Four recipes to try this Thanksgiving dinner

There is something about the fall that has us craving all different kinds of delicious foods: fresh produce, cold weather, and the holidays all mean we’re inspired to cook, bake, and mostly—let’s be honest—eat. Here are five recipes that we think are perfect for the fall: Red Chili con Carne, Spaghetti Squash Puttanesca, Orange Cacao-Chip Scones, Perfect Pumpkin Bread, and, just in case you accidentally overdo it on the eating, a juice recipe to help with bloating.


As the weather turns colder, what is more appealing than a nice, warm chili recipe? This rich, hearty chili pairs wonderfully with freshly made beans and tortillas.

Red Chili Con Carne from Matt Romero Farms
Growing Tomorrow by Forrest Pritchard
red chili con carne
Serves 3-4

2 ounces Romero Farms red chile pods, if available in your area, or other red chile pods, stemmed and seeded
4 cups water + extra as needed
1 pound ground meat (beef, pork, turkey, elk, or buffalo)
¼ cup unbleached all-purpose flour
1 tablespoon chopped garlic
2 teaspoons kosher salt

1. Place the chiles in a large saucepan and cover them with water. Cover the pot and bring to a boil; boil for 20 minutes. Remove from the heat and let the chiles soak for 10 minutes. Drain the chiles, reserving the cooking liquid, and place them in a blender with 2 cups of the cooking liquid, adding up to 3 cups if necessary. (Caution: Do not overfill the blender.) Puree at the highest speed until smooth, 4 to 5 minutes.
2. Brown the ground meat in a heavy-bottomed 6-quart Dutch oven over medium heat. Add the flour, garlic, and salt and cook for 5 minutes. Add the pureed chiles and 4 cups water. Simmer for 15 minutes, adding additional water if necessary to thin the chili to your desired consistency. Serve with your favorite accompaniments.


Spaghetti squash is always a fall favorite and this vegan recipe puts a little twist on the spaghetti squash you may be used to preparing.

Spaghetti Squash Puttanesca
Très Green, Très Clean, Très Chic by Rebecca Leffler

Serves 2

1 spaghetti squash
Water or oil
courge spaghettis-1063
For the puttanesca sauce:
1 medjool date
4 sun-dried tomatoes
1 leek
2 large tomatoes or 1 cup (200 g) cherry tomatoes
½ red onion
2 garlic cloves
2 tablespoons olive oil
5 olives, pitted then halved or chopped
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
½ teaspoon oregano (chopped fresh or dried)
Salt and pepper to taste

1 to 2 tablespoon almond crumble
A few olives, pitted then halved

1. Preheat the oven to 350°f (180°c). Cut the squash in half and remove the seeds. Place both halves, open side down, on a baking sheet. Add water or oil so that it doesn’t stick. Bake for around 45 minutes, until the squash is fork tender. Remove from the oven.

To make the sauce:
1. Soak the date and the sun-dried tomatoes for around 5 minutes in warm water to soften them. Peel and pit the date, then chop both into small pieces.
2. Clean the leek and cut off the white part toward the bottom. Slice it in half, then slice thinly. Cut the tomatoes into small pieces. Peel and chop the onion and garlic.
3. Add the olive oil to a small saucepan over low heat and add the leek, onion, and garlic. Cook over low heat for 3 to 4 minutes. Add the date, sun-dried tomatoes, tomatoes, olives, basil, parsley, oregano, and a pinch of salt and pepper. Cook for just a few minutes, until the tomatoes become mushy, but the sauce is still fresh and chunky.
4. You can top the roasted squash halves with the sauce or remove the “noodles” with a fork, add to a bowl, and then top with the sauce for a more pasta-like look and feel. Before serving, top with the almond crumble and a few more olives.


Need we say more about pumpkin bread? A fall staple.

Perfect Pumpkin Bread
Calories In, Calories Out by Catherine Jones and Elaine B. Trujillo and Malden Nesheim

Makes 2 Large Loaves or 5 Small Loaves; Each Large Loaf Serves 12, Each Small Loaf Serves 5

Pumpkin Bread

Canola oil cooking spray
2 cups (260 g) unbleached all-purpose flour
1½ cups (195 g) whole wheat flour
2¼ cups (514 g) sugar
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ cup (125 ml) canola oil
½ cup (125 ml) unsweetened applesauce
2 large eggs plus 2 large egg whites
2/3 cup (160 ml) water
One 15-ounce (425 g) can solid-pack pumpkin (not pumpkin pie mix)
1 cup (140 g) dried cranberries or cherries, optional
1 cup (100 g) chopped toasted walnuts, optional

1. Center an oven rack and preheat the oven to 375°F (190°C). Spray two 8½ x 4½ x 2½-inch (21.5 x 11 x 6 cm) or five 5¾ x 3 x 21/8-inch (14.5 x 7.5 x 5 cm) loaf pans with cooking spray; set aside.
2. In a large bowl, combine all the dry ingredients and whisk until well blended; set aside.
3. In another large bowl, combine the canola oil, applesauce, eggs, egg whites, and water and whisk to mix. Add to the dry ingredients and mix until combined. Add the pumpkin and the cranberries and walnuts, if using, and mix until well combined.
4. Divide the batter evenly among the prepared loaf pans. Bake for about 70 minutes for large loaves, about 40 minutes for smaller loaves, or until a cake tester inserted in the center comes out clean. If the loaves are browning too quickly on top, cover them loosely with a piece of foil. Let sit for 5 minutes, then remove from the pans and cool completely before slicing.

Watching your weight this holiday season? Calorie Cuts: Skip the walnuts and save 48 calories and 5 grams of fat per slice. Skip the cranberries and save 23 calories per slice.


And just in case you get too carried away with the rich foods during the holidays, try this delicious juice recipe which naturally helps with bloating.

Bloat Away!
Juice + Nourish by Rosemary Ferguson

Juice + Nourish.GutImageThat’s right—Bloat away! Bloating is a real problem for many people and can be extremely uncomfortable. The ingredients in this juice can really help. Pineapple has helpful digestive enzymes, but the secret to this juice is the fennel and ginger. They combine to build up good prebiotic gut bacteria, which helps the gut deal with food more efficiently, and therefore reduces bloating.

½ small pineapple, rind removed
½ fennel bulb
2 stalks of celery
2- to 4-inch piece of fresh ginger (you may need to work up to higher amounts of ginger—it can be quite strong)

Pass all the ingredients through the juicer. Enjoy!

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