Low Carb Veggies, Page 2 (Pumpkin, etc)

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General Information

• Nutritional Information
  • Pumpkin, canned, without salt @ nutritiondata.self.com (01/19)
    • 1 cup canned pumpkin; 1 cup = 245 grams
    • 83 calories
    • 20 total carbs, 8 grams dietary fiber, and 8 grams sugar
    • 3 grams protein

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Collections of Recipes

• Collections of pumpkin recipes
  • Hungry Girl Salutes Canned Pure Pumpkin @ hungry-girl.com (01/19)

  • No Such Thing as Too Much Food! @ loveeatfood.wordpress.com (01/19)

  • Pumpkin + Protein search @ blogilates.com (01/19)

  • Top 25 Paleo Pumpkin Recipes @ primallyinspired.com (01/19)

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Miscellaneous

• Flaxseed Meal
  • Flaxseed Meal Egg Replacer @ bobsredmill.com
    • To replace one egg
      • Mix 1 tbsp flaxseed meal and 3 tbsp water
      • Allow to sit for about 5 minutes
      • Add this ingredient to your recipe as you would the eggs

  • How to Bake with Flaxseed Flour @ healthyeating.sfgate.com (01/19)
    • Flaxseed meal can act as a substitute for egs or fat in some baked goods
    • Replace one egg by 1 tablespoon of flaxseed flour mixed with 3 tablespoons of water
    • For every 1 tablespoon of fat, substitute 3 tablespoons of flaxseed flour
    • Baked goods that use flaxseed flour (to replace fat) may brown quickly
    • Baked good that use flaxseed flour (to replace eggs) will be smaller and chewier than normal
    • Reduce the flour in a recipe by up to 25 percent and replace it with ground flaxseed
    • Drink plenty of water when you're eating items baked with flaxseed flour to prevent constipation
    • Flaxseeds can absorb as much as six times their weight in water

• Secret Behind Protein Muffins and Pancakes @ bodybuildng.com (01/19)
  • Rule #1: Never bake a batter than is more than 1/4 whey
  • Rule #2: Use a primary moisturizer -- cottage cheese, pumpkin puree, Greek yogurt,
    cooked sweet potato, or applesauce
  • Rule #3: You need a flour in your batter
  • Rule #4: Always using a binding substance like egg whites, whole eggs

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Mushrooms

• "Ground Meat"
  • Mushroom Meat @ chubbyvegetarian.blogspot.com (01/19)

  • Mushroom Meat @ memphismagazine.com (01/19)

  • Pumpkin Meatless Meatballs @ hiddenfruitsandveggies.com (01/19)

  • Vegan Ground Beef Recipe @ thanksforthefood.com (01/19)

• "Meatballs"
  • Turkey Mushroom Meatballs @ simplyrecipes.com (01/19)

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Pumpkin and Chocolate

• Chocolate and Pumpkin Protein Brownies @ proteinpow.com (01/19)
  • Ingredients
    • 1 can organic pumpkin puree
    • 1 cup egg whites
    • 1/2 cup chocolate Myofusion (mixture of whey, casein, egg, and brown rice)
    • 1/2 cup coconut flour
    • 1 tablespoons cocoa
    • 1/4 cup cocoa nibs (or some nuts)
  • Directions
    • Blend all the above ingredients together
    • Bake at 170 C (338 F) for about an hour to an hour and ten in a small silicone brownie pan

• Chocolate Protein Cake with Chocolate and Vanilla Frosting @ proteinpow.com (01/19)
  • Ingredients for Cake
    • 1 cup liquid egg whites
    • 1/2 cup canned pumpkin
    • 2 tablespoons cocoa powder
    • 1/2 cup chocolate whey protein
    • 1/2 cup milk
    • 1 tablespoon coconut flour
    • 1 tablespoon ground almonds
  • Ingredients for Frosting
    • 1/2 cup vanilla casein
    • 1/4 cup whey protein powder
    • Water (enough to make the above pasty)
  • Directions
    • Blend cake ingredients together
    • Bake on a flat cookie tray for 20 minutes at 320 F
    • Mix ingredients for Frosting together, and spread on cake
    • You can melt a chocolate bar and drizzle the chocolate on the frosting

• Chocolate Pumpkin Protein Cupcakes @ emilyzaler.com
  • Ingredients
    • 3 Scoops Birthday Cake About Time Whey Protein (or, chocolate or peanut butter protein)
    • 9 Egg Whites
    • 3/4 Cup Pumpkin
    • 6 Tablespoons Flaxseed
    • 8 Packets Stevia
    • 3 Tablespoon Unsweetened Dark Chocolate Cocoa Powder
    • 2 Teaspoons Baking Powder
  • Directions
    • Pre-heat Oven to 350 degrees
    • Mix all ingredients together with an electric or hand mixer
    • Pour batter into lined muffin tins
    • Bake at 350 about 15 minutes or until cooked fully through
    • They will start to rise and firm at the top of the cupcake as they get done
    • Cupcakes can be frosted if desired

• EZ Chocolate Pumpkin Protein Cake @ emilyzaler.com
  • Ingredients
    • 1 Scoop About Time Protein (Birthday Cake or Chocolate Flavor)
    • 4 Egg whites
    • 1/2 cup canned or fresh pumpkin
    • 2 tbsp Unsweetened Cocoa Powder
    • 3 tablespoons ground flaxseed
    • 1/2 tablespoon coconut oil
    • 2 Packets Stevia
    • 1/2 tsp Baking Powder
    • 1 tsp Vanilla Extract
  • Directions
    • Pre-heat oven to 350
    • Blend all ingredients
    • Bake in a mini loaf or mini cake pan for about 20 minutes
  • Frosting
    • 1/4 Scoop Vanilla or Chocolate Whey Protein
    • Stevia (1 packet)
    • To make frosting, mix all ingredients in a small bowl
    • Add water or almond/coconut milk slowly and stir until smooth

• High Protein Chocolate Pumpkin Pudding @ powerhungry.com (01/19)
  • Ingredients
    • 1 15-ounce can unsweetened pumpkin puree (not pie filling)
    • 1/4 cup unsweetened natural cocoa powder (not Dutch process)
    • 1/2 cup sweetened chocolate protein powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 3/4 cup milk
    • Optional: additional sweetener to taste
  • Directions
    • In a blender, process the pumpkin, cocoa powder, protein powder, vanilla and cinnamon until well blended and smooth
    • Add half of the milk to the blender or processor; process until smooth, then scrape
      down the sides
    • Add remaining milk; process until smooth
    • Taste the pudding and add additional sweetener if desired
    • Scrape into a big container or into individual jars or ramekins
    • Cover and chill at least 2 hours (to thicken and blend the flavors)

• High Protein Pumpkin Cocoa Cupcakes with High Protein Frosting @ juicedmuscle.com (01/19)
  • Ingredients for Cake
    • 3 scoops whey protein powder-I used True Protein French Vanilla Cr?me.
    • 9 egg whites
    • 3/4 cup organic pumpkin, canned
    • 6 tbsp. Ground flaxseed
    • 8 packets powdered vanilla Stevia
    • 3 tbsp. unsweetened dark chocolate cocoa powder
    • 2 tsp. baking powder
  • Directions for Cake
    • Preheat oven to 350 F
    • Line 12-cup muffin tin with paper liners or use place a thin layer of coconut oil
      in each tin
    • Combine all ingredients in a mixing bowl
    • Blend together in a blender or use a handheld whisk
    • Divide the muffin mixture into the tins
    • Bake for about 15 minutes or until fully cooked through
    • To test for doneness, insert a toothpick into a muffin and if the pick comes out
      clean, it is ready
    • Remove from oven, and let cool on wire racks
  • Ingredients for Frosting
    • 1 cup Vanilla whey protein
    • 2 tsp. cinnamon
    • 2 packet vanilla Stevia
    • Liquid -- water or milk
  • Directions for Frosting
    • Mix all ingredients in a small bowl
    • Add either water or Unsweetened Almond Milk and stir until smooth
    • Put the frosting in the refrigerator for awhile
    • Put the muffins in a zip lock bag
    • Put the frosting on each muffin as you eat them

• Pumpkin Cupcakes with Protein Frosting @ emilyzaler.com
  • Ingredients
    • 3 Scoops Birthday Cake or Chocolate About Time Whey Protein
    • 1.5 Cups MuscleEgg Egg Whites (or 9 egg whites)
    • 3/4 Cup Pumpkin
    • 6 Tablespoons Flaxseed
    • 8 Packets Stevia
    • 3 Tablespoon Unsweetened Dark Chocolate Cocoa Powder
    • 2 Teaspoons Baking Powder
  • Directions
    • Pre-heat Oven to 350 degrees
    • Mix all ingredients together with an electric or hand mixer
    • Pour batter into lined muffin tins
    • Bake at 350 about 15 minutes or until cooked fully through
    • They will start to rise and firm at the top of the cupcake as they get done
  • Frosting
    • 1/4 Scoop Vanilla Whey Protein
    • Cinnamon, to taste
    • Stevia, to taste
    • To make frosting, mix all ingredients in a small bowl
    • Add water slowly and stir until smooth
    • Spread evenly on top of each cupcake

• Pumpkin Cupcakes with Protein Frosting @ oxygenmag.com (01/19)
  • Ingredients for Cupcakes
    • 3 scoops whey protein powder
    • 9 egg whites
    • 3/4 cup organic pumpkin, canned
    • 6 tbsp ground flaxseed
    • 8 packets Stevia
    • 3 tbsp unsweetened dark chocolate cocoa powder
    • 2 tsp baking powder
  • Ingredients for Frosting
    • 1 cup vanilla whey protein powder
    • 2 tsp cinnamon, to taste
    • 2 packets Stevia
    • Water
  • Directions
    • Preheat oven to 350 deg F
    • Line a 12-cup muffin tin with paper liners
    • Combine all ingredients in a mixing bowl
    • Use an electric or hand mixer to blend thoroughly together
    • Divide mixture into lined muffin tins
    • Bake for about 15 minutes or until cooked fully through
    • To test for doneness, insert a toothpick into one and if the pick comes out clean,
      then it s ready
    • Remove from oven
    • To make frosting, mix all ingredients in a small bowl
    • Add water slowly and stir until smooth
    • Spread evenly on top of each cupcake.

• Sinless Dark Chocolate Pumpkin Protein Cake @ proteinpow.com (01/19)
  • Ingredients
    • 1 can of pumpkin puree (425g)
    • 3/4 cup of 100% cocoa powder
    • 2 tbsp coconut oil
    • 3/4 cup of coconut sugar or nectar
    • 1/4 cup of unflavored casein powder (or chocolate casein)
    • 3 tbsp coconut flour
    • 1/2 cup of liquid egg whites
  • Directions
    • Chuck all of the above ingredients in a bowl and blend them.
    • Pour the mix onto a small silicone baking pan
    • If you want, throw in some squares of dark chocolate into your batter; they will melt
      as your cake cooks
    • Bake at 180 C (356 F) for about 40-50 minutes or until, when poked with a knife, your
      knife comes out clean
    • Once baked, slice into ten squares; the brownies are a bit mushy

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Pumpkin and Gelatin

• Paleo Pumpkin Mousse @ empoweredsustenance.com (01/19)

• Pumpkin Custard @ ivannikolov.com (01/19)
  • Ingredients
    • 14 oz. can pureed pumpkin
    • 14 oz.(1 1/2 cups) coconut milk
    • 1/3 c (70 g) Truvia
    • 1/2 teaspoons pumpkin pie spice (cinnamon, allspice, nutmeg, ground cloves)
    • 1 t vanilla extract
    • 1 T (1 packet) gelatin powder (1 T agar for a vegan recipe.. See notes)
    • 1/4 c hot warm water (to bloom the gelatin, but not used with agar)
    • 1-2 squares 80+ percent extra dark chocolate
  • Directions
    • Mix all ingredients (but the gelatin and water) in a small sauce pot
    • Keep wisking while heating
    • Right when it's about to come to a simmer, remove it from the heat
    • In a cup or small bowl, sprinkle the gelatin over the warm water and stir to
      dissolve completely
    • Whisk the semi-solid gelatin mass into the pumpkin mixture
    • Pour in small bowls or water glasses
    • Refrigerate
    • Grate extra dark chocolate on top just before serving
  • Variations
    • Add 60 g of vanilla-flavored whey protein

