Fall is officially here! The colors are changing, the nights are getting cooler and it’s time for heartier recipes to fill you up and warm your soul.
For many, the word ‘hearty’ may conjure up images of dishes loaded with all the bad things for you. Sure, they may warm your bones when you need them most, but they also may stick around longer than you like.
The good news is that doesn’t have to be the way it goes! There are plenty of dishes out there that do double work of filling you up and being good for you. Utilizing fresh vegetables such as greens or root vegetables will provide the vitamins and nutrients you need while also being delicious additions to soups, entrees and more.
Body Balanced Recipes
We’ve curated the ultimate meal for you to fall in love with, all conveniently found in the Body Balance Cookbook! Try making this meal from start to finish, or do one part at a time across multiple meals.
Once you’ve tried it, make sure to snap a pic and tag @partnercoglobal so everyone can see your handywork.
And don’t forget — the 2026 Body Balance Challenge is right around the corner! Why not get a leg up and get into the routine of using the Body Balance Cookbook now so that when the Challenge does start, it’s already your everyday practice.
Appetizer
Ingredients
- 1 red onion, cut in large chunks
- 1 red bell pepper, cut in large chunks
- 1 green bell pepper, cut in large chunks
- 4 medium yams/sweet potatoes
- 1 bulb garlic
- 3 c. chicken stock
- 1 c. almond milk
- Chipotle powder
- Sea salt and pepper
Topping
- 1 tsp. pecans
- 1 Tbsp. coconut cream
- Dash cinnamon
Alternative Topping
- 1 tsp. pumpkin seeds
- Pinch Himalayan salt
Directions
Preheat oven to 350ºF. Cut the top off the garlic and coat with coconut oil.
Roast the yams and garlic for 45-60 minutes, or until tender. Remove from oven, cool to room temperature and peel the sweet potatoes and garlic. Cut the potatoes into chunks, and purée the potatoes and garlic together in a blender with just enough chicken stock to keep the vegetables in motion — about 1 c. Work in batches if necessary.
When smooth, place in a saucepan with the remaining chicken stock and almond milk and bring to a slow simmer. Season with chipotle powder, salt and pepper. Serve and top with your favorite topping. Add more broth or almond milk for the consistency you prefer.
Entrée
Ingredients
- ¼ c. uncooked quinoa
- ½ c. water
- 1 Tbsp. coconut oil
- 1 small red onion, finely chopped
- 1 bell pepper, finely chopped
- 2 Tbsp. minced garlic
- 20 oz. ground turkey
- 1 Tbsp. tomato paste
- 2 Tbsp. coconut aminos, divided
- ¼ c. unsweetened applesauce
- 1 egg
- Garlic powder, red chili flakes, salt and pepper, to taste
Directions
In a small pot over high heat, bring quinoa and water to boil. Reduce heat to low, and simmer covered for approximately 15-20 minutes. Set aside.
Preheat oven to 350ºF. Line baking sheet with foil and lightly coat with cooking spray.
Bring skillet to medium heat and melt coconut oil. Add red onion and bell pepper, and cook until slightly softened, approximately 5 minutes. Add minced garlic and red chili flakes and cook for another minute. Remove from heat and allow to cool.
In a large bowl, combine ground turkey, tomato paste, coconut aminos, applesauce, egg and seasonings. Add cooked quinoa, onion, bell pepper and garlic to turkey mixture and mix until thoroughly combined.
Form turkey mixture into a loaf on prepared baking sheet. Bake for approximately 50 minutes or until internal temperature reads 160ºF. Serve with roasted veggies of choice.
Side Dish
Ingredients
- 1 red onion, cut in large chunks
- 1 red bell pepper, cut in large chunks
- 1 green bell pepper, cut in large chunks
- 5 cloves garlic
- 2 yellow squash, sliced
- 2 zucchini, sliced
- 2 tomatoes, cut in large chunks
- 1 Tbsp. basil, sliced
- 1 tsp. lemon pepper
- 2 tsp. olive oil
Directions
Preheat oven to 425°F. Add all vegetables to roasting pan. Top with basil and lemon pepper. Drizzle with olive oil and bake for 45 minutes.
Dessert
Ingredients
- 4 apples
- 1 ¾ oz. sunflower seeds
- 1 ¾ pumpkin seeds
- 1 ¾ chopped walnuts
- 1 tsp. ground cinnamon
Directions
Preheat oven to 350°F.
Core each apple. Mix the sunflower seeds, pumpkin seeds and walnuts. Stand the apples side by side on a baking tray and divide the nuts and seeds mixture evenly among the apples. Bake for 20-30 minutes until apples are soft.
Looking for more recipes? Need a healthy side dish for a potluck? Make sure to get the complete Body Balance Cookbook, available here.
DF – Dairy Free, GF – Gluten Free, NF – Nut Free, V – Vegan