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I made the best dinner tonight. I was getting tired of steak and chicken and fish, so I tried something a little different. I made stir-fry and had this pumpkin dish as a side--it's delicious! And wonderful for breakfast, too!
This is all very Induction-friendly and totally legal. All foods are on the Induction approved foods list.
The pumpkin used in this recipe, though high in fiber, is also higher in carbs than, say, lettuce. So if you use this recipe as lunch, be sure to plan dinner accordingly so as not to exceed your daily carb allowance or sweetener/cream allowances, and vice versa for dinner.
For 1 serving sweet pumpkin:
This side dish could also be eaten as a deliciously sweet, warm breakfast
--Fresh pumpkin, ground in food processor to an oatmeal consistency--yield 3/4 Cup
--1 Tbl heavy cream
--2 1/2 Tablespoons Splenda
--Cinnamon to taste
--Pumpkin Pie spice to taste (optional)
In a medium saucepan, mix pumpkin, cream, Splenda, and spices. Stir and let cook to a simmer. Add a few tablespoons of water and cover, let cook to a slow boil.
When pumpkin is at your desired softness, remove from heat, stir, and let cool uncovered to allow excess water to evaporate.
**you could add a drop or two of pineapple extract to give it that tangy, sweet potato taste**
**You could also top in whipped cream to simulate marshmallows--be sure to stay below your cream allowance**
Total Carbs: 11g
Fiber: 2g
Net Carbs: 9g
Information from www.fitday.com:
Pumpkin: 9g carb
Splenda: 2g carb
Cream: 0g carb
This is all very Induction-friendly and totally legal. All foods are on the Induction approved foods list.
The pumpkin used in this recipe, though high in fiber, is also higher in carbs than, say, lettuce. So if you use this recipe as lunch, be sure to plan dinner accordingly so as not to exceed your daily carb allowance or sweetener/cream allowances, and vice versa for dinner.
For 1 serving sweet pumpkin:
This side dish could also be eaten as a deliciously sweet, warm breakfast
--Fresh pumpkin, ground in food processor to an oatmeal consistency--yield 3/4 Cup
--1 Tbl heavy cream
--2 1/2 Tablespoons Splenda
--Cinnamon to taste
--Pumpkin Pie spice to taste (optional)
In a medium saucepan, mix pumpkin, cream, Splenda, and spices. Stir and let cook to a simmer. Add a few tablespoons of water and cover, let cook to a slow boil.
When pumpkin is at your desired softness, remove from heat, stir, and let cool uncovered to allow excess water to evaporate.
**you could add a drop or two of pineapple extract to give it that tangy, sweet potato taste**
**You could also top in whipped cream to simulate marshmallows--be sure to stay below your cream allowance**
Total Carbs: 11g
Fiber: 2g
Net Carbs: 9g
Information from www.fitday.com:
Pumpkin: 9g carb
Splenda: 2g carb
Cream: 0g carb
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