Healthy & Delicious Autumn Recipes
Healthy & Delicious Autumn Recipes
Our member Susie who runs The Nutrition & Wellness Coach shared some of her favourite healthy, delicious and simple Autumn recipes with us.
Breakfast - Berry Baked Oats
This is a lovely warm breakfast for colder mornings and can be made in advance. There’s lots of extras to choose from to add some additional flavourings. This recipe makes 4 portions.
120g oats
200g mixed berries - fresh or frozen
300g plain natural yoghurt (plus extra to serve)
100ml unsweetened plant milk
1 tsp vanilla extract
1 tsp maple syrup or honey to serve
Optional extras - lemon zest, dark chocolate chips, cinnamon, nut butter, cacao powder, desiccated coconut.
Directions:
Preheat the oven to 200℃. Mix the yoghurt, milk, oats, and vanilla extract together until combined. Mix in the berries and any extras.
Pour into an ovenproof dish and bake for 25 minutes until golden and cooked through - this can be done the day before and the dish reheated before eating.
Serve topped with yoghurt and a drizzle of honey or maple syrup.
Lunch - Warming Halloumi Salad Bowl
This warm salad is ideal as we head into the colder months - it’s super quick to assemble and bursting with flavour! This recipe makes 2 portions.
2 big handfuls of kale
200g halloumi, cut into thick slices
1 avocado, cut into chunks
4 spring onions, thinly sliced
100g radishes, thinly sliced
2 handfuls cherry tomatoes, halved
2 tbsp sliced almonds
2 tbsp pomegranate seeds
2 tsp sesame seeds
2 tsp black sesame seeds
Dressing: 100g Greek yoghurt, 25g tahini, juice, and zest of ½ a lemon
Directions:
Steam the kale for 5 minutes until tender. While the kale is steaming, grill the halloumi.
You can keep the halloumi plain or add some spices. I like dipping it in 1 tsp turmeric, 1 tsp paprika and 2 tbsp olive oil mixed together. If you add the dip, pop the halloumi on some baking paper before grilling.
Mix the ingredients of the dressing together. Add the kale and other ingredients to two bowls. Top with the halloumi, seeds, almonds and add the dressing on the side.
Dinner - Store Cupboard Chickpea Curry
This curry is delicious and made up of mainly store cupboard ingredients which makes it a perfect evening meal for when the fridge is running low! Double up the portion size to make additional meals for a busy week or quick lunches to heat up at work. This recipe makes four portions.
2 x 400g tins of chickpeas, rinsed and drained
2 x 400g tins of chopped tomatoes
4 garlic cloves, chopped
1 onion, chopped
50g root ginger, peeled and chopped
2 tbsp extra virgin olive oil
1 tsp cumin seeds
½ tsp chilli powder
1 tsp ground turmeric
1 tsp garam masala
1 tsp sea salt
Directions:
Heat the oil over a medium heat and add the garlic, onion, ginger, and cumin to the pan. Sauté for 10 minutes. Add the chilli powder, turmeric, garam masala, tomatoes and salt and cook for a further 10 minutes. Add the chickpeas and heat through for another 10 minutes.
Serve with some wholegrain rice (you can buy microwaveable bags) or wraps alongside a green salad or steamed leafy greens.
I love some tenderstem broccoli drizzled with extra virgin olive oil and sliced almonds. Add some natural yoghurt on the side if you’d like to make it a bit creamier!