Paleo Pumpkin Pancakes

I've mentioned these pancakes before, but I thought it was time to actually share my recipe. 

paleo pumpkin pancakes zomg nom

So I know that there a hundreds of paleo pancake recipes out there, but I really like this one because it doesn't use any flour at all.  Coconut and almond flour is super expensive, yo! 

Now, the key to this recipe is the quality of ingredients.  I use both pastured eggs and pastured butter and real Grade B maple syrup.  Fresh pumpkin is awesome, but canned pumpkin works, too.

This recipe is adapted this recipe from Practically Paleo, but I played with the spices since the original recipe was a bit too bland for me.  The ginger gives it a nice kick while keeping it kid-friendly. 

The brands I use are linked in the recipe, and no, I'm not an Amazon affiliate.

Paleo Pumpkin Pancakes  

(Makes 2 servings / 8 small pancakes)

4 eggs

1/2 c pumpkin puree

1 tsp pumpkin pie spice

1 tsp ginger

1 tsp cinnamon

1/4 tsp baking soda

2 tbsp Grade B maple syrup

2 tbsp melted butter 

Mix all ingredients together until completely blended.  Heat pan or griddle to 300 degrees.  Pour approximately 1/4 c of batter for each pancake and let cook until firm. 

Super Smoothie

I've been drinking green smoothies for years, but I finally found the PERFECT recipe.  I've branched out and now I use a spinach/kale/chard mix (usually Earthbound Organics Power Greens).  I used to use fresh fruit, but frozen fruit tends to be cheaper and easier to work with.  No more rinsing and slicing.  I also don't need to add ice when I use frozen, so one less ingredient.  I've also started adding coconut oil, because, well, coconut oil is just full of awesome.  Just a bit of local, raw honey provides some sweetness.  Oh, and did I mention that raw honey is a superfood?  A scoop of green powder rounds it out.  It really only takes a minute to throw the ingredients in a blender and the kids absolutely love it. 

 The brands I use are linked in the recipe, and no, I'm not an Amazon affiliate.  

Super Smoothie (Makes 2 Servings)

4 cups leafy greens

1 cup frozen berries

1 banana

1 tbsp coconut oil

1 tsp honey

1 scoop green powder

1 cup water

The Best Pumpkin Roll Ever

Every year since I was 18, I've been tasked with making pumpkin roll for our family dinners, and each year I try a different recipe to find the "perfect" one. 

This year, I did it.  
 
The Best Pumpkin Roll Ever (makes 10 1-inch slices)
Cake
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp pumpkin pie spice
3 eggs
1 cup sugar
2/3 cup (about 1/2 15 oz can) Libby's 100% pure pumpkin

Filling
8 oz cream cheese, softened
6 tbsp butter, softened
1 tsp vanilla extract
1 cup powdered sugar

Directions
1.  Preheat oven to 375.  Line a 15 x 10 inch cookie sheet with parchment paper.  Sprinkle a kitchen towel with powdered sugar.
2.  Beat eggs and granulated sugar in a large bowl until thick.  Beat in pumpkin.  Add flour, baking powder, baking soda, salt, and spices.  Beat until thoroughly mixed.  
3.  Spread into cookie sheet.
4.  Bake for 12 to 15 minutes or until top of cake springs back when touched.  Immediately turn cake onto towel and remove parchment paper.  
5.  Loosely roll cake and towel together.  Cool on wire rack.
6.  Beat cream cheese, butter, vanilla, and powdered sugar until smooth.  
7.  Gently unroll cake and spread filling over the cake.  Remove towel and reroll cake.
8.  Wrap in plastic wrap and refrigerate for at least an hour.   

It was so good, this was the only picture I thought to take.

Recipe adapted from http://www.verybestbaking.com/recipes/32372/LIBBYS-Pumpkin-Roll/detail.aspx.

Pumpkin Muffin Recipes

Every fall, I make pumpkin muffins.  This year, I was tasked with making muffins for the Men's Breakfast that the PTSA holds so, of course, they would be of the pumpkin variety.  I made my standby Pumpkin Cream Cheese Muffins and decided to try a new recipe, Cinnamon Pumpkin Cheesecake Muffins.  The new muffins were a hit, so much so that Jason stole quite a few before I was able to wrap them up for school.

Pumpkin Cream Cheese Muffins (makes ~18 large muffins)
Filling
8 oz cream cheese
1/4 c powdered sugar
1 tsp vanilla

Muffins
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 tsp nutmeg
2 tsp ground cloves
1 tsp ginger
2 tbsp pumpkin pie spice
4 eggs
2 cups (15 oz) pumpkin
1 1/4 cup light olive oil
pumpkin seeds or chopped nuts (optional)

Directions
1.  Preheat oven to 350.
2.  Mix ingredients for muffins until smooth.
3.  In separate bowl, mix ingredients for filling.
4.  Fill muffin tins half full.  Spoon 1 tbsp of filling onto the muffin mixture.  Add more muffin mixture until tin is full.
5.  Sprinkle with seeds or nuts if desired.
6.  Bake for 20-25 minutes.

