Tag: Pumpkin

Fall Granola

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granola-fall2 ½ cup pecans and walnuts, chopped
½ cup raw pumpkin seeds
1 cup coconut flakes
¾ cup raw sunflower seeds
¼ sesame seeds
¼ cup ground flax seed
1 tbs cinnamon, or as much as your heart desires
½ tsp pumpkin spice
about ¼- ½ tsp sea salt
¼ cup coconut oil, melted
¼ coconut sugar
¼ cup maple syrup
  • Preheat oven to 350 degrees
  • If you buy whole pecans and walnuts, chop using blender or food processor. Chop roughly into about halves or quarters. In large bowl mix all nuts, seeds, and coconut flakes. Stir together and add in spices with a pinch of salt.
  • In separate smaller bowl, melt coconut oil. Stir in sugar and maple syrup until well combine.
  • Pour wet mixture over the dry ingredients and mix until all pieces are coated evenly.granola-ingredients
  • Line large pan with parchment paper. Pour mixture onto pan and spread out evenly.
  • Bake about 20 minutes, checking halfway through and stirring, to ensure even baking.
  • Remove from oven and allow to cool about 10 minutes, on baking pan.
  • Crumble and place in air-sealed jars.

 

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Pumpkin Cinnamon Roasted Chickpeas

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I’m usually starving when I finish running. It could quite possibly be because I leave the house rarely eating breakfast before I go, I know it’s a bad habit. It could also be that I spend 60+ minutes in my own head, all those random thoughts bouncing around as I zone out along the strand. Well today was no different: The idea of a “healthy” snack in combination of my favorite season [FALL] led to this:

pumpkinchickpeas

Pumpkin Cinnamon Roasted Chickpeas

1 can chickpeas, rinses and towel dried
1 ½ Tbs olive oil
1 Tbs cinnamon
1 tsp pumpkin pie spice
½ tsp nutmeg
1 tsp agave
(1 tsp brown sugar, optional)

Preheat oven to 375.
Line baking pan with tin foil.
In a medium bowl toss the chickpeas with olive oil
Sprinkle and stir all the seasoning, to ensure evenly coated.
Spread evenly on baking pan.
Cook about 45 minutes.

 

Pumpkin Spice Bars

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pumpkin spice bars
Oh, you know what time it is: OCTOBER, officially the kickoff of everything Pumpkin.

Here I try my hand out something relatively healthy enough to eat for breakfast, or a quick snack, yet sweet enough to keep the crowd happy.  It’s vegan and gluten free!

Pumpkin spice bars

¾ cup pumpkin puree
5 Tsp almond or peanut butter
1 ½ ripe bananas, mushed with fork
1 ½ Tbs coconut flour
1/3 cup maple syrup or agave
2 tsp pumpkin pie spice
2 tsp cinnamon
½ tsp all-spice
dash of salt
½ cup crushed walnuts- optional

-Preheat oven to 350 degrees
-Spray a 10×8 baking pan with coconut oil
-Mix all ingredient in medium bowl, adding walnuts last.
-Bake 35 minutes.
-Slice and share!

Pumpkin Cornbread

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If there’s one thing you learn about me in the upcoming months, it’s that I absolutely love fall and I will try to put pumpkin in everything. Wait…and you’ll see.

Pumpkin Cornbread
1 ¼ cup flour
¾ cup cornmeal
1/3 cup pumpkin puree
¼ cup coconut or vegetable oil
½ cup agave or maple syrup
1 ¼ cup almond or coconut milk
2 tsp baking powder
1 Tbs cinnamon
1 tsp nutmeg

Pre-heat oven to 400 degrees.
Lightly coat 9 inch cast-iron skillet with coconut oil (I typically dab a paper towel in the oil and rub the skillet)
Prepare batter in large bowl. Mix all dry ingredients (flour, cornmeal, baking powder and spices). Then gradually add in the wet, while stirring well.
Pour batter into cast iron skillet. Bake 20-25 minutes, until slightly golden brown on top. (To test middle, stick toothpick in center and if it comes out clean it’s ready!)

 

Pumpkin Chili

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1 tablespoon coconut oilpumpkin chili
2 medium sweet onions, diced
2 red bell peppers, diced
1 garlic clove, minced
1 butternut squash, peeled and sliced into cubes
1/2 cup pumpkin puree
16 oz vegetable broth
1 can diced tomatoes
1 can tomato paste
1 cup black beans, drained and rinsed
2 can kidney bean, drained and rinsed
1 Tbs chili powder
2 tsp dried oregano
1 tsp nutmeg
2 teaspoon smoked paprika
dash of salt

Melt coconut oil in your soup pot over medium heat.
Sautee the onion and bell peppers, add in garlic.
Once the onion has soften, add in veggie broth and all spices.
Bring to a boil, add in squash, beans, tomatoes,
Simmer for 20 minutes, until all vegetables have cooked through.

