Do you even Pumpkin?

Happy, happy Thursday. One more day til the weekend and, not sure about your weather situation, but it’s finally starting to feel like fall over here in Maryland. And what better way to celebrate fall than with pumpkins! Ironically, and this goes out to all my basics out there, it’s National Pumpkin Day! Even if you’re not into the whole PSL or pumpkin picking craze, you can’t deny that Charlie Brown and the Great Pumpkin is a classic. Don’t fight me on that one.

So, naturally, I feel like it’s my duty to call some attention to some of  the nutritional benefits of this little fall favorite. And if that bores you, then skip to the end and check out one of my all-time favorite pumpkin recipes! It’s basically the first thing I learned how to bake as an adult….at 27. No lie.

So, without further adieu….

A Few Benefits of the Great Pumpkin

1. 1. Oh heeey Vitamin A: That’s right…and you thought carrots were you friend. You will easily meet your daily requirements with just ½ cup of pumpkin. So what’s so great about Vitamin A? Well first, let’s get this one straight. The V-A found in pumpkin is converted from the antioxidant beta-carotene. Studies have linked  Vitamin A to better vision and protection against various types of Cancer. As an antioxidant, there’s that added fight against free radicals that have been linked to diseases like cancer and heart disease. Oh ya…and it combats degenerative signs of aging. I think we can all get on board with that.
   2. Weight Management Bennies: Aside from being pretty low-cal at 49 calories/cup, pumpkin also contains about 3 grams of fiber per serving. And we all know that fiber is an essential part of most weight management programs and gut health protocols.  Here’s the skinny: Fiber helps us to feel more full on less calories. It also helps to keep things moving through our digestive system…if you catch my drift 🙂
   3. Skin-Savior: V-A and it’s little buddy vitamin C combine together to help boost collagen production, thus keeping your skin vibrantly wrinkle-free. Again our little antioxidant warriors are fighting off free radicals and protecting your skin. Snaps for antioxidants.
   4. Let us not forget about dem seeds: We often forget about our little seedling friends, but they too have some major health benefits. Aside from being good sources of vitamin-e and fatty acids, these guys are also packed with tryptophan…hellllllo happy and anxiety-lite Christina. If you missed my blog post on anxiety, check it out to understand the bennies of tryptophan 🙂
   5. A phenom recipe substitute: Pumpkin can be used to replace butter and oil in recipes, significantly cutting down on both the calories and fat in that recipe. Aside from the clear calorie reduction, you’re also adding in all of those other great micronutrients like vitamin A, C, potassium, maganese, riboflavin, and all that jazz!  

And now…here is one of my all time favorite pumpkin recipes. As mentioned above, I’m kind of late to the game in the whole “baking and cooking” thang. So, when I did find a recipe, I often stuck with that for a series of get-togethers until I felt as though my time had run out. After a solid year…it’s back!

Christina’s Chocolate Chip Pumpkin Bread

Ingredients

• ½ cup stevia in the raw (or sweetener of your choice)
• 1 cup canned pumpkin 
• 1/4 cup  unsweetened applesauce
• 1/4 cup Fat-Free Greek yogurt (DF gals, sub in unsweetened coconut milk yogurt)
• 2 large egg whites
• 1 1/2  whole wheat flour (sub in gluten-free flour for all of my GFs out there)
• 1 tsp ground cinnamon
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup semisweet chocolate chips (Enjoy Life makes allergen- free morsels FYI)
• cooking spray

Preparation

• Preheat oven to 350*
• Combine first 5 ingredients in a large bowl, stirring well with a whisk. In a medium bowl, combine flour, cinnamon, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
• Spoon batter into a loaf pan coated with cooking spray. Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan, then remove. Cool completely on wire rack. Makes 16 slices.