The weather has finally cooled a bit Florida! With Halloween here, it’s time to put away the lemons and get out the pumpkin! I began my morning with mouthwatering, pumpkin pancakes. I’ve been hitting the snooze button way too many mornings lately and this morning was no exception. Getting out to run at 4:30 am in cold weather makes my bed suddenly feel like the most comfortable place on earth.
When my toddler decides he’s hungry, he starts rummaging through the pantry scooping out handfuls of pretzels or Goldfish and then refuses to eat his breakfast, so if I wanted to make these flap jacks, I needed a super fast pumpkin pancake recipe!pub-4561044891259873, DIRECT, f08c47fec0942fa0
I want everyone to reap the benefits of this bright orange vegetable, rich in vitamin A essential for eye and skin health. Packed with potassium necessary for muscle contraction, regulation of fluid and mineral balance as well as maintaining blood pressure, you get a real bang for your buck! Pumpkin is also loaded with fiber, something we all need more of to prevent diseases such as diverticulosis and colon cancer.
If pancakes don’t tickle your fancy, try a Pumpkin Cheesecake Smoothie! With 12 grams of protein, only 210 calories and 1 gram of fat, this tops the list for a lean breakfast treat that satisfies the whole family!
- 1 butternut squash, peeled, de-seeded and cubed
- 1 large onion, thinly sliced
- 1 Tbsp margarine
- 1 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp cayenne, optional
- 3/4 cup Gruyere cheese, shredded
- 1 1/2 tsp fresh sage, roughly chopped
- 1 tsp fresh thyme, roughly chopped
- 1 prepared frozen pie crust, thawed
- Preheat oven to 375 degrees F.
- Toss butternut cubes with olive oil and 1 tsp salt.
- Roast squash on a large baking sheet for 30 minutes or until pieces are fork-tender. Try not to overlap squash. Set aside to cool slightly.
- Melt margarine in a large skillet over low heat. Spread onions evenly over pan surface with 1/2 tsp salt and sugar, stirring ocassionally until onions are soft and golden brown, about 20 minutes. Stir in cayenne, if using.
- Increase temperature of oven to 400 degrees F.
- Combine roasted squash, caramelized onions, cheese and herbs together in a bowl.
- Roll prepared and thawed dough onto a lightly oiled baking sheet or round pizza stone. Spread combined ingredients over the dough, leaving approximately a 1 inch border. Fold the border over the squash mixture, pinching the edges. Leave the center uncovered.
- Bake tart until golden brown, about 25-30 minutes. Remove from oven and allow to stand for 5 minutes, then cut the tart into wedges. Serve.
- Tart may also be served at room temperature, making it an excellent party appetizer or pot luck dish
Pumpkin seeds are especially rich in zinc, essential for many of the body’s processes including healing and maintaining the body’s immune system.
Since you can’t have Halloween without candy corn, I’m throwing in a fun little snack for a pre-trick or treat snack…as though the kids will be needing any additional sweets for the evening.
Some things you may want to have handy for these fall treats:pub-4561044891259873, DIRECT, f08c47fec0942fa0