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Fall cooking!

Now that Labor Day has come and gone and we are getting back into the fall routine, I’m excited for a bit more structure and some of the fall foods that I enjoy eating this time of year. Just a few weeks ago, I was a bit upset at how quickly the summer has come and gone, but as Labor Day weekend came around, I started getting excited for some change. A change in weather that will be coming, the foods for this season and getting a bit more structure (or crazy) back into full throttle.

This summer, I was very unmotivated when it came time to cook and prepare meals. I got into a bit of a rut and sort of ended up making the same thing over and over again.

With a change in season, I’m excited to get my hands dirty with some old recipes and dig into some new ones as well!

I am a big fan of chili (this ends up being a weekly or bi-weekly) meal. I also love making soups! Sometimes I follow recipes and sometimes I take old ones and change them up a bit.

Do you have a favorite go-to recipe this time of year? I would love to hear!

If interested, I just printed out some recipes from Weston A. Price Foundation. Here is the link if you would like to search some as well!

Remember, when it comes to nutrition, here are a few things that are important:

  1. Bio-individual Approach: There is no one-size fits all “diet”. Remember just because your best friend had great success doing keto, carnivore, atkins, weight watchers, etc. doesn’t mean it is right for YOU! Nutrition needs to be based on YOUR signs and symptoms, lifestyle, etc. So, before you jump into what your best friend did this summer, remember it is all about YOU!

  2. Eat nutrient dense, properly prepared foods: Think about consuming foods that our great-great grandparents ate. Also, if you are cooking at home, chances are the food will be more nutrient dense. When properly preparing foods, try using sourdough techniques that have been around for years to help keep blood sugar from spiking. Try fermenting some of your veggies to make it a bit easier to digest. Be sure to soak your beans and rice overnight as well to help maximize the bioavailability of nutrients.

  3. Choose grass-finished meats, pasture-raised poultry and eggs, and wild caught seafood, if accessible.

I’m excited to share some fall recipes and things I cook this fall with you! If you ever have any questions, be sure to reach out!

Until next time, eat real food 🙂

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