Now We’re Cookin’: Fall Recipes 2026

Fall is here. However, we’re still in the sweet spot where the kids have just gone back to school, the sun is still warm, and we’re not yet in the holiday season. So, if you’re like me, you probably have a little more motivation this side of October to try some tasty new recipes. Autumn is not only a delicious time of year to try something new, but it’s also a very important time of year, health-wise. We use the autumn season to prep our bodies for the upcoming winter hibernation. One of the easiest ways to turn an already tasty meal into a delicious autumnal treat is to add autumn-inspired herbs and spices. 

Autumnal Spices

Cinnamon 

We often consider this to be one of autumn’s heaviest hitters of the spice world. Studies show that cinnamon can help support healthy blood sugar balance over time, and it can easily be added to smoothies, overnight oats, berry compotes, and pies. You can also add a jaunty little cinnamon stick to any of your favorite fall beverages as a cozy treat with added health benefits.

Ginger 

A personal favorite, ginger is warming, pungent, and sweet, and is anti-inflammatory and supportive of overall digestion. Especially in the colder months, when our extremities are cold, and digestion may feel stagnant, ginger helps bring warmth throughout the entire body. Add crystallized ginger to your baked goods and cookies, fresh ginger sautéed into your vegetable stir-fries, and powdered ginger to your spice cakes, smoothies, oatmeal, and fruit pies. 

 

Fennel

Fennel is considered carminative. This means that it helps with gas and bloating that may be caused by harder-to-digest foods and meals. Fennel seeds can be added to your favorite pasta recipes, pot roasts, chili, red and green curry dishes, and even chicken vegetable soups. On a personal note, I also love topping my favorite pizzas with fennel seeds. It adds a sweet, aromatic flavor, and a little bit can go a long way.

Thyme

This is a great time of year to gather fresh thyme, as it’s still growing readily outside. Thyme is rich in active plant compounds like thymol, which has antimicrobial properties. It’s also useful for relieving coughs, reducing inflammation, and soothing the airways. It’s a delicious addition to roasted vegetables (especially sweet potatoes!), soups, and sauces!

Another way to add an autumnal flavor to your favorite dish is to add perhaps the earthiest ingredient, mushrooms.

Mushrooms

Mushrooms are an excellent source of vitamin D, dietary fiber, and many key nutrients. These OG superfoods contain nutrients like selenium, copper, potassium, niacin, and phosphorus, all of which are important for your health. A few mushrooms to know are: 

Cordyceps

Cordyceps mushrooms are best known for their muscle-recovery effects. They also increase blood flow, which supports the cardiovascular system and can even boost libido.  

Reishi

Reishi mushrooms are helpful for both overactive and underactive immune systems, regulate cholesterol levels, and protect the liver. In Chinese medicine, reishi has been used to support the treatment of the common cold and to help increase white blood cell counts.

Turkey Tail

Turkey tail mushrooms are prized for their immune-boosting and anti-cancer potential. These mushrooms also aid digestive health, and because much of the immune system operates in the gut, they support not only a healthy gut microbiome but also immune function. 

 

Autumn-Inspired Recipes

Gingery Butternut Squash Soup

Ingredients

• 2 yellow onions (chopped)
• 2 tbsp fresh ginger (peeled and minced)
• 2 apples (peeled, seeded, and chopped)
• 1 butternut squash (peeled, seeded, and cut into cubes)
• 4 cups chicken or vegetable broth

Instructions

• In a large soup pot, sauté the onions and ginger in 1 tbsp coconut oil until the onions are translucent.
• Add the apples, butternut squash, and broth to the pot and bring to a boil. Reduce the heat and simmer until the squash and apples are tender. 
• Puree in blender until smooth. 
• Add salt and pepper to taste

Warming Winter Smoothie by the Minimalist Baker

An Ayurvedic-inspired warming smoothie for the colder months. Veggies, fruit, and warming spices nourish the body without cooling it down. A delicious afternoon snack, workout recovery drink, or morning breakfast.

