Fall Equinox & Eating with the Season

🍂 Eating with the Season

Last night we officially entered the fall equinox.

Fall has always been my favorite season—and the kids’ too. They’re both fall babies, so maybe that’s part of the reason this season has always felt extra special in our family.

I love the cooler mornings, changing leaves, football, cozy evenings, birthdays, and just the feeling that comes with this time of year.

And this year, I’m really looking forward to letting the season influence what we’re eating.

We’ve been designed for rhythm.

I’ve been thinking a lot about how naturally we move through the seasons of the year, while our food can stay pretty much the same all year long. There’s something about the equinox that reminds me to pause and pay attention to what is changing around us.

The days are getting shorter.
The air is changing.
And here in Georgia, our local produce is changing, too.

There’s something beautiful about remembering that we were created within these rhythms. Our bodies are part of this same creation—designed with incredible systems of repair, adaptation, and renewal, and constantly responding to the world around us.

Maybe part of caring well for the bodies God gave us is simply learning to pay attention to those rhythms and work with them rather than against them.

Seasonal eating is a fun way to hit 30 plants.

In my last post, I shared my goal of getting 30 different plants in 7 days. I think seasonal eating is such a fun way to make that happen.

Instead of buying the same fruits and vegetables week after week, we can let the season introduce us to something new.

If you haven’t printed the 30 Plants in 7 Days challenge sheet, print it out and put it somewhere you’ll see it. Use it as inspiration to add something different to your plate—a new green, a different squash, a seasonal fruit, fresh herbs, or something you’ve never tried before.

I’m ready to play in the kitchen again.

And honestly, I’m hoping fall helps me get out of a little cooking rut. 😂

I think the kids are getting a little burnt out on some of our usual meals too, so I’m taking that as my cue to shake things up.

I’m not looking to completely change how we eat. Our meals will still be protein-forward, but I want to change up what I’m putting around that protein.

Think:

• roasted sweet potatoes

• winter squash

• hearty greens

• apples & pears

• pecans

• fresh herbs

• warming spices

Foods that feel like fall—and make me actually want to cook again.

I’m looking forward to trying new recipes, playing around with different combinations, and hopefully finding a few new family favorites along the way.

And when we find something that’s a hit around our table, I’ll be sure to share it!

This is another piece of ROOTED.

This idea of eating with the seasons is another piece of what I’m exploring as I continue to build out the ROOTED approach.

The more I work on it, the more I’m drawn back to the foundations of health—nourishing our bodies well, paying attention to our environment, and recognizing that our bodies were created with the ability to adapt, repair, and continually move toward balance.

It doesn’t have to be complicated.

Sometimes it might simply mean noticing what’s growing around us, bringing something seasonal home from the market, or putting a new vegetable on the dinner table.

So here’s to fall. 🍂

To our two fall babies.
To trying something new.
To gathering around the table.
To adding a few more plants to our 30.
And to getting excited about cooking again!