Archive for pumpkin recipes

It’s Canadian Thanksgiving!

In honor of Canadian Thanksgiving weekend, I want to highlight my favorite Canadian blog, www.eathealthrive.ca!

I made these pumpkin squares this weekend and they are delicious! What I love about these bars is that they call for pumpkin, which is delicious and easy on our digestive systems. I have cans ready year round for my dogs to have as meals when they’re not feeling well. It ALSO uses gelatin, packing a double bunch of gut healing food. It had been so long since I had bone broth that I convinced myself I need some powdered gelatin in my life (any excuse for sweets, right?) I use maple syrup instead of honey and almond flour in place of the arrowroot powder in this recipe. Still turns out delicious, but I do suggest letting it set overnight.

This is a great addition to your Thanksgiving celebration this year! Stay tuned for more harvest  recipes this month!
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Pumpkin Pie Squares (Paleo, AIP)
Author: Martine Partridge
Recipe type: Treats
Serves: 12

Ingredients

         For the crust:

  • ¼ c coconut flour
  • 1 tbsp. arrowroot flour
  • pinch of salt
  • ¼ c coconut oil, dry measure then melt
  • 1 tbsp. maple syrup or honey
  • 2 tbsp. water
  • 1 tsp. vanilla extractFor the pumpkin layer:
  • 2 c pumpkin purée
  • ¼ c maple syrup or honey
  • ¼ c coconut oil
  • 1½ tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp cloves
  • 2 tbsp. coconut flour
  • 1½ tsp gelatin + ¼ c water
Instructions
  1. In a mixing bowl, combine coconut flour, arrowroot flour, and a pinch of salt. Make a well in the centre.
  2. Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
  3. Stir until thickened and a dough forms. Press into an 8×8 pan.
  4. Bake at 350 for 15-20 minutes until golden on the edges.
  5. Remove from the oven and cool.
  6. While the crust is cooling, prepare the pumpkin layer.
  7. In a small sauce pan, sprinkle the gelatin over the water and allow to soften for 5 minutes. Turn heat to low and stir to melt gelatin completely. Remove from heat.
  8. Add the gelatin mixture to the pumpkin puree, maple syrup (or honey), coconut oil, vanilla, pinch of salt, cinnamon, ginger, cloves, and coconut flour.
  9. Combine all ingredients and process until smooth.
  10. Pour the pumpkin mixture over the cooled crust and place in the refrigerator to chill for several hours or overnight.
  11. Cut into squares and serve with whipped coconut topping, if you fancy that!

My 5 Favorite Healthy Pumpkin Recipes For Fall

healthy pumpkin recipesHealthy recipes are hard to come by when talking about traditional used of canned pumpkin. Canned pumpkin by nature is healthy– it is naturally sweet, fibrous, and energy-giving– and is legal on our Whole 30 challenge this month.  It is the combination of that can of pumpkin with things like evaporated milk, pastries, and sweeteners that detracts from your overall health. Check out these pumpkin recipe obsessions of mine. these are on my repertoire all fall!

5. Grain Free Pumpkin Pancakes. My age old trick is simple: Use the Against All Grain Banana Pancake Recipe, but replace the banana and chocolate chips with 1 can of pumpkin puree!! #foolproof

4. New Isagenix flavor Pumpkin Spice lean protein! Literally one of the best pumpkin spice flavors I’ve ever tasted, let alone the best protein shake I’ve ever tasted! I look SO forward to  having this every morning this fall with almond milk after a workout! Paired with a piece of fruit, it becomes the perfect 400 calories breakfast to energize your day and keep you full until lunch!

3. My Pumpkin Lemongrass Soup might be the recipe I am most proud of. It is so simple, wholesome and absolutely flavorful and delicious! Please make it this month!!

2. Massaged Tuscan Kale Salad with dried cranberries, pumpkin seeds, and homemade Caesar dressing. I add a can of anchovies from Trader Joe’s to this beautiful Fall Salad for my lunches every day! To massage the kale, you just want to pre-dress it with your dressing of choice and lemon juice and massage the leaves to soften them. You can also shake it up in a tupperware.

1.My Paleo Pumpkin Spice Latte is pretty famous for being delicious, healthy and low in calories. A Starbucks PSL contains some dangerously unnecessary additives and packs about 400 calories. Mine is more like 120 and contains only canned pumpkin, fall spices, maple syrup, coffee,  and light coconut milk.