...based on an idea I saw on the blogosphere somewhere once upon a time and when I finally got around to making it, it was even more amazing than I thought it'd be.
When I first laid eyes on this sweet potato/black bean/cilantro/lime/avocado dish during a Pinterest vortex, I thought--I love all. these. things. But I never would've thought to put them together! Which is also why it took several weeks for me to actually make it... I kept forgetting to buy at least one ingredient. 

This dish was well worth the wait, though. I did a little tweaking of the original (can't not!), and the second time I made it, I forgot to buy a jalapeño—and while it does work without it if you're not a fan of heat, the jalapeño really gives the dressing a bright, fresh bite to it. Ahhhmazing. 
Sidenote on my use of the word dressing: it's not quite an accurate descriptor. Sauce might be? But still not quite. It's essentially a thick, creamy, Greek-yogurt-and-avocado-based topping with cilantro, lime, and jalapeño—but I thought that might be a bit of a mouthful. 
I'm excited to share this recipe—perfect for Meatless Monday—and let me know if you make it! 

 
 
...based on autumn's star flavors, plus healthy additions like spinach, kale, garlic, and ginger, and a little bit of spice.
I'm all for the sweet pumpkin treats during this time of the year. Pumpkin muffins, cookies, pancakes, pumpkin spice lattes, and of course, pumpkin pie. But savory pumpkin dishes are equally delicious, because—you know, it's a squash.

And if you can mix the pumpkin with savory and sweet, it is heaven. For real.

This is one of my favorite soups to make. It's full of so much healthy goodness, it all cooks in one lovely pot, and it makes your house smell amazing. Take that, Yankee Candle. I have pumpkin spice with a hint of cranberry on my stove.