Cinnamon Pumpkin Cheesecake Muffins (makes ~18 large muffins)
Topping
3 tbsp butter
4 tbsp all purpose flour
1 tsp cinnamon
4 tbsp sugar
pumpkin seeds or chopped nuts (optional)

Filling
8 oz cream cheese
3 tbsp brown sugar
1 tsp vanilla extract
3 tbsp brown sugar

Muffins
3 cups all purpose flour
2 1/4 cups sugar
1 tbsp cinnamon
2 tsp baking powder
1/2 tsp salt
2 eggs
2 cups (15 oz) pumpkin
1/3 cup light olive oil

Directions
1.  Preheat oven to 375.
2.  Mix ingredients for muffins until smooth.
3.  In separate bowl, mix ingredients for filling.
4.  In separate bowl, mix topping ingredients with fork until mixture crumbles.
5.  Fill muffin tins 3/4 full.  Add 1 tbsp of cream cheese filling.  Sprinkle on ~1/2 tbsp of the topping.
6.  Bake for 20-25 minutes.


Tips for muffins:  Allow cream cheese to warm at room temperature for a bit before mixing it.  Completely filling the muffin tins creates larger "domed" muffins.  If you want smaller muffins, fill the tins ~2/3 of the way.  I use muffin liners and spray them with oil to keep the muffins from tearing when the paper is removed.

Crispy Eggplant with Spicy Marinara and Feta

Ingredients
1 eggplant, about 1 lb, peeled and sliced
1/2 cup wheat germ
1/2 cup parmesan cheese
2 eggs
2 tbsp milk
1/4 tsp pepper
1/4 tsp ground red pepper
1 tsp dry basil
2 cups marinara
1 cup feta cheese

Directions
1.  Mix milk and eggs in a small bowl.  Mix wheat germ, parmesan cheese, basil, and pepper in a second bowl.
2.  Dip eggplant slices in egg mixture, then coat both sides in the wheat germ mixture.  
3.  Bake on a greased cookie sheet at 400 degrees for 15-20 minutes.  Eggplant should be crispy on the outside and tender on the inside.
4.  Add red pepper to the marinara and warm over low medium heat.
5.  Top eggplant with marinara and feta cheese.

Makes 4 servings.

Recipe adapted from Better Homes and Gardens Vegetarian Cooking for Today (1993).

Strawberry Banana Spinach Smoothie

Lately, I’ve been hearing about Green Monsters. I must admit, I’m not a huge smoothie person, but I was curious. So, I got out the blender and gave the original Green Monster a go. It wasn’t bad. It definitely wasn’t good, but it wasn’t repulsive. Of course, the recipe made like 4 cups and I wasn’t about to chug it, so down the sink it went.

This morning, I decided to tweak the recipe and give it another go.

YUM!!!

It made enough to for two cups and I had no problem drinking it all. You seriously can’t even taste the spinach in it. Plus, the health benefits are amazing. Spinach really is a superfood and since I’m not a fan of green leafies, it’s great to hide it in a drink.  Even the kids love it! Anyways, here is the version I made this morning.


Strawberry Banana Spinach Smoothie
2 cups raw spinach
1 banana
1/2 cup strawberries
1/2 cup milk
1 cup ice

194 calories, 0g fat, 7 g protein, 42 g carbs, 6 g fiber

Vit A 119%
Vit C 102%
Vit D 13%
Vit E 7%
Vit K 363%
Thiamin 11%
Riboflavin 25%
Vit B6 34%
Folic Acid 41%
Vit B12 11%
Pantothenic Acid 9%
Calcium 22%
Iron 12%
Magnesium 27%
Phosphorus 17%
Potassium 33%
Sodium 4%
Zinc 3%
Copper 9%
Manganese 47%
Selenium 7%

You could easily add in some protein powder, different fruits, and some flax or other seeds for a dose of healthy fats.  It's like having a salad for breakfast!

Crispy Eggplant with Spicy Marinara and Feta

Ingredients
1 eggplant, about 1 lb, peeled and sliced
1/2 cup wheat germ
1/2 cup parmesan cheese
2 eggs
2 tbsp milk
1/4 tsp pepper
1/4 tsp ground red pepper
1 tsp dry basil
2 cups marinara
1 cup feta cheese

Directions
1.  Mix milk and eggs in a small bowl.  Mix wheat germ, parmesan cheese, basil, and pepper in a second bowl.
2.  Dip eggplant slices in egg mixture, then coat both sides in the wheat germ mixture. 
3.  Bake on a greased cookie sheet at 400 degrees for 15-20 minutes.  Eggplant should be crispy on the outside and tender on the inside.
4.  Add red pepper to the marinara and warm over low medium heat.
5.  Top eggplant with marinara and feta cheese.

Makes 4 servings.

Recipe adapted from Better Homes and Gardens Vegetarian Cooking for Today (1993).