Anti-inflammatory Foods

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Roasted Cauliflower

  • 1 large head cauliflower, washed and cut into small florets
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • 2 tablespoons balsamic vinegar
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Preheat oven to 450°F
Place cauliflower florets in a large bowl, season with oregano, salt and pepper. Drizzle olive oil on top, and toss to coat. Pour cauliflower into a baking dish, cover with foil and roast 25 minutes. Drizzle balsamic vinegar on top of cauliflower, carefully stir in baking pan. Sprinkle the Parmesan cheese on top, and return to oven, uncovered, until the cheese is melted and cauliflower are fork tender, approximately 10 to 15 minutes.
Did you know? Cauliflower comes in purple, green, and orange in addition to the traditional white color!

Butternut Squash Soup

  • 1 butternut squash, peeled, seeded, and cut into 1 inch pieces
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 6 cups low sodium chicken stock
  • Nutmeg to taste
  • Salt and pepper to taste

Over medium heat, melt the butter in a large, non-stick stock pot. Add the onion and cook until soft and translucent. Add the squash and then pour in chicken stock, bring to a simmer. Cook until squash is fork tender, approximately 20 minutes. Remove the squash pieces (a slotted spoon works best), leaving the liquid in the stock pot. Carefully place squash pieces in a blender and puree until smooth (this may need to be done in small batches depending on space). Return the blended squash to the stock pot, mix to re-combine. Add salt, pepper, and nutmeg to taste.
(Note: You can microwave the squash to soften it and make peeling and cutting much easier. Just pierce the skin a few times and microwave a minute or two at a time until a little soft to the touch).

Apple Pumpkin Muffins

  • 1 1/2 cup whole-wheat flour
• 1 cup all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/4 teaspoons baking powder
  • 2 cups sugar
  • 1 cup canned 100% pure pumpkin
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup chopped, peeled and cored apples

Preheat oven to 350°F.

Place muffin liners into 18 muffin cups. Sift together the whole-wheat flour, all purpose flour, pumpkin pie spice and baking powder into a  bowl. In a separate bowl, mix sugar, pumpkin, oil and eggs until combined. Add sifted dry ingredients and apple pieces, stir to combine. Spoon equal amounts of batter into each muffin cup. Bake until muffins are a golden brown color and toothpicks inserted into the center come out clean, approximately 30 minutes. Place muffins on cooling rack, and, once cool, frost or decorate if desired.