Today is already the second-to-last day of Phase 2 of the current Sugar-Free Challenge – and thus the second-to-last day overall! To celebrate, I’ve got a new autumn pumpkin recipe for you. Pumpkin, sweet potato, banana, and dried fruit (among other foods) were all omitted in Phase 1 of the challenge, so I’ve been posting recipes featuring these ingredients over the past few days to give you some inspiration for Phase 2.

Ideally, you shouldn’t only be focusing on wholesome foods during the last 10 days of the Challenge, but also after it ends. That’s because the 40-Day Challenge should not be viewed as a short-term diet, but rather as a transition into a long-term sugar-free or reduced-sugar lifestyle. I think it’s perfectly fine to have conventional ice cream, cake, or chocolate from time to time – but everything in moderation. You may have noticed over the course of the Challenge that your sense of taste has changed and that your craving for sweets has decreased or even disappeared completely. Let me know about your experiences here in the comments or on Facebook or Instagram! Also, if you enjoyed my book Zuckerfrei, I’d love it if you left a review on Amazon – THANK YOU!

Baked Pumpkin with Red Onions and Rosemary

The recipe I’m sharing with you today is for Baked Pumpkin with Red Onions and Rosemary. I use my Homemade Autumn Vegetable Stock Mix with Pumpkin, but feel free to use any other sugar-free veggie stock you can find.

 

Recipe: Baked Pumpkin with Red Onions and Rosemary

Rezept drucken
Rezept drucken
servings
Prep Time 10 minutes
Cook Time
Passive Time
ZUTATEN:
  • 1 Hokkaido pumpkin small
  • 2 garlic clove
  • 2 red onion
  • 120 ml vegetable stock
  • 50 g Parmesan pieces
  • salt*
  • pepper*
  • 2 rosemary sprigs
ANLEITUNG:
  1. Preheat oven to 200° C (top and bottom heat). Wash pumpkin, cut into slices, and remove seeds. Peel garlic and onions. Cut onions into slices. Press the garlic. Grate the Parmesan cheese.
  2. Add pumpkin and red onions to a casserole dish. Add vegetable stock first, then garlic and parmesan. Season with salt and pepper and baked in preheated oven for 30 minutes.
  3. Serve with rosemary.
 
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My new Phase 2 recipes:

More of my pumpkin recipes:

Have fun and enjoy!

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