10/04/2016

High IQ Foods – Simple Fall Vegetables

Living in a four-season climate and it’s impossible not to be affected by the change of weather. While I will spare you on the autumn evolution of a leaf or cheery Halloween décor for other stories, our palette experiences its own transformation. Eating leafy salads and popsicles patterned with chunks of fruit is as out of sync as wearing a cocktail dress to a football game.

Our farmer’s market and produce aisles are losing the peaches and nectarines while root vegetables take over, emitting their earthy glow. While I choose a sampling of anything fresh, when it comes to meals I simplify. Even the act of washing and cutting an additional food are minutes taken away from something useful like the luxury of blow drying my hair.

I also choose high IQ foods, which is more than nutritional value as I can devour an entire bag of grapes and still feel hungry. The more vegetables and high protein foods consumed equates to smart eating, which parlays into energy levels, good health, and how you feel.

Roasted Brussel Sprouts and New Potatoes

 

Roast until golden brown.

Roasted until golden brown.

Ingredients:

10 ounces Brussel sprouts (around 16)

Three medium sized new potatoes

1 tablespoon chimichurri blend spices

1 cup couscous

1 can of black beans

Directions:

Preheat oven to 375 degrees. Lightly steam Brussel sprouts and potatoes. Add Brussel sprouts to roasting pan and halved potatoes. Drizzle with olive oil and sprinkle with spices. Cook for 15 minutes. Serve on a plate with couscous and black beans.

Serve with couscous and black beans for a substantive meal that welcomes most food groups.

Serve with couscous and black beans for a substantive meal that offers most food groups.

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Comments

  1. Greetings! Very useful advice within this article!
    It’s the little changes that make the most significant changes.
    Thanks a lot for sharing!

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