DIET TIPS and recipe for Pumpkin Loaf

By Brendon Lye

1. Eat more plant based foods. Plant based foods are loaded with vital nutrients and phytochemicals our bodies need to for good health and for healthy weight management. They are high in dietary fibre to promote better digestion and bowel regularity, and are generally low in saturated fats and calories.

2. Don’t skip breakfast. You’ve heard it many times before, that breakfast is the most important meal of the day, but over 50% of Australians still choose to skip eating in the morning. Having a nutritious breakfast will set you up for a day of healthy eating and is beneficial for healthy weight management. It helps you maintain stable blood sugar levels and prevents you from overeating high calorie and sugary foods mid-morning. Breakfast provides a good dose of our daily nutrient intake too, including fibre, protein and important nutrients like calcium and B vitamins we need for energy production, bone health, and growth and repair of the body.

GLUTEN FREE PUMPKIN LOAF

An amazing recipe, packed with fibre and warming spices like cinnamon and turmeric.

 INGREDIENTS:

  • 450g of grated raw pumpkin
  • 4 organic eggs
  • 1/2 tsp of sea salt
  • 1/4 cup of cold pressed coconut oil
  • 350g of almond meal
  • 2 1/2 tsp of gluten free baking powder
  • 1 tsp of cinnamon powder
  • 1/2 tsp of ginger powder
  • 1/2 tsp of turmeric
  • Pinch of nutmeg
  • 1/4 cup of pumpkin seeds

METHOD:

  1. Preheat your oven to 180’C. Grease a loaf tin and line the bottom with baking paper.
  2. Whisk your eggs together in a large bowl then add all the other ingredients (except the pumpkin seeds).
  3. Mix well and pour mixture into a loaf tin and top with pumpkin seeds.
  4. Cook for 1 ½ hours, until a skewer comes out cleanly.
  5. Spread with hummus or avocado.

 

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