Fall foods Archives - Page 3 of 4 - Healthy Happy Life Secrets

Fall Pizza – Easy to Fall For

Fall pizza is easy to fall for because you can use almost any type of flour to make a heart crust. You can love the comfort bread crust and home pizza toppings! 😋 And call it a pie.

I think bread flour is the best pizza flour to use for a softer pizza crust in any shape. You decide how thick you want your pizza crust to be.

Pizza is the perfect comfort food for a cozy fall meal and all year round. And they can be made hearty and healthy if you like!

Unlike bread making that needs a higher protein or gluten flour 🍞 for a higher rise, a pizza crust can work well for gluten-free people too. You don’t always need to use gluten bread (or 00) flour.

Especially flat bread pizzas that are more like cracker crusts, where the toppings are the stars.

Goes to show you, you can make a nice crust from just about anything. 😀… maybe not sawdust, but you know where I’m going.

That confidence came from practicing and making pizzas as one of my first loves (and from my food service work journey where I sniffed food all day).

But my humble beginnings were in a busy pizza shop as a teen. That’s a throw back to when we sported our baseball caps that was part of our work uniform that we called our clown suits.

And us clowns banded together, so we were used to our daily attire 🤡

Who knew caps would become such popular wear?

And maybe that’s why I still like to sport a baseball cap (decades later) when I’m baking or near the kitchen.

Decades later still sporting a baseball cap for pizza 🍕

Those pizza making shop days were so much FUN and I ended up staying on there for 4 years before I was rushed off to college.

The shop was like a second home to me before then. During fall football season 🏈, we were busy pizza making bees lined up on the make line. 🐝 🐝 🐝

And as busy bee pizza makers, we were not watching any TV.

We worked as a team under fun pressure to crank out pizzas as fast as we could… 30 minutes fast to be precise… that was the expectation from order taking to door delivery.

So that boiled down to about one-and-a-half minutes to make and prep each pizza from dough to toppings, and then into the magical baking oven.

That reminds me of an I Love Lucy chocolate factory episode 📺

But we weren’t in a losing game most of the time… occasionally, when the line was backed up or an oven broke down, production came to a halt… it was people (and not machine production run) so we didn’t have to scarf down pizza ingredients to keep up.

…We just chilled out during those times.

And when back on track, our heads were down during the rush (that often was during a football rush). But if you weren’t a pizza ingredient or pizza-in-the-making in front of our eyes, we didn’t have time to look up.

Translated: if Travis Kelce had proposed to Taylor Swift on the field or they came into our shop, those moments would be missed.

…Our fall pizza makeline (production line) took priority no matter what.

And was worth it because making pizzas was a one-of-a-kind experience. Those franchise booming years were a recorded phenomenon…

It was history in the making as business college text books I read even had case studies on the 30-minute guarantee I knew firsthand.

And in the shop organized chaos hoopla, while breathing in pizzas, I learned the trick to consistent pizza crusts.

The shop dough would rest in the cold walk-in cooler overnight and get hand sprayed with water to keep from drying out.

It was such a critically important job that only the managers who were the kings of the shop made sure to treat the dough like babies.

They gave the dough some TLC and the proper rest needed that dough babies need to rise on game day.

And when game time was ON, the dough slapper would crank out dough crust, one after another with quick speed, tossing them in the air like frisbee footballs to the next team member…

Sometimes I was the receiver. And that’s where my play was.

If you were assigned the next role, you could catch the frisbee-shaped dough with your two fists and knuckles. Then you would flip out the dough on a pizza screen so they would lay flat and taut without wrinkles.

There’s a lot of dough gymnastic action going on. 🤸‍♀️

Or they were already set on a screen as the dough slapper’s choice. You could say they’re the Quarterbacks calling the plays.

And then after center screen placement, the pizza sauce is added. That’s a 10-second or so second position, that I was told was the second most important position too.

There’s no dilly-dally time to waste during the busy hours.

