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How Lo Bosworth Pumps Up Her Menu with Pumpkin

Written on May 29, 2014 at 1:24 pm , by

Orange is the new black for Lo Bosworth. The Laguna Beach star-turned-chef is reinventing the face of LIBBY’S canned pumpkin because, let’s be real, the vitamin A powerhouse isn’t just for rich, Thanksgiving pies anymore. “I didn’t know that pumpkin was a superfood when I first started,” she recently admitted to us. “There is no added sugar or salt in LIBBY’S—just a simple, whole product, which is what I look for whenever I cook.”

The soon-to-be International Culinary Center grad has been incorporating lots of pumpkin into her meals and entertaining menus since her revelation. “It’s a really interesting addition to desserts,” Lo dished. “What’s cool is that you can substitute it for an egg or butter!” The result: spongy cakes, decadent cookies and very little guilt. Win. Lo also loves using pumpkin to cut fat in savory snacks like hummus, smoothies and peanut butter on toast. “It doesn’t taste like pumpkin!” she swears.

With all that food prep and casual sampling (which goes hand-in-hand with culinary school, right?), it must be tough to keep a svelte figure, right? But according to Lo, it’s all about control. “It’s really about tasting the food so that the seasoning and texture is appropriate, but I don’t actually eat much of the food I’m making at school. If I did, I think I would put on 25 pounds,” she joked. In fact, Lo has lost weight since starting her program—partly due to her SoulCycle obsession (she gets in the saddle four days a week) alongside being on her feet all day; running around the kitchen. “I also go to a great cardio dance class called 305 Fitness! It’s so fun because they have a live DJ every class,” she said. And since the FITNESS staff has hit up a 305 class before, we know she’s totally right.

So what’s next for Lo? “Right now, I’m working quite a bit on my blog and YouTube channel but long term, I would love to have my own lifestyle show with cooking as an element,” she said. Um, we’d watch it! As for her partner-in-crime LC’s upcoming wedding, Lo will definitely be in attendance (“I’m very excited. Her wedding will be beautiful, I’m sure!”) and who knows, maybe she’ll even bake some treats for the bachelorette party. Oh, come on. This fan girl simply had to ask…

More from FITNESS:

Two Pumpkin-Inspired Recipes to Get Pumped About
From the Patch to Your Kitchen Counter: The Best Ways to Cook with Pumpkin
Lauren Conrad’s Beauty Essentials (and What She’ll be Sippin’ on All Summer)

From the Patch to Your Kitchen Counter: The Best Ways to Cook with Pumpkin

Written on October 21, 2013 at 2:06 pm , by

 

The orange veggie is full of good-for-you nutrients. Time to go pick one! (Photo courtesy of Juice Images/Veer)

Written by Alena Hall, editorial intern

With Halloween just a few weeks away, it’s time to head over to the local pumpkin patch. But this time, when you’re searching for the perfectly shaped pumping for your carved creation, snag another one for the kitchen counter. You’ll be amazed by all of the different ways you can cook with this nutrient-rich vegetable. Amie Valpone, HHC, AADP, is just as excited about pumpkin season as we are, and gave us the scoop on everything there is to know about getting the most out of that orange gourd.

“For being so sweet, pumpkin is a great food to add to your pantry and diet,” says Valpone. “It’s low in saturated fat and carbohydrates, and very low in cholesterol and sodium.” As far as vitamins and minerals go, there are very few the veggie doesn’t have. Pumpkin is a solid source of vitamins A, C, E, B6, thiamin, niacin, folate, iron, phosphorus, magnesium, riboflavin, potassium, copper and manganese.

While one of the easiest ways to prep pumpkin and reap the nutritional benefits is to roast it in chunks with a little salt and olive oil, it doesn’t hurt to get a little creative—especially around the holidays. “Try adding mashed pumpkin when you’re sautéing onions and garlic in a Dutch oven,” suggests Valpone. “Add a little cinnamon, cardamom, cumin and sugar, then stick the covered pot in a preheated oven until the flavors are combined (about 30 to 40 minutes)—really, the longer you cook it, the better. Add water if it seems to be getting dry. Top with a dollop of Greek yogurt, salt and pepper for an Afghani-inspired dish that is too good for there to be any leftovers.”

When clearing out the pumpkin’s “guts,” be sure to save those seeds. “Toast the washed seeds with salt or get fancy with your spice cabinet for a protein, magnesium and zinc-rich snack that is low in cholesterol and sodium (just go easy with the salt shaker),” recommends Valpone. And thanks to your local grocery store, you can enjoy pumpkin seeds even when they’re not in season. Try tossing them into a salad for extra crunch.

If you’re looking for a quick way to enjoy pumpkin on the go all year round, try a pumpkin-based snack, like KIND’s new Maple Pumpkin Seeds with Sea Salt bar . “All natural, Non-GMO, gluten-free and boasting a blend of 100 percent whole grains, these bars make a great snack for anytime of the day,” says Valpone.

Craving pumpkin’s sweeter side? Give Valpone’s pumpkin “cheese” cake recipe a try for a healthy, yet decadent, dessert that simply screams fall!

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Fit Links: 6 Must-Do Office Stretches and a Delicious Fall Dessert

Written on October 5, 2012 at 12:58 pm , by

We found a peanut butter cup recipe that isn’t just shaped like a pumpkin—it’s filled with some too! (Photo by Amy Haskell)

This week’s fit links from around the web:

Fit Links: Halloween Costumes, Songs and Sugar

Written on October 28, 2011 at 4:26 pm , by

Don't just use them for decorations! Pumpkins pack plenty vitamin A and C. (Photo courtesy of Alloy Photography/Veer)

This week’s fit links from around the web: