Happy Halloween, everybody! Given the deluge of candy about to come into our homes, I created a healthy menu for this week with lots of vegetables. I'm planning to make a big pot of this hearty White Bean Chicken Chili for an early dinner Sunday night, pre-trick-or-treating, so nobody has a sugar crash. (Probably wishful thinking!) I like to serve this with grated cheddar, avocado slices, and blue corn chips or homemade corn bread.

For lunch (for me!), I'm making this delicious Kale Caesar Salad with shaved Brussels sprouts and radicchio, plus crispy Parmesan crisps that are easy to make and absolutely delicious. I'll prep everything ahead and just toss the dressing in each day as I make the salad. I love adding in some rotisserie chicken or leftover roasted salmon for protein. This simple Orange Lentil Dal with Sweet Potatoes and Spinach is perfect for a cool, fall night, and extra delicious if you make homemade naan bread to go along. (If you're short on time, just heat up some store-bought naan!). This lasts for several days in the fridge and makes great leftovers.

Finally, I'm sharing my recipe for Gluten-Free Pumpkin Spice Bread, made with almond meal and maple syrup (instead of flour and sugar). It's super-moist and I love the fall flavors. Enjoy!