It’s fall time in Houston. The hot summer days are gone and a cool autumn breeze is filling the air. Thanksgiving is around the corner, and pumpkins are everywhere. Pumpkins, however, are not the only vegetable this season. Squash, kale, beets, brussels sprouts, cauliflower, cabbage, parsnips … abound when fall comes around. These tasty vegetables are rich in antioxidants, minerals, vitamins and fiber. Beets contain betalain, a phytonutrient with antioxidant and anti-inflammatory benefits. Brussels sprouts contain glucosinolate compounds that help fight cancer. Kale is rich in vitamin K and A and helps lower cholesterol.

Houston Weight Loss Surgery Center recommends incorporating seasonal vegetables in your daily diet. Many studies show that vegetables can reduce your risk of developing heart disease and cancer. Another great benefit of vegetables is their low calorie count. Vegetables can fill you up without breaking your calorie bank. Try having meatless meals several times a week. Replace processed food and frozen meals with fresh and local vegetables picked at the peak of their nutritional value. Get out of your comfort zone and taste different vegetables. Don’t buy the same kind of vegetable each time. Learn how to cook vegetables in a variety of ways with different spices. Pureed boiled or steamed vegetables make delicious soups. Add them to your homemade broth for a nutritious meal after gastric sleeve or gastric bypass surgery. Grilled vegetables are a great BBQ alternative to fatty cuts of meat. Try placing onions, squash and zucchini on a skewer next time you fire up the grill. You will be amazed by the taste. Quarter your favorite vegetables then toss them in olive oil with salt, crushed pepper, and herbs like rosemary and thyme. Place in an oven and roast for 30 minutes until browned and tender. This is my favorite way to prepare brussels sprouts.

Last, I would like to remind you to enjoy the cool weather and go out for evening walks in nature.