Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Saturday, October 31, 2015
Power Pumpkin Oatmeal
Oatmeal is a near daily affair in the Liv Life kitchen. Wholesome and filled with fiber, oatmeal brings low glycemic carbohydrates while also bringing a healthy dose of protein to the table. Said to help regulate blood pressure, lower risk of cardiovascular disease and decrease risks of colon cancer, oatmeal is an inexpensive breakfast (or dinner?) option we love.
But... I've been told oatmeal is "boring". Actually, it's "sooooo boring" (said with 16-year old eyeroll for full effect...). And while I love the oaty grains, I guess I can see how it can get a bit old day after day. Luckily, oatmeal is simply a blank slate just waiting to be adorned with the flavors of the season!
So today, we bring fall flavors and a dose of vitamin A-rich pumpkin to that blank slate.
Pumpkin - and it's pumpkin pie spice flavors - is also a favorite in the Liv Life kitchen, and as such a regular to our dishes year round (stock up on cans now for use in summer!). And while we've had pumpkin oatmeal in the past, I'd simply forgotten about it until today.
Pairing a version of our Power Oatmeal (oats, flax, chia and hemp) with a scoop of organic canned pumpkin brought a lovely orange hue to the bowl. Topped with a sprinkle of walnuts and banana as well as a dash of pumpkin pie spice today's breakfast was met with smiles all around.
Tuesday, October 27, 2015
Pumpkin Snickerdoodles... Pure Fall Comfort
Fall has finally made her way into our San Diego weather, and as the morning temps dip into the chilly 60's locals relish the warmth of jeans and sweaters. However by mid-morning San Diegans find themselves shedding those layers as the sun warms back to our normal 70's and life remains pretty much the same.
![]() |
| Kona and Tavo |
Regular readers of Liv Life will remember our two Maltese pups, Kona and Tavo. Littermates, these little guys have brought undying love into our lives for the past six year.
But last weekend we lost our precious little Tavo. A severe allergy reaction led to incessant scratching around his neck and then moved into seizures.
With numerous vets and specialists shaking their heads saying the dreaded words, "I've never seen anything like this before, I really don't know what to do ...", they reached for every medicine in their arsenal.
Plowing through every allergy medication and then moving on to incredible doses of anti-seizure meds, little Tavo's symptoms never ceased and last Friday began to worsen. And when he began letting out little whimpers of pain we knew the time had come to let him go.
The first real loss in Liv's life, Tavo's death has hit her, and all of us, hard. With a huge hole in our hearts we've done our best to console Kona and keep him busy with lots of love and attention. He seems to be adjusting, but our hearts still hurt with loss.
Cookies help momentarily though, and I'm putting these Pumpkin Snickerdoodles from Cooking Classy up there with some of the best cookies I've ever had. Not in the mood to create, I followed her recipe exactly, only substituting Earth Balance Butter Alternative for the butter and adding a dash of nutmeg with the cinnamon sugar that the dough is rolled in before baking.
With a tender texture and warm Pumpkin Pie Spice flavors, the coating of cinnamon sugar pops a sweetness in your mouth that can't help but make you smile. Pure comfort bringing a moment of happiness into any day - even the bad ones - we've found a new fall favorite.
Pumpkin SnickerdoodlesTraditional snickerdoodle texture melds with warm Pumpkin Pie flavors for melt in your mouth happiness! I've found a new favorite cookie.
This recipe comes from Cooking Classy and I followed her recipe exactly with the exception of using Earth Balance Butter Alternative to make them dairy-free and then adding a touch of freshly ground nutmeg and a pinch of ginger to the cinnamon sugar that the dough is rolled in before baking. Click on the orange words below for this fabulous recipe:
In memory of our sweet Tavo (2009-2015). We miss you little dog.
Monday, November 10, 2014
Chocolate Pumpkin Cake with Spiced Glazes
For me it's all about the glaze... or in this case, the glazes. This Chocolate Pumpkin Cake begins with a sweet, plain powdered sugar followed by another sweet glaze, this one filled with holiday spice.
Actually, we usually serve this cake at bbqs and picnics in summer in addition to pumpkin (holiday) season, and last year it made a special appearance at a fundraiser for Liv's high school dance team. While she's not on the team this year, we've still had a request to bring the cake for the fundraiser next weekend and the ingredients have been assembled.
