• Better Nutrition With Best Fall Produce

    Fall Forward: From Apples to Zucchini

     Ahhh, there’s nothing like the first days of fall to wash away all that summer heat. The leaves are finally changing, the days are cooler and it’s a great time to kick your healthy eating habits in to high gear. You’ll be amazed at how many fruits and vegetables are still in season during the fall months. In fact, the list is so long, it’s too much for this article! But don’t worry, we wouldn’t let you leave empty handed – click here for a specific listing of seasonal produce for the Colorado region.

    And did you know that eating local food is not only better for you but it’s better for the environment? It’s true. Food shipped from thousands of miles away leaves a big carbon footprint. Plus, “by buying foods grown and raised closer to where you live, you help maintain farmland and green space in your area.” You also help support your local economy.1 Where do you score all this local produce you may be asking? No problem, we’ve got a list of all the 2013 Farmer’s Markets in Colorado Springs – with most of them lasting until October! So, there’s no time like the Fall to dish up some seasonal recipes. Here’s one of our favorites from Cooking Light.2

    Cider and Sage Pork (serves 4)

    Ingredients:

    • 1 (1-pound) pork tenderloin, trimmed
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon olive oil, divided
    • 1/4 cup finely chopped shallots
    • 1 1/2 teaspoons chopped fresh sage
    • 4 teaspoons sherry vinegar
    • 1/2 cup lower-sodium chicken broth
    • 1/4 cup apple cider
    • 1 teaspoon Dijon mustard
    • 3/4 teaspoon cornstarch
    • 1 tablespoon heavy whipping cream
    • Fresh sage leaves (optional)

    Preparation:

    1.   Cut pork crosswise into 12 pieces. Sprinkle both sides of pork evenly with salt and pepper. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add pork; cook 3 minutes on each side or until done. Remove pork from pan; keep warm.

    2.   Add remaining oil, shallots, and chopped sage; cook 2 minutes. Stir in vinegar. Whisk broth, cider, mustard, and cornstarch. Add mixture to pan; bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. Remove from heat. Stir in cream. Serve with pork. Garnish with sage, if desired.

    3.   Serve with steamed green beans or other fresh, seasonal vegetable of your choice.

    Fall is also the perfect time to get outside and exercise if you’ve been avoiding it due to the high temperatures. You don’t have to get up at the crack of dawn or wait till after 8pm to beat the heat. Need some help getting started? Sign up for a free consultation with a Personal Trainer at Advanced Physical Training and fall into some healthy habits before the holidays.

    1 http://localfoods.about.com/od/finduselocalfoods/tp/5-Reasons-to-Eat-Local-Foods.htm

    2 http://www.myrecipes.com/recipe/cider-sage-pork-50400000117833/

     

1Comment
  • Posted by Jesse on September 28, 2013 at 3:30 am

    Looks good, I’ll try it.

    Reply

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