Tag Archives: autumn

5 Reasons to Eat Watermelon This Fall (and Not Just in Summer)

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When you think of autumn, you probably picture pumpkins, apples, and cozy mugs of cider. But here’s a little secret: watermelon belongs on that list too. Yes, even after summer ends! From nourishing fuel to festive fun, watermelon still earns a spot on my weekly shopping list. Here’s why:

1. Watermelon is Still in Season (Yes, Really!): Depending on where you live (I’m in Texas), you can find late-season U.S. watermelons well into fall—they have soaked up the last bit of summer sunshine and are delicious. If fall-season watermelon is not as abundant, your grocery store will have imported watermelons, mini watermelons, and produce department ‘fresh cuts’ – or they should!!! Learn more HERE. No need to say goodbye to watermelon just because summer’s over. Also, BTW, I’ve seen frozen watermelon cubes in the freezer aisle (or you can do it at home too).

2. Perfect for Tailgates and Football Parties and other Fall Festivities: Watermelon isn’t just for poolside snacks. It’s a crowd-pleaser at fall gatherings too. Think: watermelon margaritas (make ‘em in the melon), fresh fruit platters for tailgate gatherings, or even carving your favorite team logo into a watermelon centerpiece. 

Crafty Tip: To make a neat and tidy carving that doesn’t cut all the way through the watermelon, draw your design on the watermelon, use a bulletin board push pin to prick the outline of design about 1/8” inch between pricks. Next, use a paring knife to cut the design in the rind (not too deep), following the prick marks. Finally, carefully use a flathead screwdriver to shallowly chisel out the part of rind you want to expose. 

3. Fuel for Fall Adventures: Running trails, hitting the gym, hiking crisp autumn paths—whatever your fall movement looks like, watermelon is a light, hydrating (92% water!), and nutrient-packed fuel. Depending on your route, carry along a container of cut up cubes or a bottle of juice that you’ve prepared in advance. Or, if you want to level up the day, stick your whole melon in the backpack and turn your walk or hike into a sweet rucking adventure.

4. Seasonal Celebrations with a Twist: Who says traditions can’t get a little remix? Watermelon can join the seasonal fun too. Carve a watermelon jack-o-lantern for a playful, unexpected decoration I’ve found so many cute, fun watermelon Halloween ideas from Watermelon.org.

Photo credit: Watermelon.org

Also, Thanksgiving, Christmas and all the winter holidays are rushing up on us. My Mulled Watermelon Apple Cider always creates delicious and cozy moments that my family asks me to repeat year after year!  It’s a beautiful, delicious, nutritious, and easy-to-make warm bevvie!

This easy-to-make warm punch featuring watermelon juice is naturally sweet and delicious, bejeweled with fruit and fragrant with seasonal spices. Brandy optional! Perfect for holiday entertaining, including brunches, open houses, cocktail parties and more!

 4. Happiness Factor: This one’s simple. Watermelon makes me happy. It makes my family happy. And honestly, in a season where the days get shorter and the schedules get busier, having something that sparks joy on the table (and is good for us, to boot!) is priceless.

Bottom line: watermelon isn’t just a summer fruit. It’s a year-round companion that adds flavor, fun, and fuel—even when the leaves start to turn. So yes, you’ll still catch me slicing up watermelon this fall. How about you?!

Note: This post is sponsored by the National Watermelon Board / Watermelon.org.

Discover why watermelon isn’t just for summer! From tailgates to fall fitness fuel, here are 5 reasons to enjoy watermelon this autumn for flavor, fun, and nourishment.

HARVEST STRACCIATELLA VEGETABLE EGG SOUP

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Soup season has blown in and my Harvest Stracciatella offers a veggie-packed twist on this nourishing yet simple Italian egg soup. Ready in less than minutes, a warm cup or bowl offers the perfect blend of comfort, nutrition and creativity for nearly every occasion – from serving alongside an elegant holiday meal or fighting the sniffles and cozying up from the inside out.

Typically, Stracciatella is just made with just broth, eggs, Parmesan (or Romano or Pecorino) cheese, and . . . maybe . . some spinach or parsley for color. But I wanted to have a more balanced vegetable stracciatella that took advantage of the amazing selection autumn produce, so I pile in my favorite veggies to make a hearty and colorful egg soup. I use sweet potatoes, Brussels sprouts, and kale – but feel free to get creative and make selections that suit your own personal preferences.

