*Fall Recipe Bundle updated in 2020 with 13 new recipes!
Fall Recipe bundle meal planning help

Ever get frustrated with meal planning? It’s a chore that never seems done, but it makes such a difference when we plan out some meals in advance. 

Here is your cheat sheet friends. Time to make meal planning easy.

No more scouting Pinterest and getting lost down a rabbit hole, only to find yourself with no dinners to make, but new holiday decorations in mind.

Fall Recipe Bundle saves you Time

Enjoy the flavors of fall with all things pumpkin, maple, and locally grown produce. All recipes are both gluten and dairy-free, and developed with nutritious, wholesome ingredients.

Okay, so fall is finally here, chilly winds and darker nights all around.

This is one of the best times to get back into the kitchen and settle in around the table with warm, nourishing food.

Creating good food for your family does more than fill little tummies. It presents an opportunity to gather and slow down.

But let’s be real. We are busy. Our kids are busy. So these recipes are not only healthy but totally doable. As a busy mama of three little ones, I hear you. You want family-friendly, yummy, and healthy fall recipe ideas. I’ve got your back.

Consider this your shortcut to meal planning in the season ahead. More time to be spent enjoying all the beautiful things fall has to offer, like football games, family hikes, and thanksgiving planning. (and don’t forget to check out my Paleo Pumpkin Smoothie too!)

fall recipe bundle gluten and dairy free

FALL RECIPE BUNDLE

All of these delicious recipes are both gluten and dairy-free in this fall recipe bundle. Why you might ask? For starters, each of these particular food groups are often the cause for chronic inflammation in the body. When we eliminate these foods and allow our bodies to heal, it can provide you with amazing results.

Eliminating dairy and gluten can lead to relief from many challenges, including the following:

  • Eczema, rosacea, adult acne
  • Headaches
  • Digestive complaints
  • Brain fog
  • Lethargy
  • Poor sleep
  • Weight gain

The number one thing my clients say when they ditch the gluten and the dairy is how much ENERGY they have!

When we remove the foods that can cause low-grade inflammation, we fill our plates with more nutrient-dense foods which help reduce inflammation. You will see many plant-based recipes including in the fall recipe bundle. There is no refined sugar, only natural sweeteners like honey, maple syrup, and coconut sugar.

Buy the Fall Recipe Bundle Now

What’s included in the Fall Recipe Bundle?

Here’s a full look at the recipes included:

4 Breakfasts

  • Pumpkin Doughnuts
  • Pressure Cooker Steel Cut Oats
  • Cauliflower Casserole
  • Sweet Potato & Egg Hash

2 Soups

  • Spider Web Pumpkin Soup
  • Carrot White Bean & Tahini Soup

2 Salads

  • Kale & White Bean Caesar Salad
  • Creamy Garlic Kale with Chickpeas & Sweet Potato

4 Mains

  • Bison Pumpkin Chili
  • Slow Cooker Maple Mustard Chicken
  • Sausage & Quinoa Stuffed Acorn Squash
  • Peanut Tempeh with Purple Cabbage Slaw

2 Sides

  • Balsamic Roasted Veggies
  • Brussel Sprouts, Bacon & Brazil Nuts

7 Snacks

  • No-Bake Pumpkin Protein Bars
  • Butternut Squash Hummus
  • Pumpkin Spice Fruit Salad
  • Pumpkin Tahini Energy Balls
  • Maple Pumpkin Popcorn
  • Figs & Prosciutto
  • Apple Nachos

1 Beverage

  • Pumpkin Spice Latte

1 Dessert

  • Apple Spice Oatmeal Cookies

 

Ready to grab a copy for yourself? Click here to buy the Fall Recipe Bundle, you get all of these gluten-free and dairy-free recipes, a shopping list, and huge time savings. All for $10. Try them out and you will feel a boost of energy from all the vegetables, healthy ingredients, and nutrient density.

It’s pumpkin season! Did you know it’s really easy to make your own pumpkin puree? No worrying about BPA in cans, it’s super fresh and maybe even local. All you need is some sugar pumpkins, an oven and a blender.

1. Wash your pumpkins off and place on a baking sheet.

2. Using a strong sharp knife, stab the pumpkin about 6-8 times.

3. Bake in a 350 degree oven for 1 1/2 hours or until fork tender.

Roasted Pumpkins

Roasted pumpkin cooling off.

4. Let pumpkins cool until they are easy to handle. Slice in half horizontally.

5. Scoop out just the seeds and connecting membrane.

6. The pumpkin flesh leftover can be scooped out into a food processor or blender. Compost the outer skin.

7. Save your pumpkin puree in the freezer or use to make Spiced Pumpkin SmoothiesPumpkin Gingersnap CookiesPumpkin Muffins (love!) or Pumpkin Chocolate Chip Cookies.

Enjoy!

Pumpkin chocolate chip cookies

I just can’t get enough pumpkin these days. Muffins, breads, lattes and finally, pumpkin chocolate chip cookies.  I created this recipe for Pumpkin Chocolate Chip Cookies using Stonyfield yogurt to replace the butter and fats called for originally.  The cookies come out very moist and are healthier than the average cookie.  It makes me feels better when I reach for more than one!

Recently I teamed up with Stonyfield as part of their Clean Plate Club. Here you can find lots of family friendly healthy recipes sure to make your kids join the Clean Plate Club. I am excited to come up with challenges in the coming months of how to use more yogurt in recipes to create healthier options, like these pumpkin chocolate chip cookies.

Blend the sugar, pumpkin, and yogurt.
Pumpkin chocolate chip cookies

Healthy Pumpkin Chocolate Chip Cookies

Course: Dessert
Keyword: Cookies

Ingredients

  • 1 cup Stonyfield Organic Yogurt Plain or French Vanilla. (I think Greek would work fine too)
  • 1 cup sugar
  • 1 cup pumpkin puree not pumpkin pie mix
  • 1 egg
  • 2 1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 cups chocolate chips

Instructions

  • Mix yogurt, sugar, and pumpkin. Don’t over mix.
  • Add egg and mix well.
  • In a separate bowl, mix the dry ingredients. Add to pumpkin mixture and mix well.
  • Stir in chocolate chips.
  • Drop spoonfuls onto a greased cookie sheet.
  • Bake at 375 for 10-12 minutes. Let cool for 2 mins before transferring to a cooling rack.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!
Mix dry ingredients in a separate bowl

 

If you ever wonder how to swap out fattier ingredients for yogurt, here is a handy reference guide.

Enjoy!