Latter-day Saint Life

Favorite fall recipes from Sis. Aburto and the Girl Who Ate Everything

Sister Reyna I. Aburto, Second Counselor in the Relief Society General Presidency, posted a photo of a “nacatamal” on her Facebook page last week. Similar to a Mexican tamale, it’s made of corn dough, rice, meat, and vegetables all wrapped in a plantain leaf. She also gave counsel to eat healthy and asked for people to share their favorite nutritious recipes in the comments.

To echo Sister Aburto’s request to eat healthier and in the spirit of the cooler fall weather, here are a couple of our favorite nutritious recipes to keep you warm this season.

Mushroom Risotto

from Scrumptious by The Girl Who Ate Everything
Prep: 5 minutes • Cook: 15 minutes • Serves 8

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This low-carb cauliflower mushroom risotto will give your regular old risotto a run for its money. This decadent side dish is substantial enough to be an entree.


  • 4 tablespoons unsalted butter
  • 8 ounces sliced white mushrooms, coarsely chopped
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 12 ounces frozen or fresh riced cauliflower
  • 3/4 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • chopped parsley for garnish

1. In a large skillet, melt butter over medium-high heat. Add mushrooms and onion. Cook until veggies are tender, about 5 minutes. Add garlic and cook for an additional 30 seconds.

2. Add chicken broth, riced cauliflower, and cream. Simmer until liquid is reduced to desired consistency, about 10 minutes. Stir in Parmesan, salt, and pepper. Top with parsley.

Tuscan Soup

from Scrumptious by The Girl Who Ate Everything
Prep: 10 minutes • Cook: 20 minutes • Serves 6

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The flavors of Tuscany are all in this easy, low-carb soup. My family gobbles this one up!


  • 1 pound mild Italian sausage
  • 1/2 cup diced yellow onion
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 teaspoon dried oregano
  • 2 cups kale or spinach, coarsely chopped
  • 3/4 cup heavy cream
  • salt and pepper to taste
  • grated Parmesan for topping

1. In a large pot, brown sausage over medium-high heat. Drain.

2. Add onion and cook for a few minutes until soft. Add garlic and cook for an additional minute.

3. Stir in chicken broth, tomatoes, and oregano. Bring mixture to a simmer.

4. Stir in kale and heavy cream. Add salt and pepper to taste. Sprinkle with Parmesan for serving.

Find more recipes like these in the Scrumptious cookbook by the Girl Who Ate Everything.

Scrumptious from the Girl Who Ate Everything Cookbook

From unforgettable Sunday brunches with Banana Muffins, to easy weeknight one-pan dinners like One-Pan Chicken Enchilada Skillet, to low-carb meals like Egg Roll in a Bowl, to rolling out the works for a game-day crowd, including her NFL-husband's favorites like Jalapeno Popper Bread and Garlic Parmesan Wings, this is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

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