This deserves a spot on your Thanksgiving table, but can be enjoyed on any occasion.
Yields: 16 servings
Prep Time: 0 hours 10 mins
Cook Time: 1 hour 30 mins
Total Time: 1 hour 55 mins
4 large eggs
1 c. honey
1 can (15 ounces) unsweetened pumpkin puree
1 c. vegetable oil
2 c. whole wheat flour
1 3/4 c. unbleached all-purpose flour
2 tsp. baking soda
3/4 tsp. salt
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. cinnamon
1/2 c. plain low-fat yogurt or buttermilk
Preheat the oven to 325°F. Butter two 9 x 5-inch loaf pans.
In a large bowl, whisk together the eggs and honey. Whisk in the pumpkin and oil.
In a medium bowl, whisk together the flours, baking soda, salt, nutmeg, cloves, and cinnamon. Alternately add portions of the flour mixture and the yogurt to the pumpkin mixture, beginning and ending with the flour mixture.
Pour the batter into the loaf pans. Bake for 1 hour 30 minutes, or until a toothpick inserted in the center of a loaf comes out clean. (If the loaves are overbrowning, tent with foil.) Remove from the pans and cool on a rack.
Now you know what to do with that big old pumpkin that’s been sitting around !
I’m rèally not a pumpkin pèrson. Nor am I a chèèsècakè pèrson. But I do likè my dèssèrts and whèn you arè trying to follow a low carb dièt you arèn’t lèft with much so a pumpkin chèèsècakè it is! Surè I likè pumpkin but I don’t cravè it so I can’t tèll you why I havè a hundrèd pumpkin rècipès swimming around in my hèad. I guèss I likè thè fact that pumpkin purèè adds bulk, crèaminèss and lots of nutrition to a rècipè.
So hèrè is thè first of my many pumpkin concoctions. This no bakè pumpkin chèèsècakè rècipè is vèry similar to my Low Carb No Bakè Chèèsècakè from way back whèn. Just a couplè of twèaks and changès and wè havè this dèlicious low carb dèssèrt that rèquirès no baking! (Plèasè notè this post has bèèn updatèd from thè original 3 yèars ago).
WHAT SIZE JAR SHOULD I USE?
Thè first timè I madè this rècipè I usèd 8oz jars likè thèsè and ramèkins bècausè that’s what I could scrapè up and it madè 6 sèrvings. You can sèè thèsè two bèlow. Howèvèr this timè I wantèd to usè all thè samè typè of containèrs.
So I usèd 4 of thèsè 8 oz jars picturèd bèlow but to bè honèst thèy wèrè too big. This low carb dèssèrt is vèry rich and I think it would bè bèttèr if you madè it into 8 small jars.
1 1/2 cups nuts I usèd 1 cup pècans & 1/2 cup walnuts
1 Tablèspoon Lakanto swèètènèr
1/2 tèaspoon cinnamon
8 oz crèam chèèsè softènèd (room tèmpèraturè)
1 cup hèavy whipping crèam
1/2 tèaspoon cinnamon
1/2 tèaspoon vanilla èxtract
1 tèaspoon pumpkin piè spicè
1/2 cup Lakanto swèètènèr or othèr sugar substitutè
3/4 cup pumpkin purèè (cannèd)
To makè thè crust, add nuts, cinnamon and thè 1 Tablèspoon of sugar substitutè in a food procèssor and grind until thè nuts bècomè moist and sticky.
Dividè mixturè èvènly into thè ramèkins, jars or whatèvèr containèr you arè using.
Add thè crèam chèèsè, pumpkin and sugar substitutè to a bowl of your mixèr. Mix on high until èvèrything is smooth and crèamy.
Add your vanilla, pumpkin piè spicè and cinnamon and mix until wèll incorporatèd.
Add your hèavy crèam and mix on high for about 5 minutès or until thè mixturè is nicè and fluffy.
Spoon crèam chèèsè mixturè into your ramèkins or containèrs and garnish with nuts and cinnamon if using.
