Contributed by Amanda Welch
1/2 C pumpkin puree
2 T unsweetened applesauce
1 egg
1 C milk
Mix together and add:
1 packet Stevia
1 t. baking powder
1/2 t. salt
1 C. whole wheat flour
Cinnamon, cloves and nutmeg to taste. (Or pumpkin pie spice)
Mix together and cook on a warm griddle.
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Pumpkin Pie Smoothie
Contributed by Christi Graham
1 cup of Greek Yogurt, 1/2 cup pumpkin, 1 tsp. pumpkin pie spice, 2 T protein powder (optional, I did not add this and it still tasted fine), and sweeten with stevia or honey. My kids LOVE this and ask for it all the time.
1 cup of Greek Yogurt, 1/2 cup pumpkin, 1 tsp. pumpkin pie spice, 2 T protein powder (optional, I did not add this and it still tasted fine), and sweeten with stevia or honey. My kids LOVE this and ask for it all the time.
Pumpkin Pancakes
Contributed by Jan Hyde
Pumpkin Pancakes Servings: 2
1/4 c oat flour
1/4 c ww flour
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/2 c skim milk
1/2 c pumpkin puree
2 large eggs, separated
2 Tbls olive oil
1/2 tsp vanilla extract
Instructions
1. In a large bowl, whisk together the dry ingredients.
2. In separate bowl, mix wet ingredients till smooth.
3. Combine wet and dry ingredients, mix until just combined.
4. Beat egg whites until thick and stiff.
5. Gently fold egg white mixture into batter.
6. Spray pan with cooking spray and heat. Drop about 1/4 increments of batter into pan and cook pancakes.
Pumpkin Pancakes Servings: 2
1/4 c oat flour
1/4 c ww flour
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
1/2 c skim milk
1/2 c pumpkin puree
2 large eggs, separated
2 Tbls olive oil
1/2 tsp vanilla extract
Instructions
1. In a large bowl, whisk together the dry ingredients.
2. In separate bowl, mix wet ingredients till smooth.
3. Combine wet and dry ingredients, mix until just combined.
4. Beat egg whites until thick and stiff.
5. Gently fold egg white mixture into batter.
6. Spray pan with cooking spray and heat. Drop about 1/4 increments of batter into pan and cook pancakes.
Roasted Pumpkin
Contributed by Jan Hyde
Tonight for dinner I roasted pumpkin for the side dish. I sliced a small pumpkin into about 1 inch thick slices, drizzled EVOO on them, some salt and pepper and through them in the oven at 350. When done, the fleshy part of the pumpkin easily peels away from the skin. It was delicious!
Tonight for dinner I roasted pumpkin for the side dish. I sliced a small pumpkin into about 1 inch thick slices, drizzled EVOO on them, some salt and pepper and through them in the oven at 350. When done, the fleshy part of the pumpkin easily peels away from the skin. It was delicious!
Pumpkin Oat Chocolate Chip Cookies
Contributed by Shirley Jorgensen
1/2 cup oats (I used old fashion rolled oats)
1 egg white
3 T pumpkin
1 T Peanut butter (I used Winco grind yourself Peanut butter)
2 packets stevia sweetener
2 T Mini Semisweet Choc chips
1/2 t baking powder
Sprinkle of cinnamon and pumpkin pie spice
Mix all together, spoon by teaspoon on to parchment paper and flatten with back of spoon. Bake in preheated 350 oven for 12 to 15 minutes. I made 8 cookies.
They were pretty good! I am also going to make pumpkin dinner rolls, but have not gotten around to them yet.
1/2 cup oats (I used old fashion rolled oats)
1 egg white
3 T pumpkin
1 T Peanut butter (I used Winco grind yourself Peanut butter)
2 packets stevia sweetener
2 T Mini Semisweet Choc chips
1/2 t baking powder
Sprinkle of cinnamon and pumpkin pie spice
Mix all together, spoon by teaspoon on to parchment paper and flatten with back of spoon. Bake in preheated 350 oven for 12 to 15 minutes. I made 8 cookies.
They were pretty good! I am also going to make pumpkin dinner rolls, but have not gotten around to them yet.
