Fall is a beautiful time of year, and it also marks a change in the food we enjoy each and every day. Now that the cooler weather is rolling in, it is time for warming soups and hearty meals that fill us up and warm the cockles.
Today we want to talk about some recipes that will provide a healthy way to enjoy comfort, without the heavy carbs or fat of our favourite cheat meals. Here are some simple healthy foods to bring into your diet this fall to keep you fuelled for colder days.
It might seem a little out of place to talk about a cold drink for a fall menu, but the importance of vitamins cannot be understated in the winter months. Cold season is around the corner so starting your day with some antioxidants and vitamin c is key. You also want to ensure hydration first thing in the morning because water is not only a natural blood thinner but it detoxes the body and rids it of toxins.
- 1 cup blueberries
- ½ cup raspberries
- ½ cup strawberries
- ½ cup spinach
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- ½ cup orange juice
- ½ cup water
- Add all ingredients to a blender and blend until smooth. Adjust to your own taste and add a little honey if you like it sweeter!
Sweet potato and lentil salad
This simple and warm salad is one that is the ideal weekday lunch dish, and it will fuel you with healthy carbs and fats for the afternoon.
- ½ cup cooked puy lentils
- 1 sweet potato
- 2 cups mixed leaves
- 1 cup spinach
- ⅓ cup feta cheese
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp pesto
- 1 cucumber
- ½ cup grated carrot
- Chop your sweet potato into bite size chunks, season with salt and pepper and drizzle with oil. Bake for 30 minutes at 220C.
- For the dressing – mix olive oil, red wine vinegar, and pesto and whisk.
- Chop your cucumber into small chunks.
- Assemble your salad by adding mixed leaves and spinach to a bowl. Pour the dressing in and massage this into the greens. Add grated carrot, cucumber, and feta.
- Add your sweet potato and puy lentils and toss.
Teriyaki chicken bake
This simple and tasty dish will satisfy your cravings and makes for a perfect evening meal during the fall season.
- 4 large chicken breasts
- 1 cup cashew nuts
- 400g quinoa
- 600ml vegetable stock
- ½ cup teriyaki sauce
- 2 spring onions
- 1 carrot
- 1 zucchini
- Chop your chicken into bite size pieces and season with salt and pepper.
- Chop up your carrot and zucchini into small pieces.
- In a large casserole dish, add your quinoa, stock, and cashew nuts. Add the rest of the ingredients except for your spring onion.
- Mix together and cover with foil. Bake in the oven at 200C for 30-40 minutes.
- Remove and check that the quinoa and chicken are cooked.
- Slice your spring onions finely and sprinkle over the bake before serving.