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Our Favorite Fall Recipes

By October 7, 2020Health, Mom's, Recipes

Fall has begun and we are trading our runners shorts for ankle length leggings and summer jams for acoustic albums. What we won’t trade in is healthy ingredients when we reach for our fall comfort food classics. Here’s a few of our favorite fall recipes that are still nutritious and fit perfectly into our cozy fall mindset. 



Cinnamon & Protein Hot Cocoa 


  • 1 cup unsweetened coconut milk
  • 2 scoops XR Chocolate Protein Powder 
  • 1 1/2 teaspoons cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon vanilla extract 

Mix all ingredients in a saucepan. Warm over the stove. 



Butternut Squash Soup 


  • 2 cups vegetable stock
  • 4 cloves garlic, peeled and minced
  • 1 carrot, peeled and roughly chopped
  • 1 Granny Smith apple, cored and roughly chopped
  • 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced
  • 1 white onion, peeled and roughly chopped
  • 1 sprig fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk, smoked paprika, or see more ideas above

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a small (4-quart) slow cooker or large (6-quart) slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth. Serve warm, topped with your desired garnishes.


*Recipe from Gimme Some Oven 



Fruit and Veggie Overnight Oats 


  • 1/2 ripe banana 
  • 1/3 cup rolled oats
  • 2/3 cup unsweetened almond milk 
  • 1/2 tsp vanilla extract
  • 1 tbsp XR Fruit and Veggie 
  • pinch of salt
  • Sliced almonds 

Mash the banana and add to a glass jar. 

Mix and add the oats, almond milk, vanilla, XR Fruit and Veggie Powder, and a pinch of salt. Let the oats soak for 4 hours or overnight. Top with sliced almonds before serving. 


*Recipe Adapted from Hey Nutrition Lady 



Shaved Brussels Sprouts Salad


  • 3 tbsp. olive oil
  • 3 tbsp. fresh lemon juice
  • 1 1/2 tsp. pure honey
  • Kosher salt and freshly ground black pepper
  • 1 lb. Brussels sprouts, trimmed and thinly sliced
  • 1 large Gala apple, cut into matchsticks
  • 1 small shallot, chopped
  • 1/4 c. toasted hazelnuts
  • 1 oz. Pecorino cheese, shaved

Whisk together oil, lemon juice, and honey in a bowl. Season with salt and pepper. Add Brussels sprouts, apple, shallot, and hazelnuts; toss to combine. Fold in Pecorino.


*Recipe from Kate Merker and Taylor Murray 




Dani Richeson

Author Dani Richeson

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