Saucing takes a little smooth surfing action 🏄 to evenly spread the sauce… stopping right at the crust like a professional skier at the bottom of a hill. ⛷️

During the slow hours, saucing was a skill that I got to learn, perfect, and throw the ladle in the sauce bucket without it splashing to show I was “a professional”… and I wish I could say that skill has paid off as a useful one, but all I can say is it was FUN. 😀

And today, that’s still the sauce technique I use at home under no pressure where all I do is imperfectly slow bake and prep.

And in that spirit, you can bake your own sporty no-stress pizza at home in about 35 minutes (and in less time than it takes to order out).

Once you know the basics you can apply this to any type of healthy pizza, fall pizza recipe, or crust style that fits your fancy.

Pizza Making 101 (For Regular Home Pizza Crusts)

You need 4 ingredients for pizza: flour, salt, water, and yeast.

Sound familiar…maybe?

It’s the same 4 ingredients you need for bread making.

(Tip: try using semolina flour for your bench flour underneath your pizza for a nice crunch and to make your pizza experience special compared to bread making).

Semolina flour good for pizza bottoms feel like coarser desert sand and is more uniform than sugar or salt. It’s not fine like most all-purpose flours like we used in the shop.

Here’s how you can make homemade pizza step-by-step.

You’ll find the recipe for a light Neapolitan style pizza crust (that’s know to be charred and airy).

Other simple tips for fall pizza include skipping the brown charring of the crust. Regular baked crusts are even easier to make.

Those are like the regular crusts we had in the pizza shop or when you order a pizza.

…where you simply mix the 4 ingredients, knead the dough, let the dough proof for a couple hours, shape and flatten the dough except for the crust, and then bake on 350°F for about 20 minutes.

From there, I then add the toppings that are already pre-cooked. I do that part separately as different toppings need different cook times in a regular oven. And from bake start to finish, a pizza is done in 30-35 golden minutes. That’s still a magical number today.

In the pizza shop ovens, we always added the uncooked flat meats and veggies first, and then the lumpy items.

They were timed to perfection because through the conveyor belt, the heat was distributed specifically for the needs of pizzas. They only needed 8-10 minutes of baking time.

In the shop, they also weren’t experimenting with new toppings. But they did have pre-made thin crusts (like a cracker crust) and pan pizza crusts that were baked in different ovens.

But the regular crust was the one that most people loved…

Like I did with this sea creature pizza 🦑..which btw, you don’t have to be Jacques Cousteau adventurous to come up with your own unusual creations… like squid here that has a tougher texture. And I made a whole wheat flour crust.

And if you’re a more traditional pizza fan, I GET it… I used to hate anchovies and now I love ’em. I also found a Hawaiian pineapple and ham (sweet and sour) combination delicious… but some don’t like that adventure. You decide!

And besides traditional mushrooms that I’ve always loved, onions make for great toppings on traditional fall pizzas.

Onions (and mushrooms 🍄) are great for boosting your immunity during cold and flu season. Red onions are more mild tasting than Vidalia or white onions. 🧅 And you can mix and match.

In the spirit of veggie fall pizza, you can have fun with your rings.

For more savory and simple delicious ideas, you could add za’atar spices to your fall pizza… or even pair with crunchy za’atar crackers. Crumble on top for some extra crunch. Why not?

What else can you home fall pizza dream up?

Fall Pizza Baked

Course lunch, Main Course

Cuisine American, Italian

Author Brandy @ Healthy Happy Life Secrets

Ingredients

1 cup Bread flour or OO pizza flour
1/4 tsp instant yeast
1/4 tsp salt
water
Optional: cheese, mushrooms, and toppings of choice.

Instructions

Make dough ball: Use 00 flour if you want a more chewy crust like you find in regular crusts and frozen pizzas. Use bread flour if you want a softer, more bread-like crust. Proof dough for at least 30 minutes to 2 hours if you want a pizza crust rise or more airy holes inside. Tip: use a silicone Silpat baking sheet so the crust doesn't stick to your baking pan.
Make the home pizza crust: Add bench flour (semolina flour or any flour) and then shape crust with a roller and/or with your hands. Stretch the dough with your palms prints on dough, avoiding the crust edge. Turn the pizza 90° to go around the circle with your palm.Soften the edges from your finger shapes by massaging the dough edges back and forth with your fingers.
Bake pizza on 350°F/180°C for 20 minutes and then pull out of the oven. Add sauce, cheese, and toppings and bake for another 15-25 minutes until edges have a hint of warm golden brown. Your toppings or layers of toppings, and ingredient wetness will decide how long the entire pizza will need to bake. Bake raw meat, wet, or lumpy food items separately. If toppings dry out (or to prevent drying out), add a little olive oil. For food items that are already cooked the way you want, add them on your pizza 5 minutes before end of baking time.

