Butternut Squash and Kale Soup
Butternut Squash and Kale Soup is a warm, hearty dish perfect for fall evenings. This vibrant soup combines the sweet, nutty flavors of roasted butternut squash with the earthy greens of kale, making it not only delicious but also packed with nutrients. Whether served as a starter or a light main course, it’s an excellent way to embrace the flavors of the season while enjoying a clean eating lifestyle.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 lbs) |
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Kale | 4 cups, chopped |
| Thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and thyme, cooking for an additional minute.
- Scoop the roasted butternut squash into the pot, add vegetable broth, and bring to a simmer for 10 minutes.
- Use an immersion blender to purée the soup until smooth. Stir in the chopped kale and cook for another 5 minutes until the kale is tender.
- Adjust seasoning with salt, pepper, and lemon juice to taste before serving warm.
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2. Quinoa-Stuffed Peppers
Quinoa-Stuffed Peppers are a colorful and nutritious dish perfect for a clean eating fall dinner. This delightful entrée features bell peppers filled with a savory mix of quinoa, black beans, corn, and spices, making it not only vibrant but also packed with protein and fiber. It’s a great way to incorporate seasonal veggies while enjoying a wholesome meal.
| Ingredients | Quantity |
|---|---|
| Bell peppers | 4 large (any color) |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Black beans (canned) | 1 can (15 oz), drained |
| Corn (canned or frozen) | 1 cup |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro | Optional, for garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and prepare a baking dish.
- In a medium saucepan, combine quinoa and vegetable broth; bring to a boil. Reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until onions are translucent, then stir in the black beans, corn, cumin, chili powder, salt, and pepper; cook for an additional 5 minutes.
- Once the quinoa is cooked, mix it with the sautéed vegetable mixture.
- Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture and place them in the baking dish.
- Cover with foil and bake for 25-30 minutes until the peppers are tender. Optionally, broil for an additional 5 minutes for a charred finish.
- Serve warm, garnished with fresh cilantro if desired. Enjoy your wholesome, vibrant meal!
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3. Honey Roasted Carrots With Thyme
Honey Roasted Carrots With Thyme are a simple yet elegant side dish that beautifully highlights the natural sweetness of carrots, enhanced by the rich flavor of honey and the aromatic touch of fresh thyme. This dish is perfect for fall dinners, complementing a variety of mains while providing a healthy and colorful addition to your plate.
| Ingredients | Quantity |
|---|---|
| Carrots | 1 pound |
| Honey | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Fresh thyme leaves | 2 teaspoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel the carrots and cut them into evenly sized sticks or rounds.
- In a large bowl, combine the carrots, honey, olive oil, thyme, salt, and pepper, tossing until the carrots are well coated.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast in the oven for 20-25 minutes, turning halfway through, until the carrots are tender and caramelized.
- Serve warm, garnished with additional thyme if desired. Enjoy this sweet and savory side!
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4. Apple and Walnut Salad
Apple and Walnut Salad is a revitalizing and nutritious dish that combines crisp apples, crunchy walnuts, and greens tossed in a light vinaigrette. This salad is perfect as a side dish for fall dinners, providing a delightful contrast to hearty mains, while also offering a balance of flavors and textures that capture the essence of the season.
| Ingredients | Quantity |
|---|---|
| Mixed greens | 4 cups |
| Apple (sliced) | 1 large |
| Walnuts (chopped) | 1/2 cup |
| Feta cheese (crumbled) | 1/4 cup |
| Dried cranberries | 1/3 cup |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Honey | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large salad bowl, combine mixed greens, sliced apples, chopped walnuts, crumbled feta, and dried cranberries.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to create the vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately, garnished with extra walnuts or feta if desired. Enjoy your fresh and vibrant Apple and Walnut Salad!
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5. Spaghetti Squash With Turkey Bolognese
Spaghetti Squash with Turkey Bolognese is a wholesome and satisfying meal perfect for fall dinners. This dish features roasted spaghetti squash served as a low-carb alternative to pasta, topped with a rich and hearty turkey Bolognese sauce. Packed with flavor and nutrition, it’s an excellent way to enjoy comfort food without the heaviness.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Ground turkey | 1 pound |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Carrot (diced) | 1 medium |
| Celery (diced) | 1 stalk |
| Canned crushed tomatoes | 28 ounces |
| Tomato paste | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Grated Parmesan cheese (optional) | for serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and slice the spaghetti squash in half lengthwise. Scoop out the seeds and drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a large skillet, heat olive oil over medium heat. Add diced onion, garlic, carrot, and celery, sautéing until softened.
- Add the ground turkey to the skillet, cooking until browned. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let simmer for 15-20 minutes.
- Once the spaghetti squash is cooked, use a fork to scrape out the strands and serve topped with the turkey Bolognese sauce. Garnish with grated Parmesan cheese if desired. Enjoy your nutritious and delicious Spaghetti Squash with Turkey Bolognese!
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6. Pumpkin Chili
Pumpkin Chili is a hearty and comforting dish that combines the warm flavors of autumn with the health benefits of pumpkin. This chili is both satisfying and nutritious, featuring protein-rich beans and lean ground meat, all simmered together with vibrant spices and pureed pumpkin. Perfect for chilly evenings, this dish is a great way to incorporate seasonal produce into your dinner menu.
| Ingredients | Quantity |
|---|---|
| Ground turkey or beef | 1 pound |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Bell pepper (diced) | 1 medium |
| Canned diced tomatoes | 28 ounces |
| Canned pumpkin puree | 15 ounces |
| Canned kidney beans | 1 can (15 ounces) |
| Canned black beans | 1 can (15 ounces) |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Optional toppings: avocado, cilantro, cheese | – |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and bell pepper and sauté until softened.
- Add the ground turkey or beef to the pot and cook until browned.
