Fall into a Healthy Routine

    Fall into a Healthy Routine

    By Jacqueline Gomes, RDN, MBA

    Autumn is the perfect time to welcome new habits that will leave you feeling your best! Here are some uplifting tips to help you create a balanced, vibrant routine this season:

    Soak in the Crisp Autumn Air: The cool, refreshing air is ideal for outdoor fun. Whether it’s a brisk walk, a hike, or a bike ride, enjoy the outdoors while staying active.

    Fuel Up with Fall’s Best: Seasonal produce like pumpkins, sweet potatoes, and Brussels sprouts are packed with nutrients. Add them to your meals for a healthy, tasty boost.

    Keep Warm and Hydrated: As the temperatures drop, don’t forget to stay hydrated. Warm drinks like herbal tea and nourishing soups can keep you cozy and fueled.

    Enjoy Fall Fun: Dive into autumn activities that bring you joy! Apple picking, leaf peeping, or curling up with a great book all help create a balanced routine.

    Stay Connected: Even as the days get shorter, maintain those important social connections. Plan fall outings or cozy get-togethers with friends and family.

    Get Creative: Fall is a great time to explore your creativity! Try crafting, painting, or starting a gratitude journal to nurture your artistic side.

    Embrace the season of change by enjoying autumn’s bounty and focusing on routines that keep you grounded and energized. Let this season inspire your best self!

    Butternut Squash Pasta

    Butternut Squash Pasta

    Prep: 15 minutes

    Cook: 35 minutes

    Makes: 4 Servings

    Ingredients

    • One whole butternut squash- peeled, seeded and cubed
    • 1 large onion, peeled and rough chopped into quarters
    • 4 garlic cloves, rough chopped
    • 1/2 Tbsp chopped fresh sage
    • 1/2 Tbsp dried or fresh thyme
    • sea salt and pepper, to taste
    • 2-3 Tbsp olive oil
    • 2 cups of vegetable broth
    • 1 teaspoon of red pepper flakes
    • 1/3 cup grated Manchego cheese
    • 1 pound box Rummo® rigatoni, penne, farfalle or orecchiette

    Directions:

    1. Preheat oven to 425 degree F. Line a sheet pan with parchment paper. Add butternut squash, onion, garlic, sage, thyme, salt, pepper and drizzle with olive oil. Bake for about 30 minutes, tossing half way through.
    2. Meanwhile, bring a large pot of water to a boil. Add ½ teaspoon salt to the water, add pasta and cook according to package directions.
    3. Remove squash from the oven. Pour broth into a large blender followed by roasted squash. Blend until smooth.
    4. Pour sauce into saucepan over low heat, stir in red pepper flakes and cheese. Add cooked pasta to the sauce and stir to combine, add more grated cheese when serving if desired. Top with fresh basil or chopped parsley.

    Enjoy!