I have TWO recipes to share with you today. Pumpkin pie walnut butter and pumpkin protein crepes. I have been going a little bit crazy with the pumpkin lately. But when you have delicious, fresh puree to use, why not?!
I love nut butters, all kinds. Well, all MY kinds that are made fresh and healthy, without added sugars and bad oils that is! I literally am pulling out my food processor at least one time if not two times a week to make some. It just seems to… disappear. Weird.
And I don’t think I have to tell you how much I love pumpkin.
So the two combined together to create a smooth, creamy, fall favorite flavor–flawless. I was tempted to just eat it all with a spoon! (Okay so maybe I did have a spoonful or two and made sure none was wasted on the food processor). Anyways, it is a must try if you are a fan of pumpkin! A warning that I sometimes don’t think of since mine never lasts that long, nuts go bad when combined with liquids after about a week, so make as much as you think you will have in that time frame (and keep it in the refrigerator!) 🙂
Next up, I came home from a long 4 hour morning of organic chemistry class (yes, I am stuck taking organic chemistry during the summer), and wanted a protein packed sweet treat. I was going to resort to egg whites and have something on the side at first after not being able to decide, but then knew I really wanted to use my pumpkin once again. So, call me crazy, but I combined the two. What resulted from the combo+ some other ingredients, was something I can’t quite call a pancake, or a crepe, or a sweet omelette. I wasn’t really sure what to call it, but crepe was the closest in texture 🙂 I filled it with some vanilla “cream”, and had a delicious, sinlessly sweet pumpkin creation sitting on my plate. High in protein, healthy and delicious. Don’t judge it until you try it!
Pumpkin Pie Walnut Butter
Ingredients
- 1 cup Walnuts, toasted
- 1/4 cup Fresh Pumpkin Puree
- 1/4 cup Unsweetend Vanilla Almond Milk
- 1 tsp Ground Flaxseed
- 1 tsp Cinnamon and Vanilla Extract
- 1/2 tsp Pumpkin Pie Spice
- 1 T Honey/stevia optional
Instructions
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Food process toasted nuts until butter forms--this will take about 5-10 minutes of blending.
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When smooth nut butter has formed, add all other ingredients and blend until thoroughly combined.
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Enjoy! Great on toast, oatmeal, or any other way you typically use nut butter!
Pumpkin Protein Crepe with Vanilla Cream filling
For Crepe:
Ingredients
- 2/3 cup Egg Whites
- 1/3 cup Pumpkin
- 2 T Cottage Cheese
- 1 T Ground Flaxseed
- 1 tsp Baking Powder and Vanilla Extract
- Dash of Sea salt sweeten to taste!
Vanilla Cream
Ingredients
- 1/4 cup fat-free or low-fat ricotta cheese
- 1/4 cup Greek Yogurt
- 1/2 Very Ripe Big Banana
- 1/2 tsp Vanilla Extract
- 1 T Honey optional
Instructions
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Blend all crepe ingredients until smooth in blender.
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Cook in pan on medium heat until done (makes one big crepe or 2/3 small).
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Blend all vanilla cream ingredients together.
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Fill crepe/crepes with filling, and roll up! (Mint leaf for decoration) Enjoy!
Pumpkin Benefits:
1) High in Vitamin aid which aids in eyesight
2) High in fiber to keep you satisfied
3) Rich in Beta Carotene with plays a role in cancer prevention and benefit your skin
4) More potassium than a banana (great post workout food!)
5) Rich in Vitamin C to keep you fit and healthy