Paleo / Primal

American, Appetizer, Condiments, Condiments/Sauces, Dairy Free, Fall, Fruit, Gluten free, Low Sodium, Paleo / Primal, Paleo/Primal, Vegan, Vegetarian, Winter

Pear and Golden Raisin Ginger Chutney

I adapted this warm, savory-sweet chutney from a Southern Living recipe as part of the 4th course of The Mystic Meals Under the Moon October Full Hunter Moon Dinner. I paired it with a creamy brie, although a mild nutty cheddar works well too. Consider using this chutney during the holidays as a condiment to a roast pork or turkey. It’s a keeper!

All Seasons, American, Contains Nuts, Dairy Free, Dessert, Desserts, Fall, Fruit, Gluten free, Low Sodium, Paleo / Primal, Paleo/Primal, Spring, Summer, Vegan, Vegetarian, Winter

Raw Banana Trifle

I am not much of a baker but I love to make easy, simple raw treats and desserts, which are a healthier way to satisfy that sweet tooth anyway. Here is one of my favorites that can be made year round. Raw foods tend to be dense and this recipe is no exception which means smaller portion sizes are very satisfying.

American, Contains Nuts, Fall, Gluten free, Paleo / Primal, Paleo/Primal, Salads, Sides, Vegetable, Vegetarian, Winter

Arugula, Roasted Grape, Goat Cheese and Walnut Salad with Vanilla Vinaigrette

This may be your go-to impress salad for family and friends in the cooler months. The fall-inspired, earthy salad was created as the 1st course in The Mystic Meals Under The Moon’s October Full Hunter Moon Dinner and Celebratory Moon Ritual event. One of my favorite vinaigrettes tempers the peppery arugula and highlights the sweetness of the grapes.

American, Beans/Legumes, Dairy Free, Fall, Gluten free, Main, Paleo / Primal, Paleo/Primal, Stews, Sugar Free, Vegan, Vegetable, Winter

Pumpkin Chili

Serve with arugula, grape and sunflower seed salad, skillet cornbread-

Maria A. from Merrimac, Massachusetts forwarded her pumpkin chili recipe to me a few years ago. It is a huge hit with her family and friends, an often requested dish during the long, cold months in Boston. I first made it for my book club and we all loved it. My friends were quite surprised to learn the chili included pumpkin. The original recipe called for ground turkey, but this version is vegetarian. An iron skillet cornbread and a crispy salad are the perfect sides.

All Seasons, American, Fall, Gluten free, Main, Paleo / Primal, Paleo/Primal, Seafood, Slow Cooker, Soups, Spring, Sugar Free, Summer, Winter

Slow Cooker Crab and Corn Soup

This is the perfect end-of-summer, transitioning to fall soup. It showcases fresh corn which is still in season in a warming yet light way, perfect for a cooler September evening. I usually pair this soup with multi-grain rolls baked in the oven and a garden salad.

American, Bbq/Grilling, Chicken, Dairy Free, Fall, Gluten free, Low Sodium, Main, Paleo / Primal, Paleo/Primal, Sugar Free, Summer

Oven-BBQ’d Chicken

Serve with blueberry and Corn Rice Salad-

While I was grateful for being able to camp out in my parent’s luxury high-rise for the summer while we were trying to sell our house, the drawback is no grill!! By Week 3 and lack luster results with a George Forman grill, I decided to try a barbequed chicken recipe in the oven. This meal is perfect for the transitional month of September when corn and blueberries are still in season and you might have abandoned your summer grilling, but not your summer attitude.

All Seasons, American, Chicken, Dairy Free, Fall, Main, Paleo / Primal, Paleo/Primal, Pork, Spring, Stews, Sugar Free, Summer, Winter

Chicken and Sausage Gumbo

Gumbo is probably the most traditional Creole food, and once fall rolls around, heavy pots are pulled out for this cold weather favorite. Most gumbo recipes call for chicken pieces or a whole chicken, a roux that take a long time, and the gumbo takes hours to simmer. I was determined to create an equally delicious version that could be made in 60 minutes or less. Considering my family went back for second and thirds, I would say this version fits the bill!