Even though the weather in Connecticut is still quite warm, it’s never to early to be thinking about clean eating, seasonal fall dishes that capitalize on locally grown produce, are easy to make and things you and your family will love.
That’s exactly what yours truly, The Clean Eating Coach, shared with Steve Villanueva and Anne Craig on WTNH’s Good Morning Connecticut yesterday morning. We had great fun talking about three simple dishes that are sure to make your fall a little healthier and tasty: kale chips (a great substitute for greasy, calorie-laden potato chips!), butternut squash soup (bursting with Vitamins A & C and fiber) and roasted apples with pumpkin puree. All the dishes we discussed are full of antioxidants to help prevent disease, low in calories and oh so good for you! The perfect addition to your clean eating lifestyle. And you can find butternut squash, apples and kale, along with a host of other fresh produce, at your local farmers’ market.
Check out the video and recipe for the apples below:
You will love this apple recipe – it’s so easy to make and it’s the perfect way to take advantage of the fruits of your apple picking adventures this fall. Even better, you can nip your sugar cravings in the bud with this simple recipe.
Roasted Apples with Creamy Pumpkin Puree
(Adapted from Clean Eating Magazine)
4 crisp apples (Fuji, Gala or Braeburns work well)
1 cup canned pumpkin
½ cup plain Greek yogurt
1 tbsp. pure maple syrup
1/8 tsp. ground cloves
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
1. Preheat oven to 375 degrees.
2. Place apples in a square pan and add one inch of water. Cover with foil.
3. Bake apples for 30 minutes then remove foil and bake for an additional ten minutes.
4. Remove apples and allow to cool.
5. In a bowl mix create the pumpkin mixture by adding pumpkin, yogurt, maple syrup and spices.
6. Cut apples in half, removing seeds and stem, and then top each apple with 2 tbsp. of the pumpkin mixture.
7. Serve and enjoy at room temperature.