Happy Fall Ya’ll!

Now that it is November and I think we have seen the last of the warm days, I officially consider it fall. This is my favorite time of year by far even though I dread the cold that is lurking up ahead. One of the reasons that I like this time of year is the fall fruits and vegetables and the endless opportunities for eating soups and chilies.  My crockpot is put to work overtime and I bust out all of my warm and fluffy socks to wear around the house.  On Monday, I made Mahi Mahi for dinner with some fabulous FALL sides.  I typically buy the fish frozen from Trader Joe’s.  There are many ways to prepare it but my favorite is to coat the fish with Cavender’s seasoning and lemon juice.  I bake it in the oven on 375 for 12-18 minutes (depending on if it is thawed or still frozen).




The result is a rich flavored fish that you would swear was cooked in a vat of butter.  It is extremely tasty for such easy preparation. 




The BOY has been talking about mashed potatoes, so I picked up some little red potatoes at the Whole Foods.  I have made potatoes only a few times.  I must say that my first attempt, I went without a recipe, used what was in the house (chive cream cheese?!) and made the most amazing potatoes EVER. Since then, I have been slightly over confindent on the potato front and have had 2 successes and 1 failure.  I went with an easy recipe for guaranteed success.



I boiled my potatoes in water for about 20 minutes until fork tender.



Then added in butter, salt, pepper, and a dash of milk (I only had skim).  I used my immersion wand to quickly whip these taters into chunky mashed potatoes.  In my opinion, chunky is much better than smooth when it goes to potatoes. 




At the same time, I started on a NEW FALL SIDE…mashed butternut squash puree.  I saw a similar puree in Clean Eating magazine and wanted to try it.  I peeled and cubed my squash, covered the cubes with water and brought them to a boil.




Boil until fork tender, approximately 30 minutes.  Then drain the squash and return it to the pot.  Add 1/4 cup Greek Yogurt, 1 tbsp cinnamon (or more to taste), and a dash of salt.





Again, I used my immersion wand to make a (thickish) puree.  Let me tell you, if you don’t have one of these wands yet, you will want one by the time winter gets here.  I use mine almost every day for smoothies, purees, and soups.  It is amazing and easy clean up.  It is a regular on the BLOG.

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The butternut squash puree was sweet and delicious!  It reminded me of mashed sweet potatoes, but a little sweeter and smoother.  The cinnamon is the perfect compliment, but you really don’t need to add much of anything.  Even those of you who aren’t fans of butternut squash should give this simple recipe a try!



I ate my squash with mahi mahi (probably an odd choice, but would be great with anything…especially pork) and roasted asparagus.  It was a fabulous dinner!  And, the BOY was thrilled with his homemade mashed potatoes.





Easy Mashed Potatoes

~1/2 pound little red potatoes

2 Tbsp butter

1 tsp Kosher salt

1/2 tsp pepper

Dash of milk (optional for creamier potatoes)


-Cut potatoes into cubes (I like to keep the skins on)

-Boil potatoes until fork tender, drain and return to pot

-Add butter, salt, pepper, and milk

-Mash with immersion wand or potato masher


Butternut Squash Puree

1 butternut squash, peeled, deseeded, and cubed

1/4 cup Greek yogurt

1 Tbsp (more for taste) cinnamon

Dash of salt


-Place cubed squash in pot, cover with water, and bring to a boil

-Let boil for 20 minutes until fork tender

-Drain and return to pot

-Add yogurt, cinnamon, salt AND ANYTHING ELSE YOU MAY WANT

-Mash with immersion wand or potato masher



On a totally different note, remember the Afternoon Energy Bars that I froze??? They turned out great. They tasted just as fresh as before (no freezer burn) and continue to power me through my afternoon slump. 



What is your go-to afternoon snack?

I used to be a string cheese and almond girl, but I am transitioning to homemade bars for sure!

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