5 Healthy Pumpkin Recipes

 

 I’m pretty pumpkin obsessed. I purchase willned pumpkin year spherical therefore I can frequently whomp up pumpkin smoothies, and that i sprinkle pie spice onto variant things, as well as oatmeal, sweet potatoes, and warm fruit. The season merely isn’t long enough to satisfy my passion for pumpkin.
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A glance in any respect the pumpkin-inspired merchandise striking low retailers and food market shelves proves I’m not alone. Trouble is, most of them aren’t therefore healthy Recipes (bagels, cheesecake, ice cream, honeylike lattes…), and a few solely embrace pumpkin flavourer, instead of the important deal.
Actual pumpkin, either contemporary roast, or nonsweet canned, could be a true superfood. This member of the squash family is loaded with immune-boosting axerophthol and filling fiber, and a 0.5 cup of puree contains but fifty calories. It’s conjointly a lot of versatile than you’re thinking that. Here square measure 5 healthy nonetheless satisfying ways in which to fancy it therefore you’ll really reap the biological process edges.

Smoothie

In a liquidiser mix one 0.5 cup canned pumpkin with one cup of nonsweet coconut milk, a tablespoon of either coconut butter or almond butter, a teaspoon every of pie spice and organic syrup, a scoop of pea supermolecule powder, and 3-4 ice cubes. Whip till swish. It’s my version of liquid pumpkin pie heavenly.

Oatmeal

After creating your oatmeal with plight, fold in 2 tablespoons of warm canned pumpkin, mixed with one teaspoon of organic syrup and a 0.5 teaspoon of pie spice. Easy.

Chili

Roast contemporary pumpkin within the kitchen appliance at 350 F for concerning forty five minutes or till it’s tender all the approach through. Cool and cube, discarding the skin. in an exceedingly tiny pan mix a 0.5 cup of sliced grape tomatoes with one tablespoon of additional virgin vegetable oil, 2 tablespoons minced yellow onion, and 1 / 4 cup of shredded inexperienced bell pepper. Saute over low heat till veggies square measure tender. Add a 0.5 cup organic low Na vegetable broth, 1 / 4 cup of water, tablespoon of contemporary shredded cilantro, teaspoon of minced garlic, associated an eighth of a teaspoon every of ground cayenne and black pepper. bring round a fast boil and so cut back to a simmer and stir for 10-12 minutes. Add a 0.5 cup every black beans and cubed pumpkin, stir to heat through, and serve. i really like this dish as a result of it’s hearty, however not serious.

Soup

In a tiny pan sauté 2 tablespoons of minced yellow onion and teaspoon of minced garlic in 2 tablespoons of low Na organic vegetable broth till onions square measure clear. take away from heat. in an exceedingly liquidiser mix a 0.5 cup of canned pumpkin with the onion mixture, along side 0.5 cup nonsweet coconut milk, quarter cup of organic low Na vegetable broth, and a 0.5 teaspoon of curry seasoning. Whip till swish, transfer to pan, bring round a fast boil, cut back to a simmer for 5-6 minutes, and serve. A healthy  Recipes thanks to heat informed a cold day.

Hummus

In a kitchen appliance mix a 0.5 cup of chickpeas with 2 tablespoons every of paste and canned pumpkin, along side a teaspoon of minced garlic, tablespoon of contemporary squeezed juice, and a sixteenth of a teaspoon every cayenne pepper, black pepper, and cumin. Puree till swish and serve with raw or roast veggies, like broccoli and cauliflower. A pumpkin twist on a go-to favorite!
Cynthia Sass, MPH, RD, is Health’s contributory nutrition editor, and in private counsels shoppers in ny, l.  a.  , and long distance. Greek deity is presently the sports nutrition advisor to the ny Rangers NHL team and therefore the bay Rays MLB team, and is board certified as a specialist in sports life science.

5 Healthy Pumpkin Recipes

Recipe, Healthy Foods, weight loss recipe

from The better Thingshttp://thebetter-things.blogspot.com/2014/10/5-Healthy-Pumpkin-Recipes.html

Agave Recipes For Healthy Baking

 
  If you think you couldn’t look at another sugary baked good, think again. With agave recipes, you can eat your sweets without the sugar (and also keep your blood sugar levels from spiking). And that makes them a whole lot easier to swallow after the intense holiday baking season we just survived. (Most of us feel like we have white sugar running through our veins at this point.)

