FOOD OF THE WEEK – PUMPKINS!
It’s Halloween week and with all of those scary sweets being put out everywhere you look I wanted to keep with the season but in a healthy way. How do you do that? Pumpkins!!!
These sweet, bright-orange squashes are more versatile than you may imagine. Dice and steam them for a side vegetable, feature them in pot pies, soufflés, salads, soups and casseroles, or make cakes, breads, muffins and of course, pumpkin pie. Besides adding a sweet nutty flavor to dishes, a serving of raw pumpkin (85g) is high in vitamin A and a good source of vitamin C.
By: Andrew Thomas
5 minutes, 1 serving, 375 calories per serving, gluten-free
- 1 frozen banana
- 3/4 cup vanilla Greek yogurt
- 1/2 cup canned pumpkin puree
- 1.5 cups water
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- pinch of cinnamon
- Add banana, Greek yogurt, pumpkin puree, pumpkin pie spice, maple syrup, cinnamon and water to blender.
- Blend for 15-20 seconds.
Original post at Spartan Race.
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Have a great day!
Dave & Maryann