What’s in Season? – Fall Foods
Want to freshen up your meal plan with some of my Fall favorites? Check in every week for a new food and one of my favorite ways to prepare it!
When it comes to my diet I don’t think I have a secret or even a set of rules I live by, but Clients, Family, and Friends all ask about what and how I eat. I never really thought I had anything to share when it comes to food; I just don’t have the same strong feelings as my foodie friends. But, when I reflect on cooking and eating, I come to realize that seasons have a huge impact on how I eat. I don’t pick foods because they are my favorite (although I do love pizza), instead I try to eat what is fresh. And that means, as the summer winds down, I need to say, “arrivederci zucchini”, (a summer favorite of mine) and move on to FALL FOODS.
Happy Fall. Happy Cooking. Happy Bodies!
15 November, 2016
*The Sweet Potato*
I’ve always loved sweet potatoes, and I’m always looking for new ways to cook them. In my last search a few weeks back, I came across this super simple recipe. So, when almost perfect brussel sprouts and sweet potatoes caught my eye at Sunday’s Upper West Side, Manhattan farmer market I knew what to do with them! And this was actually what we JUST ate for dinner. Hope you enjoy it as much as my husband and son did.
Roasted Sweet Potatoes and Brussel Sprouts
What you will need: 2 Medium sized Sweet Potatoes, Brussel Sprouts, 2 cloves of Garlic, 1/3 Cup Olive Oil, 1/2 teaspoon Garlic Salt, 1 teaspoon Cumin, Salt and Pepper to taste, 1 tablespoon red wine vinegar.
Reheat oven to 400°
Clean and Trim Brussel Sprouts. Peel and Cut Sweet Potatoes to 2 inch cubes.
Put Sweet Potatoes and Brussel Sprouts into a bowl and toss with Olive Oil, crushed Garlic, Cumin, and Garlic Salt.
Coat baking sheet with Olive Oil and spread your Sweet Potato and Brussel Spout mixture out so it makes one layer.
Roast your veggies for 40-45 minutes. You will know they are done when they are easily pierced with a fork.
Remove from oven and place into a serving bowl. Toss in red wine vinegar.
Add Salt and Pepper to taste.
Serve and enjoy!
8 November, 2016
Sage is not an herb I pay much attention to, but it is added to many things I enjoy eating. So I thought it would make for a good addition to this post. AND, when added to 3 of my favorite foods *cured meat, cheese, and olive oil* it makes for a simple, yet fancy, appetizer or just a tasty snack.
Prosciutto Rolls (Involtini)
What you will need: Thinly sliced Prosciutto, Block of Feta Cheese, few Sage Leaves, and Extra Virgin Olive Oil
Cut Feta Cheese into “sticks”.
Lay Prosciutto flat, measure and cut into rectangles (about 3in X 2in) I use Feta as a measuring guide. *Remember to use a very sharp knife or this can become very frustrating very quickly*
Slice Sage leaves thin.
Place a Feta “stick” and a Sage slice onto Prosciutto. Roll.
Place all of your rolls into a shallow bowl.
Once you have finished rolling all your Prosciutto, douse with Olive Oil- so they are saturated.
Or, if you are prepping for a dinner party, refrigerate. Remember: if refrigerating, bring rolls to room temperature before serving. Enjoy!
31 October, 2016
Check out our Halloween food special: Jack-O-Lantern Stuffed Peppers
25 October, 2016
Halloween is next week! So I must talk pumpkin. Now, I must give credit where credit is due: a good friend turned me on to this because she knows I love curry and it is super easy to make. I hope you enjoy!
Vegetarian Pumpkin Thai Curry
What you will need: 15 ounce can Organic Pumpkin Puree, 1 Chili Pepper, 1 cup Coconut Milk, 1 cup Water, 3-4 Sprigs Thai Basil, 1-2 tablespoons Vegetarian Red Curry Paste, Salt to taste, and any additional veggies you would like-> I like cauliflower and red bell peppers.
- Pour Half coconut milk into pot at medium heat.
- Add Curry Paste to pot and mix well. (If mixture begins to splatter too much turn down the heat.)
- Stir constantly so it does not stick to bottom of pot.
