It’s Fall ya’ll, well, in some parts of the world anyway. If you’ve been looking for some Fall recipes to try, this blog if for you! I have compiled for you some delicious recipes from some of my favorite bloggers and the company I partner with (Team Beachbody). Hope you enjoy!
Fall Recipes With Pumpkin
Minimalist Baker and pumpkin are two of my favorite things. Check out this delicious Pumpkin Soup Recipe from her blog.
- 2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups (450 g) pumpkin puree)
- 1 Tbsp olive oil (or sub water if oil-free)
- 2 medium shallots (diced // 2 shallots yield ~1/4 cup or 40 g)
- 3 cloves garlic (minced // 3 cloves yield ~1 1/2 Tbsp or 9 g)
- 2 cups vegetable broth (*DIY*or store-bought)
- 1 cup canned light coconut milk (or sub other non-dairy milk with
- 2 Tbsp maple syrup or agave nectar (or honey if not vegan)
- 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
Garlic Kale Sesame Topping Ingredients (optional):
- 1 cup roughly chopped kale
- 1 large clove garlic (minced)
- 2 Tbsp raw sesame seeds
- 1 Tbsp olive oil
- 1 pinch salt
- Preheat the oven to 350 degrees F (176 C) and line a baking sheet
with parchment paper.
- Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
- Brush the flesh with oil and place face down on the baking sheet.
- Bake for 45-50 minutes or until a fork easily pierces the skin.
- Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
- To a large saucepan over medium heat add olive oil, shallot, and garlic. Cook for 2-3 minutes, or
until slightly browned and translucent. Turn down heat if cooking too quickly.
- Add remaining ingredients, including the pumpkin, and bring to a simmer. Transfer the soup mixture to a blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents.
- Pour the mixture back into the pot. Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
- Serve as is or with Kale-Sesame topping.
Kale-Sesame Topping Instructions:
- In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly.
- Remove from pan and set aside.
- To the still-hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes.
- Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in.
- Toss to coat and set aside for topping the soup. Recipe serves 3-4 (as originally written). Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more
Fall Recipes with Sweet Potatoes
Love and Lemons is another blog and an Instagram favorite of mine when I am looking for healthy and gluten-free recipes. You can find more recipes from her blog here and I will share in this blog for your convenience including how to make a sweet baked potato.
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.
- Use a fork to poke holes into the sweet potatoes, and set them on the baking sheet.
- Roast for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork.
This is her trick to making the outsides crispy and the insides super soft and delicious. See the infographic to the right for yummy ingredients you can put inside your potato.
Fall Recipes to Bake
Here is one of my fall favorites: Cinnamon baked orchard fruit with caramel oat clusters!
- 4 ground cloves
- 6 Tbsp. divided use dry rolled oats
- 2 Tbsp. + 2 tsp. sliced unsalted almonds
- 1 tsp. 1⁄2 tsp. pure vanilla extract
- Sea Salt
- Ripe pears (or apples)
- 1⁄2 tsp. pure maple syrup,
- 1 cup – 1⁄2 cup divided use ghee (organic grass-fed, if possible), melted
- 1/2 tsp divided use ground cinnamon,
- 1/4 tsp divided use ground nutmeg
Special Equipment Needed: Nonstick cooking spray
- Preheat oven to 375° F.
- Lightly coat a baking sheet with spray; set aside.
- Cut pears (or apples) in half, lengthwise; use a spoon to scoop out the core, making room for oats.
- To make pears lay flat, slice a small round off the bottom of each half to make a flat surface. Arrange halves on prepared baking sheet, hollow side up.
- Evenly divide 1 Tbsp. maple syrup and 1 Tbsp. ghee among pears (or apples) by brushing inside of each; sprinkle each with 1 pinch cinnamon, 1 pinch nutmeg, and 1 pinch cloves.
- Place oats, almonds, 3 Tbsp. maple syrup, remaining 1 Tbsp. + 2 tsp. ghee, remaining cinnamon, remaining nutmeg, remaining cloves, extract, and salt in a medium mixing bowl; stir to combine.
- Divide oat mixture evenly among pear (or apple) halves (approximately 3 Tbsp. per half).
- Bake for 35 to 40 minutes, or until soft.
- Remove from oven; drizzle evenly with remaining 2 Tbsp. maple syrup as garnish.
Apples tend to cook faster than pears, so if you decide to make a mix of the two, you may need to take the apples out of the oven first. A sweet baking apple such as Honeycrisp works best in this recipe. Baking times can vary depending on the size and varietal of fruit used, so be sure to check for softness every so often.
Fall Recipes with Butternut Squash
This Butternut Squash Mac and Cheese is one of my favorite recipes from the TBB (Team Beachbody) blog! This healthier take on macaroni and cheese is made even creamier with butternut squash for under 300 calories per serving. Crazy, I know!
- 1 lb. dry whole-wheat macaroni
- 1 tsp. olive oil
- 1 medium onion, chopped
- 2 medium red bell peppers, chopped
- 3 cups cubed butternut squash
- 1¾ cups low-sodium organic chicken broth
- 1 cup low-fat (1%) milk
- 2 Tbsp. low-fat (1%) plain Greek yogurt
- 1 cup shredded Gruyere (or Swiss) cheese
- 1 cup shredded sharp cheddar cheese
- Sea salt and ground black pepper (to taste; optional)
- Nonstick cooking spray
- Finely chopped fresh parsley (for garnish; optional)
- Preheat oven to 375° F.
- Cook macaroni according to package directions. Drain and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
- Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
- Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
- Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
- Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
- Garnish with parsley if desired.
If you feel like you are wanting more recipes, tips, and tricks on mental belays, relationships, and a roadmap to living your healthiest life, I have lots more tips and tools for your toolbox where those came from. All of my meal plans include access to hundreds of recipes and short, easy, all levels workouts. If you have any specific recipes you would like or fitness program questions, always feel free to reach out to me. My mindset work is all-encompassing and can help you release trauma abs roadblocks to ensure a more balanced and joyful life.
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! As always if you have any
direct questions or want personal consultation for anything you can reach me at my email email@example.com or https://tinyurl.com/y7qx7wwg or contact me through any of my social media: Facebook.com/sarah.savino IG: the_fit_philanthropist
Love and Light Always,