Moving into the holiday season I find far too many high calorie indulgences, and this beauty keeps me in line. I found the recipe years ago in an Eating Well Magazine, and while it's still "cake", it's a lower fat version that includes a decent dose of pumpkin to up the vitamin content and make me feel not quite so guilty when I reach for slice number two.
Chocolaty enough for any chocoholic and doused in not one, but two sweet and spiced glazes, this cake goes a long way to serve a crowd. Sliced thinly we've been known to get nearly 20 pieces out of the cake, and it's so popular there usually aren't any leftovers for me to bring home.
Decadent chocolate, enhanced with seasonal spices... this one has earned a top spot on our list of favorites.
Sunday, October 12, 2014
Power Pumpkin Pancakes
Pancakes... here at Liv Life, pancakes bring balance to the table. For some 18 years I've made pancakes 3-5 times a week, and over the years I've done my best to keep that balance of a "light, fluffy pancake" with healthy ingredients that help get my kids through their mornings.
Hence, I've stuffed everything from whole grains to bananas to avocado to black beans into pancakes with mostly wonderful results (the black bean version was accepted, but noted as "different... and not in the best way imaginable ;)
| Pumpkin Pancake Instagram |
Filled with whole grains, flax, chia and pumpkin, these pancakes bring an array of nutrients and healthy properties including fiber, vitamin E, easier digestibility and a lower glycemic index from the Organic Spelt. Flax brings a high content of Omega-3's in addition to cardiovascular health, and pumpkin blasts us with vision-healthy vitamin A.
But it's the chia that brings on even more power. Prized by the Aztecs and Mayans to provide sustainable energy, chia also brings bone healthy calcium, phosphorus and magnesium. We've been adding chai to all sorts of recipes, and I'm finding I'm somewhat obsessed with this little seed that swells incredibly when added to liquid.
All these benefits leave me happy with our choice of morning meal, but add in a few dashes of pumpkin pie-like spices and you have flavors that will send aromas of the holidays through your kitchen.
Power Pumpkin Pancakes - they're what's for breakfast. Or dinner.
Wednesday, September 17, 2014
Pumpkin-Banana Blender Waffles #vegan - but you'd never know it!
Apparently its pumpkin season... at least according to trending internet searches and the calendar. However my backyard thermometer tells a different story.
It always happens, doesn't it? The kids go back to school and the mercury rises... a record breaking rise in this case. Southern California has been enduring a heat wave of unimaginable sorts the last few weeks, and even I, the self proclaimed "I love the heat!" girl, have caved. It's hot.
As we live close to the coast here in San Diego and "It doesn't really get that hot here..." we don't have air conditioning. It's never bothered me in the past as I would only have used it a couple of days a year, but this year?? Goodness... I'd have used it consistently for last few weeks. I may or may not actually be guilty of visiting the mall on multiple occasions, sitting in the car longer than I needed to, or peering into the fridge a just little longer than necessary to cool off.
Cooking has either been outside on the grill or something salad-like that doesn't require heating. Breakfast, however, is a different story. I've always fixed a real breakfast before the kids head off to school. - Waffles, pancakes, ebilskivers, frittatas, - Breakfast is a must.
However sophomore year homework has had my girl up later than she has been in past years, and with recent lights out around midnight and an alarm blaring at 6 AM, I'm tired, and my "get up and make breakfast for everyone" motivation is waning.
Enter blender waffles. These guys are a lifesaver when looking to shave a few minutes off the morning routine. Plugging the waffle iron in as I begin to toss ingredients into the blender (we use a Blendtec with the wildside jar), by the time everything is mixed the iron is hot. Waffles pump out every few minutes and within 20 minutes I've got fresh, crispy waffles on the table with an few extras leftover for a waffle pbj for the lunchbox.
Filled with banana, pumpkin, and whole grains, I feel good about the start the kids are getting to their day, and not guilty at all when I happen to slather my own with almond butter and a drizzle of honey.
Pumpkin season? We say that's all year round, but blender waffles are definitely a good thing for back to school.
Friday, July 25, 2014
Pumpkin Cupcake Muffins with Coconut Glaze
In my mind, I guess I've always felt a muffin is healthier than a cupcake, but I have to admit I've enjoyed a good number of cupcakes that are actually healthier than many muffins.
Turning to the good 'ole internet where any truth can be discovered, I found a definition that makes sense. According to a post on Seasoned Advice, the cupcake v. muffin question comes down to method...
