Cozy recipes to get you ready for Fall

Get your tummy ready for the season change with these easy, healthy and delicious Fall inspired recipes!

What's for breakfast? Glad you asked.. First up say hello to your new favourite morning meal.

Chicken sausage hash with harvest veggies

  • 1 package organic chicken sausage
  • ½ butternut squash, peeled and cubed 
  • 16 oz brussel sprouts
  • Eggs
  • Maple syrup
  • Salt and pepper 
  • Herbs of choice:  thyme, oregano, rosemary, etc.
  • Preheat the oven 425F
  • Wash, peel and cube butternut squash 
  • Wash and slice brussel sprouts into halves
  • Thinly slice sausage 
  • Line and grease a large sheet pan with olive oil, place the sausage and veggies across the pan without overcrowding so it can cook evenly
  • Next drizzle maple syrup, salt, pepper and any herbs you desire evenly over top the veggies and sausage, place in oven and bake for 25 minutes, flipping the veggies halfway through
  • While the hash is roasting, cook your eggs sunny side up and set aside
  • Once all the ingredients are ready, assemble the hash into a bowl, place eggs on top and enjoy!
Is it time for lunch yet? Always! Here's the perfect Fall salad you can make in a pinch.

Hearty Harvest Salad



  • 1 red apple
  • 1 cup spinach or mixed greens
  • Handful of dried cranberries
  • 1 cup cooked quinoa
  • 1/4 cup feta cheese
  • 1/2 cup mixed pumpkin seeds and pecans


  • 1 tbsp pumpkin puree
  • 1 tbsp maple syrup
  • 1/2 tsp dijon mustard
  • 1 tsp apple cider vinegar 
  • 1 tsp garlic powder
  • Salt and pepper to taste 
  • Start by making the dressing: add all the dressing ingredients to a blender or jar and pulse or shake until combined
  • Next, add your spinach to a large bowl and layer with cooked quinoa, cranberries, nuts, feta and top with thinly sliced red apples
  • Drizzle on your homemade dressing as desired and enjoy!  


Last but not least, dinner time! We saved the indulgence for last ;)

Vegan Spaghetti squash Mac and cheese 

  • 1 large spaghetti squash
  • 2 cups broccoli florets 


  • 1.5 cups unsweetend coconut milk
  • 3/4 cup nutritional yeast
  • 1 tbsp Frank's red buffalo sauce
  • 3 tbsp dijon mustard
  • 2 tsp soy sauce
  • 2 tbsp almond or coconut flour
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste 
  • Preheat oven to 400F line a baking sheet and set aside
  • Next, slice spaghetti squash lengthwise in half and bake for 60 mins
  • While the squash is baking, steam 2 cups of broccoli as desired and set aside
  • Now combine all of the sauce ingredients together in a blender and pulse until smooth
  • Once the squash is ready, take a fork and remove all the seeds 
  • After you have cleaned out the seeds, take the same fork and scrape the walls of the squash to get out the noodles
  • Place noodles into a bowl with the steamed broccoli, pour sauce over top mix and enjoy! 
One more recipe because there's always room for dessert! 

Pumpkin Pecan Cobbler

  • 1/2 cup pumpkin puree
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 2 tsp baking powder 
  • 3/4 cup coconut sugar
  • 1 cup + 3 tbsp all purpose flour
  • 1/4 cup milk of choice
  • 1/4 cup melted butter of choice 


  • 1 cup coconut sugar
  • 1/4 cup chopped pecans
  • 1.5 cups boiling water
  • Vanilla ice cream of choice  


  • Preheat oven to 350F
  • Add all the dry ingredients to a bowl and set aside 
  • In a separate bowl, add all the wet ingredients and mix until evenly combined 
  • In a large bowl combine wet and dry ingredients and mix until smooth
  • Pour batter into a deep greased baking dish (at least 8" high)
  • Lastly, combine dry topping ingredients and spread over top of the batter, then pour hot water over top (do not mix or touch a thing) then immediately place in the oven and bake for 40 mins
  • Once the middle is set and its baked through, allow to cool then serve with vanilla ice cream and enjoy! 


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