Back in town after a long month in Portugal! I must say, I was missing this place, my husband, my cat, my house, my homemade recipes! And what better season to return than Fall? The thing I love the most about living in the US is the amazing way we all celebrate each season, and Fall is definitely my favourite! The smell of pumpkin spice everywhere? Who doesn’t love it?
I arrived just on time to teamed up with one of my favourite brands: Whole Foods Market! Yes! My all time favourite place to shop my organic ingredients! And for those who live around the Cleveland area, they just opened a new store in Akron: it’s called Whole Foods Market 365, it’s smaller than the regular Whole Foods Supermarket and offers a simple way to shop for health conscious, high quality food (as always) at great prices! Basically you have a more affordable way to shop for your groceries. Isn’t it great?
So the first thing I always do when I arrive from a long trip is pack my fridge and pantry with my favourite everyday foods. I went to my local Whole Foods Market 365 store (you probably saw some of my instagram stories) and picked up some ingredients to create a pumpkin/fall recipe.
As you already know, my primary goal in the kitchen is to create delicious and healthy but also super quick recipes, easy to eat, and mostly, easy to store in the fridge for my quick next day meal. This one is an all-in-one!
and also…you can eat it everyday!
How about a nice warm salad with some super fall ingredients?
(scroll down for the recipe!)
Organic Baby Spinach 365 Everyday Value
Shaved Brussel Sprouts 365 Everyday Value
Orange sweet potato
Organic Red Apple
Baby Bella mushrooms
Organic super Grains 365 Everyday Value
Organic fresh thyme
Himalayan pink salt
Slice the onion and cut all the veggies and fruits - leaving the skin on (except the pomegranate). Mix onions, apple, squash and pumpkin in a bowl with some olive oil, salt, garlic powder, pumpkin spice, and fresh thyme. Mix with your hands and spread them evenly on a tray with parchment paper and put it in the oven for 40 min at 350ºF (180ºC) or until tender to the fork.
Add one cup of super grains to two cups of boiling water and simmer for 20 min.
Cook the Brussel sprouts for 3 minutes in boiling water. Drain them and put them in a bowl filled with ice water. Leave it for 3 minutes and drain them again until dry (you can use some paper towels to help to take moisture out).
Slice the mushrooms and seed the pomegranate. Set aside.
Mix the roasted vegetables with the super grains and shaved Brussel sprouts and serve them on a bed of baby spinach. Add the sliced mushrooms and pomegranate seeds.
I seriously hope you make this recipe, it’s definitely a must try!
Let me know what you think about it and if you try it at home, please share with me and tag me on your social media!
Hope you like it!
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