Blog Punch of Nutrition in Fall Produce

A Punch of Nutrition in Fall Produce

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Fall produce packs a healthy punch of nutrition. There are many fruits and veggies available this time of year that can add tasty and nutritious sides to your meals.

Flu season is also upon us. That means more hand washing and being sure we are armed with antioxidants for a stronger immune system to stay well. Many antioxidants are found in the two recipes below. The recipes are using foods mentioned in the blog from last week.

Mushrooms and acorn squash were the two I chose. They are both low in calories and sodium making them a good choice for someone watching their sodium intake for heart related issues and for weight management.

Both of these veggies are excellent sources of nutrition, packing a punch of potassium and fiber. The mushrooms are also a good source of selenium. The acorn squash is also a good source of vitamins A and C. Cranberries, another fall favorite, were also used with the squash to give it a different flavor. This dish also tastes good with nutmeg or cinnamon and a sprinkle of chopped pecans. The squash has a nutty flavor and the cranberries give a whole new taste.

If you have never tried these veggies or others that you may find in the produce stand, I encourage you to give them a try.   You may be pleasantly surprised and have an excellent way to stay strong by using nutrition throughout the season.Icon Only for blog endings June 2016 25x25

Sauteed Mushrooms
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  1. 1 -8 ounce package of fresh whole mushrooms, cut up
  2. 2 teaspoons Worcestershire sauce (didn’t use more than this to control the sodium)
  3. 1 teaspoon cut up orange bell pepper, fresh
  4. 1 teaspoon cut up green onion, fresh
  1. Place mushrooms in a skillet that has been lightly sprayed with pan spray.
  2. Stir frequently until they have changed color.
  3. Takes about 5-7 minutes on low to medium heat.
  4. Add bell pepper and green onions for more flavors and a touch of color.
  1. The mushrooms have a high water content so as they are heated, liquid will form.
Eats With Grace
Acorn squash with Cranberries
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  1. 1 acorn squash, washed and then quartered
  2. 1 cup fresh cranberries, cooked
  3. Juice of one orange
  4. 2 tablespoons sugar
  1. Mix the cranberries with orange juice plus water to equal one half cup total.
  2. Add sugar and cook over medium heat until cranberries are popping.
  3. Place the cooked cranberries in a pie dish that has been sprayed with a pan spray.
  4. Put the quartered squash on top of the cranberries so that the green rind is facing up.
  5. Cover with foil and bake for 30 minutes at 375 degrees.
  6. Remove foil and spoon cranberries on top of the cooked quarter.
  7. Bake 10 more minutes with green rind side down on pie plate and dish uncovered.
  8. Serve as is or cut up and serve.
Eats With Grace

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