Welcome to a WHAT I ATE TODAY | Cozy & Healthy Fall Recipes! I hope you enjoyed speaking the day with me and seeing some healthy fall meals and a few new fall recipes. Be sure to grab the recipes down below and a link to my favorites from Daily Harvest!
** Daily Harvest: **
Save up to $40 off your first box when you use the code JESSICASPIERS at checkout.
Current Favorites:
– Banana + Cacao Bites
– Raspberry + Fig Bites
– Pear + Arugula Flatbread
– Mint + Cacao Smoothies
– Mango + Greens Smoothie
Smoothie Bottles:
FEATURED RECIPES ⤵️
CITRUS BERRY GINGER SMOOTHIE
– 1/2 cup carrots
– 1.5 cups mixed greens
– 1 large orange, peeled
– 2 cups frozen strawberries
– 12 cup tart cherry juice
– ½ tbsp freshly squeezed lemon juice
– ½ inch piece fresh ginger, minced
– ¼-⅓ cup coconut milk
KALE SALAD WITH APPLES AND CHICKEN
INGREDIENTS
– 5 cups kale
– 1 1/2 cups shredded chicken
– 1 apple, cored and diced
– 1/4 cup dried cherries
– 1/4 red onion, thinly sliced
– 1/4 cup pumpkin seeds
– Apple cider vinaigrette (Shallot, Olive Oil, Apple Cider Vinegar, Dijon Mustard, Honey, Salt, Pepper)
ASSEMBLE
– Add the kale to a large mixing bowl.
– Top the kale with the shredded chicken, diced apple, dried cherries, red onion and pumpkin seeds.
– Drizzle the salad with the apple cider vinaigrette, then toss it all together.
HARVEST HASH
INGREDIENTS
APPLE VINAIGRETTE
– 1.5 tbsp apple juice
– 2 tbsp apple cider vinegar or lemon juice
– 1/2 tbsp dijon mustard
– 1/2 tbsp pure maple syrup
– 1/4 tsp cinnamon
– 1/4 tsp onion powder
– 1/2 cup light olive oil or avocado oil
– Celtic salt to taste
HASH
– ½ lb sweet potatoes cubed
– ½ lb Japanese yams
– 1 lb brussels sprouts quartered
– 1 pack of chicken sausage
– Avocado oil
– 1/2 onion medium, chopped
– 1 large apple firm, sweet, crisp diced
– 1/2 cup pumpkin seeds
– 1/3 cup dried cherries
– 1 tsp cinnamon
– Celtic salt and black pepper to taste
ASSEMBLE
APPLE VINAIGRETTE
– Combine all ingredients in a tall container.
HASH
– Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Spread in a single layer on a baking sheet and roast in the preheated oven for 25 minutes or until soft and toasty.
– Meanwhile, heat a large skillet over medium-high heat. Cook chicken sausage until crisp.
– Lower heat to medium and add onions, cook 45 seconds or until soft, then add the apples and pumpkin seeds and continue to cook, stirring occasionally, until toasty.
– Sprinkle with the cinnamon and sea salt & pepper to taste, stir. Add in the cherries and sausage and cook another 15-30 seconds to heat through.
– Toss with the roasted brussels sprouts and potatoes. Serve in bowls drizzled with vinaigrette.
– I also like to enjoy over a bed of arugula and top with half of an avocado.
☀️ Interested in 30-Minute Nutrition Consultation? I’d love to help you achieve your health goals- if you’re ready to feel amazing and regain your energy let’s chat! ☀️
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** My Favorite Supplements **
– MaryRuths Liquid Morning Multi-Vitamin:
– MaryRuths Liquid Multi-Minerals:
– Metagenics VitD3:
– Dr. Berg’s Vitamin D3 & K2:
– Liquid Vegan Vitamin B12:
– Capsule Vitamin B12:
– Thorne Stress B-Complex:
– Additional B-Complex:
– Ionized Zinc Concentrate:
– Hawaiian Spirulina:
– Thorne Vitamin C with Flavonoids:
– Pure Encapsulations L-Lysine:
– Gaia Herbs Ashwagandha:
For everything else I love and use in my videos, check out the SHOP page on my website:
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