pumpkins

Fall is my favorite season! I love the red, orange, and yellow foliage in my neighborhood, wearing sweaters and jeans, and, of course, all of the great seasonal produce and flavors. Apples, squash, pumpkin, and sweet potatoes are some of my favorites – gorgeous in color, full of vitamins, and easy to prepare.

I keep a constant supply of apples in my kitchen, which I’ve been peeling and chopping to add to oatmeal every morning – a sweet and easy way to sneak in a whole serving of fruit. Apples are a great source of vitamin C, and pectin, a soluble fiber. Below is a recipe for oatmeal, as well as one of my other favorite fall recipes – super simple Tofu Pumpkin pie. Also, check out this great Butternut Squash Soup recipe from the Whole Foods website (a great resource). All of these recipes are easy, and full of the nutritional benefits that Autumn has to offer.

Easy Apple Oatmeal

Peel one apple (firmer types like Cortland or Macintosh work well), chop into small pieces

Add to a bowl with ½ cup Quick cooking plain oatmeal, 1 cup water, 1 tsp cinnamon

Microwave for 3 minutes

I’ve been adding chopped pecans, raisins and little bit of Agave nectar, a natural sweetener with low glycemic impact – yum!

Keep reading for a great Tofu Pumpkin Pie Recipe!

Tofu Pumpkin Pie

Don’t let the tofu throw you! Silken tofu is a perfect substitute for creamy additions in desserts and smoothies. In this recipe, tofu supplies lean protein, iron, and manganese, while pureed pumpkin is delivers with Vitamins A and D, antioxidants, and fiber. This pie tastes best after it’s been refrigerated overnight. I made one on Sunday, and have been enjoying every night as a guilt-free dessert

In a blender, combine

8 oz package silken tofu

15 oz canned pumpkin

1 tsp pumpkin pie spice, or any combination of cinnamon, allspice, and ground ginger

½ cup Agave nectar or ¾ cup brown sugar

Blend until creamy. Pour into a premade crust – I used a reduced fat graham cracker crust. Bake at 350 degrees for 15 minutes, or until the top of the pie browns slightly. Refrigerate overnight. Enjoy!

-Jean

Let us know how you like these recipes! Leave your comments.

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Fall Flavors

Fall is my favorite season! I love the red, orange, and yellow foliage in my neighborhood, wearing sweaters and jeans, and, of course, all of the great seasonal produce and flavors. Apples, squash, pumpkin, and sweet potatoes are some of my favorites – gorgeous in color, full of vitamins, and easy to prepare.

I keep a constant supply of apples in my kitchen, which I’ve been peeling and chopping to add to oatmeal every morning – a sweet and easy way to sneak in a whole serving of fruit. Apples are a great source of vitamin C, and pectin, a soluble fiber. Below is a recipe for oatmeal, as well as one of my other favorite fall recipes – super simple Tofu Pumpkin pie. Also, check out this great Butternut Squash Soup recipe from the Whole Foods website (a great resource). All of these recipes are easy, and full of the nutritional benefits that Autumn has to offer.

Easy Apple Oatmeal

Peel one apple (firmer types like Cortland or Macintosh work well), chop into small pieces

Add to a bowl with ½ cup Quick cooking plain oatmeal, 1 cup water, 1 tsp cinnamon

Microwave for 3 minutes

I’ve been adding chopped pecans, raisins and little bit of Agave nectar, a natural sweetener with low glycemic impact – yum!

Tofu Pumpkin Pie

Don’t let the tofu throw you! Silken tofu is a perfect substitute for creamy additions in desserts and smoothies. In this recipe, tofu supplies lean protein, iron, and manganese, while pureed pumpkin is delivers with Vitamins A and D, antioxidants, and fiber. This pie tastes best after it’s been refrigerated overnight. I made one on Sunday, and have been enjoying every night as a guilt-free dessert

In a blender, combine

8 oz package silken tofu

15 oz canned pumpkin

1 tsp pumpkin pie spice, or any combination of cinnamon, allspice, and ground ginger

½ cup Agave nectar or ¾ cup brown sugar

Blend until creamy. Pour into a premade crust – I used a reduced fat graham cracker crust. Bake at 350 degrees for 15 minutes, or until the top of the pie browns slightly. Refrigerate overnight. Enjoy!

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