The holidays are officially behind us (woah!), and we’re already well into October, which means it’s time to start stocking up on kale, winter squashes, pumpkin and sweet potatoes and focus on clean eating again. Take a look at the recipes we’ve hand-picked below, or for a quick dinner, roast any of these seasonal veggies, pair it with a protein and dinner is served!
We’ve also included some tasty and seasonal snack ideas for some mid-week pick-me-ups!
See you next month for more dinnertime inspiration!
Week 2:
Monday: Baked Bolognese by Avigail Maizlik
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Tuesday: Stir-Fried Veggies by Rorie Weisberg
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Wednesday: Saucy Sesame Chicken from the Nitra Cookbook
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Thursday: Pasta with Leafy Vegetables and Feta Cheese by Zeta Olive Oil
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Week 3:
Monday: Tater Tot Chicken Pot Pie by Danielle Renov
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Tuesday: Gnocchi with Butternut Squash and Spinach by Sam Adler
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Wednesday: Chicken Cutlets with Fall Hash by Brynie Greisman
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Thursday: Rorie’s Pizza Shop Pizza by Rorie Weisberg
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Week 4:
Monday: Pesto Squash and Sausages by Erin Grunstein
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Tuesday: Spicy Fish Tacos by Sina Mizrahi
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Wednesday: Semi-Homemade Light “Ramen” Bowl by Michal Frischman
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Thursday: Sheet Pan Chili Lime Kale Shakshuka Nachos by Erin Grunstein
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Snack Ideas:
- Spicy Nut Mix from the Dining In Cookbook
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- Best Ever Pumpkin Spice Muffins by Tamar Teitelbaum
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- Pumpkin Granola by Sina Mizrahi
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Low-Sugar Banana Bread by Batsheva Kanter
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- Cranberry Orange Muffins from the Nitra Cookbook
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