Whoa. What happened? Yesterday, my kids wanted ice cream on the porch, and this morning, my daughter picked up a red leaf and asked when we were going apple picking! Fall has fallen upon us, and it’s time to get out and enjoy the season in all of its glory. Accept the fact that summer was over in the blink of an eye, and move on. Sigh.

As we begin to pile on the fleece, and pack away those bikinis, many of us fold in our motivation along with the summer clothes. Why bother eating well now? I know I’ll be covered up from October 1 to May 1. But hold on just a minute. I’m a mom now. I can’t simply hibernate and drink hot chocolate for the next six months (doesn’t that sound AWESOME?). I have a responsibility to my family, to my children, to keep up my good habits, and figure out ways to be active and eat healthfully throughout the winter. As daunting as that may seem, it can be done.

Naturally, eating healthfully tends to be much simpler with the abundant crops of summer. But as the last tomatoes fade from sight, it is simply a shift in texture and taste as we embrace fall’s bounty. Can you get much healthier than an apple? New England is famous for its amazing, diverse crops, and this year’s is bound to be one of the best yet, due to the heavy rains of June. (At least something good came of that month.) Squash, in all of its glorious forms, reaches its peak in the next few months. Head to your nearest farmstand, or farmers’ market, and stock up on the latest produce. Make sumptuous soups, snack on every variety of crispy apple that you can, and savor the flavors of fall.

Because the flavors are so dense, one might think that rich, hearty fare must be laden with butter, cream, and all things artery clogging. But no…the most wonderful fall soup can be made with minimal fat, and maximum taste. Try a Sultry Squash Soup: Cube and steam approximately 2 lbs of butternut or hubbard squash(peeled) and one diced, sauteed onion. Place in a pot with 2-3 cups of vegetable stock (low sodium, if possible). Simmer for about 20 minutes. Meanwhile, sautee 3 cups of peeled, sliced apples with 1 tbsp olive oil. Add in 1 cup of apple cider, reduce liquid to half. Add in 1-2 tsp each of cinnamon, cardamom, and curry. Add to the squash mixture, then place in blender and mix until smooth. Add salt to taste. For thicker soup, add slightly less stock and cider. Spoon into bowls, and add a tablespoon of nonfat greek yogurt and a sprinkle of parsley for garnish. Mmmmmmm. Lowfat, easy to make, and pretty to boot.

Another easy favorite? Baked apples. Preheat your oven to 375 degrees. Simply core a good sized rome, golden delicious, or jonagold apple, place in a pyrex baking dish. Add 1 tbsp brown sugar, 1 tsp cinnamon and 1 tbsp of raisins. Add a 1/4 c water to the bottom of the pan, and bake for approximately 30 minutes. It should be soft, but not mushy. Enjoy with a scoop of vanilla frozen yogurt. Amazing.

I could go on and on, but I won’t. At least not now. Enjoy fall’s bounty, and the richness of the flavors. And let me know if you have any fabulous recipes to share…