Friday, November 3, 2017

Beyond the Pie


Pumpkin can be used for more than baked goods and sweets. This economical winter vegetable is a great source of vitamin A and fiber. Don't feel bad about choosing the convenience of canned over freshly boiled and mashed. Canned pumpkin offers more fiber, protein, vitamin A, calcium and iron than fresh, boiled pumpkin and it's less time consuming. (Make sure you use canned pumpkin puree not a can of pumpkin pie mix.)

Pumpkin Oatmeal - 
Stir a few spoonfuls of pumpkin into hot oatmeal. Top with toasted pecans, cinnamon and a drizzle of maple syrup. If you're feeling creative, add shredded carrots and coconut milk.

Pumpkin Smoothie -
Combine pumpkin puree, plain Greek yogurt, a banana and milk in the blender. Pump up the protein by adding chia seeds. Top with a sprinkle of pumpkin pie spice.

Pumpkin Pasta - 
Swap your standard marinara sauce for a pumpkin sage sauce. In a medium saucepan, thin pumpkin puree with a little milk. Stir in thinly sliced fresh sage, salt, pepper and a pat of butter. Toss with warm, freshly cooked whole wheat pasta. Top with Parmesan and toasted walnuts.

Pumpkin Hummus - 
In a food processor, blend chickpeas or white beans with pumpkin, tahini, lemon juice, olive oil and salt. Garnish with a sprinkle of smoked paprika and toasted pepitas (pumpkin seeds).


Stay Active, Keep Moving and
Enjoy Your Pumpkin!

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