Delicious and healthy recipes for fall

healthy recipes for fall

Delicious and healthy recipes for fall

I made so many good things this week that it is difficult to make a decision on what to share today!  Even though Summer is my favorite season I have decided that this time of year isn’t so bad, mostly because the sun still shines even though there is just a bit of chill in the air.  Food wise you can still get away with salads as a main dish and there are plenty of fresh local veggies piled up in the produce section. I have still been obsessing over my Moosewood Restaurant Low-Fat Favorites Cook book.  Go buy it, seriously, it is So good…

Without further ado this weeks faves are:

healthy recipes for fall

Spanish Potato Garlic Soup

This soup just feels good to eat and it tastes so beautiful in your mouth!  I am an extreme flavor person so I like to double the herbs and spices in nearly every recipe and I definitely adjusted them in this recipe (though I left them the same below so that you can make your own choices about that).  I paired it with a simple salad of arugula, sweet pepper slices and almonds with a roasted pepper salad dressing.  According to Moosewood this soup is best enjoyed with classical guitar music and deep discussions of passion and death:)

Garlic Broth

  • 20 cloves of garlic peeled
  • 1/4 cup miso
  • 3 cups water
  • 3 cups vegetable or chicken stock
Roast garlic in the oven at 400 degrees on an unoiled pan for 15-20 minutes until golden.  Blend roasted garlic cloves in a blender or food processor with miso and a bit of water until smooth.  Combine garlic puree with all other ingredients listed above and gently warm until hot.

Spanish Garlic Potato Soup

  • 1 large onion thinly sliced
  • 2 large potatoes cut into thin slices
  • 1 teaspoon of paprika
  • 2 teaspoons of olive oil
  • 1 cup chopped tomatoes
  • 1 teaspoon dried thyme
  • garlic broth (above)
Saute the onions, potatoes and paprika in oil for 5 minutes, stirring constantly.  Add the tomatoes and thyme and simmer for 4 minutes.  add the garlic broth and simmer gently for 10 minutes or until potatoes are tender.

Thai Vegetable Curry

I am not great at cooking Thai food typically, I don’t know why, but it is always a struggle for me to get the textures and flavors right.  This recipe turned out perfectly!  This is my adaptation of Moosewood’s recipe, it has quite a few changes but really the recipe really is great the way it is written *buy the book to find out!  I just adapted to my preferences and what I had on hand.  I served this with brown rice and it tasted marvelous-even better the next day!

  • 1 cup chopped onions
  • 1 tablespoon coconut oil
  • 2 cups chopped broccoli florets
  • 2 cups diced sweet potato
  • 1 small jar of red curry paste (about 6 tablespoons)
  • 1 and a 1/2 cups pineapple juice
  • 1 can coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 cups cut green beans
  • 1 cup chopped red bell peppers
  • 1 tomato diced
  • 3 tablespoons lime juice
  • 4 tablespoons fresh basil chopped
  • Optional habanero hot sauce or hot peppers
In a soup pot saute the onions, covered, for about 5 minutes.  Stir in the sweet potato, hot peppers (if using them) and curry paste and saute for 1 minute.  Add the pineapple juice, coconut milk, water and salt, bring to a boil and then simmer for 5 minutes.  Add broccoli and green beans and cook for another 5 minutes.  Sir in the peppers, tomatoes, lime juice and basil and simmer until veggies are tender.


I really hope you are enjoying this healthy food series.  Please share your favorite recipes and cookbooks with me!  I am always looking for ideas:)

Have a great week and stay healthy!


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