By SAND Member Lanie Volshefski
Well, Thanksgiving has officially come and gone. We’re left with joyous memories of time spent with friends and family and LEFTOVERS! There are so many fun things to do with all the delicious food sitting in the fridge. Turkey, stuffing, green beans, cranberry sauce, and my personal favorite, pumpkin pie. Time to get creative in the kitchen and repurpose all that pumpkin puree.
Here are three yummy breakfast recipes to use up that leftover pumpkin sitting in the fridge.
Pumpkin Pie Smoothie
You will need…
½ a frozen banana
½ cup frozen riced cauliflower
2 Tbsp. pumpkin puree
1 scoop vanilla protein powder
4 tsp. pumpkin pie spice
1 Tbsp. powdered peanut butter like PB2 or PBfit (you can also use regular peanut butter for some added healthy fats!)
1 cup unsweetened vanilla almond milk
½ cup of ice
Blend all ingredients until smooth and enjoy!
Here are three yummy breakfast recipes to use up that leftover pumpkin sitting in the fridge.
Pumpkin Pie Smoothie
You will need…
½ a frozen banana
½ cup frozen riced cauliflower
2 Tbsp. pumpkin puree
1 scoop vanilla protein powder
4 tsp. pumpkin pie spice
1 Tbsp. powdered peanut butter like PB2 or PBfit (you can also use regular peanut butter for some added healthy fats!)
1 cup unsweetened vanilla almond milk
½ cup of ice
Blend all ingredients until smooth and enjoy!
Pumpkin Pancakes
You will need…
¾ cup coconut flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp. grated nutmeg
1 cup unsweetened vanilla almond milk
¾ cup canned pumpkin puree
2 eggs (substitute a flaxseed egg to make it vegan!)
3 tsp. maple syrup, honey, or agave
2 Tbsp. coconut oil
1 ½ tsp. vanilla extract
1 ½ tsp. apple cider vinegar
Desired pancake toppings (maple syrup, butter, nut butter, or fruit!)
Mix dry ingredients and wet ingredients in separate bowls and then stir together. Spoon onto hot, lightly greased frying pan. Flip and cook through!
Add desired toppings and enjoy!
Original recipe adapted from: http://northsouthblonde.com/healthy-pumpkin-pancakes/
Pumpkin Oatmeal Bars
You will need…
2 ¼ cups rolled oatmeal
¼ cup oat flour (you can just blend ¼ cup of oats in the blender!)
1 ¼ tsp. baking powder
1 ½ tsp. cinnamon
1 tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. salt
¾ cup pumpkin puree
1 cup unsweetened vanilla almond milk
1 egg (substitute a flaxseed egg to make it vegan!)
¼ cup maple syrup, honey, or agave
2 Tbsp. nut butter of choice
½ cup mix-ins (dried cranberries, chocolate chips, coconut flakes, chopped nuts, the options are endless!)
Mix dry and wet ingredients in separate bowls then stir together. Add desired mix-ins. Pour batter into a slightly greased 8x8 pan and bake at 350 degrees for 20-25 minutes. Allow to cool and then cut into bar sized pieces. Enjoy!
Original recipe adapted from: https://www.wellplated.com/pumpkin-peanut-butter-oatmeal-bars/
Images:
https://www.thesun.co.uk/fabulous/food/4660511/pumpkin-picking-farms-uk-halloween-2017/
https://www.verybestbaking.com/libbys
You will need…
2 ¼ cups rolled oatmeal
¼ cup oat flour (you can just blend ¼ cup of oats in the blender!)
1 ¼ tsp. baking powder
1 ½ tsp. cinnamon
1 tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. salt
¾ cup pumpkin puree
1 cup unsweetened vanilla almond milk
1 egg (substitute a flaxseed egg to make it vegan!)
¼ cup maple syrup, honey, or agave
2 Tbsp. nut butter of choice
½ cup mix-ins (dried cranberries, chocolate chips, coconut flakes, chopped nuts, the options are endless!)
Mix dry and wet ingredients in separate bowls then stir together. Add desired mix-ins. Pour batter into a slightly greased 8x8 pan and bake at 350 degrees for 20-25 minutes. Allow to cool and then cut into bar sized pieces. Enjoy!
Original recipe adapted from: https://www.wellplated.com/pumpkin-peanut-butter-oatmeal-bars/
Images:
https://www.thesun.co.uk/fabulous/food/4660511/pumpkin-picking-farms-uk-halloween-2017/
https://www.verybestbaking.com/libbys