Pumpkin gone healthy

pumpkin1
oats 2
ice cream
ritabarton
curry 2
  • pumpkin1 oats 2 ice cream ritabarton curry 2

It’s The Season…

While fall season is working it’s thing, several other details come into play. Leather jackets and hot chocolate can be a few, but all things pumpkin spice come in abundance. Scents of cinnamon are in the air, festive decor sprawled throughout, and delicious pumpkin recipes take center stage. Here is how to get going in the pumpkin department–the healthy way.

This pumpkin chocolate chip zucchini bread kind of looks like the dream, and it’s only 150 calories per slice, using honey as a sweetener.

  • 1 1/2 cups whole wheat flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • pinch of nutmeg
  • pinch of cloves
  • pinch of ginger
  • 3/4 cup canned pumpkin
  • 1 cup shredded zucchini, squeezed of excess moisture
  • 1/3 cup honey
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup chocolate chips

Full recipe here.

Pumpkin oatmeal is an easy breakfast go-to.

  • 1 cup oats
  • ½ cup almond milk (or milk of choice)
  • ½ cup water
  • ¼ cup pumpkin puree
  • 1½ tablespoon brown sugar
  • ¼ teaspoon cinnamon
  • ? teaspoon cloves
  • ? teaspoon nutmeg

Full recipe here.

Vegan pumpkin pie ice cream is a no brainer. Especially when topped with toasted pecans…

  • 1.5 cups raw cashews, soaked for 4-6 hours, or in boiling hot water for 1-2 hours*
  • 1 cup dairy-free milk (such as unsweetened almond, light coconut or rice)
  • 3 Tbsp olive oil
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup (sub agave or honey if not vegan)
  • 1/4 cup + 2 Tbsp brown sugar
  • 1.5 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1 1/2 tsp pumpkin pie spice
  • 3/4 tsp ground cinnamon

Full recipe here.

Don’t overlook the power of roasted pumpkin seeds!

  • low sodium Worcestershire sauce
  • kosher salt
  • ground cumin
  • brown sugar
  • cinnamon
  • cayenne pepper

Full recipe here.

And for the main course…a vegetarian pumpkin curry.

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup canned tomatoes
  • 1 cup vegetable stock or water
  • 1/4 cup coconut milk
  • 1 can black beans (15 oz, 425 g), rinsed and drained
  • 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans, rinsed and drained
  • 1 or 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)
  • 2 or 3 tablespoons honey (or, use agave nectar or maple syrup for vegan version)
  • salt and pepper
  • 2 cups cooked quinoa

Full recipe here.

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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    Pumpkin has never looked so good!