• Pumpkin Pie Bars @ thespunkycoconut.com (01/19)
  • Ingredients
    • 3/4 cup coconut milk
    • 3/4 cup pumpkin puree
    • 1/4 cup coconut sugar (which is low glycemic index)
    • 10 drops vanilla liquid stevia
    • 1/4 tsp sea salt
    • 1/4 tsp cardamom
    • 1/4 tsp ginger
    • 3/4 tsp cinnamon
    • 4 teaspoons of gelatin
  • Directions
    • To a small pot, add all the ingredients except the gelatin
    • Simmer till the coconut sugar is just dissolved
    • Add the gelatin, and whisk
    • Pour over crust (if present)
    • Store in the fridge

• Pumpkin Pie @ aiplifestyle.com (01/19)

• Pumpkin Pie Marshmallow Recipe @ purelytwins.com (01/19)
  • Ingredients
    • 1/3 cup pumpkin puree
    • 1/4 teaspoon stevia (or 2-3 tablespoons maple syrup)
    • 1 teaspoon pumpkin pie spice
    • 1 1/2 cups water
    • 4 tablespoons gelatin
  • Directions
    • Place 1/2 cup water with 4 tablespoons gelatin into mixing bowl
    • Mix until combined
    • Let sit for about 10 minutes
    • Heat up 1 cup water with 1/3 cup pumpkin puree
    • Heat on medium high heat until you see bubbles
    • Click here to see a video of us making marshmallows
    • Pour hot mixture into gelatin and mix together
    • Add in pumpkin pie spice and stevia
    • **If using MAPLE SYRUP, add it to the hot water pumpkin mixture
    • Start mixing on slow speed and move up to a faster speed
    • Beat for 10-12 minutes; the marshmallows should start to come together
    • Pour marshmallow batter into a pan; we use a glass 8 in square pan
    • Let sit for a few hours or overnight
    • Once set, cut pumpkin marshmallows into any desired shape
    • We used pumpkin cookie cutter
    • Store in refrigerator for a few days

• No Bake Pumpkin Pie @ cooks.com (01/19)
  • Ingredients
    • 1 (9 inch) graham cracker crumb crust
    • 1 env. Knox unflavored gelatin
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground ginger
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. salt
    • 1 (14 oz.) can Eagle Brand condensed milk (not evaporated)
    • 2 eggs, well beaten
    • 1 (16 oz.) can pumpkin (about 2 c.)
  • Directions
    • In heavy medium saucepan, combine unflavored gelatin, cinnamon, ginger, nutmeg, and salt
    • Stir in sweetened condensed milk and eggs; mix well
    • Let stand 1 minute
    • Over low heat, cook and stir constantly until gelatin dissolves and mixture thickens slightly (about 10 minutes)
    • Remove from heat
    • Stir in pumpkin; mix well
    • Pour into prepared crust
    • Chill 3 hours or until set

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Pumpkin, Baked

• Cinnamon Swirl Pumpkin Protein Loaf @ emilyzaler.com
  • Ingredients
    • 1.5 scoops Pumpkin Spice About Time Protein
    • 3/4 Cup Liquid egg whites
    • 1 Cup canned or fresh pumpkin
    • 3 Tablespoons Flaxseed
    • 1.5 Teaspoons Cinnamon or Pumpkin Pie Spice to taste
    • 1/2 tsp Baking Powder
    • 1 tsp Vanilla
    • Stevia to taste
  • Directions
    • Blend all ingredients together
    • Bake at 350 in a loaf pan for about 20 minutes or until firm

• Pumpkin Muffins @ ingredientsofafitchick.com (01/19)
  • Ingredients
    • 1 scoop (30g) vanilla protein
    • 1 tbs (6g) ground flax
    • 1 tsp pumpkin pie spice
    • 1 tsp truvia (or sweetener of choice)
    • 1/2 tsp baking powder
    • 1/2 c pure pumpkin (not pumpkin pie filling)
    • 2 egg whites
    • 1/2 tsp vanilla
  • Directions
    • Pre heat your oven to 325 degrees
    • Spray 4 muffin cups with non stick spray
    • Whisk your protein, flax, pie spice, sweetener and baking powder together
    • Add in your egg whites, pumpkin and vanilla
    • Mix well
    • Divide the batter evenly among the 4 muffin cups
    • Bake for 20 minutes

• Protein Pumpkin Rolls with Protein Cream Cheese Frosting @ bodybuilding.com (01/19)
  • Ingredients for Rolls
    • 1/4 cup canned pumpkin (pure pumpkin, not pie filling)
    • 1-1/2 scoops ON Gold Standard 100% Whey Pumpkin Pie Protein
    • 2 tbsp coconut flour
    • 1/3 cup egg whites
    • 1/4 tsp baking powder
  • Ingredients for Protein Cream Cheese Frosting
    • 1/3 cup low-fat cream cheese
    • 1/2 scoop ON Platinum Vanilla Tri-Celle Casein
    • Water
    • Stevia (optional)
  • Directions for Rolls
    • Preheat oven to 375 degrees F
    • In a bowl, mix all ingredients together
    • Spray a cupcake pan with nonstick cooking spray and spoon in batter to make 4 rolls
    • Place in oven and bake for about 10 minutes
    • Using a knife, loosen the rolls from the pan and flip them over
    • Continue baking for 2-5 minutes
    • Be careful not to overcook
    • Insert a toothpick and make sure it comes out clean to ensure rolls are baked through
    • Remove from oven to cool
    Direction for Protein Cream Cheese Frosting
    • Mix cream cheese and casein powder together in a bowl
    • Add sweetener and water if needed

• Pumpkin Parmesan Bread Rolls @ bakerita.com (01/19)
  • Ingredients
    • 1/2 cup (120g) canned pumpkin puree
    • 1 1/4 cups (190g) all-purpose flour
    • 2 teaspoons (10g) baking powder
    • 1/4 cup (30g) + 2 tablespoons grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried rosemary
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried thyme
    • 2 eggs, lightly beaten
    • 1 tablespoon milk
  • Directions
    • Preheat the oven to 350 deg F
    • Lightly grease a medium sized baking pan or sheet
    • In a big bowl, combine grated pumpkin, flour, baking powder, salt, rosemary and
      1/4 cup of Parmesan cheese
    • Add the eggs and milk and mix with a wooden spoon
    • The dough will be quite wet and somewhat sticky
    • If necessary, add some more flour so you can shape the rolls
    • Divide the dough into 4 equal portions and transfer each to the baking pan
    • Lightly flour your hands and shape the dough portions into 4 round balls
    • Sprinkle them with some flour and the rest of Parmesan cheese
    • Bake for 25-30 minutes or until lightly browned
    • Allow the rolls to cool on the pan for 5 minutes, and then transfer to a cooling rack

• Pumpkin Pie Protein Bread @ proteinpow.com (01/19)
  • Ingredients
    • 1 can (420g) pumpkin puree
    • 1/2 cup vanilla whey protein powder
    • 1/4 cup buckwheat flour
    • 1/4 coconut sugar
    • 1/2 cup liquid egg whites
    • 1/2 tsp baking powder
    • 1 tbsp vanilla essence
    • 1/2 tbsp cinnamon
    • 1/2 tbsp mixed spice
  • Directions
    • Blend all of the above ingredients together
    • Pour into a silicone bread loaf pan
    • Bake at 165 C (around 330 F) for around 60-65 minutes or until when stabbed with
      a knife, your knife comes out clean
    • Let the bread cool before slicing

• Pumpkin Protein Loaf @ proteincupcakes.net
  • Ingredients
    • 1/4 cup coconut flour
    • 3 scoops vanilla whey protein
    • 1 can raw pumpkin
    • 4 egg whites
    • 1/4 cup non-fat Greek yogurt
    • 1/2 cup to 1 cup unsweetened almond milk
    • 1/2 tsp baking soda
    • 1/4 tsp baking powder
    • 1/8 tsp ground cloves
    • 1/8 tsp allspice
    • 1/4 tsp nutmeg
    • 1 tbsp cinnamon
    • 1/2 tbsp vanilla
    • 4-6 packets Ideal, Stevia, or Truvia sugar
  • Directions
    • Throw everything into one big bowl
    • Whisk it until all the ingredients are completely mixed together
    • Put the batter into a loaf pan
    • Top with crushed almonds, hemp seeds, anda drizzle of sugar-free maple syrup
    • Bake for 35-40 mins at 350 deg F
    • Let cool

• Savory Pumpkin Bread @ cooks.com (01/19)
  • Ingredients
    • 2 eggs, beaten
    • 1/3 c. vegetable oil
    • 1/2 c. milk
    • 1 c. mashed pumpkin
    • 2 c. unbleached flour
    • 1 tbsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt, optional
    • 4 tbsp. sugar
    • 1 tbsp. mint
    • 1 tsp. each basil, coriander, chives
    • 1/2 tsp. sage
  • Directions
    • Mix together all liquid ingredients and pumpkin
    • Stir in all dried ingredients sifted together and herbs
    • Turn into greased and floured pan
    • Bake at 350 degrees for 1 hour or until toothpick comes out clean

• Zucchini, Pumpkin, and Vanilla Whey Protein Muffins @ proteinpow.com (01/19)
  • Ingredients
    • 1 whole egg
    • 2 egg whites
    • 1/2 cup Vanilla Whey (I used Collagen Sport s Isolate)
    • 1/8 cup coconut flour
    • 1/8 cup White Chocolate Whey (I used Ironscience s concentrate)
    • 1/2 cup pumpkin puree
    • 1 tablespoon toffee flavdrops
    • 1 tablespoon vanilla essence
    • 1 1/2 cups grated zucchini (I grated a medium sized one)
  • Directions
    • Whisk ingredients together
    • Bake in 8 muffin cases for about 35 minutes at 170 C (338F).

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Pumpkin Chili

• Paleo Pumpkin Chili @ health-bent.com (01/19)
  • Ingredients
    • 2 lbs ground beef
    • 1 large yellow onion, diced
    • 6 cloves garlic, diced
    • 14 oz can of pumpkin puree
    • 1 (28 oz) can diced, fire-roasted tomatoes
    • 1 (15 oz) can tomato sauce
    • 1 (7 oz) can diced, roasted green chilies
    • 1 cup chicken or beef stock
    • Fat of choice
    • Salt and Pepper
  • Chili Spice Mixture
    • 2 tbsp chili powder
    • 2 tbsp cumin
    • 1 tbsp paprika
    • 2 tsp salt
    • 2 tsp coriander
    • 2 tsp cinnamon
    • 2 tsp cocoa powder
    • 1 tsp garlic powder
    • 1/2 tsp cayenne

• Paleo Pumpkin Chili @ insonnetskitchen.com
  • Ingredients
    • 1 tablespoon coconut oil
    • 1 medium yellow onion, diced
    • 4 garlic cloves, minced
    • 1 pound organic grass-fed ground beef
    • 2 cups chopped zucchini, cauliflower, or vegetables of choice
    • 2 cups pumpkin puree
    • 1 cup vegetable, beef, or chicken stock
    • 2 14-oz cans fire roasted tomatoes
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon chili powder
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon sea salt (more to taste)

• Paleo Pumpkin Chili @ paleoporn.net (01/19)
  • Ingredients
    • 2 lbs ground beef
    • 1 onion, chopped
    • 6 cloves garlic, chopped
    • 1/2 head cauliflower, chopped into large chunks
    • 2 cups pumpkin puree
    • 1-2 teaspoons of each: chili powder, cayenne pepper, cumin, paprika, crushed red
      pepper, turmeric, thyme, oregano, sea salt and coarse ground black pepper
    • 26 ounces Pomi strained tomatoes
    • 1 cup beef broth
    • 1/2 cup water

• Pumpkin Chili with Chicken @ myrecipes.com (01/19)
  • Ingredients
    • 3 tablespoons olive oil
    • 1 small onion, chopped
    • 1 green bell pepper, seeded and chopped
    • 1 jalape o, seeded and finely chopped
    • 2 cloves garlic, minced
    • 1 1/2 pounds ground chicken
    • 2 15-oz. cans diced tomatoes, undrained
    • 1 15-oz. can pure pumpkin
    • 2 cups low-sodium chicken broth
    • 1 1/2 tablespoons chili powder
    • 1 tablespoon cumin
    • Salt and pepper
    • 1 15-oz. can kidney beans, drained and rinsed
    • 1 15-oz. can white kidney beans, drained and rinsed

