Pumpkin Protein Smoothie Bowl

When I discovered the Smoothie Bowl locally at The Juice Bar, it was love at first bite! 

This is the first year for me to create a pumpkin version. It's pumpkiny, bananay and full of whole food goodness -including half an avocado- to satiate my hunger until a late lunch. And, this recipe fits into a Paleo or KETO. If you're strict, leave out the pitted date.

It's good even without my preferred protein enhancements from Ancient Nutrition! But why miss an opportunity to bless your body? 

A quick note about my protein choices. The Multi Collagen Protein earns a WOWZERS from me, because it mixes into beverages and recipes without a weird texture or grit. Basically, it dissolves which means it's easily absorbed into your gut to work its magic! Collagen is not vegan. However, I prefer a plant-based protein powder for the taste, which is why I choose Plant Protein+ Vegan Superfood Protein Powder. Try both for yourself. (if the code doesn't pop up, email me for a special code). While other flavors are available, vanilla is my go-to, because I can make it work with all kinds of fruits, coffee, and extracts!

Here it is, my first-ever...

PUMPKIN PROTEIN SMOOTHIE BOWL

Into a food processor or blender...

• 3/4 to 1 cup Unsweetened "Milk" (your choice, I used almond)
• 1/2 cup+ 100% Pumpkin Puree' (Libby's will do, not the pumpkin pie mix)
• 1 small frozen Banana (or half of a large frozen banana)
  
• 1/2 large Avocado (or whole small avocado or frozen chunks, healthy fat)
• 1 pitted Date (added for depth of flavor sweetness)
• 1 scoop Ancient Nutrition Multi Collagen Protein
• 1 scoop Ancient Nutrition Plant Protein+ Powder
• 1 tablespoon Pumpkin Spice (I make my own bc I like extra nutmeg)

Toppings...

• Dollop of Almond Butter
• Crockpot Pumpkin Spice Trail Mix
• Extra Pumpkin Seeds

You can totally use your own protein powder and your own cooked pumpkin! Now, Go Play with Your Food and let me know how it turned out!

"Sam"

Crockpot Pumpkin Spice Trail Mix

Our family enjoys meals from the crockpot just about twice, each week. With a busy schedule and me being the primary menu planner and prepper, our slow cooker gets quite a workout from soups to beans, from meats to broths and even the occasional breakfast. Around the holidays, we love hot wassail, a hot beverage of apple cider, cinnamon, cloves, orange and pineapple juices!

Around 3pm when my tummy starts feeling empty, I typically open a pack of nuts or seeds or something whole food to fill that gnawing void until dinner. When I discovered I could "roast" trail mix in the crockpot, I knew it had to be part of my yearly 31 days of #PunkinChunkin! 

Trail mix is really about preference. What do you like in your mix? This is a basic "roasted" recipe. You may like different nuts or may want to add m&m's or raisins to your end result!

CROCKPOT PUMPKIN SPICE TRAIL MIX

Into the crockpot...

• 2 1/2 cups Coarse Chopped Walnuts
• 
  2/3 cup Raw Cashews (not already roasted and salted)
• 1/2 cup Raw Pumpkin Seeds (not already roasted and salted)

Mix separately...

• 1/4 cup Coconut Palm Sugar (it's a rusty brown color and not super sweet)
  
  
• 2-3 tablespoons Coconut Oil, melted
• 1-2 tablespoons Pumpkin Spice (make your own or not)
• 1 teaspoon Vanilla Extract
  
• opt: 1-2 droppers or squirts SweetLeaf Stevia Sweet Drops - Pumpkin Spice

Save to stir-in after trail mix has cooled...

• 1 handful (about 1 cup) Dried Unsweetened Cranberries
• 1 handful (about 1 cup) Lily's Baking Chips - Dark Chocolate (or whichever flavor you prefer)

Directions...

• Put all the nuts and seeds in crockpot
• Separately, melt coconut oil and mix with the coconut sugar, spices, vanilla and stevia, THEN, pour over nuts and seeds. Mix until well coated
• Turn crockpot to high
• Set your timer to :30 minutes. <ding> Stir.
• Reset your timer to :30 minutes. <ding> Stir, again. This time, observe with eyes and nose for the "roasted" color and smell. You don't want the nuts to scorch. 
• Note: If you have an older crockpot, you may want to add :15 to :30 additional minutes, watching and smelling and stirring to prevent scorching
• When the mix is to your desired color and "roast," spoon our turn onto parchment paper to cool. This will happen fairly quickly. The parchment will serve as a tool, later!
• Once cooled, lift the sides of the parchment turning it into a "funnel" to pour the trail mix
  into a large bowl
• Stir-in cranberries and chocolate chips until well coated and mixed

Eat by the handful or over yogurt! Store in airtight baggie or container. Remember, this is basic "roasted." Before you edit, decide if the ingredient can endure the heat of the crockpot or if the ingredient needs to be stirred-in after cooling. 

