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_RAMONA's Photo _RAMONA Posts: 10,499
10/11/12 12:44 P

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Here's a whole list of pumpkin recipes (amd LOTS of ideas for recipe adaptation to a Paleo lifestyle):

25 Pumpkin Recipes (That Don’t Involve Pie!)

...don't you just love it when someone else does the work for you, LOL?!

...and the ones which are Primarily Paleo, LOL!

Pumpkin Spice Breakfast Shake
(leave out the oatmeal, and add a couple of raw eggs)

Pumpkin Granola Bars
(leave out the oats and sub in a 'to taste' ratio of coconut and almond flour)

Pumpkin Cream Cheese Muffins
(use the Flax Bread recipe BELOW in this thread as the muffin base, proceed as indicated for the rest of the recipe)

Pumpkin spice syrup
(use pure maple syrup, coconut nectar or unpasturized honey in place of sugar... definitely a *treat* if it fits into your health goals)

Crusted Pumpkin Wedges with Dill Dipping Sauce (OH MY!!!)
(I'd simply sub in 5 tbsp. almond meal for the bread crumbs)

Pumpkin Spice White Hot Chocolate
(I'm going to make this using coconut or almond milk, without the white chocolate, and just incorporate a little 90% dark chocolate powder)

Pumpkin Gingerbread Pancakes
(Based on my experience with the pancake recipe just below, I'd use coconut flour instead of wheat flour - buckwheat is a grass, not a grain, and can be consumed by people on gluten free diets without ill effect - use full fat coconut milk, and leave out the maple syrup or sub in coconut nectar... remember the idea is to prevent the insulin spikes inherant in heavy carb meals)

YUMMY Paleo Pancakes!

Pumpkin Pie Push Ups
(instead of the Graham Crackers, use almond meal, and instead of the Cool whip, top with whipped coconut milk)

How-to: Whipped Coconut Cream from Coconut Milk

Pumpkin Spice Seed Bars
(I'd use coconut flour instead of the oats)

Pumpkin Fritters (OMG!!!)
(I'd reduce the eggs to 1, add 1 tbsp. chia seed soaked in a half cup water to improve the crumb and mounth feel, and then simply sub in equal amounts of flax meal, almond and coconut flour for the all-purpose flour)

Spicy Pumpkin Soup Recipe
(I'd simply use mashed sweet potatoe instead of the beans for body, and I'd probably add some bacon, LOL)

5-Ingredient PUMPKIN FUDGE!!

All-Natural Pumpkin Butter From Scratch + Many Ways To Use It!
(again, depending n where you're at with repsect limiting sugar, sub in coconut nectar)


Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?

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SIMPLEMAW Posts: 4,139
10/7/12 5:53 P

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(Frugal Gourmet Cooks American)

1 slice thick bacon, diced
2 c fresh, peeled and sliced (1/4" pieces) pumpkin
1 medium yellow onion, peeled and sliced
½ c chicken broth
1 pound pork butt or shoulder, cut into 1/8" strips
½ t ground cumin
Salt and pepper to taste

In a frying pan or wok, saute the bacon until it is transparent. Add the pumpkin and onion. Stir around in the rendered bacon fat. Add the broth. Cover and cook over medium heat until the pumpkin is tender, about 15 minutes. Remove the vegetables from the pan.

Reheat the pan and saute the pork until done, about 5 minutes. Add the vegetables to the pan and toss with the cumin, salt and pepper. Cover for just a minute so that the flavors develop.

(Adapted from Frugal Gourmet Cooks American and others)

6 c peeled, seeded, and sliced pumpkin
3/4 c onion, peeled and chopped
1 clove garlic
2 T vegetable oil
4 c chicken stock or broth
1 small green hot pepper (optional)
1 smoked ham hock (don’t leave this out - it really adds to the soup!)
3 pounds chicken thighs or drums
Salt and pepper to taste (needs a fair bit of both)
4 c shredded cabbage

In a large pot, brown the onion and garlic in the oil. Add everything but the cabbage. Cover and cook about 2 hours. Add cabbage about 15 minutes before serving.

