We have all heard the phrase, “you are what you eat.” Yet, many of us give into cravings instead of eating for nourishment. Our bodies could feel and look better simply by being mindful of what we eat.

Think about all the money we spend on self care -- nails, facials, skincare products, massages, hair, etc. While these are all nice treatments, they definitely don’t come free. But, you can replace them by eating recipes full of superfood ingredients. Superfoods are defined as foods packed with vitamins, minerals, proteins, and antioxidants that our bodies need in order to look and feel their absolute best. If you consume meals full of superfoods you can expect flawless and glowing skin, healthy hair, improved energy and agility, and overall mental clarity.

A diet full of superfoods is self care in every bite. It’s all about clean ingredients, and flavoring them with natural herbs, fruits, and vinegars.

Fall is one of the best seasons to get creative with superfoods. The vegetables in season during fall are loaded with proteins, as well as vitamin A and vitamin B, which are key agents in the detoxification of free radicals from your body.

Take several bites of self care with these delicious fall recipes below!

Creamy Pumpkin Hummus

Image by WeHeartItUploads

(via playswellwithbutter)

Ingredients:

-chickpeas
-garlic
-lemon juice
-olive oil
-tahini (AKA sesame seed paste – you can find it in the nut butter or “ethnic” aisle in most conventional grocery stores. My fave tahini is from Trader Joe’s.)
-pumpkin purée
-pure maple syrup (just a touch!)
-fall spices: cumin, cinnamon, & cayenne pepper

Instructions:

It all happens right in the bowl of your food processor. In less than 10 minutes, you’ll have the creamiest, dreamiest homemade hummus dip! Gotta love that!

Harvest Paleo Vegan Stuffed Sweet Potatoes

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(via foodfaithfitness)

Serves 4

Ingredients:

-4 Small Sweet potatoes (about 10 oz each)
-1 Tbsp Olive oil
-1/2 Cup Onion, minced
-1 1/3 Cups Barlett Pears, diced and packed (about 2 medium pears)
-1 tsp Poultry seasoning
-4 tsp Maple syrup
-1 tsp Sea salt
-1/2 tsp Cinnamon
-1/4 Cup Dried cranberries. minced (naturally sweetened for paleo/whole30)
-2 Tbsp Hammons Black Walnuts, minced

Instructions:

1. Heat your oven to 400 degrees and line a baking sheet with tinfoil.
2. Place the potatoes on the baking sheet and bake until soft, about 45 minutes to an 1 hour. Set aside for about 10 minutes until cool enough to handle. Additionally, reduce the oven temperature to 375 degrees.
3. While the potatoes cool, heat the olive up in a large pan on medium/high heat.
4. Add in the onion and cook until it just begins to soften, about 2 minutes.
5. Add in the pear and poultry seasoning and cook until the pears just begin to soften, about 2-3 minutes.
6. Slice down the center of each potato and gently peel back just enough skin so you can scoop into the potatoes.
7. Scoop the insides of the potatoes into a medium bowl, making sure not to break the skin. Leave a little bit of the potato around the outsides, to help the potato hold its shape.
8. Mash the sweet potatoes until smooth
9. Reserve 6 Tbsp of the pear mixture for later use and add the rest into the sweet potatoes, along with the maple syrup, salt and cinnamon. Stir until well mixed.
10. Gently scoop the filling back into each potato to fill it, spread the reserved pear mixture along the center of each potato (about 1 1/2 Tbsp per potato.)
11. In a small bowl, mix the cranberries and black walnuts and then spread along the center of each potato, lightly pressing into the pear mixture.
12. Bake for another 15-20 minutes, or until the potatoes are hot and the black walnuts are lightly toasted.
13. Let cool for 5-10 minutes and DEVOUR!

Pumpkin Pie Oatmeal

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(via theskinnyishdish)

Serves 2

Ingredients:

-1 cup Old fashioned Rolled Oats
-1 1/2 cups Unsweetened almond milk , vanilla or plain
-1/4 cup Pumpkin puree
-1/2 tsp Cinnamon
-1/2 tsp Pumpkin Pie Spice
-1/2 tsp Vanilla

Toppings of choice (optional): walnuts, pecans, maple syrup, sugar free maple syrup, brown sugar, stevia

Instructions

1. In a small pan, add oats and unsweetened almond milk.
2. Cook over medium heat, bring to a boil, and then reduce to simmer and stir occasionally for about 4-5 minutes, or until desired consistency is reached.
3. Add pumpkin puree, vanilla, cinnamon, and pumpkin pie spice. Cook for another 1-2 minutes.
4. Serve and top with desired toppings to add a bit of sweetness, or nuts for a bit of crunch.

