We are in the fall season! It may not feel like it here in South Texas, but you can tell the weather is changing. Lots of changes going on during this season. Not only are the leaves on the trees changing, but there are new fall foods that are perfect at this time.
You see pumpkins everywhere right now – in the grocery store, farmer’s market, and pumpkin patches. Many people will use these to make jack-o-lanterns or even as cute decorations on the front porch and never think twice about eating them! Pumpkins are loaded with vitamin A and fiber! Now, you won’t want to use the large pumpkins for eating, you will want to find the smaller ones. You can also save time and buy canned pumpkin puree. You will want to find ones that don’t have added sugar.
To make your pumpkin puree:
Look for small pumpkins that are called “sugar pumpkin” or “pie pumpkin”. These will taste much better than the larger pumpkins that you use for carving. The larger pumpkins are edible, they just won’t taste as good as the smaller ones.
Wash the pumpkin. Place pumpkin upright on a parchment-lined baking sheet. Cover the stem with foil to prevent it from burning. Bake pumpkin in 375°F oven for 30-45 minutes depending on the size. To test if it’s done, you can use a pairing knife to test the softness of the rind. Once it is done, you can cut the top off and remove the seeds. Then you can remove the pulp from the pumpkin. To get rid of the strings, you may run it through the food processor to make it more smooth.
You can use the pumpkin puree to make hummus or add to dishes such as macaroni and cheese, pancakes, oatmeal, or smoothies! Here’s a great recipe for you to try using canned pumpkin, but you can definitely puree your own!
And don’t forget about those seeds! Roast them for a great seasonal snack! You can roast them with a little olive oil and seasoning of your choice. Experiment with different flavors. You can use chili powder to make spicy ones or if you want it sweeter, you can use cinnamon and a little bit of maple syrup.
Let’s face it, I love Brussel Sprouts any time of year, but they are in season during the fall. This means they are at their peak flavor! They may be small and look a lot like a mini cabbage, but they are packed with fiber, Vitamin A, C, K, and folate. They are also a good source of iron. You can cut the Brussels in half or even smaller if you would like. Toss them with a little olive oil and sea salt and roast them until crispy. You can also shred them like you would potatoes and make a yummy hash with eggs for breakfast or dinner! Here’s one of my favorite ways to cook Brussel Sprouts!
Apples are loaded with vitamin C and fiber. Here’s a tip: eat the skin! The skin is where the fiber is! You may have heard “an apple a day, will keep the doctor away”. It may have something to do with the boost of vitamin C that is found in them. Apples are found year-round, but they are at their peak during the fall months.
Apples are great for a sweet treat or can be used when cooking proteins like pork. Here’s a great recipe to try using 2 different kinds of apples!
I hope you and your family enjoy these great fall food recipes. If you make these recipes, please share pictures with me! You may email them to me at firstname.lastname@example.org or post on my Facebook page! To get more recipes like these, try out one of my many meal plans! If you are not sure which meal plan to choose, book a call with me today to discuss your health and needs.
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