Eating seasonally is easier than you think! Look for farmer’s markets and produce stands. Grocery stores label or will tell you where their produce is sourced and fruits and vegetables are often on sale when they’re abundant. Simply knowing what is in season will help you make better selections. Eating seasonally simply means taking advantage of the harvest schedule and incorporating fruits and vegetables in your diet and meal planning when produce is at its peak. Eating locally means enjoying produce that doesn’t have to travel very far. Both elements allow consumption as close to harvest as possible so the ingredients are fresher, taste better and retain their nutritional value. It will save you money too!
What better way to enjoy cooler temperatures than to fire up the stove and pull out the saucepan?
As the summer winds down, mountains of juicy tomatoes abound. Capturing and concentrating their flavors in sauces is a great way to preserve the harvest — not to mention use less-than-perfect-looking produce. Cooking down fresh tomatoes capitalizes on the flavorful juices, but roasting them first will concentrate flavor and evaporate moisture for a thicker texture.
While sauces with tomatoes can be found in many global cuisines, Italy is arguably the best known for really running with it, despite the region’s relatively young tomato tradition (tomatoes were only introduced in Italy in the last 500 years of the region’s 28-century history). Therefore, much of the terminology used for tomato sauces has its origins in Italian — except for the occasional French culinary term.
Among the most common, basic Italian tomato sauces are marinara, which is a chunky, tomato sauce with garlic, olive oil and oregano, and pomodoro, a slow-cooked, smooth tomato sauce (pomodoro is Italian for “tomato”). In addition, many regional traditions and ingredients create a palate of favorites, such as arrabiata (tomato sauce flavored with crushed red pepper flakes); Bolognese (a dense, slow-cooked meat sauce with vegetables and tomato — what French chefs coined as ragu — that originated in Bologna and should not be confused with more tomato-laden Neopolitan ragu from Naples); and puttanesca (tomato sauce flavored with capers and anchovies and often including olives and pepper flakes). Related French culinary terms include coulis (a smooth puree that has been strained) and tomato concasse (a culinary technique to prep tomatoes to use in sauces; concasse means to crush, break or grind in French).
Tip: Fresh tomatoes are great for freezing — and their slightly acidic sweetness is a welcome respite in the dead of winter. To freeze fresh tomatoes, simply rinse well with water, core out the top around the stem, dip in boiling water for about one minute and place in ice water to remove skins. Then chop or crush and freeze in freezer bags. Or you can leave the tomatoes whole, freeze them on a cookie sheet and transfer to freezer bags. Store for up to six months.
When it comes to the French tradition of sauce making, it all begins with a roux — or flour whisked into melted butter and cooked until thick and smooth. The traditional roux ratio of butter to flour is 1:1. (For wheat-free alternatives, substitute potato flour or rice flour.)
Cream sauce classics often are used as springboards for a myriad sauces through the addition of herbs, vegetables, citrus and other ingredients. A standard white sauce, or bechamel, is not only versatile, but gives home cooks better control over salt, fats and other ingredients. Its standard ingredients are butter, flour and milk. The higher the milk fat content, the richer the sauce… and if you add cheese to bechamel and let it melt, you have a Mornay sauce. Two other notable sauces are made without milk or cream, but are no less creamy: French for “velvety,” a velout is made with light roux and a savory stock (traditionally made from chicken, veal or fish), while espagnole is a very dark brown roux combined with stock and is the basis for many brown sauce variations.
For four cream sauce recipes (plus a couple ways to use them), click here!
Eggs may be among the most basic of ingredients, but when whisked into a frenzy with fat to create an emulsion binding fats and liquids, they are anything but boring. Two timeless favorites among egg sauces are mayonnaise and hollandaise.
Made of room temperature egg yolks, oil, vinegar or lemon juice and seasonings, mayonnaise is simple in theory but requires attention to detail. The processor or blender needs to be clean and dry, and the oil needs to be added very slowly and carefully. Rush this process and you will end up with a curdled, unappealing mixture. Done right and mayonnaise is a blank slate receptive to any number of ingredients and flavors; a launching pad for an endless number of sauces and spreads.
