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*Fall Recipe Bundle updated in 2019 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 different 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.

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? With the Fall Recipe Bundle, you get all of these gluten-free and dairy-free recipes, a shopping list, and a 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.

Let me know if you have any questions about your Fall Recipe Bundle, xo Emily

Time to celebrate the beginning of Fall with an Autumn Paleo Meal Plan. I’m so ready for all things pumpkin, plaid, and warm. There’s plenty of fresh goodness at the farmer’s markets so indulge in the end of summer treasures like tomatoes, peaches, and fresh herbs.

What makes a meal plan paleo? I make simple swaps like adding in two vegetable sides with a protein instead of the protein/starch/vegetable that many of us grew up with at the table. Dairy is replaced with nut milks and cheese options, and refined sweeteners are swapped for honey or maple syrup. Simple swaps are a great way to make some lifestyle changes that will become a regular habit over time.

roasted sweet potatoes brussel sprout autumn paleo meal

Autumn Paleo Meal Plan Ideas

Paleo Dinner Ideas

Paleo Pumpkin Chili

Harvest Turkey Meatloaf in Delicata Squash

Pressure cooker Lamb stew-if you have an Instant Pot and wondering what to make with it, give this recipe a try.

Crisp Chicken Legs with Sweet Tomatoes and Basil-adding in meat on the bone is a great plus to your diet.

Garlic and Ghee Roasted Chicken with Carrots

Pumpkin-chili-autumn-paleo-meal

Lunch

Butternut Squash Soup-add some protein using the Great Lakes collagen powder.

Roasted sweet potato and brussel sprout salad with Maple Tahini Dressing.

Harvest Honeycrisp Kale Salad– omit cheddar to be Paleo compliant…or go for it with an organic, quality cheddar.

Breakfast

Paleo Pumpkin Smoothie

Loaded Breakfast Fries-this recipe makes a great “breakfast for dinner” option too. If you ever wonder if potatoes are really Paleo, this article gives a great explanation. 

Snacks

Nut free Chocolate Zucchini Muffins-still finding zucchini at the farmer’s markets!

Dessert

Pumpkin Spice Truffles

Paleo Peach Cobbler

 

Ok, now there are so many delicious ideas on this week’s Autumn Paleo Meal Plan. Tell me which recipe you want to make first!
For more inspiration, check out years of past dinner plans here, my Pinterest collection here, or OrgJunkie for a link-up of weekly meal plans.

It’s officially fall and time to embrace the change in seasons. Cooler days and darker nights are not my favorite part of fall, but it does give us an excuse to settle in and get cozy. Today I’m sharing some of my favorite things that get me excited about the fall season. Add to this all the pumpkin things, like my pumpkin pie smoothie, and I’m ready for falling leaves and cooler temps.
Fall uniform, check. (which is a vest, jeans and tall boots. Thank you Joanna for solidifying the uniform name!) Happy rain boots, check. New kitchenware for cozy stews, check.
Fall Fashion Favorites
 Sources…

What’s on your must have list for Fall?

Next to apples, pumpkins are my second favorite fall flavor.  Pumpkin muffins, pumpkin spice lattes from Starbucks and pumpkin candy corn are some of my seasonal must-haves. This year I loved seeing all the many pumpkin spiced desserts around the web.  I decided to test out a Pumpkin Gingersnap Cookie recipe and give it a healthier twist.

Pumpkin Gingersnap Cookies

Pumpkin Gingersnap Cookies

Delicious fall cookie for pumpkin lovers!
Course: Dessert
Author: Emily

Ingredients

  • 1/4 cup butter softened
  • 1/4 cup applesauce my substitution for the second stick of butter
  • 1 cup granulated sugar white plus another 1/4 cup for rolling the cookies
  • 1/2 cup pure pumpkin puree not tge pie mix, but canned is fine
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 cup white whole wheat flour my 2nd substitution for the other cup of white flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  • In a stand mixer, beat butter, applesauce and sugar together until creamy. Add pumpkin, molasses, egg and vanilla. Mix well.
  • In a separate bowl, whisk together flour, baking soda, spices and salt. Slowly add dry ingredients to wet ingredients and mix until just combined. Refrigerate dough for at least 2 hours, otherwise it’s very difficult to roll the cookies into balls.
  • Line baking sheets with parchment paper or silpat. Preheat oven to 350 degrees F. Place sugar in a small bowl. Roll tablespoon sized balls of dough in sugar and then place on baking sheets. I fit about 15 per tray.
  • Bake 10-12 minutes, or until edges are set and cookies look cracked. Let cookies sit for 2-3 minutes before moving them to a cooling rack. Let cool completely.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

 

Delicious pumpkin gingersnap cookies made the house smell amazing!

Yield: 3 dozen cookies.

Adapted from Two Peas and their Pod
Enjoy!