Autumn Harvest Salad

Fall is my favorite time of the year! I love the weather, the colors, and the holidays. But most importantly, I love the flavors, specifically the produce. That’s why this salad combo is one of my favorites and an absolute go-to. It’s packed with brussels sprouts, sweet potato, and apple and all brought together by a delicious spicy honey mustard vinaigrette.

Here’s what you’ll need:

• 8-10 brussels sprout, de-stemmed and sliced

• 1/3 of a sweet potato, cubed

• 1-2 cups of your greens of choice (I used mustard greens)

• 1/3 Granny Smith apple, cubed (can sub with another apple or pear)

• 3-5 cherry tomatoes, sliced

• 2 tbsp chopped pecans

• 2 tbsp blue cheese crumbles

• 1/4 tsp chili powder

• 1 tsp spicy honey

• 1 tbsp apple cider vinegar

• 1 tsp dijon mustard

• 1 tsp EVOO

• 1/8 tsp garlic powder

• salt and pepper to taste

Instructions:

1. Toss the brussels sprouts with 1-2 tbsp avocado oil, salt, and pepper. Toss the sweet potatoes with 1-2 tbsp avocado oil, the chili powder, salt, and pepper. Roast both in a preheated 425 degree oven for 20-25 minutes.

2. Make your dressing by whisking together the apple cider vinegar, hot honey, mustard, EVOO, garlic powder, salt, and pepper in a bowl.

3. Assemble your salad - add the greens to a bowl and top with the apples, nuts, cheese, tomatoes, and roasted veggies. Drizzle the dressing over the top of everything.

4. Enjoy!

Let me know what you think in the comments below!

Pumpkin Pecan Waffles (GF)

It's officially fall, and therefore, officially pumpkin season in my opinion. So get ready for all of the pumpkin recipes! 

I love pumpkin flavored everything pretty much. From coffee to pies to baked goods, it really never fails. So I thought I'd start it off with a very classic All Roads Lead to Healthy pumpkin-style recipe, pumpkin waffles. I decided to kick it up a notch and make it pumpkin pecan, and you guys, it's SO freakin' fall and so freakin' delicious!

Here's What You'll Need:

-1/2 cup quinoa flour
-1 scoop Vanilla Ka'Chava (you can use the code allroadshealthy10 for a $10 store credit)
-1 tsp baking powder
-1/2 tsp cinnamon
-1/4 tsp nutmeg
-1 tbsp coconut oil, melted
-1/2 cup organic canned pumpkin
-2 tbsp Purely Pecans pecan butter
-1 egg
-1/2 cup unsweetened almond milk
-1/4 cup water

Instructions:

1) Preheat your waffle maker.
2) Mix all ingredients together in a bowl until smooth.
3) Pour one half of the mix into the waffle maker and cook according to waffle maker instructions.
4) Remove, and repeat with the second half of the batter.
5) Remove, serve, and top each waffle with your favorite toppings.

I topped mine with some extra pecan butter, a little maple syrup, and some pumpkin seeds which I'd highly recommend. Let me know what you think in the comments below!

Pumpkin Greek Yogurt Pancakes

It's officially pumpkin season, and I couldn't be happier. Pumpkin is without a doubt one of my favorite flavors. It gets you in the mood for fall and Halloween, and it almost feels like it warms you up on those cool autumn mornings and nights.

I generally associate pumpkin with pie and coffee, but why not incorporate it into one of my favorite breakfasts, Greek yogurt pancakes. It's simple to make, and you will not be disappointed!

Here's what you'll need:

-5.3 oz of nonfat plain Greek yogurt (I use Wallaby Organic)
-1/4 cup of coconut flour
-1/4 cup of pumpkin
-1 egg
-1/2 tsp baking powder
-1/2 tsp vanilla
-1/2 tsp cinnamon
-1/4 tsp ginger
-1/8 tsp nutmeg
-a pinch of allspice

Instructions:

1) In a bowl, mix together all of the ingredients until smooth. Yes, it's really that simple.
2) Heat a large pan over medium high heat. Using a 1/4 cup measuring cup, scoop out your pancake mix onto the pan, and arrange and smooth  the batter into pancakes using a spoon. 
3) Cover the pan, and let the batter cook for about 2-3 minutes (may vary by stove). You will know that it's ready to flip because you'll be able to flip it. If the batter on the side of the pancake sticks to your spatula, give it some more time before flipping.
4) Flip each pancake, and cook the other side for about 2-3 minutes. 
5) Remove from heat, put your pancakes on a plate, and add any additional toppings as desired.

I added pumpkin seeds and maple syrup to mine, and I'd highly recommend the combination! I hope you enjoy this taste of autumn. Let me know what you think in the comments below, and feel free to subscribe for e-mail updates!

Spiced Apple Overnight Oats

So it isn't technically fall yet, but it is after labor day, and that's good enough for me! I don't want to go full speed into fall mode and overdo it (which is actually impossible because there can never be too much fall), but I'm starting to ease into it. 

I had my first pumpkin coffee of the season, and I so badly want to throw on my over-sized sweaters. But then I go outside and it's 80 or 90 degrees, so that may have to wait. I want pumpkin everything, but I'm trying to hold off on going too crazy. So to ease my fall fever, I've been feeling apple happy - specifically cinnamon apple and apple cider.

I was thinking about breakfast the other day, and then it hit me. What better way to incorporate apples than into my overnight oats? It's the perfect mix of fall flavors to start off your day. Plus it's super easy to make, as all overnight oats are.

Here's what you'll need:

-1 cup rolled oats
-1 apple, cubed
-1 tbsp chia seeds
-1 tsp ground flax seed
-1 tsp cinnamon
-1/2 tsp vanilla extract
-1/2 tsp nutmeg
-1 tbsp maple syrup
-1 cup unsweetened almond milk
-1 tsp light brown pure cane sugar
-pinch of sea salt

Instructions:

1) In a tupperware container or bowl mix, together all of the ingredients. Refrigerate overnight.
2) Split the oats between two bowls or jars, serve, and enjoy!

Let me know what you think in the comments below, and get ready for some more apple-inspired recipes coming you way. Feel free to subscribe for e-mail updates, so you never miss a post!