• Pumpkin Paleo Chili @ thespunkycoconut.com (01/19)
  • Ingredients
    • 3 cups chopped yellow onion
    • 8 cloves garlic, chopped
    • 1 pound ground turkey
    • 2 (15 oz) cans fire-roasted tomatoes
    • 2 cups pumpkin puree
    • 1 cup chicken broth
    • 2 tablespoons honey
    • 4 teaspoons dried oregano
    • 2 teaspoons chili spice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon sea salt

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Pumpkin Meatballs

• BBQ Pumpkin Turkey Meatballs @ myfoodnfitnessdiaries.com
  • Ingredients for meatballs
    • 1 lb. lean ground turkey
    • 1 cup breadcrumbs
    • 1/3 cup of your favorite barbecue sauce
    • 1/3 cup pumpkin puree (not pumpkin pie filling!)
    • 1 teaspoon garlic powder

• Garlicky Spaghetti Squash with Pumpkin Chicken Meatballs @ wearenotmartha.com (01/19)
  • Ingredients for meatballs
    • 1 lb ground chicken
    • 3/4 C pumpkin puree
    • 1/4 t ginger
    • 1/2 t dried thyme
    • 1 C panko
    • 1/4 C parmesan cheese, plus more for topping
    • 1 egg, lightly beaten
  • Directions for meatballs
    • Preheat oven to 375 deg F
    • In a large bowl, combine ground chicken, pumpkin puree, ginger, thyme, panko,
      parmesan cheese, and egg
    • Mix by hand until fully incorporated
    • Lightly spray a baking dish with coconut oil
    • Using your hands, roll mixture into golfball size balls and place in a baking dish
    • Bake at 375 degrees for about 25-30 minutes
    • It s nice to have them a little bit crispy on the outside
    • Serve the pumpkin chicken meatballs over garlicky spaghetti squash, with a little
      extra parmesan sprinkled over the top

• Pumpkin Curry Turkey Meatballs @ notsodesperatehousewife.com
  • Ingredients
    • 1 lb ground turkey
    • 1/3 cup pumpkin
    • 3 Tbsp olive oil
    • 1/4 cup raisins
    • 1 tsp curry powder
    • 1 tsp chili powder
    • 1/2 tsp cumin
    • 1 tsp salt
  • Directions
    • In a large bowl, combine all ingredients
    • With your hands, mix the ingredients until blended
    • DO NOT overmix or else the meatballs will be tough
    • Shape the mixture into meatballs (golf-ball size for me)
    • Arrange meatballs in a greased baking dish
    • Bake for 40 minutes at 350 degrees

• Pumpkin Meatballs @ mindovermunch.com
  • Ingredients for meatballs
    • 20 oz package extra lean ground turkey breast
    • 1/2 cup pumpkin puree/canned pumpkin (not pumpkin pie filling)
    • 1/2 cup oats, lightly pulsed in processor
    • 2 tablespoons egg whites
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon salt
    • Dash of pepper (to taste)
  • Directions for meatballs
    • Preheat oven to 375 F
    • Combine all meatball ingredients
    • Form into 1-inch balls (I used a cookie scoop and got 20!)
    • Transfer to a baking sheet lined with foil and sprayed
    • Bake 25-30 minutes, until cooked through

• Pumpkin Turkey Meatballs @ idontgotothegym.com
  • Ingredients
    • 1 pound organic lean ground turkey
    • 1 cup organic pumpkin puree
    • 1 yellow pepper chopped
    • 2 cups baby organic spinach
    • 1/2 cup whole wheat panko
    • 1 red onion chopped
    • 3 garlic cloves minced
    • 1 tbsp. cinnamon
    • 1 tbsp. fresh rosemary minced
    • 1 tbsp. olive oil
    • 1 egg white
    • 1 tbsp. parmesan cheese
  • Directions
    • Preheat oven to 400 degrees
    • Add olive oil to saut pan over medium heat
    • Add onion, garlic, pepper and saut for 3-4 minutes to soften
    • Add baby spinach and saut until wilted
    • Add pumpkin to mixing bowl with one tbsp. cinnamon; mix well
    • Add ground chicken and stir to combine
    • Add saut ed veggies, one egg white, panko, parmesan cheese and rosemary
    • Mix to combine
    • Portion out and roll up meatballs; we made 27 small meatballs
    • Bake for 25 minutes - flipping halfway through

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Pumpkin Meatloaf

• Chili Pumpkin Turkey Meatloaf @ thecocnutdiaries.net (01/19)
  • Ingredients
    • 1 lb of raw 97% lean ground turkey
    • 1/2 cup of raw old fashioned rolled oats
    • 1/2 cup pumpkin pur e
    • 2 egg whites
    • 2 tsp chili powder
    • 2 tsp cinnamon
    • 2 tsp pumpkin pie spice
  • Directions
    • Preheat the oven to 350 F
    • Mix all of the ingredients together in a bowl
    • Spray a loaf pan iwth nonstick spray
    • Place the mixture in the loaf pan
    • Bake at 350F for 35 minutes

• Pumpkin Chili Turkey Meatloaf @ liveanddiet.com
  • Ingredients
    • 1 pound 99% FF Ground Turkey
    • 1/2 C. Old Fashioned Oats
    • 1/2 C. Pumpkin Puree
    • 2 Egg Whites
    • 1 Tsp. Cinnamon
    • 1 Tsp. Chili Powder
    • 1/2 Tsp. Nutmeg
  • Directions
    • Mix everything together in a big bowl
    • Spray a loaf pan with non-stick cooking spray
    • Bake for 45 minutes at 350 deg F
    • Top with your choice of sauce

• Pumpkin Meatloaf with Pumpkin BBQ Sauce @ katheats.com (01/19)
  • Ingredients
    • 4 pounds of ground beef
    • 4 ounces bread crumbs (from about 3 slices of bread)
    • 1 cup canned pumpkin
    • 2 eggs
    • 1 tsp kosher salt
    • 1 tsp cinnamon
    • 1 tsp chili powder
    • 1 clove garlic
    • 1/2 tsp smoked paprika (optional)
  • Directions
    • Preheat oven to 400 F
    • Combine all the ingredients into a large bowl
    • Spray your loaf pan and form the loaf inside
    • Bake for about 70 minutes, or until inner temperature reaches 160 F

• Pumpkin Turkey Meatloaf @ caracravings.com (meatloaf cooked inside a pumpkin) (01/19)

• Pumpkin-Turkey Meatloaf Muffins @ carascravings.com (01/19)
  • Ingredients
    • 1 cup finely chopped onion
    • 1 8oz package mushrooms, chopped finely
    • 3 cloves of minced garlic
    • 1 lb 93% lean ground turkey breast
    • 1 cup pumpkin puree
    • 1 egg white
    • 1/3 cup rolled oats
    • 1 tsp each minced fresh thyme and rosemary
    • Freshly ground salt and pepper
    • 1 tbsp Worcestershire sauce
  • Directions
    • Preheat oven to 400 F
    • Spray a standard 12-cup muffin tin with nonstick cooking spray
    • In a nonstick skillet over medium heat, cook the onions until softened, about 8 minutes
    • Add the mushrooms and garlic and cook for about 5 minutes more, until vegetables
      are tender
    • Add to a bowl with the turkey, pumpkin, egg white, oats, sage, salt & pepper
    • Toss gently to combine
    • Divide the mixture evenly among the muffin tin
    • Place in the oven, bake for 20 minutes

• Pumpkin Turkey Meatloaf @ saymmm.com (01/19)
  • Ingredients
    • 1 lb. 99% lean ground turkey breast
    • 1 cup pumpkin puree
    • 1 egg white
    • 1/3 cup bread crumbs
    • 1 tsp. rubbed sage
    • Salt and pepper
    • 1 tbsp. worchestershire sauce

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Pumpkin Pancakes

• Best Pumpkin Protein Pancake Recipe Ever @ 12minuteathlete.com (01/19)
  • 1/3 cup organic canned pumpkin puree
  • 1/2 tsp vanilla extract
  • 1 serving vanilla protein powder (this equaled two scoops for me)
  • 2 egg whites (6 tbsp)
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice (optional)

• Four Ingredient Pumpkin Protein Pancakes @ undressedskeleton.tumblr.com
  • 1/4 Cup Pumpkin Puree
  • 1 Scoop Organic Vanilla Whey Protein
  • 1 Large Egg (or 3 tbsp egg whites)
  • 1 Tsp Organic Vanilla

• Low Carb Pumpkin Protein Pancakes @ kellygonzalez.com
  • Ingredients
    • 1/2 scoop Dale s Raw Protein- Vanilla
    • 1 whole egg + 1 egg white *Use 2 egg whites for low-fat version
    • 1/4 cup Trader Joe s organic canned pumpkin
    • 1 tbsp ground flax seed
    • 1/4 tsp cinnamon
    • 1/4 tsp pumpkin pie spice
    • 1/4 tsp stevia
    • 1/4 tsp baking powder
  • Directions
    • Add all ingredients to a medium sized bowl; mix with a spoon until smooth
    • Spray skillet or griddle with non-stick cooking spray (I use coconut spray oil)
    • Heat skillet over medium-high heat
    • Pour 2 dollops (approximately 4-5 in. circumference) on the griddle
    • Cook for about 90 seconds
    • Flip when the pancake begins to bubble on top
    • Continue to heat for another 30-60 seconds, or until the center is cooked through

• Maple Pumpkin Protein Pancakes @ proteinpow.com (01/19)
  • Ingredients
    • 1/4 cup maple flavored whey protein powder
    • 1/2 cup gluten-free oats
    • 1 cup liquid egg whites
    • 1/2 cup pumpkin puree
  • Directions
    • Blending the pancake ingredients together
    • Fry the batter on a super-hot nonstick pan further with coconut oil

• Paleo Pumpkin Protein Pancakes @ deliciousbydre.com (01/19)
  • Ingredients
    • 1 cup egg whites
    • 3/4 cup pumpkin
    • 1/2 cup almond flour
    • 1 scoop vanilla egg white protein powder
    • 2 tbsp organic milled flax
    • 2 tbsp organic honey (or splenda/stevia)
    • 1/8 tsp ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp cinnamon
    • 1/2 tsp pumpkin pie spice
    • 1/4 tsp baking soda
    • 1/4 tsp salt
  • Directions
    • Stir in/dissolve the pumpkin into the egg whites & add the honey
    • Mix dry ingredients separately & add to the wet ingredients
    • Heat pan or griddle on medium low heat (4 out of 10) and coat with organic coconut oil
      or coconut oil spray
    • Using a 1/4 cup measure, pour batter onto your cooking surface
    • Once it bubbles up, use a spatula to flip it over & cook for an additional 30 seconds
      to 1 min on the other side

• Protein Pumpkin Paleo Pancakes @ turtlewoman.hubpages.com (two recipes) (01/19)
  • Ingredients
    • 1/4 cup coconut flour
    • 3 eggs
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon sea salt
    • 1/4 cup pumpkin puree
    • 1/2 teaspoon apple cider vinegar
    • 1 tablespoon coconut oil, melted, (add more for more moisture)
    • 1/4 teaspoon pumpkin pie spice
    • 1/4 cup almond milk, (optional, if your batter is still too thick for your preference)
    • 1/4 cup pure maple syrup, (to drizzle on)
  • Directions
    • Whisk together the dry ingredients: coconut flour, baking soda, salt, cinnamon and nutmeg
    • Then whisk the wet ingredients in a separate bowl: eggs, coconut oil, apple cider
      vinegar, maple syrup and pumpkin puree
    • Slowly add the dry mix to the wet mix until the ingredients are well combined
    • Heat the pan or skillet with coconut oil or organic butter over MEDIUM-LOW heat
    • Spoon the batter into the pan in whatever size you wish
    • Use a spoon to flatten and shape the batter to about 1/3 inch
    • They will not bubble like regular pancakes so keep your eyes on them until they are done
    • Flip them over to the other side when the bottom is golden brown
    • Also, you can check the edges to see if they are ready
    • Serve with pure maple syrup or just enjoy the pumpkin pancakes by themselves. Enjoy!

