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). 

And of course, when in doubt (and if you’re not allergic or a vegan) –  pop an egg on top and make yourself a salad that *actually* fills you up. I’ve nailed down the 6-minute again and it’s been a game changer. SO easy and the yolk comes out perfectly runny. 

Remember when I shared why pasture-raised eggs looks and taste better? It goes back to how fresh the eggs are: the yolk is brighter (the color is a golden-orange) and the whites are firmer. I’ve been using the eggs from Handsome Brook Farms, which are USDA certified organic  and American Humane Certified. The hens are provided 108 square feet of outdoor space per hen (for a refresher in egg labeling, I wrote a blog post here that you may find helpful!) and have 2 square feet per hen in the barn (the farmers NEED 1 square acre for every 400 hens.). For perspective, cage-free hens may live in a barn among 40,000 hens and can range up to 300,000 –  depending on the cage-free barns. You can find more information about humane farm standards from American Humane here. 

When people ask me the most important factors to consider in regards to healthy eating, I almost always mention the quality of the food. The power comes in when we are making informed choices about the food we choose to buy. Healthy eating doesn’t necessarily imply that it will cost your entire paycheck – it’s more so making a note of how important certain items are to your lifestyle and budgeting it accordingly. For example, if eating wild-caught fish is more important to you, then maybe consider going generic with other basics like oatmeal, almond milk, or skipping the granola for the week to balance out the budget.  Pasture-raised eggs are typically priced higher, but the quality can’t be beat – especially if eggs are a big part of your weekly meals. 

This salad is exactly what goes into my weekly menus – versatile, easy, and packed with seasonal vegetables. Obviously you can substitute in any root vegetables of your choice, but my absolute favorite combination is parsnips, brussels sprouts, and sweet potatoes! 

To check where you can find Handsome Brook Farms pasture-raised eggs, use the store locator here.