Fall is FINALLY here! And while most of us around the country are just now experiencing some cooler weather- and honestly, who knows how long that’ll last - I think it’s safe to say we’re ready for all that autumn brings: campfires, cool evenings, snuggling in our blankets with warm socks and, of course, Hocus Pocus marathons. ((Bette Midler will always be CC Bloom to me, but wow! The Sanderson Sisters definitely make me want to run amuck (amuck amuck)! 😉 ))
Still, one of the most exciting things, in my opinion, is the food. And why not? Whipping out that crockpot to fill the house with homemade, body-and-soul-warming aromas; cinnamon (and orange peels, perhaps) steeping in pots sitting stovetop, pumpkin…anything, and tasty warm beverages.
To help you get into a festive, and even tropical, fall mood, here are just a few recipes to add to your collection.
This protein-and-anti-oxidant-filled treat is a combination of rich, creamy pumpkin with a hint of spice.
Serving Size: 1
1/2 cup pumpkin (canned or freshly cooked)
1/2 frozen banana
3/4 cup almond milk
1/2 scoop (approximately 2 tablespoons) vanilla protein powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Pinch of ground ginger
Directions: Put all ingredients in the blender and blend until smooth. Pour into a glass and enjoy!
Unlike your grandma’s hot apple pie, this recipe has a sliver of the calories and is vegan and paleo-friendly. (In fact, it’s Vegan, Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free.) And, while it’s a frozen treat, we’re all aware that the temperatures will once again rise. This recipe is bound to keep you feeling the spirit of fall (at least until it’s colder again).
Serving Size: 4-6
Cashew Cream Base:
1 cup water
1/2 cup raw cashews
1 tablespoon coconut nectar or 1 pitted medjool date
1/2 tablespoon chia seeds
3/4 teaspoon alcohol-free vanilla extract
Ice Pop Filling:
1 apple, sliced thin
1⁄2 cup water
1⁄2 teaspoon ground cinnamon
2 tablespoon coconut nectar or raw agave nectar
2 teaspoons almond or sunflower seed butter
1⁄2 teaspoon vanilla extract
Directions: Add cream base ingredients to the jug of your high-powered blender. Blend on high until smooth.
Fill each ice pop mold with cream base, halfway to the top of the fill line. Set aside.
Add sliced apple, water and cinnamon to a small frying pan and bring to a boil on medium-low heat. Once boiling, add coconut nectar, almond butter and vanilla extract. Cook for 1 minute, until thick.
Divide apple mixture between the ice pop molds. Cover with ice pop tops and transfer to the freezer to chill for 8 hours.
Perfect for the kids, grandkids, or those looking for an easy snack, these candy corn fruit cups are a perfect treat.
Serving Size: Unknown (author did not disclose, but I’m assuming a few – depending on the container)
1 can of pineapple tidbits
1 can of mandarin oranges
1 whipped cream
Note from the author: be smart and get the fruit packed in its own juice. No need for corn syrup. No siree. And try to use a clear dish for this treat. Obviously, seeing the layers is what makes it so much fun! Or, you could get real pineapple and oranges, which is the best way to get tons of flavor and vitamins!
Directions: Spoon a layer of mandarin oranges in the bottom of your dish. Spoon a layer of pineapple on top of the oranges. Top with whipping cream and candy corn or two for garnish.
Now that we’ve listed a few kid-friendly recipes, here’s one just for us adults. This 10-minute libation is sure to tickle the senses and fill your entire being with the warm-fuzzies of the season.
Serving Size: 4-6 (or 1, depending on how you choose to live your best life)
1 bottle, standard size of pinot grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
3 honey crisp apples, chopped
3 pears, chopped
Directions: Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.
Note from the author: Regular brandy can also be used, I simply used ginger brandy to give it more autumn flavor)
Whether you're looking for snacks for the toddlers, school-aged kiddos who are just "staaaarving" after returning home from their "super hard day" (...at...school...), or something handy to take on-the-go, this super easy - and quick - snack mix is sure to give you the nutrients you need (while still being extremely tasty)!
Serving Size: 3.5 cups
1 cup unsweetened dried pineapple
1 cup unsweetened dried mango
1 cup roasted salted cashews
1 cup sesame sticks
Directions: Coarsely chop 1 cup of unsweetened dried pineapple and 1 cup of unsweetened dried mango.
Place in a large bowl with 1 cup of roasted, salted cashews and 1 cup of sesame sticks; toss to combine thoroughly.
Store in an airtight container at room temperature.
Do you have any tropical recipes that you think are perfect for fall?
>>Let us know here<< and we’ll be happy to feature you in our next recipe blog!