Well it’s officially fall although it’s been in the 80’s here all week. I actually love these temps- I feel like summer was basically 90-100 degrees every day so I’m happy for some days in the 70’s and 80’s until we fall to real fall weather. I’m heading north this weekend to Vermont for Blog Brûlée where the temps will be in the 50’s!!!! So I think I will be feeling more fallish (yes that’s a word) by the time I head back. In the meantime I figured I would share some of my favorite recipes for fall since most people are already in that frame of mind.
I shared these chai oats last week which are pretty much the perfect fall breakfast if you want something without apple or pumpkin. I’m hoping to share a couple more oatmeal based breakfast recipes soon as well.
Or try my carrot cake pumpkin muffins- you could use any muffin mix you want and just add in the ingredients.
And just to throw in another fall options featuring apples… try my gluten free cinnamon apple pancakes. These don’t taste like some other less appealing gluten free options I’ve had in the past and are packing lots of fiber (which is a great way to start the day if you know what I mean). Also the pancakes and muffins are super great freezable picks!
I like to pack salads for lunch because usually it means I don’t need worry about having leftovers from dinner the night before… one less thing to worry about is awesome. Plus it means I’m getting a healthy dose of veggies earlier in the day just in case dinner happens to be a bowl of cereal or something less nutrient dense.
This crunchy festive salad was originally for Christmas time but I think it works even better as a fall recipe with the fresh apple, sugared nuts, and zesty dressing.
Even if you are a smoothie lover sometimes when it cools down you aren’t craving them as much and there is less seasonal fruit to add in. My solution is the delicious sweet potato smoothie that is lightly sweetened and super nutritious.
My spinach and feta quinoa muffins are great to pack as to go snack or lunch and the vegetables and cheese can be customized.
These crispy salty sweet Brussels are a recipe I’ve made over and over. They are super easy to make, great for meal prep, and a serious crowd pleaser.
On the slightly more starchy side these parsnip fries can be made 3 different ways depending on what foods you are pairing them with. They are little more unique that sweet potato or regular fries to keep your dinner guests on their toes.
For dinner we obviously want something filling and delicious so my first choice would be my butternut squash mac and cheese. It’s honestly one of my favorite recipes I’ve ever created.
This is a super easy recipe especially compared the above mac and cheese. I’m a huge fan of the crockpot and my goal is to use it weekly this fall and winter.
Another easy dinner option is pizza, plus it’s always a crowd pleaser. I highly recommend using Cabot seriously sharp cheddar and shredded by hand- the flavor is unparalleled compared to the cheap orange shredded cheddar.
Frozen Pumpkin Pie Ice Cream Cups
For fall desserts I think the number one choice is always going to be pie (hello, Thanksgiving!) so unfortunately I don’t have very many fall influenced dessert recipes. I did make these pumpkin frozen ice cream cups about 2 years ago. This dessert is the perfect transition from summer to fall recipe.
And I’m going to throw in this pumpkin pie hummus which could also be a snack or dessert- more of a dessert especially if you end up dipping cookies in it!
What are your favorite fall recipes?? Are you already eating all the pumpkin!? #pumpkineverything