My Fall Recipe Playlist

Do you find your eating habits shift seasonally? If we’re not careful, that means sweets and chex mix all winter, doesn’t it? I had been drinking delicious green goddess smoothies since spring and then one day I woke up and it was so cold I couldn’t bear the thought of a frozen drink. That is probably the same day I started making soups and using only orange vegetables. Here are the fall recipes that I keep going back to.


A greek lemon-dill soup that takes 15 minutes to whip together, and uses mostly handy ingredients. This soup is for when you are sick (or just cold), and is bright and reminiscent of summer. This can be made with chicken, but I have been using this recipe by Dinner a Love Story and skipping the meat. Next time I will try the heartier family recipe from Jojotastic, also using a vegetable base. The onion, celery, and carrot will give it a flavorful base. To make this a meal worth sharing, butter up some fresh sourdough and serve a crisp salad on the side.




Corn Chile Chowder
This recipe calls for jalepeño, but I decided to add a little New Mexico heat with a load of green chile. Creamy and spicy, this chowder hit the spot. Tamp the heat with sweet cornbread and apple cider.



Kale and Butterbeans
This has become a weekly default, for when I want to eat healthy and have warm comfort food. I add as much kale as I can stand, am generous with the lemon juice, and always skip the parmesan and optional eggs. We recently used up some breakfast sausage by adding it to the mix, and it was very good.






Pumpkin Chocolate Chip Muffins
I made these because in college, I bought one of these from my favorite coffee shop like, every other day. This batch came out even better than my coffee shop inspiration- they were soft and fluffy on the inside, and the chocolate chips held their shape. Brown butter glaze is always good, but honestly, I could have skipped it and felt better about my breakfast habit!




For other ideas, consider these amazing sweet potato options: stew, noodles, and egg boats.

Coming soon: Stuffed and Curried Sweet Potato

In the mean time: The Meal that was SO Good I Forgot to Take Pictures

Harvest Colors

We are approaching harvest season and I have noticed bright autumn colors showing up on my plate. Here are the high-contrast plates I’ve enjoyed this week.

Processed with VSCO with c1 presetA hummus spread featuring Stacy’s Multigrain Pita Chips and Sriracha Carrot Hummus.

Processed with VSCO with f2 presetBeautiful dark, leafy kale salad with sourdough and this bright flavored soup.

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Flowers from my boyfriend with tacos to match. Inspired by this recipe, we added sweet potatoes to our vegetarian entrée, and now we’ll never go back.

Simple Dinner: Roasted Sweets and Greens

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So simple. Ready?

Cut 2 sweet potatoes into fry-shapes. Don’t just chop down the middle! Cut the fries off the sides. It is easier.

Drop these fries into a pan with olive oil, top with salt, black pepper, and cinnamon. Roast for 20 minutes at 425°F.

Cut the florets of broccoli and add to the pan. (I like to use broccolini when I can find it!) Add salt and pepper, and pop those suckers into the oven!

Roast until the broccoli is bright green, and the potatoes are toasty.

Eat! Enjoy! Save some left overs for lunch, tomorrow.


Related: More Greens and Green Chile Green Chili

Friday Frappe at Home

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  1. Pour coffee into an ice tray. Keep this tray always ready! It is vital for the strongest iced coffee and a quick frappe, whenever you have the whim.
  2. Dump half the coffee ice into a blender. Pour some milk in, add the flavor/sugar of your choice. This could be a thick drizzle of caramel and sprinkle of salt. I chose to make mine “magical” by adding vanilla and heaps of brown sugar.
    Note: I added heaps of sugar and it still tasted barley sweet. I take this as a sign that Starbucks is dumping fistfuls of sugar in their drinks, because they are always sickly sweet in comparison to this drink. 
  3. Blend! Drink! Relax.


Related: Weekend Bliss and Saturday Check-In

Tiny Treat

Sometimes you are home alone and crave something decedent- and why shouldn’t you,  you deserve it! I have made my share of cake-in-a-mug and small batch cookie doughs. Here is my ten minute Solo-size Strawberry Mascarpone Tart.

Solo-Size Spiked Strawberry Sweet

-5-10 crushed ginger snaps or graham crackers
-2 tbsp of butter
-strawberries (as many as you please, rinsed and diced)
– 1/4 cup mascarpone
-2 tbsp of sugar
-1 tbsp rum
-1/2 tsp vanilla

In a ramekin (or mug) mix the crushed ginger snaps and butter. Bake in toaster oven at 425 degrees for 10-15 minutes. Let cool while mixing the mascarpone, rum, vanilla, and 1 tbsp of sugar. Combine until smooth and creamy, and keep cool in the fridge. Use the other tbsp of sugar to sprinkle over the strawberries, making them sparkly sweet. Once the crust has cooled, fill with mascarpone filling and top with berries. May use other fruit or flavor combinations. Enjoy!

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Green Chile Green Chili

Green Chile Green Chili with Buttery Honey Biscuits

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Last night decided to throw together a veggie chili for dinner. This green chili is loaded with green chile.

I convinced my boyfriend to throw together some biscuits while I invented the chili and… voilà! What a meal.

While cooking the meal, we had a low cabinet open. I shut it, and about 15 minutes later our kitten came busting out of the cabinet! He’d been in there the whole time and didn’t make a sound.

Green Chile Green Chili:

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Sauté 1 onion, 1 potato, 1 sweet potato, and a few cloves of garlic

Add 4 cups of water and bring to a boil and add generous teaspoond of cumin, cayenne, peppers, and salt

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Simmer with 1 can of rinsed pinto beans, 1 can of rinsed kidney beans, and 1/2 a can of black beans. We use Goya beans .

Green chile is something I discovered in New Mexico, and I cannot get enough! We have a 6-pack case of these massive 72 oz jars in my cabinet right now! Many grocery stores will have small cans of green chile, but nothing compares to a jar of 505 diced flame roasted green chile. Buy some and try it!

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Dump in a heap (1/2 cup) of green chili and squeeze in a whole lime. Let the chili simmer while your biscuits bake!

Buttery Honey Biscuits:

1 Tbsp baking powder
2 1/2 tsp. kosher salt
3 tsp honey
1/2 tsp baking soda
4 c. flour
1 1/4 c cold butter
1 1/4 c milk

Mix dry ingrediates

Cut butter into the mixture

Add milk and honey, mix until combined.

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Form into biscuit shape and set on parchment lined pan.

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Brush with butter and bake at 400° F for 10-15 minutes.

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Enjoy with good company and a cold beverage… the “fire extinguisher” for the green chile, if you will!