Monday, October 10, 2016
Marilyn Schletzer
Ahhhhh, October. For those of us who live in the desert, it means the mercury plummets into the 90s during the day and it’s cool enough at night to sleep with the windows open. For others of you, perhaps it means fall leaves, pumpkin patches, and fireplaces. Either way, this month definitely signals the end of summer, which is accompanied by a change in our exercise and eating habits.
If the hot weather has provided you with endless reasons for not exercising outside, you’re officially busted. Leave those excuses by the door and get out there and walk, run, bike, hike, rake leaves, plant bulbs, walk the dog, fill in your blank. With Halloween/Thanksgiving/Christmas/New Year’s waiting at the doorstep, it can’t hurt to wage an early battle against those inevitable holiday pounds.
As for eating, we bid a sad farewell to corn on the cob and fresh tomatoes (why don’t I ever eat quite enough of those when they’re around?), but it’s time to welcome back apples, pears, spaghetti squash, Brussels sprouts, cauliflower, sweet potatoes, and mushrooms, just to name a few. Though many of those are available year-round, they’re at their peak this time of year, so treat yourself. Here are some of my favorites:
1) Apples: Nothing says summer’s over like biting into a crunchy, juicy apple, and this is the perfect time of year for pies, crisps, and cobblers.
2) Spaghetti squash: One of my favorite secret weapons, this beauty will make you forget you’re missing pasta, if indeed you are missing pasta. Microwave it, scrape out the innards with a fork, and top it with your favorite sauce.
3) Sweet potatoes: I have to admit, I don’t love a sweet potato by itself. I’ve heard folks swoon over a baked one with butter and brown sugar, but I can only think, “Meh.” So consider using them the same way you would white potatoes — potato salad, au gratin potatoes, or even mashed potatoes made with a mixture of half white and half sweet potatoes are more colorful and more nutritious. Remember, color = vitamins and antioxidants.
4) Cauliflower: If you haven’t switched from cauliflower florets to cauliflower steaks, you are behind the curve. Just slice that head into 1″ – 2″ “steaks,” place them on a roasting pan, drizzle with olive oil and seasonings, and bake them until they’re tender. Heaven on a plate.
5) Pumpkins: I don’t love pumpkins, but I included them because everybody else seems to. You can cook them or decorate with them, and they just scream IT’S FALL, but if I hear the phrase “pumpkin spice latte” one more time, I will not be responsible for my actions. And if I ever hear you actually say “PSL” out loud, you better get off my porch. Fast
6) Soups: If you have a fridge full of vegetables you don’t know what to do with, throw them all together in a big pot and call it soup. You cannot go wrong with soup because you don’t know exactly what it’s going to be until it’s finished, so you won’t be disappointing anybody. Talk about pressure-free cooking!
7) Crockpot anything: I love me a crockpot. Like big pots of soup, you can throw pretty much anything into a slow cooker and it will be fabulous. It may be unidentifiable, but it will be fabulous. Think chili, beef stew, whole chickens, and even dips. Set it and forget it.
So go out and move around in the cool air, unpack your sweaters, and nourish yourself with warm, comforting foods. Enjoy this special time of year.
Related Websites
Marilyn’s Blog, www.eatstreetusa.blogspot.com Website
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