Healthy Seasonal Recipes
As a professional writer, I am passionate about cooking and creating healthy, delicious meals. I know that eating seasonally is not only good for our health, but it is also good for the environment. That's why I have compiled a list of my favorite healthy seasonal recipes that are easy to make and packed with flavor.
Roasted Butternut Squash Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Recipe Category: Soup
- Recipe Cuisine: American
- Aggregate Rating: 4.9
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss butternut squash, onion, garlic, and olive oil together in a large bowl. Season with salt and pepper.
- Spread mixture onto a baking sheet and roast for 30-35 minutes, or until tender and browned.
- Transfer roasted vegetables to a large pot and add broth, cinnamon, and nutmeg. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes.
- Use an immersion blender or transfer soup to a blender and blend until smooth.
- Season with additional salt and pepper to taste. Serve hot.
| Nutrition Information | Amount per serving |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Total Carbohydrate | 24g |
| Dietary Fiber | 5g |
| Total Sugars | 5g |
| Calcium | 10% |
| Potassium | 600mg |
FAQs
- Q: Can I use a different type of squash for this recipe?
- A: Yes, you can use any type of winter squash you prefer.
- Q: Can I make this soup ahead of time?
- A: Yes, you can make this soup up to 3 days ahead of time and store it in the refrigerator.
- Q: Can I freeze this soup?
- A: Yes, you can freeze this soup for up to 3 months.
Recipe Tips
This soup is perfect for meal prep. You can make a large batch and store it in individual containers for easy meals throughout the week. It pairs well with a side salad or a slice of crusty bread. You can also add a dollop of sour cream or Greek yogurt for extra creaminess.
Pumpkin and Kale Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Recipe Category: Salad
- Recipe Cuisine: American
- Aggregate Rating: 4.8
Ingredients
- 1 small sugar pumpkin, peeled and cubed
- 4 cups kale, chopped
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss pumpkin with 1 tablespoon of olive oil and season with salt and pepper. Spread onto a baking sheet and roast for 20 minutes, or until tender and browned.
- In a large bowl, whisk together balsamic vinegar, 2 tablespoons of olive oil, honey, salt, and pepper.
- Add kale to the bowl and toss to coat in the dressing.
- Top kale with roasted pumpkin, dried cranberries, pumpkin seeds, and crumbled feta cheese. Serve immediately.
| Nutrition Information | Amount per serving |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Total Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 10mg |
| Total Carbohydrate | 23g |
| Dietary Fiber | 4g |
| Total Sugars | 14g |
| Calcium | 20% |
| Potassium | 550mg |
FAQs
- Q: Can I use a different type of cheese?
- A: Yes, you can use any type of crumbled cheese you prefer.
- Q: Can I use a different type of nut or seed?
- A: Yes, you can use any type of nut or seed you prefer.
- Q: Can I make this salad ahead of time?
- A: Yes, you can make the dressing and roast the pumpkin ahead of time, but wait to assemble the salad until right before serving.
Recipe Tips
If you don't have a sugar pumpkin, you can use any type of winter squash. You can also use baby spinach or arugula instead of kale. This salad is perfect for a fall or winter lunch or dinner. It's also a great side dish for Thanksgiving or Christmas.