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 🙂

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Pear Oatmeal Breakfast Smoothie

Sick of smoothies?

Neither am I. Ever!

This smoothie is a good on-the-go breakfast and is filling with oatmeal thrown into it. It’s sweet and frothy and has veggies, fruits, calcium, protein, and grains! Plus it’s green, so you can hit the hipster fad right on the mark by putting this in a mason jar and walking your dog (cough, cough Sara!).

 

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Pear Oatmeal Breakfast Smoothie (makes enough for 2)

2 handfuls of spinach

1 cup of almond milk (sweetened or unsweetened is fine)

1 frozen banana

1 pear, washed and cored

1 handful oatmeal (about 3/4 cup)

water as needed

 

Directions: Blend and enjoy!

Tips: Blend your spinach and almond milk together first for a smoother consistency from the spinach. Also, let’s talk frozen bananas. Life-changing. George and I have a huge stock of frozen bananas on hand at any given time. My method is this: peel all of your bananas and put them on a cooling rack (such as one for baking) overnight (or at least for 3 hours). Then, I break them all in half (maybe just a weird habit…) and store them in a gallon ziplock in a freezer. Be sure that you peel before freezing, otherwise they really will be useless to you 🙂