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This Week’s Eats

13 Oct

I get extremely excited for the weekends these days. My weeks and weekends are such stark opposites. I run around like a crazy person Monday through Friday and then relax, sleep in, and do all things calm and mellow on Saturday and Sunday.

A peak at some recent eats…

Wednesday breakfast was smaller than usual because I had early morning workout plans and wanted something that would digest quick.

Coffee, a Trader Joe’s frozen waffle topped with almond butter, banana, and honey, and a taste of JWD’s smoothie (served up in a teeny beer festival glass).

I did a full-body strength workout at the gym and enjoyed post-workout pumpkin overnight oats at my desk.

Old-fashioned oats, plain non-fat greek yogurt, soymilk, pumpkin puree, bananas, walnuts, stevia, and cinnamon. Yummy!

Lunch was leftovers.

Tofu stir-fry with homemade peanut sauce. 

Afternoon snack:

Trader Joe’s whole wheat mini pitas, hummus for dipping, and an apple.

Dinner was a little unconventional.

Eggs with veggies and toast. Plus a bowl of frozen yogurt topped with chocolate peanut butter 🙂

I’m off to start my Saturday with cleaning, foam rolling (this week’s workouts have left me SO sore!), and plans with friends! 

See you soon to talk workouts! Thanks for reading 🙂

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Pumpkin Spice Energy Bites

16 Sep

Hello, friends! Happy Sunday 🙂

It was a very fall-like weekend in STL, complete with cooler temps and fall activities. We enjoyed a cozy bonfire with my family. It was fun to break in to my fall wardrobe for the first time!

I was inspired to break in to my pumpkin puree for the first time too! I posted the recipe for these energy bites and mentioned I was planning on playing around with the recipe. Here is my latest creation, a perfect seasonal snack.

Pumpkin Spice Energy Bites

makes 15-20 balls

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1/2 cup wheat germ (or ground flaxseed)
  • 1/2 cup protein powder (I used vanilla Sunwarrior. If you don’t want to use protein powder, substitute extra wheat germ or shredded coconut)
  • 1/2 cup toasted pecans, chopped or crushed
  • 1/4 tsp salt
  • 1/4 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 cup nut butter (I used almond butter)
  • 1/4 cup pumpkin puree
  • about 1/3 cup honey 

How To:

  •  Combine first 8 ingredients in a mixing bowl.
  • Add nut butter and pumpkin puree and mix with a fork until mixture is crumbly and the nut butter and pumpkin are evenly distributed. 
  • Drizzle in honey and mix until evenly distributed. 
  • Refrigerate for about 30 minutes.
  • Wet hands and form mixture into balls. Store energy bites in the refrigerator.

Mix until crumbly.

Add honey.

These little guys are great for pre- or post-workout fuel and midday snacks. I always stash a couple of them in my bag for the day. They are portable and delicious! 

As promised, here is a peek into my favorite room in the house- the kitchen, of course! What sort of dietitian would I be if I didn’t unpack and organize the kitchen first? 

Bulk food heaven 🙂

The bottom shelf is full of things we use on a daily basis- coffee, oats, brown rice. The second shelf is all dried beans and the top shelf is grains.

Hope you all had a fantastic weekend. See you soon, friends! Thanks for reading 🙂

(pumpk)in love

26 Oct

When I was growing up, pumpkins were strictly reserved for Halloween jack-o-lanterns and Thanksgiving pumpkin pies (which usually came from a can). The thought of eating pumpkin guts probably would have made me ill. In fact, I think I recall a few pumpkin carving occasions that ended with a little more than just pumpkin guts all over the floor (I was a feeble child). But now that my food habits have become a little more adventurous and my gag reflex a little less sensitive,

I. Can’t. Get. Enough. Pumpkin.

At the farmer’s market, my breath catches in my throat when I lay eyes on the beautiful selection of sugar pumpkins. I load my reusable bags with as many as I can carry. I clean out every last can of pumpkin from the shelves of Trader Joe’s.

I am truly obsessed.

So obsessed that I don’t need to budget for sunless tanner anymore. Neither does JWD, poor guy…

source

Why You Should Be Obsessed With Pumpkin Too

  • Pumpkin is a winter squash. It can be cooked and eaten just the same as other members of the squash family.
  • Pumpkin is full of antioxidants. It’s a great source of vitamin A and vitamin C. Antioxidants are known for their anti-aging benefits, immunity boost, and for possible prevention against many diseases including cancers.
  • Pumpkin also contains fiber and potassium.
  • The culinary possibilities for pumpkin are endless. Roast it, mash it,or  puree it in soups and smoothies. Add it to baked goods as a fat substitute (1/2 fat, 1/2 pumpkin) or as an egg substitute.

source: eatright.org (ADA website)


Here’s How I’ve Been Using Pumpkin

In my oats…

Pumpkin Banana Oats

  • Prepare 1 serving of oats (I used steel cut) and stir in 1 heaping spoonful of pumpkin puree, a dash of milk for creaminess (I used soy), 1/2 a diced banana, 2 tablespoons walnuts, a dash of cinnamon & pumpkin pie spice, and stevia to taste.

As a snack…

Sweet and Salty Pumpkin Seeds

Sprinkle on salads, soups, or eat them alone as a snack.


When all the bowls are in the dishwasher…

Vegetarian Chili in Pumpkin Bowls (enough for 3-4 pumpkin bowls)

  • In a saucepan coated with a drizzle of olive oil or non-stick cooking spray, sauté 1 chopped bell pepper, 1/3 of a white onion, and 1 crumbled brick of tempeh (for all you meat-eaters, this is the part where you can add lean ground turkey, but give tempeh a chance!) until onions are translucent.
  • In a crock-pot, combine sautéed mixture, 1 can black beans (rinsed and drained), 1/2 cup chickpeas, 1/2 cup corn kernels (canned, fresh, or frozen), 4 cups of vegetable broth, 1 can fire roasted tomatoes, 1 T chili powder, 1 tsp cumin, 1 tsp cayenne pepper, 2 minced garlic cloves, and salt & pepper to taste.
  • While the chili is slow-cookin’, prep your pumpkins. Cut off the lid of the pumpkin about 3/4 of the way up.

my little helper (more on her next time)

Scoop out the guts and seeds (save the seeds for roasting!) and season inside of pumpkin with a little olive oil, salt & pepper.

  • Now you are ready to roast. Place pumpkins on a cookie sheet and into a 400 degree oven for about 30 min.
  • Fill the pumpkin with chili and enjoy scooping up big hunks of roasted pumpkin flesh with every bite of chili.


And last, but certainly not least, as dessert…

Oh my…

Mama Pea’s Pumpkin Spice Bars


Halloween is a few days away, so save your jack-o-lantern seeds and roast them! Or serve a post trick-or-treating crew a healthy (pumpkin) bowl of vegetarian chili. The pumpkin possibilities are endless– and what’s more comforting than seasonal food? It will warm your soul.

Thanks for reading 🙂

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