Happy Thanksgiving week!

I am finally on break, which means relaxation, exercise classes and creative meals! ๐Ÿ™‚ Whoo!

This morning I completed a lifting class with my mom. I will definitely be feeling it tomorrow since I have been mainly running this semester. It’s so beneficial to switch it up.

Breakfast was a delightful pumpkin-y dish:

  • Greek yogurt
  • 1/2 cup organic pumpkin
  • Cinnamon
  • Sprinkle of Stevia
  • Coconut Flakes
  • Sunflower Seeds

Gotta love it.

Pumpkin is not only a seasonal favorite, but it boasts many health benefits. Pumpkin benefits a la Associated Content:

Pumpkin meat is very high in carotenoids. They’re what give pumpkins their orange color-but that’s the least of their benefits. Carotenoids are really good at neutralizing free radicals, nasty molecules that can attack cell membranes and leave the cells vulnerable to damage.

Pumpkins are also high in lutein and zeaxanthin, which scavenge free radicals in the lens of the eye. Therefore, they may help prevent the formation of cataracts and reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.

Besides carotenoids, lutein, and zeaxanthin, which are all antioxidants, pumpkins have a lot of common nutrients, like iron, zinc, and fiber. Iron, of course, is needed by red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine in older men. And fiber is important for bowel health.

Looks like a little daily dose of pumpkin is a smart dietary move.

It’s time to tackle my to-do list! I will update later about my vegetarian decision. Hint: I may be going for a more flexible version of the veggie lovin’.

Some Thanksgiving-ish humor:

The Thanksgiving checklist:

Have a lovely day! Eat some pumpkin! ๐Ÿ™‚

Maggie

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