Obviously, my favorite fall activity is picking fall fruits and baking. I throw on my over sized sweaters, prop my doors open and light spiced candles while playing in the kitchen with my kids.

As a tribute to fall and all things spiced and delicious, I wanted to share my favorite Fall recipes with you.

Fall Recipe Round up

Easy Pumpkin Waffles

Pumpkin Spice Bites

Sweet Potato, Apple, Shallot Soup

Pumpkin Spice Latte

Back To School Spiced Apple-Nut Bites

Pumpkin Spice Muffins (Dairy- Free)

Creamy Chicken and Rice

Serves 4 people 

Ingredients:

• 1 large head of Cauliflower (“Paleo Rice”)
• 2 Chicken Breasts
• 2 Cups Chicken Broth
• 2 Cups Almond Milk
• 1 Tbsp Salt
• 1 tsp. Black Pepper
• 1 Celery Stalk
• Optional: Carrots

Process:

1. Place Chicken, Milk, Broth, Salt and Pepper in a crock pot and cook on low heat for 2 hours
2. In a food processor, pulse the Cauliflower florets until they are small and a rice like consistency
3. After two hours add your Cauliflower and Vegetables
4. Cook for 2 more hours on low heat
5. Add more Salt and Pepper to taste if you want and use two forks to shred the chicken
6. Mix everything together and serve using a slotted spoon if you don’t want too much creamy broth

Don’t forget to get out and play!

Italian Style Cabbage Rolls with Ground Venison.

Ingredients:

• 1 lb. Venison (or ground meat of your choice)
• 5- 6 Cabbage Leaves
• 1/2 C. Kale
• 1/2 tsp. Fresh Rosemary
• 2 Cloves Garlic, minced
• 1 Tbsp. Olive Oil
• 1 tsp. Sea Salt
• 1/2 tsp. Fresh Oregano, minced
• 2 C. Pasta Sauce
• Salt Water for Boiling Cabbage

Process:

1. Grease an 8×8 baking dish
2. Preheat oven to 350 degrees
3. Remove the stem of the cabbage and gently remove the layers of leaves- If they are hard to remove without breaking, boil the whole cabbage for 2 minutes to help loosen the leaves.
4. Set cabbage leaves aside
5. In a skillet, on medium heat, sautee garlic, Kale and Rosemary for about 4 minutes, until Kale is soft. Remove and set aside to let it cool
6. Bring a large pot of salt water to a boil. Add Cabbage leaves and boil 5-7 minutes, until leaves are soft
7. Remove leaves and pat dry with a paper towel, set aside
8. Chop Kale, Garlic and Rosemary mixture finely
9. In a Bowl, combine Venison, Salt, Oregano, 1/2 C. Pasta Sauce and Kale mixture. I like to use my hands to be sure it is combined well
10. Lay out your cabbage leaves so that the end of the stem is facing up at you. Take 1/3 C. of the Venison mixture and place it in the leaf.
11. Roll the top of the leaf over the mixture and then the sides and roll gently and tight.
12. Place the cabbage rolls in the prepared baking tray close together and top with the left over Pasta sauce.
13. Cover with tin foil and bake at 350 for 50 minutes.

Serve with your favorite sides or check out this quick and easy Brazilian Cheese Bread recipe.

Ginger Lemon Salmon Skewers

(Feeds 4)

Ingredients:

• 4 Pieces of wild caught Salmon
• 2 Zucchinis (I did yellow and green)
• 1/4 tsp. Ginger
• 1/4 tsp. Oregano
• 1 Lemon
• Dash of Garlic
• Salt and Pepper (to taste)
• Olive Oil (For Drizzling/ Coating)

Process:

1. Slice Zucchini into thin slices.
2. Place them in a bowl and lightly coat them with Olive oil.
3. Sprinkle them with salt, Pepper and Garlic (just a dash of each)
4. Let them marinate in the refrigerator for an hour or longer. (The longer they soak, the more flavor they’ll have.)
5. Preheat Oven to 350 degrees
6. Slice Fish into bite size cubes and place them in a bowl
7. Add half a lemons juice, drizzle with olive oil for coating and add garlic, ginger, salt and Oregano
8. Lightly rub your skewers with Olive Oil and build your skewer: Fish, veggies, Fish (Start and end with Fish)
9. Grease a piece of Tin Foil and lay it on the top rack of your oven
10. Place skewers on the rack and bake for 15 minutes
11. Remove skewers and serve with Fresh lemon slices

Do you like fish? Check out my other Fish recipes Here

Ingredients:

• 2 Avocado’s
• 1/4tsp Garlic Powder
• 1/4 Red Onion
• 1 tsp/ Garlic Powder
• 2 Cloves Garlic
• 1/4 Habanero Chili
• 1/2 Lemon Juice

Process:

1. Mash 2 Avocado’s in a bowl and add the juice of one lemon.
2. In a food Processor (I use a Ninja) Add Habanero, onion and Garlic cloves. Chop well.
3. Add Chopped ingredients to the mashed Avocado. Mix well and then add Garlic powder and Salt, Pepper (to taste).
4. Mix well and serve with carrots, peppers, tomatoes, celery or your favorite Paleo crackers.

A new Twist (err.. Roll) on Meat and Veggies. Try these delicious Asparagus wrapped Lemon and Garlic Venison Tenderloin. They can be made ahead of time and cooked when needed. I love marinating Venison as long as possible to help the flavors soak up into the meat. This is a fresh and light weekday dinner that I generally make on nights I want something light but don’t feel like having protein on a cold salad again!

