Home » 24DayChallenge » Wednesday Food of the Day – October 28, 2015

Wednesday Food of the Day – October 28, 2015



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: Rose Marie Jarry, Master Chef at Kronobar



40 minutes, 3 servings, gluten-free, vegan.


  • 4 cups pumpkin, sliced into slices about ½ inch thick
  • 1 tablespoon virgin coconut oil
  • Sea salt and pepper
  • 1 cup cooked black bean
  • 1 cup vegan cheese such as Daiya’s brand
  • ½ cup black olive, chopped
  • 1 cup small green pepper, diced
  • 1 whole fresh tomato, diced
  • ¼ cup red onion, diced


  1. Preheat the oven to 400F.
  2. Heat up a pan and melt the coconut oil in it. Start roasting the sliced raw pumpkin inside it for 6 minutes on medium/high heat.
  3. Add the spices into the pumpkin and then transfer the pumpkin into a greased pyrex glass bowl.
  4. Mix the vegan cheese, olives, and beans together and pour over the pumpkin.
  5. Bake in the oven for 15 minutes + 1 minute broil at the end.
  6. While it is baking; dice the tomato, onion, and bell pepper in small pieces.
  7. Once the pumpkin nachos are ready, remove from the oven and garnish with the fresh chopped veggies. Enjoy!

Original post at Spartan Race.

Don’t forget, eating right is only a part of great health and wellness!  Don’t forget to check out our Workout of the Day.  Also, get your proper vitamins and supplements here.

Are you looking for a little help with starting your weight loss?  Try out our 24 Day Challenge!

Have a great day!

Dave & Maryann




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