text: Basically, the trick is to boil the brown rice for 15 minutes before you begin the recipe. This gives the rice a nice head start. After all, it has a long way to go to get from nutty and chewy to tender and creamy. Don’t be fooled, risotto is still a sweat-inducing labor of love! But if you have ever wanted a healthy whole grain version (and I hope you have!), it is actually quite easier than you think.
  Staying true to the season, pumpkin is the star here. Not only does it give this recipe a punch of autumn goodness, it also lends a velvety, milky texture to the risotto. I used a can, but feel free to use a fresh pumpkin and puree it yourself! As for the veggies, the mushrooms and spinach were a no-brainer, but the zucchini was a fun little addition that I threw in after coming across this recipe. After all, when it comes to vegetables, the more the merrier.
  This recipe is hearty, healthy, and completely filling! For a little protein boost, I recommend topping with a poached egg (6g protein), or serving alongside a simply prepared fillet of fish, such as sole (11g protein for a 3 oz fillet), or a rotisserie chicken (23g protein for 3 oz of chicken breast).
  In a small pot, bring the rice and 3-4 cups of water to a boil. Let boil for 15 minutes, then drain off any excess water and set aside.
  In a medium or large pot, heat the olive oil over medium heat. Add the onions and mushrooms, and cook until the onions become translucent, about 5 minutes.
  Add the wine, and stir continuously until the liquid has absorbed and the wine has evaporated, about 3 minutes.
  Add 1/3 cup of the warm broth the rice mixture, and stir continuously until the liquid is absorbed. Repeat this process several times, until the mixture becomes creamy, and nearly all of the broth has been used. Periodically taste the rice to check the texture. If hard and undercooked, continue adding broth. (Note- this entire step took me 35 minutes, and I used all 4 cups of broth. If 4 cups is not enough, add water.)
  Once the broth has been absorbed, add the pumpkin, zucchini, cinnamon, and nutmeg. Stir to combine, then continue stirring until the mixture has thickened up a bit and reached a desired texture, about 5-10 minutes depending on preference.
  Remove risotto from heat, divide into 4 bowls, then top each bowl with 1 tablespoon Parmesan cheese.
  Just because Halloween is one of the most diet-busting holidays on the calendar, doesn’t mean that there isn’t room for nutrition. So I scoured the web for the best healthy Halloween snacks, including fruit and veggie platters, as well as heartier fare. The snacks pictured below keep the Halloween spirit alive, without sacrificing nutrition. Enjoy!
  For more Halloween food inspiration (yes- there’s more!), see my Pinterest board. Wondering what dips to serve with fruit and veggie platters? See my picks for healthy dips here.
  After having so much success making this delicious Apple Cinnamon Steel Cut Oatmeal in the slow cooker, I decided to tweak the recipe and create an overnight pumpkin steel cut oatmeal. Fresh cranberries and chopped pecans round out the fall flavors.
  Pour water, spices, maple syrup, vanilla, flax and pumpkin into a separate bowl and whisk until combined.
  Pour pumpkin mixture and oats into the slow cooker and stir to combine. Then, evenly sprinkle cranberries and pecan pieces on top.
  Cover and cook on low for 4.5 to 5 hours. I use a programmable slow cooker so that I can get more than five hours of sleep and still wake up to warm oatmeal. Once the oatmeal is done cooking, the slow cooker holds the food warm.
  Divide into 4 bowls and serve immediately, or put leftover servings into the fridge for later. Sometimes I like to stir in a few tablespoons of milk upon serving to produce a more creamy oatmeal. To reheat individual servings, add about ¼ cup of water and microwave on high for about 1 ½ minutes. Enjoy!
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