5 Fall Foods for Health

CINNAMON: rich in powerful antioxidants and polyphenols.

• How I use it:

  • Coffee or tea

  • pancakes

  • oatmeal/overnight oats

PUMPKIN: plenty of Vitamin A (vision, immune system, reproductive health, growth/development), excellent source of fiber

• How I use it:

  • Baked goods

  • Pumpkin chili (pick your favorite chili recipe and add desired amount of canned pumpkin)

  • Make a pasta sauce with pumpkin as the creamy base

  • Pumpkin tomato soup

Spaghetti squash: high in pantothenic acid (important in metabolism of carbs and fat), fiber, and Vitamin C

• How I use it:

  • Spaghetti squash "pasta”. When combined with a hearty meat/vegetable sauce it is the perfect cozy meal. I like to make a spaghetti sauce with ground beef or turkey, crushed tomatoes, mushrooms, onions, carrots, celery, and spinach. Seasoned of course to the max!

    There are so many different variations of sauces you can make to top the spaghetti squash!

Beets: high in folate (heart health, growth, and important during pregnancy) and manganese (bone formation, metabolism, and more) these bright pink vegetables are filled with polyphenols, antioxidants, and anti-inflammatory properties.

• How I use it:

  • Beet and goat cheese salad: this flavor combination is elite!

  • Beet and boiled egg salad: this one is a traditional Argentinian salad that I grew up with, don’t know it until you try it!

  • Roasted beets drizzled with balsamic glaze

  • Added into any fresh salad

Kale: a cruciferous green that has high amounts of Vitamin K (helps with blood clotting and bone formation) and Vitamin C. Plenty of fiber!

• How I use it:

  • Fall kale salad: massaged kale with olive oil, roasted sweet potatoes, diced shallot, cherry tomatoes, chopped almonds or walnuts, grilled chicken and dressed with a basic vinaigrette