But just because we don’t want to see sugar for another week or four, that doesn’t mean we don’t want to be baking. That’s where agave nectar comes in. With agave recipes, you can make breakfast bars, cakes and chocolate spreads. And whatever you decide to bake, you can feel good about the fact that you’re skipping out on a little bit of sugar.

Agave Recipes For Healthy Baking

Agave Recipes For Healthy Baking

Recipe, weight loss recipe

from The better Thingshttp://thebetter-things.blogspot.com/2014/09/agave-recipes-for-healthy-baking.html

3 Ways to Sneak Mushrooms Into Your Recipes

 The secret to slashing calories, fat, and sodium in a dish while also infusing it with antioxidants, fiber, and protein? According to this new study in the Journal of Food Science, the answer is: mushrooms!
The study explored the properties of mushrooms in various dishes using the cooking technique called Blendability—where you replace meat with finely chopped mushrooms instead. The researchers discovered that subbing out 50 or 80 percent of the ground beef with ground mushrooms in a recipe enhanced flavor, ensured an extra serving of veggies, and improved the nutrient content of the dish. Mushrooms may even help in weight loss; they can make a recipe more filling, so you don’t get hungry and eat more later.
So how to practice Blendability? Take a look at these recipes from Chef Linton Hopkins, restaurateur and “Burger Time” originator, who uses the technique in his restaurants.

Roasted Mushroom Burger

8 oz. cremini mushrooms
2 oz. shiitake mushrooms
2 oz. oyster mushrooms
2 oz. olive oil
3 tsp. kosher salt, divided
8 oz. ground chuck
1 tbsp. vegetable oil

Preheat the oven to 425 degrees. Thinly slice all mushrooms; toss in olive oil and 1 teaspoon salt. Spread mushrooms in a single layer on metal sheet pan and roast in oven for 15 minutes. Remove from oven and cool. In food processor, pulse mushrooms into fine dice.??Gently mix mushrooms with beef and form into four 4-ounce patties. Refrigerate patties for 15 minutes. Heat a cast-iron skillet over high heat and add vegetable oil. Season patties evenly with 2 teaspoons of salt. Add the patties to the skillet. (Note: Patties are delicate, so be careful when laying into pan.) Press patties firmly with spatula and cook for 3 minutes until crisp on one side. Carefully turn patties over and press once with spatula. Cook for 2 minutes. Add a slice of American cheese or sharp Cheddar on top. As the cheese begins to melt, place on top of your favorite toasted bun. Serve with whole-grain mustard and shaved red onion.

3 Ways to Sneak Mushrooms Into Your Recipes

Mushroom-Vegetable Burger

8 oz. mixed mushrooms, sliced
2 tsp. olive oil
3 tsp. kosher salt, divided
8 oz. cooked barley
3 oz. cooked red lentils
3 oz. roasted beets
1.5 oz. chickpea flour
3 oz. coconut oil, chilled
1 tbsp. vegetable oil

Preheat oven to 425 degrees. Toss mushrooms in olive oil and 1 teaspoon salt. Spread mushrooms in a single layer on a metal sheet pan and roast in oven for 15 minutes. Remove from oven and cool.?? In a food processor pulse, mushrooms into a fine dice.??Pass cooked barley, cooked red lentils, and roasted beets through grinder attachment of a standing mixer. Gently combine mushrooms with barley, lentils, beets, and chickpea flour. Coarsely grate coconut oil into the mix and gently fold together. Form into six 4-ounce patties. Refrigerate patties for 15 minutes. Heat cast-iron skillet over high heat and add the vegetable oil. Season patties evenly with 2 teaspoons of salt. Add patties to skillet. (Note: Patties are delicate, so be careful when laying into pan. Press the patties firmly with a spatula and cook for 3 minutes until crisp on one side. Carefully turn patties over and press once with a spatula. Cook for 2 minutes. Add slice of American cheese or sharp Cheddar on top. As cheese begins to melt, place on top of your favorite toasted bun.?? Serve with whole-grain mustard and shaved red onion.

