Ushering in Fall - Tasty Recipes

The fall months are known for comfort foods that warm up the body and bring back beautiful memories from autumns-past. The thing with comfort foods--soups, chilis, buffalo wings--is that some of them can be less than healthy. So how do you still enjoy fall comfort foods in a healthy way? There’s good news! You enjoy some of your fall favorites while prioritizing your health. Here are some must try healthy fall comfort food recipes.

Healthy Fall Comfort Food Recipes

Pumpkin is one of the first things that comes to mind when thinking of autumn, and that includes some tasty recipes. More than just pumpkin pie or pumpkin-spiced lattes, you can create some fantastic stews and chilis using pumpkin.

Turkey Pumpkin Chili

Adapted from Family Style Food

Ingredients

  • 3 tbsp olive oil
  • 1 cup finely chopped onion
  • 1 ½ cup finely chopped onion
  • 2 stalks celery finely chopped
  • 2 garlic cloves finely chopped
  • 2 tbsp Whole30 All-Purpose Seasoning
  • ½ tsp crushed red chili
  • 1 ½ lbs ground turkey
  • 1 tsp ground cumin
  • 1 15 oz can unsweetened pumpkin puree
  • 2 15 oz cans cannellini beans, drained
  • 2 cup low sodium chicken broth
  • 1 tsp kosher salt
  • ½ cup cashew cream

Instructions

  1. Pour the oil into a 4 or 5 quart soup pot and place on a stove top at medium heat. Add the onions, celery, and carrots. Cook until the vegetables are softened. You will want to stir occasionally.
  2. Add all of the seasonings. Make sure to stir enough so that you coat the vegetables in the seasoning.
  3. Add the turkey and cook until it’s fully cooked.
  4. Add the pumpkin, beans, and broth. Bring to a simmer.
  5. Partially cover and cook for 25 minutes. (Adjust the heat to a lower heat to maintain a simmer and not a boil.)
  6. Remove from the heat and stir in the cream.
  7. Add extra seasoning if needed and serve in bowls. 

Squash is also popular this time of year, and so be creative with your dishes and your tastebuds will thank you!

BBQ Spaghetti Squash Bowls

Adapted from CharlestonFitFoodie

Ingredients

Instructions

  1. Preheat the oven to Bake at 400°F. Cut squash in half (lengthwise). Scoop out the seeds, brush the inside with 1 tbsp of the avocado oil, and bake faced-up on a lined baking sheet for 35 to 40 mins. Remove from oven and let cool for 10 minutes, then add innards to a bowl and shred, reserving squash boats.
  2. Mix chicken with 1/2 cup Noble Made Classic BBQ Sauce.
  3. Heat remaining tbsp of avocado oil in skillet over medium heat. Sauté the onion and bell pepper for 3 to 5 mins, then let cool.
  4. Add sautéed veggies and chicken to squash and combine.
  5. Add the mixture back into each of the boats, then top with jalapeno, cilantro, remaining Noble Made Classic BBQ Sauce, and ranch as desired.

Family Favorites

Sometimes when you have a big, hungry family to feed, an easy-to-make meal, that everyone will love, can be just the ticket.

Whole30 Meatballs and Gravy

Adapted from The Wooden Skillet

Ingredients

  • 2 lbs ground turkey
  • 1 egg
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • olive oil
  • 1 cup baby bella/crimini mushrooms, diced
  • ⅛ tsp citrus herb seasoning
  • 2 tbsp ghee
  • 2 tbsp tapioca starch
  • 2 cup beef broth