• Protein Pumpkin Pancakes
  • 1/2 cup pumpkin
  • 1/4 cup egg whites
  • 1 scoop protein (vanilla or cinnamon)

• Protein Pumpkin Pancakes @ foodcoach.me (01/19)
  • Ingredients
    • 1 scoop vanilla whey protein powder
    • 1 tsp pumpkin pie spice
    • 1 tsp cinnamon
    • 1/2 tsp baking powder
    • 1 egg
    • 2 tbsp unsweetened almond milk
  • Directions
    • Mix dry ingredients together: protein powder, pumpkin pie spice, cinnamon and baking powder
    • Add egg and mix together well
    • Add unsweetened almond milk and smooth the batter together
    • Add to pre-heated griddle pan and let cook until slightly bubbly on top
    • Flip and cook about 30 seconds longer

• Protein Pumpkin Pie Pancakes @ mamas-losing-it.com
  • Ingredients
    • 1/4 C Pure Pumpkin
    • 6 Tbl Egg Makers (Great Value brand Egg Beaters)
    • 1/8 tsp Cinnamon
    • 1/8 tsp Pumpkin pie spice
    • 1 Scoop Vanilla Whey Protein Powder
  • Directions
    • Combine all ingredients until smooth like a batter
    • Spray pan with non-stick spray and set heat on medium
    • Spoon batter into pan (I use 2 tbl per pancake and it made 6)
    • Cook until edges start to brown and they can be flipped
    • Remove and top with your choice of toppings

• Pumpkin Bacon Pancakes @ prevention.com (added bacon to the pancake batter) (01/19)

• Pumpkin Gingerbread Protein Pancakes @ thebigmansworld.com (01/19)
  • Ingredients
    • 2 Tbsp coconut flour, sifted
    • 1/2 tsp baking powder
    • 1 scoop vanilla or neutral tasting protein powder
    • 1/2 tsp ginger
    • 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp sea salt
    • 2 egg whites
    • 1/2 tsp vanilla extract
    • 1/2 cup pumpkin (not filling)
    • 1/4-3/4 cup milk of choice
    • Molasses, maple syrup and butter, for topping (Optional)
  • Directions
    • In a large mixing bowl, sift the coconut flour, protein powder and baking powder
      to avoid clumps
    • Add in the spices and mix well
    • In a small bowl, whisk the egg whites with the vanilla extract
    • Add this to the dry mixture and stir until a dough like consistency
    • Add in the pumpkin
    • Slowly add the milk one tablespoon at a time until a thick batter is formed
    • Heat a frying pan on low heat and spray with cooking oil
    • Once pan is extremely hot, pour 1/4 cup servings of the batter and cover
    • Once bubbles appear and the edges go brown, remove cover, flip the pancakes and
      cover again for approximately 1 minute
    • Repeat until all the batter is used
    • Note: If you use an unsweetened protein powder, add a Tbsp of sugar or sweetener of choice

• Pumpkin Pancakes @ bodybuilding.com (01/19)
  • Ingredients
    • 3/4 cup Skim Milk
    • 1/4 cup Pumpkin Puree
    • 1/2 cup Oats
    • 1/2 cup Vanilla Protein Powder
    • 2 Egg Whites (6 tbsp)
    • 2-3 drops Stevia
    • 1/2 tsp Cinnamon
    • 1/4 tsp Pumpkin Pie Spice
    • 1/2 tsp Salt
    • 1 tsp Baking Powder
  • Directions
    • Mix all ingredients in a blender or food processor until smooth
    • Once well combined, pour onto a greased skillet or griddle
    • Cook for 2-3 minutes per side or until golden brown
    • Serve with sugar-free maple syrup or sprinkled with fresh berries

• Pumpkin Protein Pancakes @ blogilates.com
  • Ingredients
    • 1 scoop vanilla whey protein powder
    • 4 tbsp canned pumpkin puree
    • 1 tbsp ground flax seed
    • 1/4 cup liquid egg whites
    • 2 tbsp milk
    • 1/2 tsp Stevia (equal to about 1/2 tsp sugar)
    • Pinch of baking powder
    • Dash of cinnamon
  • Directions
    • Mix all ingredients together in a bowl
    • Heat pan on medium heat and spray with PAM
    • Then pour batter on to make small pancakes
    • Flip once small bubbles have formed on top

• Pumpkin Protein Pancakes @ bodybuilding.com (01/19)
  • Ingredients
    • 1/2 cup 100% canned pumpkin
    • 1/4 cup of liquid egg whites
    • 1/2 scoop of MET-Rx Ultamyosyn Whey Cookies N' Cream
    • 1 tsp baking powder
    • 1/2 tsp pumpkin spice
    • Natural sweetener (optional)
  • Directions
    • Mix canned pumpkin, liquid egg whites, and MET-Rx protein powder together with a
      spatula or blender
    • Stir in the baking powder
    • Continue to stir as you add in the pumpkin spice
    • Add a little natural sweetener such as Stevia or honey if you want
    • Slowly add water; start with 1/4 cup and add from there
    • Just be sure to keep the batter thick!
    • Turn your stove on medium heat
    • Pour in the batter (it should be thick,) and let cook for about 3 minutes
    • Flip your perfectly pleasant protein pancake, and lower the heat a little bit
    • Cook until desired fluffiness, and let cool

• Pumpkin Protein Pancakes @ pbfingers.com (01/19)
  • 1/2 canned pumpkin
  • 1 scoop All the Whey cinnamon protein powder
  • 2 egg whites

Top of Page

Pumpkin Pie

• Crustless Lean Pumpkin Pie Recipe @ workoutbuddyx.com
  • Ingredients
    • 4 cup pumpkin puree
    • 8 large egg whites
    • 2 cup of unsweetened almond milk
    • 1 cup vanilla whey protein
    • 4 tsp pumpkin spice
    • Hint of cinnamon (optional)
    • Hint of nutmeg (optional)
  • Directions
    • Pre heat oven to 230 degrees (C?)
    • Mix all ingredients together
    • Pour the mixture in muffin mold
    • Bake for 25 minutes
    • Enjoy them warm, or let them cool for a few hours for a nicer firmer texture
    • Makes 8 "pies"

• Crustless Mini Pumpkin Protein Pies @ proteinpow.com (01/19)
  • Ingredients
    • 1/2 can pumpkin puree
    • 3/4 cup liquid egg whites
    • 1/4 cup vanilla whey protein powder
    • 1 teaspoon toffee flavoring (this is optional but nice for extra sweetness)
    • 1 teaspoon cinnamon (optional but nice for extra spice)
  • Directions:
    • Mix ingredients, and pour into silicone muffin pan
    • Bake at 170 C (338 F) for 35-40 minutes or until when poked with a knife your knife
      comes out clean
    • Let them cool completely before unmolding

• Crustless Protein Pumpkin Pie @ bodybuilding.com (01/19)
  • Ingredients
    • 15 oz canned pumpkin
    • 12 oz unsweetened almond milk
    • 3/4 cup liquid egg whites
    • 1 tsp cinnamon
    • 1 scoop ON Gold Standard 100% Whey Pumpkin Pie Protein
    • 1 tsp vanilla extract
    • 40 drops liquid Stevia
  • Directions
    • Preheat oven to 350 degrees F
    • Mix all ingredients together with a wire whisk, then pour batter into a greased pie pan
    • Bake for 50-55 minutes or until toothpick comes out clean

• EZ Whey Pumpkin Pie @ emilyzaler.com
  • Ingredients
    • 1 Scoop Pumpkin Spice About Time Protein Powder
    • 3 tablespoons ground flaxseeds
    • 3 egg whites
    • 1/2 cup pumpkin
    • Stevia to taste (~1 Packet)
    • 1/2 teaspoon baking powder
    • 1/2teaspoon vanilla extract
    • Pumpkin Pie Spice to taste (~1 tsp)
  • Directions
    • Blend all ingredients
    • Bake in a mini pie dish at 350 for about 20 minutes

• HPLC Protein Pumpkin Pie @ highproteinlowcrap.com
  • Ingredients
    • 1 can (15oz) Libby s 100% Pure Pumpkin
    • 1 cup egg whites
    • 1.5 scoops Optimum Nutrition French Vanilla whey protein powder
    • 1/2 tsp salt
    • 1 tsp vanilla extract
    • 1 tsp dried cinnamon powder or fresh-grated cinnamon stick
    • 1 tsp dried nutmeg powder or fresh grated nutmeg
    • 12 packets Truvia stevia-based sweetener (or 12 Splenda packets)
  • Directions
    • Preheat your oven to 350 F
    • Spray your pie pan with PAM
    • Mix all of the ingredients in a big bowl with a regular spatula, and then dump them
      into the pie pan.
    • When your oven hits 350 degrees, set the pan in there LIGHTLY and remove it
      GENTLY after exactly 32 minutes of baking
    • If you re rough with the pan when you take it out of the oven, you may see it deflate

• Lean Pumpkin Pie @ fitnesstreats.com
  • Ingredients
    • 1/2 cup pumpkin puree
    • 1 egg white
    • 1/2 cup of unsweetened almond milk or soy milk
    • 1/4 cup vanilla-flavored whey protein
    • 1 tsp pumpkin spice
    • 1 tsp agar agar
  • Directions
    • Mix everything together; it s normal for the batter to be quite runny
    • Make 4-6 mini-pies in a silicone muffin mold
    • Float the silicone muffin mold in a water bath
    • Cook at 230 deg C for 25 minutes
    • Let the pies cool down, and store them in the fridge to firm up

• Protein Pumpkin Pie @ deliciousbydre.com (01/19)
  • Ingredients
    • 1 small (15 oz) can of pumpkin pur e (not pumpkin pie filling)
    • 2 eggs (lightly beaten)
    • 2 scoops of vanilla protein powder
    • 1/2 cup coconut sugar
    • 1/4 cup unsweetened vanilla almond milk
    • 1 tsp pumpkin pie spice
    • 1 tsp cinnamon
  • Directions
    • Preheat oven to 350 degrees
    • Mix all ingredients together in a bowl, and pour into the pie pan
    • Bake at 350 for 25 minutes
    • Reduce temperature to 300 and bake for an additional 20-25 minutes, until knife comes
      out clean at the center
    • Cool on a wire rack for about 1 hour before covering and refrigerating until ready to eat

• Protein Pumpkin Pie @ dhftns.com (cottage cheese and bacon on top) (01/19)

• Protein Pumpkin Pie @ tryabouttime.com
  • Ingredients
    • 1 29-oz can of Pumpkin
    • 4 scoops About Time Pumpkin spice, vanilla, cinnamon swirl or birthday cake
      whey protein isolate
    • 1 c unsweetened almond milk
    • 2 T vanilla extract
    • 2 T coconut flour
    • 12 Stevia packets (adjust to your taste)
    • 1 t cinnamon
    • 1 t pumpkin pie spice
    • 1 t salt
    • 1/2 t nutmeg
    • 1/4 t allspice
    • 1/4 t ginger
    • Dash of cloves
  • Directions
    • Blend coconut flour, spices and protein together
    • Add the pumpkin and mix well until all powder is incorporated
    • Add the vanilla extract and almond milk, mix well
    • Pour batter over top the crust, tap pie pan to even out
    • Bake pie for 65-70 minutes
    • Cool completely as this allows the spices to meld together
    • Yields 8 servings

• Pumpkin IsoNatural Protein Pie @ allmaxnutrition.com (01/19)
  • Ingredients
    • 2 cups 100% Pumpkin Puree
    • 2 scoops IsoNatural (Vanilla)
    • 8 packets Stevia
    • 1/3 cup Egg Whites
    • 1/2 cup Almond Milk
    • 2 tbsp Cinnamon
    • 1 tsp ground Ginger
  • Directions
    • Preheat oven to 425 deg F
    • Mix all ingredients together and mix well
    • Pour into pie shell and bake for 15 minutes
    • After 15 minutes reduce the temperature to 350 deg F
    • Bake 40-50 minutes, or until a knife inserted near the center comes out clean
    • Cool on a wire rack for 2 hours
    • Note that the pumpkin pie will come out of the oven all puffed up, and will deflate
      as it cools

• Pumpkin Pies @ lowcarbfriends.com
  • Recipe #1
    • 15 oz. can pumpkin
    • 1/2 cup eggbeaters
    • 1 1/2 cup skim milk
    • 3/4 cup Splenda (or sweetener of choice)
    • 1/2 tsp salt
    • 2 tsp pumpkin pie spice
    • Bake at 350 degrees for 60 minutes
  • Recipe #2
    • 1 (15 ounce) can pumpkin
    • 1 cup Trader Joe's light Coconut Milk
    • 2 eggs
    • 1 tsp. pure vanilla or maple extract
    • 1/2 tsp ground cinnamon
    • 1/2 tsp Celtic sea salt
    • 1/4 tsp ginger
    • 1/4 tsp nutmeg
    • 1/2 cup Truvia (or more to taste)
    • Preheat oven to 350 degrees F
    • Mix together until smooth; pour into pie shell
    • Bake at 350 deg F for 70 minutes until the middle is set
  • Recipe #3
    • 2 Eggs
    • 1 can (15oz) pumpkin
    • 4 scoops Syntrax Nectar Unflavored medical whey protein powder
    • 1/2 tsp pumpkin pie spice
    • 1/2 tsp cinnamon
    • 1/2 tsp ginger paste (it comes in a tube by the veggies in walmart)
    • Mix ingredients
    • Put into a sprayed medium baking dish
    • Bake at 350 deg F for 1 hour
    • Let cook completely
    • Make a frosting of powdered Splenda, coconut oil, pumpkin pie spice, vanilla,
      and maybe a touch of water
    • This has a fudgy, moist consistency, and held together when slicing

