Pumpkin Kale Mac & Cheese

Pumpkin-everything continues! Most pumpkin recipes I see are for sweet treats like cookies, quick bread, and pie. Oh, and lattes (duh). However, those aren't the only ways to use pumpkin!

How about something savory? A classic comfort food reinvented? Sure, we can do that. Macaroni and cheese! But isn't that unhealthy? Nope.

Kabocha Miso Soup

What's one of my most favorite things about fall? Winter squash is in season! I love all the different varieties, whether it's butternut or acorn or even delicata. The heartiness of winter squashes is perfect for the cold weather (assuming you do not live in Arizona...).

Believe it or not, I had never had kabocha squash until I this fall. Boy, have I been missing out! I must say that kabocha squash is now my FAVORITE winter squash. It has the heartiness of butternut squash but is a bit less starchy. Therefore meaning that kabocha squash is a great choice if you are watching your carbs or overall calories.

The BEST Whole Wheat Pizza Crust

Seriously, is it possible to not like pizza? Whether its the cheese, toppings, sauce, or crust, there is something to love. Personally, the crust is one of my favorites.

But when you are trying to eat healthier, do you need to cut out the pizza? Not a chance! Improve your pizza and eat up!

Veggie Spring Rolls - With Step-By-Step Pictures!

Spring rolls are really just a fancy way of eating salad if you really think about it. That doesn't make me love them any less! Hence eating them nearly every day as part of lunch during my dietetic internship.

One of the great things about spring rolls, is there are infinite number of ways to fill them. You can add various veggies, different proteins, grains, healthy fats, and even fruit to them! I have yet to eat a bad spring roll.

Southwestern Quinoa Salad

Oh, quinoa, how I love you so. As a source of complete protein, it is used as a staple in many vegetarian/vegan diets. Quinoa is quick and easy to cook, and it's incredibly versatile.

This recipe was inspired by...leftovers. I had some leftover ingredients in the fridge that I desperately needed to use up. I am not one for wasting food, especially healthy food!

Roasted Veggie Enchiladas

What do you imagine when you think of enchiladas? Assuming you imagine red sauce and cheese, you might picture something that looks like this:

 

Enchiladas are typically filled with cheese and/or some sort of meat. That does not sound like a very nutritious meal to me. How about we mix this up a bit?

Southwestern Spaghetti Squash

"Quality over quantity." This phrase says that it is better to eat small amounts of good quality (aka delicious) food rather than large quantities of less-than-great food. Why not have both? With this recipe, you totally can.

There is a spaghetti squash under there somewhere...

Chickpea Pizza with Chicken Sausage and Vegetables

My fiancé and I love going to this Indian restaurant in Tempe called The Dhaba. Next door they have this really cool Indian market that is my dream land - bags upon bags of different types of flour and spices! Last time we were there I bought a bag of chickpea flour, and I wasn't too sure what I was going to do with it. After looking for some recipes, I came across a recipe from Fitness Magazine that used chickpea flour as a pizza crust. So I set to work and even got to use my new cast iron skillet.

I was a bit nervous at how it would turn out, but it was delicious - and fiancé approved! That means it must have been a pretty good recipe. It's an easy recipe, and you can add as many veggie toppings as you'd like (I'd recommend adding some spinach or kale!) Try it out, let me know what you think!