Recipes for Fall

crockpot

By Nancy Smorch

I never used to use my crock-pot much, but after reading this article by Wellness Today, I was inspired to dust it off and plug it in!  With the extra time I'm spending listening to lectures from the Institute of Integrative Nutrition, the extra reading, and the assignments, my time is becoming more scarce and I'm looking for ways to plan my days so they continue to run smoothly (and meal time doesn't suffer).  This article sparked some ideas to do just that.

This past week, I have to admit, my creativity level wasn't that high when it came to meal preparation.  So, a trip to the Holland Farmer's Market this morning for inspiration found me walking away with some zucchini, beets, lettuce, carrots, Ambrosia apples, and celery.  I have sweet potatoes and potatoes from this past Saturday, and a butternut squash from a week ago.

Surely I can use them in the crock-pot for some sort of stew - maybe add some quinoa and vegetable broth as well.  Any suggestions? If I'm not feeling inspired to create something on my own this week, I will definitely try one of the recipes in this article - they look amazing!

Peruse the rest of the Wellness Today website from the Institute for Integrative Nutrition - there's some great recipes, inspiration, and tips, like "The Powerful Benefits of Pumpkin for Healthy Skin and Hair" and "4 Natural Remedies for Insomnia You Probably Haven't Tried."

After reading the article on pumpkins, I think I'll go make some gluten free pumpkin muffins.  I'll let you know how they turn out!

Happy Fall!