Apple Quinoa Salad + Tahini Maple Dressing

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(via The Simple Veganista)

Serves 4 - 6

Ingredients:

-1 cup quinoa (I used tri-color)
-1 ¾ cup water
-1 lemon, juice of
-2 large apples, cored and diced (1 green + 1 red, or 2 same color)
-1 ½ cups grapes, sliced in half
-1 celery rib, thinly sliced
-¼ cup raisins (or cranberries)
-¼ cup almonds (slivered or chopped)
-a few large mint leaves, julienned
-½ teaspoon cinnamon, or to taste
-salt & pepper, to taste

Sweet Tahini Dressing

-¼ cup tahini
-3 tablespoons water
-1 – 2 tablespoons pure maple syrup
-½ teaspoon cider vinegar, or to taste (optional)

Instructions:

Quinoa:
1. Rinse your quinoa in a fine mesh sieve.
2. In a medium size pot, add water and quinoa, bring to a boil.
3. Cover, reduce heat and simmer for 15 minutes.
4. Remove cover and let set for 15 minutes, fluff with a fork.

Dressing:
1. While quinoa is cooking, prepare your dressing by combining ingredients in a small bowl.
2. Mix well and set aside to let the flavors relax into each other.
3. Add more water, 1 teaspoon at a time, to thin as needed.
4. To thicken add more tahini. It should be thin enough to drizzle. Dressing serves four.

Salad:
1. Core and dice apples, top with lemon juice and toss gently (I did this right on the cutting board to not dirty up another bowl).
2. Prepare the remaining ingredients. Add the apples, grapes, celery, raisins, almonds, mint leaves and cinnamon to the quinoa, mix well.
3. Taste for flavor adding more cinnamon if you like.
4. Spoon into serving dishes and serve with a good drizzle of the sweet tahini dressing.

Super Green Buddha Bowls

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(via Charley’s Health)

Serves 2

Ingredients:

For the bowl:

-160g brussel sprouts
-2 large handfuls lambs lettuce or salad leaves of choice
-1 ripe avocado
-Alfalfa sprouts
-6 Strong Roots Spinach Bites

Coconut Bacon:

-3 large handfuls coconut chips
-2 tbsp tamari
-2 Tbsp brown rice syrup
-Pinch grated ginger
-2 tsp smoked paprika
-1 Tbsp water

Tahini Dressing:

-2 tbsp light tahini
-Juice from 1/2 lemon
-Tbsp brown rice syrup
-Pinch salt and pepper
-1 small clove garlic- crushed Tsp sweet white miso paste drizzle of cold water

Instructions:

1. Preheat your oven to 350 degrees F, and cook the spinach bites according to the instructions on the packet.
2. To make the coconut bacon combine the tamari, rice syrup, ginger, paprika and water in a bowl and mix to create the marinade.
3. Place the coconut chips in a frying pan over a medium heat and sauté them to toast slightly, pour over the smoky marinade and cook until the chips are caramelized and crisp.
4. Transfer onto a large plate or tray and allow to cool. To store, keep the coconut bacon in an airtight jar or container.
5. Slice the sprouts into halves and heat a little olive oil in a frying pan over medium heat.
6. Add the sprouts and sauté these until nice and crisp.
7. For the dressing, combine all of the ingredients and mix well until nice and smooth.
8. To assemble your salad bowl, add the salad leaves, sprouts, brussels, sliced avocado, the spinach bites and drizzle with the tahini dressing.

Fall Harvest Salad with Tahini Maple Dressing

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(via Running on real food)

Serves 4

Ingredients:

For the Salad:

-4 cups halved brussel sprouts
-4 cups peeled and diced, butternut or acorn squash
-4 small beets, diced
-1 tsp olive oil for roasting
-2 cups tightly packed, finely chopped kale
-1 apple, diced
-1/2 cup chopped walnuts
-1/2 cup dried cranberries
-1/2 cup pomegranate arils

For the Tahini Maple Dressing:

-5 tbsp (75 g) tahini
-2 tbsp maple syrup
-2 tbsp apple cider vinegar
-1 tbsp fresh lemon juice
-3 cloves garlic
-4–6 tbsp water, to reach desired consistency
-pinch of salt, to taste

