Spiced pumpkin pancakes are perfect for a fall breakfast, dinner, or dessert. Add pecans, cream cheese, chocolate chips, or whipped cream for an even more decadent treat.
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Butternut squash is a mild winter squash with a sweet, nutty taste. This savory tart can be served with a simple side salad for a cozy fall breakfast or light dinner. A perfect way to welcome fall.
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This pumpkin bread recipe uses finely grated fresh pumpkin and coconut flour for a moist loaf that’s also low in carbs. It’s made without gluten and freezes well for a make-ahead holiday treat.
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Avocados are a great source of key nutrients including health fats and fiber, and they add a rich creaminess to homemade smoothies. This recipe has mild notes of coconut, ginger and turmeric, and makes for a satisfying plant-based breakfast, snack or dessert.
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Menemen is a colorful and flavorful traditional Turkish meal consisting of scrambled eggs with tomatoes, peppers, onions, and a subtle hint of spice. This one-pan dish comes together quickly and can be served for breakfast, brunch or dinner.
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This crustless quiche is loaded with spinach, onions, bacon, and cheese, and is an easy, filling dish that works for breakfast, lunch or dinner.
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Pumpkin spice ground coffee infuses flavor into a cream cheese layer that’s blended with the classic fall combo of pumpkin and cinnamon. A crunchy streusel topping takes the cake.
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This savory cornbread from For Good Measure is denser and less cake-like than traditional cornbread, and is a nice accompaniment to soup, salad or main entree.
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Coconut flour gives extra body to these diner-style pancakes so they’re hearty, fluffy and filling. Two pancakes have seven grams of fiber to help curb blood sugar spikes.
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Cook up some aloha spirit with Michelle’s Make-Your-Own Loco Moco. Our take on this popular Hawaiian dish sneaks in some greens (just a few) and veggies (you won’t even know they’re there) while keeping the heavenly comfort food vibe intact.
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