It was seventy-five degrees and sunny this weekend in New York, but while the weather hasn’t caught on to the fact that it’s nearly mid-October, all that yummy fall produce is still ripe and ready for the picking/picking up and putting in your grocery basket.Apples, pumpkins, and squash are three of the healthiest and tastiest foods in season this month so make sure to include them in your culinary adventures while you can. Each is low in fat and calories, and offers a panoply of seriously significant health benefits—from the high levels of antioxidants beta-carotene and alpha-carotene in the orange flesh of pumpkins and squash (research shows that people who eat a diet rich in beta-carotene are less likely to develop certain cancers), to the immune boosting-vitamin C and soluble fiber found in apples. All can help reverse skin damage caused by the sun and act as anti-inflammatory as well.
Try these simple ideas to keep your skin glowing and your waistline slim as you head into the cold months.
For a delicious post-workout protein snack click here: Peanut Butter-Apple-Pumpkin Seed-Stacks.
Click here for the Addictive Pumpkin Muffins are a sweet breakfast treat you won’t have to feel too guilty about. To make your own fresh pumpkin puree (rather than using canned pumpkin), cut the pumpkin into quarters, scoop out seeds, and place flesh side down on a baking sheet with a half-inch of water in the bottom. Bake for about 30 minutes at 400 degrees. Scoop out flesh and toss in the blender.
Roasted Butternut Squash Soup is so comforting, ridiculously easy, and can be made in large portions and frozen for later. All you need is 1 onion, 4 cloves garlic, 2 whole carrots, 1 butternut squash, water, vegetable stock, salt, pepper, cumin, and chili powder.
Cut one whole squash length wise, scoop out the seeds, and place face up on a baking sheet
Drizzle with about 2 tablespoons of olive oil and a sprinkle of salt, pepper, cumin, and chili powder and roast at 400 degrees for about an hour—when it’s tender, scoop out the flesh and set aside
Sauté 1 chopped onion and about 4 cloves of garlic with olive oil in a deep saucepan or soup pot
When fragrant, add 1 cup of chopped carrots and sauté all until soft
Add 1 cup vegetable stock and 1 cup of water and bring to a boil (depending on how thick you like your soup you can always add more)
Add scooped out squash flesh and simmer it all together for about 30 minutes
Finally, add the mixture to a blender and pulse until you get the perfect consistency—add salt as needed, it brings out the flavor.
By: Nina Boutsikaris
