By Kasi Wolfe, RD, LD

Seasons changing also brings change to the variety of fruits and vegetables that are at their peak. Summer vegetables are on their way out, and there is a whole new crop to choose from! When you are grocery shopping this week, keep these fall-fresh vegetables in mind.

For breakfast, try incorporating veggies such as broccoli, onions, spinach and tomatoes into an easy egg bake. Have fun experimenting with different fresh greens in smoothies as well!

Fall salads are as delicious as ever when you include cucumbers, bell peppers, or tomatoes.

Incorporate bell peppers, broccoli, garlic and herbs into our delicious Chicken Broccoli Stuffed Peppers recipe (see below) for a dinner the whole family will love.

 

There are infinite ways to include fresh fall produce into your daily meals this season. Check out our recipes below, and visit www.livea.comfor more meal inspiration!

 

Roasted Parmesan Green Beans

Serving Size: 1

Ingredients:

1.5 Cups Green Beans

1 tsp Olive Oil

2 tbsp Grated or Shredded Parmesan Cheese

¼ tsp Garlic powder

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Combine all ingredients in a large mixing bowl; toss to coat.
  3. Spread green beans on a large rimmed baking sheet.
  4. Roast for 15-20 minutes; stirring halfway through.

Per Serving: 3 Servings of Fresh, 1 Healthy Fat, and 2 Extras

Pair with your favorite Lean-2 or Lean-1 protein for a complete Fresh & Lean Meal

 

Cucumber Tomato Salad

Serving Size: 2

Ingredients:

3 Cups Cucumbers, cut in half lengthwise, and sliced

3 Tomatoes, chopped

¼ red onion chopped

2 tbsp chopped fresh dill

2 tsp Olive Oil

2 tbsp red wine vinegar

½ tsp black pepper and salt

 

Directions:

Add the vegetables to a large bowl. Whisk together the dill, olive oil, vinegar, salt, and pepper and pour it over the vegetables tossing them carefully.

 

Per Serving: 3 Servings of Fresh, 1 Healthy Fat, and 3 Extras

Pair with your favorite Lean-2 or Lean-1 Protein for a complete Fresh & Lean Meal

 

Chicken Broccoli Stuffed Peppers

Serving Size: 6

Ingredients:

3 Bell Peppers, tops and seeds removed, halved lengthwise

1 small head broccoli, cut into florets

2 cups shredded chicken

1.5 cups shredded white cheddar, divided

2 cloves garlic, minced

½ tsp oregano

Freshly ground black pepper & salt to taste

 

Directions:

  1. Preheat the oven to 350 and grease a medium baking dish with cooking spray. Place halved peppers cut side up in baking dish.
  2. In large bowl stir together broccoli, chicken, 1 cup cheddar, garlic, and oregano. Season with salt & pepper.
  3. Fill each pepper w/ chicken mixture then top w/ remaining cheese. Fill the bottom of baking dish with ¼ cup water. Cover with foil and bake for 20 minutes. Remove foil and bake 8-10 minutes more, until peppers are tender and cheese is melted and bubbly.

 

Per Serving (2 Bell Pepper Halves): 1-Lean-1, 3 Servings of Fresh

 

Here is a list of vegetables and fruits that are currently in season:

Vegetables:

Broccoli

Cabbage

Cauliflower

Cucumbers

Green Onions

Greens

Green Beans

Herbs

Onions

Bell Peppers

Radish

Rhubarb

Spinach

Summer Squash

Tomatoes

Turnips

 

Fruits: **Double check with your weight loss plan before choosing from these items

Apples

Cantaloupe

Grapes

Melons