It’s finally October – the best month of the year!! 😉 Not only is it birthday month, it is also Breast Cancer Awareness Month which holds very near and dear to my heart. Please help support in any way you can and remember to wear plenty of PINK this month.
It is officially time for all things pumpkin. As a pumpkin fanatic, you will be seeing a generous amount of pumpkin recipes from me this fall. Pumpkin is not only delicious, but packs a nutritional punch when using the real deal fresh or canned pumpkin.
Pumpkin Nutrition Info per Serving:
1/2 cup canned – 50 calories, 0 g fat, 0 mg sodium, 10 g carbs, 4 g fiber, 4 g sugar, 1 g protein
One cup of cooked, mashed pumpkin contains more than 200% of the recommended daily vitamin A intake which supports healthy vision. Pumpkin contains the antioxidant beta-carotene (also found in sweet potatoes, butternut squash, carrots, etc.) which may aid in cancer prevention. One cup of cooked pumpkin has more potassium than a banana – 564 mg compared to 422 mg in a banana. Pumpkin also supplies about 20% of the recommended daily vitamin C intake. The seeds are extremely nutritious on their own – will come in a future post.
I thought it was only fitting to start off my first October post with a pumpkin recipe to be enjoyed for breakfast, lunch, snack or dessert.
Pumpkin Pie Smoothie
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1 fresh or frozen banana
- 1 cup unsweetened almond milk
- 1/4 cup nonfat plain Greek yogurt
- 1 tsp honey or pure maple syrup
- 1 Tbsp pumpkin pie spice
Combine all ingredients in a blender until smooth. Top with cinnamon if desired.
Happy pumpkin eating!