Her Campus Logo Her Campus Logo

Healthy Fall Favorites!

Fall is almost here and you know what that means! Cooler weather, more cardigans, leaves changing, and my all time favorite, FALL FOODS. Fall welcomes a variety of fruits and vegetables that will keep us energized and healthy during the transitioning weather. Below I will share with you my favorite fall recipes as well as ways you can cut down on the calories, while still getting all of the flavor from your favorite fall meal.

            1. Fall Breakfast: Maple Pecan Oatmeal

Maple Pecan Oatmeal is hearty, gooey, comforting and so delicious. Just add vanilla, cinnamon, maple syrup and a bit of brown sugar. You will get plenty of that warm, autumn flavor. 

            2. Fall Snacks: Apple Chips

Slice your apples as thin as you can get them. After slicing apples as thin as you can, sprinkle with cinnamon and bake at a low temp (200 degrees) for a few hours until the slices have slightly curled and they’re perfectly crunchy. SO DELICIOUS!

            3. Fall Main Course: Skinny Pumpkin Baked Pasta


            • 8 oz. uncooked whole wheat pasta (or brown rice)

            • 2 slices center cut bacon, chopped

            • 1 shallot, minced

            • 15 oz. canned pumpkin puree

            • 1 cup reduced sodium chicken broth

            • 3 tbsp. grated Pecorino Romano cheese salt and fresh pepper to taste

            • 1/2 tsp. fresh rosemary, chopped

            • 1/4 cup shredded Pecorino Romano cheese

            • 1/2 cup shredded part skim mozzarella


Preheat oven to 375°F. Spray a 9×9-inch baking pan with oil spray. Bring a large pot of salted water to a boil.

Meanwhile, in a medium saucepan, over medium heat, add chopped bacon and sauté until golden, about 3 to 4 minutes. Add chopped shallot and cook for 1 minute. Add pumpkin, chicken broth, rosemary and 3 tbsp. Pecorino Romano, stir and add salt and pepper to taste; simmer about 8 – 10 minutes. Top with the remaining shredded Pecorino Romano and mozzarella. Transfer to the baking dish and spread evenly. Top with the remaining shredded Pecorino Romano and mozzarella. Cover and bake for 25 to 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes and Bon Appétit!

4. Dessert: Healthy Pumpkin Chocolate Chip Protein Cookies


            • 1 c. pumpkin puree

            • 1/4 c. applesauce

            • 1/2 tsp. cinnamon

            • 1/2 tsp. pumpkin pie spice

            • 1/4 c. vanilla protein powder

            • 1 tbsp. agave nectar

            • 1 tbsp. molasses

            • 2 c. rolled oats

            • 1/2 c. raisins


Preheat oven to 300 degrees. Combine ingredients in a bowl, stirring until well combined. Drop cookies onto baking sheet and press down. Bake for 15-20 minutes. And Enjoy!

Hi! I am Alexandra Waye. I am a Sophomore at The George Washington University. I am studying Business but in my free time I enjoy photography, fashion, traveling and blogging.
Similar Reads👯‍♀️