It’s pumpkin season! We LOVE pumpkin – not only is it healthy and versatile, but it really screams “fall.” I asked Mark if he could bring back “a bunch of pumpkin” from his trip to Whole Foods and we decided that October’s blog theme is going to be all things pumpkin!
Pumpkin packs tons of vitamin A (in the form of beta-carotene) and is a very good source of vitamin C, potassium, dietary fiber and manganese. It is also high in copper and one of the B vitamins, riboflavin, and low in salt, cholesterol and saturated fat. Pumpkin can be savory or sweet, hearty or light, depending on how you make it.
Tonight, we are making our *famous* Homebrew Pumpkin Chili, sans homebrew, and will post all about it tomorrow. In the mean time, I kicked off pumpkin season with an easy, oatmeal based breakfast.
Almond Butter Pumpkin Oatmeal: 1/2 cup of oats, prepared. + 1/4 cup of pumpkin + 1tbsp of almond butter + a few sprinkles of stevia and a dash of salt. Since I made this the night before, I left it in the fridge overnight, heated in the morning and stirred it up with a ‘lil soymilk.
Mmm, vitamin A.
It’s pumpkin season! We LOVE pumpkin – not only is it healthy and versatile, but it really screams “fall.” I asked Mark if he could bring back “a bunch of pumpkin” from his trip to Whole Foods and we decided that October’s blog theme is going to be all things pumpkin!
Pumpkin packs tons of vitamin A (in the form of beta-carotene) and is a very good source of vitamin C, potassium, dietary fiber and manganese. It is also high in copper and one of the B vitamins, riboflavin, and low in salt, cholesterol and saturated fat. Pumpkin can be savory or sweet, hearty or light, depending on how you make it.
Tonight, we are making our *famous* Homebrew Pumpkin Chili, sans homebrew, and will post all about it tomorrow. In the mean time, I kicked off pumpkin season with an easy, oatmeal based breakfast.
Almond Butter Pumpkin Oatmeal: 1/2 cup of oats, prepared. + 1/4 cup of pumpkin + 1tbsp of almond butter + a few sprinkles of stevia and a dash of salt. Since I made this the night before, I left it in the fridge overnight, heated in the morning and stirred it up with a ‘lil soymilk.
Mmm, vitamin A.