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Healthy Recipes for Harvest Festivals

Discover delicious and healthy recipes perfect for harvest festivals. Celebrate the season with nutritious dishes everyone will love.
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Butternut Squash and Lentil Soup

 

This creamy yet dairy-free soup is a staple dish that brings warmth and comfort during the fall season, perfect for a light and healthy meal option.

  • Ingredients:
    • 1 medium butternut squash, peeled and cubed
    • 1 cup green lentils, rinsed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp ginger, grated
    • 2 tsp curry powder
    • 4 cups vegetable broth
    • 1 can (14 oz) coconut milk
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Instructions:

  1. In a large pot, sauté onion and garlic until translucent.
  2. Add ginger, curry powder, and cubed squash, cooking for an additional 2-3 minutes.
  3. Stir in lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 25-30 minutes until squash and lentils are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in coconut milk and season with salt and pepper to taste.
  6. Simmer for 5 more minutes and serve hot, garnished with fresh cilantro.

What makes it healthy: This soup is rich in fiber and plant-based protein from the lentils, combines with the beta-carotene and vitamins from the butternut squash, making it both heart-healthy and satisfying.

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Roasted Autumn Veggie Medley with Quinoa

 

This delightful vegetable medley combines the earthy flavors of root vegetables with hearty quinoa, making it an excellent choice for a nutritious and satisfying meal during the harvest season.

  • Ingredients:
    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 sweet potato, cubed
    • 2 carrots, sliced
    • 1 red onion, chopped
    • 1 zucchini, sliced
    • 1 cup Brussels sprouts, halved
    • 2 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp dried thyme
    • Salt and pepper to taste
    • 1/4 cup chopped fresh parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan, bring the water to a boil, then add quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
  3. On a large baking sheet, toss sweet potato, carrots, onion, zucchini, and Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper.
  4. Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
  5. In a large bowl, combine the roasted vegetables with the cooked quinoa. Sprinkle with fresh parsley before serving.

What makes it healthy: This dish is packed with fiber, vitamins, and antioxidants from a variety of colorful vegetables, and quinoa adds a complete source of plant-based protein.

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Sugar

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Fats

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Kale and Apple Autumn Salad

 

This crisp and refreshing salad highlights the natural sweetness of apples, paired with nutrient-dense kale, and is perfect for a light start to any Harvest Festival meal.

  • Ingredients:
    • 1 bunch kale, stems removed and leaves chopped
    • 2 apples, thinly sliced
    • 1/4 cup walnuts, toasted
    • 1/4 cup dried cranberries
    • 1/4 cup feta cheese (optional)
    • 3 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 1 tbsp honey
    • Salt and pepper to taste

Instructions:

  1. In a large bowl, massage the kale with olive oil, apple cider vinegar, honey, salt, and pepper until the leaves are tender.
  2. Add sliced apples, toasted walnuts, cranberries, and feta cheese to the bowl.
  3. Toss the salad well and serve immediately or let it chill for an hour allowing flavors to meld.

What makes it healthy: Kale is a superfood high in iron, vitamin K, and antioxidants. When paired with apples rich in dietary fiber and vitamin C, this salad becomes a powerhouse meal for boosting health.

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Pumpkin and Chickpea Curry

 

Experience the robust flavors of autumn in this wholesome curry that pairs the rich taste of pumpkin with protein-packed chickpeas and aromatic spices.

  • Ingredients:
    • 2 cups pumpkin, peeled and cubed
    • 1 can (15 oz) chickpeas, rinsed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp curry powder
    • 1 tsp turmeric
    • 1 can (14 oz) coconut milk
    • 1 cup vegetable broth
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Instructions:

  1. In a large pot, sauté onion and garlic until soft.
  2. Add pumpkin cubes, curry powder, and turmeric, stirring for 2-3 minutes until pumpkin is well coated.
  3. Stir in chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
  4. Reduce heat and let it cook for 20-25 minutes until pumpkin is tender.
  5. Season with salt and pepper, and garnish with fresh cilantro before serving.

