It’s fall, ya’ll! Although it’ll be a few more weeks until the crisp air reaches Portland, I’m already in cozy fall recipe mode. One of my favorite parts of eating with the seasons is the craving transition between seasons. Like clockwork, as soon as September rolls around, I’m already pining for chilis, squash-based dishes, and warming spices… One of my fondest memories from childhood is baking pumpkin bread with my mom in the fall. Nowadays, I use my own recipe that is just as fluffy, moist, and delicious as my childhood favorite.

Growing up, Chicken Alfredo was one of my favorite comfort meals. I can’t think of anything I enjoyed more than the creamy, peppery, tangy blend of parmesan cheese, herbs, and heavy cream…

In this recipe, soaked cashews blend with a handful of other ingredients including lemon juice, parsley, and garlic to create a rich, satisfying sauce that feels just a little bit lighter than the original. The addition of lemon juice mimics the sharp tang from parmesan cheese perfectly. While this recipe requires just a little bit of prep ahead of time (presoaking cashews overnight), it will be worth the effort!

If you were to ask me right now what I’d want my death row last meal to be, I would tell you pasta shells with some variation of pesto. Or maybe thats just because I was going through all my pictures of pesto for this post?

The great thing about pesto is that its actually so versatile! If you follow me on Instagram, you’re familiar with how often I customize my pesto to what ingredients I have on hand. My favorite being the classic, basil and pine nut combo! I’m also a huge fan of using walnuts instead of pine nuts for a cheaper, nuttier option.

To make a pesto work, you need:…

For a quick protein and fiber packed snack or on-the-go breakfast, look no further! These remind me a lot of Belvita bars. They’re soft, slightly sweet, and have a chewy texture thanks to the oats. In place of using a cooking oil in the recipe, plain greek yogurt provides more protein and reduces the fat content.

Confession: I let bananas get brown on purpose just so I can have an excuse to make banana bread. I’ve made quite a few variations over the years but this recipe topped with an extra banana hits the spot like no other. It’s officially Alec’s favorite version and one of my favorite breakfasts filled with both protein from the almond flour and healthy fats from the almond flour, ground flax, and walnuts. Despite being a naturally gluten free bread, it comes out moist and holds together well. Sweetened naturally with maple syrup and banana, its sure to be a hit in your home as well!