Some of our Fall favorites include juicy grains like faro, sweet potatoes, zucchini, squash, and arugula. Check out some of our favorite Fall recipes that are hearty, filling, and perfect for before or after a hike outdoors in the crisp air.
Loaded Quinoa Breakfast Bowl (SS, CC)
Serves 3
1 cup Quinoa dry (cook like rice in 2 cups water on the stove for 20 min)
1 small yellow onion, chopped
1 small sweet potato, grated
½ cup chopped zucchini or yellow summer squash
3 eggs
1 fresh avocado, cubed
1 tbsp avocado oil
Salt, pepper
Mrs. Dash seasoning
½ tsp of garlic
Cook Quinoa on the stovetop by bringing 2 cups water to boil, add Quinoa, reduce heat to lowest, cover and simmer for 15 – 20 min.
While quinoa is cooking chop veggies and grate the sweet potato. Drizzle oil in a skillet on medium to high heat, add grated sweet potato and seasonings and ¼ cup water, stir frequently. Once softened, add other veggies, keep stirring. Serve in bowls, no more than ¾ cup cooked quinoa, top with warm veggies. In the same skillet – add a drizzle of more oil and cook eggs to your choice, Scramble or easy over – and serve on top of quinoa and veggies
Garnish with fresh avocado (Other garnishes may include 1 TBSP salsa Verde, Cholula hot sauce, or nutritional yeast)
Warm Faro and Sweet Potato Arugula Salad (SS & CC)
Serves 2
1 cup faro
1 medium sweet potato
¼ cup raw walnuts, washed
4- 5 cups fresh arugula
2 tbsp Balsamic Vinegar
1 tbsp of Extra Virgin Olive Oil
Salt & pepper
Preheat oven to 425.
Prepare and cook up faro on the stovetop. 1 Cup. Add faro in 2 cups water, 1 cup veggie stock, in a stockpot, bring to a boil, cover, place on the lowest heat, and let simmer for 25-30 min. (there is always extra water, simple drain before serving)
In a small bowl, whisk the balsamic vinegar and olive oil, set aside. Cut up the sweet potato into small thin pieces and toss in a drizzle of avocado oil, salt, pepper. Arrange on a cookie sheet and place in over for 12 – 15 min.
Plate your arugula, top with 1/2 cup cooked faro each, the warm sweet potato, and washed walnuts. Drizzle 1 – 1.5 TBSP of dressing each and serve immediately.
Fall Ginger Carrot & Squash Soup (SS, CC)
Serves 4
1 cup butternut squash, cubed
4 carrots
1 onion, chopped
2 cups vegetable broth
1 garlic clove, chopped
1 apple, chopped
3 TBSP fresh ginger
2 chives, chopped
2 tsp extra virgin olive oil
1 can coconut milk
Salt, to taste
In a large stockpot, heat oil on medium heat and sauté carrots and onions until soft. Add garlic, ginger, squash, and apples. Sauté until fragrant. Add broth and salt. Reduce heat to medium-low; simmer, covered, 15 minutes or until vegetables are tender. Remove from heat, add in coconut milk, and stir. Pour into blender or food processor, puree until smooth. blender. Garnish chives.
Lori’s Quick & Easy White Chicken Chili (RR, SS, CC)
Serves 4 – 6
4 boneless skinless chicken breasts
1 can white beans (15 oz), drained and rinsed
1 can diced green chilis (4oz)
1 onion, diced
4 cups chicken stock
1 clove garlic, minced
1 tsp dried oregano
1 tsp cumin
1/2 tsp chili powder
1 tsp salt
1 tsp black pepper
1 tbsp fresh parsley chopped
Add chicken and broth to the stockpot, cook on low until tender, about 15 min. Shred chicken with two forks on a separate plate then put back into the broth. Add onion, garlic, beans, chilis, and all the spices and herbs to the pot. Simmer for about 20 minutes and serve.
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