Many people think of pumpkin as something that is pureed and strictly used in pies, breads, and soups. It is a delicious vegetable that deserves to shine entirely on it’s own. Roasting fresh pumpkin is easy, flavorful, and healthful. The skin is tender and edible, the caramelized flesh is creamy, and it is a great source of fiber, beta-carotene, and vitamin A.
During the holidays of past years, I would go for all out flavor and let healthy eating fall on other days. A favorite wintertime dish is roasted and caramelized Brussels sprouts with pancetta and whole chestnuts with the aid of brown sugar. Delicious as it might be, today I would prefer to maintain a healthful outlook on all of the meals I prepare. If there are dishes that are truly special that I like to have on the holiday table, I will make them, but not all of them. Even if it seems like you are being a party pooper, it is better to balance out the richness of the meal. You might actually feel satisfied in a good way when you finish dinner.
I am studying up on how to adapt some of my favorite recipes to a healthier lifestyle. As I only try to avoid gluten and do not suffer from Celiac, I am using some wheat flour in my recipes. That being said, I am only going to use whole wheat flour and try to minimized it as much as possible. I am still plannning on preparing a turkey and my best recipe for pumpkin pie for my family, but will avoid using dairy butter, cream, and eggs in most other recipes.
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