From a technical point of view, muffins are made by the muffin method,
making them small quickbreads. In the muffin method, the wet
ingredients are combined in one bowl; and the dry ingredients are
combined in another bowl. Then the two are quickly incorporated
together with minimal mixing to avoid gluten development. This gives
muffins a somewhat coarse crumb.
Cupcakes are small cakes, and are made by one of the traditional cake
methods such as the creaming method, the reverse creaming method, the
genoise method, the chiffon method, and so on. They tend to have a
finer crumb than muffins.
9/9/13 by SAJ14SAJ
- Created in the muffin method = Muffins
- High in sugar and bringing a cake-like crumb = Cupcakes
- Frostingless = Muffins
- Glazed = Cupcake-like
- On the healthier side with pumpkin and some whole grains = Muffins
Monday, December 9, 2013
Chocolate Pumpkin Cake with Spiced Glazes
Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this celebratory event and that you will tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.
-----------------------------------------------------
Usually I'm behind the power curve when it comes to getting involved in blogging events, but this week I'm actually involved! Celebrating all things Christmas with a multitude of blogger friends, we're bringing you treats for the holiday as well as a giveaway every day. Liv Life will be participating today, Wednesday, Thursday and Saturday, but don't forget to keep an eye out for posts on Tuesday and Friday as there's a new giveaway in combination with delectable treats each and every day!
Today we're bringing one of our favorite Christmas Treats. (Well... I know I'm supposed to post Christmas treats, but I have to admit that this Chocolate Pumpkin Cake is something that I stock up on seasonal pumpkin for as we've been known to bring it to summer bbq's as well). But for today, it's for Christmas, and a wonderful addition to any Christmas Party it is.
With the indulgence of the season, this cake with it's lower fat content and a touch of whole grains is one I love to make for the holiday season. Adding pumpkin puree kicks up the nutrition content even more, and while I don't think we can really call it "health food", it's definitely not as indulgent as some of the other treats we've been sampling these last few weeks.
Chocolaty and doused in not just one, but two spiced glazes, this moist cake goes a long way to serve a crowd. Sliced into thin slices, we've been known to get nearly 20 pieces out of one cake, and it's so popular, often there are no leftovers for me to bring home. Decadent chocolate enhanced with seasonal spices... this one has earned its place on the top of our favorite list.
And now that we've had a treat... how about that giveaway I mentioned??
Today's #ChristmasWeek giveaway comes courtesy of Magimix by Robot-Coupe. Magimix has an impressive history, and is the inventor of the first food processor for home cooks. Their machines are still handmade in Burgundy, France, and they are the only company to manufacture their own motors which feature a 30 year guarantee! Chefs Catalog is offering a new, exclusive Magimix by Robot-Coupe 3200XL 12-Cup Food Processor package. The food processor features nested bowls, stainless steel blades, and a large feed tube. The included blender attachment transforms the processor into a fully-functional blender, and the citrus press is ideal for extracting juice from all types of fresh fruits. To enter, read the details and use the Rafflecopter below!
***This giveaway is for one Magimix by Robot-Coupe 3200XL 12-Cup Food Processor (in white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***
I'm so happy to be participating in #ChristmasWeek this year, and thrilled to be writing alongside some fabulous food bloggers. Give them a visit and see what they brought to the table!
Thursday, October 31, 2013
Roasted Pumpkin Seeds
Happy Halloween!!!
Have you carved your pumpkins yet?? I have to admit my pumpkin carving skills are anything but amazing, but Liv and her dad put their skills to the test last night and look what they came up with! Pretty darn impressive in my book.
While I didn't get to participate in the actual carving of these jack-o-lanterns, the two of them did leave the remnants of the carving to me. Wrapping up the plastic bag of pumpkin insides and leftover pieces, the seeds began to slip out and the salvaging began. Before I knew it, I had a bowl full of hearty seeds ready for roasting.
Pumpkin seeds are a favorite of ours for salads and granola toppings, but I have to admit that this year I've simply been eating them out of hand. Lightly coated with a touch of oil and then topped with a sprinkle of salt, I've been finding these seeds to be a little irresistible.