Also, this recipe is gluten-free and sugar-free, but easily adapted for your taste.
Why YES, I am working on a savory, spicy version! 

Now, GO PLAY WITH YOUR FOOD and let me know how it turned out!

"Sam"

Creamy Chicken & Wild Rice Soup with Pumpkin

The light yellow is the cubed pumpkin

In 2020, my friend Tracy was participating in #CROCKtober by preparing her family's
meals in the crockpot all October. As it would happen, Momma Mary and I had a hunger for wild rice and had cubed pumpkin and homemade chicken broth begging to be used which meant, I created a quick crockpot recipe for Tracy and our household.

Into the crockpot went easy ingredients and out came a savory, makes-the-world-right soup. BUT, this is a new year to change up that recipe...so, I made it creamy!

CREAMY CHICKEN & WILD RICE SOUP with PUMPKIN

Into the crockpot:

1-2 Onions, diced

Several Carrots, sliced like coins

1-2 Garlic cloves, minced

2-3 Celery ribs, diced

2-3 cups Pumpkin, cubed (or cook separately, see sidenote, below)

1-2 cups Wild Rice blend

10-12 cups Chicken or Vegetable Broth (easily edited to turkey broth after Thanksgiving)

2-3 cups Chicken (omit for vegan version or use turkey after Thanksgiving)

salt, pepper, red pepper flakes, fresh sage, fresh thyme

1-2 8 ozs blocks Cream Cheese (Miyoko's Creamery makes a wonderful vegan cream cheese found at our local Publix grocery store or online)

• 
  Place all ingredients in your crockpot -not the cream cheese which you'll save for just before serving- 
• Turn to Medium for an all-day or overnight slow cook -or- shorten the cooking time by dialing up to High until all ingredients are cooked and the house smells yummy!
• Just before serving, remove 2 cups of broth from your crockpot and ladel into your blender with the block(s) of cream cheese. Blend until smooth.
• Pour the zipped-down cream cheese broth mixture into the crockpot and stir to incorporate.
• Ladel into soup bowls and enjoy!

Here's a sidenote: If your family is not crazy about pumpkin, no worries. Either strike from the recipe -or- in a separate small pot, add the cubed pumpkin and your choice of broth just until covered and gently boil until soft. When the soup is ready to be served, spoon the cooked pumpkin into the bowl and ladel soup over it!

This recipe is good for your tummy and your soul, but don't take my word for it. Go Play with Your Food and let me know how it turned out...

"Sam"

Pumpkin Crumb Cake

It's hard to believe I can say I've made a recipe for "decades," but that's the case with Pumpkin Crunch. Every pumpkin season I look forward to this autumnal treat. However, after being diagnosed with Hashimoto's Thyroid Disease (a word I prefer not to use), I wondered if it could be made to be healthier and non-inflammatory. The answer is yes!

My friend, Jeanene, who is a Trim Healthy Mama Lifestyle Coach, sent me a recipe from one of her friends! It's really good as is, but as you may have read in previous recipes -- I play with my food and did an edit. If I were better adept at cooking without eggs, this could have easily been vegan. I kept the eggs in the recipe, but changed other ingredients and noted them below.

Even if thyroid issues aren't in your life, you'll appreciate this being a healthier, sugar-free, gluten-free version for your family that actually tastes great!

PUMPKIN CRUMB CAKE (or Pumpkin Crunch) for those who want to cut the sugar and gluten

Cake Bottom Filling Ingredients:

• 
  3/4 cup Half and Half (I used Califia Pumpkin Spice Almond & Coconut Milk Creamer from the grocery store because it already had the spices and was a new product, this year)
• 2 cups 100 % Pure Pumpkin (not the pie filling)
• 3 large Eggs
• 1 cup Monkfruit (I used Lakanto White)
• 2 teaspoons Pumpkin Pie Spice
• 2 pinches Mineral Salt
• 1/2 teaspoon Xanthan Gum (don't be afraid of this stuff. it's a thickener that works like magic without adding to your glycemic index --meaning it won't raise your blood sugar like corn starch!)

Crumble/Crunch Topping Ingredients:

• 1 cup Gluten-Free Baking Blend (I used Trim Healthy Mama, but others are available at the store)
• 1 1/2 cups Chopped Pecans
• 1 teaspoon Pumpkin Pie Spice (you can make your own)
• 2 pinches Mineral Salt
• 1/4 teaspoon Baking Powder
• 3/4 cup Monkfruit (I used Lakanto Golden)
• 1 stick of Melted Butter (Miyoko's Creamery Butter is a wonderful vegan substitute which would have made this recipe dairy-free)

Instructions:

• Preheat oven to 350*
• Grease 9x13 (or slightly smaller) casserole dish
• Mix Bottom ingredients, together, and spread evenly in dish
• Mix Topping ingredients, together, and sprinkle over the pumpkin bottom filling
• Pour melted butter evenly over the topping
• Bake 45 minutes to 1 hour until center is set and topping light brown
• Enjoy!

