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Jeanette@SolomaFitness.com

Caring Cuisine — Eating with the Seasons

Happy Fall everyone!

As the leaves change and fall from the trees and the earth prepares for winter, I’m reminded of the cycles of our bodies.  There are many doctors who feel that many of our allergies and food intolerance are due to our 365 day a year consumption of the same foods. Variety is the spice of life, even for our body’s peak performance!

So as we begin to get cozy with loved ones and gather with friends to watch football, let’s focus on enjoying the foods of the season. We have crisp apples, pumpkins, beets, grapes, kale, root vegetables (parsnips, rutabga, etc), cranberries, leeks, fennel, butternut squash, quince, mushrooms, sweet potatoes, kabocha, pears, pomegranate, nuts, and thyme. I think that we can all find a few things from this list that we enjoy eating!

Here are two of my favorite and simple fall recipes…

Baked Root Vegatable Medley

Ingredients

Variety of root vegtables and squash – scrub, peel & cut into thin slices or small cubes

(use what ever you prefer – I use parsnips, butternut squash, golden beets and maybe carrots)

Grape Seed Oil (has a higher smoke point, it will not become rancid like olive oil)

Sea Salt (still contains minerals, table salt does not)

Spices – Coriander and Cumin or just Thyme (depends on what else we are enjoying)

Preheat oven to 350.

Put all prepared vegtables in a large bowl. In a small bowl, mix a ½ teaspoon or less of sea salt and a pinch of the spices of your choice.  Drizzle and lightly coat the vegtables with grape seed oil. Sprinkle the mixed spices over the vegtables and stir and coat well.

Spread he vegtables out on a baking sheet.

Bake for about 40 mins, stirring after the first 20 mins. Depending on the size you cut up and the amount, the cooking time may vary slightly.

Enjoy with a fresh Kale Salad for a Meatless Monday Meal !!

Kale Salad

Light tasty addition to any entrée!

Ingredients

1 tablespoon dried cranberries

3 tablespoons white balsamic vinegar, divided

1 tablespoon unseasoned rice vinegar

1 pinch of Truvia or ½ tablespoon honey

½ tablespoon extra-virgin olive oil

Pinch of sea salt (if preferred)

1 bunch of Tuscan Kale – rinsed off, cut away from the center ribs and stems, and thinly sliced crosswise

(the smal leaves are more tender)

½ tablespoon Pine Nuts, lightly toasted

Optional, freshly shaved Parmesan Cheese

Night before or in the morning, place cranberries and 2 tablespoons white balsamic vinegar in a small bowl. Let soak overnight. Drain cranberries. (not a must, but it does soften them up)

Whisk remaining 1 tablespoon white balsamic vinegar, rice vinegar, Truvia, oil, and salt in large bowl. Add kale, cranberries, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.   Makes about 3-4 servings.

So remember, there are lots of healthful ways to incroporate the foods of fall into comfort food while still providing your body with energy. I encourage you to choose a couple of fall foods and find a few healthful recipes you enjoy. Opt for baked, grilled, broth based dishes. Limit or avoid the heavy cream and butter baked-goods and dishes; they only drain us of our energy and help our fat cells grow.

Much health and vibrancy,

Jeanette Soloma Hale