Makes 4 generous servings. 46 carbs total.

KITTYF54's Photo KITTYF54 Posts: 7,587
10/6/12 11:37 P

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for the chili you can also used cubed pumpkin. you can also use the pumpkin to make soup.
make a soup of chicken broth, onion and finely chopped celery. use the pureed pumpkin to thicken it, cumin goes well with this soup.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6

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PURRBALLS's Photo PURRBALLS Posts: 7,964
10/6/12 6:16 P

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Pumpkin Seeds

Clean seeds well under running water. Pour into boiling water salted with 1/2 c or so of salt about 10 min. Drain well. Put on baking sheet and bake at 350 until some of them snap.


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_RAMONA's Photo _RAMONA Posts: 10,499
10/6/12 11:59 A

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Here's a great thread for recipes:

...And here are a few recipes to get you started:


In a blender, or food processor, combine:

• I large can of raw pumpkin (796 ml)
• 300 ml heavy cream
• 1/4 cup raw honey (or Maple syrup)
• 3 eggs
• 1 tsp Nutmeg
• 1 tsp Ginger
• 2 tsp Cinnamon

Blend well and pour into custard cups. Bake for 30 minutes at 300 degrees F (or until a knife comes out clean).

Chill thoroughly.

ENJOY!!!! like with any nutritional plan, special desserts (defined in our house as anything containing added sweetness) is a treat and not a daily occurance... so I don't mind the use of the honey... any other sweetener isn't Paleo/Primal.... and because it's a squash, the carb profile is higher than most veggies.


I've come across a really GOOD (tasty, Primal) 'bread' recipe. One of the things my daughter misses A LOT is toast, or a sandwich now and again. I've found a really good recipe that allows her to have this. It isn't a loaf, and it bakes in a cookie sheet, but it is SO tasty and does have a genuine bread-like texture... my girl would eat it for every meal if I let her (but you can't because it may cause digestive distress... HEAVY on the fibre). Give it a try!

Flax Bread

Preheat oven to 350 degrees.

You will need:
• 1/2 cup water
• 1-2 tbsp sweetener (I only use 1 tbsp of honey... or if I want a 'sweet' bread - like banana - I use finely chopped dates instead - about 10)
• 1 tbsp. chia seeds
• 6 eggs
• 3/4 cup freggies (cooked or grated pumpkin, mashed banana, avocado, grated pear or apple, sweet potatoe, applesauce)
• 2 cups ground flax (you can grind your own in a coffee grinder)
• 1 tbsp baking powder
• 1/2 tsp salt
• optional spices to taste (1 tsp cinnamon, vanilla, chipotle pepper)
• optional nuts or seeds (1/2 cup chopped walnuts - with banana, pumpkin seeds - with pumpkin, sunflower seeds - with avocado, almonds - with apples)

Line a regular cookie sheet (10" X 15") with parchment paper (for easy clean-up).

Mix your dry ingredients together in a large bowl, and set aside.

Dissolve honey in warm water and stir in chia seeds (keep stirring until the gel starts to form to keep them from immediately clumping). You need to let this sit for 20 minutes to allow the gel to fully develop, and stir it a few times to keep it from clumping. Beat your eggs until foamy and lemony in colour. Beat in freggies and chia mixture. Add to your dry ingredients and stir hard until all the egg/liquid is incorporated.

Immediately pour it onto your cookie sheet and spread evenly... if it sits too long it will get harder to spread out nicely. Pop into the oven and bake for 20 minutes. You'll know it's done when it springs back to the touch. This recipe will make exactly one regular sized cookie sheet of flax bread: 12 - 16 servings... for ease, I just trim the edges and then cut into 12 3" X 3" (approximately) pieces .

For added deliciousness with this recipe throw in raisins and cinnamon, or nuts or other dried fruit (but of course it raises the carbs significantly).


This is an amazing party in your mouth! The original recipe can be found here:

@ Success Along the Weigh created by NOTABOUTHEFACE

"A creamy, velvety taste of Fall that will warm your tummy on those chilly nights."

