Fall Season is Here... Let's Get Baking and Cooking!

I am loving all the fall content I am seeing lately! I’ve been so inspired to get into the fall spirit, and I wanted to share the joy with you too! Some of my favourite fall things to do include farmer’s markets, pumpkin patches, apple picking, and of course baking and cooking!

Today, I wanted to share some super easy fall recipes that are my go-tos when I am in the mood to bake or cook something yummy, but not filled with crap! (ie: a pre-made mixes) I did not create these recipes, but these are 3 of the best recipes i’ve found in my journey through health and fitness (fall-related of course!)


UnBun’s Guilt-Free Stuffing Recipe

Ingredients Needed:

1 cup (2 sticks) unsalted butter, divided
1 pack of Keto Buns by Unbun Foods, diced into 1/2-inch cubes
1 extra-large (about 2 1/2 cups) sweet Vidalia or yellow onion, diced small
1 1/2 cups celery, diced small
2/3 cup Italian flat-leaf parsley leaves, finely minced
1/4 cup fresh sage leaves, finely minced
3 tablespoons fresh rosemary (sticks discarded), finely minced
2 tablespoons fresh thyme (sticks discarded), finely minced
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
2 1/2 cups low-sodium chicken broth, divided
2 large eggs


  1. Preheat oven to 350F.

  2. Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.

  3. Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs.

  4. Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth.

  5. Season with salt and pepper to taste.

  6. Place mixture in a serving dish, dot with additional butter and cover.

  7. Bake 35 minutes, uncover and bake an additional 10 minutes.


Athletic Avocado’s Pumpkin Bread

This is super easy with 8 ingredients, and most of it you probably already have in your kitchen!

Ingredients Needed:

Almond flour (I used buckwheat flour)

Baking powder


Maple syrup


Almond butter

Egg/flax egg

Chocolate chips


  • 1 cup almond meal/flour

  • 1 tsp. baking powder

  • 1 tsp. cinnamon

  • 1/3 cup maple syrup

  • 1 cup canned pumpkin puree

  • 1/2 cup almond or cashew butter

  • 1 egg or flax/chia egg, beaten

  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees and coat an 8×8 pan with cooking spray

  2. In a large bowl, add together flour, baking soda and cinnamon

  3. In a small bowl mix together maple syrup, pumpkin, nut butter and egg

  4. Add wet ingredients to dry and mix until combined

  5. Add in chocolate chips and place batter in pan

  6. Bake for 25-30 minutes or until done

  7. Slice into 9 bars, enjoy!

Check out how they came out when I made them just last week! PS. THEY ARE SO GOOD!

Real Food with Rebecca’s Vegan Creamy Cauliflower Alfredo

Ingredients Needed:

Cauliflower Florets

Garlic gloves

Unsweetend almond milk

Vegetable Broth



Basil leaves


Nutritional yeast


Salt + Pepper

  1. In a large sauce pan, add 2 cups cauliflower florets and 2 cloves garlic over hot avocado oil. Sauté for 5 minutes.

  2. Add 1 cup unsweetened almond milk, 1 cup vegetable broth, 2 basil leaves, 1 tbs parsley, 1 tsp oregano, 1 tsp thyme, 2 tbs nutritional yeast, salt, [lemon] pepper, 1/2 lemon.

  3. Cover and let simmer for 20 minutes.

  4. Blend! Pour over pasta.

This is such a delicious alternative to regular Alfredo for anyone looking to limit the cheese or wants to try vegan recipes! Check it out here:

What are some of your favourite recipes? Comment on these videos on what you LOVE to bake in the fall! xo

Nicole O'Brien