Fall Roasted Vegetable Medley

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There’s something so lovely about popping some veggies in the oven to roast. Roasted veggies make a perfect no-fuss meal or side dish. They look SO pretty, and can be topped with all sorts of dressings and garnishes. Since it’s finally starting to feel like Autumn around here, I wanted to take advantage of some seasonal produce. I recently discovered the Delicata squash and it has become my Favorite vegetable. When it’s roasted, it has a flavor reminiscent of potato chips. It’s incredibly versatile and can be roasted or stuffed. In this dish, I core the inside of the squash and chop the squash into hollow rings, which provides the dish with interesting shape and texture.

This dish also uses Brussel sprouts and cauliflower. I grew up disliking these vegetables, but I think it was due to the smell that permeated the house as my mother boiled the (sorry mom). Sulfur-rich veggies like these are perfect for roasting because it brings out their natural sweetness instead. Almonds and raisins can be used in this dish in lieu of the cranberries and pecans. I’ve also made the dish with other types of greens, different winter squash, and a variety of fresh herbs.


Autumn Roasted Vegetable Medley

*Vegetarian, Vegan, Paleo, Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar-Free


  • ½ lb Brussel Sprouts
  • 1-2 Delicata Squash
  • 1 head Cauliflower
  • 1 bunch Kale (I used Lacinato), shredded thinly
  • ¼ cup Pecans
  • ¼ cup dried Cranberries
  • 2 cloves Garlic, minced
  • 2 Tbsp. Balsamic Vinegar
  • ½ Tbsp. Honey (or Agave for vegan)
  • 1/3 cup Olive Oil (you may not need all of it)
  • Salt and Pepper, to taste
  • Garlic Powder
  • Fresh Thyme, Rosemary, or Parsley, chopped (optional)


Preheat the oven to 375 degrees. Slice the brussel sprouts in half and toss with balsamic vinegar, honey, 1 tablespoon of olive oil, and salt and pepper. Lay on a parchment covered sheet pan cut side down and roast for 20 minutes. Flip the brussel sprouts over and cook until the tops are golden.

Slice the ends off of the delicata squash. Use a spoon to core out the insides of the squash so all of the seeds are removed and the squash is hollow. Slice the squash thinly into ⅛-¼ inch slices. Toss with 1-2 tablespoons olive oil and lay in a single layer on a parchment covered pan. Sprinkle the squash rounds with salt and roast for 20-30 minutes (depending on thickness), then flip and roast for another 10-15 minutes, or until squash rounds are toasted.

Chop cauliflower into florets. In a large bowl, mix 2 tablespoons olive oil, a sprinkle of garlic powder, and salt and pepper. Toss cauliflower in mixture and lay on a parchment covered pan. Roast for 30 minutes, then flip cauliflower and roast for another 15-20 minutes.

Add 1-2 tablespoons olive oil to a stainless pan at medium-high heat. Add minced garlic and quickly move the garlic across the pan with a spoon or spatula for a few seconds, until garlic is fragrant, but not browned. Quickly add in the kale, a few dashes of salt, and saute in the pan, stirring often until the kale is just wilted. Add in half of the cranberries, pecans, the brussel sprouts, and cauliflower. If you want to add in fresh herbs, this would be the time to add them. Toss together and salt to taste. Last, add the delicata squash, stirring gently so the rounds don’t get broken apart. Plate the veggies and top with fresh cracked black pepper, and the remaining cranberries and pecans. Enjoy this dish hot or cold.

Grain-Free Apple Galette with Cinnamon Caramel

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It’s officially fall! Apples are one of my favorite fruits. Each variety of apple has a distinct taste and flavor, making it so fun to try different types as the season goes on. When I went gluten-free (and also grain-free), I feared I would miss out on all types of Autumn desserts that conjured up wonderful childhood memories – apple and pumpkin picking, running through corn mazes on the North Fork of Long Island, sitting around my grandparents’ dining room table at Thanksgiving, and so much more. I was so happy to create a dessert that represents Fall and is also gluten-free and grain-free!

