I have an obsession with all things pumpkin goin’ on. I’m the kind of gal who would happily forgo the turkey on Thanksgiving, but starts dreaming of the pumpkin pie in early October. It isn’t even officially fall yet, and I’ve already had 3 pumpkin-spiced lattes from Starbucks. In order to go a little easier on my wallet, I started to create some pumpkin yumminess in my own kitchen. So far, I’ve got two big winners. Not only is pumpkin and the spices that go with it so incredibly delicious, it is super nutritious as well. It’s a shame to be limited to pie once a year when the pumpkin is loaded with beta-carotene (which is converted to vitamin A in our body and helps reduce the risk of cancer) and potassium. Pumpkins also have a decent amount of vitamin C, vitamin E, iron, and calcium.
My first experiment was with putting pumpkin puree in Meghan’s smoothie. The next day I skipped my usual oatmeal breakfast and made extra so I could have some, too. It was delicious. Like pumpkin pie in a glass.Print
The next recipe was inspired by a recipe for pumpkin pancakes in Tim’s Men’s Health magazine. That recipe called for a pancake mix and I wanted to make mine homemade. You know I needed to healthify it a bit. These were great and it was fun to have pancakes for dinner. When I was a kid, I would have loved to have breakfast for dinner every night. It seems Meghan is going to be the same way because the girl seriously ate like a lion this night and she usually eats more like a bird. A tiny bird.Print
This recipe makes about 15 pancakes. I ate 4. Meghan had 2. You do the math for how many Tim ate. I thought we might have a few leftover, but nope. All gone. 🙂
I’m sure I’ll be making more pumpkin creations in my kitchen before the end of fall, so be looking for those. Don’t you just love fall? I am so excited to start cooking with apples, more squash, root vegetables, and all those classic fall flavors.