Wheat Crackers For Fall Vata Season

Wheat crackers are so easy to make and a nice fall backdrop to decorate a food table.🍁

It’s a perfect rustic add. And if you’re feeling the pinch of shinkflation, these crackers can certainly help your wallet.

…Or baking any of your own salty cracker snacks (as low-calorie carb choice meal accompaniments).

They’re an easy baking challenge. ⏲️

You game?

…And even easier when you’re already cranking up your oven.

I do this baking move while I’m prepping my 350°F bakes, that are mostly rising cakes and breads… and anything that’s needing dry heat.

To start, I turn the oven on a low 250°F or lower. That also works well on warm days where you can feel the heat in whatever season you’re experiencing. 🔥

And while the oven is warming up, is when I bake the crackers, tortillas, or toast depending on season or mood. It’s a good use of oven energy. ⚡️

And also baking effort… where prepping cracker paste for a sheet of crackers takes seconds.

All you need is an even flour-water mix, and then spread with a little balancing salt on a baking sheet.

That’s it.

…It doesn’t get easier than that for the basics.

But I have some useful tips below with ancient flours that can enhance your wheat crackers, and making-baking experience.

Plus there are so many flour varieties and cracker taste options to consider and get into for your happy wild-free self… maybe Wild Thing or Wheel Pose. Just sayin! 🎡

You can use any ground flour for cracker making which is a great way to clean out your pantry. You can ground your own gluten-free and seed versions. Grounds reminds me of coffee since I make my own cold brew daily. 💭

And like coffee, if you add anything else as ingredients besides your grounds, water, and flavor adds or seasonings to your cracker mix, then you’ve prepped another food… but not crackers.

K.I.S.S. (keep it super simple). 💋

…that means no oil or yeast as tempting as it can be.

The essence of crackers is dry, salty, and flat crunchy. That’s why it’s a good Vata season balancing snack.

Great for anyone in fall season or leaning into their Vata body.

For me, that’s a double score. 🧘🏻‍♀️…maybe you too?

…I didn’t make up these rules 😊

The ancient people were the inventors.

Flat breads still exist as precursors to our modern day crackers.

(See Ezekiel 4:9 in the Bible that mentions several grain flours for baking bread: “But as for you, take wheat, barley, beans, lentils, millet and spelt, put them in one vessel and make them into bread for yourself…”).

And fast forwarding to today, the flour is still the star ingredient for bread and crackers.

…So, choosing a healthy flour is a smart choice.

Making homemade crackers is a good opportunity to use your healthy gluten-free flours and whole flours like whole wheat.

Whole grains rule because they keeps the entire kernel that has all the nutrients like extra B-vitamins that refined grains do not have.

Refined grains are also deprived of fiber that’s not added back even if the grain is enriched.

Keeping it simple, remember the fine print “whole” as a top ingredient when you’re looking through the shelves deciding which is the healthy good choice, all things being equal.

Whole is also a good intention for all us healthy intentional peeps to eliminate holes in our diet.

Some of the whole goodness comes in gluten flours (yes, gluten!) that can be used to make wheat crackers.

Whole wheat grain flours have more fiber, so if you can eat gluten it’s good to keep some higher quality whole wheat in your diet.

And ancient wheats like Einkorn, spelt, and emmer are good choices.

Einkorn has less gluten than the other two so it makes for a great cracker that doesn’t need proofing.

The proof is in the cracker recipe below. 🧡

…You can add your flavor touches and textures like chia seeds or Everything Bagel spices for crunch and vitamins.

Btw, chia seeds are loaded with some B-vitamins, magnesium, calcium, iron, and other minerals.

