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Two Fall Recipes I Love!

Vegged-Out Pumpkin and Black Bean Soup

Here are two pumpkin recipes I've grown to love this fall! I'm always looking for more healthy recipes to try and here are two I've found extremely simple to make and satisfying to eat. I hope you like them as much as I do!

 

First, the Vegged-Out Pumpkin and Black Bean Soup.

 

This is a heartwarming vegan soup recipe I found by Nestle. This vegetable soup will leave you happy, healthy, and warm while you dive into your latest read!


    Ingredients: 

    1 Tbsp. olive oil

    5 green onions thinly sliced (separate light green/white parts from dark green parts)

1 red bell pepper, chopped

    3 garlic cloves, chopped

    1 ½ tsp ground cumin

    ½ tsp dried thyme

    2 (15 oz.) cans black beans, rinsed and drained

    1 (15 oz.) can pure pumpkin

    1 (14.5 oz.) can no salt added diced tomatoes, undrained

    1 (14 oz.) can vegetable broth

    ½ cup water

    ½ tsp. Salt, or more to taste

    ⅛ tsp. cayenne pepper, or more to taste


Steps: Heat olive oil in a very large (12-inch) nonstick saucepan over medium heat. Add white and light green onions, bell pepper, and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally for 1 minute. Add beans, pumpkin, tomatoes and their juice, broth, and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with sliced dark green onion tops. Makes 8 (1 cup) servings.


(Recipe courtesy of Nestle)

 

Second, these Pumpkin Spice Thyroid Booster Muffins!

 

These pumpkin spice muffins are the perfect, gluten-free fall snack, and with my flaxseed meal substitution, vegan too! They're also filled with great ingredients that help your thyroid, so with these you can't go wrong!


    Ingredients: 

    6 eggs*

    ¾ cup coconut flour

    ¾ cup maple syrup

    ½ cup unsweetened pumpkin puree

    1 ½ tsp. pumpkin pie spice

    1 tsp. lemon juice

    ¾ tsp. baking soda

    ⅛ tsp. salt

    ¼ cup pumpkin seeds


    *to replace 1 egg, substitute one tbsp. flaxseed meal mixed with 3 tbsp. of water. Scale up this mixture x6 to replace all 6 eggs.


Steps: Combine all ingredients except pumpkin seeds and mix well. Divide evenly among 12 lined or greased muffin cups. Top with pumpkin seeds. Bake at 350 degrees Fahrenheit until centers are set, between 25-30 minutes**. Let cool and enjoy!


    **If you like your muffins less moist and more firm, leave them in the oven five to ten minutes longer!

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