5 healthy recipes using fall vegetables
As more and more people are growing their own vegetable gardens or trying to support their local farmers with in-season eating, this is a perfect time to enjoy all the fresh fall vegetables that are in abundance right now. Here are some simple, healthy recipes that are chock full of fall favorites like carrots, cabbage, beats and squash.
As more and more people are growing their own vegetable gardens or trying to support their local farmers with in-season eating, this is a perfect time to enjoy all the fresh fall vegetables that are in abundance right now. Here are some simple, healthy recipes that are chock full of fall favorites like carrots, cabbage, beats and squash.
Monday: Korean-Style Beef & Cabbage Tacos
This meal is for the cabbage lover in all of us. Not only will you use the cabbage as the taco shell, but it will be part of the filling and topping as well. For busy weeknights, you can pickle the cabbage and marinate the steak ahead of time so you can get dinner on the table quicker.
Per serving: 450 calories, 19g fat, 40g carbohydrates, 30g protein, 6g fiber
Tuesday: Curried Pork Chops with Roasted Apples & Leeks
Dress up your pork chops with roasted apples and leeks to give it a sweet and sour taste. For this recipe, make sure you clean the leeks properly to make sure you remove all the sand and grit and don't cut off the green tops. They are especially good roasted.
Per serving: 463 calories, 20g fat, 39g carbohydrates, 34g protein, 6g fiber
Wednesday: Warm Beet & Spinach Salad
This is a perfect meal if you are looking for something warm and hearty, but still vegetable-based. This warmed salad is filled with onions, tomatoes, olives, parsley, garlic and the beets and spinach.
Per serving: 122 calories, 5g fat, 17g carbohydrates, 4g protein, 4g fiber
Thursday: Curried Carrot Soup
Soup on a chilly fall day is always a favorite. The combination of the spicy curry powder with the sweetness of the carrots really make this a winner. You can have this as an appetizer or add a side salad and make it a meal.
Per serving: 133 calories, 8g fat, 12g carbohydrates, 5g protein, 3g fiber
Friday: Acorn Squash Stuffed with Chard and White Beans
Taste a little bit of the Mediterranean with this mixture of olives, tomato paste, white beans and Parmesan cheese. Just add a salad and a glass of white wine and you will have a fulfilling meal perfect for a relaxing Friday evening. One simple trick you can use when cutting up the squash is to poke holes in it with a fork and then microwave on high for about 60 seconds.
Per serving: 342 calories, 13g fat, 49g carbohydrates, 11g protein, 12g fiber