Eating for Fall

| JoAnna Weinand

Summer coming to an end can be bittersweet for some. Kids will be returning to school, the days will be getting shorter, and time spent at the cabin may start to be limited.

BUT there is a plus size… FALL VEGETABLES! I have always enjoyed the taste and smell of these vegetables the most, and I can’t wait to indulge again!

Food for Thought:
Kale, swiss chard, spinach, arugula – what a great blend of greens to make a fresh salad with! Try tossing some cranberries, feta cheese or bleu cheese in for additional flavor. These greens can also be used in cooking. Add to soups or stews for added nutrients and texture. Also great in quinoa and rice dishes.

Brussels Sprouts – my absolute favorite! And so easy to prepare! My favorite way to prepare Brussels sprouts is roasted in the oven. Often times I will also add carrots and mushrooms – both fall vegetables! I lightly drizzle with olive oil, sprinkle salt and pepper, roast on 375 degrees for about 30 to 45 minutes. Brussels sprouts can also be boiled in water (cut in half and boil on high for about 5 minutes).

Apples – I love this fruit because it’s so easily transportable! Send it with your kids as part of their lunch or bring it with you for your own lunch! Also a great snack to be eaten on the go. Add some peanut butter for a little extra protein.

Broccoli and Cauliflower – versatile vegetables that can be eaten warm or cold! Eat with hummus during the day as an awesome snack, or boil in water on high for about 3 minutes! Both of these vegetables are also an addition to a stir fry dish.

Sweet potatoes – sprinkle with cinnamon and roast in the oven.

There are so many more options of fruits and vegetables available during this time of year. Remember, eating for the season will be the cheapest option and will also provide you with the best tasting produce available! Farmer’s Markets are a great option to buy local and have fun while doing your weekly shopping.

Reach out for any additional questions or ideas related to nutrition. I would love to help provide you with tips and tricks for healthy eating!

JoAnna Weinand graduated from the University of North Dakota in 2013 as a Registered Dietitian and started her career in New Mexico, working with many different disease states including diabetes in children and adults, kidney disease, malnutrition, weight management, and many different gastrointestinal diseases.

JoAnna has an adventurous spirit and her career has taken her from many different places, from New Mexico, to California, North Dakota and Alaska. She has worked in many different settings including hospitals, dialysis centers, skilled nursing facilities, gyms, and within the community with youth and adults in Alaska.

JoAnna has always had a passion for nutrition and living a healthy lifestyle. In her spare time, she loves to travel, mountain bike, rock climb and backpack. Living back in Minnesota, she also loves to spend time with her family.

JoAnna believes that nutrition is not “one size fits all” and each nutrition plan should be tailored to meet an individual’s needs. JoAnna enjoys working with many different disease states and developing the right plan so each person can reach his or her own personal goals.


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