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BodyRock's Food To Be Fit: Week 5

November 29, 2014 2 min read


This week is all about FALL!!! Completely based around pumpkins and squash, this week's grocery bill didn't cost much at all! Most of the recipes use Pumpkin Puree as a key ingredient, and I truly believe that fresh is always better, so here's a quick lesson on how to make it fresh: DSC_1390
  • A large pumpkin costs about $3.00 at your local grocery store. Buy one.
  • Slice the pumpkin in half, scrape out the seeds and membranes, keeping the seeds for oven-roasting if you desire. 
  • De-skin and cube the pumpkin flesh. 
  • Cook on a baking sheet at 375 F, until the flesh is easily pierced with a knife, about 45 minutes - 1 hour. 
  • If you don't have that much time, DSC_1400you can always nuke it in the microwave, but I don't really like the words 'nuke' and 'my food' together...just saying...
  • Scoop the flesh into a blender or food processor; whirl until it's smooth.
  Alright - so now that you know how to make fresh pumpkin puree, you don't need to use any more of the canned stuff (unless you're in a big rush)! Using a nice, big, fresh pumpkin is also more inexpensive than canned pumpkin, just a FYI. Enjoy these recipes, the muffins seriously are killer! - Chef Tyler

Week 5 Recipes:DSC_1471

  1. Perfect Pumpkin Porridge
  2. Sweet & Spicy Acorn Squash
  3. Pumpkin Soup
  4. Pumpkin Muffins
  5. Pet Pumpkinnutters

Grocery List:DSC_1451

  • Acorn squash
  • coconut sugar
  • spanish onion
  • 1 large pumpkin
  • chicken/vegetable stock (sodium free)
  • nutmeg
  • non-fat yogurt (or light cream if you're gutsy)
  • pure vanilla extractDSC_0078
  • eggs
  • pumpkin pie spice
  • oats
  • dark chocolate chips
  • goji berries
  • natural peanut butter
  • olive oil
  • sea saltDSC_0018
  • black pepper
  • cayenne pepper
  • cumin
  • baking soda
  • baking powder
  • cinnamon
  • flax seeds
  • chia seedsDSC_0047
  • raw almonds
  • unsweetened coconut
  • pumpkin seeds

Happy Cooking!

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