What's In Season: Fresh Fall Recipes

Snuggly sweaters and delicious comfort foods may rule fall’s cozy vibe, but the return of cooler temps doesn’t have to mean putting your healthy menus on hold. After the jump, Spot’s founder and owner Nell Rueckl shares some healthy favorites that still let you get your fall flavor fix.

image from Mark's Daily Apple

image from Mark's Daily Apple

Primal Texas Chili

“It’s not vegetarian, but it’s free of beans…if you know what I mean!”

  • 3 pound of chuck beef, cut into 1-inch cubes
  • 2 tablespoons tallow, lard or olive oil
  • 2 onions, chopped
  • 4 cloves of garlic, minced
  • One 6-ounce can of tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • Optional: cayenne pepper to taste and Tabasco sauce, to serve on the side

Directions: Lightly season beef with salt. Heat animal fat or olive oil in a large pot over high heat. Working in 3 batches, brown beef, about 3 minutes per batch. Transfer beef to a plate. Turn heat to medium. Brown onions and garlic, about five minutes. Return the beef to the pot and stir in tomato paste. Cook for 10 minutes, stirring frequently, scraping bottom of pot. Add chili powder, oregano, paprika and cumin (and cayenne, if using). Add 4 cups of water and bring to a boil. Reduce heat to medium-low; simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.

This is my favorite Chili recipe from Mark's Daily Apple : a great resource for low carb healthy meals


image from Family Meal Source

image from Family Meal Source

Nell’s Fast & Fresh Squash Soup

“For those of you who are always on the go! My favorite way to work this into a healthy meal is by plating it with quinoa and thinly sliced raw kale 'ribbons'.”


  • 1 pint of pre-cubed butternut squash
  • 1 - 12 oz. can lite coconut milk
  • 1 Tbs Thai Kitchen's red curry
  • 1 1/2 cups vegetable broth
  • 1 medium onion, chopped
  • Fresh ginger to taste; start out with a teaspoon and build from there
  • 1 tablespoon coconut oil
  • Salt and pepper to taste
  • Salt and pepper to taste
  • Gomasio to taste (find it at your local co-op, or make it easily!)

Directions: Over medium heat, saute the onion with the coconut oil and a dash of salt until the onion is translucent (3-5 minutes). Add squash, red curry and ginger and sauté for two minutes to blend the flavors. Add coconut milk and vegetable broth, bring to a boil, then let it simmer for 15 minutes. Add gomasio, and salt and pepper to taste.