Eat for the Season
Hello November! The leaves are changing colors and are starting to fall to the ground. The air is crisp, and the sky is getting darker much earlier…All signs that we are in full Fall mode!
Have you embraced the Fall season yet? It’s time to EAT FOR THE SEASON.
Follow these simple guidelines to eat for the season and fill your belly with nutritious foods that won’t cost you a premium. Out of season vegetables, such as berries, tend to cost more and aren’t as fresh. If you are craving berries, opt for frozen, as they were picked in peak season and frozen immediately to maintain all the nutrients.
CURRENT OBSESSION…ROASTED SWEET POTATOES
Snack for the season…autumn in a bowl! Yes, this may seem like a strange mid-morning snack option but the hint of pumpkin spice makes it completely satisfying. Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of Vitamin C, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Remember, not all snacks are created equal.
- 5 – 6 cups sweet potato, cut into cubes
- 2 Tbsp olive oil, coconut oil (vegan) or grapeseed oil
- 2 Tbsp pure maple syrup or honey
- ½ tsp cinnamon
- salt, to taste
- Preheat oven to 375 degrees F.
- In a large bowl, mix together potato, oil, syrup/honey, cinnamon, and a pinch of salt. Stir to combine well.
- Pour out onto a baking sheet.
- Baket at 375 degrees F for 35-45 minutes, or until cooked through and starting to caramelize. For even browning, stir every 10-15 minutes.
To serve, sprinkle with pumpkin pie spice, a handful of pecans and dried cranberries and a drizzle of balsamic glaze or honey.