Few foods say "fall" and "holiday" as much as pumpkin. And it's so versatile, going from sweet to savory depending on the recipe. Pumpkin is also pumped with nutrients: the antioxidant beta-carotene, tons of vitamin C, carotenoids to neutralize free radicals, and more potassium (in a cup of pumpkin) than a banana.
Phase 1 Prep Time: 15 minutes Total Time: 30 to 35 minutes Serves: 12
1 3/4 cups gluten-free quinoa or brown rice baking flour 3/4 cup birch xylitol 2 Tbls. arrowroot powder 2 tsp. corn-free baking powder 1/2 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. baking soda 1/4 tsp. sea salt 3/4 cup canned pumpkin 1/2 cup rice milk 4 large egg whites 2 tsp. vanilla extract 2 Tbls. finely chopped ginger
Preheat the oven to 375 degrees F and place 12 cupcake papers in a muffin tin.
In a large bowl, stir together the flour, xylitol, arrowroot, baking powder, cinnamon, ground ginger, nutmeg, baking soda, and salt.
In another bowl, stir together the pumpkin, milk, egg whites, and vanilla, until blended. Add this mixture to the dry ingredients and stir just to combine. Stir in the chopped ginger.
Spoon the batter into the prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one muffin comes out clean. Remove the muffin pan to a wire rack. Cool for 5 minutes before removing the muffins; finish cooling on the rack. Serve warm, or cool completely and store in an airtight container at room temperature.
Tip: Because these do not contain fruit they can't be swapped for a snack, but feel free to enjoy them as a grain with a Phase 1 breakfast, lunch or dinner.
You can also puree this soup for extra creaminess. Since it contains rice milk, count it as part of your grain on Phase 1.
1 large onion, diced 2 Tbls. plus 2 cups vegetable broth 2 garlic cloves, chopped 1 Tbls. curry powder 1 tsp. dried parsley or dried oregano 15-ounce can pumpkin 2 cups unsweetened rice milk Sea salt Black pepper
In a medium saucepan over medium heat, sauté the onion in 2 tablespoons of broth until it's translucent, about 4 minutes. Add the garlic, curry powder, and parsley or oregano and sauté for another 30 seconds. Mix in the remaining broth and the pumpkin. Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the rice milk, cover, and simmer for 20 minutes. Season with salt and pepper to taste, and serve.
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Last week, I made the trueky chili and white bean & kale soup. The turkey chili is a definite make again. The soup not so much. I had a ton of left overs so this week I added red pepper flakes and bragg's aminos which improved the taste.
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