#fallfavorites

This beef roast with roasted vegetables, apples, and pecans tastes like fall and is a great way to enjoy the flavors of the season. When you mix soft beef, caramelized vegetables, sweet apples, and crunchy pecans, you get a wonderful mix of tastes and textures.

Ingredients: 1 1/2 lbs beef roast. 2 cups Brussels sprouts, halved. 2 cups butternut squash, cubed. 2 apples, sliced. 1/2 cup pecans, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together olive oil, balsamic vinegar, honey, dried thyme, salt, and pepper. Place beef roast in the center of a baking dish. Arrange Brussels sprouts, butternut squash, apples, and pecans around the beef roast. Drizzle the olive oil mixture over the beef and veggies. Roast in the preheated oven for about 25-30 minutes, or until the beef reaches your desired level of doneness and the veggies are tender. Once done, remove from the oven and let the beef rest for a few minutes before slicing. Serve the sliced beef with the roasted veggies, apples, and pecans. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the warm and cozy flavors of fall with this Pumpkin Spice Hot Cocoa. Creamy, rich, and spiced with pumpkin pie spice, it's the perfect drink to enjoy on a chilly day. The marshmallows add a delightful touch of sweetness and texture.

Ingredients: 2 cups milk. 1/2 cup canned pumpkin puree. 1/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. A pinch of salt. Marshmallows for topping.

Instructions: In a saucepan, combine the milk and pumpkin puree over medium heat. Whisk until well blended and heated through, but do not boil. Add the sugar, cocoa powder, pumpkin pie spice, vanilla extract, and a pinch of salt to the saucepan. Whisk continuously until the mixture is smooth and hot, about 5-7 minutes. Pour the pumpkin spice hot cocoa into mugs, leaving some space at the top for marshmallows. Top each mug with a generous handful of marshmallows. If desired, use a kitchen torch to lightly toast the marshmallows until they are golden brown and slightly melted. Serve the Pumpkin Spice Hot Cocoa with Marshmallows immediately, and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

This creamy and comforting keto butternut squash soup is ideal for a cold winter day. The butternut squash adds a sweet and nutty flavor to the soup, while the heavy cream adds richness and creaminess. This recipe is also low carb and keto.

Instructions: Melt the butter in a large pot over medium heat. Cook until the onion and garlic are softened, about 5 minutes. Combine the butternut squash, chicken broth, salt, and pepper in a mixing bowl. Bring to a boil, then reduce to a low heat. Simmer for 15-20 minutes, or until the squash is tender. Puree the soup with an immersion blender or a regular blender until smooth. Heat through after adding the heavy cream. Serve immediately.

Warm up on chilly autumn evenings with a bowl of velvety butternut squash soup, bursting with seasonal flavors.

Ingredients: 1 large butternut squash, peeled, seeded, and cubed. 2 carrots, peeled and chopped. 1 onion, chopped. 4 cups vegetable broth. 1 teaspoon dried sage. 1/2 teaspoon nutmeg. Salt and pepper to taste. 1 cup coconut milk optional.

Instructions: Place butternut squash, carrots, onion, vegetable broth, dried sage, and nutmeg in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste. Stir in coconut milk if desired for a creamy texture.

Prep Time: 10 minutes

Cook Time: 240 minutes

This hearty fall soup is full of vegetables, tender beef, and spices that make you feel warm. For cold fall nights, it's just what you need to warm you up from the inside out.

Ingredients: 1 lb beef stew meat. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, chopped. 1 can diced tomatoes. 4 cups beef broth. 1 cup water. 1 tsp paprika. 1/2 tsp cayenne pepper. 1/2 tsp dried thyme. Salt and pepper to taste. 1 cup elbow macaroni. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the beef stew meat and cook it until all sides are browned. Put in the garlic and onion, and cook until they get soft. Add the diced tomatoes, beef broth, water, paprika, cayenne pepper, thyme, salt, and pepper, and mix them in. After the soup starts to boil, turn down the heat and let it cook slowly for 30 minutes. After you add the elbow macaroni, let it cook for another 10 to 12 minutes, or until it's fully cooked. Check the seasoning and make changes if needed. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 45 minutes

Indulge in the warm and comforting flavors of fall with this DIY Pumpkin Spice Latte. It's the perfect beverage to cozy up with on a crisp autumn day.

Ingredients: 1 cup brewed coffee. 1/2 cup milk any type. 2 tablespoons pumpkin puree. 2 tablespoons sugar. 1/2 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. Whipped cream optional. Ground cinnamon optional.

Instructions: In a small saucepan, combine the milk, pumpkin puree, and sugar. Heat the mixture over medium heat, stirring constantly until it's hot but not boiling. Remove from heat and whisk in the pumpkin pie spice and vanilla extract. Brew a cup of coffee using your preferred method. Pour the brewed coffee into a mug. Pour the pumpkin spice milk mixture over the coffee and stir well. Top with whipped cream and a sprinkle of ground cinnamon, if desired. Enjoy your homemade Pumpkin Spice Latte!

Prep Time: 5 minutes

Cook Time: 10 minutes

This Pumpkin Spice Martini is a great way to enjoy the flavors of fall.

Ingredients: 2 oz vodka. 1 oz pumpkin spice liqueur. 1/2 oz vanilla simple syrup. 1/2 oz cream. Pinch of ground cinnamon for garnish.

Instructions: In a shaker filled with ice, combine vodka, pumpkin spice liqueur, vanilla simple syrup, and cream. Shake well until chilled. Strain into a chilled martini glass. Garnish with a pinch of ground cinnamon.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the creamy richness of this keto-friendly pumpkin cheesecake with a nutty pecan crust. It's a perfect dessert for your low-carb lifestyle, offering the warm flavors of pumpkin pie without the guilt.

Ingredients: 2 cups almond flour. 1 cup pecans, finely chopped. 1/4 cup powdered erythritol. 1/3 cup butter, melted. 16 oz cream cheese, softened. 1 cup pumpkin puree. 3/4 cup powdered erythritol. 2 tsp pumpkin pie spice. 1 tsp vanilla extract. 3 large eggs. Whipped cream optional, for serving. Pecan halves optional, for garnish.

Instructions: Preheat the oven to 325F 160C. In a bowl, combine almond flour, chopped pecans, powdered erythritol, and melted butter to form the crust mixture. Press the mixture into the bottom of a greased 9-inch springform pan. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool. In another bowl, beat the cream cheese until smooth. Add pumpkin puree, powdered erythritol, pumpkin pie spice, and vanilla extract. Mix until well combined. Add eggs one at a time, mixing well after each addition. Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Remove the cheesecake from the oven and let it cool completely. Then refrigerate for at least 4 hours or overnight. Once chilled, carefully remove the cheesecake from the springform pan. Serve slices of the keto pumpkin cheesecake topped with whipped cream and garnish with pecan halves if desired.

Prep Time: 20 minutes

Cook Time: 60 minutes