There is something so cozy and satisfying about fall recipes. Especially when they are easily prepped + hassle-free!!! Seasonal, fall produce is naturally so flavorful so the recipes don’t require much leg work. YES!

Here are my favorite meals this week! Let’s start with Sweet Potatoes.

Sweet Potato Toasts With Mediterranean Salsa

There is something so satisfying about sweet potato toast! I try to enjoy one for lunch time for an abundance of energy and fiber. I find it delicious, and it keeps me full until dinner.

Avocado + egg has been my go-to sweet potato topper for years. {So good!!} Lately I’m getting more adventurous and really loving this flavorful white bean combination by Health Magazine. BONUS–It makes your kitchen smell amazing! Enjoy it over a bed of arugula!

Chickpea Spinach Stuffed Potato

OMG is all I have to say about this recipe. If you haven’t tasted the combo of Tahini + red chili flakes + warm chickpea + sweet potato you are in for a treat!! This recipe will def make its way to our Thanksgiving table.

Sweet Potato Lasagna

Did you know you could make lasagna using sweet potato noodles??? I sure didn’t! This recipe looks like it will score major points in our home, and I’m excited to give it a try this month! I don’t have the fancy, veggie sheet cutter, so I’m going to try it using my mandoline. I’ll report back!

Looking to upgrade your basic baked potato?? Take a look at these amazing, flavor combinations

Delicata Squash & Kale Salad

If you’ve never tried delicata squash, get ready to fall in LOVE. I adore the simplicity (no peeling! cooks quickly!), and the buttery, brown sugar flavor. It tastes so good simply roasted; making it the perfect fall vegetable for your weeknight rotation!

In five minutes time you can cut the squash into half moons, toss with oil and your favorite seasonings (salt, pepper, cinnamon or curry!) and roast at 425 until golden! Typically about 20 minutes, flipping half way through.

My favorite way to enjoy delicata is over a kale salad. Over the years I’ve tried several versions, but these three are my favorite. All of them gorgeous, and uniquely flavorful.

1. This one by Health Magazine offers everything I love about a fall salad!!

2. For Love & Lemons makes an amazing version with a tangy apple cider vinaigrette!

3. Dishing Up Dirt makes a version that includes farro & walnuts!!

My favorite delicata topping is a THIS Tahini-maple dressing! I could eat the entire jar with a spoon!

Sausage & Apple Stuffed Butternut Squash

All the flavors of fall + Whole 30 & Paleo! You Are Welcome!

Sausage and Apple Stuffed Butternut Squash

Butternut Squash Noodles with Parsley Pesto & Chicken by Health Magazine

4 (6oz) boneless, skinless chicken breasts
1/2 tsp paprika
1/4 tsp black pepper
1 tsp kosher salt
4 Tbsp olive oil
1 C packed fresh flat-leaf parsley
1/4 C grated Parm cheese
1 small garlic clove
2 Tbsp pine nuts
1 tsp lemon zest, 2 Tbsp lemon juice
28 oz fresh or frozen spiralized butternut squash noodles

1. Preheat oven to 425 degrees. Place chicken on a large rimmed baking sheet. Sprinkle chicken with seasoning. and drizzle with 1 Tbsp EVOO. Bake 18-25 min
2. Pulse parsley, parm, garlic, pine nuts, lemon zest and lemon juice in blender until finely chopped. While blending, drizzle 2 Tbsp water and remaining 3 Tbsp EVOO and salt
3. Heat Squash noodles in a skillet for 5 min. Divide noodles among serving bowls and drizzle each with pesto and sliced chicken.

For a fall Treat: Pumpkin Chickpea Blondies

I made these decadent, gluten free blondies to celebrate Back to School (in person addition), and we all ENJOYED every bite! They are everything you want from a brownie/blondie. Gooey, creamy and rich!!

I loved this recipe by Chocolate Covered Katie. It’s gluten free, dairy free, egg free and refined sugar free! AND you can make the entire recipe in your blender then bake it for 28 minutes at 350 degrees. YES!!

• 1 1/2 cups chickpeas (1 can, drained)
• 1/3 cup pumpkin puree
• 1/3 cup pure maple syrup
• 1/3 cup GF Oats
• 1/4 cup almond butter or allergy-friendly sub
• 1 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp flaked salt
• 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/2 cup chocolate chips
  
• **I made one edit to the recipe–I added 1/3 C Almond Flour.

This Paleo Pancake mix makes some yummy, fluffy Pumpkin Pancakes too! We enjoyed ours with melted almond butter. chopped pecans & cinnamon this week!!!