Hello everyone and welcome to Newsletter 19 of 2026! I hope you are enjoying this fall season and the wonderful harvest that comes with it! I’ve included my routine blogs that talk about the produce in season with a few recipes, and what the monthly health awareness is. There is always so many, but I just choose one and go with it. I’ve also included other blogs where you may value the information, and I am excited to continue on with my mini eBook series on Legumes.

I created both a blog and an eBook about Lentils, and the price is very low at just $2.99 and; filled with 30 ideas and recipes to help keep lentils included in your regular diet. You can find the link to this book in the blog and also, I have included it at the bottom of this page with the rest of the recommended products.

As always, in this newsletter, I have some blog and recipe recaps. You can keep up with my recipes and more in social media! Connect with me and get even more great health tips and recipes. My account connections are in the right-hand tab.

Blog Recap

October Seasonal Produce: 5 Healthy Fall Recipes

Bone and Joint Health: 10 Ways to Keep Your Bones Strong as You Age

Lentils: A Small Legume with Big Health Benefits

Creatine Benefits: How It Supports Muscle Growth, Strength, and Brain Health

Recipe Recap

Pumpkin Greek Yogurt Baked Oatmeal

Ingredients

• 2 cups rolled oats
• 1 cup pumpkin purée
• ¾ cup plain Greek yogurt
• 2 eggs
• ½ cup milk
• 1 ripe mashed banana or ¼ cup monk fruit sweetener
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup chopped pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. Whisk together the pumpkin, Greek yogurt, eggs, milk, banana or sweetener, and vanilla.
3. Stir in the oats, spices, baking powder, salt, and pecans.
4. Pour into the baking dish and bake for 35–45 minutes, until the center is set.
5. Cool for 10 minutes before serving.

The banana version will have a more noticeable fruity sweetness, while the monk fruit version will let the pumpkin and spices shine.

Asian-Inspired Glazed Salmon and Eggplant Bowls

Healthy lunch or dinner • 2 servings • Ready in about 35 minutes

Ingredients

2 servings

For the salmon and eggplant2 salmon fillets (about 5–6 oz each)1 medium eggplant, cut into bite-sized cubes2 servings cooked brown rice or quinoa1 tbsp olive oil1 cucumber, sliced2 carrot, shredded2 green onions, sliced1 tsp sesame seeds, optional

For the ginger-soy glaze3 tbsp low-sodium soy sauce or tamari1 tbsp rice vinegar1 tsp fresh ginger, grated2 garlic cloves, minced1 tsp sesame oil1 tsp sugar-free maple syrup or regular maple syrup, optional1 tbsp water, as needed to thin

Instructions

1. Prepare the oven and vegetables

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the cubed eggplant with olive oil and a small pinch of black pepper. Spread it evenly across the baking sheet.

2. Make the ginger-soy glaze

In a small bowl, whisk together the soy sauce, rice vinegar, ginger, garlic, sesame oil, optional maple syrup, and water. Set aside.

3. Roast the eggplant

Bake for 15 minutes, tossing halfway through, until the eggplant begins to soften and brown around the edges.

4. Add and glaze the salmon

Place the salmon fillets on the baking sheet beside the eggplant. Brush generously with the ginger-soy glaze, reserving a little sauce for serving. Bake for another 10–15 minutes, depending on the thickness of the fillets, until the salmon reaches an internal temperature of 145°F.

5. Assemble the bowls

Divide the cooked brown rice or quinoa between bowls. Add the roasted eggplant, salmon, cucumber, and shredded carrot. Drizzle with the reserved sauce and finish with green onions and sesame seeds.

2. Turkey & Lentil Enchilada Cilantro-Lime Rice Bowls

If you love Mexican-inspired flavors, this recipe is a great way to combine lentils with lean ground turkey. The lentils add fiber and plant-based protein while helping stretch the turkey.

Everything is served over fragrant cilantro-lime rice and finished with fresh toppings.

Ingredients

For the rice:

• 1 cup uncooked brown or white rice
• 2 cups water or low-sodium chicken broth
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon salt

For the turkey and lentil mixture:

• 1 tablespoon olive or avocado oil
• 1 pound lean ground turkey
• 1 cup cooked green or brown lentils
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup black beans, drained and rinsed
• 1 cup corn, optional
• 1 cup red enchilada sauce
• ½ cup diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste

Toppings:

• 1 avocado, diced
• Fresh cilantro
• Pico de gallo or salsa
• Shredded Mexican cheese
• Plain Greek yogurt
• Sliced green onions
• Fresh lime wedges
• Pickled jalapeños, optional

Instructions

1. Cook the rice according to package directions using water or broth.
2. When finished, fluff the rice and stir in the lime juice, lime zest, cilantro, and salt.
3. Meanwhile, heat the oil in a large skillet over medium heat. Add the ground turkey and cook until browned.
4. Add the onion and bell pepper and cook for 4–5 minutes.
5. Add the garlic and cook for about 30 seconds.
6. Stir in the lentils, black beans, corn, tomatoes, enchilada sauce, chili powder, cumin, smoked paprika, and oregano.
7. Simmer for 8–10 minutes, allowing the flavors to come together and the sauce to thicken.
8. Divide the cilantro-lime rice among four bowls.
9. Spoon the turkey and lentil mixture over the rice.
10. Top with avocado, pico de gallo, Greek yogurt, cilantro, cheese, and a squeeze of fresh lime.

Lower-carb option: Replace some or all of the rice with cauliflower rice.

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Recommended Products

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Non-Toxic Baking Pans Set, 8-Piece Nonstick Bakeware Sets
Carbon Steel Pans for Cakes, Cookies, Muffins and Bread, with Cooling Rack and Silicone Oven Mitt.

Recipe/ iPad Cutting Board Bookstand or Decor

The Healthy Lentil Cookbook. 30 Easy, Creative, and Nourishing Recipes, by To Your Better Health.

Notable Quote

“Anyone can give up, it’s the easiest thing in the world to do. But to hold it together when everyone else would understand if you fell apart, that’s true strength.” ~Evangeline Love

I am an affiliate marketer and I use affiliate links. Some links are from Amazon.

I hope you enjoyed Newsletter 19 of 2026! Feel free to comment, like, share, and subscribe! Subscription is always free. Have a wonderful day and cheers to your better health!