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Fall superfoods and healthy recipes

10 fall superfoods and recipes for runnersThe other day, I came across 15 superfoods for fall, and it struck me all walkers and runners should add these ingredients to their shopping lists.

Here are my 10 favorite foods from the list, as well as some tasty recipes combining these powerful ingredients. Note: we’ve covered nutritional information about some of these foods in the past, so click on those for more details.

Fall harvest salad. This gorgeous fall salad is packed full of butternut squash and apples. You can eat it hot or cold and replace the kale with any dark, leafy green, like collards.

Healthy pizza. In the “toppings” section on this how-to guide, use roasted cauliflower or brussels sprouts or squash. You can even enrich your pizza dough by using purees, like in these pumpkin garlic knots (which can also be used for pizza crust).

Date-apple muffins. These date-apple oat bran muffins would make a wonderful breakfast. If you’d like to make this recipe vegan, simple swap the 1 percent milk for your favorite non-dairy substitute and switch the egg to 1 tablespoon flax meal mixed with 3 tablespoons hot water.

Veggie “fries”. You can cup fry-sized strips of parsnips and sweet potatoes, coat them in a nut butter mix, and bake for a uniquely delicious side of veggie “fries” at dinner. I have made similar recipes (just for parsnip fries), and it’s absolutely delicious.

Apple and squash soup. This spiced butternut squash and apple soup would make a great lunch companion. Consider swapping the boiling potatoes for sweet potatoes for some extra nutrition.

Roasted root vegetables. This recipes comes out of our own archives – sweet roasted root vegetables with walnuts and beet greens. You can follow the recipe exactly, or swap in some rutabagas or other root vegetables to mix things up.

Pear and pomegranate salad. Pear is actually another one of the fall list – so combine the goodness of several superfoods at once with this tasty pear and pomegranate salad with gorgonzola and champagne vinaigrette.

Roasted squash or sweet potatoes. Roast up a batch of squash or sweet potatoes by preheating your oven to 400 degrees F, cutting up into cubes, drizzling with olive oil, and sprinkling with salt and pepper. Then make this delicious miso tahini sauce to dip them in – I promise you won’t only make this recipe once.

Written by Ashley Marcin.

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