This post is written in sponsorship by Handsome Brook Farms. Thanks for supporting projects that make Nutrition Happen! 

It’s finally cooling down in Chicago (fall is my favorite season here!) so naturally I’m thinking about warm recipes (like hearty chilis and soups), turtleneck sweaters (I LIVE in turtleneck sweaters in the colder months), and hot beverages. 

Just kidding about the hot beverages. I think I’ll still be drinking cold brew come January when it’s negative five outside. Honestly, though. Iced coffee forever! Warm and spicy recipes however….bring it all on. 

I’ve been using a slow cooker weekly and it is an absolute lifesaver in the colder seasons. The recipes are easy (literally throw all ingredients in, go to work, come back, eat immediately) and clean-up is a BREEZE.

However, I still obviously like to throw in salads into my weekly menu to switch things up. Cold and raw salads probably don’t come to mind as often when it gets colder, but my favorite salads have always been ones the ones that are a bit heartier. Think lots of texture from a variety of roasted vegetables, toasted nuts, and fresh baked bread. It’s no secret we love roasted vegetables over here. It can totally take an otherwise bland salad to the next level by adding lots of texture, flavors, and warmth. You’ll never have to think about reaching for sad and cold iceberg lettuce – the kind with approximately five sprigs of carrot shreds again (I know you KNOW what I’m talking about).