Nothing screams fall more than some warm chili while watching Sunday football, right?
But what is better than chili with a side of cornbread?
…….how about pumpkin cornbread!!
Pumpkin is not a fall phenomenon for no reason – pumpkin is filled with nutritional value. It is packed with vitamins, antioxidants, carotenoids and fiber. The root vegetable is also very low in calories making this an easy (and stress free) addition to your fall diet. You do not have to use fresh pumpkin you can buy it in a can as long as you make sure it is 100% pure pumpkin (no added sugars, etc.)
This recipe was inspired by the Purely Elizabeth fall magazine that featured a salad with pumpkin cornbread croutons – the idea immediately grabbed my attention, so I made a few tweaks to the recipe and wanted to share with all of you to enjoy as well!
1 1/2 cups of almond flour
1 1/2 cups of whole grain cornmeal (I LOVE Bob’s Red Mill)
1 tsp baking soda
1 tsp Himalayan sea salt
1 tsp pumpkin pie spice
optional for sweetness: 1/4 cup coconut sugar
1/2 cup coconut oil (melted)
3/4 cup almond milk
1 tbsp apple cider vinegar
1 can of organic pumpkin puree
Preheat the oven to 350F degrees
In a large bowl, mix together all of the dry ingredients
In a smaller bowl, whisk together all of the wet ingredients
Combine the wet ingredients into the larger bowl and mix thoroughly
Pour into a greased/sprayed baking tin
Cook in the oven for about 25-30 minutes or until golden brown/cooked through
(times depend on the dish used for baking – stick a toothpick into the bread to determine if it is fully cooked)
Take the cornbread out of the oven and allow it to cool for 5 minutes before cutting into serving size pieces & enjoy!
make sure to check out my Pumpkin Turkey Chili recipe to pair with this pumpkin cornbread and enjoy your next Sunday Football Feast!
Want to start your morning with a healthy, hearty and Halloween themed breakfast? Try out this easy Pumpkin Overnight Oats recipe. It is packed with fiber, healthy fats, and tons of nutrients and is ready to eat as soon as you wake up in the morning! All the ingredients can be found at Trader Joe’s or your local grocery store of choice.
Pumpkin Superfood Overnight Oats
1/3 to 1/2 cup of gluten free rolled oats
½ cup pumpkin puree
½ cup of almond/cashew milk
1 tsp of chia seeds
1 tsp of pumpkin pie spice
1 tsp of maple syrup
The night before you want to indulge in this breakfast treat – mix all of the ingredients in a small bowl, mason jar or Tupperware container that has a lid. Once mixed well, cover and let sit in the refrigerator overnight.
In the morning you can enjoy cold, let sit to room temperature or quickly heat and enjoy. You can also add some chopped nuts and/or shredded coconut for added flavor and crunch!
Nothing screams fall more than enjoying some chili while watching Sunday football. I was on the hunt for a good healthy turkey chili recipe when I stumbled upon a Trader Joe’s Recipe that was simple and easy. I tweaked it slightly to sub out a few ingredients but the result was perfect and I am really excited to share it with you. All the ingredients can be found at your local Trader Joe’s or any other supermarket. Best part is that no crock pot needed – just about 30-40 minutes of your time!
Pumpkin Turkey Chili
1 Tbsp Olive Oil
1/2 White Onion, diced
2 cloves Garlic, diced
1 pkg (1.5 lbs) All-Natural Ground Turkey
1 can Organic Diced & No Salt Added Tomatoes
2 cans Organic Pumpkin
1 can Organic White Beans, drained
1 Bell Pepper (Orange or Red)
1 tsp Sea Salt
- 1 tsp Garlic Powder
1 tsp Cumin
1 tsp Ground Black Pepper
1/4 tsp Cayenne Pepper (or more, to taste)
- To top/garnish: 1/2 avocado and some mozzarella cheese
- In a large skillet, sauté onions and bell peppers in olive oil for about 3-4 minutes. Add garlic and stir for about 30 seconds.
- Add in ground turkey and continue sautéing until turkey is browned.
- Move the mixture to a large sauce pan.
- Stir in the can of tomatoes, two cans of pumpkin, white beans and spices.
- Bring to a boil, stirring regularly.
- Once the chili reaches a boil – reduce heat and simmer for 20-30 minutes, stirring occasionally.
- Pour servings into bowls and top with slices of avocado and a small amount of cheese.
Enjoy : )
Well it is officially fall and that only means one thing….pumpkin everything. I decided to kick off fall a little early last week by doing some recipe testing and the results were flawless..
I am very excited to share this delicious recipe for Paleo Chocolate Chip & Walnut Pumpkin Muffins. I combined and changed around a few existing recipes I found online and came up with this new fall treat! Perfect for a breakfast treat, midday snack or even late night dessert…
Feel free to sub out the chocolate chips and walnuts for different fruits and/or nuts to make a flavor combination you enjoy best..
Paleo Chocolate Chip & Walnut Pumpkin Muffins
2.5 cups of almond flour
3/4 tsp baking soda
1/2 tsp sea salt
1/2 cup pumpkin puree
2 tbs maple syrup
2 tbs of coconut oil (melted)
1 tbs vanilla extract
1 tsp apple cider vinegar
1/4 tsp of the following: cinnamon, nutmeg & pumpkin pie spice
1/4 cup of dark chocolate chips
crumbled walnuts (for topping)
Preheat oven to 350 degrees.
Spray a muffin tray with coconut oil or place in cupcake tins to prevent sticking.
Mix all the dry ingredients together in a large bowl.
In a seperate bowl, mix all the wet ingredients then combine both bowls and mix together well.
Place into muffin tins only filling the batter about 1/2 way.
Top each muffin with a few walnut pieces.
Bake for 15 minutes and then let cool for 10.