So, what foods are you going to stack up on this fall?
Well, these three “best diet foods” are highly recommended…cranberries, butternut squash, and almonds!
They are nutritionally dense by providing anti-oxidants, fiber, and energy. Also, two (almonds and butternut squash) out the three foods contain important B vitamins that aid in your body’s metabolism! They gain popularity around the fall due to the fact that the holiday season is just around the corner.
Cranberries contain a high amount of Vitamin C and one of the most popular forms of consuming this food is through juice. But be aware that the process of creating this juice warrants adding a high amount of sugar.
The skin/flesh of the cranberries that remain during the process of making the juice is what contains the phytonutrients, which carry the anti-inflammatory, antioxidant, and anti-cancer properties.
Something else worth mentioning is that the phytonutrients in cranberries also have a positive effect in the digestive tract by providing antioxidant and anti-inflammatory benefits that decrease our risk of colon cancer, and also our risk of periodontal disease.
Butternut squash contains anti-oxidants, vitamins, fiber, and is one of the foods recommended by dieticians in weight control/reduction and cholesterol controlling programs. It contains more Vitamin A (a natural anti-oxidant) than that of pumpkin.
The seeds of the butternut squash are a good source of dietary fiber and mono-unsaturated fatty acids that benefit for heart health. The seeds are rich in protein and minerals. The seeds also contain tryptophan which is a health promoting amino acid.
Almonds are part of a well-balanced diet due to the fact that they contain minerals, fiber, phyto-chemicals, and vitamins. They are a complete source of energy and are rich in mono-unsaturated fatty acids which help lower the LDL (bad cholesterol) and raise the HDL (good cholesterol).
They also contain a great source of Vitamin E, which helps combat against free radicals. Almonds are free of gluten, which can help with those people who have food allergies and/or celiac disease. They are an abundant source of key electrolytes such as magnesium and potassium, and other minerals such as calcium, iron, zinc, and selenium.
Make these three foods part of your daily nutrition!
Here is a recipe that combines all three:
– Butternut Squash with Cranberries and Almonds
– 1 1/2 cups chicken stock
– 1 small butternut squash, peeled and cut into bite-size cubes
– 1/2 small red onion, sliced
– 3 tablespoons orange-flavored dried cranberries
– 2 tablespoons butter
– 1 tablespoon olive oil
– 1 tablespoon brown sugar
– 2 tablespoons slivered almonds
– 1 teaspoon shredded Parmesan cheese, or to taste (optional)
– salt to taste
Prep: 20 minutes
Cook: 25 minutes
Ready In: 45 minutes
1. Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
2. Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.