The mornings are getting brisk, the leaves crunchy, and everyone can agree that Autumn is in the air. I am a fall girl at heart, so this is my favorite time to really dive into seasonal eating and try out my favorite fall recipes. Naturally in the summer I lean towards cooler, hydrating foods to cool off. Salads, fruit, wraps. Living in a house with no AC, I avoid the oven at all costs in attempt to keep the house cool. The fall and winter is when I take advantage of the cooler temps and bust open the crock pot and turn on the oven for warm and cozy fall recipes.
What’s So Special About Fall Recipes?
In the fall and winter I usually increase my running milage. I have always struggled with running in the heat, so I enjoy when the cooler temperatures come around. October – April is when I feel like I can push myself harder and make the most progress. Usually, I don’t break a sweat running in the fall as easily as I do running in the summer, but appropriate fuel is still vital. All of these recipes have been inspired by ones I see online, but then tweaked by me from my own trial and error
Fall Recipes To Cozy Up
Beet Pancakes
Ingredients
1 medium cooked beet
1 cup milk of choice
1 egg
1 cup flour of choice (regular, oat flour, gluten free four, etc)
1 tsp baking powder
½ tsp salt
Instructions
Like normal pancakes, blend ingredients together and cook on the stove top.
Pro Tip: Double the recipes to have some leftover for an easy, on the go breakfast.
Pumpkin Spiced Chia Seeds
If you have never eaten chia seeds before, get ready for your life to change. I eat chia seeds on a regular basis. They are packed with a bunch of fiber, protein and healthy fats. I add pumpkin obviously because its fall. The spices are added because they make it taste like a hug!
Ingredients
Chia seeds
Pumpkin
Milk of choice
Optional – Protein powder
Instructions
1:2 or 1:3 ratio of chia seeds and milk. For example, 3 tablespoons of chia seeds = 6 – 9 tablespoons of milk. The more milk, the thinner consistency. The less milk, the thicker consistency.
In my opinion, chia seeds are pretty hard to mess up. The only kicker is they require prep time. I have found that it works best to let them soak overnight. Otherwise I can sometimes get away with an hour of soaking but it definitely requires time and patients to get the consistency you want. There is no other measuring or instructions required! Add as much or as little of the other ingredients that you would like. I prefer to eat it warm, but it can be eaten either warm or cold.
Fall Recipes To Prep On The Go
Cinnamon Apple Muffins
Ingredients
1 1/3 ground oats
2 apples
2 eggs (can substitue banana if vegan)
¾ cup almond flour
1 tsp baking soda
1 tsp cinnamon (adjust to personal taste preference)
½ cup walnut pieces
Instructions
Blend together oats, apples, eggs, almond flour, baking soda and cinnamon until smooth. Add in walnut pieces for texture. Divide into muffin tins. Bake at 375 degrees for 10-15 minutes.
Protip: this recipe can be easily changes for different “flavors”. Sometimes I add in shredded carrots and raisins and call it carrot cake. Don’t be afraid to get creative!
Pecan Pie Smoothie
Ingredients
1 banana
½ cup pecans
3 dates (pitted)
1 tsp cinnamon
1 tablespoon almond butter
½ to 1 cup milk of choice (depending on preferred thickness)
1 scoop protein powder (optional)
ice (optional)
Instructions
Like any smoothie, the instructions are not difficult. Dump everything in a blender and blend until smooth!
Optional – Soak dates & pecans in water for about 1 hour prior to blending. This isn’t necessary but it softens them up and makes it easier to blend smoothly.
There’s something special about nourishing your body with the flavors of the season. Embrace the season, enjoy every bite, and fuel your movement with intention.
