Welcome to Seasonal Sunday—where we celebrate what’s in season and how you can use the freshest fall ingredients to make your meals more delicious and satisfying. Eating with the seasons isn’t just tasty; it’s also budget-friendly, in abundance, potentially grown locally and packed with nutrients!
Here’s what’s in season this time of year:
🍠 Sweet Potatoes – Perfectly roasted, mashed, or added to stews.
🎃 Pumpkins & Winter Squash – Butternut, acorn, and pumpkin are stars for soups and sauces.
🌰 Brussels Sprouts – Roast them with balsamic glaze or toss them into a salad.
🍏 Apples & Pears – Sweet for snacking, tangy in salads, or baked with cinnamon for a warm dessert.
Two Tips for Cooking with Seasonal Ingredients
1. Roast Your Veggies for Maximum Flavor
Brussels sprouts, sweet potatoes, and squash come to life in the oven. Toss them with a bit of tamari or balsamic vinegar before roasting for a savory kick—no oil needed!
2. Make Soups Your Best Friend
Fall veggies shine in soups! Try blending roasted butternut squash with veggie broth, garlic, and a touch of nutmeg for a creamy, oil-free soup that tastes like comfort in a bowl. Bonus tip: Freeze extra portions for easy meals later!
Seasonal eating keeps your meals exciting and connects you with the natural rhythm of the earth—every season is a chance to discover new flavors.
If you want more ideas on how to build seasonal plant-based meals or make the most of your kitchen time, let’s talk about a Wellness Weekend, my online Consulting or a cooking class. I’ll show you all the tricks and techniques to keep your meals fresh, vibrant and delicious all year long! 🍲
Here’s to savoring the season, one bite at a time.
Enjoy your Sunday!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
