Autumn Harvest Yields Healthy, Hearty Recipes

September 15, 2011

By admin

Busy fall schedules call for quick and easy meals and snacks. Take advantage of the season’s bounty of green, red and orange fruits and vegetables, and you’ll realize benefits beyond simple and fast preparation.

Pork tenderloin and roasted cauliflower and broccoli

These colorful, nutrient-rich and disease-fighting foods are important for everyone in the family, from Grandma and Grandpa to Mom and Dad, teenagers and toddlers.

Pork Tenderloin With Zesty Cranberry Sauce offers a heart-healthy profile. Pork tenderloin is just as lean as boneless, skinless chicken breast with only 2.98 grams fat in a 3-ounce cooked serving! Five other pork cuts are leaner than a chicken thigh: boneless top loin chop, top loin roast, center loin chop, sirloin roast and rib chop.

Cranberries also pack a nutritional punch. You can enjoy them year round by buying extra bags of fresh, in-season cranberries to freeze in zippered plastic bags.

Even the fussiest eater will find it easier to eat more fruits and vegetables when they’re served a new way. Eating an entire apple or pear becomes a “piece of cheesecake” if you dunk slices in this decadent Pumpkin Cheesecake Dip with a fraction of the fat and calories found in typical cheesecake.

Oven Roasted Fall Vegetables take on a whole new identity when cooked with high heat and only a little olive oil and seasoning. Broccoli, cauliflower and Brussels sprouts develop a slightly sweet, caramelized flavor and a crisp-soft texture that’s hard to resist. So go ahead. Enjoy seconds. After all, vegetables have this dietitian’s seal of approval!

About the Author: Registered dietitian Kim Galeaz is an Indianapolis-based writer and culinary-nutrition consultant to the food, beverage and agriculture industry. She also blogs at The Dietitian Does dessert … Breakfast, Lunch and Dinner, Too.
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