Scientific Advisor Kit Broihier talks with Maine’s WCSH6 about the nutrition benefits of pumpkins and how to work with pumpkin for more nutritious seasonal treats.
For kids, Halloween is the unofficial start of the holiday season. Parties and the treats that go right along with them shift from being something kids might be offered at a birthday party or other event to having them in their possession after trick or treating. While we struggle to manage the sack of candy we also face the flood of parties that accompany the rest of the festive season.
Unleash your little zombies on some squoodle (that’s squash noodle for those of you who haven’t been keeping up this month) fun this Halloween! Spiralize the neck of a butternut squash and sacrifice a bulb or two to act as gory serving containers. Kids already know vegetables can be horrifying: let this dish convince them that veggies can be terribly fun and delicious too!
Just when it seems like we’ve seen the peak of the pumpkin spice craze, another pumpkin-laced product pops up at the store. Don’t get me wrong, I love pumpkin (and the spices that typically go along with it), but let’s face it, these products are no substitute for something made with actual pumpkin in it! And most don’t taste like real pumpkin pie, which is what I hold as my standard. So, if you want something that tastes like pumpkin pie, your best bet is to cook something that contains pumpkin—no surprise there, right? Not only will you get the great taste that you’re craving this time of year, you’ll get some of the nutrition benefits of pumpkin, too.
We can call sweet potato noodles spoodles, right? Well, whatever you call them, they’re delicious. Pesto is a nice starting place for a voodle sauce (vegetable noodle = voodle…you see where we’re going with this, right?), but don’t feel trapped by it. Play with a low-sugar, low-sodium marinara, make a creamy puree of roasted red peppers and garlic, or turn pureed cauliflower and nutritional yeast into a vegan alfredo sauce…your imagination is your only limit for great, vegetable-packed flavor that will taste amazing with your spoodles.
Every October, several thousand dietitians descend on a U.S. city for our yearly Academy of Nutrition and Dietetics meeting. The Food & Nutrition Conference & Expo (as it’s called) is an opportunity for dietitians like me to connect with colleagues, as well as engage in meaningful learning and discussion about the latest topics in nutrition. The “expo” part of FNCE enables us to see what’s new in the food and nutrition industry, and to see what will soon be hitting supermarket shelves. I was on the lookout for the trends and topics that will be the cornerstone of our upcoming webinar: 2017 On the Shelves: Food Trends Lookout (Wednesday, December 14th at 12pm EST). Consider this your sneak peek!
Have you jumped on the spiralizer bandwagon yet? We think it’s worth a try–noodles made from veggies don’t need to replace your pasta completely or all of the time, but it’s a fun and tasty way to include more veggies in your diet. Top a big batch of zoodles (raw or lightly steamed) with this simple and scrumptious pesto for a winning veggie dish.