7 Fall Recipes
Check out these healthy fall recipes!
Chocolate Brownie Batter Hummus
This dessert-like hummus is great to make for a holiday party! Pair with cut up fruit. Or, for a Halloween twist, slice a few apples as shown, then take some Halloween cookie cutters and make cut outs in the center of each slice.
Ingredients
1 15 oz. can black beans (or 1 1/2 cups cooked black beans)
1/3 cup cacao powder
3/4 cup coconut sugar
1/4 cup almond or peanut butter
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
2 tablespoons water
Instructions
In the bowl of a large food processor fitted with an "S" blade, add in the black beans, cacao, sugar, almond butter, vanilla, and salt. Process until relatively smooth, then add 2 tablespoons of water to help it come together with a spreadable texture.
Taste the dip and adjust any seasoning to taste. For more of a frosting taste, you can add 1/4 cup more coconut sugar, or you can add more cacao powder for a darker chocolate flavor.
Serve right away with fresh fruit, or store it in the fridge where it will thicken up further. This can be kept in an airtight container in the fridge for up to a week.
Cranberry Orange Turkey Meatballs
These meatballs are perfect for a football party appetizer! (Go Pats!)
Ingredients
2 teaspoons olive oil, divided
1 medium yellow onion, diced and divided
1 garlic clove, minced
1 lb. ground turkey
1 egg
1/4 cup almond meal
1 teaspoon salt
1/2 teaspoon pepper
8 oz. cranberry juice
2 tablespoons arrowroot powder
8 oz. tomato sauce
1/3 cup 100% maple syrup
2 tablespoon fresh orange juice
1 tablespoon apple cider vinegar
Instructions
Preheat the oven to 350 F. Then, in a small pan, heat 1 tsp olive oil over medium heat.
Add garlic and half of the diced onion to the pan and sauté until lightly browned.
Once done, add the sautéed onion and garlic, turkey, beaten egg, almond meal, salt and pepper to a large bowl. Mix well.
Using a medium cookie scoop, or about 1 tablespoon per meatball, form round balls and lay them on a cookie sheet.
Bake for 20-25 minutes until lightly browned.
While the meatballs bake, whisk together the cranberry juice and arrowroot powder.
Add the remaining olive oil and diced onion to a medium stock pot over medium heat and sauté for 5 minutes.
Add the tomato sauce, cranberry and arrowroot mixture, maple syrup, orange juice, and apple cider vinegar to the same pot.
Mix together well and bring to a simmer over medium low heat.
When the meatballs are baked, add them to the pot and toss them in the cranberry orange glaze. Serve with toothpicks!
Pumpkin Bread
This comfort-food pumpkin bread is to die for! Great for an indulgent breakfast, dessert or special treat!
Ingredients
1 cup canned pumpkin puree
3 eggs
1/2 cup coconut sugar + 1 tablespoon for topping
1/4 cup refined coconut oil
2 tablespoons 100% maple syrup
1 teaspoon vanilla extract
1 cup blanched almond flour
1/2 cup cassava flour or wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice + 1/2 teaspoon for sprinkling on top
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
Instructions
Preheat oven to 350F.
Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth.
Add the almond flour, flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.
Line a 9×5 inch loaf pan with parchment paper.
Transfer the batter into the bread pan and smooth it out into an even layer.
Sprinkle the top with 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice.
Bake for 35 minutes or until it rises and a toothpick comes out clean.
Lentil Salad
This dish is a great one to make on your meal prep day so you can enjoy it throughout the week! Try it on top of a salad, plain arugula (as suggested), or atop a bed of rice!
Ingredients
1 1/2 cups dry lentils (or 4 1/2 cups pre-cooked lentils)
1/4 cup olive oil
1/4 cup raw apple cider vinegar
1 tablespoon 100% maple syrup
1 tablespoon stone-ground mustard
2 small cloves garlic, minced
2 teaspoons fine sea salt
Black pepper to taste
1 1/2 cups diced cucumber
1 1/2 cups diced red onion
1 1/2 cups diced red bell pepper
3 celery stalks, diced
Arugula, for serving (optional)
Instructions
To cook the lentils, combine 1 1/2 cups of dry lentils with 4 1/2 cups of water. Bring the water to a boil in a sauce pan that is large enough for the lentils to triple in size as they cook. Once boiling, lower the heat to a simmer and cook until the lentils are tender, but still firm, about 15 to 20 minutes.
While the lentils are cooking, prepare the dressing. In a large bowl(you’ll be adding more to it later), combine the oil, vinegar, maple syrup, mustard, garlic, salt, and several grinds of black pepper, then whisk well to combine.
When the lentils are tender, drain any excess liquid and rinse the cooked lentils under cold water to stop the cooking process and help them cool down faster.
While the lentils cool, finely chop/dice the cucumber, onion, bell pepper and celery. The smaller you dice them, the more flavor you'll get in each bite. Add the chopped veggies to the large bowl of dressing and toss to combine. Add in the cooled lentils, and stir again.
Add in raisins and sliced almonds, if desired, then serve right away or transfer the salad to an airtight container to chill in the fridge. Serve chilled, over a bed of arugula.
Spaghetti Squash Chicken Sausage Bake
This is a hearty and filling meal! Perfect for a cold, fall night!
Ingredients
1 medium spaghetti squash
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
14 oz. chicken sausage
5 eggs
1/2 cup rice milk (regular would work fine too)
1 tablespoon parsley, chopped
Salt and pepper to taste
1 cup mozzarella cheese, shredded
2 cups kale, chopped
Instructions
Preheat oven to 400F.
Cut the ends off the spaghetti squash and cut in half lengthwise. Brush the inside halves with oil, then sprinkle with sea salt.
Place the flat side down on a lined baking sheet and roast for 35 minutes.
While the squash is baking, chop your kale. Then cook your sausage over medium-high heat until browned. Slice, then set aside.
After 35 minutes, flip the spaghetti squash so the flat side is up, and roast for an additional 10 minutes.
Combine beaten eggs, milk, parsley, salt and pepper in a large bowl.
Once the squash is done, use a fork to scrape it of the halves and add into the egg mixture. Add the sausage, cheese, and kale. Mix to combine.
Transfer to baking dish and top with cheese.
Cover loosely with foil and bake for 30 minutes at 350F.
Remove foil and bake for another 10 minutes at 450F.
Broil on high and additional 2 minutes until top is golden brown.
Let sit for 10 minutes before serving.
Healthier Chicken Pot Pie
Ingredients
3 tablespoons unsalted organic butter
1 cup chopped yellow onions
1/2 cup chopped celery
Pinch of thyme
Salt and freshly ground black pepper to taste
6 tablespoons sprouted wheat flour
2 cups low-sodium chicken broth
1 cup organic whole milk
2 cups peeled and diced white potatoes, cooked in boiling salted water until tender, 6 to 8 minutes
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup sweet young peas, fresh or frozen (defrost if frozen)
2 cups shredded cooked chicken breast (can use the crockpot meal prep chicken from our EF Recipe Booklet!)
1 pack phyllo dough (store bought)
Instructions
Preheat the oven to 400 degrees F.
Grease a 9 x 9 x 2-inch baking dish.
Heat the butter in a large sauté pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux.
Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in the milk and continue to cook for another 4 minutes. Season with salt and pepper.
Stir in the potatoes, carrots, peas, chicken, and thyme, season with salt and pepper, and mix well.
Pour the filling into the prepared baking dish.
Layer 5-8 slices of phyllo dough over the top of the dish.
Use a knife to poke 2-3 slits in the phyllo crust, then bake for 25-30 minutes or until phyllo is browned.