Pumpkin Recipes On Blast
October 29, 2016
Delicious ways to eat pumpkin this autumn.
Did you know? A grande Starbucks Pumpkin Latte contains 50 grams of sugar! Talk about an unhealthy way to satisfy your pumpkin craving this Fall. Pumpkin is actually packed full of nutrition and is such an amazing ingredient. I recently shared 3 of my favorite healthy + delicious pumpkin treats on ABC’s The List. Give these recipes a try and let me know what you think!
These pumpkin pie energy bites are perfect post workout snacks as pumpkins are loaded with potassium. A little extra potassium helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best.
- Ingredients: 1 cup old fashioned rolled oats (gluten free optional), 1/2 can pure pumpkin puree, 2 tbsp peanut butter or almond butter, 1 tsp cinnamon, 1 tsp pumpkin pie spice, 1 tsp nutmeg, 1 tsp vanilla extract, 1 cup chopped walnuts, pumpkin seeds, + slivered almonds, 1 tbsp ground flax seed, 1 tbsp chia seed, 1-2 tbsp maple syrup, 4 tbsp coconut flakes (divided), handful of mini chocolate chips and/or swap out for raisins or goji berries
- Directions: 1. Combine all ingredients together in a medium bowl until very thoroughly mixed. 2. Roll into small bite size balls. 3. On a plate, pour a pile of coconut flakes and lightly roll each pumpkin ball in shredded coconut. 4. Place on a cookie sheet lined with parchment sheet and freeze for one hour. 4. Enjoy.
Pumpkin Pie Pudding
This pumpkin pudding is a great bedtime snack as it contains healthy fats from coconut cream + healthy carbs from the pumpkin which can aid you in achieving a restful night sleep by balancing your blood sugar before bedtime. Not to mention pumpkin contains tryptophan the amino acid that contributes to that post-Thanksgiving dinner sleepiness. Also, it’s low in sugar! Making it a way better option than other puddings which are loaded in sugar.
- Ingredients: 1 can full fat coconut cream, 1/2 can pure pumpkin puree, 2 TSP honey, 1-2 TSP cinnamon (optional)
- Directions: 1. Open your can of coconut cream and scoop the solid, fatty part into your blender or mixing bowl . You can save the leftover coconut water for smoothies. 2. Add the remaining ingredients to the blender or mixing bowl. 3. Blend in blender for about 30 seconds to mix ingredients into a smooth pudding. 4. Pour pudding into serving cups and garnish with cinnamon, pumpkin pie spice, or nutmeg + coconut flakes. 5. Place pudding cups in the fridge for about 20 minutes and enjoy chilled.
Warming Pumpkin Soup Topped With Toasted Pumpkin Seeds
Pumpkin is super immune boosting because it’s high in vitamin A + D so it’s perfect before cold season. Plus, this pumpkin soup is made with coconut milk rather than heavy cream making it healthier and less congesting on the body. Pumpkin seeds sprinkled on top are loaded with zinc which also helps with immune support.
- Ingredients: 1–15 ounce can of pumpkin puree (or 1⅔ cups homemade pumpkin puree), 1/2 can full fat coconut milk, 1 small onion, cut into quarters, 1 clove of garlic, 1 tablespoon olive oil, 1 teaspoon cinnamon,1/4 teaspoon cayenne pepper, salt and pepper to taste, handful of toasted pumpkin seeds.
- Directions: 1. In a high powered blender, add in all of the listed ingredients minus the pumpkin seeds. 2. Blend on high for about 3-5 minutes or until hot and thoroughly pureed. 3. Pour soup into a small pot and warm it up on your stove top. 4. Pour into a serving bowl and sprinkle with toasted pumpkin seeds and drink up.