The crust is so flaky and rich, you’ll never know it’s grain-free! The crust is made from tapioca starch and almond flour. If you’ve never used tapioca, you’re in for a treat. It’s very affordable, versatile, and tastes similar to products made from grain when paired with almond flour. Feel free to use any apples that are local and in season. I used Pink Lady apples, but Mutsu, Winesap, Golden Delicious and Honeycrisp apples will also give you a sweet but somewhat tart taste.

You make the caramel in the same pan that you browned the cinnamon apples in, giving the caramel a great flavor that just exudes all sorts of cozy feelings. I really recommend using ghee or clarified butter for this recipe as it gives the dessert a wonderful nutty aroma. I haven’t tried making this dairy-free, but it could work with palm shortening, coconut oil, or leaf lard. If you make this, please let me know in the comments!

Grain-Free Apple Galette w/ Cinnamon Caramel

*Grain-Free, Gluten-Free, Primal

Apple Filling
1.5 Large Apples, Sliced thinly
1 Tbsp. Butter or Ghee (measure after melting)
2 tsp. Honey
1 tsp. Lemon
1 tsp. Cinnamon

1 cup Almond Flour
½ cup + 1-2 Tbsp. Tapioca Starch
¼ cup Butter or Ghee (measure after melting)
2 Tbsp. Granulated Sugar (white or coconut sugar)
2 Tbsp. Honey
2 Large Eggs, separated
1 tsp. Water

Cinnamon Caramel
2 tsp. Butter or Ghee
2 Tbsp. Maple Syrup (or brown sugar)
1 Tbsp. Coconut Milk, Half-and-Half, or Cream

Heat a pan on medium heat and add 1 tablespoon butter/ghee. Once fat is melted, add apple slices to the pan and coat the slices in the butter, stirring occasionally for 1 minute.
Reduce heat to medium-low, add honey and coat the apples, stirring for another 30 seconds-1 minute. Add lemon juice and stir, then cinnamon. Cook until apples for another 1-2 minutes, until they have softened up, but still hold their shape. Remove pan from heat, set apples aside, but do not wash the pan – you will use it later for the caramel.

In a mixing bowl, mix together almond flour, ½ cup of tapioca starch, and sugar with a spoon. Slowly add in butter/ghee and honey and mix. Add 1 Tbsp. tapioca and mix until incorporated.

In a separate bowl, crack eggs and separate out the whites and yolks. Mix the yolks gently into the dough mixture. Form the mixture into a ball with your hands and check the consistency. You want it to be slightly crumbly, but still hold its shape. If needed, add in the additional 1 tablespoon of tapioca starch and mix with your hands to combine.

You can use this recipe to make multiple small galettes, or one large one. I chose to multiple small ones so I could share them with others. Divide the dough accordingly and form into balls. On a parchment covered pan, drizzle a very small amount of butter or gheee on the parchment and use your hands or a brush to wipe it around the parchment.

Flatten out balls of dough until they are about ¼ inch thick. Carefully arrange apple slices in the center of the dough in whatever pattern you’d like, making sure to leave some dough around the edges of the apples to be able to fold the dough up. Fold the dough up over the apples one corner at a time (the dough may crack a bit as you do this, which is fine).

Take 2 Tbsp. of the egg whites and add them to a small bowl with 1 tsp. Water. Whisk quickly with a fork to combine. Use your finger or a small brush to brush the top of the dough. This will help fill in the cracks and make the dough shiny after baking.

Place the galette(s) in a 350 degree F preheated oven. The bake time will depend on the size of the galette. Smaller galettes should cook within 15 minutes; large galettes will take 20-30 minutes. They are finished when the top of the crust begins to turn golden.

