I’ve worked my tail off to get my Effortless Eating Program out to the world (congrats if you’re one of my fall effortless eaters!). At the same time, I’ve insisted on not missing out on all of the amazing things that Fall brings to the Pacific Northwest.
For me, Fall includes lots of cooking (it’s cold outside!) with things like sweet potatoes, apples, pears, acorn squash, potatoes, and other yummy root veggies and fall squashes.
But recently – more than ever – I’ve needed to make simple meals to keep myself fueled and on track with whatever I’m doing.
So this week, I show you how to make one of my favorite fall dinners, using one of the beautiful fall veggies I bought at the Sunday Ballard Farmers Market in Seattle a few days ago. (I also threw in a random not-necessarily-fall-but-quick dinner idea that I recently rediscovered.)
The acorn squash recipe is here. And here’s a great fall breakfast idea from Kris Carr of Crazy Sexy Wellness that I made – and loved! – this week: Pumpkin Pie Oatmeal. (I added a sprinkle of walnuts on top.) It’s quick, easy, nourishing, and yummy…for us busy, busy, busy types who need the extra energy. 🙂
P.S. Are we connected on Facebook? Join the party on the Dalch Wellness Facebook page! We share lots of good stuff…and have silly conversations about pancakes, waffles, pumpkin spice lattes, and the occasional “healthy” food too. 😉
P.P.S. You can find Skillet Diner Bacon Jam here. 🙂
xo,
