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Updated: Nov 24, 2020

Join Vicky & Lindz for their Favorite Fall Dishes on this episode of The Healthy Dish!

Healing Squash Soup

Serves 4-6 if main or side dish

2 cups cubed butternut squash + 1 whole organic yam cubed

1 acorn squash - poke holes and microwave for 8 - 10 minutes on high

1 quart (or more if needed) of coconut milk (unsweet)

1tsp of each: cinnamon, cloves, nutmeg, salt and pepper

Can also add cayenne pepper to taste.

Use immersion blender to blend until smooth.

Brussel sprout salad

Serves 2-4 if main or side dish

1 pd of brussels sliced thinly (chiffonade)

¼ cup dried cranberries

¼ cup walnuts /plain or candied

1tsp good olive oil

1wedge of lemon-juice of

Toss lightly right before serving. It will be soggy if overdressed or sits too long.

*also delicious with juice of orange vs. lemon

Roasted Apples & Sweet Potatoes

Preheat oven to 450 (or if serving w/ filet just get in the oven 30 min prior then lower the oven temp)

2 sweet potato - peeled and sliced into eighths the long way

2 pears whatever is firm choose green skin variety - keep skin on slice into 6 wedged w/out core

1 red onion sliced into quarters

2tbls olive oil

1 tsp kosher salt

1 tsp cracked black pepper

Toss to coat cook until caramelized, almost burned looking. That brings out the natural sugars for the most flavor.

Serve w/a sprinkle of fresh flat leaf parsley chopped on top or you can also add a ¼ cup each of dried cranberries and chopped walnuts for a festive holiday taste.

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