5 Macro Friendly Fall recipes
1. Chicken + Pumpkin Gnocchi
1 serving
3–4 oz chicken
¾–1 cup pumpkin gnocchi
½ cup roasted squash
1 cup broccoli
1–2 tbsp Parmesan
Garlic + a little olive oil
How to make it:
Cook chicken in a skillet with garlic, salt and pepper until cooked through. Roast or sauté the squash until tender. Cook the pumpkin gnocchi according to the package directions, then toss with a little olive oil, sage and Parmesan. Serve with chicken, squash and broccoli.
2. Pork Tenderloin + Rice + Squash
1 serving
4–5 oz pork tenderloin
½ cup cooked rice
½–¾ cup roasted squash
½ pear
Optional balsamic drizzle
How to make it:
Season pork with salt, pepper and your favorite herbs. Sear in a skillet, then finish cooking until done and let it rest before slicing. Roast the squash until tender. Serve with ½ cup cooked rice, squash and sliced pear. Add a small balsamic drizzle if desired.
3. Tomato Soup + Chicken Toast
1 serving
1–1½ cups tomato soup
3–4 oz chicken
1 slice sourdough
1 oz cheese
Herbs + black pepper
How to make it:
Heat the tomato soup. Cook and slice the chicken. Toast the sourdough and top with 1 oz cheese. Serve alongside the soup and chicken.
4. Pork Chop + Rice + Squash
1 serving
4–5 oz pork chop
½ cup cooked rice
½ cup roasted squash
1 plum
How to make it:
Season the pork chop and cook in a skillet until cooked through. Roast or sauté the squash until tender. Serve the pork chop with ½ cup rice, squash and sliced plum.
5. Butternut Squash Ravioli + Chicken
1 serving
¾–1 cup Trader Joe’s Butternut Squash Ravioli
3–4 oz chicken
½ cup roasted squash
1 cup broccoli
Light tomato sauce (if desired)
1–2 tbsp Parmesan
How to make it:
Cook the Trader Joe’s Butternut Squash Ravioli according to the package directions. Cook the chicken in a skillet with garlic, salt and pepper, then slice. Roast or sauté the squash and steam the broccoli. Toss the ravioli with a small amount of tomato sauce and Parmesan, then serve with the chicken, squash and broccoli.
