• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Conscious Dietitian logo

  • HOME
  • ABOUT
  • RECIPES
    • Spring
    • Summer
    • Fall
    • Winter
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Drinks
    • Gluten Free
    • Vegan
    • Raw
    • Low Carb
    • Protein Packed
    • Traditional Indigenous
    • Three Ingredients
  • FOOD SUSTAINABILITY
    • Dairy and Milk Alternatives
    • Fairtrade
    • Gather and Grow
    • Omnivore
    • Preserving and Fermenting
    • Seafood
    • Sugar and Alternatives
    • Traditional Indigenous
    • Vegetarian
  • NUTRITION
    • Gut Health
    • Traditional Indigenous
    • Women’s Health
  • MEAL PLANS
  • WORK WITH ME
    • brands and partnerships
    • Nutrition Consulting
    • Meal Plans
You are here: Home / Archives for All Recipes / Fall

Fall Recipes

Eating with the seasons with these Fall Recipes not only helps us to access the optimal nutritional quality of available foods, and it also helps to lessen our environmental impact. Autumn brings warming meals, pumpkin spice, roasted vegetables and nourishing bowls.

Some of my favourite Fall Recipes include these Soft Pumpkin Cookies, this Easy Moroccan Inspired Couscous Salad, this Curried Butternut Squash Lentil Soup and this Simple Pumpkin Spiced Latte.

Easy Peanut Sauce | 6 Ingredients!

By 12 Comments

This recipe is a favourite for those mid-week meals when you are looking for something quick and easy. I love how easy this peanut sauce is to make, and that no fancy ingredients are required. This recipe was shared with me by one of my favourite people, who loves peanut butter more than anyone I know.

Boiled eggs with peanut sauce - gado gado
 
We all have them, our go-to-meals when we need to create something out of what seems like nothing. My go-to is usually this Japanese Noodle Soup with Miso which is my favourite way to use up leftover vegetables, but for my friend Sami, hers is peanut sauce! This Easy Peanut Sauce recipe goes great with so many dishes – in the summer I love putting it on a Baked Tofu Quinoa Salad Bowl, in the cooler months I like it on this classic Indonesian style dish ‘Gado Gado’!
…

Read More

Filed Under: All Recipes, Dinner, Fall, Gluten Free Tagged With: Gluten-Free, Peanut Butter, Plant Based Diet

Healthy Oat & Honey Cranberry Crisp | 5 Ingredients

By 2 Comments

This healthy cranberry crisp is topped with a simple oat and honey crumble. With only 5-ingredients, this low sugar, gluten-free dessert is a seasonal favourite. Serve it with some plain yogurt or coconut vegan yogurt for a nutritious and delicious dessert!
 
Cranberry crisp on grey tray
 
This healthy cranberry crisp is a fall-time favourite. Low-bush cranberries are a local Indigenous food, favoured by the coastal First Nation people on Vancouver Island. Low-bush cranberries can be used in any recipe in place of regular store-bought cranberries. Both are tangy in taste and contain very little sugar compared to other berries such as strawberry and blueberry. I love making this 5-ingredient crisp with frozen cranberries from the years’ harvest – enjoy it as it is, or it also tastes great with some added orange zest or baked with apple.
…

Read More

Filed Under: All Recipes, Dessert, Fall, Gluten Free, Low Carb, Traditional Indigenous Tagged With: Cranberry, Indigenous, traditional

1 Pan Healthy Roasted Vegetables Dinner

By Leave a Comment

This simple 1 pan healthy roasted vegetable dinner is just that – roasted vegetables, one pan, a simple dinner. I love adding some canned chickpeas and delicious dressing to complete the meal. Easy and low-maintenance, this dish is the perfect dinner to use up leftover vegetables. And the best part? No recipe needed!

bowl of roasted vegetables with baking tray in back
 
I love the idea of getting people more comfortable with cooking without a recipe. I guess my confidence in the kitchen has happened over time, with the help of many cooking shows and a fuss-free partner my creativity in the kitchen has been able to flourish. I rarely use recipes now and prefer to instead look in my fridge and pantry and create something from the ingredients on hand. Gradually what I am beginning to realize is that this is what I want to share with others as well – how to cook without a recipe!

…

Read More

Filed Under: All Recipes, Dinner, Fall, Gluten Free, No-Recipe Recipe, Vegan, Winter Tagged With: Chickpeas, Roasted Vegetables, Un-Recipe

Ginger French Lentil Stew Recipe with Couscous

By 4 Comments

This recipe for a french lentil stew is as unique as it is delicious. The simple combination of french lentils with ginger, lightly spiced with coriander and cayenne and served on top of fluffy couscous makes for a delicious and high protein plant-based meal that is SO easy to make.

