I am really leaning into fall flavors this year, so figured I’d dedicate a post to some of my favorite recipes thus far!
Baked and stuffed apple overnight oats for 1
Ingredients:
- 1 apple
- 1/2 cup oats
- 2 tbsp chia seeds
- 1 cup almond milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg and ginger
Instructions:
In one bowl combine all oat ingredients and stir until well combined. Core out 1 apple and remove seeds, creating a large well in the bottom for oat mixture to go in. Add remaining apple middle to overnight oat mixture. Let sit overnight.
In the morning, preheat oven to 400F and spray cored apple with coconut oil spray. Bake for ~25-30 minutes, until apple is soft. Add overnight oat mixture to the center, top with almond butter, and enjoy!
Honeynut squash soup
Ingredients:
- 4 honey nut squashes
- 3 cloves garlic
- 1 shallot
- 1/4 cup bone broth
- salt and pepper
- 1 tbsp full fat coconut milk
- avocado/olive oil spray
Instructions:
Preheat oven to 350F. Halve and core honey nut squash. Save the seeds, pat them dry, and leave them out to continue drying. Spray squash with avocado/olive oil and sprinkle with salt and pepper. Bake for ~15 minutes, then add cloves of garlic and shallot to the pan, also covered with avocado/olive oil. Continue baking until all are soft and fragrant, ~another 15 minutes.
In the meantime, spray seeds with avocado oil, salt, and pepper and place in air fryer for ~10 minutes, until browned and crispy.
When squash is done, add to blender with garlic and shallot and mix with 1/4 cup bone broth, more if you like a more liquid soup. Blend until smooth. Top with seeds and a drizzle with coconut milk. Serve with the crustiest bread, heaped with butter of course.
Fall kale salad
Ingredients
- lettuce of choice
- roasted cauliflower
- chickpeas
- blackberries
- basil
- pistachios
Basil vinaigrette: 1 cup basil, 2 tbsp olive oil, 1 clove garlic, juice of 1 lemon, 1 tsp honey, salt and pepper to taste. Blend! Combine all!
Gingerbread oat bake:
- 1/2 cup oat flour (oats in a blender / coffee grinder until flour forms)
- 1/4 cup almond flour
- 1/4 tsp cinnamon
- Few shakes of dried nutmeg and ginger
- Pinch of sea salt
- 1 egg
- 1 tbsp molasses
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Preheat oven to 350F. Combine dry ingredients in one bowl, wet in another. Mix wet with dry, combine well. Place dough in oiled pan (I used cast iron). Bake for 12 minutes, until top is set and firm. Top with walnuts, yogurt, and almond butter.
Maple pistachio salmon
- salmon filets
- 1/4 cup chopped pistachios
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1/4 cup fresh basil, chopped
- salt and pepper
Cook salmon to your liking with seasonings (I used salt, pepper, garlic powder in the air fryer). When cooking, combine all other ingredients. When salmon is finished, top with pistachio, maple syrup, basil mixture, as above. Simple and so delightful.
