4 Healthy Fall Recipes (2024)

Protein Pumpkin Pie

Ingredients:
- 2 Large whole eggs
- 15 oz pumpkin puree
- 2 oz almond milk
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1 1/2 tsp. ground cinnamon
- 1/4 cup fat free cottage cheese
- 1/2 tsp. vanilla extract
- 2 scoops Level-1 Pumpkin Spice Latte protein powder
- Pie crust (optional)

Directions:
1. Combine all ingredients into a large bowl.
2. Mix together
3. Pour mix into a pie dish coated with non stick spray or into pre made pie crust
4. Bake on 350 F for 30 minutes
5. Reduce temp to 300 F and bake for an additional 15-20 minutes
6. Take out and let cool
7. Enjoy!

Nutritional Breakdown:
Recipe Makes 8 Slices
Calories: 90
Protein - 10g
Carbs - 6g
Fat - 3g

Ingredients:
- 1/4 c. extra-virgin olive oil
- 1 1/2 tbsp. balsamic vinegar
- 2 tsp. sugar free maple syrup
- 2 tsp. dijion mustard
- Kosher salt
- Freshly ground black pepper
- 1 medium red onion, halved and sliced in ¼"-thick wedges
- 2 sweet-tart apples (such as Honey-crisp or Pink Lady), cored and cut into 8 wedges each
- 4 (1"-thick) boneless pork chops (about 1½ lb. total)
- 4 sprigs fresh rosemary

Directions:
1. Preheat oven to 425° and place racks in the center and upper third of the oven. In a small bowl, whisk olive oil, balsamic, maple syrup, mustard, and ¼ teaspoon each salt and pepper.
2. Add onion and apple to a rimmed baking sheet. Drizzle with half of the balsamic mixture and toss to combine. Season with ¼ teaspoon each salt and pepper.
3. Season the pork chops on both sides with 1 teaspoon salt and ¼ teaspoon pepper. Nestle the pork chops among the onions and apples. Brush the remaining half of the balsamic mixture on both sides of each chop. Top each chop with a rosemary sprig. Place in the center rack of the oven and bake until apples and onions are softened, about 15 minutes.
4. Increase oven temperature to a high broil. Discard rosemary and place the sheet pan on the rack in the upper third of your oven and broil until chops are slightly caramelized, 3 to 5 minutes, depending on the strength of your broiler. Let pork rest at least 5 minutes before slicing. Serve pork with apples and onions with any pan juices spooned over top.

Ingredients:
- 1 large butternut squash, peeled and cubed (seeds removed)
- 2 potatoes, peeled and chopped
- 3 tbsp. extra-virgin olive oil
- Himalayan salt
- Freshly ground black pepper
- 1 tbsp. butter
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 1 large carrot, chopped
- 1 tbsp. fresh thyme, plus more for garnish
- 1 qt. low-sodium chicken broth

Directions:
1. Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
2. Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
3. Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
4. Serve garnished with thyme.

Ingredients:
- 3 large sweet potatoes, peeled and chopped
- 2 bell peppers, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 tsp. paprika
- 3 sprigs rosemary
- 6 slices bacon, chopped
- Freshly chopped chives, for garnish

Directions:
1. Preheat oven to 425°. On a large rimmed baking sheet, toss sweet potatoes with bell peppers, onion, garlic, and oil. Season with salt, pepper, and paprika. Scatter rosemary and bacon on top.
2. Bake until sweet potatoes are crispy on the outside and tender on the inside, about 45 minutes, shaking the pan halfway through.

Nutritional Breakdown:
Recipe Serves 4
Calories: 264
Protein - 6g
Carbs - 30g
Fats - 16g