Fall Recipes

Healthy Recipes of the Fall:

Try these fun Fall Receipes, Post on social media & tag us. Let us know how it goes. 

Pumpkin Spice Overnight Oats

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup unsweetened almond milk (or milk of your choice)
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• Toppings: chopped nuts, pumpkin seeds, dried cranberries, or a dollop of Greek yogurt

Instructions:

1. In a jar or small bowl, combine the oats, almond milk, pumpkin puree, chia seeds, maple syrup (if using), vanilla extract, and pumpkin pie spice.
2. Stir well to combine, making sure the oats and chia seeds are fully mixed in with the liquid.
3. Cover the jar or bowl and refrigerate overnight (or for at least 4 hours).
4. In the morning, give the oats a good stir and add your favorite toppings like chopped nuts, pumpkin seeds, or a spoonful of Greek yogurt for extra creaminess and protein.

These Pumpkin Spice Overnight Oats are packed with fiber, healthy fats, and autumn flavors to give you a satisfying and delicious breakfast. Perfect for busy mornings

Autumn Harvest Quinoa Salad

Fuel your body with the best that fall has to offer! Try this delicious, nutrient-packed Autumn Harvest Quinoa Salad:

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted butternut squash
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese (optional)
• 2 cups baby spinach
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the quinoa, roasted butternut squash, dried cranberries, pecans, and baby spinach.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Top with crumbled feta cheese if desired. Enjoy as a hearty lunch or a side dish!

Roasted Sweet Potato & Black Bean Chili

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro and avocado for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While the sweet potatoes are roasting, heat a large pot over medium heat. Add a bit of olive oil, then sauté the onion, bell pepper, and garlic for 5-6 minutes, until softened.
3. Stir in the chili powder, cumin, and smoked paprika, cooking for another minute to release the spices' flavors.
4. Add the black beans, diced tomatoes, and vegetable broth. Bring to a simmer, then lower the heat and cook for 15-20 minutes, stirring occasionally.
5. Once the sweet potatoes are done roasting, add them to the chili and stir to combine. Let everything simmer together for an additional 5 minutes.
6. Serve with fresh cilantro and avocado slices for extra flavor and creaminess.

This Roasted Sweet Potato & Black Bean Chili is packed with fiber, vitamins, and plant-based protein—perfect for a cozy fall meal!