The Benefits Of Eating In Season (Fall Edition)

A new season is upon us! The leaves are changing, and the temperature is dropping. Time to unpack the boots, jackets and scarfs. Well, depending on where you live, you may still be wearing shorts and sandals like I was the other day. I’ll be happy when Texas decides to get with the program and follow the usual seasonal changes. Other than that, there’s so many reasons why I love this time of year. One of them being the new array of produce that makes their appearance in the grocery stores and farmer’s markets. So I wanted to share with you some of the great benefits of consuming this all-star lineup of awesome produce.

One with Nature

Eating in accordance with nature’s cycles has so many benefits. Just as you would want to eat cooling, hydrating foods that are in season during the summer, the same principal applies for the fall/winter. Consuming winter vegetables in your favorite warming dishes like soups and casseroles provide vital minerals, warmth and comfort to get you through those cold, chilly nights.

More Nutrients

Produce grown in season offers more nutritional value than those that are not in season. This is because they ripen and fully develop without much outside assistance. When produce can grow in their natural environment, they provide more nutritional value due to the soil, weather and climate. Eating in season is also beneficial to the environment as well. Since less outside assistance is needed, less pesticides are used for production. Less pesticides equal healthier produce and people!

Below is a list of fruits and veggies you should try this season and some of their amazing benefits. Don’t be afraid to venture out and try something new!


Full of antioxidants that prevent chronic illness and slow  down the aging process. Win Win! Apples and a table spoon of Peanut Butter is one of my favorite quick snacks. Yum!

Brussel Sprouts and Cabbage

Packed with Vitamin A and C this duo is full of cancer fighting properties. I love to place Brussel Sprouts on a baking sheet with EVOO, Pink Himalayan Salt, Ground Black Pepper and bake at 350 degrees for 12-15 minutes. A nutritious and delicious side dish!


Known to help women with our womanly issues, cranberries can also help prevent oral diseases and slow the growth of certain cancers.

Rutabagas and Turnips

Research suggest that root vegetables may help reduce the risk of prostate and lung cancers. Turnip greens are a great source of calcium and rutabaga is a great source of fiber.


Pears are high in soluble fiber which helps lower “bad” LDL cholesterol. Add a few slices to your salad or oatmeal!

Pumpkins (Squash Family)

Pumpkins are a great source of beta-carotene that helps with healthy vision and cell growth. Pumpkin seeds are also a great source of zinc, magnesium and omega-3 fatty acids that aids in lowering the risk of heart disease and high blood pressure or high cholesterol. Pass the slice of Pumpkin Pie please!

So go ahead and give these guys a try! I know you want be disappointed and your body will thank you!

Health and Happiness,