5 Cozy Fall Recipes

Ingredients:

• 2 cups rolled oats
• 2 apples, peeled and chopped
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 eggs
• 1½ cups almond milk (or regular milk)
• ¼ cup maple syrup or honey
• 1 tsp baking powder
• ½ cup chopped walnuts (optional)

INSTRUCTION:

• Preheat oven to 350°F (175°C) and grease a baking dish.
• In a large bowl, whisk together eggs, almond milk, maple syrup, vanilla, and cinnamon.
• Stir in oats, apples, and baking powder. Mix until well combined.
• Pour the mixture into the baking dish and top with chopped walnuts if desired.
• Bake for 35-40 minutes until the oatmeal is set and golden brown.
• Serve warm, optionally, with a drizzle of maple syrup or a splash of milk.

Ingredients:

• 1 small pumpkin (or 2 cups canned pumpkin puree)
• 1 cup red lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• Olive oil for sautéing

INSTRUCTION:

• Heat olive oil in a large pot, sauté onions and garlic until soft.
• Add cumin and turmeric, stirring until fragrant.
• Add pumpkin, lentils, and vegetable broth. Bring to a boil.
• Reduce heat and simmer for 20-25 minutes until lentils are soft.
• Blend the soup to a smooth consistency or leave it chunky if preferred.
• Season with salt and pepper to taste. Serve warm with crusty bread.

Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, cooked
• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp paprika
• 1 tsp oregano
• ½ cup shredded cheese (optional)
• Olive oil for sautéing
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INSTRUCTION:

• Preheat oven to 375°F (190°C). Slice off the tops of the bell peppers and remove the seeds.
• In a pan, heat olive oil and sauté onions and garlic until softened. Add ground turkey, cook until browned.
• Stir in diced tomatoes, quinoa, paprika, oregano, salt, and pepper. Simmer for 5 minutes.
• Stuff the mixture into the bell peppers and place them in a baking dish.
• Top with shredded cheese if desired. Cover with foil and bake for 30-35 minutes until peppers are tender.
• Remove foil in the last 5 minutes for a crispy top.

Sweet Potato and Black Bean

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 8 small whole wheat tortillas
• ½ cup chopped cilantro
• 1 lime, cut into wedges
• ½ cup plain Greek yogurt (for topping)
• Olive oil for roasting

INSTRUCTION:

• Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
• Spread on a baking sheet and roast for 25-30 minutes until tender.
• Warm the tortillas and assemble the tacos by adding roasted sweet potatoes, black beans, and cilantro.
• Top with a dollop of Greek yogurt and a squeeze of lime juice.

Butternut Squash Mac and Cheese

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1½ cups milk (or unsweetened almond milk for dairy-free)
• 1 cup shredded cheddar cheese (or dairy-free cheese)
• 1 lb whole wheat pasta (macaroni or any short pasta)
• 1 clove garlic, minced
• 1 tsp mustard powder
• ¼ tsp nutmeg
• Salt and pepper to taste

INSTRUCTION:

• Boil the butternut squash in water until tender (about 10-12 minutes). Drain and blend with milk until smooth.
• Cook the pasta according to package directions.
• In a large pot, heat a little olive oil and sauté the garlic for 1 minute. Stir in the butternut squash puree, mustard powder, and nutmeg.
• Add the shredded cheese and stir until melted. Combine with the cooked pasta.
• Season with salt and pepper and serve hot.