Miss A Columnist

Holli Thompson is a Certified Health and Nutrition Coach. She has trained at the Institute for Integrative Nutrition in New York City , accredited by SUNY Purchase College, and is also certified by Cornell University. Holli is a Raw Food Chef, has attended the Natural Gourmet Cooking School and is skilled in the art of healthy gourmet cooking.

When she’s not working with clients and traveling to New York for her wellness events, Holli enjoys life on her Virginia farm and vineyard with her husband of over fifteen years and her son, age 9.

Grilled Autumn Vegetables

This colorful Autumn dish is one of my favorite seasonal recipes, and the easiest! I’ve served this at dinner parties and I make it at least once a week for my family. It’s a crowd pleaser and it tastes great the next day for lunch.

Grilled Autumn Vegetables

Peel and cut the following vegetables into equal size pieces

• Butternut squash or any fresh squash
• Carrots-
• Sweet potatoes
. Onions
• Red Beets
• Olive Oil

Toss all vegetables together with Olive Oil and fresh herbs for savory, or maple syrup and cinnamon for a sweet touch.

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