Healthy Fall Recipes


Bradee Felton

January 29, 2024

We love taking advantage of healthy and balanced seasonal recipes over here in this corner of the internet! Not only is eating seasonally good for you, it’s also usually more budget friendly (win win). Having healthy fall recipes on deck is such a fun way to capture all the flavors and offerings of the season. These four simple, delicious, and healthy recipes are sure to be a hit around your table! If you create them yourself, be sure to tag @fit_forhiking on Instagram. Let’s dig in!

Sweet Potato Hash


  • 6 cups peeled and diced sweet potatoes (around 2 – 4 depending on their size)
  • 9 eggs
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • 1/2 teaspoon paprika
  • up to 1/3 cup olive oil
  • 3 cloves minced garlic
  • 1 medium onion, diced
  1. Preheat oven to 450 degrees fahrenheit 
  2. Add diced sweet potatoes to a glass casserole dish
  3. Sprinkle sweet potatoes with onion powder, thyme, pepper, salt, and paprika
  4. Drizzle on olive oil to coat, up to 1/3 cup
  5. Toss to combine
  6. Roast at 450 degrees for 40-50 minutes, stirring 3 – 4 times to avoid burning
  7. Once sweet potatoes have about 15 minutes left to cook, add the minced garlic and diced onion to a skillet with 1 teaspoon of olive oil. Cook until soft and then add in 6 of the 9 eggs to scramble with the onions and garlic. Keep 3 eggs aside for the last add-in.. 
  8. Once sweet potatoes have finished cooking, remove from the oven and add the garlic, onion, and egg mixture. Crack remaining 3 eggs on top of the hash and put back in the oven to finish (8-12 minutes).
  9. Enjoy!

Pumpkin Protein Balls


  • 2 scoops vanilla protein powder
  • 1 cup oats
  • ¼ cup cup almond or peanut butter
  • ½ cup pumpkin puree
  • ⅓ cup honey
  • ½ cup chocolate chips (optional)
  • 1 tsbp cinnamon
  • ½ tbsp nutmeg
  1. Mix all dry ingredients in a bowl
  2. Mix in nut butter, honey, and pumpkin puree
  3. Roll into 1-inch balls
  4. Refrigerate and enjoy!

Crockpot White Bean Chicken Chili


  • 4 (15 oz) cans Navy beans – drained and rinsed
  • 2 cups chicken bone broth
  • 2 (7 oz) cans green chiles (do not drain)
  • 2 cups diced yellow onion
  • 1 (15 oz) can whole kernel corn – drained
  • 4 cloves garlic, finely chopped
  • 1 pound boneless/skinless chicken thighs
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp chili powder
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • ½ tsp cayenne pepper
  • Optional garnishes: sour cream, cilantro, lime, avocado, jalapeños, shredded cheese
  1. Add 2 cans of the drained beans and 1 cup of chicken broth into the bowl of a food processor and blend until smooth. Set aside. 
  2. Add green chiles, diced onion, corn, garlic and remaining 2 cans of drained white beans to the slow cooker.
  3. Add the chicken thighs, the blended bean mixture, remaining cup of chicken broth, cumin, oregano, chili powder, salt, black pepper and cayenne pepper to the pot.
  4. Cover the crockpot and set it to the low setting to cook for 4-5 hours.
  5. Remove cooked chicken from the crockpot and shred.
  6. Transfer the shredded chicken back to the crockpot and mix in.
  7. Serve and top with the optional garnishes.
  8. Enjoy!

Spaghetti Squash Bolognese 


  • 2 spaghetti squash
  • 2 tsbp olive oil
  • 4 minced garlic clove
  • 4 tbsp diced yellow onion
  • 1 lb ground turkey
  • 3 cups jarred marinara sauce 
  • 3 tsp Italian seasoning
  • 2 tsp salt
  • 2 tsp pepper
  • ½ cup grated parmesan cheese
  1. Preheat oven to 425 degrees fahrenheit 
  2. Slice the spaghetti squash in half and scoop the seeds out. 
  3. Drizzle 1 tbsp olive oil on faces of spaghetti squash. Place the spaghetti squash halves face down on a sheet pan lined with parchment paper.
  4. Bake the squash at 425 degrees F for about 45 minutes or until tender.
  5. Heat a skillet on medium with olive oil. Add garlic and onion and sauté for 1-2 minutes until golden. Add ground turkey and cook until browned.
  6. Pour in the marinara sauce, and 2-3 tablespoons of water to thin out the sauce. Reduce the heat to simmer and cook for about 10 minutes. Sprinkle in garlic powder, Italian seasoning, salt, and pepper. Adjust salt levels according to marinara sauce you choose.
  7. Once the spaghetti squash is cooled a bit, shred it with a fork. Evenly distribute the sauce into each shredded spaghetti squash boat. Sprinkle each with parmesan cheese and enjoy!

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