Pumpkin Ricotta Muffins with Spinach & Kale-toddler approved!

Hey there!

In my never-ending quest to feed my 15-month-old variety, I decided to make some pumpkin muffins for her mixed with ricotta cheese and then realized I could get away with adding some greens in there too! These are pretty easy and really healthy! Sugar is not an ingredient in these muffins. So here is how I made them:

Dry ingredients:

2 cups whole wheat flour

1 tsp salt

1 tsp baking soda

1/2 tsp black pepper

 

Wet ingredients:

1 cup whole milk ricotta cheese

1 cup pure pumpkin puree

3 eggs

1/4 cup olive oil

Blend all of the wet ingredients together in a blender then add them to the mixed dry ingredients in a large bowl. Pre-heat oven to 360 degrees

Chop up 1 to 2 cups of fresh spinach and or kale leaves and fold that in at the end

Pour mixture into to baking tin (they will rise a bit)

Bake for 20 min or a few more if needed once you check them with the clean toothpick test

I have been topping them split in half with plain Greek yogurt and sharing them with Charlotte for breakfast or snack time. She is into them! Freeze some or keep in an airtight container for 2 to 3 days at room temp.

Enjoy!

xo-Adrienne

 

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2 meals in one: Spiced curry pumpkin soup & pumpkin curry shrimp and rice

pumpkin curry soup Spiced curry pumpkin soup:

1 tbsp. canola/olive oil

1 small onion chopped fine

1 tsp minced garlic, 1 tsp curry powder, 1 tsp cumin, dash of salt, dash of pepper

2 cups reduced sodium chicken broth

1 15 oz canned pumpkin

1  1/4 c unsweetened almond or coconut milk

Garnish-Greek yogurt and fresh parsley or basil

 

 

Directions:

In a large pot heat oil for 30 sec then add onion-cook for 3 min then add garlic and cook for 1 min

Stir in spices, salt and pepper then add broth and pumpkin-whisk in slowly

Bring just to a boil then cover and lower heat to simmer for 15 min

Whisk in almond or coconut milk and simmer for 2 more min.

(Ready to serve at this point)

Optional-Use an immersion blender to puree until smooth

Optional-Garnish with dollop of Greek yogurt and basil or parsley

 

Meal 2: Pumpkin Curry Shrimp and Rice

shrimp curry4 tsp coconut flakes

2 cups uncooked shrimp

2 scallions

1 tsp minced garlic

1 tbsp. canola/olive oil

1/2 cup uncooked rice

2 1/2 cups leftover curry pumpkin soup

2 Dashes of each: curry powder, ginger, cumin and red pepper flakes

Garnish with Greek yogurt and scallions

 

Directions:

Pre-heat oven to 350

On stove top in Dutch Over heat canola/olive oil on med heat for 30 sec

Add shrimp, 3/4 of the scallions, garlic, 1 dash each of seasonings and coconut flakes and stir/cook for about 8 min

Add left over pumpkin soup and uncooked rice to the pot, Stir and cover then place in oven on 350 for 40 to 45 min

When done cooking in the oven remove and add 1 more dash of each of the seasonings then stir well

Garnish with Greek yogurt and the rest of the scallions

shrimp rice curry

 

 

 

 

 

 

 

 

 

 

 

 collage shrimp and pumpkin

 

 

Enjoy!  A

 

 

 

 

Granola: Pumpkin Almond Flax

Good afternoon! It’s fall and I have been wanting to make my own granola for a while now so I finally did it and here it is: Pumpkin, almond and flax are the main ingredients! I hope you try it! It is so nutritious and can be made to suit your taste! Add different or multiple types of nuts, different dried fruit or chocolate!

I used:

4 c oats

3/4 c flaxseed

3/4 c crushed almonds

3/4 c sunflower seeds

1/4 c of honey

1/2 c dried cranberries

Ginger, nutmeg, pumpkin and cinnamon spices-about 2  tsp each-4 tsp of the pumpkin

2 small cupfuls of vanilla extract

Cinnamon and sugar grinder  to top it all off-just a dusting

Mix all ingredients except for the dried fruit-add that at the end when you pull it out of the oven to cool.

Bake at 350 degrees for about 25 min-half way through give it a toss around to be sure you don’t burn any of it. Use 2 trays so the granola is thinly and evenly spread…not piled up too much! Let it cool on the pan then seal and store.