It's officially chili season! Now that we've fully embraced fall and are inching closer to winter, whipping up a big batch of chili just feels like the right thing to do. I'm all about this vegetarian Black Bean & Butternut Squash Chili, which is so satisfying, full of fall flavors, and can be made in either a slow cooker, pressure cooker, or on the stovetop! It's packed with butternut squash, warm spices, and extra bright flavor from Holland House® Organic Red Wine Vinegar, which is crafted from oak-barrel-aged wine and made with 100% non-GMO grapes. It's finished off with a bunch of fun toppings like avocado, fresh herbs, lime, and shredded cheddar... it's truly a big bowl of healthy, hearty fall comfort!  

When fall comes around, I immediately start to crave all things squash. Spaghetti squash is definitely one of my favorite Fall veggies to make because it's so versatile and pairs well with so many different flavors so you can really get creative with it. I was so excited when Holland House® Organic Wine Vinegars reached out and asked me to come up with a festive vegetarian entrée for easy holiday entertaining and right away started testing out spaghetti squash recipes that would be fun for the season.

This Garlic & Chard Spaghetti Squash with Pomegranate Seeds not only festive, it's also super flavorful, delicious, and healthy. The roasted squash is mixed with garlicky sautéed chard that gets extra bright and distinctive flavor from the Holland House Red Wine Vinegar, and then it's all topped with Parmesan, rosemary, and pomegranate seeds for that salty, sweet, herby combo we all love. Talk about a delicious fall recipe that would be perfect for the holidays, and I love that the rainbow chard and pomegranate seeds bring in those festive colors, too! 

I've been hanging onto summer as long as I possibly could, but seeing as how it's officially October in a couple days, I figured it was time to start whipping up some festive Fall recipes, starting with the ultimate October treat -- pumpkin muffins! But these aren't just any pumpkin muffins, they're Chocolate Chip Paleo Protein Pumpkin Muffins made with super healthy ingredients like almond flour, flaxseeds, nut butter, and vanilla collagen. If you've made my Paleo Banana Protein Muffins (one of my favorite recipes ever) lately, then you'll likely have 99% of the ingredients ready to go for these muffins and you'll just need a can of pure pumpkin to make these come together! I love that these are filling and healthy but still satisfy the sweet tooth. They'll definitely be one of my go-to recipes this Fall and I can't wait for you to make them in you're kitchen, too!

There's so much excitement, planning, and preparation that happens when you're pregnant. I spent so much time nesting and getting Noah's room perfectly decorated and ready, organizing his clothes by size, and looking into mommy-and-me classes, but one thing I didn't spend much time was preparing what I'd need once I came home from the hospital with a newborn. I think part of that is, you don't really know until you're going through it (and then frantically placing Amazon orders at 3am), but once you've been there, you're a pro and can help prep your sister or besties with everything that will help their transitions into new motherhood those first couple weeks. Part of that is essentials for mama's physical recovery (you can find all of my tips for that in this post) and another big part of that is... food!

There are specific foods that are extra nourishing for a new mama, and there are also certain necessities to have on hand for nursing moms who are famished at all hours of the day and night. When my sister came home from the hospital with her baby two weeks ago and I saw her emergency stash of Nature Valley bars and random cookies on her nightstand, I knew she needed some help. So I put together all of the essentials for her, and seeing the response I got via DM on instagram, I knew I should put it all in a blog post to share with you, your pregnant sisters, and your mom-to-be friends, too!