Chia vary from poppy seeds even though they look like twins and are both carbs. 👯‍♀️

…And when I hear people say that they don’t eat carbs, that saddens me.

Carbs include veggies AND also healthy grains that don’t wanna be missed. Veggies are usually low calories in case those points are added up.

And next to protein, grains support the body in B-vitamins that we need a lot of to work together.

They also help to lose weight along with fiber. 🎉

So if healthy eating is one of your goals too (and a good one since you’re eating for the rest of your life), building good habits that keep your weight the same or consistent year-round makes sense.

A rainbow variety diet with food as medicine works. 🌈

Yo-yo diets that I grew up around don’t support that.

And eating food like rustic wheat crackers can fill the gaps.

Since fresh baked are not preserved (with preservatives) like the crackers you could buy in grocery stores, they will change texture over time and days.

It’s best to enjoy them the same or next day after baking (and that helps to get us to bake or cook more, if that’s another goal initiative you’re trying to make).

You can leave your baked crackers out for a few more days but they will likely become more dry.

So you could add a little olive oil or keep a moist towel over them.

You can also bag and seal them when they’re still warm out of the oven and that will create some heat-rising condensation in the bag that will help them stay hydrated… a little cracker TLC. 😀

…Wheat is plant-based afterall 🪴

And if they dry out, you can still save and revive them.

You can add a little water back and let them dry out for a few hours and then enjoy again. Then they’re as good as new again!

The wheat cracker taste factor will be the same because remember water is the next inherent star ingredient. ⭐️

How’s that for fall-ing in love with wheat crackers?

Flax Seed Wheat Crackers

Wheat crackers are so easy to make. You can make them and bake with your other bakes.

Author Brandy @ Healthy Happy Life Secrets

Ingredients

whole wheat flour and einkorn flour
seeds (flax, chia, or sunflower)
salt to taste
water

Instructions

Mix ingredients until you get a paste. Spoon out dough and make about 1/8" thin wit a knife. If you use more flour, you can alternatively roll out into a thin even paste. It will come out the same as a cracker.

Anti-Inflammatory Fall Soups (Rainbow) 🌈

Anti-Inflammatory fall soups are special because they have healthy rainbow plate and bowl goodness that’s good for the palate too. Like this fall color beet soup that can look like weeds growing in a swamp. 🌱

cold beet anti inflammatory fall soups — Beet soup recipe below 🌈

…And the swampier the better for your body! 🌈

Hot or cold is an Ayurvedic choice that in balance can be a balance in weather season and your body balance needs! Our bodies wisely know what bowl would be better for each of us. 🥣

If we listened to our body… like the way we listened to our mothers, then we help ourselves out.

But the body is usually more subtle in its approval process… showing up in deeper satisfied feelings and as your healthy body without daily symptoms.

And in Ayurvedic terms, eating hot or cold makes a difference in healthy balancing your body.

Homeostasis (balance) means healthy. And the other good “H” word: happy.

A happy body is a happy mind.

And a happy body-mind is a happy self.

Getting to this place is often from choices we make in lifestyle, environment, and work choices.

…I know this well working in buttery situations, with kitchens that used a lot of butter earlier on in my hospitality food career.

…That was the foundation I started with that helped teach me the better ways… similar to butter smeared on a cake pan to prevent sticking.

Those were my hotel days that gradually turned into Mediterranean food restaurant days where the ingredients grew more healthy over the years…

And cold soups first found a place in my culinary world when I tasted cold Gazpacho soup.

I was planning parties for a Washington DC metro Spanish restaurant chain then.

And after that a similar bowl scene in an Italian Capitol Hill restaurant that taught cooking classes.

I was warmed up to the cold soup idea by the time I got to a Lebanese restaurant chain where recommending food menus, promoting food, and tasting was my job.

Someone has to do the hard, dirty work 😋

I learned a thing or two in those years working with the talented culinary staff and foodie guests.

I looked forward to the seasonal menus like most of us do celebrating in-season and farmers market ingredients like watermelon 🍉 in summer… and pomegranates and pumpkin in fall. 🎃

And in my lessons, I learned no matter what temps are going on outside, you can make anti-inflammatory fall soups year-round.

