Browsing Tag:

Pumpkin

Sage Pumpkin Hummus

One more pumpkin recipe, then I promise I’ll chill on the pumpkin. With all these recipes, I’m quickly running out of the stockpile I bought – although, I am waiting on my first order of green coffee beans, and I’m totally dreaming of homemade pumpkin lattes after they’re roasted.

Regardless of whether more pumpkin recipes go up anytime soon, I’m sure I’ll be buying more. And you probably should, too.

One cup’s got 7 g’s of fiber and a percentage that’s over 100 times that in terms of your daily needs of vitamin A (760%). Plus, 17% vitamin C and nearly 20% of iron, all for under 85 calories. All that health in one cup feels virtually unheard of during the cold-weathered holidays, the ones that generally mean calories upon calories upon fat upon eggnog upon other canned food you probably don’t want to be eating.

What you do want to be eating is this. Hummus and pumpkin and sage, oh my. I made a spiced pumpkin hummus last year and brought it to some friends who ended up raving about the recipe…Not a surprise given it’s one bowl containing both creamy hummus AND pumpkin.

This version’s a little different, instead inspired by how well the combination of butternut squash and sage turned out in my soup last week. You’ll find the Sage Pumpkin Hummus to be more savory. It tastes exceptionally well on pita with spinach and maybe some crunchy sprouts.

Click here for recipe…

Pumpkin Coconut Overnight Oats

How it’s November already is beyond me. Days at the beach seem like not far off from yesterday, and sweaters and boots still feel like fresh novelties. I assume for some it’s felt like fall for forever already, and I’m probably just still holding onto summer. As always. As always, time around me is flying and sunny, sandy days are forever being missed.

One day I’ll move somewhere warm for longer than a two week span and I’ll no longer write blog posts about dwelling in goodbyes to summer. But for now, I will 100% embrace my brown boots and knit scarves. And even look forward to the first snow. The only thing that scares me worse about moving to the west coast than leaving my family is missing out on the changing of seasons. As much as I absolutely adore summer and spring, I’m not sure in the absence of fall and winter I’d have the same appreciation.

Regardless of the forthcoming coldness, I’ve been enjoying and am looking forward to more weeks filled with pumpkin, one of my favorite parts of autumn (aside from the turning of the leaves, of course).

Lately, my blog has been all pumpkin and squash. For good reason, too. That orange color means Vitamin A galore, pairing well with the other fiber, vitamins and minerals that make those two hard-fleshed produce items annual superstars.

Three weeks until Thanksgiving, which means 21 days until my first yearly slice of pumpkin pie. Likely I won’t be enjoying any until then. Though of course, I’ll certainly be enjoying other recipes, like Pumpkin Pie Muffins and this rendition of overnight oats.

Coconut milk and pumpkin make this breakfast feel rich and hearty. While you embrace fall and wait out the last couple of weeks left till true pumpkin pie season, I assure you there’s no way this will leave you feeling deprived. However, let’s be clear — though this is rich, definitely don’t mistake it as being a poor breakfast choice. Generally, I’m a full-fat coconut milk fan, but the light version in this particular recipe still allows the flavor to shine through, while keeping it from becoming too heavy. The richness is nearly a façade, which is how true light recipes should be. Agreed?

Click here for recipe…

Autumn Pumpkin Chard Chili

When the pumpkin bug finally hit me, the results were glorious – these Pumpkin Pie Muffins were a huge success. Ever since their departure from the oven, I had been antsy to get my hands on some more of the puree. Unfortunately, I wasn’t the only one with this desire on my mind.

I swear, the pumpkin bug is just like the flu. Around this time every year, it spreads like an orange wildfire, and almost always I encounter a shortage at the grocery store. No more PUMPKIN!? What an autumn dilemma. How’s a girl supposed to experiment with pumpkin in everything from chili to hummus without a steady supply at my disposal?

