I love having delicious sheet pan recipes on hand for this time of year! It's always busier and this is a delicious recipe that is easy to throw together. Plus it incorporate sweet potatoes which are a fall favorite for a reason—they're packed with nutrients and health benefits! They’re an excellent source of beta-carotene, which our bodies convert into vitamin A, helping boost eye health and the immune system. They're also high in fiber, aiding digestion and helping to keep you feeling full longer.
Ingredients:
- 2 Sweet Potato (Japanese, small, cubed)
- 1 bulb Fennel (sliced thin)
- 1 Yellow Onion (large, chopped into large wedges)
- 1 tbsp Avocado Oil (divided) 1/2 tsp Sea Salt (divided)
- 1 1/2 tbsps Fresh Oregano (chopped, divided)
- 1 lb Salmon Fillet
- 1/2 cup Green Olives (pitted)
- 1 tbsp Lemon Juice
Instructions:
- Preheat the oven to 425ºF (215ºC).
- Place the sweet potato, fennel, and onion on a large baking sheet. Add 2/3 of the oil and season with half of the salt and half of the oregano. Toss to combine.
- Place in the oven and bake for 20 minutes, flipping halfway through.
- Remove the baking sheet and add the salmon. Drizzle the salmon with the remaining oil, salt, and oregano. Return to the oven and bake for 12 to 15 minutes, depending on thickness, or until cooked through.
- Scatter the olives on the baking sheet and squeeze lemon juice over top of everything. Divide evenly between plates and enjoy!
Fall is the perfect time to enjoy carrots, one of nature's tastiest root veggies. The cooler weather makes them sweeter and crunchier, perfect for soups, stews, or snacks. Their bright orange color comes from beta-carotene, which is converted into vitamin A—a nutrient essential for eye health. So this recipe is a delicious way to get in your carrots this season!
Ingredients:
- 1 3/4 cups Canned Coconut Milk
- 3 Banana (medium, ripe, mashed)
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Soda
- 6 Carrot (medium, shredded)
- 3/4 cup Unsweetened Shredded Coconut (plus more for garnish)
- 1/2 cup Dark Chocolate Chips
Instructions:
- Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
- In a large mixing bowl, stir together all the ingredients until well combined. Transfer to the baking dish and spread evenly. Bake for 55 minutes.
- Garnish with shredded coconut (optional). Slice and enjoy!
I really wanted to try this ice cream, it brings in a little bit of fall with that chai flavor and yet has the summer aspect of ice cream-plus coconut ice cream is so creamy and delicious!
Ingredients:
- 28 ounces coconut milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground ceylon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cardamom
- ⅛ teaspoon whole cloves
- ¼ teaspoon fine sea salt
- ½ cup Grade A dark maple syrup
- 1 drop of cardamom essential oil
Instructions:
- If you own a large blender, blend all of the ingredients until smooth. Otherwise simply place in a large bowl and whisk well.
- Follow the instructions on your ice cream maker to freeze your ice cream (I always add just a couple of minutes to the time listed for coconut milk ice cream). It generally takes about 20 minutes.
Did you know that sauerkraut is actually really beneficial for your gut health? It contains a high level of probiotics, which help you have a healthy digestive system. Sauerkraut is rich in dietary fiber, which helps keep you regular and feeds the good bacteria in your gut. It also contains vitamins C and K, and antioxidants, which help reduce inflammation and support the immune system. Integrating sauerkraut into your diet can contribute significantly to maintaining a healthy gut and overall well-being. It's important to choose a sauerkraut that is from the refrigerated section of the store (or better yet homemade from a farmers market!) as that has the ability to still have the probiotic strains alive and well!
Ingredients:
- 1/2 cup Hummus (some of the ones with the lowest amounts of glyphosate are Simple Truth Organic Garlic, Good & Gather Roasted Garlic, and O Organics traditional hummus-bonus that they're all store brands!)
- 1 tbsp Hemp Seeds
- 1/4 tsp Turmeric
- Sea Salt & Black Pepper (to taste)
- 2 slices Gluten-Free Bread (I love me some Schär or those baked from Farmers markets)
- 1/4 cup Sauerkraut (drained)
- 1/2 cup Baby Spinach
Instructions:
- Mix together the hummus, hemp seeds, and turmeric, until well combined. Season with salt and pepper.
- Scoop the hummus mixture onto one slice of bread. Add the sauerkraut and spinach on top. Close the sandwich and enjoy!
Did you know there are foods that can significantly enhance your focus, cognitive abilities, and overall brain health? Things like blueberries, fatty fish, leafy greens, avocados and more. This is a great dinner to add to your nightly routine because it is packed with all of these different foods!
Ingredients:
- 1 tbsp Extra Virgin Olive Oil
- 10 ozs Canned Wild Salmon (firm, cut into slices)
- 1 tsp Steak Spice Seasoning
- 1/4 cup Vegan Mayonnaise
- 1 tbsp Apple Cider Vinegar
- 4 leaves Romaine (chopped)
- 1 Avocado (medium, sliced)
- 1/2 Cucumber (medium, chopped)
- 1/4 cup Pumpkin Seeds (toasted)
- 2 stalks Green Onion (chopped)
Instructions:
- Heat the oil in a large non-stick pan over high heat. Once hot, add the canned salmon. Cook for two minutes then flip. Season with steak spice. Cook for another two minutes then set aside to cool.
- In a small bowl, mix together the mayonnaise and vinegar.
- Divide the lettuce, avocado, cucumber, and pumpkin seeds evenly between plates. Top with salmon and green onions. Drizzle with the dressing and enjoy
