Fall Recipe Roundup

Since today was the first day this school year that I regrettably walked out of the house without a coat, it seems like a good time to do a recipe round-up of fall recipes!

And of course, this means pumpkin. Lots and lots of pumpkin.
I keep canned pureed pumpkin in the house year-round, since it makes a good substitute in baking for some of the butter, fat, and oil (I use up to half of the amount of fat called for and for the rest I use applesauce or pumpkin). But since it is a seasonal item, I tend to stock up during these fall months. Since its just hitting the shelves, now's a perfect time to make some fall-tasting recipes and also buy some extra to hoard for the rest of the year.

*Not all of these are skinny, healthy, or low calorie, but I tried to include recipes that are somewhat good for you, or at least not terrible for you! And a treat once in a while isn't a bad thing either. You can't deprive yourself of all good things!

From Skinnytaste
These look like every good taste of fall in one bite.

From Eat Yourself Thin
A healthy, easy, and elegant dessert for a holiday party. Or a Tuesday night.

From Urban Nester
I'm not a fan of the Pumpkin Spice Latte from a certain coffee shop. It tastes like a toddler threw together a bunch of things he likes to eat thinking it will result in the most amazing food ever and then it ends up tasting like a hot mess. (Literally.) But I could come around to this recipe.

From Smitten Kitchen
I haven't made anything from Deb that hasn't been fabulous. This looks like it wouldn't disappoint!

From Cooking Light via Dwell on Joy
A healthier spin on a classic cake

From Minimalist Baker
Hello Saturday morning post-run breakfast!

From Eighteen 25
Hello Sunday morning post-long-run-to-burn-a-bunch-of-calories breakfast!


A few that embrace all good things about fall, even without the pumpkin...

From Shape Magazine
Just think about how good your house would smell waking up to this in your slow cooker!

From Say Not Sweet Anne
Vegetables and dessert? Shut up. Seriously. This looks amazing.

From Cooking Light Magazine
Everything comforting...


And one savory dish that screams "Falling Leaves and Football!"

From Emily Bites
And its only 6 points per serving. What?!?!


Summer Eating

(BTW - if you thought I forgot about the giveaway, I didn't! And thanks to those of you who entered. If you didn't win, I still highly recommend Teach to Run or HowtoRun5K.com and encourage you to take a look!)

Its not over yet! School may have started, vacations may be in the past, but the summer season is still here! (Just look at the forecast for this weekend.) This struck me when I looked at our CSA schedule and realized that our boxes are still marked as "Summer" through the end of September. So if you're looking for a "cool cooking" idea, or a lighter salad, or just something to do with all of those tomatoes and zucchini in your garden, take a look.

This recipe is totally customizable. Switch up the grain (farro, bulgur), change out the veggies (white beans, yellow squash, pieces of green beans), swap out the vinegar (rice, apple cider), mix up the herbs (italian parsley, perhaps?). Use what you have, but I do highly recommend this combination. And wow, is it filling - I ate it for lunch yesterday and I didn't have that nagging hunger around 3, I went for a run, and I was still good until dinner last night.

Photo from Weight Watchers, though mine looked pretty much like this too:)

Summer Vegetable & Grain Salad
Click here for Printable Recipe

¾ cup pearled barley, uncooked
¼ teaspoon salt
2 cups water
1 cup corn kernels (either thawed from frozen or 2 ears fresh)
1 cup uncooked zucchini, diced
1 cup diced tomato (2 plum tomatoes or 1 beefsteak tomato)
2 green onions, chopped
¼ cup fat free plain greek yogurt
¼ cup olive oil mayonnaise
¼ cup fresh dill, chopped
1 Tablespoon white wine vinegar
½ teaspoon salt
⅛ teaspoon ground black pepper

Combine barley, salt, and water in a medium saucepan; bring to a boil over high heat. Once boiling, reduce heat to low and simmer until barley is tender and water is mostly absorbed, about 20 minutes. Drain well and rinse under cold water to cool and to get rid of the excess starch.

Combine cooked barley with corn, zucchini, tomato, and green onions.

In a small bowl, whisk together yogurt, mayonnaise, dill, vinegar, salt and pepper. Pour yogurt mixture over barley and vegetables; fold together gently to coat. Cover and chill at least 30 minutes before serving.

WW Points Plus: 4 per cup of salad
Nutritional Information (using My Fitness Pal): 233 calories, 45 carbs, 5g fat, 7 protein, 4 sugar