Tag Archives: fall

Roasted Fall Vegetables

Growing up in South Carolina, we knew not to get too excited about the onset of fall with the first chill in the air.  Usually just when we think fall has arrived, summer lobbied for one last push.

But now that I’m in Nashville, fall seems to be a little more reliable.  It’s early September, and it’s consistently chilly.  Which–of course–is making me want everything fall.

Some of my go-to dishes for fall include chili, cornbread, veggie pot pies, hot chocolate, and apple cider.

But this year, I wanted to add something else to the menu.

Mmmm. Roasted Veggies.

These days life seems to be fast paced, so keeping a container of roasted veggies in the fridge helps  me out at dinner time. You can pair with rice, sautéed greens, grilled tempeh or tofu and/or a salad for a complete meal.

These roasted fall vegetables are earthy and full of flavor.  I hope you enjoy!

Roasted Fall Vegetables
  • 1 sweet potato, peeled and diced
  • 2 beets, peeled and diced
  • 4 parsnips, peeled and chopped
  • 1 large red onion, peeled and sliced in chunks
  • 4 red potatoes, washed and diced
  • 6-8 large garlic cloves, peeled and left whole
  • 1 pack (or 4-6 sprigs) of fresh rosemary
  • 2 T coconut oil, melted
  • ½ t sea salt
  • ¼ t black pepper
  1. Preheat oven to 450 degrees.
  2. Prepare all vegetables.
  3. Put all cut vegetables in a large bowl.
  4. Combine with coconut oil, salt, and pepper.
  5. Using your hands, make sure all the vegetables are mixed well.
  6. Line two large baking sheets with parchment paper.
  7. Spread vegetables out on the pan.
  8. Put fresh rosemary sprigs on top.
  9. Bake for 45-55 minutes or until crispy.


Garlicky Beet Greens Soup

At this week’s grocery store trip, I decided to grab a bunch of beets.  Why?

Listen, I’m on a mission to try to like them.  The same thing I did with bell peppers, mushrooms, and celery.  I’ve told y’all before that my taste buds changed when I became plant-based and I started loving foods I previously didn’t.

But there’s the 4 foods I’m still working on.

So now that a chill is in the air and my body is craving fall-like foods, I’m giving beets another try.

As I was checking out at the grocery store, the cashier asked if I wanted to keep the greens on the top of the beets or if I wanted her to clip them.  That made me curious about them–and I decided to keep them and try to make a soup.  Being resourceful, you know?

Well…the result?

A very garlicky, but really fresh and warm soup.

Maybe you’ve never cooked with beet greens before, but I do recommend it!  I actually love the taste–and since I like to rotate my greens anyways, (kale, collards, chard, etc) it’s a win-win.

And with the beets? I plan to make a fall roasted veggie dish (recipe coming) and also my favorite spring rolls.

Garlicky Beet Greens Soup
  • 1 T olive or grapeseed oil
  • 1 small or medium onion, diced
  • 3 large garlic cloves
  • 2 T tomato paste
  • 1 can white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 bunch of beet greens, washed and chopped
  • 1 t oregano
  • ¾ t sea salt
  • pepper to taste
  1. Heat oil over medium high heat. Once heated, add onion and garlic.
  2. Sauce until translucent, about 5 minutes.
  3. Add the remaining ingredients, except the beet greens, and stir.
  4. Bring to a boil and add beet greens.
  5. Stir and reduce heat to low-medium. Simmer for 20 minutes.
  6. Serve with cornbread and a salad for a complete meal.
  7. Enjoy!


Fall Favorites 2016

It’s finally that time of year, y’all.

Ahhh. Cooler mornings. Pumpkin everything. The smell of cinnamon. 😉

Every year, I love a mix of tradition and innovation.  There are some recipes that make me feel like home–but I also love the joy of trying something new.

So today, I’ve made a list of some of my Fall Favorites–some old “goodies” and some brand new ones that rocked my world lately.


I hope you find something on this list you’d love to make. I encourage you to get in the kitchen with your kids, family, or friends and experience the glory of the season!

Happy Fall!

Fall Drinks:

1) Dairy Free Hot Chocolate from Detoxinista

2) Warm Turmeric Milk from Nutrition Stripped

3) Spiked Apple Cider with Rum from Martha Stewart


1) Pumpkin Muffins by Minimalist Baker

2) Basic Oatmeal from Thrive to Live

3) Fall Green Glowing Smoothie from Kimberly Snyder


1)  Delicata Squash with Pomegranate Seeds from Minimalist Baker

2)  Sweet & Spicy Brussels Sprouts from Thrive to Live

3)  Healthy Caramel Dip from Thrive to Live


1) BBQ Chili from Oh She Glows

2) Creamy White Bean and Kale Soup from Thrive to Live

3) 10 Spice Vegetable Soup from Oh She Glows

Main Dish:

1) Veggie Pot Pie from Thrive to Live

2) Lentil Walnut Meatloaf from Oh She Glows


1) No-Bake Pumpkin Tarts by Detoxinista

2) Apple Apple Pies by Thrive to Live

Garlic White Beans with Thyme

One of my favorite chain restaurants to frequent is Zoe’s Kitchen.  I love that there’s something for my hubby, my son, and me!  (My other two sons cannot eat at restaurants–ARG!)