I've 'Paleoized' it (though because squash is a higher carb vegetable, you want to consider this in terms of your meal plan for the day), and the version here includes my changes. The soup is very satisfying, and we (2 adults, 1 child) got 3 meals out of this recipe (more than the recipe indicates)! When I have time to put this version into the recipe tracker, I'll come back and add the nutritional information.

Ingredients (4 servings)

• 1 butternut squash (probably any squash you like would work as well... pumpkin, too!)
• 3 tbsp. coconut oil
• 1 large sweet onion, coarsely chopped (Vidalia, if you can get one)
• 1 small can pineapple chucks, drain and reserve juice
• 1 inch piece of fresh ginger, minced
• 3" stalk Lemongrass, finely chopped
• zest of 1 orange
• 1 cup chicken broth
• juice of one orange
• 1 can full-fat coconut milk
• Spices to taste:
~~~ Nutmeg
~~~ Cinnamon
~~~ Ginger
~~~ Cumin
~~~ Chipotle Pepper
~~~ Sea Salt


1. Preheat the oven to 400 degrees F.

2. Poke the squash several times (with a corn cob holder, or fork). Put it in the microwave for 60 seconds. This will make it easier to cut. Cut the squash in half and remove the seeds. Season with nutmeg, cinnamon, half the orange zest, ginger and Chipotle pepper. Melt 1 tbsp. coconut oil in a 13x9 baking dish (swirl it around to coat bottom) and place the squash cut side down in the pan. Roast for 45 minutes, remove from the oven and flip them over to begin cooling.

3. While the squash is baking, in a large, heavy bottom stock pot on medium heat, melt 1 tbsp. coconut oil and carmelize the onion. Once the onion is carmel brown, add the last tbsp. of coconut oil and the pineapple chunks. Stir until the pineapple is lightly carmelized, breaking it up as it cooks.

4. Add spices: lemon grass,fresh ginger, the remaining orange zest and additional cinnamon, cumin, Chipotle, nutmeg and salt. Stir until spices are fragrant and add the chicken broth. Turn the heat down and simmer very gently for 20 minutes to allow the flavours to develop.

5. Meanwhile, scoop out the flesh of the squash and stir it into the carmelized oil/spices/zest in the baking pan to add to the pot. Once the contents of the pot have simmered, add squash, coconut milk, and orange juice to the pot. Bring heat back up to medium, and warm contents until just hot and beginning to bubble. Get out your stick blender (or food processor/blender) and blend until silky smooth.

6. Ladle out and enjoy!

Edited by: _RAMONA at: 10/6/2012 (12:19)

Dr. Jason Fung: "Holy consensus, Batman. With so many 'experts' from Michelle Obama to the USDA to virtually all of the medical professionals (including doctors and dieticians) agreeing that 'Eat Less, Move More' is the way to go, you might think that it is 100% unquestionably true. But here's a queer thought... if we all agree that we know the cure for obesity, and we've spent billions on educations and programs - why are we getting fatter? In other words, why does this 'cure' suck so bad?

 current weight: 135.0 
10/6/12 11:47 A

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Paleo Pumpkin Chili
Serves: 6-8
Prep Time: 15 Minutes
Cook Time: 7 Hours
Total Time: 7 Hours, 15 Minutes

1 lb ground beef
1 yellow onion, diced
1 bell pepper (any color), diced
2 cloves garlic, minced
1, 14.5 oz can diced, fire-roasted tomatoes
2, 4 oz cans diced green chiles
1, 15 oz can pumpkin
1 cup chicken or beef stock
1 tbsp cinnamon
1 tsp chili powder
Salt and pepper to taste

Set your slow cooker to the low setting.
Add all ingredients to slow cooker and stir well.
Cook on low for 7 hours, until meat is cooked through.

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10/6/12 11:41 A

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I put in a pumpkin patch and grew 20 and counting pumpkins. Kinda proud of myself.

But now....Anyone have any savory-type recipes? All I can find is cake/muffin type stuff.


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