11 Healthy Recipes to Help You Reset for Fall
From pumpkin to Brussels sprouts and everything in between, it’s time to start cooking through autumn’s beautiful bounty.
Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved
When I say “butternut,” you say “squash!” “Butternut!” “Squash!” 'Tis the season of fall harvest, and here are some healthy but cozy recipes that celebrate it. So forget all about the heirloom tomatoes you were eating several weeks ago, don your chunky sweater and let’s get cooking.
Protein-rich black beans, lean ground turkey and butternut squash boost the texture, color and nutrition of chili, while enhancing its traditional flavors. The secret ingredient? Chia seeds, which thicken the stew and add some delightful crunch.
Ryan Dausch
Shhh — this recipe starts with canned pumpkin puree, so you don’t have to go through the hassle of breaking down a whole pumpkin. Sage, Brussels sprouts and butternut squash infuse the whole dish with fall flavor.
Ryan Dausch
We’re always looking for new easy ways to cook fish, and this recipe is a great example of something we’re bookmarking. The lean white fish cooks in a matter of minutes in a skillet, then gets served with a speedy Brussels sprouts, apple and potato hash. The whole dish gets topped with light but buttery apple cider sauce.
Tara Donne, Tara Donne
Ah, a comforting classic that never gets old, like cuddling up in our favorite fluffy blanket. This nourishing recipe calls for just five simple ingredients and simmers for fifteen minutes on the stove. May we recommend serving it with a big, fluffy salad?
Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.
Buy a bunch of apples and toss them into this antioxidant-rich salad, which is filled with kale, dates, almonds and cheese. Everything is dressed in a light lemon dressing that helps tenderize the kale.
What could be cuter than squash soup served inside edible pumpkin bowls? Save this recipe for a Saturday when you’re looking for a fun cooking project — or simply for when you need a pick-me-up. These baby pumpkin bowls are sure to make you smile.
Charles Masters
It’s hard to beat the simplicity and flavor of roasted veggies. This recipe guides you through roasting portobello mushroom caps, sweet potatoes and shallots with olive oil, garlic and fresh thyme.
Matt Armedariz, 2012 Television Food Network, G.P. All Rights Reserved
Did you know that Swiss chard is in season in the fall? This creative twist on creamed spinach leans on reduced-fat cream cheese and packs a flavorful punch thanks to a bit of freshly grated nutmeg and crisp pine nuts.
Pro tip: speed up this recipe by slicing all your brussels sprouts with the slicer attachment on your food processor. The rest of this recipe is easy, thanks to frozen pearled onions which you don’t have to peel or prep.
Christopher Testani
It may be made with lean ground beef and low-fat cheddar cheese, but this chili, thanks to a bunch of spices, is still as flavorful as it gets. Instead of serving it with bread, stuff it into sweet potato halves for a hearty meal.
RYAN DAUSCH
Typically, when we think of what makes soups creamy, our mind goes to ingredients like cream or butter. But this creamy soup has a secret. A whole can of white beans is simmered with the carrots and other aromatics. When everything is pureed together, the beans thicken the soup and add creaminess (and a ton of protein). So. Smart.
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