Instructions:

1. Preheat the oven to 425 F and line a baking tray with parchment paper(you may need two trays).
2. Cut the ends off the brussels sprouts and cut each in half. If there are any large-sized ones, cut them into quarters.
3. There are a few ways you can roast the squash. I like to de-seed it, slice into large chunks then roast and remove the skin and dice after roasting. You can easily peel the skin off after it cools a bit. Alternatively, cut the squash in half, remove the seeds and roast face down on a pan until you can pierce with a fork. Let cool until you can handle, then remove the skin and dice. And lastly, remove the seeds, peel and dice and roast on the pan with the brussels sprouts.

4. For the beets, you can peel, dice and roast with the brussels sprouts and squash. Dice on the smaller side since they take a bit longer to cook then the other vegetables. Alternatively, they can be cut into chunks and boiled or steamed on the stovetop until you can easily pierce with a fork. After they’re tender, run under cool water and slice for the salad.
5. Add all the chopped veggies (if you’re roasting everything) to the baking tray, add 1 tsp olive oil and a pinch of salt and pepper. Roast for 30-40 minutes until everything is tender.
6. Wash the kale and remove the leaves from the thick stems. Finely chop and add to a large mixing bowl.
7. Blend all the dressing ingredients together until smooth and creamy.
8. Once the vegetables are roasted, add all ingredients to the bowl with the kale. Top with the dressing and mix well. Serve immediately.

Mediterranean Chickpea Salad

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(via Our Salty Kitchen)

Serves 4

Ingredients:

-2 15-oz cans chickpeas
-2 tbsp lemon juice
-2 tbsp extra virgin olive oil
-1 tsp paprika
-1/2 tsp sea or kosher salt
-2 large tomatoes, diced to 1/2"
-4 Persian cucumbers, diced to 1/2"
-1 yellow bell pepper, diced to 1/2"
-1/2 medium red onion, diced to 1/2"
-1/2 cup minced fresh parsley
-1/2 cup minced fresh mint
-1/2 tsp pepper

Instructions:

1. Drain the chickpeas, transfer to a strainer, then rinse under cool running water until the water runs clean from the strainer.
2. In a large bowl, combine the chickpeas with the lemon juice, olive oil, paprika, and salt. Stir to combine.
3. Cover the bowl and transfer to the fridge. Marinate at least 15 minutes and up to an hour.
4. While the chickpeas marinate, dice the vegetables and chop the fresh herbs.
5. Add the tomatoes, cucumbers, bell pepper, onion, mint, and parsley to the marinated chickpeas and toss to combine.
6. Taste for seasoning and add additional salt, pepper, or lemon juice if needed until the flavor pops.
7. Serve immediately with fresh pita. If time permits, chill for 30 minutes, then serve. Store leftovers in the fridge in a sealed container for up to 3 days.

Tex-Mex Sweet Potato Hash

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(via The Real Food Dieticians)

Serves 5 - 6

Ingredients:

-1 lb. ground beef
-3 Tbsp. taco seasoning (homemade or organic store-purchased)
-1/2 cup water
-1 Tbsp. olive oil or avocado oil
-1 medium sweet potato, peeled and cut into small cubes (about 2½ – 3 cups)
-1 sweet bell pepper, diced (red, yellow or orange)
-1/2 medium red onion, diced
-1½–2 cups diced mushrooms, chopped
-2–3 cups spinach, roughly chopped

Optional Toppings: Fresh cilantro, green onions, avocado, guacamole, jalapeños, fried egg, sour cream, mexican blend cheese or cotija cheese (omit sour cream and cheese if dairy-free/whole30).

Instructions:

1. Place a skillet over medium-high heat. Add beef, seasonings and water to the pan. Cook until beef is browned.
2. Remove beef from the pan, set aside. Skip this step if using leftover taco meat.
3. In the same skillet the beef was browned in, add ½ tablespoon of oil and heat over medium-high until melted and hot.
4. Add diced sweet potatoes, dash with salt and pepper, and sauté for about 10-15 minutes or until just before fully cooked through stirring occasionally. Add more oil as needed.
5. Add remaining ½ tablespoon of oil as well as the onions, red pepper and mushroom and sauté for about 3 minutes or until vegetables are tender.
6. Fold in spinach and taco meat and continue to cook until heated through and spinach is wilted.
7. Serve with toppings of choice.