5 Healthy Recipes for Fall

We’re deep into fall, and as Thanksgiving approaches, maybe you’re thinking about new nourishing recipes to try!

Fall features some great in-season produce like squashes, apples, pears, root veggies, and brussels sprouts. Produce that’s in season is more nutritious, easier and less expensive to buy local, and so much more flavorful! Plus it gives you the chance to step away from the same old produce you’ve been consuming and get more variety in your diet. More variety = more nutrients to fuel your body and the more you benefit your overall health.

If you’re in need of recipe inspo, have no fear. Here are 5 recipes you can make this fall:

Roasted Carrot & Butternut Squash Soup

This cozy soup is so tasty and full of yummy in season veggies! Serve with some pumpkin seeds and crushed up Mary’s Gone Crackers on top for omega-3s and a high fiber crunch.

What you’ll need:

1 butternut squash, diced

1 lb large carrots, peeled and diced

1 yellow onion, sliced

2 tbsp olive oil

1 tbsp cumin

Salt & pepper to taste

1-2 cups low-sodium vegetable broth

Steps:

1. Preheat oven to 400 degrees. Meanwhile, peel & dice carrots & butternut squash and slice onion. Toss with olive oil, salt, pepper, & cumin. Place veggies on a large baking sheet and roast for 30-45 minutes or until squash and carrots are both fork tender.

2. Transfer veggies to a food processor and blend, or transfer to a pot and using an immersion blender, blend until smooth. Add 1-2 cups veggie broth (depending on how thick/thin you like the soup) and bring to a simmer. Simmer for 10-15 minutes before serving and enjoy.

Balsamic Brussels Sprouts

These sprouts couldn’t be easier. They make a great side dish or can even be added to a salad. Cruciferous veggies are some of the most nutrient-dense, and brussels sprouts have cancer-fighting qualities!

What you’ll need:

1 bag brussels sprouts, halved

1-2 tbsp olive oil

¼ tsp black pepper

1 tsp balsamic glaze, plus more to taste

Steps:

1. Preheat oven to 425 degrees. Meanwhile, halve your brussels sprouts, making sure to cut off the stems and peel off any rotting leaves. Toss sprouts with olive oil and black pepper, then place on a baking sheet flat side down.

2. Bake the sprouts for 25-30 minutes, flipping halfway through (less time if the sprouts are small). You’ll want the sprouts to be tender and slightly crispy on the outside, not soggy. When the sprouts are done, transfer them to a heat safe bowl and toss with balsamic glaze. Start with a very small amount of glaze, then add more if you need to. Serve & enjoy.

Lemon Pepper Chicken with Everything Green Beans & Potatoes

If you’re in need of an easy weeknight dinner, this one couldn’t be any easier. It involves minimal prep and minimal ingredients, and comes together in just under an hour.

What you’ll need:

Whole Foods lemon pepper chicken (you can buy a whole chicken, the breasts, or the thighs—this recipe will be for a whole chicken)

1 lb green beans

1 lb fingerling potatoes, halved

2 tbsp olive oil, divided (plus more if needed)

Everything But the Bagel seasoning

Salt & pepper

Steps:

1. Preheat oven to 350 degrees. Start by halving your potatoes and tossing them well with olive oil, salt & pepper. Place on a baking sheet and into the oven. The potatoes will need up to 45 minutes to become crispy on the outside. Be sure to toss them halfway through cooking.

2. Next, place the chicken in a Dutch oven, pyrex, or foil-lined baking dish. Bake for 30-40 minutes depending on the size. You’ll be able to tell when the chicken is done using a thermometer—stick the thermometer in the gap between the leg and the breast, and when the thermometer reads 165 degrees the chicken is done! This recipe is great for leftover protein as it uses the entire chicken.

3. Finally, prep your green beans by tossing in olive oil and Everything But the Bagel seasoning. Spread on a big enough baking sheet so that the beans are in a single layer. Bake for 20-30 minutes.

Build Your Own Nourish Bowl

Another very easy recipe, this one allows you to use whatever veggies you have on hand. If you need to get rid of veggies going bad in your fridge, this is the perfect recipe. Change it up using whatever protein or grain you prefer, and voila!

Sample nourish bowl (serves 2):

½ cup uncooked quinoa (½ uncooked makes 1 cup cooked)

1 sweet potato, peeled and diced

1 lb broccoli florets

1 lb chicken breasts, diced after cooking

Olive oil, salt & pepper

Crunchy chickpeas (Biena or Saffron Road are great—can buy at Whole Foods)

¼ cup tahini

Juice from ½ lemon

1 tsp cumin

1 tsp paprika

1-2 tbsp room temperature water

Steps:

1. Preheat oven to 350. Prepare the sweet potato by peeling, dicing, and tossing well with olive oil, salt & pepper. Place evenly on a baking sheet and roast for 45 minutes, tossing halfway.

2. Season chicken breast on a separate baking sheet with olive oil, salt & pepper. You can place your broccoli on this same sheet if large enough and season the same way. Bake for 20-30 minutes depending on the size of the chicken and remove broccoli from the pan if it finishes first.

3. Meanwhile, boil quinoa according to package instructions.

4. While each element cooks, whisk together tahini, lemon juice, cumin & paprika. Add 1-2 tbsp water to thin the sauce, then set aside.

5. When all elements are done, assemble your bowl: add quinoa, then layer with veggies, diced chicken, crunchy chickpeas, and top with your sauce. This sauce can be used with any combination of protein or veggies—you can also use Gotham Greens vegan pesto or your favorite salad dressing.

High Fiber Airfryer Baked Apple

Warm apples are so cozy and comforting and will satisfy your fall sweet tooth.

What you’ll need:

1 medium apple

1 tsp Whole Foods ground chia/flax mix, maple flavor

1 tsp cinnamon

Optional toppings: plain Greek or Siggi’s yogurt, natural peanut butter, shaved almonds, cacao nibs, granola

Steps:

1. Preheat airfryer to 400 degrees. Alternatively, you can preheat an oven or a toaster to 400.

2. Slice the apple however you like. Season with cinnamon and chia/flax mix, then wrap your apple in tin foil (not too tight).

3. Airfry the apple for 10-15 minutes (for baking/toaster bake for 20+ minutes for a tender apple). Eat plain or top with your favorite toppings and enjoy!

What will you be making this fall?

By Jessica Kaplan