Two Fit Moms

Tag: pumpkin seeds

  • Maple Oatmeal Pumpkin Bread

    Maple Oatmeal Pumpkin Bread

    Pumpkin. Who doesn’t love pumpkin something? I recently walked into a grocery store and was overwhelmed with the amount of pumpkin infused items. I felt like Forrest Gump.  Pumpkin coffee. . . pumpkin tea . . . pumpkin creamer . . . pumpkin cream cheese . . . pumpkin ice cream . . . pumpkin pasta . . . pumpkin cookies . . . pumpkin pancakes — and the list goes on and on.
    Pumpkinbreadheader

    All of this pumpkin is a little overwhelming, but I still love it, and I know you do too! However, I prefer the more traditional pumpkin dessert recipes with natural ingredients, rather than artificial flavors. So, here is my healthy take on a fall classic— pumpkin bread.

    I’ve been experimenting with oatmeal a lot lately.  In this recipe, I decided to add some oatmeal to my bread, along with brown rice flour (which now makes the bread gluten free) and my usual white sugar substitute — maple syrup. I also added Greek yogurt to moisten the batter. Everything else is pretty standard — eggs, oil, vanilla, etc.

    However, I jazzed it up with a sweet/salty/crunchy topping — which also happens to be completely optional — but I do think it adds a nice texture. It’s just a simple mixture of rolled oats, pumpkin seeds, maple syrup and cinnamon — which is a perfect addition since it gives you a hint as to what is inside this delicious bread. Plus, the topping makes a nice presentation — don’t you think?

    I hope you enjoy this healthy twist on a classic recipe!

    Maple Oatmeal Pumpkin Bread
    Yields one loaf

    1 cup of pumpkin puree
    1/3 cup oil
    3/4 cup maple syrup, grade B
    1/3 cup plain Greek yogurt
    1/3 cup milk
    2 eggs
    1 teaspoon vanilla extract
    1 1/2 cups brown rice flour
    1/2 cup of rolled oats (ground into a flour)
    2 teaspoons baking powder
    1/2 teaspoon cinnamon
    pinch salt

    Topping (optional)
    1/4 cup toasted/salted pumpkin seeds
    1/4 cup rolled oats
    1/8 teaspoon cinnamon
    1 tablespoon maple syrup

    Preheat the oven to 350 degrees. Grease a 9 inch loaf pan and set aside.

    In a large bowl, combine the wet ingredients (pumpkin puree, oil, maple syrup, yogurt, milk, eggs, vanilla). When incorporated, add the dry ingredients (flour, oatmeal, baking powder, cinnamon, salt). Mix until incorporated. Pour into the greased loaf pan.

    To make the topping, add the pumpkin seeds, oats, cinnamon and maple syrup and toss to combine.

    Sprinkle the top of the loaf with the pumpkin seed/oat mixture. Bake for approximately 1 hour or until a tester inserted in the middle of the loaf comes out clean.

    Helpful Hint: Put your rolled oats into the food processor — the fine texture will make this loaf more cake-like.

  • Harvest Salad with Arugula, Roasted Butternut Squash and Quinoa

    Harvest Salad with Arugula, Roasted Butternut Squash and Quinoa

    I like to mix grains and seeds into my salads. They offer an interesting texture and help fill me up. In fact, recently I attended an event where they featured a green salad and a quinoa salad, and I wondered why they didn’t just combine the two. harvest salad square So, I decided to make one beautiful salad with greens and quinoa — along with the addition of some nice seasonal ingredients.

    This salad includes a blend of peppery arugula juxtaposed by sweet roasted butternut squash. I added cooked red quinoa, roasted pumpkin seeds for crunch and pomegranate seeds for some added texture and color! I also topped mine with some nutty shaved parmigiano-reggiano cheese, but that’s completely optional.

    It’s a beautiful salad — perfect for the fall — and, I think, perfect for a holiday table.

    Harvest Salad with Arugula, Roasted Butternut Squash and Quinoa
    Serves 4

    5 ounces of arugula greens (I used half of a bag of pre-washed arugula)
    1 cup of cooked red quinoa
    2 cups of roasted butternut squash (which was salted, peppered and olive oiled)
    1/3 cup of pomegranate seeds
    1/3 cup of roasted pumpkin seeds (mine were salted)
    1/4 cup of balsamic vinaigrette
    1/4 cup of shaved parmigiano-reggiano cheese

    In a large bowl, add the arugula greens, quinoa, butternut squash, pomegranate seeds, pumpkin seeds, balsamic vinaigrette (recipe follows) and toss to combine. Top with shaved parmigiano-reggiano cheese.

    Simple Balsamic Vinaigrette
    Yields 1 cup

    3/4 cup of olive oil
    1/4 cup of balsamic vinegar
    2 teaspoons of brown sugar
    1 clove of garlic, crushed
    salt and pepper to taste

    Add, to a mason jar or lidded container, olive oil, balsamic vinegar, brown sugar, crushed garlic, salt and pepper to taste — shake until combined.  Vinaigrette will keep in the refrigerator for at least one week.