Fall

Diced apple tossed with cinnamon and ground flaxseed are a perfectly easy — and healthy — breakfast to power you through your day.

The medley of fall vegetables combine to make a wonderfully warm and comforting soup.

You can use this gluten-free, high-protein stew in tortillas or lettuce wraps, or use it as the base for fajitas or quesadillas

These indulgent shortbread squares are simply pressed into a baking pan – no rolling or fussing with the dough required.

This mashed side is sweet, salty, and tangy.

These mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!

Rosemary takes top billing in this herb roasted turkey recipe that puts a tasty twist on a traditional entrée.

These roasted organic Brussels sprouts are perfectly paired with a sage brown butter dipping sauce.

A fresh, clean take on green beans, lightly sprinkled with organic sesame seeds and ginger.

The classic shrimp cocktail gets a twist with a spicy, fresh Mexican pico de gallo and baked homemade sweet potato chips.

This light, yet satisfying tomatillo green chili contains the delicious flavors of cumin, coriander and a trio of roasted chili peppers paired with hearty chicken and cannellini beans.

This pumpkin pecan bread combines delicious fall flavors for an irresistible snack. It’s packed with pecans and warm spices that complement the pumpkin.

Acorn squash is at its peak in the fall, and we like it with stuffed with this delicious mixture of spicy ground turkey, mushrooms and a zesty ragu for a nutritious, high-protein meal.

This moist and delicious banana bread is loaded with protein

Bone-in chicken is simmered with fragrant spices, tomatoes and chipotle chiles for a deeply flavorful taco filling. Both the filling and the salsa hold up well in the refrigerator and make great leftovers for lunch the next day.

With cocoa powder and chocolate chunks folded into the batter and a thick, cocoa-date frosting smeared over top, these donuts don't hold back on chocolatey flavor.

This is no ordinary loaf! For a gluten-free bake, we turned to green banana flour, which is traditionally used in Jamaican and African cuisine as a replacement for wheat flour.

Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.

In spite of its ungainly appearance, chaga mushroom has a light vanilla flavor, and provides powerful antibacterial, anti-allergy, anti-inflammatory, antioxidant and heart-protective benefits.

Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.

Superfood sacha inchi, also called Inca peanuts, are high in protein and very rich in tryptophan, the amino acid that increases levels of serotonin.

Wild salmon is low in calories, high in protein and loaded with omega-3 fats, which support attention, memory, learning and other cognitive processes.

Rosemary has been used for hundreds of years in folk medicine and aromatherapy to enhance memory and cognitive function. In cooking, its assertive flavor goes especially well with meat and root vegetables.

A tiny gluten-free, grain-like seed from Ethiopia, teff is rich in nutrients, including calcium, zinc, magnesium, protein and especially iron.