¡Gracias a Dios, la temporada de calabazas está aquí! Estamos en 2021 y las calabazas están ampliando sus horizontes. Son capaces de mucho más que pasteles y galletas. Pruebe las recetas saludables a continuación para agregar un poco de festividad baja en azúcar a las comidas de su familia este Halloween.
- Bocaditos energéticos de especias de calabaza paleo
- 1 taza de nueces crudas
- ⅓ cup nut butter of choice (almond, cashew, and pecan butter are all good choices)
- 2 tablespoons chia seeds
- 2 tablespoons flax meal
- 2 tablespoons hemp seeds
- 3 dates, optional (replace with 2 tablespoons monk fruit maple syrup or leave out for keto)
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ cup finely chopped pecans (optional)
- In the bowl of a food processor, combine all of the ingredients except for the ¼ cup pecans. Pulse for about 1 to 2 minutes or until the mixture starts to break down. It will first become powdery and will stick together, but still be crumbly.
- Keep processing until the oils start to release a bit and the mixture sticks together easily–just be careful not to over-process or you’ll have nut butter.
- Use a small cookie scoop or a tablespoon scoop to divide the mixture into equal pieces. Use your hands to roll into balls and place on a plate.
- If desired, place the ¼ cup finely chopped pecans in a small bowl. Roll each ball into the finely chopped pecans, pressing them in slightly so they stick.
- Store in an airtight container zip-top bag in the refrigerator or freezer.
- Keto Pumpkin Bars
By Four Score Living
- ½ cup pumpkin puree
- 2 tablespoons avocado oil
- ¼ cup granulated sugar-free sweetener (we used Lakanto or Swerve)
- 2 eggs, room temperature
- 1 teaspoon gluten-free vanilla
- 1 ¼ cups almond flour-make sure to spoon the almond flour into the measuring cup, then level it.
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
- Add pumpkin, oil, sweetener, eggs, and vanilla to a medium mixing bowl. Mix until combined.
- Add almond flour, pumpkin spice, salt, and baking soda. Mix until well combined.
- Pour batter into your prepared 8″X8″ pan.
- Bake for 25 – 30 minutes or until the top starts to darken and the center is set (always start with the lowest time).
- If desired, frost with keto cream cheese frosting.
- Store in an airtight container in the refrigerator for up to 5 days.
3. Chicken Pumpkin Quinoa Chowder
By Cassie Johnston
- 1 whole chicken
- 12 cups water
- 1 medium pie pumpkin, peeled, seeds removed, and cut into bite-sized chunks
- 1 onion, diced
- 1 cup quinoa
- 3 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- Salt and pepper, to taste
- 2 cups spinach
- 1 1/2 cups half and half
- 1 cup pumpkin puree
- Place the chicken in a large Dutch oven or soup pot, cover with water, bring to a boil over medium-high heat, and boil until chicken is cooked through, about 25 minutes.
- Remove chicken from the water, and let cool to touch. Once cool, remove meat from the bones and shred.
- Meanwhile, add the pumpkin, onion, quinoa, celery, carrots, garlic, bay leaves, thyme, and sage to the stockpot and bring back to a boil over high heat. Reduce the heat and simmer until the pumpkin is tender, about 20 -25 minutes.
- Add the chicken, spinach, half and half, and pumpkin puree to the soup, simmering until everything is heated through, about 5 -7 minutes.
- Slow Cooker Pumpkin Curry
By Kitchen Treaty
- 2 (15-ounce) cans chickpeas (drianed)
- 1 medium yellow onion (diced)
- 2 medium cloves garlic (minced)
- 2 cups low-sodium vegetable broth
- 1 cup split red lentils (rinsed)
- 1 cup pumpkin puree
- 1 tablespoon curry powder
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt + more to taste
- 1 (15-ounce) can coconut milk (I use full-fat for this recipe; lite will probably still taste great but might result in a thinner curry)
- White or brown rice
- Fresh lime wedges
- Cilantro leaves
- Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
- The curry will be a bit thin at first; it thickens up as it sits.
- Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.
- Pumpkin Hummus
- 15 oz chickpeas, 1 can, drained and rinsed
- 1 cup pumpkin puree
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- salt, to taste
- ½ teaspoon paprika
- ½ teaspoon fresh rosemary
- ¼ cup lemon juice
- pita chip, to serve
- Combine chickpeas, pumpkin, olive oil, garlic, salt, paprika, rosemary and lemon juice in a food processor or blender, and blend until smooth. Add more olive oil or water as necessary to reach desired consistency.
- Serve with pita chips.