Today I woke up and it hit me -- November is but a week away! My wardrobe has already made the transition to fall, but my diet? Not so much.
Of course with cooler temperatures, we think of the usual fall fare -- apples, sweet potatoes, cranberries and pears. But there's a plethora of foods that we should be considering when the temperature drops. Healthy Hollywood caught up with Candice Kumai (pictured), co-host of "Cook Yourself Thin," to fill us in on five fall super foods that you should have now.
Swiss Chard: With cold season upon us, one of the easiest ways to stay healthy is with plenty of greens. Swiss Chard is loaded with "vitamins A, C, E, K, potassium, iron, and fiber" to help keep your immune system up. The nutrients in Swiss Chard also help to promote "beautiful clear skin." Try sautéing with some olive oil, golden raisins, and pumpkin seeds for a healthy side dish.
Pumpkin: Aside from the seeds, pumpkin flesh contains "vitamins A, C, B6, B3, B5, potassium, and fiber" and is "great for healthy lungs, eyes, and skin." The inside flesh can be made into a delicious puree, which can be added to turkey chili for a cozy Sunday meal, or used in pies.
Cinnamon: I love a sprinkle of cinnamon in my lattes, so I'm glad to learn that cinnamon contains "manganese, fiber, iron and calcium" in addition to "improving colon health and aiding digestion." Cinnamon can also help "boost cognitive function and memory," thanks to its strong scent.
Figs: A super food I can't wait to try this year? Figs! These little wonders contain "potassium, calcium, dietary fiber, and iron" which helps "lower blood pressure and boost digestive health." Try pairing this fruit with prosciutto or blue cheese, to help balance the sweetness of the fig.
Spaghetti Squash: Nothing says fall quite like squash. Loaded with "vitamin C, A, B6, fiber, and manganese," spaghetti squash is a great fall comfort food. Try it as a low-carb alternative to traditional pasta and mixing with turkey meatballs or as a Thanksgiving side dish by making spaghetti squash gratin.
-- Jenna Nolan for Terri MacLeod
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- Food & Cooking
- Swiss Chard
- Candice Kumai