Category: healthy
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Atumn Frost Squash Soup
Autumn Frost Squash Soup Serves: 4–6 Time: About 1 hour Ingredients • 1 medium Autumn Frost squash (about 2–3 lbs), peeled, seeded, and cubed • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 apple peeled and diced • 2 tbsp olive oil or butter • 2 cups turmeric ginger Kettle & Fire bone broth • 1 cup unsweetened coconut milk • 1 tbsp honey (adjust to…
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Comfort Foods for Fall: How the Seasons Shape Our Cravings
As the air turns crisp, the leaves start to shift into golden hues, and the days grow shorter, many of us notice a change in what foods we gravitate toward. Fall isn’t just about cooler weather—it’s a natural reset that influences both our cravings and our emotions. The changing season brings with it unique flavors,…
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Farm to Fork – Eating in Season
Yesterday, I spent the afternoon visiting a few local farms, looking for inspiration and fresh ingredients. Walking through the fields and stands, I was reminded that some of the best choices we can make for our health are also the simplest: eat what is fresh, local, and in season. I came home with a basket…
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Tuscan – Bean Soup
It’s not just delicious — it’s loaded with ingredients known for their anti-inflammatory benefits. Kale, a leafy green powerhouse, brings vitamins A, C, and K along with antioxidants that help reduce inflammation. Olive oil adds heart-healthy fats and polyphenols, carrots and celery contribute beta carotene and luteolin, while onions and garlic bring sulfur compounds that…
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Farm to Fork – Roasted Beets
✨ Fresh Roasted Orange Beets with Orange Vinaigrette ✨ There’s nothing better than turning farm-fresh finds into something bright and memorable. These vibrant orange beets get a sweet, earthy depth when roasted with garlic — wrapped in foil and cooked at 400°F for about 45 minutes until perfectly tender. Once cooled and peeled, they’re ready…
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Plated in Season 