PUREfit

Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Thursday, October 28, 2010

PUMPkin Fun - A Screeeam of a Workout!


Why a pumpkin?
If you think about it, a pumpkin is like a big weighted medicine ball. While I wouldn’t recommend you try bouncing your pumpkin ... you can certainly use it like you would a medicine ball. The thing I love about using a pumpkin is you can get them in all different shapes, sizes, and weights.

When you’re using a medicine ball it’s perfectly round, easy to grip, and has even weight distribution. A pumpkin on the other hand can provide much more of a challenge to your core and abdominal muscles because of the irregular shapes and sizes.


Pumpkin Mountain Climbers
Place both hands on the pumpkin in a push-up position and raise your hips so you have a flat back. Keep your abdominal muscles tight and try to maintain as straight as possible as you bring one leg in towards your chest at a time. Squeeze your abs as you bring the leg in. 10-15 reps per side.

Pumpkin V-sit Twist
Lay on the ground in an upright position with your feet crossed and slightly leaning back. Take the pumpkin with both hands and rotate it side to side. Raise your feet off the ground for more of a challenge on the core. Keep your abs tight throughout the movement. 10-15 reps per side.

Pumpkin Wood Chop
Start by holding your pumpkin straight out in front of your chest and go down into a squat position. As you go down into the squat bring the pumpkin with you and lower it between your legs. Come out of the squat position bringing the pumpkin with you and extending it overhead with your arms straight. Repeat. Keep a flat back and your arms straight through the movement. 10-15 reps.

Pumpkin Diagonal Chop
Start by holding your pumpkin with straight arms but off to one side. Squat down bringing the pumpkin with you, chopping with it in a diagonal arch pattern. Try to keep the pumpkin away from your body and your arms straight as this is what really works the core. Holding the pumpkin close to your body or with “alligator arms” won’t make the exercise very effective.

Pumpkin Squat Thrust
Start with the pumpkin at chest height holding it with both hands. Go down into a squat position and drive back to the starting position while pushing the pumpkin over your head. Return to chest height and repeat. 10 -15 reps

Pumpkin Burpees
With the pumpkin on the floor in front of you,
 squat down to the floor, grab the pumpkin and extend your legs out and back with a jump to assume a push-up 
position. Perform a push-up with your hands on the pumpkin and then reverse 
the movement to stand back up. Repeat for 10-15 reps.

Pumpkin Lunge with Front Raise
Start by holding the pumpkin with both hands to one side at hip level. Step forward into a lunge position and in the process raise the pumpkin overhead with straight arms. Bring the pumpkin up to a point right above your head and then as you come out of the lunge and back to the starting position, chop the pumpkin back to your side. Alternate legs. 10-15 reps per side.

Pumpkin Lateral Reaches
Start by holding the pumpkin with both hands at chest height. Take a big lateral step to one side and lower the pumpkin down over your foot. Push off the lead foot and return to the starting position with the pumpkin at chest height. 10-15 reps per side.

Pumpkin Push-Up’s
This is one of my favorite pumpkin exercises as it really challenges the core and abdominals, not to mention your chest, arms, and shoulders. Now, there are several different variations of ways you can do a pumpkin push-up.

I’ll review the three most common:

Both hands on pumpkin: start with both hands on the pumpkin and get yourself in a push-up position. Lower yourself down towards the pumpkin and then return to the starting position. If this is too difficult, you can go to your knees instead of a plank position for your push-up’s.

One hand on the pumpkin, one hand on the ground: complete your push-up’s this way for a real challenge to your core, but also your shoulder stabilization. Try rolling the pumpkin back and forth between hands for an even greater challenge.

Feet on pumpkin: place both feet on the pumpkin and complete your push-up’s.

Thursday, October 7, 2010

Fall in love with Pumpkin - Soup

Pumpkin Soup with a Kick!

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:
1 large onion chopped
4-5 cloves of garlic, peeled and finely chopped
4 cups vegetable broth
2 cups pureed cooked pumpkin or 1 cup canned pumpkin
1 16-ounce can chili beans
1 tbsp. seeded diced jalapeño
5 medium red potatoes, diced into 1/2 inch cubes
1 tablespoons oregano
pinch of cayenne or other red pepper
1/2 teaspoon cumin
1/3 cup plain soy milk
salt, to taste
cilantro or parsley

Heat a large pot. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute.

Add in the broth, pumpkin, chili beans, jalapeño, and potatoes.

Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.

Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes.

Stir in the soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).

If you are not a vegan, and would prefer cows milk, by all means substitute the soy

Serve with a mixed green salad with low fat feta, cranberrys and pumpkin seeds - yum!

Wednesday, October 6, 2010

Fall in love with Pumpkin - Lentil Stuffed

This recipe is in just enough time for Thanksgiving here in Canada!
Would not this be cute to serve before the main course?

It is High in Folate, Beta Carotene, Potassium, Calcium and Low in Fat and Calories 226 per serving!

 

 Ingredients:
1/2 cup brown lentils, (90g)
1 1/2 cups water , (375mL)
1/2 cup brown rice, (100g)
1 1/2 cups vegetable, or chicken stock (375mL)
1 bay leaf
4 baby nugget pumpkins
120 g sliced mushrooms
1 stalk celery, chopped finely
2 tablespoons snipped dill
3/4 cup cottage cheese, (185 g)
1 slice wholemeal bread, made into crumbs
1 tablespoon Parmesan cheese, grated
1 teaspoon paprika

Method:
1. Soak lentils in water for 1 hour. Drain, rinse and drain again.
2. Place lentils, rice, chicken stock and bay leaf in saucepan, bring to the boil, cover and simmer for 30 to 35 minutes (water should be absorbed). Remove bay leaf.
3. While lentils are cooking, pierce pumpkins in several places with a sharp skewer and bake in a moderate oven for 25 minutes.
4. Remove from oven, cut lid from top and scoop out seeds.
5. Combine cooked lentils, mushrooms, celery, dill and cottage cheese. Use this mixture to fill pumpkins.
6. Combine breadcrumbs, cheese and paprika, sprinkle on top of pumpkins.
7. Bake in a moderate oven (180ºC/350ºF) for 25 minutes.
8. Serve with a green salad or steamed green vegetables. 

Tuesday, October 5, 2010

Fall in love with Pumpkin - Pancakes

 Pumpkin is a member of the squash family, and, though it is treated like a vegetable, however it is technically a fruit and tastes delicious.


During the next week I will be posting various recipes you can use this versitale fruit....there may even be a workout using your pumpkin closer to Halloween - keep posted!



Spiced Pumpkin Pancakes (Makes about 12)
 
Recipes Supplied by: The Enchanted Palate, LLC.
Owner/Manager: Lynette Tropp

Ingredients
• 1 1/4 cups unbleached all purpose flour
• 3 tablespoons raw sugar
• 2 teaspoons baking powder
• 1 1/4 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 1 1/3 cups whole milk
• 3/4 cup pureed or canned pure pumpkin (not the pumpkin pie mix)
• 4 large eggs, separated
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil
• Maple Syrup, Honey or Agave Nectar

Whisk first 5 ingredients in large bowl to blend. 

Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). 

Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. 

Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on the surface of pancakes and bottoms are brown, about 1 1/2 minutes per side.Repeat with remaining batter, brushing skillet with oil between batches. Serve with warm syrup, honey or agave nectar.