What makes it healthy: Pumpkin is low in calories yet full of vitamins and minerals, while chickpeas offer fiber and protein. This curry balances nourishment and flavor, promoting a healthy, full lifestyle.

Spiced Pear and Pomegranate Parfait

 

This parfait layers spiced pears with vibrant pomegranate seeds and creamy Greek yogurt, providing a sweet and nutritious close to a harvest meal.

  • Ingredients:
    • 2 ripe pears, diced
    • 1 cup pomegranate seeds
    • 2 cups Greek yogurt
    • 1 tsp cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 cup granola
    • 1 tbsp honey or maple syrup
    • Mint leaves for garnish

Instructions:

  1. In a small bowl, toss pear slices with cinnamon and nutmeg.
  2. In serving glasses or dishes, layer Greek yogurt, spiced pears, and pomegranate seeds.
  3. Drizzle with honey or maple syrup, and top with granola for a crunchy finish.
  4. Garnish with mint leaves and serve chilled.

What makes it healthy: Pears and pomegranates are rich in fiber and antioxidants, supporting digestion and heart health, while Greek yogurt provides probiotic benefits and protein, making this a guilt-free dessert.

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Roasted Autumn Veggie Medley with Quinoa

 

This delightful vegetable medley combines the earthy flavors of root vegetables with hearty quinoa, making it an excellent choice for a nutritious and satisfying meal during the harvest season.

  • Ingredients:
    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 sweet potato, cubed
    • 2 carrots, sliced
    • 1 red onion, chopped
    • 1 zucchini, sliced
    • 1 cup Brussels sprouts, halved
    • 2 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp dried thyme
    • Salt and pepper to taste
    • 1/4 cup chopped fresh parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan, bring the water to a boil, then add quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
  3. On a large baking sheet, toss sweet potato, carrots, onion, zucchini, and Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper.
  4. Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
  5. In a large bowl, combine the roasted vegetables with the cooked quinoa. Sprinkle with fresh parsley before serving.

What makes it healthy: This dish is packed with fiber, vitamins, and antioxidants from a variety of colorful vegetables, and quinoa adds a complete source of plant-based protein.

Butternut Squash and Lentil Soup

 

This creamy yet dairy-free soup is a staple dish that brings warmth and comfort during the fall season, perfect for a light and healthy meal option.

  • Ingredients:
    • 1 medium butternut squash, peeled and cubed
    • 1 cup green lentils, rinsed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp ginger, grated
    • 2 tsp curry powder
    • 4 cups vegetable broth
    • 1 can (14 oz) coconut milk
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Instructions:

  1. In a large pot, sauté onion and garlic until translucent.
  2. Add ginger, curry powder, and cubed squash, cooking for an additional 2-3 minutes.
  3. Stir in lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 25-30 minutes until squash and lentils are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in coconut milk and season with salt and pepper to taste.
  6. Simmer for 5 more minutes and serve hot, garnished with fresh cilantro.

What makes it healthy: This soup is rich in fiber and plant-based protein from the lentils, combines with the beta-carotene and vitamins from the butternut squash, making it both heart-healthy and satisfying.

Stuffed Bell Peppers with Harvest Vegetables

 

Colorful bell peppers filled to the brim with a wholesome blend of grains and seasonal vegetables make these a stunning and nutritious addition to any feast.

  • Ingredients:
    • 4 large bell peppers, halved and seeds removed
    • 1 cup brown rice, cooked
    • 1 cup corn kernels
    • 1/2 cup black beans, rinsed
    • 1 tomato, diced
    • 1/2 cup diced red onion
    • 1 tbsp olive oil
    • 1 tsp cumin
    • 1 tsp paprika
    • Salt and pepper to taste
    • 1/4 cup chopped fresh cilantro

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Place bell pepper halves in a baking dish, cut side up.
  3. In a large mixing bowl, combine brown rice, corn, black beans, tomato, red onion, olive oil, cumin, paprika, salt, and pepper.
  4. Spoon the mixture into each pepper half and cover the dish with foil.
  5. Bake for 25-30 minutes until peppers are tender.
  6. Remove from the oven and garnish with fresh cilantro before serving.

