3 Simple and Healthy Fall Recipes🍂
Is it sweater weather already? Fall foods really get you in the cozy mood and make you feel all warm and snuggly inside. BUT, not everyone has time for elaborate recipes that take forever to make. Most of the time, Grandma's recipes are not the healthiest either. That's why we put together some simple recipes that have all the fall flavors you're craving, all while being healthy and easy to make!🧡
1) Butternut Squash Soup
*this recipe has a vegan option also🌱
Time to make: 30 minutes
Serves: 4-6 people (meal-prep friendly)
- 2 cups of diced butternut squash (they come pre-cut at Trader Joes and Costco) *You can also use diced pumpkin instead to easily convert this to a pumpkin soup recipe.
- 1/2 medium yellow onion
- 2 medium carrots
- 2 cups of chicken or vegetable broth (this is where you can opt for the vegan version)
- 1/2 cup coconut milk
- 1 Tbsp. Thai Red Curry Sauce (our favorite is from Trader Joes)
- 1/2 Tbsp. butter (or olive oil for vegan version)
- 1/2 Tbsp. crushed ginger
- 1/2 tsp. crushed red pepper flakes
- 1/2 can of chickpeas/garbanzo beans
- salt, pepper and thyme to taste
- Chop the onion, carrots, and squash while your large pot is heating up
- Add in butter or olive oil to prepare the pan. Sauté onion, carrots, and squash for about 5 minutes.
- Add the rest of the ingredients (except the garbanzo beans, Thai sauce, and coconut milk) to the pot and let it come to a boil in the broth.
- Once it's been boiling for about two minutes, add coconut milk, Thai curry sauce, and chickpeas.
- Blend the ingredients with an immersion blender until smooth. *You can also pour it into a regular blender when it's cooled enough and then return it back to the pot if you don't have an immersion blender.
- After blending to desired soup consistency, add garnish of choice. Serve and enjoy.
2) Chicken-Stuffed Peppers
Time to make: 30-45 minutes
Serves: 2-4 (meal-prep friendly)
- 1 cup shredded Mozerella
- 1/4 cup freshly grated Parmesan
- 3 cloves garlic, minced
- 3/4 cup marinara
- 1/2 tbsp. freshly chopped parsley, plus more for garnish
- Pinch of crushed red pepper flakes
- 6 oz. boneless, skinless chicken breast, cooked according to package instructions and diced
- 2 bell peppers, halved and seeds removed
- 1/4 cup Chicken Broth
- Salt and Pepper to taste
- After cooking the chicken, preheat the oven to 400º and cut your bell peppers in half.
- In a large bowl, combine Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
- Spoon mixture into halved bell peppers.
- Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.
- Bake until peppers are tender, 35-45 minutes. Uncover and broil 2 minutes.
- Garnish with more parsley and parmesan if desired. Serve and enjoy.
3) Harvest Salad
Time to make: 15-20 minutes
Serves: 4-6 (meal prep friendly)
- 5 oz greens
- 1/2 cup cooked butternut squash (you can roast or steam them yourself or buy the pre-cut kind from Trader Joes and microwave in the bag)
- 1/2 cup sliced green apple
- 1/4 cup crumbled feta cheese (skip this if you want a dairy-free recipe)
- 1/4 cup sliced raddish
- 1/4 cup chopped pecans
- 4 strips of bacon, sliced and cooked (you can even use the pre-cooked microwavable kind)
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup (use sugar free to cut down on extra carbs)
- 2 cloves of minced garlic
- 2 Tbsp Dijon Mustard1 1/2 Tbsp Lemon Juice
- 1/2 tsp Salt
- Pepper to taste
- Add all the salad ingredients to a large bowl.
- Blend all the vinaigrette ingredients in a blender or food processor
- Drizzle the vinaigrette over the salad and enjoy!
*Tip: only pour the vinaigrette over the serving you're having and save the rest for future meals
Try these amazing fall-inspired recipes and let us know which one is your favorite! Happy harvest!