It’s really too bad we primarily think about pumpkins around Halloween and Thanksgiving. Packed with vitamins and minerals – like Vitamin C, beta-carotene and potassium – pumpkin is a healthy and delicious addition to mealtime all year round!
Gretchen of the "Wolfe's Den"
If you were at Get Fit NH Bootcamp today, here is the recipe for the post-workout pumpkin bars Nancy made. Adapted by Nancy from “Gourmet Nutrition” by Dr. John Berardi
ENJOY!
Pumpkin Bars
½ cup oats
1 cup whole wheat flour
½ cup brown sugar
½ cup butter
½ teaspoon cloves
1 ½ teaspoon cinnamon
½ teaspoon salt
2 cups milk
3 eggs
5 scoops UMP Vanilla
2 cups pumpkin
Heat oven to 350. Place butter into a 9×13 pan and let melt in oven while it is preheating. In the meantime mix the oats, flour, and the brown sugar. Pour over the melted butter and press down with a spoon. Bake for 12 minutes. While crust is baking, scald milk and the spices. Stir in the pumpkin and then the eggs followed by the protein powder. Pour this over the crust and bake for another 20 minutes or until the pumpkin filling is firm to the touch.
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