Fit and Fed
healthy food and figure skating
Maple-roasted Brussel sprouts with balsamic vinegar, extra-virgin olive oil, and salt.
Fall vegetarian fare on the grill– artichokes!
Cooking with a rare treat from the forest, a cauliflower mushroom (Sparassis crispa).
A late summer and early fall salad with figs, strawberries, and toasted hazelnuts and a fig vinaigrette dressing.
A naturally sweet, thick and creamy fig vinaigrette salad dressing.
Dairy and gluten free but you won’t be thinking of that, you’ll be munching this cake made with baked figs, fig butter, and almond meal.
A fall lunch or dinner salad with red kuri squash, broccoli, and peas and an Asian-style almond cilantro sesame dressing.
A vegetable stroganoff with sour cream, mushrooms or cauliflower, and tempeh makes a comforting dinner. Serve it over egg noodles or rice.
A gratin with butternut squash, pecan, and vegan ‘goat cheese.’
How to cook and peel fresh chestnuts.
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