Posts Tagged ‘Pumpkin’

Crustless Pumpkin Pie – 5 ingredients!

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1 3/4 cup pumpkin puree
1/2 cup pure maple syrup (such as grade “B”)
1 tablespoon pumpkin pie spice
4 egg whites
1 teaspoon cream of tartar

Preheat oven to 350 degrees. Combine pumpkin, syrup, and spice in a large mixing bowl. Whip egg whites and cream of tartar to stiff peaks. Gently fold egg whites into pumpkin, adding 1/3 of whites at a time. Pour into a greased 1.6 quart casserole dish and bake for 50 minutes. Middle will not be completely set, but edges will be firm. Cool for 2 hours.

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Grain Free PUMPKIN Granola

My favorite season is almost here and that means PUMPKIN recipes!!!! Here is a recipe from my dear friend, college roommate & personal trainer Julianna 🙂  Her kids love it so it must be a winner!!!

Grain-Free Pumpkin “Granola”

1 cup pumpkin puree (canned is fine)
2/3 cup coconut oil, melted
2/3 cup maple syrup or honey
1 cup unsweetened shredded coconut, optional
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon ground ginger
½ teaspoon salt
3 cups of your favorite mix of nuts and seeds (I like almonds and pecans—no seeds) Nuts should be copped
20 medium dates, chopped

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.

In a large bowl, stir together pumpkin, coconut oil, maple syrup, vanilla, spices and salt. Mix well, add coconut (if using), nuts and dates. Mix well.

Divide mixture between the two baking sheets, and spread evenly. Bake 30-40 minutes, checking the granola so it doesn’t burn.

At this point, dehydrate the granola, if possible. I used the dehydrator setting on my oven. If your oven doesn’t have a dehydrator setting, try to put the oven at 160 – 170 degrees F. and bake for 4-8 hours more. It’s important to get as much moisture out of this granola as possible. Let cool, then break into small pieces. Store in the cupboard.

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Easy Crustless Pumpkin Pie

Prep Time:15 min
Cook Time: 45 min
Serves 8

Ingredients:
1 (15oz) can organic pumpkin purée
1 cup milk of choice (I used full fat unsweetened coconut milk)
1/2 cup honey
2 tbsp coconut oil
2 tsp vanilla
3/4 cup coconut flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice

Instructions:
1. Preheat oven to 450, oil a pie plate & set aside.

2. Mix together the wet ingredients then slowly pour in & mix the dry ingredients. Beat until combined.

3. Pour batter into pie plate.

4. Bake in preheated oven for 15 min. then reduce to 375 & bake for another 30 or more minutes or until a knife inserted in the center comes out clean.

5. Cool completely before cutting & serving. This can be made a couple days in advance & stored in fridge.

Happy Thanksgiving!!!!!

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This photo was taken after 15 min in oven

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Festive Paleo Cranberry Pumpkin Bread

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This was a muffin recipe but I made it into 2 loaves instead. It took only a few minutes to whip up & YES it is husband approved!!!

Ingredients:
6 eggs
1/4 cup canned pumpkin
1/2 cup coconut oil melted
1 tsp vanilla
1/4 cup honey or maple syrup
1/2 cup coconut flour
1/4 tsp baking soda
1 tsp sea salt
1 tbsp pumpkin pie spice
3/4 cup rinsed fresh cranberries

Whisk together the eggs, pumpkin, oil, vanilla & honey. Sift in the four & then mix in rest of ingredients. Bake in a greased loaf pan at 350 deg for 30 min or until golden brown. Check the insides with a toothpick.

This is a great festive holiday bread that won’t break the calorie bank!
Enjoy!!

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Happy Thanksgiving…Grateful…Recipes…& more!

Happy Thanksgiving!!!!
I absolutely LOVE the Thanksgiving holiday.  It’s a time where family gets together, reflects on what they are thankful for, cooks amazing food, exercises & enjoys being together.

It’s so important to be THANKFUL for everything that surrounds you on this day.   Your family, good energy, CLEAN food, friends, laughs, sunshine, running partners, love, football, fun & the quality of your day.  So many people always want what they don’t have.  Take a look around you and be THANKFUL for what you already have. (this paragraph I wrote in my 2012 Thanksgiving blog but I thought it was so inspiring I would write it again)

I have so much to be thankful for this year.  Our daughter Charly is beyond a blessing.  Her arrival has brought so much joy, unconditional love & of course sleepless nights 🙂  We love her so much and are beyond grateful and blessed to be parents.

