Fall Foods That Won’t Make You Fat

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Apple nachos

1 ea. Granny smith apple
1 ea. Honeycrisp apple
1 ea. Gala apple
Caramel sc. – 4 tbsp
Granola – kashi works great – ½ cup
Unsweetened coconut flakes – 2 tbsp
Water – 4 cups
Lemon juice – 2 tbsp

·     using an apple corer, carefully remove core of apple and dispose

·     combine water and lemon juice in a bowl

·     place the cored out apples into water with lemon juice to stop the apples from browning

·     using a sharp chefs/kitchen knife, carefully slice apples into 1/8” round slices and place on a plate. Lightly dredge a paper towel into the water and wring out excess water. Drape the towel over the apples so they do not tun brown (a.k.a. oxidize) until l you are ready to build your apple nachos

·     select you’re favorite serving vessel, platter, or plate and start to shingle apples in a circular pattern onto platter while building them up.

·     using your preferred caramel sc, drizzle the caramel sc. Over the apples in your desired pattern.

·     lightly sprinkle the granola atop the apples and finish with coconut shaving.

Butternut squash hash w/ turkey bacon

1 ea. Large butternut squash
1 # parsnips
¼ bulb celery root
1 large vidallia onion
1 ea. Green bell pepper
1 ea. Red bell pepper
5 strips turkey bacon – cut into thin strips
Chopped garlic- 2 tbsp.
Fresh chopped parsley- 3 tbsp
Fresh sage – 1 to 2 tbsp
Olive oil
Diluted orange juice – ¼ cup
Curry powder – 1 tbsp.
Cayene pepper – 1/4 tsp.
Kosher salt & pepper

·     carefully peel and dice the butternut squash into ¼” to ½” dice and set aside

·     peel parsnips just like you would a carrot and cut into small rounds ¼” to ½”

·     carefully peel/remove the rough skin from the outside of the celery root and using the ¼ of the bulb, cut into ¼” to ½” dice

·     cut the onion into ½” dice and set aside

·     remove the core & seeds from inside the peppers and cut into ¼” to ½” dice and set aside

·     using a large saute pan, preheat to medium heat

·     add olive oil, garlic, turkey bacon & sage and let cook for 3 to 4 minutes. You just want to start and get a very light golden brown color. Lightly season with salt & pepper then add the onions, peppers, squash, parsnips & celery root

·     stir to ensure all vegetables are coated with the olive oil and seasonings that are already in pan.

·     turn heat up to medium high and start the pan frying process. It is important that the heat is not left too high otherwise the product will burn/stick to the bottom of pan. Ensure to stir every few minutes

·     about ½ way through the cooking add the diluted orange juice, curry powder cayenne, and chopped parsley and cover to get a steaming effect and let cook for another 8 -10 minutes.

·     once all vegetables are al dente (fork tender) remove lid and let pan fry for approx 5 more minutes.

·     taste and adjust seasoning with salt & pepper