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Our Favorite Fall Recipes

It's finally starting to feel cooler and we are so excited for warming and comforting fall foods. Here are some of our staff's favorite healthy seasonal recipes:


Jennifer: Ginger Carrot Soup with Seared Scallops


  • 2 cups carrots, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 cups vegetable or chicken stock
  • 1 tsp ginger
  • Raw scallops

Make it:

In a pan, saute the carrots, onion, and garlic in olive oil until vegetables are softened. Add vegetables to your blender (I love my Vitamix) with the stock. Blend until smooth then add the ginger with some salt & pepper and blend again. Season and sear the scallops in some butter or olive oil. Serve the scallops on top of the soup. So quick & delicious!


Lisa: Spicy Sweet Potato Curry


  • 3-4 large sweet potatoes, cubed 1 inch
  • 1 large red onion, diced
  • 2 cloves garlic.. if you like it
  • 2 tbs curry powder
  • 1 tbs tumeric, or more (anti-inflammatory, research says it helps with muscle soreness!)
  • Garam masala spice (awesome season for Fall)
  • 1 tsp whole cumin seeds
  • 3 tbs sunflower seed oil preferably, but olive oil is fine
  • 2-3 cups water
  • Salt and pepper to taste

Make it:

Easy! Pour some oil in a big sauce pan at medium-high; add cumin seeds, garam masala, tumeric, curry powder and onion (and garlic). Saute 2-3 minutes until onions slightly brown, then add sweet potatoes and water. Let cook on high for 10 minutes, stirring some, then sit on low heat for about an hour. Serve alone or over rice or all over your face :)


Emily: Sausage Bolognese with Spaghetti Squash


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 large can of crushed tomatoes (organic if possible)
  • 1/2 lb of spicy Italian sausage
  • Basil
  • 1 spaghetti squash
  • Parmesan cheese to garnish (optional)

Make it:

Preheat your oven to 400 degrees. Cut your squash in half lengthwise and remove the seeds from the center.

In a roasting pan, put squash cut-sides down and add a little water to cover the bottom. Bake for 30-45 minutes, depending on the size of your squash.

Use a fork to scrape the strands out of the squash, making the “spaghetti.” Leave in the squash boats and set aside.

Add olive oil to a pot with garlic & onion and cook for 3-5 minutes until soft. Add sausage and cook through. Remove any excess fat then add your tomatoes, salt, pepper and fresh basil. Serve in squash bowls with some Parmesan cheese!