Fall & Pumpkin Recipes

Just the other day I posted some delicious fall comfort food on my instagram feed- @doctorscloset. I’m sorry if I made any of you drool, but these two dishes were definitely drool worthy, and too good not to share! Two words: FALL and PUMPKIN! Don’t they just make you excited and want to bake or cook something? That was exactly how I was feeling after finding these yummy and oh so healthy recipes! All Sunday I was in the kitchen and boy is my tummy thankful!

Many of you asked for the recipes… so here they are! I changed a few of the ingredients to personal taste; which I’ve listed below. For the full recipe and step buy step instructions visit the blog links I’ve included under each photo!

Hope you’re enjoying fall as much as our tummies are!

For full recipe and instructions click here: Just a Taste

Yield: 6-8 servings Prep Time: 25 min Cook Time: 30 min

2 Tablespoons olive oil
1 medium onion, small dice
1 green pepper, small dice
3 cloves garlic, minced
1½ teaspoons salt
2 teaspoons ground cumin
1 pound ground turkey
1 (15-oz.) can diced tomatoes
1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1 (10-oz). can condensed tomato soup
1 cup water
2 cups pumpkin puree
Sour cream, for garnish (optional)
Chopped scallions (green parts only), for garnish

Click for full recipe & instructions click here: With Style & Grace

Yields: 8-10 servings Prep Time: 20 min Cook time: 40 min

4 cups gluten-free rolled oats [use regular oats if not gluten intolerant
1 cup almonds, chopped [or nuts of your choice
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon. salt
1/2 cup packed brown sugar (to taste, I used a little less)
1/2 cup pumpkin puree
1/3 cup unsweetened applesauce
2 tablespoons agave syrup
1 teaspoon vanilla extract

Plus I added a few extras to turn my yummy granola into a dessert!
Almond Ice-cream, or any ice-cream really!
Chopped banana or any other fruit favourites