One of my many passions is cooking healthy and tasty meals for my family! I grew up having the opportunity to learn from my mom who was (and still is) an AH-MAZING cook! She crafts her meals from scratch and presents her dishes as if we were visiting a fine dining restaurant. She taught me to “cook with color,” which you’ll see in all the recipes I’m about to share with you.
The older I get, the more I appreciate the art of cooking. I think it’s important to know what’s in our food, and there’s no better way of knowing that than making it yourself. Knowing I’m feeding my family wholesome and healthy food is a priority and I love sharing my favorite recipes, especially when they’re quick, easy, and most importantly, healthy!
Fall is one of my favorite seasons! The leaves change colors, the temperature drops, and – cue all the pumpkin-spiced lattes! Bring on the scarves, the boots, and no need to really do my hair because you’ll most likely catch me in one of my many beanies that I rotate through my wardrobe.
But in all seriousness, I love fall foods. There’s something gratifying about staying in on a cold day and cooking a meal I know was made with love. My fall recipes are usually filled with all the fall colors like oranges, greens, yellows, and dark reds. Give me all the squash-like vegetables like zucchini, yellow squash, butternut squash, brussels sprouts, sweet potatoes, and of course pumpkin!
I’ve gathered all my favorite fall recipes that I can’t live without. Need a quick and easy recipe for a holiday party? Don’t worry momma, I got you.
Okay, if you know me, you know I love making muffins! You’ll usually see me posting about my banana-oatmeal or banana-spinach muffins because I always have an over-ripened banana that I won’t allow go to waste. Plus, they’re great for the family whether we’re enjoying breakfast or an afternoon snack.
This time of year I love to switch it up! Here comes the pumpkin puree and the BEST pumpkin muffins I’ve ever made! Plus what I love about this recipe is that you can really make them your own. You can add dried fruit, chocolate, or even nuts. This recipe also gives alternatives if you have any dietary restrictions. I love to pair these with almond butter for some added protein.
Recipe and instructions: HERE
Fall pasta bake
I’m kind of new to the pasta-bake scene. I’m not a big pasta fan, but come fall and I’m down with some healthier options in place of regular pasta noodles. I usually buy whole-wheat pasta or even the spinach-fortified styles. I came across these really good pea-protein noodles and thought I’d throw them in this bake for some added color. You’ll notice all my recipes are FULL of color because color means nutrients and nutrients fuel your body. You can pair this bake with a small side salad, but it’s also very filling on its own.
-1/2 box of whole wheat rotini noodles
-1/2 box of pea-protein rotini noodles
-1 package of chicken sausage (I used Simple Truth Spinach Gruyere sausages)
-2 tablespoons of olive oil
-salt and pepper to taste
-1 yam cubed and sautéed
-1 medium sized head of broccoli cut and sautéed
-1 cup of spinach chopped and sautéed
-1 cup of brussels sprouts cut in half and sautéed
-1 cup of julienned red bell peppers and sautéed
-1-2 tablespoons of pesto sauce
-1/4 cup of shredded mozzarella cheese
1. Preheat the oven to 350 degrees F.
2. Boil the noodles, then set aside.
3. Cut the sausages into ½ inch discs, then sauté in pan until browned. Set aside once cooked.
4. In a separate large pan, add the olive oil and all the veggies to sauté. I always add the yams and brussels sprouts first because they take the longest. I add just a dash of salt and pepper to add flavor. Once all are nice and soft, add to a bowl and mix in the cooked sausages and pasta.
5. Add the pesto and then gently fold/mix the pesto with the veggie, sausage and pasta mix. Once the pesto has coated the mix, add to a glass oven-safe dish.
6. Add the shredded mozzarella cheese on top of the mix and then place in the oven to bake for 10 minutes.
7. Slightly cool and then serve it up!
I’ve recently fallen head over heels (or really wedges – because who has the strength to wear heels anymore) with the new rage of cauliflower pizza crust! OH-MY-GOODNESS, it’s soooo good! I’ve tried making my own but have found it’s much easier to buy the pre-made frozen from the store. Plus you get two crusts in the package, which is great for having an extra on hand. I personally like the “Caulipower” brand which you can find in the frozen-pizza section. Again, here you can really add what toppings you like and I like to make pizzas on “clean out the fridge night,” but this specific recipe was based on all the autumn flavors I was craving. I love adding a small side salad or soup with this recipe!
-1 package of the frozen “Caulipower” pizza crust
-1/2 jar pizza sauce (I prefer Classico or Simple Truth brands)
-mozzarella and feta cheese
-ground turkey meat
-red bell pepper, diced
-zucchini and squash, diced
-roasted yam, diced
-sliced red onion
- Follow instructions on crust package and preheat the oven. By the time you’re done prepping your pizza, the oven will be ready to go!
- Spread the pizza sauce to the ends of the pizza crust.
- Add a thin layer of mozzarella cheese.
- Add your veggies and make sure they are evenly spread out over the crust.
- Add your already cooked ground turkey.
- Sprinkle another layer of feta cheese on top.
- Put in oven to bake according to the pizza crust instructions.
- Slightly cool and then serve up!
Turkey & veggie-stuffed meatloaf
“Mom, where’s my meatloaf?!” Oh yes, my two-year-old has been caught yelling something along these lines! This is one of my favorite recipes that I’m usually whipping up once a month because it’s so easy to make and so great to have as leftovers! Plus you can really use whatever veggies you want! It’s a great way to sneak in some veggies for those picky toddlers. This recipe is also great for those cold fall and winter nights. Pair with roasted veggies or mashed potatoes!
-1 package of lean ground turkey
-1 cup of oatmeal
-1 egg, beaten
-1/2 cup of diced white onion
-1/2 cup of sautéed yam
-1/2 cup of thawed green peas
-1/2 cup of pizza sauce, ketchup or tomato sauce
-1 teaspoon of salt
-1/2 teaspoon of pepper
- Preheat the oven to 350 degrees F.
- Mix all the ingredients together in a bowl.
- Place in a greased bread pan.
- Bake for 60 to 75 mins. Check the temperature of the inside with a thermometer. Should cook to at least 165 degrees F.
- Let cool slightly and serve!
Southwestern pumpkin soup
This is probably going to be the best soup you’ve ever made! I’d say the fastest, easiest soup recipe of all time. So give a special shout out to my mom Pamela, because I’ve stolen this secret (not so secret anymore) recipe from her! I grew up having this soup right at the turn of fall, so it’s become a family tradition and we even start our soup season at Snack Attack Specialty Sandwiches & Brews with this recipe! If you don’t feel like making itm give us a call to see if we are currently serving it! But for real – bring this to a holiday party and you’ll have all the new best friends you’ve been looking for. Great to pair with a gourmet-style grilled cheese!
-1/4 cup of butter or oil (canola or olive)
-2 cups finely diced white onion
-1/2 teaspoon of cayenne
-1 1/3 cup of milk. I usually use unsweetened almond milk. You can also use a 2%.
-3 cups of pumpkin puree (make sure it’s not the pumpkin pie filling)
-4 to 5 cups of chicken broth
-salt and pepper to taste
- Melt the butter (or heat the oil) in a large saucepan over medium heat.
- Sauté the onions until translucent, make sure not to overcook. Add the cayenne.
- Transfer the cooked onions to a blender. Add the milk and pumpkin, puree until smooth.
- Transfer back to the pan and gradually whisk in the chicken broth.
- Bring back to a simmer, season with salt and pepper.
- Voila, you are a master chef!