Autumn is my favorite time of the year. Although I no longer get to enjoy the beauty of the changing leaves here in San Diego, I still get to enjoy new fall fashions and seasonal ingredients. Around this time of the year, I usually trade in my whites, linens and shorts for darker neutrals, tweeds, leather and denim. What intrigues me the most about fall fashion is the wide variety of prints and textures (great for layering). In regard to autumn produce, I just love squash, figs, apples, pears, onions and sweet potatoes (I could go on and on here, but I’ll stop). This Red Quinoa Salad with Roasted Acorn Squash features two of my seasonal favorites – squash and red onions. Topped with a pistachio arugula dressing, this salad is healthy, hearty and deliciously complex.
Over the past year, granola has become quite the staple in my every day diet. You can find me snacking on a handful of granola either mid morning, mid afternoon or in the evening (or any combination thereof). Granola is such a healthy and delicious way to curb your hunger in between main meals (especially when paired with plain Greek yogurt).
Recently, I have been making my own granola at home to save a bit on my grocery bill. This recipe for Olive Oil Granola is utterly amazing, simple and so versatile! Not a fan of cardamom? Try nutmeg instead. Don’t like pumpkin seeds? Substitute in slivered almonds or chopped walnuts. The possibilities are limitless. Continue reading for the recipe.