Bring On Fall, Recipes To Get You Through The Change Of Seasons

As much as I hate the colder weather creeping in there is still a part of me (deep down), that always looks forward to the crisp mornings, the changing colours and the season of pumpkin spiced everything-yes I admit to being a basic pumpkin loving gal!

The colder weather brings new flavours and produce into season such as apples, squash, root veggies such as sweet potatoes, beets, radishes and spices like cinnamon, turmeric, nutmeg, allspice and ginger. I think it is so important to eat seasonally and support your local farmers and produce stands when you can, not only will the experience be enjoyable but the produce will be better quality and a lot more nutritionally dense.

The colder weather also means that soup season has arrived. My personal favourite being warm, pureed squash soups filled with hearty ingredients. The opportunities are endless so play around with your locally available produce and see what you can create this fall.

In the meantime, here are a few of my favourite fall treats, snacks and meals. Don’t forget to tag me on instagram @plantlythriving if you make any of these recipes, I would love to see!

Pumpkin Spice Date Cookies

These are probably the easiest and healthiest cookies I have ever made. They could easily be a quick on the go breakfast, snack or even desert.


  • 1.5 cups quick oats

  • 1 heaping cup of soft pitted dates

  • 1/3 cup unsweetened pumpkin puree

  • 1/4 cup pecans

  • 1/2 tsp pumpkin pie spice

  • 1/4 tsp cinnamon

  • 1/2 tsp vanilla extract


  • Preheat the oven to 350 degrees F.

  • Blend all ingredients in a food processor until smooth

  • Roll into small balls, flatten with a fork and bake in the oven for 12-15 minutes.


Pumpkin Cranberry Muffins

These muffins are everything you could ever want in a muffin! So sweet and delicious, hard to believe they are healthy and packed full of nutrients.


  • 1 tbsp ground flax + 6 tbsp water (mixed together)

  • 1 3/4 cups spelt flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp himalayan salt

  • 1 tbsp pumpkin pie spice

  • 1/2 cup apple sauce

  • 1/4 cup almond milk

  • 1 tsp vanilla extract

  • 1 cup unsweetened pumpkin puree

  • 3/4 cup coconut sugar

  • 1/4 cup pumpkin seeds

  • 1/2 cup frozen cranberries

  • 1/4 cup dried unsweetened cranberries


  • Preheat oven to 375 F.

  • Combine flax + water, set aside

  • Mix dry ingredients together

  • Mix liquid ingredients together

  • Combine all ingredients together and mix well

  • Line a muffin tin with liners and evenly fill the tray

  • Bake for 25-30 minutes until golden on top


Pumpkin Cinnamon Overnight Oats


  • 1 cup rolled oats

  • 3 tbsp chia seeds

  • 1 1/4 cup unsweetened almond milk

  • 2 tbsp unsweetened pumpkin puree

  • 1 tbsp maple syrup

  • 1/4 tsp pumpkin pie spice

  • 1/4 tsp cinnamon

  • 2 chopped dates


  • Mix together all ingredients and place in the fridge overnight

  • The next morning, mix well and top with your favourite toppings


Sweet Potato Carrot Ginger Soup


  • 2 cups roasted carrots

  • 1 large roasted sweet potato

  • 1 small piece of fresh grated ginger

  • 1/2 cup chickpeas

  • 1 vegetable stock cube

  • 2 cups water

  • 1 cup light canned coconut milk

  • 1 tsp curry powder

  • juice of 1/2 a lemon

  • 2 green onions

  • 2 tbsp nutritional yeast


  • Preheat the oven to 400 degrees F.

  • Rince and chop the sweet potato and carrots, roast in the oven for 40-50 minutes or until soft

  • Place the vegetable stock cube, chickpeas, water, green onion, grated ginger, coconut milk, lemon juice and all spices into a high powered blender.

  • Once the veggies are soft, remove from oven and place in the blender with the other ingredients

  • Blend until the soup is smooth and creamy

  • Pour back into a large pot and reheat until warm.


Butternut Peanut Lentil Stew


  • 1/2 large butternut squash chopped and peeled

  • 1/2 large sweet potato chopped

  • 1 large red onion

  • 1/2 cup red lentils

  • 1/2 cup natural peanut butter

  • 1 can unsalted tomatoes

  • juice of 1/2 a lemon

  • 8 cups low sodium vegetable broth

  • 1 large carrot chopped

  • 1/4 red pepper chopped

  • 2 leaves of kale

  • 1/2 tsp each of garlic powder, cumin, curry powder and cinnamon

  • salt and black pepper to taste


  • Finely chop the onion, carrot, red pepper and sweet potato and sauce in a splash of water and the spices until fragrant.

  • Chop up the squash and add in large chunks to the stew.

  • Add in the broth, lentils, and all of the remaining ingredients and bring to a boil.

  • Once boiling, reduce heat to medium and simmer for 30 minutes.

  • Taste and adjust seasoning to your preferences.


Simply Roasted Squash and Lemon Lentil Salad


  • 1/2 butternut squash thinly sliced

  • 3/4 cup cooked black lentils

  • 1/2 cup cherry tomatoes

  • juice of 1/2 lemon + zest

  • 1 cup greens of choice

  • 2 tbsp tahini

  • 1 tbsp maple syrup

  • 1/4 tsp lemon pepper

  • 1/4 tsp garlic powder

  • pinch of Himalayan salt

  • pinch of smoked paprika


  • Preheat the oven to 400 degrees F.

  • Thinly slice the squash and place on a baking sheet with parchment paper, sprinkle with smoked paprika and garlic powder. Place your cherry tomatoes on the same baking sheet to quickly roast them. Bake for 30-40 minutes.

  • Place your cooked lentils in a bowl and top with lemon juice, tahini, maple syrup, lemon zest, lemon pepper and give it a good mix, set aside.

  • Chop up your fresh greens

  • Once the squash and tomatoes are cooked, place in a bowl with the lentil salad, greens and enjoy.