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??




Brussel Sprouts














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!

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  • 3 lbs. apples (Fuji, McIntosh, Jonathan, etc.)
  • ½ cup water
  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.


Or how about Doris Choi’s Mushroom Pizzas

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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.


Great Blogs and Even better FOOD!

If you follow our blog, you know that we like to share the love…with other blogs! Gotham Bandit is another great blog devoted to living a healthier lifestyle. It is a little stylized, (and a little geared towards New Yorkers) but the tips, links and posts are great!

Here are some highlights:

1. Exercises for when you can’t make it to the gym: Jumping jacks, push-ups and leg lifts are my go-to when I know I only have 15 minutes and no time to shower.

2. Meal prep for 30,000 feet: GREAT tips for our frequent FIT-flyers.

3. 9 Clean-Eating Myths You Should Know: We have highlighted all of these on this blog, but this serves as a nice reminder. I know I keep HOPING that honey isn’t really going to be “sugar” one of these days…

What blogs are you loving these days?

Inspired by the clean eating posts, I wanted to share a delicious, nutritious and very clean side dish I made last week. Butternut Squash and Cauliflower mash…yummmmm

This recipe seemed to good to be true…but it really turned out to be just good!!

Creamy Butternut and Cauliflower Mash (NO BUTTER OR MILK!)


– Olive Oil (1 tbsp)
– 1 head of cauliflower
– 2 cups of cut butternut squash
– 1 head of garlic
– chopped chives for garnish

tools: immersion blender or food processor

Preheat the oven (for the roasted garlic) to 375 degrees F. Then, bring a large pot of water to a boil.

Prepare the roasted garlic by cutting off the head, drizzling the garlic with olive oil and wrapping the garlic in aluminum foil. Place in the pre-heated oven for 40 minutes. Click this link for more specific instructions if you don’t understand.

Once the garlic is in the oven, cut the cauliflower into large florets. Then, split it in half. Pour half of the chopped cauliflower along with the butternut squash into the pot of boiling water. Boil until the cauliflower and butternut squash is easily pierced with a fork (about 15 minutes). Set aside.

While the butternut squash and cauliflower are boiling, saute the second half of cauliflower at medium high heat in the olive oil until the edges are brown. Set aside.

Once the garlic is roasted, puree the boiled butternut squash and cauliflower with the roasted garlic until it is smooth and creamy. Add salt and pepper to taste.

Put the mash into a separate bowl and add in the sauteed cauliflower, but keep a few aside to top off the mash. Mix until the mash becomes nice and chunky. Top off with cauliflower and chives.