Recipe(s) of the Week: Yellow Veggies

There have been times in my life that I have been challenged to get enough yellow/orange veggies…but not recently. It seems so easy now. Here are my top 10 ways to get at least one serving of yellow veggies every single day: 

1. Pumpkin or sweet potato or carrot muffin (Great any time but my preference is breakfast or mid-morning snack)
2. Pumpkin custard (Skip the crust and just make the custard!)
3. A fall favorite: Select a small pumpkin and bake it in the oven for about 30 minutes. Cut off the top, scoop out the seeds and fibers from the center. Stuff with applesauce and cinnamon…or just dust with cinnamon…replace the top and bake until it is soft. Serve as wedges drizzled with the applesauce stuffing or butter.
4. Raw carrots (The small ones, already prepared, make a great snack or as an colorfu addition to a meal)
5. Cut up carrots into slivers and add to your favorite stir fry or salad
6. Add carrots to a homemade soup.
7. Baked sweet potato (Serve with butter or a drizzle with butter/pecans/maple syrup to turn it into dessert)
8. Baked sweet potato wedges (Peal sweet potato. Put wedges in a ziplock with olive oil and cinnamon to coat with spice…then bake about an hour at 350 degrees F.)
9. Cut an acorn squash in half. Bake cut side down for an hour. Serve with cinnamon and butter.
10. Shred a raw sweat potato in the food processor then use over the course of the next week
    • In stir fry
    • In sweet potato/raisin salad with orange marmalade and olive oil dressing
    • Baked in individual serving portions drizzled with honey and butter at 350 degrees F for 30 minutes
    • As a salad ingredient