simple fall recipes to nourish the whole family

simple fall recipes to nourish the whole family

There's something about fall that makes me want to slow down, eat hearty meals, and get creative in the kitchen. But if you're in the thick of a new season with a baby, or just stretched thin in motherhood, cooking anything can feel TOO overwhelming.

The good news: at daisy mama, nourishing and simple aren't opposites. These four recipes are built for real life. Less than 30 minutes to prep and full of the kind of ingredients that support deep nourishment, for you, and for your family. 

  1. Herbed Wild Rice + Chicken

Ingredients

  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 cup uncooked wild rice
  • 2 cups broth of choice
  • ½ yellow onion, diced
  • ½ cup cremini mushrooms
  • 1 tbsp garlic, mince
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup green beans, cut
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp dried rosemary
  • ½ tsp dried sage

Directions

  1. Place all ingredients in a crockpot. Stir to combine. 
  2. Cook on low for 6–7 hours or high for 3-4 hours
  3. Shred or cube chicken before serving. 

       2. Quinoa Enchilada Soup

Ingredients

  • 1 lb ground turkey
  • 1 can black beans, drained &
  • rinsed
  • 1 sweet potato chopped
  • 2 (10 0z) can green enchilada
  • sauce
  • 1 can chopped green chiles
  • 1 cup chopped onions
  • 1 tps cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • 3 cups chicken broth
  • ½ cup dry quinoa

Directions

  1. Place all ingredients in a crockpot. Stir to combine. 
  2. Cook on low for 6-8 hours or high for 3-4 hours. 
  3. Break apart meat and serve with cilantro, avocado, lime, and greek yogurt. 

      3. Lentil and Butternut Squash Stew

Ingredients

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups butternut squash, peeled and cubed (about 1-inch pieces)
  • 1 cups red lentils, rinsed
  • 4 cups broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, juiced
  • 1/3 cup fresh parsley, chopped (for garnish)

Directions

  1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 yellow onion, diced and cook until softened and translucent. Add 3 garlic cloves, minced and cook for another 30 seconds until fragrant.
  2. Stir in 4 cups butternut squash, peeled and cubed (about 1-inch pieces), 1 cups red lentils, rinsed, and 4 cups broth. Bring to a boil.
  3. Add spices + stir to combine. 
  4. Reduce heat to low, cover, and simmer until the lentils and squash are soft and the stew has thickened, stirring occasionally.
  5. Remove from heat and stir in 1 lemon, juiced. Garnish with fresh parsley, chopped. 

      4. Apple Cacao Baked Oatmeal

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 tsp ground cinnamon or pumpkin pie spice
  • 1 tsp baking powder
  • 1 tbsp cacao powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1/3 cups raw honey
  • 1 tsp vanilla extract
  • 1 apple, diced

Directions 

  1. Preheat the oven to 350°F. Grease an 8x8-inch baking dish.
  2. In a large bowl, combine oats, cinnamon, baking powder, cacao powder, and salt.
  3. In a separate bowl, whisk together eggs, milk, honey, and vanilla extract. Pour into the dry ingredients and stir until combined. Fold in diced apple.
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. Bake for 35 minutes or until center is set and the top is golden. 
  6. Let cool for 10 minutes, then slice into squares and serve warm, or store in the fridge for the week.

Fall feels like the perfect season to remember that caring for yourself and caring for your family aren't two separate jobs.  A warm, simple meal does both at once. If you're in a season where feeding yourself still feels like a lot, that's exactly why we built our postpartum bundles: to take one more thing off your plate while you heal. [Explore our bundles →]

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