It’s pumpkin season!! Real talk, from all the eating we do this time of year we might end up looking like pumpkins, but hey, you only live once. The foods we like have three things in common: flavorful, healthy(ish), and yummy. Here are some pumpkin recipes we wanted to share with you. They are super easy to make and well worth the adventure!
Chipotle pumpkin veggies burgers
Full credit to Peas and Crayons for this awesome recipe! It is so delicious that we ate it 3 days in a row and HAVE to share it with you! Not sure how she did it but you definitely need to try it.
Serving size: this recipe made 6 servings for us, but can vary depending on how big you like your patties.
Nutrition facts (for the patty, estimated using a serving size of 6) Calories: 147, Fat: 4g, Carbs: 23g, Protein: 5g
1 TBSP ground flax seed + 3 TBSP water (or you can use 1 egg)
1 cup cannellini beans
1 cup pumpkin puree
1/2 TBSP chipotle peppers in adobo sauce chopped
1 clove garlic smashed/minced
1/2 cup chopped green onion
1/2 tsp garlic powder
1/2 tsp salt-free Mrs. Dash Garlic & Herb seasoning (or your favorite Italian seasoning blend)
1/2 tsp paprika
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1 TBSP oil
1.5 cups old-fashioned rolled oats (blended)
1-2 cups mixed greens
Toasted buns (100% whole wheat if you about it)
1 ripe avocado
1 tsp cayenne (more if you like spicy!)
a pinch of salt
⅓ cup greek yogurt
1 tsp fresh lemon juice
1 tsp chipotle adobo sauce
⅛ tsp cayenne pepper to taste
a pinch of salt
- Make your flax egg: mix 1 TBSP ground flax with 3 TBSP water and put it in the fridge to set
- Coarsely mash your beans in a large bowl
- Add pumpkin puree, chopped chipotle peppers, garlic, and onion to the beans. Season with Mrs. Dash (or any other Italian seasoning blend), salt, garlic powder, paprika and red pepper flakes, then stir it all together.
- Blend the oats, add a TBSP of oil to the patty mix and add the oats
- Remove your flax egg (or regular egg) from the fridge and add it to the bowl
- Stir to fully incorporate
- For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
- Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
- Cook for a few minutes on each side until you're left with a golden crust and a warm center.
- Repeat for each burger, or cook two at once if you have a big enough pan!
- Avocado smash: combine ingredients and smash it all up!
- Chipotle Aoili: combine ingredients and mix well with a spoon (or blend it together)
There you go! You are ready to assemble your burger with the incredible patty, avocado smash, chipotle aoili and don’t forget your greens!
Pumpkin protein shake
We are definitely the type of people that think use protein shakes as our motivation to work out. It’s the perfect opportunity for healthy dessert :) This smoothie tastes like a pumpkin pie milkshake.
Serving size: 1 smoothie
Nutrition facts: Calories: 230, Fat: 5g, Carbs: 25g, Protein: 25g
1 scoop protein powder (we use Vanilla Chai Fitmiss and tera’s whey bourbon vanilla)
½ cup - 1 cup almond milk
½ frozen banana
3 TBSP pumpkin puree (add more if you want more flavor)
½ tsp pumpkin pie seasoning
1 tsp cinnamon
½ tsp ground cardamom (our favorite thing to add to smoothies!)
Blend it all together and enjoy!
C O O K I E S. If there is one thing you need to know about us, it’s that we believe in cookies. We may go as far as saying that we are cookie connoisseurs. These cookies are the perfect mix between perfect fall pumpkin bread and chocolate chip goodness.
Serving size: 15 servings big cookies
Nutrition facts: Calories: 310, Fat: 18g, Carbs: 35g, Protein: 4g
1 cup butter - softened OR coconut oil
2 ½ cups whole wheat flour (you can use whatever type of [all-purpose, coconut, etc.] flour you prefer)
2 large eggs
2 cups dark chocolate chips
1 teaspoon baking soda
1 teaspoon pink himalayan salt
2 teaspoons vanilla extract
½ cup coconut sugar
1 cup light brown sugar
1 cup pumpkin puree
1 tablespoon cinnamon
½ tablespoon pumpkin pie spice
- Preheat oven to 375 F. Prepare your baking sheet by spraying with coconut oil or rubbing it with butter.
- Combine flour, pink himalayan salt and baking soda in a large bowl and set aside
- In a separate bowl whip butter, coconut sugar, light brown sugar, vanilla extract, pumpkin puree, cinnamon and pumpkin pie spice until well combined and creamy.
- Add eggs one at a time, beating well.
- Pour into flour mixture and mix to combine thoroughly.
- Lastly, toss in chocolate chips.
- Refrigerate dough for at least one hour (if you don't have time to refrigerate your dough you can bake it immediately but you'll just have to add in a few extra tablespoons of flour to get the right consistency, make sure your dough isn’t too gooey!)
- Scoop round balls onto cookie sheet and flatten slightly
- Bake for 10 minutes..
- Remove from oven and place on a cooling rack for a few minutes. Enjoy!
Try ‘em out and share your pictures with us! Tag @kriyaclothing on insta or comment below and let us know how it goes!