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: Whole Foods Market®
Creamy pumpkin pie filling is right at home in this date-sweetened, gluten-free crust.
- 1/2 cup brown rice flour , plus extra for pressing out the crust
- 1/2 cup chopped pitted dates
- 1/4 cup pecan pieces
- 1/4 cup no-salt-added cashew butter
- 3/4 cup pitted dates , soaked in warm water for 10 minutes to soften
- 1 can pumpkin purée
- 2 tablespoons no-salt-added cashew butter
- 3/4 cup unsweetened plain almondmilk
- 1/4 teaspoon ground nutmeg
- 3 tablespoons flaxseed meal
Per Serving: 220 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 20mg sodium, 33g carbohydrates, (5 g dietary fiber, 18g sugar), 5g protein.
8 servings, dairy free, wheat free, gluten free, vegan, vegetarian, low sodium, high fiber
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
For healthy eating tips, hundreds of recipes, cooking techniques, meal plans and more, visitWhole Foods Market’s Healthy Eating resources.
Original post at Spartan Race.
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Have a great day!
Dave & Maryann