- Add Pumpkin Puree, the rest of the Coconut Milk, and Water. Mix.
- Salt to taste (optional).
- Turn to Simmer for 15 minutes.
- Add preferred veggies, we like using sliced red bell peppers and cauliflower, and Thai Basil.
- Turn off heat and submerge the basil.
Wait about 10 minutes and serve with Jasmine Rice.
11 October, 2016
I am not a big mushroom eater, but for some reason my husband LOVES ’em and, when he does the grocery run, brings them home every time without fail. So, I have gotten creative with cooking things little guys, because I’m not fond of the texture.
Now that there is a chill in the air I find myself craving more and more soup. Try this simple broth based soup to cut through the Autumn chill this October.
Healthy Mushroom Soup
What you will need: 2 Pounds Mushroom (sliced thin), 1 Cup Carrots (sliced), 1 Cup Onion (diced), 3 Garlic Cloves (chopped), 2 Tablespoons unsalted butter, 6 Cups Chicken Stock, Salt, Pepper, and Thyme to taste. (You can also add celery, but cooked celery isn’t a favorite in my house.)
Melt Butter in large stock pot over medium heat
Add Carrots, Onions, and Garlic (add Celery here too) stirring until tender- avoid browning the veggies.
Add Mushrooms, Chicken Stock, Salt, Pepper, and Thyme.
Heat until boiling. Once boiled, lower to simmer, cover, and continue cooking for 30 minutes.
Remove from heat, ladle into bowls and serve!
4 October 2016
I do not have a picky-eating toddler (luckily), but do get tired of eating chicken and rice and steak and potatoes. So one of my favorite go-to meal bases is “cauliflower rice”. You can do so many great things with it. And, for my family members who aren’t great veggie eaters, this is a great way to sneak them in!
My one tip: this “rice” recipe is a great way to start a meal; try mixing in saluted onions, chopped carrots, and peas, a scrambled egg, and some soy sauce/ sesame oil for a fried rice twist.
What you will need: 1 Large head Cauliflower, 2 Tablespoons EVOO, Salt and Pepper
Chop Cauliflower into chunks, place into a food processor, and pulse until broken down into rice-size pieces.
Heat EVOO in a medium skillet, add cauliflower, and add Salt and Pepper.
Cover and cook, about 3-5 minutes, until heated through.
Remove pan from heat and stir cauliflower rice with a fork.
Add desired toppings and enjoy!
27 September 2016
They are one of my favorite fruits and what’s on my plate as I write this post. I get so excited when I can find these fresh in the grocery store <– Autumn’s Simple Pleasures
My one tip: If you find yourself in Florence, Italy and on Borgo Ognissanti stop in to Il Profeta and have their dessert pear; and then pretend you never tried my version. (This recipe is the closest I could get to replicating the amazing dessert found at this restaurant.)
What you will need: 4 Pears, 1 Cup Packed Brown Sugar, 4 Tablespoons Butter
Preheat oven to 400 Degrees F; adjust oven rack to center position
Cut pears in half and remove cores
Place butter in baking pan large enough to hold all pear in one single layer, set in oven until melted
Sprinkle sugar over melted butter
Place Pears, in single layer, cut side down, over sugar, and bake til tender (about 30 minutes).
Remove from oven flip Pears over and baste with sauce from pan.
Place Pears back in oven and bake til golden (about 10 minutes).
When finished let pears cool before plating and top with you favorite fall toppings. I like nuts and caramel.
20 September 2016
*The Brussel Sprout*
I had a strong aversion to these little guys growing up. Probably because I had only ever had them steamed [yuck!]. That is until my sister brought this recipe home from university.
Enjoy! It is one of my fav side dishes!
My one tip: try picking out brussel sprouts that are similar in size to make cooking more timely.
Roasted Brussel Sprouts
Preheat oven to 425 Degrees F
Begin by cutting all sprouts in half.
Coat brussel sprouts in EVOO arranging them in one layer on a baking sheet.
Season with Salt, Pepper, and Garlic to taste.
Bake for 15-20 min or until tips become slightly brown and crispy.
Remove from oven and Enjoy!
Nothing fancy but I could eat these will every Fall meal.
Be FIT. Be Productive. Be Jōbu.
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