Are you feeling nervous about staying on track when you are invited to
Holiday parties? Here is a miniature party survival guide to help you stay on
For my pumpkin lovers this is your time of year friends! From baked goods to the
all famous pumpkin spice late, it seems everything is pumpkin! If you are like me
and you dislike “fake” pumpkin flavor check out the recipes below that use REAL
pumpkin in unique and healthy ways.
Oatmeal Pumpkin Pancakes
3/4C canned pumpkin puree
2/3C milk (or alternative)
2 tsp. vanilla extract
1 TBSP sweetener or choice (maple syrup, honey, agave)
1.5C oats (rolled oats recommended)
2 tsp. baking powder
¼ tsp. salt
¼-1/2 tsp. spices of choice (cinnamon, ginger, clove, all spice, nutmeg,
1. Combine and mix all the following ingredients into a large bowl.
2. Once ingredients are mixed well, lightly butter a large pan or griddle.
3. Place roughly 1/3C of the pancake mixture onto the cooking surface and
cook for 2-3 minutes. Flipping half way through.
4. Serve with maple syrup, top with nuts (optional) and enjoy!
These pumpkin oatmeal pancakes are high in fiber, delicious and will make your
home smell like fall!
Thai Pumpkin Soup
4 TBSP. oil of choice
2C pumpkin puree
1 large onion (yellow, white, Spanish)
4-6 cloves of garlic
½ tsp. salt
4C broth (chick, vegetable, etc.)
1/2C coconut milk or cream (milk or heavy cream optional)
2 TBSP. sweetener of choice
1 TBSP curry powder
¼ tsp. cayenne pepper
¼ tsp. chili powder
Toppings: roasted pumpkin seeds, sour cream, cilantro, green onion, etc.
1. In a large soup pot cook the chopped onion and garlic in oil until fragrant.
2. Next add the pumpkin puree and spices, stirring to combine.
3. Next add desired stock of choice, followed by coconut milk.
4. Allow to simmer for half an hour or until the soup has thickened slightly.
5. Serve in a bowl and topped with desired additions.
Roasted pumpkin grain salad
Roasted pumpkin (kent, sugar, etc.) *See link for how to break down a pumpkin.
1 large onion
4 garlic cloves
Salt & Pepper
1 tsp. ground coriander
1 tsp. ground cumin
1 TBSP. olive oil
2 TBSP sweetener of choice.
½-1C quinoa or grain of choice.
Kale (or greens of choice)
1/4C lemon juice
1 small clove of garlic
1 tsp. Dijon mustard
Salt and pepper to taste
½ tsp. sweetener of choice
1/4C oil of choice
1. Split the pumpkin open and clean accordingly.
2. Cut the pumpkin, onion and garlic into large chunks, placing onto prepared cookie
3. Drizzle the vegetables with olive oil, coriander, cumin, salt, pepper and sweetener of
choice and place into a 425 degree oven for about 20-25 minutes, stirring half way until
the vegetables are tender.
4. In a large sauce pan prepare grain of choice according to box instructions.
5. Wash, remove the stem and tear kale leaves.
6. Place grain mixture into a serving dish, top with kale leaves, placing vegetable mixture
7. Finish with a drizzle of lemon vinaigrette, pomegranate seeds, pumpkin seeds and feta
Roasting pumpkin link: https://www.thekitchn.com/how-to-roast-a-pumpkin-224473
Written by Jackie Mistretta