With the beginning of fall comes the most dreaded season for most healthy eaters – the holiday season. For those of you who are trying to stick to a clean eating plan but still craving something pumpkin-flavored, we’ve got a few fall recipes to help you celebrate the season without expanding your waistline.
Before you reach for the candy corn, take a look at some of our fall favorites.
1. The Easiest Turkey Paleo Chili (Serves 6-7)
This quick and easy chili packs all the flavor of everyone’s favorite fall recipe, but without all the legumes!
- 1 pound of turkey
- 1 tablespoon of coconut oil
- 1/2 white onion
- 1 large can of diced tomatoes
- 1 can of tomato paste
- 1 cup of water
- 3 tablespoons of chili seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon of pepper
- 1 large zucchini
- 1 large green pepper
First things first, mix your chili seasoning up. You can of course buy the pre-made packets at the store, but if you want to avoid additives, this an easy alternative. Mix the following ingredients in equal parts:
- Paprika
- Chili powder
- Red pepper powder
- Garlic powder
- Onion powder
I’m not a big spicy person, so I slack on the chili powder just a tad. If you have extra, put it away for another day! Chop up your onion while your coconut oil melts in a stock pot over medium heat. Add them in and let them brown. While you’re waiting, chop up your zucchini and the pepper.
After the onions are browned, add in your turkey and brown it. Throw in your peppers and zucchini and let me them cook for about five minutes.
Once the vegetables are soft, add in your tomatoes, your tomato paste, your cup of water and your seasonings. Give it a taste (make sure your meat is cooking ALL the way through!) and if everything is to your liking, let it simmer for about two hours.
Less Healthy Alternatives: Add corn and cubed sweet potatoes, garnish with cheddar cheese when you’re done.
2. Homemade Pumpkin Spice Iced Coffee (Serves 1-3)
So if you’re anything like me, you love Pumpkin Spice everything, but don’t want to pay $5 a day for sugar-laden coffee drinks. This is a substitute that will get you by on those chilly mornings! If you prefer the hot version, simply replace cold-pressed coffee with your choice of hot coffee.
- 1 cup unsweetened almond milk (or coconut milk)
- 1 cup of cold-pressed coffee
- 1/4 teaspoon of cinnamon
- 3 tablespoons of pumpkin
- 3-5 tablespoons of honey (depending on sweetness preference)
- 1/4 teaspoon of pumpkin spice
Using a blender, mix all your ingredients and then serve over ice.
Less Healthy Alternatives: You can put whipped coconut cream on top. You can also add vanilla extract.
3. Spooky Stuffed Buffalo Peppers (Serves 1-3)
Although this isn’t technically a fall recipe, it’s easy and quick and the fun Halloween spin will spook any dinner table!
- 3 orange peppers
- 1 tablespoon of coconut oil
- 1 ½ pounds of chicken breast
- 1/4 teaspoon of dill
- 1/4 teaspoon of rosemary
- 1/4 teaspoon of parsley
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 3 tablespoons of buffalo sauce or hot sauce
Preheat your oven to 350 degrees. Chop up your chicken into cubes while your coconut oil melts in a skillet on medium heat. Once your chicken is cubed, throw it into a skillet with all of your spices.
While your chicken cooks, cut the top off your peppers and clean them out. Then, using a small knife, carve spooky faces into your pepper, similar to what you would do in a pumpkin.
Once your chicken is cooked all the way through, turn your heat on low and add the buffalo sauce. Add more or less sauce to your liking – our favorite brand is Frank’s Red Hot Sauce, but you can use your favorite sauce. Cover for five minutes and let the chicken marinate.
Once your oven is preheated, take the peppers and fill them with the chicken. Stick them in the oven for about twenty minutes or until the peppers are soft. Take out and serve
Less Healthy: Add feta cheese on top before putting in the oven
More Healthy: Mix in sliced mushrooms and spinach when you add the chicken
4. Maple Bacon Meatballs (Serves 3-6)
I’m always looking for a good on-the-go protein snack and these meatballs are perfect for the first chilly days of fall.
- 2-3 pounds of ground pork (or ground beef)
- 1 tablespoon of coconut oil
- 1/2 pound of sugar free bacon
- 1 teaspoon of thyme
- 1/4 teaspoon of rosemary
- 1/4 teaspoon of liquid smoke
- 2 tablespoons of maple syrup or honey
- 1 teaspoon of black pepper
- 2 teaspoons of salt
Cook your bacon in a cast iron skillet using 1 tablespoon of coconut oil. Once it’s crispy, pull it off the heat and lay it on a paper towel to drain the grease. Leave the cast iron skillet on low heat.
Mix up all the ingredients in a bowl with your hands. Form small 1-2 inch balls with your hands and then stick them in a cast iron skillet.
Let the meatballs cook for five minutes on one side and then use tongs to flip them over. Repeat the process until the meatballs are cooked all the way through. Then, sit them on a paper towel to drain.
5. Crockpot Pot Roast (Serves 3-6)
There’s nothing like coming home on a cold day to a hot meal simmering in the crockpot.
- 2 pounds of roast (beef or pork works!)
- 1 white onion
- 2 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of thyme
- 1 teaspoon of basil
- 2 sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 2 green peppers, peeled and chopped
- 3 cups beef broth
Add all your ingredients to the crockpot and turn it on medium heat for 4-6 hours.
Less Healthy: You can use white potatoes instead of sweet potatoes if you don’t like them
More Healthy: Add several different color peppers