Warning: Illegal string offset 'filter' in /home/customer/www/betterhealththrunutrition.com/public_html/wp-includes/taxonomy.php on line 1442
This is an excellent, filling recipe for those of you who are dieting and working with a weight loss doctor to trim your waistline and undo the holiday damage. Since you can still get pumpkin this time of year, why not incorporate it into your diet for a colorful, filling and delicious meal?
As we’ve mentioned in previous posts, pumpkin is loaded with dietary fiber and protein, which will fill you up and promote healthy digestion. They’re the perfect choice for those following weight management programs, as pumpkins are naturally low in fat and calories. Plus, the combination of pumpkin and cinnamon in this recipe will also keep your sweet tooth in check. In addition, pumpkins are an excellent source of carotenoids such as beta-carotene, which helps reduce inflammation and combat free radical damage.
Quinoa is considered a superfood due to its high content of fiber, protein and other nutrients. It’s gluten-free and packed with important minerals such as magnesium, manganese, folate, phosphorus, copper, potassium, iron and zinc. Quinoa also contains trace amounts of niacin, calcium and vitamin E.
Click through to learn about the benefits of working with a weight loss doctor and having success with weight management programs.
2 Cups Quinoa
1 Stock Cube
2 cups fresh pumpkin, cut into wedges
2 cups grams Brussels sprouts, diced
½ cup scallions, chopped
1 fresh lemon
8 sundried tomatoes
1 bunch parsley, chopped
1 tbsp cinnamon
2 tbsp extra virgin olive oil
Freshly ground pepper to taste
Preheat oven to 390 degrees. Place the pumpkin wedges onto a tray and sprinkle the scallions over them. Drizzle olive oil over the wedges and then sprinkle cinnamon over them. Roast for 30 minutes, turning over after 15 minutes.
While the pumpkin wedges are roasting, boil the quinoa in a saucepan and then simmer. Add the stock and stir every few minutes.
In another pan, saute the Brussels sprouts in extra virgin olive oil until they start to get soft. Add the sundried tomatoes and saute. When they are done, combine with the quinoa. Add the fresh lemon juice. Sprinkle with the parsley and freshly ground pepper. Mix with the pumpkin wedges and serve!