This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or use it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.
8 oz. Cream Cheese
1/2 c Powdered Sugar
1 c Pumpkin Puree
1/2 c Plain Greek Yogurt
1 1/2 tsp Ground Cinnamon
1 tsp Nutmeg
In a bowl mixing the cream cheese and the powdered sugar until well combined.Beat the pumpkin, yogurt, cinnamon and nutmeg into the cream cheese mixture. Serve baked cinnamon and sugar corn tortilla chips and enjoy this sweet treat.
This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or put it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.
We go through the mushrooms fairly quickly. We love them in omelettes, stir fry, and as “jerky”. It is a really quick and easy way to enjoy one of our favorite vegetables. We refer to it as mushroom jerky because we eat it that way and it is the perfect “meat-like” snack.
Mushrooms have compounds the boost the immune system, aid in preventing cancers and infections. Research has also shown them to be beneficial for auto-immune diseases like arthritis and lupus.
In an effort to manage my Discoid Lupus, mushrooms are a regular part of my weekly diet. This has become one of my favorite ways to eat mushrooms because they are so easy to prepare and easy for on the go munching. 🙂
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
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.
I added 1/4 cup of craisins to give it a bit of tartness (and it goes perfectly with pumpkin).
That is all, and they turned out beautifully. The texture was a cross between cookie dough and a Lara bar. The pumpkin gives the end treat a creamy and smooth texture. Smoother than a cookie dough, but less firm than a Lara Bar.
Improves skin and hair
Good source of fiber
Contain calcium, sulfur, iron, potassium, phosphorous, manganese and copper.
Improves the bodies ability to absorb calcium and magnesium. Perfect for strong teeth and bones.
Boosts immunity-perfect for cold and flu season.
These Vegan Pumpkin Energy Balls are the perfect snack. Packed with beta carotene, coconut, dates and maca, these pumpkin energy balls will keep you going in spite of the midday slump.