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  • NicoleDeRosa

FALL Recipes

Updated: Nov 21, 2023

Pumpkin isn't the only star in fall's bountiful harvest. Indulge in the flavors of the season with fiber-rich apples, immune boosting mushrooms + more!

Here is a list of produce to look out for on your next trip to the farmers market or grocery store.



Warm Berry


Total Time: 10 minutes | Servings: 1 serving

  • 1 cup coconut milk

  • 3 tbsp chia seeds

  • 1 tbsp honey, optional

  • 1 tsp vanilla extract

  • Pinch sea salt

  • ½ cup blackberries

  • ⅓ cup strawberries, chopped

  • Toppings: fresh berries + edible flowers

  1. To a small saucepan, add all of your ingredients. Heat up the sauce pan to a medium low heat + bring to a simmer.

  2. Simmer for 6-8 minutes until the pudding begins to thicken + the berries begin to burst. Continue to stir. Serve warm with fresh berries on top + edible flowers.

Cross-Hatched ZUCCHINI

Total Time: 15 minutes | Servings: 2

  • 2 medium-sized zucchini

  • 1 tbsp olive oil

  • 1 tsp ground coriander

  • Sea salt + pepper 

  • 1 cup coconut yogurt

  • 1 tbsp fresh thyme leaves

  • ¼ cup mint leaves, julienned

  • Sea salt + pepper 

  • Toppings: mint leaves and herb oil

  1. Slice your zucchinis in half lengthwise. On each zucchini half make several horizontal cuts (about an inch apart) along the entire zucchini + then repeat in the other direction. Season with salt. Let sit for 10 minutes.

  2. In a skillet over medium heat add the olive oil. Then add the zucchini halves cut side down. Sear for 5-6 minutes + then flip. Season with salt, pepper + coriander. Sear on the other side for another 5-6 minutes.

  3. Mix up the yogurt with the thyme + mint. Season with salt + pepper. Serve on top of zucchini halves with a drizzle of olive oil.

Baked + Stuffed


Total Time: 1 hour | Servings: 2


  • 2 large sweet potatoes

  • 2 tbsp ghee

  • 2 tbsp nutritional yeast

  • Sea salt + pepper to taste

  • 1 cup fresh watercress

  • ½ lemon, juiced

  • ½ avocado, thinly sliced

  1. Preheat the oven to 425°F. Poke holes into each sweet potato with a fork (about 4 each side) then wrap with aluminum foil.

  2. Add to the oven + roast for 45 minutes.

  3. Remove from the oven + make a lengthwise cut into each sweet potato. Spoon out the sweet potato from the skin + add to a bowl.

  4. Mash the cooked sweet potato with ghee, nutritional yeast and salt + pepper.

  5. Add the mash back into the potato skin. Then top each sweet potato with fresh watercress tossed in lemon juice + the avocado slices.

Recipes + photos courtesy of Claire Sporck

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Get "SOUPER" Excited For Fall



Welcome to soup season!
Cozy up with a creamy, comforting bowl full of honest ingredients + real, delicious flavor.

Instant Pot BEEF STEW

Every cook, especially those who cook for families or lots of dinner guests, should have a trustworthy + simple stew recipe that they can make time + again + feel confident it will be a hit. Even if you’re cooking for one, stews are wonderful (perhaps even better) reheated the next day for lunch + make great freezer-friendly meals you can portion + stash in the freezer to have at the ready.

Servings: 10 / Prep Time: 30 minutes Cook Time: 80 minutes

  • 1 large white or yellow onion, diced

  • 6 large carrots, peeled + sliced into 2-inch pieces

  • 1 pound baby red potatoes, sliced in half or in quarters if large

  • 3 cups beef bone broth

  • 1 bay leaf

  • 8 sprigs fresh thyme

  1. Season the roast evenly with salt + pepper. 

  2. Turn the Instant Pot on to the Sauté setting + heat Primal Kitchen Avocado Oil.

  3. Sear each side of the roast for 4 minutes. 

  4. Add onion, carrots + potatoes to the pot. Pour in bone broth. Add herbs.

  5. Cook, sealed on Manual High Pressure, for 70 minutes. Let the valve release naturally for 10 minutes. When the steam has finished releasing, unlock + remove the lid. Serve + enjoy!


