I absolutely love the transition from summer to fall, watching the leaves change and enjoying the days as they get crisper and cooler. My meals start to switch from barbecue to more wholesome and comforting dishes, filled with hearty vegetables like zucchini and pumpkin.

I always get a little sentimental when the seasons change too, and I try to continue to buy summer fruits until the point of no return. That’s when I finally look at those strawberries and have to tell myself…there is no way that you are eating that! So as the summer begins to wane, and fall rises, here are some amazing fall recipes that I enjoy and I think you will too!
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I’ve been a vegetarian for just over five years now.  Who knew that an experiment to demonstrate my will-power  to avoid college foods like fried chicken and cheeseburgers would have resulted in a complete lifestyle transformation.  After becoming a vegetarian, I decided to keep the progress going and tried to find the campus gym.  Well, as luck had it, I lived right up the street from the gym.  This was where my love of running and all things health and fitness-related began. Read the rest of this entry »

[Image taken by Evan Sung for the New York Times]

Last year I went on a little rant about how much I HATE when people put marshmallows on their sweet potatoes. Ok, maybe it was more like a huge rant (can you still sense my bitterness?) But this year, I am happy to read that Mark Bittman, food writer for the New York Times, agrees with me. I mean, frankly, why wouldn’t someone self-dubbed “The Minimalist” agree that sweet potatoes do not need marshmallows? His name itself indicates that good foods need little embellishment, especially a food like sweet potatoes.

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If you were around last year for my rant on topping sweet potatoes with marshmallows on Thanksgiving, you’d know that I absolute hate when people add unnecessary sugar to sweet potatoes. I mean, HATE it. Sweet potatoes are inherently, well, sweet and marshmallows have nothing to offer to enhance their character. I’m one of those people who’s perfectly fine roasting a foil-covered sweet potato in the oven (sans any additional ingredients) and when it’s done, ripping it open to enjoy all its juicy sweet goodness. But, sometimes you need to switch it up a little and that’s what I did last night.

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