What makes it healthy: This recipe is low in fat and rich in plant-based protein, fiber, and essential nutrients, promoting fullness and satiety while being lower in calories.

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Roasted Autumn Veggie Medley with Quinoa

 

This delightful vegetable medley combines the earthy flavors of root vegetables with hearty quinoa, making it an excellent choice for a nutritious and satisfying meal during the harvest season.

  • Ingredients:
    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 sweet potato, cubed
    • 2 carrots, sliced
    • 1 red onion, chopped
    • 1 zucchini, sliced
    • 1 cup Brussels sprouts, halved
    • 2 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp dried thyme
    • Salt and pepper to taste
    • 1/4 cup chopped fresh parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan, bring the water to a boil, then add quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
  3. On a large baking sheet, toss sweet potato, carrots, onion, zucchini, and Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper.
  4. Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
  5. In a large bowl, combine the roasted vegetables with the cooked quinoa. Sprinkle with fresh parsley before serving.

What makes it healthy: This dish is packed with fiber, vitamins, and antioxidants from a variety of colorful vegetables, and quinoa adds a complete source of plant-based protein.

Butternut Squash and Lentil Soup

 

This creamy yet dairy-free soup is a staple dish that brings warmth and comfort during the fall season, perfect for a light and healthy meal option.

  • Ingredients:
    • 1 medium butternut squash, peeled and cubed
    • 1 cup green lentils, rinsed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp ginger, grated
    • 2 tsp curry powder
    • 4 cups vegetable broth
    • 1 can (14 oz) coconut milk
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Instructions:

  1. In a large pot, sauté onion and garlic until translucent.
  2. Add ginger, curry powder, and cubed squash, cooking for an additional 2-3 minutes.
  3. Stir in lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 25-30 minutes until squash and lentils are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in coconut milk and season with salt and pepper to taste.
  6. Simmer for 5 more minutes and serve hot, garnished with fresh cilantro.

What makes it healthy: This soup is rich in fiber and plant-based protein from the lentils, combines with the beta-carotene and vitamins from the butternut squash, making it both heart-healthy and satisfying.

Stuffed Bell Peppers with Harvest Vegetables

 

Colorful bell peppers filled to the brim with a wholesome blend of grains and seasonal vegetables make these a stunning and nutritious addition to any feast.

  • Ingredients:
    • 4 large bell peppers, halved and seeds removed
    • 1 cup brown rice, cooked
    • 1 cup corn kernels
    • 1/2 cup black beans, rinsed
    • 1 tomato, diced
    • 1/2 cup diced red onion
    • 1 tbsp olive oil
    • 1 tsp cumin
    • 1 tsp paprika
    • Salt and pepper to taste
    • 1/4 cup chopped fresh cilantro

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Place bell pepper halves in a baking dish, cut side up.
  3. In a large mixing bowl, combine brown rice, corn, black beans, tomato, red onion, olive oil, cumin, paprika, salt, and pepper.
  4. Spoon the mixture into each pepper half and cover the dish with foil.
  5. Bake for 25-30 minutes until peppers are tender.
  6. Remove from the oven and garnish with fresh cilantro before serving.

What makes it healthy: This recipe is low in fat and rich in plant-based protein, fiber, and essential nutrients, promoting fullness and satiety while being lower in calories.

Kale and Apple Autumn Salad

 

This crisp and refreshing salad highlights the natural sweetness of apples, paired with nutrient-dense kale, and is perfect for a light start to any Harvest Festival meal.

  • Ingredients:
    • 1 bunch kale, stems removed and leaves chopped
    • 2 apples, thinly sliced
    • 1/4 cup walnuts, toasted
    • 1/4 cup dried cranberries
    • 1/4 cup feta cheese (optional)
    • 3 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 1 tbsp honey
    • Salt and pepper to taste

Instructions:

  1. In a large bowl, massage the kale with olive oil, apple cider vinegar, honey, salt, and pepper until the leaves are tender.
  2. Add sliced apples, toasted walnuts, cranberries, and feta cheese to the bowl.
  3. Toss the salad well and serve immediately or let it chill for an hour allowing flavors to meld.