When it comes to fall comfort foods, butternut squash is definitely on the list, right up there with apple butter + pumpkin spice lattes. With nearly half of the recommended daily intake of Vitamin C, it's a great way to bump up your C without citrus. Nutritionist Sima Cohen nailed “sweet, savory + simple” with this amazing butternut squash soup!

  • 1 medium onion

  • 1 butternut squash

  • Several sprigs of fresh thyme

  • Pinch of turmeric root

  • Pinch of cumin

  • 2 cups organic vegetable broth

  • Red chili flakes, to taste

  • Primal Kitchen Avocado Oil (for sautéing) 

  1. Dice the onion. Cut off the ends of the butternut squash + peel away the skin. Carve out the seeds + then slice + cube the body + neck of the butternut squash. Prepare small pieces of fresh thyme.

  2. Sauté the diced onions in avocado oil + season with fresh thyme in a large pot.

  3. Add the cubes of butternut squash on top of the onions. Sprinkle in a good pinch (each) of turmeric root + cumin.

  4. Pour in 2 cups of organic vegetable broth + bring to a simmer.

  5. Transfer the mixture to a food processor. Pureé until smooth.

  6. Pour the soup into a bowl. Finish with a sprinkle of red chili flakes + fresh thyme on top + enjoy!

Recipe + photo by Sima Cohen

SWEET POTATO SOUP with Collagen Peptides

Time: 75 min. / Servings: 4

With flu + cold season in full swing, sweet potato soup is the perfect recipe for soothing in case you're feeling under the weather. Made with butternut squash + sweet potatoes, this warm + fragrant soup is ideal for winter nights.

  • 4 medium sweet potatoes

  • 1 large leek, thinly sliced

  • 2 medium garlic cloves, minced

  • 1 12-16oz bag of frozen, cubed butternut squash

  • 2 tbsp Primal Kitchen Avocado Oil

  • 1 32-oz container of chicken or veggie broth (low or no sodium)

  • 1/2 tbsp sea salt

  • 1 tsp white pepper

  • 3 scoops Primal Kitchen Collagen Peptides 

  • Pull the bag of butternut squash from the freezer + allow it to defrost overnight in your fridge.

  • Pre-heat your oven to 375ºF.

  • Scrub + poke the sweet potatoes with a fork multiple times. Place the cubes on a baking sheet.

  • Roast the sweet potatoes for about 35 to 45 minutes (or until soft and fragrant).

  • Remove from oven + allow them to cool.

  • In a pan, heat Primal Kitchen Avocado Oil over medium heat. Add the leeks + turn the heat down to medium-low heat. Sauté for about ten minutes, stirring the leeks every couple of minutes so they don't burn. After about eight minutes, add the garlic to the pan and keep the contents moving so the garlic doesn't burn.

  • In a high-speed blender, add the leak-garlic mixture, butternut squash + two sweet potatoes (with the skins removed). Add the room temperature broth, sea salt + white pepper. Blend on high until mixture is smooth.

  • Add the remaining two skinless sweet potatoes + the Primal Kitchen Collagen Peptides + blend again. If the mixture is too thick, add more broth (1/4 cup at a time) until you get to the consistency you want. If you do not have extra broth, just add water.

  • Add more salt + pepper to taste.

  • Optional: Add 1/4 cup browned ground dark turkey or beef. 

  • Enjoy! 

Recipe + photo by Jennifer Fugo

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1 Comment

Nov 27, 2023

I've bookmarked this page! Thanks for sharing! :)

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