Home » 24DayChallenge » Friday Food of the Day – October 30, 2015

Friday Food of the Day – October 30, 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


30 minutes, 4 servings, gluten-free, pescatarian, dairy free.


  • 3 cups cooked pumpkin puree
  • 3 cups organic veggie broth
  • 2 tablespoons green curry paste
  • 4 garlic cloves
  • Sea salt and pepper
  • 1 tablespoon virgin coconut oil
  • 1 red onion, diced
  • 2 zucchini, diced
  • 24 tiger shrimps
  • 1 green pepper, diced
  • Fresh chive


  1. Take the shell off all the shrimp.
  2. Heat up a pan and roast the peppers, zucchini, and onion in the coconut oil for 2-3 minutes. Add the shrimp and cook them until they become all red. Be careful to not overcook them, as soon as they became red remove the pan from the heat.
  3. Blend the pumpkin puree along with the garlic, veggie broth, curry paste, and spices.
  4. Pour the puree mix into a saucepan and warm it up.
  5. Once it is warm, pour some of this puree into a bowl and top it with some shrimp and veggies mix. Garnish with fresh chives. Repeat this operation for each serving.
  6. 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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