Fall Recipes

Fall is here! Which means it is time for some warm, comforting food! But that doesn’t mean it has to be unhealthy, here are a few of our favorite fall recipes that are packed with nutrients and perfect for this cooler season. Everything from breakfast to dessert for you and the family to enjoy :)

Warm up your mornings with this baked protein oatmeal, perfect for meal prepping for the week and we suggest pairing with a side of eggs!

Baked Pumpkin Protein Oatmeal
Serves 8

Ingredients

• 2 cups gluten-free oats
• 2 ½ scoops CLEAN vanilla protein powder
• ¼ cup pecans (optional)
• 1 tsp cinnamon
• ½ tsp baking powder
• 1 ½ cups non-dairy milk
• 1 ½ cups pumpkin puree
• 1 egg
• ¾ cup egg whites
• ¼ cup maple syrup
• 2 tsp vanilla extract

Instructions

1. Mix dry ingredients together in a small bowl and stir to combine.
2. Mix wet ingredients together in a large bowl and whisk until smooth.
3. Add dry ingredients to wet ingredients and stir well. 
4. Let sit while oven preheats to 350.
5. Pour into a 9x13 dish, sprayed with nonstick spray, and bake for 20-25 minutes. *Check at 15 minutes and every few minutes to ensure it doesn’t over cook.

Have pumpkin puree left over? Try this pumpkin smoothie recipe - great for a quick and easy on the go breakfast!

Protein Pumpkin Pie Smoothie
Serves 1

Instructions

• ½ frozen banana [if you prefer a bit lower carb you can do ¼ banana with little change in taste]
• ⅓ cup pumpkin puree
• ¼ tsp pumpkin spice
• ⅛ tsp vanilla extract
• 1 tsp flax seeds
• 1 cup unsweetened almond milk
• 1 scoop CLEAN Vanilla protein powder

Ingredients

1. Add all of the ingredients to the blender in the order listed. Blend on high for at least 2 minutes or until smooth (note: this may take longer if your blender isn't very strong). Scrape down the sides of the blender, as needed.
2. If you prefer a thicker consistency, add a couple ice cubes and blend again. Add more pumpkin spice to taste, if desired.

Want something different for breakfast or dessert? These pumpkin parfaits are filled with protein and perfectly portioned. We recommend layering in pint-size mason jars for fun!  

CLEAN Pumpkin Parfaits
Serves 4

Ingredients 

• 1 can pumpkin [15 ounce]
• 2 cups 0% Greek yogurt
• 1 scoop CLEAN Vanilla Protein
• 1/2 tsp ground cinnamon
• 1/2 tsp orange zest
• 1 1/2 cups granola with pumpkin seeds, we recommendPurely Elizabeth Pumpkin Cinnamon or Thrive Grain-Free Pumpkin Granola
• 4 tsp pure maple syrup, optional

Instructions

1. In a bowl, stir together pumpkin, 1/2 cup of the yogurt, 1/4 scoop protein powder, and cinnamon. In another bowl, stir together the remaining yogurt, other ¾ scoop protein, and orange zest.
2. In four pint-size canning jars or parfait glasses, layer half of the pumpkin mixture and a third of the granola. Top with the yogurt mixture, another third of the granola, and the remaining pumpkin mixture. Finish with the remaining granola and drizzle with maple syrup.

One of our absolute favorites with a twist! You can’t go wrong with this nutrient dense Pumpkin Pad Thai :) 

Pumpkin Skinny Pad Thai
Serves 4

Ingredients

• 6 oz. dry brown rice noodles [for lower carb option, use Kohlrabi or zucchini noodle spirals orMiracle Noodles] 
• 1/2 cup canned pumpkin
• 1/2 cup water
• 2 tbsp rice vinegar
• 1 tbsp brown sugar [can also use Swerve brown sugar replacement] 
• 1 tbsp creamy peanut butter
• 1 tbsp Asian chili sauce with garlic
• 2 cups shredded green and/or red cabbage
• 2 cups shredded cooked chicken
• 1 cup cooked shelled edamame
• 1/2 cup fresh cilantro leaves
• 1/4 cup sliced green onions
• 2 tbsp chopped unsalted peanuts
• crushed red pepper
• lime wedges

Instructions

1. Place noodles in a large bowl. Add enough boiling water to cover. Let stand according to package directions or until softened but still slightly chewy, stirring occasionally. Drain and snip noodles into shorter lengths.
2. For the sauce, in a bowl stir together pumpkin, the water, vinegar, brown sugar, peanut sauce, and chili sauce. Transfer sauce to four small cups.
3. In four bowls, arrange noodles, cabbage, chicken, edamame, and cilantro. Sprinkle with green onions, peanuts, and crushed red pepper. Nestle sauce cups into bowls. Serve with lime wedges.

Need an easy weeknight dinner after all the kids' activities? Try this one pan meal and add in other meats such as pork tenderloins, chicken or steak if you want more protein!