Like a cold beet soup (recipe below 💗). You can’t beat that…

And especially with anti-inflammatory whole food pairings that taste like heaven on earth in the mouth.

…That’s what I lived and breathed planning event menus and food tastings for thousands of catered hotel and restaurant events before I embraced how healthy the ingredients are.

And a nice bowl of soup was part of that healthy immersive experience.

These are 7 soup-er bowls birthed from that healthy spirit.

Pumpkin and Cranberry Soup

I brewed and added seasonal Bigelow Cranberry Harvest tea that will add a crisp acidic, sweet bitter taste with apple bits, hibiscus rose hips, and licorice root. That gives a grown-up sophisticated taste vibe in the mouth.

And you can add whole cranberry juice, plus tomatoes and carrots for balancing anti-inflammatory food pairings.

I used purple carrots here that have anti-inflammatory anthocyanin polyphenols (that are also in dark color berries). Each color has special healthy effects. 🌈

Cook carrot variety of choice (or regular carrots 🥕) until soft. Add a dash of fresh ginger to pair the taste. If you’re not sure if you like ginger, you can use ginger spice to keep it subtle or leave out.

Creamy Tomato Soup

And for a more traditional taste like tomato and grilled cheese with a restaurant-like twist, you can heat up a creamy tomato bowl 🍅 adding in a creamy cheese like Camembert or Brie to get a delicious pairing. You can skip the rind or leave in.

Movin’ on to other anti-inflammatory fall soups that bring a comfort smile… 😋

Chunky Sweet Potato

Cook your sweet potatoes in water, mash, and add to a bowl.

For hot and cold balanced spices, my favorites are trio medleys like: black pepper, turmeric, and coriander.

Or for an Ayurvedic heat-cooling duo, you can use black pepper and cumin.

This is good anytime if you’re leaning into your Vata or Kapha where you’re feeling a cold body internally regardless of the weather outside.

And since both doshas (Vata/Kapha) natually run cold, I’d recommend a warm soup like this one…

Warm Mushroom Soup

Mushroom soup is always my favorite. You can turn into a porridge with warmed oats.

And you can make your own creamy mushroom soup with two simple ingredients: mushrooms and creamy cheese.

You can even use milk or yogurt if you don’t have cheese on hand.

The creamy soups were my favorite growing up… and Cream of Mushroom was high on the list.

The way I like to do it is with the double boiler method where you heat the mushrooms slowly in the inside bowl, so they don’t get as mushy like on a sautee pan.

And you can use the natural mushroom juices to flavor the soup. You can also add a little sherry like they do in restaurants if you like. But this is where I leave the heavy cream in the restaurants. 😀

And near the end of heating up cooking, add the cheese like a creamy Camembert or Brie and let it melt to your liking. Camembert has B12, calcium, and proteins.

If you mix up your cheeses, then you get different healthy benefits. 🧀 And the gourmet creamy cheeses are healthier than regular store cream cheese or Boursin (Gournay cheese) that’s the restaurant equivalent.

If you don’t like any floating cheese that doesn’t melt in your soup, you can simply sift out those pieces. I personally like kitchen sink (everything) in my soup, leaving the cheese rind (mold) and all the natural, herby, and bitter tastes.

But that’s a preference you have a choice in if you make your own soups.

To finish off, I add a dash of white pepper from a mill to lean into the umami mushroom-y taste. 🍄‍🟫

Add a few drops of balsamic vinegar and Worcestershire sauce and then I’m in Cream of Mushroom heaven.

Staying on the warming trend, this is another easy one that’s so good for you…

Warm Potato Soup

Potato soup was the first soup I made from scratch and a good beginner soup you may have already discovered.

Earlier on I did like most… I bought my soups.

Then in 2020, like many I started making my own soups regularly. That’s when I made my first easy potato soup.

Btw, making soups is easier than making a salad ’cause there’s one star ingredient… potatoes. 🥔

That’s one sac of usually 5-lb bag of potatoes. You can add that as points to your fitness shopping routine that counts! 🎉

And then you don’t have to make extra effort to buy cans that take up space in your pantry and are usually loaded with sodium in case you’re on a DASH or MIND Diet.