French Lentil Stew in Blue Bowl Parsley and Lemon On The Side

Lentils are a regular in our household. Most of the time it is this Easy Vegetarian Bean Soup or this Greek Red Lentil Soup with Lemon. I dug this recipe up from my university years – this used to be my go-to recipe when I needed something inexpensive and easy to make. Over the years this recipe has evolved so much that I can’t recall what the original recipe looked like. What I do know is that they savouriness of the lentils cooked in broth, mixed with the spiced ginger, coriander and cayenne, and served with a hit of lemon juice and a sprinkle of parsley makes for one delicious meal.
…

Read More

Filed Under: All Recipes, Dinner, Fall, Soups, Vegan, Winter Tagged With: legumes, Lentils, sustainable, Vegetarian

Healthy Soft Pumpkin Cookies | Vegan GF Paleo

By 5 Comments

This recipe for these healthy soft pumpkin cookies is delicious and moist! These soft pumpkin cookies are low carb, gluten-free, paleo-friendly, diabetic friendly and vegan! And best of all, these are so easy to make! Try adding chocolate chunks for a festive chocolate chip pumpkin cookie recipe. The recipe was sponsored by iHerb, an online natural products store.

Stacked Soft Pumpkin Cookies with Chocolate Chips Sprinkled

Working in a busy Diabetes Education Centre, I am always looking for new and exciting ways to get people excited about ‘healthy desserts’. We talk about the effects of carbohydrates on our blood sugar levels, better sources of carbohydrates (low glycemic index), how protein, healthy fats and fibre can help balance blood sugar levels, and how to incorporate all of this into healthy meals and snacks. That’s why I’ve created these totally delicious low-carb healthy soft pumpkin cookies, and they are also vegan, paleo and gluten-free!

…

Read More

Filed Under: 100 Calories, All Recipes, Fall, Gluten Free, Snacks, Vegan, Winter Tagged With: Gluten-Free, Low-Carb, Paleo Friendly, Pumpkin Spice, vegan

Japanese Noodle Soup with Miso

By Leave a Comment

This quick and easy Japanese Noodle Soup with Miso can be made in less than 15 minutes! It is a great way to use leftover vegetables, and the protein options are versatile as well. Miso is not only a tasty broth, it is also rich in beneficial live-active-cultures which are important for a healthy gut.

Japanese Miso Soup with Edamame in Black Bowl with Chopsticks
 
This is a regular dish in our household because it is super easy and adaptable. You can usually find some sort of leftover vegetable in your fridge that would work perfectly with this dish. Miso is a little bit of a ‘superfood’, I use Genmai Miso as its made of brown rice rather than white, so it still contains the bran making it even more nutritious. This Japanese Noodle Soup with Miso is sure to be a favourite in your house, as it is in mine!
…

Read More

Filed Under: All Recipes, Dinner, Fall, Lunch, Soups, Vegan, Winter Tagged With: Japanese, Kale, Miso, Probiotics, Seaweed, seeds

Simple Orange Chocolate Oatmeal for Breakfast

By 2 Comments

Looking for the perfect bowl of oatmeal? Look no further. This recipe for orange chocolate oatmeal for breakfast is so simple to make, and the combination of flavours makes it feel like dessert in the morning.

Orange Chocolate Oatmeal in Bowls on White Linen

Nothing better on these cold, dark mornings than a nice steaming bowl of nourishing oatmeal for breakfast. My smoothies have taken a back seat, but with them has gone my daily addition of medicinal mushroom blend. Medicinal mushrooms have been making regular appearances in health enthusiast diets and for good reason! I love adding a chocolate mushroom powder blend to my oatmeal, which when combined with orange marmalade, makes this delicious orange chocolate oatmeal for breakfast.

…

Read More

Filed Under: All Recipes, Breakfast, Fall, Gluten Free, Vegan Tagged With: Cacao, Chocolate, hemp, Medicinal Mushrooms, Oatmeal, Reishi

So Simple Pumpkin Spiced Latte Recipe

By 3 Comments

This simple pumpkin spiced latte recipe will get you excited to get out of bed in the morning, and it is a great low-sugar alternative to what’s available in coffee shops. It is dairy-free, gluten-free, and packed full of nutrition. Make your own creamy cashew milk by blending cashews in a blender, no straining required!
Pumpkin Spiced Latte in Moscow Mule Copper Mug

It’s hard to not get caught up in all the pumpkin spiced hype. Coffee shops have been on the band-wagon even before the leaves started to turn. I used to love enjoying a Pumpkin Spiced Latte at a coffee shop, but I now know that they are so loaded with sugar and so not worth the post-latte crash. This healthier alternative to the sugar-loaded versions will have you surprisingly pleased, and all from the comfort of your cozy couch. I’m sure that this Simple Pumpkin Spiced Latte Recipe will turn out to be a regular in your autumn morning routine, just like it has in mine.
…

Read More

Filed Under: All Recipes, Drinks, Fall, Gluten Free, Snacks, Vegan Tagged With: Cashew, Coffee, Pumpkin Spice, Seasonal, vegan

Butternut Squash Curry Lentil Soup with Turmeric

By 5 Comments

A simple and delicious Butternut Squash Curry Lentil Soup that is as easy to make as it is delicious. The creaminess of the butternut squash is emphasized by the thickness of the red lentils. Red lentils are amazing in soups as they break apart upon cooking, adding a hearty texture. This recipe is packed full of plant-based protein with 20 grams of protein, and only 280 calories per serving.

