Healthy Pumpkin All the Things Part Two!

I don't make a lot of pancakes, I'm not generally a "sweet" breakfast person.  But again, this goes back to my Sunday Brunches.  Sometimes I just want something special and rich to treat myself!  These pancakes really did the trick, with some scrambled eggs and a few slices of turkey bacon.

Due to the pumpkin puree and the use of the whole wheat flour, they create a more dense pancake but I'm okay with that!  A little goes a long way here!

Pumpkin Pie Pancakes

Ingredients:

1/2 cup pure pumpkin puree
1/2 cup whole wheat flour
1 egg
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp cinnamon (optional, I just like cinnamon)
1 tsp vanilla
1/2 cup unsweetened or low fat milk (Use half the milk first then add more if you need it)

Beat all ingredients until smooth.  The batter should be a little bit on the thin side, this could require a little more or less milk then 1/2 cup.  Use your best judgement.

Heat a griddle or non stick skillet to medium heat.  Spray with cooking spray and spoon a ladle full of batter into pan.  Once the sides start to pull up and you see some bubbles in the tops, flip and cook on the other side.

Yield: 6 medium sized pancakes

Tip:  If you're not into maple syrup, sprinkle some toasted pecans and a bit of honey on top of these bad boys.  If you're feeling really crazy, put a scoop of butter pecan ice cream on there!  (Not 21 Day Fix approved lol)

(21 Day Fixers- 2 pancakes=1 yellow, depending on the size)

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Stuff.  Stuffed.  Stuffing.

As a general rule, I like anything stuffed.  Chicken, turkey birds, fish, shrimp, my face.  Anything.

 I especially love stuffing squash!  It's a beautiful presentation, and so satisfying.  The squash almost has the consistency of mashed potatoes and who doesn't like that? Just weirdos, that's who.

I tried a recipe a while ago with turkey sausage and kale,and it was amazing.  Tonight I was using up what I had in my house and this was the result!  This recipe also includes farro, it's not an ingredient that's very commonly used but you must try it!  If you see it at the grocery store, grab some and start Googling ways to prepare it.  It's almost like barley but with a slightly chewy bite to it.


Stuffed Acorn Squash

1 med-large acorn squash
Coconut oil or olive oil cooking spray

2 tsp olive oil
1/2 lb ground turkey
2 cloves garlic, chopped
1 med onion, halved and sliced thin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp cumin
5 cups baby spinach
1 plum tomato, seeds removed, chopped
1 cup cooked farro or quinoa
1/4 cup no sodium chicken broth
1 tablespoon whole wheat bread crumbs
1 tablespoon pecans
1/8 cup or 1 oz goat cheese

Preheat oven to 400.  Slice acorn squash in half and remove seeds.  Cut a small slice out of the bottom so it will lay flat on the pan.  Place both sides on a baking sheet and spray with cooking spray. Bake for 45 mins to an hour or until tender.

In a large saucepan, heat 2 tsp of olive oil.  Add onion and garlic until softened.  Add the ground turkey and break up with your spatula, once the turkey is cooked through add the garlic powder, onion powder, paprika, cumin, spinach, tomato and chicken broth.  Cover pan for 3 minutes.  Remove cover and stir until combined.  Let reduce down in the pan for about 5 minutes on low-medium heat.  Once the liquid has evaporated a little add the farro and stir.

Remove the squash from the oven and fill with turkey mixture.  Pack down so you can fit a lot in there.  Sprinkle bread crumb/pecan mixture over the top then add the goat cheese.  Spray with cooking spray and place under the broiler in your oven for 2-3 minutes or until browned.

Enjoy!

Tip: Make this with southwestern seasoning, and black beans and use shredded cheddar instead of goat cheese.  Taco Squash!

