As the air turns crisp and the leaves begin to change, our bodies naturally crave warmth and comfort. Fall invites us to slow down, reconnect, and nourish ourselves a little more deeply — both on and off the plate.

This is the season for cozy soups, roasted root vegetables, and golden mugs of tea. Sweet potatoes, carrots, beets, and squash are full of grounding energy and rich in nutrients that support digestion and immunity. Add a sprinkle of warming spices like cinnamon, turmeric, and ginger — they not only taste delicious but also help ease inflammation and bring gentle warmth to the body.

Apples, pears, and late-harvest greens keep things fresh while offering fiber and antioxidants to support gut health and hormone balance. A drizzle of olive oil or a few pumpkin seeds add that healthy fat your body loves this time of year — especially for women in the beautiful transitions of perimenopause and menopause. More about eating for gut health in our next post.

Eating with the season is more than a habit — it’s a ritual of self-care. So light a candle, put on your favorite cozy sweater, and savor your meals with presence and gratitude. Your body will thank you with steady energy, clear skin, and a calm, grounded glow that shines from within.

A gentle reminder that Autumn is all about slowing down, reflecting, finding clarity and letting go. It's a time to clear space both physically and emotionally so new inspiration can flow come springtime.

Butternut Squash and Kale Salad

This warm, nutrient-packed salad celebrates autumn’s best flavors and is perfect as a main dish or hearty side.
Ingredients:
• 1 medium butternut squash, peeled and cubed
• 1 bunch kale, stems removed and chopped
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar

Instructions:
Preheat your oven to 400°F.

Toss the butternut squash cubes and chickpeas with olive oil, cumin, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until the squash is tender and slightly caramelized.
Meanwhile, massage the kale with a drizzle of olive oil and a pinch of salt for about 2 minutes to soften it. Whisk together the maple syrup and apple cider vinegar for a simple dressing.
Combine the roasted squash and chickpeas with the kale, drizzle with the dressing, and top with cranberries and pumpkin seeds. Serve warm or at room temperature.
This dish is loaded with fiber, vitamins A and C, and plant-based protein.