Healthy Fall Roasters

I’m back! It’s been a while, and I have missed my blog, but there has been so much keeping me busy lately – my 28th birthday, weddings, bridal showers, trips to Virgina, whew! Now I’m back and ready to get into a fall routine. The weather is getting chillier (perfect for outdoor running with only a little bundling necessary!) and the days are getting shorter. Plenty of recipes that involve the Crock Pot are in my future, not to mention anything containing … PUMPKIN! I love all squash varieties, though, and last night I crammed as many as I could into our meal. Below are some photos and recipes for Eggplant Caprese and Fall Roaster Barley. Enjoy!

Fall Roaster Barley


1 acorn squash
1 small pumpkin
3 small/medium sweet potatoes
1 cup of carrots (I used baby carrots and cut them in half)
1 bunch of kale
1.5 cups of barley

1. Cut acorn squash in half around the equator. Drizzle with olive oil, salt and pepper. Place the halves face up on a baking sheet and bake in oven at 375 degrees for about 30 minutes (it should be fork tender). The pumpkin can go on the same sheet, but needs to be face down and mine needed to cook a little longer than the squash. Don’t mind the photo, as I also decided to roast a spaghetti squash while I was at it:


(also, please feel free to enjoy a Bloody Mary whilst you are cooking these – my husband makes a great one!)

2. Chop sweet potatoes into cubes, tear kale into bite sized pieces and combine them with the carrots on a baking sheet. Coat with olive oil, salt, pepper, and place into the already warm oven. This will take about 25 minutes, but continue to poke the potatoes with a fork – when they are tender, it’s done!

3. Cook barley according to the directions on the package. When your roasted goodies are done, combine everything and enjoy!

Eggplant Caprese


1 eggplant. sliced into 1.5″ pieces
1 tomato, sliced
1 onion, sliced thinly
1 clove of garlic. minced
1/4 cup of mushrooms, sliced thinly
whole wheat bread
olive oil
fresh mozzarella
balsamic vinegar

1. Heat about 1 tbsp olive oil on medium heat in a saucepan. Throw in onion and garlic. Saute for about 45 seconds before throwing in the mushrooms. Let all ingredients cook a bit – the consistency should be firm/crunchy still. Set aside in a bowl.

2. Pour a bit more olive oil into the same pan. Once it heats up a bit, throw your eggplant slices in, as many at a time as your pan allows. I like to put a bit more olive oil on top of the eggplant once it is in the pan as well, to keep it from drying out. Cook the eggplant to your personal taste! Set aside in a bowl.

3. Pour a tbsp of balsamic vinegar in your pan. Throw the tomato slices in with some basil for about 30 seconds. Remove and set aside in a bowl.

4. Pour about a tsp of olive oil into your pan. Place 2 slices of bread into the pan, topped with mushrooms and onions. Place a slice of cheese on top. As the cheese warms up, it will melt into the mushrooms and onions, holding them in place. Once this starts to happen, assemble the rest of the sandwich – tomatoes, eggplant and extra basil. Toast the other half of your sandwiches (either in the same pan or in a toaster). Place on top, and serve!

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