top of page
Search

Ready, Set, GO! It is time for FALL eating

Hui Hui Lee, RD/LD

Ready, Set, GO! It is time for FALL eating

Hui Hui Lee, RD/LD     |     October 14, 2024

 




 

Hello, my lovely friends! Hope all is well with you! Can you believe we are already in Fall season for a few weeks now? I wonder why the weather still feels like a scorching hot summer? I am really hoping for some cooler weather, so that we can include more warm food in our daily eating. No matter what, it is about time to save some really good fall recipes, before the weather gets too chilly and you are too desperate for delicious fall food at that time. During the fall season, we get to enjoy different types of food and vegetables, like beets, pumpkins, sweet potatoes, winter squash, peppers, kale, spinach, carrots, pears, and apples. I am going to share a few mouthwatering recipes which include some of these fruits and vegetables.

 

Autumn Harvest Honeycrisp Apple and Feta Salad: Are you looking for an appetizing fall season salad recipe? Try this colorful autumn harvest honeycrisp apple and feta salad! This recipe is as simple as ABC! The recipe called for pomegranate and prosciutto, I omitted both as pomegranate was not available at the time and I do not care for prosciutto in my salad, and my salad tasted as delicious as it is. The recipe is inspired by Half-Baked Harvest.




 

 

Roasted Red Pepper and Tomato Soup: OMG, if you are a tomato soup person, this recipe is taking the classic tomato soup to the next level. The roasted peppers help add sweetness and a smoky flavor to the soup! I served my roasted red pepper and tomato soup with basil oil, which is recommended by Slyvia. It was A-MA-ZING!!! I'm definitely going to make this soup again, and I highly recommend you to try it! The recipe is adapted from Feasting at Home.

 



 

Coconut Pumpkin Soup: It is a vegan friendly recipe. This pumpkin soup is creamy and infused with a blend of warm Indian spices, which the Indian spices and coconut milk offer a twist of the classic pumpkin soup. It is perfect for soon-to-be cooler weather.  I shared this recipe a while back, I think it is about time to re-share this tasty rich pumpkin soup recipe. The recipe is inspired by Feasting at home.




 

 

Charred Asparagus Kale Pasta with a Creamy, Lemony, Cannellini Bean Leek Sauce: I still remember my experience when I first tried this recipe. It is more than words can describe. I was extremely surprised with how delicious this pasta dish turned out! I always tell myself not to judge any recipe before giving it a try, we never know if it will be our next staple food after trying it. The recipe is adapted from Feasting at home.




 

 

Butternut Squash Pasta Carbonara with Rosemary Bacon: Have you ever tried a light version of carbonara? The type of creaminess not loaded with dietary fat. I have! (after trying this butternut squash pasta carbonara with Rosemary Bacon). I also substitute turkey bacon for regular bacon, per my personal dietary preferences. I really fell in love with this light version of butternut squash pasta carbonara recipe, it is definitely a keeper! The recipe is adapted from Half-Baked Harvest.




 

 

Roasted Root Vegetables w/ a Miso Glaze: One of the in-season root vegetables is beets. Let’s try this super simple, colorful, and flavorful beet’s recipe! The recipe is inspired by the Woks of Life.

 



 

*Some of the ingredients were sponsored by DRH Health Food and Nutrition department.

12 views0 comments

Recent Posts

See All

Kommentarer


Contact

2465 Whisenant Drive, Suite 300

Duncan, OK  73533

​​

Tel: 580-251-8558

pathways2healthysc@gmail.com

  • Black Facebook Icon
  • Black YouTube Icon

© 2023 by Pathways to a Healthier You

Someone will be in contact with you soon.

bottom of page