Now for the food!
If you haven’t followed my blog you don’t know about the amazing squash side dishes, sweet potato mash, cranberry sauce, paleo pumpkin pie & roasted turkey.

Here are a few of my favorites:
Roasted Acorn Mash
Roasted Turkey
Mashed Sweet Potatoes
Paleo Cranberry Sauce
Paleo Pumpkin Pie

Amy’s tip of the day:
*EXERCISE – wake up before everyone else & MOVE MOVE MOVE!
*Eat a plate of food (yes whatever you want) but DON’T go for seconds…
*Eat a piece of pie but cut it in half…
*If you are going to drink like a fish…Eat like a bird!

Are you ready for the holiday season? Don’t wait until January 2nd to get fit – I CHALLENGE you to be more fit BEFORE the holidays than after. Lose those 2 pounds NOW, cut out dairy NOW, skip dessert NOW, do the last 3 reps NOW. Start TODAY!

ENJOY your Thanksgiving holiday!!

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Spiced Pumpkin Raisin Cookies

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Fall is my favorite time of the year and pumpkin is one of my favorite veggies.  I found this recipe on Dr Oz’s website so I took the recipe and cleaned it up a bit.  They were a hit!!!

Ingredients:
3/4 cup coconut flour
2/3 cup gluten free oats
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
3/4 cup organic raw sugar
1/2 cup canned pumpkin puree
1/3 cup melted coconut oil
1 tbsp honey
1 tsp vanilla extract
1/2 cup raisins
Small handful of dairy free chocolate chips

Directions

Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

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Paleo Pumpkin Muffins – FALL is coming!!!

Pumpkin is my favorite ingredient & it’s coming back in season!  Fall is almost here – YEAH YEAH YEAH!!!

INGREDIENTS

1.5 cups almond meal (I love the Macro brand from Woolworths)

1/2 cup coconut (shredded works well, but desicated would be fine too)

3/4 cup puree pumpkin (I steamed mine and then whizzed it up with my stick blender)

3 eggs, beaten

1 tsp baking powder

1/4 cup coconut oil

1 banana, mashed

1/4 cup rice malt syrup or honey

2 Tbs cinnamon

2 Tbs chia seeds

WHAT TO DO

  • Preheat the oven to 160C / 320F
  • Line a muffin tin with patty pan cases
  • Place all the dry ingredients into a bowl
  • Add the wet ingredients into the bowl.
  • Gently mix the ingredients together until just combined
  • Now fill the patty pan cases till 3/4 full
  • Put into the oven for 20 minutes
  • Once ready, cool on a wire rack
  • ENJOY!!!

Train Hard, Eat Clean, Be Well

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PUMPKIN Pancakes!!

PREP TIME: 10 minutes
COOKING TIME: 20 minutes
YIELD: Approximately 8 small pancakes or 2 servings.

INGREDIENTS:
4 eggs, beaten
1/2 cup pumpkin puree (I used organic canned)
1-2 tbsps coconut flour
2 tbsps coconut oil, melted
1 tsp pure vanilla extract
2 tbsps honey (optional)
1/4 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
Pinch of salt

Preparation

  • Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
  • Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
  • Serve with grass-fed butter and cinnamon or sliced bananas.

Change it up

  • Instead of adding honey to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.

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Thanksgiving…Eating Clean…Recipes!!

Thanksgiving is a time for FAMILY, RELAXING, appreciating what you have TODAY, watching football, laughing, cooking & of course eating.  You don’t have to make EVERY single dish full of calories so here are 4-5 great recipes I used last year and will use again this year.
Cranberry Sauce – HOMEMADE – yes it has sugar but way better than canned!  (thank you John Hall for this one!)
Slow Roasted Turkey Breast
Roasted Acorn Squash Mash
Pumpkin Pie
Mashed Sweet Potatoes

More GREAT pumpkin recipes for the season!

Amy’s tip for Thanksgiving day: *Eat a plate of food (yes whatever you want) but DO NOT go for seconds… *Eat a piece of pie but cut it in half… *If you are going to drink like a fish…Eat like a bird…*MOVE – get up before your guests and EXERCISE!

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