Tag Archives: pumpkin

11Dec/16

A Healthy, Gluten Free Thanksgiving…

Uncategorized, , , , , , , , , , , ,

I host my family for Thanksgiving at my cabin.  We have been doing this for several years now, and  I love it for many reasons:
 
1.  I get to spend some quality time at my cabin, where it is so quiet and peaceful and a nice way to get away from the busy pace of life I am used to.
2.  All of my family is there.
3.  I make the menu and prepare the food.
All of these are wonderful things to be thankful for, but I think my favorite is the fact that I can prepare such a healthy menu for my family, and everybody enjoys it just as much as a traditional menu.  I love knowing that my family is getting a great meal, one that is healthy and represents what I stand for.  Mind you, there is a lot of hard work that goes in to me preparing this feast, as I make everything homemade, but in the end, it is so worth it.
Typically, I will chop and prepare as much as possible the night before (with the help of my sister), that way on Thanksgiving morning, it cuts back on time, and is mostly just putting everything together and cooking it.
The menu pretty much stays the same every year, with some minimal changes.  This year’s menu was:

Curried Butternut Squash Soup
Shaved Brussels Sprouts w/Manchego and Almonds
Fresh Cranberry Relish
Apple Shallot Roasted Turkey
Cider Gravy
Mashed Potatoes w/Parsnips & Chives
Wild Rice, Italian Sausage and Shiitake Stuffing
Coconut Cardamom Sweet Potatoes
Green Beans
Pumpkin Bread

Check back soon and I will tell you my favorite thing to do with my leftovers.  You will not want to miss these, as they may even be more delicious than the actual Thanksgiving meal.

Check out the Thanksgiving menu photos below.

This slideshow requires JavaScript.

 

09Nov/16

Gluten Free Pumpkin Bread…

Uncategorized, , , , , , , , , ,

As I mentioned in a previous post, I absolutely love the flavor of pumpkin.  I also love trying to take normal recipes laden with a lot of sugar, and figuring out a way to make them without all of that added sugar, while still maintaining the delicious flavor.  I think this one was a success, as I have made this for many gluten lovers, and they always come back asking for more.

Gluten Free Pumpkin Bread:
Dry Ingredients:
1  cup white rice flour
1.5 cups brown rice flour
1/2 cup cornstarch
2 tsps. baking soda
5-6 tsps pumpkin pie spice
pinch salt
1 tsp. xanthan gum

Mix-ins:  raisins, dried cranberries, chocolate chips, nuts
Toppings: oatmeal, cinnamon

Wet Ingredients:
< 1/4 cup coconut sugar
1 banana, mashed
1 cup olive oil
4 eggs
1/2 cup orange juice
1 15-oz can pure pumpkin

Preheat oven to 350 degrees,  Spray two loaf pans with nonstick cooking spray.
In a large bowl, mix together: flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum.
In a separate bowl, mix together: eggs, oil, orange juice, banana, sugar and pumpkin.
Add the wet ingredients to the dry ingredients and mix until thoroughly combined and have a smooth batter.
Divide the batter evenly between the two prepared pans.  If adding any mix-ins, can stir them in before dividing (or divide and make two different kinds – I typically do one raisin, for me,  and one chocolate chip, to give away).  I typically sprinkle with a generous amount of cinnamon and sometimes a little bit of oats, before baking.
Bake for about 65 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly in pans before trying to remove and slice.

28Oct/16

Pumpkin Granola…

Uncategorized, , , , , , , , , , ,

Who doesn’t love pumpkin?  I am all about this wonderful flavor, and will eat it any time of the year.  However, many people tend to only think of pumpkin during this Fall season, when we celebrate Halloween and Thanksgiving.  Maybe it’s the lure of pumpkin carving, Jack-o-lanterns, and pumpkin pie?  Did you know that pumpkin is a very nutrient-dense food?  It is full of many vitamins and minerals, all while being low in calories.  So, why not think about it all year?  I think you may reconsider the use of this delicious, plump, orange plant when you see this yummy pumpkin granola recipe.  I use this to top off all kinds of delicious foods, like crepes, waffles, fruit and yogurt bowls, and more.
This is just one of many ways to use pumpkin in your cooking.  There are so many other creative ways pumpkin can be incorporated into any meal, including desserts, soups, salads and preserves.  Did you know that it can even be used as a substitute for butter? Try out this recipe, or feel free to share some of your own favorite pumpkin meals, recipes and foods.  Don’t forget to check out one of my favorite pumpkin recipes, Pumpkin Waffles, from my earlier blog.

A friendly reminder…be careful when buying pumpkin.  Look for the 100% pumpkin, as pumpkin pie filling is often loaded with added sugars.

Read this article from Medical News Today to learn more about this great food.
As always, eat well and be merry!!

Pumpkin Granola Recipe:
3 cups oats
3/4 cup pumpkin puree
1 individual size cup of apple sauce (no added sugar)
3 Tbsp. molasses
1 Tbsp. maple syrup
3-5 tsps. pumpkin pie spice (based on individual preference)
Add in options: dried cranberries, raisins, cashews, chia seeds, sunflower seeds, almonds, vanilla, pecans, walnuts

Mix everything together really well.  Bake at 300 degrees for about 70-80 minutes. Keep a careful eye on the granola, and stir a few times.  It will harden a bit as it cools. You will most likely also have to break it up once it cools down.  It may look burnt when done, but that is just from the pumpkin, molasses and spices.

 

27Jul/16

Gluten Free Pumpkin Waffles…

Uncategorized, , , , , , , ,
Mmmmm.  I love anything pumpkin, and if you are the same, this is a recipe that will not disappoint.  I have made this for gluten lovers, and they enjoy it just as much, if not more than their normal waffles.  I have even made them before by adding some leftover mashed sweet potatoes, and they are equally as yummy.   When I make them, I typically add a generous amount of pumpkin pie spice and also put less maple syrup in the batter, but for you sweet tooths, you will probably enjoy the recipe as is.  Top it off with your favorite ingredients, but I love fresh fruit and a little drizzle of maple syrup. Check out the recipe below or where I found on Fit Foodie Finds and let me know if you too agree that they are the ‘Best Ever Gluten-Free Pumpkin Waffles.’

Ingredients
Wet:
3/4 cup pumpkin puree
2 eggs
1 Tbsp coconut oil, room temperature
2 Tbsp maple syrup
splash of vanilla
1 cup unsweetened almond milk

Dry:
1.5 cups gluten free all-purpose flour
2 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda

Instructions:
1.  Preheat waffle iron to medium
2.  In a large bowl mix together the wet ingredients (I do this in the tall NutriBullet cup).
3.  Then add in the dry ingredients and stir until combined (I also add this to the NutriBullet cup).
4.  Pour the desired amount of batter into non-stick waffle maker and cook until done (Makes about 4 large waffles).