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. 

Also, if you missed it, here are seven other Pinterest recipes I have been dying to try as well as our healthy carrot and chic pea salad recipe. 

FALL RECIPE EDITION

Healthy Cinnamon Apples 

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.

• Place the apples and butter in a large skillet over medium-high heat. Toss until butter has melted and is coating the apples.
• Mix apple juice, sweetener, cinnamon, allspice and salt and pour over the apples. Toss. Cover with a lid and simmer on medium-low heat for around 5 minutes.
• Uncover and toss. Either simmer until thickened, or add arrowroot/cornstarch/glucomannan and toss quickly.
• Stir in apple cider vinegar and serve hot.

Can you imagine these over your favorite pancakes, waffles, or even with a side of ice cream. Oh my! 

Pumpkin Baked Oatmeal 

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.

No Bake Pumpkin Pie Energy Balls 

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

Instructions

1. In a large bowl, combine flour, protein powder and pumpkin pie spice.
2. In a separate bowl, microwave cashew butter, syrup, and pumpkin puree for 30 seconds – 1 minute until it’s easy to mix the ingredients together.
3. Pour the cashew butter mix into the dry ingredient mix and stir to combine. Freeze the dough for about 10 minutes so it hardens enough to handle.
4. Line a baking sheet with parchment paper. Roll the dough into about 20 balls and arrange on the baking sheet. Refrigerate until fully chilled, then store in an air-tight container in the refrigerator.

Honey Garlic Butter Roasted Carrots

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

Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.

2. Trim ends of carrots and cut into thirds.

3. Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.

4. Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper. 

5. Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.

6. Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.

7. Season with a little extra salt and pepper if desired. Garnish with parsley.

 

Roasted Cabbage Steaks

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. 

Ingredients:

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.

Spices. Salt, garlic powder, and paprika are all you’ll need for flavor.

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.

Favorite Amazon Kitchen Items for Fall