It’s Fall Y’all! Get ready for the best recipes for autumn. I am not sure where you live in the world, and I see many of my Californians are experiencing a heat wave that may have them feeling nowhere near ready to make fall treats, but it is full-on sweater weather here in Colorado and I am here for it.
My favorite part about Fall recipes is they are usually super easy and can be made in a crock pot, air fryer, or pressure cooker. It is also typically easy to eat seasonally as there are many squashes and gourds readily available no matter where you live! Below please find the United States Department of Agriculture seasonal produce guide and many recipes I feel are healthy and delicious for Fall.
USDA Fall Produce List
This is a list of produce that is considered in-season for fall:
- Bell Peppers
- Brussels Sprouts
- Collard Greens
- Green Beans
- Sweet Potatoes & Yams
- Swiss Chard
- Winter Squash
Favorite Fall Recipes for Everyone
Here are some of my favorite fall recipes from the Team Beachbody Blog.
Smoked Gouda Grilled Cheese With Arugula and Roasted Red Peppers
- 2 slices of sprouted whole-grain bread
- 1 tsp. Dijon mustard
- 1 oz roasted red bell pepper strips
- 1 slice of a medium tomato
- ¼ cup fresh arugula
- ¼ cup shredded smoked gouda cheese (1 oz)
- ½ tsp. olive oil
- Spread mustard on one slice of bread.
- Top with pepper strips, tomato, arugula, cheese, and the second slice of bread. Set aside.
- Heat oil in a medium nonstick skillet over medium-high heat.
- Add sandwich; cook for 2 to 3 minutes, or until golden brown. Flip, then cook for 3 to 4 more minutes or until the cheese has melted.
Black Bean Chili
This is a fall favorite that could be made even more fall by adding cubes of sweet potato.
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 clove of garlic, chopped
- 3 cups low-sodium organic chicken or vegetable broth
- 4 oz. all-natural tomato paste
- 1 (4-oz.) can of diced green chiles (with liquid)
- ½ tsp. ground cumin
- ½ tsp. chili powder
- 1 (15-oz.) can of black beans, drained, rinsed
- 1 (15-oz.) can cannellini (white) beans, drained, rinsed
- Heat oil in a medium saucepan over medium-high heat.
- Add onion and garlic; cook, stirring frequently, for 3 to 4 minutes, or until tender.
- Add broth, tomato paste, chiles, cumin, chili powder, black beans, and cannellini beans. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 15 minutes.
- Ladle evenly into six serving bowls.
Canned Pumpkin Fall Recipes
Taste of Home has a list of 86 canned pumpkin recipes! Here is my favorite.
Creamy Pumpkin Gnocchi
- 1 cup mashed potatoes (without added milk and butter)
- 2 cups all-purpose flour
- 1 large egg, lightly beaten
- 1 cup canned pumpkin
- 2 teaspoons minced fresh sage
- 1/2 cup butter, cubed
- 6 fresh sage leaves
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 2 tablespoons heavy whipping cream
- Shaved Parmesan cheese
- 1/4 teaspoon salt
- In a Dutch oven, bring 6 quarts of salted water to a boil.
- Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin, and minced sage; pour into well. Stir vigorously until blended.
- On a lightly floured surface, knead 10-12 times, forming a soft dough.
- Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
- Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon, reserving 3/4 cup pasta water.
- In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm.
- For the sauce, in the same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, for 1 minute.
- Stir in flour until smooth; gradually whisk in cream, salt, and 3/4 cup pasta water to moisten. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes.
- Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese.
Delicious Baking Recipes for Autumn
Get ready for this drool-worthy recipe!
Mini Pumpkin Cheesecake with Gingersnap Crust by Team Beachbody
- 1 cup gingersnap cookies
- 1 Tbsp. + 1 tsp. coconut oil
- 2 scoops Pumpkin Spice Plant-Based Vegan Shakeology (if you need a link for this message me at email@example.com) (you can use pumpkin protein powder or add a tsp of pumpkin spice to a vanilla powder)
- 1 cup part-skim ricotta cheese
- 2 Tbsp. unsweetened almond milk
- 1 dash pumpkin pie spice (or cinnamon)
- Line 6 muffin cups with muffin cup papers (or use silicon muffin cups); set aside.
- Add cookies and coconut oil to a food processor; cover. Pulse to blend.
- Press cookie crumble into the bottoms and up the sides of prepared muffin cups; set aside.
