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Tag: Recipes

Sriracha Pumpkin Quinoa Sliders

Last Friday my kids school had a Trunk n Treat festival, and I could not get dinner ready fast enough for them to get out of here and play with their classmates. Fridays are the days I will raid the fridge and see what can be “repurposed”. These sliders were born from this clean out.

I featured Sriracha Pumpkin Hummus for the Pumpkins and Pinterest series. True to form, I made a double batch and froze one. I pulled it out a couple days ago and had a bit left in the fridge. I grabbed the hummus; some leftover quinoa, eggs and coconut flour; out of that the quinoa pumpkin sliders were born.

Sriracha Pumpkin Sliders


2 cups quinoa (prepared according to package directions)
1 cup sriracha pumpkin hummus
4 eggs
1/2 cup coconut flour
Salt and pepper to taste.

Heat griddle on medium heat
Combine first three ingredients and mix well
Slowly add in coconut flour and mix till smooth.
Let mixture sit for five minutes to thicken a bit.

Using a 1/4 cup cookie scoop out mixture and place on griddle.
Use a damp spatula to flatten slider
Cook on medium for 3 minutes each side

We initially ate the sliders plain and dipped them in the Chick Fil A Polynesian sauce. Yeah, we will just put that in the 20 percent category.
We had the sliders again and served them with a cranberry spinach salad dressed with an apple cider vinegar and honey vinaigrette.

 

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Pumpkin Quinoa Slider
Author: 
Recipe type: Dinner
Serves: 24
 
This quick and easy protein and fiber packed slider will satisfy the whole family.
Ingredients
  • 2 cups quinoa (prepared according to package directions
  • 1 cup sriracha pumpkin hummus
  • 4 eggs
  • ½ cup coconut flour
  • Salt and pepper to taste.
Instructions
  1. Heat griddle on medium heat
  2. Combine first three ingredients and mix well
  3. Slowly add in coconut flour and mix till smooth.
  4. Let mixture sit for five minutes to thicken a bit.
  5. Using a ¼ cup cookie scoop out mixture and place on griddle.
  6. Use a damp spatula to flatten slider
  7. Cook on medium for 3 minutes each side

Top 10 Meatless Meals

In light of the recent research study from WHO (World Health Organization) which classified the consumption of red meat and processed meats as a possible carcinogens (cancer causing), I wanted to round up some flavorful, easy to prepare meals that can give you a good amount of protein as well.

The key here is to be balanced and choose lean meats, poultry, and fish, as well as plant sources such as beans, legumes, nuts and seeds. Eating processed meats such as ham, bacon and hot dogs that are usually very high in saturated fat and sodium should be consumed in moderation.

 


My Top Ten Meatless Meals

1. Quinoa Sliders
2. Crockpot Shredded Chicken Tacos
3. Grilled Veggie and Hummus Wraps
4. Massaged Kale and Pumpkin Salad IMG_0454.JPG
5. Crustless Quiche
6. Cauliflower Pizza
7. Black bean Burgers
8. Pumpkin Soup
9. Quinoa Stuffed Sweet Peppers with Mushroom
10. Sweet Potato Waffles with Eggs

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The biggest thing is not to freak out. We all are still learning about how food affects our overall health. Again, the key is to find a balance. My family aims for the 80/20 rule. 80 percent of the time we eat whole foods concentrating on fruits and vegetables. There is that 20 percent of the time I may feel like throwing together an indulgent treat or meal. The Mediterranean diet is a great way to experience a plant focused eating structure offering a variety of foods. Find what works for you and your family and work together to make healthier choices step by step.
How do you ensure you are making the best food choices for you and your family?
Are you open to trying new recipes that offer more nutrient dense options?

Hazelnut Pumpkin Ice Cream (3 Ingredients)

For today’s Pumpkins and Pinterest post, I am sharing an oldie but goodie.  Living in Arizona ice cream is a year-round indulgence.  This simple 1-2-3 recipe allows us to enjoy this creamy cool treat whenever the craving hits.

