Mia’s favorite yam mash! “Mushy” roasted sweet potatoes are combined with warm spices.

A time-saving recipe by Mark Bittman that I LOVE.

This roasted butternut squash soup packs a powerhouse of flavor and phytonutrients, like vitamins A, C, and potassium.

Subtle, smoky, yet smokeless flavor of the fall/winter root and cruciferous vegetables on the plank.

A tribute to my mother’s recipe with the addition of some adaptogens a.k.a. wild mushrooms.

This recipe has superfood nutrition not only from the fruit but the medicinal spices, which lower blood sugar, boost immunity, and good digestion. 

Pumpkin pie without the gluten!

A hearty salad featuring shredded kale, crunchy apples, juicy pomegranate seeds, and crumbled feta. Paired with a tangy dressing.

Try my healthy, refined sugar-free pumpkin spice muffins this fall. These muffins are naturally sweetened with real fruits and vegetables. They’re also dairy free and gluten free!