{"id":4275,"date":"2012-10-17T12:29:14","date_gmt":"2012-10-17T20:29:14","guid":{"rendered":"http:\/\/www.fitchicks.ca\/blog\/?p=4275"},"modified":"2012-10-17T12:29:14","modified_gmt":"2012-10-17T20:29:14","slug":"wellness-wednesday-the-easiest-way-to-roast-a-pumpkin-even-we-could-do-it","status":"publish","type":"post","link":"http:\/\/www.fitchicks.ca\/blog\/2012\/10\/wellness-wednesday-the-easiest-way-to-roast-a-pumpkin-even-we-could-do-it\/","title":{"rendered":"WELLNESS WEDNESDAY: The easiest way to roast a pumpkin (even we could do it!)"},"content":{"rendered":"

Hey chicks,<\/p>\n

Happy Wednesday!<\/p>\n

So after my post last week about my delicious pumpkin pie smoothie, I was a little bummed that it included canned pumpkin \ud83d\ude41 At FIT CHICKS our nutrition philosophy is to always strive to eat unpackaged, inprocessed foods made with LOVE<\/strong> and while I would like to think that the makers of canned pumpkin love me, I am a little skeptical:)<\/p>\n

So this week, I put my research cap on and found out how to roast my own pumpkin from one of my fave blogs called Elana’s pantry (how Martha Stewart of me!)<\/p>\n

\"pie<\/a>

Just a baby! So cute:)<\/p><\/div>\n

 <\/p>\n

Not only does it taste 1000% more delicious with a sweet, buttery flavour but it was way cheape<\/strong>r and I got a sense of pride as not only I didn’t burn it but now I new exactly how it was made – yipee! Plus I saved the seeds and roasted with sea salt for a snack later (my mom used to do this when we were kids and I forgot how much I loved it!)<\/p>\n

\"roasted<\/a>

This even makes your house smeel yummy!<\/p><\/div>\n

 <\/p>\n

HOW TO ROAST A PUMPKIN<\/h3>\n

1. Choose a firm, small pie pumpkin (around 2lbs).\u00a0\u00a0 The smaller ones are better for eating so leave the big bad boys for carving!<\/p>\n

2. Rinse the pumpkin under warm water, removing any dirt or debris<\/p>\n

3. Cut the pumpkin in half on a large cutting board, with a sharp knife<\/p>\n

4. Scoop out the seeds and guts with a spoon,<\/p>\n

5. Lay the pumpkin face side down in a large baking dish.\u00a0 Cover with \u00bc inch water<\/p>\n

6. Bake at 350\u00b0 for 45-60 minutes (depending on size) or until tender, using a fork to check<\/p>\n

7. Remove from oven and scoop out insides, discarding skin<\/p>\n

8. Store in refrigerator in a glass mason jar . Keeps for 5 days in refrigerator (and perfect to add to your Power Pumpkin Smoothie<\/a>!) or you can freeze for later use.<\/p>\n

I promise once you try roasting your own, you won’t go back!\u00a0 Now I am off to get my sweat on to EPISODE 6 of Shape Up with FIT CHICKS on Rogers TV<\/a> .\u00a0 It is Amanda teaching a Surfer Chick Style Bootcamp and it is such a killer workout. If you missed any episodes, you can watch all online too:)<\/a><\/p>\n

Have a fabulous day!<\/p>\n

Your Head Chick Laura<\/p>\n

PS.\u00a0 Our Countdown to Xmas Special 6 week Bootcamp is now posted online<\/a>.\u00a0 Starts Nov 5th so come get your sweat on!<\/p>\n","protected":false},"excerpt":{"rendered":"

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