Pumpkin Pie Power Smoothie

If you didn't know this by now, I start every day with a protein smoothie. It's my favorite way to wake up and get energized! Pumpkin season is a treat every year and I couldn't help but come up with a new twist on my usual smoothie.

Pumpkin Pie Power Smoothie
By Caroline Mac

Serves 1

Ingredients:
1 banana, frozen and broken into pieces
1/4  an avocado
1/4 c pumpkin puree
1/3 c brewed coffee (I've been using Starbucks' Thanksgiving blend)
1/3 c unsweetened almond milk
1 scoop RAW Vanilla Spiced Chai protein powder
Cinnamon and pumpkin pie spice, to taste

Puree all ingredients in a blender until smooth and creamy. Pour into a glass and top with a sprinkling of cinnamon.

Enjoy!

~Caroline~

Pumpkin Coconut Soup with a Kick of Cayenne

For the longest time I've had this idea that soup is really complicated and a hassle to make... where in the world did I get that idea???? Since pumpkin season is upon us, I decided I would jump in and create a new soup from scratch, with absolutely no recipe to follow. The result? A delicious, extremely healthy, low calorie, and satisfying soup that is sure to warm you up on cold fall evenings.

Pumpkin Coconut Soup With a Cayenne Kick

By Caroline Mac

Makes 7, 1.5 cup servings

Ingredients:

1 can pure pumpkin

1 can light coconut milk

1 can no-salt-added diced fire roasted tomatoes

3 c low sodium vegetable broth

11.5 oz Nigari silken tofu

3 sage leaves, whole

2 c frozen veggie medley (mine was peas, carrots, green beans, corn and carrot), thawed

1 c english peas

3 c kale, cleaned and chopped

1 c diced onions, garlic, and shallots (from Trader Joe's)

1 T coconut oil

1-1.5 t cayenne 

2 t salt

1/2 t black pepper

Step 1: In a large pot, combine pumpkin, sage, coconut, and broth. Heat until mixture starts to bubble, and remove from heat. In a blender, puree tofu and pumpkin mixture (as much as will fit in the blender, including sage) until smooth. Return to large pot and add the canned tomatoes. Stir until thoroughly mixed and set aside.

Step 2: In a separate pan, heat coconut oil over medium-high heat. Add chopped onion, garlic and shallots, and peas to the pan and saute until fragrant and onions begin to become translucent. Add kale and saute for approximately two more minutes. Finally, add frozen veggie mixture and saute for 1 more minute, or until heated through. 

Step 3: Add vegetables to the liquid mixture. Add cayenne, salt, and black pepper. Stir, cover, and raise heat to high. Cover, bring soup to a boil, and reduce heat to low. Let simmer for ten more minutes. 

Serve warm. 

Enjoy!

A Tasty Halloween!

It's that time of year! Lately, I've been doing so much with pumpkins. In fact, I think pretty much everything I've made in the last couple weeks has involved pumpkin in some way. I've decided to combine all these recipes into one big post. I hope you like pumpkin!

Perfect Pumpkin Spelt Bread
Adapted from A Grain a Day

Ingredients:
3 c spelt flour
2 t baking soda
1 t baking powder
1 t salt
2 t ground cinnamon
3 t pumpkin pie spice
3 T arrowroot powder
1 T flax seeds
2/3 c agave syrup
2 c pumpkin puree
1/4 c canola oil
1/3 c apple sauce
Pumpkin seeds for garnish

Step 1: Preheat oven to 375 degrees. Mix dry ingredients and wet ingredients separately. Combine wet and dry ingredients and stir until smooth and uniform.

Step: Spread mixture into greased bread pan. Bake for around 45 minutes, or until a toothpick comes out clean when poked in the center of the bread. Let cool.


Pumpkin Spice Granola
Adapted from Skinny Taste
Ingredients:
1/4 cup uncooked quinoa, rinsed and pat dried
1 1/2 cups rolled oats
1/4 cup flax seeds
1/4 cup pumpkin seeds
1/4 cup sliced almonds
1/2 cup dried cranberries
1/4 cup agave syrup
1/4 cup pumpkin puree
1 t coconut oil
1 t pumpkin pie spice
1/4 t cinnamon
pinch of salt
1/2 t vanilla extract

Step 1: Preheat oven to 300 degrees. Combine all wet ingredients and spices and mix until smooth and thoroughly combined.

Step 2: In a separate bowl, combine quinoa, oats, flax, seeds, almonds, and cranberries. Pour wet mixture over dry and stir until everything is thoroughly coated.

Step 3: Spread mixture on a cookie sheet covered in parchment paper. Bake in oven for 20 minutes, or until golden. Remove and let cool before storing in an airtight container.

Sweet and Spicy Pumpkin Seeds
Adapted From The Hazel Bloom
Ingredients:
Around 2 c pumpkin seeds (Mine came from the pumpkins I carved!
3 T Canola oil
1T powder stevia extract
1 1/2 t salt
1 T rosemary
1/4 t cinnamon
1/4 t cayenne pepper
1/4 t black pepper

Step 1: Preheat oven to 350 degrees. Combine all seasoning and oil and mix until thoroughly blended. Add pumpkin seeds and stir until seeds are evenly coated.

Step 2: Spread seeds on a baking sheet. Bake for 15 minutes, stirring every 5 minutes. Let cool.

I even had a pumpkin dish at my favorite Italian restaurant! I must say, Pumpkin ravioli in a sage cream sauce may just be one of the best things I've ever tasted...

I hope these recipes make your halloween even more fun! If you have any more amazing pumpkin recipes send me a message with your recipe!

Pumpkin Mac & Cheese

It's pumpkin season! One of my favorite seasons, to say the least. I'll leave my description of this recipe to a few words: It turned out to be absolutely delicious! This is a great alternative to macaroni and cheese and is a wonderful seasonal dish.

Pumpkin "Mac and Cheese"
Adapted from Peachy Palate

Ingredients:
1 box Quinoa pasta
2/3 cups pumpkin puree
1 cup unsweetened almond milk
1 can cannellini beans drained and rinsed, 4 T reserved
1c cherry tomatoes
1t whole grain mustard
Lemon pepper to taste
Dash of Italian seasoning
1/4t salt
1-2 T olive oil

Step 1: Cook pasta according to the directions on the box. Drain and set aside

Step 2: Blend pumpkin, milk, 4T beans, mustard, and all seasoning in a blender until smooth. Set aside.

Step 3: Saute tomatoes and the rest of the cannellini beans in olive oil until tomatoes are juicy and tender

Step 4: Combine noodles, sauce, and tomatoes and beans in a pan and heat on low until heated through. Serve Warm

Enjoy!