Ingredients
  • 4 large or 6 small very ripe bananas (lots of black spots), frozen
  • 1/2 cup fresh or canned pumpkin puree
  • 3 Tablespoons of Hazelnut butter (or you can use Nutella)

Additional options: 1/2 cup chocolate chips, 1/4 to 1/2 tsp cinnamon  and  1 tsp of vanilla.

Instructions
  1. Blend the frozen bananas and pumpkin together in a high-speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. You can also add chocolate chips, 1/4 to 1/2 a tsp of cinnamon and 1 tsp of vanilla for some extra pizazz.
  2. Serve immediately for soft serve texture or freeze for at least 4 hours for a firmer ice cream. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.
  3. Enjoy and repeat.

 

Hazelnut Pumpkin Ice Cream (3 Ingredients)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 large or 6 small very ripe bananas (lots of black spots), frozen
  • ½ cup fresh or canned pumpkin puree
  • 3 Tablespoons of Hazelnut butter (or you can use Nutella)
  • Additional options: ½ cup chocolate chips, ¼ to ½ tsp cinnamon  and  1 tsp of vanilla.
Instructions
  1. Blend the frozen bananas and pumpkin together in a high speed blender or food processor until creamy. The bananas must be pre-frozen even if you are going to freeze the ice cream after blending. You can also add chocolate chips, ¼ to ½ a tsp of cinnamon and 1 tsp of vanilla for some extra pizazz.
  2. Serve immediately for soft serve texture or
  3. freeze for at least 4 hours for a firmer ice cream.
  4. If ice cream is in the freezer for a while, let it soften for about 5 minutes at room temperature before serving.


Pumpkin Pie Chocolate Cups

Pumpkin Pie Chocolate Cups are the next recipe featured in our Pumpkins and Pinterest series.   These darlings are from Food Pleasure and Health and oh am I glad that I tried this recipe they are divine.


I had so much fun making these. I’m not sure why I’ve never attempted to make any type of chocolate cup considering my obsession with peanut butter cups.  These were simple to make and worth every second it took. I must admit I was staring down the clock and trying to occupy my time as I waited for these beauties to solidify so I could try them out.


  

4.0 from 1 reviews
Pumpkin Pie Chocolate Cups
Author: 
Recipe type: Sweet Treat
Serves: 14
 
A perfect sweet treat for Fall. A delicious pumpkin pie filling surrounded by decadent chocolate.
Ingredients
  • Shell:
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut oil, melted
  • ¼ cup honey (use maple syrup for vegan)
  • splash of vanilla extract
  • pinch of sea salt
  • Pumpkin Filling:
  • 1 cup pumpkin puree
  • 2 tablespoons almond milk (or any other milk)
  • 2 tablespoons honey (use maple syrup for vegan)
  • 1 heaping teaspoon pumpkin pie spice.
Instructions
  1. Line a baking tray with mini muffin liners, or use a silicon muffin tray for easy release.
  2. In a small sauce pan, over medium heat, add coconut oil, honey, cocoa powder, salt and stir
  3. everything together and pour about 1 tablespoon of chocolate into each muffin liner.
  4. Place muffin liner in the freezer for 10-15 minutes until it hardens a little bit.
  5. In the meantime, whip pumpkin puree, pumpkin pie spice, milk, honey together. Spoon about 1
  6. tablespoon of mixture into mini muffin liner then top with more chocolate. If te chocolate thickens,
  7. use a spoon to whip it back into liquid consistency.
  8. Allow it to freeze for couple hours then enjoy.
  9. Store in the freezer.

Today I let the boys try them out and  come to find out I am the best mom in the universe.  See what a little chocolate and pumpkin can do. 😊



 If you don’t like spending time in the kitchen or prefer cooking over baking this is a perfect recipe to try out they are delicious they melt in your mouth and that little kick out of pumpkin pie filling is perfect for fall.

Have you ever tried making any type of chocolate cups before?  Someone, please tell me I’m not the only one that hasn’t tried this.

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