High Protein Pumpkin Cottage Cheese Pancakes

Serves 4

1 c all purpose flour

1 tbsp baking powder

½ tsp salt

1 ½ tsp ground cinnamon

½ tsp ground ginger

3 eggs

1 c full fat cottage cheese

½ c pumpkin puree

2 tbsp maple syrup or sugar

1 tsp vanilla

Butter or oil for cooking

Instructions

In a large bowl mix together the flour, baking powder, salt, cinnamon, and ginger. Add the remaining ingredients and mix until evenly combined.

Heat up a small drizzle of oil or butter in a nonstick skillet over medium heat. Add a portion of batter, and cook for 4-5 minutes on each side, or until golden brown. Work in batches and add more butter/oil as needed. Keep pancakes warm in the oven/toaster oven at 200°F while you do the other batches. Serve warm with maple syrup and butter!

Smokey Chipotle Pumpkin Chickpeas

Serves 4

2 tbsp olive oil

½ onion, diced

2 cloves garlic, diced

½ tsp ground cumin

½ tsp ground coriander

¼ - ½ tsp ground cayenne pepper

½ tsp salt, plus more to taste

1 15-oz can diced tomatoes

½ c pumpkin puree

1-2 diced chipotles

2 tbsp chipotle in adobo sauce

2 cans chickpeas, drained

Yogurt, cilantro, and bread or pita to serve

Instructions

In a large heavy bottomed pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until golden, 8-10 minutes. Add the garlic and cook for 2 minutes, then add the cumin, coriander, cayenne, and salt. Stir and cook for 30 seconds.

Add the tomatoes, pumpkin, chipotles, and adobo sauce. Bring to a boil, then turn down the heat and gently simmer for 10 minutes. Add the chickpeas and ½ c of water, and continue to simmer for another 5 minutes.

Serve topped with yogurt and cilantro and scooped up with bread or pita.

Pumpkin Curry Udon Noodle Soup

Serves 2

2 packs frozen udon noodles

1 tbsp canola oil

½ small onion, diced

2 cloves garlic, diced

½ inch piece of ginger, diced or grated

2 tbsp red curry paste

1 c coconut milk

1 c water

1 c pumpkin puree

½ tbsp brown sugar

1 tsp soy sauce

½ tsp salt

Couple of handfuls of spinach or tatsoi, about 3 oz

Juice from ½ lime, plus other ½ of lime for serving

Cilantro for serving

Instructions

Cook frozen udon according to package directions. Drain and set aside as you make the curry.

In a medium pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 5-7 minutes. Add the garlic and ginger, and cook for 1-2 minutes. Add the red curry paste and continue to cook, stirring, for another 1-2 minutes. Add the coconut milk, water, pumpkin puree, brown sugar, soy sauce, and salt. Lower the heat and simmer for about 10 minutes. Taste and adjust brown sugar and salt to taste. Turn off the heat and add the juice from ½ lime.

To each serving bowl, add half of the udon noodles and a handful of spinach or tatsoi. Ladle the hot curry into the bowls, and let sit for a minute or two until the spinach or tatsoi wilt (the tatsoi will take a little bit longer to wilt). Garnish with more lime juice and a sprinkle of chopped cilantro before serving.

Coconut Pumpkin Pie

Makes 1 9-inch pie

1 parbaked pie crust fitted in a 9-inch pie pan

1 15-oz can pumpkin puree or 2 c homemade strained pumpkin puree

1 c coconut milk (about half of a 15-oz can)

½ c brown sugar

2 eggs

2 tbsp maple syrup

2 tsp vanilla extract

1 tsp ground cinnamon

¾ tsp fine sea salt

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

​

See this blog post for the instructions!

Let's be friends! ​​​​

​

113 Cherry St #92768, Seattle, WA 98104-2205
​Unsubscribe · Preferences​