–Read the blog post about it here.
Fruity Waffle Sundae (SHAPE magazine, January 2011)
1/2 C nonfat cottage cheese or 1/4 nonfat ricotta cheese
1 tsp grated ginger
1/2 C pomegranate seeds
1/2 C sliced kiwi
1 whole-grain waffle
2 tbsp pumpkin seeds
Mix together the ginger and cottage cheese or ricotta. Toast the pumpkin seeds until lightly browned. After toasting the waffle, top with cottage cheese mixture, fruit and pumpkin seeds.
This is a really neat alternative to regular hummus, especially in the fall. It’s pumpkin-y with a hint of red pepper and garlic–very savory! I like it with multigrain pita chips!
Pumpkin-Red Pepper “Hummus”
(adapted from Sandra Lee Semi-Homemade, Sept/Oct 2011)
1 15-ounce can pumpkin puree
2 red bell peppers
2 cloves garlic, minced
1/2 C walnuts, toasted
1 tsp salt
2 tbsp extra-virgin olive oil
Place red peppers under the broiler, char until skin on all sides is almost black and wrinkled. Immediately place both peppers into a glass bowl and cover with plastic wrap. Set aside.
Place pumpkin puree, minced garlic, toasted and chopped walnuts and salt into a blender or food processor. Once cooled, peel skin from red peppers and roughly chop. Place peppers and olive oil into blender or food processor. Pulse until consistency is smooth and uniform. Add more olive oil or water if necessary.
Nutritional Information: per 1/4 cup
62 cal, 8.73g fat (.88g sat), 0g cholesterol, 422 mg sodium, 7g carbs, 3.6g fiber, 2.46g protein
I found this recipe online when I was searching for something to do with some leftover pumpkin puree that had been sitting in my fridge. I played with the recipe I found at Two Peas and Their Pod and switched a couple amounts and ingredients around based on what I had on-hand at the time. This was some of the best granola I’ve ever had–tasty enough to eat with plain yogurt!
Here’s what I did:
Ingredients:
5 C rolled oats
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
3/4 C brown sugar
1/2 C pumpkin puree
1/4 C applesauce
1/4 C maple syrup
1 tsp vanilla extract
1/4 C each raisins, dried cranberries, chopped pecans and pepitas
Directions:
1. Preheat oven to 350 degrees. In a large bowl, combine oats, spices, salt, pecans and pepitas. Mix well.
2. In a medium bowl, whisk together brown sugar, pumpkin, applesauce, maple syrup and vanilla. Pour over oat mixture and stir until combined. Spread the mixture onto the baking sheet.
3. Bake for 20 minutes, then remove pan from the oven and stir. Return to the oven for an additional 15-20 minutes or until granola is golden and crisp. Remove from the oven and stir in dried fruit.
Enjoy!
thehealthypineapple 