For extra spice, sprinkle more chili powder on top.  Serve pumpkin cornbread.

Pumpkin-Pecan Granola

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Pumpkin-Pecan Granola

3 cups oatspumpkin.pecanGranola
1 cup chopped pecans
½ cup raw pumpkin seeds
2 Tbs ground flax seed
1 Tbs Cinnamon
½ Tbs Pumpkin Pie Spice
dash of salt
1/3 cup coconut oil
1/3 cup maple syrup
1/3 cup pumpkin puree

Preheat oven to 350.
Lightly spray two baking pans; set aside

Mix oats, pecans, flax, and spices in a bowl.
In small saucepan over medium heat, melt coconut oil. Add in pumpkin puree and maple syrup. Stir. Once melted and combined, remove from stove and pour over oat mixture.

Quickly stir together, then evenly spread on baking sheets.

Bake 30 minutes (switch pans, top to bottom, halfway through)
Remove from oven and let completely cool.
Once cooled: crumble and store in airtight jar for a few weeks.

Pumpkin and Peanut Butter Quick Oats

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pumpkin.oatmeal1/3 cup quick oats
2/3 cup almond milk
½ cup pumpkin
1-2 Tbs Peanut Butter (depending on your addiction level)
cinnamon, pumpkin pie spice, nutmeg

Microwave the oats and water for 2-3 minutes. Stir in the pumpkin. Stir in Peanut Butter until melted. Mix in your spices. Top with walnuts and banana.

Pumpkin [Protein] Pancakes

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pumpkin,pancake
Pumpkin [Protein] Pancakes
(makes 4)

1 cup flour (GF-optional)
(1/2 scoop Vega Vanilla Protein Powder)
¾ cup almond milk + 1 Tsp lemon juice
1/3 cup pumpkin puree1 Tbsp Earth Balance or coconut oil
1 Tbs cinnamon
1/2 tsp pumpkin pie spice/ nut meg
1 tsp baking powder
½ tsp baking soda
pinch of salt
drop of vanilla extract

Mix flour, (protein-optional), baking soda, baking powder, and spice in a bowl.
Stir in pumpkin, and slowly pour in milk and lemon juice.
Mix well
Spray pan with coconut oil spray. Pour batter onto the skillet warmed at medium heat. Once the first side starts to bubble, it’s ready to flip. Ready with pancake is slighty browned and cooked through.

Top with cinnamon, walnuts, and maple syrup

Can freeze leftovers, and re-heat

chocolate chip pumpkin muffins

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pumpkin smoothieMakes: 24 mini muffins + 6 reg
 (or 12 regular Muffins)

Ingredients:

  • 2 Flax eggs (2 Tbs Ground Flax + 4 Tbs warm water, let sit couple minutes to set)
  • ½ c. coconut oil  + 1/2 cup apple sauce (or 1 mashed banana)
  • ½ c. Sugar (or 1/3 cup stevia)
  • 10 ounce pumpkin
  • 1 1/4 c. Flour (can sub GF if desire)
  • 1 Tbs. Cinnamon (optional to add nutmeg and pumpkin spice)
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 cup of Chocolate Chips
  • optional toppings: brown sugar and walnuts)

Directions:

  1. Preheat Over to 400 degrees.
  2. Mix together the “eggs”, oil, apple sauce sugar, and pumpkin.
  3. In a separate bowl, combine the flour, cinnamon +spices, baking soda and baking powder
  4. Add the flour mixture to the wet ingredients.
  5. Add chocolate chips.
  6. Spray muffin tin with cooking spray
  7. Spoon the batter into the muffin tin
  8. Add toppings if desireFor mini muffins bake 8 min
    Reg muffins bake 15 minutes
    Let cool, eat

Pumpkin Protein Smoothie

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pumpkin smoothieyou will need:
¼ cup pumpkin
1 ½ frozen banana
½ cup mango
¼ cup peaches
dash of cinnamon
dash of nutmeg
½ scoop Vega French Vanilla Protein Powder
½ cup almond or coconut milk (or more to get desired consistency)

Blend in high speed blender (Vitimix works best)
Top with crushed walnuts and more cinnamon
Enjoy with pumpkin mini muffins on a crisp fall morning!