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Favorite Recipes for Fall

From Pumpkins, Apples, Caramel Corn....to Comforting Soups, Cranberries and Pies. These are some of our favorite fall recipes. Great for Fall parties, Thanksgiving dinner and even Christmas. We start enjoying these recipes as soon as there is that nip in the air clear into Winter.

I tried to limit this list to the very favorites that we make most often but there are many more yummy warm fall recipes to be found by searching the archives or clicking on a category. Both options are in the sidebar. May your Kitchen be full of wonderful smells and comforting tastes all season long

Pumpkin, Pumpkin, Pumpkin

Dinner in a Pumpkin
Dinner in a Pumpkin

Healthy Pumpkin Pie
Healthified Pumpkin Pies

Pumpkin Carob Chip Bread Pumpkin Carob Chip Bread

Healthy Pumpkin Cookies
Pumpkin Cookies

Spicy Pumpkin Soup

Spicy Pumpkin Soup


Apple Pie Filling
Apple Pie Filling

Spiced Crock Pot Apple Sauce
Spiced Crock Pot Apple Sauce

Apple Butter
Apple Butter

Apple Crisp

Apple Crisp

Caramel Apples
Caramel Apples


Caramel Popcorn
Caramel Popcorn

Popcorn Balls Popcorn Balls


Homemade Stuffing
Cranberry and Apple Stuffing

Broccoli Salad Broccoli Salad


Slow Cooker Lentil Soup

Lentil Soup

Creamy Vegetable Soup
Creamy Vegetable Soup

Minestrone Soup
Minestrone Soup

Split Pea Soup
 Split Pea Soup

Cauliflower and Curry Soup Cauliflower and Curry Soup

Broccoli Cheese Soup
Broccoli Cheese Soup

Barley Soup Barley Soup

A Few More Favs

Bread and Butter Pickles Bread and Butter Pickles

Pickled Beets
Pickled Beets 

Pineapple Cornbread Muffins

Dinner Rolls Dinner Rolls

Gut Healing Strawberry Banana Smoothie Bowl

Recently I posted My Favorite Smoothie Mix.....we have been making and enjoying smoothies for a long time now but after a while, even with lots of greens and super-foods some smoothies seemed lacking. They didn't keep me full long enough and often they seemed too sweet with lots of fruit and sometimes added honey or other sweeteners.

I was learning more about the importance of healthy fats so I started experimenting trying to find ways to add lots of healthy fat to my smoothies. Then I found that even natural sweeteners can be overdone and that I was loosing a taste for things that were too sweet.....fruit is plenty sweet and you don't even need a lot.

Then I figured to round things out it needed to have to good amount of protein. Not only did this make it a great pre or post workout smoothie but a perfect meal in and of itself keeping me full for hours.

Then while I was at it why not add some gut nourishing and healing ingredients since most of our guts need quite a bit of TLC.  This smoothie bowl is just the first of many of the fun smoothie recipes I have created that me and my family have been enjoying for quite some time now. I hope you enjoy this one I look forward to sharing even more!

Gut Healing Strawberry Banana Smoothie Bowl
makes 2 or 3 bowls depending on size

1 cup coconut milk (I like to add a bit of kefir here too for the probiotics)
2 heaping scoops of My Favorite Smoothie Mix
1 frozen banana
2 cups frozen strawberries
1 Tablespoon Coconut oil or MCT oil (a handful of walnuts or cashews here works too)
1/2 cup crushed ice (optional if you like them really cold and thick)

Sliced fruit (strawberry and/or banana)
Granola or I used some of my crushed up candy bars in the pictures
sliced almonds, chia seeds (optional)

Blend all ingredients except toppings into blender.  If you want it thicker add more frozen stuff ;) if you want it thinner add more coconut milk or a little water. Pour into bowls add toppings in a fun pretty way!

Don't forget the Herbs and Essential Oils Super Bundle sale ends TONIGHT! If you are interested in learning more about herbs and essential oils this is the perfect place to start also don't forget to email me after you purchase so I can send you My Simple Healthy Life ebook!

My Favorite Smoothie Mix

For quite some time now this has been my favorite mix to put in smoothies. It has a great flavor and is full of fiber, nutrients and multiple sources of protein. With the right amount of added fat and fruit a smoothie will keep me full and energized for hours. It has also done wonders for my hair, skin and hormones. My eyelashes are longer and thicker then they have ever been. Make up a batch a give it a try I started noticing a difference within the first three months of using it consistently.

I'll share some of my favorite smoothie recipes soon but for now here is my basic formula for making a healthy well balanced smoothie.

