"p" is for protein, peaches, pumpkin

Protein

I have discovered that my body really likes protein. My Fitness Pal recommends that we get 25-30% of our calories per day in protein, and if I don't get that amount my energy and sense of well-being suffers. Somehow, I feel weaker without it. And, yet, it seems like I struggle to get that much protein into the balance of food for the day. The addition of beans and eating more eggs is helping that process. But my body also likes meat every day. I'm not ashamed to be an OMNIVORE! I feel better when I eat both plants and meat, in balance, on a regular basis. I even require red meat fairly regularly. I've been on "diets" where I was recommended to consume no red meat, and I've never felt as weak and sluggish. I know that sounds like just the opposite of what current understanding tells us - generally, it's thought that eating meat makes you sluggish, since it requires so much energy and time to digest. But, I have learned that we each have to find what our bodies want, whether we're talking about food or exercise or sleep or time outside or quiet time or any of the healthier attitudes. So, don't be ashamed if you eat meat; don't be ashamed if you don't! Be happy that you've discovered what your body needs, and (as best you can) give it that on a daily basis!

Peaches

Last summer, the fresh peaches were so delicious that I just couldn't get enough! And, then, suddenly, they weren't good. They went from amazing to rotting from the inside so quickly that my taste for them wasn't satisfied. So, all winter long I've been getting frozen peaches and putting them in my morning yogurt (along with cherries and almonds)... really yummy! I wonder what this summer's peach crop will be like?

Pumpkin

I never considered pumpkin as a regular part of my diet; mostly it was relegated to pies on Thanksgiving. But, pumpkin is a really nutrient-dense, fiber-rich, yummy fruit. Vegetable? Fruit? Anyway, I really like it! But, it's difficult to wrangle a fresh pumpkin; it's flesh is incredibly hard and the peeling doesn't come away easily. So, I have been using canned pumpkin. (If you buy canned pumpkin, be sure its 100% pumpkin and not prepared pumpkin pie filling!) I have a GREAT recipe for pumpkin custard, and I have make this treat at least once a week. I like to top it with pecans and a little half & half. Hope you enjoy!

Healthy Pumpkin Custard: Gluten Free & Low Carb

Ingredients

• 4 beaten eggs
• 1/2 cup milk (author used 1%, I use cashew milk)
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice (sometimes I add extra cinnamon or nutmeg)
• 1 teaspoon liquid stevia (I use bulk dry stevia and I need 1 1/2 tbsp. Plus I like to add 1 tbl of real sugar - generally honey or agave. Just that little bit make a difference.)
• 2 teaspoons vanilla extract
• 1 can (15 oz) pure pumpkin

Instructions

• Preheat oven to 350 degrees
• Spray 6 ramekin or custard cups with nonstick cooking spray (I use 3 larger vessels, and so I consume "2" servings each time).
• In a large bowl, mix together eggs and everything on the list. Adding the pumpkin last helps insure that everything is well mixed.
• Pour evenly into custard cups.
• Bake for 40 minutes, or until a knife comes out clean.

Author prefers this served cold; I like it both hot and cold. Thanks to www.sugarfreemom.com.