I won’t complain about highs in the 80s this week in Southern California, but I will tell you that I do miss “real” autumn weather! While I am not wearing boots, apple picking, or admiring fall foliage, I certainly want to cozy on up with every comfort food imaginable during this time of year. So I choose to incorporate the flavors of fall in healthy ways when I nourish my body before and after each workout. I have a few recipes that are perfect for daily meals or for your favorite fall festivities with friends that are both delicious and nutritious!
This recipe is adapted from my good friend Kelly, and I am so glad she introduced this recipe to me because it’s a keeper! I love it over Greek yogurt in the mornings before class, or in the afternoon as a small snack. I especially love the crunch from the millet, how surprisingly filling this granola is, and the way my kitchen smells when the granola is baking! It’s also a cute gift idea when stored in mini jars and tied in ribbon.
- 6 cups oats
- 2 cups shredded coconut
- 1 cup sliced almonds
- 1 cup cashews
- 1 cup millet
- 1/2 cup flaxseed
- 1 tbsp cinnamon
- 1 tiny pinch of salt
- 1 small dash of nutmeg, cloves, and/or allspice
- 1/2 cup honey
- 1/2 cup coconut oil
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- 1 cup dried cranberries (or any other dried fruit of your choice)
Place dried cranberries aside. Combine honey, coconut oil, and extracts and mix in a large bowl. Add in all ingredients except dried cranberries. Spread mixture over two baking sheets and bake at 350 degrees. After 15 minutes, stir to ensure even cooking. Stir again after another 15 minutes, and remove when golden brown. Let cool completely before adding in dried cranberries and storing in jars!
This is the easiest recipe to remember! It’s two of everything. A perfect fall snack and one I always make after the annual pumpkin carving!
- 2 cups pumpkin seeds
- 2 tbsp coconut oil
- 2 tbsp honey
- 2 tbsp sugar
- 2 tbsp cinnamon/nutmeg
Combine all ingredients and bake at 350 until golden brown, stirring occasionally.
Butternut Squash Quinoa Salad with Arugula
Savory salads could be my middle name. I love mixed salads with power greens–kale, spinach, arugula–that are topped with well spiced ingredients so that you can eliminate dressings. It’s also easy to add additional proteins like grilled chicken or boiled eggs.
Toss arugula with your desired amount of quinoa and butternut squash. Add walnuts, avocado, pomegranate seeds, and feta. Serve with additional lemon juice as desired.
- 1 squash, peeled, seeded, cut into 1 inch cubes.
- 2 tbspolive oil
- 2 garlic cloves
- 2 tsp basil
- salt and pepper
Roast at 425 for 30-45 mins or until fork tender. Cool.
Cook 1 cup according to directions. Add 1 tsp dried oregano, 1 tsp thyme, juice of half a lemon, salt, pepper, and a small drizzle of olive oil. Mix.