Fall Recipes
Are you looking to get cozy during this fall season with some healthy comfort food recipes? Take a look at some of my go to recipes for the Autumn season!
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Ingredients:
8 oz Ground Turkey or Chicken
1/4 cup Breadcrumbs
1/4 cup Parmesan Cheese, grated
1 Egg
1 tsp Dried Oregano
1 tbsp Olive Oil
1 Onion, chopped
2 Carrots, chopped
2 cloves Garlic, minced
4 cups Low-Sodium Chicken Broth
1/2 cup Small Pasta (e.g., acini di pepe or orzo)
4 cups Fresh Spinach, chopped
In a bowl, mix ground turkey or chicken, breadcrumbs, Parmesan, egg, oregano, salt, and pepper. Form small meatballs.
In a skillet, heat olive oil over medium heat. Sauté meatballs until browned on all sides. Transfer to a plate.
In the same skillet, sauté chopped onion, carrots, and garlic until softened, about 5 minutes.
Transfer sautéed onion, carrots, and garlic to the crockpot. Add chicken broth, meatballs, and pasta. Stir to combine.
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until meatballs are cooked through and pasta is tender.
Stir in chopped spinach during the last 10 minutes of cooking until wilted.
Serve hot, garnished with extra Parmesan if desired.
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Ingredients:
4 cups broccoli florets
1 onion, diced
2 garlic cloves, minced
2 carrots, sliced
3 cups low-sodium vegetable broth
1 cup unsweetened almond milk (or any milk of choice)
1 1/2 cups shredded sharp cheddar cheese
1 tsp dried thyme
Salt and pepper to taste
1 tbsp olive oil
1 tbsp whole wheat flour (optional, for thickening)
Fresh parsley or chives for garnish (optional)
Add broccoli, onion, garlic, carrots, vegetable broth, thyme, salt, and pepper to the crockpot.
Cook on low for 5-6 hours or on high for 3-4 hours, until vegetables are tender.
Whisk the whole wheat flour with a little water, then stir it into the crockpot for a thicker soup. Cook for an additional 15 minutes.
Use an immersion blender to blend the soup until smooth, leaving some chunks, or transfer to a blender in batches.
Stir in the almond milk and shredded cheese, mixing until the cheese melts completely. Cook for an additional 10 minutes.
Serve hot, garnished with fresh parsley or chives if desired.
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Serving Size: 4 servings
INGREDIENTS:
4 cups pumpkin puree (or 4 cups cubed fresh pumpkin)
2 large carrots, sliced
1 onion, diced
3 garlic cloves, minced
4 cups low-sodium vegetable broth
1 tsp ground turmeric
1/2 tsp paprika
1/2 cup light coconut cream (or unsweetened almond milk)
Salt and pepper to taste
1/4 cup pumpkin seeds (for garnish)
Fresh chives, chopped (for garnish)
1 tbsp olive oil
DIRECTION:
Add pumpkin, carrots, onion, garlic, vegetable broth, turmeric, paprika, olive oil, salt, and pepper to the crockpot.
Cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are soft and tender.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Stir in the coconut cream and cook for an additional 10 minutes.
Serve hot, garnished with pumpkin seeds and fresh chives.
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Serving Size: 4 servings
INGREDIENTS:
2 Boneless, Skinless Chicken Breasts
1 cup Salsa
1 Onion, chopped
1 Red Bell Pepper, sliced
1 tsp Cumin
1 tsp Chili Powder
Salt and Pepper, to taste
8 Small Whole Wheat Tortillas
Optional Toppings: Fresh cilantro, avocado slices, lime wedges, shredded lettuce, and Greek yogurt
DIRECTIONS:
Place chicken breasts in the crockpot. Add salsa, chopped onion, sliced bell pepper, cumin, chili powder, salt, and pepper. Stir to coat the chicken with the seasoning.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easily shredded.
Remove chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot and stir to combine with the sauce and vegetables.
Warm the tortillas and fill them with the pulled chicken mixture. Add desired toppings such as fresh cilantro, avocado slices, lime wedges, shredded lettuce, or a dollop of Greek yogurt.
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Ingredients
2 pounds Brussels sprouts
2 Fuji apples, diced
¼ cup olive oil
¾ teaspoon sea salt
⅓ teaspoon pepper
Directions
Preheat the oven to 400 degrees F.
Rinse the Brussels sprouts with cool water. Trim the stalk off the sprouts, and remove any damaged or brown leaves.
Slice each sprout into quarters and place on a cookie sheet. Pat the sprouts dry. Add the diced apples.
Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to make sure everything is coated evenly with oil.
Roast the Brussels sprouts at 400 degrees for about 40 minutes until the Brussels sprouts are soft inside and browned and crisp outside. Stir the sprouts every 15 minutes to make sure they cook evenly.
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