5 Recipes to Try This Fall

Fall is the perfect season for delicious treats, good food and hot drinks! As school starts we want to make sure what you’re eating is healthy and nutritious compared to the take-out that is calling your name. I have some recipes here that will bring a smile to your face and your stomach! Every recipe is perfect for each meal during the day. I have given you recipes for a delicious breakfast, a filling sweet treat, a decadent lunch, an autumn themed soup and a night time latte to satisfy your nightly cravings!

Pumpkin Pie Overnight Oatmeal

From premeditatedleftovers.com

Ingredients: 

• 1/2 cup rolled oats

• 1/3 cup pumpkin purée

• 1/2 cup sweetened vanilla almond milk or vanilla cashew milk

• 3/4 teaspoon pumpkin spice

• 2 tablespoon chopped walnuts (optional)

Instructions:

1. Add the rolled oats to a mason jar or other lidded container.

2. Add the almond milk, pumpkin puree and pumpkin spice to the oats

3. If you would like, add chopped walnuts

4. Stir until completely mixed, seal the container and refrigerate for 6-8 hours. Serve cold. This recipe will keep for several days in the refrigerator

Carrot and Apple Walnut Muffins

From minimalistbaker.com

Servings: 12

Ingredients

• 1 ½ Tbsp flaxseed meal

• 3 ¾ Tbsp water

• ¼ cup olive oil

• 1/3 cup banana, mashed

• ¼ cup maple syrup

• ½ cup unsweetened applesauce

• ½ cup brown sugar

• 1 1/2 tsp baking soda

• ½ tsp sea salt

• 1 ½ tsp cinnamon

• ½ cup non-dairy milk

• 1 cup carrot, grated

• 2/3 cup rolled oats

• 1 ½ cup + 2 Tbsp flour

• ¼ cup walnuts, chopped

• ¼ cup brown sugar

Instructions

1. Prepare flax eggs by combing the flaxseed meal and water in a large mixing bowl and stir. Set aside for 5 minutes and preheat the oven to 375°F.

2. Prepare muffin tin with liners or lightly grease them.

3. To the flax eggs add the mashed banana, maple syrup, olive oil and whisk to combine. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine. Add the non-dairy milk and stir. Then add the grated carrot and stir. Finally, add the rolled oats, and flour and stir.

4. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts and brown sugar.

5. Bake for 28-30 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.

Apple, Cranberry and Brie Grill Cheese

From RecipeGirl.com

Ingredients

• 4 sturdy slices sourdough bread (not super soft)

• 4 tablespoons butter

• 8 ounce wedge of brie (chilled), rind removed, cut into thin pieces

• 1 medium honeycrisp apple, cut into thin slices

• 1/2 cup whole berry cranberry sauce

Instructions

1. Butter the four slices of bread.  Brush the other side with Sauvignon Blanc.

2. Heat a large skillet over medium-high heat.  Place two slices of bread butter-side-down on the skillet.  Top each slice with brie pieces, sliced apple and cranberry sauce.  Place the other slices of bread on top-butter-side-up. Place a lid  on top of the skillet.

3. Reduce heat to medium and let the sandwiches toast on the bottom.  When the cheese looks like it’s beginning to melt, take the lid off the skillet and use a spatula to check under the sandwiches.  When they’re golden brown, flip them gently.  Toast the other side of the sandwich until golden brown.

Harvest Butternut Squash Soup

From Lemon + Zest

Ingredients

• 1 large butternut squash
• 1 small apple 
• 2/3-1 cup vegetable broth or stock
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• Dash of ginger
• Sea salt to taste
• Pepitas pumpkin seeds for garnish

Instructions

1. Preheat oven to 400°F.

2. Cut squash in half and remove pulp and seeds.

3. Roast for 30-35 minutes or until soft.

4. You can keep apple skin on or remove. Cut into slices and add to the oven for the last 15 minutes of roasting the squash.

5. Remove from oven and allow to cool.

6. Add all ingredients to high speed blender and blend until smooth and heated if you have a soup setting. Add more broth or stock if it is too thick to your liking.

7. If your blender doesn’t have a soup setting or you are using a food processor, blend all ingredients until smooth. Pour mixture into a small pot and heat, stirring occasionally over medium heat until hot.

8. Garnish with lightly toasted pumpkin seeds and enjoy!

Pumpkin Chai Maple Latte

From DAVIDsTEA

Ingredients

• 1 ½ cup of water

• 1 perfect spoonful of Pumpkin Chai

• ¼ teaspoon of cinnamon

• ¼ teaspoon of ginger

• 1 cup coconut milk

• 2 tablespoons of brown sugar

• 1 tablespoon of maple syrup

• ¼ cup of pumpkin puree

• Frothed Milk

Directions

1. Add water, pumpkin chai, cinnamon and ginger in a pot

2. Bring it to a slow boil

3. Simmer on low for 8 minutes

4. Add coconut milk

5. Add brown sugar

6. Add maple syrup

7. Add pumpkin puree

8. Low and slow temperature for 3-5 minutes

9. Strain

10. Add frothed milk and cinnamon on top

Now that you have five new recipes to try, you better get to work! None of this tasty food is going to make itself.

• Autumn
• fall
• food
• pumpkin
• soup
• tea