'Fall' for that Deliciously Autumnal Face! Skin Food Favorites & Recipe Ideas
- Nov 12, 2016
- 6 min read
Who's ready for fall leaves, comfy sweaters, apple cider, and pumpkin everything?... Me, me, me!! I must say that there is just something about that crisp fall weather that adds a bit of magic in the air for me, a little pep to my step, and a welcomed tingly anticipation of the holidays to come. Frankly, just the mere thought of fall makes my cheeks flush, let alone that crisp air... Needless to say, this is one of the most anticipated seasons of the year for me. It includes food, family, friends, holiday decorations, food, and food. Who doesn't love that whopping combo?!
Often I think to myself, spring and summer are the best seasons for your skin given all of the fresh fruits and vegetables rather than fall and winter. But in actuality, autumn has its own perks as it is the season that we get to harvest the year's last goodies before old man winter comes along. While we may lose our flowers, berries and tomatoes this season, we more than gain the fruits of our labor from the year—and with that added bonus, extra time with family and friends :)
Mother nature provides other fresh produce during fall to ensure our skin and health are well taken cared of this season. So...do 'fall' for that deliciously autumnal face of yours with this season's gifts of heartier produce, coupled with whole grains and lean proteins. And, for a more holistic approach to your health, check out Nature's Trusts latest all natural healing and beauty skincare products here. Of course for that bright as X-mas morning smile and warm at-home feeling in your heart, well you can always thank your nearest and dearest for that easily. For me, you guys know that would have to be my little Michael (5) and Milan (almost 3)!
So to get us equipped for all the great goodies fall has to offer for our skin and body, let's go through some basic autumn food favorites and recipe ideas!
APPLES
I love sprinkling sliced organic apples on salads for added crunch and texture. Plus, its natural sweetness is always a treat and vibrant red color adds such visual appeal to salads.
Another favorite of mine is making homemade applesauce for the kids. No need to buy prepackaged apple sauce this season! Just peel, core and chop about 8-10 apples. Cover with water and bring to a boil. Once at a rolling boil, reduce the heat and simmer for about 40 minutes until it's saucy. Add a dash of cinnamon if you like added warmth and grab a spoon!
ARTICHOKES
I love artichokes! Steamed, grilled, roasted... Topped on pizzas, tossed in salads, mixed in dips and even simply marinated in olive oil and grilled for a midnight snack! Yes, sounds weird right? But believe it or not, grilled artichokes (and olives) are definitely my go-to's when I'm tempted to misbehave in the middle of the night but don't want to feel so guilty about late-night snacking!
CAULIFLOWER
There are a variety of things you can do with a head of cauliflower. From roasting, pureeing to even ricing as a substitute for carbs, cauliflower has become a new favorite in our household this season! For vegetables in general, I must say that roasted vegetables are some of my all-time favorites!! Simply drizzle chopped cauliflower with olive oil, sprinkle with a bit of salt and fresh cracked pepper [add other dried herbs if you'd like] and pop in the oven at 425 degrees F for 35 minutes. Those caramelized hints on roasted cauliflower are the best—and that actually goes for all roasted vegetables in my book...
If you're looking to cut down on carbs a bit, you can simply puree roasted cauliflower with about a cup of chicken stock as an alternative to mashed potatoes. Also, what's hot lately is cauliflower rice!! Instead of using rice, trim cauliflower florets and pulse in a food processor until the cauliflower resembles rice. Then saute chopped onions with a drizzle of olive oil for about 5 minutes until the onions soften. Add the cauliflower rice. Sprinkle with salt and pepper to taste and stir for about another 3-5 minutes. And there you have it! Super healthy and delicious as a side dish to your lean proteins.
FENNEL
Fennel, one my favorites for sure, is incredibly versatile! Eaten raw in a simple salad, roasted with a little bit of olive oil, salt and pepper, topped on pizzas with cherry tomatoes and cheese, to stuffed in fish or paired with any sort of seafood in general, fennel lends such texture, depth and subtle aroma to any one of these dishes.
HERBS
Hearty herbs such as rosemary, thyme, parsley, and sage this fall season are great to use in all types of savory dishes to add aroma and flavor without having to add as much salt to foods. Reducing salt intake is definitely something I've been trying to modify in my diet over the years—particularly after publishing research on the harmful effects of higher sodium intake (learn more about my food-related research here).
PEARS
Just like apples, pears are a delicious addition to salads and sandwiches for that crunchy texture and sweetness. Pears are also great as an elegant dessert! Try pears pouched in red wine for a more festive holiday spin on fruity desserts this season. Check out recipe here by Fitness Magazine. I do love this recipe, however I did reduce the sugar amount to half of what was suggested and used coconut sugar instead of cane sugar because of its low glycemic index value. And, don't forget to grab a pear for lunch when you feel like something other then apples as a treat.
PUMPKIN
I must admit that I'm one of those people who break out pumpkin dishes year round. Yes, I know: I'm a pumpkin freak! So sue me already. I can't help that I turn into a 7 year old child eager for pumpkin patches, pumpkin pie, and even pumpkin-colored fashion at the mere thought of fall (well, even when fall isn't approaching). But hey, pumpkin makes me oH sOO HAPPY...so I'll keep doing pumpkin!! There are so many different ways to incorporate pumpkin into breakfast, lunch, dinner and even snacks. From whole wheat pumpkin oat pancakes to roasted pumpkin soup, and pumpkin cookies, the possibilities are endless. All you need is a dollop of pumpkin pureed! So, always keep a can in your pantry ready to go. For a very basic, quick and easy way I like to enjoy pumpkin are in the form of parfaits for breakfast or as a snack. Just stir 1 cup pumpkin puree into 1 cup of plain Greek yogurt, add a tablespoon of honey or maple syrup and layer with granola for a pumpkin parfait. Also, I love pairing pumpkin with oats! Stir 1/4 cup pumpkin puree into 1 cup of prepared steel cut oatmeal, and top with a sprinkle of cinnamon and a drizzle of honey. Voila! Super simple and pumpkin-licious!
For a creamy roasted pumpkin soup, just pan roast a seeded, quartered 4 lb. pumpkin that you've rubbed with a bit of olive oil at 425 degrees F for 35 minutes and let cool so you can peel off and discard the skin. In a heavy-bottom pot over medium heat, saute 1 chopped large onion and 4 large minced garlic cloves in 2 tablespoons of olive oil for 8-10 minutes or when onions and garlic have soften. Then add the pumpkin flesh, 1/2 teaspoon sea salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a dash of freshly ground black pepper. Add 4 cups of vegetable stock and let the flavors meld together for about 15 minutes. Stir in 1/2 cup of coconut milk for a creamier consistency and about 2 tablespoons of maple syrup for natural sweetness. Use an emulsion blender to blend the soup in the pot once the soup has cooled down a bit. Sprinkle with toasted pumpkin seeds for dimension in texture and dive on in!
ZUCCHINI
Zucchini is another very versatile item. I love that I can simply toss chopped zucchini into soups to bump up the nutritional value. Also, I can even entice my kids to indulge in healthier vegetable alternatives given that they are baked Parmesan-encrusted zucchini fries! This is such a great alternative to potato fries given that you get to cut down on the fat from frying and you get the veggies in. Also, another great characteristic of zucchini is that they serve great as a substitute for pasta. Sounds a bit odd, right? Actually, this is definitely a hot trend now! Specifically, zucchini spaghetti can be made using a vegetable spiralizer. These are fantastic and dirt cheap as a tool in your kitchen that don't take up much space at all. There are other more sophisticated spiralizers for those of you preferring more options, but the one I actually have in my kitchen can be found here.
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