Snacks | My Foodie Call | Page 6

Category: Snacks
- Slow Cooker Flaxseed Pumpkin Butter
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 12th
  Pumpkin butter. Yum.
  
  I wanted to come up with some sort of healthy spread for my kids to put on their toast, mini bagels, waffles, or any other carb-y thing.
  
  Had to be sweet enough for them to want to eat it. Had to be healthy enough for me to want to serve it .
  
  Flaxseed Pumpkin Butter was born. This recipe is not so bad on sugar, has a healthy serving of flax for Omega 3’s, and is a slow cooker recipe to boot.
  
  Slow Cooker Flaxseed Pumpkin Butter
  
  Ingredients:
  - 1- 6.75 oz apple juice box
  - 15 oz can pumpkin puree
  - 1/4 cup packed brown sugar
  - 1 tablespoon flaxseed meal (Not flaxseeds. Buy a box of “milled flaxseed” or if you have some time, grind your own seeds and make your own flax meal.)
  - 1 teaspoon vanilla extract
  - 3/4 teaspoon pumpkin pie spice
  - 3/4 teaspoon cinnamon
  Directions:
  1. Spray slow cooker bowl with non-stick spray to ensure an easy, post pumpkin butter clean up.
  2. Stir and combine all ingredients in your slow cooker.
  3. Cover and cook ok on high for 1 hour. Turn heat to low and cook for 4-5 hours, stirring every hour or so. It should thicken up nicely!
  I put my pumpkin butter in a mason jar and it’s ready to pop in the fridge when I’m not “buttering something up”.
  
  My mini bagel plan in action.
  Posted in Breakfast, Snacks | Tagged pumpkin
- My Foodie Call’s Morning in First Grade
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 25th
  Did you know that yesterday was Food Day 2013?
  
  Food Day is an annual event that celebrates food that is healthy, affordable, and sustainable. All the while keeping the environment in mind. Food activists from all over the nation plan cooking classes, movie screenings, dinners…you name it.
  
  All events are done to help carry out the mission of Food Day.
  
  October 24th. Yes, yesterday was Food Day for 2013.
  
  Although I was unable to participate in Food Day 2013 on a large-scale, I decided to instead take the mission into my youngest’s classroom.
  
  What I did was very similar to the My-Foodie-Call Family’s Pumpkin Smoothie Challenge. Remember this post?
  
  Well that’s what the 1st grade kids at Laurel Hill Primary got.
  
  A Pumpkin Smoothie Challenge
  
  First off with the kids, I wanted them to know why I was there. I did a short schpeal on Food Day 2013. The kids did not need to be bored with the fine details of Food Day, so I just chose to discuss three basic things:
  - Staying away from pre-packaged foods.
  - About our Pumpkin Smoothie Taste Challenge.
  - Why pumpkin is good for our bodies.
  I brought these items as visuals to help them remember that pumpkin has beta-carotene for their eyes. I thought for sure I was going to get heckled for my pumpkin art work, but thankfully 1st graders are not harsh critics.
  
  Next the class was divided into two groups. Here they are finding out if they will make either “Smoothie 1” or “Smoothie 2”. (but they will try both).
  
  Next we made our smoothies. Here is smoothie number 1 in action.
  
  Both complete, in appropriately numbered cups, and ready for sampling.
  
  6-year-old My-Foodie-Call member sampling the two, although we all know he has done this game before. (shhh…).
  
  A classmate modeling a pumpkin mustache.
  
  She asked me to come see. Love.
  
  Voting time…
  
  The top-secret voting pumpkin.
  
  Time to tally.
  
  One vote for smoothie number 2.
  
  Their super fab 1st grade teacher made the Smoothie Challenge into a mini math lesson. Awesome.
  
  Another math table. More tallying.
  
  And the winner?
  
  Number 2!
  
  The Colossal Pumpkin Smoothie.
  - 2 tablespoons cocoa powder
  - 4 tablespoons agave
  - 1/2 cup pumpkin
  - 1 1/4 cups vanilla almond milk
  - 1 cup ice
  Place all ingredients in your blender and blend, blend, blend!
  
  The morning was a success. Mission accomplished.
  
  Two things for you to think about.
  
  1) Next year for Food Day 2014:
  
  Seek out an event or host your own. www.foodday.org
  
  2) Try the Pumpkin Smoothie Taste Challenge at home with your own family members. Let me know who wins!
  Posted in Random stuff, Snacks | Tagged pumpkin, smoothie
- Pumpkin Smoothie Test
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 15th
  So I decided to put the My Foodie Call house to a pumpkin smoothie taste test. Although they are always my “unwilling” participants for all of my new recipes, I haven’t done my unofficial, but still very official format since my basic green smoothie challenge a while back. (Meaning: Have them write their favorite on a little square of paper.)
  
  Here goes nothing.
  
  Who will win??? Thing 1 or Thing 2?
  