3 Ways to Sneak Mushrooms Into Your Recipes

Asian Lettuce Wraps

8 oz. fresh mushrooms
1 onion, chopped
4 cloves garlic
1 tbsp. minced ginger
1/2 lb. lean ground beef
1 tbsp. canola oil
1 packet Mushroom Seasoning Blend
1 red pepper, finely chopped
2 tbsp. hoisin sauce
1 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Place mushrooms, onion, garlic, and ginger in food processor fitted with metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined. Heat oil in large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned. Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

3 Ways to Sneak Mushrooms Into Your Recipes

3 Ways to Sneak Mushrooms Into Your Recipes

Recipe, weight loss recipe

from The better Thingshttp://thebetter-things.blogspot.com/2014/09/3-ways-to-sneak-mushrooms-into-your.html

Soil and sorrell : the recipe for successful weight loss

A diet based on foraged food recipes can increase weight loss three-fold, found a recent study. Not surprising when the food leaves you hankering after a ploughman’s, says Matthew Norman
 Had there been a restaurant Olympics in 2012 when I first tasted the cuisine of René Redzepi, testers would have been swarming over him with the avid scepticism caused by the Chinese swimmer who shaved such an aeon off her previous personal best that she finished her race 17 seconds before it began.

For anyone whose notion of Scando-cuisine begins and ends with the herring, the emergence of a Danish chef – Redzepi – as the planet’s finest will seem the culinary equivalent of the late King of Tonga whizzing past the sprint lords of Jamaica to take the 100m gold. Now Redzepi’s Michelin two-starred restaurant Noma in Copenhagen, which has topped San Pellegrino’s list of the world’s top 50, has been hailed as the best for health as well as taste.
New research, presented at the European Society of Cardiologists this week, found that a foraged diet based on recipes from the Danish restaurant could not only protect against heart attacks and strokes – but that those following the recipes from chefs at Noma lost three times as much weight as those on a standard diet. Shame I only had the one meal.
“Are you excited?” a front-of-house guide had asked me when I visited Noma’s pop-up restaurant at Claridges two years ago. Excited at finally tasting Redzepi’s work? A tranquilliser dart was required for at least one buttock.
In a ballroom elegantly tarted up for the visit – bookcases featuring the Noma cookbook alongside Great Expectations and the collected works of Barbara Cartland were an engagingly eclectic touch — the initial sense of reverence could not survive the first of eight courses. Noma is a portmanteau, the “no” elided from Nordic, the “ma” shortened from the Danish word for food, which is mad; a cute linguistic coincidence given that this palate-cleansing starter appeared on the menu — which Redzepi holds back until the meal is over to build drama and suspense — was listed plainly as “Ants”.
 “This is hilarious,” guffawed one of us. It’s unprofessional to get the giggles in the presence of a world number one, I know, but what’s a chap to do? This red variety, with the flavour of lemongrass, crawled over cabbage leaves in a kilner jar. Next to it stood a plant pot containing “vegetable, soil and grass”… carrots, radishes and nasturtium flowers rooted in a dark emulsion of herbs, with what looked like weeds for the grass. “Use your hands,” instructed one of the waiters who, along with the chefs, introduced each dish with lengthy spiels, “and eat everything”.
The fruits of foraging that Redzepi has made so voguish certainly lends theatricality. Yet the charm of putting the ant into an Ant ’n’ Dec Bush Tucker Trial can stretch a very long way, and it was a relief that the next course was a tediously conventional crushed raspberry, in a teacup garnished with hibiscus flower, served with scones and a handsome pot in which caviar was smeared over crème fraîche. “Nice,” one of us said, “and an improvement on the weeds.”
 Though accurate, “nice” is not an adjective that naturally goes with a number one ranking — would you call Roger Federer’s forehand “nice”? – and a sense of anticlimax took hold. Every dish was technically immaculate, clever, creative and beautifully presented, but only Redzepi’s ants will linger in the mind.
In his defence, the Norse food god had devised a menu built almost entirely around unfamiliar British ingredients. Next up, though, was a Brittany oyster. Poached in buttermilk for 30 seconds, and served with samphire on a mound of chilled crustacea shells and pebbles, it had a pleasingly meaty texture, but the two ostraconophobes (n: person with a fear of shellfish) in our party were reassured that this was not a delicacy to make you think you’d died and gone to Valhalla.
A tartare of beef, eaten rolled up with the hands, and dipped in a smear of tarragon and a powder of juniper, was excellent, while sourdough bread came with two sensational butters — “virgin”, more like cream, and a fabulous goat’s milk butter.
Slow-roasted celeriac was served with wild sorrel and a delicate black truffle sauce, and while we all loved it, it was at this stage that one of us started fantasising about the perfect ham ploughman’s. Food of this kind, however gorgeous and artful, does tend to have that effect.
The impressively un-self-important Redzepi popped over to carve his Romney Marsh neck of lamb, slow roasted in “piso” (a witty reinvention of miso, made from fermented yellow peas), which looked sweet resting on its bed of hay, and tasted far sweeter. “I really enjoyed that,” said one of us, before walnut ice cream with frozen berries and a powder of frozen cream, “but I expected some fish,” (he was right; the menu was unbalanced), “and I wouldn’t come back in a million years.”
Undoubtedly this is a chef of rare talent and inventiveness. No doubt he’s wonderful, wonderful in Copenhagen. But Redzepi struck me as less the Federer of the pots and pans than the Caroline Wozniacki, the Danish compatriot whose stint as women’s tennis number one despite not having won a major title, some feel, devalued the rankings.

