the immune super-power of pumpkin for athletes

Winter brings us cold weather, snow soccer, and [unfortunately] cold & flu season…but it also brings a craving for sweet treats! Because athletes don’t get the ‘break’ from being outdoors, running & training that so many other people may, I wanted to include a few pumpkin recipes that parents could use this winter season for food that leave kids feeling like they had a treat but that also provided the immune boost that we all need to stay healthy.

I chose a couple of my favorite pumpkin recipes to share because 1) they’re filling & lead to eating less in a season of over-indulgence, 2) they are full of healthy vitamins & nutritional value, & 3) they fit the seasonal cravings of pumpkin & sweet breads that we all look forward to [okay – & you guys also know how much I love sweets!].

Here are 2 of my favorites that are quick & easy to make for your athletes this winter.

Cinnamon Pumpkin Bread

What you need:

MOIST ingredients

• 4 eggs
• 1 cup unsweetened apple sauce
• 2 cups date sugar
• 1 can {16 oz.} raw pumpkin (NOT pie filling)*
• 1 cup olive oil
• 1/2 cup water

combine & set aside

MIX separately DRY ingredients:

• 1 1/2 tsp. salt
• 1/2 tsp. baking powder
• 2 tsp. baking soda
• 1/2 tsp. ginger
• 1/2 tsp. cloves
• 1/2 tsp. allspice
• 1 tsp. cinnamon
• 3 1/2 cups flour {can substitute gluten-free baking flour}

Combine THEN add to moist ingredients

OPTIONAL: add 1 cup chopped pecans or dates

Bake @ 350 degrees for 1 hour

* You can also substitute Sweet Potatoes for another healthy alternative; to substitute sweet potato, bake & mash 1-2 cups of sweet potato

Pumpkin Chocolate Chip Bread

What you need:

MOIST ingredients:

• 2 cups canned pumpkin
• ½ cup olive oil
• ½ cup fat-free vanilla pudding
• 4 large egg whites

Combine & set aside

MIX separately DRY ingredients:

• 2 cups date sugar
• 3 cups all-purpose flour
• 2 tsp. ground cinnamon
• 1 ¼ tsp. salt
• 1 tsp baking soda

Combine moist ingredients first, then combine dry before mixing the two

ADD 1/2 cup semisweet chocolate chips (dark, semi-sweet, with 60% cocoa like Kirkland brand from Costco)

Bake @ 350 degrees for 1 hour & 15 minutes