There’s a point every fall when I notice that the way I want to eat starts to change.

The salads and lighter meals that sounded so good all summer suddenly don't seem quite as appealing. As the mornings get cooler and the days get shorter, I start craving roasted vegetables, sweet potatoes, hearty grains and warm, comforting meals.

I think there's something wonderful about leaning into the foods that naturally come with the season. Fall vegetables like butternut squash, sweet potatoes, carrots, Brussels sprouts, apples and hearty greens make it easy to create meals that are both comforting and nourishing.

I especially enjoy this time of year because I grow a garden and get to harvest some of my own vegetables. There is something very satisfying about bringing carrots in from the garden and finding ways to use them in the meals I'm making throughout the week. Sweet potatoes and butternut squash are also regulars in my kitchen once fall arrives.

And one of my favourite things to do is batch cooking. I'll often make a big pot of soup on the weekend so I have an easy lunch waiting for me for several days. I'll also roast a tray of vegetables, cook a grain or bake some sweet potatoes, and suddenly I have the makings of several different lunches without having to start from scratch every day.

You may want something healthy and nourishing, but you may not have the time or energy to spend an hour in the kitchen in the middle of your workday. A little preparation ahead of time can make those weekday lunches so much easier.