  Glass number 1:
  
  Creamy Pumpkin Supreme
  - 1 medium ripe banana
  - 1 cup canned pumpkin
  - 1 1/4 cup almond milk
  - 1 cup ice cubes
  - 2 tablespoons maple syrup
  1. Place all ingredients in your blender and blend, blend, blend!
  Glass number 2:
  
  Colossal Cocoa Pumpkin
  - 2 tablespoons cocoa powder
  - 4 tablespoons agave
  - 1/2 cup canned pumpkin
  - 1 1/4 cup vanilla almond milk
  - 1 cup ice shake
  1. Place all ingredients in your blender and blend, blend, blend!
  Now to put the My Foodie Call members to work…
  
  Landon went straight for it!
  
  Devyn takes this seriously. She tried each of hers several times.
  
  My super top-secret voting box.
  
  And the winner is????
  
  3 kids and Mr. Foodie Call voted. Yikes. A tie.
  
  I usually do not vote because I am incredibly biased making the food and well…. Because I like pretty much ALL OF IT!
  
  But I was the final vote and I say…
  
  Both.
  
  Sorry, my decision-making skills are the worst :).
  Posted in Snacks | Tagged pumpkin
- Vegan Pumpkin Applesauce Muffins
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 25th
  More muffins in the house. Yay, me!
  
  Love pumpkin. Year round.
  
  Love this recipe. This recipe uses whole wheat pastry flour which is a key item to have on hand when baking. I love to use pastry flour in muffins and pancakes because it just makes it that much more cake-like.
  
  Also, this recipe is vegan. Pure plant-based baby!
  
  Whole Wheat Pumpkin- Applesauce Muffins
  - 2 cups whole wheat pastry flour
  - 1 teaspoon baking powder
  - 1/4 teaspoon salt
  - 2 teaspoons pumpkin pie spice
  - 1/4 cup almond meal (Trader Joe’s has a great one so that you can cut your time down a bit, but it is easy to make your own. Just process almonds in your food processor until they are a fine powder!)
  - 2/3 cup brown sugar, firmly packed
  - 1/4 cup grapeseed oil (or canola, or whatev…..)
  - 3/4 cup unsweetened organic applesauce
  - 1/2 cup canned pumpkin (not pumpkin pie filling…)
  - 1/3 cup almond milk
  - 1 teaspoon pure vanilla extract
  - 2 flax eggs (see below***, or use regular eggs if you do not care about it being vegan)
  Directions:
  1. Preheat oven to 400 degrees. Use 12 paper muffin liners or spray your pan with non-stick spray.
  2. Whisk together the flour, baking powder, salt, pumpkin pie spice, and almond meal.
  3. In another bowl, combine the brown sugar, oil, applesauce, pumpkin milk, vanilla and flax “eggs”. Mix well.
  4. Fold the pumpkin mixture into the dry ingredients. Stir until combined.
  5. Divide evenly into muffin pan. Bake 16-20 minutes or until the tops are lightly browned. Cool the muffin pan on a wire rack for 5 minutes before serving.
  ***I made up a couple of flax eggs instead of regular. Do you know about flax eggs? Super easy. For each “egg”, use 1 tablespoon of flax-seed meal (not seeds…the ground up stuff) and add 3 tablespoons of water. Whisk it up or use a fork to giggle it around in the bow.l Pop it in the fridge to chill. Leave it in there for at least 15 minutes to upwards of an hour, stirring every so often. It should create a gooey binder. Use it in your baked goods to help “glue” your ingredients together.
  Posted in Breakfast, Snacks | Tagged pumpkin, vegan, whole wheat
- Pumpkin Hummus Dip
  
  Posted at 7:00 pm by myfoodiecall
  
  Sep 18th
  Although hummus is relatively inexpensive, it is always nice to make your own. I think the key to making your own hummus is really getting that consistency down. You want it to be smooth and creamy or else no one will eat it. This one fit the bill.
  
  I especially like this one because it has pumpkin.
  
  Pumpkin Hummus Dip
  - 1 (15.5 oz.) can of organic garbanzo beans, rinsed and drained (or chick peas…you know they are the same right?)
  - 3/4 cup pumpkin (Love that it has whopping amounts of Vitamin A and fiber)
  - juice of 1 1/2 lemons
  - 1 tablespoon water
  - 1 clove garlic, minced
  - 1/2 teaspoon salt or more to taste
  - 1/4 teaspoon ground black pepper
  - 1-2 tablespoons chopped fresh parsley
  Gather these items.
  
  Put garbanzo beans, pumpkin, lemon juice, water, garlic, salt and pepper into food processor. Blend for 1 minute or until smooth. Stir in chopped parsley.
  
  Serve it up with some fresh-cut veggies.
  
  Kid approved.
  Posted in Salads, Soups, and Sides, Snacks | Tagged beans, pumpkin
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