Fall Clean Eating Recipes (2024)

What's not to love about Fall? Cooler weather, the leaves changing colors, cozy sweaters, and the absolute BEST comfort food!

The yummiest soups, hot chocolate, salted caramel, juicy apples, warm bread, pumpkin everything are completely amazing but not always the healthiest. Here are some great fall recipes that spare no expense on taste but are healthier options to working into yourweekly meal plan.

Instructions:

1- Preheat oven to 400°F.

2- Rub rimmed baking sheet with a thin coat of olive oil. Place carrots, squash, tomatoes, onion, and garlic on the baking sheet and sprinkle with a little more olive oil and salt and pepper. Rub the oil over all of the vegetables so that they are well coated. Roast vegetables about 45 minutes, stirring once or twice until they are cooked through and nicely browned.

3- Remove the roasted squash and carrots from the pan to a cutting board. Cut into 1/2-inch pieces and set aside.

4- Remove the roasted garlic from their peelings and place in a food processor. Add the roasted tomatoes and onions. Pulse in the processor until almost smooth.

5- Deglaze the roasting pan by adding a little water or broth to the baking sheet and scrape up any browned bits.

6- Add the browned bits, the broth, and the puréed vegetables to a large pot. Then add the chopped kale, thyme, and bay leaf to the pot. Heat on high to bring to a boil, lower the heat to reduce to a simmer. Simmer uncovered until the kale is tender, about 30 minutes.

7- Next add the roasted carrots and squash to the soup. Add the drained white beans to the soup. Simmer for 8 to 10 minutes and add more broth or water to the soup if it needs thinning.

8- Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead.

Instructions:

1- Preheat your oven to 400°. In a large greased roasting pan or cookie sheet, spread out your squash, apple, red pepper, onion, and 4 oz. bacon. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400° for 1 hour.

2- In a large kettle over high heat, add the roasted vegetables and bacon with the sage, garlic, chicken broth, and white wine. Cook on high for 10-15 minutes, breaking up the vegetables with your spoon as it cooks.

3- Meanwhile, in a skillet over high heat, cook the remaining 4 oz. bacon until crisp.

4- Remove the squash mixture from the stove and add the goat cheese. Puree the mixture with an immersion blender or add small amounts to a blender, processing it small batches.

5- Serve the soup hot with a sprinkle of Parmesan cheese and crispy bacon.

Instructions:

Roasted Cabbage-

1- Preheat oven to 400 degrees. Line a baking sheet with Non-Stick Silicone Baking Mator parchment paper and spread cabbage chunks.

2- Spray lightly with cooking spray and sprinkle with salt and pepper.

3- Roast in the oven for 15 minutes or until cabbage is softened and beginning to brown. The brown outer edges are so flavorful! Let the cabbage cool enough to handle before chopping into smaller pieces for the salad.

Dressing-

1- Mix all dressing ingredients together in a small bowl.

2- Taste test. ...Yep, it's delicious!

Salad-

1- Add chopped cabbage, apple, and pecans to a medium-sized bowl. Pour in dressing. Stir to combine and season with additional salt and pepper if needed. Serve warm or at room temperature.

Instructions:

1- Preheat the oven to 350 degrees

2- Toss the sweet potato in olive oil, sea salt, and pepper. Then place on a baking sheet and bake for 25 minutes until fork tender.

3- Place the 1 cup of quinoa and 2 cups of water into a small saucepan. Bring to a boil, then cover and simmer for 10-15 minutes until all of the water is absorbed. Fluff and set aside.

4- In a large pan, add a drizzle of olive oil and the chopped kale. Then sprinkle sea salt and pepper and sauté kale until it begins to crisp slightly. Set aside.

5- In the same pan, cook the chicken sausage pieces until browned.

6- In a large bowl, mix the quinoa, sweet potato, kale, and chicken sausage together. Then pour the mixture into a large baking dish.

7- Shred a piece of gruyere cheese until you reach about 1/3 cup and sprinkle over the top.

8- Bake for 10 minutes until the cheese is melted.

Instructions:

1- Preheat oven to 450 degrees.

2- Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.

3- Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.

4- Place sweet potato, brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.

5- Drizzle with remaining 2 Tbsp. olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.

6- Set chicken thighs over veggie/apple layer.

7- Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.

8- Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in the center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.

9- Garnish with parsley if desired and serve warm.

Instructions:

1- Preheat oven to 350 degrees. Generously spray the 3-small loaf pans (3"x6") with non-stick cooking spray.

2- In a large bowl, melt butter. Then whisk in eggs, apple butter, and coconut sugar. Add in flour, baking soda, and salt. Stir together all ingredients until combined.

3- Pour into greased pans and bake for 45 minutes or until thetoothpickinserted comes out clean. Allow to cool in pans for 15 minutes, then remove and continue to cool on cooling racks.

4- Store in an airtight container for a few days on the countertop or wrap in saran wrap then place in Ziploc storage bag and store in the freezer.