By superadmin | November 25, 2013 |
Pumpkin Black Bean Patties // Makes 4
I use canned pumpkin here because it has less water content then when you make it fresh, and I needed that for these to stay together. If you prefer to use fresh, you may need to add another tablespoon of oat flour or breadcrumbs to compensate.
- 2 cloves garlic
- 3 scallions, white and green parts, chopped
- 1/2 cup pumpkin puree
- 2 Tbsp. extra virgin olive oil
- 1 tsp. chili powder
- 3/4 tsp. sea salt
- 1 tsp. cumin
- 1 cup cooked and cooled brown rice
- 15 oz. can (about 2 cups) black beans
- 2 Tbsp. flaxmeal
- scant 1/3 cup panko or coarse oat flour (can be made by blending whole oats)
- coconut oil for cooking
In a food processor, combine the garlic, scallions, pumpkin, olive oil, chili powder, salt and cumin. Run to combine. Add the rice and half of the beans and pulse ONLY a few times to just mix (we want minimal mixing here so it doesn’t become a paste). Add the flaxmeal, oat flour and pulse them in. Add the rest of the beans and give it one or two more pulses (I add the beans in parts because I like the flecks of them in the patties). The mixture should be pretty tacky with texture to it. Not smooth. The mixture can be made in advance and kept covered in the fridge until ready to use.
Form the dough into four patties, about 1/2” thick. Heat a thin layer of coconut oil over medium high heat in a large (non stick preferable) pan, working in batches if you need to. Once the oil is hot, gently add the patties to the pan and cook for 2-3 minutes until you get a golden crust, flip and cook another 2 minutes.
Paleo Chicken Pumpkin Curry Sliders
- 1.5 lbs ground chicken
- ¼ cup canned pureed pumpkin
- 1 cup almond flour
- 2-3 tablespoons curry powder (I used A LOT so you don’t need to go crazy if curry isn’t your totes fav thing)
- 1 teaspoon garlic powder
- 1 teaspoon granulated onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 tablespoons your choice of fat
- Add all ingredients together in a large bowl. Mix well to combine.
- Heat up a decent sized skillet under medium-high heat and add a bit of fat to the pan to coat.
- Use a large spoon to scoop up a ball of the pumpkiny meat and slightly shape with your hands. No need to be anal, you’ll be smashing them later anyways.
- Add your dolloped spoonfuls of pumpkiny meat to the skillet to cook.
- Once the bottom end of the dollop has seared on the bottom and a bit brown, use a spatula to flip it and smoosh it down a bit to make a flatter patty.
- Cover and let cook for about 3 minutes.
- Eat however you’d like. I ate with veggies. It was ridiculous delish.
Paleo Pumpkin Bread
- 1 cup blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ cup roasted pumpkin
- 2 tablespoons honey
- ¼ teaspoon stevia
- 3 eggs
- In a food processor combine almond flour, salt, baking soda and spices
- Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
- Scoop batter into a mini loaf pan
- Bake at 350° for 35-45 minutes
- Cool for 1 hour
Paleo Pumpkin Pancakes
- Mix together coconut flour, baking soda, salt, cinnamon, and nutmeg with a whisk.
- In another bowl, whisk together eggs, coconut oil, coconut milk, apple cider vinegar, maple syrup, and pumpkin puree.
- Gradually add the coconut flour mixture to the egg mixture as you whisk the ingredients together until well combined.
- Heat coconut oil or butter over medium-low heat until melted.
- Spoon the batter into the pan in whatever size you prefer. The batter is thick, so you can shape them with the spoon. They do not bubble like regular pancakes, so keep an eye on them to make sure they’re done on one side, then flip. They should need several minutes for each side.
- Check the edges to see if they’re done. No raw batter should show.
- Serve with maple syrup, fruit, butter, or plain.
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon, a pinch of nutmeg
- 1/4 cup fresh pumpkin puree
- 3 eggs
- 1 tablespoon coconut milk
- 1 tablespoon coconut oil
- 1/4 teaspoon apple cider vinegar
- 1/2 teaspoon maple syrup
Pumpkin Apple Soup
Preheat oven to 400 degrees. Place apples, cut side up, on parchment lined baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 20 minutes. While your apple are in the oven, melt a dab of coconut oil in a medium/large saucepan over medium-high heat. Add your celery and onion, saute for 10-12 minutes, until tender. Add your spices, chicken stock and pumpkin. Simmer for 8-10 minutes. When your apples are done, add them to the pot. Simmer for another 5-7 minutes. Working in batches, if necessary, puree your soup in a blender. Return all pureed soup to the pot to re-heat, if necessary. Serve!
- 2 1/1 cups Pumpkin (canned or fresh roasted)
- 3 Apples, quartered and cored, I used Gala
- 2 stalks Celery, diced
- 1/2 white onion, diced
- 2 1/2 cups Chicken stock
- 1/2 tsp Sage, dried ground
- 1/4 tsp Cinnamon
- Salt & Pepper to taste
Pumpkin Chicken Chili
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
- 3 lbs of chicken, cubed
- 3 cups organic pumpkin puree
- 2 cups bell pepper, diced
- 2 cups of red onion, diced
- 3 jalapeños, diced, seeds optional
- 1 cup chicken stock
- 1 cup white wine (Optional)
- 28 ounces organic tomatoes with their juice, diced
- 6 ounces organic tomato paste
- 1 cloves of garlic, minced
- 3 tbsp chili powder
- 2 tbsp pumpkin pie spice
- 2 tbsp fresh cilantro, diced
- 1 tbsp cocoa powder
- 1 tsp ground coriander
- 1/2 tsp sea salt
- 1 whole cinnamon stick
- 2 tbsp coconut oil
- Heat your coconut oil in a dutch oven over medium heat
- Saute your onions until lightly browned, then add your bell peppers, jalapenos, and garlic and saute for another 5 minutes
- Add in your chicken, chicken stock, white wine, organic tomatoes, organic tomato paste, chili powder, pumpkin pie spice, coriander, salt, and cinnamon stick and simmer for 20 minutes
- Stir in your pumpkin, cilantro, and cocoa powder and cook for an additional 5 minutes
- Reduce heat to low and let sit until ready to serve or serve immediately
- Enjoy and if there is too much, you can freeze it and eat later on in the week