After going to the pumpkin patch with the kids this weekend, we came home to roast pumpkin seeds, bake a pumpkin pie, and make all things pumpkin. Yummm... smells of cinnamon, cloves, and apple cider just seems to relax us and remind us that just because it is 80 degrees outside, fall is here!
I picked a favorite from breakfast, lunch, and dinner! I hope you enjoy and please share your favorite pumpkin recipe with me!
Pumpkin Pie Smoothie
Ingredients 1 cup Almond Milk 1/2 cup pumpkin (I used pureed, canned, organic) 1 serving Vanilla Protein Powder 1 frozen banana 1 TBSP Ground flax seed 1 tsp. Pumpkin Pie spice (no sugar added)(nutmeg, ginger) 1 tsp + Cinnamon ½ tsp Vanilla extract Crushed ice to fill
Directions 1. Place all ingredients in a blender, and blend till smooth. 2. Pour it into a pretty glass, top with cinnamon & enjoy!
Chocolate Chip Pumpkin Protein Pancakes
2/3 cup homemade pumpkin purée
4 tbsp coconut flour (found in the organic section)
1/2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin spice
½ cup chocolate chips, more as desired
1 scoop vanilla protein powder
1 tsp organic vanilla extract
4 organic eggs
Optional: 1 tbsp raw organic honey
1. In a bowl combine all ingredients
2. Spray large skillet
3. Pour batter and let cook over medium/low heat
Top with pure maple syrup, chopped walnuts, and additional scattered chocolate chips (Serves 4)
Roasted Pumpkin and Pomegranate Salad with Pumpkin Seed Oil Vinaigrette
Ingredients 3 cups pumpkin, cut into 1-inch cubes 2 tsp extra-virgin olive oil 1/4 tsp salt 1/4 tsp pepper 6 cups mixed salad greens 1/2 cup pomegranate seeds 8 tsp lightly toasted pumpkin seeds 1/4 cup crumbled goat cheese
Vinaigrette Ingredients (makes 1/2 cup) 3 Tbsp pure pumpkin-seed oil (available in health-food stores and specialty markets) or use olive oil 2 Tbsp champagne vinegar 3 Tbsp orange juice 1 tsp Dijon mustard 1 small chopped shallot (1 Tbsp) 1 tsp honey 1/4 tsp salt 1/4 tsp pepper
Directions 1. Preheat oven to 400°F. Toss pumpkin with olive oil, salt, and pepper and arrange in one layer on a lipped baking sheet. Roast until pumpkin is tender-firm and edges are caramelized, about 30 minutes. Remove from oven and let cool completely. 2. Combine all vinaigrette ingredients in a small jar with a tight-fitting lid and shake until dressing emulsifies and has a creamy appearance. 3. Divide the greens evenly among 4 salad plates. Scatter 1/2 cup roasted pumpkin, 1 tablespoon pomegranate seeds, 2 teaspoons pumpkin seeds, and 1 tablespoon goat cheese on top of each plate of greens. Drizzle with 2 tablespoons vinaigrette.
Nutrition Information: Makes 4 Servings. Per serving: 300 cal, 21 g fat (7 g sat), 23 g carbs, 410 mg sodium, 4 g fiber, 9 g protein
Pumpkin Turkey Chili
Pumpkin Turkey Chili
Ingredients 2 lb. 99% lean ground turkey breast 3 15 oz. cans of great northern beans, or kidney beans (mixed is great) 1 15 oz. can of pumpkin puree 1 onion, chopped 3 cloves of garlic, minced ½ Tbsp Chili powder (or more to taste) 1 Tbsp Cumin 1 tsp Oregano 2 tsp black pepper 2-3 cups of low sodium chicken broth 1 tsp. olive oil Salt to taste
Directions 1. Spray a large frying pan with oil, and over medium, cook the turkey, onion, and garlic for about 4-5 minutes or until mostly white. 2. Pour the beans, pumpkin, peppers, spices and broth into a large pot or crock pot. 3. Mix in the pot and let simmer or if in crockpot set on LOW for 8 hours or HIGH for 4 hours. 4. Garnish with avocado, greek yogurt, cilantro, and salsa! Enjoy!
Nutritional Information (estimate 9 servings, one serving is about 1 1/2 cup) Calories 236, Fat 2g, Cholesterol 49mg, Sodium 290mg, Carbohydrates 24.4g, Dietary Fiber 7.7g, Sugars 5.0g, Protein 29.4g
Don't forget the healthy pumpkin bread recipe that was posted last year! A real family favorite!