FALL RECIPES

I’ve always loved the tradition of the holidays — the familiar aromas, the recipes passed down from my mom, and the comforting meals we crave year after year. But as I discovered my wheat and dairy allergies and shifted toward lowering sugar and eating more intentionally, I had to reimagine the holiday dishes I loved most. These updated recipes — my Heritage Stuffing, Spinach Madeleine, Fresh Cranberry–Orange Jam, and Candida-Friendly Parsnip & Sweet Potato Mash — honor tradition while supporting my body through the Vata and Kapha seasons. With Ayurvedic spices, gluten-free swaps, and dairy-free options, these dishes are nourishing enough for everyday winter meals and festive enough for your holiday table.

These mashed potatoes are my holiday staple when I want something creamy, comforting, and low in sugar. Instead of relying solely on Yukon golds, I blend parsnips and white sweet potatoes for a lighter, cleaner mash that still tastes rich and decadent. Grass-fed butter and coconut milk create the perfect smooth texture, while a touch of cinnamon or clove brings in warm holiday flavor. This candida-friendly mash pairs beautifully with turkey, stuffing, and cranberry jam — and no one ever realizes it’s healthier.

This cranberry jam is my upgraded version of classic cranberry sauce — fresh, bright, and lightly sweet with oranges, apples, ginger, and cinnamon. The apple adds natural pectin, and a spoonful of Collagelatin gives the jam a beautiful, spoonable texture without tons of sugar. It’s the perfect balance of tart and cozy, and tastes incredible on turkey, gluten-free bread, muffins, crackers, or even swirled into yogurt. Simple, clean ingredients with so much holiday flavor.

Spinach Madeleine was the dish my family eagerly anticipated every Thanksgiving — creamy, comforting, and just spicy enough to feel special. My mom’s version used frozen spinach and traditional dairy, but over the years I transformed it into a lighter, cow’s-milk-free, gluten-free recipe made with fresh spinach, goat cheeses, and a silky coconut-milk béchamel. This modernized Spinach Madeleine is rich without being heavy, beautifully flavored with shallots and jalapeño, and perfect as a holiday side dish or a cozy treat served with gluten-free bread and veggies.

This is the stuffing that has become the heart of my Thanksgiving table — a blend of my mom’s classic recipe and the Ayurvedic wisdom I’ve woven into my cooking over the years. With fresh fennel, cumin, and coriander creating a natural CCF digestive blend, and grounding root vegetables that bring warmth and texture, this gluten-free stuffing is deeply nourishing and endlessly customizable. Whether you make it with sage sausage, oysters, or keep it vegetarian, this dish brings comfort, balance, and tradition to the holiday table.

These soft and chewy Gluten-Free Almond Butter Thumbprint Cookies are a delicious twist on a classic holiday favorite. Made with a custom gluten-free flour blend and topped with dark chocolate kisses, they bake up perfectly tender and full of flavor. Perfect for gifting, gatherings, or a cozy afternoon treat.

Baking has always been alchemy for me—flour, butter, and patience transforming into something sacred. After years away, I returned to my roots to make gluten-free croissants inspired by Let Them Eat GF Cake. What began as a two-week prep turned into a journey of memory, healing, and the delicious art of coming home to myself.

Autumn is the season of crisp mornings, falling leaves, and the airy, cool energy of Vata dosha. As the body transitions into fall, we crave warm, grounding, and nourishing foods and drinks that bring stability and comfort. This Fall Pumpkin Turmeric Buttered Coffee is my Ayurvedic twist on the popular bulletproof coffee trend—infused with pumpkin, turmeric, and cozy fall spices.

Fall ushers in the Vata dosha—dry, light, cool, and unpredictable, just like the wind. While autumn inspires creativity and clarity, it can also bring anxiety, dryness, and digestive irregularity. This Fall Salts blend is warming, grounding, and nourishing, designed to balance Vata’s airy qualities. With earthy spices and mineral-rich salt, it enhances roasted vegetables, soups, and grains—bringing comfort and steadiness to your meals as the seasons shift.

Root vegetables are some of the most grounding, nourishing foods you can eat—especially in the fall and winter. According to Ayurveda, fall is dominated by Vata dosha (dry, cold, and erratic). The sweet, heavy, and stabilizing qualities of root vegetables help pacify Vata and bring warmth and stability to body and mind.

Roasting root vegetables is not only delicious—it also enhances their natural sweetness, makes them easier to digest, and aligns perfectly with Ayurvedic principles of seasonal eating.

As the crisp air of fall arrives, our bodies naturally crave warmth, nourishment, and grounding foods. In Ayurveda, this is the season of Vata dosha—characterized by qualities of dryness, coldness, lightness, and unpredictability. To balance Vata, we turn to foods that are sweet, heavy, and nourishing. Squash is one of the most perfect fall foods for bringing balance and stability during this season.

Fall is the season of grounding, slowing down, and reconnecting with the earth. As the air turns crisp and the days shorten, our bodies crave comfort foods that feel warm, nourishing, and stabilizing. These Get Grounded Brownies are crafted with seasonal staples like pumpkin, sweet potato, or squash, combined with the rich depth of cacao.