As the air is getting cooler and the days are getting shorter, it is starting to feel like fall. Many of us are thinking about the comfort foods of the season. However, it is important to keep in mind the countless fall fruits and vegetables that are nutrient dense to keep us healthy and keep our meals balanced.
Sweet Potatoes: Bake them or make healthy “fries” by cutting into strips, sprinkle with oil and sea salt and baking them in the oven.
Butternut Squash: It can be used as a substitute for pumpkin in any recipe and tastes great in ravioli, soups, stews, or casseroles.
Apples: Make a great snack by combining with nut butter or sunflower seed butter to fuel between meals. They can also be baked with cinnamon for a sweet treat or added to oatmeal for breakfast.
Pumpkin: Great for soup or a healthy dessert: not just in pie, but pumpkin custard, too. Canned pumpkin is available in the local grocery store to enjoy throughout the year.
Pomegranate: The edible part is the seeds so try adding them into salads or reduce into a sauce to pour over any meat or fish entrée. Or just eat a handful!
Kale: Snip and use raw in salads, sauté slightly with olive oil and seasonings or add to soup.
Winter Squash: Halved and seeds removed, sprinkle with olive oil or grass fed butter, salt and pepper and roast in the oven.
Try something new and you may just find something that your family will greatly enjoy. The key to staying healthy through the holidays is to continue to eat fruits and veggies in greater numbers than cookies and sweets!
Happy Fall!
