Category: Nutritional Wellness

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Thank you to everyone who participated in the Fall Food Challenge!  Almost 30 fall recipes were submitted. Melissa Betke put together an eCookbook of all the recipes, which you can view by clicking here. We had a random drawing for each week of the challenge, and here are the winners: October 25 – 31 (Winter…

Cauliflower Stuffing from Crystal Williams Ingredients: 1 large head cauliflower cut into small flowerets 2 Tbsp avocado oil 1 lb Italian sausage, crumbled 1 Tbsp ghee 1 onion diced 4 cloves garlic, minced 1/4 c. celery, sliced 3 cups mushrooms (optional; I used 1/2 this much) 1/4 c. pecans, roughly chopped (toast 5 minutes) 1/2…

Savory Butternut Turkey Bacon Soup from Roshelle Amundson Ingredients: 2 lbs of butternut squash 2 large cloves of garlic- roasted or raw 2 Tbsp butter 6-8 strips bacon or turkey bacon (vegetarian option to use smoked gouda for bacon-y flavor) 1/3 c Half & Half or milk for reduced cal/fat (I use almond milk) 3-4…

Carrot Cake with Ginger Cream Cheese Frosting from Crystal Williams Cake Ingredients: 2-3/4 c. chopped walnuts (3/4 c. for the cake) 2-1/2 c. all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 2 tsp. ground ginger 1 tsp. ground cinnamon ¼ tsp. ground allspice ¼ tsp ground nutmeg ¼ tsp. salt 1-1/2 c. sugar…

Maple Roasted Carrots with Harissa Yogurt from Teri Ternes Ingredients: Carrots Maple Syrup Pistachios Parsley Lemon Zest Spicy Harissa Yogurt Sauce [1C Greek or Arab yogurt, 1T extra virgin olive oil, 1/2 tsp juice of fresh lemon, 2 tsp harissa sauce, 1 clove garlic crushed, sea salt to taste. Blend ingredients, chill.] Directions: Toss carrots…