I love the fall…windows pried open for crisp mornings, leaves casting shades of orange. red. purple, and yellow across the sky, harvest and huntress moons, and pumpkin galore! (I can’t get enough of pumpkin!) As the weather cools, we dig out our favorite pair of jeans from the back of the closet, the comfy sweater for those chilly mornings, we tend to linger outside till the last rays of sun dip behind the trees, and we find ourselves dancing more in the kitchen while preparing a little heavier and more comforting food. All the glorious things we fall in love with each autumn.
I woke up late yesterday morning to gray skies, cool 50 degree weather, 2 sluggish little ones that were not too crazy that daddy was planning on taking them to school. Just so mommy didn’t have to rush around like a lunatic to make herself presentable to go through the drop off-line at preschool, let alone dragging her 2-year-old to daycare distributing 50 hugs and kisses before he actually lets me out the door. Ahhh free morning for a jump-start!
Craving heavier and warmer foods, proteins, good fats, and hearty grains. I threw together what I could gather from the refrigerator and made a recipe. I love it so much I may add it to my new fall and winter cookbook! (If I can get myself to complete it finally! 😉 ) So, here’s 2 recipes for Autumn Harvest Bowls. One I threw together on a cool fall morning and one my sweet friend Molly and I made at the end of the summer after we’d had enough of our Pilates session for the morning and we’re starving. Both are perfect for any time of year, healthy, high in protein,hearty, filling, full of nutrients and vitamins, and honestly only takes about 15 minutes to make. Less if you keep quinoa, farro, or wild rice already cooked off in the fridge. Sub or replace anything you may not be too fond of and make your own harvest bowl. Happy Cooking!!
- 2 cups of quinoa
- 1 bunch of kale- washed, de-stemed, and chopped
- 1 tablespoon of fresh ginger-peeled and chopped
- 2 oranges- peeled, seeded, and chopped into smaller pieces
- sea salt
- fresh ground pepper
- 1 tablespoon olive oil
Preparation: Bring 4 cups of water to a boil and quinoa to a bowl, cover and remove from heat until water is completely absorbed. While your quinoa is boiling. In a saucepan, add olive oil, kale, ginger, salt and pepper. As the kale begins to cook down a bit, add oranges. Cook as long as desired texture. (I like my kale to still be a little crisp and the oranges to still have some chew and zing to them.) In a bowl add quinoa, mixture of kale, ginger and oranges. Salt and pepper to taste.
- 2 cups of uncooked quinoa
- 2 organic farm eggs
- 1/8 cup hazelnuts
- 1/8 cup pepitas or pumpkin seeds
- 1 handful Goji berries
- sea salt
- fresh ground pepper
- olive oil
Preparation: Bring 4 cups of water to a boil and quinoa to a bowl, cover and remove from heat until water is completely absorbed. While your quinoa is boiling. In a saucepan, add olive oil and eggs. Cook eggs to desired consistency. In a dry saute pan over medium heat, add hazelnuts and pepitas. Toast for 3-5 minutes, shaking the pan often. In a bowl add quinoa, eggs, top with nuts. Sprinkle Goji berries. Salt and Pepper to taste.