Soil and sorrell : the recipe for successful weight loss

Recipe, Weight Loss, weight loss recipe

from The better Thingshttp://thebetter-things.blogspot.com/2014/09/soil-and-sorrell-recipe-for-successful.html

Warm ََAvocado Soup Recipe

Ingredients

1 cup sour cream
1/4 teaspoon ground chipotle chile powder
2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 clove garlic, minced
6 cups Swanson Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness  Chicken Broth
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
4 avocados, pitted, peeled and cut into cubes (about 5 cups)

Directions

1 Stir the sour cream and chile pepper in a small bowl.
2 Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds. Stir the broth, cilantro, lime juice and avocados in the saucepot. Heat to a boil.
3 Place 1/2 of the avocado mixture in a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining avocado mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat until the mixture is hot. Divide the soup among 8 serving bowls. Top each with about 1 tablespoon of the sour cream mixture.

Warm ََAvocado Soup Recipe

Recipe, avocado recipe, Avocado

from The better Thingshttp://thebetter-things.blogspot.com/2014/09/warm-avocado-soup-recipe.html

Avocado Chocolate Pudding Recipe

Ingredients

    2 large avocados – peeled, pitted, and cubed
    1/2 cup unsweetened cocoa powder
    1/2 cup brown sugar
    1/3 cup coconut milk
    2 teaspoons vanilla extract
    1 pinch ground cinnamon

Directions

    Blend avocados, cocoa powder, brown sugar, coconut milk, vanilla  extract, and cinnamon in a blender until smooth. Refrigerate pudding until chilled, about 30 minutes.

Avocado Chocolate Pudding Recipe

Avocado Chocolate Pudding Recipe

Recipe, Avocado, Benefits Of Avocado

from The better Thingshttp://thebetter-things.blogspot.com/2014/09/avocado-chocolate-pudding-recipe.html

Avocado Mexican Recipes

   The avocado is also grown in Mexico , but they don’t pay much attention to it there, other than occasionally sprinkling milk powder and sugar on it as a snack. I remember once teaching an Mexican how to make guacamole and she was blown away that avocado could be so delicious . 

 Ingredients:

3 ripe avocados (ripe as in really dark in color and slightly soft when squeezed)
1 small onion, finely diced
1 medium tomato, diced
1 lime (juice of )
 salt and pepper (to taste )
 Tabasco sauce (optional)

Directions:

    1 Take avocados and cut into and around the circumference of the avocado’s pit.
    2 With both hands twist the two halves in opposite directions and pull apart.
    3 Remove the pit with a knife or a spoon.
    4 Carve out the flesh of the avocado with a tablespoon.
    5 Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
    6 Some people like the avocados more chunky than others– either way it tastes great.
    7 Add diced onion and tomatoes to the avocados.
    8 Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
    9 In a separate small bowl put in 2 tablespoons of the dip.
    10 Add 1 tbsp of sour cream and adjust your seasonings again.
    11 Taste it and decide if you prefer your guacamole with or without sour cream.
    12 If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your            seasonings again.
    13 If not, do nothing and leave it like it is.
    14 Serve chilled with chips or add a little to your taco salad, tacos or fajitas.

