November 13, 2020
Fun Fact Friday
Believe it or not, pumpkin spice has NOTHING to do with pumpkins! It’s a blend of spices which include ground cinnamon, nutmeg, ginger, and cloves (and sometimes allspice). While it is commonly added to pumpkin pies for that spicy complement, its use has expanded beyond the pie crust. Many brands have introduced pumpkin spice flavored items into their seasonal goods for fall.
If you want to get in on the trend for all things pumpkin spice, buy a prepared seasoning or make your own. If you’ve got a stocked spice cabinet, you can create this thrifty favorite in just a couple minutes. Stir together and store in a clean jar or spice container with tight-fitting lid.
3 Tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1-1/2 teaspoons ground allspice (optional)
1-1/2 teaspoons ground cloves
November 11, 2020
Wellness Wednesday – What’s in season?
With fall in full swing, and holiday menus on the horizon, it’s important to know what’s in season to get the most bang for your buck. When things are in season that means they’re at their peak of harvest and flavor. And, given they’re often at the highest supply this time of year, it’s the most cost-efficient time to buy.
During the months of October through December, many of the same items are considered in season. Now is the time that you’ll find the best deals on these seasonal items:
- Brussels Sprouts
- Sweet Potatoes
- Winter Squashes
The Healthy Family Project offers information throughout the year for what’s in season. Including more of these seasonal favorites will boost the nutrients in your menu, and may help defend against cold and flu season germs. I’d rather spend money on nutritious foods that taste great at this time of year than OTC cold medicines and doctor copays. Wouldn’t you?
November 7, 2020
Without all the gatherings, sporting events, and other activities you might have been involved in pre-COVID, weekends are a good time to try out some better-for-you swaps. Could be simple things like using Greek yogurt instead of sour cream or replacing mashed potatoes with mashed cauliflower. When making these transitions you can swap 100% or start with a 50% blend of the old and new item to get your palate adjusted to a new taste and texture. If you’re eager to swap for a healthier version then jump in with both feet! At this time of year, you can easily find butternut squash and swap it for some cheese in a Mac & Cheese. Instead of potatoes for French fries or chips, you can also cut other types of tubers and root vegetables to look like these traditional forms of potatoes. They’re easily cut into shoestring or crinkle cut fry shapes or thinly sliced for “chips” and not hard to cook. Try these Parsnip fries in a simple, sheet-pan dinner.