My typical smoothie formula:
2 cups of liquid (almond milk, water, kefir or combination)
2 scoops of the mix (recipe below)
1-2 Tablespoons Fat (Nuts or nut butter, coconut oil or MCT oil)
1-2 cups frozen fruit
other add ins fresh greens etc. (optional)

My Favorite Smoothie Mix

Makes about 1 gallon

3 cups chia seed
3 cups collagen
3 cups vanilla bone broth powder
3 cups vanilla plant based protein powder
1/2 scant cup acerola cherry powder
1/2 scant cup maca
1 1/2 cups greens powder

Mix everything into a gallon glass jar. Shake well to combine add two large scoops to your favorite smoothie recipes.

For the Greens Powder I have been using Green Smoothie Girl's but she doesn't seem to be selling it anymore so I'm looking for another brand I will probably end up using this Moringa powder (since it is so affordable and super healthy) and another variety greens mix (I haven't really found one I like yet but there are lots of options out there.)

How to Grow Bunches of Tomatoes that Ripen Quickly

It's getting close to that time of year again it may even already be time for some. We always wait until Memorial Day to be confident that we are past the chance of frost date.  I thought I would bring this post forward early this Spring so those of you wanting to try this method will have plenty of time to gather supplies and prepare.

We were taught this by a farmer at our local CSA when we lived up north and have used it ever since.  Now instead of having big green bushes with a few tomatoes that turn red before frost IF we are lucky.  We now have skinny tall vines that are always loaded with bunches and bunches of fruit that can see the sun and turn red in plenty of time before frost.  In fact we have been known to have ripe tomatoes from July clear until Fall.

The cool thing too is that they take up less space.  Yep that's right you get more tomatoes and each plant takes up less space.  Just look in the picture just above (taken in 2011) the first bed has pole beans the next bed has tomatoes.  The bed is about 12x4 and there are almost 30 tomato plants growing in that space.

Okay I'm going to try to explain it as best I can so you can try it if you want.  I think you will be as pleased as we have been.

What you will need -
  • Tomato plants, planted about 18 inches apart closer if you are really pressed for space.
  • Next you will need some sort of clip we love these Tomato Clips
  • Then you will want a bunch of twine some good strong stuff works best don't use string
  • Something to be used as a frame to tie the twine on, you can get creative with this, we use rebar
  • You will need something to tie the twine to and stake in the ground we use whatever we have available at the time, sticks, old tent stakes, pieces of wire hanger, gardening hose stakes or these Garden Stakes would work really well

I wish I had pictures of the whole process but mostly we have just been excited and taken pictures of all the fruit.  Just look at how you literally get bunches of tomatoes.

If you look closely at this picture you can kind of see how we train and clip the vine up the twine.  The pictures below show it even better.

What you do -
  • As the vines get tall enough clip the main center stalk to the stem
  • Also as they are growing pluck off all the suckers.  Sorry we don't have a picture of what a sucker looks like but I noticed that there are lots to choose from here so take a look if you don't know what I am talking about.
  • As the plant grows just continue to clip it up to the twine and pluck off suckers as they come.
  • Then as things start to cool off (usually early to mid-October maybe sooner) cut off the tops with new growth and pick off all little green ones and blossoms.  At this point you don't want the plant producing more fruit you want it to be ripening what's there.  This works really good to ripen them up before frost.

This is the very best way we have found to grow tomatoes especially if you live in zones 5 or colder where chances of late frost in the Spring and early frost in the Fall are common.  Also it seemed to be the only way to get plenty of yield when we only lived on less than a 10th of an acre and had very limited space.  Good luck with your gardens this year!

P.S. Here are a few more recent pictures of how we have been stringing up our tomatoes since we moved 5 years ago.

Carrot Butter

We just recently harvested our carrots although the garden for the most part struggled this year, the carrots did great. Of course I had to make me some carrot butter. You maybe have never had carrots this way but oh this recipe is wonderful!  A great Spring time recipe that would be great at part of a Easter dinner, breakfast, brunch or whenever. But also an awesome Fall recipe in fact it is quickly becoming a Thanksgiving favorite around here....heck I say it's great any time of year.  We love this Carrot Butter on toast, scones, with rolls, as a fruit dip, or any way you can think of eating it.  I personally like it by the spoonful! ;)  ENJOY!

Carrot Butter
1-1.5 pounds carrots peeled and cut into small pieces
Large pot of water
1 cup macadamia nuts
1/4 cup coconut oil, melted
3-4 Tablespoons Maple Syrup
1/2 Tablespoon vanilla
2 teaspoons Real Salt

Place carrots in large pot of water and boil until the carrots are very, very soft.  Drain carrots then add them with all other ingredients to blender and puree until really smooth.  Good warm or cold.  Refrigerate leftovers.

