It’s easy to overlook carrots when you’re staring at all the beautiful fall produce. For the longest time, I viewed carrots as things I used for dip or had as a snack. Eventually carrots broke out of that routine and I started using them as a shining main ingredient. This soup is an easy, one-pot dish made extra creamy using red lentils. Make an extra large batch and freeze to eat throughout the fall and winter season!
Read more and see the recipe.
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It’s that time of year when we put on our stretchy pants, watch sporty things (or, copious amounts of Netflix), and eat all the comfort food.
Care to join?
Anytime we go out to eat I’m tempted by the appetizer menu.
However, I always end up passing because 1) There aren’t many veg/gluten free options and 2) Portion sizes are typically mammoth so there’s no way I’ll be able to finish my entrée with a stack of onion rings already down the chute.
View, Print or Pin Gluten Free Onion Rings from Minimalist Baker →
Post in partnership with Flatout. See below for more details.
Every year around the end of October, I shift gears and prepare to hunker down for winter. Even in California! Usually by this time, I have canned as many tomatoes as possible, frozen and dried herbs, and packed my crisper full of apples. My hope is that the apples will last at least a month or more. This apple wrap combines some of my favorite flavors, welcoming the cooler months but holding onto the bright days of summer. The sweetness of the apples plays with the pungent mustard and creamy cheese. In fact, it’s the perfect sweet/salty lunch any time of year! Read more and see the recipe.
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It’s no secret that I love sweet potatoes with bold spices and flavors during the fall season, especially in taco or enchilada form. These root vegetable enchiladas are an extension of this cassoulet. Two separate meals using the same core vegetables: sweet potatoes and celeriac. I love these two roots together because the flavors blend well without one overpowering the other. Prep the two meals together by dicing the vegetables ahead of time.
Read more and see the recipe.
The post Root Vegetable Enchiladas with Cilantro Avocado Sauce appeared first on Naturally Ella.
Whoa, guys, like whoa.
Chipotle aioli with 5 ingredients?
This calls for a french fry and veggie burger party.
This dip has been a long time in the making.
Anytime we go to a restaurant my eyes always go to the sauce section. I’m a sauce freak and always hope they have some dairy-free options.
My favorite dip – besides ketchup, obviously – is chipotle aioli.
View, Print or Pin 5-Ingredient Chipotle Aioli from Minimalist Baker →
Post in partnership with Frontier Co-op. See below for more details.
One of my favorite items to use during the fall season is pumpkin. I’m not talking about the creamy puree you buy in a can but rather the actual pumpkin. In fact, it’s easy to roast as you would any other winter squash. In this roasted pumpkin soup, pumpkin is combined with aromatic five-spice powder from Frontier Co-op, parsnips, and ginger. The result is a creamy and flavorful soup that is perfect for those cooler fall nights. Look for smaller sugar pie pumpkins next to the butternut and acorn squash at farmers’ markets or at your local co-op (it’s national co-op month after all)! Read more and see the recipe.
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It’s been a few months since we’ve been in our new (and first!) home, but I still get nostalgic about our old neighborhood even though it’s just 10 minutes away, and our new neighborhood is pretty awesome as well.
In our old apartment we were super close to a Boké Bowl – a healthy, Asian, “fast food” restaurant in Portland. My favorite dish there was definitely the tofu rice bowl. Tender, sticky rice, perfectly fried tofu, seared eggplant, and kimchi.
View, Print or Pin Sesame Eggplant & Almond Butter Tofu Bowls from Minimalist Baker →
When we go out for weekend brunch, I usually end up ordering what some may consider the least exciting breakfast: eggs and potatoes. I have a love of all things potatoes which has manifested into a few different potato/egg recipes. For example, this pesto potato skillet and this smoked paprika egg bake to name a couple. However, for root vegetable month, I decided to add an underused ingredient: turnips. The slight bite from the turnips works well with the regular potatoes. Plus, it’s the perfect companion for the dill and tarragon in this root vegetable hash.
Read more and see the recipe.
The post Root Vegetable Hash Egg Skillet appeared first on Naturally Ella.
This is a favorite grab-and-go breakfast. You stir a generous spoonful of chia seeds into vanilla-spiked yogurt, and then top everything off with smashed berries, and a bit of something crunchy – toasted nuts or popped quinoa are both great options. It takes two minutes tops. The chia seeds plump overnight in the refrigerator, and you have a delicious, creamy, (seemingly) decadent parfait at the ready in the morning. It’s perfect for days when you don’t have any time to sit for a proper breakfast, and still want something A+ for the road.
I posted the recipe here >>>>.
I also posted a dairy-free / vegan chia breakfast bowl a couple of years back, it’s posted here, for those of you who’d prefer the alternative. Enjoy!
Continue reading Grab & Go Chia Yogurt Parfait…
As the temperatures drop and the days get shorter, all I crave is tea and soup. Tea and soup.
No literally, just tea and soup. Oh, and hot showers and hot cocoa. I basically hibernate like a bear all winter.
While John and I don’t agree on all food choices (he hates sweet potatoes, they’re my only love), we do agree that ramen is where it’s at and frequently seek it out for dinner – especially in the fall and winter.
View, Print or Pin Coconut Curry Ramen from Minimalist Baker →