Ingredients

• ½ ripe banana (previously peeled, sliced, and frozen)
• 1 small carrot, peeled and chopped
• 1/4 cup sliced zucchini (or chopped raw or steamed then frozen cauliflower)
• 1 scoop plain or vanilla protein powder (if using unsweetened, add additional banana for sweetness)
• 3/4 – 1 cup milk of choice
• 1 Tbsp flax or chia seeds
• 1 Tbsp peeled, minced fresh ginger
• 1/4 tsp ground turmeric (or sub 4x the amount fresh turmeric)
• 1/8 tsp ground cinnamon
• 1 pinch black pepper (increases bioavailability of turmeric)
• 1 tsp spirulina (optional / or 1 handful spinach or kale; adds green color and more fiber)

Instructions

• Add all ingredients to a high-speed blender (starting with the lesser amount of milk) and blend on high until creamy and smooth, adding more milk (or water) as needed. Spirulina and/or greens are optional additions that help make the smoothie more nutritious and green.
• Taste and adjust the flavor as needed, adding more spices for warmth, ginger for a spicy zing, or banana or protein powder for sweetness. 
• Serve and enjoy immediately. Garnish with additional flax or chia seeds or ground turmeric if desired (optional). Store covered leftovers in the refrigerator for up to 24 hours, though best when fresh. You can also freeze leftovers in an ice cube tray and add them to future smoothies.

Mushroom Barley Soup Recipe by Eating Bird Food

Ingredients

• 2 Tablespoons olive oil
• 1 yellow onion, peeled and diced
• 1 ½ cups carrots, peeled and chopped
• 1 cup of chopped celery
• 3 garlic cloves minced
• 16 oz baby Bella mushrooms sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon pepper plus more to taste
• 1 teaspoon sea salt plus more to taste
• 6-8 cups low-sodium vegetable broth plus more if desired
• 1 cup uncooked pearled barley
• 2 Tablespoons tamari or coconut aminos
• 2-3 cups baby spinach, roughly chopped
• fresh parsley leaves for serving

Instructions

• In a large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the onion, carrots, and celery, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
• Add the mushrooms and cook for an additional 5-6 minutes, until they start to break down.
• Add dried oregano, dried thyme, bay leaf, pepper, and salt, stir to combine, and cook for an additional 1-2 minutes.
• Add vegetable broth and barley. Bring the mixture to a rolling boil, reduce the heat to a simmer, and cover. Cook for about 30 minutes, until barley is cooked.
• Add tamari and spinach, stir and cook for an additional 2-3 minutes, until spinach wilts.
• Remove bay leaf and season to taste. Serve warm, topped with fresh parsley and a side of crusty bread, if desired.

Pumpkin Baked Oatmeal by Eating Bird Food

Ingredients

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• 1 ½ cups unsweetened almond milk
• 1 cup canned pumpkin
• ¼ cup pure maple syrup plus more for serving
• 1 Tablespoon ground flaxseed
• 1 Tablespoon coconut oil, melted
• 1 teaspoon vanilla
• ½ cup pecans or walnuts, chopped and divided
• Cooking spray

Instructions

• Preheat oven to 375°F and spray an 8-inch square baking dish with cooking spray.
• In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon, and salt. Stir to combine.
• Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil, and vanilla. Stir well to combine, then gently add 1/4 cup pecans or walnuts. 
• Carefully pour the oatmeal mixture into the prepared baking dish. Scatter the remaining pecans/walnuts across the top.
• Bake for 30 to 35 minutes, until the top is golden and the center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.

Notes

• Rolled oats: Rolled oats work best for baked oatmeal, and I don’t recommend swapping them for quick oats or steel-cut oats. 
• Ground flaxseed: If you don’t have flaxseed on hand, chia seeds can serve as an alternative binding agent, or you can use 1 egg if you don’t need this recipe to be vegan.
• Storage: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.