Ice Cream Sandwiches

This recipe has taken quite a bit of trial and error. When I first thought it would be fun to make ice cream sandwiches I was sure it was as simple as taking one of my cookie and ice cream recipes and making a sandwich out of them.

Nope! We tried that the first time and although they did get eaten they were not the grab out of the freezer and enjoy like the ones I remember.

They had to sit on the counter until the ice cream was almost melted for the cookie to be nice and chewy.....and then the cookie still wasn't nice and chewy. Again we ate them but the cookie was crunchy!

I found too that the ice cream needed to have a softer, creamier texture to really make the sandwiches good. That was easy we just added more fat. If you are looking for a fun way to get lots of medium chain fatty acids in your kids....I don't think you'll have any problem getting them to eat these.

Then once we got the right textures down we needed to work on how to easily fill each sandwich. I came up with putting ice cream in the solids end of a Pampered Chef Measure All Cup and freezing it that way. Then I could just pop the ice cream out and slice it.

That worked really well but I had more ice cream and cookies then one measure all cup was enough for. So I also found that freezing your cookies first and letting your ice cream soften our of the freezer for just a bit, made it fairly easy just to scoop ice cream onto the cookies. You still have to be careful to not break your cookies though.

But see now the trouble shooting is all done for you so it will be a cinch to make now right?........RIGHT!

Ice Cream Sandwiches

5 1/2 cups whole wheat pastry flour
2 cups Sucanat
1/4 cup carob powder
1 teaspoon baking soda
1 teaspoon Real Salt
1 1/4 cup coconut oil, melted but not hot
1 Tablespoon vanilla
2 Tablespoons molasses
2 Tablespoons maple syrup
egg replacer for 4 eggs

Preheat oven to 375 degrees. Mix dry ingredients in a bowl. Mix wet ingredients in measuring cup (make sure they're blended well). Stir wet ingredients into dry ingredients. Using hands, form dough into a big ball. (If it sticks together well, then its the right consistency. If it's kind of dry and crumbly then add a bit of water, 1 Tablespoon at a time and mix it well. If it's too wet you may add up to 1/2 cup more flour just add it a Tablespoon at a time. You want a sort of sticky dough but not wet just a little greasy you need to be able to roll it into a ball kind of like play dough.)DO NOT over mix or oil can separate out.

Form dough into ping pong size balls then gently press with the bottom of a 1/2 cup round measuring cup that is lightly greased with coconut oil. (use the leftovers from the dish you melted the coconut oil in) Press to the size needed or desired. Bake for 5-6 minutes in preheated oven. NO LONGER! You want the cookies not all the way cooked it makes them not so hard after being frozen. Let cool for at least 5 minutes before removing to cooling rack.

Ice Cream:
2 cups raw cashews, soaked overnight then drained
1 1/2 cup favorite herb tea just barely warm* (see options below)
2 cans coconut milk
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup Sucanat
1/4 teaspoon Real Salt
1 Tablespoon vanilla and/or the insides of 2 vanilla beans
Optional Spices* (see notes below)

In blender blend drained cashews and herb tea until smooth. Add coconut milk, oil and the rest of the ingredients to the blender. Blend until just mixed and smooth. Churn and freeze in your ice cream machines according to manufacturers directions.

I talk about our ideas for easiest assembly of the ice cream sandwiches in my ramblings above. So if you didn't read those you may want to reference them now. ;) Basically just make ice cream sandwiches out of them obviously store in the freezer. They are best taken out of the freezer 5 minutes before eating.

*Here are a few fun flavor ideas that will change depending on the type of tea you use. Be sure to make a good strong tea. If you are using teabags use 5-6 of them.

Peppermint: dried peppermint leaves made into a good strong tea. (pour 1 1/2 cups boiling water over about 3 heaping Tablespoons of dried peppermint leaf. Let cool some, strain out leaf use the 1 1/2 cups in the ice cream) You could add carob or chocolate chips to this ice cream when it is almost done churning if you would like mint chip.

Mormon Mocha: Dandy Blend(No Coffee for this girl), Carob and/or Cocoa Powder. Pour 1 1/2 cups boiling over 2 heaping Tablespoons Dandy Blend and 1 Tablespoon carob powder. Stir until well combined let cool till just warm use in making the ice cream.

Chai: Roastaroma blend and/or Rooibos type tea.(again nothing from the Tea plant so no green or black tea for me) Make a strong tea with 1 1/2 cups boiling water, strain off herbs or remove tea bags. Use in making the ice cream also add these spices.
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/8 teaspoon cardamom
May adjust seasonings to taste.

Nutty Vanilla: Just cut up some vanilla beans and make a strong tea with that. Pour 1 1/2 cups boiling water over beans let steep for longer than the other teas. Strain, use this in making the ice cream, you may want to add more vanilla too.
recipe inspired by the minimalist baker