Pumpkin-Palooza.

I HEART Autumn!

First, I should apologize for being a bad blogger. Life just got in the way of writing, and, well, I should be scolded! Second, with my return comes a treat – a look into "all things" pumpkin in celebration of fall!

If you know me personally, you know that this time of year is synonymous with one word for me - PUMPKIN. I am pretty much a sucker for all things made with it and scented like it and wait for this time of year (like a little kid) to indulge in a big way.

But, unlike years past, I know that I can’t allow myself to down every muffin, bread or beverage infused with pumpkin, as many come with some very scary nutritional stats. So I’ve been on the hunt for new products, recipe makeovers and all things in between to satisfy my very big craving!

I can happily say that I’ve discovered that, yes, you can have your pumpkin and eat it too! I hope my personal Top 5 (in no particular order because I love them all!) recipes/products below inspire you to make healthy choices while enjoying the ‘tastes’ of fall!

1. Thomas’ Pumpkin Spice Bagel Thins

I read about these in an email I received from Hungry Girl and luckily found them at my local market. Word on the street is that they'll be around through November, so get 'em while you can! My current preparation is to toast the bagel and top with 1 wedge of Laughing Cow Cinnamon Cream Cheese spread. At 155 calories and a PointsPlus® value of 4, it's a super delicious breakfast option, or a great snack anytime of the day!







2. Edy’s Pumpkin Ice Cream

 

Talk about a delicious dessert option. If you're like me, pumpkin ice cream is a seasonal treat I look forward to all year round! Edy's has always released this flavor for fall, but it's only in more recent years that they have also released a lightened up version. Creamy, rich and made with just the right amount of spice, this ice cream tastes just like the kind you can get at your local parlor, but the nutritional facts are MUCH lower. Each 1/2 cup serving clocks in at a PointsPlus® value of 3, so you can indulge without the guilt!





3. Pumpkin Beverages

Everyone loves a Pumpkin Spice Latte from Starbucks, but the stats are pretty scary, even if you order the nonfat version. Dunkin' Donuts also offers a pumpkin-flavored coffee in-store this time of year, but it's made with sugar-laden syrup, adding many calories to your coffee, before cream (cue the debbie-downer wah-waaahhh)! However, fear not my friends - there is an alternative!

Dunkin' Donuts offers a ground coffee (for home use) in Pumpkin that's lower in calories. It's delicious when flavored with a caramel low fat or fat free creamer - and tastes very similar to the latte people love so much!

Also, International Delight and Coffee-Mate both offer seasonal Pumpkin Spice creamer this time of year. Again, you can add the flavor you want without the unnecessary calories and carbs!

4. Pantry Go-To: Pumpkin Pie Spice

Talk about a way to add flavor without consequence! Used primarily in baking, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and allspice. I've been sprinkling it on top of my hazelnut coffee and incorporating it into my oatmeal in the morning - and it adds just a touch of that spice that you find in traditional pumpkin pie. I also recommend mixing it into some reduced-fat or fat free cream cheese for a fun twist on cinnamon spread. Yum!


5. Pumpkin Pasta

(Adapted from an original Rachael Ray favorite, this recipe got a makeover that strips away a ton of fat and calories!). 

Whole wheat pasta, a creamy pumpkin sauce and fresh sage come together to make a fabulous and affordable fall recipe that's sure to please!

Serves 4 (1 heaping cup each) (PointsPlus® Value of 6)

Ingredients

8 oz. whole-wheat penne

1 teaspoon extra-virgin olive oil

1 large shallot, finely chopped

2 cloves garlic grated

1 cups vegetable stock

1/2 (15-ounce) can pumpkin puree

1/4 cup fat-free half and half

1/2 teaspoon hot sauce (I like smoky chipotle), to taste

1/4 teaspoon pumpkin pie spice

Salt and black pepper to taste

3 to 4 leaves fresh sage, thinly sliced plus more, for garnish

1/4 cup grated reduced fat parmesan- style topping

Directions

Heat water for pasta, salt it and cook penne to al dente.

Heat the oil over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in stock and combine with pumpkin, stir in cream then season sauce with hot sauce, pumpkin pie spice, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, serve and enjoy!

Bonus Find!

Looking for something to satisfy the craving for pumpkin muffins and breads? I HIGHLY recommend trying this Hungry Girl Recipe for Pumpkin Bread Muffins - the best of both worlds AND they are topped with icing. Hello Delicious-ness!

I hope that the info above helps you enjoy all the flavors of fall without the guilt! Now, tell me, what healthy recipes or finds are your go-to's during the season?

Loving Fall.

It's finally fall here in Chicago and I am just eating up this weather. The crisp air, the dozens of festivals featuring apples, pumpkins and all sorts of squash - it really is my favorite time of year!

I have a big weekend of 'festing' in front of me and in anticipation, was inspired to break out some fall ingredients ;o)

• Pumpkin puree (a well-stocked and cherished item in my house - you should have seen me hoarding it when they announced that there was a pumpkin shortage last year!)


• A recently purchased butternut squash

A couple of Google searches and mouse clicks later, I had two recipes to work with and was ready to get cooking.

The first recipe I hunted down was for Butternut Squash Soup. I love a good squash soup, it's hearty without being too heavy and is sweet without being too sweet. This recipe I found (courtesy of Elli Krieger and Food Network) adds an Indian twist with curry powder. I also added some extra heat since I like things spicy. But, as with most recipes, you can adjust it to your liking as long as you pay attention to the basics.

Curried Butternut Squash Soup (Click to see the original recipe)

Ingredients
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
4-5 cups low-sodium vegetable broth
1 tablespoon plus 2 teaspoons curry powder
4 dashes smoked chipotle hot sauce
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder, hot sauce and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

I brought some of the leftover soup for lunch today and let me tell you, it only gets better with time!

For the next recipe, I have to admit that I'm not much of a baker, nor do I ever have all of the items needed for baked goods (outside of dry ingredients) in my house. But Mrs. Ina Garten inspired me with her maple scones, so I took stock of what I had, and with a few tweaks, ended up with a yummy pumpkin vegan version! Well, almost vegan - I didn't have enough 'faux' margarine so I used half Earth Balance and half I Can't Believe it's Not Butter.

Vegan Pumpkin Scones (recipe adapted from About.com)

Ingredients:
3/4 cup sugar
3 1/2 cups flour (I used 3 cups AP and 1/2 cup Brown Rice flour, but you can stick with AP for all of it or sub in Wheat if you prefer)
2 tsp baking powder
1/2 tsp baking soda
3 tsp ground ginger
1 tsp ground cinnamon
1/2 cup vegan margarine
2 cups (roughly one 15 oz. can) pureed pumpkin

Preparation:
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and ginger) and give them a whisk to incorporate. Cut in vegan margarine, adding a bit at a time until the margarine and dry items form pea-sized kernels within the mixture. Add pumpkin and combine well.

Turn dough out on a lightly floured surface, knead dough a few times and roll, pushing it into a large circle that's about 1.5 to 2 inches thick.

Then, cut the dough into even, triangular slices (should yield about 15 or so) and place scones on a non-stick or non-stick sprayed baking sheet.

For an extra garnish and sweetness, mix another TBSP of sugar and a tsp of cinnamon together in a small bowl and sprinkle on to scones before placing in the oven.

Bake at 425 degrees for 12-15 minutes. Be warned that these do turn out softer than the usual scone, but they are delicious treat and will fill your house with the aroma of pumpkin and spice - one of my favorite fragrances of all time!

Cheers to Fall!