FALL RECIPES: OUR FAVORITES TO START THE SEASON!

 
2620E966-508A-41D1-B728-9483C4A44605.jpeg
 

Fall is back and we are so ready for it! We love everything Fall brings, but mostly the delicious recipes. It’s such a good time to settle into your kitchen and make healthy meals for yourself and/or your family. With everything that has been going on in the world, cooking has become a huge hobby for people. So to kick off the season we wanted to share some of our favorite’s to keep you motivated in the kitchen! Enjoy!

BREAKFAST

Autumn Quinoa Breakfast Bowl

Combine 1/3 cup cooked quinoa, 2 eggs cooked any style, 2 diced Applegate Farms breakfast sausages, ¼ cup of diced cherry tomatoes, and 1 cup steamed kale. Top with 1 oz raw shredded cheese or 1/3 of sliced avocado to make it dairy free. Garnish with sea salt and pepper. Serves 1.

Pumpkin Smoothie Bowl

In a blender mix together 2 scoops vital collagen proteins powder (found at NWHS), 1 cup vanilla unsweetened coconut milk, 1/3 cup pumpkin puree, 1 dash of cinnamon and 1 dash of pumpkin spice. Pour into a bowl and top with sprinkled pumpkin seeds, coconut flakes, and ¼ cup of crushed pecans. Serves 1.

APPLE PIE SMOOTHIE

In a blender combine 1 small red apple chopped, 1 cup of vanilla almond or coconut milk, 1/4 cup vanilla coconut milk yogurt, 1/2 tsp pumpkin spice, 1 tbs. almond butter, 1 tbs chopped pecans and 1 scoop vanilla protein powder. Blend with 1/2 cup of ice until smooth. 

LUNCH

Fall Kale and Sweet Potato Salad

Over 1 cup baby kale and 1 cup arugula, add ½ cup roasted and cubed sweet potato, ½ cup cubed cucumber, 1/4 cup chopped pecans and 3-5 oz. of roasted chicken breast. For the salad dressing: mix together ¼ cup apple cider vinegar, ½ cup olive oil, 2 tbsp minced shallot, 1tbs. Dijon and 1 tsp. honey shake well and drizzle 2 tbs of the dressing onto salad. Serves 1.

AUTUMN COLLARD GREEN TURKEY WRAP

Place a large collard leaf flat on a plate. Assemble 4 ounces organic turkey, 3 slices of avocado, 1/3 cup roasted butternut squash and handful of arugula. Wrap and enjoy!

DINNER

Butternut Squash Turkey Chili

Add to a crockpot: 1 lb ground organic turkey, 2 cups diced butternut squash, 1 diced onion, 3 minced garlic cloves, 1 diced bell pepper, 28 ounce can crushed tomatoes, 14 ounce can fire roasted tomatoes, 1 tablespoon coconut oil, 2 tablespoons chili powder, 1 tablespoon dried oregano, 1 tablespoon cumin and sea salt and pepper to taste. Cook on low for 6-8 hours. Serving size is 1 cup and optional to serve with 1/3 avocado sliced.

SIMPLE PECAN CRUSTED SALMON

Mix ¼ cup chopped pecans in 1 tablespoon ghee in a bowl. Spread pecan mixture on top of 4-5 ounces wild caught salmon. Broil salmon for 15 minutes in the oven on 450 F. Serve with ½ cup roasted green beans seasoned with sea salt and pepper and ½ cup sweet potato purée with a dash of cinnamon on top. (Sweet potato purée: bake sweet potato until soft, peel then place in a blender while still hot. Blend for 1-2 minutes and serve 1/2 cup portion with your meal.)

DESSERT

PUMPKIN JOY BARS

INGREDIENTS: 3/4 cup creamy sunflower seed better,1/2 cup organic pumpkin puree, 1 banana, 1/4 cup pure maple syrup, 1 tsp vanilla extract, 1 tbsp coconut flour, 1 tsp pumpkin pie spice, 1 tsp cinnamon, 1 tsp baking soda, 1/4 tsp sea salt, 1/3 cup enjoy life dairy free chocolate cups , 1/3 cup crushed pecans


DIRECTIONS:

  1. Preheat oven to 350F. Spray an 8x8 inch square baking dish with coconut oil cooking spray.

  2. Place sunflower seed butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined.

  3. Add the rest of the ingredients, stirring until smooth.

  4. Pour into prepared baking dish evenly. Bake for 30 minutes. Cut into 12 bars + enJOY!

fall yogurt parfait dessert

In a glass alternately layer: 1/2 cup of vanilla coconut milk ice cream, 1/2 cup of gluten free granola (apple, pumpkin or cinnamon flavor), 1/4 cup chopped pecans, 3 tbs coconut flakes

When complete layering, garnish with a dash of pumpkin spice and or cinnamon and enjoy!

HEAVENLY APPLE CRISP

INGREDIENTS: 6 cups peeled, sliced apples, 1 Tbsp. coconut sugar, ½ cup coconut milk (canned, full fat), 1 tsp. ground cinnamon
TOPPING INGREDIENTS (If you’d like to add more ‘crisp’, double ingredients): ½ cup gluten-free all purpose flour, ¼ cup coconut sugar, 1 ½ tsp. ground cinnamon, 3–4 Tbsp. coconut oil


DIRECTIONS:

  1. Preheat oven to 350 degrees.

  2. Spray 9x13 baking dish with cooking spray (we love coconut oil cooking spray). 

  3. In a bowl combine and stir evenly coconut sugar, coconut milk and cinnamon. 

  4. Add the sliced apples and stir well, coating all the apples with the mixture. 

  5. Pour apple mixture into the baking dish.

  6. In a separate bowl add gluten free flour, coconut sugar and cinnamon.

  7. Start with 3 Tbsp of coconut oil and using two knives cut the coconut oil into the flour/sugar mixture until a crumble forms.

  8. Add additional coconut oil as needed.

  9. Sprinkle it over the apple mixture and bake for 35-40 minutes or until golden brown. 

  10. Serve with 1/3 cup of vanilla almond or coconut milk ice cream with a dash of cinnamon on top! 

 
 
 
Daniel Tugender