16 Sep 5 Fall Thermos-Ready Recipes
As the temperature drops our bodies naturally desire warming foods. Sometimes the idea of “comfort foods” in the field of nutrition implies foods that are heavy, high calories, and low in nutrition density. However, our immune system needs good sources of fiber, vitamins, minerals, and digestible proteins to sustain us on those cold days or chilly fall hikes.
Here are 5 of my favorite warming recipes that are perfect to heat and fill your thermos with from sweet oatmeal to savory meals. These recipes are simple, use whole foods, and will not only warm your insides but deliver an excellent dose of nutrition! Keeping us warm and nourished on even the coldest days.
1) Sticky Cinnamon Bun Oatmeal
- 2 cups Unsweetened Milk of choice (I like coconut or almond)
- 1 cup Oats (Gluten-free, quick, or traditional)
- 1/4 tsp Sea Salt
- 2 tbsp Maple Syrup
- 1 tsp Cinnamon
- 2 Egg (whites only)
- 2 tbsps Coconut Flour
- 1 tsp vanilla
- In a saucepan over medium heat, combine almond milk, oats, salt, maple syrup, and cinnamon. Bring to a simmer and stir until liquid is absorbed about 5-8 minutes.
- Whisk in egg whites. Add in flour and mix well (add in more milk if you like a thinner oatmeal or a little extra flour for a thicker consistency).
- Fill your thermos, makes 3 servings
2) Slow-Cooker Hearty Beef Stew
- 2 tbsp Avocado or Olive Oil
- 32 ozs Grass-Fed Stewing Beef (sliced into bite-size pieces)
- 1/4 cup Red Wine Vinegar
- 2 cups Carrots, chopped
- 1 Yellow Onion, diced
- 2 1/2 cups Mushrooms, sliced
- 1 cup Broth or Bone Broth
- 1/2 tsp Dried Thyme
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/8 cup Flour (rice, whole wheat, or almond)
- Place everything except the flour into a slow-cooker on low for 4-6 hours.
- Add in flour and stir to thicken. Preheat oven to 400 degrees
- Fill up your thermos and hit the trails. This will make 6 servings.
3) Roasted Butternut Squash Soup with Coconut Milk
- 2 large butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup thinly sliced shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 2 cups stock, bone broth, or water
- 1/2 cup canned coconut milk
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 tablespoon fresh lime juice
- Cilantro leaves (optional)
- Pumpkin seeds (optional)
- Cut your butternut squash lengthwise and scoop out the seeds. Place in the oven at 350 degrees on a baking sheet for 45 minutes. Scoop out the flesh for the soup.
- Heat a large heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until softened, stirring occasionally. Add garlic and ginger; sauté 1 minute. Add 2 cups stock, coconut milk, salt, pepper, and squash and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash is tender.
- Use an emersion blender if you would like a smooth soup or carefully add it to your standing blender to process. Just be sure if you are transferring it to let the soup cool and do not overfill to not burn yourself. Stir in lime juice and garnish with optional toppings if desired.
- Fill your thermos with this perfect fall soup. Makes 6 servings.
4) Fall Bison Pumpkin Chilli
- 1 tbsp Avocado or Olive Oil
- 1 lb Ground Bison
- 1 Yellow Onion, diced
- 4 Garlic cloves, minced
- 1 Green Pepper, chopped
- 1 cup Red Kidney Beans
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tsp Chipotle Paprika
- 1 cup Crushed Tomatoes
- 1 cup Pureed Pumpkin
- 1 cup Stock, Bone Broth, or water
- 1 1/2 tsp Maple Syrup
- 1 tsp Sea Salt
- Heat oil in a skillet over medium heat, cook bison, onions, pepper, beans, and garlic till cooked. About 15 minutes.
- Add the remaining ingredients, stir well, reduce heat and let simmer for 20 minutes.
- Serve hot with crusty bread. Makes 4 servings.
5) Moroccan Chicken Stew
- 1/4 cup Coconut Oil
- 10 ozs Chicken Breast (skinless, boneless, diced into chunks)
- 2 Yellow Onion (medium, diced)
- 1 tsp Turmeric
- 1/2 tsp Cinnamon
- 1/2 tsp Cardamom
- 1/4 tsp Cayenne Pepper
- 1 1/2 tsp Sea Salt
- 3 Tomato (large, diced)
- 1/2 cup Parsley (finely chopped and divided)
- 2 tbsp Raw Honey
- Heat coconut oil over medium heat, saute onions till translucent. About 3-5 minutes. Add chicken and all the spices and cook until chicken is cooked throughout about 15 minutes.
- Stir in the remaining ingredients and cook for an additional 15 minutes until the sauce thickens.
- Take big spoonfuls to fill up your thermos and garnish with a little extra parsley if desired. Makes 4 servings
I hope these thermos loving dishes will warm you and your family up this fall.