Thankfully, pumpkin seeds bring more than just flavor. While they are on the higher side of calories, pumpkin seeds are filled with minerals (including phosphorus, magnesium, manganese, iron and copper), a good source of Vitamin K and an excellent source of the Vitamin B family. Pumpkin seeds also bring a good source of protein (said to have 30 grams per 100 gram serving) and have been said to reduce the inflammation of arthritis.
| Find us on Instagram! |
So don't toss those seeds! Separate as much of the pumpkin membranes as you can, then give the seeds a good wash in a colander. I've used this recipe for Perfect Pumpkin Seeds from Vegetarian Times successfully on more than one occasion, and have had fun experimenting with different flavor versions. You know what I keep coming back to though?? Simple, fresh roasted seeds with a touch of oil and salt. Practically irresistible!
Do you have a favorite flavor combo for your seeds??
Happy Halloween everyone. Stay safe and enjoy the day!
Wednesday, October 9, 2013
Pumpkin Pie Spice Cereal Treats... Getting into the spirit
So... I've been told that I have no holiday spirit. And, thinking back, that just may be true. Over the years holidays have become a lot of work, and I think I may have lost the "holiday spirit" somewhere along the way. It was Liv's comment of "Other moms make the holiday so fun, but you just don't seem like you are having a good time..." that made me reflect on my attitude and I'm promising to work on an adjustment!
As such, I bring you a spooky spider (Liv will hate me for that!!) who has been living in my backyard, and a fall-filled Halloween treat bursting with the flavors of pumpkin pie. A recent and exclusive to Target find, these Pumpkin Pie Spice M&M's are not something to be taken lightly. Larger than the "regular" M&M, I hesitated when I first saw them, but they just sounded too tempting not to try. And I'm so glad I did!
Reviews online have blasted the candies for not having a "pumpkin" flavor... but they are called "Pumpkin Pie Spice", not "pumpkin" M&M's, and I think they taste just like they say, albeit in a familiar M&M candy form. Added to our Pumpkin Pie Spice enhanced Krispie Treats, these little candies bumped up the Ohh/Ahh factor and even my "I don't eat Krispie Treats" husband slyly reached for a second.
Not a hit with everyone though, my son refused to even try them claiming krispie treats and simply M&M's don't go together. The dance girls, however, all gave them two thumbs up!
So here's to holiday spirit... May your season be filled with happiness and spooky treats!
Monday, November 26, 2012
Don't forget about pumpkin - it's not just for holidays!
| It's not just for Halloween.... |
Pumpkin was one of those foods. In my mind, pumpkins were meant for carving, not eating. Slices of creamy Pumpkin Pie were left untouched and untasted, and it wasn't until I reached my 30's that I discovered what I was missing. Today, I can't get enough pumpkin, and it's not just for fall anymore.
During this fall holiday season I stock up on the canned version, and we pull out cans year round for pumpkin treats. When my kids were little, pumpkin was a staple in pancakes and muffins, adding a nice dose of Vitamin A as well as fiber while keeping calories low.
We've had Pumpkin Cinnamon Rolls for July birthdays, Pumpkin Chocolate Cake for August Jazz in the Park, and a lovely Pumpkin Gorgonzola Pasta for the first day of Spring. That being said, I do enjoy the plethora of pumpkin recipes and lore that come with this fall holiday season, and I found myself captured recently by a story from friend of a friend a few weeks ago.
As Leslie told me about Vi, her face lit up with the glow of happy memories. She reminisced about the days when she was a little girl, and also about a Pumpkin Pie that only Vi could make taste so good. Vi promised the "secret recipe", and you'll have to read the story to be in on the secret...
THURSDAYS WITH VIOLA!
by Leslie L.
Yes Viola, or Vi as we called her, would come each Thursday to help my mom around the house with ironing and light cleaning. As soon as Vi arrived all five of the Laurer kids would sit at the kitchen table and wait for the weekly ritual of Vi making peanut butter toast for breakfast. It wasn’t the toast we anticipated but rather watching our dad frantically search in every cupboard looking for his jar of peanut butter. Little did he know that Viola had hidden it in the oven on purpose. I don’t know to this day if dad was on to her or just played through the scenario for the delight of his kids.
Viola was married to Ernie, who was a cobbler. And that is what he called himself, a cobbler. Vi and Ernie lived in a little, lavender house in the center of Baltimore City. Lavendar was my favorite color and I remember thinking that I had never seen such a pretty house in my life.