What makes it healthy: Kale is a superfood high in iron, vitamin K, and antioxidants. When paired with apples rich in dietary fiber and vitamin C, this salad becomes a powerhouse meal for boosting health.

Pumpkin and Chickpea Curry

 

Experience the robust flavors of autumn in this wholesome curry that pairs the rich taste of pumpkin with protein-packed chickpeas and aromatic spices.

  • Ingredients:
    • 2 cups pumpkin, peeled and cubed
    • 1 can (15 oz) chickpeas, rinsed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp curry powder
    • 1 tsp turmeric
    • 1 can (14 oz) coconut milk
    • 1 cup vegetable broth
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Instructions:

  1. In a large pot, sauté onion and garlic until soft.
  2. Add pumpkin cubes, curry powder, and turmeric, stirring for 2-3 minutes until pumpkin is well coated.
  3. Stir in chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
  4. Reduce heat and let it cook for 20-25 minutes until pumpkin is tender.
  5. Season with salt and pepper, and garnish with fresh cilantro before serving.

What makes it healthy: Pumpkin is low in calories yet full of vitamins and minerals, while chickpeas offer fiber and protein. This curry balances nourishment and flavor, promoting a healthy, full lifestyle.

Spiced Pear and Pomegranate Parfait

 

This parfait layers spiced pears with vibrant pomegranate seeds and creamy Greek yogurt, providing a sweet and nutritious close to a harvest meal.

  • Ingredients:
    • 2 ripe pears, diced
    • 1 cup pomegranate seeds
    • 2 cups Greek yogurt
    • 1 tsp cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 cup granola
    • 1 tbsp honey or maple syrup
    • Mint leaves for garnish

Instructions:

  1. In a small bowl, toss pear slices with cinnamon and nutmeg.
  2. In serving glasses or dishes, layer Greek yogurt, spiced pears, and pomegranate seeds.
  3. Drizzle with honey or maple syrup, and top with granola for a crunchy finish.
  4. Garnish with mint leaves and serve chilled.

What makes it healthy: Pears and pomegranates are rich in fiber and antioxidants, supporting digestion and heart health, while Greek yogurt provides probiotic benefits and protein, making this a guilt-free dessert.

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Healthy Recipes for Harvest Festivals

Roasted Autumn Veggie Medley with Quinoa

 

This delightful vegetable medley combines the earthy flavors of root vegetables with hearty quinoa, making it an excellent choice for a nutritious and satisfying meal during the harvest season.

  • Ingredients:
    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 sweet potato, cubed
    • 2 carrots, sliced
    • 1 red onion, chopped
    • 1 zucchini, sliced
    • 1 cup Brussels sprouts, halved
    • 2 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp dried thyme
    • Salt and pepper to taste
    • 1/4 cup chopped fresh parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan, bring the water to a boil, then add quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
  3. On a large baking sheet, toss sweet potato, carrots, onion, zucchini, and Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper.
  4. Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
  5. In a large bowl, combine the roasted vegetables with the cooked quinoa. Sprinkle with fresh parsley before serving.

What makes it healthy: This dish is packed with fiber, vitamins, and antioxidants from a variety of colorful vegetables, and quinoa adds a complete source of plant-based protein.

Butternut Squash and Lentil Soup

 

This creamy yet dairy-free soup is a staple dish that brings warmth and comfort during the fall season, perfect for a light and healthy meal option.

  • Ingredients:
    • 1 medium butternut squash, peeled and cubed
    • 1 cup green lentils, rinsed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp ginger, grated
    • 2 tsp curry powder
    • 4 cups vegetable broth
    • 1 can (14 oz) coconut milk
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Instructions:

  1. In a large pot, sauté onion and garlic until translucent.
  2. Add ginger, curry powder, and cubed squash, cooking for an additional 2-3 minutes.
  3. Stir in lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 25-30 minutes until squash and lentils are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in coconut milk and season with salt and pepper to taste.
  6. Simmer for 5 more minutes and serve hot, garnished with fresh cilantro.

What makes it healthy: This soup is rich in fiber and plant-based protein from the lentils, combines with the beta-carotene and vitamins from the butternut squash, making it both heart-healthy and satisfying.

