Edgeville Buzz

Holiday Food Ideas From Local Nutritionist Jen Loboda


get your fall veggies onFall is here in full swing and Thanksgiving will be here before we know it. Now is the time to start thinking about what dishes you will be preparing for the holiday. Whether you are hosting the entire meal or just bringing one dish for a potluck somewhere, there is always room for a simple, healthy dish at the table.

If you are conscientious of the type of turkey you eat, head on over to True Nature Foods before Monday November 17th to order your free range, hormone and antibiotic free turkey from local Tripe S Farm.

A few of my favorite fall recipes are below. Both would be excellent choices to bring to a Thanksgiving feast. Too many people think healthy food is bland or boring but I beg to differ.

Roasted Root Vegetables

1 pound root vegetables (beets, carrots, turnips, parsnips), diced

1 tablespoon coconut oil

3 tablespoons olive oil

2 medium shallots

1⁄2 tsp. chopped fresh rosemary

Dash of sea salt and pepper to taste

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. In medium bowl, toss diced vegetables and shallots with a tablespoon of coconut oil and 1⁄2 tsp sea salt to coat. Spread the veggies out in one layer on a baking sheet. Roast in oven until all veggies are tender (about 20 minutes). Drizzle with one tablespoon of olive oil and add fresh rosemary to the vegetables and toss to coat.

Stuffed Acorn Squash

2 tablespoons coconut oil

1 medium yellow onion, chopped

6 stalks celery, finely chopped

2 carrots, diced

1 cup mushrooms, chopped

1 teaspoon sage

1 teaspoon thyme

2 large acorn squash

Dried cranberries

Salt and pepper to taste

Pre-heat oven to 350 degrees. Cut acorn squash in half. Fill a roasting pan with 1 inch of water, and place squash flesh-side down. Roast 45 minutes to an hour, or until very soft. Scrape out seeds and discard. Sauté onion, celery, carrots, mushrooms, sage, and thyme. Remove from heat. Stir in salt and pepper, dried cranberries, mixing to combine. Divide the stuffing evenly among the acorn squash halves. For extra protein, add cooked lentils to stuffing.

Jen Loboda is the owner of Nutritious in the City and a health coach in Edgewater. For more healthy fall recipes, follow her on Facebook.

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