I appreciate a soup that offer a generous amount of protein, versus thin brothy soups. Hearty soups with protein feel so much more satisfying and keeps hunger away longer. A meal-sized bowl of this protein-packed soup has 23g per serving. Eggs are the star in this high-protein soup, and also the origin of the traditional name Stracciatella which means “little rags.” When you slowly stir the whisked eggs into the hot broth, they form ribbons that resemble “little rags.” I like to use Eggland’s Best eggs – I think they have great, fresh taste and superior nutrition than my regular grocery store eggs.

TIPS FOR HARVEST STRACCIATELLA VEGETABLE EGG SOUP

Broth: Homemade broth is amazing, but let’s keep it real – who has time for that?! I’ve kept it easy with a convenient, high-quality carton of chicken broth – you can substitute a vegetable broth to make this egg soup work for a vegetarian diet.

Vegetables: In the recipe card below, you’ll see fall veggies like sweet potatoes, Brussels sprouts, and kale. BUT you can substitute with your favorites like red potatoes, broccoli, or spinach and so on – you do you to make this your best fall soup!  Just make sure that denser, harder veggies (like potatoes, carrots and such) are diced and getting a good sauté before adding broth so that they’ll be soft in this quick-cooking soup.

Cheese: Most any hard-aged cheese will taste amazing like Parmesan, Romano or Pecorino. While I do take a shortcut with the broth, I think that grating your own cheese for recipes exponentially increases the flavor – get the task done quickly with a handy rotary grater, a must-have for cheese-lovers!

Making the Egg Ribbons: For egg ribbon or “little rag” success, make sure your broth mixture is hot and that you are drizzling the whisked egg-cheese-cornstarch mixture SLOWLY into the pot while simultaneously stirring to keep clumping away. Don’t just dump the whole egg mixture it at once, you’ll regret it!

Serving: For the ultimate in cozy season comfort, serve this egg vegetable soup in WARMED soup bowls – and of course, with extra cheese on top. I have an oven-style air fryer and just set my bowls in there on the “WARM” function while I’m making the soup! If you are heating the bowls, consider a soup cozy to keep from burning your hands while enjoy the meal!

Note: This post contains affiliate links

Harvest Stracciatella is a vegetable-packed version of an Italian egg soup. Gather family round the table, finding comfort in fall produce like sweet potato, brussels sprouts and kale and sustaining energy from eggs. A 30-minute recipe so delicious to serve alongside a holiday meal or as a cozy main dish on busy days.
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HARVEST STRACCIATELLA VEGETABLE EGG SOUP.
Prep Time
8 hrs 10 mins
Cook Time
15 mins
Total Time
20 mins
 

Harvest Stracciatella is a vegetable-packed version of an Italian egg soup. Gather family round the table, finding comfort in fall produce like sweet potato, brussels sprouts and kale and sustaining energy from eggs. A 30-minute recipe so delicious to serve alongside a holiday meal or as a cozy main dish on busy days.

Course: entree soup, Soup
Cuisine: Italian
Keyword: brussels sprouts, eggs, soup, sweet potato
Servings: 4
Ingredients
  • 1 Tbsp extra virgin olive oil
  • 1 cup chopped sweet potato
  • 1 cup shaved Brussels sprouts
  • ¼ tsp Kosher salt
  • ½ cup chopped onion
  • 6 cups chicken broth
  • 4 large Eggland’s Best eggs
  • 2 Tbsp cornstarch
  • 4- oz 1 cup freshly grated Parmesan cheese
  • 2 cups chopped kale
Instructions
  1. Heat the butter and oil in a 2-quart soup pot over medium heat. Add the chopped sweet potato, chopped onions and shaved Brussels sprouts and sauté for 3-4 minutes until softened.
  2. Pour in the broth into pot, over sauteed vegetables and bring to simmer, about 4 minutes.
  3. While broth simmers, put the eggs, cornstarch and half of the cheese (reserve remaining for upcoming step) in a medium bowl and whisk together.
  4. Scoop out 1 cup of the hot broth from the saucepan and add to the egg bowl, whisking until smooth.
  5. Slowly add the egg mixture to the soup in pot, whisking constantly. Turn the heat down to low and continue cooking until thickened, 4-6 minutes.
  6. Stir in the kale chopped kale, cook for another 2 minutes until wilted. Season with nutmeg.
  7. Serve in warm bowls with the additional cheese sprinkled on top.
Recipe Notes