Stuffed Bell Peppers with Harvest Vegetables

 

Colorful bell peppers filled to the brim with a wholesome blend of grains and seasonal vegetables make these a stunning and nutritious addition to any feast.

  • Ingredients:
    • 4 large bell peppers, halved and seeds removed
    • 1 cup brown rice, cooked
    • 1 cup corn kernels
    • 1/2 cup black beans, rinsed
    • 1 tomato, diced
    • 1/2 cup diced red onion
    • 1 tbsp olive oil
    • 1 tsp cumin
    • 1 tsp paprika
    • Salt and pepper to taste
    • 1/4 cup chopped fresh cilantro

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Place bell pepper halves in a baking dish, cut side up.
  3. In a large mixing bowl, combine brown rice, corn, black beans, tomato, red onion, olive oil, cumin, paprika, salt, and pepper.
  4. Spoon the mixture into each pepper half and cover the dish with foil.
  5. Bake for 25-30 minutes until peppers are tender.
  6. Remove from the oven and garnish with fresh cilantro before serving.

What makes it healthy: This recipe is low in fat and rich in plant-based protein, fiber, and essential nutrients, promoting fullness and satiety while being lower in calories.

Kale and Apple Autumn Salad

 

This crisp and refreshing salad highlights the natural sweetness of apples, paired with nutrient-dense kale, and is perfect for a light start to any Harvest Festival meal.

  • Ingredients:
    • 1 bunch kale, stems removed and leaves chopped
    • 2 apples, thinly sliced
    • 1/4 cup walnuts, toasted
    • 1/4 cup dried cranberries
    • 1/4 cup feta cheese (optional)
    • 3 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 1 tbsp honey
    • Salt and pepper to taste

Instructions:

  1. In a large bowl, massage the kale with olive oil, apple cider vinegar, honey, salt, and pepper until the leaves are tender.
  2. Add sliced apples, toasted walnuts, cranberries, and feta cheese to the bowl.
  3. Toss the salad well and serve immediately or let it chill for an hour allowing flavors to meld.

What makes it healthy: Kale is a superfood high in iron, vitamin K, and antioxidants. When paired with apples rich in dietary fiber and vitamin C, this salad becomes a powerhouse meal for boosting health.

Pumpkin and Chickpea Curry

 

Experience the robust flavors of autumn in this wholesome curry that pairs the rich taste of pumpkin with protein-packed chickpeas and aromatic spices.

  • Ingredients:
    • 2 cups pumpkin, peeled and cubed
    • 1 can (15 oz) chickpeas, rinsed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp curry powder
    • 1 tsp turmeric
    • 1 can (14 oz) coconut milk
    • 1 cup vegetable broth
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Instructions:

  1. In a large pot, sauté onion and garlic until soft.
  2. Add pumpkin cubes, curry powder, and turmeric, stirring for 2-3 minutes until pumpkin is well coated.
  3. Stir in chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
  4. Reduce heat and let it cook for 20-25 minutes until pumpkin is tender.
  5. Season with salt and pepper, and garnish with fresh cilantro before serving.

What makes it healthy: Pumpkin is low in calories yet full of vitamins and minerals, while chickpeas offer fiber and protein. This curry balances nourishment and flavor, promoting a healthy, full lifestyle.

Spiced Pear and Pomegranate Parfait

 

This parfait layers spiced pears with vibrant pomegranate seeds and creamy Greek yogurt, providing a sweet and nutritious close to a harvest meal.

  • Ingredients:
    • 2 ripe pears, diced
    • 1 cup pomegranate seeds
    • 2 cups Greek yogurt
    • 1 tsp cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 cup granola
    • 1 tbsp honey or maple syrup
    • Mint leaves for garnish

Instructions:

  1. In a small bowl, toss pear slices with cinnamon and nutmeg.
  2. In serving glasses or dishes, layer Greek yogurt, spiced pears, and pomegranate seeds.
  3. Drizzle with honey or maple syrup, and top with granola for a crunchy finish.
  4. Garnish with mint leaves and serve chilled.

