The List: Top 5 Healthy Fall Recipes for Foodies
I get so excited for fall food after a long Summer of trying to avoid turning on the oven (the same way I get excited for Spring food once I've grown tired of soups and squash). What can I say? I get excited about food.
But when it comes to cool weather seasonal recipes, they can tend to fall (see what I did there?) into two categories: Super indulgent and delicious (cream-of-whatever-soup and allthecheese recipes reign, here) or healthy and not-quite what you were looking for when you searched for "lighter versions" of your old favorites. Because gaining 15 lbs over the holidays isn't on anyone's bucket list, wouldn't it be great to find a middle ground?
That's what this post is all about. This list of Top 5 fall recipes nails the trifecta: super healthy, but still extremely satisfying and also worthy of serving a dinner party (because let's be real... those old standards popular on All Recipes that your grandma probably made in the 50s just aren't Insta worthy)
Here's the icing on the cake: I've personally tried every one of these recipes. This is the food that I love to cook over and over again for my own family and friends throughout the fall. They're literally tried and true.
Without further ado, here's the list.
by The First Mess
Here's what I especially love about this recipe, besides the fact that it's vegan without even trying:
First, it's S.I.M.P.L.E. and the techniques used to make this soup are perfect if you're just starting out- commit what you do in the recipe to memory, and you can make soup out of anything, any time.
Second, although you could use canned, (the recipe gives both options) using cooked-from-dry navy beans means you'll have some left over for another meal, later in the week! #soseamless
by Pretend its a Donut
If you've never cooked delicata squash before RUN, DON'T WALK to the seasonal gourds section of your grocery store. If your grocery is like mine and not quite "up on things", they might be disguised as decor within the produce section.
Here's the scoop on delicata squash: no scooping required. That's right, no removing seeds, no scooping squash guts. Just slice and roast. Couldn't be easier. Savory, creamy/crisp squash with crunchy toasty seeds and heat from the sauce... heaven on a sheet pan.
The genius, here, is in the crumb. Oh, and the crust (the only pie crust I ever make, now). Okay, the whole recipe is genius. I could (and have) eat half a pie in a sitting, and to be honest, I don't even feel all that guilty about it because the ingredients are GOOD! No apple pie goo. The crumb topping is nutty and sweet and green-tasting (in a good way), all at the same time.
If you bring this along to a dinner party or holiday, you'll get requests for the recipe, FOR SURE.
by Sprouted Kitchen
This frittata is everything. Does that sound dramatic? I'm okay with it.
Make this for breakfast, brunch, or dinner. Eat it right away, make it ahead and serve it room-temp, or eat it as the best damn leftovers. It really is a crowd-pleaser and it's sexy enough for company. Bonus? It only requires a pan, a cutting board, a knife, and a mixing bowl to make.
by Smitten Kitchen
Delicata squash makes another appearance in this one, but you could use any squash. What's so great about this salad is the tangy-smoky vinaigrette and don't miss the PITA CROUTONS inside the salad, itself!