Tag Archives: pumpkin

Weekly Tips for September 17, 2012

Posted on 17. Sep, 2012 in Uncategorized

Some of you may know, I had to have back surgery this summer, when a disc fragment broke off and decided to do a full crunch around my L3 & L4 nerves. I am told it happens commonly, except when mine was so big the only way for relief and living again was surgery. The disc fragment happened in late March and after months of PT, shots, rest and terrible (more…)

Is it fall yet? Time for some pumpkin related foods!

Posted on 16. Sep, 2012 in Food

Pumpkin Zucchini Bread ~Bring on fall!!

This bread tastes amazing- it’s super moist and has the perfect amount of pumpkin in it.

 INGREDIENTS

3 eggs, lightly beaten (2 egg whites & 1 egg)

1 cup sugar (1/2 cup of sugar & 1/2 cup of truvia)

1 cup brown sugar

1 cup canned pumpkin

1 cup butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1-2 cups shredded zucchini

1 cup chopped walnuts (optional)

DIRECTIONS

In a bowl, combine eggs and sugar. Add pumpkin, butter (or oil/applesauce) and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-55 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.

Thanks to Six Sisters Stuff, they keep providing yummy recipes and I just keep tweaking them for my preferences.

Turkey Pumpkin Lasagna

Posted on 27. Nov, 2011 in Food

PUMPKIN LASAGNA

Nothing tastes better than freshly baked lasagna on a chilly fall day! (Southern California RockIt Moms ignore that statement!) Made with lean turkey and whole-wheat noodles, this dish is as satisfying as it is healthy. Vegetarians can opt to leave out the turkey. Although my homemade vegetable lasagna is epic, this one is great too!

 

Ingredients:

2 c. pumpkin, pureed

2 c. lean ground turkey

1 c. low fat ricotta

1 onion, chopped

1 zucchini, cubed

1 c. mushrooms, chopped

2 garlic cloves, minced

1 tbsp. olive oil

1 lb. whole-wheat lasagna noodles, cooked

1/2 c. low-fat mozzarella cheese, shredded

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Saute onion and mushrooms with olive oil and minced garlic, then add ground turkey. Set aside after cooked all the way through. Mix ricotta cheese with pumpkin puree. Place a layer of noodles in an 8×8 pan, then a layer of the pumpkin mixture. Top with turkey mixture, and repeat. Sprinkle with mozzarella cheese, then bake for 20 minutes.

Weekly Tips for October 24, 2011

Posted on 24. Oct, 2011 in Uncategorized

How are you doing in that battle of you vs. Halloween candy? Ironically, it hasn’t been that much of a challenge lately for the RockIt Family.  We have been busy with family, birthdays and visitors. Energy levels lately seem to be really low, too. Is it the cooler weather? The early sunsets? Crashing sugar levels? Crazy schedules?  Here is our new thought for you to repeat when you have low energy:

LIKE THE SUN, YOU ARE AN UNTAPPED SOURCES OF RENEWABLE POWER!(more…)

How to Cook with Pumpkin

Posted on 24. Oct, 2011 in Food

Here are 11 great recipes to use with pumpkin.  It is not just for pie and breads anymore! Check it out.  Pumpkin has so many healthy attributes, it should be in everything!

Weekly Tips for Oct. 11, 2011

Posted on 10. Oct, 2011 in Uncategorized

Here we are almost to the middle of October!  How are your little ghosts and goblins preparing for the festivities? Are you trying to make trick or treating healthy or giving in with “it is only once a year?” (more…)

Banana Blueberry Bread

Posted on 10. Oct, 2011 in Food

This bread is so tasty. It is easy to make and fun to watch others enjoy it.

Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

3/4 cup uncooked quick-cooking grits

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3 tablespoons canola oil

1 cup mashed ripe banana

3/4 cup blueberries

2 large eggs, lightly beaten

Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack.

Options:

Add 1 cup of pumpkin for a fall taste.

Add 1/2 cup of chocolate chips.

Add 1/2 cup of cranraisins or regular raisins.  And cut the blueberries in 1/2.

Weekly Ideas (Something New)

Posted on 25. Sep, 2011 in Uncategorized

This week trying to get into that Fall/Autum/Halloween spirit. Just am not ready to say goodbye to summer. It was to too short. So here we go, jumping into the season. (more…)

Roasted Cauliflower Pumpkin Swirl Dip

Posted on 25. Sep, 2011 in Food

This vegan recipe makes 6-7 cups and can be served warm or cold. (more…)

Weekly Tips for October 25, 2010

Posted on 24. Oct, 2010 in Uncategorized

Tips from RockIt Mom:

Where have the tips been?  Sorry all, I took off to Cabo with my husband for some much needed baccaciones (vacation).  But we are back to reality and here are the tips…

GREEN – New Uses for Lemons (more…)