F. Spritz a 9x5 loaf pan with avocado oil.
Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, monk fruit, and salt in a large bowl. Whisk to combine.
Place pumpkin, eggs, maple syrup, oil and vanilla in a medium mixing bowl. Whisk until smooth.
Add wet ingredients to dry ingredients and mix until just combined. If using, fold in raisins/cacao nibs/chocolate chips.
Spoon mixture into loaf pan. Bake for about 50 minutes, or until a knife comes out almost clean. Allow bread to cool in pan for at least 30 minutes before carefully removing and transferring to a wire rack to cool completely.
It's October, how did that happen?! Fortunately, this month is highlighted by the harvest season of beautifully colored produce - the color palettes of autumn. Enjoy!