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Pumpkin Frenzy

4 Nov

Phew, what a weekend!  I have been on a baking frenzy.  I love pumpkin.  I am obsessed with pumpkin.  One of the reasons I love Fall is because of all of the pumpkin baking it inspires.

Yesterday, we started out with pumpkin pancakes.  I have honed this recipe until I believe it is perfect (see below).  Then, I made pumpkin chili, and baked the Halloween pumpkins, roasting cinnamon sugar pumpkin seeds  (with coconut oil and coconut sugar) at the same time.

Once I made fresh pumpkin puree, I made a raw pumpkin pie (YUM), and this morning, while sipping my pumpkin spice latte, I baked up some pumpkin bread.  I have been baking this recipe for years, and think I finally honed it to perfection as well (see below).  While the pumpkin bread was baking, I remembered I had volunteered to take snacks to Girl Scouts tomorrow, so I baked up some healthy chocolate donuts for the girls (because the only thing I love more than pumpkin is CHOCOLATE).

Perhaps I missed my calling.  Baking and cooking healthy meals with REAL and healthy ingredients for my family gives me such a natural high.  I feel like an artist, and when you cook with real food, the dishes are so colorful and beautiful.

Later today, I’ll whip out the bread machine to make up some whole wheat pizza dough for a made from scratch pizza tonight.  Yum.  Too bad I have sworn off wheat!  😉

 

Pumpkin Pancakes:

Mix 2 c quick oats with 2 c milk and soak for 5 min

Add 4 eggs, 1/2 cup whole wheat flour, 2 t baking powder, 1/2 t salt, 1/4 c flax meal, 1/2 c pumpkin puree, and a generous shaking of pumpkin pie spice.  Serve with real maple syrup, fruit and whipped cream on top.

Pumpkin Bread (inspired by my mom’s original recipe, this page in my recipe book is soaked and stained from so many uses):

3 1/2 c whole wheat pastry flour

2 t soda

1 t salt

1 t cinnamon

1 t nutmeg

1 t ginger

1/4 t cloves

1 1/2 c maple syrup

1 2/3 c yogurt (I used plain whole milk organic yogurt, as it serves as a fat source for the bread)

2 c pumpkin

Mix all ingredients well and bake at 350 degrees for 40 minutes.

 

 

 

Shrimp Gazpacho

5 Aug

I’ve been making shrimp gazpacho lately, and it is not only extremely healthy and easy to make but YUM.  It leaves me feeling totally satisfied, and packs a healthy punch! 

Here is the recipe:

Drop the following cleaned veggies and seasonings into a blender:

3-4 vine ripened tomatos

3-4 cloves garlic

1 yellow onion

2 small cans V8 vegetable juice

2T olive oil

splash Tobasco

splash white wine vinegar

pepper/salt to taste

Then, add a cut up cucumber, cut up bell pepper, and 1.5-2 cups salad shrimp

My Favorite Mid-Week Meal

6 Feb

Just had to share with you a soup I’ve been making with my crock pot recently.  I put most of the ingredients in the crock pot before I go to work, and come home to a lovely and delicious meal.

Chicken Tortilla Soup:

1.5 – 2 pounds chicken breasts cut into cubes

One large can low sodium fat free chicken broth

One diced onion

3-4 cloves of garlic diced

2 jalepenos sliced into thin pieces

Pinch of cumin

1 small bag frozen corn kernels

Put the above ingredients in a crock pot on low to simmer all day.  Before serving add 5 corn tortillas cut into small pieces and one bunch of cilantro chopped finely.  Serve with cheese and sour cream on top.

YUM.  And it lasts me for at least three meals.