BodyRock's Food To Be Fit: Week 5


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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