If you’ve googled “personal trainer Paris” to find me, you know you need to do something to improve your health. Maybe you’re not ready to jump into a complete physical and dietary change just yet, which is okay. There are still some small things you can do to get you started on a path to better health.

The easiest thing is to start eating more nutritious foods. In Paris, it can sometimes feel like everything is fatty or too rich. The heavy cream and all-butter reputation of French cuisine is changing, but the best way to eat healthy is to take an interest in ingredients.

To that end, let’s take a look at the vegetables that are in season this month!

all kinds of cabbage:

  • regular white cabbage [chou blanc]
  • Brussels sprout [chou de Bruxelles]
  • kale [chou frisé]
  • red cabbage [chou rouge]
  • Bok choy [chou chinois]

all kinds of gourds:

  • pumpkin [citrouille]
  • squash [courge]
  • butternut [doubeurre]winter-squashes

all kinds of greens:

  • cress [cresson]
  • endive
  • mâche
  • spinach [épinard]


a standard array of other veg:

  • carrot [carotte]
  • celery [céleri]
  • celeriac [céleri rave]
  • onion [oignon]
  • parsnip [panais]
  • leeks [poireau]
  • potatoes [pomme de terre]
  • Jerusalem artichoke / sunchoke [topinambour]

Of course, knowing what’s good is only half the battle. Below are some ideas on how to prepare some of the lesser-known items.

Bok choy

Nutritional info

This is a vegetable that’s typically found in a lot of Chinese dishes. It’s a cold weather green, so winter’s the time to eat it! Here are 10 ways to add it to your culinary repertoire.


Nutritional info

Jamie Oliver calls this the “the most underrated vegetable in the whole of the United Kingdom.” Your mileage may vary, but he does have a simple recipe — oil, fresh herbs, celeriac and salt — that may get you started eating this veg. If he’s not your style, here are 7 other ways to try it.

Jerusalem artichoke / sunchoke

Nutritional info

A favorite ingredient on TV cookery shows, this root vegetable looks a bit like ginger but is actually related to the sunflower. Its root is similar in texture to potatoes, but it doesn’t have anywhere near as much starch.

Like most root veg, you can roast it in an oven, tossed in a bit of olive oil and sprinkled with salt, or make it into a soup. If you want to experiment a bit, try them crispy with balsamic vinegar, with garlic, pan-fried, etc. Anything you can do to a turnip or potato works well.

Happy cooking!

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