Fall Recipe Swap ~ Our Favorites!

You girls sure know how to make our mouths water! These are some of our favorite recipes submitted in the Fall Recipe Swap <3

We also have a yummy new Fall Recipe we created JUST FOR YOU! Healthy Lattes and Donuts!

Which recipe are you going to try first? We can’t wait to try all of the yummy creations you submitted in the Community’s Fall Recipe Swap.

~ Vegan Pumpkin Oatmeal Chocolate Chip Cookie ~

Submitted by Brittany from EatingBirdFood {Great for Tone It Up Meals 1, 2 & 3}

Ingredients

1 cup spelt flour (all purpose flour will work too)

½ cup old fashioned oats

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon sea salt

pinch of ground nutmeg

¾ cup pumpkin puree (not pumpkin pie filling)

1 cup sucanat or other raw, natural sugar

¼ cup extra virgin coconut oil

½ Tablespoon ground flaxseed

1 teaspoon pure vanilla

¼ cup vegan chocolate chips or carob chips

Instructions

Preheat oven to 350° F. Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl. Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.

Combine wet and dry ingredients. Stir in ¼ cup chocolate chips. Mix well. Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.

Bake for 15-16 minutes. Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.

 

~ Coco-Carrot Chai Tea Smoothie ~

Submitted by Yaitza Bueno at A Healthier Fitter Me {Have it with ANY meal or Post Workout}

Ingredients
 
1/2 cup unsweetened Coconut Almond Breeze
1/2 cup of homemade carrot juice
1 cup of brewed Yogi Chai Tea
5 drops of vanilla, liquid stevia or 1 Truvia packet (optional)
pinch of cinnamon

 

Instructions
 
Add a couple of ice cubes and mix well with a spoon.
Turn it into a smoothie ~ Add one scoop of your favorite vanilla protein powder with a tablespoon of almond butter.  Add a few more ice cubes and blend!

 

~ Sweet Potato, Lentil and Kale Dal ~
 
Submitted by Meg at Lips So Facto {Great for Meal 3!}

Ingredients

1 teaspoon ground cumin

1 teaspoon black mustard seeds

2 tablespoons (fresh) ginger, finely diced

3 cloves garlic, finely diced

2 onions, diced

2 sweet potatoes, peeled and cubed

1.5 litres water

1 stock cube (I used Kallo Organic Chicken stock, but use veggie to make this totally vegan)

3 cups dried red split lentils (about 1lb or 450g)

3 tablespoons curry powder

1 400ml can light coconut milk

3 tomatoes, deseeded and diced (you can leave the seeds in if you like, but cut down the water a little)

1tbsp salt

1 tablespoon cayenne pepper (optional, but a whole tablespoon only made it slightly warm. Try dried chillies if you’re a badass.)

1 bag/head kale, washed and sliced

Instructions

Put a tablespoon of oil in the largest pan you have. Over a medium heat, fry the cumin, mustard seeds, ginger and garlic until the mustard seeds start to pop.

Add the onions until they start to become translucent, about 2 minutes.

Next add the sweet potatoes and coat with the spices, then add the lentils, tomatoes, water, stock cube, curry powder and coconut milk. Bring to the boil and then reduce the heat and allow to simmer for about 20-30 minutes or until the liquid has decreased by about a fifth and the sweet potato is soft. Next add the kale; It will wilt almost immediately but continue to cook on a low for 5 minutes.

~ Fall Fig Salad ~

Submitted by Shannonmarie at Rawdorable {Awesome for Meals 1, 2 and 3!}

Ingredients

Fresh Figs

Walnuts

Mixed greens

Herbed nutmilk cheese (or goat cheese)

 

Instructions

Combine all ingredients, add fresh groud black pepper and drizzle balsamic vinegar to taste.

 

~ Pumpkin Banana Protein Oat Bars ~
 
Submitted by Marie-Pier Ouellet {Great for Meals 1, 2 & 3 or Post Workout}

Ingredients

1 cup oats

1 cup canned pumpkin

1/4 cup unsweetened applesauce

1 overripe banana

1/4 cup almond butter (any nut butter will do)

2 scoops Perfect Fit Protein

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

2 teaspoons vanilla

2 Tablespoon brown sugar

2 Tablespoon pumpkin seeds

 

Instructions

In a food processor or blender, combine the pumpkin, applesauce, banana and nut butter until smooth. Add the protein powder, cinnamon, pumpkin pie spice, vanilla, and brown sugar.

Place the oats in a large bowl and add the creamed mixture.  Stir, folding in the pumpkin seeds. Bake at 350° for 35-40 minutes.

Enjoy!!!

What’s your favorite fall recipe? Let us know in the comments below!

xoxo K&K

 

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