Mmm, this transitionary period between summer and fall. Bittersweet in so many ways– but beautiful, too. I’m a summer girl at my core, and yet once fall makes its way in, I always feel this internal shift that is so needed. A shift toward comfort, toward groundedness, and towards efficiency.
I don’t like saying goodbye to the summer, yet fall brings about this new energy that I always forget about until it’s here. With back to school season and the temps cooling down, I do *eventually* learn to love the pace of things: the cozier, more intentional start to my mornings, refreshing walks bundled up, hot matcha while my kids have breakfast, and all the hearty, warming, veggie-packed meals.
Speaking of, fall is such a special time for food, as we all know… Pumpkin and cloves and root veggies and apples and dark leafy greens, and in the early fall you can still get glimpses of summer goodies in your meals. Like zucchini and avocado and tomato and peach. It’s one of my favorite times of year for cooking seasonally, because the produce is just so rich and vibrant and FUN.
I’ve heard of looking at this time of year as the “second” new year– like, even if you don’t have kids, that energy of it being “going back to school” time and only having a few months of the calendar year left brings about a craving for intentionality, and revisiting goals, and checking in with ourselves.
One easy way to do this is simply by evaluating the foods we eat. Asking ourselves: am I prioritizing food that is real? That will sustain my energy and strength and mood and immune system this week? Am I focusing on veggies first? Am I slowing down to enjoy meals, to savor each bite and recognize when I’m hungry vs. when I’m full?
I wholly believe that when we approach our diets from this mindset, everything else in life gets easier. Lighter. More aligned. Because when we’re taking care of ourselves on a cellular level, starting with food, everything else just feels and functions so much better.
And it starts with real food.
But, ahem, we also all have *real lives* to live– ones that are full and beautiful and crazy some days, too. So, ya know, we have to get creative with HOW we’re getting real food into our daily lives. Even when it feels impossible.
That’s where the SRH Cooking Club can truly be life-changing. It allows you to search for and sort thousands of simple, real-food recipes based on ingredients, dietary needs, mealtime, and more. And, I add in a brand new recipe every single week– usually seasonal, always naturally gluten free and made with simple, delicious, real ingredients. And you can get in now for just $9.99/month– aka just $2/per week to never have to stress about what to make for dinner, ever again!
4 healthy & easy early fall recipes–
Today I want to showcase 4 healthy and easy early fall recipes, pulled directly from the Cooking Club to give you a glimpse of the sort of recipes you’ll find inside (and to give you some inspiration this week, in real time)!
#1. A great & quick breakfast (or snack):
Protein Packed Snacking Muffins
- 2 1/2 cups almond flour
- 3/4 tsp baking soda
- 4 eggs
- 1/3 cup olive oil
- 2 scoops vanilla protein powder (approx 4 tb)
- 2 tbsp vanilla
- 1 cup frozen berries
#2. Fun to toast with eggs, avocado or for sandwiches:
- 6 eggs
- 1/4 cup olive oil
- 1/2 cup runny tahini
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 1/2 cups raw cashews
- 1 tsp sea salt
- 1 1/4 tsp baking soda
- sesame seeds, dried rosemary or everything but the bagel seasoning to sprinkle on top before baking, optional
#3. A great make-ahead lunch or dinner:
- 1 1/2 lbs organic thin cut chicken breasts
- 1 cup red or green grapes halved
- 3–4stalks celery chopped
- 1/2 lemon juiced
- 2–3 tbsp avocado mayo like primal kitchen brand or chosen foods brand
- 1 cup walnuts or pecans chopped (optional)
- 2–3 tsp curry powder
- 1 tsp cinnamon
- 1 tsp pepper
- 1/2 tsp sea salt
#4. An easy dinner (that makes for good leftovers, too!):
- 2 lbs organic ground chicken
- 2 inch ginger root grated
- 1 lime (or 1 orange) juiced
- 2 tbsp shredded coconut flakes
- 2 tbsp peanut butter(optional)
- 2 tsp sea salt
- 1 tsp pepper
For the Lettuce Wraps
- 1 cup cooked white rice(from 1/2 cup rice cooked in 1 cup water)
- 1 pepper thinly sliced
- 1 cup shredded or finely chopped carrots
- 1 head iceberg lettuce or butter lettuce