Now that we have entered the heart of the Fall season, many varieties of root vegetables and squashes are ready to eat! Not only are they delicious and a great source of comfort food, but they are also packed with health benefits as well:
With the abundance of these vegetables emerging at this time of the year, there are plenty of recipes you can try!
SPAGHETTI SQUASH DINNER:
Cut your squash in half and remove the seeds. Add olive oil, sea salt and pepper to the flesh side and bake them (skin side up) at 375 degrees for 45 minutes. Scrape out the flesh with a fork and place into a bowl. Add ½ C chopped almonds, olive oil (or melted butter), maple syrup, a handful of chopped spinach, garlic, salt and pepper to taste, and enjoy!
PUMPKIN OVERNIGHT OATS:
In a mason jar, fill ½ the jar with organic oats. Add cinnamon, nutmeg, your choice of protein powder (1/2 scoop), hemp hearts and chia seeds, and mix well. Add 1/3 C yogurt, ½ tbsp. maple syrup, and enough almond (or other nut alternative) milk to submerge the oat mixture. Stir well, leave in the fridge overnight, and enjoy the next day!
Peel and roughly chop medium sized beets. Coat with olive oil, sea salt, thyme and black pepper, and place on parchment paper on a baking sheet. Bake for 30-40 minutes at 400 degrees, or until you can pierce with a fork with no resistance. Once cooled, you can add them to a fall salad with arugula, goat cheese, pumpkin seeds, walnuts and balsamic dressing.