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What's for Dinner: easy fall favorites

These fall inspired recipes are nourishing and will 100% make you want to run outside and jump in a pile of leaves.

Plus they're super simple to throw together. So many wins. 🍁🍂🙌🏻🤤

*Warming Roasted Veggies*


-2 medium sweet potatoes

-2 medium red potatoes

-1 medium onion

-3 large carrots

-1tsp cumin

-1tsp black pepper

-1/2tsp garlic salt

-dash nutmeg

-4tbsp olive oil

Health Benefits:

-complex carbs + fiber provide energy + fullness, respectively

-high in potassium + sodium for electrolyte support

-contain fluoride + folate, anti-inflammatory agent + antiseptic properties

-great source of beta carotene, an antioxidant known for eye health + cancer fighting properties

-supports immune, brain, nerve, vesicular, and gastrointestinal health

-anti-inflammatory, promotes absorption of some nutrients such as calcium, selenium, curcumin, and more.

-contains gastroprotective garlic oils

-anti-inflammatory + antioxidant properties, may boost sex drive/balance sex hormones (which can be diminished in fall/winter when more nutrient deficiencies occur)

-heart-healthy source of daily fat


-preheat oven to 350 degrees F

-while oven heats, dice all veggies into similar size pieces (no more than 1/2in thick). Break onion pieces apart so they are singular

-Place the veggies on a large sheet pan and drizzle with olive oil and spices. Gently toss (hands work best for this) to coat all pieces

-Bake the veggies for 45-60 minutes, checking/turning about halfway through

-*The longer they cook, the crispier they'll be. Keep an eye on the onions so they don't burn (but they're fabulous with a little dark crispiness!)

-*Best method for reheating: air fryer

*Ginger Beet + Crisp Apple Salad*


per person:

-2c organic spinach (washed)

-1/2c pickled beets (roughly chopped)

-1/2 medium gala apple (diced)

-1/4c chopped nuts (I used almonds)

-1tbsp chia seeds

-1/4tsp ground ginger

-1/4c crumbled feta cheese

Health Benefits:

-high in fiber, iron, vitamins K & A, supports digestion + hepatic health

-high in iron, antioxidants, flavonoids which make it anti-inflammatory

-high in fiber, good source of antioxidants, calcium, and food-fluid hydration

-protein, omega fatty acids to promote brain health, good source of dietary fat

-high in omega fatty acids for brain health, as well as iron + calcium

-powerful calming agent for GI upset, anti-inflammatory

-contain sodium + calcium for electrolyte support


-Chop beets, apple, and nuts; wash + dry spinach

-Add all ingredients to a large bowl (leave room for mixing) and sprinkle ginger + feta on top

-Mix ingredients well

-Done. So easy. Pairs well with a balsamic dressing or a sesame/teriyaki sauce!

*"Pumpkin Pie, but lighter" Crisp*


-1 can pumpkin puree

-1.5c almond milk (sub oat milk for allergies)

-2/3c brown sugar

-3 eggs

-1tbsp pure vanilla extract

-3tsp pumpkin pie spice OR 1tsp each ground ginger, nutmeg, allspice, and 1tbsp ground cinnamon (single spices go a lot longer than pre-bought mixes)

-2/3c chopped pecans (I didn't have any on hand, so they aren't pictured. But they take this to the next level!)

-2.5c almond flour

-1c rolled oats

-1c bran flakes (can also be used to make our delicious sugar free granola!)

-1/4 stick melted butter (softened or melted), 1/8c avocado oil

Health Benefits:

-high in beta carotene and other antioxidants, high in fiber

-lower in fat + calories than traditional milk, higher in calcium

-cane sugar, when used in small controlled amounts, can help regulate blood glucose

-high in protein + vitamin D

-contains flavonoids + antioxidants

-warming spices are anti-inflammatory + anti-hypertensive

-contain protein + omega fatty acids to support brain health

-same as pecans, just really finely ground 😉

-complex carbohydrate for sustainable energy, high in fiber

-high in fiber, complex carbohydrate, environmentally low waste product

-dietary fat source, less saturated fat than only butter


-Lightly grease a 9x13" baking pan + have all ingredients out + ready, preheat oven to 350 degrees F

-In your baking pan, add canned pumpkin, eggs, milk, vanilla, sugar, and spices. Whisk together well.

-Whisk 1.5c flour and about 1/2 of your pecans into the pumpkin mixture until a smooth batter is formed

-Stir together remaining flour, oats, bran flakes, remaining pecans, and about 1/2 your butter/oil mixture. It should become barely wet, but able to form into a sandy ball

-Sprinkle dry mixture over pumpkin mixture as evenly as possible. Melt the rest of your oil and drizzle as evenly as possible over the top of your crisp

-*If you want your topping EXTRA crunchy, bake it on a baking sheet for 20-30ish minutes before topping your pumpkin layer

-Bake for about 55 minutes, or until a toothpick inserted in the middle comes out clean

-Allow to cool for 15-20 minutes before slicing, serve with 1 scoop (about 1/4c) of your favorite ice cream or 2tbsp fresh whipped vanilla cream!


Leave us a comment and a photo when you try one of these recipes! Post to your social media and tag us (@bewellhwc) for a chance to be featured on our page AND win a discount code for our services!

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