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Thanksgiving meals don’t always have to be gut-busting. It’s time to enjoy a new variety of fruits and vegetables that can help you power up your immune system and keep you healthy all winter long. Here are some super fall foods and easy ways to include them on your Thanksgiving menu.
Simple Pear Salad
2 Bosc pears
1 orange, peeled, cut into sections
1 cup green grapes
1 teaspoon fresh lemon juice
zest of 1/2 lemon
Directions: Core and slice the pears, sprinkling them with lemon juice so they do not discolor. Add the oranges, grapes and lemon zest, and sprinkle with the grape juice.
Sweet Potato Breakfast Spread:
1 medium sweet potato
½ teaspoon olive oil or light margarine
Toppings: cinnamon, pecans, cranberries, and honey to taste.
The evening prior, bake one large sweet potato in the oven for 30-60 minutes or cook in the microwave 7-8 minutes. Remove the inside of the sweet potato and place in a bowl, add toppings, mash well, cover and refrigerate. Before serving, take a spoon full of sweet potato spread and warm in the microwave. Add it to whole grain toast or crackers.
Roasted Pumpkin Seeds
2 cups of pumpkin seeds, cleaned
1 tablespoon olive oil
1 tablespoon sugar
1 teaspoon cinnamon powder
Directions: Preheat the oven to 300°F. Place the seeds in a saucepan and cover with water. Bring seeds to a boil. Let simmer for 10 minutes. Remove from heat, drain, and pat dry. Toss the seeds with olive oil, sugar and cinnamon. Line a baking sheet and spread the seeds out evenly. Bake until the seeds begin to brown, 5-20 minutes. When lightly browned, remove the pan from the oven, let cool.
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions: Preheat an oven to 350 degrees F. Line a cookie sheet with parchment paper. Remove the leaves from the thick stems and tear into bite size pieces. Wash and dry the kale. Place leaves evenly on baking sheet. Drizzle kale with olive oil and sprinkle with salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.
2 tablespoons of vinegarette salad dressing
1 bunch arugula
2 oranges, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives
¼ cup sliced red onion
Directions: Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, olives and onions over the arugula; drizzle the dressing over the salad to serve.