Those diets btw have anti-inflammatory sentiments in mind.

Lentil Soup

And one more soup you should add to your list of anti-inflammatory fall soups is lentil soup. It’s pennies to make.

Plus, you can cook lentils faster than potatoes… like 35 minutes on a medium heat stove in case you want to have a good day start like the running hare 🐇 and not the slow turtle. 🐢

You can add coconut milk as a tasty pairing twist. And if you don’t have milk on hand, you can also use coconut flour for a curry lentil soup. Balancing spices to add: curry, turmeric, black pepper, ginger.

And finally without further ado… beet soup 🥣

You can make some easy rustic comfort wheat crackers to go with your fall soups.

Low-Sodium Fall Beet Cauliflower Soup

Course Appetizer, Soup

Cuisine American

Author Brandy @ Healthy Happy Life Secrets

Ingredients

beets
cauliflowers, cooked
tricolor carrots (purple, yellow, and orange carrots)
cherry tomatoes
microgreen (arugula or alfalfa sprouts)
crumbled goat cheese
cumin
salt and pepper
lemon pepper (optional)

Instructions

Cook carrots, beets, and cauliflower until soft. Let cool and add to a blender if serving cold soup.
Add blended ingredients to a bowl and garnish with the cheese, other veggies, tomatoes, and spices.

Low-Sugar Apple Tart Galette – No Proofing

Apple tart galette is a gala event with Gala Apples like these… or any organic red apples you can get your hands on apple picking!

Below is an easy apple galette pastry recipe that’s low sugar and needs no proofing. And the proof is when you make them (…and in photos below 😊).

They are made even more tasty sweet tart good with baked lemon.

If you’ve never had a baked lemon, you’re ready to be taken to a whole new lemon experience from the juicy bright citrusy one to a cooler weather vibe… but still prepare to pucker up! 🍋

So this occasion is a zesty candied lemon and apple event all-in-one. 🎉 And once-upon-a-time I spent my entire week dreaming up event tables with clients… and now I’m doing the same for you.

You can lean into the stuffed candy apples that are fun, easy, and healthy snacks to make that take less effort than apple bobbing… that’s an old apple water in a barrel game like juggling🤹

For this snack apple making craft, be sure to source organic apples for these desserts with the skin-on… where the skin stays on and you get all the fiber and anti-inflammatory vitamin benefits.

…Plus, there’s no waste to handle that’s good for our world that isn’t daily compostable just yet (Debby-Downer wah-wah-wah).

…But hopeful it’s in the works… I believe. 🙏 And we have workarounds today like eating all the edible parts that’s not hard to do.

Which btw, you can do this sustainability move with fresh homemade juice too.

And for these apples, add some cinnamon to your apple-lemon (sweet and sour) for an irresistible zingy pairing. Add a douse of cinnamon that’s good for warming down anxious energies. And cardamom if you want energy-energy. ⚡️

And when it comes out of the oven baked and spiced, you get to be transported a happy nostalgic mood through your senses. 💭

…Do you remember your first apple pie? I remember the apple pie 🥧 store where I grew up. It was out a ways that’s now a bustling town and part of the area I grew up in.

And in those happy memory vibes, you can make your own apple tart galette dessert in the shape you like 🥧, comfort of your kitchen and do no traveling… and have a cozy home and enjoyable experience no matter what the weather is outside.

As the Danes say, Hygge! 🎉

If you like this recipe, you’ll love this low-sugar candy apple recipe.

Low-Sugar Apple Tart Galette (No Proofing)

If you want to lean into apple vibes with sweet and tart, then this is a good easy bake.

