My Go-to Recipes for Fall

So, my favorite season is officially here.  I know its cliche, and all I see everywhere is #whitegirl jokes about how much we love Fall and pumpkins, but its true!  I have always loved the Fall because it feels like a magical time.  The crisp air and the slightly dreary sky reminds me of slightly spooky tales of Ichabod Crane.  The turning of the trees, the darker nights, the warm scarfs makes me feel like I can curl up near a fire or watch a Quidditch match.  The fashion is romantic, the food is comforting, and the world around you feels mystical.  And to top it off, the Disney princess inside of me will forever and ever, for always, have the beautiful memory of marrying my love at a castle in the woods, in the heart of Fall.  It is the best time of year, period. End of story.

With the wonderful weather comes all of my favorite recipes.  I have gotten a lot of questions about food lately, so I thought it best to just compile them and give you my all-time favorite go-to recipes.  Most are clean eating naturally, but if they are not, I have noted my substitutions.  Enjoy!

Breakfast in bed:

Quick Paleo Pancakes
Ingredients:
2 ripe bananas 
1 tablespoon nut butter 
1 egg 
1 cup sliced strawberries
Instructions:
Mash bananas in medium sized bowl. Mix in egg and nut butter until you have the consistency of a batter. Pour batter in skillet sprayed with olive oil cooking spray on med-high heat. Cook until browned on both sides. Top with sliced strawberries

AND just for Fall, Pumpkin Pancakes


Main Meal:
Slow Roaster Chicken
Honey Ginger Apple Shredded Pork
Turkey Pumpkin Chili
Savory Butternut Squash Pie
Turkey Stuffed Sweet Potatoes
Meatballs
Chicken tenders (I add smoked paprika, cayenne pepper, cracked pepper, and garlic spices to the breading. Add to your taste)
Bacon Stuffed Chicken
Pumpkin Curry (i use regular brown rice, because I can't be bothered to make the other stuff!)
And, the BEST paleo dinner rolls

Veggies:
Brussel Sprouts (sub broccoli for brussel sprouts and just as delicious)
Sauted Kale with garlic and onion
Baked Sweet potato


Dessert:
Vegan Pumpkin Cookies
Apple Muffins

AND...
The best zucchini brownies!!!

• 1 cup almond butter (I used 3/4 sunbutter and 1/4cup almond, since that's what I had)
• 1 1/2 cup grated zucchini
• 1/3 cup raw honey (I used maple syrup)
• 1 egg
• 1 tsp vanilla
• 1 tsp baking soda
• i tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 cup dark chocolate chunks

Cooking Steps

1. Preheat oven to 350.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9×9 baking pan.
4. Bake 25-30 minutes or until a toothpick comes out clean.