Lynbrook | New Hyde Park | NY

pumpkin

Recipe of the Week: Healthy Pumpkin Bread

PREP: 15 mins
COOK: 55 mins
TOTAL: 1 hr 10 mins
SERVINGS: 10 slices (1 8×4-inch loaf)

Ingredients:

  • 2 tablespoons canola oil (or melted and cooled coconut oil)
  • 1/2 cup honey
  • 1 large egg (at room temperature)
  • 1/3 cup plain non-fat Greek yogurt (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pumpkin puree
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves or allspice
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour

Instructions:

  1. Preheat oven to 325*F. Lightly coat an 8×4 inch loaf pan with baking spray.
  2. In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
  3. Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
  4. Spread the batter into the prepared loaf pan.
  5. Bake for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Nutrition:

SERVING: 1 slice (of 10)

CALORIES: 161kcal, CARBOHYDRATES: 30g, PROTEIN: 4g, FAT: 4g

Original recipe from Well Plated can be found here!

Recipe of the Week: Fall Pumpkin Chili

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Yield:8-10

Butternut Squash Chili

Ingredients

  • 2 TB olive oil
  • 1 onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp pumpkin pie spice
  • 2 tsp oregano
  • 2 tsp ground coriander
  • 1 lb ground turkey
  • 3 TB tomato paste
  • 2 green + 1 orange/yellow bell pepper, seeded and chopped
  • 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
  • 3 cups chicken or turkey broth
  • 2 (14 oz each) cans black beans, rinsed well and drained
  • 1/2 cup pure pumpkin puree
  • kosher salt and freshly ground black pepper
  • shredded cheddar cheese for topping, optional

Instructions

  1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.
  2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
  3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 min or until heated through. Remove from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.

 

Original recipe from Chew Out Loud can be found here!

Recipe of the Week: One Pot Pumpkin Chili

Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

  • 1 lb grass fed ground beef
  • 1/2 lb organic ground pork or turkey, or all beef if preferred
  • 1/2 tbsp coconut oil to brown the meat
  • 1 medium onion diced
  • 1 large green pepper diced
  • 3 cloves garlic minced
  • 1/2-3/4 tsp sea salt adjust to taste, plus some to sprinkle on meat
  • 1 28 oz can crushed tomatoes
  • 1 14.5 oz can diced tomatoes not drained, no salt added
  • 1 15 oz can pumpkin puree
  • 2 tsp ancho chili powder
  • 3/4 tsp smoked paprika
  • 1/4 tsp chipotle chili powder
  • 1 tsp cumin
  • 1 1/2 tsp pumpkin pie spice
  • Chopped fresh cilantro for garnish if desired

Instructions

Stovetop directions:

  1. Heat a large deep skillet or Dutch oven over medium high heat and add coconut oil. Add the beef and pork, breaking up clumps to evenly brown. Once 2/3 done, drain fat (leave a bit) and add onions and peppers. Stir and continue to cook 2 minutes or until beef is browned and onions and pepper start to soften. Do not drain any more fat. Add garlic, stir, and cook another minute.
  2. Lower the heat and add the crushed tomatoes, diced tomatoes, pumpkin, 1/2 tsp salt and all spices. Stir to combine well, then raise heat to bring to a boil. Once bubbling, lower heat to a slow simmer, cover, and allow to simmer for at least 15 minutes (and up to 45) to thicken and combine flavors. The flavor will only get better the longer this chili simmers, which makes it great for leftovers too.
  3. Garnish with cilantro and avocado if desired and serve.

Slow cook directions:

  1. Brown the beef and cook the onions, peppers and garlic as directed, then transfer to your slow cooker and add remaining ingredients. Cook on low for 4 hours.

Calories: 218
Fat: 15g
Carbohydrates: 3g
Protein: 15g
 

Original recipe from Paleo Running Momma can be found here!