As the leaves turn golden and the air gets crisper, it’s the perfect time to embrace the cozy flavors of autumn. This season brings an abundance of hearty ingredients, that are just waiting to be transformed into delicious dishes. Whether you’re craving comforting soups, delicious desserts, or savory mains, our collection of autumn recipes tickle your taste buds. It’s time to dive into the kitchen and give some of these recipes a try!
Blueberry Peach Oatmeal
Easy to make and loaded with fiber. It’s a delicious bowl of oats that will keep you feeling full and energized all morning.
Ingredients
- ½ cup Old-fashioned oats
- 1 cup Water
- 1 cup Fresh peaches, chopped into small chunks, divided
- ½ tsp Vanilla extract
- ¼ tsp Cinnamon
- ½ tbsp Ground flaxseed
- 1 tbsp Almond butter, or other nut butter
Instructions
- Add oatmeal, water, 1/2 cup peaches, 1/4 cup blueberries, vanilla and cinnamon into a small saucepan.
- Cook over medium heat for 5-10 minutes or until oatmeal has thickened and is the consistency you like.
- Spoon into a serving bowl. Top with remaining peaches, blueberries, ground flaxseed and nut butter. Enjoy!
Autumn Vegetable Soup
A low -fat soup, packed with wholesome vegetables and chickpeas. Optional sliced cheese-topped toasted baguette
Ingredients
- 1 Leek, chopped quite small
- 2 Carrots, chopped quite small
- 1 Potato, chopped quite small
- 1 tbsp Finely chopped fresh rosemary
- ½ tbsp Sugar
- 410 g Canned chickpea, drained and rinsed
- 3 tbsp Fresh parsley, chopped
- 2 cans Chopped Italian tomato
- 425 ml Vegetable stock
Optional toasts
- 8 Slices of baguette, cut on diagonal
- 1 clove Garlic, cut in half
- 50 g Edam, finely grated
Instructions
- Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
- Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
- For the toast (optional): rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.
Mushroom Hash and Poached Eggs
Get three of your 5-a-day before midday with this nutritious brunch recipe.
Ingredients
Instructions
- Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
- Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
Shrimp Scampi Pasta
Buttery, garlicky, irresistible shrimp scampi—but make it pasta
Ingredients
- 450 g Frozen large peeled, deveined shrimp
- 1 Medium onion
- 7 Garlic cloves, divided
- 2 Lemons
- 1 cup Parsley leaves with tender stems
- ¾ cup Breadcrumbs
- 6 tbsp Extra-virgin olive oil, divided, plus more for drizzling
- 8 tbsp Unsalted butter, divided
- ½ tsp Red pepper flakes
- ¾ cup Dry white wine
- 450g Fettuccine
Instructions
- Thaw that shrimp! Place unopened 450g bag of shrimp in a large bowl and fill with cool water. Place a heavy plate on top to submerge until thawed, about 45 minutes. If you're the kind of person who actually thinks about dinner more than a few hours before you're going to make it, you can also let the shrimp thaw overnight in the fridge. Alternatively, if you're in a hurry, take the shrimp out of the bag and let them soak in a big bowl of cold water—they'll be ready in about 15 minutes. However you thaw them, make sure to pat them dry before proceeding. Season shrimp with 1 tsp. salt. Let sit until ready to use. While all that's happening, bring a large pot of salted water to a boil.
- This dish comes together quite quickly, so you're going to want to have all of your prep done before you start cooking. Peel 1 medium onion, then finely chop so that all pieces are about the size of lentils. Transfer to a medium bowl. Using a Microplane, grate 5 garlic cloves right into bowl. Finely grate zest of ½ lemon right into bowl. Coarsely chop 1 cup parsley leaves with tender stems; transfer to a separate small bowl and set aside.
- Heat ¾ cup breadcrumbs, 2 Tbsp. olive oil, and ¼ tsp. salt in a large Dutch oven over medium, stirring to coat breadcrumbs.
- Grate remaining 2 garlic cloves into pot and stir to combine. Cook, stirring often, until breadcrumbs are golden brown, 3–4 minutes. Transfer breadcrumb mixture to a small bowl. Let cool. Wipe out any breadcrumbs stuck to bottom of pot.
- Heat 2 Tbsp. olive oil in pot over medium-high until just beginning to shimmer and you can see wisps of smoke. Cook shrimp, undisturbed, until golden brown on the underside, 2–3 minutes. Turn with tongs and continue to cook until shrimp is barely cooked through, about 15 seconds longer (the shrimp will keep cooking as it sits, and we’re going to add them back into the pot later so they’ll get a chance to finish cooking there—err on the side of undercooked). Transfer shrimp to a plate.
- Add onion mixture, 4 Tbsp. butter, 1 tsp. salt, and ½ tsp. red pepper flakes to pot and cook over medium-low heat, stirring frequently, until very fragrant and softened but not browned, about 2 minutes.
- Add ¾ cup dry white wine and bring to a simmer. Cook, stirring occasionally, until most of the liquid evaporates, some of the harsh alcohol scent cooks off, and sauce is thick and glossy, 2–3 minutes. Remove from heat while you cook the pasta.
- Drop 450g fettuccine in boiling water and set a timer according to package directions for al dente. Scoop out 1½ cups pasta cooking liquid.
- Pull off and discard tails of shrimp while pasta cooks, then cut each shrimp into 3 pieces.
- Drain pasta and add to Dutch oven along with reserved pasta cooking liquid and remaining 4 Tbsp. butter and 2 Tbsp. olive oil. Cook over medium heat, stirring often, until well coated and glossy, about 3 minutes.
- Remove pot from heat and stir in shrimp and reserved parsley.
- Cut 1 lemon in half and squeeze juice into pot (it should be about 2 Tbsp.), stirring to combine. Taste and adjust seasoning for salt. Cut remaining lemon into wedges for serving.
- Divide pasta among bowls. Drizzle with more olive oil. Top with reserved breadcrumb mixture. Serve with lemon wedges alongside.
Oat Waffles
More fiber and less fat than standard waffles.
Equipment
- 1 Waffle iron/waffle maker
Ingredients
- 1 cup All-purpose flour
- 1 cup Oat flour
- 4 tsp Baking powder
- 1 tbsp Sugar
- ½ tsp Salt
- 2 Large eggs, room temperature
- 1¾ cups Fat-free milk
- 2 tbsp Canola oil
- 1 tsp Vanilla extract
- Fresh fruit, maple syrup and powdered sugar (to serve)
Instructions
- In a large bowl, combine the first 5 ingredients. Combine the eggs, milk, oil and vanilla; stir into dry ingredients just until combined.
- Pour batter by 1/2 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown. Garnish with toppings as desired.
Notes
Oat Flour substitution
As a substitute for 1 cup oat flour, process 1-1/4 cups quick-cooking or old-fashioned oats until finely ground.We hope these recipes have inspired you to bring the warmth and coziness of fall into your kitchen. From hearty stews to sweet treats, these dishes are sure to make your autumn gatherings even more special. So gather your loved ones, enjoy the crisp fall air, and let these recipes add a little extra magic to your autumn meals. Happy cooking!
Davie McConnachie
Davie McConnachie is Scotland’s leading health and wellness coach, multi-award-winning gym owner, motivational speaker and the founder of DMC Fitness, a fitness education facility known as the premier choice for 1-2-1 personal training. He has inspired thousands of people to fall in love with fitness – his true purpose and mission in life.
Diving into the world of fitness and wellness has helped Davie to deal with his own trauma and inner demons. He, overcame many dark times using his own unique methods to continue his cycle of healing.
