3 Energy-Boosting Pumpkin Recipes
Pumpkin is in-season, and almost everyone is on the hunt for pumpkin-flavored foods. Loaded with beta-carotene which is converted to Vitamin A in the body, pumpkin is part of a group of foods thought to help reduce the risk of developing certain types of cancers and heart disease. By incorporating pumpkin into several food items, you can get the boost of energy you need to hit the ground running while also enjoying the flavors of fall. Here are three of our favorite energy-boosting pumpkin recipes to try today!
Pumpkin Smoothie
Warmer-than-average temperatures in the fall season makes for perfect outdoor activity weather. Pumpkin smoothies give you the tastes of fall while providing you with the chilled deliciousness to help keep you cool when you warm up in the bright fall sun. When preparing this smoothie, you can use canned, pure solid-pack pumpkin, but using fresh pumpkin from the garden tastes just a little bit better. Check out this recipe from ahealthiermichigan.org:
Place in a blender:
1 cup of ice
1 cup of pure pumpkin
½ teaspoon vanilla extract
Nutmeg and cinnamon to taste
Artificial sweetener to taste (Stevia is recommended)
½ cup skim milk or plain yogurt
Mix in blender until the mixture is slushy. It tastes just like cold pumpkin pie without all the calories! Obviously there is no crust, so be a little creative and find some low-fat graham crackers or vanilla wafers to scoop up the mixture with, almost like it’s a pumpkin dip.
Dry Roasted Pumpkin Seeds
“A handful of raw pepitas or dry roasted pumpkin seeds can give you a natural jolt to power through a workout. Pumpkin seeds are a good source of protein, healthy fats and fiber, keeping you feeling full and energized longer,” Dr. Duncan says. “They also contain manganese, magnesium, phosphorus and zinc, which provide additional energy support to maximize gym time.”
Check out this recipe from the Food Network Kitchen:
Directions:
Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
Vanilla Pumpkin Pudding
Pudding is a quick and easy snack for when you’re about to hit the trail or returning from a day out and about. By spicing up your pudding with a few extra ingredients, you can add a little energy boost to your day! Here’s a recipe from Joy Bauer to try out:
Ingredients:
Small container of nonfat vanilla Greek yogurt
¼ - ½ cup canned 100% pumpkin puree
Ground Cinnamon (or nutmeg or pumpkin pie spice)
Combine yogurt and pumpkin puree and top with a sprinkle of spice. It's just 150-180 calories of pure "good-for-you" deliciousness. You may also want to add a tablespoon of heart-healthy toasted walnuts or pecans for an extra 50 cals.