- Stir in the diced tomatoes, pumpkin puree, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Let the chili cook for about 30 minutes, stirring occasionally until thickened. Adjust seasoning if needed.
- Serve hot with optional toppings like avocado, cilantro, or cheese. Enjoy your hearty Pumpkin Chili!
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7. Cauliflower and Chickpea Curry
Cauliflower and Chickpea Curry is a warm and flavorful dish perfect for chilly fall evenings. This vegan curry is packed with nutritious ingredients, featuring tender cauliflower florets and protein-rich chickpeas simmered in a rich, aromatic coconut milk curry sauce. It’s not only wholesome but also quick to prepare, making it a great addition to your clean eating dinner menu.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 medium |
| Canned chickpeas (drained and rinsed) | 1 can (15 ounces) |
| Coconut milk | 1 can (13.5 ounces) |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Fresh ginger (grated) | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Vegetable broth | 1 cup |
| Spinach (fresh) | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Optional toppings: cilantro, lime wedges | – |
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and grated ginger, sautéing until softened.
- Stir in the curry powder and cumin, cooking for an additional minute until fragrant.
- Add cauliflower florets, drained chickpeas, vegetable broth, and coconut milk to the pot. Bring to a simmer.
- Cover and cook for about 15-20 minutes, or until the cauliflower is tender.
- Stir in the fresh spinach and cook until wilted. Season with salt and pepper to taste. Serve hot with optional toppings like cilantro and lime wedges. Enjoy your delicious Cauliflower and Chickpea Curry!
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8. Broccoli and Cheddar Stuffed Sweet Potatoes
Broccoli and Cheddar Stuffed Sweet Potatoes are a heartwarming, nutritious dish that brings together the natural sweetness of roasted sweet potatoes with the savory flavors of broccoli and cheddar cheese. This meal is not only satisfying but also packed with vitamins and minerals, making it a perfect choice for a clean eating fall dinner.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Fresh broccoli (chopped) | 2 cups |
| Shredded cheddar cheese | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Optional toppings: green onions, sour cream | – |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet.
- Roast the sweet potatoes in the oven for about 45-55 minutes or until tender.
- While the sweet potatoes are baking, heat olive oil in a pan, add minced garlic and chopped broccoli, and sauté until the broccoli is tender.
- Once the sweet potatoes are cooked, remove them from the oven, cut them open, and fluff the insides with a fork.
- Mix sautéed broccoli and shredded cheddar cheese into the sweet potato flesh, season with salt and black pepper, and combine well.
- Spoon the broccoli and cheddar mixture back into the sweet potato skins, return to the oven for about 10 minutes, until the cheese is melted.
- Serve warm, topped with optional green onions or sour cream, and enjoy your delicious Broccoli and Cheddar Stuffed Sweet Potatoes!
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9. Creamy Mushroom Risotto
Creamy Mushroom Risotto is a comforting and decadent dish perfect for fall dinners. This recipe highlights creamy Arborio rice cooked slowly to absorb flavorful broth, combined with sautéed mushrooms and a hint of parmesan cheese, making it a rich and satisfying meal while adhering to clean eating principles.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Fresh mushrooms (sliced) | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Parmesan cheese (grated) | 1/2 cup |
| Fresh parsley (chopped) | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Heat the vegetable broth in a pot and keep it warm on low heat.
- In a separate pan, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.
- Add sliced mushrooms to the pan and cook until they are tender and browned.
- Stir in the Arborio rice, allowing it to toast for about 2 minutes.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the rice absorbs the liquid before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in grated parmesan cheese, season with salt and black pepper, and garnish with chopped parsley before serving warm. Enjoy your creamy and flavorful Mushroom Risotto!
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10. Maple-Dijon Glazed Brussels Sprouts
Maple-Dijon Glazed Brussels Sprouts are a deliciously sweet and tangy side dish that perfectly complements any fall dinner. The combination of maple syrup and Dijon mustard creates a unique glaze that caramelizes the Brussels sprouts, providing a delightful contrast to their natural bitterness. This dish is not only flavorful but also adheres to clean eating principles, making it a healthy addition to your meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (halved) | 1 lb |
| Maple syrup | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme (optional) | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and black pepper.
- Add the halved Brussels sprouts to the bowl and toss until they are well coated in the glaze.
- Spread the Brussels sprouts evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges, stirring halfway through.
- Remove from the oven, garnish with fresh thyme if desired, and serve warm. Enjoy your flavorful Maple-Dijon Glazed Brussels Sprouts!
11. Harvest Grain Bowl With Roasted Veggies
Harvest Grain Bowl With Roasted Veggies is a wholesome and nutritious meal perfect for fall. Packed with seasonal vegetables and hearty grains, this dish is satisfying and versatile, allowing for customization based on personal preferences or what’s available in your pantry.
| Ingredients | Quantity |
|---|---|
| Quinoa or farro | 1 cup |
| Sweet potatoes (cubed) | 2 medium |
| Brussels sprouts (halved) | 1 lb |
| Bell pepper (diced) | 1 medium |
| Olive oil | 3 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Garlic powder | 1 teaspoon |
| Fresh spinach or kale | 2 cups |
| Pumpkin seeds (optional) | ⅓ cup |
| Balsamic vinegar | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Cook quinoa or farro according to package instructions; set aside.
- On a baking sheet, toss sweet potatoes, Brussels sprouts, and bell pepper with olive oil, salt, black pepper, and garlic powder.
- Roast the veggies in the oven for 20-25 minutes until tender and slightly caramelized.
- In a bowl, combine cooked grains, roasted veggies, and fresh spinach or kale.
- Drizzle with balsamic vinegar, top with pumpkin seeds if desired, and serve warm. Enjoy your hearty Harvest Grain Bowl!
