Fall Into Plant-Based Living

I just love the Fall season. The beautiful warm colors bring me such excitement and joy.  Where families start to celebrate the holidays.  Who says you can’t do plant-based in the Fall?

Some of my favorite foods are prepared during this season. Butternut Squash soup served alongside Haricot Verts topped with sliced almonds. Beautiful salads tend to take presentation as a fabulous starter to any meal. Lentil meatballs served with sautéed mushrooms and vegan BBQ sauce! For the holidays, I serve roasted butternut squash salad and coconut ranch dressing, topped with pomegranate seeds. Appetizers are also popular. Mini Raw Collard Green Wraps stuffed with beets, sprouts, peppers and pecan lime spread. Gluten-free dressing balls served with cranberry relish (sugar free). Mashed Potatoes, Collard Greens and Black Eyed Peas hit the spot almost indefinitely! 

Try choosing one day of the week to eat plant-based foods. Then after 30 days you can increase that to two or three days. Be creative and seek recipes with your favorite plant-based foods and incorporate them into weekly prep meals. Lots of people try plant-based diets for different reasons. It could be that they may be suffering from ailments or trying to lose weight. Whatever reason you may have for incorporating it into your diet, just know that this is a healthy alternative and you will start to feel much better and have more energy. Being plant-based may not be for everyone however it has been helpful in assisting in slowing down the progression in cancer.  And that to me says saving lives matter! Eat plant-based today!

Chef Fila Williams