Fertility Foods for Fall
Fall is here, with glorious colors, cooler temperatures, less moments of sunlight.
It's squash season, pumpkin season.
I thought I’d put the question out there about fertility foods. And recipes.
For me, it’s all about food. I hate to say it, but it’s true. It all revolves around food. There are a lot of things I don’t choose to eat anymore. We won’t go into that here although if you are interested, just let me know, we can talk offline.
In terms of fertility and general well being, I listen to my muse about food. That would be, RMACT’s fertility nutritionist Carolyn Gundell, MS. I love that she embraces carbohydrates. Good carbohydrates, in appropriate amounts. Whole wheat and whole grains like brown rice, quinoa, millet, farro and kamut.
They are far simpler to make than you realize. They also take on flavors easily and can be made in bulk for the week, to throw in salads, soups, casseroles and stews. Oh, yeah, and whole grain pastas too.
They are also delicious once you give them a chance. They can drastically improve your cholesterol and insulin levels in a much shorter time period than you would think. If weight or blood sugar levels are a problem or a potential problem with proceeding with fertility treatment, whole grains can be a partial answer to that.
Having said that, this blog is not about grains at all. That was a side note actually.
Healthy Recipes Kick-off: Spaghetti Squash
Spaghetti squash. Made it last night. Oh my word. So delicious. So easy. So healthy that I just had to share this morning. Here's my healthy recipes kick-off:
Get a spaghetti squash, making sure that it’s nice and fresh. Being a winter squash, they actually keep quite well in a cool place, so fresh simply means that there’s no visible sign of rot. They can be cream or yellow or any variation in between. They are most often oval although they can also look like bowling balls.
I made mine the simplest possible way because I am essentially a lazy cook. Hence why I like soups.
I pierced it in several different places so that it wouldn’t explode and then put it in a baking dish into a preheated oven, set to 375 degrees. It took about an hour to cook. After about 45 minutes, I cut it in half and found that it wasn’t cooking as fast as I thought it would. Being cut in half, it was done in an additional fifteen minutes.
Then I simply scraped out the seeds and stringy stuff and had the most beautiful looking and tasting squash. It really does look just like spaghetti and you will be surprised at just how much a medium size squash will yield. I made it very simple after that. I put some ghee (clarified butter), grated parmesan cheese and a tiny bit of salt and served it as a side dish. It was delicious, even for those eating who were not squash lovers.
It’s local. It’s fairly inexpensive. It’s easy to find at this time of the year. A lot of farms and stores have organic versions. It’s simple to make and enjoy.
It’s healthy and it’s delicious.
Could you please, please share what you make in your kitchen that is healthy, delicious and simple to make? We can swap out the recipes, right here on PathtoFertility.
Let’s make a decision to improve our eating, to improve our health and our fertility.
Lisa Rosenthal's Google+