Top of Page

Pumpkin Protein Bars

• High Protein Pumpkin Pie Bars @ ashleydrummonds.com
  • Ingredients
    • 2 cups unsweetened vanilla almond milk
    • Cinnamon (according to preference)
    • Pumpkin Pie Spice
    • 1 15-oz Can Pumpkin Puree
    • 1/4 cup Baking Stevia
    • 3 whole eggs
    • 5 scoops Vanilla Whey Protein
  • Directions
    • Pre-heat oven to 350 degrees
    • Bring 2 cups of unsweetened vanilla almond milk, cinnamon and pumpkin pie spice
      to a boil in medium size pot on stove top
    • As soon as ingredients begin to boil, pour into a large mixing bowl
    • First add in Pumpkin Puree and stir until dissolved
    • Next, simply add in 3 whole eggs, 5 scoops of Vanilla Protein and 1/4 cup stevia
      and stir briskly until mixed as much as possible
    • The batter will be VERY RUNNY and some of the protein may not completely dissolve,
      but that s ok
    • Spray large 10 10 Baking Dish
    • Bake for 20 minutes or until top is golden brown and batter is set pretty solid
      (it shouldn t be jiggly when you pull it out)
    • Set on cooling rack for 20-30 minutes to cool then place in refrigerator for 1-2 hours
      and keep refrigerated

• Iced Pumpkin Protein Bar @ muscleforlife.com (01/19)
  • Ingredients
    • 4 eggs
    • 1 cup pumpkin puree
    • 1/4 cup maple syrup
    • 2 Tbsp. unsweetened almond milk
    • 1 tsp. pure vanilla extract
    • 3 scoops vanilla protein powder
    • 1/3 cup coconut flour
    • 2 Tbsp. ground flaxseed
    • 2 tsp. cinnamon
    • 1/4 tsp. baking soda
    • 1/2 tsp. nutmeg
    • 1/4 tsp. sea salt
    • 1/8 tsp. ground cloves
    • Topping:
    • 1 scoop vanilla (or chocolate) protein powder
    • 1/4 cup pecans, chopped
  • Directions
    • Preheat the oven to 375 F
    • In a medium bowl with a sturdy spoon, blend together eggs, pumpkin, maple syrup,
      almond milk, and vanilla extract
    • In a separate bowl, whisk together 2 scoops vanilla protein powder, coconut flour,
      flaxseed, cinnamon, baking soda, nutmeg, salt, and cloves
    • Add the dry ingredients to the pumpkin mixture until well combined, and let sit for
      a couple minutes
    • Line a baking sheet with parchment paper or a silicone mat, and separate batter into
      9 parts, about 1/3 cup each
    • Form the batter into nine rectangular bars by hand (think Clif bar)
    • Bake for 22 to 25 minutes
    • The bars will be golden brown on the bottom, and the top will be just beginning to crack
    • Let cool for 5 minutes, and then transfer to a wire rack
    • Once they are fully cooled down, prepare icing by slowly mixing room temperature water
      into the remaining scoop of vanilla protein powder; it should be thick but smooth
    • Place the icing into a plastic bag, and cut off the corner
    • Pushing the icing out of the bottom of the bag, drizzle icing evenly over the top of
      the baked pumpkin bars
    • For best results, let icing set for an hour or more

• Protein Pumpkin Bars @ monimeals.com (01/19)
  • Ingredients
    • 4 egg whites
    • 3/4 cup Pumpkin, canned is fine
    • 1 tsp vanilla extract
    • 2 tbs pure maple syrup
    • 2 tbs of coconut sugar or Stevia, or sweetner of choice
    • 1/4 cup oat bran
    • 2 scoops of protein powder, I use Sun Warrior - vanilla
    • 1/2 tsp of Cinnamon
    • 2 tsp of Pumpkin Pie Spice
    • 1/4 tsp baking powder
    • 1/4 cup pecans or walnuts - divided, optional
    • Whipped Topping, optional
  • Directions
    • Preheat oven to 350 F
    • In one bowl, mix the egg whites, pumpkin, vanilla extract, and maple syrup
    • In another small bowl whisk the sweetener of choice or sugar, oat bran, protein
      powder, and all the spices along with the baking powder
    • Now add this to the wet ingredients and stir well
    • I add now 2 tbs of the nuts (if using) until well incorporated
    • Pour mixture into a baking loaf pan (or can use a muffin tin) coated with cooking spray
    • I add the last 2 tbs of nuts (if using) for the topping
    • Bake about 20 min or until a toothpick comes out clean

• Pumpkin Chocolate Chip Protein Bars @ lindsaynulphfitness.wordpress.com
  • Ingredients
    • 1 1/2 scoops Vanilla protein powder
    • 2 eggs
    • 1 cup pure pumpkin
    • 1/4 cup honey
    • 1/2 tsp baking soda
    • cinnamon (to your liking)
    • dark chocolate chips (optional, can also use raisins or nuts)
  • Directions
    • Mix together eggs, pumpkin, and honey
    • Stir in dry ingredients and then pour into a non-stick baking pan
    • Bake at 350 degrees for 25 minutes
    • Cut into squares and store in a sealed container or ziploc baggies

• Pumpkin Coconut Protein Bars @ nourish-and-flourish.net
  • Ingredients
    • 1 cup pumpkin puree
    • 6 egg whites
    • 2 tsp vanilla
    • 2 scoops vanilla protein powder
    • 4 Tbsp coconut flour
    • 1 tsp baking powder
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp ginger
    • 1-2 tsp powdered stevia (such as Nu Naturals)
  • Directions
    • Mix wet ingredients (egg whites, pumpkin and vanilla); set aside
    • In another bowl, combine dry ingredients
    • Whisk dry ingredients into wet ingredients
    • Mix with an electric mixer
    • Pour mixture into a greased 8 8 baking dish
    • Bake at 350 degrees for 20-30 minutes
    • Makes 8 squares

• Pumpkin Protein Bars @ darcybrinkley.bogspot.com (01/19)
  • Ingredients
    • 1 cup canned pumpkin
    • 1 cup egg whites
    • 1 tsp vanilla
    • 3/4 cup protein powder
    • 4 tbsp coconut flour
    • 1 tsp baking powder
    • 1 tbsp cinnamon
    • 1 tsp nutmeg
    • 1 tsp ginger
    • 1/2 cup dark chocolate chips
  • Directions
    • Preheat oven to 350 degrees
    • Grease and flour an 8x8 baking dish
    • Mix first 3 ingredients together
    • In a separate bowl, mix together next 6 ingredients
    • Add the dry ingredients into the the wet and mix together
    • Once all dry ingredients are incorporated into the wet, add your chocolate chips
    • Bake for 25 minutes or until a toothpick comes out clean
    • Let cool completely, then cut into 10 bars and individually wrap
    • Store in refrigerator
    • These bars stick to the pan

Top of Page

Pumpkin, Savory

• Collections
  • Savory Pumpkin Recipes We Love @ seriouseats.com (01/19)

• Burgers
  • Southwestern Pumpkin Burgers @ eatingwell.com
    • Ingredients
      • 6 teaspoons extra-virgin olive oil, divided
      • 1 medium onion, chopped
      • 1/2 cup finely chopped red or green bell pepper
      • 1/2 cup fresh or frozen corn
      • 2 cloves garlic, minced
      • 2 teaspoons chili powder
      • 1 teaspoon ground cumin
      • 1/2 cup canned unseasoned pumpkin puree
      • 1/2 cup shredded Monterey Jack, or Cheddar cheese
      • 1/2 cup toasted wheat germ
      • 1/2 cup fine dry breadcrumbs
      • 2 tablespoons chopped fresh parsley
      • 1/2 teaspoon salt
      • Freshly ground pepper, to taste
      • Fixings:
        • Tomato Salsa, optional
        • 6 8-inch flour tortillas, (soft-taco size)
        • 2 cups shredded lettuce
    • Directions
      • Heat 2 teaspoons oil in a large nonstick skillet over medium heat
      • Add onion and cook, stirring often, until softened, 5 to 7 minutes
      • Stir in bell pepper, corn, garlic, chili powder and cumin
      • Cook, stirring, until fragrant, about 2 minutes more
      • Transfer to a large bowl
      • Let cool to room temperature, about 10 minutes
      • Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion
        mixture; mix well
      • With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties,
        using about 1/2 cup for each
      • Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick
        skillet over medium heat
      • Cook until browned and heated through, about 4 minutes per side
      • Adjust heat as necessary for even browning
      • Wrap the patties in tortillas
      • Serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired

• Casserole
  • Best Pumpkin Casserole @ recipelion.com (01/19)

  • Fluffy Pumpkin Casserole @ cooks.com (01/19)

  • Pumpkin Tortilla Casserole with Chicken @ bhg.com (01/19)

• Dishes
  • Pumpkin Souffle @ prevention.com (01/19)

• Dip, Pumpkin
  • Garlic Pumpkin Dip @ geniuskitchen.com (01/19)
    • Ingredients
      • 3 small sugar pumpkin
      • 3 cloves garlic
      • 3 sprigs fresh rosemary
      • Olive oil
    • Directions
      • Puree the garlic and flesh, then return to the serving pumpkin

  • Layered Pumpkin Dip @ geniuskitchen.com (01/19)

  • Pumpkin Hummus @ grassfedgirl.com (01/19)
    • Ingredients
      • 2 cups cooked pumpkin (15 oz can)
      • 4 Tbsp tahini (sesame seed paste) (room temperature)
      • 2 cloves garlic, crushed
      • 1 tsp sea salt
      • 1/2 tsp pepper
      • 1/2 tsp paprika
      • 2 Tbsp lemon juice
      • 1/3 cup water
    • Directions
      • Mix all the ingredients together until well combined

• Refried Beans
  • Pumpkin Enchiladas @ hungry-girl.com (01/19)

  • Pumpkin Refried Beans @ getallergywise.blogspot.com (01/19)
    • Ingredients
      • 14-oz can of pumpkin (not pie-spiced)
      • 2 Tbsp chopped onions
      • 1 garlic clove, minced
      • 1 1/2 tsp cumin
      • 1 1/2 tsp to 1 Tbsp chili powder
      • 1/2 tsp paprika
      • 1/2 tsp dried oregano
      • 3/4 tsp salt
      • Up to 1/4 cup water
    • Directions
      • In a medium microwave-safe bowl, combine all ingredients except for the water
      • Stir in 2 tablespoons of water
      • Add a little more water at a time until you get the bean-like consistency that you desire
      • Microwave on high for 2 to 3 minutes or until the pumpkin mixture is very hot and
        just begins to bubble
      • Stir and microwave for an additional 1 to 2 minutes to further cook the onions

• Sauce
  • Pasta with Pumpkin and Parmesan @ prevention.com (01/19)

  • Pumpkin Chipotle Pasta Sauce @ allrecipes.com (01/19)

  • Pumpkin Enchilada Sauce @ healthylivinghowto.com (01/19)

  • Pumpkin Pizza Sauce @ eatingwell.com (01/19)
    • Ingredients
      • 1 cup canned unseasoned pumpkin puree
      • 1/2 cup no-salt-added tomato sauce
      • 1/2 teaspoon garlic powder

• Soup
  • Chicken Enchilada Soup @ hungry-girl.com (01/19)

  • Curried Apple Pumpkin Soup @ prevention.com (01/19)

  • Pumpkin Bisque @ prevention.com (01/19)

