Cinnamon Roasted Pears

I love stewed or cooked fruit in the Fall and Winter. Healthy, grounding, and oh so comforting!

Ingredients:

2 ripe pears, halved and cored ( trim a bit off the bottom so they can lie flat)
2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Place the pear halves in a baking dish, cut side up, . Drizzle with maple syrup, and vanilla extract. Sprinkle with cinnamon. Roast in the oven for 25-30 minutes, until pears are tender. Serve warm.

Pro Tip: Top with a spoonful granola, yogurt, vanilla ice cream or add in your morning oats.

Golden Lentil Stew with Sweet Potatoes & Kale

This cozy lentil stew warms you from the inside out. The sweet potato, ginger, and spices make it feel like a gentle holiday hug in a bowl. It’s bright, healing, and so easy to make on busy winter nights.

Pro Tip: Add the lemon juice right at the end — it brings the whole pot to life. Make some extra to freeze!

Ingredients:

2 tablespoons olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
A tiny pinch of cayenne pepper, or to taste
5 cups vegetable broth
1½ cups red lentils
1 large sweet potato, peeled and diced
½ teaspoon sea salt
Fresh black pepper, to taste
2 tablespoons fresh lemon juice
4 cups chopped lacinato, Curly kale or baby spinach
¼ cup fresh chopped cilantro or parsley

Instructions:

Warm the olive oil in a large pot and sauté the onion until soft. Stir in the garlic and ginger until fragrant, then add the tomato paste and spices and cook for a moment to deepen their flavor.

Pour in the vegetable broth and add the lentils and diced sweet potato. Let everything simmer gently until the lentils are soft and the sweet potato is tender.

If you’d like you can use an immersion blender (or place 1/4 soup in a blender and carefully pulse for a brief moment) to smooth it out a touch, but keep most of it with texture. Red lentils tend to puree themselves while cooking.

Turn off the heat.

Stir in the lemon juice and greens until they wilt. Season with salt and black pepper , add some chopped parsley or cilantro and serve warm.

Maple-Balsamic Quinoa & Cranberry Stuffed Acorn Squash

This is one of those cozy holiday dishes that feels both bright and grounding. The sweet cranberries and warm squash make the perfect pair. This version is light, nourishing, and looks beautiful on the table.
Pro Tip: Roast the squash earlier in the day so the final assembly is quick. You can also add in additional proteins to the mix.

Ingredients:

2 acorn squash, halved and seeded
1 cup cooked quinoa
½ cup dried cranberries (no sugar added)
¼ cup chopped pecans
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon dried thyme

Instructions:

Add in’s ( optional) Chickpeas, ground cooked turkey, shredded cooked tofu.

Heat the oven to 400°F and place the squash halves cut-side down on a baking sheet lined with parchment.

Roast until the flesh is tender.

Mix the quinoa, cranberries, pecans, olive oil, balsamic, maple, salt, pepper, and thyme in a bowl ( and other add-in’s if desired)

Fill the roasted squash halves with the quinoa mixture and warm in the oven before serving.