What makes it healthy: Pears and pomegranates are rich in fiber and antioxidants, supporting digestion and heart health, while Greek yogurt provides probiotic benefits and protein, making this a guilt-free dessert.

Roasted Autumn Veggie Medley with Quinoa

 

This delightful vegetable medley combines the earthy flavors of root vegetables with hearty quinoa, making it an excellent choice for a nutritious and satisfying meal during the harvest season.

  • Ingredients:
    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 sweet potato, cubed
    • 2 carrots, sliced
    • 1 red onion, chopped
    • 1 zucchini, sliced
    • 1 cup Brussels sprouts, halved
    • 2 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp dried thyme
    • Salt and pepper to taste
    • 1/4 cup chopped fresh parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a saucepan, bring the water to a boil, then add quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
  3. On a large baking sheet, toss sweet potato, carrots, onion, zucchini, and Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper.
  4. Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
  5. In a large bowl, combine the roasted vegetables with the cooked quinoa. Sprinkle with fresh parsley before serving.

What makes it healthy: This dish is packed with fiber, vitamins, and antioxidants from a variety of colorful vegetables, and quinoa adds a complete source of plant-based protein.

Butternut Squash and Lentil Soup

 

This creamy yet dairy-free soup is a staple dish that brings warmth and comfort during the fall season, perfect for a light and healthy meal option.

  • Ingredients:
    • 1 medium butternut squash, peeled and cubed
    • 1 cup green lentils, rinsed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp ginger, grated
    • 2 tsp curry powder
    • 4 cups vegetable broth
    • 1 can (14 oz) coconut milk
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Instructions:

  1. In a large pot, sauté onion and garlic until translucent.
  2. Add ginger, curry powder, and cubed squash, cooking for an additional 2-3 minutes.
  3. Stir in lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 25-30 minutes until squash and lentils are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in coconut milk and season with salt and pepper to taste.
  6. Simmer for 5 more minutes and serve hot, garnished with fresh cilantro.

What makes it healthy: This soup is rich in fiber and plant-based protein from the lentils, combines with the beta-carotene and vitamins from the butternut squash, making it both heart-healthy and satisfying.

Stuffed Bell Peppers with Harvest Vegetables

 

Colorful bell peppers filled to the brim with a wholesome blend of grains and seasonal vegetables make these a stunning and nutritious addition to any feast.

  • Ingredients:
    • 4 large bell peppers, halved and seeds removed
    • 1 cup brown rice, cooked
    • 1 cup corn kernels
    • 1/2 cup black beans, rinsed
    • 1 tomato, diced
    • 1/2 cup diced red onion
    • 1 tbsp olive oil
    • 1 tsp cumin
    • 1 tsp paprika
    • Salt and pepper to taste
    • 1/4 cup chopped fresh cilantro

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Place bell pepper halves in a baking dish, cut side up.
  3. In a large mixing bowl, combine brown rice, corn, black beans, tomato, red onion, olive oil, cumin, paprika, salt, and pepper.
  4. Spoon the mixture into each pepper half and cover the dish with foil.
  5. Bake for 25-30 minutes until peppers are tender.
  6. Remove from the oven and garnish with fresh cilantro before serving.

What makes it healthy: This recipe is low in fat and rich in plant-based protein, fiber, and essential nutrients, promoting fullness and satiety while being lower in calories.

Kale and Apple Autumn Salad

 

This crisp and refreshing salad highlights the natural sweetness of apples, paired with nutrient-dense kale, and is perfect for a light start to any Harvest Festival meal.

  • Ingredients:
    • 1 bunch kale, stems removed and leaves chopped
    • 2 apples, thinly sliced
    • 1/4 cup walnuts, toasted
    • 1/4 cup dried cranberries
    • 1/4 cup feta cheese (optional)
    • 3 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 1 tbsp honey
    • Salt and pepper to taste

Instructions:

  1. In a large bowl, massage the kale with olive oil, apple cider vinegar, honey, salt, and pepper until the leaves are tender.
  2. Add sliced apples, toasted walnuts, cranberries, and feta cheese to the bowl.
  3. Toss the salad well and serve immediately or let it chill for an hour allowing flavors to meld.

