Butternut Squash Soup - click here for recipe

This soup is an absolute winner with fresh butternut squash. Squash is a great source of vitamins, antioxidants, fiber, and complex carbohydrates. The sweetness from the squash goes perfectly with the sage, onions, garlic, and olive oil. The balance and depth of this soup will warm you to your core.

Tips from Jason

If you like chunky soup, leave out 1/4 of your vegetables from the blender and add back to your blended soup
Eat this soup with a side of crispy, toasty, whole-wheat sourdough bread
For extra protein, try adding beautifully toasted pumpkin seeds
Try whatever herbs you like! You can substitute thyme, tarragon, or cilantro for variations

Apple Cinnamon Overnight Oats - click here for recipe

This recipe is great for quick, easy, on-the-go breakfast. Nothing says “Fall” like warm spices, apples, walnuts, and cranberries. This recipe is full of protein from the greek yogurt, healthy fats from the nuts and seeds, and fiber from the oats. These overnight oats are sure to keep you feeling full all morning long.

Tips from Jason

For more protein, add a scoop of your favorite protein powder
Substitute any spices that you like or don’t like for your perfect flavor combination
Add 1 tbsp of almond butter or peanut butter for more protein and nuttiness

West African Peanut Stew - click here for recipe

This recipe comes from Rachel and is one of her favorite Fall go-to recipes. This recipe is jam-packed full of nutritious vegetables and protein. We love this recipe because its easy to set-and-forget when you are busy. For a vegetarian option, substitute tofu for chicken.

Tips from Rachel

Add more veggies! This is such an easy recipe to add more of whatever vegetables you love
For a richer stew full of peanut butter goodness, add a few more tablespoons of peanut butter
Rachel loves to serve this stew over brown or basmati rice

Chicken Enchilada Stuffed Spaghetti Squash - click here for recipe

You guessed it; another squash recipe (If you can’t tell, we love squash in the Fall!) This recipe is an amazing, gluten-free enchilada boat using authentic Mexican flavors. Similar to the other recipes in this blog, this meal is full of gut-healing fiber, vitamins, and minerals. Try this recipe one time and it will become part of your rotation!

Tips from Rachel

Don’t be afraid to cook your squash longer than the recommended time. You want your squash to be well done.
Try our favorite store-bought enchilada sauce: click this link
This recipe is heavy on the cheese. We tend to add a little bit less than it recommends

Sweetgreen Harvest Bowl Knockoff - click here for recipe

It’s a party in your mouth! From the sweetness of the sweet potato and green apple to the tangy balsamic vinaigrette, this recipe has it all. This recipe is delicious and is sure to leave you feeling satisfied. Restaurants typically add preservatives, additives, or unhealthy oils to their salads and bowls. That’s why its important to take the time to make it from scratch for the most health benefits!

Tips from Jason

Recipes like this are just a blueprint. Feel free to add or omit any ingredients that you want!
You can substitute balsamic vinegar for a different type of vinegar (apple cider, white wine, cherry) for a completely new flavor profile
Make a big batch but keep the dressing on the side. This is a great recipe for meal prep. Just pack any leftovers with a side of dressing for an easy to-go meal.

What We're Eating Now: Fall 2024 Edition