Top of Page

Pumpkin, Sweet

• Dip, Pumpkin
  • Creamy Pumpkin Pie Dip @ lowcarbfriends.com
    • Ingredients
      • 1 (8 oz) package spreadable cream cheese, room temperature
      • 1 cup pumpkin
      • 3/4 cup of sweetener (I used Splenda)
      • 1/2 teaspoon cinnamon
      • 1/4 teaspoon ground ginger
      • 1/8 teaspoon ground cloves
      • 1/8 ground nutmeg
      • 1/2 teaspoon vanilla
      • 1/4 cup sour cream
    • Directions
      • Cream together cream cheese, sweetener, and pumpkin until smooth
      • Stir in vanilla, sour cream and spices
      • Refrigerate 2 hours before serving
      • You can use 1 teaspoon of pumpkin pie spice in place of the other dry spices
      • Makes: 2 cups

  • Pumpkin Almond Butter Dip @ everywhichwhey.wordpress.com (01/19)
    • Ingredients
      • 2 Tsp canned pumpkin
      • 1 Tbsp canned coconut milk (I use lite)
      • 1/2 tsp pumpkin pie spice
      • 2 Tbsp maple or honey almond butter
    • Directions
      • Combine all ingredients in a small microwaveable bowl
      • Mix with fork until combined
      • Microwave mixture for about 30 seconds

  • Pumpkin Butter @ allrecipes.com (01/19)
    • Ingredients
      • 1 (29 ounce) can pumpkin puree
      • 3/4 cup apple juice
      • 2 teaspoon ground ginger
      • 1/2 teaspoon ground cloves
      • 1 1/2 cups white sugar
      • 2 tsp ground cinnamon
      • 1 tsp ground nutmeg
    • Directions
      • Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well
      • Bring mixture to a boil
      • Reduce heat, and simmer for 30 minutes or until thickened
      • Stir frequently
      • Transfer to sterile containers and chill in the refrigerator until serving

  • Pumpkin Pie Dip @ biprousa.com (01/19)
    • Ingredients
      • 1 8-oz Reduced Fat Cream Cheese
      • 2/3 cup BiPro, unflavored, Whey Protein Isolate
      • 1/2 cup Sour Cream
      • 2 cups Powdered Sugar
      • 1 cup Pumpkin
      • 1 1/2 tsp Cinnamon *
      • 1/2 tsp Nutmeg *
      • 1/4 tsp Ginger *
      • 1/4 tsp Cloves *
      • 1/4 tsp Allspice *
      • 1 cup Light Whipped Topping
    • Directions
      • Beat cream cheese, BiPro, sour cream and powdered sugar until smooth
      • Add pumpkin, sour cream and spices
      • Mix well
      • Fold in whipped topping
      • Refrigerate till serving
      • * Replace individual spices with 2 tsp pumpkin pie spice if desired

• Frosting
  • Fudge You! Chocolate Icing (icing, pudding, fudge sauce, pancake sauce, etc) @ chocolatecoveredkatie.com (01/19)
    • Ingredients
      • 1/8 cup chocolate protein powder
      • Little over 1/16th tsp salt
      • Sweetener to taste
      • 2 Tbsp canned pumpkin
      • 1/4 cup water, or other liquid
      • Optional: spices and extracts if desired (I used 1/4 tsp cinnamon, to go with the
        pumpkin theme)
      • Also Optional: cocoa powder, chocolate syrup, or melted chocolate, if you want it
        more chocolatey
    • Directions
      • Combine everything and mix very well
      • Eat cold
      • I don t bother using a blender for this a fork works fine

• Fudge
  • Pumpkin Fudge @ lovelovething.com (01/19)
    • Ingredients
      • 1/2 cup pumpkin puree
      • 1/3 cup coconut butter
      • 3 tablespoons maple syrup
      • 1/2 teaspoon vanilla
      • 1/4 teaspoon cinnamon)
      • Pinch ground ginger
      • 1/8 tsp sea salt
    • Directions
      • Combine all ingredients in a small pot or saucepan
      • Heat at the lowest setting, just enough to warm everything up
      • Stir constantly so you don t scorch the coconut butter
      • Pour into a small, flat container of your choice
      • Place in fridge for at least 20 minutes to harden

• Pie
  • Quick Pumpkin Pie
    • 1 cup canned pumpkin
    • 1 6-oz cup Kroger Carbmaster Vanilla "yogurt"
    • 1 tsp pumpkin pie spice (cloves, cinnamon, all-spice, nutmeg)
    • 1 tbsp Splenda
    • Mix together for a 100% pure pumpkin pie perfection (in 160 calories!)

Top of Page

Pumpkin Truffles

• Pumpkin and Butterscotch Protein Truffles @ proteinpow.com (01/19)
  • Ingredients
    • 1 pack Vanilla casein protein powder
    • 3 tablespoons coconut flour
    • 3/8 cup almond milk
    • 1/4 cup pumpkin puree
    • 1 teaspoon butterscotch flavoring
  • Directions
    • Mix ingredients until it is moldable; add more milk if necessary
    • Melt chocolate in bain marie, and dip the truffles in the melted chocolate

• Pumpkin Butter Truffles @ freecoconutrecipes.com (01/19)
  • Ingredients for truffles
    • 1/2 cup pumpkin puree
    • 1/2 cup almond butter
    • 2-3 tablespoons maple syrup
    • 1 tablespoon coconut oil
    • 1/4 cup vanilla protein powder
    • 1/2 cup almond flour
    • 1 tablespoon lucuma powder (optional, adds maple flavor)
    • 3/4-1 teaspoon pumpkin spice
    • 1/4 teaspoon cinnamon
    • dash or two of salt (omit if using salted nut butter)
  • Ingredients for chocolate coating
    • 1/3 cup dark chocolate chips
    • 1 tablespoon cacao butter or coconut oil

• Pumpkin Pie Protein Balls @ allmaxnutrition.com (01/19)
  • Ingredients
    • 1/4 cup canned pumpkin
    • 1/4 maple syrup (or sugar-free syrup)
    • 1/2 cup natural peanut butter
    • 1/2 cup oats
    • 1/4 almonds or cashews
    • 2 scoops Vanilla Isoflex Whey Protein
    • 2 tbsp ground flax seed
    • 2 tbsp chai seeds
    • 2 tbsp pumpkin pie spice
    • 1 tsp cinnamon
    • Coconuts flakes
  • Directions
    • Blend the cashews or almonds and oats
    • Combine pumpkin puree, maple syrup and peanut butter and stir well
    • Add oats/nut mixture, Vanilla Isoflex, flax seed, chai seeds, pumpkin pie spice and
      cinnamon to pumpkin mixture
    • Refrigerate dough for one hour to reduce sticky consistency
    • Form into balls and roll into coconut flakes or topping of choice
    • Keep refrigerated

Top of Page

Radishes

• Information
  • 1 red radish has 1 calorie, 0.1 carbs, 0.1 grams fiber, and 0 grams protein

  • 1 lb radishes:
    • 73 calories, 9.62 carbs, 7.3 grams fiber, and 3.08 grams protein
    • 177 mg sodium, 1057 grams potassium

  • Cooking Radishes @ youtube.com (01/19)
    • 1 cup of sliced radishes has 2 net carbs, 2 grams fiber, and 18 calories
    • Cooked radishes have almost no flavor
    • Cut radishes in half, boil them, and then cook them in oil
    • Boil whole radishes, cut them into eighths, season them, fry them, and
      make potato salad
    • Put radishes in beef stew

  • Fried Radishes @ youtube.com (01/19)
    • Slice the radishes; place in frying pan with butter
    • Add seasonsings (Mrs. Dash, sea salt, etc)

• Baked "Potatoes", Fully Loaded
  • Best Loaded Radishes @ gnom-gnom.com (01/19)
    • If you roast a radish whole, it will be full of water inside.
    • Slice the radishes PRIOR to roasting to remove most of their water weight.

  • Fully Loaded Radishes with KtO_Keto @ youtube.com (01/19)
    • Fully Loaded Radishes @ ktoketo.com (01/19)
    • Ingredients
      • Radishes, quartered (170g)
      • Bacon, 2 slices
      • 2 tbsp sour cream
      • 28g shredded cheddar
      • Green onion, desired amount
      • Hot sauce
      • Seasoning to taste
    • Instructions
      • Cut the radishes into quarters, and boil them
      • Cook the bacon, and save the bacon grease
      • Drain the radishes
      • Put boiled radishes in bacon grease
      • Add salt, pepper, and other spices
      • Cook for a few minutes (7-15 minutes)
      • Place a layer of shredded cheddar cheese
      • Cover with hot radishes
      • Add sour cream, green onions, and crumbled bacon
      • Add a dash of hot sauce

  • Keto Loaded Baked Radishes @ youtube.com (01/19)
    • Keto Loaded Baked Radishes @ dot2trot.com (01/19)
    • Ingredients
      • 1 Bunch Radishes (~8 ounces), cleaned and trimmed
      • 2 tbsp. Light olive oil, duck fat or ghee
      • 1/4 tsp. Sea salt
      • Pinch Black pepper
      • Pinch Chile powder (Optional)
      • 2 tbsp. butter, divided
      • 1/4 C Shredded cheddar cheese, divided
      • 1/4 C Sour cream, divided
      • 2 slices of crispy bacon, crumbled and divided
      • 1 tbsp. Finely chopped chives, divided
    • Instructions
      • Preheat oven to 400 degrees
      • Cut radishes into thin slices and place slices into a baking dish or a rimmed
        baking sheet.
      • Toss radishes in fat of choice and spread radishes evenly
      • Season with salt, pepper and chili powder
      • Place in oven and bake until lightly colored/browned, about 45 60 minutes
      • Be sure to flip the radishes about half way through baking
      • While radishes are baking, you can now cook your bacon, shred the cheese and
        chop the chives
      • When radishes are done, divide them evenly between 2 broiler proof dishes,
        like ramekins
      • If using, place a slice of butter on top of the radishes; top with cheese and
        place under broiler until cheese melts, 2-4 minutes
      • Once cheese melts, remove from oven and top with sour cream, bacon and chives
      • Serve immediately

• Chips
  • Crispy Baked Radish Chips @ geniuskitchen.com (01/19)
    • Ingredients
      • 10-15 large radishes
      • Nonstick cooking spray
      • Salt, to taste
      • Pepper, to taste
    • Instructions
      • Preheat oven to 375 degrees F
      • Spray cookie sheet with non-stick cooking spray
      • Slice radishes into very thin chips and spread on a cookie sheet
      • Lightly mist radish slices with cooking spray
      • Sprinkle slices with salt and pepper
      • If using other seasonings, now is the time to add them
      • Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp
      • Time may vary so watch these after flipping
    • Notes
      • You can microwave them for 45 seconds between paper towels, and let them sit
        for about 5 minutes before coating them with cooking spray and spices
      • They won't stay crispy for long, and they shrink in size

  • Radish Chips @ youtube.com (01/19)

  • Roasted Salt & Pepper Radish Chips @ sugarfreemom.com (01/19)

• Hash Browns
  • Low Carb Air Fryer Radish Hash Browns @ thisoldgal.com (01/19)

  • Low Carb Hash Brown Showdown (Cauliflower vs Radish vs Turnip vs Spaghetti Squash) @ youtube.com (01/19)
    • Ingredients
      • 200 grams "fauxtato" (cauliflower or red radish or turnip or spaghetti squash)
      • 1 egg
    • Instructions
      • Grate or shred the "fauxtato"
      • Cook in the microwave for 3 minutes (put a plate on top to steam the "fauxtato")
      • After cool, squeeze the grated "fauxtato" in a cheese cloth to remove excess liquid
      • Add an egg to the "fauxtato"
      • Add salt and pepper
      • Add 1/4 cup of finely grated Parmesan cheese (provides something to brown)
      • Butter/oil your griddle
      • Spead out the "hash browns", and cook until brown
      • Flip and continue to cook
    • Notes
      • Red radishes are the new "new potato"
      • Use medium grating blade for the red radishes
      • Half red radish and half cauliflower may be the best

  • Best Hash Browns with Grated Radishes @ gnom-gnom.com (01/19)
    • Add an egg to make the grated radishes stick together
    • Add a pinch of xanthan gum to make much firmer hash browns
    • Cook the "hash brown" batter in a waffle maker
    • Instructions
      • Shred and strain the radishes (ministicks)
      • Saute until fully golden (in olive oil, with salt and pepper)
      • Mix with an egg
      • Cook in your waffle maker or pan

  • Fried Radish Hash Browns @ youtube.com (simplified version) (01/19)
    • Ingredients
      • 1 cup Dandy Radish Ministicks
      • 1/2 tsp coconut flour
      • 3 tsp liquid egg whites
      • Ground pepper
      • Paprika
      • Sea salt
    • Instructions
      • Mix ingredients in a measuring cup
      • Oil a frying pan
      • Pour batter into an egg ring
      • Flip the hashbrown, and cook the other side

