There’s no doubt about it. Fall is a time of indulgence. Between the sweet treats of halloween, huge Thanksgiving feasts, and pumpkin spiced everything, it can be tempting to overdo it. This can be problematic, especially when the holiday season isn’t too far away either, bringing its own temptations. The good news is that the coming of autumn brings plenty of healthy and tasty seasonal produce, and there are other ways to make some indulgent favorites just a bit healthier. Here are six super Healthy and simple recipes to try this season.
1. Curried Butternut Squash Soup
Image Credit: Food Network.
This delicious vegan soup is a perfect light lunch.
- 1 Can Lite Coconut Milk
- 2 Cups Diced Butternut Squash
- 1 T Coconut Oil
- Curry Powder
- Salt and Pepper
- Vegetable Stock
Heat a saucepan over medium-high heat and add the coconut oil. Saute the squash in the coconut oil until lightly browned. Add salt, pepper, and curry powder to taste. Pour in enough vegetable stock to just cover the mixture. Bring to a boil and reduce to a simmer. Stir every 5 minutes. When the squash is fork tender, add the can of coconut milk. Use an immersion blender to puree the mix until it is smooth. Finally, taste the soup and adjust for seasonings.
Pro Tip: Some cooked brown rice or quinoa adds bulk to this soup.
2. Parmesan And Butter Mashed Fauxtatoes
Image Credit: Inspired Taste
There’s a good chance that someone at your Thanksgiving table is going low carb. They’ll appreciate this great substitute for mashed potatoes.
- 4 Cups Riced Cauliflower
- 2 T Butter
- ½ Cup Heavy Cream
- Salt And Pepper
- Freshly Grated Parmesan Cheese
Take the riced cauliflower and butter and place in a microwave-safe dish. Cover and cook on high for five minutes. Remove and stir. Repeat this process until the cauliflower is soft. Add the butter, salt and pepper, and heavy cream. Mash with a potato masher until it is roughly the consistency of mashed potatoes. Stir in freshly grated parmesan cheese and serve.
Note: All microwaves perform differently. Please adjust for yours. If your grocery store does not have riced cauliflower, simply toss four cups of florets into your food processor and pulse until it resembles rice.
3. Roasted Brussels Sprouts With Bacon And Dried Cranberries
Image Credit: Walmart Live Better
If you are tired of the same green bean casserole, this is a tasty alternative.
- 2 Cups Brussels Sprouts Halved
- ¼ Cup Bacon Cooked and Crumbled
- ¼ Cup Dried Cranberries
- Olive Oil
- Salt And Pepper
- 1 T White Balsamic Vinegar
Preheat oven to 400 degrees. In a bowl, stir brussels sprouts, olive oil, and salt and pepper to taste. Spread the mix on a shallow roasting pan and cook for 20 minutes. After 20 minutes, sprinkle the dried cranberries and bacon over the vegetables. Continue roasting until soft and somewhat browned. Spoon into a serving bowl and toss with white vinegar just before serving.
4. Speedy Pork Loin With Apples
Image Credit: Inspired Taste
If you’ve got a great pressure cooker, this is a great Sunday dinner recipe, or even an alternative to your Thanksgiving turkey!
- 4 to 5 Lbs Boneless Pork Loin
- 1 Onion Cut Into 8 Pieces
- Olive Oil
- Salt And Pepper
- 3 to 4 Apples Quartered
- 2 T Whole Grain Mustard
- ½ Cup Apricot Jam
- 1 Cup Chicken Stock
Rub olive oil on the pork loin, add salt and pepper and sear it in the pressure cooker until brown on all sides. Remove the loin and add in the apples and onion. Saute those until somewhat soft and fragrant. Deglaze the pan with the chicken stock, and add the pork loin back in. Put the lid on the pressure cooker and bring up to pressure. Cook for 45 minutes to an hour. Remove the pressure and let the loin rest for about ten minutes.
While you are waiting, mix the jam and the mustard in a microwave safe dish. Heat on medium for thirty-second intervals, and stir frequently. Then, glaze the pork loin with the mixture.
Suggested Sides: Roasted Green Beans And Parker House Rolls
5. Cheap And Comforting Smoky Lentil Soup
Image Credit: Cook Diary
Lentils are a true superfood. This soup is hearty, delicious, and extraordinarily inexpensive.
- 2 Cups Brown or Green Lentils
- ½ Cup Diced Carrots
- ½ Cup Diced Celery
- Chicken Stock
- ½ Cup Diced Red Onion
- 1 Can Diced Tomatoes
- 1 T Minced Garlic
- 4 Slices Diced Bacon
- Salt And Pepper
- 1 Bay Leaf
Heat a large soup pot over medium on the stovetop. Add bacon and allow that to cook, stirring frequently until the fat renders and the bacon is cooked through. Throw in the carrots, celery, and onion and crank the heat to medium high. Saute for about 5 minutes. Toss in the minced garlic, and add salt and pepper to taste.
Add the lentils and stir them into the vegetable mix. Pour in enough chicken stock to cover the mixture by approximately one and a half inches. Place one bay leaf into the soup mixture, and bring to a boil. Turn the heat down to low, and let everything simmer for 15 minutes. After 15 minutes, add the tomatoes and stir. Then simmer, stirring every ten minutes until the lentils have softened.
Pro Tip: Swap out the bacon for a tablespoon of olive oil and use vegetable stock to make this recipe vegetarian. Add a couple of drops of liquid smoke for extra flavoring.
6. Pumpkin Parfaits
Image Credit: Jen Kappes
This is a healthier, and portable alternative to many standard pumpkin pie recipes.
- 1 Can Pumpkin Puree
- 1 Pouch Sugar-Free Vanilla or Cheesecake Pudding Mix
- 1 Container of Light Cool Whip
- 1 Cup of Skim Milk
- 1 Cup of Evaporated Milk
- Pumpkin Pie Spice
Combine all ingredients except for the Cool Whip in a bowl. Mix thoroughly with an electric mixer. Cover and place into the refrigerator until it is set. Spoon the mixture into parfait cups alternating with layers of Cool Whip. Finish with a final dollop of the Cool Whip and a sprinkling of pumpkin pie spice.
Serving Kids? Dish this up into unbreakable plastic tumblers to keep your glassware safe.
These recipes provide some great alternatives to their more calorie-laden counterparts. They are also a great way to add some healthy produce to your fall meal plans.