If I were still in my school days, I’d hop my butt over to the closest farm patch and get my hands slimy with a fat, fresh ol’ jack-o-lanterm. (If you’ve never roasted one, the pumpkin seeds alone are totally worth the effort.) But those days are gone and my free time seems to be too.

Luckily, I still find time to stalk the grocery store. Perhaps if I ditched my grocery store hobby I’d have more free time…but then I wouldn’t be around for restock day. My last pumpkin purchase led me to this chili, which is given a nice creamy heartiness from the seasonal ingredient. The chili itself gets a full-bodied flavor from its heavy load of spices, complimented by an earthiness from the chard. That being said, don’t expect the pumpkin to be the star flavor here, although I could definitely picture actual pumpkin chunks or butternut squash as a nice addition to this dish.

Instead, as I said before, the pumpkin lends an element of richness to this dish—one that happens to be incredibly fiber-filled, fat-free, and packed with vitamin A. Like most chili, this makes a great tummy-warming meal for a crisp autumn day, and the pumpkin only adds to that feeling.

Continue Reading…

Pumpkin Pie Muffins

The first wave of pumpkin in the culinary arena did not make me happy. Pumpkin spice lattes at the outset of September? Come on Starbucks, I’m still enjoying summer, thank you very much. Then, my friend had me traversing with him through the city to pick up his new favorite beer, a pumpkin variety of course. The sweaty bike ride to get there made me feel a bit wrong about sipping on the brew, no matter how cold and tasty it was. (Though, if you like pumpkin beer, you should likely try this. I’m not even generally the biggest fan, but this one had such an amazing depth of flavor.)

I admit, however, I’m a pumpkin lover, not hater. Once my love of boots and sweaters finally pulls me to let go of summer, the orange puree quickly starts creeping into my own culinary world. From soup to oatmeal to cookies, my tastebuds welcome pumpkin in all forms. Luckily, the it’s packed with a bunch of healthy stuff, so my body can welcome it, too. Yes please to the fiber, beta-carotene, vitamin C and potassium.

My latest and first pumpkin recipe of the season is this muffin one. These are super moist, reminiscent of everyone’s favorite Thanksgiving pie, but with all the best qualities of a portable cake.

The muffins will hit the sweet spot, but aren’t overpowering in this way. This enables them to serve as a nice breakfast option, too. If you’re ready for fall, then I’m betting your tastebuds are ready for these.

Click here for recipe…

Chocolate Pumpkin Overnight Oats


Ever since I bought cocoa for my Chocolate Strawberry Smoothie, I’ve been finding as many new ways to use it as possible. I was surprised at how chocolaty unsweetened cocoa could make things taste sans sugar. My favorite new usage for the powder is in Greek yogurt, topped with honey and nuts. It’s a creamy, rich-feeling snack that led me to my latest rendition of overnight oats.

I rarely cook oatmeal anymore. However, frequently you’ll find me just before bed, preparing oats for my next morning’s breakfast. Hearing the commotion in the kitchen, my roommates walk out, presuming to catch me whipping up a late night snack. However, they’re never thrown off when instead they see me swirling uncooked oats and yogurt in my bowl. They know the routine.

I’ve become addicted to the creamy, quickness of this breakfast. In the two minutes it takes my tea/coffee to finish brewing, I can pop my oats from the fridge, top them with honey and nuts, and have a gourmet breakfast ready to go for the spare minutes I have prior to heading out the door. This particular combination is extra filling, but not in a heavy, breakfast-sandwich type of way. More like in a satisfying, pumpkin, fiber-filled way instead. I’ve made a vegan version of pumpkin oats before, but decided to keep the yogurt this time because, after all, as I just said cocoa + yogurt is my new fav.

When they say chocolate is healthy, this is it. Cocoa puffs, not so much. But chocolate-antioxidant-packed oats, yes please. Who says chocolate shouldn’t be for breakfast?

Click here for recipe…

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.