Fallspiration

In case you're in denial, snapped this yesterday. 

I don’t know about you but I’m over the grieving of summer gone by. You know what I’m talking about “I wish it lasted a little longer” or just the last everything “last dinner outside” or “last hurrah”. As if one cannot eat outside or have “hurrahs” in September. But if some suffer from over-kvechting, my attitude toward the seasons (and life in general) is more ADD in nature. Maybe it’s the planning gene but during the summer I’m excited about fall, when I’m on a vacation and should be “in the moment” I’m onto the next moment.

No matter what your “seasonal” issues are Labor Day was yesterday, kids (except mine) are back in school, limbs and midriffs will soon be covered (amen) and hey- the shrinks are back.

And because everyone isn’t like me doing their “summer’s over and it’s ok” jig, let me try to take your mind off it. Here’s some fall inspiration or “fallspiration” if you will

 

If you're feeling summer-sentimental this is the antidote

Pumpkin  No-Yo

If you’re in NYC, go to Hu Kitchen and try their No Yo Pumpkin Parfait. With pumpkin, maple, coconut milk and this crunchy goodness on top, you’ll forget summer I promise. And it’s grain free, gluten free and soy free.

Pears 

Carolyn’s just back from a trip to Portland aka pear central. As she said “pears are the new apples”, they’re loaded with fiber (5g/pear) and antioxidants. We’re loving crunchy boscs and using them waldorf-style  in salads and poaching them for a sweet dessert (if Carolyn can do it…)

New Season, new chip

 If the tortilla chip epitomizes summer, fall is about veggie chips. How about Snip Chips made from parsnips? Also loving and constantly selling out of Brussels Bytes (maybe I’m not the only fall fan)

Ancient Grains

It may be time to say goodbye ceviche and hello comfort food, healthy comfort food.

Ancient grains are something you’re going to be hearing more about. I’m loving this cookbook Cook With Ancient Grains. Ancient grains haven’t been changed or mangled (that’s one of the issues with wheat is how much it has changed. This cookbook has interesting uses for quinoa, chia and kaniwa. Even Udi’s the great, gluten free company has a line utilizing these ancient grains. We may have tried their jalapeno crisps on the way to Vermont.

New Tools

You may be excited about new clothes, for me it’s new tools – I have an Excalibur dehydrator I’m ready to put that summer produce in. I’ll be telling you all about my adventures with it but maybe you want to try a spiralizer or a new juicer?

No more portion distortion (or just distortion)

If you’re ready to buckle down you need your “food supplies”. I first learned about these stainless food containers from Food Matters. For lunches I use 1 for the salad or veggie portion of my meal and the other for protein. They’re great for transporting food but I use them at home to eyeball portions. 

What's Your Goal?

Summer sort of goal-less by nature but now it’s time for a challenge, Carolyn and I doing the 30-day push up challenge. Of course Fitbit can help if you’ve logged more hours on a lounge chair or car than on your feet. We’ve also had massive fun with this weighted hula hoop from Canyon hoops, we even had our office doorman hula hooping on side walk (don’t think men are the only people who cat call or honk to show “support).

Metabolism Tea

How about “just what metabolism ordered” Pu-Her tea. It’s from the same plant as green tea but it’s fermented. Crazy things happen when you ferment and some of the bacteria contain ingredients. that can lower LDL (bad) and raise HDL. Drink an hour after a meal. The Chinese have credited it with weight loss, our clients would agree. 

And I don’t want to spill all my Sept secrets. Be sure you’re signed up for our Monthly Morsels newsletter. We’re revealing (love the nutrition drama) our ultimate appetite squasher in Monday’s email.

What’s your Fallspiration or what are you most excited about? Any of our fall favorites you’re going to check out? If you’ve been away welcome back, let me know if there are any topics you want to see covered.

