With fall right around the corner, many of you are going to be spending more time indoors, which means a greater opportunity for cooking! With an abundance of delicious produce, it is a great time to experiment and find some comfort recipes that become regular additions to your meal plan.
While some people turn to soups or stews, many love nothing more than a hearty bowl of home-cooked oats to begin a cozy Sunday morning.
To help get you started on your recipe hunt, let’s look at a few delicious fall comfort dishes worth trying. Not only do they taste great, but they are nutritious as well.
Pumpkin Pie Oats
Tis the season of pumpkin pie! If you live for pumpkin spice lattes this time of year, why not bring some of that delicious flavor to your morning meal? Oats are incredibly versatile and offer the perfect way to boost flavor, regardless of your preference.
This pumpkin pie oatmeal recipe is not only a good source of complex carbohydrates, but is also a terrific source of protein as well. Pecans are sprinkled on top for a dose of healthy fats and you’re all set with a balanced meal that’ll stick to your ribs until lunch.
- 1 cup plain oats
- 1 ¾ cup unsweetened vanilla flavored almond milk
- 3 scoops vanilla flavored protein powder
- ¼ cup pumpkin puree
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1/8 tsp cloves
- ¼ cup chopped pecans
- ¼ cup sugar-free maple syrup
Mix oats and milk and heat in a pot over medium heat. Bring to a boil and reduce heat and simmer for about 3-4 minutes. Remove from heat and let stand for a minute. Stir in the protein powder, pumpkin puree, vanilla extract, and spices. Place back over low heat again for about one minute. Serve with pecans on top and drizzled with maple syrup.
Makes 3 servings.
Turkey Vegetable Soup
There are few things that say fall like a good bowl of soup. This recipe is perfect for using up all the turkey leftovers from a large Thanksgiving or Christmas dinner. It’s also very easy to customize this soup by adding your favorite vegetables (like stewed tomatoes) or some additional carbs such as rice if desired.
- ½ tbsp olive oil
- 1 cup sliced carrots
- ¾ cup chopped onion
- 4 cloves garlic
- 1 cup sliced celery
- salt and pepper to taste
- 6 cups low sodium chicken broth (or water with fresh turkey bones: simmer for 6-10 hours)
- 2 cups whole wheat noodles or 2 medium sweet potatoes, cubed
- 1 bay leaf
- 2 cups shredded turkey
Heat a large pot over medium heat. Add olive oil and once heated, add garlic, onion, carrots, and celery. Cook for 1-2 minutes and then add the broth and noodles or potatoes. Cook for 6-7 minutes before adding turkey and bay leaf. Cook for 2-3 minutes longer and serve immediately.
Makes 4 servings.
Sweet Potato Stew With Beef
Fall would not be complete without stew. Stews are a great way to warm up after a cool day outside and can provide you with all the nutrients you need, proteins, carbs, and fats. Best of all, they too are very customizable. The thing to remember with recipes is you should always try and put your own unique spin on it. This way, you make the recipe yours and one you’ll go to time and time again.
This stew calls for lean beef to help you get your daily dose of protein and iron. Sweet potatoes are a good source of complex carbohydrates, and vegetables are great for fiber and antioxidants. As no additional fats are added, you’ll only get the fat from whichever cut of beef you choose, whether lean, medium or full fat. You might even consider doubling this recipe and freezing it for easy weeknight dinners when you’re too rushed to cook.
- 1 cup sliced onion
- 12 oz. lean beef, cut into cubes
- 1 tbsp olive oil
- 1 cup chopped and peeled carrots
- 4 cups sweet potatoes, cut into cubes
- 1 cup chopped celery
- 4 cups fat-free, low-sodium beef broth
- 1 cup water
- ½ cup low sodium tomato puree
- salt and pepper to taste
- 1 clove minced garlic
- 1 bunch parsley, finely diced
Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and beef, cooking until beef is part-way done. Next, add the carrots, sweet potatoes, celery, beef broth, water, tomato puree, salt and pepper, and parsley. Cover and cook for 5 more minutes.
Next, turn down heat to a simmer and cook for 25-30 minutes or until potatoes are tender.
Makes 4 servings.
Don’t let your cooking get dull this fall. With so many great opportunities to make meals you’ll enjoy, there’s no reason why you shouldn’t fall in love with your new fall menu.