- Add ricotta cheese, Shakeology, and almond milk to the food processor; cover. Pulse until smooth.
- Evenly divide the ricotta mixture among prepared muffin cups; sprinkle with the spice blend (or cinnamon). Refrigerate for at least 20 minutes before serving.
- Store refrigerated in an airtight container for up to 24 hours, or freeze for up to 4days. If frozen, set out at room temperature for 15 minutes before serving.
Fall Recipes for Dinner
More Team Beachbody favorites!
Vegan Cauliflower Rice and Broccoli Gratin
- Nonstick cooking spray
- ¾ cup raw cashews
- ¼ cup + 3 Tbsp. nutritional yeast, divided use
- ¾ tsp. sea salt (or Himalayan salt), divided use
- ¼ tsp. garlic powder
- 1 medium cauliflower, cut into bite-sized pieces (or 3 cups cauliflower rice)
- 2 Tbsp. olive oil, divided use
- 4 cloves garlic, finely chopped
- ¼ cup gluten-free arrowroot
- 2 cups unsweetened almond milk
- ½ tsp. ground black pepper, divided use
- 2 cups cooked broccoli, coarsely chopped
- 2 Tbsp. parsley, finely chopped (for garnish; optional)
- Preheat the oven to 375º F.
- Lightly coat a 13 x 9-inch baking dish with spray. Set aside.
- To make vegan cheese, place cashews, 3 Tbsp. nutritional yeast, ¼ tsp. salt, and garlic powder in the food processor; pulse until the mixture forms a fine meal. Set aside.
- Place half of the cauliflower in the food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
- Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high heat.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add arrowroot; cook, whisking frequently, for 1 minute.
- Slowly add almond milk; cook, whisking frequently, for 2 minutes, or until well blended. The sauce may be a little lumpy.
- Place almond milk mixture, remaining ¼ cup nutritional yeast, ½ cup vegan cheese, ¼ tsp. salt, and ¼ tsp. pepper in the blender, in small batches; cover with a lid and a kitchen towel. Blend until smooth.
- Return almond milk mixture to the same skillet; cook, over medium-low heat, stirring frequently, for 2 to 3 minutes, or until sauce thickens. Remove from heat if the sauce gets too thick. Set aside.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat.
- Add cauliflower and broccoli; cook, stirring frequently, for 2 to 3 minutes.
- Combine cauliflower mixture, ¼ cup vegan cheese, the remaining ¼ tsp. salt, and the remaining ¼ tsp. pepper in a large bowl; mix well.
- Add almond milk mixture; mix well. Place in prepared baking dish.
- Bake, covered with foil, for 20 to 25 minutes, or until bubbly.
Baked Cauliflower Latkes
- 2 Tbsp. extra-virgin olive oil, divided use
- 2 cups hot water
- 1 1½ lb. medium cauliflower, cut into florets, hard stem discarded
- 2 large eggs
- ½ medium onion, finely chopped
- 2 Tbsp. whole-wheat flour
- ½ tsp. sea salt
- ¼ tsp. garlic powder
- Preheat the oven to 400° F.
- Line the baking sheet with aluminum foil; brush foil with 1 Tbsp. oil. Set aside.
- Bring water to boil in a medium saucepan over medium-high heat.
- Place cauliflower in a steamer basket in a saucepan; steam for 4 to 7 minutes or until cauliflower is tender. Drain well. Dry with a paper towel.
- Place cauliflower in a large bowl; mash with a fork.
- Add eggs, onion, flour, salt, and garlic powder; mix well.
- Using a ¼-cup measuring cup, scoop the mixture into patties and place on a prepared baking sheet.
- Brush the tops evenly with the remaining 1 Tbsp. oil; bake for 10 minutes. Flip latkes and bake for an additional 10 minutes or until crisp.
Thanks for reading. I hope this information was useful and finds you in a space of the heart. I’m just me, Sarah Roberts (Savino), MSW, RYT200, TBB Coach founder of team Indie Sols, figuring out what works for me and sharing it with you in hopes that it will make some positive changes for you as well!
– Sarah Savino is my recommended Wellness, Mindset and Nutrition Coach who resides in Colorado but has a community of clients she guides and manages nationally. She has her frequent retreats that her clients are encouraged but not required to attend and someone who knows first hand how it is to be overworked and overweight. She is a living truth that once within the right community and with the right guide, everything is possible. She can be reached:
Dr. Shakib, your Irvine Posture Chiropractor