Avocado Mexican Recipes

Recipe, Avocado

from The better Thingshttp://thebetter-things.blogspot.com/2014/09/avocado-mexican-recipes.html

Avocado Sandwich Recipe

   I will show you how can you prepare this avocado sandwich with a little bit of Indian touch. This is my favorite food  it’s very easy to prepare this recipe.

Ingredients

Four slices bacon

2 tablespoons butter, room temperature

Four slices wheat bread, toasted

4 ounces cream cheese, room temperature

One teaspoon minced fresh parsley leaves

One teaspoon minced green onion

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Two large eggs

Four slices tomato

1/2 avocado, peeled, pitted, and sliced

Directions

In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
Spread butter over each side of bread. Place four slices of bread, butter side down, on a skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.
In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto one side of each toast slice.
In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of two pieces of toast. Cover each egg with two slices of bacon, two slices of tomato, and two slices of avocado. Top with another piece of toast and serve immediately.

Avocado Sandwich Recipe

Recipe, Avocado, Avocado Sandwich Recipe

from The better Thingshttp://thebetter-things.blogspot.com/2014/08/Avocado-Sandwich-Recipe.html

Bean and Tomato Salad With Honey Vinaigrette

Bean and Tomato Salad With Honey Vinaigrette to weight loss (GLUTEN-FREE)

Prep Recipe: 35 minutes | Total Time: 1 hour 35 minutes (not including soaking time)

Ingredients:

1 1/4 cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed (see Tip below)
1 teaspoon salt, divided
1/2 cup minced red onion
1/4 cup cider vinegar
4 teaspoons honey
1 teaspoon peanut or canola oil
1/2 teaspoon freshly ground pepper, or to taste
8 ounces green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered
1/2 cup fresh basil leaves, thinly sliced
1 pound tomatoes, sliced

Instructions

If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you’re using heirloom beans, be sure to check them after 20 minutes—they tend to cook more quickly than conventional beans.)
If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.
Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
Tip: To quick-soak beans, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Proceed with Step 2.
While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch

Bean and Tomato Salad With Honey Vinaigrette

Recipe, Weight Loss

from The better Thingshttp://thebetter-things.blogspot.com/2014/08/bean-and-tomato-salad-with-honey.html

Juice Lose Weight Recipe

   The new year is a great time to fill your body with great nutrition and set the tone for the year ahead! There are SO MANY things I want to experience and accomplish in 2014 and I know that in order to do all of these amazing things, my body has got to be fueled up and ready to go, go, go!!
One of the most effective ways to fill your cells with massive amounts of essential minerals and nutrients is JUICE ! There are SO many reasons why juicing is so beneficial, here are just a few:
    Juice requires hardly any digestion, so all its nutritional goodness gets rapidly into your system while simultaneously giving your digestive system a rest. Your body can then use that saved energy to clean out old matter, especially from the small intestine. The average person holds 5-10lbs of toxic old matter in their intestines, and Feasting is an ideal way to release it, giving the body a phenomenal chance to rejuvenate and restore. Far from being a time of ‘deprivation’, this extraordinary healing programme is an experience of abundance and massive nutritional intake…we lose weight, skin becomes radiantly healthy, illnesses are healed, scar tissue rejuvenates, and we detox our whole system on a massive scale. – Angela Stokes
    When you juice, you use waaaaaay more fruits and vegetables than you could actually eat at one time. As a result, you are drinking a HUGE quantity of vitamins, minerals and other plant-based nutrients that would be impossible to get otherwise.

Ingredients

• 1 pink grapefruit, peeled
• 2 oranges, peeled
• 1 bunch mint
• 1 head romaine lettuce

 Instructions

1. Run all ingredients through a juicer (I recommend Breville) and enjoy! (Makes 16oz)
2. This juice is nice and refreshingly tart, a great way to start your day.

Juice Lose Weight Recipe

Juice, Recipe, Lose Weight

from The better Thingshttp://thebetter-things.blogspot.com/2014/08/Juice-Lose-Weight-Recipe.html