Often in the wee hours of the morning on days that I don't train, you'll find me in my kitchen throwing down a latte and doing some food prep as early as 5 am. This morning I opted to get some of my favorite veggies roasted and stored away for the next several days. Having something to grab and go makes lunches easy to pack and when I get home after work, it's as easy as tossing some left overs in a skillet to heat up with minimal work or clean up. The path to health and wellness is paved with ease and convenience.
I will be posting some great food finds and autumn recipes as we head into my favorite season. AKA Pumpkin Season. It's my favorite time of year to do some additional baking and cooking. This morning I made some cumin roasted kabocha squash. Kabocha is Japanese pumpkin. It looks like a green pumpkin pretty much. It has a nice starchy texture and pairs well with earthy seasonings like cumin, ginger, cinnamon, nutmeg, etc. One of my favorite ways to have it is to cook it with eggs over easy. Something about that combination is so satisfying and hearty this time of year.
I also made some balsamic roasted brussel sprouts and some olive oil S&P green beans. Honestly either of these veggies go well with the kabocha, sweet potatoes, or even some brown rice. I've yet to come across a veggie that I don't like; however, preparation is everything. Having your favorite seasonings, a good olive oil and balsamic vinegar or braggs or coconut aminos can take boring steamed veggies to the next level. Personally I like to roast as it brings out the natural innate flavors of the veggies. Fall and winter time is a good time for some hearty cooked food to warm and feed our bodies and souls.
Let's not forget leave out that these veggies are loaded with fiber, vitamins and minerals, and easy on the waistline. So dig in and enjoy.
What are some of your favorite seasonal foods to fill up and not fill out on?