It’s FALL Y’ALL

If this BEAUTIFUL weather we have been having lately is any indication…FALL is upon us.

So it is time to swap Watermelon and Corn for Apples and Broccoli.

What else is in season you ask??

WELL….

Cauliflower

Beets

Brussel Sprouts

Cabbage

Carrots

Celery

Grapes

Figs

Greens

Mushrooms

Parsnips

Pears

Pomegranates

Potatoes

and…

Squash

Just to name a few…

So pick up the kids, head to the farm or local farmer’s market and start cooking!!

Need a little inspiration?

Check on DETOXINISTA’S awesome NO-SUGAR Applesauce!

SLOW COOKER APPLESAUCE (NO ADDED SUGAR)
Author: Detoxinista.com
Screen Shot 2015-09-24 at 2.58.06 PM
INGREDIENTS
  • 3 lbs. apples (Fuji, McIntosh, Jonathan, etc.)
  • ½ cup water
INSTRUCTIONS
  1. Prepare the apples by slicing and coring them– no need to peel, unless you want to.
  2. Place the sliced apples and water in the bowl of your slow cooker, then cover and set to cook on low for 6 hours, until the apples are very soft. (If you have a VitaClay, like I do, it only takes 2 hours on the “stew” setting.)
  3. Use an immersion blender to puree the applesauce, or transfer the apples in batches to a blender and (carefully!) blend using a dishtowel to cover the vent at the top. If you’re using a Vitamix, or another high-speed blender, be careful not to over-blend this sauce– it can become too smooth very quickly. Store the applesauce in the fridge for a week, or freeze for up to 6 months.

**THE FITgals RECOMMEND ADDING CINNAMON TO THIS RECIPE

Or how about Doris Choi’s Mushroom Pizzas

Screen Shot 2015-09-24 at 2.57.22 PM

Portobello Mushroom Pizzas

(for lovely bite sized hors d’oeuvres, use cremini mushrooms. Seriously cute. )

Two large roasted Portobello mushrooms, see recipe below

1/2 cup tomato sauce, homemade or store-bought

1 cup shredded, roasted Brussel sprouts, see recipe below

1/2 cup shredded semi soft goat cheese (mozzarella, cheddar or gouda)

Preheat oven to 400 degrees.

Place mushrooms on a baking tray.

Spoon tomato sauce over mushrooms, add Brussel sprouts and top with cheese.

Bake for 5 minutes until cheese is melted.

Roasted Portobello Mushrooms

3 tbs avocado oil (or oil of your choice)

2 tbs tamari or liquid aminos

2 to 3 garlic cloves, minced

few sprigs thyme

pinch crushed red pepper flakes

s/p to season

Preheat oven to 400 degrees.

In a bowl, whisk all ingredients together.  Drizzle the mushroom cavities with marinade  and flip over so caps are facing up (this allows the marinade to flavor the mushrooms without drying out) 

Bake for 10 to 12 minutes. 

Shredded Brussel Sprouts

2 cups Brussel sprouts, shredded

2 tbs avocado oil (or oil of your choice)

2 garlic cloves minced

1 tsp thyme sprigs

s/p to season

Preheat oven to 400 degrees.

Place Brussel sprouts on a baking tray. Drizzle with oil, add garlic, thyme, salt and pepper.

Bake for 10 minutes until Brussel sprouts are slightly browned.

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