The Autumn season and all its glory is quickly approaching! So, whether you're pumped to get your yearly pumpkin fix (or maybe you would rather pass) here are some tips and tricks to staying healthy this fall!
When you walk into a grocery store it's hard to keep in mind what’s in season and what’s not in season. Keeping this in mind is important; picking foods that are currently in season is key to getting the best produce you possibly can. Often times when you buy out of season produce ,the taste and other aspects can be compromised. Below is a list of produce that is in season during fall months and always remember “fresh is best”.
o Bell Peppers
o Sweet Potatoes
o Butternut Squash
o Brussel Sprouts
With the weather beginning to cool off, some people find it hard to remain active during this time since a lot of physical activity is done outside. However the weather should not be an excuse to derail your progress or to not accomplish any goals you have set forth. With that being said here are some tips to keep you and your family active.
1. One great resource is to join or utilize your gym membership. They have lots of great equipment and its indoors.
2.Fall is also a GREAT time to go on a nature hike since the leaves are beginning to change, so not only do you get wonderful views you also get moving.
3. A great tip to get the whole family moving is to go apple picking or visit a pumpkin patch. This is a great way to get the whole family outdoors and active.
4. Treat yourself to some temperature appropriate workout gear.
In conclusion, staying healthy in fall is essential and has many factors including controlling portions on turkey day, keeping your mental well being in check, eating local foods, and staying active. Finally, everyone is different so as long as you're keeping yourself healthy and well, cater these tips to you and your desires.
P.S Stay warm with this Garden Vegetable Soup Recipe.
(Yields 6-8 servings). 255 calories per serving.
o 2 tablespoons olive oil
o 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
o 2 tablespoons finely minced garlic
o Kosher salt
o 2 cups carrots, peeled and chopped (approximately 2 medium)
o 2 cups peeled and diced potatoes
o 2 cups fresh green beans, broken or cut into 3/4-inch pieces
o 2 quarts chicken or vegetable broth
o 4 cups peeled, seeded, and chopped tomatoes
o 2 ears corn, kernels removed
o 1/2 teaspoon freshly ground black pepper
o 1/4 cup packed, chopped fresh parsley leaves
o 1 to 2 teaspoons freshly squeezed lemon juice
o Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
o Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.