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Curried Butternut Squash and Carrot Soup

Curried Butternut Squash and Carrot Soup

This soup is creamy and smooth, and has a mild bite to it from the curry and ginger, which helps you stay warm during chilly fall nights. Its bright colours will make you smile, and it will also give you all the beta carotene and Vitamin A that you need to stay healthy and fit during flu season!

Quinoa Stuffed Acorn Squash


This is part of a series of recipes from PumpUp member @carolinewaters35. Follow her blog, the Dank Dietitian, here. 
This savory and sweet stuffed acorn squash is the perfect fall/winter weeknight meal. It’s a meal all on its own, filled with quinoa, dried cranberries, broccoli, and parmesan cheese. There are many variations you can make to this dish, including trying different veggies, different cheese, different cuisines (southwestern with peppers and onions? it’s possible). For meat lovers, try adding ground turkey simply sautéed in a pan with garlic and onion! This gluten free and vegetarian meal is a healthy way to end a long day. The quinoa contains tons of protein to supply your muscles with needed protein for recovery after a tough workout session. 

  • 1 medium acorn squash, cut into quarters
  • 1 TBSP agave nectar (or sweetener of choice)
  • 1 TBSP butter
  • 1 TBSP Cinnamon
  • 1 cup cooked quinoa (1 cup quinoa + 2 cups water or broth of choice)
  • 1 small head of broccoli florets
  • 1 cup shredded parmesan cheese
  • 2 TBSP dried cranberries
  • Dash of sea salt
  1. Preheat oven to 425 degrees.
  2. Slice acorn squash into quarters, and lay down on foil lined baking sheet sprayed with non spray cooking oil.
  3. Drizzle agave onto all 4 pieces then top with butter.
  4. Add desired amount of cinnamon (and any other spices) to squash.
  5. Bake for 45-60 minutes or until tender all the way through with a fork.
  6. As squash is baking, cook quinoa according to package directions.
  7. Once quinoa is cooked, let cool.
  8. Add in dried cranberries and chopped broccoli florets to quinoa.
  9. Mix and scoop out ½ cup and add to squash centers.
  10. Sprinkle with parmesan cheese on top.
  11. Enjoy!

Follow Caroline on PumpUp @carolinewaters35, on Instagram @the_dank_dietitian, and check out the original recipe on her blog. 

Stuffed Quinoa Kale Butternut Squash


Stop everything and try stuffed butternut squash

We have a tendency to be (a bit) dramatic. Trust us, this stuffed butternut squash from PumpUp member @K_gimme is worth it, and it’s ‘gourd’-geous.

She roasted 1 medium butternut squash and stuffed it with quinoa, kale, zucchini, pine nuts, peppers, turnips, and a few other vegetables (get creative: carrots, celery, sauteed onions, etc. The possibilities are endless)

  • Preheat oven to 400F. Cut squash in half. Bake for 45 minutes. 
  • Meanwhile, prepare quinoa according to package directions and sauté desired veggies.
  • Scoop out cooked squash to create a deeper ‘bowl’ and place the mixed veggies inside
  • Top with cheese or any other desired toppings and bake for another 15 minutes at 350 degrees

(Via giphy)

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Roasted Butternut Squash Hummus


This is the ultimate fall hummus

Hello PumpUp readers! My name is Davida and I blog over at The Healthy Maven where I post healthy and nutritious recipes, fitness tips and how I am attempting to lead an active and balanced lifestyle. I am super excited to be partnering with PumpUp to provide you guys with delicious recipes hand-picked for the PumpUp community. I am inspired by the amazing transformation stories I have come across through PumpUp and I hope that in return I can motivate you to get a little bit healthier in the kitchen, starting with this Roasted Butternut Squash Hummus.
I’m convinced that butternut squash is the ultimate vegetable. Not only is it packed full of nutrition and deliciousness, but attempting to cut through one is basically a workout. I’m pretty sure that means that you can eat unlimited amounts since cooking it requires you to break a sweat. At least that’s what I told myself when I did a number on this healthy butternut squash hummus.

Let’s just say that this hummus is so good that you’re going to come out of fall with ripped arms thanks to all of the squash you will be cutting. It’s creamy with a hint of sweetness and a kick from the Mediterranean flavours. Make it for your next dinner party or to snack on throughout the week. Dip in whole-grain crackers or chopped veggies. No matter where or how you eat it, I promise you’ll love it!

Bon Appétit!

-The Healthy Maven

For the full recipe check out The Healthy Maven