Fall Flavors Salad

As we move into the Fall, try this hearty salad full of fall flavors.


Fall Flavors Salad

recipe by: womenshealthmag.com modified by eatlivefit.net


  • 3/4 cup salted, shelled pumpkin seeds
  • 1 tsp chili powder
  • 1 tbsp plus 1/4 cup olive oil, divided
  • Shredded cooked chicken (optional)
  • 3 sweet potatoes, peeled and grated
  • 2 tbsp red-wine vinegar
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • 1/4 cup raisins


Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in the oven at 375F for 5 minutes, or until lightly browned. Heat 1 Tbsp. oil in a skillet over medium-high heat. Add sweet potatoes. Lightly cook for 7 minutes. In a bowl, whisk vinegar, mustard, honey, and a dash of chili powder. Whisk in remaining 1/4 cup oil. Add potatoes, cooked chicken, seeds, and raisins. Toss well.

Back To School Means…BTY Time!

This time of year, as we get fall back into routines of school, work, and life, is the perfect time to make lifestyle changes.  Changes that will get results and are long lasting and focused on you.

Time to bring the focus Back To You (BTY)


 BTY: Small Group Coaching from eatlivefit.net

As a Certified Nutrition Coach, I will provide online support through weekly conference calls, videos, a private social media group, and motivational texts.  Topics include:

  • Eating real food, limiting additives

  • How to balance the right fats, protein and carbohydrates

  • Keys to avoiding sugar and cravings

  • Helpful hints to make every meal simple and nutrient dense

  • and much more…

Cost: $85 per person for 4 weeks of coaching

Back To School price $69 per person

Interested? Contact me at eatlivefit@hotmail.com

or at (707) 408-3359

Sessions beginning soon! September 2016

Butternut Squash-Fruit Casserole

As Thanksgiving Day approaches, you most likely have your list of sides already planned out.  If you are looking for one additional idea, check this powerhouse recipe out.  Best news, no oven time needed!

Finally, Happy Thanksgiving!  I am so grateful for the opportunity to help each and every one of you.  My wish for you, is time to tell those you love how much you appreciate them this week.

Butternut Squash-Fruit Casserole

by Gabe Mirkin

1 butternut squash, about 2 pounds
1 large onion, chopped
1 clove garlic, minced
4 cups bouillon
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon nutmeg
pinch cayenne, or to taste
2 tart apples, cored and cut in 1/2″ chunks
1/2 cup dried cranberries (unsweetened, or low sugar)
1 cup cooked barley or other whole grain of your choice
ground cinnamon for garnish

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Cut the squash into bite-size pieces.

Meanwhile, combine the onion, garlic, bouillon, tomato paste, curry powder, nutmeg and cayenne in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes. When the squash is ready, add it to the pot and cook until the squash is barely tender, about 10 minutes. Add the apples, cranberries and the barley and cook 10-15 minutes more, until the apples are tender. Dust each serving with a pinch of ground cinnamon if desired.

Happy Turkey Day!!!

Crock Pot Applesauce – Leave the sugar in the cabinet

One of the best memories of my childhood is visiting with my grandparents in Ohio.  My grandmother, MaMaG, always made the best homemade applesauce and kept it frozen in her storage freezer for a dinnertime side dish.  Yes, apples have a lot of sugar but it is the natural kind that your body can break down and use to feed your muscles and cells.  The spices used in this recipe give it a healing punch that no store bought applesauce can match.  Ginger for anti-inflammatory properties. Cinnamon for heart health.  I could go on and on!  NO ADDED Sugar needed!

I recommend fresh grated ginger (or the puree you can buy in grocery store produce section).  Use a few cinnamon sticks and grate them against a fine cheese grater for fresher tasting cinnamon.  Nutmeg and cloves can be found in whole form also at most grocery stores and will add a little more taste to your recipe.  Throw all ingredients in your crock pot and cook on low for 4-6 hours.  Before serving, fold the cooked crock pot ingredients into your blender and puree.  Not only will you have a side dish for dinner that night, but your house will smell like you have been burning a scented candle all day!  Freeze leftovers for another day in air tight container.


Crock pot Applesauce:
10 apples peeled, cored and cubed
2 tsp cinnamon
1 tsp nutmeg
1/2 heaping tsp ginger
1/4 tsp cloves
1 ground vanilla bean (pure vanilla extract would work too)
1/2 cup water

Try it and let me know how it goes.

Primal Baked Apple, Raisin, and Nut Crumble

af8c2cbe9c46609f750c6e9937aaaf5aFall is fast approaching, so here is a fabulous recipe for baked apple crisp thanks to Love and Primal.  Nothing like the smell of apples to warm your home and all WITHOUT white sugar.  Just remember to keep your portion size to 1/2 a cup and serve over plain Greek yogurt.

Primal Baked Apple, Raisin, and Nut Crumble
  1. 4 Gala or Granny Smith Apples (your choice)
  2. 1 T Cinnamon
  3. Pinch of Nutmeg
  4. 1/3 cup Raisins
  5. 1 T Coconut Oil, melted
  1. 2 T Coconut oil, melted
  2. 1 Cup Almond Flour
  3. 1/3 cup chopped pecans
  4. 2 T Honey
  1. Preheat the oven to 350 degrees
  2. Chop the apples, with the skin on, into bite-sized pieces
  3. Place in small casserole dish and toss with raisins, cinnamon, and nutmeg
  4. Combine all the ingredients for the crumble and mix until the mixture resembles a “crumble”
  5. Sprinkle crumble on the top of the apples (add a little more cinnamon if you’d like)
  6. Bake at 350 degrees for 30 minutes and enjoy warm! Bet you could even do this in the crock pot.