The Happy Vegetarian

Posted by on Oct 8, 2018 in Health Blog | 0 comments

The Happy Vegetarian

Hello and welcome to my blog, The Happy Vegetarian!  I love all things vegetable, fruit, whole grain and yes some dairy!  I started my journey in April of 2015 here I am today, vegetarian, happy and loving it!

Here’s a quick definition of the three most common types of vegetarians

  • Lacto-ovo-vegetarians eat both dairy products and eggs; this is the most common type of vegetarian diet.
  • Lacto-vegetarians eat dairy products but avoid eggs.
  • Ovo-vegetarian eats eggs but not dairy products.  

So that’s my story. Feel free to post your story at the end of this blog or any questions!

Let’s talk this weeks’s hot vegetarian subject: The pumpkin!  That gorgeous globe of orange delight!  It’s the perfect time of year, fall, to enjoy this fabulous squash for my than just a Halloween Jack-O-Lantern (which is still cool).  🙂

A pumpkin is part of the squash family and can be cooked the same as acorn, banana or any of your favorites.  It’s typically orange with some variation in color.  It’s got a bonus too-the seeds which can be roasted separately with their own healthy value.

The pumpkin is actually a fruit.  It’s nutrient dense with vitamin A and Zea-xanthin which is a natural anti-oxidant and may help with filtering the UV rays and offer protection from age related macular disease in older adults; vitamin B6 and folate, and calcium, potassium and copper!

I like to roast sugar pumpkins and make my own pumpkin puree.  It can be used in sweet and savory applications.  I also make a mean pumpkin chili with chunks of partially cooked pumpkin.  My roasting technique is easy: heat the oven to 400 degrees, cut the pumpkin in half, remove seeds-see below- , and roast uncovered for an hour. This is my procedure for any squash. It caramels slightly and brings out the sweetness.  To make the puree, remove all from the pumpkin skin, place in a food processor or high speed blender and add water slowly until you get a nice smooth puree. Could be half a cup or so.  Will keep in the fridge like this about four days, but check daily for freshness.

Pumpkin seeds have some nutrients on their own such as protein, vitamins and omega 3 fatty acids. Roast the last 20 minutes in the 400 degree oven. Toss in olive oil, salt and pepper or your favorite spices till brown. Eat as a snack or use in salads etc!

Okay, thanks for stopping by latest blog.  As a certified health and wellness coach, I try to stay on top of all the healthiest ways to choose the healthiest foods.  Why not start with my Pantry Makeover session?  Hit the Contact Me button for more info.  See you next time! 🙂


This information is solely for informational purposes.  IT IS NOT INTENDED TO PROVIDE MEDICAL ADVICE.  Kim Gerhardt, Certified Health Coach, does not take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of  medication which results from reading or following the information contained in this information.  The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider.



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