Tag: fall

5 Healthy Pie Recipes for Your Thanksgiving Table

by in Healthy Recipes, November 17, 2015

Pumpkin Pie - SlimmedWhen it comes to Thanksgiving, there’s one kind of dessert that’s bound to star in your spread: pie. And we mean lots of it. Even if you’re committed to staying on track on the biggest food holiday of the year, you can still savor all the goodness of this American favorite thanks to these healthy pie recipes.

It simply wouldn’t be Thanksgiving without a slice of pumpkin pie. This Slimmed Pumpkin Pie recipe ensures that you’ll never have to go without. With a few smart substitutes, this healthy riff on the seasonal favorite retains what we love most about pumpkin pie: the buttery crust and creamy, spiced pumpkin filling.

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Vegan Curried Pumpkin Cheese Sauce

by in Healthy Recipes, November 7, 2015

Whether you have food sensitivities and allergies, or you are a foodie, lover of nuts or a pumpkin-on-everything aficionado, this amped-up creamy vegan sauce is sure to satisfy. It’s important to note, however, that this isn’t a substitute for conventional dairy cheese. Instead, consider it a delicious and healthy alternative to your favorite fall dips.

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5 Healthy Ways to Pump Up the Fresh Pumpkin

by in Healthy Recipes, In Season, October 14, 2015

Cooking with Fresh PumpkinThough canned pumpkin puree stars in many of our favorite baked goods, fresh-picked pumpkin isn’t as widely used, even when it’s in season. As it turns out, fresh pumpkins have uses beyond jack-o’-lantern carving: Cooking with this tender-when-roasted squash variety brings a hearty, mildly sweet element to many of our favorite fall dishes. This season, use a little elbow grease to break down fresh, in-season pumpkin so you can use it in some of fall’s finest good-for-you recipes.

1. Next time you crave innately creamy risotto, bring morsels of diced, semisweet pumpkin into the mix. This Creamy Baked Pumpkin Risotto, made extra-creamy and luxurious with the addition of mascarpone cheese, is cooked in the oven so you won’t have to stand over the stove for endless stirring.

2. Amplify the sweetness of standard pumpkin soup by bringing in juicy (and also in-season) apples. The Honeycrisp variety, as well as chopped sage, adds multiple layers of flavor to this healthy Pumpkin-Apple Soup, which gets a garnish of chopped peanuts on top.

3. If you haven’t considered fresh pumpkin as a contender for your side dishes, meet Anne Burrell’s Curried Pumpkin with Caramelized Onions. Cooked low and slow for over an hour, this mild, slightly sweet squash variety becomes dynamic with a seasoning of garam masala, red pepper flakes and toasted green pumpkin seeds.

4. Scoop out a pumpkin’s flesh to make way for a festive fall presentation of Food Network Magazine’s Squash Soup in Pumpkin Bowls. Use the hollow pumpkin as a vehicle for this healthy, creamy, slightly sweet soup, and bits of roasted and tender pumpkin will work their way into your spoonfuls.

5. Bring another side of fresh pumpkin into your comfort food dishes. Turkey and Pumpkin Seed Chili may not call for the flesh of the fall favorite, but the pumpkin’s seeds bring a satisfying crunchy element to warming, good-for-you and cocoa-spiked chili.

Get even more healthy ways to cook with both fresh and pureed pumpkin here.

5 Healthy Ways to Bake with Pumpkin Puree — Fall Fest

by in Healthy Recipes, October 8, 2015

If you’re daunted by the idea of baking with fresh pumpkin, well, we can’t really blame you. Splitting, gutting and skinning a whole pumpkin with nothing more than a carving knife and a large spoon to scoop out the seeds is a time-consuming process — and completely unnecessary when you have pure pumpkin puree on hand. Luckily, one-half cup of unsweetened canned pumpkin contains roughly 50 calories per serving, which means it’s a great way to add moisture and creaminess to your favorite baked goods for very little additional fat or sugar. Better yet, it’s a quick and convenient method for imbuing each bite of cookie, muffin or pie with comforting fall flavor. Here are five easy ways to work rich pumpkin puree into your favorite baked goods, from classic pumpkin pie to cheesy pumpkin biscuits.

Pumpkin Muffins
Instead of relying on fat for flavor, Ellie Krieger’s better-for-you muffins get their distinctively warm spiciness from molasses, dark brown sugar and a total of four ground spices: cinnamon, ginger, cloves and nutmeg. Low-fat buttermilk, canned pumpkin and just a touch of canola oil instill a moist tenderness in each of these wholesome pumpkin-seed-flecked muffins.

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Beyond Pumpkin: How to Celebrate Fall’s Best Produce

by in Healthy Recipes, October 5, 2015

We’re now officially a couple of weeks into fall, and pumpkins are everywhere — stacked up outside grocery stores and in pumpkin-spice everything. But there’s a lot more fall produce you should be excited about. Here are some of the season’s best assets, plus ideas for incorporating them into healthy fall meals. Read more

How Sweet It Is: 7 Sweet Potato Dishes for Every Palate — Fall Fest

by in Healthy Recipes, October 1, 2015

Sweet potatoes, a creamy vitamin A powerhouse, are just as symbolic of autumn as the season’s vivid foliage. They’re also far, far underutilized. If you’re in the habit of passing up sweet potatoes in favor of white potatoes, now’s the time to revisit this versatile root vegetable as we enter its peak season. Sure, we’re all familiar with traditional preparation methods: baked, split down the middle and slathered with butter; the classic marshmallow-topped casserole that makes its once-yearly appearance on Thanksgiving. But there are healthier — and more imaginative — methods of dressing up this superfood for a fall soiree. Explore its savory side, or play up its sweetness with rich fall spices. Definitely experiment with different textures. Whether you prefer them mashed, pureed, cubed or whole, here are seven comforting takes on this in-season spud that will make you forget white potatoes in a heartbeat.

Twice-Baked Sweet Potatoes (pictured at top)
These are not your average baked sweet potatoes. Pat and Gina Neely up the ante on this classic presentation by scooping out the cooked insides and mixing them with a little bit of cream cheese, brown sugar, butter and lots of fall spices. Completing this extra step will be well worth it when you taste the result.

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12 New Pumpkin-Flavored Foods You Gotta Try

by in Grocery Shopping, September 11, 2015

If pumpkin brings to mind jack-o’-lanterns, pumpkin pie and pumpkin spice lattes, you’re behind the times. Pumpkin is a season in the food world, synonymous with autumn. It’s a flavor that lends a certain “fall-ness” to every food (and drink) product you can think of … and many you never dreamed of. Here’s a roundup of some of the healthier offerings we’ve noticed in Pumpkin Season 2015. Read more

The Veggie Table: Apple Walnut Wheat Berry Salad

by in Uncategorized, October 7, 2011
wheatberry salad
The ultimate fall salad.

I’m an apple-a-day kind of girl: I just can’t get enough of that sweet, crunchy, sometimes tart snack that comes in a myriad of different varieties. Apples are portable, satisfying, pair wonderfully with peanut butter, and travel well (I always have one in my carry-on). But sometimes I’m looking for another way to enjoy my apples, which brought me to create this sweet, savory, chewy and crunchy wheat berry salad.

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