Food4ThoughtWellness

Nutrition for Body and Soul

Sweet and spicy quinoa stuffed pumpkin

Don’t you just love pumpkin anything this time of year!  Check out this delicious looking recipe from Tales of a Kitchen!

Ingredients
  • 1 pumpkin (I used a 1kg one, about 2 lbs.)
  • For the filling:
  • 1 cup cooked quinoa
  • 1 small shallot onion, finely minced
  • a handful of currants
  • pumpkin flesh, grated (what you scoop out to make room for the filling)
  • 2 tsps fresh thyme
  • sea salt flakes, to taste
  • black pepper, to taste (I was quite generous)
  • 1/8 tsp freshly grated nutmeg
  • chili flakes, to taste (I was generous with this too)
  • 2 TBSP olive oil for cooking
  • To serve: more fresh thyme, pumpkin seeds and pine nuts, good olive oil
Instructions
  1. Preheat your oven to about 190-200C (about 375* F) and line a baking dish with baking paper.
  2. Cut your pumpkin in half and scoop out the seeds. If needed, also scoop out some of the flesh to make room for the filling.
  3. Finely grate the pumpkin flesh if you scoop out any and combine it with the rest of the ingredients and seasonings for the filling.
  4. Fill your pumpkin halves, gently pressing the filling in.
  5. Place the pumpkins in the baking dish making sure they won’t roll over. You can put them next to each other.
  6. Sprinkle another 2 TBSP of olive oil on top, add a bit more black pepper and cover them with aluminium foil. This does not need to be sealed all the way around the pumpkins, just needs to roughly cover the top and sides, so that the quinoa filling remains moist.
  7. Bake until the pumpkin is tender. About 35-40 minutes.
  8. Serve with fresh thyme, pine nuts and pumpkin seeds and sprinkle them with some good olive oil.

Thank you Chris for this yummy recipe!

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Cutest Little Side-dish Ever!

How cute are these mini pumpkins….filled with an amazing goodness of nutty wild rice and shredded brussels.

Ingredients

  • 1 1/4 cups uncooked wild rice
  • 2 1/2 cups water
  • 6-8 mini pumpkins
  • 2 tablespoons olive oil
  • 3/4 pound brussels sprouts halved and then shredded, about 2 cups
  • 2 tablespoons fresh thyme chopped
  • 1 cup raw pecans chopped
  • 1/4 apple cider
  • 1 cup dried cranberries
  • salt + pepper to taste
  • 1 cup manchego cheese shredded (optional)

Instructions

  1. In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender.
  4. Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.
  5. Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.
  6. Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!
* These can be assembled up to 4 days in advance and stored in the fridge until ready to bake.
I can’t wait to try these!
Thank you Half Baked Harvest for this fun and yummy recipe!
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Create Your Own Snacks!

I am really having fun making my own Power Bites.  I know exactly what’s in them and it’s fun to play.  Today’s experiment may sound a little crazy.  I looked to see what I had on hand and just went for it!

  • 1 can organic pumpkin
  • 1 can garbanzo beans (yes garbanzo beans, great source of fiber….I had a choice between these, black beans, or peanut butter.  I’ve already done peanut butter, black beans are next on the list! ;))
  • 1/4 cup organic honey (more if you like it sweeter)
  • a couple handfuls of walnuts (one for the blender, and one chopped)
  • 3 1/2 cup rolled oats
  • handful of dark chocolate chips (that’s all I had)
  • 2 tablespoons each of chia seeds, hemp seeds, and ground flax
  • 4 drops cinnamon essential oil
  • 2 drops nutmeg essential essential oil
  • 1 packet of vanilla Plant Protein
  • 1 T coconut oil
  • approximately 1/4 tsp. of sea salt

Combine coconut oil, garbanzo beans, pumpkin, honey, 1 handful of the walnuts, and salt in Vitamix (it worked better than my NutriBullet).  Cream together then scrap into a bowl…  Then add the rest of the ingredients.  Roll into balls (whatever size you like) and freeze for approx. 1 hour.  Put some in an airtight container in the fridge and store the rest in the freezer.  This made about 3 1/2 dozen balls!

Make your own, have fun…play with it.

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Pumpkin Power Balls

Yep…These happened yesterday!!  Yummy!  Didn’t even have to heat up the oven.

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Recipe makes: 24-32 balls. (Depending on size)

Ingredients:

  • 3 cups dry, uncooked oatmeal (I used gluten-free oats)
  • 1 cup all-natural Pumpkin Puree
  • 1 cup all-natural Peanut butter, or Almond butter
  • 2/3 cup pure maple syrup or raw honey
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 Tbsp vanilla extract
  • 4-6 Tbsp ground flax seeds (if ‘dough’ seems too wet, then  add more ground flax, if it’s too dry, add less…start with a smaller quantity)
  • 1 cup small chopped walnuts, chopped almonds, chopped peanuts, coconut flakes, or any combination of mix-ins that equal 1 cup total.
  • 1/2 cup mini dark chocolate chips (I used regular size). You could use dark chocolate/cacao pieces, or just skip them altogether.
  • Opt.  1 packet of Chocolate Plant Protein!

Instructions:

  1. Combine all ingredients together in a medium bowl until very thoroughly mixed.
  2. Roll into balls of about 1″ in diameter (I did different sizes).
  3. Place on a cookie sheet covered in parchment paper & freeze one hour.
  4. Store in an airtight container and keep refrigerated for up to 1 week.

Enjoy!

Thank you CleanFoodCrush for the recipe!

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CHOCOLATE CHIP PUMPKIN BREAKFAST CAKE

Pumpkin Cake
pumpkin-breakfast-cake2

PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins

Thank you Lee Hersh for this yummy looking recipe!
Serves: 8
Ingredients……
wet
1 medium banana, mashed
½ cup pumpkin puree
2 eggs, large
1 teaspoon vanilla extract
⅓ cup maple syrup
1 and ¼ cup unsweetened almond milk
3 tablespoons coconut oil, partially melted
dry
1.5 cups white whole wheat flour (I might try brown rice flour)
2 teaspoons pumpkin pie spice
½ cup dark chocolate chips (or Cacao chips)
Instructions
First, preheat oven to 350ºF and grease a 10 inch cast iron skillet with around 2 teaspoons of coconut oil.
Next, mash 1 banana in a medium-size bowl until it’s smooth and become almost like a liquid. Add in the rest of the liquid ingredients and whisk until combined. Set aside.
Place all dry ingredients in a large bowl and mix. Add in liquid ingredients and combine.
Then, pour the batter into your cast iron skillet and bake at 350ºF for 35-40 minutes or until a tooth pick comes out clean.
Nutrition Information
Serving size: ⅛ cake Calories: 279 Fat: 12 Carbohydrates: 36 Sugar: 17 Fiber: 5 Protein: 6

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