(21 Day Fixers- 1 half acorn squash filled is-2 green, 1 yellow, 1 blue, 1 tsp)

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My Favorite Fall Soup

I love Fall (well, I used to before I moved) and this is my favorite soup to make.  My father always made Leek and Potato Soup (he was always good with any kind of soups).  One night he was supposed to make it and kept putting it off until he finally looked at me and said "Hey Lindsey, you gonna make that soup?".  I was so irritated that I had to make the soup I decided to do it my way!  It got mixed reviews from my family but I've been making it every since!  It's loosely based of off an Ina Garten recipe! (She's where I got this idea to roast the leeks and potatoes!)

Roasted Leek and Potato Soup

Ingredients:
2 tablepoons olive oil
1 lb. potatoes (any will do, I like red skinned or gold)
6 large leeks, or 8 small
4 cloves of garlic, minced
2 large carrots, minced
2 celery stalks, minced
1 yellow onion, minced
1 tablespoon olive oil plus 1 tsp organic butter
2 tablespoons whole wheat flour
2 cups vegetable or chicken stock (low or no sodium)
2 cups water
2 tsp fresh thyme
½ cup lowfat milk or unsweetened original almond milk
Salt and pepper to taste



Start by slicing the tops and bottoms off the leeks. Cut in half lengthwise, and slice. Place sliced leeks into a large bowl of cold water and let soak (dirt and grit likes to hide in there, it’ll all fall to the bottom and you can scoop the leeks out)


Cut potatoes into cubes (you can peel or leave the skins on. I like the skins on) and place on a baking sheet. Scoop the leeks out of the cold water and dry on a paper towel. Mix leeks and potatoes together with 2 tablespoons olive oil and a little bit of salt and pepper to taste. Roast at 400 for about 30-45 minutes or until everything is cooked through and a little browned.


While the potatoes are cooking, heat a large soup pot on the stove to medium heat. Add the butter and olive oil, then the garlic, onions, carrots and celery. When they’re soft and fragrant, add the flour. Mix constantly until everything is cooked through (a roux). Add the potatoes and leeks, then the broth and water to the pot along with the thyme. A little bit of salt and pepper, and stir while mashing the potatoes a little bit with your spoon or a potato masher. (if you have an immersion blender, that works too. This is to break up the starchiness in the potatoes and thicken the broth).


Let simmer for 1 hour uncovered, stirring frequently. Add the milk to the soup towards the end.

(21 Day Fixers, measure one green container full and it counts as 1 yellow, 1 green and 1 tsp)

Tip: Slice a baguette into thin slices (whole grain if you can find it) and put under the broiler for a minute.  Let them sit on top of the soup before eating.

Healthy Pumpkin All The Things!!

Fall is here, and Halloween is right around the corner!  I love Halloween, and Thanksgiving...especially Thanksgiving.  Enjoying the pumpkin madness has been a little bit difficult for me, mostly because of my relocation to South Florida from Pennsylvania.  It's hard to feel that Autumn joy in a tank top and flip flops.  But, I live near the beach so I can't really complain! 

Since beginning my healthy lifestyle I really like to keep healthy snacks in the house, especially for when my sweet tooth hits! These have been a wonder, for soothing the sweet tooth and for giving me a little taste of Fall! I hope you like them as much as I do! 

Healthy Pumpkin Cookies

2 tbsp+ 1 tsp almond butter
1 cup pure pumpkin puree 
1 tsp pure vanilla extract 
1/4 tsp pumpkin pie spice 
1/4 cup dark chocolate chips 
1/4 cup chopped pecans 
1 cup rolled or quick cooking steel cut oats 

Preheat oven to 350.  Place parchment, wax or tin foil on a cookie sheet and spray lightly with cooking spray. 

In a large bowl, mix together the pumpkin, almond butter and vanilla.  Beat until smooth.  Add chips, pecans and oats and mix until combined.  Spoon by tablespoon full onto cookie sheet.  Bake at 350 for 20 minutes.

Enjoy!  

(21 Day Fixers- Two cookies equals one yellow treat replacement) 

Tip:  Sprinkle a little pumpkin pie spice into your coffee filter in the morning with your coffee grinds before brewing.  Automatic pumpkin spice coffee!