For my fellow chronic illness girlies, here are some fall-inspired recipes and cooking techniques that are easy, healthy, and taste great. I used seasonal ingredients to make a Butternut Squash Chicken Stew, Honey Mustard Chicken Salad, Crockpot Apple Crumble, and more!

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► LINKS & Recipes MENTIONED IN VIDEO

⊹ Instant Pot Butternut Squash (cooked whole): https://www.cleaneatingkitchen.com/pr...

⊹ Butternut Squash Chicken Stew cooked in crockpot. I combined the cooked butternut squash plus chopped celery and onion. Added a pound of chicken thighs along with about a cup of bone broth and a dash of ground cinnamon. I also added some green enchilada sauce and some chorizo seasoning for flavor. Cooked on high for 5-6 hours and then stirred in chopped green onions.

⊹ For the crockpot whole chicken, I just added a bit of broth to the crockpot and put a halved lemon inside the whole chicken. I squeeze another lemon over the chicken and put on some salt. Cooked on high for 5-6 hours.

⊹ Honey Mustard Chicken Salad: I used about 2 cups cubed chicken, some chopped celery and onion and then added 2 tablespoons of mayo, 1 tablespoon coconut yogurt, 2 teaspoons honey and 1 tablespoon mustard.

⊹ Instant Pot Acorn Squash recipe: https://www.cleaneatingkitchen.com/in...

⊹ Acorn Squash Soup: I blended the flesh of one cooked acorn squash with 1 cup of full-fat canned coconut milk, 1 cup of bone broth, and a dash of pumpkin pie spice. Blend, heat and serve!

⊹ Homemade Cherry Tomato Sauce: I just cooked the washed cherry tomatoes with a few tablespoons of water, and a pinch of sugar, salt, and garlic powder. Cooked on low for 5-6 hours. I served it over cooked white rice pasta and stirred in some cooked ground turkey for an easy meal.

⊹ Crockpot Apple Crumble: I cooked 1 pound of chopped and peeled apples (plus the juice of a lemon) in a crockpot with a topping of 2/3 cup gluten-free flour, 1/3 cup coconut sugar, 1/4 cup ghee and a dash of ground cinnamon. Cooked on low for 3-4 hours until the topping was browned. Served with coconut yogurt.


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Carrie Forrest is the creator of the popular blog, Clean Eating Kitchen, https://www.cleaneatingkitchen.com, where she shares healthy recipes and tips. Carrie’s goal is to inspire other women to take control over their health, with a focus on holistic and natural healing.

Carrie has master’s degrees in both business and public health (nutrition). She is a survivor of PCOS, autoimmune disease, and thyroid cancer.

Affiliates: This video and description may contain affiliate links to various products. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

Disclaimer: Carrie is not a medical doctor, medical professional, dietitian, or nutritionist. All content found on the Cleaneatingkitchen.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.