These newer ingredients may seem intimidating, but they are not. They're simple substitutes for the others. Now, go play with your food and let me know how it turned out...

"Sam"

Pumpkin Pie Spice

Mixing up your own batch of PUMPKIN PIE SPICE is easy as ...well, as easy as pie. 

I reuse the container from years ago to store the mixed spices, because it’s already labeled! Too easy.

After you make a batch, then you can do all kinds of recipes with your homemade PS like a home-brewed PSL or an actual pumpkin pie!

What is pumpkin pie spice? 

It's a mixture of the following spices in increments that you prefer:

Ground Cinnamon
Ground Cloves

Ground Nutmeg (I prefer to grate my own from the whole nutmeg seed, available from McCorkmick in the spice and seasonings aisle at the grocery)

Ground Alspice
Optionally, Ground Ginger (my preference)

• 
  Start with 3 tablespoons of cinnamon. Then, mix it to your taste by adding in teaspoon measurements and tasting or smelling. Add more of the flavor, like cinnamon, if that’s what YOU like! I go a little heavy on the nutmeg, because it's my fave for the holidays! The way I like it is freshly microplaned! (Pictured)

My friend, Jani, showed me how her family enjoys crisp apples. She takes cinnamon and sliced apples, tosses together and chills! The only sweetness is from the apple! I decided this could be done, instead, using the homemade pumpkin pie spice — it works for me! 

Go Play with Your Food and let me know how it goes for you...

"Sam"

Dessert Pumpkin Hummus

Savory & Dessert Pumpkin Hummus

I remember a number of years ago when I spotted a chocolate brownie dessert hummus at the grocery store. This foodie heart fell in love! 

If you're a pumpkin pie lover, you may fall in love with this pumpkiny, protein-packed, sugar-free goodness! Traditional hummus uses olive oil and tahini. This recipe uses peanut butter to serve as both!

It really takes a food processor or a fancy-schmancy blender to make hummus.

DESSERT PUMPKIN HUMMUS

1 15 oz can Chickpeas

1/2 cup creamy unsweetened Peanut Butter (I prefer Skippy No Sugar Added)

1/3 cup Maple Syrup (your choice, 100% or sugar-free)

1/3 cup 100% Pure Pumpkin (puree or pack - not pie filling)

1 teaspoon Vanilla Extract

2 teaspoons Pumpkin Pie Spice (make your own!)

pinch of salt

1/2 cup mini or regular dark chocolate chips (I prefer Lily's Dark Chocolate Chips)

opt. 1 scoop Vanilla Multi Collagen Protein (I prefer Ancient Nutrition)

• Combine all ingredients except for the chocolate chips into the food processor
  
• Pulse until smooth. You may need to scrape down the bowl occasionally 
• Transfer to a different bowl or container to fold in the chocolate chips
• 
  Chill in air-tight container in the fridge until ready to serve with apple slices, vanilla wafers or graham crackers

That's it! Easy-chickpeasy! Go play with your food and let me know how it turned out...

"Sam"

Savory Pumpkin Hummus

Savory & Dessert Hummus 

If you love hummus and you love pumpkin, you may love Savory Pumpkin Hummus. This version uses Tony Chachere's Original Creole Seasoning for the salty kick and, then, an ice water technique to produce a creamy consistency without adding so much olive oil. I'm not a fan of tahini in traditional hummus ...it's truer to say that it doesn't like my tummy. I DO like the way this recipe turned out! You really need either a food processor or one of those fancy-schmancy blenders to make hummus.

SAVORY PUMPKIN HUMMUS

1 15 oz. can Chickpeas (a.k.a. garbanzo beans)

3/4 cup 100% Pure Pumpkin (a.k.a. puree or pack - not the pie filling)

opt. 2 tablespoons White Miso (white miso is milder or you could use tahini or omit, altogether)

2 tablespoons Olive Oil

6 tablespoons Ice Water

1 Garlic clove, minced

1 to 2 teaspoons Tony Chachere's Original Creole Seasoning

1/2 to 1 teaspoon Cumin

opt. 1/2 to 1 teaspoon Smoked Paprika (again, optional)

• Drain and rinse chickpeas
• 
  In a food processor, add chickpeas, pumpkin, miso, olive oil and garlic
• Pulse a few times to get it started and, then, let it rip, adding the ice water a tablespoon
  at a time. You may need to stop occasionally to scrape down the sides
• Add in Tony Chachere's Original Creole Seasoning (we just call it Tony's), cumin and smoked paprika 
• Blend until smooth and taste-- Does it need more of something? When you're confident of owning the flavor, spoon into air-tight container and chill until ready to serve with veggies, naan or crackers

Yep. It's that simple! Go play with your food! Let me know how it turned out...

"Sam"