Refreshing

There is something about heading into the fall that makes me want to embrace the remains of summer and start refreshing everything around me! I want to bask in the warmth of August and eat the fresh, beautiful foods of the season.

I also want to start cleaning everything out! Since I returned from our family vacation at the beginning of the month, I’m on a rampage to clear the junk out of our house and organize. I’m slowly working through the rooms in the house, and I feel like I’m reviving the energy throughout the whole house. Ahhhhhh!

One of my food challenges continues to be getting in enough servings of fruits and vegetables. I wish I liked more of them. Maybe that would help. But I’m giving up the self-judgment on that topic. I am willing to try new things, but I’m not going to beat myself up when I don’t like a food.

Still, I’m always looking for ways to bring those good-for-you fruits and veggies into my life. Sometimes I resort to a tried and true mom trick: I sneak them into my food 🙂  I roast veggies like eggplant and butternut squash with a little olive oil and salt. Then after they cool, I put them in the food processor. From there, I spoon the pureed veggies into an ice-cube tray and freeze. Once frozen, I pop them into a zip-top bag and put them back in the freezer. Then I have them ready to go when I want to add them to a sauce or soup, such as into a tomato sauce for spaghetti. It adds a bit of texture and the sweetness of the veggies that roasting can bring out. But I hardly notice that it’s there.

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Another thing I do to have fresh fruits and vegetables on hand is have them delivered. I use a service that delivers fresh, organic, local, in-season fruits and veggies. I just get the little box, and I only get it every other week. That’s enough for us! Sometimes I try something new, but I also tend to use all 5 of my substitutions to make sure I get foods that I and my family will actually eat.

Last week, I got a whole bunch of tomatoes. Boy are they amazing right now! And I knew just what I wanted to do with them: make a fresh, cool batch of bruschetta. I love this recipe from the Pioneer Woman. Cooking the garlic not only brings out the flavor, but it saves me and my sensitive stomach from a night of heartburn that I would otherwise get from raw garlic 🙂  She used 2 pints of tomatoes, but since mine were whole, I just used about 300g instead (I think it was about 4 or 5). I sliced up some French baguette and melted some fresh mozzarella on some of the slices and practically swooned over the flavors bursting in my mouth!

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Don’t those vibrant colors just make you want to get in your kitchen and whip up a batch, too??

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