Spiced Lentil Soup with Coconut Milk: Are there any recipes from Sprouted Kitchen you don't want to make? This soup recipe is just beckoning you to ingest it. There's a little spice from the curry and nutmeg, and some zing from the lemongrass. This is your next fall soup.
Healthier Mayo-Free Waldorf Salad: This is something we can all try. Apples are in season and this salad is hearty and healthy, and anything but unhealthy. Brenda, a FitFluential Ambassador (FFA) behind Sugar-Free Mom , uses Greek yogurt instead of mayo for this recipe.
Swiss Chard Pear and Gruyere Tart: I like little tartlets and this recipe is no exception. This gluten-free recipe uses a combination of flours and starches (brown rice, quinoa, and almond, along with tapioca and potato starch) for the pastry crust. This is a recipe from her book, Small Plates and Sweet Treats.
Pumpkin Parmesan Fettucine Alfredo: This recipe from fellow FFA, Amber, of Slim Pickin's Kitchen uses almond milk instead of heavy cream for her Alfredo sauce. The pumpkin puree does a double duty here as a thickener in the sauce and as the flavoring for the pasta dish.
5 Gluten-Free Noodle Dishes: If you've been trying to use up some zucchini or spaghetti squash in a creative way, look no further. These veggie-pastas are mouthwatering and totally packed with fiber and good-for-you vitamins and minerals.
Crispy Smashed Potatoes: This is a healthier version of your regular potato side-dish. FFA Alysa, aka InspiredRD only uses olive oil in a mister and some chives to flavor the potatoes, rescuing these starches from the abyss of unhealthy recipes.
Peach, Lemon and Verbena Pie: That's a mouthful, and I only wish I could be spooning a mouthful of this pie for myself right now. This pie is as fresh as it is Autumn. The stewed up peaches are like your last remnants of summer before you usher in a new season...with pie!