Simple Sheet-Pan Sausage and Veggies
Serves 4

Ingredients

• 2 cups butternut squash, cubed
• 2 1/2 cups broccoli florets
• 1/2 large red bell pepper, cut into strips
• 1 large red onion, sliced
• 1 tbsp olive oil
• 1 tsp coarse kosher salt
• 1/4 tsp freshly ground black pepper
• 4 Amylu Chicken Sausages, cubed
• 1 tsp red pepper flakes, optional
  

Instructions 

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place butternut squash, broccoli, bell pepper, and onion in a bowl, and toss with olive oil. Spread out in one layer on a baking sheet. Season with salt and pepper. Roast for 15 to 20 minutes.
2. While the vegetables are cooking, cut the sausages into slices. Add the sausage pieces to the vegetables and stir together and rotate the vegetables over. Roast about 10 minutes, or until the vegetables are browned in spots.
3. Remove sheet pan from oven and top with red pepper flakes, if using.

If you like Panera's Autumn Squash soup, you will love this recipe! It is a lighter version with less sugar and dairy free!

Autumn Squash Soup
Serves 8

Ingredients

• 1 medium butternut squash, cubed
• 1 apple, cored and cubed (I prefer Honey crisp)
• 1.5 tbsp coconut oil
• 1 small onion, optional
• 1.5 tbsp honey (or agave)
• ¼ tsp curry
• ½ tsp cinnamon
• 1 can pumpkin puree
• 1 can full-fat coconut milk, refrigerated to separate  cream
• 2 cups water, chicken stock or bone broth
• ¼ tsp salt and pepper
• Pumpkin seeds, for garnish

Instructions

1. Preheat oven to 450.
2. Peel and deseed squash and cut into chunks.
3. Peel and cube apple. Dice onion if adding an onion.
4. Toss squash, apple, and onion in coconut oil, salt and pepper.
5. Cook for 20 minutes.
6. Allow to cool for 10 minutes. 
7. Combine water, chicken stock or bone broth with the squash/apple/onion mix and then puree in small batches in a powerful blender or food processor. Add pumpkin, coconut milk (just the solid cream part) along with other spices and process until smooth. Adjust spices to taste.
8. Serve immediately and garnish with pumpkin seeds.

It can’t be fall without some chili, right? We love doing a chili cook off with friends and this is one I always bring ...it has been a hit for years! It is also super easy for busy nights as you can just slow cook it all day and come home with dinner ready!

Crockpot Sweet Potato Chili
Serves 8

Ingredients

• 4 cups organic bone broth
• 1 tsp salt
• 2 cups sweet potatoes, cubed
• 2 pounds lean ground turkey or ground beef
• 2 tbsp coconut oil
• 1 white onion, chopped
• 8 garlic cloves, minced
• 1 tbsp thyme
• 2 cups carrots, chopped
• 1-2 avocados
• Cilantro for garnish, optional

Instructions

1. Heat coconut oil in a medium pan. Add in onion and cook until translucent.
2. Add the garlic and thyme in with the onions and cook for another couple of minutes, stirring frequently.
3. Add the carrots and sweet potatoes and onion mix to the crock pot. 
4. Cook the ground turkey or beef in a skillet until cooked throughout and browned.
5. Add to the crockpot and let cook for 4-6 hours. 
6. Serve each bowl garnished with avocado and fresh cilantro.

Last but not least, a fall favorite dessert! Perfectly portioned for one and packed with protein as always! But this recipe is also versatile so you could use it as a breakfast or as a post workout treat too!

Protein Apple Crisp
Makes 1

Ingredients

• 1 large apple, honey crisp is recommended but any sweet apple will work!
• 1 scoop CLEAN vanilla protein powder, divided
• 2 tsp cinnamon
• 4 packs of Stevia
• Dash of Vanilla extract
• Avocado oil, or olive oil, cooking spray
• ¼ cup gluten free oats
• 1 tbsp egg whites
• SoDelicious Coconut cool whip for topping, optional

Instructions

1. Preheat oven to 350°F.
2. Peel and chop apple into small pieces.
3. In a medium bowl, mix ½ scoop CLEAN with 1 tsp. of cinnamon and 2 packs of Stevia and vanilla extract.
4. Then, add apples in protein powder mix and mix well.
5. Put into a small mini-loaf tin (or whatever you want to bake it in) and spray the avocado oil over top. Cover with foil and bake for 30 min.
6. While apples are cooking, mix oats with the remaining ½ scoop CLEAN, 2 packs of Stevia, cinnamon and egg whites. Should be a clumpy mixture.
7. After 30 minutes, take foil off apples and clump oat mixture on top and bake for another 10 minutes.
8. Serve with a dollop of cool whip on top and enjoy! 

We hope you enjoy these healthy fall recipes! Let us know if you try them and which one(s) you like best! Happy Fall Y'all!