  • Fried Radish Hashbrowns @ cavemanketo.com (original recipe) (01/19)
    • Ingredients
      • 1 lb Radishes
      • 2 Shallots
      • 1/4 tsp Paprika
      • 1/4 tsp Thyme
      • 1/4 tsp Salt
      • 1/4 tsp Pepper
      • 1 whole egg + 1 yolk
      • 1 Tbsp Coconut Flour
      • 2 Oz Cheddar Cheese
      • 1 Tbsp Bacon Grease
      • 1 Tbsp Butter
    • Instructions
      • Start by washing the radishes and cutting off the tops and bottoms
      • Shred the radishes using a food processor
      • Peel the shallots, then use the food processor with the slicing blade
      • Combine all of the ingredients into a bowl except the butter and grease and mix
      • Heat the bacon grease and butter in a skillet
      • Scoop out some of the mixture into the skillet and pan fry until crisp, flipping once

  • Fried Radish and Cauliflower Hash Browns with Bacon @ peaceloveandlowcarb.com (01/19)

  • Keto Hash Browns (Cauliflower & Radish) @ youtube.com (01/19)
    • Ingredients
      • 5 oz. Shredded Cauliflower
      • 5 oz. Shredded Radishes
      • 2 Eggs
      • 1/4 Cup Shredded Onion
      • 1/4 Cup Cheese of Choice
      • Seasonings of choice (I used salt/pepper)
      • Butter For Frying
    • Instructions
      • Grate the cauliflower, red radishes, and onion
      • Pour grated ingredients into a nut bag, and squeeze out the liquid
      • Dump into a blowl, and add the remaining ingredients
      • Butter a skillet, and make flat hashbrown patties
      • Brown on each side until done

  • Low Carb Radish Hash Browns @ lowcarbyum.com (01/19)
    • Ingredients
      • 1 pound radishes, shredded
      • 4 eggs
      • 1/3 cup parmesan cheese, shredded
      • 1/2 tsp garlic powder
      • 1/2 tsp onion powder
      • 1/2 tsp salt
    • Instructions
      • Shred the raw radishes in a food processor
      • Combine all the ingredients
      • Spread out in a preheated skillet coated with oil
      • Cook until browned on both sides

• Mashed "Potatoes"
  • Low Carb Radish Puree @ holisticallyengineered.com (11/18)
    • Ingredients
      • 16 oz bag of radishes
      • 1 tsp of garlic powder
      • 2 Tbsp of butter, melted
      • 4 oz cream cheese
      • Salt, Pepper, and parmesan cheese to taste
    • Instructions
      • Bring a pot of water to a boil
      • Cut the ends off of the radishes, and then cut the cleaned pieces in half
        (quarter the larger pieces)
      • Boil the radishes for 7-8 minutes or until fork tender
      • Drain and allow to cool slightly
      • Place the radishes in the blender and pulse to chop
      • Add the cream cheese, butter, garlic powder, salt, and pepper
      • Blend until smooth
    • Notes
      • You will have to get past the pink color when trying this recipe
      • Radishes are not quite as thick as mashed potatoes, which is why it is a "puree"

  • Mashed Radishes @ theketowife.com (01/19)
    • Ingredients
      • 12 oz Radishes
      • 1/4 cup Butter
      • 4 tbsp Heavy Whipping Cream
      • 1 tbsp Minced Garlic
      • Crushed Red Pepper - to taste
      • Salt - to taste
    • Instructions
      • Fill a pot with water and place on stove
      • Add a teaspoon or two of Himalayan Pink Salt to the water
      • Cut the ends off of the radishes and cut them in half; do not peel them
      • Add them to the water and bring to a boil
      • Boil the radishes for about an hour - or until they are soft enough to mash
      • Drain the radishes and place into the food processor
      • Use the food processor to mash them
      • Add the butter, heavy whipping cream, garlic, crushed red pepper and salt
      • Continue to mix and add salt/pepper until desired taste

  • Radish Mash and Radish Hash @ phasestoforever.blogspot.com (01/19)

• Meat Dishes
  • Croquettes
    • Potato Salmon Patties @ allrecipes.com (01/19)
      • Ingredients
        • 1 (14.75 ounce) can salmon, drained and flaked
        • 2 eggs, beaten
        • 1/4 cup garlic and herb seasoned dry bread crumbs (replace with low-carb selection)
        • 1/4 cup dry potato flakes (replace with grated radishes)
        • 1 medium onion, minced
        • 1 clove garlic, minced
        • 1/4 teaspoon dried dill weed
        • 1/4 teaspoon celery salt
        • Salt and pepper to taste
        • 2 tablespoons olive oil (for cooking)
      • Instructions
        • In a medium bowl, mix ingredients
        • Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick
        • Heat olive oil in a medium skillet over medium heat
        • In batches, cook patties about 5 minutes on each side, until lightly browned.

    • Salmon Fish Cakes with Radish & Celery Salsa @ eatdrinkpaleo.com (01/19)
      • Typical fish cakes are made with white potatoes, and wheat flour (for thickening).
      • This version is made with parsnips, sweet potatoes, and tapioca or coconut flour
        (for thickening).
      • Egg is used for binding.
      • Ingredients
        • 1 medium parsnip, peeled and diced into cubes
        • 1 small sweet potato, peeled and diced into cubes
        • 2 salmon steaks (about 150-200 g each or salmon fillets can also be used)
        • 1 cup fresh of frozen garden peas
        • Zest of 1 lemon
        • 2/3 teaspoon sea salt
        • Pinch of black pepper
        • 1 egg
        • 1/3 cup tapioca flour or cassava flour (you can also use coconut flour, about
          2 tablespoons)
        • 2-3 tablespoons ghee or coconut oil for cooking
      • Instructions
        • Boil the vegetables until soft; strain; and then mash together
        • Steam the salmon (or open a can); flake the salmon
        • Mix the mashed vegetables and the salmon together
        • Add the seasonings, and mix well
        • Add the egg and tapioca to the salmon mixture, and mix well
        • Heat the ghee in a larger frying pan on medium-high heat
        • Use a scoop to measure a golf-ball sized amount of batter
        • slide the batter into the flying pan
        • Use a spoon to shape the cake once it is in the frying pan
        • Repeat until you have filled the frying pan
        • Cook the salmon cakes for 4-5 minutes each side, until a golden brown crust forms

    • Salmon Patties @ downshiftology.com (01/19)
      • Ingredients
        • 1 pound fresh salmon
        • 1/3 cup olive oil (divided)
        • 1 medium onion, finely diced
        • 1 red bell pepper, finely diced
        • 1-2 garlic cloves, minced
        • 1/2 cup almond flour
        • 2 large eggs, beaten
        • 2 tbsp homemade mayonnaise
        • 1 tbsp Dijon mustard
        • 1/3 cup fresh parsley, finely chopped
        • 2 tbsp fresh dill, finely chopped
        • salt and pepper

• "Potato" Salads
  • Potato-less Potato Salad with Poached Radishes @ withfoodandlove.com (01/19)
    • Ingredients
      • 3 bunches red radishes, leaves trimmed
      • 2 tablespoons olive oil
      • 1 cup water
      • 1/3 cup mayonnaise
      • 1/2 cup celery, diced small
      • 1/4 cup shallots, minced
      • 2 tablespoons fresh dill, chopped
      • 1 tablespoon dijon mustard
      • 1/4 teaspoon sea salt
      • 1/2 teaspoon black pepper
      • 1 teaspoon lemon juice
    • Instructions
      • Wash the trimmed radishes and halve
      • In a large shallow pan over high heat combine the radishes, olive oil, water,
        and a heavy pinch of sea salt
      • Bring to a boil uncovered
      • Then reduce the heat to low, cover and simmer for 5 minutes.
      • The radishes should be soft and tender, and most of the water should be absorbed
      • Remove the radishes from the heat and set aside on a towel to cool and pat dry
      • In a small bowl mix together the mayonnaise, celery, shallots, dill, mustard,
        salt, pepper and lemon juice
      • Toss the radishes with the dressing and combine well
      • Refrigerate until you're ready to serve

  • Potato Salad with No Potatoes @ youtube.com (01/19)
    • Puerto Rican Daikon Potato Salad @ ketowithlee.us (01/19)

    • Radish Faux Potato Salad @ ketowithlee.us (01/19)
      • Ingredients
        • 1 cup red radishes (cut into halves or quarters)
        • 1 Tbsp mayo
        • 2 strips bacon (coarsely chopped)
        • 2 Tbsp gargonzola crumbles
        • 1 Tbsp green onions (chopped)
      • Instructions
        • Peel the radish and cut into halves or quarters
        • Boil in salted water until fork tender
        • Drain and set aside to cool
        • Add all the above ingredients and mix well
      • Notes
        • 1 Bunch = about 12 radishes = 1 cup
        • Keeps well for up to 4 days. After that, the radishes can turn sour.

• Side Dishes
  • Butter Radishes @ youtube.com (01/19)
    • Butter Radishes @ cavalcadeoffood.blogspot.com (01/19)

  • Daikon Radish Garlic Fried, Baked @ youtube.com (01/19)

  • Daikon Tater Tots @ yourlighterside.com (01/19)

  • Keto Fried "Potatoes" aka Radishes @ youtube.com (01/19)

  • Keto Scalloped Radish Log @ youtube.com (01/19)
    • Ingredients
      • 2 cups, Cheese - Parmesan, shredded
      • 3 tsps, Salt
      • 2 tbsps, Oil
      • 1 onion, Onions, sweet, raw
      • 1 lb, Ground Beef
      • 1/2 tsp, ground, Pepper
      • 6 cup, Spinach - Raw
      • 2.00 cloves, Garlic, raw
      • 1 cup, Cheese, ricotta, whole milk
      • 1 cup, shredded, Cheese, mozzarella, whole milk
      • 2.50 cup slices, Radishes, raw
      • 0.50-1 cup, Fire Roasted Diced Tomatoes, Canned
      • 2 tbsp, Parsley, fresh
    • Instructions
      • Parmesan cheese and radishes make the "outside" of the roll
      • Ground beef, spinach, etc make the inner layer
      • The flat pan is rolled into a "log" with the radishes on the outside

  • Radishes - pickled, roasted and fancy tea sandwiches @ youtube.com (01/19)
    • Cut top and bottom off to make the ends "flat"
    • Then you can easily slice a "round" thing

  • Roasted Ranch Radishes @ briana-thomas.com (01/19)
    • Ingredients
      • 1 16. oz. package radishes
      • 2 T butter, melted
      • 2 T Ranch dressing (see link below)
      • Parmesan cheese (from the green shake container)
      • Garlic powder
      • Parsley flakes
      • Dried dill weed
      • Salt
      • Black pepper
    • Instructions
      • Wash the radishes, cut the tops off, and cut the radishes in half
      • Combine the butter and Ranch dressing
      • Place the cut radishes in a greased 9x13 inch glass baking dish and pour the butter
        mixture over them
      • Use a spoon to stir everything together and coat the radishes
      • Sprinkle with parmesan cheese, garlic powder, parsley, dill, salt, and pepper to taste
      • Bake at 350 degrees F for 30 minutes
      • Turn the temperature up to 400 degrees for 10 minutes, or until the radishes are as
        tender as you want them to be
    • Awesome Ranch Dressing Recipe @ gwens-nest.com (01/19)

  • Scalloped Radishes @ youtube.com (01/19)
    • Cheesy Radish Recipe @ sugarlesscrystals.com (01/19)
    • Ingredients
      • 2 cups Radish
      • 8 oz Monterey jack cheese, shredded
      • 8 oz Sharp cheddar cheese, shredded
      • 1 oz Cream Cheese
      • 1/4 cup Heavy cream
      • 1/2 tsp Salt
      • 1 tsp Lemon juice
      • 1/4 tsp White pepper
    • Instructions
      • In a small sauce pan, add 1/4 cup heavy whipping cream
      • Add 1 oz cream cheese into the sauce pan with heavy whipping cream
      • Turn heat on medium and stir often to avoid sticking
      • Add in salt and white pepper
      • Add in 1 cup of shredded monterey jack cheese; do not pack it
      • Add in 1 tsp of lemon juice on top of your cheese sauce, then stir
      • Preheat oven to 300 degrees F for crispier radishes
      • In your 5x9 baking dish begin layering your radishes -- radish, cheese sauce,
        shredded sharp cheddar, then repeat
      • Continue until all your radishes are gone; you should only get 2 layers
      • Bake until cheese starts to brown at top
      • For 300 deg F, it could take 40-45 minutes
      • Allow to cool and enjoy