Ingredients:

• 2 Pound Venison Tenderloin
• 1/2 Lemon, juice only
• 2 tsp. Salt
• 1 tsp. Black Pepper
• 2 fresh Garlic Cloves, minced or 2 tsp. Garlic Powder
• 2 Tbsp. Coconut oil or Butter (melted)
• 1/3 C. Water
• 3 – 4 Asparagus Spears per roll
• Olive oil for drizzle

Process:

1. Pour Lemon Juice, Spices, Coconut Oil and Water in a bowl and mix well
2. In a Large Ziplock bag, place Venison Tenderloin
3. Use a Meat Pounder to flatten the tenderloin into a thin 1/2″ thick piece.
4. Pour the marinade into the bag and shake/ coat the meat well
5. Place the Venison in the refrigerator for 4 hours
6. After 4 hours, place the meat on a cutting board and slice it into 3″ wide pieces
7. Preheat oven to 400 degrees
8. Cut the ends off of your asparagus and drizzle some olive oil on them
9. Roll 3- 4 Asparagus spears gently in the venison pieces and hold them together with a toothpick
10. Place Asparagus wraps in a lightly oiled pan and place them in the oven
11. Bake Venison for 18 minutes at 400 Degrees (remember not to overcook venison)
12. Serve with your favorite side dishes

* Venison recipes can be replaced with any type of red meat. Just use the same cuts that are in the recipes. i.e. roasts, tenderloin, steaks. Cook times will vary with the meat you choose so watch your oven carefully. Venison has a short cook time.*

Ingredients:

• 3 lb Venison Roast
• 2 TBSP. Coconut Oil
• 1/2 Green Pepper, diced
• 15 oz. Can of Tomato Sauce
• 5 1/2 Cups of Water
• 1 TBSP Tapioca Flour
• 1/2 tsp. Celery Seed
• 1/2 tsp. Onion Powder
• 1 Tbsp Salt
• 1 tsp. Black Pepper
• 1 tsp. Garlic powder
• 1/2 tsp Fresh Rosemary, chopped
• 1 Parsnip
• 1 cup Carrots, chopped
• 1 Celery Stalk, chopped
• 1 cup Kale, chopped
• 2 cups Peas or green beans

Process:

1. Cut off all of the membrane and gristle from the Venison roast. Cut the roast into 1 inch cubes
2. Dice half of a Green Pepper
3. In a Skillet, brown Venison, Green Pepper and Coconut oil
4. In a Crock Pot, add Tomato sauce, Water and Tapioca Flour, whisk well
5. Add the spices and whisk well
6. Chop Vegetables and add all of the vegetables to the Crock Pot and stir
7. Add cooked Venison and Peppers to the crock pot
8. Add 2 Tbsp. of the pan juices
9. Stir and cook on low for 5 hours

This is my new favorite way to eat venison. I had Pomegranates and oranges left over from  my holiday decorations and decided to get creative with dinner. While the recipe is a bit lengthy to read, it was very simple. Don’t over cook the venison and this will be a family favorite! ( You could use on any tenderloin, we just always have venison thanks to my hunting hubby!)

Pomegranate Venison Tenderloin 

Marinade:

• 2 Cups Water
• 3-4 lb. Venison Tenderloin
• 1/4 C. Applesauce
• 1 Orange, Juice of the orange only
• 1 Tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 Tbsp. Maple Syrup
• 4 Bay Leaves

Glaze:

• Half a Ripe Pomegranate, seeds and juice
• Salt and Pepper to taste
• 1/4 C. Maple Syrup

Process:

1. Place 2 Cups of Water in a baking pan and place your Venison Tenderloin and Bay Leaves in the pan
2. In a bowl, combine all of the ingredients for the Marinade
3. Pour this thick Marinade evenly on top of the venison Tenderloin
4. Cover Tenderloin with tinfoil and place in fridge for 4-6 hours.
5. Preheat oven to 425 degrees
6. Roll the Tenderloin in the water to remove all of the marinade off of the tenderloin, dump the marinade and keep tenderloin in the baking pan. (May help to move tenderloin onto a separate plate while you clean out the baking pan)
7. Squeeze half the pomegranate over the tenderloin, you want the juice and the seeds to be on the tenderloin.
8. Sprinkle the meat with Salt and Pepper
9. Drizzle 1/4 C. Maple syrup evenly over the tenderloin
10. On the stove, warm a pan in medium heat and place the tenderloin gently in the pan.
11. Lightly Brown the Venison on all sides to lock in the juices
12. Place the venison back in the baking pan and pour any juices or seeds that fell off back on top of the Tenderloin
13. Place the Venison Tenderloin in the oven at 425 degrees for 20 min.
14. You want to really watch and check your Tenderloin so that you do not overcook. You want a nice pink center, the ends will be more well done but the center should be hot and pink. Overcooking Venison will make the meat chewy and tough.

Ingredients:

• 2 Large Chicken Breasts ( 1 Breast makes two rolls)
• 2 Kale leaves
• 1 Roma tomato, sliced thin
• 4 Tbsp. Bacon pieces
• Salt and Pepper to taste
• 1 Egg
• 1/2 Cup Almond Meal

Process:

1. Preheat the oven to 350 degrees
2. Place Chicken between two pieces of parchment paper and flatten with a Meat Tenderizer
3. Slice the breast in half so you have 4 pieces
4. Salt and Pepper each piece
5. Layer each breast with 1 Tbsp. of Bacon, Kale and Tomato slices
6. Roll each Chicken gently and hold together with a tooth pick
7. In a bowl, whisk an egg and and dip each Chicken roll in the egg
8. Lightly coat/ pat each chicken roll with almond flour
9. Place Chicken Rolls on a Tin Foil lined cookie sheet and bake in the oven for 25 minutes
10. Remove toothpicks and serve with your favorite sides

*These can be made ahead of time by following all of the process’ and freezing them in a parchment lined tupperware container before you cook.