What makes it healthy: Kale is a superfood high in iron, vitamin K, and antioxidants. When paired with apples rich in dietary fiber and vitamin C, this salad becomes a powerhouse meal for boosting health.

Pumpkin and Chickpea Curry

 

Experience the robust flavors of autumn in this wholesome curry that pairs the rich taste of pumpkin with protein-packed chickpeas and aromatic spices.

  • Ingredients:
    • 2 cups pumpkin, peeled and cubed
    • 1 can (15 oz) chickpeas, rinsed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp curry powder
    • 1 tsp turmeric
    • 1 can (14 oz) coconut milk
    • 1 cup vegetable broth
    • Salt and pepper to taste
    • Fresh cilantro for garnish

Instructions:

  1. In a large pot, sauté onion and garlic until soft.
  2. Add pumpkin cubes, curry powder, and turmeric, stirring for 2-3 minutes until pumpkin is well coated.
  3. Stir in chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
  4. Reduce heat and let it cook for 20-25 minutes until pumpkin is tender.
  5. Season with salt and pepper, and garnish with fresh cilantro before serving.

What makes it healthy: Pumpkin is low in calories yet full of vitamins and minerals, while chickpeas offer fiber and protein. This curry balances nourishment and flavor, promoting a healthy, full lifestyle.

Spiced Pear and Pomegranate Parfait

 

This parfait layers spiced pears with vibrant pomegranate seeds and creamy Greek yogurt, providing a sweet and nutritious close to a harvest meal.

  • Ingredients:
    • 2 ripe pears, diced
    • 1 cup pomegranate seeds
    • 2 cups Greek yogurt
    • 1 tsp cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 cup granola
    • 1 tbsp honey or maple syrup
    • Mint leaves for garnish

Instructions:

  1. In a small bowl, toss pear slices with cinnamon and nutmeg.
  2. In serving glasses or dishes, layer Greek yogurt, spiced pears, and pomegranate seeds.
  3. Drizzle with honey or maple syrup, and top with granola for a crunchy finish.
  4. Garnish with mint leaves and serve chilled.

What makes it healthy: Pears and pomegranates are rich in fiber and antioxidants, supporting digestion and heart health, while Greek yogurt provides probiotic benefits and protein, making this a guilt-free dessert.

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Our weight loss medication is delivered straight to your doorstep from a state-licensed pharmacy within our reliable network, ensuring you receive your medication when you need it.

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Each pharmacy in our network undergoes rigorous third-party testing through FDA and DEA certified labs. These tests focus on four key elements, ensuring both safety and efficacy for our treatments.

Curex is one of America’s largest telehealth providers

Together with our partners we have changed the lives of over 300,000 patients. Here’s what some of them have to say:

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A weight management program tailored to you

Initial Dosage

Your initial medication and dosage are carefully determined by doctors, taking into account your unique health profile. This ensures a personalized and safe treatment plan tailored to your specific needs.

Titration

We gradually adjust your dosage to reach the optimal therapeutic level, ensuring maximum effectiveness while minimizing potential side effects.

Additional Treatments

Our providers may also recommend medications such as metformin or supplements such as vitamin B12. We recognize the importance of managing side effects, so your care plan may include medication to alleviate them.

Got questions? We have answers.

Do your plans include prescriptions and medications?

Curex plans cover everything from reviewing your medical intake to providing prescription medications, with free shipping included. There are no extra or hidden charges. Prescriptions are issued only after a medical provider reviews your information to confirm that the medication is suitable for you. Our service includes continuous support and regular follow-ups to ensure your treatment stays on track.

Our clinicians may order labs and additional medications for you, which would not be covered by the plan but for which you can use your insurance.

Please note: Compounded medications are tailored to individual needs or used in case of shortages, but they are not FDA-approved for safety or effectiveness. A prescription is required. Results may vary from person to person.

What medications do your providers prescribe?

