Hello my dears! After catching the flu last week and ending up stuck in bed for the next four days, I’m finally feeling better and looking forward to autumn! Especially all the amazing fruits and vegetables that are back in season again. Unfortunately, I haven’t been able to cook much over the past few days, and the last few weeks have been pretty stressful overall – but the food news is that my new book is almost finished (it will be published early 2019!). Same with running the current Sugar-Free Challenge and preparing the e-mail course that guides you through those 40 days. There’s also a number of other day-to-day tasks, but I’ll tell you about those later. :-) By the way, the blog turns FIVE next week! After all that work, I’ll be taking another holiday in early October – I’m really looking forward to recharging my batteries and soaking up some sun.

And now for today’s recipe: a beautiful Autumn Salad with Chicory, Pear, Walnuts, and Blue Cheese! I used Roquefort here, but any pungent blue cheese will do. The ingredients are super simple but offer wonderful contrasts and tons of flavor. Give it a try! Here’s the recipe:

Recipe: Autumn Salad with Chicory, Pear, Walnuts, and Blue Cheese

Rezept drucken
Rezept drucken
Prep Time 15 minutes
Cook Time
Passive Time
  1. Wash and dry chicory. Remove stalk and halve chicory lengthwise. Separate individual leaves and divide onto two plates.
  2. Wash, core, and slice pears. Chop blue cheese into pieces. Coarsely chop walnuts. Arrange sliced pears, walnuts, and blue cheese over chicory leaves.
  3. Make the dressing: whisk together olive oil, apple cider vinegar, and mustard and pour over salad. Season with salt and pepper.
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Have fun and enjoy! :-)

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