I love the fall and daylight savings time is probably my favorite day of the fall since I get to wake up early with the sun coming up like I do in the summer, without sacrificing it being my favorite part of the year. The changing of the seasons never ceases to change my appetite drastically. Where in the summer the thought of “stick to your ribs” food is a rarity, in the fall and winter, I somehow find myself dreaming after warmer, denser, heartier foods. In the summer smoothies and bowls of fruit do just fine for breakfast. Salads with lean protein for lunch. Fresh spicy food for dinner. In the fall and winter, that just won’t do. I mean as hearty as a salad can be has one ever warmed you up? When you are hoofing it through a winter (or fall) snow storm are you dreaming of leafy greens with a whisper of dressing to stave off the cold? Hardly! I want soups, chili, curry, roast vegetables, comfort foods (made healthy of course!) Especially since I am prone to being cold anyways, I need something warmer to keep me sustained especially when I am running 100-120 miles in a week in the cool fall air. And just because something is warming and comforting doesn’t mean it has to be bad for you.

Over the weekend, I headed to Cibo post-run for a late breakfast and dug into a bowl of granola with yogurt and stewed fruit. The stewed fruit especially was absolutely the perfect fall breakfast. I decided to take the idea home and create something that would fit my foodie model. Must taste great, but also not just be loaded with sugar or without additional health benefits. I decided to notch down the level of oil and sweetener in the granola and boost up the dried fruit and nuts. I also used agave nectar instead of brown sugar It was not overly sweet but got a great golden toastiness that I adore. The fruit stewed in POM Wonderful juice (which is what I had on hand thanks to them sending me some!) or any juice will do. The stewed fruit will be plenty sweet to balance out the granola. I thought it potentially could be too sweet but this breakfast was a home run.

Stewed Fruit

Yield: 4 servings

Ingredients:

2 apples, diced
2 pears, diced
2 persimmons, diced
1 cup peaches, sliced
¼ cup Pom Juice
¼ cup brown sugar
1 tsp cinnamon

Directions:

Put everything in a pot over medium-low heat, bring to a simmer and cover. Let cook for 45 minutes stirring occasionally.

Autumn Granola

Yield: About 24 servings.

Ingredients:

4 cups gluten free oats
1 cup shredded coconut
1 cup chopped walnuts
½ cup peanut oil
½ cup agave nectar
1 cup diced dried apricots
1 cup roasted unsalted cashews
1 cup dried cranberries
1 cup dried berries
1 cup dried cherries

Directions:

Preheat oven to 350 degrees.

Toss oats, shredded coconut and walnuts together in a large bowl. Mix oil and agave together and stir into oat mixture. Spread out evenly on a sheet pan and bake in the oven for 45 minutes or until golden, stirring occasionally.

Remove mixture from oven and mix in remaining ingredients and let cool. Store in an airtight container.

Remember this recipe: Whiskey Spiked Slow Cooked Beef Chili? Yeah, the one that I said was my best yet.  Well, I took it, put its on its head and made it even better. I was in more of a chicken mood when I made this and couldn’t stop thinking about tender shredded chicken that packed a huge flavor profile and a not overwhelming, but very present spicy kick. I also wanted something to put with the handmade masa tortillas I had grabbed at the store.  I wanted something I could put on the stove and let it do its thing for hours, come home and be in heaven, absolute heaven. Mission accomplished on this one.

Not only that but the leftovers, which lasted for 5 days, were just as good as day 1. Which is nice considering I went away for the weekend to run the Grand Canyon and when I came back didn’t want to have to think much about making an amazing meal, but definitely wanted to have one. I certainly enjoyed everything about this meal(s!!) and know you will too!

Ingredients:

• 1 can diced fire-roasted tomatoes with chipotle chilis
• 1 can tomato puree
• 1 red onion, diced
• 1 1/2 pounds boneless, skinless organic chicken breast
• 4 cloves garlic, minced
• 1 large red bell pepper, diced
• 20 baby belle mushrooms, chopped and divided (half set aside to be added later)
• 1/2 tsp cayenne pepper,
• 2 tsp chili powder
• 1 tsp salt
• 1 shot of tequila (single serving bottle)
• 1 medium zucchini

Directions

In a large heavy bottom ceramic pot (or in a slow cooker), add a splash of olive oil and brown chicken on both sides. Add all ingredients except the Tequila, zucchini and half of the mushrooms. Bring to a boil and then reduce heat to low and simmer for 4-6 hrs, stirring occasionally or if you do it in a slow cooker put it on high for 6 hrs or low for 8hrs and just let it go. After 6 hrs, add Tequila, zucchini and remaining mushrooms. Shred the chicken with a fork. Continue to simmer for another 1-2 hrs. Salt and pepper to taste. To serve, spoon chicken and sauce onto warm tortillas with greens. Top with avocado, green onions and salsa.

I love the fall. And I can tell it is upon us. I get very excited for the changing of the leaves, the rain, the cool temperatures, wrapping up all comfy and cozy. I also like all the great food that fall and winter bring. That is not to say that I am happy to see the bounty of summer leave, because I am most definitely not. But I am never sad when Brussels Sprouts season comes back.

I don’t know exactly what it is about the fall that I love, but it lingers in my memory in a special way. I have memories of the starting of the school year and the anticipation it brings, Halloween nights and venturing out into the darkness, massive piles of leaves to jump and play in. I do think September is my favorite month. It was always full of possibilities, it was a beginning, a fresh new (school) year. No matter how old I get, I still think in school years.

One of the best parts of September is that, while diminished, you can still get fresh organic summer produce. Maybe its not as nice as first harvest, but walking around at my local farmer’s market on Friday, I still had a bounty to choose from. I was in the mood for a spicy and complex Thai style salad. I stumbled upon Roti Rotisserie at the market, selling whole roast chickens which is EXACTLY what I wanted to use in my salad. I grabbed some other fresh ingredients and without venturing more than 5 minutes from my house, I was set for dinner. I was really pleased with how this salad turned out. Complex flavors, great flavor profile. Sweet tastes of summer on a perfect nearly fall evening.

Thai Mango and Chicken Salad

Ingredients

⅓ whole mango, chopped
2 cups arugula
½ green onion, chopped
¼ bell pepper, julienne
1 small carrot, julienne
2 tbsp. cilantro, minced
1 roast chicken breast, shredded
½ recipe Thai Salad Dressing
⅓ cup red cabbage, shredded

Directions

Toss together the arugula, cilantro, green onion, carrots, cabbage, and salad dressing (see recipe to follow) in a bowl. Top with mango and chicken.

Thai Salad Dressing

Ingredients

1 tbsp. roast chili sauce
1 tbsp. peanut butter
2 tbsp. fish sauce
3 tbsp. lime juice
2 tsp sucunata
1 serrano chili, minced
3 cloves garlic, minced

Directions

In a jar mix together all ingredients, whisk together until the sugar is dissolved and the peanut butter is throughly mixed throughout. Serve over top of salad, meat, or vegetables.