We prioritize a personalized approach to your health. If your medical provider prescribes medication, options may include GLP-1 treatments such as compounded semaglutide (the active ingredient in Wegovy®* and Ozempic®*). Our providers prescribe only combination treatments not available at your local pharmacy that may include vitamin B12, etc. to help you achieve your goals faster.

Depending on your treatment goals, other medications such as metformin may also be considered. We recognize the importance of managing side effects, so your care plan might include medication to ease symptoms like nausea. Your well-being is always our top priority!

Please note that compounded medications are customized to meet individual patient needs and are not FDA-approved for safety or effectiveness. A prescription is necessary. Results may vary from person to person.

Curex and its pharmacy partners do not have any association with Novo Nordisk.

Will I be prescribed semaglutide if I sign up?

Your health journey is unique, and we tailor our care to match. Any prescriptions, including semaglutide, will be based on the expert assessment of the medical provider matched with you through our platform. You can trust that your treatment plan will be personalized to fit your specific needs. And if semaglutide is not prescribed, we will provide a full refund.

What is compounded medication?

Compounding involves creating customized medications to meet the specific needs of individual patients. For instance, a patient may require a liquid version of a medication that is only available in tablet form. Pharmacies can also compound medications using FDA-approved drugs that are on the FDA’s shortage list.

These compounded medications are made by state-licensed pharmacies that follow both federal and state regulations, including quality standards. However, when compounded in accordance with these laws, these medications are not subject to FDA approval and are not evaluated for safety or effectiveness.

Is compounded medication the same as generic medication?

Compounded medications differ from generic drugs. Generics require FDA approval by demonstrating bio-equivalence to the brand-name drug. In contrast, compounded medications are not FDA-approved. They are made based on a personalized prescription that may not be commercially available elsewhere or when a drug appears on the FDA’s shortage list. Compounding pharmacies must have the proper licensed facilities and comply with state and federal regulations before dispensing these medications.

Is insurance required?

No, Curex doesn’t require insurance. We offer clear and simple pricing, along with affordable medication options, making it easy and accessible to take care of your health.

Can I pay with an FSA or HSA card?

Yes! You can pay with your HSA or FSA card.

How much does treatment cost?

Semaglutide:

Prices for semaglutide start at only $149 per month for weekly doses of 0.25mg and 0.5mg. You can cancel anytime. Some people experience weight loss at these doses and higher doses aren't advisable due to a higher risk of side effects. If you need a higher dose to achieve your weight loss goals, we offer higher-dose plans for 1 mg, 1.7 mg and 2.4 mg of semaglutide for an additional $50 per month for each plan.

Tirzepatide:

Prices for tirzepatide start at only $249 per month for weekly doses of 2.5 mg and 5 mg of tirzepatide.You can cancel anytime. Some people experience weight loss at these doses and higher doses aren't advisable due to a higher risk of side effects. If you need a higher dose to achieve your weight loss goals, we offer higher-dose plans for 7.5mg, 10 mg and 12.5 mg of tirzepatide for an additional $100 per month for each plan.

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Can you prescribe Ozempic®* or Wegovy®*?

Our providers focus on personalized medications and dosages that aren’t commercially available at your local pharmacy. While we don’t prescribe Ozempic®* or Wegovy®* directly, we may prescribe treatments containing the same active ingredient. These medications are specially compounded for you by a licensed pharmacy to meet your specific needs.

Are video visits with a provider required?

Our providers will review your information 100% online. Depending on where you live and the specifics of your medical history, our providers may require you to have a video visit or asynchronous visit via text message. If prescribed, you’ll get unlimited online access to message your provider as needed for follow-ups, adjustments, and answers to your questions.

What states do you serve?

Currently, we do not serve Arkansas, Connecticut, and New Mexico. However, we are always working to expand our reach, so stay in touch with us at hi@getcurex.com.

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Curex provides allergy care plans for allergies, asthma, eczema and pet allergies.

Curex providers may prescribe sublingual allergy drops that contain the same ingredients as allergy shots but are more convenient & affordable.
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Curex-affiliated medical practices are independently owned and operated by licensed physicians who provide services using the Curex telehealth platform.

Compounded medications have not been approved by the FDA and the FDA has not evaluated their safety or efficacy.

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