The traditional method for hollandaise sauce — vigorously whisking butter into heated egg yolks and lemon — makes for a good workout on “arms day,” but a food processor makes it substantially easier and virtually foolproof. This pale yellow sauce is a bright, tasty topper for vegetables, fish and, of course, the classic eggs Benedict. Hollandaise also is the foundation for many other sauces, including the famous bearnaise sauce, which includes a vinegar-wine reduction, aromatics and herbs.
Grassy licorice basil, bright cilantro, earthy thyme, chives, mint and arugula simply sing in beautiful herb sauces. Unlike sauces that require precise measurements and techniques, herb sauces are forgiving and flexible. No basil? Toss in parsley. Has mint gone crazy in the garden? Use it in a pesto-like sauce. Add arugula to a chimichurri for a peppery spin.
While hundreds of herb sauces can be found across the globe, three celebrated classics — pesto, chimichurri verde and gremolata — not only are tasty when added to meats and vegetables, pasta, beans, sandwiches and soups, but they require little work and are easily adaptable to personal taste.
Originating in Genoa, Italy, pesto is Italian for “pounded” — and pesto purists make it with a mortar and pestle. (But let’s face it, a blender or food processor is much easier.) It’s traditionally an uncooked sauce made of basil, garlic, pine nuts, olive oil and Parmigiana-Reggiano cheese; however, almost any herb or green can be tossed into a pesto-like sauce, including kale, basil, parsley, cilantro and arugula. Pesto’s lighter, minty Argentinian cousin, chimichurri verde, has no cheese or nuts but includes a good dose of vinegar — a great marinade and sauce for chicken, beef, fish and shellfish. And while technically gremolata is not so much a sauce as it is a chopped-herb condiment traditionally made with parsley, lemon zest and garlic, its versatility and bright flavor places it among the top of easy, adaptable dishes. Add Parmigiana-Reggiano cheese and olive oil for a twist.
After eating hospital food for 4 days, I came upon this:
OK, Looks like a winner to me. I’ll let the nice lady tell you about it.
“I’m notoriously bad at making decisions. Like, I will do anything to avoid it. Even choosing what to eat for a snack can be a challenge: sweet, salty, sour… IDK, help. But I’m happy to say I’ll no longer have to play a solo game of rock-paper-scissors while standing in front of the fridge ever again—at least when it comes to choosing between hummus and guacamole. Because it just so happens that they’re better together.
With avocado hummus—also known as guacamummus or hummamole—you’re truly getting the best of both worlds. Aside from being able to dip into maybe the creamiest concoction ever, it’s also seriously healthy. The guacamole brings on plenty of healthy fat from the avocados, and the hummus is loaded with protein from the chickpeas. Now that I think about it, why were we ever eating them separate in the first place?
While you can totally grab both dips from your fridge and mix them together, Lisa Rinaldi, the Montreal-based food blogger behind Riri’s Recipes, recently shared an avocado hummus recipe of her own. It only takes 10 minutes to make, is loaded with flavorful, health-boosting ingredients like garlic and turmeric, and stays fresh in the refrigerator for up to five days. Your only challenge will be trying not to eat all of it in one sitting.”
1 can chickpeas, rinsed and drained
3 garlic cloves, peeled and chopped in half
1 tsp salt
1 tsp pepper
1 tsp turmeric
1 medium avocado
3 tsp olive oil
2 tsp tahini
Water to thin (about 3 tbsp, depending on your preference)
1. Rinse and drain chickpeas and place into a food processor.
2. Add in remaining ingredients and spices except water and pulse until well combined.
3. Add in room temperature water to thin, 1 tsp or Tbsp at a time, and stir with your spoon to check texture. Make sure it isn’t too liquidy; it should still hold on the spoon and not drip off.