• Soups
  • Creamy Radish Soup @ nelliebellie.com (01/19)

  • Creamy Radish Soup with Melted Mozzarella @ canadianbudgetbinder.com (01/19)

  • Keto Creamy Bacon & Radish Soup @ youtube.com (01/19)
    • Ingredients
      • 1 kg Beef, Chicken or Turkey Mince
      • 1.5 Tablespoon butter
      • 1 large onion diced
      • 2 L of beef stock
      • 500 g Radishes sliced
      • 300 g of frozen spinach or 1 bunch steamed
      • 2 tsp of salt
      • Pepper to taste
      • Chilli flakes to taste
    • Instructions
      • Dice bacon, radish & onions
      • Cook bacon with 1 Tbs of butter for 5 minutes and set aside
      • Cook mince & onion with 1/2 Tbs of butter for 5 minutes
      • Add 2 Litres of stock and bring to a boil then simmer on low heat
      • Add radish & spinach and simmer for 5 minutes
      • Turn heat off, add bacon, cream, salt, pepper and chilli

  • Mullangi Soup (Daikon Radish Soup) @ youtube.com (01/19)

  • Red Radish Soup @ almanac.com (01/19)

• Stews
  • Faux-tato Beef Stew @ youtube.com (01/19)
    • Faux-tato Beef Stew @ dot2trot.com (01/19)

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Spinach

• Spinach Bread
  • Low Carb Spinach Bread @ geniuskitchen.com (01/19)
    • Ingredients
      • 1 (10 ounce) package frozen chopped spinach
      • 1/2 cup grated parmesan cheese (in the can)
      • 1 cup shredded mozzarella cheese
      • 4 large eggs
      • salt and pepper (optional)
      • 1/4 teaspoon garlic powder (optional)
      • 1 dash cayenne pepper (optional)
      • 1/2 teaspoon Italian herb seasoning (optional)
    • Instructions
      • Thaw spinach, then squeeze out as much liquid as you can
      • Place the dry spinach in a bowl and break up into small clumps
      • Preheat oven to 350 deg F
      • Line a baking sheet or pan with parchment paper, or spray well with non-stick spray
      • Add remaining ingredients to spinach
      • Stir to break up the spinach into small pieces and combine the ingredients well
      • Spread batter evenly into prepared baking pan
      • Bake about 20 minutes, or until dry and turning golden brown
      • Remove from oven, loosen from parchment paper, let cool
      • Cut into desired serving sized pieces.
      • I usually use a cookie sheet that measures 10x13, the batter spreads out to about
        1/4 inch in this pan
      • When it is cooked it makes a thickish wrapper that can be rolled up around whatever
        ingredients
      • You can use a smaller pan to have thicker "bread" if desired
      • Keeps well in a plastic bag for a couple of days

  • No Carb Spinach Bread @ geniuskitchen.com (01/19)

  • Paleo Cauliflower and Spinach Bread @ goingcavewoman.com (01/19)
    • Ingredients
      • Touch of Coconut Oil for saute
      • Cauliflower
      • 1/2 Onion Diced
      • 1 Cup Spinach Fresh or frozen
      • 1/2 Cup Nuts Ground (optional)
      • 2-3 Free Range Eggs
      • 1-2 Cloves Garlic Crushed
      • Any herb of choice, fresh or dry Optional
      • Freshly Ground Sea Salt and Black Pepper
    • Instructions
      • In a food processor, chop the cauliflower until it resembles breadcrumbs
      • In a skillet, heat the cauliflower, garlic and onion until it browns slightly, 10 mins
      • Beat eggs in a bowl
      • Add cauliflower mix and the remaining ingredients; stir
      • Place parchment paper on a baking tray
      • Spoon mixture into rounds onto the tray
      • Use a cookie cutter for a perfectly round shape
      • Bake at 350 deg F for 15 minutes until browned

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Zucchini

• Nutritional Information
  • 1/2 cup of boiled and mashed zucchini: 19 calories, 0.8 grams protein, 3.0 carbs,
    and 1.7 grams fiber

• Hints
  • Zucchini Recipes @ blog.kingarthurflour.com (01/19)
    • Pur ed (rather than shredded) zucchini works fine in your typical zucchini recipes.
    • Zucchini cookies are yielding, soft cookies, soft in a light a cakey way.
    • Let zucchini cookies cool on the baking sheet, as they're quite delicate while hot.
    • Pureed zucchini made cakey brownies.
    • Pureed zucchini might turn your baked goods green if you re making something very
      light colored, like sugar cookies or angel food cake.
    • You can peel the outside skin to remove the green color of the zucchini.
    • 8 ounces by weight is about 1 1/2 cups of shredded zucchini

• Pureed Zucchini Recipes
  • Pumpkin Zucchini Bread @ justapinch.com (01/19)

  • Pureed Zucchini Soup @ thespruce.com (01/19)

  • Zucchini Bread Muffins @ mommyskitchen.net (01/19)

  • Zucchini Bread Pumpkin Style @ allrecipes.com (01/19)

  • Zucchini Brownies @ kingarthurflour.com (01/19)
    • Ingredients
      • 8 ounces zucchini (about one 8" fresh zucchini, trimmed), cut into chunks
      • 3 tablespoons butter, melted
      • 3 large eggs
      • 1 teaspoon vanilla extract
      • 3/4 cup sugar
      • 2/3 cup unsweetened cocoa powder, Dutch-process cocoa preferred
      • 1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
      • 1/2 teaspoon baking powder
      • heaping 1/4 teaspoon salt
      • 1/2 cup Flour
      • 3/4 cup semisweet or bittersweet chocolate chips
    • Instructions
      • Preheat your oven to 350 deg F.
      • Lightly grease a 9" square pan.
      • Combine the zucchini, melted butter, eggs, and vanilla in a food processor,
        and process until smooth.
      • Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour;
        process briefly, just until well combined.
      • Add the chips, and pulse several times, to break up the chips just a bit.
      • Pour the batter into the prepared pan.
      • Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the
        center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see
        any sign of wet batter.
      • Remove the brownies from the oven, and allow them to cool completely before frosting.
    • Notes
      • If you don't have a scale, 8 ounces is about 1 1/2 cups shredded zucchini,
        lightly tamped down.

  • Zucchini Puree Recipes @ yummly.com (01/19)

• Shredded Zucchini Recipes
  • Low Carb Zucchini Fritters @ lowcarbmaven.com (01/19)

  • Waffled Zucchini Parmesan Fritters @ food52.com (01/19)
    • Ingredients
      • 2 cups shredded zucchini (roughly 2 medium zucchini)
      • 1 large egg
      • 1/4 cup milk
      • 1/4 cup + 1/4 cup grated Parmesan
      • 1/2 cup all-purpose flour
      • Neutral oil or nonstick cooking spray
      • 1/4 tsp + 1/4 tsp salt
      • 1/4 tsp Black pepper
    • Directions
      • Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt
      • Let the salted zucchini sit for about 30 minutes
      • Then rinse well with cold water and press out as much of the water as possible
      • Blot dry with a lint-free towel or paper towels
      • In a large bowl, whisk together the egg, milk, and 1/4 cup of the grated Parmesan
      • In a small bowl, combine the flour with about 1/4 teaspoon salt and 1/4 teaspoon
        black pepper
      • Mix the contents of the small bowl into the large bowl
      • Add the zucchini and toss until everything is well-combined
      • Cook the fritters
      • Serve topped with the remaining 1/4 cup Parmesan cheese

  • Zucchini Oat Flour Pizza @ goodfoodgourmet.com (01/19)
    • Ingredients
      • 3 cups shredded zucchini (about 1 1/2 medium/large zucchini)
      • 1 teaspoon salt
      • 1 egg
      • 1 tablespoon vinegar (I used white balsamic)
      • 1 tablespoon olive oil
      • 2/3 cup shredded cheddar cheese
      • 2/3 cup oat flour
      • 1 teaspoon baking soda
      • 1 teaspoon dried parsley
      • 1 teaspoon onion powder
      • 1/4 teaspoon garlic powder
      • Good pinch of pepper
    • Toppings
      • 1 1/2-2 cups shredded mozzarella cheese
      • 1 tablespoon tomato paste ** optional
      • 1-2 tablespoons olive oil ** optional to drizzle on top after it has baked

• Sliced Zucchini Recipes
  • Mock Apple Crisp made with Zucchini @ lowcarbyum.com (01/19)
    • Ingredients for Mock Apple filling
      • 6 cups zucchini peeled and sliced
      • 3 tbsp lemon juice
      • 4 tbsp + 2 tsp Truvia
      • 3/4 tsp cinnamon
      • 1/2 tsp nutmeg
    • Ingredients for Topping
      • 1/2 cup pecans, chopped
      • 1/2 cup almond flour
      • 1/4 cup oat fiber (or coconut flour)
      • 1/4 cup erythritol (Truvia)
      • 1 tsp cinnamon
      • 1/4 cup butter
    • Instructions for filling
      • Combine all the ingredients in until well blended
      • Pour mixture into a greased 9 x 9 inch baking dish
    • Instructions for topping
      • Combine all five dry ingredients in a bowl
      • Cut in the butter until crumbly
      • Sprinkle over the zucchini mixture
      • Bake at 350 deg F for 45-50 minutes, or until zucchini is tender

  • Oven-baked Zucchini Chips @ tablefortwoblog.com (01/19)
    • Ingredients
      • 1 large zucchini
      • 2 tbsp olive oil
      • Kosher salt
    • Instructions
      • Preheat oven to 225 deg F
      • Line two large baking sheets with silicon baking mats or parchment paper
      • Slice your zucchini on a mandolin
      • Places the slices on paper towels, cover with another paper towel, and press the
        liquid out of them.
      • Place the slices on the baking sheets (touching each other).
      • Use a pastry brush to apply olive oil to each zucchini slice
      • Sprinkle a little salt throughout the baking sheet
      • Bake for 2+ hours until they start to brown and are crisp.
      • Let cool at least 10 minutes before removing and serving.
      • Keep in an airtight container for no moer than 3 days.

  • The Best Crispy Baked Zucchini Fries @ gimmedelicious.com (01/19)
    • Ingredients
      • 3-4 large zucchini
      • 1 cup bread crumbs (panko or Italian or a mixture of both)
      • 1/4 cup grated Parmesan cheese (optional)
      • 2 eggs (or equivalent in egg whites)
      • 2 tablespoons olive oil, or cooking spray
      • 1/2 tsp garlic powder (optional)
      • salt and pepper to taste
    • Instructions
      • Pre-heat oven to 425 deg F.
      • Line a baking sheet with aluminum foil or parchment paper, and lightly grease with
        oil. Set aside.
      • Combine 2 eggs in a small shallow bowl and set aside.
      • Combine the breadcrumbs and parmesan cheese in another bowl and set aside.
      • Prepare zucchini by trimming the ends and cutting into 1/2-inch strips or slices.
      • Dip zucchini strips into egg mixture then in the breadcrumb mixture and transfer
        to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg
        and breadcrumbs.
      • Seasoning with salt, pepper and garlic powder, then drizzle with olive oil or
        generously spray with cooking spray.
      • Bake in the preheated oven, turning once, until golden and crisp, 30 to 35 minutes
        or until golden and crispy.

  • Zucchini and Kool-Aid Fruit Snacks @ choose-to-thrive.com (01/19)
    • Ingredients
      • 4 cups chopped zucchini
      • 1 1/2 cups sugar (or Spenda, Truvia, etc)
      • 3 cups water
      • 2 packets unsweetened Kool-Aid
    • Directions
      • Wash, peel, and halve your zucchini
      • Remove the seeds and pulp with a spoon
      • Cut the zucchini in long strips about 1/4" - 3/8" thick
      • Cut the strips into 1-inch pieces
      • Heat water, sweetener and drink mix over high heat
      • Add the zucchini, and bring to a full boil
      • Reduce heat, ans simmer covered for 30 minutes
      • Drain thoroughly, and allow to cool in the strainer for 10 minutes
      • Dump zucchini out onto dehydrator trays, and dehydrate
      • Dry snacks for about a day, being sure to rotate trays
      • Snacks are done when they're still soft and pliable, but dry to the touch -- with
        a matte finish
      • Store in ziplock bags

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last modified on May 1, 2024

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