Fall Fitness Foods
Healthy food choices for fall
As autumn approaches, finding ways to eat and stay in shape may be time consuming. Here are a few fan favorites...
Everyone's favorite fall fruit, eat an apple in various ways before enjoying your workout routine. Apples are full of antioxidants and fiber, and can really be eaten in any way imaginable- baked, raw, as a garnish, as a juice, or an additive to a favorite salad or dressing.
Your grandmother's favorite veggie, they are an excellent source of vitamin K, folate, and iron. Made the correct way, these veggies can be combined and made into tangy or savry sauces.
Parsnips re a good source of fiber, and are rich in potassium. They are said to have a nutty, sweeter flavor, and can be used to flavor rice, potatoes, soups, and sauces.
Pears provide copper, vitamin C, and a high amount of fiber. We suggest to eat them baked or poached to take advantage of their sweet flavor.
Rutabagas are a great source of vitamin C and fiber. Originally a popular Swedish dish, use them to make casseroles, sweet soups, or in a roast.
Cauliflower contains high amounts of vitamin C and contains compounds that have been known to reduce cancer. Cauliflower contains a sweet nutty flavor and is perfect for winter side dishes. It can also be mashed to create a mashed potato-like substitute.
Squash is a natural source of omega-3 fatty acids, and an excellent source of vitamin A. Summer squash has a slightly sweet flavor and fine texture, and tastes best with other fall pairings including cinnamon and ginger.
Pumpkins are a good source of B vitamins and fiber. Pumpkins provide a sweet taste and texture ideal for pastries, cakes, pies, and pudding. This is a great time of year to load up on pumpkin, as Halloween is right around the corner.
Sweet potatoes are an excellent source of vitamin A, iron, and provide anti-inflammatory benefits. More nutritionally dense than their white-potato counterparts, try roasting them—they'll taste delicious, and you may maintain more vitamins than boiling.
These roots are a great source of vitamin C. The turnip leaves are a great source of vitamins A,K, and folate, and a great alternative to radishes and cabbage. Try using these in harvest recipies, adding brown sugar, fennel, or bread crumbs to taste.
Recent studies have shown pomegranates to contain more antioxidants than red wine, and are a good source of vitamin c and folate. Try using a pomegranate in a marinade in a fall salad for a slightly tangy flavor.
Dates are a Middle Eastern favorite that are low in fat, a good source of fiber, and a good source of potassium. Try adding it to fall stews, deserts, or pastries with almonds and cream cheese.
Kiwis actually contain more vitamin C than oranges, and are also a good source of potassium and copper. Try mixing this up in a fall fruit salad for an extra sweet taste.
One grapefruit provides more than 75% of your daily intake of vitamin C, is a good source of lycopene, and contains nutrients linked to lowering cholesterol. Grapefruits provide a tart taste in comparison to other citrus flavors, adding a mix to typical fall foods.
Tangerines are a great source of vitamin C and beta-carotene. Add a squeeze of this citrus for a kick to fall recipes. Try pairing it in recipes that include honey, almonds, and dates for an all-over refreshing taste.