Fall Recipes

Fall!

It’s simply the best.

Crisp mornings. Crunching leaves. Football (er, tailgating and wearing Michigan gear or complaining about my Fantasy team). Cider. Scents of cinnamon, pumpkin, campfires. Sweaters. Boots! Amber ales. Long walks outside.

PUMPKIN FLAVORED EVERYTHING.

One of my favorite things about fall is fall cooking. Roasting veggies, simmering soups, dragging out the slow cooker to make warming, good-for-you meals…heaven.

I love eating. I love cooking.

Here are some of my favorite fall recipes from around to internet to cook and eat. All vegetarian, many vegan and gluten free, and all realllllllllllllllly delicious. Most of what I cook is healthy but I fiercely believe that everyone needs a healthy dose of treats.

Enjoy!

My two favorite chili recipes are Joy the Baker’s Spicy Vegetarian Chili and Cookie & Kate’s Sweet Potato Chili. Both staples in our home. If you’re really feeling it, go ahead and make Joy’s Jalapeno scones to go with the chili. I dare you.

Another great and easy soup is Two Peas and Pod’s Slow Cooker Butternut Squash Soup. Maple roasted chickpeas on top. Nuff said.

Fall always makes me eat tons of sweet potatoes and squash. Here are a few delicious options:

Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts – incredible as a side or main dish   (btw, can we talk about how it’s “brussels” sprouts and not “brussel” sprouts? I never knew that until today…mind blown).

This warm kale and squash salad has a delicious maple syrup dressing to go with it. Speaking of kale, if you’ve never had kale chips, make them now. NOW. NOW!!!!!

Easy sweet potato burritos are an easy venture into vegetarian food.

If you’re not afraid of butter, eat this Sweet Potato Gnocchi immediately. Or if you are afraid of butter, consider this the perfect time for exposure therapy. My favorite way to have it prepared is by my husband 😉

And, if you’re REALLY not afraid of butter, try these decadent twice-baked sweet potatoes.

And I definitely won’t forget about breakfast.

Make yourself some Pumpkin Granola or Nourishing Muesli (both vegan and gluten free). Or just add some apple butter or pumpkin butter to your overnight oatmeal. Or even just apples. Or cinnamon.

Or just buy a donut.

Happy eating!

P.S. Favorite healthy fall recipe of yours? Please post below in comments – I’m always looking for great new eats 🙂

Blueberry-Avocado Smoothie

Today, I’m sharing with you my latest smoothie creation. I love smoothies. Love. LOVE!

This one is decent on the health scale: antioxidants from the blueberries, healthy fats from chia seeds and avocado, and completely vegan (as long as you don’t add honey, which is optional anyway). The texture threw me off a little (still getting used to blended avocado) but give it a go and see what you think!


Blueberry-Avocado Smoothie (makes enough for 2)

1-2 handfuls spinach* (about 1.5-2 cups)

1 cup almond milk*

1 cup fresh or frozen blueberries (if you use fresh, add some ice cubes)

1 avocado, ripe, pitted and peeled

2 tbsp chia seeds

1 pear, washed and cored

1/2 – 1 cup filtered water (or coconut water)

optional: add 2 tbsp agave, honey, or fresh pear or apple juice if you want it a little sweeter

 

Put all ingredients together and blend, then put into a cute little mason jar and go.

*If, like me, you don’t have a badass Vitamix (and if you do, congratulations!), blend the spinach and almond milk together first by themselves. It helps to get the spinach blended more thoroughly so you have fewer icky chunks.

 

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