In the last blog, we shared with you the benefits of pumpkin. One of the main benefits of pumpkin is that it supports eye and immune health. Pumpkins are also filled with antioxidants, which help the body fight oxidative stress.
Quinoa is an ancient grain and a complete protein source, which means it contains all 20 amino acids. Quinoa is a great choice for vegans and is a great gluten-free option as well. This breakfast bowl is protein-packed and plant-based.
Pumpkin Pie Breakfast Quinoa:
1/3 cup cooked quinoa
2 tbsp canned or homemade pumpkin puree
1 tbsp maple syrup
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp sliced or slivered almonds or chopped walnuts
- Once quinoa is cooked, fluff with a fork.
- Stir in pumpkin, maple syrup, cinnamon, and nutmeg.
- Pour quinoa porridge into bowl and top with nuts.
441 kcal; Total Fat 14.7g; Saturated Fat 4g; Polyunsaturated Fat 3.6g; Monounsaturated Fat 5.9g; Sodium 77mg; Cholesterol 16.3mg; Total Carbs 63.6g; Fiber 7g; Sugars 21.9g; Protein 16g; Calcium 283.3mg; Iron 3.6mg
Recipe found at foodal.com
Adding pumpkin to our fall and winter smoothies is a great way to get in additional fiber, low-glycemic carbs, and antioxidants. This recipe has all the building blocks of a great smoothie with healthy fats, protein, fiber, and spices! Make sure to pick up pumpkin puree and not pumpkin pie mix (yes, they’re different!).