Happy Wednesday! Can you believe we’re already almost a whole week into November? Man, this semester is just flying by.
To celebrate this month, the Nutrition Team is rolling out Nutritious November. A month full of educational movies, talks, discussions, and of course potlucks to fuel your body, as well as educate you on how to navigate healthy eating even when it starts to get difficult as these colder months approach. Stay up-to-date on what’s going on by following our Facebook page, and be on the lookout for various talks and movie nights.
To start things off, I just wanted to share a few foodie pictures of the week.It’s amazing how much more satisfying meals can be if you just take a few moments to appreciate the appearance of your meals before diving in.
Some food highlights from me:
Salad and Quinoa Bowls are always great
As are roasted pumpkin seeds mmhmmmm
And my newest fav:
Cinnamon Coated Jicama
Jicama is a root vegetable, that is crisp and refreshing. You can learn more about it here. It makes a really great base if you just cut it up into chunks, you can sprinkle it with your favorite spice. I went with cinnamon for a sweeter snack, but you can also coat it in cayenne pepper, chili powder, or something else if you’re more in the mood for spice.
To cut jicama (definitely be sure to wash it first), slice off the top and bottom. Then remove the stiff outer peel. Cut it in half, and place the half face down on your cutting board. Slice longways first, then dice horizontally for bite-sized pieces (or just cut in the whatever way is most appealing to you!)
After dicing, place desired amount of jicama slices into a little baggie, or tupperware, and add cinnamon (or spice of choice). I just do a few shakes, but maybe start with 1/2 tsp and work up to your desired about. Once you’ve added your spice, shake it up to coat all the jicama pieces. Store in the refrigerator. Enjoy!
I love this because it makes a really simple, portable snack to carry throughout the day. Just grab your baggie of cinnamon coated jicama from the fridge, and you’re good to go!