Author Brandy @ Healthy Happy Life Secrets

Ingredients

organic medium apples (red)
cinnamon
1 cup flour of choice
1-1/2 cup dry oats
lemon, cut in wedges
lemon curd
honey or maple syrup to shine
2 tbsp cold butter
cold water

Instructions

This will make a galette for 3 rows of medium sized apples.
Prepare lemon curd on the stove. I low heat warm two eggs, lemon juice and zest, 1 tbsp butter and 1 tbsp flour stirring constantly for a few minutes until flour is fully blended in. I purposefully leave out sugar, but you can add some if you choose. Honey can be added at the end as shine. Let curd cool and refrigerate to help thicken while you prepare the rest of the steps. Save 2 thinly sliced lemons cut in half moons for decoration and taste.
Prepare oat flour: pulse or grind oat into fine flour.
Make the pastry shell: hand blend flours, cold butter, and add enough cold water to create a dough disc. Roll out onto your baking pan and create the pastry shape you like.
Cut two sides of the apple up to the core so you get the arch sides. Cut into thin strips and keep each side intact. Add to the pastry shell along ith lemon slices.
Add cinnamon on top and brush lemon curd throughout your galette.
Bake at 325°F/165°C for about 75 minutes or 350°F/180°C for about an hour until deep golden brown. I usually turn the oven off around the hour mark and leave in oven another 15 minutes.
About 15 minutes before turning off the oven heat, brush honey or syrup on pastry top and sides for additional shine and sweetness.

Relaxing Easy Autumn Bread Recipes to Inspire You

autumn leaves inspires autumn creativity and autumn bread recipes for me that i share in this blog article. — When you blend autumn leaves together, they look like a colorful painting that life is. And that can give you inspiration for expressing creativity and your creative talents! One way I like to stay creative and express creativity is through baking. I share autumn recipe inspiration below that can help YOU find your colors. 🌈

Autumn bread recipes can be comforting for the soul. After baked, the hearty loafs with sweet or savory flavors bring moments of joy and satisfaction.

And creating your own easy autumn bread recipes is easy when you know what to do! You probably already have the few essential bread making ingredients needed in your kitchen cupboard. So you’re already half-way (or more) there to spark your inspiration. 🎨

After you’ve practiced and perfected your foundational bread making skills (aka making progress over perfection), you realize you don’t need “special” recipes to create your own bread masterpiece that will wow your taste buds and friends.

…And that can even be a table centerpiece for a few days, just long enough for you to have that enjoyment factor before it wears off. 😉

The simple things like bread can bring the most joy in this life. 🎉

And with satisfied feelings, bread baking is more an art, than a science experiment with baking measurements (in case that scares you off).

Bread chemistry science happens in the oven, so it’s mostly outta your hands! That can be comforting and take the pressure off.

And below step-by-step, I show you the easiest bread you can make and bake.

Your part is to put your love in your bread dough making process, and not to get mired down with complicated step-by-steps that doesn’t always pan out.

…And I learned this over many self-taught bread lessons. The a-ha is that sticking to the basics pans out every time. And that’s good for balancing Vata where the balance recipe is consistency.

The secret in making good bread is using your calm energy and heart where you enjoy the process. And maybe finding your bread making relaxing place, kinda like the one you find outdoors on a perfect fall day with no clouds in the sky.And then when the clouds roll in, spend time in your kitchen making progress on your bread baking skills. 🥖

Bread Making 101

Starting with pizza dough or crust is one easy way to learn bread making.

Because pizza crust is bread, and even if there’s no or low rise (or you don’t get it exactly right the first time), it usually tastes great. And will get eaten in minutes if you have delicious ingredients as toppings.

Oh, btw, did I mention I was a pizza maker for 4 teenage years, lol?

So in many ways, I got my feet wet with bread baking lessons starting from a young age. And in my more mature weekly recent home baking experiences, my pizza making lessons come inspired from those years.

When I do the bread in the young at heart way, then it works out. And you can do this too with practice.

You need four common ingredients: bread flour, water, salt, and instant yeast.

(Tip: keep the salt and yeast in separate corners of the flour before the dough is formed, as salt can kill the yeast early on).

After breaking down the gluten by kneading and then forming a cohesive dough ball, you can let the dough rest and proof in a covered plastic bowl for a couple hours or longer. That’s proof that even bread need rest! 😁

You will get the hang of the elastic dough texture (like soft Play-doh) after you do it a few times. It becomes some of the easiest baking prep you can do!

Instead of intricately cutting out cookies or delicately icing your cake just right, bread doesn’t need slicing or icing precision. You might add a decorative incision or a glaze at the end, but those take less focused gaze on your part.

