Fall Adventures + A Recipe

Good morning loves. Like I mentioned in my last post, fall is here in the PNW. The leave are changing. The smells are wonderful. We can wear cozy socks. White girls are everywhere with pumpkin spice lattes (I dare not say... PSL). And, more importantly, I am whipping up a ton of delicious recipes.

My husband, myself and friend hopped in the car to make the best of a beautiful fall day. We drove up to Green Bluff which is a fun place for family and friends to go an enjoy a fun fall festival. They have a pumpkin patch, corn maze, harvest house, hay rides and tons of local booths. There is a U-pick apple orchard there where you can get apples and they have fresh pressed apple cider. Now, mind you, the apples aren't organic so I didn't pick any but it is still a fun idea! Luckily there are a few organic orchards up there so that is going to be another weekend's adventure!

Remember

Apples are #2 on the dirty dozen list. This means you should always, always, always buy them organic :)

A wonderful thing about fall is that we can cook up all the yummy squash we see everywhere. Even though they are cute, they are not just decorative elements. There is an assortment of squash like summer, spaghetti, zucchini, acorn and many many more. These are all wonderful sources of antioxidants and unrefined carbohydrates. These are the carbs that are going to sustain our bodies need for energy. They will also allow for a slower transit time to the blood = you won't get a major blood sugar spike! Squash are such versatile little gems. You can puree, cook, bake, blend, chop and decorate with them. They can be flavored with savory, spicy or sweet spices and herbs. You can make them into cookies, brownies, smoothies, soups, chilis andddddd PIES! Tis the season. Too early? Nah.

This weeks recipe was a delicious spaghetti squash chow mein. I was feeling something warm and savory so I whipped this up for dinner. It turned out to be so delicious, healthy and filling! Plus, my husband loved it!

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