Between Thanksgiving, Halloween, and the seemingly endless chain of holidays between now and February, eating healthy can be difficult. It’s fall! All you want to do is a roast another chicken and mash more potatoes. But eating healthy doesn’t mean leaving behind all your fall favourites. It just means tweaking some of those favourites to include more nutritious ingredients.
First, there are a load of super foods that are in season right now. The apples are in, and pomegranates will be coming soon. Foods rich in beta carotene like sweet potatoes and butternut squash are already here. Your supermarket may stock pre-cut cubes of these in the produce section, making for easy no-hassle roasting or slow-cooking. High fibre veggies like cabbage, cauliflower, and Brussels sprouts are also high in Vitamin C, and maintain their shape and texture even after slow cooking. This is especially great for vegetarians, as there are plenty of awesome recipes for fall vegetables floating around the web.
Second, there are all kinds of great fall recipes that are high in nutrition and low in calories. Using skim or low-fat milk in place of cream or whole milk is a great substitute, and substituting coconut oil for butter can be a great way to add creaminess to your dish while limiting saturated fats.
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