Registered dietician Elizabeth Villalta of the Duke Center for Metabolic and Weight Loss Surgery shares ways you can incorporate fall’s finest fruits and vegetables into your meals.
As we head into fall, there is no need to decrease our produce intake. We should (and can) continue to eat a variety of fresh fruits and vegetables. Fall is a great time for squash, cranberries, ginger, mushrooms, passion fruit, sweet potatoes, turnips and more. Below are a few ways you can enjoy fall produce.
Acorn squash can be added as a side dish or sauce, or steal the show as the main entrée! If you’re tired of the same old spaghetti dinner, try cooking thinly sliced acorn squash just like you would spaghetti. Acorn squash is fat free, cholesterol free, sodium free and a good source of vitamin C. One-half cup of acorn squash contains just seven grams of carbohydrates, where one-half cup of spaghetti contains 21 grams. Click here for more ways to enjoy acorn squash.
Cranberry is another fall classic that is low in fat and sodium and a good source of vitamin C and fiber. While this fruit is often thought of with a big turkey dinner, cranberries can be added to breakfast cereal, trail mix and even dessert. For more ideas on adding cranberry into your diet click here.
It isn’t just for carving! Pumpkin can be incorporated into everything from soup and salad to muffins and dessert. Are you looking to try a new smoothie recipe? Try adding pumpkin into your shake! Pumpkin seeds are also a fun seasonal treat and a good source of protein. Click here for 10 great ways to add pumpkin into your fall diet.