As I continue my journey towards healthier living, I am constantly learning more and more ways to make our food and recipes healthier. Some examples are: choosing whole wheat flour recipes instead of white, using flax seed as an ingredient whenever possible, using bananas as a sweetener instead of sugar, using coconut oil instead of vegetable oil, and sneaking in fruits and veggies to everyday recipes.
One trick I didn’t know about until I started blogging with Rachel and using recipes from our recipe index is how easy it is to sneak in pumpkin into everyday foods. Here is what the site Wholesome Baby Food says about the nutritional value of pumpkin:
Pumpkins are jam-packed full of some of the best nutritional compounds around. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of aging.
Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value.
Now that you are thoroughly convinced to eat as much pumpkin as you can, here are 10+ healthy recipes to help you get started. Just in time for fall too!
Pumpkin Chocolate Chip Muffins (one of our most popular recipes!)
Banana Pumpkin Bread or Muffins
Breakfast, snack, or dessert…this bread (or muffins–the form I chose to make them in) fits the bill. It is moist, nutritious but has enough fat and sweetness to taste good!
Here’s a healthy spin on a fall favorite. I tweaked this recipe in EveryDay with Racheal Ray magazine, opting out of the alcohol since it was for my kids. We loved it, plus it’s a great way to sneak in a vegetable. It tasted like a pumpkin muffin in a mug.