You can’t jump into Fall without some really good Fall recipes, because… food!! For this week’s in-feed inspiration, we are going to dive into five healthy Pinterest recipes that you will want to save for when that crisp Autumn weather arrives! Each of these would make the perfect side dish or snack.
Wholesome Recipe Box offers us an easy and delicious Fall recipe for healthy cinnamon apples. There is no processed sugar included in this recipe making them both kid and adult friendly.
You will need four pounds of apples (sliced into eighths), 2 tablespoons of butter, 1/4-cup of apple juice, 1/4-cup sugar-free sweetener or honey, 1/2-teaspon all spice, 1/4 teaspoon salt, 2-3 teaspoons arrowroot or cornstarch, and 1 teaspoon apple cider vinegar.
In four easy steps and fifteen minutes, you will have a warm snack or side dish.
Can you imagine these over your favorite pancakes, waffles, or even with a side of ice cream. Oh my!
This recipe from Taesha at the Natural Nurturer is full of warm flavors and can easily be made gluten free and/or dairy free, depending on your dietary requirements. It is also vegetarian and nut free. It is easy to make, only takes one bowl, and is very filling.
Ingredients include the following: olive oil or avocado oil for greasing, 2 cups rolled oats use certified gluten free if needed, 2 teaspoons pumpkin spice, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup pumpkin puree not pumpkin pie filling, 1 1/4 cup milk of choice this works great with almond milk if dairy-free needed, 2 large eggs can sub flax eggs to make egg-free, 2 teaspoons vanilla, 1/3 cup maple syrup or honey, and optional chocolate chips/nuts/raisins.
This paleo recipe from Smile Sandwich is packed with protein powder, chai seeds, and pumpkin flavor. Best of all, it requires absolutely zero baking!
Ingredients: 2 tablespoons paleo flour, 1 tablespoon vanilla protein powder, 1 tablespoon pumpkin pie spice, 1 cup cashew butter, 1 tablespoon maple syrup (or honey), 2 tablespoons pumpkin puree
This recipe from Cafe Delites features buttery, tender carrots with a honey-butter garlic sauce. It is the perfect combination of sweet and salty and only takes 25 minutes from beginning to end.
Ingredients: 2 pounds (1 kg) carrots washed and peeled (or unpeeled), 1/3 cup butter, 3 tablespoons honey, 4 garlic cloves minced, 1/4-1/2 teaspoon salt plus more for seasoning, Cracked black pepper, 2 tablespoons fresh chopped parsley
Eat Something Vegan gives us a six-ingredient flavorful snack that looks absolutely delicious! The roasted recipe becomes very tender and soaks up all of the added flavor.
Cabbage. Green cabbage is best for this dish, but you could also use red cabbage if you want
Olive oil. This is the oil I like to use with this recipe, but you can also use other kinds of oil, including avocado, canola, or sunflower oil.
Red pepper flakes. This is optional, if you’d like an added bit of heat.
1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head.
2. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
3. Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks.
4. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired.
5. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.