Dream Thanksgiving Menu & the Right Turkey to Serve

Kale, Butternut Squash Salad (recipe below)

I may have mentioned that my family went out to eat for Thanksgiving last year. I wasn’t happy about the plan but you know what?  My day wasn’t spent in the kitchen. Instead of a marathon meal, it was more like a 10K. I drank and ate what I wanted (as did everyone else) and wasn’t sucked into having things because they’re traditional or homemade. And there are no second helpings when you’re at a restaurant. We’re going out again this year and I’m thrilled. Most of clients will be hosting or at a relative’s next Thursday. They will face the typical holiday booby traps, food pushers etc. but the tide is turning. It’s no longer about having a heart attacky holiday feast with a lonely, decorative vegetable. Nope, more and more we’re hearing “nobody needs marshmallows on sweet potatoes” and we concur. Here’s our Foodtrainers’ dream Thanksgiving and I have no plans for next year in case you're cooking...

Appetizers should be very simple maybe olives (I’m voting Cerignoa), Parsnip Chips or veggies and my new favorite dip Basilicotta.

Salad
 I served this Kale Butternut Squash salad at Halloween but if I were hosting Thanksgiving I’d serve it again. It’s seasonal/festive but healthy and so delicious. My friend Jenna from Rosaberry concocted it; I wish I had thought of it. I guess it isn't Thanksgiving-like to be jealous.
Ingredients:  

1.5 pounds butternut squash, diced

Extra-virgin olive oil

Kosher salt

Freshly ground pepper

1 bunch lacinato kale, thick stems removed and cut into thin strips

Juice of one lemon

2 Tablespoons pepitas

1. Preheat the oven to 425°. Line a baking pan with parchment paper. Place the squash on the pan and toss with a tablespoon of olive oil, kosher salt, and pepper. Roast until golden brown, about 25-30 minutes.
2. To toast the pepitas, place them in a dry frying pan over medium heat. Cook until golden, stirring frequently.
3. Place the kale in a large bowl. Using your hands toss with olive oil, lemon juice, salt, and pepper. Taste frequently and make sure the kale is well-seasoned. Add the squash, toss again, and taste again.
4. Place on a serving platter. Sprinkle with the pepitas.

Veggies 

You may not think so but Brussels sprouts are crowd pleasers. Perhaps you’ve had them roasted or spruced up with bacon or pancetta. But have you had hash?
Brussels Sprout Hash with Caramelized Shallots.

Unbutter (I have used half the suggested amount) or you’ll have to unbutton.

Turkey

Carolyn wrote a Thanksgiving post on WebMD regarding turkey, an unappetizing excerpt:

“Did you know that traditional, factory farmed turkeys are artificially inseminated to reproduce? That’s how I’ll start the dinner conversation this year. If I have my way, none of us will ever look at the turkey baster the same way again. That’s not even taking into account the massive overfeeding, followed by saline and flavor injections to improve taste and texture. Eventually my family members will give me “the look”, or an elbow, or both. I’m giving you the opportunity to get a wild, heritage, or organic turkey.”

In case Carolyn scared you, Rustic Root has turkeys from Hemlock Hill Farm “Free Range, Pasture Raised, No Antibiotics, Steroids or Hormones of any kind.”

They are so concerned that you may be serving up steroids, they are offering free delivery just enter the code- foodtrainers, at checkout. Order before Friday at 5pm.

Stuffing

I am a big fan of the Smart Grain brand and use their gluten free bread crumbs in meatloaf and for breading. The have a Sage Stuffing that I believe both G-Free NYC and Gary Nulls carry.

Dessert

Raw Pumpkin Mousse

Next year, when you invite me over bear in mind I’m not such a dessert person. I’ll be perfectly happy with a square of Alter Eco Quinoa/Dark Chocolate. If you insist on serving something, I like treats in ramekins. How about...pumpkin mousse? After all, there is no need for “crust” after a holiday meal.

I’m so thankful to be able to be lighthearted. I am thinking about those people who don’t have a place to go for Thanksgiving or always hosted in a house that no longer exists. I’m having a little Sandy fundraiser on 11/29, email me if you’d like more information.

In the meantime? What would be on your dream Thanksgiving menu? Any of these recipes/ideas you think you’ll try? Will Carolyn cause you to look at your turkey differently?