Hi Friends. Welcome to another week of good eats. We are firmly into fall and marching towards Thanksgiving. My head is spinning! Here’s what’s on tap for our menu this week. 

 

CREAMY CARROT MAC AND CHEESE

Creamy carrots blend seamlessly into this mac and cheese thanks to their mild sweetness and the fact that they’re the same color as Cheddar cheese. I usually do up a salad with this balsamic vinaigrette and/or cooked broccoli. 

SLOW COOKER INDIAN TACOS

Get lentils going in your slow cooker with Indian spices and you’ve got a mega nourishing filling for a twist on traditional tacos. Pile the lentils onto corn or flour tortillas and finish with yogurt, cilantro, and if you have some on hand, a favorite Indian chutney

CHICKEN, ORANGE, AND AVOCADO SALAD WITH TOASTED PUMPKIN SEEDS

This salad is a light bright supper dish that manages to be filling at the same time. If you have kids who are not so fond of salad, set theirs up deconstructed-style with the orange, avocado, chicken, and greens arranged on a plate rather than tossed in a bowl. On the side? Warm sliced baguette for sopping up any dressing that pools on your plate.


CHOCOLATE HEMP AMAZE BARS

These are new to the blog and are a chocolatey spin on the Bird Seed Bars in Rise & Shine. They’re full of superfoods and feature chocolate in three different forms…cocoa powder, cacao nibs, and a drizzle of dark chocolate over the top. Great in a lunch box or to curb afternoon hunger with a wholesome sweet. 

AFGHAN SPINACH WITH DILL AND CILANTRO

This is a “don’t knock it until you try it” kind of recipe. It’s heaps of spinach (frozen spinach, which makes it easy) cooked down with spices and served with Greek yogurt. I eat it as a lunch main with whole grain lavash or pita or as a side at dinner. It really is delicious.