Erin Lanahan Method

Signature method to get fit from the inside out!

Nutrition Tuesday- “Healthy Shopping- Part 2” November 24, 2009

Hey all! I am back this week with part two of how to shop healthy for you and your family. Here’s the thing…it just fascinates me to learn how I can literally look better, age slower, heal myself, and feel amazing, just by knowing what to eat and doing what I know. The things we eat effect the way we think, and the way we think effects EVERYTHING in our lives!!! If you want to live a fitter life, you must start by changing what you eat, and that will then begin to make bigger shifts in you internally, and result in the manifestation of a life beyond your wildest dreams today. Is that something you want??? I’m going to assume that’s a yes, and continue with the 2nd half of how to shop for good quality, healthy produce, what to look for, and why to eat certain fruits and veggies.

Fist of all, fruits and veggies are seasonal. It’s important to eat the produce that is in season for a few reasons. Eating in season will assure you get tastier produce, and your body will get much more of what Nature intends for you at that time of year. Also, in season foods are less expensive. Depending on where you live, and the climate, there will be certain foods to look for to compliment your environment, thus giving your body everything it needs. Check out this link to learn more : http://blog.integrativenutrition.com/2008/04/16/seasonal-eating_43/

For example, spring time fruits and veggies are lighter, uplifting, and refreshing. They are meant to balance out the heavier foods we eat in the winter. Some foods that come into season for the spring are avocados, asparagus, lettuce, and sprouts. In the summer, it is best to eat foods like watermelon, peaches, raspberries, blueberries, and cucumbers. Some fall foods are sweet potatoes, pumpkin,  collard greens, brussel sprouts, butternut squash, acorn squash, apples, cranberries, and pomegranates. For winter, we are best off eating foods that warm us up (if we live in a colder climate) like wild mushrooms, turnips, potatoes, and onions.

Using herbs to flavor your food is also a great, healthy way to add flavor without salt. Fresh is always better to use and make sure you buy all different textures and avoid buying anything wilted looking.

Sweet veggies like yams, sweet potatoes, carrots, and onions, are great for adding the sweet taste into your diet and usually help people who have sugar cravings. Adding sweet veggies into your diet will almost guarantee the elimination or reduction of refined sugars such as cookies and cakes by curbing the sweet tooth.

Also, make sure you take advantage of the full flavor and healing properties of ginger and garlic. They are great for adding a zest to any dish as well as adding anti-biotic qualities. Ginger also helps sooth the stomach when it is upset.

As you can see, there is so much variety as far as fruits and veggies go. If you eat what is in season, then all throughout the year you will be feeding your body with the best nutrients, as well as keeping variety in your diet by switching it up and trying new things every few months.

Has this sparked any curiosity in you? I’d love to hear what you are thinking! Leave all questions and comments here for me on the blog.  Here’s To Your Health!!!

SEE BELOW FOR A GREAT FALL RECIPE 🙂

Stuffed Roasted Acorn

Posted on November 20th, 2009 by Integrative Nutrition

It’s that time of year.   Are you planning your Thanksgiving dinner menu?  Here is a recipe that is healthy and delicious!  Enjoy!

Stuffed Roasted Acorn

Prep Time:    10 minutes
Cooking Time:    45 minutes
Yields:    4 servings

Ingredients:   
2 acorn squash
2 tablespoons olive oil
2 cloves garlic, minced or pressed
Sea salt and pepper
½ cup toasted pumpkin seed, chopped
½ cup parsley, chopped

Stuffing:
1 tablespoon olive oil
1 onion, finely diced
1 tablespoon curry
¼ cup golden raisins or currants
1 cup cooked whole grain (quinoa, brown rice, millet, barley)
½ cup parsley, chopped
1 zucchini, diced
   
Directions:
1.    Preheat the oven to 375 degrees.
2.    Cut acorn squash in half and clean out seeds and fibers. Cut a very thin slice off bottom, so that acorn squash halves can sit flat like soup bowls.
3.    Brush with olive oil and distribute garlic evenly over 4 halves.
4.    Sprinkle with sea salt and pepper, place on a baking sheet and bake for 35 minutes.
5.    While squash is baking prepare stuffing.
6.    In a skillet heat oil and sauté onions, curry and raisins for 3 minutes. Add cooked grains andstir   for 5 minutes.
7.    Remove skillet from heat and mix in parsley and zucchini.
8.    Fill each squash cup with stuffing and top with chopped pumpkin seeds.
9.    Bake in the oven for 15-20 minutes or until the squash is soft (when a butter knife sinks into the squash with ease).
10.    Garnish with parsley and serve.

 

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