As the seasons change, often so do our menus. Whilst summer saw BBQs and salads galore as we aimed to slim and trim for the perfect beach body, in autumn we love something a little more hearty and warming. Bliss believes that this doesn't have to mean eating unhealthily. For us, autumn recipes should include plenty of in-season veggies to warm us whilst keeping our waistlines happy. With that in mind, check out our favourite autumn recipes, all of which can be adapted for vegetarians. 

.

.

 500g diced steak

2 tablespoons of peanut oil

400g singapore noodles

5cm piece of fresh ginger, peeled and chopped into matchsticks

2 red chillies, thinly sliced diaganolly

200g fresh shiitake mushrooms, halved

200g baby button mushrooms, halved

1 bunch of kale, leaves only, chopped

80g oyster sauce

Lime wedges to serve

 .

Cook noddles according to packet instructions. Meanwhile, heat a wok or frying pan over a high heat and add peanut oil. Add chilli and garlic and stir fry for one minute. Add the beef and stir-fry until browned. Add the shiitake mushrooms and cook for 2 mins. Add the baby button mushrooms and kale, and stir fry until vegetables are tender. Drain noodles and add them along with the oyster sauce. Stir-fry until heated through and serve with lime wedges. 

For a vegetarian version, replace the beef with one diced red onion and one diced green pepper, to be added with the shiitake mushrooms.

 .

200g brown rice

2 kaffir lime leaves

2 tablespoons olive oil

1 red onion, diced

1.5 tablespoons of grated fresh ginger

1 garlic clove, crushed or finely chopped

1kg of pumpkin or butternut squash, peeled, de-seeded and chopped into 2cm pieces. 

100g baby spinach leaves

2 tablespoons of soy sauce

2 tablespoons oyster sauce

2 tablespoons honey

 .

Add the rice and lime leaves to a pan and cook according to packet instructions. Meanwhile, add the oil to a wok or frying pan over a medium-high heat. Add the  onion, ginger and garlic and stir-fry for one minute. Add pumpkin and cook until tender (approx 7 minutes). Add the remaining ingredients and stir-fry until spinach wilts. Drain the rice and serve. 

 .

200g brown rice

2 tablespoons of vegetable oil

350g of boneless, white fish fillets, diced

2 garlic cloves, crushed or finely chopped

1 small tin of sweetcorn

1 red bell pepper, diced

1 yellow bell pepper, diced

2 carrots, sliced

1 red onion, diced

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 teaspoon of sesame oil

 .

Cook rice according to packet instructions. Heat the oil in a wok or frying pan on medium-high heat. Add the garlic and stir-fry for one minute. Add fish and stir-fry until half-cooked. Add vegetables and continue to stir-fry until softened. Add the remaining ingredients and stir-fry until heated. Serve with the rice. 

For a vegetarian version, fish can be easily replaced with 500g of pumpkin or butter nut squash, or baby button mushrooms, to be added with other veggies. 

Do check back regularly for more healthy yet filling autumn recipes from Bliss.