While the galette is baking, you can make a cinnamon caramel to top the apples with. In the same pan you sauteed the apples in, add 2 tsp. of butter or ghee over medium heat. Once melted, add 1.5 tablespoon maple syrup and 1 tablespoon coconut milk, half-and-half or cream. Give the mixture a stir and once it bubbles, reduce it to medium heat. Stir every 30 seconds or so until the sauce reduces and becomes syrupy and golden brown. Once you remove the galettes from the oven, drizzle the caramel over the apples. Top with more cinnamon, if desired. Let the galettes fully cool before you try to remove them from the parchment. They are delicious on their own, or with a scoop of ice cream!

Peach Upside-Down Cake with Vanilla Caramel Sauce

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As a child, it wasn’t summer without freshly picked peaches from the East End. I have such fond memories of picking fruit and visiting farm stands, praying that my parents would let us take home an extra bag (or two) for my friends. While I used to just eat peaches on their own, I now try to incorporate them in sweet and savory dishes alike.

My new favorite way to enjoy peaches is in cake – well, technically on top of cake. The quintessential image of an upside down cake is a yellow cake covered in pineapple rings and jarred maraschino cherries. I wanted to make a lighter and more seasonal cake that would allow local peaches shine through without being covered by sugar. This cake also gets topped with a sweet vanilla caramel sauce, complementing the sweet yet tart flavor of the peaches.

This sauce is a little thinner than the sticky caramel you’d dip apples in. If you want a thicker and firmer caramel, just reduce the milk by one tablespoon, and swap out white sugar for brown sugar.

You can also make this cake without the caramel sauce. If you do, increase the honey in the cake by 1-2 tablespoons, according to taste. It would also be lovely with a little cardamom! You can add a pinch or up to 1/4 tsp. to the batter prior to baking.

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Layer

2 Peaches, sliced thinly into half-moons
1 tsp. Butter
1 tsp. Honey
Squeeze Lemon

Cake Layer
1.5 cups + 2 Tbsp. Almond Flour
¼ cup Melted Butter (measure after melting)
¼ cup Honey
1 tsp. Vanilla
1 tsp. Lemon Juice
1 tsp. Coconut Milk
2 Eggs
¾ tsp. Baking Soda

Vanilla Caramel Sauce
3 Tbsp. Full Fat Coconut Milk (or Cream)
1 Tbsp. Maple Syrup
1 Tbsp. Sugar
1 Tbsp. Butter
¼-1/2 tsp. Vanilla


  1. Preheat oven to 350 degrees fahrenheit. In a small skillet, melt the butter and honey, then add the peach slices. Toss the peach slices in butter/honey mixture and add a squeeze of lemon. Cook for 3-5 minutes, or until peaches begin to soften. Shut off heat and set aside until they cool.
  2. Lightly grease a 7-inch pan with a small amount of butter. Trace the bottom of the pan with a pencil on parchment paper and cut out circle. Place parchment circle on the bottom of the inside of the pan.
  3. Arrange peach slices in desired pattern on the bottom of the pan. I arranged mine in a wheel pattern.
  4. In a large mixing bowl, mix almond flour, butter, honey, vanilla, lemon juice and coconut milk until well combined.
  5. Whisk eggs in a small bowl and add to large mixing bowl. Add baking soda and mix until combined.
  6. Pour batter into pan over the peach slices. Bake at 350 for 25-35 minutes, or until top of cake is golden and slightly firm. Remove and let fully cool.
  7. While the cake is cooling, make the sauce. In a small sauce pan, heat butter, maple syrup and sugar on medium heat until melted. Add coconut milk. Stir or whisk until sauce begins to bubble.
  8. Let the sauce bubble for around 30 seconds, stir, and lower the heat to medium low. Add ¼ tsp. vanilla. Taste and add the additional ¼ tsp. vanilla for a stronger vanilla flavor, if desired. Allow the sauce to bubble and slowly boil again while stirring until sauce thickens and coats a spoon (this will take a few minutes, but it starts to thicken quickly so try not to walk away from it). Turn the heat off but keep the pan on the burner to keep the sauce warm.
  9. Once the cake is cool, carefully loosen the cake from the pan and flip it upside down onto a plate. Drizzle the warmed sauce over the cake, or pour and spread the caramel over the top. Enjoy!