Instructions

  1. Place ground turkey in a medium bowl.
  2. Add citrus herb seasoning and egg.
  3. Use your hands to thoroughly mix together.
  4. Roll meat mixture into meatballs.
  5. Bring pan to medium heat and add enough oil to coat the pan.
  6. Add meatballs and sprinkle with salt and pepper.
  7. Cook on medium heat for about 15 minutes or until cooked through. 
  8. Remove meatballs and set them on a plate.
  9. Leave any grease in the pan and add the mushrooms.
  10. Cook on medium heat until cooked, but firm. (About 3 minutes)
  11. Remove mushrooms and set aside on a plate.
  12. Scrape any large bits or residue and remove from the skillet.
  13. Bring heat down to medium and add the ghee to the pan and cook until melted. 
  14. Add tapioca starch and use a whisk to combine ghee and tapioca starch.
  15. Let cook for thirty seconds once combined while continuing to whisk.
  16. Add beef broth slowly and continue to whisk.
  17. Mixture will start to thicken as you continue to cook.
  18. When you have reached your desired consistency, add mushrooms and meatballs back to the skillet and stir to coat well.
  19. Leave on simmer, but do not allow gravy to boil.

Harvest Sheet Pan Meal 

Adapted from Mary’s Whole Life

Ingredients

  • 1 lb of sausage, cut into 1" rounds
  • 1 lb sugar-free bacon, cut into 1" pieces
  • 1 lb brussels sprouts, cut out the bottoms and halve them
  • 1 lb butternut squash, cubed
  • 1 honeycrisp apple, peeled and diced
  • ¼ cup olive oil
  • ½ cup coconut aminos
  • 1 ½ tbsp Dijon mustard
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp sea salt


Instructions

  1. Preheat your oven to Bake at 425°F.
  2. Line a large baking sheet with parchment paper.
  3. Spread bacon out evenly on a baking sheet and bake for 8 minutes.
  4. Add the rest of your ingredients to a large bowl.
  5. Mix well to coat with seasoning.
  6. When the bacon has cooked for 8 minutes remove from the oven.
  7. Add the bacon to your bowl and mix well.
  8. Add the mixture to your cooking pan and put in the oven for 20 minutes.
  9. Bake until it reaches your desired texture.
  10. Remove from the oven and enjoy. 

Backyard and Tailgating Favorites

Fall is the perfect time to enjoy dining outdoors. So grab the table cloth and set up a beautiful scene in your backyard for a yummy meal.

Stuffed Squash

Recipe adapted from Eat The Grains

Ingredients

  • 2 small butternut squashes, cut in half and deseeded
  • 4 cup packed kale
  • 1 lb ground turkey
  • ½ cup chopped onion
  • 1 ½ tsp All-Purpose Seasoning
  • 1 tsp cumin
  • ½ tsp cinnamon
  • ½ tsp red pepper flakes
  • 1 tbsp lemon juice
  • olive oil

Instructions

  1. Preheat oven to Bake at 375°F.
  2. Line 2 baking sheets with parchment paper.
  3. Drizzle olive oil, salt, and pepper on the flesh of the butternut squash.
  4. Place cut side down and roast for 40-45 minutes until soft.
  5. When there are 10 minutes remaining for the squash to be cooked, you will start preparing the ground turkey.
  6. Heat a large pan over medium heat.
  7. Add oil to the skillet.
  8. Once hot add onions and sauté for 2-3 minutes.
  9. Add ground turkey, salt, and pepper. Break it up with a large spoon and cook completely.
  10. Add Kale and cook for 2-3 minutes until wilted.
  11. Add cumin, all purpose seasoning, red pepper flakes, cinnamon, lemon juice and a small amount of salt and pepper. Stir together well.
  12. Remove the squash from the oven and let it cool for two minutes.
  13. Add your beef and kale mixture to your squash. Make sure to add even amounts to each squash.
  14. Serve on a plate and enjoy. 

Pulled BBQ Pork

Recipe adapted from Whole Kitchen Sink

Ingredients

  • 4 lbs pork shoulder
  • ½ cup chicken broth
  • ½ cup balsamic vinegar
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 1 cup Smoky BBQ Sauce


Instructions

  1. Place pork in a slow cooker.
  2. Season meat with salt and pepper.
  3. Pour in chicken stock and balsamic.
  4. Add in 1 cup of smoky BBQ sauce.
  5. Cover and cook on low for 6-8 hours. (Pork should pull apart easily when done.)
  6. Remove from the slow cooker and shred.
  7. Serve on its own or part of a slider or meal. (This would be the perfect option for a tailgating menu!)