As we head into another season- Fall, we’ll also start eating foods that are more filling
and comforting, (potatoes, rutabagas, pumpkin, butternut squash, etc.) but let’s not
give up on summer favorites so quickly.

Foods like fresh corn, summer squash and spinach can help up as we head into the
Fall season.
Help us, how?
By boosting energy levels and reducing our weight.
Still not convinced?
Here’s more information.
a) Green & Yellow Squash-
Eat a cup of yellow or green squash daily and you can stop weight gain,
plus help you slim down 35% faster. Squash is packed with 2 nutrients
(lutein and zeaxanthin) that switch on fat-burning genes inside liver cells
helping convert fat into fuel.
b) Spinach-
Use it to dress up a salad or a veggie and chicken stir-fry and you can lose 4 pounds
a month. Spinach contains lipoic acid, a compound that soaks easily into muscle
cells, where it activates enzymes that convert stored fats into ATP, your body’s
key source of cellular fuel.
c) Corn-
If you live near a Farmers’ market or grow your own, use corn to help you stave off
the dips in energy that come starting around the new school year. Eating a cup of
corn a day can increase your energy levels by 90 minutes. Corn contains a B vitamin,
that aids energy production inside muscle cells.

So, now that you’ve been educated on how certain vegetables can boost
your health, it’s time to learn how to put the vegetables together in a recipe
to really help boost your health and well-being.

The recipe:
Chicken, Corn, Squash and Spinach Stir-Fry!
Ingredients:
1 lb. of chicken, boneless breasts or chicken thighs
2 Tbs. of olive oil
1 tsp. of garlic powder
1/4 tsp. of salt
1/4 tsp. of black pepper
2 ears of corn, (husks removed and corn cut off the cobs)
1 package of fresh spinach
1 small green and 1 small yellow squash (cut into 1 ” pieces)
1 cup of cherry tomatoes, (halved)
1 cup of thinly sliced onions (red or yellow)
Mozzarella or grated Parmesan cheese (optional)
To make:
Cook the chicken in the oven or on top of the stove.
Cook the chicken until it is no longer pink in the center, let cool and
then cut into cube-size pieces.
Heat up a large frying pan (or skillet) on medium-high heat,
add the oil, toss in the squash, cook until slightly softened,
add the onions, corn, cherry tomatoes and spinach, let cook for
a few minutes, and then the seasonings, let cook for a few minutes more.
Remove from the stove, sprinkle on some cheese and serve.
Serve this dish on its own or with a salad and gluten-free baked bread.
Calories per serving- 280, Prot-25g. Carbs-16g.
Sources:
* University of Maryland, Research Dept.
* Journal-Alternative Medicine
* Canadian Research Team
* A Taste of Home Magazine
Please make sure to share this article (recipe) with family and friends. Share it
over at Facebook, Tik-Tok, Snapchat, Instagram, Reddit, LinkedIn, Pinterest and Twitter.