You can make rustic and airy bread when feeling a bit Kapha tired because it doesn’t require finesse (for my Great British Baking show friends who like to make cottage loafs). 🎪

The hardest part (if there is one), is remembering to make and prep the dough hours or a day in advance, so the dough has time to proof. You let nature of time do the work.

So here are the easy steps to by pass flops. This is the skinny on what does work for quick bread making wins… and without making skinny bread! 🍞

Learn to Make Inspired French Bread Pizza Crust

Once called “poor man’s bread,” this is actually an American invention that students love. In the public high school cafeteria I ate in, French bread pizza made a debut on certain days kinda like Taco Tuesdays.

With the same 4 ingredients you make pizza crust dough (mentioned above). After proofed, move the dough over to your baking sheet, and shape your dough in an oval or more football shape than a pizza circle.

Use a little bench flour to prevent sticky dough on your hands and the baking sheet.

When you’re about ready to bake and your oven is pre-heated to 350°F/180°C, you can flatten the dough center if you’ll be adding toppings that are wet like tomatoes.

Or make your traditional French bread pizza with cheese and sauce only, and leave the center alone so it can rise in the middle (or the reason why you proofed the dough in the first place).

The trick to airy bread loafs, is to gently handle your dough (kinda like in baking cakes where at times you want to fold in your batter or ingredients like meringue whites, so you don’t flatten and knock out the air you just worked on).BUT, you’re the artisan, so you decide!

And then bake (or be-ake! in Great British Bake Off terms).

Healthy Autumn Bread for Balancing Vata and Kapha

Keeping bread healthy, breads that have light airy pockets like French bread interiors or pita bread will not be as heavy and can melt in the mouth.

Here’s the quick bread breakdown low-down on body science:

When bread first enters our mouths, the breakdown starts as an enzyme called amylase in your mouth that initiates the process. Bread is one of the unique foods that doesn’t have to get to your gut first to start digesting (breakdown).

And it’s also one food, if not chewed well in the mouth, that can sit in your stomach like lead (or at least feel that way).

If you have a Vata sensitive stomach or bloating that’s common, or more a Kapha body who’s trying to lose weight, then not eating as much dense bread like sandwich rolls and fast food buns definitely helps your healthy cause.

Whole grain and sprouted breads are wholesome alternatives that could be a game changer for your heartier and healthier bread life.

3 Sweet A-B-C Healthy Recipes (From Autumn Bread Recipes)

And when you have a sweet tooth, these are some autumn healthy wise tips and healthy recipes that can easily turn into healthy autumn bread recipes.

What I most appreciate about easy autumn bread recipes are the intense hearty flavors. Hearty is anti-inflammatory spices and ingredients. It’s healthy comforting food alongside your meals.

You can sweeten pair with a divine pear and cinnamon duo or add a chai tea flavor twist. And you can turn autumn bread recipes into a bread cake, scone, or muffin recipe with just a few simple tweaks.

And these 3 sweet autumn baking recipes below are the healthy (my fave kind!)… with these ABC’s: apple, banana, or citrus orange. And loaded with other fall healthy spice and vinegar ingredients. And have no shortage of flavor burst wow! 🤩

Fall Apple Bundt Bread Cake with ACV (or pears) are loaded with polyphenols and apple cider vinegar is shown to lower blood sugar levels that’s good for losing weight and reducing risk of diabetes.

Healthy Fall Apple Bundt Cake Recipe

Chocolate Banana Cake Bread – banana and cocoa is loaded with polyphenols. Both will help to put a smile on your face so you don’t have to reach for processed foods and refined sugar sweets that lead to weight gain.

Chocolate Banana Cake Bread Recipe

Orange Scone – orange zest as a sweetner is loaded with Vitamin C and flavanoids. High in fiber and water content, that will help you feel full so you don’t eat other “bad” sweets with refined sugars.

Orange Scone Recipe

And before I leave you this week, I’m sharing some work inspiration from having professionally planned thousands of party menus with Lebanese food stirring up memories because of the pomegranates, that are an in-season autumn fruit. The red rubies are a dazzling pop of color that leave a juicy finish.

What do ya think?