Turmeric Deviled Eggs that Look Like Autumn Pumpkins

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It’s going to be an egg-celent Halloween! Tea & Turmeric Spiced Deviled Eggs bring healthy balance to the season’s sugary treats. Plus, the center yolk filling looks like a little pumpkin thanks to the vibrant hue of turmeric and a tiny piece of sage sticking out of the top for a stem. Of course, you can eat these ANY time of year!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

These pumpkin deviled eggs (no actual pumpkin in the recipe) are ridiculously easy to make. After eggs are hard boiled, they soak in a black tea- soy sauce mixture. That dark mixture “stains” the cracks and crevices. When peeled, they will look crazed and delightfully rotten. The longer you leave chilled in the tea soak (2-24 hours), the better the markings will come out. I got a little impatient on this batch, lol!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Ground turmeric is the secret ingredient that makes the filling orange and perfect Halloween deviled eggs and Thanksgiving deviled eggs. Bonus, it’s an anti-inflammatory superfood. The health benefits of turmeric are bountiful, and very helpful for an athlete or person pursing an active lifestyle.

Turmeric, which contains the plant compound curcumin has been shown to have analgesic properties and anti-inflammatory effects. Inflammation is a natural response to exercise and can lead to muscle soreness and fatigue, and incorporating turmeric into your diet may help expedite workout recovery.  P.S. My Turmeric Mashed Potatoes are another favorite turmeric recipe I use to fuel workouts.

After mashing up the yolks with mayo of choice, it’s time to fill the egg white centers. I’ve NEVER been good with a piping bag to make it look pretty – but the best hack ever is to use a spring-loaded melon-baller (or cookie scoop) to gather up the filling and plop nicely on the of the eggs. Another tip to slicing the eggs in half cleanly and nicely is to use a drafted blade knife. Little bits of fresh sage make “stems” for these fall deviled eggs – you could also substitute another herb. This is a fun and festive Halloween snack that comes out cute ever time without having to be a professional food stylist (trust me, I don’t have the patience!).

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
5 from 5 votes
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season. Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.
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Tea & Turmeric Spiced Deviled Eggs for Halloween and Thanksgiving
Prep Time
8 mins
Cook Time
12 mins
Total Time
2 hrs 20 mins
 

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Course: Appetizer, Snack
Keyword: autumn, eggs, halloween, thanksgiving, tumeric
Servings: 12 pieces
Ingredients
  • 6 hard-boiled eggs unpeeled
  • 4 black tea bags
  • 2 cups water possible more
  • ¼ cup soy sauce
  • ¼ cup Mayonnaise of choice
  • 1 tsp ground turmeric
  • 1 tsp. yellow mustard
  • Salt and ground pepper to taste
  • Fresh sage snipped into little “stems”
Instructions
  1. Heat about 2 to 2.5 cups water in large, microwave-safe dish and add 4 black tea bags. Add soy sauce and let all steep for 10 minutes or so while you prepare the eggs.
  2. Prepare hard-boiled eggs per your preferred method. I cover eggs just barely with cold water and bring to a rolling boil for 1 minute. Then I cover and turn off the heat for 12 minutes, followed by removing from pot and into a bowl of cold ice-water.
  3. Crack the shells of the hard-boiled eggs gently with a spoon. Do not remove the shell.
  4. Put the cracked eggs in the tea mixture and refrigerate for at least 2 hours.
  5. Remove eggs from the refrigerator, peel carefully, and cut eggs in half lengthwise.
  6. Scoop out the egg yolks and transfer to a bowl.
  7. Set the whites aside.
  8. Mash the yolks with the mayonnaise, turmeric, mustard, and salt/pepper. Use a melon-baller to scoop the mixture into the egg white cavities.

  9. Garnish with snipped fresh sage.

Recipe Notes

Pumpkin Spice Peanut Butter Roasted Chickpeas – Easy, Inexpensive, Satisfying Snack

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If looking to add a little pumpkin spice magic to your day yet stick to your best healthy snacking intentions, Pumpkin Spice Peanut Butter Roasted Chickpeas deliver big taste in a wholesome little package. It’s also super inexpensive (about $1.50 per batch using convenience canned chickpeas) compared to the $5-$10 dollars I see for other bagged “healthy” snacks.