Viola was a wonderful cook. After school we would come home knowing that Viola had made a special pie. With the remains from the pie crust she would bake triangles smeared with butter and cinnamon. It was a little bit of heaven to pop them into our mouths! She made an amazing beef stew too, but her specialty was Viola’s Pumpkin Pie. We used to say, “Vi … how come your pie tastes so good?” She would just smile and say, “One day when the angels come to take me away, I will leave you my secret recipe.”
Viola and Ernie eventually sold that darling, little lavender house which was now ensconced by skyscrapers for a great sum of money. They contributed to their church, got on a bus and toured the United States for the remainder of their lives.
When Viola passed away she was true to her word… and left her most precious Pumpkin Pie recipe to my sisters. We hope you enjoy it as much as we have over the past 49 years!
The recipe comes from the pumpkin pie filling can. One large can makes 2 pies.
Viola’s secret ingredient? One cup of Kentucky Bourbon and ½ teaspoon of maple syrup!
Remember liquor evaporates a little while cooking so we always add a little more...
-----------------------------------
As I don't see pumpkin season really coming to an end, I thought we'd bring you some of our favorites from this year as well as years past... Don't forget to stock up on a few extra cans of pumpkin so you can enjoy the heart healthy ingredient year round with us!
Jeanette's Healthy Living
Lemons and Anchovies
SCookieQueen
Wednesday, October 31, 2012
Roasted Pumpkin Seeds & Visions of Halloweens Past
| Liv and her brother - 2001 |
"Enjoy every moment, because before you know it they'll be all grown up."
My Dad has repeated these words over and over since I was little myself, and the older I get, the more I come to understand exactly what he means. Here it is Halloween night, a night we used to look forward to for weeks. We would decorate the house, make multiple visits to pumpkin patches, and spend days planning out our pumpkin carvings. Then on the afternoon of Halloween Day, we'd cover the kitchen table and let the scooping begin.
Fits of laughter echoed through the kitchen as the kids touched the pumpkin insides, running their fingers through the stringy parts and squishing seeds across the room. Daddy would help them carefully cut what they had drawn on the front, and occasionally we would mess up and cut the teeth out by accident. "It just adds character!", we would tell the kids, and they would agree.
As dusk set, the costuming would begin. Visions of Darth Vader and Buzz Lightyear still fill my memories, along with a few princesses thrown in along the way. With my visiting mom at the door, our family would head out into the neighborhood together, the kids running ahead as us parents stayed back to chat with neighbors we really didn't see all that often. Mr. Passini would always have a cold beer for my husband with a comment of, "I'll bet your in need of one of these!" as he pressed it into my husband's eager hand.
When the complaints of, "My bag is too heavy!" and "I'm tired!" began to set in, we'd head for home. Once there, the kids would dump the candy in the middle of the kitchen table and bargain each other for trades of their favorite pieces. I was always amazed at the amount of wrappers in the bottom of their treat bags as I never really saw them eating on the road. Sly little guys they were.
Today, I sit here all by myself, glass of wine in hand along with a handful of freshly roasted pumpkin seeds. My mom didn't make here this year, she's home with a cold. My son? Well he's too old for trick or treating. He left around 6 when a girl picked him up in her car. Off to a teenage party they went, along with a promise to "Make Good Choices" and an agreement to be home by 10.
Liv had a couple of girlfriends over, and I loved hearing them chatter as they put on their make up and costumes, and I was more than thrilled when they asked if I could help them put on their false eyelashes. Then before I knew it, they shot out the door with a, "See you at 9:00, Mom!" and they were gone.
And here I sit watching as our neighborhood grows up. The hundreds of kids who used to ring the doorbell for hours on end, has turned into only 6 groups tonight, and one of them was the little neighbor girl who is only 2. No walking and chatting with neighbors for me, and no little hand reaching into mine looking for a little warmth as her eyelids began to droop in the chilly air.
Roasted Pumpkin Seeds
Pumpkin seeds from one pumpkin, washed and cleaned of "strings"
olive oil
salt
Preheat oven to 350ºF.
Dry the pumpkin seeds and drizzle with about 2 Tbs of olive oil. Sprinkle with salt and give a good mix with your hands.
Spread onto a baking sheet sprayed with cooking spray or alternatively, lined with a silicone mat.
Bake for about 30 minutes, or until lightly browned. Remove from oven, cool and store in an airtight container for about a week.
Subscribe to:
Posts (Atom)








.jpg)