Grain-Free Pumpkin Pancakes (Serves 2)
Ingredients:
1/2 cup almond flour
1/4 cup coconut flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1/2 cup pumpkin puree
3 large eggs
1/4 cup unsweetened almond milk (or any milk of choice)
1 tbsp maple syrup or honey
1 tsp vanilla extract
Coconut oil or butter for cooking
Instructions:
In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix the pumpkin puree, eggs, almond milk, maple syrup (or honey), and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until combined. Let the batter sit for 3-5 minutes to thicken slightly.
Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.
Serve with your favorite toppings like fresh fruit, a dollop of yogurt, or a drizzle of maple syrup.
Serves: 2 (makes about 6 pancakes)
Pumpkin & Chickpea Curry (Serves 4)
Ingredients:
1 cup pumpkin puree (or 2 cups diced fresh pumpkin)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk (light for lower calories)
1 onion, chopped
2 cloves garlic, minced
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cumin
Salt and pepper to taste
1 tbsp olive oil
Fresh cilantro for garnish
Instructions:
Heat olive oil in a large pan over medium heat. Add the onions and garlic, and sauté until softened.
Stir in curry powder, turmeric, and cumin. Cook for 1-2 minutes until fragrant.
Add the pumpkin puree (or fresh pumpkin), chickpeas, and coconut milk. Simmer for 15-20 minutes until the flavors blend and the pumpkin is soft (if using fresh pumpkin).
Season with salt and pepper.
Serve over brown rice or quinoa, and garnish with fresh cilantro.
Serves: 4
Pumpkin Protein Smoothie (Serves 1)
Ingredients:
1/2 cup pumpkin puree
1 scoop vanilla protein powder (optional for added protein)
1/2 banana (frozen for a creamier texture)
1/2 cup unsweetened almond milk (or any milk of choice)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp chia seeds or flax seeds (optional)
Ice cubes (optional)
Instructions:
Place all ingredients into a blender.
Blend until smooth and creamy. Add more almond milk for a thinner consistency or more ice for a thicker smoothie.
Pour into a glass and enjoy!
Pumpkin Quinoa Salad (Serves 4)
Ingredients:
1 cup quinoa, cooked and cooled
1 cup roasted pumpkin cubes
1/4 cup dried cranberries
1/4 cup toasted pumpkin seeds
2 cups baby spinach
1/4 cup feta cheese (optional)
Dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
Salt and pepper to taste
Instructions:
In a large bowl, combine the cooked quinoa, roasted pumpkin cubes, cranberries, pumpkin seeds, spinach, and feta (if using).
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Serve chilled or at room temperature for a nutrient-packed meal.
Serves: 4
Pumpkin Chia Seed Pudding (Serves 2)
Ingredients:
1/2 cup pumpkin puree
1/2 cup almond milk (or any milk of choice)
2 tbsp chia seeds
1 tbsp maple syrup or honey
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Optional toppings: chopped nuts, coconut flakes, fresh fruit
Instructions:
In a jar or bowl, mix together pumpkin puree, almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and nutmeg.
Stir well and let it sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 3 hours, or overnight, until the chia seeds absorb the liquid and form a pudding-like consistency.
Serve chilled, topped with nuts, coconut flakes, or fresh fruit.
Serves: 2
This pudding is perfect for a quick and healthy dessert or snack!
