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| Kiwis growing in the warm Vancouver sun... |
Hello UnDieters!
I hope you enjoyed this gorgeous autumn weekend. It really couldn't have been more beautiful. I spent these sunny days taking full advantage of the season: we wandered through a corn maze, visited the UBC apple festival (and saw these kiwis growing at the botanical garden!) and picked up our CSA share of local wheat from Urban Grains. And I bought an apple tree. Which I intend to grow on my patio. Wish me luck folks - I hope to have some 0 mile apples next fall!
As the days turn colder, we start looking for heartier food and sometimes it is easy to forget a bit about fruits and vegetables in favour of grains and proteins. So this week, we are going to measure up! You all know that I am not a big fan of counting calories but a few simple metrics can help us all eat a bit healthier. So this week, your number is 50. Each time to sit down to a meal or snack, ensure that 50 percent of the food you are eating is a fruit, a vegetable or both!
Basing all of your meals on produce is an easy way to keep calories down without skimping on the actual volume of food you are eating (and therefore not feeling satisfied). You all already know how energizing fruits and veggies are so I won't spend volumes expounding upon the virtues of fresh produce. Even if won't touch another salad until April, be sure to get those veggies in. Cool weather fruits and vegetables lend themselves beautifully to cooking: think stewed greens with cannellini beans; roast squash or red peppers over pasta; baked apple crumbles and poached pears.
Enjoy the harvest,
Desiree
2 comments:
By sheer luck I'm at 50% today! That being said, the climate here will not really allow me to have fresh fruits and veggies in the next few weeks.
How do frozen fruits and veggies measure up?
Frozen fruits and veggies are great...especially through the winter, when most produce is being shipped long distances. Fruits and veggies can be picked at their peak when being frozen and freezing helps slow the decline of nutrients. And, if you are cooking for one a lot, they are great to always have on hand so you can toss extra veggie into meals without worrying about fresh produce going to waste.
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