Fall into Healthy Eating

The time of year is quickly approaching when the days get shorter, the temperature turns brisk, and we long to eat! This year I am going to make it a point to use all of my late summer garden vegetables. From spaghetti squash to cranberries, there are so many yummy, but healthy ways to prepare these divine fall finds.

As it turns out, fall foods (soups, stews, breads, sweet potatoes, butternut squash, apples, pumpkins and all types of greens) can actually be healthier than foods of other seasons. They are typically packed with great nutrients, such as fiber, protein, beta carotene and vitamin C. Here are a few tips to keep the fall tasty and healthy:

Soups are great for you if they’re not made with cream or cheese. Just watch serving sizes–we tend to eat whatever’s in our bowls. My very favorite is butternut squash soup. So healthy and so easy!

Celebrate the fall harvest in other ways besides making pies. Apples are low in calories when they’re off the tree, not in a pie. If it’s gotta be pie, try making pumpkin pie with artificial sweetener, egg whites and low-fat milk. And of course, just have one piece.

I also like to make bran muffins and throw in a handful of apples or cranberries.

If you’re craving salt, clean out a pumpkin for the kiddos and roast some pumpkin seeds. There are tons of healthy ways to roast them. My favorite way is to use olive oil and garlic. However, be careful pumpkin seeds have about 300 calories per 1/4 cup.

Substitute spaghetti noodles with spaghetti squash. Or, if you’re in a rush, cut open a spaghetti squash and pop it in the microwave for 5 minutes, season and you’ve got yourself a vitamin filled meal. Speaking of substitutes, I almost always opt for a sweet potato over a regular rustic spud.

If your pantry or garden isn’t stocked with the season’s tastiest and most nutritious staples, then get yourself to your local farmer’s market and enjoy all of the health benefits!