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Thanksgiving

Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate with Poppy Seed Honey-Lime Dressing - a great choice for Thanksgiving or any other winter holiday menu!   This is a perfect Autumn or Winter salad , since it uses lots of seasonal ingredients that are available this time of the year.  Healthy, gluten free, packed with […] Read More

Butternut Squash, Kale, Pecan, Cranberry, Apple Salad with Maple-Lime Dressing - this healthy, gluten free salad combines lots of Autumn flavors and is a great side dish / appetizer during the Fall/Winter season! Maple-Lime dressing is perfect for kale: it softens and balances its flavor. I really enjoyed this salad, and so did my husband […] Read More

Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries - perfect Autumn salad, bursting with colors and flavors! I love this recipe so much - to me it looks so much like Autumn on a plate. Last year, I made a very similar recipe but with pecans, this year my tastes have changed a […] Read More

Asiago Roasted Brussels Sprouts

Asiago Roasted Brussels Sprouts - crunchy, delicious little bites covered in melted Asiago cheese goodness. Asiago cheese is so flavorful - a perfect complement to normally bland Brussels Sprouts. You'll love this recipe! It's a great side dish in the Fall/Winter and would look great on your Thanksgiving table!   To me, these Brussels sprouts […] Read More

Asiago Roasted Broccoli

Asiago Roasted Broccoli - thinly sliced broccoli florets baked with Asiago cheese on top. Crusty, crunchy, delicious side dish or just a snack to crunch on! Healthy, gluten free recipe. Because broccoli is sliced thinly, the broccoli florets are crunchy and super addictive! Make sure to slice each broccoli floret horizontally into thin, flat slices, coat […] Read More

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries - this easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup), it's also healthy, gluten free, vegetarian, and packed with fiber! I love the combination of ingredients here!  Even if you don't like Brussels sprouts, you'll love […] Read More

Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna

This Butternut Squash and Spinach Three Cheese Lasagna recipe is healthy, vegetarian, perfect for the Fall and Winter season, and popular with kids! The lasagna combines Ricotta, Parmesan, and Mozzarella cheeses with spinach and pureed butternut squash to create the ultimate Fall & Winter comfort food. This recipe uses butternut squash puree, which you can […] Read More

Pumpkin pancakes with caramel pecan sauce

Pumpkin pancakes with caramel pecan sauce

I love weekends for many reasons, especially because that's when I have time to make something special for breakfast, such as these pumpkin pancakes with caramel sauce and pecans. I am using a tested recipe for pumpkin pancakes and dressing them up a bit with a good caramel sauce - it's such a tasty and […] Read More

Easy pumpkin pancakes

How to make pumpkin pancakes

I can't let the pumpkin season pass by without making at least a single batch of pumpkin pancakes! Full of pumpkin flavor and spiced up with just the right amount of cinnamon, nutmeg, and ginger, these easy pumpkin pancakes are perfect for the Fall! Imagine serving them for breakfast over Thanksgiving holidays - it will […] Read More

Pumpkin chili recipe

Pumpkin chili with black beans and garbanzo beans | JuliasAlbum.com

This is a really-really yummy chili recipe! I am so happy to share this because it is such a winner and so different from a regular chili! I think I am surprised myself at how well this dish has turned out. I knew I liked pumpkin, and I knew I liked chili, so combining these […] Read More

Creamy mushroom soup with Shiitake

Creamy wild mushroom soup without all that heavy cream

In between the Christmas cookie recipes, I have to fit in this cream of Shiitake mushroom soup I made last week from scratch without using any heavy cream, and using only 1.5 cups of half-and-half. And, by the way, you can use any type of wild mushrooms in place of Shiitake. I've made this soup […] Read More