Fall is such a beautiful time of year. The light, leaves, and temperatures are changing and inviting us to join them. Long weekends, school breaks, and holidays create opportunities for us to spend quality time with family and friends. And the passing of time gently reminds us that selfcare – nutrition, movement, and mindfulness – lays the foundation for living your best life.
As you plan your fall get togethers, keep in mind that nourishing recipes are a form of love and healthy dishes can absolutely be delicious. There are so many ways we can tweek classic dishes to make them more healthy without sacrificing flavor – like mashed cauliflower in place of traditional potatoes. I prefer them!
For inspiration, I’m sharing my favorite healthy fall recipes for you to try and share this season.
Homemade Hummus Trio Recipe
This easily adaptable recipe for a colorful medley of hummus makes a festive centerpiece for any fall tablescape.
1 can of garbanzo beans (chickpeas), drained and rinsed
1/4 cup of olive oil
1 heaping tbsp of tahini
1/4 tsp of salt
juice of 1 lemon
1 tbsp water
1-2 clove(s) of garlic, depending on your tolerance!
For red hummus, add cooked red beets.
For orange hummus, add cooked carrots.
Combine all of the ingredients in a blender or food processor and whirl together until it forms a creamy paste.
Serve with baked whole wheat pita chips, taro chips, or sliced jicama, carrots, and celery.
Fall Farro Salad Recipe
Once you share this crispy, crunchy, sweet and satisfying salad with your guests, you’ll be inundated with requests for the recipe. It’s that good!
1 cup chopped pitted dates
2 cups farro, cooked (See package instructions.)
1 cup marcona almonds
1 apple cut into 1/2 chunks
5 cups of crunchy mixed greens
Handful of loosely chopped parsley
Cooked chicken chunks (optional)
1/4 cup olive oil
1/4 cup Tarragon vinegar
2 tsp Dijon mustard
1 large finely chopped shallot
2 T fig balsamic vinegar
Whisk all ingredients together or use a blender. (I prefer to blend.)
In a large bowl toss the apples, farro, dates, almonds, and chicken chunks.
Fold in the greens, toss with dressing, add a handful of parsley, season with salt and pepper, and serve.
Fennel & Beet Salad Recipe
Given the time of year, this fall recipe just begs for a combination of yellow and red/purple beets that reflect the colorful splendor of the season. It’s perfect when you want to add a light and fresh addition to your entertaining menu.
2 medium beets, roasted, peeled, and cut into small cubes
1 fennel bulb, sliced thin (Use a mandolin if you have one.)
1 half orange, sliced, zested and juiced
1 tps. capers, rinsed and drained
2-3 tps. extra virgin olive oil
sea salt and freshly ground pepper
Add all the ingredients to a large mixing bowl.
Drizzle with a good quality extra virgin olive oil.
Sprinkle some coarse sea salt and grind some fresh pepper on top.
Mix together and serve.
Roasted Butternut Squash Soup Recipe
Fall is definitely soup season, and this heavenly soup recipe is a beautiful combination of warm, creamy, and buttery-smooth goodness. It’s even hearty enough to be a meal by itself!
2 butternut squash
1 sweet onion
2 boxes of organic chicken broth
1 can coconut cream
Salt to taste
Slice squash in half lengthwise and scoop out seeds.
Drizzle lightly with olive oil and lightly sprinkle with salt.
Place squash cut side down on a foiled sheet pan.
Slice onion in half and place on sheet as well.
Roast in the oven on 425° for 1-1 ½ hours.
Let rest for about an hour.
Scoop out flesh and add to the blender. (It will take 2 batches in the blender.)
Add onion, coconut cream, and 1 cup of chicken broth.
Blend well and salt to taste.
Transfer to a large pot, add chicken broth to the consistency of your choice, and let simmer on the stovetop until ready to serve.
Baked Chicken w/Fall Veggies Recipe
For me, the scent of chicken baking in the oven always reminds me of the importance of home, family, gratitude, and joy. Mealtime is an ideal opportunity for us to appreciate nature’s bounty… and our own.
1 whole chicken
3 large carrots, peeled, and cut in thirds
1 onion, peeled, cut in wedges
3 shallots, peeled, and cut in half
2 sweet potatoes, peeled, and cut into 1” cubes
1 tps. chopped parsley
1 cup chicken stock
Extra virgin olive oil
Sea salt and freshly ground pepper
Preheat oven to 400 F.
Arrange carrots, onions, shallots, and sweet potatoes in the bottom of a roasting pan.
Rinse chicken and pat dry.
Sprinkle the cavity generously with salt, pepper, and parsley Drizzle in the stock.
Poke a few holes in the lemons to help juice to release.
Add 1 lemon inside the cavity.
Tuck the wings behind the back and tie the drumsticks together with twine.
Drizzle with olive oil.
Roast in the oven until the exterior is golden brown and the juices run clear when the thigh is pricked with a fork.
Rest for 10 minutes and serve.