Butternut Squash Curry Lentil Soup in Blue Bowl

Legumes are one of the best foods we can feed our body, but often one of the foods we don’t eat enough of. They have a complex nutrient profile and offer plant-based protein, iron and zinc. They are also one of the most sustainable sources of protein we have access to (see my post Five Reasons Why You Should Eat Lentils). Clients tell me the main reason they don’t eat lentils is that they lack the confidence in preparing them. This is one of my favourite recipes for introducing clients to cooking with dried lentils, as red lentils are the easiest to cook with. This Butternut Squash Curry Lentil Soup with Turmeric really is fail-safe and will take only 35 minutes to cook!
…

Read More

Filed Under: All Recipes, Dinner, Fall, Gluten Free, Soups, Vegan Tagged With: Butternut Squash, environment, Lentils, Phytochemicals, Plant Based Diet, Seasonal, sustainable, Vegetarian

The Ultimate Vegan Pesto Recipe with Hemp

By 7 Comments

Not just another pesto recipe – this Ultimate Vegan Pesto Recipe with Hemp is the best way to celebrate summer. The local ingredients have been maximized to great a truly sustainable dish!

Vegan Hemp Pesto in Glass Mason Jar
 
The internet does not need another pesto recipe, but what it does need is a little flair added to the traditional basil pesto. I love using miso in my pesto, not only for that delicious umami flavour but also for the live-active cultures from this underutilized fermented food. Hemp is iconically Canadian, a sustainable source of protein, and a great replacement for pinenuts. Try this recipe for my Ultimate Vegan Pesto Recipe with Hemp on some Zucchini Noodles or on your favourite wrap.
…

Read More

Filed Under: All Recipes, Dinner, Fall, Gluten Free, Summer, Vegan Tagged With: hemp, Miso, Pesto

Best Lentil Salad Recipe with a Mustard Vinaigrette

By Leave a Comment

Need a quick and easy lentil salad recipe that everyone will love? This Lentil Salad Recipe with a Mustard Vinaigrette is a winner and uses pantry staple ingredients that are always on hand.

Lentil Salad on White Plate with Squeezed Lemons

As the days become longer and warmer, life seems to speed up. There is less time for all-consuming meal preparation, and we find ourselves gravitating towards quick and easy meals. Not wanting to compromise on taste, having a few key go-to recipes up our sleeves for these busy days is a must. This salad is all about the dressing, which beautifully marinades the lentils creating a simple lentil salad recipe that everyone will love. This salad dressing recipe was also featured on my The ULTIMATE Guide On How To Make Salad Dressings.

…

Read More

Filed Under: All Recipes, Dinner, Fall, Gluten Free, Lunch, Spring, Summer, Vegan, Winter Tagged With: lentil, Salad Dressing

Beetroot Dip with Cream Cheese [5 Ingredients]

By 9 Comments

This simple and delicious Beetroot Dip with Cream Cheese is only five ingredients! It is a great way to explore this versatile vegetable which seems to always be in season. Serve it with some Homemade Seed Crackers for a nourishing snack or light meal.

Pink Beet Dip with White Bowl Close-Up

 

One thing I have learned from having a weekly vegetable box is this – beets are always in season. From June, straight through to November, they haven’t missed a beet, and even the winter edition is set to include more of this tasty vegetable. I love enjoying beets in this Beet Apple and Kale Salad with Walnuts and Dill and this Beet and Goat Cheese Salad with Green Beans. Now, I am sharing a delicious and simple Beetroot Dip with Cream Cheese… and the best part? It’s only five ingredients!

…

Read More

Filed Under: All Recipes, Fall, Gluten Free, Snacks, Spring, Summer, Winter Tagged With: Beets, Dip, Seasonal

  • Go to page 1
  • Go to page 2
  • Go to Next Page »

Primary Sidebar

Hi! My name is Rachel and I am a Registered Dietitian and Certified Diabetes Educator who is passionate about nutrition that is healthy for our bodies as well as for the planet. Here I'll share some of my favourite plant-based recipes, evidence based nutrition information, and tips on green sustainable eating! More about Rachel...

Complete One Week Vegan Meal Plan Sidebar

Top Autumn Recipes

Easy Peanut Sauce | 6 Ingredients!

Boiled eggs with peanut sauce - gado gado

Healthy Oat & Honey Cranberry Crisp | 5 Ingredients

Cranberry crisp on grey tray

1 Pan Healthy Roasted Vegetables Dinner

bowl of roasted vegetables with baking tray in back

Ginger French Lentil Stew Recipe with Couscous

French Lentil Stew in Blue Bowl Parsley and Lemon On The Side

Healthy Soft Pumpkin Cookies | Vegan GF Paleo

Japanese Noodle Soup with Miso

Japanese Miso Soup with Edamame in Black Bowl with Chopsticks

Footer

The Conscious Dietitian Footer with FBS Prime7 and Meal Plan

Copyright © 2021 The Conscious Dietitian · Privacy Policy