Pumpkin Spice Peanut Butter Roasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g of protein per serving (perfect for a healthy snack), 4g fiber and 198 calories. Easy-peasy to make, using canned chickpeas and I even baked mine in the toaster oven!

Made with simple, good-for-you ingredients including chickpeas, peanut butter powder, olive oil, and pumpkin pie spice blend. These are pantry items I typically always have on hand, meaning that a better-for-me snack filled with protein, fiber and a satisfying crunch can be whipped up whenever the mood strikes.

Roasted chickpeas are great snack choice to take on the go as they don’t need refrigeration, utensils or leave greasy or grainy residue on your hands. Plus, they give you that sustaining energy boost thanks to a nicely balanced profile of 10g protein, 28g carb (4g of fiber), and 6g of fat.

Pumpkin Spice Peanut Butter Roasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g of protein per serving (perfect for a healthy snack), 4g fiber and 198 calories. Easy-peasy to make, using canned chickpeas and I even baked mine in the toaster oven!

TIPS: PUMPKIN SPICE PEANUT BUTTER ROASTED CHICKPEAS

2-step Roasting: The chickpeas roast in two segments – first, about 20-25 minutes plain and unoiled or seasoned and second, another 5 minutes after being coated with the spice mixture. The spice coating isn’t added at the front end (like many savory recipes) because the natural sugars in the maple syrup (or any other sweet flavor) would burn and become bitter if they had to endure too much time in the oven.

Ingredient Substitutions: You can replace 15-oz can of canned chickpeas with 1 ½ cups homemade (just don’t season them). The peanut butter powder can be replaced with almond butter powder in the same amount. Also, you can swap the olive oil for coconut oil or avocado oil. You can swap the maple syrup for honey. If you don’t have pumpkin pie spice blend, you can substitute an equal amount of ground cinnamon and pinch of nutmeg.

Skinning Chickpeas: Once you rinse and drain canned chickpeas, pour them out onto a clean dishcloth or paper towels and gently rub while rolling around to remove the outer seed coat (skin) – while it is definitely edible, rich in fiber and nutrients (so don’t worry if you miss a few), it has a tendency to fall off and burn during roasting.

Scaling Up & Pans: It’s easy to double or triple or go higher on this peanut butter chickpea recipe by simply increasing all the ingredients in the same ratio. However, note that your pan size will increase as the chickpeas need to roast in a single layer (don’t pile them up). One batch can be done in a 9”x6” toaster oven pan (I like this non-stick toaster oven pan), a 9”x9” brownie pan or a standard cake layer pan. Two to three batches can be accommodated on a standard rimmed baking sheet. Anything higher, you’ll have to go to two pans or more.

Storing Leftovers: Keep leftover pumpkin spice chickpeas in an airtight container or plastic zip-top bag (I like reusable zip storage bags). They can stay on the counter for about a week (if they even last that long!). I’ve not tried freezing them, so I can’t recommend.

Pumpkin Spice Peanut Butter Roasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g of protein per serving (perfect for a healthy snack), 4g fiber and 198 calories. Easy-peasy to make, using canned chickpeas and I even baked mine in the toaster oven!
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5 from 5 votes
Pumpkin Spice Peanut Butter Roasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g of protein per serving (perfect for a snack), 4g fiber and 198 calories. Easy-peasy to make, using canned chickpeas and I even baked mine in the toaster oven!
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Pumpkin Spice Peanut Butter Roasted Chickpeas
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Pumpkin Spice Peanut ButterRoasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g ofprotein per serving (perfect for a healthy snack), 4g fiber and 198 calories. Easy-peasyto make, using canned chickpeas and I even baked mine in the toaster oven!

Course: Snack
Keyword: chickpeas, peanut butter, pumpkin spice
Servings: 3 servings
Ingredients
  • 1 15- oz can chickpeas drained and rinsed
  • 2 teaspoons olive oil or melted coconut oil
  • 4 teaspoons maple syrup
  • 2 tablespoons peanut butter powder or almond butter powder
  • 1/2 teaspoon ground pumpkin pie spice
  • 1/8 teaspoon fine sea salt
Instructions
  1. Drain and rinse can of chickpeas. Pour out on a dry dishcloth or paper towels and gently rub any “skins” off, discarding. Let dry while oven preheats to 400F degrees.
  2. Line small rimmed baking sheet in parchment paper or a silicone baking sheet.
  3. Bake for 20 minutes, stopping to shake or stir up the pan once or twice to encourage even roasting. Remove from oven and temporarily set aside, but keep oven on.
  4. In smallish bowl, mix together oil, nut butter powder, pumpkin pie spice and salt until it forms a thin paste.

