Trading Cardio For Cosmos
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Your Trading Cardio for Cosmos Guide to Fall Produce (33 Recipes with SmartPoints!)

I love Fall.


I love the crisp air, fresh apples, getting to wear scarves, football, knee-high boots, three-quarter sleeve dresses, the pumpkin spice smells filling the air…

I think I got it from my mother, but Fall is officially my season, and that love even extends to the Fall produce filling up our farmers' market.

But Fall produce is not as simple as plucking a cherry tomato or a sugar snap pea off the vine and eating it. Most require roasting or baking, which can be tricky if you're not familiar with the item. Because my love of Fall also extends to all of you embracing the season, I've gone ahead and put together a list of my favorite fall produce items, and some awesome healthy recipes on how you can use them!



When I was a kid, beets were bright purple and came in a can. We ate them warmed up, though I know a lot of other kids might've eaten them cold or in salad. Beets were not a culinary highlight of my childhood. 
But now beets are a favorite of mine! I buy them whole from the farmers market, then roast them (skins on) with olive oil, salt, pepper and garlic in a tinfoil pouch. After 45 minutes at 375, they are fork tender and the skins slide right off.
Here are a few other healthy beer recipes I've found:
2 SmartPoints
9 SmartPoints
1 SmartPoint
9 SmartPoints
2 SmartPoints



If you follow my blog "Trading Cardio for Cosmos" then you know I am obsessed with kale. Seriously, I even wrote “An Ode to Kale 6” once!
I like baby kale raw in salads, or mature kale sautéed with other veggies for egg white omelettes, or sautéed with garlic and onion for a savory side dish.
Kale is a lot like other leafy greens, but it tends to retain its texture better when cooked. No wimpy spinach here!
Here are some other kale recipes I love:
8 SmartPoints 
3 SmartPoints
8 SmartPoints
5 SmartPoints
4 SmartPoints


Brussel Sprouts

Brussels sprouts are a lot like tiny, baby cabbages, and unless you really cook them well, they kind of taste like tiny, baby cabbages, too. My favorite ways to make brussels sprouts are either to steam them until fork tender and then dress with lemon juice and fresh chives, or cut in half and see year, then cook down in chicken stock like risotto until fork tender.
Here are some other fun recipes for these tiny, baby cabbages:
1 SmartPoint
1 SmartPoint
3 SmartPoints
2 SmartPoints
3 SmartPoints


Spaghetti Squash

Spaghetti squash is a fun and unique way to mimic pasta without the starches and carbohydrates. Here are some fun spaghetti squash recipes:
4 SmartPoints
3 SmartPoints
6 SmartPoints
2 SmartPoints
4 SmartPoints



Pumpkin is one of those things you either love or you feel is terribly overexposed. I personally don't eat a lot of pumpkin, and don't tell Starbucks but I don't like pumpkin spice lattes either!
I do like the simple one can of pumpkin purée, one egg white and one box of spice cake mix made into cupcakes. You just follow the cooking instructions on the box, but they are lower in fat than traditional cupcakes.
However, if you are obsessed with all things pumpkin, here are a few recipes that use pumpkin in suite and in savory dishes:
6 SmartPoints
5 SmartPoints
10 SmartPoints
8 SmartPoints
5 SmartPoints

fall parsnip.jpgParsnips

Legend has it that Mr. Big once cut off the tip of his fingertip cutting a parsnip, and that is why they are banned from our house. I wasn't around for this infamous occasion, so I like to roast parsnips, carrots, cauliflower and broccoli with red onion, fresh rosemary, a little olive oil, garlic, salt and pepper for a half hour at 350° or until fork tender.
If that doesn't suit you, why not try one of these parsnip recipes:
6 SmartPoints
3 SmartPoints
7 SmartPoints


I did not eat mushrooms until I was about 26. No kidding. Something about the consistency and the fact that they were a fungus really turned me off. Now I eat mushrooms every day, so maybe your tastebuds really do change with age! 
Normally I add mushrooms and yellow onion to sautéed kale and fresh herbs for veggie egg white omelettes. I also like to sauté mushrooms stems with kale and onion and turkey bacon and stuff them into mushroom caps. Once you bake the mushroom caps for about 20 minutes, they are the perfect bite sized snack!
You can also cook with mushrooms using one of these recipes:
4 SmartPoints
Mushroom Risotto
8 SmartPoints
6 SmartPoints
2 SmartPoints
8 SmartPoints
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Post date: 2016-10-07 04:00:43
Post date GMT: 2016-10-07 04:00:43

Post modified date: 2016-10-07 04:00:43
Post modified date GMT: 2016-10-07 04:00:43

Export date: Tue May 26 11:46:07 2020 / +0000 GMT
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