Healthy Aperture is my new way to drool over great pictures of food and I’ve been telling everyone I know about it. Started by Registered Dietitians Regan Jones and Janet Helm, Healthy Aperture features fabulous food pics that meet certain nutrition criteria.
I love that the site helps promote all of the creative, healthified recipes people have come up with, as well as their astonishing food photography skills (we’re talking magazine quality photos!). I am amazed at the talent, and am making it a goal of mine to soon have a photo on Healthy Aperture!
Healthy, Happy Adventures!
Be sure to stop by the Nashville Farmer’s Market on October 24th from 5-8 pm for Food Day hosted by the Community Food Advocates! We’re advocating for access to healthy, affordable food for all people, and celebrating our local food system. You can look forward to food tastings and fun activities for all ages. The Nashville District Dietetic Association will also have a booth featuring two amazing giveaways! Don’t miss out on the first Food Day celebration!
In the spirit of fall, this month’s Recipe Redux challenged us to create a recipe using fresh pumpkin. Like most people, when I think of cooking with the oh-so-familiar orange squash, I imagine opening a can of Libby’s canned pumpkin and making a typical fall treat, like pumpkin pie or bread. So this was truly an adventure to cook with the real deal!
While this recipe isn’t difficult, it does take some time. I suggest dicing the pumpkin and potatoes ahead of time, especially if you are making this for breakfast. The pumpkin provides a hint of sweet, the seasonings bring a touch of heat, and the bacon gives it all the flavor it needs to feel like a hearty breakfast!
Pumpkin-Potato Breakfast Hash
Prep time: 30 minutes
Cook time: 30 minutes
1/3 cup chopped onion
3 slices low-sodium bacon, cut into 1/2 inch pieces
1/2 small pie pumpkin, peeled and diced 1/4 inch
1 large white potato, diced 1/4 inch
1 tsp. olive oil
1/4 tsp. red pepper flakes
pinch of salt
pinch of black pepper
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
1/4 tsp. granulated sugar
dash of nutmeg
1. In a large skillet over medium heat, cook onions and bacon for 5 minutes.
2. Add potatoes and pumpkin to skillet. Add olive oil and stir to coat.
3. Add all spices and seasonings.
4. Cook hash over medium-low heat for 25 minutes, or until potatoes and pumpkin are tender.
5. Serve as a side or top with a fried egg!
A perfect fall breakfast!