It's time to think beyond your weekly Pumpkin Spice Latte addiction. Tis the season to embrace warm and rich fall flavors and create healthy recipes at home. We went straight to the D.C. experts, our favorite food and wellness bloggers, to find out what they whip up when the weather gets crisp.
Here are nutritious (& decadent!) recipes that you'll want to cozy up to this fall.
With fall in full swing, Alexandra swapped her morning coffee for this plant-based, one-pot chai that perfectly pulls in autumn tones with real pumpkin, pure maple syrup, coconut oil, and ginger. Each warming sip will give you the caffeine you crave, with cold-fighting benefits from the fresh ginger.
Take it one step further and use the chai as a base for overnight oats. The simplest way to wake up to a no-fuss hearty and healthy breakfast, just add two cups of rolled oats to the chai and refrigerate overnight.
Follow @tallulahalexandra for more deliciousness right in your insta feed.
Thanksgiving is coming, so bookmark this recipe now! If you feel uninspired when you look at a fridge full of leftovers, this will get you excited to dig in. Ditch the standard day-after-Thanksgiving sandwich and turn your leftovers into a warm salad bowl. Wheat berries, the base of this bowl, are whole, unprocessed wheat kernels in its most natural form. Wheat berries contain bran and germ, are loaded with fiber, protein and B vitamins, plus they’ll add a sweet and nutty flavor to this dish.
Whether you’re combatting allergies, or looking to PR in an upcoming race and need that perfect energy-boosting breakfast, check out this cinnamon-spiced recipe.
Cynthia created this bread for her son who has multiple food allergies. Many packaged or store-bought breads contain a host of ingredients that could cause a flare-up and this bread was the answer. By making bread at home, you know exactly what’s going into it and don’t need to stress about unnecessary additives creeping in. As an avid runner, Cynthia swears by her Cinnamon Wheat Bread as pre-race fuel.
It’s officially crockpot season! There’s nothing easier than throwing a bunch of ingredients in the crockpot and five hours later, ta-da, dinner is served. You can’t beat coming home to a house full of fall scents, and this hearty chili with less than 10 ingredients will do the trick.
If portion control is your weakness and having an entire banana bread sitting around is too much to handle, check out Micky’s Nutella Banana Drops, which are like tiny bites of heavenly banana bread, with Nutella thrown in for good measure. These simple drops work as sweet breakfast, dessert, or a mid-day snack. The drops contain fruit and cholesterol-lowering fiber, which makes this a lower-guilt fall treat. Follow more of Micky’s food adventures at @whatmickyeats.
Granola is one of those sneaky foods that we were led to believe is healthy, but when you take a closer look at the nutrition facts, it’s alarming how much sugar is typically in a serving (and really, who can stick to just one serving of scrumptious granola?). By creating a homemade version sweetened only by real maple syrup, Danielle’s Paleo version is grain-free, gluten-free and 100 percent delicious.
- 2 c. Raw slivered almonds
- 2 c. Raw pecan halves
- 1 c. Pumpkin seeds (Trader Joe's Pumpkin Spiced Pumpkin Seeds is a favorite)
- 1 c. Raw organic pumpkin
- 3/4 c. Unsweetened dried cherries
- 2 tbsp. Real maple syrup
- 2-3 tbsp melted coconut oil
- 1 tsp. Himalayan sea salt
Heat oven to 300 degrees. Mix all ingredients together until well coated with pumpkin. Cover two baking sheets with wax paper and spread the mixture evenly across the sheets. Bake for 60 minutes, stirring occasionally. Let cool, and enjoy by the handful or as a smoothie bowl topping.