  5. Pour in pan the pan of baked chickpeas and stir until evenly coated. Return to baking sheet, spreading out in a single layer. Cook again at 400F for 5- 6 minutes, stirring halfway through.

  6. Let cool, enjoy! Store leftovers in an air-tight container for up to a week.
Recipe Notes

Note: This post contains affiliate links. Commissions are used to offset operating expenses for The Fit Fork.

Fire Up Fall: Grilled Steaks with Autumn Spice Rub

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Grilled Steaks with Autumn Spice Rub . . . the most lit season of the year is here, and I’ve fired up my grill for it!

Thanks to this easy steak rub recipe featuring the flavors of fall, along with a tender cut of beef, you can make an amazing meal in just about 15 minutes – perfect for busy weeknights, yet will so impressive for guests!

The autumn steak rub is so easy, and each batch makes enough for about one pound of beef. So, if you are making more, just double or triple it. It should last for the season in an air-tight container, like a small spice bottle or canning jar.

The autumn spices for beef include ancho chile pepper, ground cinnamon, allspice and salt. Brown sugar also adds a nice balance to the warming and slightly spicy flavor, addling just a hint of sweetness. Instead of brown sugar, you can swap in coconut sugar or date sugar.

The autumn spices of these easy steak fall steak rub are a perfect pairing with some favorite side dishes of the season like sweet potatoes, pumpkin risotto, butternut squash and more.

How to use Autumn Spice Rub for Steak

Steak Choice: Pick a cut of beef that is tender, like tenderloin steaks (what I used today), strip steaks, ribeye, flat iron, or top sirloin steaks.  Don’t use beef cuts like flank steak, skirt steak, chuck shoulder steaks and round steaks as they are not inherently as tender and need to be marinating for a couple hours for the best eating experience.

Other Proteins: This fall-inspired spice rub would also be great on lamb, chicken, pork and heartier seafoods, like halibut filets.

Applying the Rub: As mentioned, this recipe covers about one pound of steaks – it’s intended to be applied generously. It’s easy to double or half if you need more or less. Whether you apply oil to your steak before the rub is personal preference, in my opinion. Some say it helps the spices adhere to the meat better and keeps the meat from sticking to the grill. If you use an oil, make sure to pick one with a high smoke point – like grapeseed oil, avocado oil, or olive oil (but not EVOO). When oils are taken over their smoking point, they start to burn and leave a bitter taste on the meat. Yucko.

Basic Tips on Grilling Steak: 1) clean your grill grates; 2) oil your grill grates; 3) grill at 400F degrees avoiding flare ups; 4) resist urge to flip continuously – just once will do it; 5) for the perfect medium-rare, pull off with internal temp reaches 130F – let rest for 5 minutes or so on platter until temp has risen to 135F; 6) Exact grilling times listed in various recipes will vary on your grill temperature, the thickness of your cut, the crowding of your grill, etc.

This easy steak rub recipe is bursting with the flavors of fall and adds a seasonal sizzle to tender cuts of steak like tenderloin, flat iron, strip, ribeye and more.
5 from 6 votes
This easy steak rub recipe is bursting with the flavors of fall and adds a seasonal sizzle to tender cuts of steak like tenderloin, flat iron, strip, ribeye and more.
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Grilled Steaks with Autumn Spice Rub
Prep Time
5 mins
Cook Time
12 mins
rest
5 mins
 

This easy steak rub recipe is bursting with the flavors of fall and adds a seasonal sizzle to tender cuts of steak like tenderloin, flat iron, strip, ribeye and more.

Course: dinner, dinner, entree
Cuisine: grill
Keyword: autumn, fall, grilling, spices, steak
Ingredients
  • 1 tbsp brown sugar or coconut sugar or date sugar
  • 1 tbsp ground ancho chili pepper
  • ½ tbsp ground cinnamon
  • 1 tsp allspice
  • 1 teaspoon sea salt
Instructions
  1. Add all spices to a small jar and shake up until combined.
  2. Apply to steaks (oiled or un-oiled) generously on front, back and sides.
  3. Cook steak on pre-heated 400F degree grill, to just a few degrees under your desired level of “doneness”.
  4. Transfer to platter and let rest 5-10 minutes before cutting.