Copy Link Print Pinterest Facebook
- Home
- Our Blog
- Recipes
- Healthy Fall Recipes
By: Bob's Red Mill | September 8 2017
The changing of seasons usually comes with a change in taste buds, and with the start of fall, many people begin craving soothing comfort foods, warm desserts, and sweet holiday flavors. However, with those cravings can come unhealthy choices, which makes it important to pay particular attention to the ingredients you’re using in your fall cooking. You can still enjoy all your seasonal favorites and satisfy your body’s longings—you just want to make sure you’re doing it the right way. With some clever tricks and tweaks, you can enjoy all of what fall’s food has to offer, all while staying healthy.Whether you start to crave a batch or warm brownies or begin pining for some indulgent soup, we’ve got recipes that can satisfy both your sweet and savory desires, all with the help of Bob’s Red Mill ingredients. Here are four healthy fall recipe you’ll definitely want to try out this autumn season. Not only do they taste delicious, but they’re easy to make, completely guilt-free, and appropriate for the weather.
Chocolate Peanut Butter Protein Popcorn
If you’re a fan of kettle corn or chocolate-coated popcorn, you’ll love our Bob’s Red Mill Chocolate Peanut Butter Protein Popcorn recipe. It’s made with only five ingredients: popcorn, coconut oil, our Chocolate Protein Powder Nutritional Booster, peanut butter powder, and salt, so you can feel better about noshing on this snack knowing you’re not ingesting any weird chemicals or an overload of sugar. The popcorn is high in fiber and low in calories, but this snack also gets a hearty dose of protein thanks to the chocolate-flavored protein powder. Whether you just want to cuddle up on the couch to watch Netflix or you’re hosting a Halloween party, this popcorn can satisfy your sweet tooth while also providing you with the nutrients you need to get through the season.
Bean & Barley Fritters
Fritters sure are delicious, but often they’re void of nutrients, as they’re just fried flours or potatoes with not much protein or other vitamins and minerals. However, these Bean and Barley Fritters are made with high-protein, high-fiber ingredients, and they’re light and airy, so you won’t feel weighed down after eating them. They are vegan, low-carb, low sugar, and they make a great appetizer or small bites if you’re throwing a party, especially if you have guests with many dietary restrictions. You can top these babies off with whatever you like, but they taste especially great with the spicy addition of Sriracha aioli. You’ll never look at fritters the same way again.
Butternut Squash Soup
Squash is in season during the fall, so you should take advantage of the abundance of this healthy vegetable by making this Butternut Squash Soup with Bob’s Red Mill Vegi Soup Mix from Foodie Goes Healthy. This hearty soup is also filled with peas, barley, lentils, and pasta from the soup mix, as well as other fall vegetables such as carrots, rutabaga, zucchini, and yellow squash. In addition to all the nutritious vegetables, this vegetarian dish also contains spices and herbs to make the soup flavorful while keeping it light. Ditch your typical heavy, cream-based soup and make this hearty and nutrient-filled soup instead.
Double Chocolate Blender Brownies
It’s hard to imagine how such a sugar, butter, and flour filled dessert could ever be healthy, but this Double Chocolate Blender Brownie recipe from The Nosh Life blog manages to do the trick. These brownies are not only vegan and gluten free, but they’re full of fiber, protein, and probiotics. They’re also free of refined sugar and made with bananas and applesauce instead of butter. These brownies get their protein from our Bob’s Red Mill Chocolate Protein Powder Nutritional Booster, so you can essentially take them on-the-go as an energy bar or eat them after a meal for extra nutrients. The best part of these fudgy, honey-sweetened brownies is that they’re easily prepared in a blender, so you don’t have to use too much elbow grease to mix the batter. With this healthy dessert, you can get your fix of your sweet tooth without worrying about losing that summer body you worked so hard for last season.
by Bob's Red Mill
dessertsSoupsRecipesSnackshealthyFall
10 Comments
Donna M Luby
Love your products
Reply ↓
Helen
September 30 2017 at 9:45 am
I've been enjoying many of your products, but have had trouble finding some of them. I had used the "Find a Store" function at the top of the page, but that involved a lot of checking, as each store carries a different variety of products. I just discovered the store search on each product page. Brilliant! I wanted your Vegi Soup Mix and the search gave me the two stores in neighboring towns that carry it. Thank you so much.
Reply ↓
October 2 2017 at 9:03 am
See AlsoVegan Crockpot Chili RecipeThank you for your feedback! We're so happy you found what you needed.
Reply ↓
Gail
October 10 2017 at 11:24 am
Vitacost.com has a great selection of Bob's products and their delivery service is excellent. If you spend more than $49, shipping is free. I buy things in bulk periodically so I can take advantage of the shipping.
Reply ↓
Karen Jewett
October 1 2017 at 8:34 am
Looking forward to trying these recipes!
Reply ↓
Aliema Gueringer
October 4 2017 at 5:16 pm
These recipes look awesome, can't wait to try them. Have used Bob's products for years a d like incorporating them into my meals. Shared this with my daughter so we can give some of these a try. My granddaughter said she wants the butternut squash soup.
Reply ↓
CAROLINE PITTS
October 19 2017 at 7:55 pm
Common Bob, you can do better than the Bean and BARLEY - Not Gluten Free, what about Buckwheat??? Basically, I like your fall recipe selection but, you're not using enough GF alternatives and you are the provider of some of the best GF's!!
Reply ↓
CAROLINE PITTS
October 19 2017 at 7:57 pm
Come on Bob, you can do better than Beans and BARLEY!!! Not GF and you have such great GF choices. What about replacing the Barley with Buckwheat, or almond flour?
Reply ↓
November 28 2017 at 10:35 am
[…] This soup recipe of mine is featured on Bob’s Red Mill’s blog. […]
Reply ↓