4. Place in an air-tight container and enjoy with bread, crackers, or veggies, like carrots and cucumbers.
There’s no snacking in a hospital (unless you work there) so this is exactly what I was looking to nosh on. Something light, good tasting and, ok, somewhat healthy (Come on, I’d just left a hospital). Tip: For those who are lucky to have a Costco store nearby, you can purchase small containers of Sabra Hummus and bags of frozen, sliced and diced avocado’s. So just defrost the avocado’s, put into a processor along with the hummus and go at it. Spice it as you like.
Truth be told. I can’t lift the food processor for another 3 weeks, so please try it and let me know how it tastes.
In May 2018, Jared Sklar’s wake-up call was waiting for him when he got home from work. He opened the fridge and saw four different pizza boxes from four different restaurants.
“It’s pretty embarrassing, but it’s the truth,” Sklar said. “I just opened the door, and I was just like, ‘What are we doing here?’ ”
At 285 pounds (129 kilograms), he would sit on the couch and watch TV, with no energy left after conquering the work day. Late-night snacks included popcorn and ice cream. The 27-year-old, who works in sales for Corporate Strategies in Woodland Hills, California, knew something had to change.
And gradually, his clothes felt like they were getting smaller every time he did laundry.
“It gets to that point where you realize that you’re getting bigger; the clothes aren’t getting smaller,” he said. “It was that a-ha moment.”
There were other epiphanies as well. Sklar missed the feeling he got when he used to play sports as a teenager. And there was a history of heart disease in his family.
Together, he and his girlfriend, Samathan MacDonald, decided to make a lifestyle change. They had talked about doing it before, but this time, it stuck. They didn’t want to look back 20 years from now and realize they could have made changes to be healthier then.
First, they would start going to the gym. But they didn’t want to put in the hours of fitness without having the right diet to fuel it and bring up their energy levels.
Other diets sounded too quick for what Sklar wanted to do. He researched intermittent fasting and decided to try it as a sustainable long-term option.
Sklar and MacDonald would eat their meals between 12 p.m. and 8 p.m. each day, creating a 16-hour break before eating again. This helped them kick the late-night snacking habit.
“I like time restricted feeding because it allows you to naturally reduce your food intake without counting calories,” said Lisa Drayer, CNN contributor and registered dietician. “You eliminate mindless nibbling in the evening and you’re also eating in sync with your circadian rhythm so you’re front loading your calories, which is more favorable for weight loss.”
They immediately noticed their energy levels start to pick back up as they swapped out pizza for proteins like turkey alongside vegetables, spaghetti squash instead of spaghetti and Greek yogurt bars instead of ice cream.
“When you’re eating only during an eight-hour period, you do want to follow good nutritional guidelines, including protein, fiber, enough fluids in your diet as well,” Drayer said.
Sklar loved eating healthier options, but sometimes had a hard time getting up to go to the gym. For MacDonald, food was a weakness, but she was excited to get up and work out.
“We pushed each in our weak areas,” MacDonald said. “We were on different pages initially but pushed each other to be on the same page, and that was a huge help.”
Sklar was also dealing with a chronic hamstring issue, discovered by his doctor after playing flag football and repeatedly pulling his hamstring before the diet. His doctor recommended low-impact exercise, which led Sklar to try indoor cycling. He went to the gym six days a week and pedaled for 45 minutes each day.
The couple tried working out together, but found they slowed each other down. While Sklar was pedaling at the gym, MacDonald found that working out at a high-intensity interval training studio worked better for her.
Sklar and MacDonald also cut back on carbohydrates and replaced a lot of the red meat in his diet with leaner proteins like fish, chicken or ground turkey. They became more conscious of what they were eating overall, making healthier decisions during their eight-hour window each day.
“If you’re only eating in these eight hours, it’s powerful to choose what you put into your body,” MacDonald said.
The first month, he had lost 15 pounds (6.8 kilograms) while cycling and starting intermittent fasting. It continued for the next six months. Sklar fell in love with cycling. The combination of the music and the calories burned during each session fueled him to continue.
