As far as we’re concerned, Hannah Bronfman is the coolest kid on the block. Health, fitness and beauty authority and founder of the cult brand HBFIT, this woman is quite literally the definition of a mover and shaker (did we mention her DJ career?). If you follow Hannah on Instagram, you know exactly why we invited her to be our guest editor this month. Keep checking in for some much needed January inspiration, as Hannah shares her secrets on how she stays the best version of herself.

Today Hannah builds off of her attainable goals post to get us inspired to eat a little bit healthier, using local produce. After reading her “winter veggie, three ways” advice, you’ll be in a hurry to get to the farmers market!

One simple way to stay HBFIT this winter is by shopping at farmers markets. Not only are you getting the freshest produce possible--but you're also supporting sustainability and local businesses! An added bonus? Shopping this way is often way more cost effective.

I’ve made it my weekend ritual to head to the green market to shop for the week. Lately I have been gravitating towards cauliflower--it's in season and transforms into so many delicious forms. Here are the three ways I'm preparing it this winter.

Cauli Soup

1 head of cauliflower
1 yellow onion
4 cloves garlic, finely chopped
1 Container of chicken stock
Virgin olive oil to taste
Salt and black pepper to taste

Cut cauliflower into florets.
Sautée onions and garlic and add cauliflower and stir until it starts to look golden.
Add chicken stock and bring to a boil. Simmer for 15 minutes.
Transfer into a powerful blender (I use a Vitamix), and blend until smooth.
Serve with a little drizzle of olive oil and sprinkle of pepper.

"Rice" Bowl

1 head of cauliflower
1 red onion
2 cloves garlic, finely chopped
1 Tablespoon virgin coconut oil
1 Teaspoon sesame oil

Optional toppings
3 radishes, finely chopped
½ avocado
1 fried egg

Roughly cut cauliflower into florets.
Put florets into a powerful blender (or food processor).
Pulse until cauliflower is reduced to rice sized pieces.
Sautée onions and garlic in coconut oil.
Add rice and add 1 teaspoon of sesame oil.
Stir for 5 minutes.
Optional--Add whatever you want to the bowl! My go-to’s include avocado, fried egg and radishes.

Buffalo Style Cauliflower

1 head of cauliflower
1 Tablespoon of Olive Oil
Sea salt to taste
¼ Cup Tabasco Sauce
Juice of 1 lemon

Preheat oven to 450°.
Place chopped cauliflower on a baking sheet and drizzle olive oil and salt on florets.
Place in the oven for 20 minutes.
Take the cauliflower out and add cauliflower to the buffalo sauce in a big bowl. Toss to make sure all pieces are covered.
Place back in the oven for 7-10 minutes.