BodyRockers:

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:

• 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, you 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:

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

 

Grocery List:

• 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 extract
• eggs
• pumpkin pie spice
• oats
• dark chocolate chips
• goji berries
• natural peanut butter
• olive oil
• sea salt
• black pepper
• cayenne pepper
• cumin
• baking soda
• baking powder
• cinnamon
• flax seeds
• chia seeds
• raw almonds
• unsweetened coconut
• pumpkin seeds

Happy Cooking!