It’s light and fresh–and one of my favorite side dishes there (that is Vegan friendly for me) is a side of white beans.  So filling, inexpensive, and full of flavor.

I figured it might save a little money to make a recipe similar to the one I dig, and I really love the result.


They truly are easy to make AND are also easy on the budget.

I love using thyme in this recipe because it reminds me of pot pie and the beginning of fall soup season.

You could serve these beans as a side dish or as more of a main course over rice and with a Caesar Salad!

Enjoy 🙂

Garlic White Beans with Thyme
  • two cans Great Northern beans, drained
  • 1 T olive oil
  • 4 garlic cloves, minced
  • ½ cup veggie broth
  • ¼-1/2 t sea salt
  • 1 t dried thyme
  • dash pepper
  1. Heat oil in saucepan over medium heat
  2. Add garlic and sauté 1-2 minutes
  3. Add beans and stir for 2 minutes or so or until sticking to pan.
  4. Add veggie broth and spices. Stir to combine.
  5. Cook until heated through.
  6. To reheat, add a little more veggie broth to the beans so they aren't dry.
  7. Enjoy!


Southwest Twice Baked Sweet Potatoes

Y’all know some of the best recipes come from mix-maxed pantry items and a desire to save money.

This recipe was JUST THAT.


I fed the kids and the dishes were done (a miracle!) so I had a few extra minutes to make a quick, yet tasty meal for myself.  These days, my food routine has been ROUGH.  While we’re living in Nashville, I’m by myself doing all the housework, cooking, etc since my hubby hasn’t joined us here yet.

Usually, I’ll get everything done and be too tired to make anything extravagant for myself, so I settle for a salad or pre-made soups from Whole Foods.  It’s not ideal–mainly because I LOVE CREATING IN THE KITCHEN.  But this is my season.  Whew.

Maybe I’m happy today because it felt like fall walking to the bus stop, or maybe it’s because I eating leftovers that I made myself (yes, this makes me happy). Either way, I’ll take it!

So here it is.  An interesting taste of sweet, salty, and crunchy.  My favorite palate!

*This recipe serves 2. Doubling it would be easy to feed a larger family or guests.

* This is a main entree for me because it is so filling and packed full of protein, but I would also serve this with a side salad to make it complete.

*This is the brand of tomatoes & chilis I use, but Rotel would work just fine too.

Southwest Twice Baked Potatoes
  • 1 large/extra large sweet potato
  • ½ cup cooked black beans
  • ½ cup frozen corn
  • ½ cup canned tomatoes with green chilis (Rotel)
  • 2 T nutritional yeast
  • 2 T tahini
  • 1 T lemon juice
  • 2 T almond milk
  • ½ t garlic powder
  • ¼ t sea salt
Cashew Sour Cream:
  • 1 cup raw cashews, soaked at least two hours
  • ¾ cup water
  • juice of one lemon
  • 1 t apple cider vinegar
  • ¼ t sea salt
  • ¼ cup raw pepita seeds (raw pumpkin seeds)
  • ½ t oil
  • sea salt, to taste
Other Suggested Toppings:
  • sliced avocado
  • green onions
  1. Before you start cooking, make sure to soak the cashews or you can forego the cashew sour cream and have your favorite sour cream on hand.
  2. Preheat oven to 400 degrees.
  3. Bake large sweet potato until soft and a knife can slide in easily. (about one hour)
  4. While the potato is cooking, combine filling ingredients and set aside.
  5. Combine sauce ingredients and set aside.
  6. Put all cashew sour cream ingredients in blender and blend until smooth.
  7. During the last few minutes of baking the potato, bake the pepita seed topping until seeds turn slightly brown and fragrant, about 4-5 minutes.
  8. Take sweet potato out of oven and slice in half.
  9. Scoop out all of the flesh and place in medium bowl.
  10. Smash sweet potato with a fork, then stir in the sauce ingredients until creamy.
  11. Add in the filling ingredients and stir until combined.
  12. Fill the sweet potato halves back up with the mixture and bake 10 more minutes.
  13. Top with cashew sour cream, avocado, toasted pepita seeds or any other desired toppings.