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Fall is one of those funny times of year where time seems to slow down & speed up all at once— anyone else agree?! The holidays are around the corner and kids are back in school— yet the days are shorter, grayer, chillier & cozier. It makes me want to slow down and light all the candles and just absorb this special time of year with my fam.
And one of my favorite ways to do that is by enjoying real food meals together— nothing crazy fancy or complicated, but meals that we can all enjoy and that nourish our bodies & health during this busy time of year.
My approach for family cooking is to make it as EASY & quick as possible, while adding things that will support our immune systems and overall health. I like to cook something once that we can reheat and revive for multiple days.
I lean towards hands-off cooking (by using the crockpot or instantpot), or one-pot/one-pan meals, so you can BE with your family more (and spend less time cleaning… a big win for everyone). And— meals that are full of veggies. Because they’re nature’s healers & nurturers (and can taste SO good when prepared the right way).
Here are 4 of our fall meal go-tos when life gets busy but you still want something hearty and comforting to enjoy with your family!
(PS! We’re currently offering 30% off ALL SRH product in The Shop– that’s including the Fall Meal Plan, Baby Food Files, Green Smoothie Guide, Healthy Breakfast Guide and sooo much more. Our little pre-holiday gift to say THANK YOU for being here. Use code HOLIDAY at checkout to save!)
01. Organic Turkey Meatloaf
From the Simply Real Health Cookbook! Made in one pan & great source of protein you can eat all week! Serve with a simple side salad or roasted veggie (like broccoli, cauliflower or sweet potato).
Makes approximately 6 servings
1½ pounds organic ground turkey or ground grass fed beef
½ cup almond flour, garbanzo bean flour or brown rice flour
2 tablespoons assorted chopped herbs: parsley, mint, thyme and basil would all work great
¼ medium onion or ½ small onion, roughly chopped
1 clove garlic, chopped
½ cup tomato sauce
1 tablespoon chia seeds
1 tablespoon red-wine vinegar
2 teaspoons dijon mustard
½ teaspoon sea salt
½ teaspoon pepper
Preheat oven to 400°F. Spray a pie pan or loaf pan with olive oil or coconut oil. Add all ingredients in a mixing bowl and stir well to combine. Let sit for 5 minutes so the chia seeds can expand. Pour the mixture into the pan and distribute it evenly with the back of a spoon. Bake for 40-45 minutes until the meat is cooked through. Drain off any excess liquid before serving.
02. Split Pea Soup
Can make in an instantpot too— I love adding big chunks of carrots, celery and zucchini to mine these days– it’s a one-pot meal that’s so cozy and comforting. The texture is almost mashed potato like, perfect with some crackers crumbled on top.
Makes 4 servings
1½ cups dried split peas
1 carton of vegetable or organic chicken broth approximately 4 cups
3 stalks celery chopped
2 carrots chopped
½ onion chopped
1 clove garlic chopped
2 tablespoons fresh dill chopped (or 1 tablespoon dried Italian seasoning)
½ teaspoon sea salt
1 teaspoon pepper
In a soup pot, sauté onion with olive oil. Add garlic after 2-3 minutes. Add carrots and celery, and sauté until they begin to soften. Add soaked split peas and broth. Cover pot with a lid, and bring to a boil. When boiling, reduce heat to medium-low and simmer, covered, for 25 minutes, or until the peas are soft. Garnish with fresh chopped dill.
Instantpot/Crockpot: Add all ingredients to the pot and set on normal settings.
03. Creamy Apple & Butternut Squash Soup
A cozy crowd pleaser you can feel good about, and one that makes great leftovers. Pair with roasted veggies or a salad (or some simple arugula on top), and optional to add shredded chicken mixed in. If you can’t find a butternut squash or are short on time, use frozen pre-cut butternut squash cubes or 1 can of pureed pumpkin instead. This soup makes a great side dish for meat, with added beans or other veggies.
Makes 6 servings
1 butternut squash peeled and cubed (or 3 cups of pre-cut squash cubes)
1 medium granny smith apple cubed
½ onion chopped
2 cups organic chicken or vegetable broth
1 tablespoon dried sage
¼ cup heavy cream whole milk or coconut milk
sea salt and pepper to taste
In a large soup pot over medium heat, add bit of coconut or olive oil and squash cubes. Cover with lid. After 5 minutes, stir and add apple and onion. Add broth and spices, and let simmer for 10 minutes, or until the squash is soft. Remove from heat, and pour in the cream of your choice, adding more if you like a thinner consistency, or less if you prefer a thicker one. Puree using an immersion blender or transfer to a regular blender, and blend until smooth. Season with sea salt and pepper to taste.
04. Easy Chicken Tacos
I make this in an instantpot but you could easily use a crockpot or a stovetop pot! So simple and flavorful.
Makes 6 servings
2 jars mild or green salsa
1 bell pepper chopped
1 zucchini chopped (optional)
1 can black beans
1 lb chicken breast
Corn tortillas and avocado to serve (or any additional taco toppings)
Add salsa, pepper, zucchini and a can of black beans to an instantpot with chicken breasts, cook on “meat” setting or for 12 minutes at high pressure. Release steam, shred chicken and scoop into corn tortillas. Add avocado or guacamole and any other taco toppings of your choice to serve.
Looking for more easy, healthy Fall recipes?
Join the SRH Cooking Club for FREE for 7 days— or pick up the Fall Meal Plan inside SRH: The Shop (we have so many other healthy cooking & recipe resources in the Shop, too)! And SAVE 30% on all SRH items in the Shop with code HOLIDAY at checkout for a limited time!
main photo & butternut soup photo by Carina Skrobecki