Pumpkin Soup with Jalapenos
Contributed by Garrett Mair
| so I made a pumpkin soup with jalapenos like Madge did. here is the recipe I based it off of: Ingredients • 2 jalapeno peppers, roasted and chopped • 1 15-ounce can pumpkin • 2 cups chicken broth • 2 tablespoons heavy cream • 1 large Spanish onion, diced • 2 carrots, diced • 1 teaspoon garlic, minced • 1 teaspoon olive oil • ½ teaspoon ground cloves • ½ teaspoon ground all spice Cooking Directions 1. Heat a sauté pan to medium heat. 2. Add olive oil, onion and carrot. 3. Cook about 5 minutes or until vegetables begin to soften. 4. Add vegetables to a medium sized pot and add chicken broth, jalapeno peppers, cloves and all spice. 5. Simmer for 15 minutes. 6. Add pumpkin and heavy cream. 7. Mix well. 8. Transfer soup to a blender and process until smooth. 9. Return to pot and heat on low about 5 minutes. 10. Serve. I substituted 1 part milk 1 part Greek yogurt for the cream I also tripled the chicken broth and added two chicken breasts we topped it with a pinch of cheese and some whole grain (no additives) tortilla chips. I must say it was fantastic, definitely something I will make again. |
Harvest Pumpkin Stew
Contributed by Cathy Lind
Trim all fat from 2 lb round steak and cut into 1/2 in cubes. In plastic bag, mix:
1/4 cup whole wheat flour 1/4 tsp pepper
1 1/2 tsp salt 1/8 tsp ground cloves
Add meat all at once and shake to coat. In skillet, heat 3 tbsp oil. Add meat and cook until brown. Then add:
1 tsp beef boullion granules 2 cups water
2 cups (packed) peeled fresh tomatoes, chunks and juice
Cover and simmer 2 hours (very low heat, just under boiling)
Wash a 10" (diameter) pumpkin and cut the top off (cut it horizontally so lid won't fall in). Remove and discard seeds and membrane. With a spoon, scrape out 4 cups (packed) pumpkin, being careful to leave a 1/2 in wall. If desired, can scrape out more and freeze.
In a 6-quart pot, combine:
4 cups (packed) fresh pumpkin
4 cups baby red potatoes (unpeeled 1 in chunks)
1 1/2 cups fresh or frozen green beans
2 cups water
2 cups zucchini (unpeeled 1 in chunks)
1 cup whole white pearl onions (peeled - for easy peeling, boil in water for 3 minutes, cut root end off, squeeze toward root end until onion slips out)
Add simmered meat. Heat to boiling. Reduce heat to slow boil and cover 10 - 15 minutes (until beans and potatoes are tender crisp). Serve the stew at this point, or bake and serve in the pumpkin shell.
Preheat over to 350 degrees. Put pumpkin on strong casserole dish or pan. Pour stew into pumpkin. Put top on. Bake 45 minutes.
Trim all fat from 2 lb round steak and cut into 1/2 in cubes. In plastic bag, mix:
1/4 cup whole wheat flour 1/4 tsp pepper
1 1/2 tsp salt 1/8 tsp ground cloves
Add meat all at once and shake to coat. In skillet, heat 3 tbsp oil. Add meat and cook until brown. Then add:
1 tsp beef boullion granules 2 cups water
2 cups (packed) peeled fresh tomatoes, chunks and juice
Cover and simmer 2 hours (very low heat, just under boiling)
Wash a 10" (diameter) pumpkin and cut the top off (cut it horizontally so lid won't fall in). Remove and discard seeds and membrane. With a spoon, scrape out 4 cups (packed) pumpkin, being careful to leave a 1/2 in wall. If desired, can scrape out more and freeze.
In a 6-quart pot, combine:
4 cups (packed) fresh pumpkin
4 cups baby red potatoes (unpeeled 1 in chunks)
1 1/2 cups fresh or frozen green beans
2 cups water
2 cups zucchini (unpeeled 1 in chunks)
1 cup whole white pearl onions (peeled - for easy peeling, boil in water for 3 minutes, cut root end off, squeeze toward root end until onion slips out)
Add simmered meat. Heat to boiling. Reduce heat to slow boil and cover 10 - 15 minutes (until beans and potatoes are tender crisp). Serve the stew at this point, or bake and serve in the pumpkin shell.
Preheat over to 350 degrees. Put pumpkin on strong casserole dish or pan. Pour stew into pumpkin. Put top on. Bake 45 minutes.
Pumpkin Soup
Contributed by Judy Rose
2 cans diced tomatoes
1 can black beans
1 can kidney beans
2 cups canned pumpkin
1 tsp coriander
1 tsp cumin
1 tsp cinamon
2 pinches salt
2 cups of water
(I added garlic salt to taste)
Heat ingrediants, and serve with a dollop of low fat sour cream.
