Sometimes, the secret to eating well is as simple as a little planning. The following recipes for breakfast and snacks are healthful, seasonal and will make sure you don’t go hungry this October.
Orange Oatmeal
By making a big pot of oatmeal at the beginning of the week, your mornings will be just minutes away from a warm, hearty breakfast. Add pumpkin and some spices, and you have yourself a quick healthful breakfast in about five minutes.
Ingredients:
- 1 cup of steel cut oatmeal (Bob’s Red Mill is delicious, but any brand is fine)
- 3 cups of water
- Pinch of salt
- 3 tablespoons or more of canned pumpkin
- Nutmeg, cinnamon and ginger
Method:
Bring water to boil in a medium saucepan, add oats and bring down to a low heat to simmer. Cover and let simmer for 20 minutes.
Portion 1/2 cup of finished oatmeal in a small bowl. Put away the rest in your fridge so you have breakfast for the upcoming week.
Add pumpkin and spices to hot oatmeal, stir and enjoy. Serves 1–2 people
Chili Butternut Squash
Seeds Don’t toss out those leftover squash seeds! Pumpkin seeds aren’t the only ones for roasting.
Ingredients:
- All seeds from a butternut squash, rinsed and patted so no flesh is attached
- Chili powder
- Salt
- Pepper
- 1 1/2 tablespoons olive oil (or less if your squash has less than 1 cup of seeds)
Method:
Preheat your oven to 275 degrees. Line a baking sheet with tin foil. Place seeds on sheet and drizzle with oil, several shakes of chili powder, salt and pepper. Mix around with your hands, or a spoon if you are dignified.
Roast for 10–15 minutes until seeds are a golden brown. Let cool on a plate, and enjoy as a snack or sprinkled in rice or vegetables. ?