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!
Learn more about the Club here!
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
Notes: these snacking muffins are perfect for breakfast (alongside some fruit, eggs or nut butter), or as a balancing snack anytime of day. I used Vega Simple Vanilla protein powder in this recipe (and because it’s slightly sweetened, I didn’t add any extra sweeteners). If you’re using an unsweetened protein powder, add 1-2 tb maple syrup for a slightly sweet (but not overbearing) muffin. Frozen berries of any kind work great here.
Ingredients:
- 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
Directions:
Preheat oven to 350 and line muffin tins with parchment muffin liners. Mix batter ingredients in a large mixing bowl (holding off on the berries until the very end). Stir in berries. Scoop batter into muffin tins, filling halfway. Bake for 25 minutes until golden brown on top.
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#2. Fun to toast with eggs, avocado or for sandwiches:
Quick Cooking Tahini Sandwich Bread
Notes: this quick cooking bread makes a great base for savory sandwiches like open faced avocado toast, tuna salad & tomato, turkey with lettuce & avocado & tomato and so much more! Store on the countertop in a sealed container for 2 days, or keep in the fridge and toast before serving and it will last a week. Optional to add in dried rosemary or sesame seeds on top before baking or everything-but-the-bagel seasoning too.
Ingredients:
- 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
Directions:
Preheat oven to 350 and line a loaf pan with parchment paper. Combine all ingredients (except seed/herb toppings) in a strong blender and blend until smooth. Pour batter into lined loaf pan, sprinkle seasoning on top if desired and bake for 35 minutes until slightly golden brown on top. Slice and serve warm/toasted when ready to eat.
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#3. A great make-ahead lunch or dinner:
Curry Chicken Salad with Grapes
Notes: This Curry Chicken Salad is perfect for picnics, or quick make-ahead lunches. I love it in a sandwhich, wrapped into almond flour tortilla, over mixed greens, or in lettuce cups for a quick easy lunch. It keeps great for 5-7 days in the fridge. I use Primal Kitchen Mayo or Chosen Foods Avocado Mayo to keep this recipe real-food based. Freeze the rest of the grapes for a refreshing sweet snack or use them in smoothies for the week!
Ingredients:
- 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
Directions:
Preheat oven to 400 and line a baking dish or sheet pan lined with parchment paper. Drizzle chicken breasts with olive oil and sprinkle and sea salt and pepper. Bake for 15-20 minutes until cooked through. Slice into bite sized pieces, and place in a large bowl or tupperware containers. Mix in mayo, curry, cinnamon, lemon juice, salt and pepper, grapes, celery until well combined. Optional to add chopped walnuts or pecans if you’d like. Serve cold. Store in the fridge for 5-7 days.
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#4. An easy dinner (that makes for good leftovers, too!):
Orange Ginger Coconut Chicken Lettuce Wraps
Notes: a delicious & quick healthy dinner, that makes great leftovers too! This is also a great meal if you have any leftover rice you’re not sure what to do with.
Ingredients:
- 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
Directions:
In a skillet over medium heat, add some olive oil. Add ground chicken and saute until browned. Add coconut flakes, lime/orange juice, grated ginger, s & p and peanut butter after the meat is almost all the way cooked through. Prep the lettuce wrap ingredients: wash lettuce leaves, shred carrots, cut peppers and cook rice (if not using leftovers). When chicken is done cooking (approximately 10-15 minutes), add rice, meat, and veggies to the lettuce wraps and serve warm.
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