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