Sklar also found motivation when a close family member had to undergo triple bypass surgery in October.
“When you see that person in the hospital going through that, you just think to yourself that you never want that to happen to you, and you want to prevent it from happening to anybody else that you know,” Sklar said. “That was my why. That was a light bulb moment where I knew I had to not only keep this going, lose the weight for me, but I also needed to keep it going for my future self and everybody else around me.”
Over a six to seven-month period, Sklar lost 95 pounds (43 kg). Eventually, one of the instructors pulled Sklar aside and told him he should start teaching an indoor cycling class. He’s been teaching for about six months now.
For MacDonald, the changes have been more mental than physical. She lost 12 pounds (5.4 kilograms) and loves feeling stronger.
“On a busy day, the hour I’m going to the gym is something I’m giving myself,” she said.
When you realize you’re gaining more muscle and feeling better every day, you can feel yourself getting stronger. That was a big thing. I had never stayed with a workout long enough to feel those changes after months. It makes me feel better every day to slowly see these changes in my body.”
In the morning, Sklar usually has a glass of water after getting up. Lunch is at noon, followed by snacks throughout the day. Before a workout, Sklar enjoys peanut butter and jelly on a rice cake.
“I teach a spin class at 5:30 at night, then I’ll have a protein shake and dinner right after, and then I’ll maybe have a small snack at 8:00 p.m. I fast for the rest of the night until noon the next day.”
After the initial weight loss, Sklar and MacDonald are allowing for a little more flexibility if they have a special event. But they are committed to being as healthy and fit as possible for the long-term. Intermittent fasting helped them form healthy habits.
Sklar is also training for a triathlon now.
“There’s always something in front of me to keep me motivated, to make sure that I don’t fall back into my old habits,” Sklar said.
Sklar is continuing to fast and maintain an active lifestyle. He’s more confident , energetic and positive. Sometimes, old friends and coworkers don’t recognize him. As his story spreads, Sklar has been able to reconnect with friends or acquaintances and share advice on weight loss and fitness. Sklar didn’t realize how much it would mean to him.
“I found that in the long run, I was doing it for my friends, as well, because they found inspiration from it,” Sklar said.
Being able to make this lifestyle change with his girlfriend has made all the difference, Sklar said.
“It was hugely beneficial to have a support system with me,” Sklar said. “There’s always going to be those days where you want to cheat and have a pizza, and just having a support system to keep you in check and being responsible for keeping somebody else in check was really important, to me.”
Please bear with me on this post. Avocado in the morning is not everyone’s cup of tea. Nor a salad either. But here are 12 breakfast ideas that might pique your interest to try one, or two or twelve. My first choice is going to be Mexican Scrambled Eggs. Need not be just for breakfast either. Brunch anyone ?
con poulos photo
Cheddar, Pepper, And Avocado Scrambled Eggs In A Jar
Your morning eggs just got way more portable thanks to this handy trick from Woman’s Day. Prep your jar overnight, microwave in the morning, add a hefty dose of avo, and you’re good to go for a tasty avocado breakfast.
Per serving: 410 cals, 24 g fat (6 g sat), 20 g protein, 29 g carbs, 7 g fiber, 745 mg sodium
mitch mandel photo
Perfect Fruit And Veggie Smoothie
If you hate the taste of bananas in your smoothie (some people do!) use avocado instead like in this recipe from Prevention. You’ll get similar creaminess and thickness—with an extra dose of healthy fats.
Per serving: 523 cal, 37.9 g fat (12.1 g sat fat), 7.5 g protein, 57.6 g carbs, 15 g fiber, 15.3 g sugar, 156 mg sodium
Chelsea Kyle photo
Easy Vegan Breakfast Tacos
Breakfast tacos are hard evidence that these packed tortillas are ALWAYS a great idea—morning, afternoon, or night. But if you’re vegan, most breakfast tacos (which often contain eggs) are off the table. Until now! Try out this plant-based version, which features scrambled tofu.