Cook This Tonight

Four seasons occur each year and while some locations have more of a climate change than others, it is still important to eat seasonally if you are able to. Eating more of the foods that flourish seasonally is balancing to our bodies. For ending the winter season, think warm, heavy and hearty foods with lunch being the biggest meal of the day. Spring is just around the corner. 

Here is a list of foods that are grown more in the winter season. While we finish up our last month of “winter,” try revolving your meals around the seasonal list and see if there is a noticeable difference in your vitality.

Sometimes following lists and meal plans can be overwhelming. If you want to experience a seasonal diet, visit your local farmers market and see what they have to offer. A favorite recipe of mine is spaghetti squash that I can pick up at a few local places. Currently, I do not have an oven in my tiny studio in Chelsea, so a big thanks to Seamless for always delivering my spaghetti squash noodles! 

Cooked whole

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Poke the spaghetti squash all over with a knife, causing little holes or indentions on the outer shell of the squash. 
  3. Place upon a baking sheet (no oil is needed) and bake for 1 hour.
  4. Once cooled, cut in half and scoop out seeds. *I like to knife around the center so the seeds are easier to scoop out in one scoop. 
  5. Using a fork, pull at the inside of the squash which will allow the squash to become thread-like to resemble spaghetti.
  6. Top with meat of your choice, or add mushrooms for a vegetarian option and some homemade (AIP friendly) pesto sauce. Enjoy!