3 Fall Food Fads That Will Have You in a Friendsy

With the leaves starting to fall and the morning chill beginning to frost our cars, this can only mean one thing: Fall is coming! No doubt the unpacking of those comfy sweaters, fluffy socks and cozy hats will build up an appetite. Such an appetite corresponds with the warm, cozy feeling of Fall and gets you craving all that is pumpkin spice and cinnamon delight. I am hear to be your coach on all that makes up this seasons Fall food fad. As you cozy up in your blanket and sip on your herbal tea, make sure you take note of these autumn ambiances.

1. Sprouted

Nuts, beans, grains and seeds. All an amazing source of nutrition, and amazing delicious when prepared the right way. Recent studies have shown certain sterilizations of these nuts and grains that aim to protect them against germination have actually decreased their nutritional value. This season we are looking to highlight the benefits of soaking and sprouting. This easy process replicates the advantages of germanization, while also enhancing their nutrients, neutralizing enzyme inhibitors and promoting the growth of digestive enzymes. Soaking and sprouting is very easy to do: check out this recipe below to give it a try!

https://www.generalmillscf.com/recipes/gluten-free-quinoa-chocolate-cherry-energy-bars/146afc0a-7817-4c1c-855a-bd12817a4c11

2. All about the Purple, People!

Purple beats, purple cabbage, purple potatoes purple kale (I could keep going)! It's safe to say the color purple is making a huge comeback on our plates this Fall. Every fruit and vegetable with the color purple is exploding with nutrients and health benefits galore. The purple tint in any of these foods typically signifies that they are high in antioxidants which promote heart health and help prevent some forms of cancers. Another cancer-preventing principle is in purple cabbage. Purple cabbage is high in polyphenols, which are known to help prevent degenerative diseases and cancers. Tasting the rainbow just got a little bit easier!

3. Veggie Pastas

With the emphasis on health and wellness our society has been increasingly living by, we are always looking for ways to cut the carbs and replace them with more nutritional substitutes. One of my favorite ways to do this is by whipping up a nice pot of veggie pasta. Ranging from butternut squash to zucchini to whatever vegetable you can get through a noodle grainer, the recipe options are endless. One of my favorite go-to dinners baked spaghetti squash with a turkey meatball marinara. You begin by cutting the squash in half and scooping out the seeds, drizzling a little bit of olive oil and sprinkling over some salt and pepper before placing it in the oven for 40-45 minutes. While roasting, you next are going to make the turkey meatballs for the sauce. It is so easy to do, and tastes almost identical to your traditional spaghetti and meatballs. I've attached my favorite meatball recipe below, go ahead and give it a try!

https://www.pillsbury.com/recipes/easy-turkey-meatballs/d36740f4-f885-415c-8b13-2ae945b57086