2 cans diced tomatoes
1 can black beans
1 can kidney beans
2 cups canned pumpkin
1 tsp coriander
1 tsp cumin
1 tsp cinamon
2 pinches salt
2 cups of water
(I added garlic salt to taste)
Heat ingrediants, and serve with a dollop of low fat sour cream.
Pumpkin Pie
Contributed by Amy Mair
Crust:
1 1/4 cups oat flour( Bob's Red Mill brand)
1/4 tsp salt
2 TBSP extra virgin olive oil
5 TBSP water
Mix all ingredients together, press into 9 inch pie pan.
Filling:
2 xtra large eggs or 4 egg whites
15 oz pumpkin(I used acorn squash, cause i couldn't find any pumpkin) Just boil it till soft and stick in blender then measure out your 15oz.
8 drops of Stevia(sweet Leaf Liquid stevia) (could use more for sure once i tasted it...I was improvising because it called for 1/2 cup brown rice syrup and i didn't have that.
1/2 tsp salt
1 3/4 tsp cinnamon
Generous 3/4 tsp Ginger
scant 1/2 tsp cloves
1/4 cup unsweetened apple juice concentrate.
the recipe actually called for 1/4 cup +2 tbsp water BUt I didn't add this either...it just didn't seem like it needed it.
Mix well and pour. Bake at 350 for 42 minutes.
So I got these recipes from The "I can't believe this has no sugar" cookbook by Deborah E. Buhr
My husband made a Banana whip for it:
fresh banana and milk and a packet of stevia that he whipped with a hand mixer.
Ice cream:
we put in our Cuisinart: frozen bananas and 1/4 cup milk and 1tsp vanilla
Ok so I haven't made the apple blueberry one but I imagine the crust the same and then for the filling fresh apples, blueberries and 0% fage with cinnamon and vanilla mixed in.(maybe I'll try that one next month.)
Definitely could have been sweeter but it tasted fine. Maybe that brown rice syrup would have made a difference!
Crust:
1 1/4 cups oat flour( Bob's Red Mill brand)
1/4 tsp salt
2 TBSP extra virgin olive oil
5 TBSP water
Mix all ingredients together, press into 9 inch pie pan.
Filling:
2 xtra large eggs or 4 egg whites
15 oz pumpkin(I used acorn squash, cause i couldn't find any pumpkin) Just boil it till soft and stick in blender then measure out your 15oz.
8 drops of Stevia(sweet Leaf Liquid stevia) (could use more for sure once i tasted it...I was improvising because it called for 1/2 cup brown rice syrup and i didn't have that.
1/2 tsp salt
1 3/4 tsp cinnamon
Generous 3/4 tsp Ginger
scant 1/2 tsp cloves
1/4 cup unsweetened apple juice concentrate.
the recipe actually called for 1/4 cup +2 tbsp water BUt I didn't add this either...it just didn't seem like it needed it.
Mix well and pour. Bake at 350 for 42 minutes.
So I got these recipes from The "I can't believe this has no sugar" cookbook by Deborah E. Buhr
My husband made a Banana whip for it:
fresh banana and milk and a packet of stevia that he whipped with a hand mixer.
Ice cream:
we put in our Cuisinart: frozen bananas and 1/4 cup milk and 1tsp vanilla
Ok so I haven't made the apple blueberry one but I imagine the crust the same and then for the filling fresh apples, blueberries and 0% fage with cinnamon and vanilla mixed in.(maybe I'll try that one next month.)
Definitely could have been sweeter but it tasted fine. Maybe that brown rice syrup would have made a difference!
Pumpkin Facial
Contributed by Connie Lancaster
1/2 Cup Pureed Organic Pumpkin
1-2 drops vanilla or vanilla essential oil
1/8 teaspoon cinnamon
Optional:
1bsp honey
1tbsp yogurt or kefir
Mix ingredients in a bowl
Apply a thin layer to face using a brush or fingers
Leave for 10 mins relax & meditate enjoying the aroma!
Wash off with face cloth
Enjoy beautiful soft skin!
1/2 Cup Pureed Organic Pumpkin
1-2 drops vanilla or vanilla essential oil
1/8 teaspoon cinnamon
Optional:
1bsp honey
1tbsp yogurt or kefir
Mix ingredients in a bowl
Apply a thin layer to face using a brush or fingers
Leave for 10 mins relax & meditate enjoying the aroma!
Wash off with face cloth
Enjoy beautiful soft skin!
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